Dish! - 2016 Issue 10

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2016 | Issue TEN | November / December | martinsnet.com

Turkey Corn Chowder P 11

New! Tips for Healthy Menus P 14

NEW Hot Dish! Video

#MBMustHaves PAGE 2

Rich’s On Top® Whipped Topping

Lyons Bourbon Caramel Sauce

Lyons Sea Salt Caramel Sauce

Tyson Chicken Boat™ Loaders™

(988060)

(771470)

(771480)

(954020)

PAGE 2

PAGE 3

Heinz Bell ’Orto™ Marinara Sauce

Tyson Airline Chicken Breast Halves

(550690)

(977580)

PAGE 4

Chef Pierre Southern Pecan Pie

Custom Culinary Gold Label Wild Mushroom Tapenade

(981100)

(953880)

PAGE 5

PAGE 4

Blue Bunny Cinnamon Ice Cream

Nestle Minor’s® Zesty Orange Sauce

(990350)

(551810)

PAGE 6

PAGE 7

PAGE 6

General Mills Pillsbury® Easy Split® Baked Golden Buttermilk Biscuit

Hillshire Farm Choice Rare Beef Prime Rib (910600)

(981020)

PAGE 9

PAGE 10 NE W !

Sugar Foods Fresh Gourmet® Crispy Onions (603290)

Lamb Weston Lamb’s Supreme® Triple Cheese Twice Baked Potato

McCormick Grill Mates® Mojito Lime Seasoning

Land O’Lakes Extra Melt™ White Cheese Sauce (909300)

(470041)

(960338)

PAGE 10 NE W !

PAGE 11 NE W !

McCormick Grill Mates® Brown Sugar Bourbon Seasoning (470051)

McCormick Grill Mates® Smokehouse Maple Seasoning

Sara Lee Foil Wrapped Turkey Breast (973970)

Custom Culinary Master’s Touch® Cream Soup Base (500920)

(470061)

PAGE 13

PAGE 14

Marzetti Spaghetti Nest

Lamb Weston Alexia® Oven Roasted Potato Medley (992570)

(984280)

WINTER FEATURES

Multi-Clean Back to 7 Carpet & Hard Floor Conditioner (012810)

Ossian Triple Melt® with Activar® (017060)

EXECUTIVE VICE PRESIDENT Diane Chandler

MARTIN BROS. DISTRIBUTING It’s the holiday season - a busy time of year for everyone! Food service establishments are busy planning special menus and figuring out staffing during extended hours and busy travel times. Healthcare facilities work to put together special activities and meals to spread holiday cheer.

Everyone’s busy planning New Year’s resolutions and thinking of new ways to increase business in the coming year. And that’s all just for starters!!

Take a look inside this issue for some great ideas to help you make the fall and winter season spectacular and ring in a great 2017!

Krystle Kettman MANAGING EDITOR kkettman@martinsnet.com

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

DIRECTOR OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALISTS Deb Elings, Becky Miller

MARKETING MANAGER Angie Dark VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly, Chase Murphy PHOTOGRAPHY Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

2

HOT DISH!

7

Fall & Winter Features + Holiday Favorites

Holiday Specials & New Items

Holiday Favorite

5

ONE INGREDIENT THREE WAYS

11

HEALTH & WELLNESS

14

Sara Lee Turkey Breast

Creating a Healthy Menu

BONUS Turkey Recipe

13

SCHOOLS

Diabetes Awareness & Tips

SENIOR LIVING

Nutrition for Transitioning Seniors

Fall & Winter Features

2

5 Tips for Healthy Menus

14

15 16

WAFFLES WITH PUMPKIN WHIP EGGO® HOMESTYLE WAFFLES (983058 – 144/1.23 oz) PUMPKIN WHIP Cut open top of one bag On Top® Whipped Topping (988060).

Push topping out into a bowl. Fold 3/4 cup Pumpkin (603440) and one teaspoon McCormick Pumpkin Pie Spice (472621) into topping. Spoon pumpkin topping back into bag. Remove tab at bottom, and you’re ready to pipe!

AZAR CANDIED PECAN PIECES (344568 – 1/5 lb) LYONS SEA SALT CARAMEL SAUCE (771480 – 12/16 oz)

PANCAKES WITH WARM APPLE TOPPING EGGO® BUTTERMILK PANCAKES (937880 – 144/1.36 oz) LAWRENCE EZ SQUEEZE® APPLE FILLING (754030 – 12/2 lb) ON TOP® WHIPPED TOPPING (988060 – 12/16 oz) LYONS BOURBON CARAMEL SAUCE (771470 – 12/15 oz) MCCORMICK GROUND CINNAMON (472248 – 1/18 oz)

CHICKEN BOAT™ LOADERS (954020 – 2/5 lb) Loaded with McCain Spin Dippers® Spinach & Artichoke Dip (90409983)

BUFFALO STYLE CHICKEN & CHEESE FILLED CRISPITOS™ NE W !

(954030 – 72/2.75 oz) Serve with Heinz Bell’ Orto™ Marinara Sauce (550690) and Kemps Sour Cream (900540).

2

NE W !

CULINARY CONCEPTS

STUFFED AIRLINE CHICKEN BREAST WITH WILD MUSHROOM SAUCE & ROASTED BALSAMIC GREEN BEANS 4 each

COST $4.27 SELL AT $12.99

POTENTIAL PROFIT* $8.72

Tyson Airline Chicken Breast Halves (977580), thawed

STUFFING YIELD | 36 48 oz

16 oz 1-1/2 cups 1 cup As needed

Kraft Heinz Stove Top Chicken Flavored Stuffing Mix (417050), prepared Monterey Medium White Mushrooms (360930), coarsely chopped Wholesale Celery (360445), small diced Capital City Jumbo Yellow Onion (361045), small diced Roland Pomace Olive Oil (620390)

WILD MUSHROOM SAUCE YIELD | 24 1 lb 1 pint

Custom Culinary Gold Label Wild Mushroom Tapenade (953880) Custom Culinary PanRoast® Brown Gravy Mix (504010), prepared

ROASTED BALSAMIC GREEN BEANS YIELD | 4 1 lb 2 Tbsp 1 Tbsp

Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740) Roland Balsamic Vinegar (422110) McCormick Lawry’s® Roasted Garlic & Red Bell Pepper Seasoning (473241)

PREP | 1. For Stuffing: Sauté mushrooms, celery and onion with olive oil until tender; add to stuffing.

2. Stuff chicken. Prop drumsticks up. Lightly brush oil on top and season with salt and pepper, if desired. (Do not over season, because the stuffing and sauce will add to the flavor.)

3. Bake chicken at 375°F until internal temperature reaches 165°F, approximately 45 minutes.

AIRLINE CHICKEN BREAST HALVES (977580 – 32/10 oz) GOLD LABEL WILD MUSHROOM TAPENADE (953880 – 16/1 lb) Portobellos, button mushrooms and shallots sautéed in butter and finished with a Burgundy wine reduction.

4. For Wild Mushroom Sauce: Mix tapenade and gravy together; heat.

PANROAST® BROWN GRAVY MIX (504010 – 8/12 oz)

5. Top baked chicken with heated mushroom sauce.

LAWRY’S® ROASTED GARLIC & RED BELL PEPPER SEASONING (473241 – 1/21 oz)

6. For Roasted Balsamic Green Beans: Toss green beans with vinegar and seasoning. Pour onto baking pan. Roast at 375°F until green beans are heated through.

7. Serve with choice of soup or salad.

2016 ISSUE TEN

3

CULINARY CONCEPTS

LOADED PECAN PIE WITH CINNAMON ICE CREAM SOUTHERN PECAN PRE-BAKED PIE (981100 ) CINNAMON ICE CREAM (990350) WHIPPED TOPPING (988060) PECAN PIECES (344568) DESIGNER DESSERT SAUCE™ CHOCOLATE (771370)

CARAMEL APPLE SHAKE YIELD | 1 12 oz 1/2 cup 1 oz 1-3 oz As needed

Blue Bunny Cinnamon Ice Cream (990350) Lawrence EZ Squeeze® Apple Filling (754030) Lyons Sea Salt Caramel Sauce (771480) Anchor Chef’s Heavy Cream (929770) Rich’s On Top® Whipped Topping (988060)

PREP | In a mixer, combine ice cream, apple filling, caramel sauce and 1 oz cream. Blend until smooth and adjust thickness with more cream as needed.

To serve: Drizzle additional caramel sauce around inside of glass, if desired. Pour shake into glass.

Top with whipped topping…and drizzle with additional caramel sauce and an additional dollop of apple filling, if desired.

PUMPKIN SPICE SHAKE YIELD | 1 12 oz 1/2 cup 1/2 tsp 1-3 oz As needed As needed

Blue Bunny Cinnamon Ice Cream (990350) Pumpkin (603440) McCormick Pumpkin Pie Spice (472621) Anchor Chef’s Heavy Cream (929770) Rich’s On Top® Whipped Topping (988060) McCormick Ground Cinnamon (472248)

PREP | In a mixer, combine ice cream, pumpkin,

4

pumpkin pie spice and 1 oz cream. Blend until smooth and adjust thickness with more cream as needed. To serve: Pour into glass. Top with whipped topping and sprinkle with cinnamon.

CULINARY CONCEPTS

Holiday Favorite ORANGE GLAZED HAM 1 each 12 oz 2 each

Hillshire Farm Black Oak™ Pit Ham (915110) Nestle Minor’s® Zesty Orange Sauce (551810) Wholesale Oranges (376541), sliced

PREP | 1. Lightly glaze ham with sauce. Place orange slices on ham. (You can use toothpicks to keep them in place then remove the toothpicks before displaying.)

2. Roast ham at 325-350°F, glazing with more sauce every 20 minutes until internal temperature reaches 145°F. Do not overcook.

3. Serve with extra sauce.

4. Great served with Lamb Weston Sweet Things® Original Mashed Sweet Potatoes (965190) and General Mills Pillsbury® Easy Split® Baked Golden Buttermilk Biscuit (981020).

5. Great for buffets or to-go meals!

To-Go Holiday Meals

Many people host holiday meals at home but would rather pick up food that’s ready to serve than have to cook a full meal! Many others go to gatherings where they bring a side or dessert.

Offer your holiday favorites in pre-order meals as well as a la carte to-go options that can be picked up the day before or the day of gatherings!

BLACK OAK™ PIT HAM (915110 – 2/15-16 LB)

SWEET THINGS® ORIGINAL MASHED SWEET POTATOES (965190 – 12/2 LB)

PILLSBURY® EASY SPLIT® BAKED GOLDEN BUTTERMILK BISCUITS (981020 – 120/2.25 OZ)

2016 ISSUE TEN

5

CULINARY CONCEPTS

BLUE CHEESE CRUSTED PRIME RIB YIELD | 1 1 each 4 oz 8 oz 8 oz 1 Tbsp

Hillshire Farm Choice Rare Beef Prime Rib (910600) Kraft Heinz Grey Poupon Dijon Mustard (560170) Sugar Foods Fresh Gourmet® Crispy Onions (603290) Blue Cheese Crumbles (903758) Wholesale Minced Garlic (391020)

Perfect for New Year’s

PREP | 1. In a bowl, crush crispy onions. Add blue cheese crumbles and minced garlic.

2. Coat prime rib with mustard. Pat on blue cheese mixture.

3. Roast at 325°F until internal temperature reaches 125-130°F. Let rest for 15 minutes.

4. Serve with Norpac Flav-R-Pac® Grande Classics® Pacific Blend Vegetables (962700), Basic American Brilliant Beginnings® Mashed Potatoes (603010), loaded Norpac Soup Supreme® French Onion Soup (946590) and bread.

COST $10.36 SELL AT $28.99

or Valentine’s Day!

POTENTIAL PROFIT* $18.63

TIPS FOR THE HOLIDAYS

From Martin Bros. Marketing Senior Editor, Krystle Kettman, and Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

New Podcasts Monthly

MARTINSNET.COM/PODCAST or Search for Dish!Exclusive on iTunes

Holiday Specials & New Items Pricing valid through December 31, 2016.

SPECIALS

Bourbon Caramel Sauce (771470 – 12/15 oz)

Choice Rare Beef Prime Rib $9.74/lb

(937880 – 1/144 ct)

Sea Salt Caramel Sauce (771480 – 12/16 oz)

Original Farmhouse Carving Ham (978600 – 1/12 lb ave) $2.69/lb

Eggo® Buttermilk Pancakes

$32.59

(910600 – 1/14-15 lb)

$21.59

Candied Pecan Pieces (344568 – 1/5 lb)

$54.59

$32.99

NEW!

100% Apple Juice (734408 - 12/46 oz)

Chicken Boat™ Loaders

™

(954020 – 2/5 lb)

$36.99

Butter & Egg Dinner Roll Dough $41.99

(942330 – 4/72 oz)

$43.99

Deep Smoked (938370 – 2/5 lb) $30.99 Superior Smokehouse (938380 – 4/3 lb)

$20.19

(734468 - 12/46 oz)

$41.99

Ketchup – Dispenser Pack Stouffer’s® Escalloped Apples

NATURAL CASING SMOKED ROPE SAUSAGES

100% Prune Juice

(550518 – 30/20 oz)

$62.99

(986120 – 240/1.5 oz)

NEW!

$26.99 Ketchup – Upside Down

NEW!

(551120 – 2/1.5 gal)

$26.99 Yellow Mustard – Dispenser Pack

Lamb’s Supreme® Triple Cheese Twice Baked Potato

(551200 – 2/1.5 gal)

(960338 – 42/8 oz)

$21.99

Barber Foods Signature Supreme™ Stuffed Turkey with Cranberry & Sage Stuffing ®

(965950 – 20/6 oz)

$52.99

$53.99

Yellow Mustard – Classic Squeeze

Sweet Things® Sweet Potato Savory Crinkle Slices

(551570 – 16/12.75 oz)

(965710 – 3/5 lb)

$17.59

$28.99

SPECIAL ORDER ARTISAN CHEESE COURSES A.

B.

A. British Isles Derby with Sage, Collier’s Welsh Cheddar, Cahill’s Cheddar with Guinness, Double Gloucester, Blue Stilton (374614 – 1/10 lb) B. European Artisan Grana Padano 18 Months Aged, Piave Vecchio, Beemster Classic 18 Months Aged, Manchego 6 Months Aged, Dutch Smoked Gouda (374616 – 1/10 lb)

HOT DISH!

REBATES BUY THREE, GET ONE!

$6/CASE!

UP TO $350!

Pillsbury™ Frozen Baked Goods Rebate

Rebate Featuring NEW Sliced Cinnamon Burst Bread (938270)

UP TO $7/CASE!

FREE CASE!

Pillsbury Biscuits Rebate

Premium Blend Barbecue Sauce (561930) Rebate

Lawry’s Wings & Things Seasonings Rebate ®

Offer valid through 11/30/2016.

Mango Habanero (473461) Spicy Buffalo (473471) Zesty Lemon & Pepper (470071) Sriracha (90638657)

Offer valid through 11/30/2016.

™

Mango Habanero Tomahawk Pork Chop with Mango Salsa & Mushroom Garlic Mashed Potatoes Find this recipe at martinsnet.com/recipes!

UP TO $500!

Offer valid through 11/30/2016.

Offer valid through 11/30/2016.

Offer valid through 11/30/2016.

UP TO $8/CASE!

BUY ONE, GET ONE!

Gold Medal™ Mixes Rebate

Texas Pete® Sauces Rebate

$10/CASE!

Wing Dings® & Wing Zings® Rebate Offer valid through 12/25/2016.

Make Your Year Sparkle No Antibiotics Ever Harvestland® Rebate Offer valid through 12/31/2016.

Offer valid through 12/19/2016.

UP TO$100!

Fresh Gourmet® Crispy Onions (603290) Rebate

UP TO $100!

FREE CASE!

Barbeque Rebate

Anchor® First Case Free Rebate

Offer valid through 12/31/2016.

Offer valid through 11/30/2016.

Offer valid through 11/30/2016.

Offer tracked through 12/31/2016.

BOGO & MORE!

$5/CASE!

Craft Toppings & Master’s Touch® Flavor Concentrates Rebate

Fish Hacks Rebate Featuring Pollock Burger (928290)

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

Bourbon Bistro Steak Find this recipe at martinsnet.com/recipes!

SERVICE YOU DESERVE

BUY ONE, GET ONE!

FREE CASE!

M tr art ac $ in ke Br d os on .A CR S!

$5/CASE!

Performance Dairy Rebate Featuring Extra Melt™ White Cheese Sauce (909300) Offer valid through 12/31/2016.

NEW Marie’s® Premium Dressings Rebate

Boca® Burger Rebate

BUY ONE, GET ONE!

UP TO $250!

Potstickers & Noodles Rebate

Miracle Whip Rebate

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

Three Way Mac & Cheese Find this recipe at martinsnet.com/recipes!

UP TO $100!

Escalon™ Rebate

Offer valid through 12/31/2016.

$5/CASE! UP TO $500!

UP TO $500!

Breakfast Bakery Rebate

Oktoberfest Sausage Rebate

Wings Rebate

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

$10/CASE!

UP TO $500!

Modern Comfort Food Rebate

New Products Rebate

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

UP TO $500!

Sliced Steak Rebate

Core Products Rebate

Offer valid through 12/31/2016.

$5/CASE!

UP TO $300!

Soups, Vegetables & Fruit Toppings Rebates

Rotel® (550860) Rebate

Offers valid through 12/31/2016.

UP TO $500!

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

Offer valid through 12/31/2016.

UP TO $250!

UP TO $3,000!

Winter Rebate

2016 Featured Product Rewards Rebate

Offer valid through 1/1/2017.

Offer valid through 1/31/2017.

Ask your Martin Bros. representative for more information about these rebates.

Discover the Martin Bros. difference! www.martinsnet.com

HOT DISH!

NEW ITEMS

Krusteaz® Protein Buttermilk Pancake Mix (402370 – 6/5 lb) 11 grams of protein per serving of three, 4-inch pancakes compared to 4 grams of protein for the same serving of traditional buttermilk pancake mix.

Original Snack Sticks (309460 – 75/1 oz)

Sliced English Muffin Bun – 4 in (938320 – 5/12 ct)

Honest Basic Egg Patty (954040 – 390/1.4 oz) Similar to a whole egg patty, just like you get off the skillet at home, this basic egg patty provides a simplified, clean label.

Vienna White Sandwich Bread – Narrow, 1/2 in Sliced (965970 – 6/1 ct)

Vienna Sourdough Sandwich Bread – Wide, 1/2 in Sliced (966050 – 6/2 ct) Beef Tortellini (938440 – 2/5 lb)

Cheese Tortellini (938410 – 2/5 lb)

Large Square Classic Beef Ravioli (938420 – 2/5 lb)

Chicken Boat™ Loaders™ (954020 – 2/5 lb)

Load them up with whatever you choose.

Buffalo Style Chicken & Cheese Filled Crispitos™ (954030 – 72/2.75 oz)

Large Square Classic Four Cheese Ravioli (938430 – 2/5 lb)

LOAD IT WITH POSSIBILITIES. INTRODUCING TYSON ® CHICKEN BOAT™ LOADERS™ SNACKS ®/TM/©2016 Tyson Foods, Inc.

Buffaloos® Hot & Spicy Chicken Bites (966060 – 2/5 lb)

Pecan Carmelita Bar (938340 – 4/1/4 trays) Indulgent rich caramel sandwiched between layers of sweet, crunchy oats all decorated with pecans, dark chocolate chunks and a delicate caramel drizzle.

NEW GRILL MATES® VARIETIES Mojito Lime (470041 – 1/27 oz)

Brown Sugar Bourbon (470051 – 1/27 oz)

Smokehouse Maple (470061 – 1/28 oz)

Frostline™ Pumpkin Spice Soft Serve Mix (712150 – 4/6 lb)

ONE THREE ingredient

ways

FOIL WRAPPED TURKEY BREAST (973970 – 2/8-9 LB)

CRAN-APPLE MAPLE GLAZE FOR TURKEY YIELD | 74 #10 can 24 oz 12 oz

Lassonde Pappas Ruby Kist® Jellied Cranberry Sauce (750050) Knouse Lucky Leaf® Apple Cider (730410) Lyons Pancake & Waffle Syrup (770470)

1

COST $3.31 SELL AT $10.99

POTENTIAL PROFIT* $7.68

PREP | Mix cranberry sauce, apple cider and syrup. Heat and serve with turkey. Serve 6 oz turkey with glaze along with potato, stuffing, side salad and roll.

TURKEY CORN CHOWDER YIELD | 20 1 bag 2 oz 2 cups 2 cups 3 cups 2 lb 2 lb 2 lb

Custom Culinary Master’s Touch® Cream Soup Base (500920), prepared Custom Culinary Master’s Touch® Select Chicken Base (500760) C.H. Robinson Carrots (360280), diced, sautéed Wholesale Celery (360445), diced, sautéed Capital City Jumbo Yellow Onions (361045), diced, sautéed Norpac Flav-R-Pac® Whole Kernel Sweet Corn (963310) C.H. Robinson Idaho Russet Potatoes (361820), cooked, diced Sara Lee Foil Wrapped Turkey Breast (973970), cooked, diced

PREP | Add all ingredients and heat, thinning with water as needed.

COST $1.20 SELL AT $4.50

POTENTIAL PROFIT* $3.30

2 SEE HOW TO MAKE THIS RECIPE!

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO YOUTUBE.COM/MARTINBROSDIST

1 I N G R E D I E N T • 3 WAYS

3

LOADED TURKEY SANDWICH YIELD | 1 1 each 4 oz 1 slice 1 oz

3 oz

Rotella’s Scored Sliced Marble Hoagie (341184), toasted Turkey with Cran-Apple Maple Glaze (see recipe), sliced Mainland Egmont Cheese (929730) Ventura Classic Gourmet® Reserve Western-Style French Dressing (630230) Mrs. Gerry’s Extra Creamy Coleslaw (905315)

PREP | Build sandwich from bottom up on hoagie – turkey, cheese, dressing and coleslaw.

Serve with a side of fries.

COST $2.78 SELL AT $9.00

POTENTIAL PROFIT* $6.22

12

1 I N G R E D I E N T • 3 WAYS

TURKEY PASTA PRIMAVERA YIELD | 1 4 oz 1 each 2 Tbsp 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/8 cup 1/8 cup 1/4 cup

1/3 cup 1 tsp

Sara Lee Foil Wrapped Turkey Breast (973970), cooked, diced Marzetti Spaghetti Nest (984280), cooked Roland Pomace Olive Oil (620390) Wholesale Broccoli (360062), chopped Monterey Medium White Mushrooms (360930), sliced Capital City Yellow Squash (361456), diced Capital City Zucchini Squash (361451), diced Capital City Red Bell Pepper (361251), diced C.H. Robinson Carrots (360280), bias cut Chicken Stock, made with Custom Culinary Gold Label Savory Roasted® Chicken Base (500850) Anchor Chef’s Heavy Cream (929770) Wholesale Minced Garlic (391020)

!

S U N O B

PREP | In a large sauté pan over mediumhigh heat, add olive oil and vegetables; sauté until tender crisp. Add spaghetti and turkey; continue to cook. Add chicken stock, cream and garlic. Adjust with more chicken stock or cream as needed. Salt and pepper to taste. Top with parmesan cheese and sliced green onions, if desired.

COST $3.51 SELL AT $9.99

POTENTIAL PROFIT* $6.48 2016 ISSUE TEN

13

a g n i t a e for Cr u n e M y He a l t h

H E A LT H A N DW E L L N E S S

Gretchen L. Robinson, RDN, LD Martin Bros. Marketing Dietitian

Have you ever heard the expression “beauty is in the eye of the beholder”? The same can be said for “healthy.” The definition of “healthy” changes depending on the person you ask. To some people, healthy may mean serving a lot of greens. To others, healthy might mean whatever the current health trend is, such as gluten free. Not to mention every answer in between!

No wonder why creating a “healthy menu” can be so mind boggling! Here are five basic health tips that can help you create healthy menu options that fit a variety of definitions of “healthy”:

1. Focus on variety of foods • Avoid getting stuck in a rut and only serving coleslaw and cottage cheese or gluten-free items as healthier options, for instance.

Instead, try featuring fruits and vegetables that are in season and prepare them in a variety of ways to avoid burnout.

• Try offering a healthier potato option such as a roasted potato blend that includes sweet potatoes and Yukon golds along with pink and purple tubers…instead of only offering French fries or mashed potatoes for your potato sides.

Healthy Item Ideas

Alexia® Oven Roasted Potato Medley (992570 – 5/3 lb)

TrueSoups® Garden Vegetable Soup (945680 – 4/8 lb)

2. Cut back on the meat • Offer more soups, stews and stir-fry options containing a higher percentage of veggies.

• Turn a meat entrée into a salad or other vegetarian dish with the option of adding the meat in if the customer wishes.

Smart Ladle Low Sodium Tomato Soup ™

(511680 – 12/51 oz)

Chef’s Pride ® Canola Olive Oil Blend (996170 – 4/1 gal)

3. Use healthy fats and fat substitutes • Use olive or canola oil instead of vegetable oil.

• Experiment with using applesauce as a fat alternative in baked goodies.

• Reduce the amount of fat in a recipe by 1/3. You can add the flavor back in with herbs, spices and seasoning blends, if needed.

Perfect Pinch® Salt-Free Seasoning Blends Signature (475731 – 1/21 oz) Garlic & Herb (475751 – 1/20 oz)

4. Lower the sodium • Substitute vinegars, herbs and salt-free seasoning blends for salt.

• Use low-sodium broths, gravies and tomato products for your bases. (The taste of low-sodium options has come a long way over the last few years!)

5. Increase the fiber • Use raspberries or fresh pears (with skin on) in salads or desserts, and top with almonds or pecans.

• Try utilizing or offering whole grain options. For example, consider using “white whole wheat flour” wherever regular flour is used in cooking.

14

Master’s Touch® All Natural Reduced Sodium Chicken Base (500910 – 6/1 lb) PanRoast ® Low Sodium Gluten Free Chicken Flavored Gravy Mix (504150 – 8/12 oz)

Fresh Raspberries (377230 – 12/6 oz) Fresh Pears (377670 – 1/120 ct ave)

SCHOOLS

S E T E B DIA S S E N E R AWA s p i t e v i f d an

November is American Diabetes Month®. This year, the American Diabetes Association theme is This is Diabetes™.

So, what IS diabetes?

Diabetes is a condition where the blood sugar levels in the body are higher than normal. High blood sugar is also known as hyperglycemia.

The two major types of diabetes are type 1 and type 2. With type 1 diabetes, the body does not produce the insulin required to digest glucose that the body has broken down from sugars and starches in the diet. This type of diabetes is often diagnosed in young children and young adults and covers about 5% of cases. In type 2 diabetes, the body does not utilize insulin properly, also known as insulin resistance. Both types of diabetes cause high blood sugar levels.

How is diabetes treated?

Treatments are individualized for each patient and can include oral medication and/or insulin. For all patients, a strong adherence to a healthy lifestyle is important to successfully manage diabetes. Diabetes definitely takes a team approach. For schoolagers, this team includes a physician, school nurse, teachers, food service director, parents and many people in between.

Renee Greiner, RDN, LD

Martin Bros. Dietitian, Menu Systems Support & Advisor

Here are five tips for being “diabetes aware” at your school: 1. The fiber in whole grains, fruits and vegetables helps slow blood sugar rises.

Because schools offer these fiber-rich foods, school breakfast and lunch are great options for students with diabetes.

2. Display carbohydrate content of items on the menu so that someone with diabetes can make choices based on their food plan.

3. Offer a variety of starchy and nonstarchy fruits and vegetables so that a person with diabetes can select items appropriate for their food plan.

4. Ensure good communication between parents, students and the school so that the food service director knows the food plans of those with diabetes and the school nurse knows of any changes on the menu, etc.

5. Educate staff about the symptoms and quick treatment of hypoglycemia (low blood sugar). Some symptoms include shakiness, nervousness or anxiousness, sweating, chills, irritability, confusion, light-headedness, hunger, nausea, sleepiness, tingling and more.

A quick way to treat low blood sugar is with four ounces of apple juice, which many schools already have on hand.

More information about diabetes can be found at www.diabetes.org and www.jdrf.org

CHEEZ-IT® TAC-GO SALAD Yield: 100 servings

Meal Pattern Contribution: 2 meat eq + 2 oz grain eq + 1/4 cup vegetable (red) eq + 1/2 cup vegetable (dark green) eq INGREDIENTS 6.25 lb

99% Lean Ground Turkey, cooked

2 cups

Reduced Sodium Taco Seasoning

13 lb

Romaine Lettuce, chopped

100 oz

Low Sodium Shredded Cheddar Cheese

25 cups

Tomatoes, diced

150 oz

Kellogg’s Whole Grain Cheez-It® Crackers (411060)

PREPARATION Add taco seasoning to cooked ground turkey; cook two additional minutes or until heated through. Place romaine, turkey mix and cheese on plate. Top with tomatoes and crackers.

Optional: Serve with low fat ranch dressing.

2016 ISSUE TEN

15

SENIOR LIVING

TAKE Offering Nutrition for Seniors Transitioning & Living at Home SALES Christy Edwards, RDN, CD Martin Bros. Marketing Dietitian Nutrition plays an important role in healthy aging. However, many factors can lead to malnutrition and weight loss in older adults, including physiological, psychosocial and economic factors. In addition, the transition from an inpatient or skilled nursing facility to home can intensify the risk.

Many healthcare foodservice departments are developing creative ways to nutritionally support older adults before, during and after a transition to home. Offering these additional services makes sense because nutritionally-balanced menus, food safety programs and food production equipment are already in place at the facility. Also, many facilities have seen added benefits such as a possible extra revenue source and an additional marketing tool for attracting new patients and residents.

UP WITH TO GO

Check out these ideas for ways to offer nutrition to seniors outside your facility:

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• Home delivered meals: Provide daily delivery of a meal, or deliver a week’s worth of frozen meals.

• Food to go: Send discharged seniors home with a bag full of basic food staples.

• Voucher programs: Work with local grocery stores, restaurants, hospitals and senior centers to setup voucher programs that allow seniors to purchase foods and meals.

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• Recipe ideas: Create recipes for home use so seniors can make 1-2 servings based off of your facility menu program.

• Healthy snack ideas: Provide a sample snack pack and/or list of healthy snacks appropriate for the resident/patient being discharged.

• Nutrition education: Offer education shortly before discharge or as a take-home packet.

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Check out this great resource for more information: IMPORTANCE OF BALANCED NUTRITION IN THE HOME TAKE HOME GUIDE: Once you are home it is important to follow a healthy diet to recover, prevent complications that can place you back in the hospital and most importantly get back to enjoying your life.

WITHOUT PROPER NUTRITION YOU MAY EXPERIENCE: • Infection and illness • Improper healing

PROPER NUTRITION CAN HELP WITH: • Maintaining muscle and strength • Supporting your immune system

• Frailness and falling

• Giving you more energy and boosting your mood

• Dehydration, irritability, weight loss, and confusion

• Reducing the risk for hospital readmission

Importance of Balanced Nutrition in the Home An educational flyer you can send with residents being discharged home. Information is provided about the importance of nutrition in preventing complications that can cause readmission.

Available at www.martinsmart.com in the Downloads section under Resources.

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DIETITIANPICK

379340 856348

Renee Greiner, RDN, LD Martin Bros. Dietitian, Menu Systems Support & Advisor 856398

Hand-Held Knife Sharpener (284321) Sharpen your skills with an easy-to-use, inexpensive knife sharpener! Keeping your knives sharpened regularly will help: 1) make clean cuts on your food items to maximize usable product, 2) increase productivity by efficiently slicing and dicing and 3) lessen risk for injuries.

16

WINTER FEATURES THE 3-MAT ENTRYWAY SYSTEM From Outside to Inside

FLOOR CARE Back to 7 Carpet & Hard Floor Conditioner

1

(012810 – 1/1 gal)

This product will clean de-icing salt residues found on carpets and/or hard surface floors during the winter months. It will also neutralize, remove browning or yellow discoloration and condition all year long.

SCRAPER MAT

Removal of heavy soil.

2

EX40™ 18LX Extractor (072865 - 1/18 in)

• Easy access, frontmounted drain hose.

• Self-aligning vacuum shoe provides improved suction.

• Ergonomic handle.

• 18 gallon water tank.

• Also available in 16 in EX40™ 16ST (072845).

ICE MELT

Melt It (017370 – 1/50 lb) • Unique blend of calcium and sodium chloride with Heatwave™ accelerant to quickly melt ice.

• Blue color indicator to provide a visual for application purposes.

• Safe for vegetation.

• Works to -10°F.

SCRAPER/ WIPER MAT

Removal of medium to heavy soil.

3

Peladow ® Calcium Chloride (017030 – 1/50 lb) • Attracts moisture from surroundings to quickly turn into a deicing solution, and also gives off heat while dissolving, speeding the melting process.

• Works to -25°F.

Triple Melt ® with Activar ® (017060 – 1/50 lb) • Activar ® makes ice melt faster.

• Contains calcium chloride, providing low-temperature melting without the cost.

• Has a water-soluble, non-staining coverage indicator, making it easier to see when spreading.

• With one of the tightest specs in the industry, in-house screen system eliminates fine, dusty salt particles found in most blended ice melters, eliminating blow back when spreading.

• Contains anti-caking agents that provide easy flow for ice melt spreaders.

• Safe for concrete and vegetation.

• Works to -15°F.

WIPER MAT

Stop light soil and moisture.

Should space be limited and a three-mat system will not fit, the best overall performance choice is a Scraper/Wiper Mat. Ask your Martin Bros. representative for more information about matting products or visit The Andersen Company website at www.andersenco.com.

SOUP EQUIPMENT & SUPPLIES

DISPOSABLES

LADLES Economy Two-Piece Ladles

Heavy Duty Ladles with Black KoolTouch® Handles

1 oz (220020)

2 oz (223570)

2 oz (220050)

6 oz (223600)

3 oz (220060) 4 oz (220070) 6 oz (220090)

Flexstyle® Symphony ® Double-Sided Poly Paper Food Container Combo Packs (Containers with Lids) – 10/25 ct 8 oz (856998) 12 oz (856808) 16 oz (857018) 32 oz (857028)

Keep Hot Food Hot

Take Prepared Food from Chilled to Hot

Get A Unique Look

Cayenne® Warmer – 4-1/8 qt (284884)

Cayenne® Rethermalizer – 11 qt (283025)

Cayenne® Colonial Kettle™ – 11 qt (90379840)

Webinars & events Webinars Simplified Diet Manual Updates!

Nov

30

H

N

Paula Watkins, RD, LD, CDE | 1:30 pm - 2:30 pm

Hear about the additions of the new Dysphagia soft Diet, Low Protein Modified renal Diet, Halal Diet, FODMaP Diet and more!

Panel Discussion on Revenue Generators Dec

14

H

Denise Nycz, RDN, CD, CSG, CEP | 1:30 pm - 2:30 pm

This is your opportunity to learn what other healthcare communities are doing to generate revenue in their foodservice departments. Hear their success stories and their struggles through different revenue ventures.

Are You in the Know for Food and Nutrition Services Regulations?

Jan

8

H

Brenda Richardson, MA, RDN, LD, CD, FAND | 1:30 pm - 2:30 pm

The new guidelines from the Centers for Medicare & Medicaid services are out. Hear about the impact for food and nutrition departments from this nationally-recognized speaker. Devise an action plan based on the new guidelines and timeline to help prepare for implementation.

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded keys to see if they pertain to you.

Most Martin Bros. webinars and events can earn you CEUs. Healthcare

Register at: www.martinsnet.com/events

Restaurant

C-Store

School

Nursing