Pico de Gallo

Oatmeal Pepita Muffins

Servings: 12

Ingredient Weight or Measure

Whole Wheat Flour 1 cup Oats 2 cups Brown Sugar 2/3 cup Baking Soda 2 tsp Milk 2 cups Canola Oil ½ cup Eggs 2 eggs Vanilla 2 tsp

Topping:

Oats ½ cup Pepitas ½ cup Brown Sugar 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

Pico de Gallo

Servings: 25

Ingredient Weight or Measure

Tomatoes, fresh, chopped 2 lb 8 oz or 1 qt 1 1/3 cups Red onions, fresh, diced ¼” 12 oz or 2 1/3 cups Jalapeno peppers, fresh, seeded, diced ¼” 3 oz or ½ cup Cilantro, fresh, finely chopped 1 oz or 1 ¾ cups Green onions, fresh, finely chopped 2 oz or 1/3 cup Salt 1/3 tsp Ground black pepper 1/3 tsp Garlic powder 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