Week 4 Recipes

Eagle Pizza

Servings: 25

Ingredient Weight or Measure

Fresh spinach, julienne sliced

2 ½ oz or 2 cups Fresh romaine lettuce, julienne sliced 4 oz or 2 cups Salt-free chili lime seasoning blend OR Salt-free taco seasoning blend 3 tbsp (for either) Canned low-sodium refried pinto beans, fatfree 3 lb 14 oz or 1 qt 2 ¾ cups

Fresh green bell peppers, diced

1 lb or 3 cups Fresh onions, diced 1 lb or 3 cups 2 tbsp Canned low-sodium corn, drained, rinsed 1 lb 11 oz or 3 ¾ cups Whole wheat pita (flatbread) 25 each Reduced fat Mexican cheese blend, shredded 8 oz or 2 cups Fresh carrots, shredded 12 oz or 3 ¾ cups Low-sodium salsa, mild 12 oz or 1 ½ cups Fat free sour cream 12 oz or 1 ½ cups

Instructions:

1. Combine lettuce and spinach in bowl. Set aside. 2. Mix salt-free seasoning and beans. Set aside. 3. Sauté green peppers, onions, and corn for 3-4 minutes in a pan coated with pan release spray. Set aside. 4. Portion beans with No. 16 scoop (¼ cup) on each pita round. Spread evenly. 5. Top with 1/3 cup vegetable mixture. Sprinkle with 1 Tbsp cheese. 6. Place pita rounds on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 2 pans. 7. Bake until cheese is melted. For conventional oven bake at 350 °F for about 5 minutes. For convection oven bake at 350 °F for about 3 minutes. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 8. Top each with: 1 Tbsp 1 tsp spinach/lettuce mixture, 2 Tbsp carrots, 1 Tbsp salsa, 1 Tbsp sour cream. • Serving suggestion: serve toppings in individual baking cups 9. Serve one eagle pizza.

CACFP Guidelines:

1 pita pizza provides: Legume as Meat Alternate: 1 ¼ oz equivalent meat alternate, 3/4 cup vegetable, and ½ oz equivalent grains.

OR

Legume as Vegetable: ¼ oz equivalent meat alternate, 1 cup vegetable, and ½ 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.

Brown Rice Pilaf

Servings: 25

Ingredient

Fresh onions, diced ¼” Fresh green bell peppers, diced Garlic, minced Salt Ground black pepper Celery salt Fresh mushrooms, sliced Fresh thyme Low-sodium chicken broth

Weight or Measure

1 lb 8 oz or 1 qt 1 cup 1 lb 8 oz or 1 qt 1 cup 2 tsp 1 tsp ½ tsp 1 tsp 1 lb or 1 qt 1 cup 1 tsp 3 qt Canned no-salt-added tomato paste 12 oz or 1 ½ cups Brown rice, long-grain, regular, dry, parboil 3 lb 8 oz or 2 qt 1 cup Fresh spinach, chopped 8 oz or 3 ¼ cups Dried cranberries 5 oz or 1 cup Fresh parmesan cheese, shaved 2 oz or ½ cup 2 tbsp Fresh parsley, minced 2 tbsp

Instructions:

1. Preheat oven. Conventional oven: 350 °F. Convection oven: 325 °F. 2. Place onion, bell peppers and garlic in a medium stock pot uncovered. Cook over medium heat for 2 minutes. 3. Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute stirring constantly. 4. Add chicken broth and tomato paste to onion mixture. Stir well. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 6. 5. Place about 3 lb 8 oz brown rice (2 qt 1 cup) in each steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan. 6. Pour about 9 lb 8 oz (1 gal 1 qt) chicken broth mixture in each steam table pan. Stir. Cover pans tightly. 7. Bake in conventional oven at 350 °F for 45 minutes, or in convection oven at 325 °F for 40 minutes. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 8. Remove rice from oven. 9. Combine spinach, cranberries, and parmesan cheese in a large bowl. Fold 1 qt 1 cup (about 15 oz) spinach mixture into rice. • Critical Control Point: Hold for hot service at 140 °F or higher. 10. Garnish with parsley. 11. Serve 1 ½ cups (portion with 8 oz spoodle and 4 oz spoodle).

CACFP Guidelines:

1 ½ cups (8 oz spoodle and 4 oz spoodle) provide: 1/2 cup vegetable (1/8 cup red/orange vegetable, 3/8 cup other vegetable), and 2 oz equivalent grains.

Marketing Guide:

Fresh onions: 1 lb 15 oz Fresh green bell peppers: 2 lb 1 oz Fresh mushrooms: 1 lb 1 oz Fresh spinach: 8 oz

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

Spinach Egg Bake

Servings: 25

Ingredient Weight or Measure

Spinach, frozen, chopped, thawed, drained 4 lb 9 oz or 2 qt 2 ½ cup

Eggs 25 large eggs or 1 qt 1 ¼ cup

Feta cheese, crumbled 2 oz or ¼ cup

Onions, dehydrated, chopped 1 tbsp 1 tsp

Ground black pepper ½ tsp

Salt ½ tsp

Nonstick cooking spray 1 spray

Instructions:

1. Preheat oven to 350 °F. 2. Spinach can be thawed in the microwave using package directions or by placing under cool, running water. 3. Whisk eggs in a large mixing bowl. 4. Add feta cheese, dehydrated onions, salt, and black pepper. Mix well. 5. Assembly: Lightly coat steam table pan (or pans) (12" x 20" x 2 ½") with nonstick cooking spray. For 25 servings, use 1 pan. Spread 4 lb 9 oz (2 qt 2 ½ cup) of spinach evenly on the bottom of the pan. 6. Top each pan of spinach with the egg mixture. If using two pans, each pan should have about 5 ½ cups of the egg mixture. 7. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula or spoon. 8. Place steam table pan (or pans) in the oven. 9. Bake for 30 minutes. 10. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown.

Remove immediately to prevent burning. • Caution: Use hot pads as pan (or pans) will be very hot. • Critical Control Point: Heat to 160 °F or higher for at least 15 seconds. 11. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2" x 3 3/4”). • Critical Control Point: Hold at 140 °F or higher.

CACFP Guidelines:

1 piece provides: 2 oz equivalent meat alternate and 1/4 cup vegetable.

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

Central Valley Harvest Bake

Servings: 25

Ingredient

Fresh butternut squash (or other in season squash), peeled, cubed ½” Extra virgin olive oil Fresh red onions, diced Fresh jalapeno peppers, finely diced Fresh red bell peppers, diced Red quinoa, dry Water Canned low-sodium black beans, drained, rinsed OR Dry black beans, cooked Fresh oregano, chopped Sweetened applesauce Kosher salt Fresh lime juice (optional) Low-fat granola, no fruit

Weight or Measure

5 lb 4 oz or 1 gal ¼ qt

2 ½ tbsp 4 oz or ¾ cup 3 tbsp 4 ¼ oz or ¾ cup 1 oz or 1/8 cup 3/8 cup 8 ½ oz or 1 cup (for either)

¼ cup 1 tbsp 12 ½ oz or 1 1/3 cups 1 tsp 1/8 cup 8 oz or 2 ¼ cups

Instructions:

1. Toss squash in half of oil reserving the other half for step 3. Transfer to a sheet pan (18”x 26”x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 2. Roast uncovered until lightly brown around the edges. For conventional oven, cook at 350 °F for 30 minutes. For convection oven, cook at 350 °F for 22 minutes. • Critical Control Point: Hold at 135 °F or higher. 3. Toss onions, jalapeno peppers, and red peppers with remaining oil. 4. Line a sheet pan (9”x 13”x 1”) with aluminum foil or a nonstick pan liner. Spread vegetable mixture on sheet pan. 5. Roast in conventional oven at 350 °F for 15 minutes, and at 350 °F for 10 minutes in convection oven. Check mixture after 10 minutes. Cook vegetables until they soften and turn brown around the edges. DO NOT OVERCOOK. Remove from oven. • Critical Control Point: Hold at 135 °F or higher. 6. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. 7. Combine quinoa and water in a covered saucepan and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. 8. Combine squash, black beans, quinoa, and oregano. 9. Mix in applesauce, salt, and optional lime juice. 10. Fold in onion and pepper mixture.

11. Lightly coat steam table pan (12”x 20”x 2 ½”) with pan release spray. Pour mixture into pan, pressing to gently to pack. For 25 servings, use 1 pan. 12. Sprinkle granola evenly over the top. 13. Bake until heated through and granola is lightly browned. For conventional oven, bake at 350 °F for 30 minutes. For convection oven, bake at 350 °F for 22 minutes. • Critical Control Point: Heat for 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 14. Portion with No. 8 scoop (½ cup).

CACFP Guidelines:

½ cup (No. 8 scoop) provides: ½ cup vegetable and ¼ oz equivalent grains.

Marketing Guide:

Butternut squash: 6 lb 4 oz Red onions: 5 oz Jalapeno peppers: 1 oz Red bell peppers: 5.5 oz Dry black beans: 4.25 oz

Tip: Complements grilled chicken or roasted turkey nicely!

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.

Marketing Guide: Bananas: 2 lb 8 oz

Honey Lime Chicken

Servings: 25

Ingredient Weight or Measure

Raw chicken thighs, boneless, skinless 9 lb Honey 1 lb 5 oz Fresh lime juice ½ cup Salt 1 tbsp Ground black or white pepper 1 ½ tsp Lime zest 1/3 cup

Instructions:

1. Preheat oven. Conventional oven: 400 °F. Convection oven: 375 °F. 2. Combine chicken thighs, honey, lime juice, salt, pepper, and lime zest in a large bowl. Stir well. Allow flavors to blend for 15-20 minutes. 3. Place about 9 lb seasoned chicken thighs on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray and lined with parchment paper. For 25 servings, use 1 pan. 4. Bake at 400 °F for 30-35 minutes in a conventional oven, or 375 °F for 30-35 minutes in a convection oven. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 5. Once chicken thighs are removed from oven, cut into ¼” cubes. 6. Transfer about 5 lb 12 oz honey lime chicken to a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 7. Serve ½ cup (4 oz spoodle).

CACFP Guidelines:

½ cup (4 oz spoodle) provides 2 oz equivalent meat

JUNE SHOPPING LIST

Alexis Hamilton & Alexa Noller SOUTHERN PLAINS TRIBAL HEATLH BOARD | OU Health Sciences Center

Week 1 Monday Tuesday Wednesday Thursday Friday

Produce Green grapes Shredded lettuce Blueberries Strawberries Shredded carrots Red onions Cilantro Cucumbers Mint Red cabbage Ginger Bell peppers Cherry tomatoes Watermelon Raspberries (fresh or frozen) Green apples Onions Celery Baby spinach Red grapes Broccoli Avocados Strawberries Bananas (optional) Blueberries Asparagus Red or green bell peppers Squash (whatever is in season) Cutie oranges

Meat Boneless, skinless chicken Boneless, skinless chicken Lean ground turkey White fish filets (cod or tilapia)

Frozen Foods

Bread WG tortillas Baby corn Boneless, skinless, diced chicken breast

WG rolls Mixed berries

WG rolls

Dry Goods White/Country gravy mix WG grape nuts Multigrain cheerios Brown rice noodles Oats Roasted & salted pepitas Long grain brown rice Dried cranberries Blue corn tortilla chips Oats Crushed bran flakes Brown rice Olive oil Nonstick cooking spray Craisins

Canned Goods

Baking/ Seasoning/ Condiments

Diced tomatoes Mixed fruit in 100% juice Peaches (in 100% juice or fresh) Low sodium peas Low sodium sliced mushrooms

WW flour Instant nonfat dry milk Baking powder Salt Low-sodium soy sauce Sesame oil Sweet chili sauce Garlic powder Sugar Lime juice Red wine vinegar

Dairy 1% milk Low-fat sour cream Low-sugar lowfat vanilla yogurt 1% milk Low fat ranch dressing Salt Instant nonfat dry milk reconstituted Peanut butter Enriched dry bread crumbs Ground black or white pepper

1% milk Eggs Trans fat free butter Lowfat shredded cheddar cheese Lowfat yogurt or mayonnaise WW flour Brown sugar Baking soda Canola oil Vanilla extract Worcestershire sauce Salt Ground black & white pepper 1% milk Eggs Vanilla extract Ground cinnamon Honey (optional) Olive or canola oil Dijon mustard

1% milk Eggs

June Shopping List Week 2 Monday Tuesday Wednesday Thursday Friday

Produce Strawberries Bananas Blueberries Celery Onions Green bell peppers Baby carrots Honeydew melon Blackberries (fresh or frozen) Green onions Yellow onions Jalapeno peppers Red bell peppers Cilantro Tomatoes Red onions Cilantro Red and yellow bell peppers Blueberries Onions Avocado (optional) Cutie oranges Bananas Shredded lettuce Tomatoes (fresh or canned diced) Red & green bell peppers Red apples Bananas Cantaloupe Tomatoes

Meat

Boneless, skinless chicken breast Turkey breast

Frozen Foods

Bread

WG waffles Raspberries Corn WG pita 8” WW tortillas WG pita WG English muffins WG bread

Mixed berries Peas

Dry Goods Dry rolled oats WG egg noodles Long-grain dry brown rice Multigrain cheerios Raisins Dried apricots Kix cereal Chopped mixed nuts

Canned Goods

Baking/ Seasoning/ Condiments

Unsweetened applesauce Low-sodium chicken broth Canned chunk style, water packed albacore tuna Low sodium corn Green chilies, mild Low sodium pinto beans (or dry) Low-sodium black beans Pre-made salsa Unsweetened applesauce Pineapple in 100% juice (or fresh) Low-sodium corn

Vanilla extract Honey Canola oil Brown sugar WW flour Baking powder Cinnamon Ground black pepper Dried parsley Lemon juice

Dairy 1% milk Low-fat vanilla yogurt Low-fat cream cheese Eggs Trans-fat free butter Low-fat cheese sticks WW flour Minced garlic Ancho chili powder Garlic powder Salt Sugar (or sodium free Mexican seasoning mix) Ground black pepper 1% milk Low-fat sour cream Low-fat shredded cheddar cheese Canola oil Lime juice Peanut butter

1% milk Eggs Low-fat shredded cheddar cheese Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon White, WG cornmeal Canola oil

1% milk Eggs Ground cinnamon

1% milk Low-fat American cheese slices

Week 3 Monday Tuesday Wednesday Thursday Friday

Produce Bananas Ginger Green onions Shredded carrots Yellow onions Strawberries Bananas Zucchini Cutie oranges Cucumbers Bell peppers Garlic cloves Cilantro Green grapes Peaches (fresh or canned in 100% juice) Bananas Blueberries Cherry tomatoes Granny smith apples In season yellow squash Cilantro Watermelon Strawberries Bananas (optional) Shredded red leaf lettuce Shredded lettuce Tomatoes Grapefruit slices Celery

Meat Boneless beef top round roast Lean ground turkey

Frozen Foods

Broccoli Edamame Cauliflower Mixed berries Shredded/spiral zucchini Orange juice concentrate Pitted cherries Sliced cod fillets

Bread

Dry Goods Multigrain Cheerios Brown rice Prunes

Canned Goods

Strawberry jam Low-sodium beef broth Low sugar & salt tomato paste Banana pepper rings Low-sodium chickpeas (garbanzo beans) Low-sodium black beans Premade salsa

Baking/ Seasoning/ Condiments

Low-sodium soy sauce Cornstarch Ground black or white pepper Red pepper flakes Rice vinegar Salt Sugar Canola oil Minced garlic

Dairy 1% milk Low-fat cheese cubes WG tortilla WG pizza crust or dough

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

1% milk Low-fat low sugar vanilla yogurt Low-fat shredded mozzarella WG bread

WG Wheat thins Wheat cereal squares Quinoa Dried cranberries Golden raisins Mixed nuts 8” WG tortillas Raisins

Instant, nonfat dry milk reconstituted Salt Ketchup Brown sugar Mustard Garlic powder Black pepper

1% milk Eggs Trans fat free margarine/butter Low-fat shredded cheddar cheese Old fashioned oats Baking powder Baking soda Vanilla extract Salt Sugar Canola oil Ground ginger Ground cinnamon Extra virgin olive oil Honey Dijon mustard Red wine vinegar Ground black & white pepper 1% milk Eggs Non-fat plain yogurt Low-fat American cheese slices Old fashioned oats Vanilla extract Ground cinnamon Honey (optional) Olive oil Lemon juice Peanut butter

1% milk Non-fat plain yogurt

Low-fat cottage cheese

Week 4 Monday Tuesday Wednesday Thursday Friday

Produce Strawberries Spinach Romaine lettuce Green bell peppers Onions Shredded carrots Blueberries Onions Green bell peppers Thyme Spinach Parsley Pineapple (fresh or canned in 100% juice) Onions Chives (optional) Honeydew melon Cantaloupe Green apple slices In season yellow squash Red onions Jalapeno peppers Fresh oregano Limes (optional) Pineapple chunks (fresh or canned in 100% juice) Bananas Limes (for zest and juice) Asparagus Baby carrots

Meat

Baked or raw boneless skinless chicken breast Baked/roasted turkey Boneless skinless chicken thighs

Frozen Foods

Spinach Turkey meatballs Mixed berries Blueberries Mango

Bread WG mini bagels WG pita (flatbread) Dry Goods Multigrain cheerios Raisins Dried apricots Kix cereal Mixed nuts

Canned Goods

Low sodium refried pinto beans Low sodium corn Low sodium mild salsa Low sodium sliced mushrooms Low-sodium chicken broth Low sugar & salt tomato paste Mandarin oranges in 100% juice Low sugar & salt tomato paste Low-sodium black beans (or dry) Sweetened applesauce Pears in 100% juice Minced garlic

Baking/ Seasoning/ Condiments

Salt free chili lime or taco seasoning WG pita

Multigrain cheerios Long grain brown rice Dried cranberries

Minced garlic Salt Ground black pepper Celery salt

Dairy 1% milk Low-fat cream cheese 1% milk Shaved parmesan cheese WG bread WG rolls

WG spaghetti Raisins or dried chopped apricots Red quinoa Low-fat granola Pumpkin or sunflower seeds Golden raisins Brown rice

Ground black pepper Salt Nonstick cooking spray Dehydrated chopped onions Blue corn meal WW flour Sugar Baking powder Salt Extra virgin olive oil

1% milk Eggs 1% milk Trans fat free butter/margarine WW flour Enriched bread flour Rolled dry oats Baking powder Baking soda Ground cinnamon Nutmeg Salt Sugar Vanilla extract Honey Ground black or white pepper Olive oil 1% milk Liquid eggs Low fat plain yogurt

June Shopping List

Low fat Mexican cheese blend Low-fat sour cream Crumbled feta cheese Low fat low sugar vanilla yogurt