Week 1 Recipes

Chicken Nuggets (Homemade)

Servings: 25

Ingredient Weight or Measure

Enriched dry breadcrumbs 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 Low fat plain yogurt OR Low fat mayonnaise 3 oz or 1/3 cup OR 3 oz or 1/3 cup

Instructions:

1. In a small bowl, combine breadcrumbs, 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 breadcrumbs 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.

6. CCP: Hold for hot service at 140° F or warmer. Portion is 2 pieces (1½ oz).

CACFP Guidelines

2 pieces provide 1 ½ oz of cooked poultry

Sweet Potato & Black Bean Stew

Servings: 25

Ingredient Weight or Measure

Dried new Mexican chili peppers, whole 3 Fresh onions, diced 1 lb 9 oz or 1 qt ½ cup Vegetable oil ½ cup Ground cumin 1 ½ Tbsp Fresh sweet potatoes, peeled, cubed ½” 3 lb or 2 qt + 2 ¼ cup Canned low-sodium black beans, drained, rinsed 12 lb 2 oz or 1 gal 1/3 qt 3 no. 10 cans Orange juice 3 cups Low-sodium chicken stock 1 qt Red wine vinegar ¾ cup Salt 1 tsp Ground black pepper 1 tsp Frozen swiss chard, chopped 12 oz or 2 ¼ cups

Instructions:

1. Sauté chili peppers and onions in oil for 2-3 minutes. For 25 servings, use a large stockpot.

2. Add cumin and sauté for 2 minutes

3. Add sweet potatoes, black beans, orange juice, and stock. Bring to a boil.

4. Cover and reduce heat to low. Simmer for 20 minutes or until potatoes are tender.

5. Remove chilies and discard. Add vinegar, salt, pepper, and Swiss chard. Cover.

Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.

6. Critical Control Point: Hold for hot service at 135 °F or higher. 7. Portion with 8 fl oz ladle (1 cup).

CACFP Guidelines:

1 cup (8 fl oz ladle) provides:

• Legume as Meat Alternate: 3 oz equivalent meat alternate, ¼ cup red/orange vegetable, and ¼ cup other vegetable.

Marketing Guide:

Mature onions: 1 lb 13 oz (25 servings), 3 lb 10 oz (50 servings)

Sweet potatoes: 3 lb 12 oz (25 servings), 7 lb 8 oz (50 servings)

Dry black beans: 4 lb 11 oz (25 servings), 9 lb 6 oz (50 servings)

Swiss chard: 1 lb 1 oz (25 servings), 2 lb 2 oz (50 servings)

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.

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

CACFP Crediting Information: 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.

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

• 1.5 oz. equivalent of meat alternate