Week 2

Chix Mix

Servings: 20

Ingredient Weight or Measure

Chicken, boneless, skinless, cut in chunks 1 lb Barbeque sauce ½ cup Black beans, drained 1-1/2 cups Yellow corn, frozen 2 cups Yogurt, low-fat, plain ¼ cup Spinach, raw 6 cups

Instructions:

1. Place a large non-stick skillet over medium-high heat. Add chicken, barbeque sauce, beans, corn, and yogurt. Stir to combine. Cook until hot.

2. Wash and pat dry spinach.

3. Place ¼ cup chicken mixture over ¼ cup spinach greens.

4. Serve with pita wedges.

CACFP Guidelines:

¼ cup chicken with ¼ cup spinach provides:

• ½ oz equivalent grains (if served with pita wedges)

• ¼ cup equivalent of vegetables

• 1.5 oz equivalent of meat/meat alternate

Fun Fact: By substituting yogurt for a bit of the BBQ sauce, that keeps the flavor but lessens the salt and fat.

Quick Quesadilla

Servings: 25

Ingredient Weight or Measure

Spinach, frozen, chopped 4 lb 9 oz or 2 qt 2 ½ cups Dark red kidney beans, canned, no salt added, drained, and rinsed or kidney beans, dry, cooked 1 lb 9 oz or 1 qt (3/8 no. 10 can) Garlic powder 1 Tbsp 1 tsp Onion powder 2 tsp Chili powder 1 tsp Whole grain tortillas 8” (at least 51 gm each) 17 Mozzarella cheese, low-fat, shredded 1 lb 9 0z Nonstick cooking spray 2 sprays

Instructions:

1. Thaw, drain, and squeeze excess liquid from spinach. For 25 servings, yields: 1 qt 2 1/4 cups (1 lb 15 1/4 oz). For 50 servings, yields: 3 qts 1/2 cups (3 lbs 14 1/2 oz).

2. Preheat oven to 350 °F.

3. Place kidney beans in a large microwavable bowl.

4. Add garlic powder, onion powder, and chili powder.

5. Lightly hand mash beans, using gloved hands. Some of the beans should remain whole. For 25 servings, mash to yield about 3 1/8 cups. For 50 servings, mash to yield about 1 qt 2 1/4 cups.

6. Heat in microwave for 3 minutes. Stir with a spoon.

7. Prepare quesadillas: Place half of the tortillas on a sheet pan (18" x 26" x 1"). Spread 3/4 cup of spinach on each tortilla. Top each with 3/4 cup of bean mixture and 3/4 cup of cheese.

8. Place remaining tortillas on top.

9. Spray filled quesadillas with nonstick cooking spray. Bake for 15 minutes.

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

10. Remove from the oven. Cut each quesadilla into 6 wedges.

11. Serve 2 wedges or 1/3 quesadilla. Optional: Serve with sliced or mashed avocado, cilantro, or salsa.

Critical Control Point: Hold at 140° F or higher.

CACFP Guidelines

2 wedges or 1/3 quesadilla provides:

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

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.

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.

WW Applesauce Pancakes

Servings: 25

Ingredient Weight or Measure

Low fat 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.

Mexican Chicken with Rice

Servings: 24

Ingredient Weight or Measure

Raw chicken thighs, with bone, without skin (at least 2.9 oz each) Garlic salt Paprika Celery salt Fresh onions, minced OR Dehydrated onion Fresh green peppers, diced Dried parsley Canned diced tomatoes, drained Chili powder Enriched white rice, medium grain Chicken stock 4 lb 6 oz or 24 servings

1 Tbsp 1 Tbsp 1 Tbsp 5 oz (2/3 cups) OR ¼ cup 2 Tbsp 3 oz, ½ cup 1 Tbsp 7 oz or 1 cup 1 Tbsp 15 oz or 2 cups 1 qt

Instructions:

1. Place 12-13 chicken thighs or drumsticks in each pan (9" x 13" x 2"), which has been lightly coated with pan release spray. For 24 servings, use 2 pans.

2. Combine garlic salt, paprika, and celery salt. Sprinkle 1 ½ Tbsp evenly over each pan.

3. Bake: Conventional oven: 375° F for 30 minutes Convection oven: 350° F for 25 minutes

CCP: Heat to 165° F or higher. Reserve for step 6.

4. In a separate bowl, combine onions, green peppers, parsley, tomatoes, chili powder, white rice, and chicken stock. Place 1 lb 7 oz into each pan (9" x 13" x 2"). For 24 servings, use 2 pans. Cover pans.

5. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 30 minutes

CCP: Heat to 165° F or higher.

6. Remove chicken from bone. Evenly distribute 1 lb 1 ¼ oz of chicken into each pan of rice.

CCP: Hold for hot service at 140° F or warmer.

7. Cut each pan 4 x 3 (12 pieces). Portion is 1 piece.

CACFP Guidelines:

1 piece provides 1 ½ oz of cooked poultry and the equivalent of ½ slice of bread.

Marketing Guide:

Mature onions: 6 oz (24 servings), 12 oz (48 servings)

Green peppers: 4 oz (24 servings), 8 oz (48 servings