WATCH Best Practices Menu & Recipes by Southern Plains Tribal Health Board

WATCH Best Practice Menu 2022

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Monday

January "Try It" Tuesday

Wednesday

Traditional Thursday

WG toast, baked scrambled eggs, 1/2 c kiwi, 1% milk

WG Muffin, mixed berries, 1% WG Cinnamon toast, peanut WG Cereal (Wheat Chex), butter*, banana slices, 1% Milk blueberries, 1% milk milk

Breakfast

Lunch

Snack Week 2

Breakfast

Friday

Overnight oatmeal, frozen sweet cherries (thawed), 1% milk

Magic Meatloaf (black beans) , Pulled pork on WG bun, 1/4 c From the Garden Rice, 1/4 c coleslaw (regular & red green grapes, 1% milk cabbage ), 1/4 c strawberries, 1% milk

Indian tacos on WG pita (pinto Red Monster Soup, grilled beans) topped with cheese, cheese on WG bread, 1/4 c lettuce & tomato, 1 fresh cutie pears, 1% milk orange, 1% milk

WG Snowy Day Sandwiches (add fresh arugula ), 1/4 c pineapples, 1% milk

Kids assemble: 1/2 c low-sugar Sliced cucumbers, hummus yogurt, 1/2 c blueberries, 1/4 c (garbanzo beans/chickpeas) grape nuts (WG)

Nuts (peanuts , almonds, etc), red apple slices, peanut 1/2 banana butter*

Applesauce, hard boiled egg

Monday

Wednesday

Friday

"Try It" Tuesday

WG English muffin topped with WG toast with peanut butter* WW Applesauce pancakes, spread & strawberry slices, 1% 1/2 c mixed berries, 1% milk banana slices and cinnamon, milk 1% milk

Traditional Thursday

Scrambled eggs with diced bell biscuits, sausage gravy, green peppers and cheese, WG toast, apple slices, 1% Milk 1/2 c thawed mango, 1% milk

Grilled chicken WG wrap with lettuce and tomato, 1/4 c red grapes, 1% milk

Lunch

WG Chicken Alfredo, 1/4 c WW Bowtie Pasta, topped Cheese quesadilla on WG Sweet potato & black bean tortilla, Three Bean Salad, 1/4 stew (swiss chard) , WG peas & carrots, 1/4 c red apple with grilled skinless chicken breast (chopped or sliced), 1/4 c pomegranate arils, 1% milk crackers, 1% milk slices, 1% milk c baked broccoli & cauliflower medley, 1% milk

Snack

Ants on a Log (celery, peanut butter*, raisins), 1% milk

thin-sliced radishes , low-fat ranch dip

1 Cutie orange, seeds (pumpkin or sunflower)

Week 3

Monday

"Try It" Tuesday

1/2 c green grapes, low-fat cheese stick

1/2 c blueberries, low-sugar yogurt

Wednesday

Traditional Thursday

Breakfast

Fruit breakfast burrito (WG WG toast, baked scrambled tortilla, peanut butter* spread, eggs, 1/2 c green grapes, 1% cut strawberries and bananas), milk 1% milk

WG waffle, frozen 1/2 c WG Cereal (Grape Nuts), blueberries (thawed to serve as banana, 1% milk syrup), 1% milk

Lunch

Fish in Blankets, 1/4 c fresh or Going Green Lentil Spinach thawed peaches, 1% milk Salad, WG bread, 1/4 c pomegranate arils, 1% milk

Chix Mix (black beans) , 1/4 c strawberries, 1% milk

Corn soup, WG crackers, green "Use Your Noodle" Bake apple slices, 1% milk (white beans ), 1/4 c fresh cauliflower , 1% milk

fresh broccoli, dip for fresh vegetables

Kids assemble: trail mix WG pita wedges, tomato salsa Cantaloupe, low-sugar yogurt (Multigrain Cheerios, raisins or dip craisins, dried apricot, Kix cereal, + mixed nuts)

pears, low-fat cheese cubes

Snack Week 4

Monday

WG mini bagel, low-fat cream cheese, strawberries, 1% milk

Breakfast

Lunch

Snack

"Try It" Tuesday

WG Cereal (Multigrain Cheerios), 1/2 c blueberries, 1% milk

Lentil Soup , WG crackers, 1/4 Quick quesadilla on WG c pineapple, 1% milk tortilla (kidney beans) , 1/4 c cherry tomatoes, 1% milk

green grapes, low-fat cheese stick

Food of the Month: Legumes, Cruciferous Vegetables

bell pepper slices, hummus (garbanzo beans/chickpeas)

Friday

WG oatmeal, 1/2 c sweet cherries, 1% milk

WG English muffin topped with WW Applesauce pancakes, banana slices and cinnamon, 1/2 c raspberries, 1% milk 1% milk

Wednesday

Traditional Thursday

Open face grilled cheese on WG bread, sliced pears, 1% milk

Friday

Prince and Princess Salad (garbanzo beans) , serve with WG pita, bread, or crackers; 1/4 c mixed berries, 1% milk

Ground beef taco on WG tortilla, with lettuce and tomato, 1/4 c kiwi, 1% milk

Stir-fry chicken with veggies, 1/2 c steamed brown rice, 1% milk

Ants on a log (celery, peanut butter*, raisins), 1% milk

fresh or canned in juice peaches, nuts (peanuts , almonds, etc.)

Baby carrots & low-fat yogurt dip

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Monday

February "Try It" Tuesday

WG Cereal (Multigrain Cheerios), WG Cinnamon Toast, peanut blueberries, 1% milk butter * , 1/2 c strawberries, 1% Milk

Wednesday

Traditional Thursday

Friday

biscuits, sausage gravy, pears, 1% WG toast, baked scrambled eggs , WG Muffin, mixed berries, 1% Milk 1/2 c kiwi, 1% milk milk

Breakfast WG Mac & Cheese, topped with Sammy Salmon , From the grilled skinless chicken breast Garden Rice, 1 fresh cutie orange, 1% milk (chopped or sliced), 1/4 c broccoli, 1/4 c grapefruit 1% milk

Quick quesadilla on WG tortilla Pinto beans with WG pita, tortilla, Magic Meatloaf, WG bread, 1/4 (low-fat mozzarella) , 1/4 c sliced or crackers, Orangutan Salad, 1/4 c mixed veggies, 1/4 c pineapple, avocado , 1% milk 1% milk c red grapes, 1% milk

Red apple slices, peanut butter *

Applesauce, hard boiled egg

Sunny Salsa, WG pita wedges

Kids assemble: 1/2 c low-sugar Nuts (peanuts, almond, etc ), (low fat) yogurt , 1/2 c banana blueberries, 1/4 c WG grape nuts

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Lunch

Snack Week 2

Breakfast

Baked scrambled eggs (eggs & low-fat shredded cheese) , WG toast, 1/2 c mango, 1% milk

Overnight oatmeal with ground chia seeds , 1/4 c kiwi, 1% milk

WG toast with peanut butter * spread & strawberry slices, 1% milk

WG low-fat cheese pizza, 1/4 c Indian tacos on WG pita with 1/4 Chix Mix with WG pita, 1/4 c mixed veggies, 1/4 c blueberries, c lettuce and tomatoes, 1/4 c peaches, 1% milk 1% milk avocado slices, 1% milk

Friday

WG English muffin topped with banana slices and cinnamon, 1% milk

WW Applesauce pancakes, 1/2 c mixed berries, 1% milk

HM chicken nuggets, WG roll, 1/4 c peas, 1/4 c red grapes, 1% milk

Sweet Potato & Black Bean Stew, WG crackers, 1% milk

Lunch 1/2 banana, peanut butter *

1/2 c blueberries, low-fat cottage cheese

low-fat cheese stick , green apple Sliced cucumber, hummus slices

WG pita wedges, tomato salsa

Monday

"Try It" Tuesday

Wednesday

Friday

Fish in Blankets, 1 cutie orange, 1% milk

Ground beef taco (with low-fat shredded cheese) , 1% milk

Oven-baked parmesan chicken, Lentil soup, WG crackers, Prince WG toast, 1/4 c boiled shelled and Princess Salad, 1% milk edamame, 1/4 c strawberries, 1% milk

pomegranate arils, low-fat cheese cubes

Kids assemble: trail mix (Multigrain Cheerios, raisins, dried apricot, Kix cereal, mixed nuts )

fresh cauliflower florets, low-fat ranch dip

Baby carrots, hummus

Ants on a log (celery, peanut butter *, raisins), 1% milk.

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

Snack Week 3

Breakfast

WG Cereal (Multigrain cheerios), WG toast, baked scrambled eggs WG waffle, 1/2 c frozen 1/4 c mixed berries, 1% milk (eggs & low-fat shredded blueberries (thawed to serve as cheese), 1/2 c green grapes, 1% syrup), 1% milk milk

Lunch

Snack Week 4

Traditional Thursday

WG toast topped with mashed or Open face grilled cheese (low-fat sliced avocado & diced cherry cheese) on WG bread, pears, 1% tomatoes, 1% milk milk

WG Cereal (Multigrain cheerios), WG Oatmeal with flaxseed, 1/2 c WW Applesauce pancakes, 1/2 c WG English muffin topped with 1/2 c sweet cherries, 1% milk blueberries, 1% milk mixed berries, 1% milk banana slices and cinnamon, 1% milk

WG spaghetti & turkey meatballs, 1/4 c canned tomato sauce, 1/4 c grapefruit slices, 1% milk

Fruit breakfast burrito (WG tortilla, peanut butter * spread, cut strawberries and bananas), 1% milk

Breakfast Grilled chicken on WG wrap with Red Monster Soup, grilled 1/4 c lettuce and tomatoes, 1/4 c cheese (low-fat) on WG bread, 1/4 c green grapes, 1% milk banana slices, 1% milk

Stir-fry Chicken with Veggies, 1/2 Porcupine sliders, 1/4 c red c steamed brown rice, 1% milk grapes, 1/4 c roasted brussel sprouts, 1% milk

Squirrel Snacks (avocado) , 1/4 c grapefruit slices, 1% milk

red apple slices, low-fat cheese stick

WG pita wedges, mashed avocado

WG crackers, mixed bell pepper slices

Lunch

Snack

Seeds (pumpkin or sunflower) , orange slices

Food of the Month: Good fats (avocado, chia seeds, eggs, nuts/nut butter, fatty fish) Low-fat Dairy (low fat cheese/milk/yogurt)

Baby carrots & low-fat yogurt dip

*NOTE: Can substitute low-sugar vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

March

Monday

WG toast, Baked Scrambled biscuits, sausage gravy, Eggs, 1/2 c sliced pears, 1% milk strawberries, 1% Milk

"Try It" Tuesday

WG Cereal (Multigrain Cheerios), blueberries, 1% milk

Wednesday

Overnight Oatmeal, green grapes, 1% milk

Traditional Thursday

Friday

HM Chicken Nuggets, 1/4 c steamed brown rice, 1/4 c peas and corn, 1/4 c red grapes, 1% milk

Chuck's Cheesy Tilapia, From the Garden Rice (Asparagus) , 1/4 c orange slices, 1% milk

Macaroni Mess , 1/4 c green apple slices, 1% milk

Squash Casserole, Red Beans & WG Grilled cheese, Tomato Rice, 1% milk Soup, 1% milk

mashed avocado with S&P, WG pita wedges

Ants on a log (celery , peanut butter*, raisins), 1% milk

multi-colored bell peppers, low- Applesauce, hard boiled egg fat ranch dip

WG Muffin, mixed berries, 1% milk

Breakfast

Lunch

Snack Week 2

Monday

"Try It" Tuesday

1/2 banana, nuts (peanut, almond, etc)

WG Cinnamon Toast, banana slices, 1% milk

WG muffin, 1/2 c strawberries, 1% milk

WW Applesauce Pancakes, 1/2 Scrambled eggs with diced bell c mixed berries, 1% milk peppers and cheese, WG toast, green apple slices, 1% milk

Wednesday

Traditional Thursday

Friday

Island Fun Pasta Salad topped with baked turkey breast, 1/4 c cooked baby carrots, 1% milk

Halibut Filet, 1/2 c brown rice, 1/4 c roasted asparagus, 1/4 c pineapple, 1% milk

Farmer's Harvest Chili, WG crackers, 1/4 c grapefruit slices, 1% milk

Creamy Wild Rice, 1/4 c boiled Rock-N-Roll-Ups, 1/4 c fresh celery (add butter, S&P to pineapple, 1% milk taste), 1/4 c blueberries, 1% milk

1 cutie orange, seeds (pumpkin or sunflower)

1/2 banana, peanut butter*

WG Waffle, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

Breakfast

Lunch

Snack

Kids assemble: 1/2 c low-sugar Fresh cauliflower, hummus vanilla yogurt, 1/2 c blueberries, 1/4 c grape nuts (WG)

Week 3

Monday

"Try It" Tuesday

Squirrel Snacks, 1/4 c mango, 1% milk

Sammy Salmon , 1/4 c peaches, Chicken Salad sandwich on WG 1/4 c baked broccoli and bread (add diced celery), 1/4 c cauliflower medley, 1% milk roasted brussel sprouts 1/4 c strawberries, 1% milk

golden raisins, WG crackers

Celery sticks, low-fat ranch dip

Monday

Open face grilled cheese on WG WG mini bagel, low-fat cream bread, blueberries, 1% milk cheese, strawberries, 1% milk

"Try It" Tuesday

WW Applesauce pancakes, 1/2 WG Cereal (Multigrain WG English muffin topped with c mixed berries, 1% milk Cheerios), 1/2 c sliced pears, 1% banana slices and cinnamon, 1% milk milk

"Use Your Noodle" Bake, 1/4 c orange slices, 1% milk

green apple slices, peanut butter*

Overnight Oatmeal, blueberries WG waffle, 1/2 c frozen mixed 1% milk berries (thawed to serve as syrup), 1% milk

Wednesday

Traditional Thursday

WG toast, Baked Scrambled Eggs, 1/2 c green grapes, 1% milk

Fruit breakfast burrito (WG tortilla, peanut butter spread*, cut strawberries and bananas), 1% milk

Indian tacos on WG pita, 1/4 c lettuce and tomatoes, 1/4 c orange slices, 1% milk

Mario's Meal (asparagus) , 1/4 c red apple slices, 1% milk

Kids assemble: Trail Mix (Multigrain Cheerios, raisins, dried apricot, Kix cereal, mixed nuts)

dried cranberries, low-fat cheese Honeydew melon cubes, lowsugar low-fat vanilla yogurt dip cubes

Wednesday

Traditional Thursday

Fish in Blankets (cod) , 1/4 c cauliflower "rice", 1% milk

Stir-fry chicken with veggies, 1/2 c steamed brown rice, 1% milk

Corn Soup, WG pita wedges, 1/4 Magic Meatloaf, WG bread, 1/4 c salsa verde, 1% milk c broccoli , 1/4 c red grapes, 1% milk

Fresh broccoli, Dip for Fresh Vegetables

dried apricots, dried chickpeas

Kids assemble: 1/2 c low-sugar Baby carrots, hummus vanilla yogurt, 1/2 c small peach slices, 1/4 c grape nuts (WG)

Snack Week 4

Friday

WG Cereal (Multigrain Cheerios), 1/2 c sliced peaches, 1% milk

Breakfast

Lunch

low-fat cheese stick, 1/2 c green grapes

Breakfast

Friday

Lunch

Snack

Food of the Month: Fish, Stems (Asparagus, celery, broccoli, cauliflower)

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Monday WG English muffin topped with banana slices and cinnamon, 1% milk

April "Try It" Tuesday Wednesday Overnight Oatmeal, 1/4 c WG toast, baked scrambled fresh or frozen raspberries, 1% eggs, 1/2 c red grapes, 1% milk milk

Traditional Thursday Baking Powder Biscuits, gravy, 1/2 c strawberries, 1% Milk

Friday WG Cereal (Multigrain Cheerios), 1/2 c blueberries, 1% milk

Breakfast Beef Stir-Fry (edamame) , 1/4 WW Bowtie Pasta (snap Hawaiian Ham Coconut Rice, c brown rice, 1% milk peas) , 1/4 c orange slices, 1% 1/4 c asparagus, 1% milk milk

Indian Tacos on WG pita, 1/4 HM Chicken Nuggets, Broccoli c shredded lettuce and Bites, WG toast, 1% milk tomatoes, 1/4 c pears , 1% milk

Open face grilled cheese on WG bread, cherry tomatoes

Mixed nuts (peanuts, chashews, almonds, pecans, etc ), banana

WG pita slices, sunny salsa

Kids assemble: 1/2 c low-fat vanilla yogurt, 1/2 c peaches, 1/4 c grape nuts

Monday WG Waffle, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

"Try It" Tuesday Wednesday Banana Bread Squares with WW Applesauce pancakes, walnuts , 1/2 c mixed berries, 1/2 c banana, 1% milk 1% milk

Traditional Thursday WG cinnamon toast, 1/2 c strawberries, 1% milk

Friday Scrambled eggs with diced bell peppers and cheese, WG toast, apricots, 1% milk

Lunch

Snack

Week 2

Applesauce, hard boiled egg

Breakfast Island Fun Pasta Salad, baked Porcupine sliders on WG bun, Chuck's Cheesy Tilapia, Baby Corn Soup, WG wheat thins, turkey breast, 1/4 c peas and 1/4 c pitted cherries, 1/4 c Potatoes Persillade, 1/4 c Three Bean Salad, 1% milk corn medley, 1% milk green beans , 1% milk brown rice, 1/4 c green apple slices, 1% milk

WG cheese pizza, Tasty Tots, 1/4 c blueberries, 1% milk

Mango Smoothie Bowl, almonds

1/2 banana, peanut butter *

Cantaloupe slices, low-fat vanilla yogurt dip

fresh pineapple, WW triscuits

Monday Breakfast Pizza with Hash Brown Crust, WG toast, 1% milk

"Try It" Tuesday Fruit breakfast burrito (WG tortilla, peanut butter * spread, cut strawberries and bananas), 1% milk

Wednesday Traditional Thursday Friday WG Cereal (Multigrain Spinach Egg Bake, 1/4 c WG mini bagel, low-fat cream cheerios), blueberries, 1% milk grapefruit slices, WG toast 1% cheese, strawberries, 1% milk milk

Lunch Red grapes, Cornbread

Snack

Week 3

Breakfast

Lunch

WG spaghetti & 1/4 c meat Mediterranean Tuna Salad Going Green Lentil Spinach sauce (ground beef & tomato (peas) , 1/4 c mango, 1% milk Salad, WG crackers, 1/4 c sauce), 1/4 c green beans , 1% fresh cutie oranges, 1% milk milk

Creamy Wild Rice, Baked Batatas and Apples, 1% milk

Oven-baked parmesan chicken, WG roll, 1/4 c mashed potatoes, 1/4 c peaches, 1% milk

Baby carrots, low-fat ranch dip low-fat cheese stick, 1/2 c edamame

WG rice cakes with cream cheese spread and raisins

Kids assemble: Trail mix, 1% milk

Pizza Cups with tomato sauce

Monday WG toast, Baked Scrambled Eggs, 1/2 c sliced pears, 1% milk

Wednesday Traditional Thursday WG toast with peanut butter* Pumpkin Muffin Squares, 1/2 spread & strawberry slices, 1% c mixed berries, 1% milk milk

Snack

Week 4

"Try It" Tuesday Overnight Oatmeal with slivered almonds , 1/4 c blueberries, 1% milk

Friday WG English muffin topped with banana slices and cinnamon, 1% milk

Breakfast Magic Meatloaf, WG toast, 1/4 Green Beans w/ Potatoes cup mixed veggies, 1/4 c red and Smoked Turkey, Orzo apple slices, 1% milk Pasta with Peas

WG grilled cheese sandwich, Tomato Soup, 1% milk

Central Valley Harvest Bake, roasted turkey, WG toast, 1% milk

Chicken stir-fry with veggies, 1/2 c steamed brown rice, 1% milk

Cucumber slices, hummus

Ants on a log (celery, peanut butter *, raisins), 1% milk

Grapefruit slices, seeds (pumpkin or sunflower)

Peaches, Oatmeal Muffin Squares

Lunch Green grapes, pistachios

Snack

Food of the Month: Fresh beans (snap peas, green peas, edamame, green beans, lima beans) Nuts

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Breakfast

Lunch

Snack

Week 2

May

Monday

Try It Tuesday

Meatball Madness, 1 small WG roll, 1% milk

Rock-N-Roll-Ups, 1/4 c green Mediterranean Tuna Salad, apple slices, 1% milk 1/4 c red grapes, 1% milk

Fruit breakfast burrito (WG Spinach egg bake, WG toast, tortilla, peanut butter* spread, 1 cutie orange, 1% milk cut strawberries and bananas), 1% milk

Friday

Corn Soup, WG Wheat Thins, 1/4 c fresh cantaloupe, 1% milk

Mario's Meal, 1/4 c fresh or canned in juice peaches, 1% milk

WG Muffin, thawed frozen mixed berries, 1% milk

WG pita slices, sunny salsa

Broccoli Bites, low-fat ranch dip

Fresh or canned in juice sliced pears, low-fat cheese cubes

Monday

Wednesday

Traditional Thursday

Friday

WG spaghetti & meat sauce, Chicken Flatbread Pizza 1/4 c green beans, 1/4 c fresh (spinach) , 1/4 c low sodium mango, 1% milk canned peas, 1% milk

Chuck's Cheesy Tilapia, tropical bean salad, WG crackers, 1% milk

Indian tacos on WG pita with lettuce and tomato, 1/4 c fresh cubed honeydew, 1% milk

Snowy Day Sandwiches (add spinach) , 1/4 c cherries thawed from frozen, 1% milk

Tasty Tots, low-fat ranch dip, 1% milk

hard-boiled egg , 1/2 c fresh blueberries

Kids assemble: trail mix blue corn tortilla chips, (Multigrain Cheerios, raisins, hummus dried apricot, Kix cereal, mixed nuts)

1 cutie orange, seeds (pumpkin or sunflower)

Monday

Try It Tuesday

Wednesday

Traditional Thursday

Friday

Squirrel Snacks, 1/4 c cantaloupe, 1% milk

Eagle Pizza (spinach) , 1% milk Chicken salad sandwich on WW bread, 1/4 c fresh pineapple, 1% milk

Going Green lentil spinach salad, WG crackers, 1 fresh cutie orange, 1% milk

WG Chicken alfredo , 1/4 c baked broccoli, 1/4 c canned in juice mixed fruit, 1% milk

Zucchini Sticks with Red Sauce, 1% milk

Ants on a log (celery, peanut butter*, raisins), 1% milk

Green apple slices, low-sugar Watermelon, seeds (pumpkin Pizza Cups, 1% milk vanilla yogurt dip and chopped or sunflower) prunes

Monday

Try It Tuesday

Wednesday

WW Applesauce pancakes, 1/2 c fresh or thawed mixed berries, 1% milk

Try It Tuesday

WG Waffle, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

Snack

Week 3

Traditional Thursday

WG toast with peanut butter* Overnight Oatmeal, 1/4 c spread & strawberry slices, 1% green grapes, 1% milk milk

Kids assemble: 1/2 c low-fat, Nuts (peanut, almond, etc), low-sugar vanilla yogurt, 1/2 c banana blueberries, 1/4 c WG grape nuts

Breakfast

Lunch

Wednesday

WG waffle, frozen 1/2 c blueberries (thawed to serve as syrup), 1% milk

WG Cinnamon Toast, hard boiled egg , 1/2 c fresh strawberries, 1% milk

WG toast, scrambled eggs with cheese and diced bell peppers, 1/4 c fresh or canned in juice sliced pears, 1% milk

Overnight Oatmeal, 1/4 c fresh raspberries, 1% milk

WG Cereal (Multigrain Cheerios), fresh or thawed from frozen blackberries, 1% milk

Open face grilled cheese on WG bread, pears, 1% milk

Mango Smoothie Bowl topped with 1/8 c WG grape nuts, 1% milk

Fruit Breakfast Pizza, 1% milk

Breakfast

Lunch

Snack

Week 4

WW Applesauce Pancakes, 1/2 c mixed berries, 1% milk

WG toast, Baked Scrambled WG English muffin topped Eggs with cheese, 1/2 c green with banana slices and grapes, 1% milk cinnamon, 1% milk

Traditional Thursday

Friday

WG Cereal (Multigrain WG mini bagel, low-fat cream Cheerios), blueberries, 1% milk cheese, strawberries, 1% milk

Breakfast

Lunch

Snack

Red Beans and Rice, WG pita, Chix Mix (spinach) , WG pita Ground Beef Taco, Orangutan Roasted Spaghetti Squash Beef Stir-Fry, 1/2 c steamed 1/4 c grapefruit slices, 1% milk wedges, 1/4 c fresh or canned Salad, 1% milk with Tomato Sauce, open face brown rice, 1% milk grilled cheese, 1/4 c cubed in juice apricots, 1% milk honeydew melon, 1% milk

Kids assemble: Trail mix 1/2 c fresh raspberries, hard (Multigrain Cheerios, raisins, boiled egg dried apricot, Kix cereal, mixed nuts)

Food of the Month: Spinach, Eggs

Red apple slices, peanut butter*

celery sticks, hummus

Baby carrots, Dip for fresh vegetables, 1% milk

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Monday

June "Try It" Tuesday

Baking Powder Biscuits, white WG Cereal (MultiGrain Cheerios), gravy, 1/4 c green grapes, 1% Milk 1/4 c strawberries , 1% milk

Wednesday

Traditional Thursday

Baked Scrambled Eggs, 1/2 c cubed watermelon, 1% milk

Oatmeal Pepita Muffins, mixed berries (thawed from frozen), 1% milk

Friday

Overnight Oatmeal (strawberries) , topped with blueberries , 1% milk

Breakfast

Lunch

Grilled chicken wrap on WG tortilla Asian Salad , 1/4 c fresh or canned HM Chicken Nuggets, WG roll, 1/4 Porcupine Sliders, 1/4 c red c peas, 1/4 c fresh or thawed from grapes, 1/4 c fresh broccoli, 1% with lettuce and tomato, 1/4 c in juice peaches, 1% milk milk frozen raspberries , 1% milk mixed fruit canned in 100% juice, 1% milk

Kids assemble: 1/2 c low-sugar vanilla yogurt, 1/2 c blueberries , 1/4 c WG grape nuts

Catch of the Day, From the Garden Rice, 1 fresh cutie orange (or canned mandarin oranges), 1% milk

Bell peppers and Cherry tomatoes, Green apple slices, peanut butter* Mashed avocado, blue corn tortilla Craisins , hard boiled egg low fat ranch dressing, 1% milk chips

Snack Week 2

Monday

Fruit Breakfast Pizza, 1% milk

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

Scrambled eggs with diced bell peppers and cheese, 1/2 c blueberries , 1% milk

WW Applesauce Pancakes, 1/2 c mixed berries (thawed from frozen), 1% milk

WG English muffin topped with banana slices and cinnamon, 1% milk

Tuna Noodles, 1/4 c baby carrots, Baked boneless, skinless chicken breast, Rice with Cheese (green 1/4 c honeydew melon, 1% milk chiles, bell peppers, jalapenos) , 1% milk

Rainbow Wrap, baked turkey breast, 1 cutie orange, 1% milk

Indian tacos on WG pita bread, topped with lettuce and tomato, 1/4 c fresh or canned in 100% juice pineapple, 1% milk

Toasted Cheese and Tomato Sandwich, 1/4 c (thawed from frozen) peas, 1/4 c cantaloupe, 1% milk

1/2 c blackberries , low-fat cheese Pico de Gallo, WG pita wedges stick

1/2 banana, peanut butter*

Cornbread (bell peppers) , red apple slices

Kids assemble: Trail Mix (Multigrain Cheerios, raisins, dried apricot, Kix cereal, mixed nuts)

Monday

Wednesday

Traditional Thursday

Beef Stir Fry, 1/2 c brown rice, 1% WG cheese pizza topped with milk sliced banana peppers , 1/4 c Roasted Summer Veggies, 1 cutie orange, 1% milk

Magic Meatloaf, WG crackers, 1/4 cup steamed cauliflower, 1/4 c fresh or thawed from frozen mixed berries , 1% milk

Open face grilled cheese on WG bread topped with sliced cherry tomatoes, Aztec Grain Salad (dried cranberries), 1% milk

Plums or prunes, low-fat cheese cubes

Fresh peaches, cottage cheese

Watermelon, mixed nuts (peanut, Ants on a log (celery, peanut butter, raisins), 1% milk almond, etc)

WG Waffle, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

Breakfast

Lunch

Snack Week 3

WG Cereal (MultiGrain Cheerios), banana, 1% milk

Breakfast

"Try It" Tuesday

Fruit breakfast burrito (WG tortilla, Baked scrambled eggs, 1/2 c green Zucchini Muffins, 1/2 c fresh grapes, 1% milk blueberries , 1% milk low-sugar vanilla yogurt, cut strawberries and bananas), 1% milk

Friday

Overnight Oatmeal (strawberries) , 1/4 c sweet cherries (frozen or fresh) , 1% milk

Fish in Blankets, 1/4 c grapefruit slices, 1% milk

Lunch Sliced cucumbers & bell peppers, Hummus

Snack Week 4

WG mini bagel, low-fat cream cheese, strawberries (fresh or thawed from frozen) 1% milk

Monday

WG Cereal (Multigrain Cheerios), blueberries, 1% milk

"Try It" Tuesday

Spinach Egg Bake, WG toast, 1/2 c Blue Corn Pancakes topped with honeydew melon, 1% milk 1/2 c thawed mixed berries, 1% milk

Wednesday

Traditional Thursday

Eagle Pizza (bell peppers), 1% milk

Baked boneless, skinless chicken breast, Brown Rice Pilaf (dried cranberries & bell peppers) , 1% milk

WG spaghetti & turkey meatballs with no sugar added tomato sauce, 1/4 c cantaloupe, 1% milk

Central Valley Harvest Bake (bell peppers, jalapenos) , skinless baked/roasted turkey, WG roll, 1% milk

Friday

Oatmeal Muffin Squares (blueberries) , 1/2 c fresh or canned in juice pears, 1% milk

Breakfast

Lunch

Snack

Kids assemble: Trail Mix WG pita slices, Sunny Salsa (bell (Multigrain Cheerios, raisins, dried peppers) apricot, Kix cereal, mixed nuts)

Food of the Month: Berries, Peppers

Honey Lime Chicken, 1/4 c steamed brown rice, 1/4 c pansauteed asparagus (olive oil and garlic), 1/4c fresh or frozen mango, 1% milk

Green apple slices (sliced Seeds (pumpkin or sunflower), 1/2 Baby carrots & low-fat ranch dip lengthwise), topped with raisins or c fresh or canned in 100% juice chopped dried apricots and low- pineapple sugar yogurt dip

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for children with a peanut allergy

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Monday

July "Try It" Tuesday

Wednesday

WG Cereal (Multigrain Cheerios), Baked Scrambled Eggs with cheese, WG Oatmeal with cinnamon, 1/2 c fresh or frozen blueberries, 1% 1/2 c cubed watermelon, 1% milk topped with sliced bananas and strawberries, 1% milk milk

Traditional Thursday

Friday

Blue Corn Pancakes, 1/2 c frozen Banana Bread Squares, 1/2 c green mixed berries (thawed to serve as grapes, 1% milk syrup), 1% Milk

Breakfast HM Chicken Nuggets, WG toast 1/4 Pulled pork on WG bun with BBQ Oven-Baked Fish, From the Garden Quesadilla on WG tortilla, Creamy Grilled chicken WG wrap with c peas and corn , 1/4 c red grapes, sauce, 1/4 c mixed fruit, 1/4 c baked Rice, 1 fresh cutie orange , 1% milk Wild Rice, 1/2 c black beans, 1% lettuce and tomato, 1/4 c broccoli and cauliflower medley, 1% milk pineapple , 1% milk 1% milk milk

Lunch Multi-colored bell peppers or baby carrots, hummus

Oatmeal Pepita Muffins, banana slices

Green apple slices, peanut butter*

Applesauce, hard boiled egg

Kids assemble: 1/2 c low-sugar vanilla yogurt, 1/2 c blueberries, topped with 1/4 c grape nuts

Traditional Thursday

Friday

Snack

Week 2

Breakfast

Oatmeal Muffin Squares, 1/2 c Scrambled eggs with diced bell WW Applesauce Pancakes, 1/2 c fresh or frozen raspberries, 1% milk peppers and cheese, WG toast, 1/2 c mixed berries, 1% milk mango , 1% milk

Monday

"Try It" Tuesday

Wednesday

WG toast with peanut butter* WG English muffin topped with spread & strawberry slices, 1% milk banana slices and cinnamon, 1% milk

Pineapple Chicken, 1/4 c baked or steamed broccoli, 1% milk

WW Bowtie Pasta (corn ), 1/4 c carrot coins, 1/4 c cubed watermelon, 1% milk

Toasted Cheese and Tomato Sandwich, 1/4 c peas, 1/4 c red apple slices, 1% milk

Chicken Salad on WG bread, 1/4 c baked turkey breast, 1/4 c baby carrots, 1/4 c honeydew cantaloupe, 1% milk melon, 1% milk

Tasty Tots, low-fat cheese cubes

1/2 c sliced kiwi , low fat vanilla yogurt dip

1/2 banana, peanut butter*

Cherry tomatoes, low fat ranch dressing, 1% milk

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

WG spaghetti & turkey meatballs, 1/4 c green beans, 1/4 c peaches, 1% milk

Red Beans & Rice, WG tortilla or pita, 1/4 c pineapple , 1% milk

Baked turkey breast, Rice with Cheese (corn) , 1/4 c baked asparagus (oil and garlic), 1% milk

WG cheese pizza, 1/4 c Roasted Oven-baked parmesan chicken, Summer Veggies, 1 cutie orange , WG bread, 1/4 c mashed potatoes, 1/4 c sliced pears, 1% milk 1% milk

Baby carrots, dip for fresh vegetables

WG pita slices, Sunny Salsa (pineapple)

Nuts (peanuts, almonds), 1/2 c cantaloupe

Zucchini Sticks with Red Sauce, WG crackers (Wheat Thins)

Lunch

Snack

Week 3

Breakfast

Fruit breakfast burrito (WG tortilla, WG waffle, frozen 1/2 c blueberries WG toast, Baked Scrambled Eggs WG Oatmeal topped with peanut butter* spread, cut (thawed to serve as syrup), 1% milk with cheese, 1/2 c green grapes, 1% cinnamon and 1/4 c blueberries, milk 1/4 c banana slices, 1% milk strawberries and bananas ), 1% milk

Kids assemble: Trail Mix (Multigrain Cheerios, raisins, dried apricot, Kix cereal, mixed nuts)

Friday

WG Cereal (Multigrain Cheerios), 1/2 c sliced strawberries, 1% milk

Lunch Snack

Week 4

Breakfast

Lunch

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

WG Cereal (Multigrain Cheerios), Mango Smoothie Bowl, 1% milk

Tomato Soup, open face grilled cheese on WG bread, 1/4 c red grapes, 1% milk

Hawaiian Ham Coconut Rice Stir-Fry Chicken with Veggies, 1/2 Indian Tacos on WG pita with lettuce and tomato, 1/4 c black (pineapple), 1/4 c broccoli, 1% milk c steamed brown rice, 1% milk beans and corn , 1% milk

Broccoli Bites, low fat cheese stick

Kids assemble: Trail mix (Multigrain 1 cutie orange , almonds Cheerios, raisins, dried apricot, Kix cereal, mixed nuts)

Snack

Food of Month: Corn, Tropical Fruit

WG mini bagel, low-fat cream cheese, 1/2 c fresh or frozen raspberries, 1% milk

WW Applesauce Pancakes, 1/2 c fresh strawberries, 1% milk

WG English muffin topped with banana slices and cinnamon, 1% milk

Ants on a log (celery, peanut butter, raisins), 1% milk

Friday

Breakfast Pizza with Hash Brown Crust, 1/4 c fresh or canned in 100% juice pears, 1% milk Tuna and Noodles, 1/4 cup mixed veggies, 1/4 c apricot slices, 1% milk

1/2 c fresh or canned in 100% juice 1/2 c watermelon, WG wheat thins peaches, Cornbread

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for children with a peanut allergy.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Breakfast

Monday

August "Try It" Tuesday

WG Cereal (Multigrain Scrambled eggs with diced bell Cheerios), 1/2 c blueberries, 1% peppers and cheese, WG toast, 1/2 c mango , 1% milk milk

Wednesday

WG Muffin, 1/2 c cubed watermelon, 1% milk

Traditional Thursday

WG Oatmeal topped with cinnamon, 1/2 c sliced strawberries, 1% milk

Friday

Blue Corn Pancakes, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

Rainbow wrap with baked Baked skinless chicken breast, Shredded Zucchini and Pasta, From the Garden Rice (squash) , 1/4 c pineapple, WG toast, 1% turkey breast slices and black milk beans on side, 1/4 c cantaloupe, 1 cutie orange, 1% milk 1% milk

Corn Soup, 1/4 c mixed fruit HM Chicken Nuggets, WG toast, medley, 1/4 c steamed or baked 1/4 c peas and corn, 1/4 c red cauliflower, 1% milk grapes, 1% milk

Applesauce, hard boiled egg

Low-fat cheese stick, 1/2 c golden raisins

Nuts (peanuts, almonds, etc), fresh peaches

Sliced cucumbers, WG crackers, Green apple slices, peanut butter* dip for fresh vegetables

Monday

"Try It" Tuesday

Wednesday

Beef Stir Fry, 1/2 c steamed brown rice, 1% milk

Use Your Noodle Bake (with Tomato Soup, grilled cheese on Indian tacos with lettuce and crookneck squash ), 1/4 c green WG bread, 1% milk tomato on WG pita or tortilla, 1/4 c cubed watermelon, 1% apple slices, 1% milk milk

WG Mac and Cheese with baked turkey, 1/4 c peas, 1/4 c grapefruit slices, 1% milk

1/2 c orange slices, graham crackers

Kids assemble: fruity trail mix Hummus wrap (WG tortilla with Fresh peaches , Cornbread (raisins, dried apricots , craisins, hummus spread and mixed bell dried bananas, granola, animal pepper slices) crackers)

1/2 c Cherry tomatoes, low-fat ranch dressing, 1% milk

Monday

"Try It" Tuesday

Lunch

Snack Week 2

Breakfast

WG English muffin topped with WG Waffle, frozen 1/2 c WG toast, Baked Scrambled banana slices and cinnamon, 1% raspberries (thawed to serve as Eggs, 1/2 c mixed berries , 1% syrup), 1% milk milk milk

Lunch

Snack Week 3

Wednesday

Traditional Thursday

WG Cinnamon Toast topped with peanut butter and banana slices, 1/4 c green grapes, 1% Milk

Traditional Thursday

Friday

Mango Smoothie Bowl, topped with 1/4 c granola, 1% milk

Friday

WG waffle, frozen 1/2 c WG Oatmeal with cinnamon, 1/2 Baked scrambled eggs, 1/2 c blueberries (thawed to serve as c banana slices, 1% milk green grapes, 1% milk syrup), 1% milk

Fruit Breakfast Burrito (WG tortilla, peanut butter* spread, cut strawberries and bananas), 1% milk

WG Cereal (Multigrain Cheerios), 1/2 c fresh or frozen pitted cherries, 1% milk

Green Beans with Potatoes and Fettucine alfredo with baked Smoked Turkey, WG roll, 1% chicken breast, 1/4 c broccoli, milk 1/4 c pineapple, 1% milk

Mexican Chicken with Rice, 1% milk

WG cheese pizza, 1/4 c roasted summer veggies (chickpeas & zucchini ), 1 cutie orange, 1% milk

Tuna Noodles 1/4 c fresh or dried apricots , 1/4 c steamed green beans, 1% milk

Snack

Watermelon, seeds (pumpkin or Plums , low-fat cheese cubes sunflower) or nuts

WG toast topped with mashed avocado and salt and pepper

Tasty Tots, low-fat ranch dip, WG wheat thins

WG pita slices, sunny salsa

Week 4

Monday

Wednesday

Traditional Thursday

Friday

Snowy Day Sandwiches, 1/4 c red grapes, 1% milk

Breakfast

Lunch

Breakfast

Lunch

Snack

"Try It" Tuesday

WG mini bagel, low-fat cream cheese, 1/2 c strawberries, 1% milk

Open face grilled cheese on WG WW Applesauce pancakes, 1/2 WG Cereal (Multigrain WG English muffin topped with bread, 1/2 c pears, 1% milk c mixed berries, 1% milk Cheerios), 1/2 c blueberries, 1% banana slices and cinnamon, 1% milk milk

Baked skinless chicken breast, Corn and Edamame Blend, WG bread, 1% milk

WG spaghetti & meatsauce, 1/4 Ground Beef Tacos, 1/4 c c green beans, 1/4 c fresh mango , 1% milk nectarines , 1% milk

Red Beans & Rice, 1/4 c cubed cantaloupe, 1% milk

Pizza Cups, 1% milk

Banana Bread Squares, honeydew melon cubes

Pico De Gallo, blue corn tortilla Kids assemble: Trail mix chips (Multigrain Cheerios, raisins, dried apricot , Kix cereal, mixed nuts)

Ants on a log (celery, peanut butter, raisins), 1% milk

Food of the Month: *NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese Stonefruit (peaches, plums, cherries, nectarines, apricots, mango, rasp/blackberries), Summer Squash for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

September

Monday

"Try It" Tuesday

Honey Lime Chicken, 1/4 c brown rice, 1/4 c snap peas, 1/4 c fresh or canned in juice pineapple, 1% milk

Meatball Madness (tomato Macaroni and cheese with WG Baked chicken breast, 1/4 c paste) , WG crackers , 1% milk elbow pasta, 1/4 c peas and pinto beans, Wild Rice, 1/4 c baked cubed turkey, 1 cutie red grapes, 1% milk orange, 1% milk

WG Waffle , frozen 1/2 c Baked Scrambled Eggs, 1/2 c raspberries (thawed to serve as cubed watermelon, 1% milk syrup), 1% milk

Breakfast

Lunch

Wednesday

Traditional Thursday

Friday

Fruit Breakfast Burrito (WG WG Muffin , mixed berries, 1% WG Oatmeal , topped with tortilla , peanut butter spread, milk cinnamon, 1/2 c sliced bananas cut strawberries and bananas), and strawberries, 1% milk 1% milk

Multi-colored bell peppers, Dip for fresh vegetables

WG toast topped with mashed Peaches, nuts (peanuts, avocado and diced tomatoes almonds, etc)

Kids assemble: 1/2 c lowsugar/lowfat vanilla yogurt, 1/2 c blueberries, 1/4 c WG grape nuts

Monday

"Try It" Tuesday

Wednesday

Fish in Blankets (tomatoes) , 1/4 c red grapes, 1% milk

Beef Goulash (tomatoes) , 1/4 Pulled pork sandwich on WG Indian tacos on WG Pita with c pineapple, 1% milk bun, low sugar BBQ sauce, 1/4 lettuce and diced tomatoes , c mixed fruit, 1/4 c corn 1/4 c blueberries, 1% milk kernels, 1% milk

Snack

Green apple slices, Pumpkin Muffin Squares

Ants on a log (celery, peanut butter, raisins), 1% milk

1 cutie orange, seeds (pumpkin Baby carrots, hummus or sunflower)

Week 3

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

HM Chicken Nuggets, WG roll, WG spaghetti & tomato meatsauce, 1/4 c oven roasted 1/4 c peas and corn, 1/4 c green beans, 1/4 c cantaloupe, sliced apricots, 1% milk 1% milk

Oven-baked parmesan chicken, WG bread , 1/4 c baked red potatoes, 1/4 c sliced pears, 1% milk

Grilled cheese on WG bread , Tomato Soup, 1% milk

Chicken Flatbread Pizza (tomatoes), 1/4 c orange slices, 1% milk

Cherry tomatoes , low-fat ranch dressing, 1% milk

Mini "charcuterie board": red grapes, lowfat cheese cubes, WG crackers

Watermelon, mixed nuts

Hummus wrap: WG tortilla with hummus spread and bell pepper slices

Green apple slices, peanut butter*

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

Snack Week 2

Breakfast

Scrambled eggs with diced bell WG Cereal (Multigrain WW Applesauce pancakes, cheerios), 1/2 c blueberries, 1% 1/2 c mixed berries, 1% milk peppers and cheese, WG milk toast , 1/2 c mango, 1% milk

Lunch

Baked Scrambled Eggs, 1/2 c raspberries, 1% milk

Breakfast

Lunch

1/2 banana, Sunflower butter

Toasted Cheese and Tomato Sandwich, 1/4 c sliced fresh pears, 1/4 c raw carrots, 1% milk

Traditional Thursday

Open face grilled cheese on WG bread , 1/2 c fresh pear slices, 1% milk

Oatmeal Muffin Squares, 1/2 c WG waffle , frozen 1/2 c WG Oatmeal topped with blueberries (thawed to serve as cinnamon, 1/2 c strawberries, banana slices, 1% milk 1% milk syrup), 1% milk

Friday

WG toast with low-fat cream cheese spread & strawberry slices, 1% milk Rock-N-Roll-Ups (tomatoes) with black beans on the side, 1/4 c blueberries, 1% milk

Sliced plums, low-fat cheese cubes

Friday

WG English muffin topped with banana slices and cinnamon, 1% milk

Snack Week 4

Breakfast

Lunch

Snack

Baking Powder Biscuits WG cinnamon toast , hard WG Cereal (Multigrain halved, topped with scrambled boiled egg, 1/2 c strawberries, Cheerios), 1/2 c blueberries, eggs and shredded cheddar 1% milk 1% milk cheese, 1/2 c green grapes, 1% Milk

Blue Corn Pancakes, 1/2 c WG English muffin topped with mixed berries (thawed to serve banana slices and cinnamon, as syrup), 1% milk 1% milk

WG fettucine Chicken Alfredo, Ground Beef Tacos Mediterranean Tuna Salad, 1/4 c broccoli, 1/4 c cubed (tomatoes) , 1/4 c black beans, 1/4 c red grapes, 1% milk watermelon, 1% milk 1/4 c mango, 1% milk

Creamy Wild Rice, 1/4 c red Farmer's Harvest Chili apple slices, 1/4 c cooked (tomatoes) , 1 fresh cutie asparagus (olive oil and garlic) orange, WG crackers , 1% milk 1% milk

Kids assemble: trail mix WG pita slices, tomato salsa (Multigrain Cheerios , raisins, dried apricot, Kix cereal, mixed nuts)

Sliced cucumbers, low fat ranch dip, 1% milk

Food of the Month: Tomatoes, Whole grains

Ants on a log (celery, peanut butter, raisins), 1% milk

Applesauce, hard boiled egg

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Breakfast

Monday

October "Try It" Tuesday

Breakfast taco/burrito: Scrambled WG toast with mashed pumpkin, eggs with diced bell peppers and topped with cinnamon and dried cheese in WG tortilla, 1/2 c fresh or cranberries (craisins), 1% milk frozen blueberries, 1% milk

Wednesday

WW Applesauce Pancakes, 1/2 c green grapes, 1% Milk

Traditional Thursday

Friday

WG Muffin, 1/2 c mixed berries, 1% WG oatmeal with cinnamon, 1/2 c milk fresh or frozen strawberries, 1% milk

Toasted Cheese and Tomato WG Baked Turkey Breast, WG roll, Pot roast baked (or in slow cooker) Indian Tacos on WG pita with 1/4 c Sandwich, 1/4 c mixed fruit medley, Baked Batatas and Apples , 1% milk with 1/2 c gold potatoes and cooked lettuce and tomatoes, 1/4 c fresh 1% milk sliced pears, 1% milk baby carrots, WG toast, 1% milk

Baked chicken breast, From the Garden Rice (squash) , 1/4 c diced mango in 100% juice, 1% milk

Green apple slices , peanut butter* Prunes, low-fat cheese cubes

Kids assemble: 1/2 c low-sugar Baby carrots & low-fat ranch dip, vanilla yogurt, 1/2 c canned in 100% WG Wheat Thins juice peaches, 1/4 c WG grape nuts

WG tortilla with hummus spread and mixed bell pepper slices

Monday

Wednesday

Lunch

Snack Week 2

WG English muffin topped with banana slices and cinnamon, 1% milk

"Try It" Tuesday

WW Pumpkin Patch Pancakes, 1/2 WG Cereal (Multigrain Cheerios), c mixed berries, 1% milk 1/2 c blueberries, 1% milk

Traditional Thursday

Baked Scrambled Eggs, WG toast, 1/2 c sliced pears, 1% milk

Friday

WG Waffle, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

Breakfast

Lunch

Snack Week 3

Oven Baked Fish, 1/4 c brown rice Cheese quesadilla on WG tortilla, mixed with 1/4 c caulifower "rice", 1/4 c pinto beans, 1/4 c baked 1/4 c green apple slices , 1% milk sweet potato cubes, 1/4 c strawberries, 1% milk

HM chicken nuggets, WG roll, 1/4 c Baked turkey breast, Aztec Grain baked broccoli, 1/4 c red grapes, 1% Salad (apples, squash) , 1% milk milk

Tasty Tots, low fat ranch dip, 1% milk

Applesauce , seeds (pumpkin or sunflower)

1 cutie orange, hard boiled egg

Blue corn tortilla chips, tomato salsa 1/2 Banana, nuts (peanuts, almonds, etc)

Traditional Thursday

Monday

Stir Fry Chicken with Veggies, 1/4 c brown rice, 1% milk

WG cereal (Multigrain cheerios), 1/2 c pears, 1% milk

WG waffle, frozen 1/2 c blueberries Fruit Breakfast Pizza (applesauce) , Blue Corn Pancakes, 1/2 c fresh or frozen mixed berries, 1% milk (thawed to serve as syrup), 1% milk 1% milk

"Try It" Tuesday

Wednesday

WG oatmeal, 1/2 c strawberries, 1% milk

Friday

Magic Meatloaf, 1/4 cup baked asparagus, 1/4 c cantaloupe, WG roll, 1% milk

Jack O' Lantern Soup (squash ), open face grilled cheese on WG bread, 1/4 c red grapes, 1% milk

WG spaghetti & meatsauce, 1/4 c Central Valley Harvest Bake baked from frozen green beans, 1% (squash) , 1/4 c green grapes, WG roll, 1% milk milk

Chicken Burrito, 1/4 c orange slices, 1% milk

Breakfast

Lunch

Red apple slices (sliced lengthwise), Nectarine slices, mixed nuts with raisins or chopped dried apricots and low-sugar yogurt dip

Pumpkin muffin squares, pomegranate arils

1/2 c banana slices, peanut butter* Cucumber slices, low-fat ranch dressing, WG Wheat Thins

Snack Week 4

WG toast, Baked Scrambled Eggs, 1/2 c green grapes, 1% milk

Monday

WG English muffin topped with banana slices and cinnamon, 1% milk

"Try It" Tuesday

WG mini bagel, low-fat cream WG waffle, 1/2 c fresh or frozen cheese, 1/2 c strawberries, 1% milk blueberries, 1% milk

Wednesday

Traditional Thursday

Fruit Breakfast Burrito (WG tortilla, peanut butter* spread, cut strawberries and bananas), 1% milk

Friday

Ground beef taco on WG tortilla with 1/4 c shredded lettuce and diced tomatoes, 1/4 c black beans

Roasted Spaghetti Squash , 1/2 c steamed brown rice, 1/4 c green apple slices, 1% milk

Oven-Baked Parmesan Chicken, WG crackers, 1/4 c baked from frozen corn, 1/4 c fresh sliced pears, 1% milk

Corn soup, WG crackers, 1/4 c roasted cauliflower popcorn (cauliflower with olive oil, S&P, topped with parmesan), 1% milk

Chicken Salad (apples) on WG bread, 1/4 c peas, 1/4 c pineapple chunks in 100% juice, 1% milk

Kids assemble: Fruity Trail Mix (Cheerios, raisins, dried apricot, dried cranberries, dried bananas, mixed nuts)

Raspberries & blackberries, lowsugar yogurt dip

Ants on a log (celery, peanut butter*, raisins), 1% milk

Peaches in 100% juice, lowfat cottage cheese

WG toast with mashed avocado and cherry tomato slices

Breakfast

Lunch

Snack

Food of the Month: Apples, Winter Squash

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

November

bold = in Best Practice Menu Recipes book italics = food of the month Week 1 Breakfast

Monday WG Cereal (Wheat Chex), blueberries, 1% milk

Lunch

Homemade chicken nuggets, Sweet potato & black bean corn soup, lettuce salad with 1/4 c peas and corn, 1/4 c red stew served with WG pita, 1/4 sliced carrots and diced/baby c kiwi, 1% milk grapes, 1% milk tomatos, 1/4 c pineapple, 1% milk

Pulled pork on WG bun, 1/4 c Farmer's Harvest Chili, 1/4 c mandarin oranges, 1/4 c baked mixed fruit (fresh or frozen), WG crackers, 1% milk from frozen broccoli and cauliflower medley, 1% milk

Snack

Nuts (peanuts, almonds, etc), banana

Red apple slices, peanut butter*

multi-colored bell peppers or baby carrots, hummus

Kids assemble: 1/2 c low-sugar Applesauce, hard boiled egg yogurt, 1/2 c blueberries (fresh or thawed), 1/4 c WG grape nuts

Week 2 Breakfast

Monday WG English muffin topped with banana slices and cinnamon, 1% milk

"Try It" Tuesday WG toast with peanut butter spread* & strawberry slices, 1% milk

Wednesday Scrambled eggs with diced bell peppers and cheese, WG toast, 1/4 c pomegranate, 1% milk

Thursday WG Waffle, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

Lunch

Chix Mix (chicken ), 1/4 c Indian tacos with lettuce and sliced pears, WG pita wedges, tomato, 1/4 c roasted sweet 1% milk potato medallions, 1/4 c red grapes, 1% milk

Quick quesadilla on WG tortilla, 1 fresh cutie orange, 1% milk

Fish in Blankets, 1/2 c roasted Mexican chicken with WG brussel sprouts and dried rice, 1/4 c black beans & corn, cranberries, 1% milk 1/4 c raspberries (fresh or thawed from frozen), 1% milk

Snack

Cherry tomatoes, low-fat ranch dressing, 1% milk

1/2 banana, peanut butter*

sliced cucumber, hummus

2 cutie oranges, seeds (pumpkin or sunflower)

dried figs/raisins/apricots, or prunes, low fat cheese cubes

Week 3 Breakfast

Monday Fruit breakfast burrito (WG tortilla, peanut butter* spread, cut strawberries and bananas), 1% milk

"Try It" Tuesday WG toast, baked scrambled eggs with cheese, 1/2 c green grapes, 1% milk

Wednesday WG cereal (MultiGrain cheerios), banana, 1% milk

Thursday WG oatmeal, mixed fruit (fresh or thawed from frozen), 1% milk

Friday WG waffle, frozen 1/2 c blueberries (thawed to serve as syrup), 1% milk

Lunch

Lentil Soup, Orangutan Salad, Macaroni Mess (Turkey ), 1/4 c Corn soup, 1 small WG bread, WG cheese pizza, 1/4 c roasted WG spaghetti & meat sauce, 1 fresh cutie orange, 1% milk green grapes, 1% milk 1/4 c carrot coins, 1/4 c butternut squash and beet 1/4 c green beans, 1/4 c cranberries, 1% milk cubes, 1/4 c strawberries cantaloupe, 1% milk (fresh or thawed), 1% milk

Snack

Sliced kiwi, low-sugar yogurt dip

Week 4 Breakfast

Monday "Try It" Tuesday WG mini bagel, low-fat cream WG English muffin topped cheese, strawberries, 1% milk with banana slices and cinnamon, 1% milk

Wednesday WG Cereal (Grape Nuts), blueberries, 1% milk

Lunch

Jack O' Lantern Soup, Toasted Fish sticks, 1/2 c brown rice, Cheese and Tomato WG 1/4 c spinach salad, 1/4 c red Sandwich, 1/4 c kiwi, 1% milk grapes, 1% milk

Ground beef taco, 1/4 c black Stir-fry chicken with veggies, beans & corn, 1/4 c pineapple, 1/2 c steamed brown rice, 1% milk 1% milk

Snack

Kids assemble: Ants on a log (celery, peanut butter*, raisins), 1% milk

Food of the Month: Lean Meats, Sweet Potato

"Try It" Tuesday WG Cinnamon Toast, green grapes, 1% Milk

Wednesday Overnight oatmeal, strawberries can be fresh or thawed from frozen, 1% milk

Orange slices, seeds (pumpkin Baby carrots, sliced peppers or sunflower) hummus

raw sweet potato "fries" sliced cucumber, low-fat (slices), low-fat ranch dressing cheese stick

Thursday WG toast, baked scrambled eggs with cheese, 1/2 cup sliced fresh or canned pears, 1% milk

Friday WG Muffin, mixed berries (fresh or thawed from frozen), 1% milk

Friday WW Applesauce pancakes, 1/2 c blueberries (fresh or thawed from frozen), 1% milk

prunes, low-fat cheese cubes

Kids assemble: trail mix (Multigrain Cheerios, raisins, dried apricot, Kix cereal, mixed nuts)

Thursday Open face grilled cheese on WG bread, pears (fresh or canned in juice), 1% milk

Friday WW Applesauce pancakes, 1/2 c mixed berries (fresh or thawed from frozen), 1% milk

1/2 c cantaloupe, low-sugar yogurt dip

Magic Meatloaf, 1/4 c mixed veggies (fresh or thawed), 1/4 c peaches (fresh or canned in juice), WG crackers, 1% milk

WG pita wedges, tomato salsa

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for kids with peanut allergies.

bold = in Best Practice Menu Recipes book italics = food of the month

Week 1

Breakfast

Lunch

Monday

Breakfast

Lunch Snack Week 3

Breakfast

"Try it" Tuesday

Red Monster Soup (has carrots) , grilled cheese on WG bread, 1/4 c blueberries, 1% milk

HM chicken nuggets, 1/4 c baked beet slices (baked with olive oil and salt), 1 cutie orange , 1% milk

Snowy Day Sandwiches, 1/4 c corn soup, WG bread, 1/4 c red Sammy Salmon, From the fresh or canned in juice grapes, 1/4 c green beans, 1% Garden Rice, 1/4 c green apple peaches, 1% milk milk slices, 1% milk

Mixed nuts, banana

Kids assemble: 1/2 c low-sugar Red apple slices, peanut yogurt, 1/2 c blueberries, 1/4 c butter* grape nuts (WG)

Monday

Tuesday

Applesauce, hard boiled egg

baby carrots , hummus

WG toast with peanut butter* WG English muffin topped with spread & strawberry slices, 1% banana slices and cinnamon, milk 1% milk

Thursday

Friday

Pinto beans served with WG WW Bowtie Pasta (has Magic Meatloaf, WG bread, pita, 1/4 c peas & carrots, 1/4 carrots) , topped with grilled 1/4 c green beans, 1/4 c c red grapes, 1% milk pineapple, 1% milk skinless chicken breast (chopped or sliced), serve with lemon slices/wedges, 1/4 c cranberries, 1% milk

WG cheese pizza, 1/4 c fresh or thawed mixed veggies, 1/4 c fresh or thawed blueberries, 1% milk

Black bean and sweet potato stew, WG crackers, 1/4 c peaches (canned in juice), 1% milk

Sliced cucumber, hummus

2 cutie oranges, seeds (pumpkin or sunflower)

1/2 banana, peanut butter*

low-fat cheese stick, 1/2 c green grapes

thawed from frozen cherries, low sugar yogurt dip

Monday

Tuesday

Wednesday

Thursday

Friday

Fish sticks, 1/2 c brown rice, 1/4 c broccoli, 1/4 c blueberries, 1% milk

Oven-baked parmesan Ground beef taco with lettuce Lentil soup, WG bread, 1/4 chicken, WG bread, 1/4 c oven and tomato, 1/4 c fresh pears, honeydew melon, 1% milk roasted radishes, 1/4 c green 1% milk apple slices , 1% milk

mixed bell pepper slices, hummus

pomegranate arils, low-fat cheese cubes

Monday

Tuesday

Indian tacos with tomatoes and lettuce, 1 cutie orange , 1% milk

Pot roast w/ sweet potato and Prince and Princess Salad, Chicken stir-fry with veggies, carrots, WG toast, 1/4 c serve with WG pita or bread or 1/2 c steamed brown rice, 1/4 blueberries, 1% milk crackers; 1/4 c cranberries, 1% c mixed fruit 1% milk milk

Quick quesadilla on WG tortilla, 1/4 c black beans and corn medley (serve with lime juice and lime wedges), 1% milk

Ants on a log (celery, peanut butter*, raisins), 1% milk

mashed avocado with lime juice, WG crackers

carrot chips (wavy cut carrots), low-fat ranch dip

Open face grilled cheese on WG mini bagel, low-fat cream WG bread, blueberries 1% milk cheese, strawberries and grapefruit wedges, 1% milk

Lunch Snack

WG toast, baked scrambled eggs with cheese, 1/2 c fresh or thawed mixed berries, 1% milk

WG Cinnamon Toast, peanut Scrambled eggs with diced bell WW Applesauce pancakes, butter, 1/2 c fresh or canned in peppers and cheese, WG toast, 1/2 c mixed berries, 1% milk red apple slices, 1% milk juice pears, 1% Milk

Fruit breakfast burrito (WG Overnight Oatmeal, fresh or tortilla, peanut butter* spread, thawed cherries, 1% milk cut strawberries and bananas), 1% milk

Food of the Month: Citrus fruits, Root Vegetables

Wednesday

Sliced grapefruit on WG mini bagel with low-fat cream cheese, 1% milk

Friday

biscuits, sausage gravy, 1/2 c green grapes, 1% Milk

Snack

Breakfast

Thursday

WG Muffin, 1/2 cup kiwi, 1% milk

Lunch

Week 4

Wednesday

WG Cereal (Multigrain Cheerios), 1/2 c sliced strawberries, 1% milk

Snack Week 2

December

WG toast, baked scrambled WG Cereal (Shredded Mini WG waffle, frozen 1/2 c mixed eggs with cheese and spinach, Wheat), 1/2 c thawed or berries (thawed to serve as red apple slices, 1% milk canned in juice mango, 1% milk syrup), 1% milk

WG spaghetti & turkey meatballs, 1/4 c canned tomato sauce, 1 cutie orange, 1% milk

1/2 cup kiwi, low-fat yogurt dip WG pita wedges, tomato salsa Kids assemble: trail mix (Multigrain Cheerios, raisins, served with lime wedge dried apricot, Kix cereal, mixed nuts)

Wednesday

Thursday

WG English muffin topped with WW Applesauce pancakes, banana slices and cinnamon, 1/2 c fresh or thawed from 1% milk frozen mixed berries, 1% milk

Seeds (pumpkin or sunflower), red apple slices, low-fat green grapes cheese stick

Friday

WG Cereal (Multigrain cheerios), fresh or canned in juice pears 1% milk

*NOTE: Can substitute low-sugar/low-fat vanilla yogurt or cream cheese for peanut butter for children with a peanut allergy.

Best Practice Menu Recipes

Table of Contents

...................................................................................................................................... 4

WW Applesauce Pancakes ......................................................................................................... 5 Asian Salad ................................................................................................................................. 6 Baked Scrambled Eggs ............................................................................................................... 8 Banana Bread Squares .............................................................................................................. 11 BBQ Beef Sliders...................................................................................................................... 13 Beef and Bean Tamale Pie ........................................................................................................ 14 Beef Goulash............................................................................................................................. 16 Whole Wheat (WW) Bowtie Pasta ........................................................................................... 17 Breakfast Pizza with Hash Brown Crust ................................................................................... 21 Catch of the Day ....................................................................................................................... 22 Chicken Burrito......................................................................................................................... 23 Chicken Curry Casserole .......................................................................................................... 26 Chicken Flatbread Pizza ........................................................................................................... 27 Chicken (or Turkey) and Rice Soup ......................................................................................... 29 Chicken Salad ........................................................................................................................... 32 Chix Mix ................................................................................................................................... 33 Chuck’s Cheesy Tilapia ............................................................................................................ 34 Eagle Pizza ................................................................................................................................ 35 Farmer’s Harvest Chili.............................................................................................................. 36 Fish in Blankets......................................................................................................................... 37 Fruit Breakfast Pizza ................................................................................................................. 38 Going Green Lentil Spinach Salad ........................................................................................... 40 Ground Beef Taco ..................................................................................................................... 41 Halibut Filet .............................................................................................................................. 43 Hawaiian Ham Coconut Rice.................................................................................................... 44 Homemade (HM) Chicken Nuggets ......................................................................................... 29 Honey Lime Chicken ................................................................................................................ 45 Island Fun Pasta Salad .............................................................................................................. 46 Jack O’ Lantern Soup................................................................................................................ 47 Lentil Soup ................................................................................................................................ 48 Macaroni Mess .......................................................................................................................... 49 Magic Meatloaf ......................................................................................................................... 50 1

Mango Smoothie Bowl ............................................................................................................. 51 Mario’s Meal............................................................................................................................. 52 Meatball Madness ..................................................................................................................... 53 Mediterranean Tuna Salad ........................................................................................................ 55 Mexican Chicken with Rice ...................................................................................................... 56 Minestrone Soup ....................................................................................................................... 57 Oatmeal Muffin Squares ........................................................................................................... 58 Orangutan Salad ........................................................................................................................ 59 Orzo Pasta with Peas................................................................................................................. 60 Oven-Baked Fish ...................................................................................................................... 61 Oven Baked Parmesan Chicken ................................................................................................ 62 Overnight Oatmeal .................................................................................................................... 63 Pineapple Chicken .................................................................................................................... 64 Porcupine Sliders ...................................................................................................................... 66 Prince and Princess Salad ......................................................................................................... 67 Pumpkin Muffin Squares .......................................................................................................... 68 Pumpkin Patch Pancakes .......................................................................................................... 69 Quick Quesadilla....................................................................................................................... 70 Rainbow Wrap .......................................................................................................................... 71 Red Beans & Rice ..................................................................................................................... 72 Red Monster Soup..................................................................................................................... 73 Roasted Spaghetti Squash with Tomato Sauce ......................................................................... 74 Rock-N-Roll-Ups ...................................................................................................................... 75 Roly Poly Roll-Ups ................................................................................................................... 76 Sammy Salmon ......................................................................................................................... 77 Shredded Zucchini and Pasta .................................................................................................... 78 Snowy Day Sandwiches............................................................................................................ 79 Southwest Lentils ...................................................................................................................... 80 Spanish Chickpea Stew ............................................................................................................. 81 Spinach Egg Bake ..................................................................................................................... 82 Squash Casserole ...................................................................................................................... 83 Squirrel Snacks ......................................................................................................................... 84 Stir-fry Chicken with Veggies .................................................................................................. 85 Sweet Potato & Black Bean Stew ............................................................................................. 86 2

Three Sister Salad ..................................................................................................................... 87 Toasted Cheese and Tomato Sandwich .................................................................................... 88 Tomato Soup ............................................................................................................................. 89 Tuna and Noodles ..................................................................................................................... 90 Tuscan Grilled Cheese Sandwich ............................................................................................. 91 Tuscan Smoked Turkey and Bean Soup ................................................................................... 92 “Use Your Noodle” Bake (with Crookneck Squash) ................................................................ 93 Zucchini Lasagna ...................................................................................................................... 94 .......................................................................................................................... 96 Aztec Grain Salad ..................................................................................................................... 97 Baked Batatas and Apples ........................................................................................................ 99 Broccoli Bites.......................................................................................................................... 101 Central Valley Harvest Bake .................................................................................................. 102 Cornbread................................................................................................................................ 104 Creamy Wild Rice................................................................................................................... 105 Dip for Fresh Vegetables ........................................................................................................ 107 From the Garden Rice ............................................................................................................. 108 Hummus .................................................................................................................................. 109 Pico de Gallo ........................................................................................................................... 111 Pizza Cups............................................................................................................................... 113 Rice with Cheese..................................................................................................................... 115 Roasted Summer Veggies ....................................................................................................... 117 Sunny Salsa ............................................................................................................................. 118 Tasty Tots................................................................................................................................ 119 Three Bean Salad .................................................................................................................... 120 Trail Mix ................................................................................................................................. 121 Tropical Bean Salad ................................................................................................................ 122 Zucchini Sticks with Red Sauce ............................................................................................. 123 Possible additions to recipe book:........................................................................................... 127

WW Applesauce Pancakes Servings: 25

Ingredient Lowfat 1% milk Frozen whole eggs, thawed OR Fresh large eggs Vegetable oil Canned applesauce Whole wheat flour Baking powder Salt Sugar Ground cinnamon

Weight or Measure 1 ¼ cups 4 oz or ½ cup OR 3 eggs ¼ cup 2 Tbsp 1 lb 2 oz or 2 cups 15 oz or 3 ½ cups 2 tbsp 1 tsp 2 oz or ¼ cup 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.

Asian Salad Servings: 25

Ingredient Water Brown rice noodles Frozen baby white corn, thawed Fresh carrots, shredded Fresh red onions, sliced Fresh cilantro, chopped Fresh cucumbers, peeled, chopped Fresh mint Fresh red cabbage, shredded Frozen chicken breast, boneless, skinless, diced, thawed, cooked Soy sauce, low-sodium Sesame oil Red wine vinegar Fresh lime juice Fresh ginger, sliced Sweet chili sauce Garlic powder Sugar

Weight or Measure 2 gal 1 lb 10 oz or 3 qt 1 cup 2 lb or 1 qt 1 ½ cups 1 tbsp 1 lb 4 oz or 1 qt ¼ cup 2 tbsp 5 oz or 1/3 cup ¾ cup 2 tbsp 11 oz or 1 ¾ cups 3 tbsp 1/8 cup 2 oz or ¾ cup 3 tbsp 3 lb 2 oz or 2 qt 2 ¾ cups ½ cup 2 tbsp 1 tbsp ¼ cup ½ cup 1 oz or 2 tbsp 3 oz or ¼ cup 1 ½ tsp 1 tsp 2 tsp

Instructions: 1. Heat water to a boil. 2. Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. 3. Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12″ x 20″ x 2 ½″). Set aside for step 6. For 25 servings, use 1 pan. 4. Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6. 5. Dressing: combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside for step 7. 6. Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well. 7. Pour 1 cup (about 10.5 oz) dressing over each pan. Stir well. a. Critical Control Point: Cool to 40 °F or lower within 4 hours. b. Critical Control Point: Hold at 40 °F or below. 8. Portion with 6 fl oz spoodle (3/4 cup). CACFP Guidelines: ¾ cup (6 fl oz spoodle) provides: 2 oz equivalent meat, ¼ cup vegetable, and 1 oz equivalent grains. 6

Marketing Guide: Mature onions: 6 oz Carrots: 1 lb 9 oz Cabbage: 3 oz Cucumbers: 14 oz Cilantro: 1 oz

Asian Tuna Burger Servings: 25

Ingredient Canned low-sodium tuna, drained, broken into small pieces Low-fat mayonnaise Garlic, minced Fresh ginger, minced Low-sodium soy sauce Fresh green onions, top and bottom, diced finely Fresh red bell peppers, diced Sesame oil Canola oil Egg whites Panko bread crumbs Mini whole-grain rolls (~1 oz each) Fresh romaine lettuce Fresh tomatoes, sliced

Weight or Measure 3 lb 2 oz or 2 qt 10 2/3 oz or 1 cup 2 tbsp 1 tbsp 2 tbsp 2 oz or ¼ 2 tsp 4 oz or ¾ cup 1 tbsp 1 tsp 1 tbsp 1 tsp 4 oz or ½ cup 6 oz or 1 ½ cups 2 tbsp 1 lb 9 oz or 25 rolls 12.5 oz 1 lb 9 oz or 25 slices

Instructions: 1. Combine tuna, mayonnaise, garlic, ginger, soy sauce, onions, peppers, sesame oil, canola oil, egg whites, and breadcrumbs in a large bowl. Stir well. 2. Using a No. 8 scoop, portion ½ cup (about 2 ⅘ oz) tuna patties onto a sheet pan (18″ x 26″ x 1″) lined with parchment paper and lightly coated with pan release spray. Flatten 25 meat patties into an oval shape in each pan. For 25 servings, use 1 pan. 3. Bake in conventional oven at 400 °F for 10 minutes, or in convection oven at 375 °F for 8 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 4. Remove from oven. Set tuna patties aside for step 6. 5. Place the bottom half of 25 rolls on a steam table pan (12″ x 20″ x 2 ½″). For 25 servings, use 1 pan. 6. Place 1 tuna patty on top of each bottom half of roll. 7. Place 1 lettuce leaf (about ½oz) on top of each tuna patty. 8. Place 1 tomato slice (about 1 oz) on top of lettuce. 9. Place top half of roll on each sandwich. • Critical Control Point: Hold for hot service at 140 °F or higher. 10. Serve 1 burger. CACFP Guidelines: One burger provides: 2 oz equivalent meat, 3/8 cup vegetable, and 1 oz equivalent grains 8

Marketing Guide: Green onions: 3 oz Romaine lettuce: 1 lb 4 oz Tomatoes: 1 lb 14 oz Red bell peppers: 5 oz

Baked Scrambled Eggs Servings: 25

Ingredient Fresh large eggs Instant nonfat dry milk, reconstituted Salt Margarine or butter Reduced fat cheddar cheese, shredded

Weight or Measure 2 dozen 2 cups ¾ tsp 2 Tbsp 2 tsp 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

Baking Powder Biscuits Servings: 25

Ingredient Whole wheat flour Instant nonfat dry milk Baking powder Salt Low-fat sour cream Water

Weight or Measure 1 lb 15 oz or 1 qt 3 cups 5 oz or ½ cup 2 tbsp ¾ oz or 2 tbsp 1 tsp ¾ tsp 1 lb or 2 cups 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

Banana Bread Squares Servings: 25

Ingredient Whole-wheat flour Sugar Instant non-fat dry milk Baking powder Baking soda Ground nutmeg Salt Frozen or liquid whole eggs Water Vanilla extract Vegetable shortening, trans-fat free Fresh bananas, mashed (optional) Chopped walnuts (optional) Sweetened coconut, shredded

Weight or Measure 14.5 oz or 3 ¼ cups 8.5 oz or 1 ¼ cups 1 tbsp 1/8 cup 2 ½ tsp ½ tsp 1 tsp ½ tsp 1/3 cup 2/3 cup 1 tsp 3 oz or ½ cup 13 oz or 1 ½ cups 3 oz or ¾ cup ½ cup

Instructions: 1. Place flour, sugar, instant dry milk, baking powder, baking soda, nutmeg, and salt 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 3. 2. Combine eggs, water, and vanilla in a large bowl. Stir well. 3. Add shortening and egg mixture to dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. 4. Add mashed bananas. Add walnuts (optional). Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. Batter will be lumpy. DO NOT OVERMIX. 5. Pour 1 qt 2 cups (about 3 lb) batter into a half steam table pan (12" x 10" x 2 ½") lightly coated with pan-release spray. For 25 servings, use 1 pan. 6. (Optional) Sprinkle coconut flakes on top of banana mixture before baking. 7. Bake until golden brown. For conventional oven, bake at 350 °F for 35–45 minutes. For convection oven, bake at 300 °F for 25–35 minutes. 8. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece. CACFP Guidelines: 1 square provides 2 oz equivalent grains

BBQ Beef Sliders Servings: 25

Ingredient Rolls or slider buns, whole wheat (at least 28 g or 1 oz each) Beef chuck roast, fresh or frozen, thawed, without bone, lean Barbecue sauce

Weight or Measure 1 lb 5 oz 3 lb 13 oz 1 cup

Instructions: 1. Wash hands with soap and water for at least 20 seconds. 2. Place beef in a slow cooker. Cook on low for 5 hours or cook on high for 2½ hours. Heat to an internal temperature of 145 °F or higher for at least 15 seconds. Wash hands after touching uncooked beef. For 25 servings, use at least a 4-quart slow cooker. 3. Remove beef from slow cooker. Place on a cutting board. Use two forks to shred beef into strips. 4. In a large bowl, combine shredded beef, barbecue sauce, and au jus (liquid) from the slow cooker. Mix. For 25 servings, add ½ cup of au jus. 5. Slice rolls in half horizontally (if not pre-sliced). 6. Place ¼ cup (#16 scoop) barbecue beef between each roll. 7. Serve 1 slider. Serve immediately, or keep warm at 140 °F or higher. CACFP Guidelines: 1 slider provides: 1.5 oz eq meat and 1 oz eq grains

Beef and Bean Tamale Pie

Servings: 25 Ingredient Garlic Powder Ground black pepper Chili powder Cumin, ground Paprika Onion powder Ground beef, raw (no more than 15% fat) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped OR Pinto beans, dry, cooked Onions, fresh, chopped Green bell peppers, fresh Red bell peppers, fresh Corn, frozen Cilantro, fresh, chopped Water Tomato paste, canned, no-salt-added Tomatoes, canned, diced, no-salt-added, undrained Cheddar cheese, reduced-fat, shredded Whole wheat flour White whole-grain cornmeal Sugar Baking powder Salt Frozen whole eggs, thawed Nonfat milk Canola oil

Weight or Measure 1 tbsp ¾ tsp 2 tbsp 1 tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp 1.25 lb or 2.5 cups 2 lb 13.5 oz or 1 qt 2 ¼ cups (for either) 7 oz or 1 1/3 cups 6 oz or 1 1/8 cups 6 oz or 1 1/8 cups 11 oz or 2 cups 1 oz or 1 ¾ cups 2 ½ cups 14 oz or 1 ½ cups 1 lb 10 oz or 3 cups 2 tbsp 12 oz or 3 cups 8 oz or 1 ½ cups 8 oz or 1 ¼ cups 3 oz or 1/3 cup 2 tbsp 1 tbsp 1 tsp ¾ tsp 3 oz or 1/3 cup 1 ¾ cups ¼ cup

Instructions: 1. Combine all spices in a bowl. Stir well. 2. Place ground beef and half of spices in a medium stock pot. Heat over medium-high heat uncovered for 5-8 minutes. Stir often until meat is well done. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 3. Remove beef from heat. Drain beef in a colander. Set aside for step 6. 4. Return pot back to heat. Add pinto beans, onions, peppers, corn, cilantro, and remaining spices. Stir for 30 seconds. 5. Add water. After 1 minute, reduce heat to low. 14

6. Add tomato paste, diced tomatoes, and drained ground beef. Stir well. Simmer uncovered over low heat for 10-15 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 7. If desired, prepare ground beef mixture ahead and refrigerate overnight. 8. Fold cheese into beef and bean mixture. 9. Pour 1 gal (about 9 lb 8 oz) of mixture into each steam table pan (12″ x 20″ x 2¹⁄2″). For 25 servings, use 1 pan. Set aside for step 14. • Critical Control Point: Cool to 40 °F or lower within 4 hours, if using next day. 10. For cornbread topping, combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 11. Combine eggs, milk, and oil in a large bowl. Stir well. 12. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT OVERMIX. For 25 servings, mix for 1–2 minutes on medium speed. 13. Cool meat mixture slightly before pouring batter on top. 14. Pour 2 lb 5 oz (3 ¾ cups) batter over cooled meat mixture in each pan and spread into corners of pan. 15. Bake until lightly browned. For conventional oven bake at 400 °F for 30–35 minutes. For convection oven bake at 350 °F for 20–25 minutes. • Critical Control Point: Hold for hot service at 140 °F or higher. 16. Remove from oven. Cool for 10 minutes. 17. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2³⁄8" x 4"). CACFP Guidelines: 1 piece provides: Legume as Meat Alternate: 1.5 oz equivalent meat/meat alternate, ½ cup vegetable, and 1.0 oz equivalent grains. OR Legume as Vegetable: 1.0 oz equivalent meat/meat alternate, 5⁄8 cup vegetable, and 1.0 oz equivalent grains. Marketing Guide: Mature onions: 8 oz Green bell peppers: 8 oz Red bell peppers: 8 oz

Beef Goulash Servings: 25

Ingredients Beef stew meat, raw, lean, cubed 1/2” Onion, fresh, peeled, ¼” diced Garlic, fresh, minced Ketchup Worcestershire sauce Brown sugar, unpacked Salt Paprika Mustard, yellow, prepared Warm water Flour, all purpose, enriched Egg noodles, whole grain, uncooked

Weight or Measure 4 lb 2 lb 13 oz or 2 qt 1 cup 8 cloves or 1 tbsp 1 tsp 1 cup ¼ cup ¼ cup 2 1/8 tsp 1 tbsp 1 tsp 1 tbsp 1 tsp 1 cup ½ cup 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

Beef Stir-Fry Servings: 25

Ingredients Raw boneless beef top round roast, cut in ½” cubes Low-sodium soy sauce Cornstarch Fresh ginger, chopped Fresh garlic, minced Ground black or white pepper Red pepper flakes Rice vinegar Strawberry jam Salt Sugar Low-sodium beef broth Fresh green onions, sliced Fresh or frozen broccoli, chopped Canola oil Frozen edamame, thawed Fresh carrots, shredded Fresh yellow onions, sliced Water

Weight or Measure 2 lb 8 oz or 1 qt 1 ½ cups ¼ cup 1 tbsp 3.5 oz or ¾ cup 2 2/3 oz or ¼ cup 1 tbsp 1 tsp 2 tbsp 1 tsp 1 tsp 2 tbsp 6 oz or ½ cup 2 tsp 7 oz or ¾ cup 2 tbsp 1 qt 6 oz or ¾ cup 2 1/8 tsp 2 lb or 3 qt 3 tbsp ¼ cup 2 lb 4 oz or 1 qt 3 ¾ cups 2 tbsp 1 lb 7 oz or 1 qt 3 cups 5 oz or 2/3 cup 2 cups

Instructions: 1. Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly and refrigerate. Recommend to cook in batches of 25. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 2. Set remaining ginger and garlic aside for step 9. Set remaining cornstarch aside for step 12. Allow beef mixture to marinate for 12–24 hours. 3. Place marinated beef in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly. 4. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 10. 5. Add green onions. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Transfer 2 qt (about 4 lb 8 oz) beef mixture to each steam table pan (12″ x 20″ x 2½″). Set aside for step 12. For 25 servings, use 1 pan. 7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 9. 17

8. Heat oil in a large stock pot. 9. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Sauté uncovered for 2-3 minutes, stirring occasionally. 10. Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch. 11. Add water. Stir well. Allow mixture to thicken. • Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. 12. Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef mixture into each steam table pan (12″ x 20″ x 2½″). Stir well. For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 13. Portion with 8 fl oz spoodle (1 cup). CACFP Guidelines: 1 cup (8 fl oz spoodle) provides: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate and 1/2 cup vegetable. Marketing Guide: Mature yellow onions: 6 oz Green onions: 8 oz Broccoli: 2 lb 8 oz Carrots: 1 lb 7 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

Whole Wheat (WW) Bowtie Pasta Servings: 24

Ingredients WW Bowtie pasta Olive oil Corn kernels, yellow, frozen Edamame, peas, or snap peas, frozen Bell pepper, red Carrots, chopped or shredded Parmesan cheese, grated

Weight or Measure 8 cups 6 Tbsp + 2 tsp 2 cups 1 cup 1 cup 2 cups 1 cup

Instructions: 1. Cook pasta as directed on package. 2. Drain. Let cool. 3. In large bowl, mix pasta, corn, edamame (peas or snap peas), bell pepper and carrots. 4. Drizzle with olive oil. Toss to coat. 5. Add parmesan cheese. Toss again. 6. Serve ½ cup servings. CACFP Guidelines: ½ cup serving provides: ½ oz equivalent of grains and ¼ cup equivalent of vegetables

Breakfast Pizza with Hash Brown Crust Servings: 25

Ingredients Turkey breast, ground, raw (< 15% fat) Fennel seeds, whole Salt Cayenne pepper Ground sage Red pepper flakes Coriander seeds, whole Canned applesauce, unsweetened Hash brown potatoes, frozen, thawed Frozen or liquid whole eggs Cheddar cheese, low-fat Green onions, fresh, diced Red bell pepper, fresh, diced

Weight or Measure 1 lb or 2 cups 1 tsp 1 tsp ¼ tsp ½ tsp ¼ tsp 2 ½ tsp 3 oz or 3 tbsp 3 lb or 2 qt 2 ½ cups 1 tbsp 1 ¼ tsp 10 oz or 1 cup 1 tbsp 2 2/3 tsp 4 oz or 1 cup 1 tbsp 1 tsp 8 oz or 1 ½ cups

Instructions: 1. Combine turkey, fennel, salt, cayenne pepper, sage, red pepper flakes, coriander, and applesauce in a large bowl. Stir well. 2. In a large stock pot, add turkey mixture. Cook uncovered over medium–high heat for 10 minutes. 3. Remove turkey from heat. Drain turkey in a colander. Set aside for step 4. 4. Combine 2/3 cup (about 5 oz) turkey, hash browns, and eggs in a large bowl. Double the amount for 50 servings. Stir well. Set remaining turkey aside for step 7. Set hash brown mixture aside for step 5. 5. Pour 2 qt (about 3 lb 10 oz) hash brown mixture into a half sheet pan (18" x 13" x 1") lightly coated with pan release spray. Spread evenly. For 25 servings, use 1 pan. 6. Bake in conventional oven at 425 °F for 30 minutes, or 400 °F for 20 minutes in a convection oven. 7. Remove from oven and sprinkle the crust with remaining turkey, cheese, onions, and bell peppers. 8. Bake in conventional oven 425 °F for 15 minutes, or 400 °F for 10 minutes in a convection oven. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 9. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 3¹⁄2" x 2¹⁄2"). CACFP Guidelines: One piece provides: 1 oz equivalent meat/meat alternate and ¾ cup vegetable.

Catch of the Day Servings: 25

Ingredient White fish filets (cod, tilapia), frozen, unbreaded Oil (olive or canola) or cooking spray Dijon mustard Crushed bran flakes

Weight or Measure 38 oz 5 Tbsp 2-1/2 cups

Instructions: 1. Preheat oven to 400°F. 2. Coat a baking sheet evenly with oil or cooking spray. 3. Brush mustard over fish fillets. 4. Crush bran flake cereal into crumbs and sprinkle over fillets. 5. Place on prepared baking sheet. 6. Bake 20 to 25 minutes, until fish is white throughout and flakes easily with a fork. CACFP Guidelines: 1-1/2 oz fillet provides: 1.5 oz equivalent of meat

Central Valley Harvest Bake Servings: 25

Ingredient Fresh butternut squash (or other in season squash), peeled, cubed ½” Extra virgin olive oil Fresh red onions, diced Fresh jalapeno peppers, finely diced Fresh red bell peppers, diced Red quinoa, dry Water Canned low-sodium black beans, drained, rinsed OR Dry black beans, cooked Fresh oregano, chopped Sweetened applesauce Kosher salt Fresh lime juice (optional) Low-fat granola, no fruit

Weight or Measure 5 lb 4 oz or 1 gal ¼ qt 2 ½ tbsp 4 oz or ¾ cup 3 tbsp 4 ¼ oz or ¾ cup 1 oz or 1/8 cup 3/8 cup 8 ½ oz or 1 cup (for either) ¼ cup 1 tbsp 12 ½ oz or 1 1/3 cups 1 tsp 1/8 cup 8 oz or 2 ¼ cups

Instructions: 1. Toss squash in half of oil reserving the other half for step 3. Transfer to a sheet pan (18”x 26”x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 2. Roast uncovered until lightly brown around the edges. For conventional oven, cook at 350 °F for 30 minutes. For convection oven, cook at 350 °F for 22 minutes. • Critical Control Point: Hold at 135 °F or higher. 3. Toss onions, jalapeno peppers, and red peppers with remaining oil. 4. Line a sheet pan (9”x 13”x 1”) with aluminum foil or a nonstick pan liner. Spread vegetable mixture on sheet pan. 5. Roast in conventional oven at 350 °F for 15 minutes, and at 350 °F for 10 minutes in convection oven. Check mixture after 10 minutes. Cook vegetables until they soften and turn brown around the edges. DO NOT OVERCOOK. Remove from oven. • Critical Control Point: Hold at 135 °F or higher. 6. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. 7. Combine quinoa and water in a covered saucepan and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. 8. Combine squash, black beans, quinoa, and oregano. 9. Mix in applesauce, salt, and optional lime juice. 10. Fold in onion and pepper mixture. 23

11. Lightly coat steam table pan (12”x 20”x 2 ½”) with pan release spray. Pour mixture into pan, pressing to gently to pack. For 25 servings, use 1 pan. 12. Sprinkle granola evenly over the top. 13. Bake until heated through and granola is lightly browned. For conventional oven, bake at 350 °F for 30 minutes. For convection oven, bake at 350 °F for 22 minutes. • Critical Control Point: Heat for 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 14. Portion with No. 8 scoop (½ cup). CACFP Guidelines: ½ cup (No. 8 scoop) provides: ½ cup vegetable and ¼ oz equivalent grains. Marketing Guide: Butternut squash: 6 lb 4 oz Red onions: 5 oz Jalapeno peppers: 1 oz Red bell peppers: 5.5 oz Dry black beans: 4.25 oz Tip: Complements grilled chicken or roasted turkey nicely!

Chicken Burrito

Servings: 25 Ingredient Water Brown rice, long-grain, regular, dry Fresh cilantro, finely diced Frozen, cooked diced chicken, thawed, ½” Canned no-salt-added pinto beans, drained, rinsed OR Dry pinto beans, cooked Low-fat cheddar cheese, shredded Ground oregano Ground cumin Canned low-sodium salsa Whole grain tortillas, 8” (1.5 oz each)

Weight or Measure 2 ½ cups 12.5 oz or 1 ¾ cups ¼ cup 1 lb 11 oz or 1 qt 2 ¼ cups 1 lb 10 oz or 3 cups (for either) 12 oz or 3 cups ½ tsp ¾ tsp 1 lb 13 oz or 3 ¼ cups 25 each

Instructions: 1. Boil water. 2. Place brown rice in a steam table pan (12″ x 10″ x 2 ½”). Pour boiling water over brown rice. Stir. Cover pan tightly. For 25 servings, use 1 pan. 3. Bake in conventional oven at 350 °F for 40 minutes or in convection oven at 325 °F for 40 minutes. 4. Remove cooked rice from oven and let stand covered for 5 mins. Fold in cilantro. Set aside. 5. Combine chicken, beans, cheese, oregano, cumin, and salsa in a large bowl. Stir well. • Yields: For 25 servings, about 3 qt (about 5 lb 12 oz). 6. Assembly: using a No. 30 scoop (1/8 cup), spread rice on center of tortilla. 7. Using a No. 8 scoop (1/2 cup) place chicken mixture on top of rice. 8. Roll in the form of a burrito and seal. 9. Place burritos seam side down on steam table pan (12″ x 20″ x 2¹⁄2″) lined with parchment paper. For 25 servings, use 1 pan. 10. Cover and bake in conventional or convection oven at 350 °F for 10 minutes. • Critical Control Point: Heat to 165 °F for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 11. Serve 1 burrito. CACFP Guidelines: 1 burrito provides: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate, 1/8 cup vegetable, and 1.75 oz equivalent grains. OR Legume as Vegetable: 1.5 oz equivalent meat/meat alternate, 1/4 cup vegetable, and 1.75 oz equivalent grains. 25

Chicken Curry Casserole Servings: 25

Ingredient Brown rice, long-grain, dry Water Canola oil Low-sodium chicken broth Fresh carrots, shredded Fresh celery, diced Fresh onions, chopped ½” Curry powder Garlic powder Ground black pepper Salt Low fat yogurt, plain Frozen, cooked fajita chicken strips, thawed, diced 1”

Weight or Measure 1 lb 8 oz or 3 ¾ cups 1 qt 3 cups ¼ cup 1 cup 1 lb 1 ½ oz or 1 qt 1 cup 11 ½ oz or 2 ¼ cups 11 oz or 2 ½ cups 3 tbsp 1 ½ tbsp ¾ tbsp 1 ½ tsp 1 lb or 2 cups 3 lb 2 oz or 2 qt

Instructions: 1. Boil water 2. Place 1 lb 8 oz brown rice in a steam table pan (12” x 20” x 2.5”). For 25 servings use 1 pan. 3. Pour boiling water (1 qt 3 cups) over brown rice. Stir. Cover pans tightly. 4. Bake. Conventional oven: 350 °F for 40 minutes, or convection oven: 325 °F for 40 minutes 5. Remove from oven and let stand covered for 5 minutes. 6. Cook oil and broth over medium heat for 5 minutes. 7. Add carrots, celery, onions. Cook for 10 minutes or until vegetables are tender. Set aside. 8. Combine curry, garlic, pepper, salt, and yogurt. Mix well. 9. Add vegetable mixture to rice. Fold in curry/yogurt mixture. Add chicken. Combine well. 10. Bake uncovered in Conventional oven: 400 °F for 10 minutes, or Convection oven: 375 °F for 10 minutes • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 11. Portion with 6 fl oz spoodle (3/4 cup). CACFP Guidelines: ¾ cup (6 fl oz spoodle) provides: 1 ¼ oz equivalent meat/meat alternate, ¼ cup vegetable, and ¾ oz equivalent grains. Marketing Guide: Carrots 1 lb 6 oz Celery 14 oz Mature onions 13 oz 26

Chicken Flatbread Pizza Servings: 25

Ingredient Turmeric, ground Salt Ground cumin Ground cinnamon Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2.25 oz per tenderloin) Nonstick cooking spray Greek yogurt, plain, non-fat Canola oil Onion, fresh, peeled, ½” chopped Garlic, fresh, minced OR Garlic, jar, minced Spinach, fresh, roughly chopped Whole-wheat flatbreads, naan (about 126 gm each) Tomatoes, fresh, 1/4'’ diced Mozzarella, low-fat, shredded

Weight or Measure 2 tsp 1 tsp 2 tsp 1 tsp 2 lb 12 oz or 2 qt 3 cups 2 sprays 6.25 oz 2 tbsp 2 tsp 10 oz or 2 ¾ cups 6 cloves or 1 tbsp 1 lb or 1 gal 8 1/3 each 1 lb 9 oz or 1 qt 6.25 oz

Instructions: 1. Preheat oven to 350 °F. 2. In a small bowl combine turmeric, salt, cumin, and cinnamon. Divide seasoning mixture in half. 3. Coat chicken tenders with half of the seasoning mixture from step 2. 4. Place chicken tenderloins on sheet pan (18" x 26" x 1") lined with parchment paper lightly coated with nonstick cooking spray. For 25 servings, use 1 sheet pan. 5. Bake for 12-15 minutes. Chop chicken into ½” pieces. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 6. While chicken is baking, combine the remaining seasoning mixture with the yogurt. Set aside. 7. Heat oil on medium-high heat. For 25 servings, use 1 extra large skillet. 8. Sauté onions for about 5–7 minutes or until onions are tender. 9. Add garlic and spinach. Cook for 5 minutes or until spinach is wilted. Remove from the heat. 10. Slice each flatbread into 3 pieces. 11. Place flatbreads on a baking sheet lined with parchment paper and coated with non-stick cooking spray. 12. Spread ½ tbsp of seasoned yogurt from step 6 on each flatbread piece. 13. Top each piece with: 1 oz cooked vegetables (about ¼ cup lightly packed), 1 ¼ oz chicken, 1 oz tomatoes (2 2/3 tbsp), and ¼ oz cheese (1 tbsp). 27

14. Bake for 15-20 minutes at 350 °F. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 15. Serve 1 piece. • Critical Control Point: Hold at 140 °F or higher. CACFP Guidelines: 1 piece provides: 1½ oz equivalent meat, ¼ cup vegetable, and 1½ oz equivalent grains Marketing Guide: Mature onions: 12 oz Garlic: 6 cloves Spinach: 1 lb Tomatoes: 1 lb 13 oz

Homemade (HM) Chicken Nuggets Servings: 25

Ingredient Enriched dry bread crumbs Salt Ground black or white pepper Raw boneless, skinless chicken (at least 1.1 oz each) Lowfat plain yogurt OR Lowfat mayonnaise

Weight or Measure 4 oz or ¾ cups 1 ½ tsp ½ tsp 3 lb 7 oz or 50 each 3 oz or 1/3 cup OR 3 oz or 1/3 cup

Instructions: 1. In a small bowl, combine bread crumbs, 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 bread crumbs 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. • CCP: Hold for hot service at 140° F or warmer. 6. Portion is 2 pieces (1½ oz). CACFP Guidelines: 2 pieces provide 1 ½ oz of cooked poultry

Chicken (or Turkey) and Rice Soup Servings: 25

Ingredient Old bay seasoning Onion powder Garlic powder Poultry seasoning Brown rice, long-grain, regular, dry, parboiled Water Low-sodium chicken base Fresh celery, chopped frozen carrots, sliced, thawed Fresh onions, chopped Fresh mushrooms, sliced Dried parsley Ground black or white pepper Dried basil Frozen, cooked diced chicken or turkey, thawed ½” pieces

Weight or Measure 2 tsp ½ tsp ½ tsp 1 ½ tsp 15 oz or 2 cups 1 gal 1 qt 1 cup 3 tbsp 8 oz or 2 cups 1 lb or 1 qt 1 cup 15 oz or 3 ¼ cups 15 oz or 1 qt ¾ cup 2 tbsp 1 ½ tsp 1 ½ tsp 3 lb 4 oz or 2 qt 3 cups

Instructions: 1. Preheat oven. Conventional oven: 350 °F. Convection oven: 325 °F. 2. In a medium stock pot, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken base. Cook uncovered over medium-high heat. Bring to a boil. 3. Simmer uncovered over medium heat for 10-15 minutes or until rice is completely cooked. Remove about 12 oz (2 cup 1 tbsp) drained rice. Set rice aside for step 6. 4. Add celery, carrots, onions, mushrooms, parsley, pepper, and basil to rice mixture. Cook uncovered for 10-15 minutes or until soft. 5. Puree ingredients in stock pot with a bermixer (immersion blender) for 3-5 minutes until mixture has a smooth consistency. 6. Fold in remaining rice. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Pour about 11 lb 6 oz (1 gal 1 qt 1 cup) soup into a deep steam table pan (12 ¾” x 10 ½” x 6”). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 8. Set soup aside for step 13. 9. Transfer about 3 lb 4 oz (2 qt 3 cups) chicken onto a steam table pan (12” x 20” x 2 ½”) lightly coated with pan release spray. For 25 servings, use 1 pan. 10. Bake in conventional oven at 350 °F for 3-5 minutes, or in convection oven at 325 °F for 2-3 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 30

11. Place 25 individual soufflé cups on a sheet pan (18” x 26” x 1”). For 25 servings, use 1 pan. 12. Place about 2 oz (½ cup) cooked chicken into each soufflé cup. • Critical Control Point: Hold for hot service at 140 °F or higher. 13. Serve 1 soufflé cup chicken and 1 cup soup (portion soup with 8 fl oz ladle). CACFP Guidelines: 1 cup (8 fl oz ladle) soup and ½ cup chicken provides: ⅜ cup vegetable (⅛ cup red/orange vegetable, ¼ cup other vegetable), 2 oz equivalent meat, and 0.5 oz equivalent grains. Marketing Guide: Fresh celery: 10 oz Fresh onions: 1 lb 1 oz Fresh mushroom: 1 lb

Chicken Salad Servings: 24

Ingredient Chicken, canned, drained Mustard Honey Apples, diced Raisins Black pepper Parsley or cilantro (optional), chopped

Weight or Measure 4- 15 oz cans ¾ cup ½ cup 4 cups 1 cup 1 tsp ½ cup

Instructions: 1. In a large bowl, combine chicken, mustard, honey and apples. Mix well. 2. Sprinkle raisins and pepper on top of salad. If using parsley or cilantro, add that as well. 3. Serve ½ cup on a lettuce leaf or on a slice of whole wheat bread. CACFP Guidelines: ½ cup provides: 1.5 oz equivalent of meat and 1/8 cup equivalent of fruit

Chix Mix Servings: 20

Ingredient Chicken, boneless, skinless, cut in chunks Barbeque sauce Black beans, drained Yellow corn, frozen Yogurt, low-fat, plain Spinach, raw

Weight or Measure 1 lb ½ cup 1-1/2 cups 2 cups ¼ cup 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.

Chuck’s Cheesy Tilapia Servings: 28

Ingredient Tilapia, fresh or frozen Lemon juice Basil Black pepper Parmesan cheese Margarine (trans fat free) Cooking spray

Weight or Measure 4 lbs ¼ cup ½ tsp ½ tsp ½ cup ¼ cup -

Instructions: 1. Coat a broiling pan with cooking spray. 2. Mix together margarine, lemon juice, pepper, basil and parmesan cheese. Set aside. 3. Space fillets equally apart on broiler pan. 4. Broil fish fillets about 2 to 3 minutes on each side. 5. Top with cheese mixture and cook about 2 minutes more or until coating is browned. CACFP Guidelines: 1-1/2 oz filet provides 1.5 oz equivalent of meat/meat alternate.

Eagle Pizza

Servings: 25 Ingredient Fresh spinach, julienne sliced Fresh romaine lettuce, julienne sliced Salt-free chili lime seasoning blend OR Salt-free taco seasoning blend Canned low-sodium refried pinto beans, fatfree Fresh green bell peppers, diced Fresh onions, diced Canned low-sodium corn, drained, rinsed Whole wheat pita (flatbread) Reduced fat Mexican cheese blend, shredded Fresh carrots, shredded Low-sodium salsa, mild Fat free sour cream

Weight or Measure 2 ½ oz or 2 cups 4 oz or 2 cups 3 tbsp (for either) 3 lb 14 oz or 1 qt 2 ¾ cups 1 lb or 3 cups 1 lb or 3 cups 2 tbsp 1 lb 11 oz or 3 ¾ cups 25 each 8 oz or 2 cups 12 oz or 3 ¾ cups 12 oz or 1 ½ cups 12 oz or 1 ½ cups

Instructions: 1. Combine lettuce and spinach in bowl. Set aside. 2. Mix salt-free seasoning and beans. Set aside. 3. Sauté green peppers, onions, and corn for 3-4 minutes in a pan coated with pan release spray. Set aside. 4. Portion beans with No. 16 scoop (¼ cup) on each pita round. Spread evenly. 5. Top with 1/3 cup vegetable mixture. Sprinkle with 1 Tbsp cheese. 6. Place pita rounds on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 2 pans. 7. Bake until cheese is melted. For conventional oven bake at 350 °F for about 5 minutes. For convection oven bake at 350 °F for about 3 minutes. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 8. Top each with: 1 Tbsp 1 tsp spinach/lettuce mixture, 2 Tbsp carrots, 1 Tbsp salsa, 1 Tbsp sour cream. • Serving suggestion: serve toppings in individual baking cups 9. Serve one eagle pizza. CACFP Guidelines: 1 pita pizza provides: Legume as Meat Alternate: 1 ¼ oz equivalent meat alternate, 3/4 cup vegetable, and ½ oz equivalent grains. OR Legume as Vegetable: ¼ oz equivalent meat alternate, 1 cup vegetable, and ½ oz equivalent grains

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

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.

Fruit Breakfast Pizza Servings: 25

Ingredient Non-fat vanilla yogurt Low-fat cream cheese Vanilla extract Honey Canola oil Brown sugar Canned applesauce, unsweetened Frozen or liquid whole eggs Whole wheat flour Baking powder Cinnamon Oats, rolled, dry Fresh strawberries, sliced Fresh bananas, sliced Fresh blueberries

Weight or Measure 1 lb or 2 cups 1 lb or 2 cups 1 tbsp 2 tsp 3 oz or ¼ cup 1 tsp 2/3 cup 12 oz or 1 ½ cups 9 oz or 1 cup 2 tbsp 4 oz or ½ cup 1 tbsp 2 2/3 tsp 15 oz or 3 1/3 cups 1 tbsp 1 tsp 8 oz or 3 cups 2 lb or 3 ½ cups 1 lb or 2 ½ cups 1 lb or 3 cups

Instructions: 1. Pour yogurt, cream cheese, 2 tsp vanilla extract, and honey in a commercial mixer (batch as needed). Set remaining vanilla extract aside for step 6. (Recommend to cook in batches of 25) Using a paddle attachment, mix on medium speed until smooth. 2. DO NOT OVERMIX. Refrigerate. Set aside for step 13. For 25 servings, mix for 2-3 minutes. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or below. 3. Combine oil and sugar in a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until mixture has a crumbled consistency. DO NOT OVERMIX. 4. Add applesauce, eggs, and remaining vanilla extract. Mix on medium speed until smooth. DO NOT OVERMIX. For 25 servings, mix for 2–3 minutes. 5. Slowly add flour, baking powder, and cinnamon. Mix on medium speed until smooth. DO NOT OVERMIX. For 25 servings, mix for 2–3 minutes. 6. Fold in rolled oats. 7. Press 1 qt (about 3 lb 3 oz) dough into a half sheet pan (18″ x 13″ x 1″) lightly coated with pan-release spray. For 25 servings, use 1 pan. 8. Bake. Conventional oven: 350 °F for 25–30 minutes. Convection oven: 325 °F for 20–25 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 9. Remove pizza crust from oven. Allow to rest 45 minutes to 1 hour at room temperature before adding yogurt mixture. 10. Spread 1 qt 1 cup (about 2 lb 10 oz) yogurt mixture over each pan. 38

11. Arrange strawberries, bananas, and blueberries in any decorative pattern of choice by shingling fruit. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or below. 12. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 3¹⁄2″ x 2¹⁄2″). CACFP Guidelines: 1 piece provides: ½ cup fruit and 1.5 oz equivalent grains Marketing Guide: Strawberries: 2 lb 5 oz Bananas: 1 lb 9 oz Blueberries: 1 lb 1 oz

Going Green Lentil Spinach Salad Servings: 24

Ingredients Lentils, dry Green beans (fresh, frozen, or canned) Carrots, medium, sliced or shredded Onion, large, chopped Olive oil Thyme leaves, dried Black pepper Vinegar, red wine Spinach, fresh

Weight or Measure 3 cups 4 cups 6 2 ½ cup 1 tsp ½ tsp 2/3 cup 6 cups

Instructions: 1. Rinse lentils with water and discard any stones or shriveled lentils. 2. Chop green beans, carrots, and onions. 3. In a sauce pan, combine lentils, green beans, carrots, onion and thyme. Add enough water to cover by 1”. Bring to a boil, reduce heat and simmer for 15-20 minutes until lentils are tender but not mushy. 4. Drain lentils and vegetables. Add olive oil, vinegar and pepper. Toss to mix. 5. Wash spinach leaves. 6. Serve ½ cup lentils and vegetables with ¼ cup fresh spinach leaves. CACFP Guidelines: ½ cup lentils and vegetables with ¼ cup fresh spinach leaves provides: • ¼ cup equivalent of vegetable • 1.5 oz meat alternate

Ground Beef Taco Servings: 25

Ingredient Raw ground beef (no more the 20% fat) Fresh onions, chopped OR Dehydrated onions Granulated garlic Ground black or white pepper Canned tomato paste Water Chili powder Ground cumin Paprika Onion powder Reduced fat cheddar cheese, shredded Fresh tomatoes, chopped Fresh lettuce, shredded Enriched taco shells (at least 0.45 oz each)

Weight or Measure 3 lb 3 oz 2 ½ oz or ¼ cup 3 Tbsp OR ¼ cup 2 ¼ tsp 1 tsp 7 oz ¾ cup 1 ½ tsp (1/4 no. 2-1/2 can) 2 cups 1 Tbsp 2 ¼ tsp ¾ tsp ¾ tsp 13 oz or 3 ¼ cups 10 ½ oz or 1 ¼ cups 3 Tbsp 1 lb 3 ½ oz or 2 qt 1 cup 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.

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. 41

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

Halibut Filet Servings: 25

Ingredient Fish filets, frozen, unbreaded, cut into strips Paprika Pepper, red/cayenne Pepper, black Oregano, ground Thyme, ground Oil, vegetable Lemon juice

Weight or Measure 3-3/4 lbs 1-1/2 tsp 3/8 tsp ¾ tsp ¾ tsp ¾ tsp ¾ cup 5 Tbsp

Instructions: 1. Place fish portions on an ungreased pan. 2. Mix seasonings in a small bowl. Place in a shaker. 3. Sprinkle lemon juice over the top of the fish filets. 4. Shake seasoning mix over fish filets. 5. Lightly spray or drizzle oil over the seasonings. 6. Bake at 350°F for 20 minutes or until fish flakes easily with fork. CACFP Guidelines: 1 filet provides 1 ½ oz of cooked fish

Hawaiian Ham Coconut Rice Servings: 25

Ingredient Water Brown rice, long-grain, regular, dry Coconut, sweetened, shredded Ham, low-sodium, diced ¼” Sugar Flour, whole wheat Canned pineapple tidbits in 100% juice, drained Cheddar cheese, low-fat, shredded Pineapple juice Bread crumbs, whole grain, plain

Weight or Measure 1 qt 3 cups 1 lb 10 oz or 1 qt 4.5 oz or 1 ½ cup 3 lb or 2 qt 1 cup 4 oz or ½ cup ¼ cup 4 lb or 2 qt 11 oz or 1 qt 3 cups 6.5 oz or 1 ½ cups

Instructions: 1. Boil water. 2. Place 1 qt brown rice (1 lb 10 oz) and 1 cup coconut (3 oz) in each steam table pan (12" x 20" x 2 ½"). For 25 servings, use 1 pan. 3. Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly. 4. Bake in conventional oven at 350 °F for 40 minutes, or in convection oven at 325 °F for 40 minutes. 5. Removed cooked rice mixture from oven and let stand covered for 5 minutes. Stir rice. 6. Assembly: First layer: Smooth rice mixture over bottom of pan. 7. Second layer: Evenly distribute 2 qt 1 cup diced ham (3 lb) over each pan of rice mixture. 8. Third layer: Combine sugar, flour, pineapple, remaining coconut, and cheddar cheese in a large bowl. Stir well. 9. Pour 3 qt 1 ¼ cup (about 5 lb 3 oz) pineapple mixture over diced ham in each pan. 10. Fourth layer: Pour 3 cups pineapple juice over each pan. 11. Fifth layer: Sprinkle with 1 ½ cups bread crumbs (6.5 oz) per pan and spray with a pan release cooking spray. 12. Bake until cheese is melted and bread crumbs are lightly toasted. Bake in conventional oven at 350 °F for 20 minutes, or in convection oven at 325 °F for 15 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 13. Portion with 8 fl oz spoodle (1 cup). CACFP Guidelines: 1 cup (8 fl oz spoodle) provides: 2 oz equivalent meat/meat alternate, ¼ cup fruit, and 1 oz equivalent grains 44

Honey Lime Chicken Servings: 25

Ingredient Raw chicken thighs, boneless, skinless Honey Fresh lime juice Salt Ground black or white pepper Lime zest

Weight or Measure 9 lb 1 lb 5 oz ½ cup 1 tbsp 1 ½ tsp 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

Island Fun Pasta Salad Servings: 24

Ingredient Pasta, whole grain, corkscrew Romaine lettuce, shredded Pineapple chunks, fresh or canned Mango, peeled, sliced Red cabbage, shredded Onions, chopped Yogurt, low-fat, plain or vanilla Orange

Weight or Measure 4 cups 2 cups 2 cups 1 cup 1 cup 1 cup 2 cups 1

Instructions: 1. Cook pasta as directed on package. Drain. 2. In a small bowl, combine yogurt and juice of the orange. 3. Combine lettuce, pasta, pineapple, mango, cabbage and onion in large bowl. 4. Pour dressing over. Mix until all parts are coated. CACFP Guidelines: ¾ cup provides: • ½ oz equivalent of grains • ¼ cup of fruit and vegetables Fun Tip: This salad can also be made using lemon, grapefruit or lime juice.

Jack O’ Lantern Soup Servings: 24

Ingredient Vegetable oil Onion, chopped Butternut squash, peeled and cubed Pumpkin puree, canned Chicken or vegetable broth, canned Thyme, ground Yogurt, plain, low-fat

Weight or Measure ¼ cup 2 cups 4 each 3 cups 4 cups 1 tsp 1 cup

Instructions: 1. Heat oil in large saucepan. Add onions and cook until translucent. 2. Add squash, broth, purée and thyme. Bring to a boil, reduce heat and allow to simmer (about 30 to 45 minutes). 3. Purée the mixture in small batches. 4. Pour 1/2 cup serving into bowls. 5. Garnish top with a spoonful of yogurt. CACFP Guidelines: ½ cup serving provides: ¼ cup equivalent of vegetables Fun Tip: This soup can be made in advance, frozen and thawed to serve.

Lentil Soup Servings: 25

Ingredient Dry lentils Beef stock Canned tomato paste Fresh potatoes, peeled, ¼” cubes Fresh onions, chopped Fresh celery, diced, ¼” Fresh carrots, chopped, ½” Dried parsley Granulated garlic Dried bay leaf Ground cumin

Weight or Measure 11 oz or 1 ½ cup 3 quarts 10 oz or 1 cup & 1 Tbsp 3 oz or ½ cup 2 ½ oz or ¼ cup & 3 Tbsp 4 oz or 1 cup 4 oz or 1 cup 1 Tbsp 1 tsp 1 each 1/8 tsp

Instructions: 1. Rinse lentils and sort out any unwanted materials. Drain well. 2. In a heavy pot, combine lentils, stocks, and tomato paste. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, until lentils are just tender, about 12 minutes. 3. Add potatoes, onions, celery, carrots, parsley, granulated garlic, bay leaves, and cumin. Simmer, uncovered, about 50 minutes. • Critical Care Point: Heat to 165°F or higher. 4. Remove bay leaves. • Critical Care Point: Hold at 140°F or warmer. Portion with 4 oz ladle (1/2 cup). CACFP Guidelines: ½ cup (4 oz ladle) provides: 1/8 cup of lentils or the equivalent of ½ oz cooked lean meat and ¼ cup of vegetable.

Macaroni Mess Servings: 24

Ingredient Vegetable oil Onion, chopped Garlic Turkey, cooked, cubed Water 1% milk Cream of mushroom soup Peas, frozen Carrots, grated Elbow macaroni, dry, whole grain Black pepper Corn flakes Garlic powder

Weight or Measure 2 Tbsp 2 cups 2 cloves 8-1/2 cups 6 cups 3 cups 2- 10-3/4 oz cans 2- 10 oz packages 3 cups 4 cups 1 tsp 3 cups ½ tsp

Instructions: 1. Heat oil in large skillet over medium-high heat and sauté onions until transparent. 2. Add garlic and cook briefly, about 30 seconds. 3. Add turkey, water, milk, soup, carrots and peas. Bring to a boil. 4. Add macaroni and pepper. Stir to combine. 5. Cover pan, reduce heat to low, and cook for 10 to 15 minutes, until pasta is tender, stirring occasionally. 6. While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder. 7. Place 3/4 cup serving on plate and top with corn flakes. CACFP Guidelines: ¾ cup serving provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat

Magic Meatloaf Servings: 24

Ingredient Turkey, ground Ketchup Brown sugar Mustard Garlic powder Egg 1% (low-fat) milk Black pepper Wheat cereal squares Beans, black

Weight or Measure 3 lbs 1 cup ¼ cup 2 tsp 2 tsp 2 2 Tbsp ½ tsp 3 cups 1 cup

Instructions: 1. Preheat oven to 350°F. 2. In bowl, combine ketchup, brown sugar and mustard. Mix well. 3. Remove ¼ cup of mixture from bow to use later. 4. To the mixture in bowl, add garlic powder, egg, milk, beans, turkey and black pepper, and mix well. 5. Stir in wheat cereal squares. Let stand for 5 minutes. 6. Break up cereal squares and add ground beef. Mix. 7. Shape into loaf pans. 8. Bake at 350°F for 1 hour and 5 minutes. Brush on reserved ketchup mixture and bake for 15 minutes. CACFP Guidelines: 1 slice provides: 1.5 oz equivalent of meat/meat alternate

Mango Smoothie Bowl Servings: 25

Ingredient Greek yogurt, low-fat Frozen mango, diced Agave syrup Vanilla extract

Weight or Measure 6 lb 4 oz or 3 qt 3 cups 5 lb or 3 qt 3 cups ¼ cup 2 tbsp

Instructions: 1. Place yogurt in a large bowl. Cover, and refrigerate at 40 °F. Set aside for step 5. 2. Drain mangoes in a colander. Drain for at least 30 minutes to 1 hour. Set aside for step 3. 3. Pour mangoes into a food processor. 4. Purée mangoes on medium speed until mangoes have a smooth consistency. DO NOT OVERMIX. For 25 servings, purée for 1–2 minutes. 5. Pour mango purée over yogurt. Stir well. 6. Add agave syrup and vanilla extract. Stir well. 7. Pour 1 gal 2 cups (about 11 lb 6 oz) smoothie mixture into a half steam table pan (12³⁄4″ x 10¹⁄2″ x 6″). For 25 servings, use 1 pan. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 8. Place 8 oz serving bowls on a sheet pan (18″ x 26″ x 1"). For 25 servings, use 2 pans (13 bowls on 1 pan and 12 bowls on 1 pan). 9. Using a 6- fl-oz spoodle, portion ³⁄4 cup (about 6.5 oz) mango smoothie into each bowl. • Critical Control Point: Hold at 40 °F or below. 10. Serve 1 smoothie bowl (3/4 cup). CACFP Guidelines: One smoothie bowl (3/4 cup) provides: 1 oz equivalent meat alternate and ½ cup fruit.

Mario’s Meal Servings: 24

Ingredient Pasta, whole wheat, rotini Olive oil Tomatoes, cherry, sliced Asparagus, chopped Onions, chopped Parsley Basil Parmesan cheese, grated Chicken, boneless, skinless, cut into cubes Cooking spray

Weight or Measure 4 cups 3 Tbsp 2 cups 3 cups 1 cup 1 Tbsp 1 Tbsp ½ cup 3 lbs -

Instructions: 1. Coat a large skillet in cooking spray. Add vegetables and spices. 2. Cook on medium-high heat for about 5 minutes. 3. Remove vegetables and add chicken. Cook about 3 minutes on each side, or longer depending on thickness of breasts. 4. In a separate pot, cook pasta noodles as directed. 5. Combine pasta and vegetables. 6. Drizzle with olive oil and small amount of parmesan cheese. 7. Dish ½ cup vegetables/pasta mix and top with 2 Tbsp of chicken cubes. CACFP Guidelines: ½ cup vegetables/pasta mix topped with 2 Tbsp chicken cubes provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate Tip: This dish can also be made with beans or turkey breast instead of chicken

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. 53

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

Mediterranean Tuna Salad Servings: 25

Ingredient Tuna, chunk style, canned in water, drained Carrots, fresh, peeled, shredded Cucumber, fresh, unpeeled, ¼” diced Peas, frozen Italian salad dressing, fat-free Whole wheat pitas (at least 70 gm each)

Weight or Measure 2 lb 5 ½ oz or 2 ¼ cup 2 tbsp 10 oz or 3 cup 2 tbsp 8 oz or 2 cups 12 ½ oz 2 ¾ cups 1 1/3 cup 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

Mexican Chicken with Rice Servings: 24

Ingredient 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

Weight or Measure 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)

Minestrone Soup Servings: 25

Ingredient Onions, fresh, diced Carrots, fresh, diced Cabbage, fresh, minced Celery, fresh, chopped Spinach, fresh, chopped Zucchini, fresh, chopped Beef base, low-sodium Water Tomato paste, canned, low-sodium Ground black pepper Oregano, dried Garlic powder Salt Marjoram, dried Onion powder Ancho chili powder Mexican seasoning mix Dried parsley Great northern beans, canned, drained Macaroni, elbow, whole grain

Weight or Measure 4 ½ oz or ¼ cup ½ tsp 11 oz or 2 1/3 cups 1 tbsp 3 oz or 1 ¼ cups 4 oz or ¾ cup 1 tsp 4 oz or 1 ½ cups 2 tbsp 4 oz or 2/3 cup 2 tsp 1 tbsp 1 tsp 2 qt 1 ½ cup 8 oz or ¾ cup 2 tbsp ½ tsp 1/8 tsp 2 tbsp 1 tsp ½ tsp 1/8 tsp 1 tbsp 1 tbsp 1 tbsp ¼ tsp 2 lb 2 ¼ oz or 1 qt 1 tbsp 6 oz or 1 1/3 cups 1 tbsp

Instructions: 1. In a large stock pot, add water, onions, carrots, cabbage, celery, spinach, and zucchini. Simmer uncovered over medium–high heat for 15 minutes or until tender. 2. Add beef base, water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder, Mexican seasoning mix, and parsley. Simmer uncovered over medium–high heat for 30 minutes. 3. Add beans and macaroni. Simmer uncovered over medium–high heat for 20 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 4. Pour 1 gal (about 8 lb 11 oz) Minestrone Soup into a half steam table pan (12 ¾” x 10 ½” x 6"). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 5. Portion with 8 fl oz ladle (1 cup). CACFP Guidelines: 1 cup (8 fl oz ladle) provides: Legume as Meat Alternate: 0.5 oz meat alternate and 1/4 cup vegetable. OR Legume as Vegetable: 1/2 cup vegetable. 57

Oatmeal Muffin Squares Servings: 25

Ingredient Whole-wheat flour Enriched bread flour Oats, rolled, dry Baking powder Baking soda Ground cinnamon Nutmeg Salt Frozen or liquid whole eggs Sugar Bananas, fresh, mashed Yogurt, low-fat Vanilla extract Blueberries, frozen, drained Golden raisins

Weight or Measure 7.75 oz or 1 ¾ cups 7.5 oz or 1 2/3 cups 7.25 oz or 2 ¾ cups 2 tsp 1 ½ tsp 2 tsp ½ tsp ½ tsp 5 oz or ½ cup 2 tbsp 4 oz or ½ cup 1 lb 5 oz or 2 1/3 cups 12 oz or 1 ½ cups 1 tbsp 7 oz or 1 1/3 cups 5 oz or 2/3 cup

Instructions: 1. Set aside 1 oz of flour for step 6. 2. Place rest of the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt 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 5. 3. Combine eggs and sugar in a large bowl. Stir well. 4. Add mashed bananas, yogurt, and vanilla extract. Stir well. 5. Combine egg mixture with dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. DO NOT OVERMIX. 6. Coat blueberries with remaining flour. Fold in blueberries and raisins. Stir well. 7. Pour 2 qt (about 4 lb 5 oz) batter into a half steam table pan (12” x 10” x 2 ½”) lightly coated with pan-release spray. For 25 servings, use 1 pan. 8. Bake until golden brown. For conventional oven, bake at 375 °F 45 minutes. For convection oven, bake at 300 °F for 40 minutes. 9. Portion: Cut each pan 5 x 5 (25 pieces per pan, each piece about 2"x 2 3/8”). Serving size 1 piece. CACFP Guidelines: 1 piece (about 2" x 2 3/8") provides: 1/8 cup fruit and 1.5 oz equivalent grains. Marketing Guide: Bananas: 2 lb 8 oz 58

Orangutan Salad Servings: 24

Ingredient Spinach, fresh Mandarin oranges, canned, drained Almonds, slivered (optional) Dried cranberries (optional) Feta cheese Salad dressing, sweet & sour

Weight or Measure 9 cups 3- 15 oz cans ¼ cup + 2 Tbsp ¾ cup ¼ cup + 2 Tbsp ¼ cup + 2 Tbsp

Instructions: 1. Wash spinach. 2. Drain juice from mandarin oranges. 3. Toss all ingredients in a large salad bowl and mix thoroughly. CACFP Guidelines: ¼ cup provides: ¼ cup equivalent of fruits and vegetables

Orzo Pasta with Peas Servings: 25

Ingredient Canola oil Fresh onions, diced Whole wheat orzo pasta Water Milk, low fat, evaporated, canned Chicken base, low-sodium Parmesan cheese, low fat, grated Pimentos, chopped Green baby peas, frozen, thawed, drained Basil leaves, fresh, julienne Lemon zest

Weight or Measure ½ cup 8 oz or 1 cup 1 tbsp 1 lb 9 oz or 1 qt 1 qt 3 cups ½ cup (1/3 12 fl oz can) 3 tbsp 6 oz or 2 1/8 cups 5 oz or 2/3 cup 2/3 tsp 4 oz or ¾ cup ¼ cup 2 tsp

Instructions: 1. Heat oil in a large stock pot 2. Add onions. Cook uncovered over high heat for 2-4 minutes or until onions are translucent. 3. Add pasta and 3 ½ cups water. Cook uncovered over high heat for 3–5 minutes or until water has almost been absorbed by pasta. Set remaining water aside for step 4. 4. Add remaining water, milk, and chicken base. Cook uncovered over medium heat for 3-6 minutes. 5. Add cheese, pimentos, and peas. Cook uncovered over medium heat for 4 minutes. 6. Fold in basil and lemon zest. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 7. Pour 3 qt (about 6 lb) pasta mixture into 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. 8. Portion with No. 8 scoop (1/2 cup) CACFP Guidelines: ½ cup (No. 8 scoop) provides: 1 oz equivalent grains Marketing Guide: Mature onions: 10 oz

Oven-Baked Fish Servings: 25

Ingredient Enriched dry bread crumbs Salt Ground black or white pepper Frozen fish portions, cod or tilapia, thawed (at least 2 ounce each) Lowfat plain yogurt OR Lowfat mayonnaise

Weight or Measure 4 oz or ¾ cup 1 ½ tsp ½ tsp 3 lb 2 oz or 25 each 3 oz or 1/3 cup OR 3 oz or 1/3 cup

Instructions: 1. In a small bowl, combine bread crumbs, salt, and pepper. Reserve for step 3. 2. Pat fish portions dry with paper towels. In a separate bowl, coat fish with yogurt or salad dressing or mayonnaise. 3. Roll fish portions in bread crumbs to coat. 4. Place 12-13 pieces of fish in a single layer on half-sheet pans (13" x 18" x 1") which have been lightly coated with pan release spray. For 25 servings, use 2 pans. For 50 servings, use 4 pans. 5. Bake until fish flakes easily with a fork: Conventional oven: 500° F for 17 minutes Convection oven: 450° F for 15 minutes • CCP: Heat to 145° F or higher. • CCP: Hold for hot service at 140° F or warmer. 6. Portion is 1 piece (1 ½ oz). CACFP Guidelines: 1 piece provides: 1 ½ oz of cooked fish.

Oven Baked Parmesan Chicken Servings: 25

Ingredient Low Fat Mayonnaise Prepared yellow mustard Parmesan cheese, grated Enriched dry bread crumbs Ground black or white pepper Raw chicken thighs with bone, without skin (at least 2.9 oz each)

Weight or Measure 4 oz or ½ cup 1 tsp 4 oz or ½ cup 2 oz or ¼ cup 2 Tbsp ½ tsp 4 lb 8.5 oz or 25 servings

Instructions: 1. Combine salad dressing or mayonnaise and mustard in a bowl. 2. In another bowl, combine Parmesan cheese, bread crumbs and pepper. 3. Using a pastry brush, coat chicken with the mayonnaise mixture. 4. Dredge chicken in the crumb mixture. Place 12-13 pieces of chicken 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. To Bake: Conventional oven: 350° F for 25 minutes Convection oven: 325° F for 20 minutes • CCP: Heat to 165° F or higher. Remove chicken from bone. • CCP: Hold for hot service at 140° F or warmer. 6. Portion with No. 12 scoop (⅓ cup). CACFP Guidelines: ⅓ cup (No. 12 scoop) provides: 1 ½ oz of cooked poultry.

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.

Pineapple Chicken Servings: 25

Ingredient Water Salt Ground black pepper Low-sodium soy sauce Chicken breast, boneless, skinless, fresh or frozen, ½” chopped Brown rice, long grain, regular, uncooked Canola oil Green onions with tops, fresh, thinly sliced Celery, fresh, ¼” diced Pineapple with juice, canned, crushed, packed in juice Sugar Cornstarch

Weight or Measure 1 qt 2 ½ cup 1 tsp 1 tsp ½ cup 2 lb 6 ½ oz 12.5 oz or 2 cups ½ cup 12.5 oz or 2 qt 1/3 cup 1 lb 2 ¾ oz or 1 qt 4 lb 11 oz or 2 qt 1/3 cup 1/3 cup 1/3 cup

Instructions: 1. Make marinade: In a plastic bag or large bowl stir together water, salt, pepper, and soy sauce. Amount of water to use: For 25 servings, use ½ cup. 2. Place chicken in marinade and allow it to sit in the boneless, skinless, fresh refrigerator for 1 hour. 3. Combine brown rice and water in a large stockpot. Reserve remaining water for step 9. For 25 servings, add 1 qt water. Heat on medium-high heat to a rolling boil. 4. Cover and reduce heat to medium. Cook until water is absorbed, about 30–40 minutes. Fluff the rice gently with a large spoon. 5. Heat half of the oil in a tilt kettle or large stockpot. Reserve remaining oil. For 25 servings, use ¼ cup oil. 6. Sauté green onions and celery for 5–7 minutes or fresh, thinly sliced until celery begins to cook, but stays crunchy. Stir frequently. 7. Remove vegetables and set aside. 8. Add remaining oil to the pot. Add chicken and marinade and pineapple with juice to pot. Continue cooking on medium–high heat and bring to a boil, 7–10 minutes. Stir frequently. • Critical Control Point: Heat to 165 °F or higher for 15 seconds. 9. Make cornstarch mixture: In a small bowl whisk remaining water together with sugar and cornstarch until smooth. Amount of remaining water to use: For 25 servings, use 2 cups. 10. Stir cornstarch mixture into the chicken and pineapple. Bring to a boil. Reduce heat and cook for 5 minutes, or until sauce is nectar thick. Stir frequently. Add more water if too thick. 11. Stir celery and green onions into pineapple chicken mixture and cook for 5 minutes. 12. Serving size ⅔ cup (No. 6 scoop) pineapple chicken over ¼ cup cooked rice. 64

• Critical Control Point: Hold at 140 °F or higher. CACFP Guidelines: 2/3 cup (No. 6 scoop) pineapple chicken and 1/4 cup (No. 16 scoop) cooked rice provides: 1½ oz equivalent meat, 1/8 cup vegetable, 1/4 cup fruit, and 1/2 oz equivalent grains Marketing Guide: Green onions with tops:1 lb Celery: 1 lb 7 oz

Porcupine Sliders Servings: 25

Ingredient Water Brown rice, long grain, regular, dry Canola oil Fresh onions, diced Fresh celery, diced Raw ground turkey, lean Liquid, whole eggs Dried cranberries, chopped Fresh baby spinach, chopped Worcestershire sauce Salt Ground black pepper Ground white pepper Mini whole-grain rolls (1 oz each)

Weight or Measure 1 ¾ cups 4 ¾ oz or ¾ cup 1 Tbsp 3 oz or ½ cup 2 Tbsp 7 oz or 1 ½ cup 3 lb 7 ¾ oz or 1 qt 3 cups 1 ¼ cup 6 oz or 1 ¼ cups 5 oz or 1 qt 1 Tbsp 1 ½ tsp 2 tsp ¼ tsp 25

Instructions: 1. Put water and brown rice in a stockpot and bring to a boil. Cover and cook until water is absorbed, about 30-40 minutes. Fluff. Cover and refrigerate at 40 °F. • Control Point: Cool to 40 °F or lower within 4 hours 2. Heat oil. Sauté onions, celery, and garlic for 5-7 minutes or until soft. Cover and refrigerate. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 3. Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and onion mixture. Mix well. 4. Portion into patties using a No. 8 scoop (½ cup) onto a parchment lined sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 5. Bake: Conventional oven: 350 °F for 18 minutes Convection oven: 325 °F for 14 minutes DO NOT OVERCOOK. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 135 °F or higher. 6. Serve on mini whole-grain rolls. 8. If desired serve with lettuce, sliced tomato, red onions, and condiments. 7. Serving size: 1 slider CACFP Guidelines 1 slider provides: • 2 oz equivalent meat/meat alternate, and 1 oz equivalent grains.

Prince and Princess Salad Servings: 24

Ingredient Lemon juice Garlic powder Basil, dried Black pepper Chickpeas (garbanzo beans), rinsed and drained Tomato, chopped Bell pepper, green, chopped Bell pepper, red, chopped Mozzarella cheese, shredded

Weight or Measure 2 Tbsp ¼ tsp ¼ tsp ¼ tsp 4- 15 oz cans 4 cups 4 cups 4 cups 1 cup

Instructions: 1. Rinse and drain chickpeas (garbanzo beans). 2. Chop tomato and bell peppers. 3. Combine lemon juice, garlic powder, basil, and black pepper. 4. Stir in chickpeas and vegetables. 5. Chill. 6. Serve plain or with pita bread, whole wheat bread or whole grain crackers, if desired. CACFP Guidelines: ¾ cup provides: • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat alternate

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.

Pumpkin Patch Pancakes Servings: 32

Ingredient Flour, whole wheat Baking powder Cinnamon, ground 1% (low-fat) milk Applesauce, unsweetened Egg Pumpkin puree, canned Vanilla yogurt, low-fat

Weight or Measure 2 cups 4 tsp 1 tsp 2-1/2 cups ¼ cup 2 1 cup 1 cup

Instructions: 1. In a large mixing bowl, combine flour, baking powder and cinnamon. 2. In a separate bowl, mix milk, applesauce, egg, pumpkin and yogurt until combined. 3. Add wet ingredients to flour mixture and stir until moist. Batter may still be lumpy. 4. Lightly coat griddle or skillet with cooking spray and heat on medium. 5. Pour batter onto hot griddle (about 2 Tbsp for each pancake). 6. Cook until bubbles burst, flip and cook until golden on both sides. CACFP Guidelines: 1 pancake is equivalent to ½ oz grain equivalent.

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, 1 lb 9 oz or 1 qt drained and rinsed or kidney beans, dry, (3/8 no. 10 can) cooked 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

Rainbow Wrap Servings: 24

Ingredient Red bell pepper, sliced Yellow bell pepper, sliced Onion Canola oil Black beans, low sodium, drained and rinsed Lime juice (fresh or bottled) Tortillas, whole wheat, 8” Salsa Avocado (optional)

Weight or Measure 2 cups 2 cups 2 cups 2 tsp 8- 15 oz cans ¼ cup 24 1 cup 1

Instructions: 1. In a non-stick pan, sauté peppers and onion in canola oil for 10 minutes over medium heat. Add beans, stir well. Reduce heat and let simmer for about 10 minutes. Set aside. 2. In a small bowl, combine avocado (if used), lime juice, cilantro, and chili powder. Reserve half of the mixture for topping. 3. Warm tortillas in microwave or in a pan on the stovetop. 4. Fill each warmed tortilla with ¼ cup bean mixture and 2 Tbsp avocado mixture. Drizzle 2 tablespoons of salsa over the bean and avocado mixture. 5. Fold the ends of the tortilla over. Roll up to make wraps. CACFP Guidelines: 1 tortilla with ½ cup filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 0.5 oz equivalent of meat alternate

Red Beans & Rice Servings: 25

Ingredient Weight or Measure Olive oil ¼ cup Onion, fresh, peeled ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Green bell peppers, fresh, ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Garlic, fresh, minced 6 cloves or 1 Tbsp Brown rice, instant, uncooked 12.5 oz or 3 cups 2 Tbsp Cumin, ground 2 Tbsp 2 tsp Oregano, leaves, dried 2 Tbsp 2tsp Salt, table 2 tsp Black pepper, ground 2 tsp Chicken broth, low-sodium 64 fl oz or 2 qts Dark red kidney beans, canned, low-sodium, 4 lb 6 oz or 3 qts ½ cup drained and rinsed (1 ¼ no. 10 cans) Instructions: 1. Heat oil on medium-high heat in a tilting skillet or stove-top skillet(s): For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets. 2. Add onions and peppers sauté for about 7-10 minutes, or until onions are soft. 3. Reduce heat to medium. Stir in garlic, brown rice, cumin, oregano, salt, and pepper.1 clove is about 1/2 teaspoon minced 4. Cook for 1-2 minute or until rice and spices become toasted, stirring constantly. 5. When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium-high, and bring to a boil. 6. Stir in kidney beans. Reduce heat to medium, and simmer for 10 minutes or until rice becomes tender. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Serve 3/4 cup (6 oz spoodle). • Critical Control Point: Hold at 140 °F or higher. CACFP Guidelines: 3/4 cup provides: • Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate, 1/4 cup vegetable and 1/2 oz. equivalent grains Marketing Guide: Mature onions: 1 lb 13 oz (25 servings) Green bell peppers: 2 lbs (25 servings)

Red Monster Soup Servings: 24

Ingredients Onion, chopped Olive oil Carrots, chopped Tomatoes, chopped Bay leaves Thyme Parsley Sugar Chicken or vegetable broth, canned, reduced sodium Yogurt, plain, low-fat Pepper, black

Weight or Measure 2 cups ¼ cup 2 cups 4 cups 4 2 tsp 2 tsp 2 tsp 12 cups 9 cups 2 tsp

Instructions: 1. In a large stockpot, sauté onion in olive oil over medium heat, until clear (about 5 minutes). 2. Add broth, carrots, tomatoes, bay leaves, thyme and parsley. 3. Allow to simmer for 25 minutes. 4. Allow soup to cool. 5. Stir in sugar, pepper and yogurt CACFP Guidelines: ¾ cup provides ¼ cup vegetable.

Roasted Spaghetti Squash with Tomato Sauce Servings: 25

Ingredient Nonstick cooking spray Spaghetti squash, fresh, whole (gently wash spaghetti squash under running water before cooking) Tomato sauce Garlic powder Italian seasoning, dried Mozzarella cheese, part-skim, shredded Basil, fresh, chopped (gently wash basil under running water before cutting)

Weight or Measure 1 spray 2 lb 12 oz (about 1 medium squash) 1 lb 10.5 oz or 3 cups 2 tbsp 2 tsp 1 tsp 3 1/8 oz or ¾ cup ¼ cup

Instructions: 1. Wash hands with soap and water for at least 20 seconds. 2. Preheat oven to 400 °F. 3. Lightly spray a baking sheet with nonstick cooking spray. Set aside. 4. Soften spaghetti squash by cooking for 5–7 minutes in the oven. Remove from the oven. 5. Cut spaghetti squash in half, lengthwise. Using a spoon, scrape out seeds. 6. Place squash on baking sheet with hollowed-side down. Bake for 45–50 minutes or until a fork will easily go into the peel. Heat to an internal temperature of 140 °F or higher for at least 15 seconds. 7. While squash is cooking, place tomato sauce, garlic powder, and Italian seasoning in a small saucepan. Stir. Heat on medium heat for about 7–10 minutes. Heat to 140 °F or higher for at least 15 seconds. 8. Remove squash from the oven and carefully turn over. Use a fork to scoop the squash out of the peel. Place contents in a large bowl. 9. Combine squash and seasoned tomato sauce. Toss. 10. Serve ⅓ cup (#12 scoop) squash topped with ½ Tbsp cheese. Garnish with basil. Serve immediately, or keep warm at 140 °F or higher. CACFP Guidelines: 1 serving (1/3 cup) provides: ¼ cup vegetables

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

Roly Poly Roll-Ups Servings: 20

Ingredient Pita, whole wheat, 8” Turkey breast, sliced Mustard Cucumber Tomato Avocado (optional)

Weight or Measure 20 2 lbs 1 cup 4 cups 4 cups 2 cups

Instructions: 1. Layer each pita with mustard, slices of turkey breast, avocado (if desired), tomato and cucumber. 2. Roll it up. 3. Cut into halves and serve. CACFP Guidelines: 1 roll-up provides • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat

Sammy Salmon Servings: 28

Ingredients Salmon (or flounder) fillets, fresh or frozen Soy sauce Brown sugar Canola oil Sesame oil Lemon juice (fresh or bottled) Pepper, black Brown rice, dry

Weight or Measure 4 lbs ½ cup ¼ cup ¼ cup 4 tsp 4 lemons (6 Tbsp) 4 tsp 4 cups

Ingredients: 1. Combine soy sauce, brown sugar, canola oil, sesame oil, lemon juice and pepper in resealable plastic bag. 2. Add salmon to bag and shake to coat. Refrigerate for at least 3 hours. 3. Preheat broiler and line broiler pan with foil. 4. Place salmon on pan and brush with vegetable oil. 5. Broil 5 to 7 minutes or until salmon is a pale pink color. 6. Reheat sauce in saucepan over medium heat and serve on side if desired. 7. Serve 1-1/2 oz salmon over ½ cup rice. CACFP Guidelines: 1-1/2 oz over ½ cup rice provides ½ oz equivalent of grains and 1.5 oz of meat.

Shredded Zucchini and Pasta Servings: 25

Ingredients Farfalle (bowtie) pasta, whole-wheat, uncooked Water Vegetable oil Garlic, cloves, minced Zucchini, fresh, unpeeled, shredded (gently wash zucchini under water before shredding) Salt, table Ground black pepper Parmesan cheese, grated

Weight or Measure 12.5 oz or 1 qt 1 cup 100 fl oz or 3 qt ½ cup 1 tbsp 1 tsp 6 cloves or 2 tbsp 4 lb 2.5 oz or 3 qt 2 ¾ cups 1 tsp ½ tsp ¾ oz or 2 tbsp 2 tsp

Instructions: 1. In an extra-large pot, bring water to a boil on medium-high heat. Add pasta. Cook for 8 minutes or until al dente (soft to the touch and firm to the bite). Drain water from pasta. Rinse well with cold water. 2. Heat oil in a medium nonstick sauté pan on medium heat. Add garlic. Cook for 30–45 seconds. Stir constantly. 3. Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 25–30 minutes. Stir frequently. Cook until temperature reaches 140 °F. 4. Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140 °F or higher for at least 15 seconds. Remove from heat. 5. Sprinkle with parmesan cheese. 6. Serve ⅔ cup (#6 scoop). Serve immediately, or keep warm at 140 °F or higher. CACFP Guidelines: 1 serving (2/3 cup) provides: ¼ cup vegetable ½ oz eq grains

Snowy Day Sandwiches Servings: 24

Ingredient Pitas, whole wheat Onion, chopped Red bell pepper, sliced Green bell pepper, sliced Turkey breast, cut into strips Ricotta cheese, part-skim Vegetable oil

Weight or Measure 24 2 cups 4 cups 2 cups 3 lbs 2 cups 2 Tbsp

Instructions: 1. Bake turkey breast according to package directions. 2. Cut turkey into strips to be used later. 3. In non-stick skillet, sauté onions and bell peppers in oil until tender. 4. Fold pita in half. 5. Fill with 1 Tbsp of ricotta cheese, ½ cup vegetable mixture and 1-1/2 oz of turkey breast. CACFP Guidelines: 1 pita provides ½ oz equivalent of grains, ¼ cup equivalent of vegetables, and 1.5 oz equivalent of meat.

Southwest Lentils Servings: 25

Ingredient Lentils, brown or green, dry Water Fresh onions, diced Fresh garlic, minced Extra virgin olive oil Ground cumin Ground red chili pepper Chili powder Canned low-sodium diced tomatoes OR Fresh tomatoes, diced Salt Fresh cilantro, finely chopped

Weight or Measure 15 oz or 2 ¼ cups 1 qt ¼ cup 4 oz or ¾ cup 2 tbsp 1 tbsp 1 tbsp 1 tbsp 1 tsp 1 tbsp 1 ½ tsp 12 oz or 1 ½ cups (for either) 1 ½ tsp 1 ½ cups

Instructions: 1. Rinse lentils and sort out any unwanted materials. Drain well. 2. Combine lentils and water in a stock pot. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 30-40 minutes. 3. Sauté onions and garlic in oil for 5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Cook for 2-3 minutes over low heat. 4. Combine onions and garlic with cooked lentils. Add water. For 25 servings, add 1 ½ cups water. 5. Stir in tomatoes and salt. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 6. Stir in cilantro before serving. • Critical Control Point: Hold for hot service at 135 °F or higher. 7. Portion with 2 fl oz ladle (1/4 cup). Marketing Guide: Dry lentils, brown or green: 15 oz Mature onions: 6 oz Tomatoes: 14 oz CACFP Guidelines: ¼ cup (2 fl oz ladle) provides: Legume as meat alternate: 1 oz equivalent meat alternate. OR Legume as vegetable: ¼ cup vegetable. 80

Spanish Chickpea Stew Servings: 25

Ingredient Extra virgin olive oil Fresh garlic, minced Fresh onions, diced Sweet paprika Ground cumin Frozen spinach, chopped Canned, low-sodium garbanzo beans (chickpeas), drained, rinsed OR Dry garbanzo beans (chickpeas) cooked Golden seedless raisins Canned low-sodium diced tomatoes Low-sodium chicken stock Red wine vinegar Salt Ground black pepper

Weight or Measure ¾ cup 2 tbsp 2 tsp 2 lb 8 oz or 2 qt 2 tbsp 2 tsp 1 ½ tsp 1 tbsp 1 tsp 4 lb 1 oz or 2 qt 2 cups (for either) 1 lb 3 oz or 3 ¾ cups 1 lb 5 oz or 2 ½ cups 1 qt 2 ¼ cups ¼ cup 1 tsp 1 tsp

Instructions: 1. Heat oil: For 25 servings, use a large stock pot. Add garlic and sauté for 2-3 minutes. Add onions. Continue to sauté for 5-7 minutes until the onions are translucent. 2. Mix in paprika and cumin. 3. Add spinach and sauté for 15 minutes. 4. Mix in garbanzo beans (chickpeas), raisins, tomatoes, and stock. Bring to a boil. Reduce heat to low. Simmer uncovered for 15 minutes or until raisins are plump. 5. Add vinegar, salt, and pepper. Mix well. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold at 135 °F for hot service. 6. Portion with 8 fl oz ladle (1 cup). CACFP Guidelines: 1 cup (8 fl oz ladle) provides: Legume as Meat Alternate: 1 ½ oz equivalent meat alternate, 3/8 cup vegetable, and ¼ cup fruit. OR Legume as Vegetable: ¾ cup vegetable and ¼ cup fruit. Marketing Guide: Mature onions: 2 lb 4 oz Dry garbanzo beans (chickpeas) 1 lb 10 oz 81

Spinach Egg Bake Servings: 25

Ingredient Spinach, frozen, chopped, thawed, drained Eggs Feta cheese, crumbled Onions, dehydrated, chopped Ground black pepper Salt Nonstick cooking spray

Weight or Measure 4 lb 9 oz or 2 qt 2 ½ cup 25 large eggs or 1 qt 1 ¼ cup 2 oz or ¼ cup 1 tbsp 1 tsp ½ tsp ½ tsp 1 spray

Instructions: 1. Preheat oven to 350 °F. 2. Spinach can be thawed in the microwave using package directions or by placing under cool, running water. 3. Whisk eggs in a large mixing bowl. 4. Add feta cheese, dehydrated onions, salt, and black pepper. Mix well. 5. Assembly: Lightly coat steam table pan (or pans) (12" x 20" x 2 ½") with nonstick cooking spray. For 25 servings, use 1 pan. Spread 4 lb 9 oz (2 qt 2 ½ cup) of spinach evenly on the bottom of the pan. 6. Top each pan of spinach with the egg mixture. If using two pans, each pan should have about 5 ½ cups of the egg mixture. 7. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula or spoon. 8. Place steam table pan (or pans) in the oven. 9. Bake for 30 minutes. 10. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown. Remove immediately to prevent burning. • Caution: Use hot pads as pan (or pans) will be very hot. • Critical Control Point: Heat to 160 °F or higher for at least 15 seconds. 11. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2" x 3 3/4”). • Critical Control Point: Hold at 140 °F or higher. CACFP Guidelines: 1 piece provides: 2 oz equivalent meat alternate and 1/4 cup vegetable.

Squash Casserole Servings: 25

Ingredient Nonstick cooking spray Onions, fresh, diced Zucchini, fresh, unpeeled, grated Yellow squash, fresh, unpeeled, grated Parsley, dried Oregano, dried Salt Black pepper, ground Egg, large, whole Milk, fat-free, skim Reduced-fat cheddar cheese, shredded

Weight or Measure -14.5 oz or 3 1/8 cup 14.5 oz or 4 cups 14.5 oz or 4 cups 2 tsp 2 tsp ½ tsp ½ tsp 4 eggs ½ cup 5 oz

Instructions: 1. Preheat oven to 400 °F. 2. Lightly coat steam table pan with nonstick cooking spray. Set aside. For 25 servings, use 1 half pan (10 3/8” x 12 ¾” x 4”). 3. Spray an extra-large skillet or tilting skillet with nonstick cooking spray and heat over medium–high heat. 4. Sauté onions for 5 minutes or until soft. Stir frequently. 5. Add zucchini and yellow squash. Sauté for 10 minutes. Stir frequently. 6. Add parsley, oregano, salt, and pepper and stir. Continue cooking until zucchini and yellow squash begin to lightly brown, about 7–10 minutes. Remove from heat. 7. In a medium bowl whisk egg and milk together. 8. Place sautéed vegetables in baking dish. Top with egg and milk mixture and lightly stir, keeping vegetables evenly distributed on the bottom of the pan. Sprinkle cheese evenly on top of mixture. Bake uncovered for 25 minutes. • Critical Control Point: Heat to 160 °F or higher for at least 15 seconds 9. For 25 servings, cut each pan 5 x 5 (25 pieces). Serve 1 piece. • Critical Control Point: Hold at 140 °F or higher. CACFP Guidelines: 1 piece provides: ½ oz equivalent of meat alternate and ¼ cup vegetable Marketing Guide: Mature onion: 1 lb 1 oz (25 servings) Zucchini: 1 lb (25 servings) Yellow squash: 15 oz (25 servings)

Squirrel Snacks Servings: 28

Ingredient Pita, whole wheat, 4” Avocado, sliced Lettuce, shredded Tomato, chopped Carrots, grated Turkey breast, lean, white meat Honey mustard

Weight or Measure 28 2 cups 2 cups 3 cups 2 cups 4 lbs 1 cup

Instructions: 1. Cut each pita open. 2. Spread 1 tsp honey mustard in each pita. 3. Combine turkey and vegetables together in a large bowl. 4. Place ½ cup mixture in each pita. (Can add more if needed) 5. Top each with 1 slice avocado. CACFP Guidelines: 1 pita provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate Tips: • •

Can use leftover turkey or chicken to make this meal on a busy day Using lots of vegetables makes this a great lunch or dinner option

Stir-fry Chicken with Veggies Servings: 25

Ingredient Cornstarch Water, cold Low-sodium soy sauce Ground ginger Granulated garlic Ground black or white pepper Chicken stock, non-MSG Fresh carrots, peeled, ¼” slices OR Frozen sliced carrots Vegetable oil Fresh onion, chopped Fresh broccoli, chopped OR Frozen mixed oriental vegetables Raw chicken, skinless, boneless, ½” cubes

Weight or Measure 2 oz or ¼ cup 3 Tbsp ½ cup ½ cup ¼ tsp 1 Tbsp ½ tsp 1 tsp 1 qt 2 lb 13 oz or 2 qt 1 cup OR 3 lb 6 oz or 3 qt ¾ cup 10 oz or 2 cups 2 lb 13 oz or 1 gal 1 1/8 qt OR 2 qt 3 1/8 cup 4 lb 8 oz

Instructions: 1. Dissolve cornstarch in cold water and soy sauce. Add ginger, granulated garlic, and pepper. 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer. 3. Cook for 3-5 minutes, until thickened. Remove from heat. 4. Sauté sliced carrots in oil for 4 minutes. 5. Add onions, cook for 1 minute. 6. Add broccoli and cook for 2 minutes. Place in serving pans (9" x 13" x 2"). For 25 servings, use 2 pans. For 50 servings, use 4 pans. Keep warm. 7. Sauté chicken in oil for 2-3 minutes. Add chicken to vegetables in pans. Add sauce and mix to coat chicken and vegetables. • CCP: Heat to 165° F or higher. 8. CCP: Hold for hot service at 140° F or warmer. Portion with 2 rounded No. 10 scoops (¾ cup 1 Tbsp). CACFP Guidelines: ¾ cup 1 tablespoon (2 rounded No. 10 scoops) provides the equivalent of 2 oz of cooked lean meat and ⅝ cup of vegetable. Marketing Guide: Carrots: 3 lb 7 oz (25 servings), 6 lb 14 oz (50 servings) Mature onions: 12 oz (25 servings), 1 lb 8 oz (50 servings) Broccoli: 3 lb 8 oz (25 servings), 7 lb (50 servings) 85

Sweet Potato & Black Bean Stew Servings: 25

Ingredient Dried new Mexican chili peppers, whole Fresh onions, diced Vegetable oil Ground cumin Fresh sweet potatoes, peeled, cubed ½” Canned low-sodium black beans, drained, rinsed Orange juice Low-sodium chicken stock Red wine vinegar Salt Ground black pepper Frozen swiss chard, chopped

Weight or Measure 3 1 lb 9 oz or 1 qt ½ cup ½ cup 1 ½ Tbsp 3 lb or 2 qt + 2 ¼ cup 12 lb 2 oz or 1 gal 1/3 qt 3 no. 10 cans 3 cups 1 qt ¾ cup 1 tsp 1 tsp 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. • Critical Control Point: Hold for hot service at 135 °F or higher. 6. 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)

Three Sister Salad

Servings: 8 ½ cup servings Ingredient Low sodium or no salt added beans Corn Red and/or green bell pepper zucchini cilantro Lime juice OPTIONAL jalapeno

Weight or Measure 1 15 ounce can 1 15 ounce can 1 diced 1 small sliced and quartered 1 Tablespoon chopped 2 Tablespoons 1

Instructions: 1. Open canned beans and corn, drain, rinse, and pour into bowl 2. Add other ingredients 3. Stir to combine

CACFP Guidelines: One ½ c serving provides ½ c vegetable equivalent

Toasted Cheese and Tomato Sandwich Servings: 24

Ingredient Whole-grain bread (at least 0.9 oz per slice) Reduced fat processed American Cheese, sliced, 1 oz slices Fresh tomatoes, 1 ¾ oz slices

Weight or Measure 48 slices 3 lb or 48 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)

Tomato Soup Servings: 25

Ingredient Fresh onions Garlic Powder Canned plum tomatoes, undrained

Weight or Measure 2 lb 7 oz or 7 cups 2 tbsp 4 lb 12 oz or 8 ½ cups (approx. ¾ no. 10 can) 72 fl oz or 9 cups 1 tbsp 3 tbsp ¾ tsp 3 tbsp 3 oz or 1/3 cup 4 oz or ½ cup

Water Low-sodium powdered chicken base Dried basil Ground black pepper Sugar Canned, no-salt-added tomato paste Margarine/butter, trans fat free

Instructions: 1. In a large stock pot, add onions, garlic powder, tomatoes, water, chicken base, basil, black pepper, and sugar. Bring to a boil. Reduce heat to medium 2. Add tomato paste. Simmer uncovered over medium heat for 7 minutes. DO NOT OVER COOK. 3. Puree ingredients in stock pot with a high-speed blender for 3-5 minutes until mixture has a smooth consistency. 4. Fold in margarine/butter. Simmer uncovered over medium heat for 2-3 minutes. Stir well. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher 5. Serving size: 1 cup (8 oz spoodle). CACFP Guidelines 1 cup (8 oz spoodle) serving provides: 5/8 cup vegetable (3/8 cup red/orange vegetable ¼ cup other vegetable)

Tuna Noodles

Servings: 25 Ingredient Water Egg noodles, whole grain, dry Margarine or butter, trans-fat free Fresh celery, chopped Fresh onions, chopped Fresh green bell peppers, diced ¼” Whole wheat flour Nonfat milk Chicken broth, low-sodium Ground black pepper Dried parsley Canned chunk style, water packed albacore tuna, drained, flaked Canned low-sodium corn, drained Lemon juice

Weight or Measure 1 gal 1 lb 4 oz 4 oz 8 oz 7 oz 6 oz 4 oz or 1 cup 1 qt 1 qt ¾ tsp ¼ cup 3 lb 3 oz or 2 qt 1 ½ cups 8 oz or 1 ¼ cups 1/3 cup

Instructions: 1. Heat water to a rolling boil. 2. Slowly add pasta. Stir constantly until water boils again. Cook about 6 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 6. 3. Heat margarine in a large stock pot. Add celery, onions, and bell peppers. Cook uncovered over medium heat for 5–6 minutes. 4. Add flour and stir until smooth. 5. Add milk, broth, pepper, and parsley. Cook uncovered over medium heat. Stir occasionally for 8–10 minutes to thicken mixture. 6. Add cooked pasta, tuna, corn, and lemon juice. Stir gently. Cook uncovered over medium heat for 6–8 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 7. Transfer tuna mixture to a steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 8. Portion with 8 fl oz spoodle (1 cup). CACFP Guidelines: 1 cup (8 fl oz spoodle) provides: 2 oz equivalent meat/meat alternate, 1/8 cup vegetable, and 1 oz equivalent grains. Marketing Guide: Mature onions: 8 oz Celery: 10 oz Green bell peppers: 8 oz 90

Tuscan Grilled Cheese Sandwich Servings: 25

Ingredient Margarine or butter, trans-fat free Garlic powder Dried basil Dried oregano Whole-grain bread, sliced Low-fat mozzarella cheese, sliced Fresh baby spinach, leaves Fresh tomatoes, sliced

Weight or Measure 3 oz or ¼ cup 2 tbsp 1 tsp ½ tsp ½ tsp 3 lb 2 oz or 50 slices 12.5 oz or 25 slices 1 lb or 1 qt 2 cups 3 tbsp 1 lb 9 oz or 25 slices

Instructions: 1. Melt margarine or butter in a large stock pot. 2. Add garlic, basil, and oregano. Stir well. Set aside for step 8. 3. Place bread slices on a sheet pan (18″ x 26″ x 1″) heavily coated with butter flavored pan release spray. For 25 servings, use 2 pans (20 slices on 1 pan and 5 slices on 1 pan). 4. Place 1 cheese slice (about 0.5 oz) on top of each slice of bread 5. Place 2/3 cup spinach (about 3/5 oz) on top of cheese. 6. Place 1 tomato slice (about 1 oz) on top of spinach. 7. Place 1 slice of bread on top of each sandwich. 8. Brush the top of each sandwich with margarine mixture. 9. Bake until lightly browned. In conventional oven, bake at 400 °F for 15–20 minutes, or in convection oven at 350 °F for 10–15 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 10. Serve 1 sandwich. CACFP Guidelines: 1 sandwich provides: 0.5 oz equivalent meat alternate, 1/4 cup vegetable, and 2.0 oz equivalent grains. Marketing Guide: Spinach: 1 lb Tomatoes: 1 lb 14 oz

Tuscan Smoked Turkey and Bean Soup Servings: 25

Ingredient Fresh onions, diced ½” Fresh celery, diced Fresh carrots, diced Fresh kale, no stems, coarsely chopped Canned low-sodium tomato paste Fresh garlic, minced Low-sodium chicken stock Canned low-sodium Navy beans, drained, rinsed OR Dry Navy beans, cooked Salt Ground black pepper Smoked turkey breast, ¼” pieces Fresh parsley, chopped Fresh thyme, finely chopped Fresh basil, finely chopped

Weight or Measure 8 oz or 1 ½ cups 1 tbsp 6 oz or 1 ¼ cups 6 oz or 1 ¼ cups 8 oz or 1 qt 2 ¼ cups 4.5 oz or ½ cup ¼ cup 1 gal 2 lb 14 oz or 1 qt 3 2/3 cups (for either)

2 tsp ½ tsp 1 lb 6 oz or 1 qt 2 tbsp 2 tbsp 2 tbsp

Instructions: 1. Place onions, celery, carrots, kale, tomato paste, and garlic in a large stockpot. Sweat vegetable mixture over medium-high heat. Stir frequently. Cook until vegetables are softened and onions are translucent. 2. Add stock, beans, salt and pepper 3. Reduce temperature to low heat. Cover and simmer for 20 minutes. Stir occasionally. 4. Add turkey, parsley, thyme, and basil. Stir will. Simmer a minimum of 10 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds • Critical Control Point: Hold for hot service at 135 °F or higher. 5. Portion with 8 fl oz ladle (1 cup). CACFP Guidelines: 1 cup (8 fl oz ladle) provides: Legume as Meat Alternate: 1 ½ oz equivalent meat/meat alternate and ¼ cup vegetable. OR Legume as Vegetable: ½ oz equivalent meat and ½ cup vegetable.

“Use Your Noodle” Bake (with Crookneck Squash)

Servings: 24

Ingredient Macaroni, whole grain Evaporated milk, fat-free Egg, beaten Pepper, black Mozzarella cheese, part-skim, shredded Cheddar cheese, shredded Tomatoes, sliced Onions, chopped Peppers, green, chopped White (Northern) beans, drained and rinsed Squash, sliced Parmesan cheese, grated

Weight or Measure 3 cups 4 cups 2 1 tsp ½ cup 1 cup 2 cups 2 cups 2 cups 2 cups 2 cups ½ cup

Instructions: 1. Preheat oven to 350°F. 2. Cook macaroni as directed. Drain, set aside. 3. Peel and slice squash. Place in large saucepan with water. 4. Bring to a boil. Reduce heat and cook until squash is tender. Mash. 5. In bowl, combine onions, tomatoes, peppers, macaroni, milk, mozzarella and cheddar cheese, pepper and beans, and mix thoroughly. 6. Add squash. Stir to combine. 7. Spray casserole dish with non-stick cooking spray. 8. Transfer mixture into casserole dish. 9. Sprinkle parmesan cheese on top. 10. Bake for 25 minutes or until bubbly. Let sit before serving. CACFP Guidelines: 1 slice provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate

Zucchini Lasagna

Servings: 25 Ingredient Mozzarella cheese, low-fat, shredded Cottage cheese, non-fat Tomato paste, canned, no added salt Tomato sauce, canned Oregano leaves, dried Basil leaves, dried Onion, fresh, peeled, 1/4” diced Garlic, fresh, minced Ground black pepper Zucchini, unpeeled, thinly sliced Lasagna noodles, enriched, oven-ready Nonstick cooking spray Parmesan cheese, shredded

Weight or Measure 10.5 oz or 2 ½ cup 2 tbsp 2 lb 2 oz or 1 qt ¼ cup 7.5 oz or ¾ cup 2 lb 4 oz or 1 qt 2 tbsp 1 tbsp 1 tsp 1 tbsp 1 tsp 11 oz or 2 ¼ cup 8 cloves or 1 tbsp 1 tsp 1 tsp 1 lb 15 oz or 1 qt 2 ½ cup 15 oz or 25 sheets 1 spray 1 oz or ¼ cup

Instructions: 1. Preheat oven to 350 °F. 2. Reserve some of the mozzarella cheese and set aside. For 25 servings, reserve 1 1/3 cups. 3. To make cheesy-tomato sauce: combine remaining mozzarella cheese, cottage cheese, tomato paste, tomato sauce, oregano, basil, onions, garlic, and black pepper in a large bowl. 4. Divide zucchini evenly into 2 parts. For 25 servings, two parts of 3 ¼ cups (or 15.5 oz) each. 5. Assembly: Lightly coat steam table pan (12″ x 20" x 2 ½“) with pan release spray. For 25 servings, use 1 pan. 6. First layer: Spread 3 ½ cups of cheesy-tomato sauce evenly on the bottom of each steam table pan. Cover sauce with 12 sheets of oven-ready lasagna noodles. Then, cover noodles with 3 ½ cups of zucchini slices. 7. Second layer: repeat step 6. 8. Third layer: Top layers 1 and 2 with the remaining cheesy-tomato sauce (about 3 ½ cups) and then finish by sprinkling on the reserved shredded mozzarella cheese (1 1/3 cups) and the parmesan cheese (1/4 cup). 9. Cover tightly with foil and bake until zucchini is tender, 350 °F for 45 minutes. 10. Remove from oven. Remove foil. 11. Bake uncovered until cheese starts to brown slightly at 350 °F for 15 minutes. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 12. Remove from oven. Let lasagna rest for 10 minutes before cutting. 13. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2" x 3 ¾” piece). • Critical Control Point: Hold at 140 °F or higher. CACFP Guidelines: 1 piece provides: 1 oz equivalent meat alternate, 1/2 cup vegetable, and 1/2 oz equivalent grains. 94

Marketing Guide: Mature onions: 13 oz Zucchini: 2 lb 1 oz Garlic: 8 cloves

Aztec Grain Salad Servings: 25

Ingredient Quinoa, dry Water Fresh Granny Smith apples, peeled, cored, cubed ¾” Fresh butternut squash, peeled, cubed ½” Canola oil Ground ginger Ground cinnamon Frozen orange juice concentrate Extra virgin olive oil Honey Dijon mustard Red wine vinegar Salt Ground black pepper Ground white pepper Fresh cilantro, finely chopped Dried cranberries, finely chopped Golden raisins, seedless, finely chopped

Weight or Measure 2 lb 3 oz or 1 qt ½ cups 2 qt 3 cups 1 lb 13 oz or 1 qt 1 cup 2 lb or 1 qt 3 cups ¼ cup 1 tsp 2 ½ tsp 6 oz or ¾ cup ½ cup 1 tbsp 1 tsp 1 ½ tsp ½ cup ½ tsp ½ tsp ¼ tsp 1 tbsp 10 oz or 2 cups 10 oz or 2 cups

Instructions: 1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. 2. Combine quinoa and water in a covered stockpot and bring to a boil. Reduce heat and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Refrigerate at 40 °F. 3. Combine apples, squash, and canola oil. Add half of the ginger and half of the cinnamon. Reserve remaining ginger and cinnamon for step 6. Toss well to coat. 4. Transfer apple/squash mixture to a sheet pan (18” x 26” x 1”). For 25 servings, use 1 pan. 5. Roast until squash is soft and slightly brown on the edges. DO NOT OVERCOOK. • Conventional oven: 400 °F for 15-20 minutes • Convection oven: 400 °F for 12-15 minutes 6. Combine orange juice concentrate, olive oil, honey, mustard, vinegar, salt, black pepper, white pepper, cilantro, and remaining ginger and cinnamon. Whisk dressing until combined. 7. In steam table pan (12” x 20” x 4”) combine quinoa, apple/squash mixture, cranberries, raisins, and dressing. Mix well. For 25 servings, use 1 pan. • Optional: garnish with additional chopped cilantro. 8. Cover and refrigerate at 40 °F within 4 hours to allow flavors to combine. Refrigerate until ready to serve. 97

9. Portion with 8 fl oz spoodle (1 cup). CACFP Guidelines: 1 cup provides: 1/8 cup vegetable, 3/8 cup fruit, and 1 oz equivalent grains. Marketing Guide: Granny Smith Apples: 2 lb 6 oz Butternut Squash: 2 lb 8 oz

Baby Potatoes Persillade Servings: 25

Ingredient Canned whole baby potatoes, drained Canola oil Garlic, minced Salt Ground white pepper Fresh parsley, minced

Weight or Measure 5 lb or 2 qt 2 ¾ cups ¼ cup 3 oz or ¼ cup ½ tsp ½ tsp 2/3 cup

Instructions: 1. Place 2 qt 2 ¾ cups (about 5 lb) potatoes on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray. For 25 servings, use 1 pan. 2. Bake until golden brown. Conventional oven: 425 °F for 25–30 minutes. Convection oven: 400 °F for 15–20 minutes. • Critical Control Point: Heat to 140 °F or higher. 3. Transfer 3 qt (about 3 lb 15 oz) roasted 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 9. 5. Heat oil in a medium stock pot. 6. Add garlic, salt, and pepper. Simmer uncovered over medium–high heat for 30 seconds to 1 minute. • Critical Control Point: Heat to 140 °F or higher. 7. Remove from heat, and allow to cool for 1 minute. 8. Add parsley. Stir well. 9. Pour ½ cup (about 4 oz) persillade over each pan of potatoes. Stir well. • Critical Control Point: Hold for hot service at 140 °F or higher. 10. Portion using a rounded 3 fl oz spoodle (about 2 to 3 potatoes). CACFP Guidelines: A rounded 3 fl oz spoodle (about 2 to 3 potatoes) provides 3/8 cup vegetable.

Baked Batatas and Apples Servings: 25

Ingredient Brown sugar, packed Ground cinnamon Salt Nonstick cooking spray Sweet potatoes (batatas dulces), fresh, peeled, ½” cubed Apples, fresh, peeled, cored, ½” cubed Canola oil Orange juice

Weight or Measure ¾ cup 2 tsp 1 tsp 1 spray 2 lb 3 ½ oz or 2 qt ¼ cup 2 lb 15 oz or 3 qt ½ cup ¼ cup 8 oz or 1 cup

Instructions: 1. Preheat oven to 350 °F. 2. Prepare cinnamon-sugar mixture: In an extra-large bowl, combine brown sugar, cinnamon, and salt. 3. Lightly coat steam table pan (12″ x 20″ x 2½″) with nonstick cooking spray. For 25 servings, use 1 pan. 4. Add sweet potatoes (batatas dulces), apples, oil, and orange juice to the cinnamon-sugar mixture and toss. 5. Place the sweet potato (batata dulce) and apple mixture in the pan. For 25 servings, use 1 pan. 6. Cover with foil and bake for 50-60 minutes, or until sweet potatoes (batatas dulce) are tender. • Critical Control Point: Heat to 140 °F for at least 15 seconds. 7. Serve ½ cup (No. 8 scoop). • Critical Control Point: Hold at 140 °F or higher. CACFP Guidelines: ½ cup (No. 8 scoop) provides: ¼ cup vegetable and ¼ cup fruit Marketing Guide: Sweet potatoes: 2 lb 13 oz Apples: 3 lb 13 oz

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Broccoli Bites Servings: 25

Ingredient Frozen broccoli, chopped Low-fat cheddar cheese, shredded Liquid egg whites Bread crumbs

Weight or Measure 4 lb 12 oz or 1 gal 3 qt 1 cup 12 oz or 3 cups 1 lb 12 oz or 3 ½ cups 15 oz or 3 ¾ cups

Instructions: 1. Combine broccoli, cheese, egg whites, and bread crumbs in a large bowl. Stir well. 2. Using a No. 6 scoop, portion 2/3 cup (about 4 oz) broccoli mixture onto a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray. For 25 servings, use 1 pan. 3. Bake in conventional oven at 375 °F for 25 minutes. For convection oven, bake at 350 °F for 15 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 4. Serve 1 broccoli bite. CACFP Guidelines: 1 broccoli bite provides 1/2 cup vegetable.

101

Brown Rice Pilaf Servings: 25

Ingredient Fresh onions, diced ¼” Fresh green bell peppers, diced Garlic, minced Salt Ground black pepper Celery salt Fresh mushrooms, sliced Fresh thyme Low-sodium chicken broth Canned no-salt-added tomato paste Brown rice, long-grain, regular, dry, parboil Fresh spinach, chopped Dried cranberries Fresh parmesan cheese, shaved Fresh parsley, minced

Weight or Measure 1 lb 8 oz or 1 qt 1 cup 1 lb 8 oz or 1 qt 1 cup 2 tsp 1 tsp ½ tsp 1 tsp 1 lb or 1 qt 1 cup 1 tsp 3 qt 12 oz or 1 ½ cups 3 lb 8 oz or 2 qt 1 cup 8 oz or 3 ¼ cups 5 oz or 1 cup 2 oz or ½ cup 2 tbsp 2 tbsp

Instructions: 1. Preheat oven. Conventional oven: 350 °F. Convection oven: 325 °F. 2. Place onion, bell peppers and garlic in a medium stock pot uncovered. Cook over medium heat for 2 minutes. 3. Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute stirring constantly. 4. Add chicken broth and tomato paste to onion mixture. Stir well. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 6. 5. Place about 3 lb 8 oz brown rice (2 qt 1 cup) in each steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan. 6. Pour about 9 lb 8 oz (1 gal 1 qt) chicken broth mixture in each steam table pan. Stir. Cover pans tightly. 7. Bake in conventional oven at 350 °F for 45 minutes, or in convection oven at 325 °F for 40 minutes. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 8. Remove rice from oven. 9. Combine spinach, cranberries, and parmesan cheese in a large bowl. Fold 1 qt 1 cup (about 15 oz) spinach mixture into rice. • Critical Control Point: Hold for hot service at 140 °F or higher. 10. Garnish with parsley. 11. Serve 1 ½ cups (portion with 8 oz spoodle and 4 oz spoodle).

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CACFP Guidelines: 1 ½ cups (8 oz spoodle and 4 oz spoodle) provide: 1/2 cup vegetable (1/8 cup red/orange vegetable, 3/8 cup other vegetable), and 2 oz equivalent grains. Marketing Guide: Fresh onions: 1 lb 15 oz Fresh green bell peppers: 2 lb 1 oz Fresh mushrooms: 1 lb 1 oz Fresh spinach: 8 oz

103

Cornbread Servings: 25

Ingredient Whole-wheat flour White, whole grain cornmeal Sugar Baking powder Salt Frozen or liquid whole eggs Nonfat milk Canola oil Variation (optional): Red and green bell peppers, fresh, diced ¼” Corn, canned, low-sodium, drained, rinsed

Weight or Measure 8 oz or 1 ½ cups 8 oz or 1 ¼ cups 3 oz or 1/3 cup 2 tbsp 1 tbsp 1 tsp ¾ tsp 3 oz or 1/3 cup 1 ¾ cups ¼ cup 4 oz or ¾ cup 4 oz or ½ cup 2 tbsp

Instructions: 1. Combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 2. Combine eggs, milk, and oil in a large bowl. Stir well. 3. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT OVERMIX. For 25 servings, mix for 1–2 minutes on medium speed. a. Variation: Add peppers and corn to step 3. Then continue with step 4. 4. Pour batter on a sheet pan lightly coated with pan-release spray. For 25 servings, pour 2 lb 4 oz (3 ¾ cups) batter on 1 quarter-sheet pan (9 ½” x 13" x 1"). 5. Bake until lightly browned. For conventional oven, bake at 400 °F for 30–35 minutes. For convection oven, bake at 350 °F for 20–25 minutes. 6. Remove from oven. Cool for 10 minutes. 7. Portion: For 25 servings, cut each pan 5 x 5 (25 pieces per pan). CACFP Guidelines: 1 piece (about 2" x 2¹⁄2") provides 1 oz equivalent grains.

104

Corn and Edamame Blend Servings: 25

Ingredient Sesame oil Fresh onions, chopped Fresh garlic Frozen corn, thawed, drained Frozen edamame, thawed, drained Fresh carrots, shredded Ground coriander seeds Toasted sesame seeds * Salt Fresh cilantro

Weight or Measure 1 tbsp 1 tsp 1 lb or 3 ½ cups 2 tbsp 2 lb or 1 qt 1 cup 2 lb 8 oz or 1 qt 3 cups 2 lb or 3 qt 1 tsp 2 tbsp 1 ½ tsp 1 cup

Instructions: 1. Heat oil in a large stock pot. 2. Add onions and garlic. Sauté uncovered over high heat for 3-5 minutes. 3. Add corn. Sauté uncovered over high heat for 2-4 minutes stirring frequently. 4. Add edamame. Sauté uncovered over high heat for 2-4 minutes, stirring frequently. 5. Add carrots, coriander, sesame seeds, salt, and cilantro. 6. Sauté uncovered over high heat for 2-4 minutes, stirring frequently. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 7. Transfer 1 gal 1 ½ cups (about 6 lb 13 oz) corn and edamame mixture into a steam table pan (12” x 20” x 2 ½”). • Critical Control Point: Hold for hot service at 140 °F or higher. 8. Serve 3/4 cup (portion with 6 oz spoodle). CACFP Guidelines: Legume as Meat Alternate: 3/4 cup (6 oz spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat alternate. OR Legume as Vegetable: 3/4 cup (6 oz spoodle) provides: 3/4 cup vegetable. Marketing Guide: Fresh onions: 1 lb 4 oz Fresh carrots: 2 lb 3 oz Fresh cilantro: 1 oz

105

Creamy Wild Rice Servings: 25

Ingredient Wild rice, uncooked Brown rice, uncooked Water Ground turkey, fresh or frozen Onion, fresh, diced Celery, fresh, diced Cream of mushroom soup, condensed Milk, non-fat (skim) Garlic powder Black pepper, ground Nonstick cooking spray

Weight or Measure 8 oz or 1 ½ cup 11 oz or 2 cups 56 fl oz or 7 cups 3 lb 5 oz 1 lb or 4 cups 1 lb or 4 cups 4 cups or 32 oz 3 cups ¼ cup 1 tbsp & 1 tsp --

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) 106

Dip for Fresh Vegetables

Servings: 1 Pint (16 x 1 oz servings) Ingredient Low fat plain yogurt Low fat mayonnaise Instant nonfat dry milk, reconstituted Dried parsley Granulated garlic Onion powder Salt Ground black or white pepper

Weight or Measure 4 3/8 oz or ½ cup 10 oz or 1 ¼ cup ¼ cup 1 Tbsp 3/8 tsp 3/8 tsp ¾ tsp 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)

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From the Garden Rice Servings: 24

Ingredient Rice, brown, dry Asparagus, chopped Baby carrots, chopped Bell pepper, red or green, chopped Squash, chopped Mushrooms, sliced Olive oil Water, divided Cooking Spray

Weight or Measure 4 cups 2 cups 3 cups 1 cup 2 cups 1 cup 2 Tbsp 6 cups -

Instructions: 1. Preheat oven to 425°F. Spray roasting pan with cooking spray. 2. Combine carrots, asparagus, peppers, squash, mushrooms and ½ cup of water in pan. 3. Cook for 20 minutes, stirring at 10 minutes. 4. While vegetables are cooking, make rice as directed on package. 5. Heat oil in medium-sized pot. Add rice. Cook for 2 minutes, stirring occasionally. 6. Add 1 cup of water. Cook until water is absorbed. 7. Add remaining water 1 cup at a time, stirring until absorbed before adding more. 8. Add vegetable mixture to rice. CACFP Guidelines: ¾ cup provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables Fun Fact: Combining vegetables with rice makes a quick side dish for any meal. If short on time, use a frozen vegetable mix!

108

Green Beans with Potatoes and Smoked Turkey Servings: 25

Ingredient Smoked turkey drumsticks, deboned, shredded Water Fresh red potatoes, unpeeled, diced ½” Margarine or butter, trans-fat free Fresh onions, chopped Garlic, minced Ground thyme Ground black or white pepper Onion powder Frozen green beans, thawed, drained

Weight or Measure 1 lb 12 oz or 1 qt 2 qt 1 lb or 1 qt 1/8 cup 2 oz or ¼ cup 12 oz or 3 ½ cups 2 tbsp ¼ tsp ½ tsp ½ tsp 3 lb 12 oz or 1 gal

Instructions: 1. Shred turkey meat into small pieces. 2. In a large stock pot, add turkey, water, potatoes, margarine, onions, garlic, thyme, pepper, and onion powder. Cook uncovered over medium heat for 16 minutes. Stir well. About half of water (about 1 qt 2 cups) will remain in the pot while the rest will cook away. 3. Add green beans. Cook uncovered over medium heat for 10-15 minutes. DO NOT OVERCOOK. Green beans should be bright green. 4. Drain excess liquid (up to 1 qt 2 cups per batch of 25). • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 5. Pour 9 lb 2 oz (1 gal 2 cups) green bean, potato, and turkey mixture into a large 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. 6. Serve ¾ cup (portion with 6 oz slotted spoodle). CACFP Guidelines: ¾ cup (6 oz slotted spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat. Marketing Guide: Fresh red potatoes: 1 lb 1 oz Fresh onion: 14 oz

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Hummus

Servings: 25 Ingredient Canned-low sodium garbanzo beans or chickpeas, rinsed, drained Lemon juice Fresh garlic cloves, peeled Olive oil Salt Ground cumin Ground white pepper Fresh cilantro, diced

Weight or Measure 6 lb or approx. 1 ½ no. 10 cans (2 qt 2 2/3 cups) 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.

110

Oatmeal Pepita Muffins Servings: 12

Ingredient Whole Wheat Flour Oats Brown Sugar Baking Soda Milk Canola Oil Eggs Vanilla Topping: Oats Pepitas Brown Sugar

Weight or Measure 1 cup 2 cups 2/3 cup 2 tsp 2 cups ½ cup 2 eggs 2 tsp ½ cup ½ cup 2 tbsp

Instructions: 1. Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with non-stick spray. 2. In a bowl, mix toppings of oats and pepitas. Set aside. 3. In a medium bowl, combine milk, oil, egg, and vanilla, mix well. 4. Add to dry ingredients and stir until dry ingredients are moistened. 5. Fill muffin cups ¾ of the way full. Sprinkle topping mixture and pat gently. 6. Bake 18 to 20 minutes or until the toothpick inserted comes out clean. CACFP Guidelines: 1 muffin provides 0.5 oz equivalent of grains

111

Pico de Gallo Servings: 25

Ingredient Tomatoes, fresh, chopped Red onions, fresh, diced ¼” Jalapeno peppers, fresh, seeded, diced ¼” Cilantro, fresh, finely chopped Green onions, fresh, finely chopped Salt Ground black pepper Garlic powder

Weight or Measure 2 lb 8 oz or 1 qt 1 1/3 cups 12 oz or 2 1/3 cups 3 oz or ½ cup 1 oz or 1 ¾ cups 2 oz or 1/3 cup 1/3 tsp 1/3 tsp 1 tbsp

Instructions: 1. Combine all ingredients together in a large bowl. Stir well. Refrigerate until ready for service. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or below. 2. Serve in small 2 oz soufflé cups. 3. Portion with No. 16 scoop (¼ cup). CACFP Guidelines: ¼ cup provides ¼ cup vegetable. Marketing Guide: Mature Onions: 1 lb 4 oz Jalapenos: 4 oz Green Onions: 3 oz Tomatoes: 2 lb 14 oz

112

Pizza Cups Servings: 25

Ingredient Flour, whole wheat Bread flour, enriched Yeast, active, dry Sugar Salt Oregano, dried Water Canola oil Red bell peppers, fresh, diced Onions, fresh, chopped Egg whites Mozzarella cheese, low-fat, part-skim, shredded Tomato paste, canned, no salt added Tomato sauce, canned, no salt added Garlic powder Dried basil Ground black or white pepper Marjoram

Weight or Measure 1 lb or 3 ½ cups 13 oz or 3 cups 2 oz or ¼ cup 2 oz or ¼ cup 1 tsp 1 tbsp 1 tsp 1 ½ cups 2 tbsp 12 oz or 2 ¼ cups 8 oz or 1 ½ cups 1 tbsp 8 oz or 1 cup 1 lb 2 oz or 1 qt 1 ½ cups 8 oz or ¾ cup 1 tbsp 2 tsp 1 lb 12 oz or 3 cups 2 tbsp 2 tsp 1 tbsp 1 tsp ½ tsp 1 tsp

Instructions: 1. Place 1 ½ cups flour, yeast, sugar, salt, and 2 tsp oregano in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. 2. Add water and oil. Mix well for 2 minutes on medium speed. Add remaining flour to dough. Consistency should be stiff and sticky. 3. Add peppers, onions, egg whites, and cheese to dough. Mix well for 2 minutes on low speed. 4. Cover dough in a large bowl and let rest for 10 minutes. 5. Lightly coat a muffin pan (20 ½” x 14") with pan-release spray. Using a No. 16 scoop, portion 1/4 cup (about 2 oz) dough into each muffin cup. For 25 servings, use 3 muffin pans. 6. Bake until golden brown. For conventional oven, bake at 375 °F for 17–20 minutes. For convection oven, bake at 325 °F for 10–15 minutes. • Critical Control Point: Hold for hot service at 140 °F or higher. 7. While pizza cups are baking, begin making sauce. 8. Combine tomato paste, tomato sauce, remaining oregano, garlic powder, basil, pepper, and marjoram in a large stock pot. Simmer uncovered over medium–high heat for 8–10 minutes. Stir occasionally. • Critical Control Point: Heat to 140 °F for at least 15 seconds. 113

• Critical Control Point: Hold for hot service at 140 °F. 9. Set tomato sauce aside for step 11. 10. Remove pizza cups from oven. Set aside for step 12. 11. Using a 1 fl oz ladle, portion 2 Tbsp pizza sauce into each soufflé cup. 12. Serve 2 pizza cups with 2 Tbsp pizza sauce. CACFP Guidelines: Two pizza cups with 2 Tbsp of tomato sauce provide: 0.5 oz equivalent meat alternate, 3/8 cup vegetable, and 2 oz equivalent grains. Marketing Guide: Mature onions: 10 oz Red bell peppers: 15 oz

114

Rice with Cheese Servings: 25

Ingredient Water Brown rice, long-grain, regular, dry, parboiled Fresh green onions, diced Fresh yellow onions, chopped Fresh jalapeno peppers, chopped Fresh red bell peppers, diced Frozen corn, thawed, drained Canned green chilies, mild, chopped Canned low-sodium pinto beans, drained, rinsed OR Dry pinto beans, cooked Nonfat sour cream Low-fat (1%) milk Low-fat cheddar cheese, shredded Fresh cilantro, chopped Whole-wheat flour Fresh garlic, minced Ancho chili powder Garlic powder Salt Sugar OR Mexican Seasoning Mix

Weight or Measure 1 qt 2 cups 1 lb or 2 ½ cups 1 tbsp 3 tbsp 1/3 tsp 12 oz or 2 1/3 cups 2 tsp 2 oz or ½ cup 1 lb 4 oz or 3 ¾ cups 12 oz or 2 cup 1 tbsp 1 tsp 6 oz or 1 cup 1 tbsp 1/3 tsp 2 lb 2 oz or 1 qt ¾ cup (for either) 1 lb 6 oz or 2 cups 2 tbsp 1 tsp 2 ½ cups 1 lb or 1 qt 2/3 cup ¼ cup 1 tbsp 2 tbsp 2 tsp 1 tsp 1 tbsp OR 2 tbsp

Instructions: 1. Boil water. 2. Place 2 ½ cups + 1 Tbsp brown rice (1 lb) in each steam table pan (12" x 20" x 2 ½”). For 25 servings, use 1 pan. 3. Pour boiling water (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly. 4. Bake in conventional oven at 350 °F for 40 minutes, and in convection oven at 325 °F for 40 minutes. Or, steam in steamer at 5 lb pressure for 25 minutes. 5. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Set aside for step 8. 7. Combine onions, jalapenos, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well. 115

8. Pour 1 gal (about 9 lb) vegetable mixture over each pan of rice. Stir well. 9. Sprinkle 2 cups (about 8 oz) cheese over each pan. 10. Bake in conventional oven at 350 °F for 25–30 minutes, or in convection oven at 325 °F for 25–30 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher 11. Portion with 6 fl oz spoodle (3/4 cup) CACFP Guidelines: 3/4 cup (6 fl oz spoodle) provides: Legume as Meat Alternate: 1 oz equivalent meat alternate, 1/4 cup vegetable, and 0.5 oz equivalent grains. OR Legume as Vegetable: 0.5 oz equivalent meat alternate, 3/8 cup vegetable, and 0.5 oz equivalent grains. Marketing Guide: Mature yellow onions: 14 oz Mature green onions: 2 oz Jalapeno peppers: 3 oz Red bell peppers: 1 lb 7 oz

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Roasted Summer Veggies Servings: 24

Ingredient Zucchini, chopped Olive oil Salt Black pepper, ground Chickpeas (garbanzo beans), rinsed and drained Lemon juice (fresh or bottled)

Weight or Measure 4 cups ¼ cup 2 tsp 1 tsp 4- 15 oz cans ¼ cup

Instructions: 1. Preheat oven to 400°F. 2. Dice the zucchini and put in a large bowl. 3. Add the olive oil, salt and pepper to the bowl and mix well. 4. Spread the mixture out evenly on a large baking tray and put in the oven for 15 minutes. 5. Add the chickpeas (garbanzo beans) to the zucchini mixture, stir, and out back in the oven for another 10 minutes. 6. Remove from the oven and put in serving container. 7. Pour lemon juice (if desired) and serve. CACFP Guidelines: ¼ cup provides: • ¼ cup equivalent of vegetables

117

Sunny Salsa Servings: 24

Ingredient Mandarin oranges, chopped Pineapple chunks, fresh or canned Onions, chopped Green bell pepper, chopped Chives (optional)

Weight or Measure 4 cups 4 cups 2 cups 2 cups ¼ cup

Instructions: 1. Chop mandarin oranges, pineapple, onions and peppers into small pieces. 2. In large bowl, combine all ingredients. CACFP Guidelines: ½ cup provides: • ½ cup equivalent of fruits and vegetables

118

Tasty Tots Servings: 25

Ingredient Fresh sweet potatoes, peeled, coarsely shredded Canned low-sodium garbanzo beans (or chickpeas), with liquid Vegetable oil Salt Granulated garlic Fresh green onions, finely diced Ground black pepper Onion powder Ground cinnamon

Weight or Measure 6 lbs or 1 gal 1 qt 3 lb 7 oz or 2 qt 1.5 cups ½ cup 2 tsp 2 tsp 3 oz or ¾ cup 2 tbsp 1 tsp 2 tsp 2 tsp

Instructions: 1. Spread shredded sweet potatoes evenly on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan. 2. Bake sweet potatoes until slightly tender. DO NOT OVERCOOK. For a conventional oven cook at 350 °F for 20 minutes, and for convection oven cook at 350 °F for 15 minutes. 3. Puree garbanzo beans, including the liquid, in a food processor to a smooth consistency. Yields for 25 servings: about 1 qt 3 ¼ cups (3 lb 6 oz). 4. Combine sweet potatoes, pureed garbanzo beans, oil, salt, garlic, onions, pepper, onion powder, and cinnamon. Mix well. Refrigerate at 40 °F for 40-50 minutes to make tots easier to form. 5. Using a No. 40 scoop, place mixture 1-inch apart on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray. For 25 servings, use 2 pans. Makes about 150 tots. 6. Cover tots on sheet pan with layer of parchment paper, then use a second sheet pan and lightly press to slightly flatten the tots. 7. Bake until light brown. Cook in conventional oven at 400 °F for 12 minutes, and convection oven at 400 °F for 9 minutes. • Critical control point: Heat to 140 °F or higher for at least 15 seconds • Critical Control Point: Hold at 135 °F or higher for hot service. 8. Serve 4 tots. CACFP Guidelines: 4 tots provide: 1/2 c vegetable Marketing Guide: Sweet potatoes: 9 lb 14 oz Green onions: 3 ¾ oz 119

Three Bean Salad Servings: 25

Ingredient Olive oil Red wine vinegar Sugar Salt Ground black or white pepper Garlic powder Canned low-sodium kidney beans, chilled, drained Canned low-sodium wax beans, chilled, drained Canned low-sodium green beans, cut, chilled, drained Fresh tomatoes, chopped Fresh red onions, chopped Fresh cilantro, chopped

Weight or Measure 2 Tbsp & 1 ½ tsp ¾ cup 3 Tbsp 1 tsp ½ tsp ½ tsp 9 oz, OR1-1/3 cups 2 tsp (1/8 No. 10) 7 oz, OR 1-1/4 cups 1 tsp (approx. 1/8 No. 10 can) 1 lb 2 oz, OR 1 qt 2 tsp (approx. 1/3 No. 10 can) 2 lb 8 oz, OR 1 qt 1-1/3 cups 4 oz, OR ¾ cup 1-1/2 tsp 1-3/4 cups

Instructions: 1. Dressing: Combine olive oil, vinegar, sugar, salt, pepper, and garlic powder in a small bowl. Stir well. Set aside for step 4. 2. Rinse kidney beans in cold water. Drain well. 3. Combine kidney beans, wax beans, green beans, tomatoes, and onions in a large bowl. Toss lightly. Set aside for step 4. 4. Pour 1 cup 1 Tbsp (about 10 oz) dressing over 2 qt 2 2/3 cups (about 5 lb 3 oz) vegetable mixture. Stir well. 5. Transfer 3 qt (about 5 lb 13 oz) three bean salad to a steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans. 6. Sprinkle cilantro over each pan. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or below. 7. Portion with No. 8 scoop (1/2 cup). CACFP Guidelines: 1/2 cup (No. 8 scoop) provides: 3/8 cup vegetable

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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.

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Tropical Bean Salad Servings: 25

Ingredient Black beans, low-sodium, canned, drained, rinsed Mango, canned, drained, diced Tomato, fresh, ¼” diced Canola oil Apple cider vinegar Oregano, dried Black pepper, ground Romaine lettuce, raw, chopped

Weight or Measure 6 lbs or 1 ½ no. 10 cans (3 qts 2 2/3 cups) 3 lb 2 oz or 1 qt 2 ¼ cups 1 lb 7 oz or 3 1/8 cup ¼ cup ½ cup 2 tsp 1 tsp 1 lb or 3 qts ½ cup

Instructions: 1. In a large bowl, mix together black beans, mango, and tomato to make a salad. 2. Prepare dressing: In a small bowl whisk together canola oil, apple cider vinegar, oregano, and pepper. 3. Toss black bean salad with dressing. 4. Cover and refrigerate. Chill for at least 2 hours to allow the flavors to fuse. 5. Serve 1 cup (8 oz spoodle) black bean salad over a 1/2 cup (4 oz spoodle) lettuce. • Critical Control Point: Hold at 40 °F or lower. CACFP Guidelines: 1 cup ( 8 oz. spoodle) bean salad over 1/2 cup (4 oz. spoodle) lettuce provides • Legume as Vegetable: 7/8 cup vegetable and 1/4 cup fruit. Marketing Guide: Tomato, diced: 1 lb 7 oz (25 servings) Romaine: 1 lb 9 oz (25 servings)

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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

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Zucchini Muffins Servings: 12 muffins

Ingredient Old fashioned oats Bananas Shredded zucchini Eggs Plain nonfat yogurt Baking powder Baking soda Vanilla extract Salt Sugar

Weight or Measure 2 cups 1 large banana 1 cup 2 eggs 1 cup 1.5 tsp ½ tsp ½ tsp 1/8 tsp 2 tbsp

Instructions: 1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. 2. Place all of the ingredients in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, zucchini, eggs, yogurt, sugar, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed until the batter is smooth and the oats have broken down almost completely; about 3 minutes. • Note: Can place chopped zucchini in blender to shred. 3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. 4. Bake for 15 minutes until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Note: these freeze and thaw well! CACFP Guidelines: 1 muffin provides: 0.5 oz equivalent grain

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Zucchini Sticks with Red Sauce Servings: 25

Ingredient Zucchini, fresh Egg whites Panko bread crumbs Parmesan cheese, grated Canola oil Onions, fresh, diced Tomato paste, canned, low-sodium Tomatoes, diced, canned, low-sodium, undrained Water Ground black pepper Dried parsley Garlic powder Dried basil Dried oregano Dried thyme Vegetable base Salt

Weight or Measure 4 lb 6 oz or 3 qt ½ cup 1 lb 4 oz or 2 ½ cups 15 oz or 3 ¾ cups 8 oz or 2 ¾ cups 1 tbsp 1 tsp 1 ½ tsp 2 oz or 1/3 cup 2 ¾ tsp 5 oz or ½ cup 2 tsp 13 oz or 1 ½ cups 1 tbsp ¼ cup 1/8 tsp 1 tbsp 1 ½ tsp 1/8 tsp 1/8 tsp 1/16 tsp 1 tsp ½ tsp

Instructions: 1. Cut zucchini into ½" x 3" sticks. Recommend to cook in batches of 25. 2. Combine zucchini and egg whites in a large bowl. Toss well. Set aside for step 4. 3. Combine bread crumbs and parmesan cheese in a large bowl. Stir well. Set aside for step 4. 4. Coat zucchini sticks with bread crumb and parmesan mixture. 5. Place 1 qt 2 ¼ cups (about 2 lb 6 oz) zucchini sticks on each sheet pan (18" x 26” x 1") lightly coated with pan-release spray and lined with parchment paper. For 25 servings, use 2 pans. 6. Bake in conventional oven at 400 °F for 35 minutes, or in convection oven at 375 °F for 35 minutes. • Critical Control Point: Heat to 160 °F or higher for at least 15 seconds. 7. Remove from oven. Set aside for step 11. 8. Heat oil in a large stock pot. 9. Add onions, tomato paste, diced tomatoes, water, spices, vegetable base, and salt. Simmer uncovered over medium heat for 5 minutes. Set aside for step 11. 10. Place 25 individual soufflé cups on a sheet pan (18" x 26" x 1"). For 25 servings, use 1 pan. 11. Using a 1 fl oz ladle, portion 2 Tbsp tomato sauce into each soufflé cup. • Critical Control Point: Hold for hot service at 155 °F or higher. 12. Portion 3/8 cup zucchini sticks (a rounded 3 fl oz spoodle or about 2–3 zucchini sticks) and 1 soufflé cup. 125

CACFP Guidelines: 3/8 cup zucchini sticks (a rounded 3 fl oz spoodle/about 2–3 zucchini sticks) and 2 Tbsp tomato sauce provides: 1/2 cup vegetable Marketing Guide: Mature onions: 3 oz Zucchini: 4 lb 10 oz

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Possible additions to recipe book: Snack ideas: • Cucumber slices and whole grain crackers • Golden raisins and graham crackers • Pretzels with hummus • Enriched pretzels and carrot slices (or grapes, etc) • Hummus wrap? Hummus spread on pita or tortilla with a veg? • Whole wheat toast with mashed avocado • Smoothie bowl? With some grain • Tuna salad dip with crackers • Pita with bean and cheese dip??? • Peanut butter with pretzels and raisins • Peanut butter spiders o https://onieproject.org/recipes/peanut-butter-spiders/ •

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WATCH Best Practices Menu & Recipes

Articles inside

Three Bean Salad

Tasty Tots

Possible additions to recipe book

Tropical Bean Salad

Roasted Summer Veggies

Rice with Cheese

Pizza Cups

Hummus

Cornbread

From the Garden Rice

Pico de Gallo

Creamy Wild Rice

Dip for Fresh Vegetables

Central Valley Harvest Bake

Broccoli Bites

Tuscan Grilled Cheese Sandwich

Tomato Soup

“Use Your Noodle” Bake (with Crookneck Squash

Tuscan Smoked Turkey and Bean Soup

Aztec Grain Salad

Toasted Cheese and Tomato Sandwich

Three Sister Salad

Sweet Potato & Black Bean Stew

Stir-fry Chicken with Veggies

Spanish Chickpea Stew

Southwest Lentils

Squirrel Snacks

Squash Casserole

Snowy Day Sandwiches

Shredded Zucchini and Pasta

Roly Poly Roll-Ups

Roasted Spaghetti Squash with Tomato Sauce

Red Monster Soup

Rock-N-Roll-Ups

Red Beans & Rice

Rainbow Wrap

Quick Quesadilla

Pumpkin Patch Pancakes

Pumpkin Muffin Squares

Prince and Princess Salad

Overnight Oatmeal

Porcupine Sliders

Pineapple Chicken

Oven Baked Parmesan Chicken

Oven-Baked Fish

Orangutan Salad

Oatmeal Muffin Squares

Mexican Chicken with Rice

Minestrone Soup

Meatball Madness

Mango Smoothie Bowl

Mario’s Meal

Magic Meatloaf

Macaroni Mess

Lentil Soup

Jack O’ Lantern Soup

Island Fun Pasta Salad

Honey Lime Chicken

Ground Beef Taco

Fruit Breakfast Pizza

Hawaiian Ham Coconut Rice

Going Green Lentil Spinach Salad

Fish in Blankets

Eagle Pizza

Farmer’s Harvest Chili

Chuck’s Cheesy Tilapia

Whole Wheat (WW) Bowtie Pasta

Chicken Curry Casserole

BBQ Beef Sliders

Chicken Flatbread Pizza

Chicken Burrito

Baked Scrambled Eggs

Asian Salad

Banana Bread Squares