Week 4 Recipes

Corn and Edamame Blend Servings: 25

Ingredient

Sesame oil Fresh onions, chopped Fresh garlic Frozen corn, thawed, drained Frozen edamame, thawed, drained Fresh carrots, shredded Ground coriander seeds Toasted sesame seeds Salt Fresh cilantro

Weight or Measure

1 tbsp 1 tsp 1 lb or 3 ½ cups 2 tbsp 2 lb or 1 qt 1 cup 2 lb 8 oz or 1 qt 3 cups 2 lb or 3 qt 1 tsp 2 tbsp 1 ½ tsp 1 cup

Instructions:

1. Heat oil in a large stock pot. 2. Add onions and garlic. Sauté uncovered over high heat for 3-5 minutes. 3. Add corn. Sauté uncovered over high heat for 2-4 minutes stirring frequently. 4. Add edamame. Sauté uncovered over high heat for 2-4 minutes, stirring frequently. 5. Add carrots, coriander, sesame seeds, salt, and cilantro. 6. Sauté uncovered over high heat for 2-4 minutes, stirring frequently. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Transfer 1 gal 1 ½ cups (about 6 lb 13 oz) corn and edamame mixture into a steam table pan (12” x 20” x 2 ½”). • Critical Control Point: Hold for hot service at 140 °F or higher. 8. Serve 3/4 cup (portion with 6 oz spoodle).

CACFP Guidelines:

Legume as Meat Alternate: 3/4 cup (6 oz spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat alternate. OR Legume as Vegetable: 3/4 cup (6 oz spoodle) provides: 3/4 cup vegetable.

Marketing Guide:

Fresh onions: 1 lb 4 oz Fresh carrots: 2 lb 3 oz Fresh cilantro: 1 oz

Pizza Cups Servings: 25

Ingredient Weight or Measure

Flour, whole wheat 1 lb or 3 ½ cups Bread flour, enriched 13 oz or 3 cups Yeast, active, dry 2 oz or ¼ cup Sugar 2 oz or ¼ cup Salt 1 tsp Oregano, dried 1 tbsp 1 tsp Water 1 ½ cups Canola oil 2 tbsp Red bell peppers, fresh, diced 12 oz or 2 ¼ cups Onions, fresh, chopped 8 oz or 1 ½ cups 1 tbsp Egg whites 8 oz or 1 cup Mozzarella cheese, low-fat, part-skim, shredded 1 lb 2 oz or 1 qt 1 ½ cups Tomato paste, canned, no salt added 8 oz or ¾ cup 1 tbsp 2 tsp Tomato sauce, canned, no salt added 1 lb 12 oz or 3 cups 2 tbsp 2 tsp Garlic powder 1 tbsp Dried basil 1 tsp Ground black or white pepper ½ tsp Marjoram 1 tsp

Instructions:

1. Place 1 ½ cups flour, yeast, sugar, salt, and 2 tsp oregano in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. 2. Add water and oil. Mix well for 2 minutes on medium speed. Add remaining flour to dough.

Consistency should be stiff and sticky. 3. Add peppers, onions, egg whites, and cheese to dough. Mix well for 2 minutes on low speed. 4. Cover dough in a large bowl and let rest for 10 minutes. 5. Lightly coat a muffin pan (20 ½” x 14") with pan-release spray. Using a No. 16 scoop, portion 1/4 cup (about 2 oz) dough into each muffin cup. For 25 servings, use 3 muffin pans. 6. Bake until golden brown. For conventional oven, bake at 375 °F for 17–20 minutes. For convection oven, bake at 325 °F for 10–15 minutes. • Critical Control Point: Hold for hot service at 140 °F or higher. 7. While pizza cups are baking, begin making sauce. 8. Combine tomato paste, tomato sauce, remaining oregano, garlic powder, basil, pepper, and marjoram in a large stock pot. Simmer uncovered over medium–high heat for 8–10 minutes.

Stir occasionally. • Critical Control Point: Heat to 140 °F for at least 15 seconds.

• Critical Control Point: Hold for hot service at 140 °F. 9. Set tomato sauce aside for step 11. 10. Remove pizza cups from oven. Set aside for step 12. 11. Using a 1 fl oz ladle, portion 2 Tbsp pizza sauce into each soufflé cup. 12. Serve 2 pizza cups with 2 Tbsp pizza sauce.

CACFP Guidelines:

Two pizza cups with 2 Tbsp of tomato sauce provide: 0.5 oz equivalent meat alternate, 3/8 cup vegetable, and 2 oz equivalent grains.

Marketing Guide:

Mature onions: 10 oz Red bell peppers: 15 oz

Banana Bread Squares Servings: 25

Ingredient Weight or Measure

Whole-wheat flour 14.5 oz or 3 ¼ cups Sugar 8.5 oz or 1 ¼ cups 1 tbsp Instant non-fat dry milk 1/8 cup Baking powder 2 ½ tsp Baking soda ½ tsp Ground nutmeg 1 tsp Salt ½ tsp Frozen or liquid whole eggs 1/3 cup Water 2/3 cup Vanilla extract 1 tsp Vegetable shortening, trans-fat free 3 oz or ½ cup Fresh bananas, mashed 13 oz or 1 ½ cups (optional) Chopped walnuts 3 oz or ¾ cup (optional) Sweetened coconut, shredded ½ cup

Instructions:

1. Place flour, sugar, instant dry milk, baking powder, baking soda, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 3. 2. Combine eggs, water, and vanilla in a large bowl. Stir well. 3. Add shortening and egg mixture to dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. 4. Add mashed bananas. Add walnuts (optional). Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. Batter will be lumpy. DO NOT OVERMIX. 5. Pour 1 qt 2 cups (about 3 lb) batter into a half steam table pan (12" x 10" x 2 ½") lightly coated with pan-release spray. For 25 servings, use 1 pan. 6. (Optional) Sprinkle coconut flakes on top of banana mixture before baking. 7. Bake until golden brown. For conventional oven, bake at 350 °F for 35–45 minutes. For convection oven, bake at 300 °F for 25–35 minutes. 8. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece.

CACFP Guidelines:

1 square provides 2 oz equivalent grains

WW Applesauce Pancakes Servings: 25

Ingredient Weight or Measure

Lowfat 1% milk 1 ¼ cups Frozen whole eggs, thawed OR Fresh large eggs 4 oz or ½ cup OR 3 eggs Vegetable oil ¼ cup 2 Tbsp Canned applesauce 1 lb 2 oz or 2 cups Whole wheat flour 15 oz or 3 ½ cups Baking powder 2 tbsp Salt 1 tsp Sugar 2 oz or ¼ cup Ground cinnamon ¼ tsp

Instructions:

1. Combine milk, eggs, oil, and applesauce in a mixing bowl. Mix with paddle attachment (or electric hand mixer, or whisk if no equipment) for 1 minute on low speed until blended. 2. Sift in flour, baking powder, salt, sugar, and cinnamon. Using the whip attachment, mix batter for 15 seconds on low speed until combined. Scrape down sides of bowl. 3. Mix for 1 minute on medium speed. 4. Portion batter with level No. 16 scoop (¼ cup) onto griddle, which has been heated to 375°

F. (If desired, lightly oil griddle surface.) 5. Cook until surface of pancake is covered with bubbles and bottom side is lightly browned, about 2 minutes. Turn and cook until lightly browned on other side, about 1 minute. 6. Portion is 1 pancake. 7. No CCP necessary.

CACFP Guidelines:

1 pancake provides the equivalent of 1 slice bread

Ground Beef Tacos Servings: 25

Ingredient Weight or Measure

Raw ground beef (no more the 20% fat) 3 lb 3 oz Fresh onions, chopped OR Dehydrated onions 2 ½ oz or ¼ cup 3 Tbsp OR ¼ cup

Granulated garlic 2 ¼ tsp

Ground black or white pepper Canned tomato paste 1 tsp 7 oz ¾ cup 1 ½ tsp (1/4 no. 2-1/2 can)

Water Chili powder Ground cumin Paprika

2 cups 1 Tbsp 2 ¼ tsp ¾ tsp Onion powder ¾ tsp Reduced fat cheddar cheese, shredded 13 oz or 3 ¼ cups Fresh tomatoes, chopped 10 ½ oz or 1 ¼ cups 3 Tbsp Fresh lettuce, shredded 1 lb 3 ½ oz or 2 qt 1 cup Enriched taco shells (at least 0.45 oz each) 50

Instructions: 1. Brown ground beef. Drain. Continue immediately. 2. Add onions, granulated garlic, pepper, tomato paste, water, chili powder, cumin, paprika, and onion powder. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. • CCP: Heat to 160° F or higher. • CCP: Hold for hot service at 140° F or warmer. 3. Topping: Reserve cheese for assembly. Combine tomatoes and lettuce. Toss lightly and reserve for assembly. 4. Portion is 2 tacos.

Serving suggestions:

Before serving, fill each taco shell with a No. 30 scoop (2

Tbsp) meat mixture. On each plate serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2

Tbsp) shredded cheese.

OR

Pre-portion No. 10 scoop (⅜ cup) lettuce- tomato mixture and ½ oz (2 Tbsp) shredded cheese into individual soufflé cups. Refrigerate until service. Transfer meat mixture and taco shells to steamtable pans or place on tables. For each child, serve 2 unfilled taco shells, 2 No. 30 scoops (¼ cup ½ tsp) meat mixture, 1 pre-portioned soufflé cup of lettuce-tomato mixture, and 1 pre-portioned soufflé cup of shredded cheese. Instruct children to "build" their own tacos.

CACFP Guidelines:

2 tacos provide the equivalent of 2 oz of cooked lean meat, ½ cup of vegetable, and the equivalent of 1 slice of bread.

Red Beans & Rice Servings: 25

Ingredient Weight or Measure

Olive oil ¼ cup Onion, fresh, peeled ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Green bell peppers, fresh, ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup

Garlic, fresh, minced Brown rice, instant, uncooked 6 cloves or 1 Tbsp 12.5 oz or 3 cups 2 Tbsp

Cumin, ground 2 Tbsp 2 tsp

Oregano, leaves, dried Salt, table Black pepper, ground Chicken broth, low-sodium 2 Tbsp 2tsp 2 tsp 2 tsp 64 fl oz or 2 qts

Dark red kidney beans, canned, low-sodium, drained and rinsed 4 lb 6 oz or 3 qts ½ cup (1 ¼ no. 10 cans)

Instructions:

1. Heat oil on medium-high heat in a tilting skillet or stove-top skillet(s): For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets. 2. Add onions and peppers sauté for about 7-10 minutes, or until onions are soft. 3. Reduce heat to medium. Stir in garlic, brown rice, cumin, oregano, salt, and pepper.1 clove is about 1/2 teaspoon minced 4. Cook for 1-2 minute or until rice and spices become toasted, stirring constantly. 5. When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium-high, and bring to a boil. 6. Stir in kidney beans. Reduce heat to medium, and simmer for 10 minutes or until rice becomes tender. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Serve 3/4 cup (6 oz spoodle). • Critical Control Point: Hold at 140 °F or higher.

CACFP Guidelines:

3/4 cup provides: • Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate, 1/4 cup vegetable and 1/2 oz. equivalent grains

Marketing Guide:

Mature onions: 1 lb 13 oz (25 servings) Green bell peppers: 2 lbs (25 servings)

Pico De Gallo Servings: 25

Ingredient Weight or Measure

Tomatoes, fresh, chopped 2 lb 8 oz or 1 qt 1 1/3 cups Red onions, fresh, diced ¼” 12 oz or 2 1/3 cups Jalapeno peppers, fresh, seeded, diced ¼” 3 oz or ½ cup Cilantro, fresh, finely chopped 1 oz or 1 ¾ cups Green onions, fresh, finely chopped 2 oz or 1/3 cup Salt 1/3 tsp Ground black pepper 1/3 tsp Garlic powder 1 tbsp

Instructions:

1. Combine all ingredients together in a large bowl. Stir well. Refrigerate until ready for service. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or below. 2. Serve in small 2 oz soufflé cups. 3. Portion with No. 16 scoop (¼ cup).

CACFP Guidelines:

¼ cup provides ¼ cup vegetable.

Marketing Guide:

Mature Onions: 1 lb 4 oz Jalapenos: 4 oz Green Onions: 3 oz Tomatoes: 2 lb 14 oz

Snowy Day Sandwiches Servings: 24

Ingredient

Pitas, whole wheat Onion, chopped Red bell pepper, sliced Green bell pepper, sliced Turkey breast, cut into strips Ricotta cheese, part-skim Vegetable oil

Weight or Measure

24 2 cups 4 cups 2 cups 3 lbs 2 cups 2 Tbsp

Instructions:

1. Bake turkey breast according to package directions. 2. Cut turkey into strips to be used later. 3. In non-stick skillet, sauté onions and bell peppers in oil until tender. 4. Fold pita in half. 5. Fill with 1 Tbsp of ricotta cheese, ½ cup vegetable mixture and 1-1/2 oz of turkey breast.

CACFP Guidelines:

1 pita provides ½ oz equivalent of grains, ¼ cup equivalent of vegetables, and 1.5 oz equivalent of meat.

Trail Mix Servings: 16

Ingredient

Multigrain Cheerios Raisins Apricots, dried, chopped Kix cereal Finely chopped almonds, walnuts, or pistachio nuts (optional) Pretzels (optional for children 5 years and older)

Weight or Measure

3 cups 1 cup ½ cup 3 cups 2/3 cup

2 2/3 cup

Instructions: 1. Have bowls assembled filled with each desired ingredient above. 2. Have children use a small paper cup or child-sized utensils (spoons, tongs) to place items into their own individual cup. 3. Can seal ingredients away for future use.

Week 1 Monday Tuesday Wednesday Thursday Friday

Produce Blueberries Cantaloupe Red & yellow bell peppers Onion Avocado (optional) Mango slices (fresh or frozen) Cutie oranges Asparagus Red or green bell peppers Squash (in Watermelon Peaches Zucchini (fresh or frozen shredded) Strawberries Cucumbers Red grapes Green apple slices

season) Meat Turkey breast Boneless, skinless chicken breast Boneless, skinless chicken

Frozen Foods

Mixed bell peppers, diced Chopped carrots Bread WW tortillas 8” WG bread WG muffins WG bread Cauliflower Raspberries Peas and corn medley WG bread

Dry Goods Multigrain cheerios

Canned Goods

Baking/ Seasoning/ Condiments

Unsweetened applesauce Low sodium black beans Pre-made salsa Sliced mushrooms low sodium Pineapple in 100% juice Mixed fruit in 100% juice

Canola oil Lime juice Olive oil Cooking spray Vegetable oil Minced garlic Salt Ground black pepper Cinnamon Lowfat mayonnaise Instant nonfat dry milk reconstituted Dried parsley Granulated garlic Onion powder Salt Ground black pepper Peanut butter Blue corn meal WW flour Sugar Baking powder Salt Ground black pepper

Dairy 1% milk Eggs Golden raisins Brown rice Mixed nuts WW bowtie pasta WG oatmeal WG crackers of choice Enriched dry bread crumbs

1% milk Eggs Lowfat shredded cheddar cheese Lowfat cheese sticks 1% milk Grated parmesan cheese 1% milk Lowfat plain yogurt 1% milk Butter Eggs Lowfat plain yogurt OR lowfat mayonnaise

Add ingredients for your own corn soup recipe to Thursday!

August Shopping List Week 2 Monday Tuesday Wednesday Thursday Friday

Produce Bananas Oranges Ginger Green onions Shredded carrots Yellow onion Green apples Tomatoes Onions Green peppers Squash (in season) Bell peppers of choice Onions Cilantro Garlic cloves Bananas Green grapes Shredded lettuce Watermelon Peaches Grapefruit Cherry tomatoes

Meat Boneless beef top round roast Turkey breast

Frozen Foods

Broccoli florets Edamame WG waffles Raspberries Mixed berries (frozen or fresh) Peas Diced/cubed mango

Bread WG English muffins

Dry Goods Brown rice Graham crackers

Canned Goods

Strawberry jam Low-sodium beef broth White beans Plum tomatoes Low sodium tomato paste Low sodium garbanzo beans or chickpeas Diced tomatoes

Baking/ Seasoning/ Condiments

Cinnamon Low sodium soy sauce Cornstarch Minced garlic Black pepper Red pepper flakes Rice vinegar Salt Sugar Canola oil Fat-free evaporated milk Black pepper Instant nonfat dry milk reconstituted Salt Garlic powder Low-sodium powdered chicken base Dried basil Black & white pepper Lemon juice Olive oil Salt Ground cumin Peanut butter WW flour WG cornmeal Sugar Baking powder Salt Canola oil Low-fat ranch dressing Agave syrup Vanilla extract

Dairy 1% milk WG bread WG tortilla

Raisins Dried apricots Craisins Dried bananas Granola Animal crackers WW elbow pasta Granola WW elbow pasta

1% milk Eggs Lowfat shredded mozzarella cheese Lowfat shredded cheddar cheese Grated parmesan 1% milk Low fat American cheese slices Eggs Butter Lowfat shredded cheddar cheese 1% milk Liquid whole eggs Skim/Nonfat milk 1% milk Lowfat cheese of choice for mac & cheese Lowfat Greek yogurt

WG cinnamon toast WG pita or tortilla

Add ingredients for your own Indian taco recipe to Thursday!

Week 3 Monday Tuesday Wednesday Thursday Friday

Produce Watermelon Red potatoes Onions Banana Plums Green grapes Avocados Green peppers Strawberries Bananas Cutie oranges Zucchini Sweet potatoes Green onions Apricots (fresh or dried) Green beans Celery Onions Green bell peppers Chives (optional)

Meat Smoked turkey drumsticks or breast Boneless, skinless chicken breast Chicken thighs with bone, skinless

Frozen Foods

WG waffles Blueberries Green beans Broccoli Pitted cherries

Bread WG rolls

Dry Goods Seeds (pumpkin or sunflower) or nuts

Canned Goods

Baking/ Seasoning/ Condiments

Minced garlic Ground thyme Ground black pepper Onion powder Cinnamon Salt Ground black pepper Instant nonfat dry milk reconstituted Garlic salt Paprika Celery salt Dehydrated onion (or fresh) Dried parsley Chili powder Peanut butter Olive oil Salt Ground black pepper Lemon juice Vegetable oil Granulated garlic Onion powder Ground cinnamon WW flour Ground black pepper Dried parsley Lemon juice

Dairy 1% milk Butter WG oatmeal WW fettucine Enriched, medium grain white rice WG wheat thins Multigrain Cheerios WG egg noodles

WG bread WG tortilla Pre-made WW pizza crusts WG pita slices

Alfredo sauce Pineapple in 100% juice Diced tomatoes Chicken stock Low sodium garbanzo beans or chickpeas Low sodium chicken broth Chunk style water packed albacore tuna Low sodium corn Mandarin oranges in 100% juice Pineapple chunks in 100% juice

1% milk Lowfat cheese cubes 1% milk Eggs Butter Lowfat cheddar cheese 1% milk Lowfat ranch dip 1% milk Butter Skim/Nonfat milk

Week 4 Monday Tuesday Wednesday Thursday Friday

Produce Strawberries Onions Garlic Shredded carrots Cilantro Red bell peppers Onions Nectarines Honeydew melon Bananas Mango (fresh or frozen) Celery Onions Tomatoes Shredded lettuce Blueberries Cantaloupe Green bell peppers Tomatoes Red, white, & green onions Bananas Red grapes Onions Red & green bell peppers

Jalapeno peppers Cilantro

Meat Boneless, skinless chicken breast >80% Lean ground beef Ground beef (>80% lean) Turkey breast

Frozen Foods

Corn kernels Edamame Mixed berries

Bread WG mini bagels WG bread

Dry Goods

Canned Goods

Low sodium tomato paste & tomato sauce Pears in 100% juice Low sugar marinara sauce or tomato paste Low sodium green beans Peanut butter Unsweetened applesauce Low sodium tomato paste Low sodium chicken broth Low sodium dark red kidney beans Cinnamon

Baking/ Seasoning/ Condiments

Sesame oil Ground coriander Sesame seeds Salt WW flour Enriched bread flour Active dry yeast Sugar Dried oregano Canola oil Garlic powder Dried basil Black pepper Marjoram Dairy 1% milk Lowfat cream cheese Egg whites Lowfat shredded mozzarella WG bread

WW spaghetti Raisins Enriched taco shells Multigrain Cheerios Blue corn tortilla chips Brown rice Multigrain Cheerios Raisins Dried apricots Kix cereal Mixed nuts

WW flour Sugar Instant nonfat dry milk Baking powder Baking soda Ground nutmeg Salt Vanilla extract Trans fat free vegetable shortening

1% milk Lowfat American cheese slices Liquid whole eggs Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon Granulated garlic Ground black pepper Chili powder Ground cumin Paprika Onion powder

1% milk Eggs Lowfat shredded cheddar cheese Olive oil Minced garlic Ground cumin Dried oregano Salt Ground black pepper Garlic powder

1% milk WG English muffins WW pitas

Vegetable oil

1% milk Lowfat ricotta cheese

August Shopping List