Week 3 Recipes

Beef Stir Fry

Servings: 25

Ingredients

Raw boneless beef top round roast, cut in ½” cubes Low-sodium soy sauce Cornstarch Fresh ginger, chopped Fresh garlic, minced Ground black or white pepper Red pepper flakes Rice vinegar Strawberry jam Salt Sugar Low-sodium beef broth Fresh green onions, sliced Fresh or frozen broccoli, chopped Canola oil Frozen edamame, thawed Fresh carrots, shredded Fresh yellow onions, sliced Water

Weight or Measure

2 lb 8 oz or 1 qt 1 ½ cups

¼ cup 1 tbsp 3.5 oz or ¾ cup 2 2/3 oz or ¼ cup 1 tbsp 1 tsp 2 tbsp 1 tsp 1 tsp 2 tbsp 6 oz or ½ cup 2 tsp 7 oz or ¾ cup 2 tbsp 1 qt 6 oz or ¾ cup 2 1/8 tsp 2 lb or 3 qt 3 tbsp ¼ cup 2 lb 4 oz or 1 qt 3 ¾ cups 2 tbsp 1 lb 7 oz or 1 qt 3 cups 5 oz or 2/3 cup 2 cups

Instructions:

1. Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly and refrigerate. Recommend to cook in batches of 25. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 2. Set remaining ginger and garlic aside for step 9. Set remaining cornstarch aside for step 12.

Allow beef mixture to marinate for 12–24 hours. 3. Place marinated beef in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly. 4. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 10. 5. Add green onions. • 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. 6. Transfer 2 qt (about 4 lb 8 oz) beef mixture to each steam table pan (12″ x 20″ x 2½″). Set aside for step 12. For 25 servings, use 1 pan.

7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 9. 8. Heat oil in a large stock pot. 9. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Sauté uncovered for 2-3 minutes, stirring occasionally. 10. Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch. 11. Add water. Stir well. Allow mixture to thicken. • Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. 12. Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef mixture into each steam table pan (12″ x 20″ x 2½″). Stir well. For 25 servings, use 1 pan. • 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: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate and 1/2 cup vegetable.

Marketing Guide:

Mature yellow onions: 6 oz Green onions: 8 oz Broccoli: 2 lb 8 oz Carrots: 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

Hummus

Servings: 25

Ingredient Weight or Measure

Canned-low sodium garbanzo beans or chickpeas, rinsed, drained 6 lb or approx. 1 ½ no. 10 cans (2 qt 2 2/3 cups)

Lemon juice Fresh garlic cloves, peeled Olive oil Salt Ground cumin Ground white pepper Fresh cilantro, diced 2 ¼ cups 6 oz or 1 1/3 cup 3 Tbsp ¾ tsp 1 Tbsp 1 ½ tsp 2 ½ cups 2 Tbsp

Instructions: 1. Combine garbanzo beans, lemon juice, garlic, oil, salt, cumin, and pepper in a food processor. Puree on medium speed for 1-2 minutes until beans have a smooth consistency.

DO NOT OVERMIX. 2. Using a rubber spatula, scrape black bean mixture into a large bowl. 3. Add cilantro. Stir well. 4. Transfer 3 qt 1/2 cup (about 7 lb 5 oz) black bean hummus to a steam table pan (12" x 20" x 2 1/2"). Cover pans tightly. For 25 servings, use 1 pan. For 50 servings, use 2 pans. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or lower.

CACFP Guidelines

1/2 cup (No. 8 scoop) provides: Legume as Meat/Meat Alternate: 2 oz meat/meat alternate. OR Legume as Vegetable: 1/2 cup vegetable.

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: 5. Conventional oven: 350° F for 20 minutes Stir once after 15 minutes. 6. Convection oven: 300° F for 10 minutes 7. CCP: Heat to 160° F or higher. 8. Remove from oven. Stir well. Eggs will be cooked completely but still have a slightly moist appearance. 9. To pan, add approximately 2 Tbsp 2 tsp margarine or butter (optional). Stir. 10. Sprinkle 8 oz (2 cups) cheese (optional) over pan. 11. CCP: Hold for hot service at 140° F or warmer. 12. 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

Magic Meatloaf

Servings: 24

Ingredient

Turkey, ground Ketchup Brown sugar Mustard Garlic powder Egg 1% (low-fat) milk Black pepper Wheat cereal squares Beans, black

Weight or Measure

3 lbs 1 cup ¼ cup 2 tsp 2 tsp 2 2 Tbsp ½ tsp 3 cups 1 cup

Instructions:

1. Preheat oven to 350°F. 2. In bowl, combine ketchup, brown sugar and mustard. Mix well. 3. Remove ¼ cup of mixture from bow to use later. 4. To the mixture in bowl, add garlic powder, egg, milk, beans, turkey and black pepper, and mix well. 5. Stir in wheat cereal squares. Let stand for 5 minutes. 6. Break up cereal squares and add ground beef. Mix. 7. Shape into loaf pans. 8. Bake at 350°F for 1 hour and 5 minutes. Brush on reserved ketchup mixture and bake for 15 minutes.

CACFP Guidelines:

1 slice provides: 1.5 oz equivalent of meat/meat alternate

Zucchini Muffins

Servings: 12 muffins

Ingredient

Old fashioned oats Bananas Shredded zucchini Eggs Plain nonfat yogurt Baking powder Baking soda Vanilla extract Salt Sugar

Weight or Measure

2 cups 1 large banana 1 cup 2 eggs 1 cup 1.5 tsp ½ tsp ½ tsp 1/8 tsp 2 tbsp

Instructions:

1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. 2. Place all of the ingredients in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, zucchini, eggs, yogurt, sugar, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed until the batter is smooth and the oats have broken down almost completely; about 3 minutes. • Note: Can place chopped zucchini in blender to shred. 3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. 4. Bake for 15 minutes until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.

Note: these freeze and thaw well!

CACFP Guidelines:

1 muffin provides: 0.5 oz equivalent grain

Aztec Grain Salad

Servings: 25

Ingredient

Quinoa, dry Water Fresh Granny Smith apples, peeled, cored, cubed ¾”

Weight or Measure

2 lb 3 oz or 1 qt ½ cups 2 qt 3 cups 1 lb 13 oz or 1 qt 1 cup

Fresh butternut squash, peeled, cubed ½” 2 lb or 1 qt 3 cups Canola oil ¼ cup Ground ginger 1 tsp Ground cinnamon 2 ½ tsp Frozen orange juice concentrate 6 oz or ¾ cup Extra virgin olive oil ½ cup Honey 1 tbsp 1 tsp Dijon mustard 1 ½ tsp Red wine vinegar ½ cup Salt ½ tsp Ground black pepper ½ tsp Ground white pepper ¼ tsp Fresh cilantro, finely chopped 1 tbsp Dried cranberries, finely chopped 10 oz or 2 cups Golden raisins, seedless, finely chopped 10 oz or 2 cups

Instructions:

1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. 2. Combine quinoa and water in a covered stockpot and bring to a boil. Reduce heat and simmer until water is completely absorbed, about 10-15 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. Refrigerate at 40 °F. 3. Combine apples, squash, and canola oil. Add half of the ginger and half of the cinnamon.

Reserve remaining ginger and cinnamon for step 6. Toss well to coat. 4. Transfer apple/squash mixture to a sheet pan (18” x 26” x 1”). For 25 servings, use 1 pan. 5. Roast until squash is soft and slightly brown on the edges. DO NOT OVERCOOK. • Conventional oven: 400 °F for 15-20 minutes • Convection oven: 400 °F for 12-15 minutes 6. Combine orange juice concentrate, olive oil, honey, mustard, vinegar, salt, black pepper, white pepper, cilantro, and remaining ginger and cinnamon. Whisk dressing until combined. 7. In steam table pan (12” x 20” x 4”) combine quinoa, apple/squash mixture, cranberries, raisins, and dressing. Mix well. For 25 servings, use 1 pan. • Optional: garnish with additional chopped cilantro. 8. Cover and refrigerate at 40 °F within 4 hours to allow flavors to combine. Refrigerate until ready to serve.

9. Portion with 8 fl oz spoodle (1 cup).

CACFP Guidelines:

1 cup provides: 1/8 cup vegetable, 3/8 cup fruit, and 1 oz equivalent grains.

Marketing Guide:

Granny Smith Apples: 2 lb 6 oz Butternut Squash: 2 lb 8 oz

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.

Fish in Blankets

Servings: 28

Ingredient

Cod fillets, frozen, sliced Olive oil Lemon juice Red leaf lettuce, shredded Lettuce, shredded Tomatoes, chopped Tortillas, whole grain, 8” Yogurt, plain, non-fat Salsa, ready to eat

Weight or Measure

4 lbs 2 Tbsp ¼ cup 1-1/2 cups 2 cups 4 cups 56 2-1/2 cups 2 cups

Instructions:

1. Combine fish, olive oil and lemon juice in bowl. Pour into skillet. 2. Cook on medium-high heat for 4 to 5 minutes, stirring occasionally. 3. Fill each tortilla with 1/8 cup fish. 4. Top with 1/4 cup vegetables and 1 Tbsp of yogurt.

CACFP Guidelines:

2 tacos with filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat

Fun Tip: You can also use onions, peppers or any other vegetables you have on hand.