April Menu Guide

APRIL MENU

Alexis Hamilton & Alexa Noller SOUTHERN PLAINS TRIBAL HEATLH BOARD | OU Health Sciences Center

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 fresh cutie oranges, 1% milk sauce), 1/4 c green beans , 1% 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.

APRIL RECIPE BOOK 2022

Alexis Hamilton & Alexa Noller SOUTHERN PLAINS TRIBAL HEATLH BOARD | OU Health Sciences Center

Table of Contents Week 1 Recipes ............................................................................................................................... 3 Beef Stir-Fry ............................................................................................................................................ 3 Overnight Oatmeal ................................................................................................................................. 5 WW (Whole Wheat) Bowtie Pasta .......................................................................................................... 6 Baked Scrambled Eggs ............................................................................................................................ 7 Hawaiian Ham Coconut Rice ................................................................................................................... 8 Baking Powder Biscuits ........................................................................................................................... 9 Sunny Salsa ........................................................................................................................................... 10 HM (Homemade) Chicken Nuggets ....................................................................................................... 11 Broccoli Bites ........................................................................................................................................ 12

Week 2 Recipes ............................................................................................................................. 13 Island Fun Pasta Salad ........................................................................................................................... 13 Mango Smoothie Bowl .......................................................................................................................... 14 Banana Bread Squares .......................................................................................................................... 15 Porcupine Sliders .................................................................................................................................. 16 WW Applesauce Pancakes .................................................................................................................... 17 Chuck’s Cheesy Tilapia .......................................................................................................................... 18 Baby Potatoes Persillade....................................................................................................................... 19 Three Bean Salad .................................................................................................................................. 20 Cornbread ............................................................................................................................................. 21 Tasty Tots .............................................................................................................................................. 22

Week 3 Recipes ............................................................................................................................. 23 Baked Scrambled Eggs .......................................................................................................................... 33 Mediterranean Tuna Salad.................................................................................................................... 23 Going Green Lentil Spinach Salad ......................................................................................................... 25 Spinach Egg Bake .................................................................................................................................. 26 Creamy Wild Rice .................................................................................................................................. 27 Baked Batatas and Apples ..................................................................................................................... 28 Trail Mix ................................................................................................................................................ 29 Oven Baked Parmesan Chicken ............................................................................................................. 30 Pizza Cups ............................................................................................................................................. 31

Week 4 Recipes ............................................................................................................................. 33 1

Magic Meatloaf ..................................................................................................................................... 33 Hummus................................................................................................................................................ 35 Overnight Oatmeal ............................................................................................................................... 36 Green Beans with Potatoes and Smoked Turkey .................................................................................. 37 Orzo Pasta with Peas ............................................................................................................................ 38 Breakfast Pizza with Hash Brown Crust................................................................................................. 23 Tomato Soup ......................................................................................................................................... 39 Pumpkin Muffin Squares....................................................................................................................... 40 Central Valley Harvest Bake .................................................................................................................. 41 Stir-Fry Chicken with Veggies ................................................................................................................ 43 Oatmeal Muffin Squares ....................................................................................................................... 44

2

Week 1 Recipes 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.

3

7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 9.

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

4

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.

5

WW (Whole Wheat) 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

6

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

7

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 8

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

9

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

10

HM (Homemade) 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

11

Broccoli Bites Servings: 25

Ingredient Frozen broccoli, chopped Low-fat cheddar cheese, shredded Frozen or 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.

12

Week 2 Recipes 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.

13

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 (12 3/4″ x 10 ½” 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.

14

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 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 ½ tsp 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. 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

15

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.

16

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.

17

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.

18

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.

19

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

20

Cornbread Servings: 25

Ingredient Whole-wheat flour White, whole grain cornmeal Sugar Baking powder Salt Whole eggs, frozen or liquid 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.

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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 22

Week 3 Recipes 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 Whole eggs, frozen or liquid 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.

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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

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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

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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.

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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) 27

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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Trail Mix Servings: 16

Ingredient Cheerios Raisins Apricots, dried, chopped Kix cereal Finely chopped peanuts 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.

Can seal ingredients away for future use.

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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: 1/3 cup (No. 12 scoop) provides: 1 ½ oz of cooked poultry.

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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.

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• 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

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Week 4 Recipes 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

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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

34

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.

35

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) Slivered Almonds

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, slivered almonds, 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.

36

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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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

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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)

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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.

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Central Valley Harvest Bake Servings: 25

Ingredient Fresh butternut 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.

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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

42

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) 43

Oatmeal Muffin Squares Servings: 25

Ingredient Whole-wheat flour Enriched bread flour Oats, rolled, dry Baking powder Baking soda Ground cinnamon Nutmeg Salt Eggs, whole frozen, thawed 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

44

APRIL SHOPPING LIST

Alexis Hamilton & Alexa Noller SOUTHERN PLAINS TRIBAL HEATLH BOARD | OU Health Sciences Center

April Shopping List

Week 1

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Bananas Fresh ginger Fresh garlic Green onions Broccoli (fresh or frozen) Shredded carrots Yellow onions Cherry tomatoes Boneless beef top round roast Edamame

Strawberries Bananas Raspberries (fresh or frozen) Red bell peppers Carrots Oranges

Red grapes Asparagus

Strawberries Shredded lettuce Tomatoes Pears (fresh or frozen) Onions Green bell peppers Chives

Blueberries Peaches (fresh or canned in 100% juice)

Whole grain pita

Whole grain bread

Meat Frozen Foods Bread Dry Goods

Whole grain English muffins Whole grain bread Brown rice

Canned Goods

Strawberry jam Low-sodium beef broth

Baking/ Seasoning/ Condiments

Cinnamon Low-sodium soy sauce Cornstarch Ground black or white pepper Red pepper flakes Rice vinegar Salt Sugar Canola oil 1% milk Low-fat cheese of choice for grilled cheese

Dairy

Low-sodium ham Corn kernels Snap peas

Old fashioned oats Whole wheat bowtie pasta Mixed nuts

Vanilla extract Cinnamon Honey (optional) Olive oil

1% milk Grated parmesan cheese

Whole grain bread Long-grain brown rice Sweetened coconut, shredded Bread crumbs, whole grain, plain Pineapple tidbits in 100% juice Pineapple juice Applesauce Instant nonfat dry milk Salt Sugar Whole wheat flour

1% milk Eggs Butter Low-fat shredded cheddar cheese

Boneless, skinless chicken Broccoli

Multigrain cheerios Enriched, dry bread crumbs Grape nuts Mandarin oranges in 100% juice Pineapple chunks (fresh or canned) Whole wheat flour Instant nonfat dry milk Baking powder Salt Gravy mix

1% milk Low-fat sour cream

Add ingredients for your own Indian Taco recipe to Thursday! (WG pita, shredded lettuce and tomato included already)

Salt Ground black or white pepper

1% milk Low-fat plain yogurt OR low-fat mayonnaise Low-fat vanilla yogurt Low-fat shredded cheddar cheese Egg whites (liquid)

April Shopping List Monday Week 2

Tuesday

Wednesday

Thursday

Friday

Shredded romaine lettuce Mango Shredded red cabbage Onion Orange Turkey breast Whole grain waffles Raspberries Peas and corn medley Frozen mango

Bananas Onions Celery Baby spinach Pitted cherries (fresh or frozen) Green beans Ground turkey, lean Mixed berries

Bananas Parsley Green apple slices Cantaloupe

Strawberries Tomatoes Red onions Cilantro Red grapes

Mixed bell peppers Apricots Blueberries Sweet potatoes Green onions Pineapple

Whole grain cinnamon toast

Dry Goods

Whole grain corkscrew pasta Almonds

Canned Goods

Pineapple chunks in 100% juice

Chopped walnuts Sweetened shredded coconut Long grain brown rice Dried cranberries

Whole grain toast Whole grain pizza crust or pita Whole wheat triscuits

Baking/ Seasoning/ Condiments

Agave syrup Vanilla extract

Dairy

1% milk Low-fat vanilla yogurt Low-fat Greek yogurt

Produce

Meat Frozen Foods

Bread

Tilapia

Mini whole grain rolls (~1 oz each)

Whole wheat flour Sugar Instant non-fat dry milk Baking powder Baking soda Ground nutmeg Salt Vanilla extract Vegetable shortening, trans-fat free Canola oil Worcestershire sauce Black pepper Peanut butter 1% milk Eggs

Brown rice

Whole grain wheat thins Whole grain cornmeal, white

Applesauce Whole baby potatoes (low sodium) Vegetable oil Canola oil Whole wheat flour Baking powder Salt Sugar Cinnamon Lemon juice Basil Cooking spray Minced garlic Ground white & black pepper

Low-sodium kidney beans, wax beans, and green beans Olive oil Red wine vinegar Sugar Salt Ground black or white pepper Garlic powder Whole wheat flour Baking powder Canola oil

Low-sodium garbanzo beans (or chickpeas) Granulated garlic Vegetable oil Salt Ground black pepper Onion powder Cinnamon

1% milk Eggs Grated parmesan Butter Low-fat vanilla yogurt

1% milk

1% milk Eggs Low-fat shredded cheddar and mozzarella

Add ingredients for your own corn soup recipe to Thursday!

April Shopping List

Week 3

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Green onions Red bell peppers Baby carrots

Ground turkey breast (<15% fat) Ground beef (<15%) Hash brown potatoes Whole grain bread

Blueberries Carrots (sliced or shredded) Onions Spinach Cutie oranges

Grapefruit Onion Celery Sweet potatoes Apples (of choice)

Meat

Strawberries Bananas Shredded carrots Cucumber Mango (fresh or in 100% juice)

Strawberries Potatoes Peaches (fresh or in 100% juice) Red bell peppers Onion Boneless, skinless chicken thighs

Peas Shelled edamame Whole grain tortilla Whole wheat pita

Green beans

Spinach

Frozen Foods Bread Dry Goods

Whole grain spaghetti

Canned Goods

Multigrain cheerios Lentils Whole grain crackers Whole grain rice cakes Raisins

Ground turkey

Whole grain bread

Mini WG bagels Whole grain rolls

Wild rice Brown rice Cheerios Raisins Dried, chopped apricots Kix cereal Chopped peanuts Pretzels (optional) Cream of mushroom soup, condensed

Enriched dry bread crumbs

Yellow mustard Ground black or white pepper Whole wheat flour Enriched bread flour Active, dry yeast Sugar Salt Oregano, dried Canola oil Garlic powder Dried basil Marjoram 1% milk Low-fat cream cheese Low-fat mayonnaise Grated parmesan Butter Egg whites

Unsweetened applesauce Tomato sauce Low sodium green beans Baking/ Salt Seasoning/ Cayenne pepper Condiments Ground sage Red pepper flakes Coriander seeds Fennel seeds, whole

Tuna, chunk style canned in water

Peanut butter Fat-free Italian salad dressing

Olive oil Thyme, dried Black pepper Red wine vinegar

Dehydrated onions, chopped Black pepper Salt Nonstick cooking spray Garlic powder Brown sugar Cinnamon Canola oil

Dairy

1% milk Low-fat cheese stick

1% milk Low-fat cream cheese

1% milk Skim milk Eggs Crumbled feta cheese

1% milk Liquid whole eggs Low-fat shredded cheddar cheese Low-fat ranch dip

No sugar/salt added tomato paste No sugar/salt added tomato sauce

April Shopping List Other

Orange juice

Low-fat shredded mozzarella

April Shopping List Week 4 Monday Produce

Pears (fresh or in 100% juice) Red apples Cucumbers Garlic Cilantro

Meat

Ground turkey

Frozen Foods

Mixed veggies of choice

Bread

Whole grain bread Wheat cereal squares

Dry Goods

Canned Goods Baking/ Seasoning/ Condiments

Dairy

Low-sodium black beans Low-sodium garbanzo beans Instant nonfat dry milk Salt Ketchup Brown sugar Mustard Garlic powder Black pepper Lemon juice Olive oil Ground cumin Ground white pepper

1% milk Eggs Butter

Tuesday

Wednesday

Thursday

Friday

Strawberries Bananas (optional) Blueberries Red potatoes Onions Basil leaves Lemon zest Green grapes Cooked turkey drumsticks Green beans Baby peas

Strawberries Onions Celery

Butternut squash Red onions Jalapeno peppers Fresh oregano Grapefruit

Bananas Onion Peaches (fresh or in 100% juice)

Turkey breast (or turkey of choice) Mixed berries

Raw skinless boneless chicken Sliced carrots Mixed oriental vegetables Blueberries Whole grain English muffins Brown rice Rolled dry oats Golden raisins

Old fashioned oats Slivered almonds WW orzo pasta Low-sodium powder chicken base Pistachios Low fat evaporated milk Diced pimentos Vanilla extract Cinnamon Honey (optional) Minced garlic Ground thyme Ground black or white pepper Onion powder Canola oil

1% milk Butter Low fat grated parmesan

Whole grain bread

Whole grain bread

Low sodium powder chicken base Raisins

Raisins Red quinoa Low-fat granola Seeds (pumpkin or sunflower)

Plum tomatoes No sugar/salt added tomato paste Peanut butter Garlic powder Dried basil Ground black pepper Sugar

Pumpkin Low-sodium black beans Applesauce Whole wheat flour Enriched bread flour Baking powder & soda Salt Cinnamon Nutmeg Ground ginger Brown sugar Canola oil Vanilla extract Olive oil Lime juice (optional)

1% milk Low fat cheese for grilled cheese Butter

1% milk Eggs Egg whites

Non-msg chicken stock Cinnamon Nutmeg Cornstarch Low-sodium soy sauce Ground ginger Granulated garlic Ground black or white pepper Vegetable oil Whole wheat flour Enriched bread flour Baking powder & soda Salt Vanilla extract 1% milk Low-fat yogurt

April Shopping List Low fat shredded cheddar