Happy National Nutrition Month!

As a part of the nutrition community, Meals Plus wants to highlight all of the available resources; to help make National Nutrition Month a success!

The Meals Plus Customer Cookbook, editions, 2015, 2016 and 2017, are 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.

Now that you have new healthy recipes, we want to help you promote them with marketing strategies to be more effective within your school meal program:

The Five P’s of Promoting Your School Meal Program examines Product, Placement, Promotion, Price, and People. While 101 Ways to Increase Participation lays out 101 simple participation techniques provided by the Meals Plus family of school districts and their staff.

For more free resources visit our whitepaper library






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.

Are Enrollment Woes Giving You a Headache?


This is Matt from Meals Plus. Keeping up with your enrollment and making sure it’s correct can be a headache. Along with all the other things you have to do every day, wouldn’t it be a bonus if you didn’t have to worry about it?

Meals Plus software has automated functions and reports to take the anxiety out of enrollments and withdrawals – it’s hands off so you can use that time on other tasks and we’ll even set it up for you!

We offer a full line of USDA approved programs including – Point of Sale, Free & Reduced, online applications, internet meal payments and school fees, Inventory Management, Menu Planning with Nutrient Analysis and much more…  Our suite of products, backed by award-winning customer support, is helping large and small nutrition programs in 40 states.

Whenever you have 10 minutes to talk, please Email me and we’ll set up a short appointment just to see if it makes sense to talk further.

Grand Slam-wich Recipe That Will Hit the Spot!

This Pork Marinara Sandwich is one of the lunch recipes from the 2016 Meals Plus Child Nutrition Cookbook, which you can download here. The cookbook includes recipes from Meals Plus Customers and school breakfast recipes using USDA foods. Its hard to beat a recipe this good!

Pork Marinara Sandwich
Submitted by: Asheboro City Schools

Yields: 1
Serving Size: 1 Sandwich
Food Group Components: 2.5 oz. eq. grain, 2 oz. eq. meat/meat alternative
Recipe Type: Entree
Allergens: Milk, Egg, Soy, Wheat


1 each – country fried pork steak, frozen, 3.1 oz.
2 oz. – #10 can, Furmanos 10335 ,marinara sauce
1 oz. – lite shredded mozzarella cheese, frozen
1 – bun WW, hamburger bun


  1. Place frozen pork chop on a lined full size sheet pan, do not stack.
  2. Bake in a preheated oven at 350°F for 8-10 minutes or until pork reaches 165°F for at least 15 seconds. CCP: Heat to 165° F or higher for at least 15 seconds
  3. Wipe top of can lid with a clean towel and open. Pour into a 1/2-4″deep hotel pan and heat up in the oven for 10 minutes or until hot.
  4. During service, place 1 pork chop on bottom of bun and top with 2 oz. of marinara and 1oz of cheese. Place crown of bun on top.CCP: Hold at 135° F or higher.

Nutrients per serving:

Calories – 481
Chol (mg) – 105.91
Sodium (mg) – 1046.96
Fiber (gm) – 3.94
Iron (mg) – 4.35
Calc (mg) – 280.41
Vit A (IU) – 337.28
Vit C (mg) – 1.12
Protein (gm) – 26.57
Carb (gm) – 47.85
Tot Fat (gm) – 19.85
Sat Fat (gm) – 6.49
Sugars (gm) – 8.26
Trans Fat (gm) – 0.00*



6 Ways Meals Plus’ Back of House Systems Will Make Your Job Easier

Meals Plus Menu Planning and Inventory Management software systems make it easy to stay on top of your school district menus, nutrient analysis, and managing your food, commodities and supplies. Here are just some examples of how the Meals Plus back of house software components will help keep your lunchlines moving:

  • Cloud Recipe sharing. Districts can upload their own recipes and download other district recipes with the Community Cookbook in Meals Plus Menus.
  • Integration. The Menu Planning and Inventory systems are fully integrated, allowing you to automate usage just by completing a production record.
  • Easy Menu Conversion. Data conversion is available from most child nutrition menu planning systems, allowing for a quicker implementation.
  • Electronic ordering. Inventory makes ordering easier and more accurate for you and your vendors.
  • Order forecasting reports. Lets you know how much food you need for upcoming menus so you don’t tie up money in excess inventory on the shelves.
  • Help from the Meals Plus Team. If you are short on time, let us help! The Meals Plus Team can help with the data entry to get you started even more quickly.

For more information on the Meals Plus lunchroom software suitecontact us today for more information at 1-800-541-8999.