Kitchen Creations
Did you know?:
- Each school has their own, full-service, kitchen that operates from 6:00 a.m. to 6:00 p.m. each day preparing and serving meals for students.
- A majority of our entrees are made fresh daily, from "scratch", on site.
- We purchase fresh chicken each week from a local supplier and we use organic, grass-fed beef, sourced right here in California!
- We offer a variety of fresh fruits and vegetables for students to choose from during meal service.
- Meals are available to all students at no cost.
Now your Food Services Team has taken things one step further to create something exclusively for the students at their school.
The Magnolia School District’s Food Services Department is excited to introduce our Kitchen Creations!
Your school’s Food Services Team has taken over menu planning and recipe development for the day to create something special just for their school! On Kitchen Creations Day, each site will be serving their very own, carefully crafted recipe designed exclusively for their students to enjoy.
Here is what is featured on our Kitchen Creation Days:
Walt Disney School’s Kitchen Creations
BBQ Chicken Pizza (serving on 5/25/21) - It all starts with a made from scratch pizza sauce as the base for this flavorful pizza. Fresh, diced chicken is cooked, just right, to be used as a topping combined with mozzarella cheese and red onions. All of this is then baked on a pizza crust, then finished with chopped cilantro and drizzled with BBQ sauce right before it is served.
Toasted Turkey and Mozzarella Sandwich (served 4/13/22)- A delicious twist on a traditional turkey and cheese sandwich. It all starts with a pizza crust covered in our own garlic seasoned olive oil blend. Then layered with turkey and mozzarella cheese, topped with another pizza crust and finished with another layer of garlic seasoned olive oil. This incredible creation is then baked and cut into sandwich size pieces just in time for meal service.
Garlic Honey Chicken Sandwich (served 3/9/22) - Fresh, chicken tenderloins, marinated in a delicious blend of sweet and savory flavors. Roasted and served atop a whole grain rich hoagie roll.
Teriyaki Chicken Bowl (served 2/2/22) - Fresh, diced chicken, is marinated in a combination of soy sauce, brown sugar, honey, sesame oil, and minced garlic to create Disney’s very own teriyaki chicken entrée. Cooked fresh and served over rice with vegetables as an optional accompaniment.
Dr. Peter Marshall School’s Kitchen Creation
Beef Picadillo (serving on 5/25/22) - Using our organic, California Beef, we combine guajillo and ancho chilies, and tomatoes, making an incredible broth filled with flavor!
BBQ Chicken Drumstick(served on 4/12/22) - Fresh, chicken drumsticks, seasoned with Marshall's very own dry rub recipe, roasted and tossed in one of our favorite BBQ sauces.
BBQ Chicken Pizza (served on 3/9/22) - It all starts with a made from scratch pizza sauce as the base for this flavorful pizza. Fresh, diced chicken is cooked, just right, to be used as a topping combined with mozzarella cheese and red onions. All of this is then baked on a pizza crust, then finished with chopped cilantro and drizzled with BBQ sauce right before it is served.
Chicken Pot Pie (served on 2/2/22) - Fresh, diced chicken, cooked to perfection, combined with a, made from scratch gravy, diced vegetables, and served over a warm buttermilk biscuit.
Mattie Lou Maxwell School’s Kitchen Creation
BBQ Beef Stromboli - (serving on 5/23/22) - Our organic, California Beef, is braised in BBQ Sauce, spread and folded into dough and baked into a fantastic savory pastry.
Chicken Parmesan Sandwich (served on 4/13/22) - Fresh, chicken tenderloins, hand breaded with a carefully crafted seasoned parmesan breading blend. Then tenders are roasted and finished with a layer of Mozzarella cheese. Served on a hoagie roll and topped with our very own marinara sauce.
Cheeseburger Pie (served on 3/9/22) - An innovative twist on a classic. Using our organic, California Beef, seasoned and cooked to perfection, spread over a scratch made biscuit "pie crust" then topped with shredded cheddar cheese. It is a pie like no other!
Chicken Pot Pie (served on 2/2/22) - Fresh, diced chicken, seasoned and slowly braised throughout the morning, then combined with vegetables and gravy and simmered a little longer until it is just right. Finally, topped with a warm buttermilk biscuit.
Juliette Low School of the Arts’ Kitchen Creation
BBQ Chicken Pizza (serving on 5/25/22) - It all starts with a made from scratch pizza sauce as the base for this flavorful pizza. Fresh, diced chicken is cooked, just right, to be used as a topping combined with mozzarella cheese and red onions. All of this is then baked on a pizza crust, then finished with chopped cilantro and drizzled with BBQ sauce right before it is served.
Chicken Tawook (served on 3/9/22) - A classic Mediterranean chicken dish filled with an abundance of fresh flavors including, garlic, lemon, and ginger served on a bed of steamed rice.
BBQ Chicken Bowl(served on 2/2/22) - Fresh, diced chicken, braised, then finished with BBQ Sauce. Served over mashed potatoes with vegetables and shredded cheddar cheese as optional accompaniments.
Robert M. Pyles STEM Academy’s Kitchen Creation
BBQ Chicken Pizza - It all starts with a made from scratch pizza sauce as the base for this flavorful pizza. Fresh, diced chicken is cooked, just right, to be used as a topping combined with mozzarella cheese and red onions. All of this is then baked on a pizza crust, then finished with chopped cilantro and drizzled with BBQ sauce right before it is served.
Dr. Jonas Salk School’s Kitchen Creation
BBQ Chicken Drumstick(serving on 5/23/22) - Fresh, chicken drumsticks, seasoned with Marshall's very own dry rub recipe, roasted and tossed in one of our favorite BBQ sauces.
Sloppy Joes (served on 4/13/22) - A cafeteria classic! Our organic, grass-fed, beef, combined with a delicious tomato sauce blend. Served atop a burger bun.
Teriyaki Chicken Bowl (served on 3/9/22) - Fresh, diced chicken, is marinated in a combination of soy sauce, brown sugar, honey, sesame oil, and minced garlic to create their very own teriyaki chicken entrée. Cooked fresh and served over rice with vegetables as an optional accompaniment.
Chicken Curry (served on 2/2/22) - Fresh, diced chicken, marinated overnight in Salk’s very own, mild, curry blend. This curry blend is a carefully crafted combination of milk, curry powder, garlic, onion, salt, brown sugar, with a hint of citrus. The next day the marinated chicken is braised to perfection and served atop freshly prepared jasmine rice.
Dr. Albert Schweitzer School’s Kitchen Creation
Garlic Honey Chicken Sandwich (serving 5/25/22) - Fresh, chicken tenderloins, marinated in a delicious blend of sweet and savory flavors. Roasted and served atop a whole grain rich hoagie roll.
Cheese Enchilada Casserole - It begins with Schweitzer’s very own, made from scratch, tomatillo sauce layered over and over again with corn tortillas and shredded mozzarella cheese, then baked to perfection.
Esther L. Walter School’s Kitchen Creation
Beef Quesadilla (serving 5/25/22) - Starting with organic, grass-fed, beef, seasoned and simmered to perfection. Then stuffed inside a tortilla with a combination of mozzarella and cheddar cheeses and toasted just before meal service.
Toasted Turkey and Mozzarella Sandwich - Walter’s delicious twist on a traditional turkey and cheese sandwich. It all starts with a pizza crust covered in Walter’s own garlic seasoned olive oil blend. Then layered with turkey and mozzarella cheese, topped with another pizza crust and finished with another layer of garlic seasoned olive oil. This incredible creation is then baked and cut into sandwich size pieces just in time for meal service.
