August Menu Guide

AUGUST 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

Breakfast

Monday

August "Try It" Tuesday

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

Wednesday

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

Traditional Thursday

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

Friday

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

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

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

Applesauce, hard boiled egg

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

Nuts (peanuts, almonds, etc), fresh peaches

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

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

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

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

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

1/2 c orange slices, graham crackers

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

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

Monday

"Try It" Tuesday

Lunch

Snack Week 2

Breakfast

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

Lunch

Snack Week 3

Friday

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

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

Traditional Thursday

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

Friday

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

Mexican Chicken with Rice, 1% milk

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

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

Snack

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

WG toast topped with mashed avocado and salt and pepper

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

WG pita slices, sunny salsa

Week 4

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

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

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

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

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

Pizza Cups, 1% milk

Banana Bread Squares, honeydew melon cubes

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

Breakfast

Wednesday

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

Lunch

Breakfast

Lunch

Snack

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

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

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

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

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

AUGUST RECIPE BOOK 2022

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

Table of Contents Week 1 Recipes ............................................................................................................................... 2 Rainbow Wrap ........................................................................................................................................ 2 From the Garden Rice ............................................................................................................................. 3 Shredded Zucchini and Pasta .................................................................................................................. 4 Dip for Fresh Vegetables ........................................................................................................................ 5 Blue Corn Pancakes ................................................................................................................................ 6 HM Chicken Nuggets ............................................................................................................................. 7

Week 2 Recipes ............................................................................................................................... 8 Beef Stir Fry ........................................................................................................................................... 8 Use Your Noodle Bake ......................................................................................................................... 10 Baked Scrambled Eggs ......................................................................................................................... 11 Tomato Soup......................................................................................................................................... 12 Hummus ............................................................................................................................................... 13 Cornbread ............................................................................................................................................. 14 Mango Smoothie Bowl ......................................................................................................................... 15

Week 3 Recipes ............................................................................................................................. 16 Green Beans with Potatoes and Smoked Turkey................................................................................... 16 Baked Scrambled Eggs ......................................................................................................................... 17 Mexican Chicken with Rice .................................................................................................................. 18 Roasted Summer Veggies ..................................................................................................................... 19 Tasty Tots ............................................................................................................................................. 20 Tuna Noodles ........................................................................................................................................ 21 Sunny Salsa........................................................................................................................................... 22

Week 4 Recipes ............................................................................................................................. 23 Corn and Edamame Blend .................................................................................................................... 23 Pizza Cups ............................................................................................................................................ 24 Banana Bread Squares .......................................................................................................................... 26 WW Applesauce Pancakes.................................................................................................................... 27 Ground Beef Tacos ............................................................................................................................... 28 Red Beans & Rice ................................................................................................................................. 29 Pico De Gallo ........................................................................................................................................ 30 Snowy Day Sandwiches........................................................................................................................ 31 Trail Mix ............................................................................................................................................... 32 1

Week 1 Recipes Rainbow Wrap Servings: 24

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

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

Instructions: 1. In a non-stick pan, sauté peppers and onion in canola oil for 10 minutes over medium heat.

Add beans, stir well. Reduce heat and let simmer for about 10 minutes. Set aside.

2. In a small bowl, combine avocado (if used), lime juice, cilantro, and chili powder. Reserve half of the mixture for topping.

3. Warm tortillas in microwave or in a pan on the stovetop.

4. Fill each warmed tortilla with ¼ cup bean mixture and 2 Tbsp avocado mixture. Drizzle 2 tablespoons of salsa over the bean and avocado mixture.

5. Fold the ends of the tortilla over. Roll up to make wraps.

CACFP Guidelines: 1 tortilla with ½ cup filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 0.5 oz equivalent of meat alternate

2

From the Garden Rice Servings: 24 Ingredient Rice, brown, dry Asparagus, chopped Baby carrots, chopped Bell pepper, red or green, chopped Squash, chopped Mushrooms, sliced Olive oil Water, divided Cooking Spray

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

Instructions: 1. Preheat oven to 425°F. Spray roasting pan with cooking spray.

2. Combine carrots, asparagus, peppers, squash, mushrooms and ½ cup of water in pan.

3. Cook for 20 minutes, stirring at 10 minutes.

4. While vegetables are cooking, make rice as directed on package.

5. Heat oil in medium-sized pot. Add rice. Cook for 2 minutes, stirring occasionally.

6. Add 1 cup of water. Cook until water is absorbed.

7. Add remaining water 1 cup at a time, stirring until absorbed before adding more.

8. Add vegetable mixture to rice.

CACFP Guidelines: ¾ cup provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables Fun Fact: Combining vegetables with rice makes a quick side dish for any meal. If short on time, use a frozen vegetable mix!

3

Shredded Zucchini and Pasta Servings: 25 Ingredients Farfalle (bowtie) pasta, whole-wheat, uncooked Water Vegetable oil Garlic, cloves, minced Zucchini, fresh, unpeeled, shredded (gently wash zucchini under water before shredding) Salt, table Ground black pepper Parmesan cheese, grated

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

Instructions: 1. In an extra-large pot, bring water to a boil on medium-high heat. Add pasta. Cook for 8 minutes or until al dente (soft to the touch and firm to the bite). Drain water from pasta.

Rinse well with cold water.

2. Heat oil in a medium nonstick sauté pan on medium heat. Add garlic. Cook for 30–45 seconds. Stir constantly.

3. Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 25–30 minutes. Stir frequently. Cook until temperature reaches 140 °F. 4. Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140 °F or higher for at least 15 seconds. Remove from heat.

5. Sprinkle with parmesan cheese.

6. Serve ⅔ cup (#6 scoop). Serve immediately, or keep warm at 140 °F or higher.

CACFP Guidelines: 1 serving (2/3 cup) provides: ¼ cup vegetable ½ oz eq grains

4

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

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

Instructions: 1. Combine all ingredients in large bowl or blender, depending on what equipment you have.

Blend well.

• CCP: Refrigerate within 1 hour. Hold at 40° F or colder.

2. Cover. Refrigerate until ready to serve. For best results, refrigerate overnight to develop flavor.

3. Portion with 1 oz ladle (2 Tbsp).

Serving size: 2 tablespoons (1 oz ladle). (does not qualify for anything under CACFP guidelines)

5

Blue Corn Pancakes Servings: 12 pancakes Ingredient Blue Corn Meal Whole Wheat Flour Sugar Baking powder Salt 1% milk Melted butter Eggs

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

Instructions: 1. Add cornmeal, flour, sugar, baking powder and salt to a medium to large mixing bowl and whisk to combine.

2. Combine milk, egg and melted butter and whisk together.

3. Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined (want a semi-thick batter). Let set for at least 10 minutes (can be done overnight).

4. Preheat your griddle/skillet over medium/medium-low heat. Once hot, scoop ¼ cup onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry – about 3-4 minutes. Cook for another 2-4 more minutes on the other side.

5. Serve with ½ cup fresh or frozen thawed berries. Can be topped with agave nectar. *NOTE: these freeze and thaw well!

CACFP Guidelines: 1 pancake provides: 0.5 oz equivalent grain, ½ cup equivalent fruit

6

HM Chicken Nuggets Servings: 25 Ingredient Enriched dry bread crumbs Salt Ground black or white pepper Raw boneless, skinless chicken (at least 1.1 oz each) Lowfat plain yogurt OR Lowfat mayonnaise

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

Instructions: 1. In a small bowl, combine bread crumbs, salt, and pepper. Reserve for step 3.

2. In another bowl, coat chicken with yogurt or salad dressing or mayonnaise.

3. Roll chicken pieces in bread crumbs to coat.

4. Place 25 pieces of chicken in a single layer on each half-sheet pan (13" x 18" x 1") which has been lightly coated with pan release spray. For 25 servings, use 2 pans. For 50 servings, use 4 pans.

5. Bake: Conventional oven: 500° F for 13-17 minutes Convection oven: 450° F for 12-15 minutes • CCP: Heat to 165° F or higher.

• CCP: Hold for hot service at 140° F or warmer.

6. Portion is 2 pieces (1½ oz).

CACFP Guidelines: 2 pieces provide 1 ½ oz of cooked poultry

7

Week 2 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.

8

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

9

Use Your Noodle Bake Servings: 24 Ingredient Macaroni, whole grain Evaporated milk, fat-free Egg, beaten Pepper, black Mozzarella cheese, part-skim, shredded Cheddar cheese, shredded Tomatoes, sliced Onions, chopped Peppers, green, chopped White (Northern) beans, drained and rinsed Squash, sliced Parmesan cheese, grated

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

Instructions: 1. Preheat oven to 350°F. 2. Cook macaroni as directed. Drain, set aside.

3. Peel and slice squash. Place in large saucepan with water.

4. Bring to a boil. Reduce heat and cook until squash is tender. Mash.

5. In bowl, combine onions, tomatoes, peppers, macaroni, milk, mozzarella and cheddar cheese, pepper and beans, and mix thoroughly.

6. Add squash. Stir to combine.

7. Spray casserole dish with non-stick cooking spray.

8. Transfer mixture into casserole dish.

9. Sprinkle parmesan cheese on top.

10. Bake for 25 minutes or until bubbly. Let sit before serving.

CACFP Guidelines: 1 slice provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate

10

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

11

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)

12

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.

13

Cornbread Servings: 25 Ingredient Whole-wheat flour White, whole grain cornmeal Sugar Baking powder Salt Frozen or liquid whole eggs Nonfat milk Canola oil Variation (optional): Red and green bell peppers, fresh, diced ¼” Corn, canned, low-sodium, drained, rinsed

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

Instructions: 1. Combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed.

2. Combine eggs, milk, and oil in a large bowl. Stir well.

3. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT OVERMIX. For 25 servings, mix for 1–2 minutes on medium speed. a. Variation: Add peppers and corn to step 3. Then continue with step 4.

4. Pour batter on a sheet pan lightly coated with pan-release spray. For 25 servings, pour 2 lb 4 oz (3 ¾ cups) batter on 1 quarter-sheet pan (9 ½” x 13" x 1").

5. Bake until lightly browned. For conventional oven, bake at 400 °F for 30–35 minutes. For convection oven, bake at 350 °F for 20–25 minutes.

6. Remove from oven. Cool for 10 minutes.

7. Portion: For 25 servings, cut each pan 5 x 5 (25 pieces per pan).

CACFP Guidelines: 1 piece (about 2" x 2¹⁄2") provides 1 oz equivalent grains.

14

Mango Smoothie Bowl Servings: 25 Ingredient Greek yogurt, low-fat Frozen mango, diced Agave syrup Vanilla extract

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

Instructions: 1. Place yogurt in a large bowl. Cover, and refrigerate at 40 °F. Set aside for step 5.

2. Drain mangoes in a colander. Drain for at least 30 minutes to 1 hour. Set aside for step 3.

3. Pour mangoes into a food processor.

4. Purée mangoes on medium speed until mangoes have a smooth consistency. DO NOT OVERMIX. For 25 servings, purée for 1–2 minutes.

5. Pour mango purée over yogurt. Stir well.

6. Add agave syrup and vanilla extract. Stir well.

7. Pour 1 gal 2 cups (about 11 lb 6 oz) smoothie mixture into a half steam table pan (12³⁄4″ x 10¹⁄2″ x 6″). For 25 servings, use 1 pan.

• Critical Control Point: Cool to 40 °F or lower within 4 hours.

8. Place 8 oz serving bowls on a sheet pan (18″ x 26″ x 1"). For 25 servings, use 2 pans (13 bowls on 1 pan and 12 bowls on 1 pan).

9. Using a 6- fl-oz spoodle, portion ³⁄4 cup (about 6.5 oz) mango smoothie into each bowl.

• Critical Control Point: Hold at 40 °F or below.

10. Serve 1 smoothie bowl (3/4 cup).

CACFP Guidelines: One smoothie bowl (3/4 cup) provides: 1 oz equivalent meat alternate and ½ cup fruit.

15

Week 3 Recipes 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

16

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

17

Mexican Chicken with Rice Servings: 24 Ingredient Raw chicken thighs, with bone, without skin (at least 2.9 oz each) Garlic salt Paprika Celery salt Fresh onions, minced OR Dehydrated onion Fresh green peppers, diced Dried parsley Canned diced tomatoes, drained Chili powder Enriched white rice, medium grain Chicken stock

Weight or Measure 4 lb 6 oz or 24 servings 1 Tbsp 1 Tbsp 1 Tbsp 5 oz (2/3 cups) OR ¼ cup 2 Tbsp 3 oz, ½ cup 1 Tbsp 7 oz or 1 cup 1 Tbsp 15 oz or 2 cups 1 qt

Instructions: 1. Place 12-13 chicken thighs or drumsticks in each pan (9" x 13" x 2"), which has been lightly coated with pan release spray. For 24 servings, use 2 pans.

2. Combine garlic salt, paprika, and celery salt. Sprinkle 1 ½ Tbsp evenly over each pan.

3. Bake: Conventional oven: 375° F for 30 minutes Convection oven: 350° F for 25 minutes • CCP: Heat to 165° F or higher. Reserve for step 6.

4. In a separate bowl, combine onions, green peppers, parsley, tomatoes, chili powder, white rice, and chicken stock. Place 1 lb 7 oz into each pan (9" x 13" x 2"). For 24 servings, use 2 pans. Cover pans.

5. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 30 minutes • CCP: Heat to 165° F or higher.

6. Remove chicken from bone. Evenly distribute 1 lb 1 ¼ oz of chicken into each pan of rice.

• CCP: Hold for hot service at 140° F or warmer.

7. Cut each pan 4 x 3 (12 pieces). Portion is 1 piece.

CACFP Guidelines: 1 piece provides: 1 ½ oz of cooked poultry and the equivalent of ½ slice of bread.

Marketing Guide: Mature onions: 6 oz (24 servings), 12 oz (48 servings) Green peppers: 4 oz (24 servings), 8 oz (48 servings)

18

Roasted Summer Veggies Servings: 24 Ingredient Zucchini, chopped Olive oil Salt Black pepper, ground Chickpeas (garbanzo beans), rinsed and drained Lemon juice (fresh or bottled)

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

Instructions: 1. Preheat oven to 400°F. 2. Dice the zucchini and put in a large bowl.

3. Add the olive oil, salt and pepper to the bowl and mix well.

4. Spread the mixture out evenly on a large baking tray and put in the oven for 15 minutes.

5. Add the chickpeas (garbanzo beans) to the zucchini mixture, stir, and out back in the oven for another 10 minutes.

6. Remove from the oven and put in serving container.

7. Pour lemon juice (if desired) and serve.

CACFP Guidelines: ¼ cup provides: • ¼ cup equivalent of vegetables

19

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 20

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

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

Instructions: 1. Heat water to a rolling boil.

2. Slowly add pasta. Stir constantly until water boils again. Cook about 6 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 6.

3. Heat margarine in a large stock pot. Add celery, onions, and bell peppers. Cook uncovered over medium heat for 5–6 minutes.

4. Add flour and stir until smooth.

5. Add milk, broth, pepper, and parsley. Cook uncovered over medium heat. Stir occasionally for 8–10 minutes to thicken mixture.

6. Add cooked pasta, tuna, corn, and lemon juice. Stir gently. Cook uncovered over medium heat for 6–8 minutes.

• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

7. Transfer tuna mixture to a steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan.

• Critical Control Point: Hold for hot service at 140 °F or higher.

8. Portion with 8 fl oz spoodle (1 cup).

CACFP Guidelines: 1 cup (8 fl oz spoodle) provides: 2 oz equivalent meat/meat alternate, 1/8 cup vegetable, and 1 oz equivalent grains.

Marketing Guide: Mature onions: 8 oz Celery: 10 oz Green bell peppers: 8 oz 21

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

22

Week 4 Recipes Corn and Edamame Blend Servings: 25 Ingredient Sesame oil Fresh onions, chopped Fresh garlic Frozen corn, thawed, drained Frozen edamame, thawed, drained Fresh carrots, shredded Ground coriander seeds Toasted sesame seeds Salt Fresh cilantro

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

Instructions: 1. Heat oil in a large stock pot.

2. Add onions and garlic. Sauté uncovered over high heat for 3-5 minutes.

3. Add corn. Sauté uncovered over high heat for 2-4 minutes stirring frequently.

4. Add edamame. Sauté uncovered over high heat for 2-4 minutes, stirring frequently.

5. Add carrots, coriander, sesame seeds, salt, and cilantro.

6. Sauté uncovered over high heat for 2-4 minutes, stirring frequently.

• Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.

7. Transfer 1 gal 1 ½ cups (about 6 lb 13 oz) corn and edamame mixture into a steam table pan (12” x 20” x 2 ½”).

• Critical Control Point: Hold for hot service at 140 °F or higher.

8. Serve 3/4 cup (portion with 6 oz spoodle).

CACFP Guidelines: Legume as Meat Alternate: 3/4 cup (6 oz spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat alternate.

OR Legume as Vegetable: 3/4 cup (6 oz spoodle) provides: 3/4 cup vegetable.

Marketing Guide: Fresh onions: 1 lb 4 oz Fresh carrots: 2 lb 3 oz Fresh cilantro: 1 oz

23

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.

24

• 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

25

Banana Bread Squares Servings: 25 Ingredient Whole-wheat flour Sugar Instant non-fat dry milk Baking powder Baking soda Ground nutmeg Salt Frozen or liquid whole eggs Water Vanilla extract Vegetable shortening, trans-fat free Fresh bananas, mashed (optional) Chopped walnuts (optional) Sweetened coconut, shredded

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

Instructions: 1. Place flour, sugar, instant dry milk, baking powder, baking soda, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 3.

2. Combine eggs, water, and vanilla in a large bowl. Stir well.

3. Add shortening and egg mixture to dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed.

4. Add mashed bananas. Add walnuts (optional). Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. Batter will be lumpy. DO NOT OVERMIX. 5. Pour 1 qt 2 cups (about 3 lb) batter into a half steam table pan (12" x 10" x 2 ½") lightly coated with pan-release spray. For 25 servings, use 1 pan.

6. (Optional) Sprinkle coconut flakes on top of banana mixture before baking.

7. Bake until golden brown. For conventional oven, bake at 350 °F for 35–45 minutes. For convection oven, bake at 300 °F for 25–35 minutes.

8. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece.

CACFP Guidelines: 1 square provides 2 oz equivalent grains

26

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

27

Ground Beef Tacos Servings: 25 Ingredient Raw ground beef (no more the 20% fat) Fresh onions, chopped OR Dehydrated onions Granulated garlic Ground black or white pepper Canned tomato paste Water Chili powder Ground cumin Paprika Onion powder Reduced fat cheddar cheese, shredded Fresh tomatoes, chopped Fresh lettuce, shredded Enriched taco shells (at least 0.45 oz each)

Weight or Measure 3 lb 3 oz 2 ½ oz or ¼ cup 3 Tbsp OR ¼ cup 2 ¼ tsp 1 tsp 7 oz ¾ cup 1 ½ tsp (1/4 no. 2-1/2 can) 2 cups 1 Tbsp 2 ¼ tsp ¾ tsp ¾ tsp 13 oz or 3 ¼ cups 10 ½ oz or 1 ¼ cups 3 Tbsp 1 lb 3 ½ oz or 2 qt 1 cup 50

Instructions: 1. Brown ground beef. Drain. Continue immediately.

2. Add onions, granulated garlic, pepper, tomato paste, water, chili powder, cumin, paprika, and onion powder. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes.

• CCP: Heat to 160° F or higher.

• CCP: Hold for hot service at 140° F or warmer.

3. Topping: Reserve cheese for assembly. Combine tomatoes and lettuce. Toss lightly and reserve for assembly.

4. Portion is 2 tacos.

Serving suggestions: Before serving, fill each taco shell with a No. 30 scoop (2 Tbsp) meat mixture. On each plate serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese.

OR

Pre-portion No. 10 scoop (⅜ cup) lettuce- tomato mixture and ½ oz (2 Tbsp) shredded cheese into individual soufflé cups. Refrigerate until service. Transfer meat mixture and taco shells to steamtable pans or place on tables. For each child, serve 2 unfilled taco shells, 2 No. 30 scoops (¼ cup ½ tsp) meat mixture, 1 pre-portioned soufflé cup of lettuce-tomato mixture, and 1 pre-portioned soufflé cup of shredded cheese. Instruct children to "build" their own tacos.

CACFP Guidelines: 2 tacos provide the equivalent of 2 oz of cooked lean meat, ½ cup of vegetable, and the equivalent of 1 slice of bread.

28

Red Beans & Rice Servings: 25 Ingredient Weight or Measure Olive oil ¼ cup Onion, fresh, peeled ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Green bell peppers, fresh, ¼” diced 1 lb 9 oz or 1 qt 2 ¼ cup Garlic, fresh, minced 6 cloves or 1 Tbsp Brown rice, instant, uncooked 12.5 oz or 3 cups 2 Tbsp Cumin, ground 2 Tbsp 2 tsp Oregano, leaves, dried 2 Tbsp 2tsp Salt, table 2 tsp Black pepper, ground 2 tsp Chicken broth, low-sodium 64 fl oz or 2 qts Dark red kidney beans, canned, low-sodium, 4 lb 6 oz or 3 qts ½ cup drained and rinsed (1 ¼ no. 10 cans) Instructions: 1. Heat oil on medium-high heat in a tilting skillet or stove-top skillet(s): For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets.

2. Add onions and peppers sauté for about 7-10 minutes, or until onions are soft.

3. Reduce heat to medium. Stir in garlic, brown rice, cumin, oregano, salt, and pepper.1 clove is about 1/2 teaspoon minced 4. Cook for 1-2 minute or until rice and spices become toasted, stirring constantly.

5. When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium-high, and bring to a boil.

6. Stir in kidney beans. Reduce heat to medium, and simmer for 10 minutes or until rice becomes tender.

• Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.

7. Serve 3/4 cup (6 oz spoodle).

• Critical Control Point: Hold at 140 °F or higher.

CACFP Guidelines: 3/4 cup provides: • Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate, 1/4 cup vegetable and 1/2 oz. equivalent grains Marketing Guide: Mature onions: 1 lb 13 oz (25 servings) Green bell peppers: 2 lbs (25 servings)

29

Pico De Gallo Servings: 25 Ingredient Tomatoes, fresh, chopped Red onions, fresh, diced ¼” Jalapeno peppers, fresh, seeded, diced ¼” Cilantro, fresh, finely chopped Green onions, fresh, finely chopped Salt Ground black pepper Garlic powder

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

Instructions: 1. Combine all ingredients together in a large bowl. Stir well. Refrigerate until ready for service.

• Critical Control Point: Cool to 40 °F or lower within 4 hours.

• Critical Control Point: Hold at 40 °F or below.

2. Serve in small 2 oz soufflé cups.

3. Portion with No. 16 scoop (¼ cup).

CACFP Guidelines: ¼ cup provides ¼ cup vegetable.

Marketing Guide: Mature Onions: 1 lb 4 oz Jalapenos: 4 oz Green Onions: 3 oz Tomatoes: 2 lb 14 oz

30

Snowy Day Sandwiches Servings: 24 Ingredient Pitas, whole wheat Onion, chopped Red bell pepper, sliced Green bell pepper, sliced Turkey breast, cut into strips Ricotta cheese, part-skim Vegetable oil

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

Instructions: 1. Bake turkey breast according to package directions.

2. Cut turkey into strips to be used later.

3. In non-stick skillet, sauté onions and bell peppers in oil until tender.

4. Fold pita in half.

5. Fill with 1 Tbsp of ricotta cheese, ½ cup vegetable mixture and 1-1/2 oz of turkey breast.

CACFP Guidelines: 1 pita provides ½ oz equivalent of grains, ¼ cup equivalent of vegetables, and 1.5 oz equivalent of meat.

31

Trail Mix Servings: 16 Ingredient Multigrain Cheerios Raisins Apricots, dried, chopped Kix cereal Finely chopped almonds, walnuts, or pistachio nuts (optional) Pretzels (optional for children 5 years and older)

Weight or Measure 3 cups 1 cup ½ cup 3 cups 2/3 cup 2 2/3 cup

Instructions: 1. Have bowls assembled filled with each desired ingredient above.

2. Have children use a small paper cup or child-sized utensils (spoons, tongs) to place items into their own individual cup.

3. Can seal ingredients away for future use.

32

AUGUST SHOPPING LIST

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

August Shopping List

Week 1

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Blueberries Cantaloupe Red & yellow bell peppers Onion Avocado (optional)

Watermelon Peaches Zucchini (fresh or frozen shredded)

Strawberries Cucumbers

Red grapes Green apple slices

Meat

Turkey breast

Mango slices (fresh or frozen) Cutie oranges Asparagus Red or green bell peppers Squash (in season) Boneless, skinless chicken breast

Frozen Foods

Boneless, skinless chicken

Bread

WW tortillas 8”

Mixed bell peppers, diced Chopped carrots WG bread

Dry Goods

Multigrain cheerios

Golden raisins Brown rice

Mixed nuts WW bowtie pasta

Canned Goods

Unsweetened applesauce Low sodium black beans Pre-made salsa Canola oil Lime juice

Sliced mushrooms low sodium

Pineapple in 100% juice

Olive oil Cooking spray

Vegetable oil Minced garlic Salt Ground black pepper

1% milk Eggs

1% milk Eggs Lowfat shredded cheddar cheese Lowfat cheese sticks

1% milk Grated parmesan cheese

Baking/ Seasoning/ Condiments

Dairy

Cauliflower

Raspberries Peas and corn medley WG bread

WG oatmeal WG crackers of choice Mixed fruit in 100% juice

Enriched dry bread crumbs

Cinnamon Lowfat mayonnaise Instant nonfat dry milk reconstituted Dried parsley Granulated garlic Onion powder Salt Ground black pepper 1% milk Lowfat plain yogurt

Peanut butter Blue corn meal WW flour Sugar Baking powder Salt Ground black pepper

WG muffins WG bread

Add ingredients for your own corn soup recipe to Thursday!

1% milk Butter Eggs Lowfat plain yogurt OR lowfat mayonnaise

August Shopping List Monday Week 2

Tuesday

Wednesday

Thursday

Friday

Bananas Oranges Ginger Green onions Shredded carrots Yellow onion Boneless beef top round roast

Green apples Tomatoes Onions Green peppers Squash (in season)

Bell peppers of choice Onions Cilantro Garlic cloves

Bananas Green grapes Shredded lettuce Watermelon Peaches

Grapefruit Cherry tomatoes

Frozen Foods

Broccoli florets Edamame

WG waffles Raspberries

Mixed berries (frozen or fresh)

Bread

WG English muffins

Dry Goods

Brown rice Graham crackers

Canned Goods

Strawberry jam Low-sodium beef broth

Produce

Meat

WG bread WG tortilla Raisins Dried apricots Craisins Dried bananas Granola Animal crackers WW elbow pasta White beans

Baking/ Cinnamon Seasoning/ Low sodium soy Condiments sauce Cornstarch Minced garlic Black pepper Red pepper flakes Rice vinegar Salt Sugar Canola oil

Fat-free evaporated milk Black pepper

Dairy

1% milk Eggs Lowfat shredded mozzarella cheese Lowfat shredded cheddar cheese Grated parmesan

1% milk

Turkey breast

WG cinnamon toast WG pita or tortilla

Plum tomatoes Low sodium tomato paste Low sodium garbanzo beans or chickpeas Instant nonfat dry milk reconstituted Salt Garlic powder Low-sodium powdered chicken base Dried basil Black & white pepper Lemon juice Olive oil Salt Ground cumin 1% milk Low fat American cheese slices Eggs Butter Lowfat shredded cheddar cheese

Peas Diced/cubed mango

Granola WW elbow pasta

Diced tomatoes

Peanut butter WW flour WG cornmeal Sugar Baking powder Salt Canola oil

Low-fat ranch dressing Agave syrup Vanilla extract

1% milk Liquid whole eggs Skim/Nonfat milk

1% milk Lowfat cheese of choice for mac & cheese Lowfat Greek yogurt

Add ingredients for your own Indian taco recipe to Thursday!

August Shopping List

Week 3

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Watermelon Red potatoes Onions

Banana Plums

Green grapes Avocados Green peppers

Strawberries Bananas Cutie oranges Zucchini Sweet potatoes Green onions

Meat

Smoked turkey drumsticks or breast WG waffles Blueberries Green beans WG rolls

Boneless, skinless chicken breast

Chicken thighs with bone, skinless

Apricots (fresh or dried) Green beans Celery Onions Green bell peppers Chives (optional)

Seeds (pumpkin or sunflower) or nuts

WG oatmeal WW fettucine

Enriched, medium grain white rice

Alfredo sauce Pineapple in 100% juice

Diced tomatoes Chicken stock

Low sodium garbanzo beans or chickpeas

Salt Ground black pepper Instant nonfat dry milk reconstituted Garlic salt Paprika Celery salt Dehydrated onion (or fresh) Dried parsley Chili powder 1% milk Eggs Butter Lowfat cheddar cheese

Peanut butter Olive oil Salt Ground black pepper Lemon juice Vegetable oil Granulated garlic Onion powder Ground cinnamon

Frozen Foods Bread Dry Goods Canned Goods

Broccoli

WG bread

Baking/ Seasoning/ Condiments

Minced garlic Ground thyme Ground black pepper Onion powder

Cinnamon

Dairy

1% milk Butter

1% milk Lowfat cheese cubes

Pitted cherries WG tortilla Pre-made WW pizza crusts WG wheat thins

1% milk Lowfat ranch dip

WG pita slices Multigrain Cheerios WG egg noodles Low sodium chicken broth Chunk style water packed albacore tuna Low sodium corn Mandarin oranges in 100% juice Pineapple chunks in 100% juice WW flour Ground black pepper Dried parsley Lemon juice

1% milk Butter Skim/Nonfat milk

August Shopping List

Week 4

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Strawberries Onions Garlic Shredded carrots Cilantro Red bell peppers Onions

Nectarines Honeydew melon Bananas

Mango (fresh or frozen) Celery Onions Tomatoes Shredded lettuce

Bananas Red grapes Onions Red & green bell peppers

Meat

Boneless, skinless chicken breast

>80% Lean ground beef

Ground beef (>80% lean)

Blueberries Cantaloupe Green bell peppers Tomatoes Red, white, & green onions Jalapeno peppers Cilantro

Frozen Foods

Corn kernels Edamame

Bread

WG mini bagels WG bread

Dry Goods

Canned Goods

Low sodium tomato paste & tomato sauce

Baking/ Seasoning/ Condiments

Sesame oil Ground coriander Sesame seeds Salt WW flour Enriched bread flour Active dry yeast Sugar Dried oregano Canola oil Garlic powder Dried basil Black pepper Marjoram 1% milk Lowfat cream cheese Egg whites Lowfat shredded mozzarella

Dairy

Turkey breast

Mixed berries WG bread

WG English muffins WW pitas Multigrain Cheerios Raisins Dried apricots Kix cereal Mixed nuts Cinnamon

WW spaghetti

Raisins Enriched taco shells

Multigrain Cheerios Blue corn tortilla chips Brown rice

Pears in 100% juice Low sugar marinara sauce or tomato paste Low sodium green beans WW flour Sugar Instant nonfat dry milk Baking powder Baking soda Ground nutmeg Salt Vanilla extract Trans fat free vegetable shortening

Peanut butter Unsweetened applesauce Low sodium tomato paste

Low sodium chicken broth Low sodium dark red kidney beans

Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon Granulated garlic Ground black pepper Chili powder Ground cumin Paprika Onion powder

Olive oil Minced garlic Ground cumin Dried oregano Salt Ground black pepper Garlic powder

Vegetable oil

1% milk Lowfat American cheese slices Liquid whole eggs

1% milk Eggs Lowfat shredded cheddar cheese

1% milk

1% milk Lowfat ricotta cheese

August Shopping List