School Nutrition Secrets: Flavor, Budget & Creative Menus with Lola Deer & Holly McGarry

In the world of school nutrition, balancing flavor, creativity, and cost-effectiveness is no small feat. Recently, Maureen Pisanick sat down with two industry powerhouses—Lola Deer of Simplot and Holly McGarry of Acxion—to share practical tips, fresh ideas, and plenty of foodie inspiration for school meal programs.

Meet Our Guests

Lola Deer blends Nigerian heritage with Midwestern roots, creating a culinary style she describes as hometown cooking with a West African spice flare. With a degree in culinary management, a year-and-a-half-old at home, and two pugs to wrangle, Lola still finds time to innovate recipes that work for K–12 programs.

Holly McGarry is a registered and licensed dietitian with over 20 years of experience in the school nutrition industry. Known for her deep commodity knowledge and passion for cost-effective, student-approved meals, Holly is a trusted voice for foodservice directors looking to stretch their budgets without sacrificing taste or quality.

Trending Items That Steal the Show

When asked about their “must-see” menu items, both guests offered student-friendly, versatile options:

• Lola’s Pick: Two-ounce grab-and-go guacamole cups—perfect for walking tacos, protein packs, avocado toast, and more. They’re portable, fresh, and keep that bright green goodness intact.

• Holly’s Pick: Ultimate White Cheese Sauce from Land O’Lakes—a commodity item that works in hot or cold dishes, from Mexican-inspired meals to Indian curries, while keeping plate costs down.

Budget-Smart Menu Planning

Both Lola and Holly stressed the importance of balancing flavor and cost:

• Potatoes as a Budget Hero: Lola points out that commercial potatoes can be a cost-effective alternative to some rising protein prices. Potatoes work across all dayparts, are student favorites, and can be dressed up in countless ways. Her personal favorite? BBQ Sidewinder Fries—a smoky, slightly sweet, curly-wedge hybrid.

• Commodities Done Right: Holly advises spending commodity dollars on center-of-the-plate proteins first, then evaluating where commercial purchases might make more sense (like green beans). Her go-to? Diced chicken—versatile, student-loved, and perfect for pizzas, ramen bowls, salads, and wraps.

Turning Up the Flavor Without the Sodium

In a time when schools must keep sodium and sugar in check, flavor innovation is key.

• Lola’s Tip: Bring the heat. Peppers—from jalapeño to cayenne—add warmth, flavor, and color without extra calories or sodium.

• Holly’s Tip: Don’t underestimate younger students—many enjoy spice just as much as high schoolers. Offer optional spice toppings or sauces so students can customize their meals.
  

When it comes to sauces, both love a little global flair:

• Holly’s favorite: Sweet Thai Chili Sauce—balanced heat and sweetness with clean ingredients.

• Lola’s twist: Using guacamole as a crema or topping potatoes and corn blends with sauces like teriyaki or sweet chili.

Nostalgia Meets Innovation

When recalling their own school lunch favorites, the answers came with a smile:

• Holly: A daily garden salad—simple then, but today’s salad options are far more exciting with proteins, global flavors, and grab-and-go convenience.

• Lola: Walking tacos—a portable, social lunch option she still loves to this day, now upgraded with peppers, onions, corn, and guacamole.

Final Takeaway

From creative flavor-building to strategic commodity use, Lola and Holly’s insights are a reminder that school meals can be both budget-friendly and crave-worthy. By embracing versatile ingredients, global flavors, and smart purchasing strategies, school nutrition programs can keep kids coming back for more—without breaking the budget.

Wholesome meals fueling healthy lives—it’s not just a slogan, it’s the mission.