Recipes by Menu Part
Pasta
Cheese Rice
Let guests upgrade to this premium side dish. A rich and comforting classic. This recipe blends tender rice with a mix of creamy cheese sauce to create a tasty side dish that is the perfect complement to chicken, pork or beef.
Chicken & Broccoli Alfredo
Smart Snack Approved as an entree. Meets calorie, fat and sodium requirements for center of the plate. Provides 1/8 cup Vegetable, 2 oz M/MA, 1 oz eq Grain
Cilantro Lime Rice
The adventurous duo of crisp, chopped cilantro entwined with a juicy splash of tropical lime takes white or brown rice new places. Create flavored rice like what's served at Q'doba and Chipotle restaurants.
Cincinnati 3-Way Chili
This warm and earthy dish draws its character from the city's Greek immigrants who introduced flavors like cinnamon to this hearty bowl. Each serving provides 2 oz eq grain, 2 oz eq M/MA, 1/8 cup red/orange vegetable, 1/8 cup beans.
Creamy Chicken Alfredo
Grilled chicken breast strips and penne pasta oven-baked in a creamy Alfredo sauce with a layer of melted cheese.
Mexican Whole Grain Brown Rice
1/2 cup provides 1 oz whole grain
Monterey Spaghetti
A fresh white sauce take on traditional spaghetti with melty Monterey jack cheese sauce, hearty spinach and crunchy French-fried onions.
Red Beans & Brown Rice - Entree
Traditional style red beans and rice made with kidney beans, onions, celery, peppers and whole grain brown rice. For schools it provides: 2 oz eq M/MA, 2 oz eq whole grain and 3/8 c other vegetables
Red Beans & Brown Rice - Side Dish
Traditional style red beans and rice made with kidney beans, onions, celery, peppers and whole grain brown rice. For schools it provides: 1/4 c beans, 1 oz eq whole grain and 1/8 c other vegetables
