Week 2 Recipes

Oatmeal Muffin Squares

Servings: 25

Ingredient

Whole-wheat flour Enriched bread flour Oats, rolled, dry Baking powder Baking soda Ground cinnamon Nutmeg Salt Frozen or liquid whole eggs Sugar Bananas, fresh, mashed Yogurt, low-fat Vanilla extract Blueberries, frozen, drained Golden raisins

Weight or Measure

7.75 oz or 1 ¾ cups 7.5 oz or 1 2/3 cups 7.25 oz or 2 ¾ cups 2 tsp 1 ½ tsp 2 tsp ½ tsp ½ tsp 5 oz or ½ cup 2 tbsp 4 oz or ½ cup 1 lb 5 oz or 2 1/3 cups 12 oz or 1 ½ cups 1 tbsp 7 oz or 1 1/3 cups 5 oz or 2/3 cup

Instructions:

1. Set aside 1 oz of flour for step 6. 2. Place rest of the flour, oats, baking powder, baking soda, cinnamon, 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 5. 3. Combine eggs and sugar in a large bowl. Stir well. 4. Add mashed bananas, yogurt, and vanilla extract. Stir well. 5. Combine egg mixture with dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. DO NOT OVERMIX. 6. Coat blueberries with remaining flour. Fold in blueberries and raisins. Stir well. 7. Pour 2 qt (about 4 lb 5 oz) 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. 8. Bake until golden brown. For conventional oven, bake at 375 °F 45 minutes. For convection oven, bake at 300 °F for 40 minutes. 9. Portion: Cut each pan 5 x 5 (25 pieces per pan, each piece about 2"x 2 3/8”). Serving size 1 piece.

CACFP Guidelines:

1 piece (about 2" x 2 3/8") provides: 1/8 cup fruit and 1.5 oz equivalent grains.

Pineapple Chicken

Servings: 25

Ingredient Weight or Measure

Water Salt Ground black pepper 1 qt 2 ½ cup 1 tsp 1 tsp

Low-sodium soy sauce Chicken breast, boneless, skinless, fresh or frozen, ½” chopped ½ cup 2 lb 6 ½ oz

Brown rice, long grain, regular, uncooked 12.5 oz or 2 cups Canola oil ½ cup Green onions with tops, fresh, thinly sliced 12.5 oz or 2 qt 1/3 cup Celery, fresh, ¼” diced 1 lb 2 ¾ oz or 1 qt Pineapple with juice, canned, crushed, packed in juice 4 lb 11 oz or 2 qt 1/3 cup Sugar 1/3 cup Cornstarch 1/3 cup

Instructions:

1. Make marinade: In a plastic bag or large bowl stir together water, salt, pepper, and soy sauce. Amount of water to use: For 25 servings, use ½ cup. 2. Place chicken in marinade and allow it to sit in the boneless, skinless, fresh refrigerator for 1 hour. 3. Combine brown rice and water in a large stockpot. Reserve remaining water for step 9. For 25 servings, add 1 qt water. Heat on medium-high heat to a rolling boil. 4. Cover and reduce heat to medium. Cook until water is absorbed, about 30–40 minutes. Fluff the rice gently with a large spoon. 5. Heat half of the oil in a tilt kettle or large stockpot. Reserve remaining oil. For 25 servings, use ¼ cup oil. 6. Sauté green onions and celery for 5–7 minutes or fresh, thinly sliced until celery begins to cook, but stays crunchy. Stir frequently. 7. Remove vegetables and set aside. 8. Add remaining oil to the pot. Add chicken and marinade and pineapple with juice to pot.

Continue cooking on medium–high heat and bring to a boil, 7–10 minutes. Stir frequently. • Critical Control Point: Heat to 165 °F or higher for 15 seconds. 9. Make cornstarch mixture: In a small bowl whisk remaining water together with sugar and cornstarch until smooth. Amount of remaining water to use: For 25 servings, use 2 cups. 10. Stir cornstarch mixture into the chicken and pineapple. Bring to a boil. Reduce heat and cook for 5 minutes, or until sauce is nectar thick. Stir frequently. Add more water if too thick. 11. Stir celery and green onions into pineapple chicken mixture and cook for 5 minutes. 12. Serving size ⅔ cup (No. 6 scoop) pineapple chicken over ¼ cup cooked rice.

• Critical Control Point: Hold at 140 °F or higher.

CACFP Guidelines:

2/3 cup (No. 6 scoop) pineapple chicken and 1/4 cup (No. 16 scoop) cooked rice provides: 1½ oz equivalent meat, 1/8 cup vegetable, 1/4 cup fruit, and 1/2 oz equivalent grains

Marketing Guide:

Green onions with tops:1 lb Celery: 1 lb 7 oz

Tasty Tots

Servings: 25

Ingredient

Fresh sweet potatoes, peeled, coarsely shredded Canned low-sodium garbanzo beans (or chickpeas), with liquid Vegetable oil Salt Granulated garlic Fresh green onions, finely diced Ground black pepper Onion powder Ground cinnamon

Weight or Measure

6 lbs or 1 gal 1 qt

3 lb 7 oz or 2 qt 1.5 cups

½ cup 2 tsp 2 tsp 3 oz or ¾ cup 2 tbsp 1 tsp 2 tsp 2 tsp

Instructions:

1. Spread shredded sweet potatoes evenly on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 2. Bake sweet potatoes until slightly tender. DO NOT OVERCOOK. For a conventional oven cook at 350 °F for 20 minutes, and for convection oven cook at 350 °F for 15 minutes. 3. Puree garbanzo beans, including the liquid, in a food processor to a smooth consistency.

Yields for 25 servings: about 1 qt 3 ¼ cups (3 lb 6 oz). 4. Combine sweet potatoes, pureed garbanzo beans, oil, salt, garlic, onions, pepper, onion powder, and cinnamon. Mix well. Refrigerate at 40 °F for 40-50 minutes to make tots easier to form. 5. Using a No. 40 scoop, place mixture 1-inch apart on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray. For 25 servings, use 2 pans.

Makes about 150 tots. 6. Cover tots on sheet pan with layer of parchment paper, then use a second sheet pan and lightly press to slightly flatten the tots. 7. Bake until light brown. Cook in conventional oven at 400 °F for 12 minutes, and convection oven at 400 °F for 9 minutes. • Critical control point: Heat to 140 °F or higher for at least 15 seconds • Critical Control Point: Hold at 135 °F or higher for hot service. 8. Serve 4 tots.

CACFP Guidelines:

4 tots provide: 1/2 c vegetable

Marketing Guide:

Sweet potatoes: 9 lb 14 oz Green onions: 3 ¾ oz

WW Bowtie Pasta

Servings: 24

Ingredients Weight or Measure

WW Bowtie pasta 8 cups

Olive oil

6 Tbsp + 2 tsp Corn kernels, yellow, frozen 2 cups Edamame, peas, or snap peas, frozen 1 cup Bell pepper, red 1 cup Carrots, chopped or shredded 2 cups Parmesan cheese, grated 1 cup

Instructions: 1. Cook pasta as directed on package. 2. Drain. Let cool. 3. In large bowl, mix pasta, corn, edamame (peas or snap peas), bell pepper and carrots. 4. Drizzle with olive oil. Toss to coat. 5. Add parmesan cheese. Toss again. 6. Serve ½ cup servings.

CACFP Guidelines:

½ cup serving provides: ½ oz equivalent of grains and ¼ cup equivalent of vegetables

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.

Toasted Cheese and Tomato Sandwich

Servings: 24

Ingredient Weight or Measure

Whole-grain bread (at least 0.9 oz per slice) 48 slices Reduced fat processed American Cheese, sliced, 1 oz slices 3 lb or 48 slices Fresh tomatoes, 1 ¾ oz slices 2 lb 10 oz or 24 slices

Instructions:

1. On half-sheet pans (13" x 18" x 1") which have been lightly coated with pan release spray, place half the bread slices 6 per pan. For 24 servings, use 2 pans. For 48 servings, use 4 pans. 2. Top each slice of bread with 1 oz (1 slice) of cheese, 1 ½ oz (1 slice) of tomato, and another 1 oz (1 slice) of cheese. Cover with remaining bread slices. 3. Bake until lightly browned: Conventional oven: 400° F for 15-20 minutes Convection oven: 350° F for 10-15 minutes • CCP: Hold for hot service at 140° F or warmer. 4. Cut each sandwich in half diagonally. Serve immediately. 5. Portion is ½ sandwich.

CACFP Guidelines:

1 sandwich provides: 2 oz of cheese and 2 slices of bread.

Marketing Guide:

Tomatoes: 3 lb 2 oz (24 servings)

Chicken Salad

Servings: 24

Ingredient

Chicken, canned, drained

Weight or Measure

4- 15 oz cans

Mustard Honey Apples, diced ¾ cup ½ cup 4 cups

Raisins

1 cup Black pepper 1 tsp Parsley or cilantro (optional), chopped ½ cup

Instructions:

1. In a large bowl, combine chicken, mustard, honey and apples. Mix well. 2. Sprinkle raisins and pepper on top of salad. If using parsley or cilantro, add that as well. 3. Serve ½ cup on a lettuce leaf or on a slice of whole wheat bread.

CACFP Guidelines:

½ cup provides: 1.5 oz equivalent of meat and 1/8 cup equivalent of fruit

Trail Mix

Servings: 16

Ingredient

Multigrain 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.