Week 1 Recipes

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 (HM) 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

Chuck’s Cheesy Tilapia Servings: 28

Ingredient

Tilapia, fresh or frozen Lemon juice Basil Black pepper Parmesan cheese Margarine (trans fat free) Cooking spray

Weight or Measure

4 lbs ¼ cup ½ tsp ½ tsp ½ cup ¼ cup -

Instructions:

1. Coat a broiling pan with cooking spray. 2. Mix together margarine, lemon juice, pepper, basil and parmesan cheese. Set aside. 3. Space fillets equally apart on broiler pan. 4. Broil fish fillets about 2 to 3 minutes on each side. 5. Top with cheese mixture and cook about 2 minutes more or until coating is browned.

CACFP Guidelines:

1-1/2 oz filet provides 1.5 oz equivalent of meat/meat alternate.

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!

Macaroni Mess Servings: 24

Ingredient

Vegetable oil Onion, chopped Garlic Turkey, cooked, cubed Water 1% milk Cream of mushroom soup Peas, frozen Carrots, grated Elbow macaroni, dry, whole grain Black pepper Corn flakes Garlic powder

Weight or Measure

2 Tbsp 2 cups 2 cloves 8-1/2 cups 6 cups 3 cups 2- 10-3/4 oz cans 2- 10 oz packages 3 cups 4 cups 1 tsp 3 cups ½ tsp

Instructions:

1. Heat oil in large skillet over medium-high heat and sauté onions until transparent. 2. Add garlic and cook briefly, about 30 seconds. 3. Add turkey, water, milk, soup, carrots and peas. Bring to a boil. 4. Add macaroni and pepper. Stir to combine. 5. Cover pan, reduce heat to low, and cook for 10 to 15 minutes, until pasta is tender, stirring occasionally. 6. While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder. 7. Place 3/4 cup serving on plate and top with corn flakes.

CACFP Guidelines:

¾ cup serving provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat

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

Squash Casserole

Servings: 25

Ingredient Weight or Measure

Nonstick cooking spray Onions, fresh, diced

-14.5 oz or 3 1/8 cup Zucchini, fresh, unpeeled, grated 14.5 oz or 4 cups Yellow squash, fresh, unpeeled, grated 14.5 oz or 4 cups Parsley, dried 2 tsp Oregano, dried 2 tsp Salt ½ tsp Black pepper, ground ½ tsp Egg, large, whole 4 eggs Milk, fat-free, skim ½ cup Reduced-fat cheddar cheese, shredded 5 oz

Instructions: 1. Preheat oven to 400 °F. 2. Lightly coat steam table pan with nonstick cooking spray. Set aside. For 25 servings, use 1 half pan (10³⁄8” x 12³⁄4” x 4”). 3. Spray an extra-large skillet or tilting skillet with nonstick cooking spray and heat over medium–high heat. 4. Sauté onions for 5 minutes or until soft. Stir frequently. 5. Add zucchini and yellow squash. Sauté for 10 minutes. Stir frequently. 6. Add parsley, oregano, salt, and pepper and stir. Continue cooking until zucchini and yellow squash begin to lightly brown, about 7–10 minutes. Remove from heat. 7. In a medium bowl whisk egg and milk together. 8. Place sautéed vegetables in baking dish. Top with egg and milk mixture and lightly stir, keeping vegetables evenly distributed on the bottom of the pan. Sprinkle cheese evenly on top of mixture. Bake uncovered for 25 minutes. • Critical Control Point: Heat to 160 °F or higher for at least 15 seconds 9. For 25 servings, cut each pan 5 x 5 (25 pieces). Serve 1 piece. • Critical Control Point: Hold at 140 °F or higher.

CACFP Guidelines:

1 piece provides: ½ oz equivalent of meat alternate and ¼ cup vegetable

Marketing Guide:

Mature onion: 1 lb 1 oz (25 servings) Zucchini: 1 lb (25 servings) Yellow squash: 15 oz (25 servings)

Red Beans & Rice Servings: 25

Ingredient Weight or Measure

Olive oil ¼ cup Onion, fresh, peeled ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Green bell peppers, fresh, ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Garlic, fresh, minced 6 cloves or 1 Tbsp Brown rice, instant, uncooked 12.5 oz or 3 cups 2 Tbsp Cumin, ground 2 Tbsp 2 tsp Oregano, leaves, dried 2 Tbsp 2tsp Salt, table 2 tsp Black pepper, ground 2 tsp Chicken broth, low-sodium 64 fl oz or 2 qts Dark red kidney beans, canned, low-sodium, drained and rinsed 4 lb 6 oz or 3 qts ½ cup (1 ¼ no. 10 cans)

Instructions:

1. Heat oil on medium-high heat in a tilting skillet or stove-top skillet(s): For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets. 2. Add onions and peppers sauté for about 7-10 minutes, or until onions are soft. 3. Reduce heat to medium. Stir in garlic, brown rice, cumin, oregano, salt, and pepper.1 clove is about 1/2 teaspoon minced 4. Cook for 1-2 minute or until rice and spices become toasted, stirring constantly. 5. When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium-high, and bring to a boil. 6. Stir in kidney beans. Reduce heat to medium, and simmer for 10 minutes or until rice becomes tender. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Serve 3/4 cup (6 oz spoodle). • Critical Control Point: Hold at 140 °F or higher.

CACFP Guidelines:

3/4 cup provides: • Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate, 1/4 cup vegetable and 1/2 oz. equivalent grains

Marketing Guide:

Mature onions: 1 lb 13 oz (25 servings) Green bell peppers: 2 lbs (25 servings)

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 Dried basil Ground black pepper Sugar Canned, no-salt-added tomato paste Margarine/butter, trans fat free 72 fl oz or 9 cups 1 tbsp 3 tbsp ¾ tsp 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)