Week 1 Recipes

Sammy Salmon Servings: 28

Ingredients Weight or Measure

Salmon (or flounder) fillets, fresh or frozen 4 lbs Soy sauce ½ cup Brown sugar ¼ cup Canola oil ¼ cup Sesame oil 4 tsp Lemon juice (fresh or bottled) 4 lemons (6 Tbsp) Pepper, black 4 tsp Brown rice, dry 4 cups

Ingredients:

1. Combine soy sauce, brown sugar, canola oil, sesame oil, lemon juice and pepper in resealable 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. 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!

Quick Quesadilla Servings: 25

Ingredient

Spinach, frozen, chopped

Weight or Measure

4 lb 9 oz or 2 qt 2 ½ cups

Dark red kidney beans, canned, no salt added, drained and rinsed or kidney beans, dry, cooked 1 lb 9 oz or 1 qt (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

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

Baked Scrambled Eggs Servings: 25

Ingredient Weight or Measure

Fresh large eggs Instant nonfat dry milk, reconstituted 2 dozen 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

Orangutan Salad Servings: 24

Ingredient

Spinach, fresh Mandarin oranges, canned, drained Almonds, slivered (optional) Dried cranberries (optional) Feta cheese Salad dressing, sweet & sour

Weight or Measure

9 cups 3- 15 oz cans ¼ cup + 2 Tbsp ¾ cup ¼ cup + 2 Tbsp ¼ cup + 2 Tbsp

Instructions:

1. Wash spinach. 2. Drain juice from mandarin oranges. 3. Toss all ingredients in a large salad bowl and mix thoroughly.

CACFP Guidelines:

¼ cup provides: • ¼ cup equivalent of fruits and vegetables

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. Preheat oven to 350°F. 2. In bowl, combine ketchup, brown sugar and mustard. Mix well. 3. Remove ¼ cup of mixture from bow to use later. 4. To the mixture in bowl, add garlic powder, egg, milk, beans, turkey and black pepper, and mix well. 5. Stir in wheat cereal squares. Let stand for 5 minutes. 6. Break up cereal squares and add ground beef. Mix. 7. Shape into loaf pans. 8. 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