The Mississippi Department of Education, Office of Child Nutrition strives to keep organizations that participate in the National School Lunch and Breakfast Programs (NSLP and SBP), as well as the Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), Special Milk Program, Fresh Fruit and Vegetable Program (FFVP) up-to-date with the latest information from the USDA Food and Nutrition Service, as well as updates from our office.

Summer 2020 Updates on Recipes

6.26.20

All of the MRS Recipes are being reviewed and revised. There have also been some recipes added, using the new products on the MDE OCN Purchasing Bid:

• Individual Pepperoni Pizza using the 6-inch pizza dough rounds
• Peas and Carrots (Canned)
• Pinto Beans was added to the Vegetable Section (there is an identical recipe in the Vegetarian Section for menu planners who what to use it as a meat/meat alternate recipe)
• Classic Coleslaw using the bulk coleslaw dressing
• Vegetable Juice (6 ounce)
• Buffalo Cheese Plank
• Jalapeño Cheese Plank
• Vintage Cheddar Cheese Plank
• Assorted Cheese Planks
• Lemon Breakfast Bread
• Pumpkin Breakfast Bread
• Mini Confetti Pancakes
• Blueberry Vanilla Cookie Bites

One of the Mississippi Recipes for Success recipe titles have changed:

• Pork Jambalaya was changed to Sausage Jambalaya

Some recipes had major ingredients edited:

• Herbed Broccoli and Cauliflower is now Herbed Broccoli
• Sweet Potato Cubes has several updated ingredients
• Assorted Breakfast Bread had Lemon Breakfast Bread added

Some recipes have been completely removed:

• MRS 1014 Frozen Broccoli Spears
• MRS 1024 Corn on the Cob (3")
• MRS 1054 Cheesy Broccoli and Cauliflower
• MRS 1073 Mashed Sweet Potatoe
• MRS 1075 Southwest Mashed Sweet Potatoes

Crediting Changes:

• Baked Potato with Margarine changed from 1/2 cup of starchy vegetable subgroup to 3/4 cup of starchy vegetable subgroup
• Broccoli Salad with Grapes changed from 1/4 cup of fruit to 1/8 cup of fruit
• Black Bean Salad is now "other vegetable" subgroup only
• Tex-Mex Beans are now 1/2 cup Bean/Pea/Legume vegetable subgroup and 1/8 cup Red/Orange vegetable subgroup
• Ranch Chicken Salad changed from whole grain rich (WGR) to enriched
• Cheesy Burger Bake with Tots, as well as the version with beef crumbles, is now 3 oz. eq. meat/meat alternate
• Fish Taco in a Soft Tortilla is now 3/4 oz. eq. of whole grain
• The grain in Baked Fish Scandia was removed
• Pepperoni Calzone is now 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
• Chicken with Alfredo Sauce is now 2 oz. eq. of meat/meat alternate and 1 oz. eq. enriched grain
• Mandarin Chicken is now 2 oz. eq. meat/meat alternate, ½ oz. eq. whole grain

• Individual Pepperoni Pizza
• Peas and Carrots (Canned)
• Classic Coleslaw (Fresh)
• Vegetable Juice-6 ounce
• Colby Cheese Plank
• Pepper Jack Cheese Plank
• Cheddar Cheese Plank
• Assorted Cheese Planks
• Lemon Breakfast Bread-NOT SMART SNACK
• Pumpkin Breakfast Bread-NOT SMART SNACK
• Assorted Breakfast Breads-NOT SMART SNACK
• Blueberry Vanilla Cookie Bites
• Herbed Broccoli
• Sweet Potato Cubes (Frozen)
• Baked Potato with Margarine
• Broccoli Salad with Grapes (Fresh)
• Black Bean Salad (Canned)-Briggs
• Black Bean Salad(Canned)-USDA Foods
• Tex-Mex Beans (Canned)-Briggs
• Tex-Mex Beans (Canned) USDA Foods
• Ranch Chicken Salad
• Cheesy Burger Bake with Tots
• Cheesy Burger Bake with Tots(with BC)
• Fish Taco in a Soft Tortilla -Briggs
• Baked Fish Scandia
• Pepperoni Calzone (WGR)
• Chicken with Alfredo Sauce (Enriched)
• Mandarin Chicken

News Archive

• Recipes that Have Been Removed from MRS Online    6.30.19
• Updated ingredients in MRS Recipes    6.30.19
• 2019 Recipes Updated with Distributor Information    6.30.19
• New Recipes in MRS!    6.30.19

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