Week 3 Recipes

Green Beans with Potatoes and Smoked Turkey Servings: 25

Ingredient Weight or Measure

Smoked turkey drumsticks, deboned, shredded 1 lb 12 oz or 1 qt Water 2 qt Fresh red potatoes, unpeeled, diced ½” 1 lb or 1 qt 1/8 cup Margarine or butter, trans-fat free 2 oz or ¼ cup Fresh onions, chopped 12 oz or 3 ½ cups Garlic, minced 2 tbsp Ground thyme ¼ tsp Ground black or white pepper ½ tsp Onion powder ½ tsp Frozen green beans, thawed, drained 3 lb 12 oz or 1 gal

Instructions: 1. Shred turkey meat into small pieces. 2. In a large stock pot, add turkey, water, potatoes, margarine, onions, garlic, thyme, pepper, and onion powder. Cook uncovered over medium heat for 16 minutes. Stir well. About half of water (about 1 qt 2 cups) will remain in the pot while the rest will cook away. 3. Add green beans. Cook uncovered over medium heat for 10-15 minutes. DO NOT

OVERCOOK. Green beans should be bright green. 4. Drain excess liquid (up to 1 qt 2 cups per batch of 25). • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 5. Pour 9 lb 2 oz (1 gal 2 cups) green bean, potato, and turkey mixture into a large steam table pan (12” x 20” x 2 ½”). For 25 servings use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Serve ¾ cup (portion with 6 oz slotted spoodle).

CACFP Guidelines:

¾ cup (6 oz slotted spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat.

Marketing Guide:

Fresh red potatoes: 1 lb 1 oz Fresh onion: 14 oz

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

Mexican Chicken with Rice Servings: 24

Ingredient Weight or Measure

Raw chicken thighs, with bone, without skin (at least 2.9 oz each) 4 lb 6 oz or 24 servings Garlic salt 1 Tbsp Paprika 1 Tbsp Celery salt 1 Tbsp Fresh onions, minced OR Dehydrated onion 5 oz (2/3 cups) OR ¼ cup 2 Tbsp Fresh green peppers, diced 3 oz, ½ cup Dried parsley 1 Tbsp Canned diced tomatoes, drained 7 oz or 1 cup Chili powder 1 Tbsp Enriched white rice, medium grain 15 oz or 2 cups Chicken stock 1 qt

Instructions:

1. Place 12-13 chicken thighs or drumsticks in each pan (9" x 13" x 2"), which has been lightly coated with pan release spray. For 24 servings, use 2 pans. 2. Combine garlic salt, paprika, and celery salt. Sprinkle 1 ½ Tbsp evenly over each pan. 3. Bake: Conventional oven: 375° F for 30 minutes Convection oven: 350° F for 25 minutes • CCP: Heat to 165° F or higher. Reserve for step 6. 4. In a separate bowl, combine onions, green peppers, parsley, tomatoes, chili powder, white rice, and chicken stock. Place 1 lb 7 oz into each pan (9" x 13" x 2"). For 24 servings, use 2 pans. Cover pans. 5. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 30 minutes • CCP: Heat to 165° F or higher. 6. Remove chicken from bone. Evenly distribute 1 lb 1 ¼ oz of chicken into each pan of rice. • CCP: Hold for hot service at 140° F or warmer. 7. Cut each pan 4 x 3 (12 pieces). Portion is 1 piece.

CACFP Guidelines:

1 piece provides: 1 ½ oz of cooked poultry and the equivalent of ½ slice of bread.

Marketing Guide:

Mature onions: 6 oz (24 servings), 12 oz (48 servings) Green peppers: 4 oz (24 servings), 8 oz (48 servings)

Roasted Summer Veggies Servings: 24

Ingredient

Zucchini, chopped Olive oil Salt Black pepper, ground Chickpeas (garbanzo beans), rinsed and drained Lemon juice (fresh or bottled)

Weight or Measure

4 cups ¼ cup 2 tsp 1 tsp 4- 15 oz cans

¼ cup

Instructions: 1. Preheat oven to 400°F. 2. Dice the zucchini and put in a large bowl. 3. Add the olive oil, salt and pepper to the bowl and mix well. 4. Spread the mixture out evenly on a large baking tray and put in the oven for 15 minutes. 5. Add the chickpeas (garbanzo beans) to the zucchini mixture, stir, and out back in the oven for another 10 minutes. 6. Remove from the oven and put in serving container. 7. Pour lemon juice (if desired) and serve.

CACFP Guidelines:

¼ cup provides: • ¼ cup equivalent of vegetables

Tasty Tots Servings: 25

Ingredient

Fresh sweet potatoes, peeled, coarsely shredded Canned low-sodium garbanzo beans (or chickpeas), with liquid Vegetable oil Salt Granulated garlic Fresh green onions, finely diced Ground black pepper Onion powder Ground cinnamon

Weight or Measure

6 lbs or 1 gal 1 qt

3 lb 7 oz or 2 qt 1.5 cups

½ cup 2 tsp 2 tsp 3 oz or ¾ cup 2 tbsp 1 tsp 2 tsp 2 tsp

Instructions:

1. Spread shredded sweet potatoes evenly on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 2. Bake sweet potatoes until slightly tender. DO NOT OVERCOOK. For a conventional oven cook at 350 °F for 20 minutes, and for convection oven cook at 350 °F for 15 minutes. 3. Puree garbanzo beans, including the liquid, in a food processor to a smooth consistency.

Yields for 25 servings: about 1 qt 3 ¼ cups (3 lb 6 oz). 4. Combine sweet potatoes, pureed garbanzo beans, oil, salt, garlic, onions, pepper, onion powder, and cinnamon. Mix well. Refrigerate at 40 °F for 40-50 minutes to make tots easier to form. 5. Using a No. 40 scoop, place mixture 1-inch apart on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray. For 25 servings, use 2 pans.

Makes about 150 tots. 6. Cover tots on sheet pan with layer of parchment paper, then use a second sheet pan and lightly press to slightly flatten the tots. 7. Bake until light brown. Cook in conventional oven at 400 °F for 12 minutes, and convection oven at 400 °F for 9 minutes. • Critical control point: Heat to 140 °F or higher for at least 15 seconds • Critical Control Point: Hold at 135 °F or higher for hot service. 8. Serve 4 tots.

CACFP Guidelines:

4 tots provide: 1/2 c vegetable

Marketing Guide:

Sweet potatoes: 9 lb 14 oz Green onions: 3 ¾ oz

Tuna Noodles Servings: 25

Ingredient

Water

Egg noodles, whole grain, dry

Margarine or butter, trans-fat free

Fresh celery, chopped

Fresh onions, chopped

Fresh green bell peppers, diced ¼”

Whole wheat flour

Nonfat milk

Chicken broth, low-sodium

Ground black pepper

Dried parsley

Canned chunk style, water packed albacore tuna, drained, flaked

Canned low-sodium corn, drained

Lemon juice

Weight or Measure

1 gal 1 lb 4 oz 4 oz 8 oz 7 oz 6 oz 4 oz or 1 cup 1 qt 1 qt ¾ tsp ¼ cup 3 lb 3 oz or 2 qt 1 ½ cups

8 oz or 1 ¼ cups 1/3 cup

Instructions:

1. Heat water to a rolling boil. 2. Slowly add pasta. Stir constantly until water boils again. Cook about 6 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 6. 3. Heat margarine in a large stock pot. Add celery, onions, and bell peppers. Cook uncovered over medium heat for 5–6 minutes. 4. Add flour and stir until smooth. 5. Add milk, broth, pepper, and parsley. Cook uncovered over medium heat. Stir occasionally for 8–10 minutes to thicken mixture. 6. Add cooked pasta, tuna, corn, and lemon juice. Stir gently. Cook uncovered over medium heat for 6–8 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 7. Transfer tuna mixture to a steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 8. Portion with 8 fl oz spoodle (1 cup).

CACFP Guidelines:

1 cup (8 fl oz spoodle) provides: 2 oz equivalent meat/meat alternate, 1/8 cup vegetable, and 1 oz equivalent grains.

Marketing Guide:

Mature onions: 8 oz Celery: 10 oz Green bell peppers: 8 oz

Sunny Salsa Servings: 24

Ingredient

Mandarin oranges, chopped Pineapple chunks, fresh or canned Onions, chopped Green bell pepper, chopped Chives (optional)

Weight or Measure

4 cups 4 cups 2 cups 2 cups ¼ cup

Instructions: 1. Chop mandarin oranges, pineapple, onions and peppers into small pieces. 2. In large bowl, combine all ingredients.

CACFP Guidelines:

½ cup provides: • ½ cup equivalent of fruits and vegetables