December Menu Guide by Southern Plains Tribal Health Board

DECEMBER MENU

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Breakfast

Lunch

Monday

Tuesday

Red Monster Soup (has carrots) , grilled cheese on WG bread, 1/4 c blueberries, 1% milk

Homemade chicken nuggets, Snowy Day Sandwiches, 1/4 c corn soup, WG bread, 1/4 c red Sammy Salmon, From the 1/4 c baked beet slices (baked fresh or canned in juice grapes, 1/4 c green beans, 1% Garden Rice, 1/4 c green apple with olive oil and salt), 1 cutie peaches, 1% milk milk slices, 1% milk orange , 1% milk

Mixed nuts, banana

Kids assemble: 1/2 c low-sugar Red apple slices, peanut yogurt, 1/2 c blueberries, 1/4 c butter* grape nuts (WG)

Applesauce, hard boiled egg

baby carrots , hummus

Monday

Tuesday

Thursday

Friday

Pinto beans served with WG WW Bowtie Pasta (has Magic Meatloaf, WG bread, pita, 1/4 c peas & carrots, 1/4 carrots) , topped with grilled 1/4 c green beans, 1/4 c c red grapes, 1% milk pineapple, 1% milk skinless chicken breast (chopped or sliced), serve with lemon slices/wedges, 1/4 c cranberries, 1% milk

WG cheese pizza, 1/4 c fresh or thawed mixed veggies, 1/4 c fresh or thawed blueberries, 1% milk

Black bean and sweet potato stew, WG crackers, 1/4 c peaches (canned in juice), 1% milk

Sliced cucumber, hummus

2 cutie oranges, seeds (pumpkin or sunflower)

1/2 banana, peanut butter*

low-fat cheese stick, 1/2 c green grapes

thawed from frozen cherries, low sugar yogurt dip

Monday

Tuesday

Wednesday

Thursday

Friday

Fish sticks, 1/2 c brown rice, 1/4 c broccoli, 1/4 c blueberries, 1% milk

Oven-baked parmesan Ground beef taco with lettuce Lentil soup, WG bread, 1/4 chicken, WG bread, 1/4 c oven and tomato, 1/4 c fresh pears, honeydew melon, 1% milk roasted radishes, 1/4 c green 1% milk apple slices , 1% milk

mixed bell pepper slices, hummus

pomegranate arils, low-fat cheese cubes

1/2 cup kiwi, low-fat yogurt dip WG pita wedges, tomato salsa Kids assemble: trail mix served with lime wedge (Cheerios, raisins, dried apricot, Kix cereal, mixed nuts)

Monday

Tuesday

Wednesday

Indian tacos with tomatoes and lettuce, 1 cutie orange , 1% milk

Pot roast w/ sweet potato and Prince and Princess Salad, Chicken stir-fry with veggies, carrots, WG toast, 1/4 c serve with WG pita or bread or 1/2 c steamed brown rice, 1/4 blueberries, 1% milk crackers; 1/4 c cranberries, 1% c mixed fruit 1% milk milk

Quick quesadilla on WG tortilla, 1/4 c black beans and corn medley (serve with lime juice and lime wedges), 1% milk

Ants on a log (celery, peanut butter*, raisins), 1% milk

mashed avocado with lime juice, WG crackers

carrot chips (wavy cut carrots), low-fat ranch dip

WG Cereal (Multigrain Cheerios), 1/2 c sliced strawberries, 1% milk

Snack Week 2

Breakfast

Lunch Snack Week 3

Breakfast

December WG Muffin, 1/2 cup kiwi, 1% milk

Fruit breakfast burrito (WG Overnight Oatmeal, fresh or tortilla, peanut butter* spread, thawed cherries, 1% milk cut strawberries and bananas), 1% milk

Snack

Breakfast

Open face grilled cheese on WG mini bagel, low-fat cream WG bread, blueberries 1% milk cheese, strawberries and grapefruit wedges, 1% milk

Lunch Snack

biscuits, sausage gravy, 1/2 c green grapes, 1% Milk

Wednesday

WG Cinnamon Toast, peanut Scrambled eggs with diced bell WW Applesauce pancakes, butter, 1/2 c fresh or canned in peppers and cheese, WG toast, 1/2 c mixed berries, 1% milk red apple slices, 1% milk juice pears, 1% Milk

Lunch

Week 4

Wednesday

Food of the Month: Citrus fruits, Root Vegetables

Thursday

Sliced grapefruit on WG mini bagel with low-fat cream cheese, 1% milk

Friday

WG toast, baked scrambled eggs with cheese, 1/2 c fresh or thawed mixed berries, 1% milk

WG toast with peanut butter* WG English muffin topped with spread & strawberry slices, 1% banana slices and cinnamon, milk 1% milk

WG toast, baked scrambled WG Cereal (Shredded Mini WG waffle, frozen 1/2 c mixed eggs with cheese and spinach, Wheat), 1/2 c thawed or berries (thawed to serve as red apple slices, 1% milk canned in juice mango, 1% milk syrup), 1% milk

Thursday

WG English muffin topped with WW Applesauce pancakes, banana slices and cinnamon, 1/2 c fresh or thawed from frozen mixed berries, 1% milk 1% milk

Seeds (pumpkin or sunflower), red apple slices, low-fat cheese stick green grapes

WG spaghetti & turkey meatballs, 1/4 c canned tomato sauce, 1 cutie orange, 1% milk

Friday

WG Cereal (Multigrain cheerios), fresh or canned in juice pears 1% milk

*NOTE: Can substitute low-sugar vanilla yogurt or cream cheese for peanut butter for children with a peanut allergy.

DECEMBER RECIPE BOOK

Table of Contents Week 1 Recipes ............................................................................................................................................. 2 Red Monster Soup..................................................................................................................................... 2 Chicken Nuggets (Homemade) ................................................................................................................. 3 Snowy Day Sandwiches ............................................................................................................................ 4 Hummus .................................................................................................................................................... 5 Sammy Salmon ......................................................................................................................................... 6 From the Garden Rice ............................................................................................................................... 7 Week 2 Recipes ............................................................................................................................................. 8 Hummus .................................................................................................................................................... 8 WW (Whole Wheat) Bowtie Pasta ........................................................................................................... 9 WW Applesauce Pancakes...................................................................................................................... 10 Magic Meatloaf ....................................................................................................................................... 11 Sweet Potato & Black Bean Stew ........................................................................................................... 12 Week 3 Recipes ........................................................................................................................................... 13 Hummus .................................................................................................................................................. 13 Overnight Oatmeal .................................................................................................................................. 14 Oven Baked Parmesan Chicken .............................................................................................................. 15 Lentil Soup .............................................................................................................................................. 16 Trail Mix ................................................................................................................................................. 17 Week 4 Recipes ........................................................................................................................................... 18 Prince and Princess Salad ....................................................................................................................... 18 WW Applesauce Pancakes...................................................................................................................... 19 Stir-fry Chicken with Veggies ................................................................................................................ 20 Quick Quesadilla ..................................................................................................................................... 21

Week 1 Recipes Red Monster Soup Servings: 24

Ingredients Onion, chopped Olive oil Carrots, chopped Tomatoes, chopped Bay leaves Thyme Parsley Sugar Chicken or vegetable broth, canned, reduced sodium Yogurt, plain, low-fat Pepper, black

Weight or Measure 2 cups ¼ cup 2 cups 4 cups 4 2 tsp 2 tsp 2 tsp 12 cups 9 cups 2 tsp

Instructions: 1. 2. 3. 4. 5.

In a large stockpot, sauté onion in olive oil over medium heat, until clear (about 5 minutes). Add broth, carrots, tomatoes, bay leaves, thyme, and parsley. Allow to simmer for 25 minutes. Allow soup to cool. Stir in sugar, pepper, and yogurt

CACFP Guidelines: ¾ cup provides ¼ cup vegetable.

Chicken Nuggets (Homemade) Servings: 25

Ingredient Weight or Measure Enriched dry breadcrumbs 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 Low fat plain yogurt 3 oz or 1/3 cup OR OR Low fat mayonnaise 3 oz or 1/3 cup Instructions: 1. In a small bowl, combine breadcrumbs, 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 breadcrumbs 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. 6. CCP: Hold for hot service at 140° F or warmer. Portion is 2 pieces (1½ oz).

CACFP Guidelines 2 pieces provide 1 ½ oz of cooked poultry

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.

Hummus

Servings: 25

Ingredient Weight or Measure Canned-low sodium garbanzo beans or chickpeas, 6 lb. or approx. 1 ½ no. 10 cans (2 qt 2 2/3 rinsed, drained cups) Lemon juice 2 ¼ cups Fresh garlic cloves, peeled 6 oz or 1 1/3 cup Olive oil 3 Tbsp Salt ¾ tsp Ground cumin 1 Tbsp Ground white pepper 1 ½ tsp Fresh cilantro, diced 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 CACFP Crediting Information: 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.

Sammy Salmon Servings: 28

Ingredients Salmon (or flounder) fillets, fresh or frozen Soy sauce Brown sugar Canola oil Sesame oil Lemon juice (fresh or bottled) Pepper, black Brown rice, dry

Weight or Measure 4 lbs. ½ cup ¼ cup ¼ cup 4 tsp 4 lemons (6 Tbsp) 4 tsp 4 cups

Ingredients: 1. Combine soy sauce, brown sugar, canola oil, sesame oil, lemon juice and pepper in re-sealable plastic bag. 2. Add salmon to bag and shake to coat. Refrigerate for at least 3 hours. 3. Preheat broiler and line broiler pan with foil. 4. Place salmon on pan and brush with vegetable oil. 5. Broil 5 to 7 minutes or until salmon is a pale pink color. 6. Reheat sauce in saucepan over medium heat and serve on side if desired. 7. Serve 1-1/2 oz salmon over ½ cup rice. CACFP Guidelines: 1-1/2 oz over ½ cup rice provides ½ oz equivalent of grains and 1.5 oz of meat.

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. 2. 3. 4. 5. 6. 7. 8.

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

Week 2 Recipes Hummus Servings: 25

CACFP Guidelines CACFP Crediting Information: 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.

WW (Whole Wheat) Bowtie Pasta Servings: 24

Ingredients WW Bowtie pasta Olive oil Corn kernels, yellow, frozen Edamame, peas, or snap peas, frozen Bell pepper, red Carrots, chopped or shredded Parmesan cheese, grated

Weight or Measure 8 cups 6 Tbsp + 2 tsp 2 cups 1 cup 1 cup 2 cups 1 cup

Instructions: 1. 2. 3. 4. 5. 6.

Cook pasta as directed on package. Drain. Let cool. In large bowl, mix pasta, corn, edamame (peas or snap peas), bell pepper and carrots. Drizzle with olive oil. Toss to coat. Add parmesan cheese. Toss again. Serve ½ cup servings.

CACFP Guidelines: ½ cup serving provides • •

½ oz equivalent of grains ¼ cup equivalent of vegetables

WW Applesauce Pancakes Servings: 25

Ingredient Low fat 1% milk Frozen whole eggs, thawed OR Fresh large eggs Vegetable oil Canned applesauce Whole wheat flour Baking powder Salt Sugar Ground cinnamon

Weight or Measure 1 ¼ cups 4 oz or ½ cup OR 3 eggs ¼ cup 2 Tbsp 1 lb. 2 oz or 2 cups 15 oz or 3 ½ cups 2 tbsp 1 tsp 2 oz or ¼ cup 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.

Magic Meatloaf Servings: 24

Ingredient Turkey, ground Ketchup Brown sugar Mustard Garlic powder Egg 1% (low-fat) milk Black pepper Wheat cereal squares Beans, black

Weight or Measure 3 lbs. 1 cup ¼ cup 2 tsp 2 tsp 2 2 Tbsp ½ tsp 3 cups 1 cup

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 350°F. In bowl, combine ketchup, brown sugar, and mustard. Mix well. Remove ¼ cup of mixture from bow to use later. To the mixture in bowl, add garlic powder, egg, milk, beans, turkey, and black pepper, and mix well. Stir in wheat cereal squares. Let stand for 5 minutes. Break up cereal squares and add ground beef. Mix. Shape into loaf pans. Bake at 350°F for 1 hour and 5 minutes. Brush on reserved ketchup mixture and bake for 15 minutes.

CACFP Guidelines: 1 slice provides: •

1.5 oz equivalent of meat/meat alternate

Sweet Potato & Black Bean Stew Servings: 25

Ingredient Weight or Measure Dried new Mexican chili peppers, whole 3 Fresh onions, diced 1 lb. 9 oz or 1 qt ½ cup Vegetable oil ½ cup Ground cumin 1 ½ Tbsp Fresh sweet potatoes, peeled, cubed ½” 3 lb. or 2 qt + 2 ¼ cup Canned low-sodium black beans, drained, rinsed 12 lb. 2 oz or 1 gal 1/3 qt 3 no. 10 cans Orange juice 3 cups Low-sodium chicken stock 1 qt Red wine vinegar ¾ cup Salt 1 tsp Ground black pepper 1 tsp Frozen Swiss chard, chopped 12 oz or 2 ¼ cups Instructions: 1. Sauté chili peppers and onions in oil for 2-3 minutes. For 25 servings, use a large stockpot. 2. Add cumin and sauté for 2 minutes 3. Add sweet potatoes, black beans, orange juice, and stock. Bring to a boil. 4. Cover and reduce heat to low. Simmer for 20 minutes or until potatoes are tender. 5. Remove chilies and discard. Add vinegar, salt, pepper, and Swiss chard. Cover. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 6. Critical Control Point: Hold for hot service at 135 °F or higher. 7. Portion with 8 FL oz ladle (1 cup). CACFP Guidelines: 1 cup (8 FL oz ladle) provides: •

Legume as Meat Alternate: 3 oz equivalent meat alternate, ¼ cup red/orange vegetable, and ¼ cup other vegetable.

Marketing Guide: Mature onions: 1 lb. 13 oz (25 servings), 3 lb. 10 oz (50 servings) Sweet potatoes: 3 lb. 12 oz (25 servings), 7 lb. 8 oz (50 servings) Dry black beans: 4 lb. 11 oz (25 servings), 9 lb. 6 oz (50 servings) Swiss chard: 1 lb. 1 oz (25 servings), 2 lb. 2 oz (50 servings)

Week 3 Recipes Hummus Servings: 25

CACFP Guidelines CACFP Crediting Information: 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.

Overnight Oatmeal Servings: 24

Ingredient Old fashioned oats Skim or 1% milk Vanilla extract Cinnamon, ground Strawberries, halved or sliced Banana (optional), sliced Honey (optional)

Weight or Measure 4 cups 8 cups 4 tsp 2 Tbsp 6 cups 4 cups -

Instructions: 1. 2. 3. 4.

In a large bowl, add oats and pour in milk, vanilla, and cinnamon. Mix well. Refrigerate overnight or a few hours. Serve ½ cup servings in individual cups. Top with ¼ cup strawberries and/or bananas, and a drizzle of honey (if desired).

CACFP Guidelines: ½ cup with ¼ cup fruit topping provides: • •

½ oz equivalent of grains ¼ cup equivalent of fruit

Fun Tip: You can add extra nutrition with walnuts or pecans. You can also substitute for other fruits such as raisins and/or different berries OR add sweetness with brown sugar or agave syrup.

Oven Baked Parmesan Chicken Servings: 25

Ingredient Weight or Measure Low Fat Mayonnaise 4 oz or ½ cup Prepared yellow mustard 1 tsp Parmesan cheese, grated 4 oz or ½ cup Enriched dry breadcrumbs 2 oz or ¼ cup 2 Tbsp Ground black or white pepper ½ tsp Raw chicken thighs with bone, without skin (at least 4 lb. 8.5 oz or 25 servings 2.9 oz each) Instructions: 1. Combine salad dressing or mayonnaise and mustard in a bowl. 2. In another bowl, combine Parmesan cheese, breadcrumbs, and pepper. 3. Using a pastry brush, coat chicken with the mayonnaise mixture. 4. Dredge chicken in the crumb mixture. Place 12-13 pieces of chicken 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. To Bake: Conventional oven: 350° F for 25 minutes Convection oven: 325° F for 20 minutes CCP: Heat to 165° F or higher. Remove chicken from bone. 6. CCP: Hold for hot service at 140° F or warmer. Portion with No. 12 scoop (⅓ cup).

CACFP Guidelines: ⅓ cup (No. 12 scoop) provides: •

1 ½ oz of cooked poultry.

Lentil Soup Servings: 25

Ingredient Dry lentils Beef stock Canned tomato paste Fresh potatoes, peeled, ¼” cubes Fresh onions, chopped Fresh celery, diced, ¼” Fresh carrots, chopped, ½” Dried parsley Granulated garlic Dried bay leaf Ground cumin

Weight or Measure 11 oz or 1 ½ cup 3 quarts 10 oz or 1 cup & 1 Tbsp 3 oz or ½ cup 2 ½ oz or ¼ cup & 3 Tbsp 4 oz or 1 cup 4 oz or 1 cup 1 Tbsp 1 tsp 1 each 1/8 tsp

Instructions: 1. Rinse lentils and sort out any unwanted materials. Drain well. 2. In a heavy pot, combine lentils, stocks, and tomato paste. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, until lentils are just tender, about 12 minutes. 3. Add potatoes, onions, celery, carrots, parsley, granulated garlic, bay leaves, and cumin. Simmer, uncovered, about 50 minutes. Critical Care Point: Heat to 165°F or higher. 4. Remove bay leaves. Critical Care Point: Hold at 140°F or warmer. Portion with 4 oz ladle (1/2 cup). CACFP Guidelines: ½ cup (4 oz ladle) provides 1/8 cup of lentils or the equivalent of ½ oz cooked lean meat and ¼ cup of vegetable.

Trail Mix

Servings: 16

Ingredient 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 4 Recipes Prince and Princess Salad Servings: 24

Ingredient Lemon juice Garlic powder Basil, dried Black pepper Chickpeas (garbanzo beans), rinsed and drained Tomato, chopped Bell pepper, green, chopped Bell pepper, red, chopped Mozzarella cheese, shredded

Weight or Measure 2 Tbsp ¼ tsp ¼ tsp ¼ tsp 4- 15 oz cans 4 cups 4 cups 4 cups 1 cup

Instructions: 1. 2. 3. 4. 5. 6.

Rinse and drain chickpeas (garbanzo beans). Chop tomato and bell peppers. Combine lemon juice, garlic powder, basil, and black pepper. Stir in chickpeas and vegetables. Chill. Serve plain or with pita bread, whole wheat bread or whole grain crackers, if desired.

CACFP Guidelines: ¾ cup provides: • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat alternate

WW Applesauce Pancakes Servings: 25

Ingredient Low fat 1% milk Frozen whole eggs, thawed OR Fresh large eggs Vegetable oil Canned applesauce Whole wheat flour Baking powder Salt Sugar Ground cinnamon

Weight or Measure 1 ¼ cups 4 oz or ½ cup OR 3 eggs ¼ cup 2 Tbsp 1 lb. 2 oz or 2 cups 15 oz or 3 ½ cups 2 tbsp 1 tsp 2 oz or ¼ cup ¼ tsp

CACFP Guidelines: 1 pancake provides the equivalent of 1 slice bread.

Stir-fry Chicken with Veggies Servings: 25

Ingredient Weight or Measure Cornstarch 2 oz or ¼ cup 3 Tbsp Water, cold ½ cup Low-sodium soy sauce ½ cup Ground ginger ¼ tsp Granulated garlic 1 Tbsp ½ tsp Ground black or white pepper 1 tsp Chicken stock, non-MSG 1 qt Fresh carrots, peeled, ¼” slices 2 lb. 13 oz or 2 qt 1 cup OR OR Frozen sliced carrots 3 lb. 6 oz or 3 qt Vegetable oil ¾ cup Fresh onion, chopped 10 oz or 2 cups Fresh broccoli, chopped 2 lb. 13 oz or 1 gal 1 1/8 qt OR OR Frozen mixed oriental vegetables 2 qt 3 1/8 cup Raw chicken, skinless, boneless, ½” cubes 4 lb. 8 oz Instructions: 1. Dissolve cornstarch in cold water and soy sauce. Add ginger, granulated garlic, and pepper. 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer. 3. Cook for 3-5 minutes, until thickened. Remove from heat. 4. Sauté sliced carrots in oil for 4 minutes. 5. Add onions, cook for 1 minute. 6. Add broccoli and cook for 2 minutes. Place in serving pans (9" x 13" x 2"). For 25 servings, use 2 pans. For 50 servings, use 4 pans. Keep warm. 7. Sauté chicken in oil for 2-3 minutes. Add chicken to vegetables in pans. Add sauce and mix to coat chicken and vegetables. CCP: Heat to 165° F or higher. 8. CCP: Hold for hot service at 140° F or warmer. Portion with 2 rounded No. 10 scoops (¾ cup 1 Tbsp). CACFP Guidelines: ¾ cup 1 tablespoon (2 rounded No. 10 scoops) provides: • the equivalent of 2 oz of cooked lean meat and ⅝ cup of vegetable. Marketing Guide: Carrots: 3 lb. 7 oz (25 servings), 6 lb. 14 oz (50 servings) Mature onions: 12 oz (25 servings), 1 lb. 8 oz (50 servings) Broccoli: 3 lb. 8 oz (25 servings), 7 lb. (50 servings) 20

Quick Quesadilla Servings: 25

Ingredient Weight or Measure Spinach, frozen, chopped 4 lb. 9 oz or 2 qt 2 ½ cups Dark red kidney beans, canned, no salt added, 1 lb. 9 oz or 1 qt drained, and rinsed or kidney beans, dry, cooked (3/8 no. 10 can) Garlic powder 1 Tbsp 1 tsp Onion powder 2 tsp Chili powder 1 tsp Whole grain tortillas 8” (at least 51 gm each) 17 Mozzarella cheese, low-fat, shredded 1 lb. 9 0z Nonstick cooking spray 2 sprays Instructions: 1. Thaw, drain, and squeeze excess liquid from spinach. For 25 servings, yields: 1 qt 2 1/4 cups (1 lb. 15 1/4 oz). For 50 servings, yields: 3 qts 1/2 cups (3 lbs. 14 1/2 oz). 2. Preheat oven to 350 °F. 3. Place kidney beans in a large microwavable bowl. 4. Add garlic powder, onion powder, and chili powder. 5. Lightly hand mash beans, using gloved hands. Some of the beans should remain whole. For 25 servings, mash to yield about 3 1/8 cups. For 50 servings, mash to yield about 1 qt 2 1/4 cups. 6. Heat in microwave for 3 minutes. Stir with a spoon. 7. Prepare quesadillas: Place half of the tortillas on a sheet pan (18" x 26" x 1"). Spread 3/4 cup of spinach on each tortilla. Top each with 3/4 cup of bean mixture and 3/4 cup of cheese. 8. Place remaining tortillas on top. 9. Spray filled quesadillas with nonstick cooking spray. Bake for 15 minutes. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 10. Remove from the oven. Cut each quesadilla into 6 wedges. 11. Serve 2 wedges or 1/3 quesadilla. Optional: Serve with sliced or mashed avocado, cilantro, or salsa. Critical Control Point: Hold at 140° F or higher. CACFP Guidelines 2 wedges or 1/3 quesadilla provides: •

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

DECEMBER SHOPPING LIST

December Shopping List Week 1 Monday Produce

Strawberries Blueberries Bananas Onions Carrots Tomatoes

Meat

Tuesday

Wednesday

Thursday

Friday

Kiwi Beets Cutie oranges Blueberries

Green grapes Red apples Onions Red bell peppers Green bell peppers

Grapefruit Red grapes

Raw boneless, skinless chicken

Breakfast sausage (fresh or frozen) Turkey breast

Green apples Baby carrots Lemon juice Garlic Cilantro Asparagus Carrots Bell peppers Squash Salmon fillets (fresh or frozen)

Frozen Foods

Mixed berries

Bread

Whole grain bread

Whole grain muffins

Biscuits (or biscuit dough) Whole wheat pita

Dry Goods

Mixed nuts Whole grain cereal (multigrain cheerios) Chicken or vegetable broth (reduced sodium)

Enriched dry bread crumbs Whole grain grape nuts

Gravy mix (for sausage gravy) Peanut butter

Baking/ Olive Oil Seasoning/ Bay leaves Condiments Thyme Parsley Sugar Black pepper

Olive Oil Salt Ground black (or white) pepper Low-fat mayonnaise

Vegetable oil

Dairy

1% milk Plain, low-fat yogurt

1% milk Part skim ricotta cheese

Canned Goods

1% milk Sliced cheese Plain, low-fat yogurt

Peaches (in juice)

Whole grain mini bagels Whole grain bread

Whole grain bread

Green beans Applesauce

Low-sodium garbanzo beans (or chickpeas) Sliced mushrooms Olive oil Canola oil Sesame oil Cooking spray Salt Ground cumin Ground black or white pepper Soy sauce Brown sugar

1% milk Low-fat cream cheese Eggs

1% milk Eggs Shredded cheese

Add ingredients for your own corn soup recipe to Thursday list!

Brown rice

December Shopping List Week 2 Monday

Tuesday

Wednesday

Thursday

Friday

Red grapes Cucumber Lemon juice Cilantro Pears (fresh or canned in juice)

Bell peppers Red apples Lemons Carrots Cranberries Cutie oranges Skinless chicken breast

Pineapple (fresh or canned in juice) Banana

Strawberries (fresh or frozen) Blueberries (fresh or frozen) Green grapes

Bananas Onions Sweet potatoes

Frozen Foods

Peas & carrots

Corn kernels Edamame, peas, or snap peas

Mixed berries (frozen or fresh)

Mixed veggies

Cherries Swiss chard

Bread

Whole grain bread Whole grain pita

Whole grain bread

Whole grain English muffins

Dry Goods

Peanut butter

Peanut butter Wheat cereal squares

Canned Goods

Pinto beans Low sodium garbanzo beans or chickpeas

Whole wheat Bowtie pasta Grated parmesan cheese Seeds (pumpkin or sunflower)

Whole grain bread Whole grain pizza crust Peanut butter

Tomato sauce

Peaches (canned in juice) Low-sodium black beans Low-sodium chicken stock

Baking/ Cinnamon Seasoning/ Olive oil Condiments Salt Ground cumin Ground white pepper

Olive oil

Vegetable oil Whole wheat flour Baking powder Salt Sugar Cinnamon Ketchup Brown sugar Mustard Garlic powder Black pepper

Dairy

1% milk Eggs Shredded cheese

1% milk Eggs

Produce

Meat

Other

1% milk

Ground turkey

Applesauce Green beans Low-sodium black beans

Whole grain crackers Dried New Mexican chili peppers (whole)

Cinnamon Vegetable oil Ground cumin Red wine vinegar Salt Ground black pepper

1% milk Shredded cheese Low-fat cheese sticks

1% milk Low-sugar yogurt dip Orange juice

December Shopping List Week 3 Monday Produce

Meat

Strawberries Bananas Broccoli Blueberries Mixed bell peppers Lemon juice Garlic Cilantro

Frozen Foods

Fish sticks

Bread

Whole grain tortilla Whole grain bread Peanut butter Brown rice

Dry Goods

Canned Goods Baking/ Seasoning/ Condiments

Dairy

Low-sodium garbanzo beans or chickpeas Olive oil Salt Ground cumin Ground white pepper

1% milk

Tuesday

Wednesday

Thursday

Friday

Strawberries Banana (optional) Cherries (fresh or frozen) Radishes Green apples Pomegranate arils

Spinach Red apples Lettuce Tomatoes Pears (fresh or canned in juice) Kiwi

Honeydew melon Limes Potatoes Onions Celery carrots

Cutie oranges

Skinless, bone-in chicken thighs (~2.9 oz each)

Lean ground beef

Whole grain bread

Whole grain bread Whole grain tortilla

Grated parmesan cheese Enriched dry bread crumbs Old fashioned oats

Vanilla extract Ground cinnamon Honey (optional) Low-fat mayonnaise Mustard Ground black or white pepper 1% milk Low-fat cheese cubes

Turkey meatballs (frozen) Mango (frozen or canned in juice) Whole grain bread Whole grain pita Whole grain cereal (shredded mini wheats) Lentils

Tomato salsa Beef stock Tomato paste Dried parsley Granulated garlic Dried bay leaf Ground cumin

1% milk Eggs Shredded cheese Low-fat yogurt dip

1% milk

Whole grain waffles Mixed berries

Whole grain spaghetti Cheerios Kix cereal Raisins Dried apricots Mixed nuts Tomato sauce

1% milk

December Shopping List Week 4 Produce

Monday

Tuesday

Wednesday

Thursday

Friday

Blueberries Lettuce Tomatoes Cutie oranges Celery

Strawberries Grapefruit Sweet potatoes Carrots Blueberries Avocados Lime juice Pot roast

Bananas Cranberries Green grapes Lemon juice Tomatoes Green bell peppers Red bell peppers

Red apples Onions Carrots (fresh or frozen sliced) Broccoli (or frozen mixed oriental veggies) Skinless, boneless chicken Mixed berries Mixed fruit (frozen or canned in juice)

Carrot chips (wavy cut fresh) Limes

Brown rice

Whole grain cereal (multigrain cheerios) Pears (in juice) Red kidney beans, no salt added (or dry kidney beans) Low-sodium (or dry) black beans Low-sodium (or frozen) corn kernels Garlic powder Onion powder Chili powder Non-stick cooking spray

Meat Frozen Foods Bread

Whole grain bread

Whole grain mini bagels Whole grain bread

Dry Goods

Peanut butter Raisins

Whole grain crackers

Whole grain English muffins Whole grain pita (or bread, or crackers, to go w/ veggie salad) Seeds (pumpkin or sunflower)

Canned Goods

Chickpeas (garbanzo beans)

Applesauce Non-MSG chicken stock

Baking/ Seasoning/ Condiments

Cinnamon Garlic powder Dried basil Black pepper

Vegetable oil Whole wheat flour Baking powder Salt Sugar Ground cinnamon Cornstarch Ground ginger Granulated garlic Ground black or white pepper Low-sodium soy sauce 1% milk Eggs Low-fat cheese sticks

Dairy

1% milk Sliced cheese

Add ingredients for your own Indian taco recipe to Monday!

1% milk Low-fat cream cheese

1% milk Shredded mozzarella

Spinach 8” whole grain tortillas

1% milk Low-fat ranch dip Low-fat, shredded mozzarella cheese

December Menu Guide

Articles inside

Stir in sugar, pepper, and yogurt

Allow to simmer for 25 minutes

cups

Servings

Week 3 Recipes