Week 2 Recipes

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.

Pumpkin Muffin Squares Servings: 25

Ingredient

Flour, whole wheat Enriched bread flour Baking powder Baking soda Salt Ground cinnamon Nutmeg Ground ginger Brown sugar Canola oil Frozen or liquid whole eggs Egg whites Vanilla extract Pumpkin, canned Raisins

Weight or Measure

7.75 oz or 1 ¾ cups 7.25 oz or 1 ½ cups 2 tbsp 1 ½ tsp 1 tsp 1 tsp 2 tsp ½ tsp ½ tsp 13 1/3 oz or 1 2/3 cups ¾ cup 1.5 oz or 2 tbsp 2 tsp 3 oz or 1/3 cup 2 tsp 2 tsp 1 lb 4 oz or 2 1/3 cups 2.5 oz or 1/3 cup

Instructions:

1. Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 4. 2. Combine sugar and oil in a large bowl. 3. Add eggs and vanilla extract. Stir well. 4. Combine egg mixture with dry ingredients. Mix for 3–5 minutes on low speed. Batter will be lumpy. DO NOT OVERMIX. 5. Fold in pumpkin and raisins. Stir well. 6. Pour 2 qt (about 5 lb 10 oz) batter into a half steam table pan (12" x 10" x 2 1/2”) lightly coated with pan release spray. For 25 servings, use 1 pan. 7. Bake until golden brown. For conventional oven, bake at 350 °F for 40–45 minutes. For convection oven, bake at 325 °F for 35–40 minutes. 8. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2" x 2 3/8”).

CACFP Guidelines:

1 piece provides: 1 oz equivalent grains.

Beef Goulash Servings: 25

Ingredients Weight or Measure

Beef stew meat, raw, lean, cubed 1/2” 4 lb

Onion, fresh, peeled, ¼” diced 2 lb 13 oz or 2 qt 1 cup

Garlic, fresh, minced 8 cloves or 1 tbsp 1 tsp

Ketchup 1 cup

Worcestershire sauce ¼ cup

Brown sugar, unpacked ¼ cup

Salt 2 1/8 tsp

Paprika 1 tbsp 1 tsp

Mustard, yellow, prepared 1 tbsp 1 tsp

Warm water 1 cup

Flour, all purpose, enriched ½ cup

Egg noodles, whole grain, uncooked 12.5 oz or 2 qt 1 1/3 cup

Instructions:

1. Place beef, onions, minced garlic, ketchup, Worcestershire sauce, brown sugar, salt, paprika, and mustard into an 8 or 8 1/2 qt slow cooker. Stir well. For 25 servings, use 1 slow cooker. 2. Cover and cook for 5 hours on high or 10 hours on low. 3. To make slurry: Combine warm water and flour, mix well using a whisk or fork to form a thin paste, known as a slurry. Add the slurry to the slow cooker and cook for 20 minutes or until the goulash has thickened. 4. Fill a large stock pot with water. 5. Heat water to a rolling boil. Slowly add noodles. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. Do not overcook. Drain well. 6. Serve 1/2 cup (No. 8 scoop) goulash over 1/4 cup (No. 16 scoop) noodles. • Critical Control Point: Hold at 140 °F or higher

CACFP Guidelines:

1/2 cup goulash (No. 8 scoop) and 1/4 cup cooked noodles (No. 16 scoop) provides: 1.5 oz equivalent meat, 1/4 cup vegetable, and 0.5 oz equivalent grains.

Marketing Guide:

Mature onion: 3 lb 3.5 oz Garlic: 8 cloves

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.

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

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.

Rock-N-Roll-Ups Servings: 24

Ingredient

Tortilla, whole grain 8” Tomato, chopped Bell pepper, red, chopped Onion, chopped Avocado, sliced Black beans, canned Salsa

Weight or Measure

24 2 cups 2 cups 2 cups 2 cups 10 cups 2 cups

Instructions:

1. Warm tortillas in microwave or on stovetop. 2. Warm salsa (if desired). Place 1 Tbsp salsa in each tortilla. 3. Mix together tomatoes, peppers, onions and black beans. 4. Place ½ cup mixture onto each tortilla and top with 2 slices avocado. 5. Fold up end of the tortilla. Fold in the sides.

CACFP Guidelines:

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