Week 4 Recipes

Baking Powder Biscuits Servings: 25

Ingredient Weight or Measure

Whole wheat flour 1 lb 15 oz or 1 qt 3 cups Instant nonfat dry milk 5 oz or ½ cup 2 tbsp

Baking powder Salt Low-fat sour cream ¾ oz or 2 tbsp 1 tsp ¾ tsp 1 lb or 2 cups

Water 1 ¾ cups

Instructions:

1. Set aside 2 cups (about 9 oz) flour for step 5. DO NOT PACK FLOUR. 2. Pour 1 qt 1 cup (about 1 lb 6 oz) flour, dry milk, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. 3. Add sour cream to flour mixture. Mix for 2 minutes at low speed. Mixture will be crumbly. 4. Add water and mix for approximately 1 minute on low speed to form soft dough. Scrape bowl as necessary during mixing. 5. Sprinkle remaining 2 cups (about 9 oz) flour onto countertop. Place dough onto lightly floured surface. Knead ball of dough gently for 1 minute. 6. Recommendation: Prepare in batched of 25. 7. Roll out about 3 lb 8 oz dough to ½” thickness. Cut with floured 2 ½” biscuit cutter. 8. Transfer to a sheet pan (18" x 26" x 1") lightly coated with pan-release spray. For 25 servings, use 1 pan. 9. Bake in a preheated oven until lightly browned. Bake in conventional oven at 400 °F for 12–14 minutes, or in convection oven at 375 °F for 8–10 minutes. 10. Serve 1 biscuit.

CACFP Guidelines:

1 biscuit provides 2 oz equivalent grains

Trail Mix Servings: 16

Ingredient

Multigrain 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.

Ground Beef Tacos Servings: 25

Ingredient Weight or Measure

Raw ground beef (no more the 20% fat) 3 lb 3 oz Fresh onions, chopped OR Dehydrated onions 2 ½ oz or ¼ cup 3 Tbsp OR ¼ cup

Granulated garlic 2 ¼ tsp

Ground black or white pepper Canned tomato paste 1 tsp 7 oz ¾ cup 1 ½ tsp (1/4 no. 2-1/2 can)

Water Chili powder Ground cumin Paprika

2 cups 1 Tbsp 2 ¼ tsp ¾ tsp Onion powder ¾ tsp Reduced fat cheddar cheese, shredded 13 oz or 3 ¼ cups Fresh tomatoes, chopped 10 ½ oz or 1 ¼ cups 3 Tbsp Fresh lettuce, shredded 1 lb 3 ½ oz or 2 qt 1 cup Enriched taco shells (at least 0.45 oz each) 50

Instructions: 1. Brown ground beef. Drain. Continue immediately. 2. Add onions, granulated garlic, pepper, tomato paste, water, chili powder, cumin, paprika, and onion powder. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. • CCP: Heat to 160° F or higher. • CCP: Hold for hot service at 140° F or warmer. 3. Topping: Reserve cheese for assembly. Combine tomatoes and lettuce. Toss lightly and reserve for assembly. 4. Portion is 2 tacos.

Serving suggestions:

Before serving, fill each taco shell with a No. 30 scoop (2

Tbsp) meat mixture. On each plate serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2

Tbsp) shredded cheese.

OR

Pre-portion No. 10 scoop (⅜ cup) lettuce- tomato mixture and ½ oz (2 Tbsp) shredded cheese into individual soufflé cups. Refrigerate until service. Transfer meat mixture and taco shells to steamtable pans or place on tables. For each child, serve 2 unfilled taco shells, 2 No. 30 scoops (¼ cup ½ tsp) meat mixture, 1 pre-portioned soufflé cup of lettuce-tomato mixture, and 1 pre-portioned soufflé cup of shredded cheese. Instruct children to "build" their own tacos.

CACFP Guidelines:

2 tacos provide the equivalent of 2 oz of cooked lean meat, ½ cup of vegetable, and the equivalent of 1 slice of bread.

Marketing Guide:

Mature onions: 3 oz (25 servings) Tomatoes: 12 oz (25 servings) Head lettuce: 1 lb 10 oz (25 servings)

Mediterranean Tuna Salad Servings: 25

Ingredient Weight or Measure

Tuna, chunk style, canned in water, drained 2 lb 5 ½ oz or 2 ¼ cup 2 tbsp

Carrots, fresh, peeled, shredded 10 oz or 3 cup 2 tbsp

Cucumber, fresh, unpeeled, ¼” diced 8 oz or 2 cups

Peas, frozen 12 ½ oz 2 ¾ cups

Italian salad dressing, fat-free 1 1/3 cup

Whole wheat pitas (at least 70 gm each) 12 ½ each Instructions: 1. Place drained tuna in a large bowl. Break apart chunks of tuna using a fork. 2. Add carrots, cucumbers, peas, and salad dressing. Mix well. 3. Cover and refrigerate for 4 hours, or until salad is chilled and peas are thawed. • Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours. 4. Cut each pita in half. Place ½ cup (No. 8 scoop) of tuna salad into the pocket of each pita half. 5. Serve ½ a pita pocket. • Critical Control Point: Hold at 40 °F or lower.

CACFP Guidelines:

½ pita provides: 1½ oz equivalent meat, ¼ cup vegetable, and 1¼ oz equivalent grains.

Marketing Guide:

Cucumber: 9 oz Carrots: 13 oz

Blue Corn Pancakes Servings: 12 pancakes

Ingredient

Blue Corn Meal Whole Wheat Flour Sugar Baking powder Salt 1% milk Melted butter Eggs

Weight or Measure

1 cup 1 cup 1 tbsp 1 tsp ½ tsp 2 cups 2 tbsp 2 eggs

Instructions:

1. Add cornmeal, flour, sugar, baking powder and salt to a medium to large mixing bowl and whisk to combine. 2. Combine milk, egg and melted butter and whisk together. 3. Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined (want a semi-thick batter). Let set for at least 10 minutes (can be done overnight). 4. Preheat your griddle/skillet over medium/medium-low heat. Once hot, scoop ¼ cup onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry – about 3-4 minutes. Cook for another 2-4 more minutes on the other side. 5. Serve with ½ cup fresh or frozen thawed berries. Can be topped with agave nectar.

*NOTE: these freeze and thaw well!

CACFP Guidelines:

1 pancake provides: 0.5 oz equivalent grain, ½ cup equivalent fruit

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)

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

31

Week 1 Monday Tuesday Wednesday Thursday Friday

Produce Snap peas Avocados Limes (for juice and zest) Watermelon Onions (white or yellow) Celery Green bell peppers Shredded carrots Strawberries Bananas Cutie oranges Blueberries Red grapes Bananas Strawberries Bananas Pears Mixed bell peppers Baby carrots Tomatoes

Meat Skinless, boneless chicken thighs

Frozen Foods

WG waffles Raspberries <15% fat ground beef <15% fat ground turkey Turkey breast (from fresh or frozen)

Peas Skinless, boneless chicken breast

Mixed berries (or fresh)

Bread WG bread WG tortillas WG bread

Dry Goods Brown rice WG crackers of choice Mixed nuts Instant potato flakes Quick, dry rolled oats

Canned Goods

Pineapple in 100% juice (or fresh) Diced tomatoes Low sodium tomato paste Peaches in 100% juice Low sodium pinto beans Low sodium chicken or vegetable broth

Baking/ Seasoning/ Condiments

Honey Salt Ground black pepper Instant nonfat dry milk reconstituted Salt Ground black pepper Garlic powder Celery seed Peanut butter Sunflower butter Salt Ground cinnamon Lowfat mayonnaise Instant nonfat dry milk reconstituted Dried parsley Granulated garlic Onion powder Salt Black pepper

WG elbow pasta WG grape nuts WG muffins Wild rice

Dairy 1% milk 1% milk Eggs Trans fat free butter Lowfat shredded cheddar cheese Nonfat/skim milk 1% milk Lowfat cheese of choice for mac & cheese Lowfat/low sugar vanilla yogurt 1% milk 1% milk Lowfat American cheese slices Lowfat plain yogurt

WG oatmeal

September Shopping List Week 2 Monday Tuesday Wednesday Thursday Friday

Produce Green apples Mango (or frozen slices) Red grapes Shredded red leaf lettuce Shredded iceberg lettuce Tomatoes Celery Blueberries Onions Cutie oranges Pears Tomatoes Shredded lettuce Baby carrots Blueberries Garlic Cilantro Strawberries (or frozen slices) Blueberries Plums Tomatoes Red bell peppers Onions Avocados

Meat

Frozen Foods

Chopped/diced bell peppers (or fresh) Cod or halibut fillets Mixed berries Corn kernels

Bread WG 8” tortillas WG bread WG buns WG bread WG pita or tortillas WG bread WG 8” tortillas

Beef stew meat (chuck roast) Pork shoulder/butt (for pulled pork)

Dry Goods Raisins

Canned Goods

Ready to eat salsa Pumpkin Pineapple in 100% juice Mixed fruit in 100% juice Unsweetened applesauce Low sodium garbanzo beans or chickpeas Low sodium black beans Ready to eat salsa

Baking/ Seasoning/ Condiments

Olive oil Lemon juice WW flour Enriched bread flour Baking powder Baking soda Salt Ground cinnamon Nutmeg Ground ginger Brown sugar Canola oil Vanilla extract Multigrain cheerios Raisins WG egg noodles Sunflower or pumpkin seeds

Peanut butter Minced garlic Ketchup Worcestershire Brown sugar Salt Paprika Mustard All-purpose flour Low-sugar BBQ sauce Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon Lemon juice Olive oil Salt Ground cumin Ground white pepper (or black)

Dairy 1% milk Eggs Low-fat shredded cheddar cheese Lowfat plain yogurt 1% milk 1% milk Eggs 1% milk Lowfat American cheese slices 1% milk Low-fat cream cheese spread Lowfat cheese cubes

Add ingredients for your own Indian Tacos to Thurs! – lettuce, tomato, pita already included

Week 3 Monday Tuesday Wednesday Thursday Friday

Produce Raspberries Apricots Cherry tomatoes Bananas Green beans (or frozen) Cantaloupe Red grapes Red potatoes Pears Watermelon Strawberries Bell peppers of choice Onions Garlic Cilantro Bananas Oranges Green apples Onions Spinach Tomatoes

Meat Boneless, skinless chicken

Frozen Foods

Peas and corn medley >80% lean ground beef Skinless chicken thighs with bone

Blueberries WG waffles Blueberries Boneless, skinless chicken tenderloins

Bread WG rolls

Dry Goods Enriched dry bread crumbs

Canned Goods

Baking/ Seasoning/ Condiments

Instant nonfat dry milk reconstituted Salt Ground black pepper Lowfat mayonnaise

Dairy 1% milk Lowfat ranch dip Eggs Trans fat free butter Lowfat shredded cheddar cheese WG spaghetti WG crackers of choice Rolled dry oats Golden raisins Mixed nuts Enriched dry bread crumbs WG oatmeal

Low-sugar tomato sauce Plum tomatoes Low salt tomato paste Low sodium garbanzo beans or chickpeas

WW Flour Enriched bread flour Baking powder Baking soda Ground cinnamon Nutmeg Salt Sugar Vanilla extract

1% milk Lowfat cheese cubes Liquid whole eggs Lowfat Lowfat plain yogurt WG bread WG bread WG tortillas WG English muffins WW flatbreads

Lowfat mayonnaise Mustard Ground black pepper

1% milk Grated parmesan Ground cinnamon Garlic powder Low-sodium powdered chicken base Dried basil Ground black & white pepper Sugar Lemon juice Olive oil Salt Ground cumin 1% milk Lowfat American cheese slices Trans fat free butter Ground cinnamon Peanut butter Ground turmeric Salt Ground cumin Cooking spray Canola oil Minced garlic

1% milk Nonfat plain Greek yogurt Lowfat shredded mozzarella

Week 4 Monday Tuesday Wednesday Thursday Friday

Produce Green grapes Watermelon Strawberries Mangos (or frozen sliced) Onions Tomatoes Shredded lettuce Blueberries Red grapes Celery Shredded carrots Cucumbers Red apples Asparagus Cucumbers Onions Celery Bananas Cutie oranges Onions Carrots Green bell pepper Tomatoes

Meat Skinless, boneless chicken >80% lean ground beef Ground turkey

Frozen Foods

Broccoli (or fresh) Peas Mixed berries

Bread

Dry Goods WG fettucine Multigrain cheerios Raisins Dried apricots Kix cereal Mixed nuts

Canned Goods

Low sodium alfredo sauce Low sodium black beans Pre-made tomato salsa, low sodium Low sodium tomato paste Chunk style tuna in water Cream of mushroom soup Unsweetened applesauce Low sodium corn Low sodium kidney beans Low sodium tomato paste

Baking/ Seasoning/ Condiments

WW flour Instant nonfat dry milk Baking powder Salt WG bread WG pita slices Enriched taco shells

Ground cinnamon Granulated garlic Ground black or white pepper Chili powder Ground cumin Paprika Onion powder WW pitas

Multigrain cheerios Raisins

Peanut butter Fat free Italian dressing

Dairy 1% milk Eggs Lowfat shredded cheddar cheese Lowfat sour cream 1% milk Eggs Lowfat shredded cheddar cheese 1% milk Wild rice Brown rice WG English muffins WG crackers of choice

Olive oil Minced garlic Blue corn meal WW flour Sugar Baking powder Salt Garlic powder Ground black pepper Cooking spray 1% milk Lowfat ranch dip Eggs Trans fat free butter Nonfat/skim milk Ground cinnamon Minced garlic

1% milk Eggs