Week 2 Recipes

Beef Stir Fry Servings: 25

Ingredients

Raw boneless beef top round roast, cut in ½” cubes Low-sodium soy sauce Cornstarch Fresh ginger, chopped Fresh garlic, minced Ground black or white pepper Red pepper flakes Rice vinegar Strawberry jam Salt Sugar Low-sodium beef broth Fresh green onions, sliced Fresh or frozen broccoli, chopped Canola oil Frozen edamame, thawed Fresh carrots, shredded Fresh yellow onions, sliced Water

Weight or Measure

2 lb 8 oz or 1 qt 1 ½ cups

¼ cup 1 tbsp 3.5 oz or ¾ cup 2 2/3 oz or ¼ cup 1 tbsp 1 tsp 2 tbsp 1 tsp 1 tsp 2 tbsp 6 oz or ½ cup 2 tsp 7 oz or ¾ cup 2 tbsp 1 qt 6 oz or ¾ cup 2 1/8 tsp 2 lb or 3 qt 3 tbsp ¼ cup 2 lb 4 oz or 1 qt 3 ¾ cups 2 tbsp 1 lb 7 oz or 1 qt 3 cups 5 oz or 2/3 cup 2 cups

Instructions:

1. Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly and refrigerate. Recommend to cook in batches of 25. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 2. Set remaining ginger and garlic aside for step 9. Set remaining cornstarch aside for step 12.

Allow beef mixture to marinate for 12–24 hours. 3. Place marinated beef in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly. 4. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 10. 5. Add green onions. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Transfer 2 qt (about 4 lb 8 oz) beef mixture to each steam table pan (12″ x 20″ x 2½″). Set aside for step 12. For 25 servings, use 1 pan.

7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 9. 8. Heat oil in a large stock pot. 9. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Sauté uncovered for 2-3 minutes, stirring occasionally. 10. Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch. 11. Add water. Stir well. Allow mixture to thicken. • Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. 12. Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef mixture into each steam table pan (12″ x 20″ x 2½″). Stir well. For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 13. Portion with 8 fl oz spoodle (1 cup).

CACFP Guidelines:

1 cup (8 fl oz spoodle) provides: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate and 1/2 cup vegetable.

Marketing Guide:

Mature yellow onions: 6 oz Green onions: 8 oz Broccoli: 2 lb 8 oz Carrots: 1 lb 7 oz

Use Your Noodle Bake Servings: 24

Ingredient

Macaroni, whole grain Evaporated milk, fat-free Egg, beaten

Weight or Measure

3 cups 4 cups 2 Pepper, black 1 tsp Mozzarella cheese, part-skim, shredded ½ cup Cheddar cheese, shredded 1 cup Tomatoes, sliced 2 cups Onions, chopped 2 cups Peppers, green, chopped 2 cups White (Northern) beans, drained and rinsed 2 cups Squash, sliced 2 cups Parmesan cheese, grated ½ cup

Instructions: 1. Preheat oven to 350°F. 2. Cook macaroni as directed. Drain, set aside. 3. Peel and slice squash. Place in large saucepan with water. 4. Bring to a boil. Reduce heat and cook until squash is tender. Mash. 5. In bowl, combine onions, tomatoes, peppers, macaroni, milk, mozzarella and cheddar cheese, pepper and beans, and mix thoroughly. 6. Add squash. Stir to combine. 7. Spray casserole dish with non-stick cooking spray. 8. Transfer mixture into casserole dish. 9. Sprinkle parmesan cheese on top. 10. Bake for 25 minutes or until bubbly. Let sit before serving.

CACFP Guidelines:

1 slice provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate

Baked Scrambled Eggs Servings: 25

Ingredient Weight or Measure

Fresh large eggs 2 dozen Instant nonfat dry milk, reconstituted 2 cups Salt ¾ tsp Margarine or butter 2 Tbsp 2 tsp Reduced fat cheddar cheese, shredded 8 oz or 2 cups

Instructions:

1. Beat eggs thoroughly 2. Add milk and salt. Mix until well blended. 3. Into each half-steamtable pan (12" x 10" x 2") which has been lightly coated with pan release spray, pour egg mixture. For 25 servings, use 1 pan. 4. Bake: • Conventional oven: 350° F for 20 minutes Stir once after 15 minutes. • Convection oven: 300° F for 10 minutes • CCP: Heat to 160° F or higher. 5. Remove from oven. Stir well. Eggs will be cooked completely but still have a slightly moist appearance. 6. To pan, add approximately 2 Tbsp 2 tsp margarine or butter (optional). Stir. 7. Sprinkle 8 oz (2 cups) cheese (optional) over pan. • CCP: Hold for hot service at 140° F or warmer. 8. For best results, serve within 15 minutes. Cut each pan 5 x 5 (25 pieces). Portion is 1 piece.

CACFP Guidelines:

1 piece provides: 1 large egg or the equivalent of 2 oz of cooked lean meat

Tomato Soup Servings: 25

Ingredient Weight or Measure

Fresh onions 2 lb 7 oz or 7 cups Garlic Powder 2 tbsp Canned plum tomatoes, undrained 4 lb 12 oz or 8 ½ cups (approx. ¾ no. 10 can)

Water Low-sodium powdered chicken base Dried basil Ground black pepper Sugar Canned, no-salt-added tomato paste Margarine/butter, trans fat free 72 fl oz or 9 cups 1 tbsp 3 tbsp ¾ tsp 3 tbsp 3 oz or 1/3 cup 4 oz or ½ cup

Instructions: 1. In a large stock pot, add onions, garlic powder, tomatoes, water, chicken base, basil, black pepper, and sugar. Bring to a boil. Reduce heat to medium 2. Add tomato paste. Simmer uncovered over medium heat for 7 minutes. DO NOT OVER

COOK. 3. Puree ingredients in stock pot with a high-speed blender for 3-5 minutes until mixture has a smooth consistency. 4. Fold in margarine/butter. Simmer uncovered over medium heat for 2-3 minutes. Stir well. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher 5. Serving size: 1 cup (8 oz spoodle).

CACFP Guidelines

1 cup (8 oz spoodle) serving provides: 5/8 cup vegetable (3/8 cup red/orange vegetable ¼ cup other vegetable)

Hummus Servings: 25

Ingredient Weight or Measure

Canned-low sodium garbanzo beans or chickpeas, rinsed, drained 6 lb or approx. 1 ½ no. 10 cans (2 qt 2 2/3 cups)

Lemon juice Fresh garlic cloves, peeled Olive oil Salt Ground cumin Ground white pepper Fresh cilantro, diced 2 ¼ cups 6 oz or 1 1/3 cup 3 Tbsp ¾ tsp 1 Tbsp 1 ½ tsp 2 ½ cups 2 Tbsp

Instructions: 1. Combine garbanzo beans, lemon juice, garlic, oil, salt, cumin, and pepper in a food processor. Puree on medium speed for 1-2 minutes until beans have a smooth consistency. DO NOT OVERMIX. 2. Using a rubber spatula, scrape black bean mixture into a large bowl. 3. Add cilantro. Stir well. 4. Transfer 3 qt 1/2 cup (about 7 lb 5 oz) black bean hummus to a steam table pan (12" x 20" x 2 1/2"). Cover pans tightly. For 25 servings, use 1 pan. For 50 servings, use 2 pans. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or lower.

CACFP Guidelines

1/2 cup (No. 8 scoop) provides: Legume as Meat/Meat Alternate: 2 oz meat/meat alternate. OR Legume as Vegetable: 1/2 cup vegetable.

Cornbread Servings: 25

Ingredient

Whole-wheat flour White, whole grain cornmeal Sugar Baking powder

Weight or Measure

8 oz or 1 ½ cups 8 oz or 1 ¼ cups 3 oz or 1/3 cup 2 tbsp 1 tbsp 1 tsp

Salt Frozen or liquid whole eggs ¾ tsp 3 oz or 1/3 cup

Nonfat milk Canola oil 1 ¾ cups ¼ cup

Variation (optional): Red and green bell peppers, fresh, diced ¼” 4 oz or ¾ cup Corn, canned, low-sodium, drained, rinsed 4 oz or ½ cup 2 tbsp

Instructions:

1. Combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 2. Combine eggs, milk, and oil in a large bowl. Stir well. 3. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT

OVERMIX. For 25 servings, mix for 1–2 minutes on medium speed. a. Variation: Add peppers and corn to step 3. Then continue with step 4. 4. Pour batter on a sheet pan lightly coated with pan-release spray. For 25 servings, pour 2 lb 4 oz (3 ¾ cups) batter on 1 quarter-sheet pan (9 ½” x 13" x 1"). 5. Bake until lightly browned. For conventional oven, bake at 400 °F for 30–35 minutes. For convection oven, bake at 350 °F for 20–25 minutes. 6. Remove from oven. Cool for 10 minutes. 7. Portion: For 25 servings, cut each pan 5 x 5 (25 pieces per pan).

CACFP Guidelines:

1 piece (about 2" x 2¹⁄2") provides 1 oz equivalent grains.

Mango Smoothie Bowl Servings: 25

Ingredient

Greek yogurt, low-fat Frozen mango, diced Agave syrup Vanilla extract

Weight or Measure

6 lb 4 oz or 3 qt 3 cups 5 lb or 3 qt 3 cups ¼ cup 2 tbsp

Instructions:

1. Place yogurt in a large bowl. Cover, and refrigerate at 40 °F. Set aside for step 5. 2. Drain mangoes in a colander. Drain for at least 30 minutes to 1 hour. Set aside for step 3. 3. Pour mangoes into a food processor. 4. Purée mangoes on medium speed until mangoes have a smooth consistency. DO NOT

OVERMIX. For 25 servings, purée for 1–2 minutes. 5. Pour mango purée over yogurt. Stir well. 6. Add agave syrup and vanilla extract. Stir well. 7. Pour 1 gal 2 cups (about 11 lb 6 oz) smoothie mixture into a half steam table pan (12³⁄4″ x 10¹⁄2″ x 6″). For 25 servings, use 1 pan. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 8. Place 8 oz serving bowls on a sheet pan (18″ x 26″ x 1"). For 25 servings, use 2 pans (13 bowls on 1 pan and 12 bowls on 1 pan). 9. Using a 6- fl-oz spoodle, portion ³⁄4 cup (about 6.5 oz) mango smoothie into each bowl. • Critical Control Point: Hold at 40 °F or below. 10. Serve 1 smoothie bowl (3/4 cup).

CACFP Guidelines:

One smoothie bowl (3/4 cup) provides: 1 oz equivalent meat alternate and ½ cup fruit.