Week 1 Recipes

Honey Lime Chicken Servings: 25

Ingredient Weight or Measure

Raw chicken thighs, boneless, skinless 9 lb Honey 1 lb 5 oz Fresh lime juice ½ cup Salt 1 tbsp Ground black or white pepper 1 ½ tsp Lime zest 1/3 cup

Instructions:

1. Preheat oven. Conventional oven: 400 °F. Convection oven: 375 °F. 2. Combine chicken thighs, honey, lime juice, salt, pepper, and lime zest in a large bowl. Stir well. Allow flavors to blend for 15-20 minutes. 3. Place about 9 lb seasoned chicken thighs on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray and lined with parchment paper. For 25 servings, use 1 pan. 4. Bake at 400 °F for 30-35 minutes in a conventional oven, or 375 °F for 30-35 minutes in a convection oven. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 5. Once chicken thighs are removed from oven, cut into ¼” cubes. 6. Transfer about 5 lb 12 oz honey lime chicken to a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 7. Serve ½ cup (4 oz spoodle).

CACFP Guidelines:

½ cup (4 oz spoodle) provides 2 oz equivalent meat

Baked Scrambled Eggs Servings: 25

Ingredient Weight or Measure

Fresh large eggs 2 dozen Instant nonfat dry milk, reconstituted 2 cups Salt ¾ tsp Margarine or butter 2 Tbsp 2 tsp Reduced fat cheddar cheese, shredded 8 oz or 2 cups

Instructions:

1. Beat eggs thoroughly 2. Add milk and salt. Mix until well blended. 3. Into each half-steamtable pan (12" x 10" x 2") which has been lightly coated with pan release spray, pour egg mixture. For 25 servings, use 1 pan. 4. Bake: • Conventional oven: 350° F for 20 minutes Stir once after 15 minutes. • Convection oven: 300° F for 10 minutes • CCP: Heat to 160° F or higher. 5. Remove from oven. Stir well. Eggs will be cooked completely but still have a slightly moist appearance. 6. To pan, add approximately 2 Tbsp 2 tsp margarine or butter (optional). Stir. 7. Sprinkle 8 oz (2 cups) cheese (optional) over pan. • CCP: Hold for hot service at 140° F or warmer. 8. For best results, serve within 15 minutes. Cut each pan 5 x 5 (25 pieces). Portion is 1 piece.

CACFP Guidelines:

1 piece provides: 1 large egg or the equivalent of 2 oz of cooked lean meat

Meatball Madness Servings: 25

Ingredient

Water Nonfat milk Instant potato flakes Margarine or butter, trans-fat free Salt Raw ground beef (<15% fat) Raw ground turkey (<15% fat) Instant nonfat dry milk Egg whites Oats, rolled, quick, dry Canned, no salt added tomato paste Fresh onions, finely chopped Fresh celery, diced Fresh green bell peppers Fresh carrots, shredded Ground black or white pepper Garlic powder Celery seed

Weight or Measure

2 qt 1 ¾ cups 1 lb 5 oz or 2 qt 2 ½ cups 3 oz or 1/3 cup 2 tsp 3 ¼ tsp 1 lb 13 oz or 3 ½ cups 2 tbsp 14 oz or 1 ¾ cups 1/8 cup 1 lb 1 oz or 2 1/8 cups 1 lb or 1 qt 2 cups 1 tbsp ¼ tsp 4 oz or 1/3 cup 1 tbsp 1 ¾ tsp 6 oz or 1 cup 2 tbsp 2 ¼ tsp 5 oz or ¾ cup 3 tbsp 2 tsp 8 oz or 1 ½ cups 5 oz or 1 ½ cups ¼ tsp 1 tbsp 1 tsp 1 tbsp 1 ½ tsp

Instructions:

1. Heat water to a rolling boil. 2. Pour water, milk, potato flakes, margarine, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed. Mashed potatoes should appear stiff. DO NOT OVERMIX. For 25 servings, mix for 2–3 minutes. 3. Transfer 3 gal 1 ½ cup (about 6 lb 7 oz) mashed potatoes to a steam table pan (12" x 20" x 2 ½"). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 4. Set aside for step 11. 5. Place ground beef, ground turkey, milk, eggs, oats, tomato paste, onions, celery, bell peppers, carrots, pepper, salt, garlic powder, and celery seed in a commercial mixer (batch as needed). 6. Using a paddle attachment, mix on low speed for 2 –3 minutes. DO NOT OVERMIX. 7. Lightly coat a muffin pan (20 ½" x 14") with pan -release spray. Using a No. 16 scoop, portion ¼ cup 1 ⅛ tsp (about 2.4 oz) meatball mixture into each muffin cup. Flatten the top of each meatball. For 25 servings, use 3 muffin pans. 8. Bake in conventional oven at 400 °F for 25 –30 minutes. For convection oven, bake at 375 °F for 20 –25 minutes. • Critical Control Point: Heat to 165 °F or higher. 9. Remove from oven.

10. Transfer meatballs to a steam table pan (12" x 20" x 2 ½") lined with parchment paper; 25 meatballs per pan. For 25 servings, use 2 pans. 11. Using a No. 20 scoop, portion ¾ cup 2 Tbsp 2 tsp (about 2 oz) mashed potatoes on top of each meatball. • Critical Control Point: Hold for hot service at 140 °F or higher. 12. Serving size: 2 meatball cups.

CACFP Guidelines:

Two meatball cups provide: 2 oz equivalent meat/meat alternate and 7⁄8 cup vegetable.

Marketing Guide:

Mature onions: 7 oz Celery: 7 oz Green bell peppers: 10 oz Carrots: 5 oz

Wild Rice Servings: 12

Ingredient

Salt Wild Rice Chicken or Vegetable Stock/Broth Water

Weight or Measure

1 tsp 1 cup 2 cups 2 cups

Instructions:

1. Add 1 cup of wild rice to 2 cups of water and 2 cups of chicken or vegetable stock in a large saucepan. Cover and bring to a boil. 2. Reduce heat to simmer and cook for 45-60 minutes or until rice is fluffy.

CACFP Guidelines:

¼ cup wild rice provides 0.5 oz equivalent grains

Toasted Cheese and Tomato Sandwich Servings: 24

Ingredient Weight or Measure

Whole-grain bread (at least 0.9 oz per slice) 48 slices Reduced fat processed American Cheese, sliced, 1 oz slices 3 lb or 48 slices Fresh tomatoes, 1 ¾ oz slices 2 lb 10 oz or 24 slices

Instructions:

1. On half-sheet pans (13" x 18" x 1") which have been lightly coated with pan release spray, place half the bread slices 6 per pan. For 24 servings, use 2 pans. For 48 servings, use 4 pans. 2. Top each slice of bread with 1 oz (1 slice) of cheese, 1 ½ oz (1 slice) of tomato, and another 1 oz (1 slice) of cheese. Cover with remaining bread slices. 3. Bake until lightly browned: Conventional oven: 400° F for 15-20 minutes Convection oven: 350° F for 10-15 minutes • CCP: Hold for hot service at 140° F or warmer. 4. Cut each sandwich in half diagonally. Serve immediately. 5. Portion is ½ sandwich.

CACFP Guidelines:

1 sandwich provides: 2 oz of cheese and 2 slices of bread.

Marketing Guide:

Tomatoes: 3 lb 2 oz (24 servings)

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)