July Menu Guide

JULY MENU

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

July

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

Week 1

Monday

"Try It" Tuesday

Wednesday

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

Traditional Thursday

Blue Corn Pancakes, 1/2 c frozen mixed berries (thawed to serve as syrup), 1% Milk

Friday

Banana Bread Squares, 1/2 c green grapes, 1% milk

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

Lunch Multi-colored bell peppers or baby Oatmeal Pepita Muffins, banana carrots, hummus slices

Green apple slices, peanut butter* Applesauce, hard boiled egg

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

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

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

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

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

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

Tasty Tots, low-fat cheese cubes

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

1/2 banana, peanut butter*

Cherry tomatoes, low fat ranch dressing, 1% milk

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

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

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

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

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

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

Snack

Baby carrots, dip for fresh vegetables

WG pita slices, Sunny Salsa (pineapple)

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

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

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

Week 4

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

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

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

Broccoli Bites, low fat cheese stick

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

Snack Week 2

Breakfast

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

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

Lunch

Snack Week 3

Breakfast

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

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

Lunch

Breakfast

Lunch

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

Snack

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

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

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

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

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

recipes w/ corn: Beef & Bean Tamale Pie, WW Bowtie Pasta, Chix Mix, Eagle Pizza, Farmer's Harvest Chili, Cornbread, Corn & Edamame Blend, Rice with Cheese

recipes w/tropical fruit: Hawaiian Ham Coconut Rice, Island Fun Pasta Salad, Pineapple Chicken, sunny salsa, Mango Smoothie Bowl, Tropical Bean Salad, Orangutan Salad

Food of Month: Corn, Tropical Fruit

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

JULY RECIPE BOOK 2022

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

Table of Contents Week 1 Recipes ............................................................................................................................... 3 Homemade Chicken Nuggets.................................................................................................................. 3 Hummus ................................................................................................................................................. 4 Baked Scrambled Eggs ........................................................................................................................... 4 Oatmeal Pepita Muffins .......................................................................................................................... 5 Oven-Baked Fish .................................................................................................................................... 6 From the Garden Rice ............................................................................................................................. 7 Blue Corn Pancakes ................................................................................................................................ 8 Creamy Wild Rice .................................................................................................................................. 9 Banana Bread Squares .......................................................................................................................... 10

Week 2 Recipes ............................................................................................................................. 12 Oatmeal Muffin Squares ....................................................................................................................... 12 Pineapple Chicken ................................................................................................................................ 12 Tasty Tots ............................................................................................................................................. 13 WW Bowtie Pasta ................................................................................................................................. 15 WW Applesauce Pancakes.................................................................................................................... 16 Toasted Cheese and Tomato Sandwich ................................................................................................. 17 Chicken Salad ....................................................................................................................................... 18 Trail Mix ............................................................................................................................................... 19

Week 3 Recipes ............................................................................................................................. 21 Fruit Breakfast Burrito ........................................................................... Error! Bookmark not defined.

Dip for Fresh Vegetables ...................................................................................................................... 21 Red Beans & Rice ................................................................................................................................. 21 Sunny Salsa........................................................................................................................................... 22 Baked Scrambled Eggs ......................................................................................................................... 23 Rice with Cheese .................................................................................................................................. 24 Roasted Summer Veggies ..................................................................................................................... 25 Zucchini Sticks with Red Sauce............................................................................................................ 27 Oven-Baked Parmesan Chicken ............................................................................................................ 28

Week 4 Recipes ............................................................................................................................. 31 Tomato Soup......................................................................................................................................... 31 Broccoli Bites ....................................................................................................................................... 31 Mango Smoothie Bowl ......................................................................................................................... 32 1

Hawaiian Ham Coconut Rice ................................................................................................................ 33 Trail Mix ............................................................................................................................................... 34 Stir-Fry Chicken with Veggies.............................................................................................................. 35 WW Applesauce Pancakes.................................................................................................................... 36 Cornbread ............................................................................................................................................. 37 Breakfast Pizza with Hash Brown Crust ............................................................................................... 38 Tuna Noodles ........................................................................................................................................ 39

2

Week 1 Recipes 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

3

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.

4

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

5

Oatmeal Pepita Muffins Servings: 12 Ingredient Whole Wheat Flour Oats Brown Sugar Baking Soda Milk Canola Oil Eggs Vanilla Topping: Oats Pepitas Brown Sugar

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

Instructions: 1. Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with non-stick spray.

2. In a bowl, mix toppings of oats and pepitas. Set aside.

3. In a medium bowl, combine milk, oil, egg, and vanilla, mix well.

4. Add to dry ingredients and stir until dry ingredients are moistened.

5. Fill muffin cups ¾ of the way full. Sprinkle topping mixture and pat gently.

6. Bake 18 to 20 minutes or until the toothpick inserted comes out clean.

CACFP Guidelines: 1 muffin provides 0.5 oz equivalent of grains

6

Oven-Baked Fish Servings: 25 Ingredient Enriched dry bread crumbs Salt Ground black or white pepper Frozen fish portions, cod or tilapia, thawed (at least 2 ounce each) Lowfat plain yogurt OR Lowfat mayonnaise

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

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

2. Pat fish portions dry with paper towels. In a separate bowl, coat fish with yogurt or salad dressing or mayonnaise.

3. Roll fish portions in bread crumbs to coat.

4. Place 12-13 pieces of fish in a single layer on half-sheet pans (13" x 18" x 1") which have been lightly coated with pan release spray. For 25 servings, use 2 pans. For 50 servings, use 4 pans.

5. Bake until fish flakes easily with a fork: Conventional oven: 500° F for 17 minutes Convection oven: 450° F for 15 minutes • CCP: Heat to 145° F or higher.

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

6. Portion is 1 piece (1 ½ oz).

CACFP Guidelines: 1 piece provides: 1 ½ oz of cooked fish.

7

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!

8

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

9

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) 10

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

11

Week 2 Recipes Oatmeal Muffin Squares Servings: 25 Ingredient Whole-wheat flour Enriched bread flour Oats, rolled, dry Baking powder Baking soda Ground cinnamon Nutmeg Salt Frozen or liquid whole eggs Sugar Bananas, fresh, mashed Yogurt, low-fat Vanilla extract Blueberries, frozen, drained Golden raisins

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

Instructions: 1. Set aside 1 oz of flour for step 6.

2. Place rest of the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 5.

3. Combine eggs and sugar in a large bowl. Stir well.

4. Add mashed bananas, yogurt, and vanilla extract. Stir well.

5. Combine egg mixture with dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. DO NOT OVERMIX. 6. Coat blueberries with remaining flour. Fold in blueberries and raisins. Stir well.

7. Pour 2 qt (about 4 lb 5 oz) batter into a half steam table pan (12” x 10” x 2 ½”) lightly coated with pan-release spray. For 25 servings, use 1 pan.

8. Bake until golden brown. For conventional oven, bake at 375 °F 45 minutes. For convection oven, bake at 300 °F for 40 minutes.

9. Portion: Cut each pan 5 x 5 (25 pieces per pan, each piece about 2"x 2 3/8”). Serving size 1 piece.

CACFP Guidelines: 1 piece (about 2" x 2 3/8") provides: 1/8 cup fruit and 1.5 oz equivalent grains.

12

Pineapple Chicken Servings: 25 Ingredient Water Salt Ground black pepper Low-sodium soy sauce Chicken breast, boneless, skinless, fresh or frozen, ½” chopped Brown rice, long grain, regular, uncooked Canola oil Green onions with tops, fresh, thinly sliced Celery, fresh, ¼” diced Pineapple with juice, canned, crushed, packed in juice Sugar Cornstarch

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

Instructions: 1. Make marinade: In a plastic bag or large bowl stir together water, salt, pepper, and soy sauce. Amount of water to use: For 25 servings, use ½ cup.

2. Place chicken in marinade and allow it to sit in the boneless, skinless, fresh refrigerator for 1 hour.

3. Combine brown rice and water in a large stockpot. Reserve remaining water for step 9. For 25 servings, add 1 qt water. Heat on medium-high heat to a rolling boil.

4. Cover and reduce heat to medium. Cook until water is absorbed, about 30–40 minutes. Fluff the rice gently with a large spoon.

5. Heat half of the oil in a tilt kettle or large stockpot. Reserve remaining oil. For 25 servings, use ¼ cup oil.

6. Sauté green onions and celery for 5–7 minutes or fresh, thinly sliced until celery begins to cook, but stays crunchy. Stir frequently.

7. Remove vegetables and set aside.

8. Add remaining oil to the pot. Add chicken and marinade and pineapple with juice to pot.

Continue cooking on medium–high heat and bring to a boil, 7–10 minutes. Stir frequently.

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

9. Make cornstarch mixture: In a small bowl whisk remaining water together with sugar and cornstarch until smooth. Amount of remaining water to use: For 25 servings, use 2 cups.

10. Stir cornstarch mixture into the chicken and pineapple. Bring to a boil. Reduce heat and cook for 5 minutes, or until sauce is nectar thick. Stir frequently. Add more water if too thick.

11. Stir celery and green onions into pineapple chicken mixture and cook for 5 minutes.

12. Serving size ⅔ cup (No. 6 scoop) pineapple chicken over ¼ cup cooked rice.

13

•

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

CACFP Guidelines: 2/3 cup (No. 6 scoop) pineapple chicken and 1/4 cup (No. 16 scoop) cooked rice provides: 1½ oz equivalent meat, 1/8 cup vegetable, 1/4 cup fruit, and 1/2 oz equivalent grains Marketing Guide: Green onions with tops:1 lb Celery: 1 lb 7 oz

14

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 15

WW Bowtie Pasta Servings: 24 Ingredients WW Bowtie pasta Olive oil Corn kernels, yellow, frozen Edamame, peas, or snap peas, frozen Bell pepper, red Carrots, chopped or shredded Parmesan cheese, grated

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

Instructions: 1. Cook pasta as directed on package.

2. Drain. Let cool.

3. In large bowl, mix pasta, corn, edamame (peas or snap peas), bell pepper and carrots.

4. Drizzle with olive oil. Toss to coat.

5. Add parmesan cheese. Toss again.

6. Serve ½ cup servings.

CACFP Guidelines: ½ cup serving provides: ½ oz equivalent of grains and ¼ cup equivalent of vegetables

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

Toasted Cheese and Tomato Sandwich Servings: 24 Ingredient Whole-grain bread (at least 0.9 oz per slice) Reduced fat processed American Cheese, sliced, 1 oz slices Fresh tomatoes, 1 ¾ oz slices

Weight or Measure 48 slices 3 lb or 48 slices 2 lb 10 oz or 24 slices

Instructions: 1. On half-sheet pans (13" x 18" x 1") which have been lightly coated with pan release spray, place half the bread slices 6 per pan. For 24 servings, use 2 pans. For 48 servings, use 4 pans.

2. Top each slice of bread with 1 oz (1 slice) of cheese, 1 ½ oz (1 slice) of tomato, and another 1 oz (1 slice) of cheese. Cover with remaining bread slices.

3. Bake until lightly browned: Conventional oven: 400° F for 15-20 minutes Convection oven: 350° F for 10-15 minutes • CCP: Hold for hot service at 140° F or warmer.

4. Cut each sandwich in half diagonally. Serve immediately.

5. Portion is ½ sandwich.

CACFP Guidelines: 1 sandwich provides: 2 oz of cheese and 2 slices of bread.

Marketing Guide: Tomatoes: 3 lb 2 oz (24 servings)

18

Chicken Salad Servings: 24 Ingredient Chicken, canned, drained Mustard Honey Apples, diced Raisins Black pepper Parsley or cilantro (optional), chopped

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

Instructions: 1. In a large bowl, combine chicken, mustard, honey and apples. Mix well.

2. Sprinkle raisins and pepper on top of salad. If using parsley or cilantro, add that as well.

3. Serve ½ cup on a lettuce leaf or on a slice of whole wheat bread.

CACFP Guidelines: ½ cup provides: 1.5 oz equivalent of meat and 1/8 cup equivalent of fruit

19

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.

20

Week 3 Recipes 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)

21

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)

22

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

23

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

24

Rice with Cheese Servings: 25 Ingredient Water Brown rice, long-grain, regular, dry, parboiled Fresh green onions, diced Fresh yellow onions, chopped Fresh jalapeno peppers, chopped Fresh red bell peppers, diced Frozen corn, thawed, drained Canned green chilies, mild, chopped Canned low-sodium pinto beans, drained, rinsed OR Dry pinto beans, cooked Nonfat sour cream Low-fat (1%) milk Low-fat cheddar cheese, shredded Fresh cilantro, chopped Whole-wheat flour Fresh garlic, minced Ancho chili powder Garlic powder Salt Sugar OR Mexican Seasoning Mix

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

Instructions: 1. Boil water.

2. Place 2 ½ cups + 1 Tbsp brown rice (1 lb) in each steam table pan (12" x 20" x 2 ½”). For 25 servings, use 1 pan.

3. Pour boiling water (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly.

4. Bake in conventional oven at 350 °F for 40 minutes, and in convection oven at 325 °F for 40 minutes. Or, steam in steamer at 5 lb pressure for 25 minutes.

5. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.

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

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

6. Set aside for step 8.

7. Combine onions, jalapenos, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well.

25

8. Pour 1 gal (about 9 lb) vegetable mixture over each pan of rice. Stir well.

9. Sprinkle 2 cups (about 8 oz) cheese over each pan.

10. Bake in conventional oven at 350 °F for 25–30 minutes, or in convection oven at 325 °F for 25–30 minutes.

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

• Critical Control Point: Hold for hot service at 140 °F or higher 11. Portion with 6 fl oz spoodle (3/4 cup) CACFP Guidelines: 3/4 cup (6 fl oz spoodle) provides: Legume as Meat Alternate: 1 oz equivalent meat alternate, 1/4 cup vegetable, and 0.5 oz equivalent grains.

OR Legume as Vegetable: 0.5 oz equivalent meat alternate, 3/8 cup vegetable, and 0.5 oz equivalent grains.

Marketing Guide: Mature yellow onions: 14 oz Mature green onions: 2 oz Jalapeno peppers: 3 oz Red bell peppers: 1 lb 7 oz

26

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

27

Zucchini Sticks with Red Sauce Servings: 25 Ingredient Zucchini, fresh Egg whites Panko bread crumbs Parmesan cheese, grated Canola oil Onions, fresh, diced Tomato paste, canned, low-sodium Tomatoes, diced, canned, low-sodium, undrained Water Ground black pepper Dried parsley Garlic powder Dried basil Dried oregano Dried thyme Vegetable base Salt

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

Instructions: 1. Cut zucchini into ½" x 3" sticks. Recommend to cook in batches of 25.

2. Combine zucchini and egg whites in a large bowl. Toss well. Set aside for step 4.

3. Combine bread crumbs and parmesan cheese in a large bowl. Stir well. Set aside for step 4.

4. Coat zucchini sticks with bread crumb and parmesan mixture.

5. Place 1 qt 2 ¼ cups (about 2 lb 6 oz) zucchini sticks on each sheet pan (18" x 26” x 1") lightly coated with pan-release spray and lined with parchment paper. For 25 servings, use 2 pans.

6. Bake in conventional oven at 400 °F for 35 minutes, or in convection oven at 375 °F for 35 minutes.

• Critical Control Point: Heat to 160 °F or higher for at least 15 seconds.

7. Remove from oven. Set aside for step 11.

8. Heat oil in a large stock pot.

9. Add onions, tomato paste, diced tomatoes, water, spices, vegetable base, and salt. Simmer uncovered over medium heat for 5 minutes. Set aside for step 11.

10. Place 25 individual soufflé cups on a sheet pan (18" x 26" x 1"). For 25 servings, use 1 pan.

11. Using a 1 fl oz ladle, portion 2 Tbsp tomato sauce into each soufflé cup.

• Critical Control Point: Hold for hot service at 155 °F or higher.

12. Portion 3/8 cup zucchini sticks (a rounded 3 fl oz spoodle or about 2–3 zucchini sticks) and 1 soufflé cup.

28

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

29

Oven-Baked Parmesan Chicken Servings: 25 Ingredient Low Fat Mayonnaise Prepared yellow mustard Parmesan cheese, grated Enriched dry bread crumbs Ground black or white pepper Raw chicken thighs with bone, without skin (at least 2.9 oz each)

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

Instructions: 1. Combine salad dressing or mayonnaise and mustard in a bowl.

2. In another bowl, combine Parmesan cheese, bread crumbs and pepper.

3. Using a pastry brush, coat chicken with the mayonnaise mixture.

4. Dredge chicken in the crumb mixture. Place 12-13 pieces of chicken on each half-sheet pan (13" x 18" x 1") which has been lightly coated with pan release spray. For 25 servings, use 2 pans. For 50 servings, use 4 pans.

5. To Bake: Conventional oven: 350° F for 25 minutes Convection oven: 325° F for 20 minutes • CCP: Heat to 165° F or higher. Remove chicken from bone.

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

6. Portion with No. 12 scoop (⅓ cup).

CACFP Guidelines: ⅓ cup (No. 12 scoop) provides: 1 ½ oz of cooked poultry.

30

Week 4 Recipes Tomato Soup Servings: 25 Ingredient Fresh onions Garlic Powder Canned plum tomatoes, undrained Water Low-sodium powdered chicken base Dried basil Ground black pepper Sugar Canned, no-salt-added tomato paste Margarine/butter, trans fat free

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

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)

31

Broccoli Bites Servings: 25 Ingredient Frozen broccoli, chopped Low-fat cheddar cheese, shredded Liquid egg whites Bread crumbs

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

Instructions: 1. Combine broccoli, cheese, egg whites, and bread crumbs in a large bowl. Stir well.

2. Using a No. 6 scoop, portion 2/3 cup (about 4 oz) broccoli mixture onto a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray. For 25 servings, use 1 pan.

3. Bake in conventional oven at 375 °F for 25 minutes. For convection oven, bake at 350 °F for 15 minutes.

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

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

4. Serve 1 broccoli bite.

CACFP Guidelines: 1 broccoli bite provides 1/2 cup vegetable.

32

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.

33

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 34

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.

35

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) 36

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.

37

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.

• 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.

38

Breakfast Pizza with Hash Brown Crust Servings: 25 Ingredients Turkey breast, ground, raw (< 15% fat) Fennel seeds, whole Salt Cayenne pepper Ground sage Red pepper flakes Coriander seeds, whole Canned applesauce, unsweetened Hash brown potatoes, frozen, thawed Frozen or liquid whole eggs Cheddar cheese, low-fat Green onions, fresh, diced Red bell pepper, fresh, diced

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

Instructions: 1. Combine turkey, fennel, salt, cayenne pepper, sage, red pepper flakes, coriander, and applesauce in a large bowl. Stir well.

2. In a large stock pot, add turkey mixture. Cook uncovered over medium–high heat for 10 minutes.

3. Remove turkey from heat. Drain turkey in a colander. Set aside for step 4.

4. Combine 2/3 cup (about 5 oz) turkey, hash browns, and eggs in a large bowl. Double the amount for 50 servings. Stir well. Set remaining turkey aside for step 7. Set hash brown mixture aside for step 5.

5. Pour 2 qt (about 3 lb 10 oz) hash brown mixture into a half sheet pan (18" x 13" x 1") lightly coated with pan release spray. Spread evenly. For 25 servings, use 1 pan.

6. Bake in conventional oven at 425 °F for 30 minutes, or 400 °F for 20 minutes in a convection oven.

7. Remove from oven and sprinkle the crust with remaining turkey, cheese, onions, and bell peppers.

8. Bake in conventional oven 425 °F for 15 minutes, or 400 °F for 10 minutes in a convection oven.

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

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

9. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 3¹⁄2" x 2¹⁄2").

CACFP Guidelines: One piece provides: 1 oz equivalent meat/meat alternate and ¾ cup vegetable.

39

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 40

JULY SHOPPING LIST

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

July Shopping List

Week 1

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Red grapes Mixed bell peppers (or baby carrots) Garlic Cilantro Boneless, skinless chicken

Watermelon Bananas

Bananas Strawberries Cutie oranges Green apples Baby carrots

Onions (fresh or diced frozen) Celery

Green grapes Shredded lettuce Bananas

Frozen Foods

Blueberries Peas & corn medley (frozen or canned)

Broccoli and cauliflower medley

Mixed berries

Bread

WG bread

WG buns

Cod or tilapia Asparagus Chopped mixed bell peppers Chopped squash Sliced mushrooms

Dry Goods

Multigrain Cheerios Enriched dry bread crumbs

Oats Pepitas

Oats (WG oatmeal) Enriched dry bread crumbs Brown rice

Wild rice Brown rice

Canned Goods

Low sodium garbanzo beans aka chickpeas

Mixed fruit in 100% juice

Baking/ Seasoning/ Condiments

Salt Ground black or white pepper Lemon juice Olive oil Ground cumin

BBQ sauce Instant nonfat dry milk reconstituted Salt WW flour Brown sugar Baking soda Canola oil Vanilla

Peanut butter Salt Ground white or black pepper Olive oil Nonstick spray

Dairy

1% milk Low-fat plain yogurt or low-fat mayonnaise

1% milk Eggs Trans fat free butter Low-fat shredded cheddar cheese

1% milk Low-fat plain yogurt or low-fat mayonnaise

Meat

Pork shoulder (for pulled pork)

Ground turkey (fresh or frozen) Pineapple chunks (or canned in 100% juice) blueberries

WG tortillas

Low sodium black beans Applesauce Low sodium/sugar diced tomatoes Cream of mushroom soup Blue corn meal (if available) WW flour Sugar Baking powder Salt Garlic powder Black pepper Nonstick spray

1% milk Skim milk Low-fat mixed shredded cheese Eggs Trans fat free butter

Grape nuts Chopped walnuts (optional) Sweet shredded coconut (optional) Low sodium/sugar diced tomatoes

WW flour Sugar Instant non-fat dry milk Baking powder Baking soda Ground nutmeg Salt Vanilla extract Vegetable shortening, trans fat free 1% milk Low-fat/sugar vanilla yogurt Liquid whole eggs

July Shopping List Monday Week 2 Produce

Bananas Green onions Celery

Meat

Boneless skinless chicken breast (fresh or frozen) Raspberries (frozen or fresh) Broccoli Blueberries Cubed/chopped sweet potatoes

Frozen Foods

Bread Dry Goods

Rolled dry oats Golden raisins Long grain brown rice

Tuesday

Wednesday

Thursday

Friday

Mango (or frozen) Watermelon Kiwis Red bell pepper

Red apples Bananas Tomatoes

Strawberries Baby carrots Honeydew melon Cherry tomatoes Apples Parsley or cilantro (optional)

Bananas Cantaloupe

Diced bell peppers Sliced/coined carrots Corn kernels Edamame, peas, or snap peas WG bread WW bowtie pasta

Cauliflower

WG bread

WG bread Raisins

Applesauce

Canned chicken

Olive oil

Peanut butter Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon

Peanut butter Mustard Honey Black pepper

Ground cinnamon

1% milk Eggs Low-fat shredded cheddar cheese Low-fat vanilla yogurt Grated parmesan

1% milk Eggs Low-fat American cheese slices

1% milk Low-fat ranch dip

1% milk

Canned Goods

Crushed pineapple Low-sodium garbanzo beans Granulated garlic Baking/ WW flour Seasoning/ Enriched bread Condiments flour Baking powder Baking soda Ground cinnamon Nutmeg Salt Sugar Vanilla extract Black pepper Onion powder Low salt soy sauce Canola oil Cornstarch Vegetable oil Dairy 1% milk Low-fat cheese cubes Liquid whole eggs Low-fat plain yogurt

Mixed berries Peas

Boneless skinless chicken

WG English muffins WG fettucine noodles Multigrain cheerios Raisins Dried apricots Kix cereal Mixed nuts Low-fat alfredo sauce

July Shopping List

Week 3

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Strawberries Bananas Baby carrots

Pineapple chunks (fresh or in 100% juice) Onions Green bell peppers Garlic Chives

Green grapes Asparagus Cantaloupe Green onions Yellow onions Jalapeno peppers Red bell peppers Cilantro Turkey breast

Bananas Cutie oranges Zucchini Onions

Strawberries Red or yellow potatoes Celery

Meat

Skinless chicken thighs

Frozen Foods

Turkey meatballs Green beans

WG waffles Blueberries

Corn

Blueberries

Bread

WG tortilla

WG tortilla or pita WG pita wedges

WG bread

WG pizza crust

WG bread

Dry Goods

WG spaghetti

Brown rice

Nuts (peanuts, almonds) Long grain brown rice

Multigrain cheerios Raisins

Canned Goods

Spaghetti sauce (low sugar) Peaches in 100% juice Granulated garlic

Low-sodium chicken broth Low-sodium red kidney beans Mandarin oranges

Mild green chilies Low sodium pinto beans

Baking/ Seasoning/ Condiments

Peanut butter Instant nonfat dry milk reconstituted Dried parsley Onion powder Salt Ground black or white pepper

Olive oil Ground cumin Dried oregano Salt Black pepper

Olive oil Granulated garlic Instant nonfat dry milk reconstituted Salt WW flour Chili powder Garlic powder Sugar or Mexican seasoning blend

Oats (WG oatmeal) WG Wheat Thins Panko bread crumbs Tomato paste Low-sodium garbanzo beans (aka chickpeas) Low sodium diced tomatoes Ground cinnamon Olive oil Salt Ground black pepper Lemon juice Canola oil Dried parsley Garlic powder Dried oregano Dried thyme Dried vegetable base

Dairy

1% milk Low-fat plain yogurt Low-fat mayo

1% milk

1% milk Eggs Trans fat free butter Low-fat shredded cheddar cheese Nonfat sour cream

1% milk Low-fat shredded mozzarella Egg whites Grated parmesan

1% milk Low-fat mayo Grated parmesan

Sliced pears (in 100% juice)

Peanut butter Mustard Enriched dry bread crumbs Ground black or white pepper

July Shopping List

Week 4

Monday

Produce

Bananas Red grapes Onions

Meat Frozen Foods

Broccoli

Bread

WG English muffins WG bread WG bread crumbs

Dry Goods

Tuesday

Low sodium diced ham Diced frozen mango Broccoli

Wednesday

Thursday

Friday

Cutie oranges Onions

Strawberries Shredded lettuce

Skinless boneless chicken Raspberries Sliced carrots Mixed oriental vegetables WG mini bagels

Mixed bell peppers (optional) Corn kernels

White & green onions Sliced apricots Watermelon Celery Green & red bell peppers Ground turkey breast Hash brown potatoes Mixed vegetable medley

WG pita

Multigrain cheerios Long grain brown rice WG bread crumbs Raisins Dried apricot Kix cereal Mixed nuts Pineapple tidbits in 100% juice Pineapple juice

Brown rice Almonds

Non-MSG chicken stock

Low sodium diced tomatoes, black beans, and corn (separately) Peaches in 100% juice Applesauce

Baking/ Ground cinnamon Seasoning/ Garlic powder Condiments Low-sodium chicken base Dried basil Ground black pepper Sugar

Agave syrup Vanilla extract Sweetened shredded coconut Sugar WW flour

Cornstarch Low-sodium soy sauce Ground ginger Granulated garlic Black pepper

Dairy

1% milk Low-fat Greek yogurt Low-fat shredded cheddar cheese

1% milk Low-fat cream cheese Vegetable oil

Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon WG cornmeal Canola oil 1% milk Eggs Liquid whole eggs Nonfat (skim) milk

Canned Goods

Plum tomatoes Low-sodium tomato paste

1% milk Low-fat American cheese slices Low-fat cheese sticks Trans fat free butter Low fat shredded cheddar cheese Liquid egg whites

Fennel seeds Coriander seeds WG Wheat Thins WG Egg noodles

Add ingredients for your own Indian Taco recipe to Thurs!

Unsweetened applesauce Pears in 100% juice Low sodium chicken broth Chunk style albacore tuna Low sodium corn Salt Cayenne pepper Ground sage Red pepper flakes WW flour Black pepper Dried parsley Lemon juice 1% milk Liquid whole eggs Low-fat shredded cheddar cheese Trans fat free butter Nonfat (skim) milk