To promote economical healthier options in US school lunches the USDA is hosting a recipe competition for programs that participate in the National School Lunch Program. Teams consist of at least 4 people (school nutrition professional, chef, student, and a community member) and submit recipes that can be made in a commercial school kitchen following NSLP guidelines in one of three categories – Whole Grains, Dark Green and Orange vegetables, or Dry Beans and Peas.
The top 30 will be used in a cookbook to be published in December 2011. The top 15 semi-finalist will be visited by the judging panel for an on site presentation of their recipe(s) as part of a regular food service. The finalist will compete head to head in a cook off at a date to be announced.
Voting is now open for the popular choice at – Recipes for Healthy Kids – until May 15, 2011.
The USDA has also created the Chefs Move to School program helping Chef’s and schools connect for a better school lunch.
Give a change a chance!
300+ submission are listed in addition to the semi-finalists. All recipes provide both 6 and 50 serving ingredient lists. Here are some suggestions for substitutes of some American classics that both adults and kids can enjoy: