Week 3 Recipes

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.

Squirrel Snacks Servings: 28

Ingredient

Pita, whole wheat, 4” Avocado, sliced Lettuce, shredded Tomato, chopped Carrots, grated Turkey breast, lean, white meat Honey mustard

Weight or Measure

28 2 cups 2 cups 3 cups 2 cups 4 lbs 1 cup

Instructions:

1. Cut each pita open. 2. Spread 1 tsp honey mustard in each pita. 3. Combine turkey and vegetables together in a large bowl. 4. Place ½ cup mixture in each pita. (Can add more if needed) 5. Top each with 1 slice avocado.

CACFP Guidelines:

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

Tips: • Can use leftover turkey or chicken to make this meal on a busy day • Using lots of vegetables makes this a great lunch or dinner option

Sammy Salmon

Servings: 28

Ingredients Weight or Measure

Salmon (or flounder) fillets, fresh or frozen 4 lbs

Soy sauce ½ cup

Brown sugar ¼ cup

Canola oil ¼ cup

Sesame oil 4 tsp

Lemon juice (fresh or bottled) 4 lemons (6 Tbsp)

Pepper, black 4 tsp

Brown rice, dry 4 cups

Ingredients:

1. Combine soy sauce, brown sugar, canola oil, sesame oil, lemon juice and pepper in resealable plastic bag. 2. Add salmon to bag and shake to coat. Refrigerate for at least 3 hours. 3. Preheat broiler and line broiler pan with foil. 4. Place salmon on pan and brush with vegetable oil. 5. Broil 5 to 7 minutes or until salmon is a pale pink color. 6. Reheat sauce in saucepan over medium heat and serve on side if desired. 7. Serve 1-1/2 oz salmon over ½ cup rice.

CACFP Guidelines:

1-1/2 oz over ½ cup rice provides ½ oz equivalent of grains and 1.5 oz of meat

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

Chicken Salad Servings: 24

Ingredient

Chicken, canned, drained

Weight or Measure

4- 15 oz cans

Mustard Honey Apples, diced ¾ cup ½ cup 4 cups

Raisins

1 cup Black pepper 1 tsp Parsley or cilantro (optional), chopped ½ cup

Instructions:

1. In a large bowl, combine chicken, mustard, honey and apples. Mix well. 2. Sprinkle raisins and pepper on top of salad. If using parsley or cilantro, add that as well. 3. Serve ½ cup on a lettuce leaf or on a slice of whole wheat bread.

CACFP Guidelines:

½ cup provides: • 1.5 oz equivalent of meat • 1/8 cup equivalent of fruit

Trail Mix Servings: 16

Ingredient

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.

Mario’s Meal Servings: 24

Ingredient

Pasta, whole wheat, rotini Olive oil Tomatoes, cherry, sliced Asparagus, chopped Onions, chopped Parsley Basil

Weight or Measure

4 cups 3 Tbsp 2 cups 3 cups 1 cup 1 Tbsp 1 Tbsp Parmesan cheese, grated ½ cup Chicken, boneless, skinless, cut into cubes 3 lbs Cooking spray -

Instructions:

1. Coat a large skillet in cooking spray. Add vegetables and spices. 2. Cook on medium-high heat for about 5 minutes. 3. Remove vegetables and add chicken. Cook about 3 minutes on each side, or longer depending on thickness of breasts. 4. In a separate pot, cook pasta noodles as directed. 5. Combine pasta and vegetables. 6. Drizzle with olive oil and small amount of parmesan cheese. 7. Dish ½ cup vegetables/pasta mix and top with 2 Tbsp of chicken cubes.

CACFP Guidelines:

½ cup vegetables/pasta mix topped with 2 Tbsp chicken cubes provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate

Tip: This dish can also be made with beans or turkey breast instead of chicken