For the Health of It, Kid Approved
In 2006, JSI held its first statewide recipe contest with school food program staff submitting original and creative recipes which utilized commodities available within the school food program. In 2008, the contest turned its focus to emphasize the Food Groups to Encourage identified in the Dietary Guidelines for Americans 2005. For this contest, school food program staff submitted recipes which emphasized fruits and vegetables, legumes, whole grains and low-fat milk products.
For both contests, the three recipe categories included:
- Grains and Bread/Desserts
- Main Dishes/Soups/Sandwiches
The finalist recipes were served to a taste panel composed of middle and high school students from local towns, representatives from the Massachusetts Department of Elementary and Secondary Education, the School Nutrition Association of Massachusetts, staff from JSI, and Framingham State College?s students in the course, Experimental Study of Food. The panel evaluated the food products on a variety of criteria including flavor, aroma, and appearance. Evaluation forms were statistically analyzed with the public school students? opinions given the most weight.
- Pamela Aldrich, Pittsfield Public Schools,
Butternut Squash and Apple Casserole
- Sharon Russell, Pittsfield Public Schools,
Scampi-Style Chicken with Spaghetti
- Jocelyn Shimmel, Leominster Public Schools,
Sweet Potato Cake
- Wendy Chamberlain, Ipswich Public Schools,
Chocolate Chip Sunny Bars
- Martha Pellegrino, Blackstone Valley Technical High School,
- Christine Saulnier & Sandra Hillson, Lincoln Public Schools,
Italian Chicken Quesadillas
Please note the recipes for 50 servings were not tested as part of the contest (only for 10 servings) and have been written as submitted. You will want to test each recipe in your facility using your equipment and personnel and then standardize it to your school food program. The nutrient analysis for each recipe, for 50 portions, was verified by ESE.