Simple spices make this pork recipe simple to prepare and delicious to eat. You can also use pork from your USDA Foods to help your
Are students growing tired of your standard chicken recipes? Try our Chicken Fajita Spaghetti! The recipes below are for K-8. Student Count 100 Serving Size:
As we mentioned in this blog post, our 7-day menus have many exclusive entrees you won’t find on our 4-day or 5-day menus. The Beef Breakfast
Asian flavors have grown in popularity in American culture and restaurants. Chicken Satay, similar to the recipe on NutriStudents K-12 weeks 10 and 30, is
A traditional Vietnamese noodle soup, Pho may seem a little adventurous for some but it’s really a dish comprised of everyday ingredients that students love.
Our Sloppy Joe Mac, featured on menu week 20, takes a fresh twist on a student favorite by swapping out the bun with macaroni. Clever,
Our Curry Gravy Meatball recipe has been a long-time favorite entree of both students and foodservice staff. It’s easy to prepare and pairs well with
Trendy Cuban Sandwiches aren’t limited to restaurant menus. Now you can add it to your NSLP school lunch menus! It’s included on week 28 of
Our Italian Chicken Pasta entree combines multiple USDA Foods and rich red sauce topped with mozzarella cheese. Our recipe specifies whole grain pasta. If your
NutriStudents K-12 Corn-Errific Salad is the perfect complement to our Chicken Chilaquiles meal (menu week 4). When served cold, it has a no-cook HACCP process,
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