Week 1 Recipes

Baking Powder Biscuits

Servings: 25

Ingredient Weight or Measure

Whole wheat flour 1 lb 15 oz or 1 qt 3 cups Instant nonfat dry milk Baking powder 5 oz or ½ cup 2 tbsp ¾ oz or 2 tbsp 1 tsp

Salt Low-fat sour cream ¾ tsp 1 lb or 2 cups

Water 1 ¾ cups

Instructions:

1. Set aside 2 cups (about 9 oz) flour for step 5. DO NOT PACK FLOUR. 2. Pour 1 qt 1 cup (about 1 lb 6 oz) flour, dry milk, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. 3. Add sour cream to flour mixture. Mix for 2 minutes at low speed. Mixture will be crumbly. 4. Add water and mix for approximately 1 minute on low speed to form soft dough. Scrape bowl as necessary during mixing. 5. Sprinkle remaining 2 cups (about 9 oz) flour onto countertop. Place dough onto lightly floured surface. Knead ball of dough gently for 1 minute. 6. Recommendation: Prepare in batched of 25. 7. Roll out about 3 lb 8 oz dough to ½” thickness. Cut with floured 2 ½” biscuit cutter. 8. Transfer to a sheet pan (18" x 26" x 1") lightly coated with pan-release spray. For 25 servings, use 1 pan. 9. Bake in a preheated oven until lightly browned. Bake in conventional oven at 400 °F for 12–14 minutes, or in convection oven at 375 °F for 8–10 minutes. 10. Serve 1 biscuit.

CACFP Guidelines:

1 biscuit provides 2 oz equivalent grains

Asian Salad

Servings: 25

Ingredient Weight or Measure

Water 2 gal Brown rice noodles 1 lb 10 oz or 3 qt 1 cup Frozen baby white corn, thawed 2 lb or 1 qt 1 ½ cups 1 tbsp

Fresh carrots, shredded Fresh red onions, sliced Fresh cilantro, chopped Fresh cucumbers, peeled, chopped Fresh mint Fresh red cabbage, shredded 1 lb 4 oz or 1 qt ¼ cup 2 tbsp 5 oz or 1/3 cup ¾ cup 2 tbsp 11 oz or 1 ¾ cups 3 tbsp 1/8 cup 2 oz or ¾ cup 3 tbsp

Frozen chicken breast, boneless, skinless, diced, thawed, cooked 3 lb 2 oz or 2 qt 2 ¾ cups

Soy sauce, low-sodium Sesame oil Red wine vinegar Fresh lime juice Fresh ginger, sliced Sweet chili sauce Garlic powder ½ cup 2 tbsp 1 tbsp ¼ cup ½ cup 1 oz or 2 tbsp 3 oz or ¼ cup 1 ½ tsp 1 tsp

Sugar 2 tsp

Instructions:

1. Heat water to a boil. 2. Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. 3. Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12″ x 20″ x 2 ½″). Set aside for step 6. For 25 servings, use 1 pan. 4. Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6. 5. Dressing: combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside for step 7. 6. Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well. 7. Pour 1 cup (about 10.5 oz) dressing over each pan. Stir well. a. Critical Control Point: Cool to 40 °F or lower within 4 hours. b. Critical Control Point: Hold at 40 °F or below. 8. Portion with 6 fl oz spoodle (3/4 cup).

CACFP Guidelines:

¾ cup (6 fl oz spoodle) provides: 2 oz equivalent meat, ¼ cup vegetable, and 1 oz equivalent grains.

Marketing Guide:

Mature onions: 6 oz Carrots: 1 lb 9 oz Cabbage: 3 oz Cucumbers: 14 oz Cilantro: 1 oz

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

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

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

Toppings Weight

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

Porcupine Sliders

Servings: 25

Ingredient Weight or Measure

Water 1 ¾ cups Brown rice, long grain, regular, dry 4 ¾ oz or ¾ cup Canola oil 1 Tbsp Fresh onions, diced 3 oz or ½ cup 2 Tbsp Fresh celery, diced 7 oz or 1 ½ cup Raw ground turkey, lean 3 lb 7 ¾ oz or 1 qt 3 cups Liquid, whole eggs 1 ¼ cup Dried cranberries, chopped 6 oz or 1 ¼ cups Fresh baby spinach, chopped 5 oz or 1 qt Worcestershire sauce 1 Tbsp Salt 1 ½ tsp Ground black pepper 2 tsp Ground white pepper ¼ tsp Mini whole-grain rolls (1 oz each) 25

Instructions:

1. Put water and brown rice in a stockpot and bring to a boil. Cover and cook until water is absorbed, about 30-40 minutes. Fluff. Cover and refrigerate at 40 °F. • Control Point: Cool to 40 °F or lower within 4 hours 2. Heat oil. Sauté onions, celery, and garlic for 5-7 minutes or until soft. Cover and refrigerate. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 3. Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and onion mixture. Mix well. 4. Portion into patties using a No. 8 scoop (½ cup) onto a parchment lined sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 5. Bake: Conventional oven: 350 °F for 18 minutes Convection oven: 325 °F for 14 minutes DO

NOT OVERCOOK. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 6. Serve on mini whole-grain rolls. 8. If desired serve with lettuce, sliced tomato, red onions, and condiments. 7. Serving size: 1 slider

CACFP Guidelines

1 slider provides: • 2 oz equivalent meat/meat alternate, and 1 oz equivalent grains.

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.

Catch of the Day

Servings: 25

Ingredient

White fish filets (cod, tilapia), frozen, unbreaded

Weight or Measure

38 oz

Oil (olive or canola) or cooking spray Dijon mustard 5 Tbsp Crushed bran flakes 2-1/2 cups

Instructions:

1. Preheat oven to 400°F. 2. Coat a baking sheet evenly with oil or cooking spray. 3. Brush mustard over fish fillets. 4. Crush bran flake cereal into crumbs and sprinkle over fillets. 5. Place on prepared baking sheet. 6. Bake 20 to 25 minutes, until fish is white throughout and flakes easily with a fork.

CACFP Guidelines:

1-1/2 oz fillet provides: 1.5 oz equivalent of meat

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!