Menu Planning and Recipes

Below are resources to assist with implementation of the nutrition standards for the National School Lunch and School Breakfast programs.

Resources and Tools

USDA Food and Nutrition Service - Regulations, policy memos, and other nutrition standards guidance materials.

• National School Lunch Meal Pattern
• School Breakfast Meal Pattern
• Vegetable Subgroups
• Production Record

Menu Ideas and Recipes

Iowa Gold Star Menus and Recipes

Includes menu, recipes, shopping list, nutritional analysis, and technical assistance materials.

• Breakfast - Consists of a 2-week cycle menu and a 1 week Grab ‘n Go menu that meets the School Breakfast Program meal pattern. The menus meets the K-8 grade group meal pattern with 10 grain oz. eq./week and 400-550 daily average calories/week and offers healthy USDA Foods.  
  • Iowa Gold Star Breakfast Menu
  • Pumpkin Chocolate Chip Muffin
• Lunch - Consists of a 5-week cycle menu with recipes that meet the NSLP meal pattern. The menu meets the K-8 grade group meal pattern with 550-650 calories, 8-9 oz. eq. grains, and 9-10 oz. eq. meat/meat alternates daily. The menu includes flexibilities in the meat/meat alternate and grain maximums and offers healthy USDA Foods.  
  • Iowa Gold Star Cycle Menu
  • Iowa Gold Star Recipes

Cycle Menu Resources

• Healthier Kansas Breakfast and Lunch Menus - Nutrient analysis, recipes, preparation instructions, serving tips, production records and a purchasing guide.
• Child Nutrition Recipe Box - Collection of standardized recipes by the Institute of Child Nutrition.
• Ohio Menus that Move - Seasonal cycle menus that fit within the USDA meal guidelines.

Standardized Recipes

• Child Nutrition Recipe Box - Provides Child Nutrition Program operators with recipes to prepare healthy and delicious meals that meet meal pattern requirements.

Grab n' Go Examples

• Take n' Talk Grab n' Go Menu - Created in partnership with Indianola Middle School and Iowa Team Nutrition.
• Waukee Elementary Menu with Kydz-ables Grab n' Go Option
• Saydel High School Grab n' Go Breakfast Menu

​No to Low Sodium Seasonings

• ​Flavor Shakers - Mixture recipes developed by Chef Deanna Olson can be offered to students in a shaker to season their food as desired.
• Seasoning Mixtures - Developed by ISU Extension
• Flavor Stations - Developed by St. Joseph's Catholic School - New Hampton.