Week 2 Recipes

Island Fun Pasta Salad Servings: 24

Ingredient

Pasta, whole grain, corkscrew Romaine lettuce, shredded Pineapple chunks, fresh or canned Mango, peeled, sliced Red cabbage, shredded Onions, chopped Yogurt, low-fat, plain or vanilla Orange

Weight or Measure

4 cups 2 cups 2 cups 1 cup 1 cup 1 cup 2 cups 1

Instructions:

1. Cook pasta as directed on package. Drain. 2. In a small bowl, combine yogurt and juice of the orange. 3. Combine lettuce, pasta, pineapple, mango, cabbage and onion in large bowl. 4. Pour dressing over. Mix until all parts are coated.

CACFP Guidelines:

¾ cup provides: • ½ oz equivalent of grains • ¼ cup of fruit and vegetables

Fun Tip: This salad can also be made using lemon, grapefruit or lime juice.

Halibut Filet

Servings: 25

Ingredient Weight or Measure

Fish filets, frozen, unbreaded, cut into strips 3-3/4 lbs

Paprika 1-1/2 tsp

Pepper, red/cayenne 3/8 tsp

Pepper, black ¾ tsp

Oregano, ground ¾ tsp

Thyme, ground ¾ tsp

Oil, vegetable ¾ cup

Lemon juice 5 Tbsp

Instructions:

1. Place fish portions on an ungreased pan. 2. Mix seasonings in a small bowl. Place in a shaker. 3. Sprinkle lemon juice over the top of the fish filets. 4. Shake seasoning mix over fish filets. 5. Lightly spray or drizzle oil over the seasonings. 6. Bake at 350°F for 20 minutes or until fish flakes easily with fork.

CACFP Guidelines:

1 filet provides 1 ½ oz of cooked fish

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.

WW Applesauce Pancakes Servings: 25

Ingredient Weight or Measure

Lowfat 1% milk 1 ¼ cups Frozen whole eggs, thawed OR Fresh large eggs 4 oz or ½ cup OR 3 eggs Vegetable oil ¼ cup 2 Tbsp Canned applesauce 1 lb 2 oz or 2 cups Whole wheat flour 15 oz or 3 ½ cups Baking powder 2 tbsp Salt 1 tsp Sugar 2 oz or ¼ cup Ground cinnamon 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. No CCP necessary.

CACFP Guidelines:

1 pancake provides the equivalent of 1 slice bread.

Farmer’s Harvest Chili Servings: 24

Ingredient

Onion, finely chopped Carrots, diced Garlic, cloves, minced Green bell pepper, diced Corn, canned, drained Kidney beans, canned, drained Diced tomatoes, fresh or canned Tomato paste

Weight or Measure

2 cups 6 2 cloves 2 cups 2- 12 oz cans 9 cups 2- 14.5 oz cans 4 cans

Instructions:

1. Spray large saucepan with non-stick cooking spray. 2. Sauté onions for about 3 minutes. 3. Add carrots and garlic. Sauté for another 3 minutes. 4. Add rest of ingredients and cook for 30 minutes (until heated thoroughly) on medium heat, uncovered. Stir occasionally.

CACFP Guidelines:

¾ cup provides: • ¼ cup equivalent of vegetables

Creamy Wild Rice Servings: 25

Ingredient

Wild rice, uncooked

Weight or Measure

8 oz or 1 ½ cup

Brown rice, uncooked Water Ground turkey, fresh or frozen Onion, fresh, diced

11 oz or 2 cups 56 fl oz or 7 cups 3 lb 5 oz 1 lb or 4 cups Celery, fresh, diced 1 lb or 4 cups Cream of mushroom soup, condensed 4 cups or 32 oz Milk, non-fat (skim) 3 cups Garlic powder ¼ cup Black pepper, ground 1 tbsp & 1 tsp Nonstick cooking spray --

Instructions:

1. Preheat oven to 350 °F. 2. Combine wild rice, brown rice, and water in a large stockpot. Stir once. 3. Heat on medium–high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 50–60 minutes. Fluff the rice gently with a fork and set aside. 4. Preheat skillets or a tilting kettle to medium–high heat. For 25 servings, use 2 extra-large skillets. 5. Brown ground turkey. Drain. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 6. When ground turkey is golden brown, reduce heat to medium, add onion and celery.

Continue cooking on medium heat until onions and celery are soft, about 10–15 minutes.

Stir frequently. 7. Stir in rice and remaining ingredients. Bring dish to a boil and remove from heat. 8. Lightly coat steam table pan (12″ x 20″ x 4″) with nonstick cooking spray. For 25 servings use 1 pan. 9. Spread rice mixture evenly into pan(s). Cover with foil and bake for 45–50 minutes or until liquid has absorbed and dish is creamy. 10. Serve 3/4 cup (6 oz ladle).

CACFP Guidelines:

¾ cup (6 oz ladle) provides: • 1.5 oz equivalent of meat, 1/8 cup of vegetable, and 0.75 oz equivalent of grains

Marketing Guide:

Mature onions: 1 lb 3 oz (25 servings) Celery: 1 lb 4 oz (25 servings)

Rock-N-Roll-Ups Servings: 24

Ingredient

Tortilla, whole grain 8” Tomato, chopped Bell pepper, red, chopped Onion, chopped Avocado, sliced Black beans, canned Salsa

Weight or Measure

24 2 cups 2 cups 2 cups 2 cups 10 cups 2 cups

Instructions: 1. Warm tortillas in microwave or on stovetop. 2. Warm salsa (if desired). Place 1 Tbsp salsa in each tortilla. 3. Mix together tomatoes, peppers, onions and black beans. 4. Place ½ cup mixture onto each tortilla and top with 2 slices avocado. 5. Fold up end of the tortilla. Fold in the sides.

CACFP Guidelines:

1 tortilla with filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz meat/meat alternate