USDA Foods Best Practices

This page is devoted to sharing best practices and resources that result in improving school meals and the USDA Foods program at the local level.

This page is being updated periodically so please keep checking back!

Spectacular examples of Oregon meals made for parent/student pick-up and home delivery using USDA Foods!

Sides

Title: Week's worth of veggies w/fruit

USDA Frozen Cherries (crumble)
USDA DoD Fresh Veggies

Photo courtesy of Central Point SD

Title: Week's Worth of Student Fruit Packed

USDA Frozen Blueberries
USDA Frozen Strawberries
USDA Canned Applesauce
USDA Canned Mix Fruit

Photo courtesy of Central Point SD

Title: Several Days Worth of Student Fruit/Veggies
Packed

USDA DoD Fresh Fruits & Veggies

Photo courtesy of Central Point SD

Recipes Submitted by Oregon Schools

Submitted by: Bend-LaPine SD

In this easy to prepare dish, Bend-LaPine features the USDA Foods Pork Roast #100173 and queso sauce made with USDA Foods sliced cheese #100018. "This is a very popular item that also uses queso sauce using commodity sliced cheese", said Bend-LaPine SD Executive Chef Tracie Surgeon. "You might want to share with other schools to show how easy it is to cook", said Bend-LaPine Executive Director of Operations Terry Cashman regarding the pulled pork recipe. Some garnishment and addition of milk, fruits and vegetables round out this appetizing and cost effective student lunch.

Brunch for Lunch!

Submitted by: Portland SD

Portland brunch lunch with USDA Foods cherries

Portland features the USDA Foods frozen sweet cherries #110872, USDA canned peaches #100219, a local pear through the USDA Foods unprocessed F&V Pilot, turkey sausage links, local red potatoes and some veggies. "We heated these up as our compote over our pancakes for brunch. We have plans to use on our salad bars and cook up in crisps as well. So far we have great feedback!", said Portland SD Senior Director of Nutrition Services Whitney Ellersick.

Cherry Compote Recipe

Hot Entrees

Title: Yakisoba Noodles w/Chicken and Veggies

USDA Chicken Fajita Meat

Photo courtesy of Portland SD

Title: Katsu Popcorn Chicken

USDA Diverted Popcorn Chicken
USDA Brown Rice

Photo courtesy of Bend-LaPine SD

Title: Chicken and Potatoes w/Gravy

USDA Chicken

Photo courtesy of Central Point SD

Title: Calzone

USDA Diverted Calzone
DoD Fresh Fruits & Veggies

Photo courtesy of Portland SD

Title: Mac & Cheese with Greens Beans & Roll

USDA Pasta
USDA Cheese
USDA Green Beans

Photo courtesy of Central Point SD

Menu Planning Resources from External Partners

ChooseMyPlate - This fantastic site features recipes, infographics and resources for use by sponsors of Child Nutrition Programs.

Child Nutrition Recipe Box - Healthy Recipes for Child Nutrition Professionals.

Partner with local chef to boost school meal program

Connect with chefs in the community. These connections focus on the unique needs of each school and the individual expertise of each chef. Schools and chefs can work in partnership to incorporate new menu items, offer culinary training to Child Nutrition staff, teach students the importance of healthy meals, and more. The creativity that chef’s bring to school meals can also build enthusiasm for the program among students, parents and teachers.

Cold Entrees

Title: Chicken Taco Salad

USDA Fajita Chicken
USDA DoD Fresh Veggies
USDA Canned Corn
USDA Canned Beans

Photo courtesy of Central Point SD

Title: Layered Three Bean Dip w/Tortilla Chips

USDA Cheese
USDA DoD Fresh Fruits/Veggies

Photo courtesy of Portland SD

Title: Half Sandwich with Fruits/Veggies

USDA Cheese
USDA Sliced Ham/Turkey
USDA DoD Fresh Fruits/Veggies

Photo courtesy of Central Point

Title: Taco Salad

USDA Cheese
USDA DoD Fresh Fruits/Veggies

Photo courtesy of Portland SD

Marketing and Promotion Tips

Reduce Food Waste!

This booklet released by USDA discusses ways to reduce, recover, and recycle food before it goes to waste. Get ideas for your school by reading tips for school nutrition professionals, teachers, parents, students, and school administrators.

Share New Fruits and Vegetables with Sample Trays

Pictured above, Willamina School District offers samples of USDA DoD Fresh strawberries and broccoli to students. Samples are a great way to introduce students to new or unusual foods. One small sample size portion is much less intimidating than an entire serving of an unfamiliar food. In addition, children respond favorably to repeat exposures of new foods and are more likely to consume school meals if they’re familiar with the foods being offered. Sample trays can also add a splash of color and excitement to your cafeteria. To further enhance your sample tray, consider including the fruit or vegetable in its whole form so the children can identify what they are eating and even find it in the grocery store. Highlight information about food samples on the monthly menu in order to provide an educational component and encourage students to look forward to sampling days.

If you would like to share quick tips, ideas or resources for best practices, please e-mail ODE USDA Food Distribution Program.