[Free Download] 2017 Meals Plus Customer Cookbook

To show our appreciation our Meals Plus Customers, we have published our 2017 Meals Plus Customer Cookbook! This free cookbook is filled with over 40 popular recipes in an effort to help increase participation in the lunchroom, while still meeting USDA meal pattern regulations. It also includes creative promotional ideas and award-winning recipes from student cooking competitions from Middletown City Schools (OH) and Lexington School District One (SC). 

Hard copies are available for purchase at cost. Email recipes@mealsplus.com for more information. You can also download the cookbook completely free, here!

Would you like to submit a recipe for our 2018 Customer Cookbook? Email them to recipes@mealsplus.com. You can submit as many recipes as you’d like, and we welcome photos of your dishes.

Thank you for being a part of the Meals Plus Family, and Happy Holidays!

Coming Soon: The 2017 Meals Plus Customer Cookbook!

To show our appreciation to YOU – our Meals Plus Customers – we are publishing our third edition of the ‘Meals Plus Customer Cookbook’! This free cookbook will be filled with the most popular recipes from school cafeterias across the country in an effort to help increase participation in the lunchroom, while still meeting USDA meal pattern regulations. It will also include creative promotional ideas, Meals Plus software tips, and more!

Click to download the 2015 and 2016 Meals Plus Customer Cookbooks.

You’re Gonna Lava This Recipe for National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is a ‘Volcano Bowl’, submitted by Yorktown Community Schools (IN).

Ingredients:
25 – bread bowl, (Super Bakery)
100 – meatballs, (JTM)
1 qt. + 2.25 c. – marinara sauce, (Red Gold)
1 qt. +2.25 c. – mozzarella cheese, (Land O’ Lakes)

Directions:

  1. Wash hands.
  2. Clean and sanitize work surface.
  3. Repeat step #1.
  4. Put on a pair of disposable gloves.
  5. Using vegetable spray, spray the inside of a full-size steamtable pan.
  6. Place 1 quart + 2.25 cups marinara sauce into pan, cover and set aside.
  7. Repeat steps #1, #2, #3 & #4.
  8. Place 100 meatballs into a full-size steamtable pan.
  9. Place in steamer for approximately. 10 to 15 minutes or until the internal temperature reaches 160° F.
  10. Cover and place in a preheated warmer and hold until serving time.
  11. Place marinara sauce in a steamer for approximately 8 to 10 minutes or until the internal temperature reaches 160° F.
  12. Cover and place in a preheated warmer and hold until serving time.
  13. Repeat steps #1, #2, #3 & #4.
  14. Place 1 quart + 2.25 cups of cheese into a ¼ size steamtable pan. Cover and place in the cooler and hold until serving time.
  15. Place 25 bread bowls into a full-size steamtable pan. Cover and set aside until serving time.

 

To Serve:

  1. Wash Hands.
  2. Put on a pair of disposable gloves.
  3. Place a bread bowl on the lunch tray.
  4. Place 4 meatballs inside the bread bowl.
  5. Using a 2 oz. spoodle, cover the meatballs and bread bowl with the marinara sauce.
  6. Top meatballs with 2 oz. of mozzarella cheese.

 

It’s All Gravy with National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is Country-style Steak with Rice, submitted by Union County Public Schools (NC).

Ingredients:
1 lb. + 13 3/4 oz. – rice, long grain, brown, dry
1/4 bag – gravy mix, brown
4 oz. – wheat flour, whole grain
1/2 tbsp. – spices, salt, table
1/2 tbsp. – spices, pepper, black
11 oz.- onions, fresh
4lbs. + 8 oz. (raw wgt., yield included) – beef, ground, 85/15 raw – to cook & drain, USDA

Directions:  CCP: Wash Hands;  CCP: Sanitize work area

  1. Cook rice per instructions on recipe card B-3.
  2. For steak: Combine flour, salt, and pepper.
  3. Combine about 1/2 of the seasoned flour with onions and ground beef in mixer bowl. Mix for 2 minutes on low speed.
  4. Portion with a #12 scoop, on a sheet pan. Once you have laid out patties, cover with parchment paper and place a sheet pan on top of the parchment paper and then flatten the patties.

IT SHOULD LOOK LIKE A PETITE HAMBURGER STEAK, NOT A MEATBALL. Place a small thumbprint in the middle of the patty to help with puffing.

  1. Sprinkle remaining seasoned flour evenly over meat, about 1/2 cup per pan. Pat into meat.
  2. Bake at 300° F for 10 minutes. CCP: Heat to 155° F or higher for at least 15 Seconds.
  3. Transfer steaks, browned side up, into steamtable pans (12″x20″x2 1/2″). For 50 servings, use 1 steamtable pan. For 100 servings, use 2 steamtable pans.
  4. Prepare gravy mix per instructions on bag.
  5. Pour gravy over steaks, approximately 2 qt. per pan. Cover pans.
  6. Bake at 300° F for 10 minutes. CCP: Hold at 140° F or higher.
  7. Serve 1 steak with gravy and 1/2 cup rice.

Nutrients per serving:
Calories – 343
Chol (mg) – 41
Sodium (mg) – 432
Fiber (gm) – 2.20
Iron (mg) – 3.23
Calc (mg) – 2.87
Vit A (IU) – 0.0
Vit C (mg) – 0.9
Protein (gm) – 17.74
Carb (gm) – 43.61
Tot Fat (gm) – 12.29
Sat Fat (gm) – 3.19
Sugars (gm) – 0.0
Trans Fat (gm) – 1.59

The Heat Is on for National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is Chicken Quesadilla with Chili-lime Oil, submitted by Charleston County Schools (SC).

Ingredients: Chicken Quesadilla
5 each – chicken breast, char-grilled, frozen
10 oz. – onions, chopped, frozen
10 oz. – pepper, bell, green, diced, frozen
1 c. – peppers, sweet, red, chopped. raw
13 oz. – cheese, cheddar, mild, shredded, feather, yellow
10 oz. – cheese, mozzarella, shredded, part-skim, bag
3 tbsp. – Argo cornstarch, 1 lb.
1 tsp. – spice, garlic powder
1 tsp. – spice, onion powder
10 piece – flour tortilla 8” – 8” flour tortillas

Ingredients: Chili-Lime Infused Oil – Optional
2 tsp.- spice, chili powder, mild, plastic shaker, shelf stable, seasoning
1/3 tsp. – spice, garlic powder
1/3 tsp – spice, onion powder
2/3 oz. – juice, lime, canned or bottled, unsweetened
1 oz. – oil, Canola, olive extra virgin
2/3 tsp – spice, oregano, ground, shelf stable, seasoning
1 tsp. – spice, cumin, ground, plastic shaker, shelf stable, seasoning
2/3 tsp. – spice, salt, table, iodized, canister
2/3 tsp. – spice, pepper, black, ground, plastic, shaker, 30m
1/3 oz. – honey, cover, plastic jug, shelf stable, 6/3lb

Chili-Lime Infused Oil Directions:
Mix all ingredients together. Cover, label, and date. (CLAD)

Chicken Quesadilla Directions:

3 Days Prior:
Pull chicken breast, onions, and green peppers from the freezer.
Thaw under refrigeration.
Dice fresh red peppers and keep in refrigeration.

Two days prior:

  1. Prepare Chili-Lime Infused Oil
  2. Preheat oven to 425° F.
  3. Drain peppers and onions of excess liquid. Toss and coat with 2/3 of infused oil. (Reserve remaining oil to brush tortillas)
  4. Arrange on a sheet pan in single layers, in order to roast evenly.
  5. Cook for 12 to 15 minutes, until veggies are tender.
  6. Cool veggies and set aside. After veggies are cooled, combine with chicken, diced into 1/4″ pieces.
  7. Wrap tightly, label, and keep under refrigeration.

Two days prior:
Mix Cheddar and Mozzarella cheese together with seasonings and cornstarch.
Wrap bowl tightly with plastic, label, and place under refrigeration.

One day prior:

  1. Spray pan with non-stick cooking spray.
  2. Lay out 6 tortillas (8″) per sheet pan and evenly distribute 2 oz. cheese mixture and 3 oz. of the chicken, pepper, and onion mixture per tortilla.
  3. Fold each tortilla in half to make a half moon shape. Lightly press to seal quesadilla.
  4. Brush top with remaining Infused Oil.
  5. Wrap pans tightly with plastic, label, and place under refrigeration.

Day of Service:

  1. Batch Cook.
  2. Preheat oven to 350° F.
  3. Bake for 6 minutes or until golden brown. Take out and let rest for 5 to 7 minutes in warmer before cutting.
  4. Cut each folded tortilla into thirds and serve with Sriracha.

[Free Download] 2016 Meals Plus Customer Cookbook

school-pos-systemTo show our appreciation our Meals Plus Customers, we have published our 2016 Meals Plus Customer Cookbook! This free cookbook is filled with over 50 popular recipes in an effort to help increase participation in the lunchroom, while still meeting USDA meal pattern regulations. It also includes creative promotional ideas and award-winning recipes from student cooking competitions from Middletown City Schools (OH) and Lexington School District One (SC).

Each school district has received one free copy, and additional copies are available for purchase at-cost. Email recipes@mealsplus.com for more information. You can also download the cookbook completely free, here!

Would you like to submit a recipe for our 2017 Customer Cookbook? Email them to recipes@mealsplus.com. You can submit as many recipes as you’d like, and we welcome photos of your dishes.

Thank you for being a part of the Meals Plus Family, and Happy Holidays!

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