Going Green


Each week menus will be updated with cooking instructions for the items we are sending out.  If you have any questions regarding our menu, nutritionals or allergies please email Tina Reynolds at Reynolds_t@milfordschools.org.

To ensure the safety of everyone we have implemented more safety protocols to our operation.  

  • Continue to wear gloves with changing our gloves and washing our hands every hour.
  • Added wearing masks during all hours in the kitchen (prep, assembly and distribution)
  • All bags are brand new from Kroger and boxes will not be given out any more.
  • All volunteers will change gloves and sanitize every hour.
  • Drive thru operation with no need to get out of your car.  Volunteer will remain at a distance and place in trunk of car.
  • Tape will be placed in various areas to remind workers to stay in their designated areas.
  • Each work station wiped down every hour.
  • Employees and Volunteers continuing to take temperatures.  Anyone with above 99° will be sent home immediately.

For the summer months:   Distribution will be every Thursday (11 - 12 pm & 6:30 - 7:30) for five day meal supply until August 20.

Corn dogs/mini corn dogs:  Heat in oven on a lined cookie sheet for 5 -9 minutes until internal temperature of 165°.

Calzone, Bosco Stick, Cheezy Bread, pizza variety:  From frozen state can be heated in microwave until internal temperature of 165°.  Serve with marinara or with a pasta dish.

Walking Taco:  Heat taco meat in skillet or microwavable safe dish until internal temperature reaches 165°.  Serve with cheese, sour cream or put on top of chips for a complete meal.

Chicken Varieties:  From Frozen state, heat on lined cookie sheet to internal temperature of at least 165°. 

Burger/Cheeseburger:  Cook beef patty to an internal temperature of 165° degrees in a microwave or oven. Serve on a bun with your favorite toppings.

Prepackaged pasta meals:  Heat in microwave until the internal temperature reaches 165°.  Serve with garlic bread.

Uncrustables:  Keep frozen and thaw in refrigerator overnight.  Serve with cheese stick or other type of protein.

Breakfast Frozen item:  Can be thawed overnight and placed in microwave to internal temperature of at least 165°. From frozen state cook on lined cookie sheet for 4 - 6 minutes to internal temperature of at least 165°.

***Note:  Any substitue entree not listed that requires additional cooking will be safe to consume once heated to an internal temperature of 165° in a microwave or oven.  The frozen food should be kept frozen or refrigerated until cooked.  The refrigerated food is safe for 6 days.

Do you have a surplus of frozen and raw fruits/veggies?  You can use the veggies for a vegetable soup, stew or a chicken pot pie.  Even saute the veggies and serve with rice as a stir fry.  Cranberries can be used on top of a salad or make some cranberry white chocolate cookies.  Apples can be cut up and used for a pie or crisp.  For more ideas email Tina Reynolds.  We are here to help you plan for your meals so you can plan for something else.

Fruit cups can remain frozen until served.  You can also put them in a blender and make a smoothie by adding yogurt, milk and some other fresh fruit.

More ideas to come and more variety of fruits and vegetables as we get them in.  Thank you for allowing us to keep your child healthy!!

Meals, foods and beverages sold or served at schools meet state and federal requirements based on the USDA Dietary Guidelines.  All meals, foods and beverages are prepared and served by qualified child nutrition professionals. We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.