Week 1 Recipes

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. • CCP: Hold for hot service at 140° F or warmer. 6. 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.

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

Oatmeal Pepita Muffins

Servings: 12

Ingredient Weight or Measure

Whole Wheat Flour 1 cup Oats 2 cups Brown Sugar 2/3 cup Baking Soda 2 tsp Milk 2 cups Canola Oil ½ cup Eggs 2 eggs Vanilla 2 tsp

Topping:

Oats ½ cup Pepitas ½ cup Brown Sugar 2 tbsp

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with non-stick spray. 2. In a bowl, mix toppings of oats and pepitas. Set aside. 3. In a medium bowl, combine milk, oil, egg, and vanilla, mix well. 4. Add to dry ingredients and stir until dry ingredients are moistened. 5. Fill muffin cups ¾ of the way full. Sprinkle topping mixture and pat gently. 6. Bake 18 to 20 minutes or until the toothpick inserted comes out clean.

CACFP Guidelines:

1 muffin provides 0.5 oz equivalent of grains

Oven-Baked Fish

Servings: 25

Ingredient Weight or Measure

Enriched dry bread crumbs 4 oz or ¾ cup Salt 1 ½ tsp Ground black or white pepper ½ tsp Frozen fish portions, cod or tilapia, thawed (at least 2 ounce each) 3 lb 2 oz or 25 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. Pat fish portions dry with paper towels. In a separate bowl, coat fish with yogurt or salad dressing or mayonnaise. 3. Roll fish portions in bread crumbs to coat. 4. Place 12-13 pieces of fish in a single layer on half-sheet pans (13" x 18" x 1") which have been lightly coated with pan release spray. For 25 servings, use 2 pans. For 50 servings, use 4 pans. 5. Bake until fish flakes easily with a fork: Conventional oven: 500° F for 17 minutes

Convection oven: 450° F for 15 minutes • CCP: Heat to 145° F or higher. • CCP: Hold for hot service at 140° F or warmer. 6. Portion is 1 piece (1 ½ oz).

CACFP Guidelines:

1 piece provides: 1 ½ oz of cooked fish.

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!

Blue Corn Pancakes

Servings: 12 pancakes

Ingredient

Blue Corn Meal Whole Wheat Flour Sugar Baking powder Salt 1% milk Melted butter Eggs

Weight or Measure

1 cup 1 cup 1 tbsp 1 tsp ½ tsp 2 cups 2 tbsp 2 eggs

Instructions:

1. Add cornmeal, flour, sugar, baking powder and salt to a medium to large mixing bowl and whisk to combine. 2. Combine milk, egg and melted butter and whisk together. 3. Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined (want a semi-thick batter). Let set for at least 10 minutes (can be done overnight). 4. Preheat your griddle/skillet over medium/medium-low heat. Once hot, scoop ¼ cup onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry – about 3-4 minutes. Cook for another 2-4 more minutes on the other side. 5. Serve with ½ cup fresh or frozen thawed berries. Can be topped with agave nectar.

*NOTE: these freeze and thaw well!

CACFP Guidelines:

1 pancake provides: 0.5 oz equivalent grain, ½ cup equivalent fruit

Creamy Wild Rice

Servings: 25

Ingredient Weight or Measure

Wild rice, uncooked Brown rice, uncooked Water 8 oz or 1 ½ cup 11 oz or 2 cups 56 fl oz or 7 cups

Ground turkey, fresh or frozen 3 lb 5 oz

Onion, fresh, diced

1 lb or 4 cups Celery, fresh, diced 1 lb or 4 cups Cream of mushroom soup, condensed 4 cups or 32 oz Milk, non-fat (skim) 3 cups Garlic powder ¼ cup Black pepper, ground 1 tbsp & 1 tsp Nonstick cooking spray --

Instructions:

1. Preheat oven to 350 °F. 2. Combine wild rice, brown rice, and water in a large stockpot. Stir once. 3. Heat on medium–high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 50–60 minutes. Fluff the rice gently with a fork and set aside. 4. Preheat skillets or a tilting kettle to medium–high heat. For 25 servings, use 2 extra-large skillets. 5. Brown ground turkey. Drain. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 6. When ground turkey is golden brown, reduce heat to medium, add onion and celery.

Continue cooking on medium heat until onions and celery are soft, about 10–15 minutes.

Stir frequently. 7. Stir in rice and remaining ingredients. Bring dish to a boil and remove from heat. 8. Lightly coat steam table pan (12″ x 20″ x 4″) with nonstick cooking spray. For 25 servings use 1 pan. 9. Spread rice mixture evenly into pan(s). Cover with foil and bake for 45–50 minutes or until liquid has absorbed and dish is creamy. 10. Serve 3/4 cup (6 oz ladle).

CACFP Guidelines:

¾ cup (6 oz ladle) provides: • 1.5 oz equivalent of meat, 1/8 cup of vegetable, and 0.75 oz equivalent of grains

Marketing Guide:

Mature onions: 1 lb 3 oz (25 servings) Celery: 1 lb 4 oz (25 servings)

Banana Bread Squares

Servings: 25

Ingredient Weight or Measure

Whole-wheat flour 14.5 oz or 3 ¼ cups Sugar 8.5 oz or 1 ¼ cups 1 tbsp Instant non-fat dry milk 1/8 cup Baking powder 2 ½ tsp Baking soda ½ tsp Ground nutmeg 1 tsp Salt ½ tsp Frozen or liquid whole eggs 1/3 cup Water 2/3 cup Vanilla extract 1 tsp Vegetable shortening, trans-fat free 3 oz or ½ cup Fresh bananas, mashed 13 oz or 1 ½ cups (optional) Chopped walnuts 3 oz or ¾ cup (optional) Sweetened coconut, shredded ½ cup

Instructions:

1. Place flour, sugar, instant dry milk, baking powder, baking soda, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 3. 2. Combine eggs, water, and vanilla in a large bowl. Stir well. 3. Add shortening and egg mixture to dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. 4. Add mashed bananas. Add walnuts (optional). Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. Batter will be lumpy. DO NOT OVERMIX. 5. Pour 1 qt 2 cups (about 3 lb) batter into a half steam table pan (12" x 10" x 2 ½") lightly coated with pan-release spray. For 25 servings, use 1 pan. 6. (Optional) Sprinkle coconut flakes on top of banana mixture before baking. 7. Bake until golden brown. For conventional oven, bake at 350 °F for 35–45 minutes. For convection oven, bake at 300 °F for 25–35 minutes. 8. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece.

CACFP Guidelines:

1 square provides 2 oz equivalent grains