Week 4 Recipes

Tomato Soup

Servings: 25

Ingredient Weight or Measure

Fresh onions 2 lb 7 oz or 7 cups Garlic Powder 2 tbsp Canned plum tomatoes, undrained 4 lb 12 oz or 8 ½ cups (approx. ¾ no. 10 can) Water Low-sodium powdered chicken base 72 fl oz or 9 cups 1 tbsp

Dried basil 3 tbsp

Ground black pepper ¾ tsp

Sugar Canned, no-salt-added tomato paste Margarine/butter, trans fat free 3 tbsp 3 oz or 1/3 cup 4 oz or ½ cup

Instructions: 1. In a large stock pot, add onions, garlic powder, tomatoes, water, chicken base, basil, black pepper, and sugar. Bring to a boil. Reduce heat to medium 2. Add tomato paste. Simmer uncovered over medium heat for 7 minutes. DO NOT OVER

COOK. 3. Puree ingredients in stock pot with a high-speed blender for 3-5 minutes until mixture has a smooth consistency. 4. Fold in margarine/butter. Simmer uncovered over medium heat for 2-3 minutes. Stir well. • 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 5. Serving size: 1 cup (8 oz spoodle).

CACFP Guidelines

1 cup (8 oz spoodle) serving provides: 5/8 cup vegetable (3/8 cup red/orange vegetable ¼ cup other vegetable)

Broccoli Bites

Servings: 25

Ingredient

Frozen broccoli, chopped Low-fat cheddar cheese, shredded Liquid egg whites Bread crumbs

Weight or Measure

4 lb 12 oz or 1 gal 3 qt 1 cup 12 oz or 3 cups 1 lb 12 oz or 3 ½ cups 15 oz or 3 ¾ cups

Instructions:

1. Combine broccoli, cheese, egg whites, and bread crumbs in a large bowl. Stir well. 2. Using a No. 6 scoop, portion 2/3 cup (about 4 oz) broccoli mixture onto a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray. For 25 servings, use 1 pan. 3. Bake in conventional oven at 375 °F for 25 minutes. For convection oven, bake at 350 °F for 15 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. 4. Serve 1 broccoli bite.

CACFP Guidelines:

1 broccoli bite provides 1/2 cup vegetable.

Mango Smoothie Bowl

Servings: 25

Ingredient

Greek yogurt, low-fat Frozen mango, diced Agave syrup Vanilla extract

Weight or Measure

6 lb 4 oz or 3 qt 3 cups 5 lb or 3 qt 3 cups ¼ cup 2 tbsp

Instructions:

1. Place yogurt in a large bowl. Cover, and refrigerate at 40 °F. Set aside for step 5. 2. Drain mangoes in a colander. Drain for at least 30 minutes to 1 hour. Set aside for step 3. 3. Pour mangoes into a food processor. 4. Purée mangoes on medium speed until mangoes have a smooth consistency. DO NOT

OVERMIX. For 25 servings, purée for 1–2 minutes. 5. Pour mango purée over yogurt. Stir well. 6. Add agave syrup and vanilla extract. Stir well. 7. Pour 1 gal 2 cups (about 11 lb 6 oz) smoothie mixture into a half steam table pan (12³⁄4″ x 10¹⁄2″ x 6″). For 25 servings, use 1 pan. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 8. Place 8 oz serving bowls on a sheet pan (18″ x 26″ x 1"). For 25 servings, use 2 pans (13 bowls on 1 pan and 12 bowls on 1 pan). 9. Using a 6- fl-oz spoodle, portion ³⁄4 cup (about 6.5 oz) mango smoothie into each bowl. • Critical Control Point: Hold at 40 °F or below. 10. Serve 1 smoothie bowl (3/4 cup).

CACFP Guidelines:

One smoothie bowl (3/4 cup) provides: 1 oz equivalent meat alternate and ½ cup fruit.

Hawaiian Ham Coconut Rice

Servings: 25

Ingredient

Water Brown rice, long-grain, regular, dry Coconut, sweetened, shredded Ham, low-sodium, diced ¼” Sugar Flour, whole wheat Canned pineapple tidbits in 100% juice, drained Cheddar cheese, low-fat, shredded Pineapple juice Bread crumbs, whole grain, plain

Weight or Measure

1 qt 3 cups 1 lb 10 oz or 1 qt 4.5 oz or 1 ½ cup 3 lb or 2 qt 1 cup 4 oz or ½ cup ¼ cup 4 lb or 2 qt

11 oz or 1 qt 3 cups 6.5 oz or 1 ½ cups

Instructions:

1. Boil water. 2. Place 1 qt brown rice (1 lb 10 oz) and 1 cup coconut (3 oz) in each steam table pan (12" x 20" x 2 ½"). For 25 servings, use 1 pan. 3. Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly. 4. Bake in conventional oven at 350 °F for 40 minutes, or in convection oven at 325 °F for 40 minutes. 5. Removed cooked rice mixture from oven and let stand covered for 5 minutes. Stir rice. 6. Assembly: First layer: Smooth rice mixture over bottom of pan. 7. Second layer: Evenly distribute 2 qt 1 cup diced ham (3 lb) over each pan of rice mixture. 8. Third layer: Combine sugar, flour, pineapple, remaining coconut, and cheddar cheese in a large bowl. Stir well. 9. Pour 3 qt 1 ¼ cup (about 5 lb 3 oz) pineapple mixture over diced ham in each pan. 10. Fourth layer: Pour 3 cups pineapple juice over each pan. 11. Fifth layer: Sprinkle with 1 ½ cups bread crumbs (6.5 oz) per pan and spray with a pan release cooking spray. 12. Bake until cheese is melted and bread crumbs are lightly toasted. Bake in conventional oven at 350 °F for 20 minutes, or in convection oven at 325 °F for 15 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. 13. Portion with 8 fl oz spoodle (1 cup).

CACFP Guidelines:

1 cup (8 fl oz spoodle) provides: 2 oz equivalent meat/meat alternate, ¼ cup fruit, and 1 oz equivalent grains

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.

Stir-Fry Chicken with Veggies

Servings: 25

Ingredient Weight or Measure

Cornstarch 2 oz or ¼ cup 3 Tbsp Water, cold ½ cup Low-sodium soy sauce ½ cup Ground ginger ¼ tsp Granulated garlic 1 Tbsp ½ tsp Ground black or white pepper 1 tsp Chicken stock, non-MSG 1 qt Fresh carrots, peeled, ¼” slices OR Frozen sliced carrots 2 lb 13 oz or 2 qt 1 cup OR 3 lb 6 oz or 3 qt Vegetable oil ¾ cup Fresh onion, chopped 10 oz or 2 cups Fresh broccoli, chopped OR Frozen mixed oriental vegetables 2 lb 13 oz or 1 gal 1 1/8 qt OR 2 qt 3 1/8 cup Raw chicken, skinless, boneless, ½” cubes 4 lb 8 oz

Instructions:

1. Dissolve cornstarch in cold water and soy sauce. Add ginger, granulated garlic, and pepper. 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer. 3. Cook for 3-5 minutes, until thickened. Remove from heat. 4. Sauté sliced carrots in oil for 4 minutes. 5. Add onions, cook for 1 minute. 6. Add broccoli and cook for 2 minutes. Place in serving pans (9" x 13" x 2"). For 25 servings, use 2 pans. For 50 servings, use 4 pans. Keep warm. 7. Sauté chicken in oil for 2-3 minutes. Add chicken to vegetables in pans. Add sauce and mix to coat chicken and vegetables. • CCP: Heat to 165° F or higher. 8. CCP: Hold for hot service at 140° F or warmer. Portion with 2 rounded No. 10 scoops (¾ cup 1 Tbsp).

CACFP Guidelines:

¾ cup 1 tablespoon (2 rounded No. 10 scoops) provides the equivalent of 2 oz of cooked lean meat and ⅝ cup of vegetable.

Marketing Guide:

Carrots: 3 lb 7 oz (25 servings), 6 lb 14 oz (50 servings) Mature onions: 12 oz (25 servings), 1 lb 8 oz (50 servings) Broccoli: 3 lb 8 oz (25 servings), 7 lb (50 servings)

WW Applesauce Pancakes

Servings: 25

Ingredient

Lowfat 1% milk Frozen whole eggs, thawed OR Fresh large eggs Vegetable oil Canned applesauce Whole wheat flour Baking powder Salt Sugar Ground cinnamon

Weight or Measure

1 ¼ cups 4 oz or ½ cup OR 3 eggs ¼ cup 2 Tbsp 1 lb 2 oz or 2 cups 15 oz or 3 ½ cups 2 tbsp 1 tsp 2 oz or ¼ cup 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.

Cornbread

Servings: 25

Ingredient

Whole-wheat flour White, whole grain cornmeal Sugar Baking powder

Weight or Measure

8 oz or 1 ½ cups 8 oz or 1 ¼ cups 3 oz or 1/3 cup 2 tbsp 1 tbsp 1 tsp

Salt Frozen or liquid whole eggs Nonfat milk ¾ tsp 3 oz or 1/3 cup 1 ¾ cups

Canola oil ¼ cup

Variation (optional): Red and green bell peppers, fresh, diced ¼” 4 oz or ¾ cup Corn, canned, low-sodium, drained, rinsed 4 oz or ½ cup 2 tbsp

Instructions:

1. Combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 2. Combine eggs, milk, and oil in a large bowl. Stir well. 3. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT

OVERMIX. For 25 servings, mix for 1–2 minutes on medium speed. • Variation: Add peppers and corn to step 3. Then continue with step 4. 4. Pour batter on a sheet pan lightly coated with pan-release spray. For 25 servings, pour 2 lb 4 oz (3 ¾ cups) batter on 1 quarter-sheet pan (9 ½” x 13" x 1"). 5. Bake until lightly browned. For conventional oven, bake at 400 °F for 30–35 minutes. For convection oven, bake at 350 °F for 20–25 minutes. 6. Remove from oven. Cool for 10 minutes. 7. Portion: For 25 servings, cut each pan 5 x 5 (25 pieces per pan).

CACFP Guidelines:

1 piece (about 2" x 2¹⁄2") provides 1 oz equivalent grains.

Breakfast Pizza with Hash Brown Crust

Servings: 25

Ingredients Weight or Measure

Turkey breast, ground, raw (< 15% fat) 1 lb or 2 cups

Fennel seeds, whole 1 tsp

Salt 1 tsp

Cayenne pepper ¼ tsp

Ground sage ½ tsp

Red pepper flakes ¼ tsp

Coriander seeds, whole 2 ½ tsp

Canned applesauce, unsweetened 3 oz or 3 tbsp

Hash brown potatoes, frozen, thawed 3 lb or 2 qt 2 ½ cups 1 tbsp 1 ¼ tsp

Frozen or liquid whole eggs 10 oz or 1 cup 1 tbsp 2 2/3 tsp

Cheddar cheese, low-fat 4 oz or 1 cup

Green onions, fresh, diced 1 tbsp 1 tsp

Red bell pepper, fresh, diced 8 oz or 1 ½ cups

Instructions:

1. Combine turkey, fennel, salt, cayenne pepper, sage, red pepper flakes, coriander, and applesauce in a large bowl. Stir well. 2. In a large stock pot, add turkey mixture. Cook uncovered over medium–high heat for 10 minutes. 3. Remove turkey from heat. Drain turkey in a colander. Set aside for step 4. 4. Combine 2/3 cup (about 5 oz) turkey, hash browns, and eggs in a large bowl. Double the amount for 50 servings. Stir well. Set remaining turkey aside for step 7. Set hash brown mixture aside for step 5. 5. Pour 2 qt (about 3 lb 10 oz) hash brown mixture into a half sheet pan (18" x 13" x 1") lightly coated with pan release spray. Spread evenly. For 25 servings, use 1 pan. 6. Bake in conventional oven at 425 °F for 30 minutes, or 400 °F for 20 minutes in a convection oven. 7. Remove from oven and sprinkle the crust with remaining turkey, cheese, onions, and bell peppers. 8. Bake in conventional oven 425 °F for 15 minutes, or 400 °F for 10 minutes in a convection oven. • 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. 9. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 3¹⁄2" x 2¹⁄2").

CACFP Guidelines:

One piece provides: 1 oz equivalent meat/meat alternate and ¾ cup vegetable.

Tuna Noodles

Servings: 25

Ingredient Weight or Measure

Water 1 gal

Egg noodles, whole grain, dry 1 lb 4 oz

Margarine or butter, trans-fat free 4 oz

Fresh celery, chopped 8 oz

Fresh onions, chopped 7 oz

Fresh green bell peppers, diced ¼” 6 oz

Whole wheat flour 4 oz or 1 cup

Nonfat milk 1 qt

Chicken broth, low-sodium 1 qt

Ground black pepper ¾ tsp

Dried parsley ¼ cup

Canned chunk style, water packed albacore tuna, drained, flaked 3 lb 3 oz or 2 qt 1 ½ cups

Canned low-sodium corn, drained 8 oz or 1 ¼ cups

Lemon juice 1/3 cup

Instructions:

1. Heat water to a rolling boil. 2. Slowly add pasta. Stir constantly until water boils again. Cook about 6 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 6. 3. Heat margarine in a large stock pot. Add celery, onions, and bell peppers. Cook uncovered over medium heat for 5–6 minutes. 4. Add flour and stir until smooth. 5. Add milk, broth, pepper, and parsley. Cook uncovered over medium heat. Stir occasionally for 8–10 minutes to thicken mixture. 6. Add cooked pasta, tuna, corn, and lemon juice. Stir gently. Cook uncovered over medium heat for 6–8 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 7. Transfer tuna mixture to a steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 8. Portion with 8 fl oz spoodle (1 cup).

CACFP Guidelines:

1 cup (8 fl oz spoodle) provides: 2 oz equivalent meat/meat alternate, 1/8 cup vegetable, and 1 oz equivalent grains.

Marketing Guide:

Mature onions: 8 oz Celery: 10 oz Green bell peppers: 8 oz

Week 1 Monday Tuesday Wednesday Thursday Friday

Produce Red grapes Mixed bell peppers (or baby carrots) Garlic Cilantro Watermelon Bananas Bananas Strawberries Cutie oranges Green apples Baby carrots Onions (fresh or diced frozen) Celery Green grapes Shredded lettuce Bananas

Meat Boneless, skinless chicken Pork shoulder (for pulled pork) Ground turkey (fresh or frozen)

Frozen Foods

Blueberries Peas & corn medley (frozen or canned) Broccoli and cauliflower medley Cod or tilapia Asparagus Chopped mixed bell peppers Chopped squash Sliced mushrooms Mixed berries Pineapple chunks (or canned in 100% juice) blueberries

Bread WG bread

Dry Goods Multigrain Cheerios Enriched dry bread crumbs WG buns

Oats Pepitas

Canned Goods

Low sodium garbanzo beans aka chickpeas Mixed fruit in 100% juice Low sodium black beans Applesauce Low sodium/sugar diced tomatoes Cream of mushroom soup Low sodium/sugar diced tomatoes

Oats (WG oatmeal) Enriched dry bread crumbs Brown rice

Baking/ Seasoning/ Condiments

Salt Ground black or white pepper Lemon juice Olive oil Ground cumin

Dairy 1% milk Low-fat plain yogurt or low-fat mayonnaise BBQ sauce Instant nonfat dry milk reconstituted Salt WW flour Brown sugar Baking soda Canola oil Vanilla Peanut butter Salt Ground white or black pepper Olive oil Nonstick spray

1% milk Eggs Trans fat free butter Low-fat shredded cheddar cheese 1% milk Low-fat plain yogurt or low-fat mayonnaise WG tortillas

Wild rice Brown rice

Blue corn meal (if available) WW flour Sugar Baking powder Salt Garlic powder Black pepper Nonstick spray

1% milk Skim milk Low-fat mixed shredded cheese Eggs Trans fat free butter Grape nuts Chopped walnuts (optional) Sweet shredded coconut (optional)

WW flour Sugar Instant non-fat dry milk Baking powder Baking soda Ground nutmeg Salt Vanilla extract Vegetable shortening, trans fat free 1% milk Low-fat/sugar vanilla yogurt Liquid whole eggs

July Shopping List Week 2 Monday Tuesday Wednesday Thursday Friday

Produce Bananas Green onions Celery Mango (or frozen) Watermelon Kiwis Red bell pepper Red apples Bananas Tomatoes Strawberries Baby carrots Honeydew melon Cherry tomatoes Apples Parsley or cilantro (optional) Bananas Cantaloupe

Meat Boneless skinless chicken breast (fresh or frozen) Boneless skinless chicken

Frozen Foods

Bread

Raspberries (frozen or fresh) Broccoli Blueberries Cubed/chopped sweet potatoes Diced bell peppers Sliced/coined carrots Corn kernels Edamame, peas, or snap peas Mixed berries Peas Cauliflower

Dry Goods Rolled dry oats Golden raisins Long grain brown rice WG bread WG bread WG bread WW bowtie pasta Raisins WG English muffins WG fettucine noodles Multigrain cheerios Raisins Dried apricots Kix cereal Mixed nuts

Canned Goods

Baking/ Seasoning/ Condiments

Crushed pineapple Low-sodium garbanzo beans Granulated garlic Applesauce Canned chicken Low-fat alfredo sauce

WW flour Enriched bread flour Baking powder Baking soda Ground cinnamon Nutmeg Salt Sugar Vanilla extract Black pepper Onion powder Low salt soy sauce Canola oil Cornstarch Vegetable oil Dairy 1% milk Low-fat cheese cubes Liquid whole eggs Low-fat plain yogurt Olive oil

1% milk Eggs Low-fat shredded cheddar cheese Low-fat vanilla yogurt Grated parmesan Peanut butter Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon Peanut butter Mustard Honey Black pepper Ground cinnamon

1% milk Eggs Low-fat American cheese slices 1% milk Low-fat ranch dip 1% milk

Week 3 Monday Tuesday Wednesday Thursday Friday

Produce Strawberries Bananas Baby carrots Pineapple chunks (fresh or in 100% juice) Onions Green bell peppers Garlic Chives Green grapes Asparagus Cantaloupe Green onions Yellow onions Jalapeno peppers Red bell peppers Cilantro Bananas Cutie oranges Zucchini Onions Strawberries Red or yellow potatoes Celery

Meat

Frozen Foods

Turkey meatballs Green beans WG waffles Blueberries Turkey breast

Corn Blueberries Skinless chicken thighs

Bread WG tortilla WG tortilla or pita WG pita wedges WG bread WG pizza crust WG bread

Dry Goods WG spaghetti Brown rice Nuts (peanuts, almonds) Long grain brown rice

Canned Goods

Baking/ Seasoning/ Condiments

Spaghetti sauce (low sugar) Peaches in 100% juice Granulated garlic Low-sodium chicken broth Low-sodium red kidney beans Mandarin oranges Mild green chilies Low sodium pinto beans Tomato paste Low-sodium garbanzo beans (aka chickpeas) Low sodium diced tomatoes Sliced pears (in 100% juice)

Peanut butter Instant nonfat dry milk reconstituted Dried parsley Onion powder Salt Ground black or white pepper Olive oil Ground cumin Dried oregano Salt Black pepper Olive oil Granulated garlic Instant nonfat dry milk reconstituted Salt WW flour Chili powder Garlic powder Sugar or Mexican seasoning blend Oats (WG oatmeal) WG Wheat Thins Panko bread crumbs

Ground cinnamon Olive oil Salt Ground black pepper Lemon juice Canola oil Dried parsley Garlic powder Dried oregano Dried thyme Dried vegetable base Multigrain cheerios Raisins

Peanut butter Mustard Enriched dry bread crumbs Ground black or white pepper

Dairy 1% milk Low-fat plain yogurt Low-fat mayo 1% milk 1% milk Eggs Trans fat free butter Low-fat shredded cheddar cheese Nonfat sour cream 1% milk Low-fat shredded mozzarella Egg whites Grated parmesan 1% milk Low-fat mayo Grated parmesan

Week 4 Monday Tuesday Wednesday Thursday Friday

Produce Bananas Red grapes Onions Cutie oranges Onions Strawberries Shredded lettuce White & green onions Sliced apricots Watermelon Celery Green & red bell peppers

Meat

Frozen Foods

Broccoli Low sodium diced ham Diced frozen mango Broccoli

Bread WG English muffins WG bread Dry Goods WG bread crumbs Multigrain cheerios Long grain brown rice WG bread crumbs Raisins Dried apricot Kix cereal Mixed nuts

Canned Goods

Plum tomatoes Low-sodium tomato paste Pineapple tidbits in 100% juice Pineapple juice Non-MSG chicken stock Low sodium diced tomatoes, black beans, and corn (separately) Peaches in 100% juice Applesauce Unsweetened applesauce Pears in 100% juice Low sodium chicken broth Chunk style albacore tuna Low sodium corn

Baking/ Seasoning/ Condiments

Ground cinnamon Garlic powder Low-sodium chicken base Dried basil Ground black pepper Sugar

Dairy 1% milk Low-fat American cheese slices Low-fat cheese sticks Trans fat free butter Low fat shredded cheddar cheese Liquid egg whites Agave syrup Vanilla extract Sweetened shredded coconut Sugar WW flour

1% milk Low-fat Greek yogurt Low-fat shredded cheddar cheese Skinless boneless chicken Raspberries Sliced carrots Mixed oriental vegetables Mixed bell peppers (optional) Corn kernels

WG mini bagels WG pita

Brown rice Almonds

Cornstarch Low-sodium soy sauce Ground ginger Granulated garlic Black pepper

1% milk Low-fat cream cheese Vegetable oil Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon WG cornmeal Canola oil 1% milk Eggs Liquid whole eggs Nonfat (skim) milk Ground turkey breast Hash brown potatoes Mixed vegetable medley

Fennel seeds Coriander seeds WG Wheat Thins WG Egg noodles

Salt Cayenne pepper Ground sage Red pepper flakes WW flour Black pepper Dried parsley Lemon juice 1% milk Liquid whole eggs Low-fat shredded cheddar cheese Trans fat free butter Nonfat (skim) milk