Week 3 Recipes

Fish in Blankets Servings: 28

Ingredient

Cod fillets, frozen, sliced Olive oil Lemon juice Red leaf lettuce, shredded Lettuce, shredded Tomatoes, chopped Tortillas, whole grain, 8” Yogurt, plain, non-fat Salsa, ready to eat

Weight or Measure

4 lbs 2 Tbsp ¼ cup 1-1/2 cups 2 cups 4 cups 56 2-1/2 cups 2 cups

Instructions:

1. Combine fish, olive oil and lemon juice in bowl. Pour into skillet. 2. Cook on medium-high heat for 4 to 5 minutes, stirring occasionally. 3. Fill each tortilla with 1/8 cup fish. 4. Top with 1/4 cup vegetables and 1 Tbsp of yogurt.

CACFP Guidelines:

2 tacos with filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat

Fun Tip: You can also use onions, peppers or any other vegetables you have on hand.

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

Ground Beef Tacos

Servings: 25

Instructions: 1. Brown ground beef. Drain. Continue immediately. 2. Add onions, granulated garlic, pepper, tomato paste, water, chili powder, cumin, paprika, and onion powder. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. • CCP: Heat to 160° F or higher. • CCP: Hold for hot service at 140° F or warmer. 3. Topping: Reserve cheese for step 5. Combine tomatoes & lettuce, toss lightly and reserve for step 5. 4. Assemble tacos. Portion is 2 tacos.

Ingredient Weight or Measure

Raw ground beef (no more the 20% fat) 3 lb 3 oz Fresh onions, chopped OR Dehydrated onions 2 ½ oz or ¼ cup 3 Tbsp OR ¼ cup

Granulated garlic 2 ¼ tsp

Ground black or white pepper Canned tomato paste 1 tsp 7 oz ¾ cup 1 ½ tsp (1/4 no. 2-1/2 can)

Water Chili powder Ground cumin Paprika Onion powder Reduced fat cheddar cheese, shredded Fresh tomatoes, chopped Fresh lettuce, shredded Enriched taco shells (at least 0.45 oz each) 2 cups 1 Tbsp 2 ¼ tsp ¾ tsp ¾ tsp 13 oz or 3 ¼ cups 10 ½ oz or 1 ¼ cups 3 Tbsp 1 lb 3 ½ oz or 2 qt 1 cup 50

Serving suggestions:

Before serving, fill each taco shell with a No. 30 scoop (2 Tbsp) meat mixture. On each plate serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2

Tbsp) shredded cheese. OR

Pre-portion No. 10 scoop (⅜ cup) lettuce- tomato mixture and ½ oz (2 Tbsp) shredded cheese into individual soufflé cups. Refrigerate until service. Transfer meat mixture and taco shells to steamtable pans or place on tables. For each child, serve 2 unfilled taco shells, 2 No. 30 scoops (¼ cup ½ tsp) meat mixture, 1 pre-portioned soufflé cup of lettuce-tomato mixture, and 1 pre-portioned soufflé cup of shredded cheese. Instruct children to "build" their own tacos.

CACFP Guidelines:

2 tacos provide the equivalent of 2 oz of cooked lean meat, ½ cup of vegetable, and the equivalent of 1 slice of bread.

Marketing Guide:

Mature onions: 3 oz (25 servings) Tomatoes: 12 oz (25 servings) Head lettuce: 1 lb 10 oz (25 servings)

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.

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 bread crumbs 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, bread crumbs 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.

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. Rinse and drain chickpeas (garbanzo beans). 2. Chop tomato and bell peppers. 3. Combine lemon juice, garlic powder, basil, and black pepper. 4. Stir in chickpeas and vegetables. 5. Chill. 6. 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

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