Week 1 Recipes

Rainbow Wrap Servings: 24

Ingredient

Red bell pepper, sliced Yellow bell pepper, sliced

Weight or Measure

2 cups 2 cups

Onion

2 cups Canola oil 2 tsp Black beans, low sodium, drained and rinsed 8- 15 oz cans Lime juice (fresh or bottled) ¼ cup Tortillas, whole wheat, 8” 24 Salsa 1 cup Avocado (optional) 1

Instructions:

1. In a non-stick pan, sauté peppers and onion in canola oil for 10 minutes over medium heat.

Add beans, stir well. Reduce heat and let simmer for about 10 minutes. Set aside. 2. In a small bowl, combine avocado (if used), lime juice, cilantro, and chili powder. Reserve half of the mixture for topping. 3. Warm tortillas in microwave or in a pan on the stovetop. 4. Fill each warmed tortilla with ¼ cup bean mixture and 2 Tbsp avocado mixture. Drizzle 2 tablespoons of salsa over the bean and avocado mixture. 5. Fold the ends of the tortilla over. Roll up to make wraps.

CACFP Guidelines:

1 tortilla with ½ cup filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 0.5 oz equivalent of meat alternate

From the Garden Rice Servings: 24

Ingredient

Rice, brown, dry Asparagus, chopped Baby carrots, chopped Bell pepper, red or green, chopped Squash, chopped Mushrooms, sliced Olive oil Water, divided Cooking Spray

Weight or Measure

4 cups 2 cups 3 cups 1 cup 2 cups 1 cup 2 Tbsp 6 cups -

Instructions:

1. Preheat oven to 425°F. Spray roasting pan with cooking spray. 2. Combine carrots, asparagus, peppers, squash, mushrooms and ½ cup of water in pan. 3. Cook for 20 minutes, stirring at 10 minutes. 4. While vegetables are cooking, make rice as directed on package. 5. Heat oil in medium-sized pot. Add rice. Cook for 2 minutes, stirring occasionally. 6. Add 1 cup of water. Cook until water is absorbed. 7. Add remaining water 1 cup at a time, stirring until absorbed before adding more. 8. Add vegetable mixture to rice.

CACFP Guidelines:

¾ cup provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables

Fun Fact: Combining vegetables with rice makes a quick side dish for any meal. If short on time, use a frozen vegetable mix!

Shredded Zucchini and Pasta Servings: 25

Ingredients

Farfalle (bowtie) pasta, whole-wheat, uncooked Water Vegetable oil Garlic, cloves, minced Zucchini, fresh, unpeeled, shredded (gently wash zucchini under water before shredding) Salt, table Ground black pepper Parmesan cheese, grated

Weight or Measure

12.5 oz or 1 qt 1 cup

100 fl oz or 3 qt ½ cup 1 tbsp 1 tsp 6 cloves or 2 tbsp 4 lb 2.5 oz or 3 qt 2 ¾ cups

1 tsp ½ tsp ¾ oz or 2 tbsp 2 tsp

Instructions:

1. In an extra-large pot, bring water to a boil on medium-high heat. Add pasta. Cook for 8 minutes or until al dente (soft to the touch and firm to the bite). Drain water from pasta.

Rinse well with cold water. 2. Heat oil in a medium nonstick sauté pan on medium heat. Add garlic. Cook for 30–45 seconds. Stir constantly. 3. Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 25–30 minutes. Stir frequently. Cook until temperature reaches 140 °F. 4. Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140 °F or higher for at least 15 seconds. Remove from heat. 5. Sprinkle with parmesan cheese. 6. Serve ⅔ cup (#6 scoop). Serve immediately, or keep warm at 140 °F or higher.

CACFP Guidelines:

1 serving (2/3 cup) provides: ¼ cup vegetable ½ oz eq grains

Dip for Fresh Vegetables Servings: 1 Pint (16 x 1 oz servings)

Ingredient Weight or Measure

Low fat plain yogurt 4 3/8 oz or ½ cup Low fat mayonnaise 10 oz or 1 ¼ cup Instant nonfat dry milk, reconstituted ¼ cup Dried parsley 1 Tbsp Granulated garlic 3/8 tsp Onion powder 3/8 tsp Salt ¾ tsp Ground black or white pepper ¼ tsp

Instructions:

1. Combine all ingredients in large bowl or blender, depending on what equipment you have.

Blend well. • CCP: Refrigerate within 1 hour. Hold at 40° F or colder. 2. Cover. Refrigerate until ready to serve. For best results, refrigerate overnight to develop flavor. 3. Portion with 1 oz ladle (2 Tbsp).

Serving size: 2 tablespoons (1 oz ladle). (does not qualify for anything under CACFP guidelines)

Blue Corn Pancakes Servings: 12 pancakes

Ingredient

Blue Corn Meal Whole Wheat Flour Sugar Baking powder Salt 1% milk Melted butter Eggs

Weight or Measure

1 cup 1 cup 1 tbsp 1 tsp ½ tsp 2 cups 2 tbsp 2 eggs

Instructions:

1. Add cornmeal, flour, sugar, baking powder and salt to a medium to large mixing bowl and whisk to combine. 2. Combine milk, egg and melted butter and whisk together. 3. Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined (want a semi-thick batter). Let set for at least 10 minutes (can be done overnight). 4. Preheat your griddle/skillet over medium/medium-low heat. Once hot, scoop ¼ cup onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry – about 3-4 minutes. Cook for another 2-4 more minutes on the other side. 5. Serve with ½ cup fresh or frozen thawed berries. Can be topped with agave nectar.

*NOTE: these freeze and thaw well!

CACFP Guidelines:

1 pancake provides: 0.5 oz equivalent grain, ½ cup equivalent fruit

HM Chicken Nuggets Servings: 25

Ingredient Weight or Measure

Enriched dry bread crumbs 4 oz or ¾ cups Salt 1 ½ tsp Ground black or white pepper ½ tsp Raw boneless, skinless chicken (at least 1.1 oz each) 3 lb 7 oz or 50 each Lowfat plain yogurt OR Lowfat mayonnaise 3 oz or 1/3 cup OR 3 oz or 1/3 cup

Instructions: 1. In a small bowl, combine bread crumbs, salt, and pepper. Reserve for step 3. 2. In another bowl, coat chicken with yogurt or salad dressing or mayonnaise. 3. Roll chicken pieces in bread crumbs to coat. 4. Place 25 pieces of chicken in a single layer on each half-sheet pan (13" x 18" x 1") which has been lightly coated with pan release spray. For 25 servings, use 2 pans. For 50 servings, use 4 pans. 5. Bake: Conventional oven: 500° F for 13-17 minutes Convection oven: 450° F for 12-15 minutes • CCP: Heat to 165° F or higher. • CCP: Hold for hot service at 140° F or warmer. 6. Portion is 2 pieces (1½ oz).

CACFP Guidelines:

2 pieces provide 1 ½ oz of cooked poultry