Week 4 Recipes

“Use Your Noodle” Bake Servings: 24

Ingredient

Macaroni, whole grain Evaporated milk, fat-free Egg, beaten

Weight or Measure

3 cups 4 cups 2 Pepper, black 1 tsp Mozzarella cheese, part-skim, shredded ½ cup Cheddar cheese, shredded 1 cup Tomatoes, sliced 2 cups Onions, chopped 2 cups Peppers, green, chopped 2 cups White (Northern) beans, drained and rinsed 2 cups Squash, sliced 2 cups Parmesan cheese, grated ½ cup

Instructions: 1. Preheat oven to 350°F. 2. Cook macaroni as directed. Drain, set aside. 3. Peel and slice squash. Place in large saucepan with water. 4. Bring to a boil. Reduce heat and cook until squash is tender. Mash. 5. In bowl, combine onions, tomatoes, peppers, macaroni, milk, mozzarella and cheddar cheese, pepper and beans, and mix thoroughly. 6. Add squash. Stir to combine. 7. Spray casserole dish with non-stick cooking spray. 8. Transfer mixture into casserole dish. 9. Sprinkle parmesan cheese on top. 10. Bake for 25 minutes or until bubbly. Let sit before serving.

CACFP Guidelines:

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

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.

Dip for Fresh Vegetables Servings: 1 Pint (16 x 1 oz servings)

Ingredient Weight or Measure

Low fat plain yogurt 4 3/8 oz or ½ cup Low fat mayonnaise 10 oz or 1 ¼ cup Instant nonfat dry milk, reconstituted ¼ cup Dried parsley 1 Tbsp Granulated garlic 3/8 tsp Onion powder 3/8 tsp Salt ¾ tsp Ground black or white pepper ¼ tsp

Instructions:

1. Combine all ingredients in large bowl or blender, depending on what equipment you have.

Blend well. • CCP: Refrigerate within 1 hour. Hold at 40° F or colder. 2. Cover. Refrigerate until ready to serve. For best results, refrigerate overnight to develop flavor. 3. Portion with 1 oz ladle (2 Tbsp).

Serving size: 2 tablespoons (1 oz ladle). (does not qualify for anything under CACFP guidelines)

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. 7. No CCP necessary.

CACFP Guidelines:

1 pancake provides the equivalent of 1 slice bread.

Stir-Fry Chicken with Veggies Servings: 25

Ingredient Weight or Measure

Cornstarch 2 oz or ¼ cup 3 Tbsp Water, cold ½ cup Low-sodium soy sauce ½ cup Ground ginger ¼ tsp Granulated garlic 1 Tbsp ½ tsp Ground black or white pepper 1 tsp Chicken stock, non-MSG 1 qt Fresh carrots, peeled, ¼” slices OR Frozen sliced carrots 2 lb 13 oz or 2 qt 1 cup OR 3 lb 6 oz or 3 qt Vegetable oil ¾ cup Fresh onion, chopped 10 oz or 2 cups Fresh broccoli, chopped OR Frozen mixed oriental vegetables 2 lb 13 oz or 1 gal 1 1/8 qt OR 2 qt 3 1/8 cup Raw chicken, skinless, boneless, ½” cubes 4 lb 8 oz

Instructions:

1. Dissolve cornstarch in cold water and soy sauce. Add ginger, granulated garlic, and pepper. 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer. 3. Cook for 3-5 minutes, until thickened. Remove from heat. 4. Sauté sliced carrots in oil for 4 minutes. 5. Add onions, cook for 1 minute. 6. Add broccoli and cook for 2 minutes. Place in serving pans (9" x 13" x 2"). For 25 servings, use 2 pans. For 50 servings, use 4 pans. Keep warm. 7. Sauté chicken in oil for 2-3 minutes. Add chicken to vegetables in pans. Add sauce and mix to coat chicken and vegetables. • CCP: Heat to 165° F or higher. • CCP: Hold for hot service at 140° F or warmer. Portion with 2 rounded No. 10 scoops (¾ cup 1 Tbsp).

CACFP Guidelines:

¾ cup 1 tablespoon (2 rounded No. 10 scoops) provides: • the equivalent of 2 oz of cooked lean meat and ⅝ cup of vegetable.

Marketing Guide:

Carrots: 3 lb 7 oz (25 servings), 6 lb 14 oz (50 servings) Mature onions: 12 oz (25 servings), 1 lb 8 oz (50 servings) Broccoli: 3 lb 8 oz (25 servings), 7 lb (50 servings)

31

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

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: 5. 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. 6. Using a rubber spatula, scrape black bean mixture into a large bowl. 7. Add cilantro. Stir well. 8. 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.

Monday Tuesday Wednesday Thursday

Produce Pears Red grapes Avocados

Meat Boneless, skinless chicken

Frozen Foods

Peas & corn Strawberries Asparagus Baby carrots Red or green bell peppers Squash Mushrooms Oranges Celery Breakfast sausage Tilapia (fresh or frozen) Blueberries Green apples Onions Garlic Grated carrots Mixed bell peppers

Turkey

Peas Strawberries Bananas Green grapes Onions Zucchini Yellow squash Green bell peppers Garlic

Bread Whole grain bread Whole grain pita wedges Dry Goods Enriched dry bread crumbs Brown rice Biscuits (or dough)

Brown rice Raisins Multigrain cheerios Whole grain elbow pasta Corn flakes Brown rice Low-sodium powdered chicken base Nuts (peanuts, almonds)

Canned Goods

Baking/ Seasoning/ Condiments

Instant nonfat dry milk, reconstituted Salt Ground black or white pepper White gravy mix Lemon juice (bottled or fresh) Basil Black pepper Nonstick cooking spray Olive oil Peanut butter

Dairy 1% milk Eggs Butter Low fat shredded cheddar cheese Low-fat plain yogurt OR low-fat mayonnaise 1% milk Parmesan cheese Trans fat free margarine Cream of mushroom soup Low-sodium chicken broth Low-sodium red kidney beans Applesauce Plum tomatoes No-salt-added tomato paste

Vegetable oil Black pepper Garlic powder

1% milk Low-fat ranch dip Old fashioned oats Vanilla extract Ground cinnamon Honey (optional) Nonstick cooking spray Dried parsley Dried oregano Salt Black pepper Olive oil Ground cumin 1% milk Eggs Low-fat shredded cheddar cheese eggs

Friday

Onions Bananas

Mixed berries

Whole grain muffins Whole grain bread

Garlic powder Dried basil Ground black pepper Sugar

1% milk Low-fat sliced cheese of choice for grilled cheese Trans fat free butter

Monday Tuesday Wednesday Thursday Friday

Produce Bananas Romaine lettuce (shredded) Pineapple (fresh or canned chunks) Red cabbage (shredded) Onions Orange (1) Baby carrots Blueberries Strawberries Asparagus Pineapple Cauliflower Lemon juice (fresh or bottled) Garlic Cilantro Grapefruit Onion Garlic Carrots Green bell peppers Tomatoes (fresh or diced canned) Cutie oranges Mixed bell peppers Green apples Onions Celery Blueberries Bananas Tomatoes Red bell peppers Onions Avocados Pineapple Green grapes

Meat Turkey breast Ground turkey (fresh or frozen)

Frozen Foods

Bread Whole grain bread Halibut filets Mixed berries

Whole grain muffins Whole grain bread Whole grain waffles Raspberries Whole grain 8” tortillas

Dry Goods Whole grain corkscrew pasta Grape nuts Brown rice Whole grain crackers Seeds (pumpkin or sunflower)

Canned Goods

Mango (in juice) Low sodium garbanzo beans or chickpeas Applesauce Low sodium corn Low sodium kidney beans Condensed cream of mushroom soup Low sodium black beans Tomato salsa

Wild rice Brown rice

Baking/ Seasoning/ Condiments

Ground cinnamon Paprika Red pepper/cayenne Black pepper Ground oregano Ground thyme Vegetable oil Olive oil Salt Ground cumin Ground white pepper

Dairy 1% milk Low-fat vanilla yogurt 1% milk Vegetable oil Whole wheat flour Baking powder Salt Sugar Ground cinnamon Garlic powder Black pepper Nonstick cooking spray Peanut butter

1% milk Eggs 1% milk Eggs Low-fat shredded cheddar cheese 1% milk Low-fat cheese stick

Monday Tuesday Wednesday Thursday Friday

Produce Strawberries Bananas Blueberries Avocados Shredded lettuce Tomatoes Carrots (grated) Red apples Lemon juice (fresh or bottled) Celery Peaches (fresh or canned in juice) Green grapes Apples Parsley or cilantro (optional) Celery Brussel sprouts (fresh or frozen) Strawberries Shredded lettuce Tomatoes Oranges Strawberries Bananas Cherry tomatoes Asparagus Red apples Onions Parsley Basil Honeydew melon

Meat Lean turkey breast Salmon fillets (fresh or frozen)

Frozen Foods

Whole grain waffles Mixed berries Broccoli and cauliflower medley Boneless skinless chicken

Bread Whole wheat 4” pita Whole grain bread Whole grain tortilla

Dry Goods Old fashioned oats Golden raisins Whole grain crackers Brown rice Raisins Cheerios Dried apricots Kix cereal Mixed nuts Multigrain cheerios Dried cranberries Whole wheat rotini pasta

Canned Goods Baking/ Seasoning/ Condiments

Mango canned in juice (or fresh) Canned chicken Peaches canned in juice

Vanilla extract Ground cinnamon Honey Honey mustard Peanut butter Soy sauce Brown sugar Canola oil Sesame oil Black pepper Instant nonfat dry milk reconstituted Salt Mustard Honey Black pepper Peanut butter Olive oil Nonstick cooking spray

Dairy 1% milk 1% milk Low fat ranch dip 1% milk Eggs Butter Low fat shredded cheddar cheese 1% milk Lowfat cheese cubes 1% milk Grated parmesan Low sugar, low-fat yogurt dip

Add ingredients for your own Indian taco recipe to Thursday! (lettuce and tomato included already)

Monday Tuesday Wednesday Thursday Friday

Produce Blueberries Tomatoes Onions Green peppers Squash Oranges Green apples Strawberries Shredded red leaf lettuce Shredded lettuce Tomatoes Broccoli Carrots (or frozen sliced) Onions Broccoli (or frozen mixed oriental vegetables) Pears (fresh or sliced in juice) Bananas Broccoli Red grapes Baby carrots Garlic Cilantro

Meat

Boneless skinless chicken Ground turkey

Frozen Foods

Cod fillets Cauliflower “rice” Mixed berries

Bread Whole grain bread Whole grain mini bagels Whole grain 8” tortillas Whole grain pita wedges Whole grain English muffins Whole grain bread

Dry Goods Whole grain macaroni pasta

Canned Goods

White (northern) beans Tomato salsa Applesauce Non-MSG chicken stock Salsa Verde Peach slices (fresh or canned in juice) Low sodium black beans Low sodium garbanzo beans or chickpeas

Brown rice Dried apricots Dried chickpeas Multigrain cheerios Grape nuts Wheat cereal squares

Baking/ Seasoning/ Condiments

Fat free evaporated milk Black pepper Peanut butter

Dairy 1% milk Low fat sliced cheese of choice Eggs Lowfat shredded mozzarella Lowfat shredded cheddar Grated parmesan Olive oil Instant nonfat dry milk, reconstituted Dried parsley Granulated garlic Onion powder Salt Black pepper Lemon juice fresh or bottled

1% milk Low fat cream cheese Lowfat plain yogurt Low fat mayonnaise Vegetable oil Whole wheat flour Baking powder Salt Sugar Ground cinnamon Cornstarch Low sodium soy sauce Ground ginger Granulated garlic Black pepper 1% milk Eggs 1% milk Low sugar, low fat vanilla yogurt Ground cinnamon Ketchup Brown sugar Mustard Garlic powder Black pepper Lemon juice (fresh or bottled) Olive oil Salt Ground cumin Ground white pepper 1% milk Eggs

Add ingredients for your own Corn Soup recipe to Thursday!