Week 2 Recipes

Baked Scrambled Eggs Servings: 25

Ingredient Weight or Measure

Fresh large eggs 2 dozen Instant nonfat dry milk, reconstituted 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

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.

Chix Mix Servings: 20

Ingredient Weight or Measure

Chicken, boneless, skinless, cut in chunks 1 lb Barbeque sauce ½ cup Black beans, drained 1-1/2 cups Yellow corn, frozen 2 cups Yogurt, low-fat, plain ¼ cup Spinach, raw 6 cups

Instructions:

1. Place a large non-stick skillet over medium-high heat. Add chicken, barbeque sauce, beans, corn and yogurt. Stir to combine. Cook until hot. 2. Wash and pat dry spinach. 3. Place ¼ cup chicken mixture over ¼ cup spinach greens. 4. Serve with pita wedges.

CACFP Guidelines:

¼ cup chicken with ¼ cup spinach provides: • ½ oz equivalent grains (if served with pita wedges) • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate

Fun Fact: By substituting yogurt for a bit of the BBQ sauce, that keeps the flavor but lessens the salt and fat.

Homemade 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. 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

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

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 Applesauce Pancakes Servings: 25

Ingredient Weight or Measure

Lowfat 1% milk 1 ¼ cups Frozen whole eggs, thawed OR Fresh large eggs 4 oz or ½ cup OR 3 eggs Vegetable oil ¼ cup 2 Tbsp Canned applesauce 1 lb 2 oz or 2 cups Whole wheat flour 15 oz or 3 ½ cups Baking powder 2 tbsp Salt 1 tsp Sugar 2 oz or ¼ cup Ground cinnamon 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.

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)