Week 3 Recipes

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

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. In a large bowl, add oats and pour in milk, vanilla, and cinnamon. Mix well. 2. Refrigerate overnight or a few hours. 3. Serve ½ cup servings in individual cups. 4. 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 Raw chicken thighs with bone, without skin (at least 2.9 oz each) ½ tsp 4 lb. 8.5 oz or 25 servings

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

Weight or Measure

3 cups

Raisins 1 cup

Apricots, dried, chopped ½ cup

Kix cereal Finely chopped almonds, walnuts, or pistachio nuts (optional) 3 cups 2/3 cup

Pretzels (optional for children 5 years and older) 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.