Rachael Ray, Reed Alexander and Lorena Garcia have contributed healthy and delicious recipes for schools to serve in cafeterias. Try them today!
BBQ Turkey Sloppy Joes with Pickled Jalapeno Relish
A familiar dish with a new twist! Kids will love the flavors, especially the jalapeno relish that provides a nice kick.
Cheesy Mac and Trees
Gives mac and cheese a new name by including a serving of green veggies as an added bonus!
Mexi Mac and Cheese
Take your mac and cheese south of the border! Students will love the flavors and kitchen staff will be surprised by the ease of preparation.
Orange You Glad it’s Glazed Chicken and Noodles
Add some zing to USDA chicken with this new “a-peeling” Orange Glazed Chicken. Serve with chopsticks for added fun!
Silly Chili con Fusilli
Five alarm fun served over fusilli pasta! The “fixin bar” gives students a chance to customize their own meal.
Southwest Turkey Cobb Salad
Uses USDA turkey roasts and Rachael’s special Yum-o! Ranch Sauce to create a salad with a taste as big as Texas!
Adios Beef, Hola Turkey! In this version, lean ground turkey replaces beef for scratch cooking tacos that children will come back for again and again.
Yakitori Chicken Noodle Bowls
Bowl them over with this Asian tasty dish. When served in a traditional take-out box, this meal rocks!
Asian Salad Bowl Recipe
Snow peas and mandarin oranges make this bowl pop with sweetness.
Kewl Tuna Salad Flatbread
A serving of tuna and a bed of green and red veggies line this new flatbread salad.
Cranberry, Pear, Provolone Salad Pizza
Kids will get a crisp mouthful of fruits and veggies with every bite of this flatbread pizza.
South of the Border Salad Pizza
Bring “zesty” back into your vocabulary with this mix of veggies & herbs.
Bravo Pavo Rice Bowl with Bolognese Sauce
From brown rice to veggie sofrito, this dish has a full range of flavors to make produce and grains pop.
Bravo Pavo Rice Bowl with Meatballs
Bring Lorena’s incredible Pomodoro sauce to your school on a bed of veggies, fruit, and brown rice.
Chicken Rice Bowl
Try a rice bowl that combines Latin spice with the fresh flavors of fruits and veggies.
Pasta al Forno
Introduce your kids to whole wheat pasta with some help from Lorena’s finely tuned sauce.
Recipe Contest Award Winners
Donnie Barclift's Pozole con Pescado
A zesty tomato broth with kale and other vegetables, served with a piece of seasoned and roasted fish on top and a side of diced melons with lime, mint and basil.
Susan Foster and Becky Martin's Fiesta Fish Sandwich
A Mexican seasoned tuna sandwich served with seasoned sweet potatoes, fresh fruit and fresh vegetables, served with a yogurt dipping sauce.
James City Spinach Salad
Lush dark green spinach with fresh strawberries slices, raisins, caramelized onions topped with grill chicken and 1/2 of a hard-boiled egg to create the entree salad. Pair with homemade mustard vinaigrette dressing, milk and a bread-stick to complete the meal.