Week 3 Recipes

Dip for Fresh Vegetables

Servings: 1 Pint (16 x 1 oz servings)

Ingredient Weight or Measure

Low fat plain yogurt 4 3/8 oz or ½ cup Low fat mayonnaise 10 oz or 1 ¼ cup Instant nonfat dry milk, reconstituted ¼ cup Dried parsley 1 Tbsp Granulated garlic 3/8 tsp Onion powder 3/8 tsp Salt ¾ tsp Ground black or white pepper ¼ tsp

Instructions:

1. Combine all ingredients in large bowl or blender, depending on what equipment you have.

Blend well. • CCP: Refrigerate within 1 hour. Hold at 40° F or colder. 2. Cover. Refrigerate until ready to serve. For best results, refrigerate overnight to develop flavor. 3. Portion with 1 oz ladle (2 Tbsp).

Serving size: 2 tablespoons (1 oz ladle). (does not qualify for anything under CACFP guidelines)

Red Beans & Rice

Servings: 25

Ingredient Weight or Measure

Olive oil ¼ cup Onion, fresh, peeled ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Green bell peppers, fresh, ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup

Garlic, fresh, minced 6 cloves or 1 Tbsp

Brown rice, instant, uncooked Cumin, ground Oregano, leaves, dried 12.5 oz or 3 cups 2 Tbsp 2 Tbsp 2 tsp 2 Tbsp 2tsp

Salt, table 2 tsp

Black pepper, ground Chicken broth, low-sodium Dark red kidney beans, canned, low-sodium, drained and rinsed 2 tsp 64 fl oz or 2 qts 4 lb 6 oz or 3 qts ½ cup (1 ¼ no. 10 cans)

Instructions:

1. Heat oil on medium-high heat in a tilting skillet or stove-top skillet(s): For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets. 2. Add onions and peppers sauté for about 7-10 minutes, or until onions are soft. 3. Reduce heat to medium. Stir in garlic, brown rice, cumin, oregano, salt, and pepper.1 clove is about 1/2 teaspoon minced 4. Cook for 1-2 minute or until rice and spices become toasted, stirring constantly. 5. When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium-high, and bring to a boil. 6. Stir in kidney beans. Reduce heat to medium, and simmer for 10 minutes or until rice becomes tender. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Serve 3/4 cup (6 oz spoodle). • Critical Control Point: Hold at 140 °F or higher.

CACFP Guidelines:

3/4 cup provides: • Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate, 1/4 cup vegetable and 1/2 oz. equivalent grains

Marketing Guide:

Mature onions: 1 lb 13 oz (25 servings) Green bell peppers: 2 lbs (25 servings)

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 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

Rice with Cheese

Servings: 25

Ingredient Weight or Measure

Water

1 qt 2 cups Brown rice, long-grain, regular, dry, parboiled 1 lb or 2 ½ cups 1 tbsp Fresh green onions, diced 3 tbsp 1/3 tsp Fresh yellow onions, chopped 12 oz or 2 1/3 cups 2 tsp Fresh jalapeno peppers, chopped 2 oz or ½ cup Fresh red bell peppers, diced 1 lb 4 oz or 3 ¾ cups Frozen corn, thawed, drained 12 oz or 2 cup 1 tbsp 1 tsp Canned green chilies, mild, chopped 6 oz or 1 cup 1 tbsp 1/3 tsp Canned low-sodium pinto beans, drained, rinsed OR Dry pinto beans, cooked 2 lb 2 oz or 1 qt ¾ cup (for either) Nonfat sour cream 1 lb 6 oz or 2 cups 2 tbsp 1 tsp

Low-fat (1%) milk 2 ½ cups

Low-fat cheddar cheese, shredded Fresh cilantro, chopped 1 lb or 1 qt 2/3 cup

Whole-wheat flour ¼ cup

Fresh garlic, minced Ancho chili powder Garlic powder 1 tbsp 2 tbsp 2 tsp

Salt Sugar OR Mexican Seasoning Mix 1 tsp 1 tbsp OR 2 tbsp

Instructions:

1. Boil water. 2. Place 2 ½ cups + 1 Tbsp brown rice (1 lb) in each steam table pan (12" x 20" x 2 ½”). For 25 servings, use 1 pan. 3. Pour boiling water (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly. 4. Bake in conventional oven at 350 °F for 40 minutes, and in convection oven at 325 °F for 40 minutes. Or, steam in steamer at 5 lb pressure for 25 minutes. 5. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Set aside for step 8. 7. Combine onions, jalapenos, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well.

8. Pour 1 gal (about 9 lb) vegetable mixture over each pan of rice. Stir well. 9. Sprinkle 2 cups (about 8 oz) cheese over each pan. 10. Bake in conventional oven at 350 °F for 25–30 minutes, or in convection oven at 325 °F for 25–30 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher 11. Portion with 6 fl oz spoodle (3/4 cup)

CACFP Guidelines:

3/4 cup (6 fl oz spoodle) provides: Legume as Meat Alternate: 1 oz equivalent meat alternate, 1/4 cup vegetable, and 0.5 oz equivalent grains. OR Legume as Vegetable: 0.5 oz equivalent meat alternate, 3/8 cup vegetable, and 0.5 oz equivalent grains.

Marketing Guide:

Mature yellow onions: 14 oz Mature green onions: 2 oz Jalapeno peppers: 3 oz Red bell peppers: 1 lb 7 oz

Roasted Summer Veggies

Servings: 24

Ingredient

Zucchini, chopped Olive oil Salt Black pepper, ground Chickpeas (garbanzo beans), rinsed and drained Lemon juice (fresh or bottled)

Weight or Measure

4 cups ¼ cup 2 tsp 1 tsp 4- 15 oz cans

¼ cup

Instructions: 1. Preheat oven to 400°F. 2. Dice the zucchini and put in a large bowl. 3. Add the olive oil, salt and pepper to the bowl and mix well. 4. Spread the mixture out evenly on a large baking tray and put in the oven for 15 minutes. 5. Add the chickpeas (garbanzo beans) to the zucchini mixture, stir, and out back in the oven for another 10 minutes. 6. Remove from the oven and put in serving container. 7. Pour lemon juice (if desired) and serve.

CACFP Guidelines:

¼ cup provides: • ¼ cup equivalent of vegetables

Zucchini Sticks with Red Sauce

Servings: 25

Ingredient Weight or Measure

Zucchini, fresh 4 lb 6 oz or 3 qt ½ cup Egg whites 1 lb 4 oz or 2 ½ cups Panko bread crumbs 15 oz or 3 ¾ cups Parmesan cheese, grated 8 oz or 2 ¾ cups 1 tbsp 1 tsp Canola oil 1 ½ tsp Onions, fresh, diced 2 oz or 1/3 cup 2 ¾ tsp Tomato paste, canned, low-sodium 5 oz or ½ cup 2 tsp Tomatoes, diced, canned, low-sodium, undrained 13 oz or 1 ½ cups 1 tbsp Water ¼ cup Ground black pepper 1/8 tsp Dried parsley 1 tbsp Garlic powder 1 ½ tsp Dried basil 1/8 tsp Dried oregano 1/8 tsp Dried thyme 1/16 tsp Vegetable base 1 tsp Salt ½ tsp

Instructions:

1. Cut zucchini into ½" x 3" sticks. Recommend to cook in batches of 25. 2. Combine zucchini and egg whites in a large bowl. Toss well. Set aside for step 4. 3. Combine bread crumbs and parmesan cheese in a large bowl. Stir well. Set aside for step 4. 4. Coat zucchini sticks with bread crumb and parmesan mixture. 5. Place 1 qt 2 ¼ cups (about 2 lb 6 oz) zucchini sticks on each sheet pan (18" x 26” x 1") lightly coated with pan-release spray and lined with parchment paper. For 25 servings, use 2 pans. 6. Bake in conventional oven at 400 °F for 35 minutes, or in convection oven at 375 °F for 35 minutes. • Critical Control Point: Heat to 160 °F or higher for at least 15 seconds. 7. Remove from oven. Set aside for step 11. 8. Heat oil in a large stock pot. 9. Add onions, tomato paste, diced tomatoes, water, spices, vegetable base, and salt. Simmer uncovered over medium heat for 5 minutes. Set aside for step 11. 10. Place 25 individual soufflé cups on a sheet pan (18" x 26" x 1"). For 25 servings, use 1 pan. 11. Using a 1 fl oz ladle, portion 2 Tbsp tomato sauce into each soufflé cup. • Critical Control Point: Hold for hot service at 155 °F or higher. 12. Portion 3/8 cup zucchini sticks (a rounded 3 fl oz spoodle or about 2–3 zucchini sticks) and 1 soufflé cup.

CACFP Guidelines:

3/8 cup zucchini sticks (a rounded 3 fl oz spoodle/about 2–3 zucchini sticks) and 2 Tbsp tomato sauce provides: 1/2 cup vegetable

Marketing Guide:

Mature onions: 3 oz Zucchini: 4 lb 10 oz

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 ½ tsp Raw chicken thighs with bone, without skin (at least 2.9 oz each) 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. • CCP: Hold for hot service at 140° F or warmer. 6. Portion with No. 12 scoop (⅓ cup).

CACFP Guidelines:

⅓ cup (No. 12 scoop) provides: 1 ½ oz of cooked poultry.