June Menu Guide

JUNE MENU

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

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

Week 1

Monday

June "Try It" Tuesday

Baking Powder Biscuits, white WG Cereal (MultiGrain Cheerios), gravy, 1/4 c green grapes, 1% Milk 1/4 c strawberries , 1% milk

Wednesday

Traditional Thursday

Friday

Baked Scrambled Eggs, 1/2 c cubed watermelon, 1% milk

Oatmeal Pepita Muffins, mixed berries (thawed from frozen), 1% milk

Overnight Oatmeal (strawberries) , topped with blueberries , 1% milk

Breakfast Grilled chicken wrap on WG tortilla Asian Salad , 1/4 c fresh or canned HM Chicken Nuggets, WG roll, 1/4 Porcupine Sliders, 1/4 c red in juice peaches, 1% milk c peas, 1/4 c fresh or thawed from grapes, 1/4 c fresh broccoli, 1% with lettuce and tomato, 1/4 c frozen raspberries , 1% milk mixed fruit canned in 100% juice, milk 1% milk

Catch of the Day, From the Garden Rice, 1 fresh cutie orange (or canned mandarin oranges), 1% milk

Lunch Kids assemble: 1/2 c low‐sugar vanilla yogurt, 1/2 c blueberries , 1/4 c WG grape nuts

Bell peppers and Cherry tomatoes, Green apple slices, peanut butter* Mashed avocado, blue corn tortilla Craisins , hard boiled egg low fat ranch dressing, 1% milk chips

Snack Week 2

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

Friday

Fruit Breakfast Pizza, 1% milk

WG Waffle, frozen 1/2 c raspberries (thawed to serve as syrup), 1% milk

Scrambled eggs with diced bell peppers and cheese, 1/2 c blueberries , 1% milk

WW Applesauce Pancakes, 1/2 c mixed berries (thawed from frozen), 1% milk

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

Tuna Noodles, 1/4 c baby carrots, Baked boneless, skinless chicken 1/4 c honeydew melon, 1% milk breast, Rice with Cheese (green chiles, bell peppers, jalapenos) , 1% milk

Rainbow Wrap, baked turkey breast, 1 cutie orange, 1% milk

Indian tacos on WG pita bread, topped with lettuce and tomato, 1/4 c fresh or canned in 100% juice pineapple, 1% milk

Toasted Cheese and Tomato Sandwich, 1/4 c (thawed from frozen) peas, 1/4 c cantaloupe, 1% milk

1/2 c blackberries , low‐fat cheese Pico de Gallo, WG pita wedges stick

1/2 banana, peanut butter*

Cornbread (bell peppers) , red apple slices

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

Monday

"Try It" Tuesday

Wednesday

Traditional Thursday

WG Cereal (MultiGrain Cheerios), banana, 1% milk

Fruit breakfast burrito (WG tortilla, Baked scrambled eggs, 1/2 c green Zucchini Muffins, 1/2 c fresh grapes, 1% milk blueberries , 1% milk low‐sugar vanilla yogurt, cut strawberries and bananas), 1% milk

Breakfast

Lunch

Snack Week 3

Breakfast

Friday Overnight Oatmeal (strawberries) , 1/4 c sweet cherries (frozen or fresh) , 1% milk

Beef Stir Fry, 1/2 c brown rice, 1% WG cheese pizza topped with milk sliced banana peppers , 1/4 c Roasted Summer Veggies, 1 cutie orange, 1% milk

Magic Meatloaf, WG crackers, 1/4 cup steamed cauliflower, 1/4 c fresh or thawed from frozen mixed berries , 1% milk

Open face grilled cheese on WG bread topped with sliced cherry tomatoes, Aztec Grain Salad (dried cranberries), 1% milk

Plums or prunes, low‐fat cheese cubes

Fresh peaches, cottage cheese

Watermelon, mixed nuts (peanut, Ants on a log (celery, peanut almond, etc) butter, raisins), 1% milk

Traditional Thursday

Fish in Blankets, 1/4 c grapefruit slices, 1% milk

Lunch Sliced cucumbers & bell peppers, Hummus

Snack Week 4

Monday

"Try It" Tuesday

Wednesday

WG mini bagel, low‐fat cream cheese, strawberries (fresh or thawed from frozen) 1% milk

WG Cereal (Multigrain Cheerios), blueberries, 1% milk

Spinach Egg Bake, WG toast, 1/2 c Blue Corn Pancakes topped with honeydew melon, 1% milk 1/2 c thawed mixed berries, 1% milk

Oatmeal Muffin Squares (blueberries) , 1/2 c fresh or canned in juice pears, 1% milk

Friday

Eagle Pizza (bell peppers), 1% milk Baked boneless, skinless chicken breast, Brown Rice Pilaf (dried cranberries & bell peppers) , 1% milk

WG spaghetti & turkey meatballs with no sugar added tomato sauce, 1/4 c cantaloupe, 1% milk

Honey Lime Chicken, 1/4 c steamed brown rice, 1/4 c pan‐ sauteed asparagus (olive oil and garlic), 1/4c fresh or frozen mango, 1% milk

Kids assemble: Trail Mix WG pita slices, Sunny Salsa (bell (Multigrain Cheerios, raisins, dried peppers) apricot, Kix cereal, mixed nuts)

Seeds (pumpkin or sunflower), 1/2 Baby carrots & low‐fat ranch dip Green apple slices (sliced lengthwise), topped with raisins or c fresh or canned in 100% juice chopped dried apricots and low‐ pineapple sugar yogurt dip

Breakfast

Lunch

Snack

Food of the Month: Berries, Peppers

Central Valley Harvest Bake (bell peppers, jalapenos) , skinless baked/roasted turkey, WG roll, 1% milk

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

JUNE RECIPE BOOK 2022

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

Table of Contents Week 1 Recipes ............................................................................................................................. 3 Overnight Oatmeal .................................................................................................................................... 3 Asian Salad ............................................................................................................................................... 4 Baked Scrambled Eggs ............................................................................................................................. 6 Homemade Chicken Nuggets.................................................................................................................... 7 Oatmeal Pepita Muffins ............................................................................................................................ 8 Porcupine Sliders ...................................................................................................................................... 9 Baking Powder Biscuits ............................................................................................................................ 3 Catch of the Day ..................................................................................................................................... 11 From the Garden Rice ............................................................................................................................. 12

Week 2 Recipes ........................................................................................................................... 13 Tuna Noodles .......................................................................................................................................... 13 Fruit Breakfast Pizza ............................................................................................................................... 13 Rice with Cheese..................................................................................................................................... 16 Pico de Gallo ........................................................................................................................................... 18 Toasted Cheese and Tomato Sandwich .................................................................................................. 19 WW Applesauce Pancakes...................................................................................................................... 20 Cornbread ................................................................................................................................................ 21 Rainbow Wrap ........................................................................................................................................ 19 Trail Mix ................................................................................................................................................. 23

Week 3 Recipes ........................................................................................................................... 24 Roasted Summer Veggies ....................................................................................................................... 24 Hummus .................................................................................................................................................. 27 Baked Scrambled Eggs ........................................................................................................................... 28 Brown Rice Pilaf ..................................................................................................................................... 29 Zucchini Muffins .................................................................................................................................... 30 Aztec Grain Salad ................................................................................................................................... 31 Overnight Oatmeal .................................................................................................................................. 33 Fish in Blankets....................................................................................................................................... 34

Week 4 Recipes ........................................................................................................................... 35 Beef Stir Fry ............................................................................................................................................ 24 Eagle Pizza .............................................................................................................................................. 35 Sunny Salsa ............................................................................................................................................. 37 1

Spinach Egg Bake ................................................................................................................................... 41 Magic Meatloaf ....................................................................................................................................... 29 Blue Corn Pancakes ................................................................................................................................ 42 Central Valley Harvest Bake................................................................................................................... 43 Oatmeal Muffin Squares ......................................................................................................................... 45 Honey Lime Chicken .............................................................................................................................. 46 Trail Mix ................................................................................................................................................. 37

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Week 1 Recipes Baking Powder Biscuits Servings: 25 Ingredient Whole wheat flour Instant nonfat dry milk Baking powder Salt Low-fat sour cream Water

Weight or Measure 1 lb 15 oz or 1 qt 3 cups 5 oz or ½ cup 2 tbsp ¾ oz or 2 tbsp 1 tsp ¾ tsp 1 lb or 2 cups 1 ¾ cups

Instructions: 1. Set aside 2 cups (about 9 oz) flour for step 5. DO NOT PACK FLOUR. 2. Pour 1 qt 1 cup (about 1 lb 6 oz) flour, dry milk, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute.

3. Add sour cream to flour mixture. Mix for 2 minutes at low speed. Mixture will be crumbly.

4. Add water and mix for approximately 1 minute on low speed to form soft dough. Scrape bowl as necessary during mixing.

5. Sprinkle remaining 2 cups (about 9 oz) flour onto countertop. Place dough onto lightly floured surface. Knead ball of dough gently for 1 minute.

6. Recommendation: Prepare in batched of 25.

7. Roll out about 3 lb 8 oz dough to ½” thickness. Cut with floured 2 ½” biscuit cutter.

8. Transfer to a sheet pan (18" x 26" x 1") lightly coated with pan-release spray. For 25 servings, use 1 pan.

9. Bake in a preheated oven until lightly browned. Bake in conventional oven at 400 °F for 12– 14 minutes, or in convection oven at 375 °F for 8–10 minutes.

10. Serve 1 biscuit.

CACFP Guidelines: 1 biscuit provides 2 oz equivalent grains

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Asian Salad Servings: 25 Ingredient Water Brown rice noodles Frozen baby white corn, thawed Fresh carrots, shredded Fresh red onions, sliced Fresh cilantro, chopped Fresh cucumbers, peeled, chopped Fresh mint Fresh red cabbage, shredded Frozen chicken breast, boneless, skinless, diced, thawed, cooked Soy sauce, low-sodium Sesame oil Red wine vinegar Fresh lime juice Fresh ginger, sliced Sweet chili sauce Garlic powder Sugar

Weight or Measure 2 gal 1 lb 10 oz or 3 qt 1 cup 2 lb or 1 qt 1 ½ cups 1 tbsp 1 lb 4 oz or 1 qt ¼ cup 2 tbsp 5 oz or 1/3 cup ¾ cup 2 tbsp 11 oz or 1 ¾ cups 3 tbsp 1/8 cup 2 oz or ¾ cup 3 tbsp 3 lb 2 oz or 2 qt 2 ¾ cups ½ cup 2 tbsp 1 tbsp ¼ cup ½ cup 1 oz or 2 tbsp 3 oz or ¼ cup 1 ½ tsp 1 tsp 2 tsp

Instructions: 1. Heat water to a boil.

2. Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.

3. Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12″ x 20″ x 2 ½″). Set aside for step 6. For 25 servings, use 1 pan.

4. Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6.

5. Dressing: combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside for step 7.

6. Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well.

7. Pour 1 cup (about 10.5 oz) dressing over each pan. Stir well. a. Critical Control Point: Cool to 40 °F or lower within 4 hours. b. Critical Control Point: Hold at 40 °F or below.

8. Portion with 6 fl oz spoodle (3/4 cup).

CACFP Guidelines: ¾ cup (6 fl oz spoodle) provides: 2 oz equivalent meat, ¼ cup vegetable, and 1 oz equivalent grains.

4

Marketing Guide: Mature onions: 6 oz Carrots: 1 lb 9 oz Cabbage: 3 oz Cucumbers: 14 oz Cilantro: 1 oz

5

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

6

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

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

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

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Porcupine Sliders Servings: 25 Ingredient Water Brown rice, long grain, regular, dry Canola oil Fresh onions, diced Fresh celery, diced Raw ground turkey, lean Liquid, whole eggs Dried cranberries, chopped Fresh baby spinach, chopped Worcestershire sauce Salt Ground black pepper Ground white pepper Mini whole-grain rolls (1 oz each)

Weight or Measure 1 ¾ cups 4 ¾ oz or ¾ cup 1 Tbsp 3 oz or ½ cup 2 Tbsp 7 oz or 1 ½ cup 3 lb 7 ¾ oz or 1 qt 3 cups 1 ¼ cup 6 oz or 1 ¼ cups 5 oz or 1 qt 1 Tbsp 1 ½ tsp 2 tsp ¼ tsp 25

Instructions: 1. Put water and brown rice in a stockpot and bring to a boil. Cover and cook until water is absorbed, about 30-40 minutes. Fluff. Cover and refrigerate at 40 °F. • Control Point: Cool to 40 °F or lower within 4 hours 2. Heat oil. Sauté onions, celery, and garlic for 5-7 minutes or until soft. Cover and refrigerate.

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

3. Combine turkey, eggs, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and onion mixture. Mix well.

4. Portion into patties using a No. 8 scoop (½ cup) onto a parchment lined sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan.

5. Bake: Conventional oven: 350 °F for 18 minutes Convection oven: 325 °F for 14 minutes DO NOT OVERCOOK. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

• Critical Control Point: Hold for hot service at 135 °F or higher.

6. Serve on mini whole-grain rolls. 8. If desired serve with lettuce, sliced tomato, red onions, and condiments.

7. Serving size: 1 slider CACFP Guidelines 1 slider provides: • 2 oz equivalent meat/meat alternate, and 1 oz equivalent grains.

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Overnight Oatmeal Servings: 24 Ingredient Old fashioned oats Skim or 1% milk Vanilla extract Cinnamon, ground Strawberries, halved or sliced Banana (optional), sliced Honey (optional)

Weight or Measure 4 cups 8 cups 4 tsp 2 Tbsp 6 cups 4 cups -

Instructions: 1. In a large bowl, add oats and pour in milk, vanilla and cinnamon. Mix well.

2. Refrigerate overnight or a few hours.

3. Serve ½ cup servings in individual cups.

4. Top with ¼ cup strawberries and/or bananas, and a drizzle of honey (if desired).

CACFP Guidelines: ½ cup with ¼ cup fruit topping provides: • ½ oz equivalent of grains • ¼ cup equivalent of fruit Fun Tip: You can add extra nutrition with walnuts or pecans. You can also substitute for other fruits such as raisins and/or different berries OR add sweetness with brown sugar or agave syrup.

10

Catch of the Day Servings: 25 Ingredient White fish filets (cod, tilapia), frozen, unbreaded Oil (olive or canola) or cooking spray Dijon mustard Crushed bran flakes

Weight or Measure 38 oz 5 Tbsp 2-1/2 cups

Instructions: 1. Preheat oven to 400°F. 2. Coat a baking sheet evenly with oil or cooking spray.

3. Brush mustard over fish fillets.

4. Crush bran flake cereal into crumbs and sprinkle over fillets.

5. Place on prepared baking sheet.

6. Bake 20 to 25 minutes, until fish is white throughout and flakes easily with a fork.

CACFP Guidelines: 1-1/2 oz fillet provides: 1.5 oz equivalent of meat

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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!

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Week 2 Recipes Fruit Breakfast Pizza Servings: 25 Ingredient Non-fat vanilla yogurt Low-fat cream cheese Vanilla extract Honey Canola oil Brown sugar Canned applesauce, unsweetened Frozen or liquid whole eggs Whole wheat flour Baking powder Cinnamon Oats, rolled, dry Fresh strawberries, sliced Fresh bananas, sliced Fresh blueberries

Weight or Measure 1 lb or 2 cups 1 lb or 2 cups 1 tbsp 2 tsp 3 oz or ¼ cup 1 tsp 2/3 cup 12 oz or 1 ½ cups 9 oz or 1 cup 2 tbsp 4 oz or ½ cup 1 tbsp 2 2/3 tsp 15 oz or 3 1/3 cups 1 tbsp 1 tsp 8 oz or 3 cups 2 lb or 3 ½ cups 1 lb or 2 ½ cups 1 lb or 3 cups

Instructions: 1. Pour yogurt, cream cheese, 2 tsp vanilla extract, and honey in a commercial mixer (batch as needed). Set remaining vanilla extract aside for step 6. (Recommend to cook in batches of 25) Using a paddle attachment, mix on medium speed until smooth.

2. DO NOT OVERMIX. Refrigerate. Set aside for step 13. For 25 servings, mix for 2-3 minutes.

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

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

3. Combine oil and sugar in a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until mixture has a crumbled consistency. DO NOT OVERMIX. 4. Add applesauce, eggs, and remaining vanilla extract. Mix on medium speed until smooth.

DO NOT OVERMIX. For 25 servings, mix for 2–3 minutes.

5. Slowly add flour, baking powder, and cinnamon. Mix on medium speed until smooth. DO NOT OVERMIX. For 25 servings, mix for 2–3 minutes.

6. Fold in rolled oats.

7. Press 1 qt (about 3 lb 3 oz) dough into a half sheet pan (18″ x 13″ x 1″) lightly coated with pan-release spray. For 25 servings, use 1 pan.

8. Bake. Conventional oven: 350 °F for 25–30 minutes. Convection oven: 325 °F for 20–25 minutes.

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

9. Remove pizza crust from oven. Allow to rest 45 minutes to 1 hour at room temperature before adding yogurt mixture.

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10. Spread 1 qt 1 cup (about 2 lb 10 oz) yogurt mixture over each pan.

11. Arrange strawberries, bananas, and blueberries in any decorative pattern of choice by shingling fruit.

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

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

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

CACFP Guidelines: 1 piece provides: ½ cup fruit and 1.5 oz equivalent grains Marketing Guide: Strawberries: 2 lb 5 oz Bananas: 1 lb 9 oz Blueberries: 1 lb 1 oz

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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 15

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.

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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

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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

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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

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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.

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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.

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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)

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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.

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Week 3 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.

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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

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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

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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.

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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: 5. Conventional oven: 350° F for 20 minutes Stir once after 15 minutes.

6. Convection oven: 300° F for 10 minutes 7. CCP: Heat to 160° F or higher.

8. Remove from oven. Stir well. Eggs will be cooked completely but still have a slightly moist appearance.

9. To pan, add approximately 2 Tbsp 2 tsp margarine or butter (optional). Stir.

10. Sprinkle 8 oz (2 cups) cheese (optional) over pan.

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

12. For best results, serve within 15 minutes. Cut each pan 5 x 5 (25 pieces). Portion is 1 piece.

CACFP Guidelines: 1 piece provides: 1 large egg or the equivalent of 2 oz of cooked lean meat

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Magic Meatloaf Servings: 24 Ingredient Turkey, ground Ketchup Brown sugar Mustard Garlic powder Egg 1% (low-fat) milk Black pepper Wheat cereal squares Beans, black

Weight or Measure 3 lbs 1 cup ¼ cup 2 tsp 2 tsp 2 2 Tbsp ½ tsp 3 cups 1 cup

Instructions: 1. Preheat oven to 350°F. 2. In bowl, combine ketchup, brown sugar and mustard. Mix well.

3. Remove ¼ cup of mixture from bow to use later.

4. To the mixture in bowl, add garlic powder, egg, milk, beans, turkey and black pepper, and mix well.

5. Stir in wheat cereal squares. Let stand for 5 minutes.

6. Break up cereal squares and add ground beef. Mix. 7. Shape into loaf pans.

8. Bake at 350°F for 1 hour and 5 minutes. Brush on reserved ketchup mixture and bake for 15 minutes.

CACFP Guidelines: 1 slice provides: 1.5 oz equivalent of meat/meat alternate

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Zucchini Muffins Servings: 12 muffins Ingredient Old fashioned oats Bananas Shredded zucchini Eggs Plain nonfat yogurt Baking powder Baking soda Vanilla extract Salt Sugar

Weight or Measure 2 cups 1 large banana 1 cup 2 eggs 1 cup 1.5 tsp ½ tsp ½ tsp 1/8 tsp 2 tbsp

Instructions: 1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well.

2. Place all of the ingredients in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, zucchini, eggs, yogurt, sugar, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed until the batter is smooth and the oats have broken down almost completely; about 3 minutes.

• Note: Can place chopped zucchini in blender to shred.

3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top.

4. Bake for 15 minutes until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.

Note: these freeze and thaw well!

CACFP Guidelines: 1 muffin provides: 0.5 oz equivalent grain

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Aztec Grain Salad Servings: 25 Ingredient Quinoa, dry Water Fresh Granny Smith apples, peeled, cored, cubed ¾” Fresh butternut squash, peeled, cubed ½” Canola oil Ground ginger Ground cinnamon Frozen orange juice concentrate Extra virgin olive oil Honey Dijon mustard Red wine vinegar Salt Ground black pepper Ground white pepper Fresh cilantro, finely chopped Dried cranberries, finely chopped Golden raisins, seedless, finely chopped

Weight or Measure 2 lb 3 oz or 1 qt ½ cups 2 qt 3 cups 1 lb 13 oz or 1 qt 1 cup 2 lb or 1 qt 3 cups ¼ cup 1 tsp 2 ½ tsp 6 oz or ¾ cup ½ cup 1 tbsp 1 tsp 1 ½ tsp ½ cup ½ tsp ½ tsp ¼ tsp 1 tbsp 10 oz or 2 cups 10 oz or 2 cups

Instructions: 1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.

2. Combine quinoa and water in a covered stockpot and bring to a boil. Reduce heat and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Refrigerate at 40 °F. 3. Combine apples, squash, and canola oil. Add half of the ginger and half of the cinnamon.

Reserve remaining ginger and cinnamon for step 6. Toss well to coat.

4. Transfer apple/squash mixture to a sheet pan (18” x 26” x 1”). For 25 servings, use 1 pan.

5. Roast until squash is soft and slightly brown on the edges. DO NOT OVERCOOK. • Conventional oven: 400 °F for 15-20 minutes • Convection oven: 400 °F for 12-15 minutes 6. Combine orange juice concentrate, olive oil, honey, mustard, vinegar, salt, black pepper, white pepper, cilantro, and remaining ginger and cinnamon. Whisk dressing until combined.

7. In steam table pan (12” x 20” x 4”) combine quinoa, apple/squash mixture, cranberries, raisins, and dressing. Mix well. For 25 servings, use 1 pan.

• Optional: garnish with additional chopped cilantro.

8. Cover and refrigerate at 40 °F within 4 hours to allow flavors to combine. Refrigerate until ready to serve.

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

CACFP Guidelines: 1 cup provides: 1/8 cup vegetable, 3/8 cup fruit, and 1 oz equivalent grains.

Marketing Guide: Granny Smith Apples: 2 lb 6 oz Butternut Squash: 2 lb 8 oz

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Overnight Oatmeal Servings: 24 Ingredient Old fashioned oats Skim or 1% milk Vanilla extract Cinnamon, ground Strawberries, halved or sliced Banana (optional), sliced Honey (optional)

Weight or Measure 4 cups 8 cups 4 tsp 2 Tbsp 6 cups 4 cups -

Instructions: 1. In a large bowl, add oats and pour in milk, vanilla and cinnamon. Mix well.

2. Refrigerate overnight or a few hours.

3. Serve ½ cup servings in individual cups.

4. Top with ¼ cup strawberries and/or bananas, and a drizzle of honey (if desired).

CACFP Guidelines: ½ cup with ¼ cup fruit topping provides: • ½ oz equivalent of grains • ¼ cup equivalent of fruit Fun Tip: You can add extra nutrition with walnuts or pecans. You can also substitute for other fruits such as raisins and/or different berries OR add sweetness with brown sugar or agave syrup.

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Fish in Blankets Servings: 28 Ingredient Cod fillets, frozen, sliced Olive oil Lemon juice Red leaf lettuce, shredded Lettuce, shredded Tomatoes, chopped Tortillas, whole grain, 8” Yogurt, plain, non-fat Salsa, ready to eat

Weight or Measure 4 lbs 2 Tbsp ¼ cup 1-1/2 cups 2 cups 4 cups 56 2-1/2 cups 2 cups

Instructions: 1. Combine fish, olive oil and lemon juice in bowl. Pour into skillet.

2. Cook on medium-high heat for 4 to 5 minutes, stirring occasionally.

3. Fill each tortilla with 1/8 cup fish.

4. Top with 1/4 cup vegetables and 1 Tbsp of yogurt.

CACFP Guidelines: 2 tacos with filling provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat Fun Tip: You can also use onions, peppers or any other vegetables you have on hand.

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Week 4 Recipes Eagle Pizza Servings: 25 Ingredient Fresh spinach, julienne sliced Fresh romaine lettuce, julienne sliced Salt-free chili lime seasoning blend OR Salt-free taco seasoning blend Canned low-sodium refried pinto beans, fatfree Fresh green bell peppers, diced Fresh onions, diced Canned low-sodium corn, drained, rinsed Whole wheat pita (flatbread) Reduced fat Mexican cheese blend, shredded Fresh carrots, shredded Low-sodium salsa, mild Fat free sour cream

Weight or Measure 2 ½ oz or 2 cups 4 oz or 2 cups 3 tbsp (for either) 3 lb 14 oz or 1 qt 2 ¾ cups 1 lb or 3 cups 1 lb or 3 cups 2 tbsp 1 lb 11 oz or 3 ¾ cups 25 each 8 oz or 2 cups 12 oz or 3 ¾ cups 12 oz or 1 ½ cups 12 oz or 1 ½ cups

Instructions: 1. Combine lettuce and spinach in bowl. Set aside.

2. Mix salt-free seasoning and beans. Set aside.

3. Sauté green peppers, onions, and corn for 3-4 minutes in a pan coated with pan release spray. Set aside.

4. Portion beans with No. 16 scoop (¼ cup) on each pita round. Spread evenly.

5. Top with 1/3 cup vegetable mixture. Sprinkle with 1 Tbsp cheese.

6. Place pita rounds on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray. For 25 servings, use 2 pans.

7. Bake until cheese is melted. For conventional oven bake at 350 °F for about 5 minutes. For convection oven bake at 350 °F for about 3 minutes.

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

• Critical Control Point: Hold for hot service at 135 °F or higher.

8. Top each with: 1 Tbsp 1 tsp spinach/lettuce mixture, 2 Tbsp carrots, 1 Tbsp salsa, 1 Tbsp sour cream.

• Serving suggestion: serve toppings in individual baking cups 9. Serve one eagle pizza.

CACFP Guidelines: 1 pita pizza provides: Legume as Meat Alternate: 1 ¼ oz equivalent meat alternate, 3/4 cup vegetable, and ½ oz equivalent grains.

OR 35

Legume as Vegetable: ¼ oz equivalent meat alternate, 1 cup vegetable, and ½ oz equivalent grains

36

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.

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Brown Rice Pilaf Servings: 25 Ingredient Fresh onions, diced ¼” Fresh green bell peppers, diced Garlic, minced Salt Ground black pepper Celery salt Fresh mushrooms, sliced Fresh thyme Low-sodium chicken broth Canned no-salt-added tomato paste Brown rice, long-grain, regular, dry, parboil Fresh spinach, chopped Dried cranberries Fresh parmesan cheese, shaved Fresh parsley, minced

Weight or Measure 1 lb 8 oz or 1 qt 1 cup 1 lb 8 oz or 1 qt 1 cup 2 tsp 1 tsp ½ tsp 1 tsp 1 lb or 1 qt 1 cup 1 tsp 3 qt 12 oz or 1 ½ cups 3 lb 8 oz or 2 qt 1 cup 8 oz or 3 ¼ cups 5 oz or 1 cup 2 oz or ½ cup 2 tbsp 2 tbsp

Instructions: 1. Preheat oven. Conventional oven: 350 °F. Convection oven: 325 °F. 2. Place onion, bell peppers and garlic in a medium stock pot uncovered. Cook over medium heat for 2 minutes.

3. Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute stirring constantly.

4. Add chicken broth and tomato paste to onion mixture. Stir well. Bring to a boil. Reduce heat to low and stir occasionally. Set aside for step 6.

5. Place about 3 lb 8 oz brown rice (2 qt 1 cup) in each steam table pan (12" x 20" x 4"). For 25 servings, use 1 pan.

6. Pour about 9 lb 8 oz (1 gal 1 qt) chicken broth mixture in each steam table pan. Stir. Cover pans tightly.

7. Bake in conventional oven at 350 °F for 45 minutes, or in convection oven at 325 °F for 40 minutes.

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

8. Remove rice from oven.

9. Combine spinach, cranberries, and parmesan cheese in a large bowl. Fold 1 qt 1 cup (about 15 oz) spinach mixture into rice.

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

10. Garnish with parsley.

11. Serve 1 ½ cups (portion with 8 oz spoodle and 4 oz spoodle).

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CACFP Guidelines: 1 ½ cups (8 oz spoodle and 4 oz spoodle) provide: 1/2 cup vegetable (1/8 cup red/orange vegetable, 3/8 cup other vegetable), and 2 oz equivalent grains.

Marketing Guide: Fresh onions: 1 lb 15 oz Fresh green bell peppers: 2 lb 1 oz Fresh mushrooms: 1 lb 1 oz Fresh spinach: 8 oz

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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

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Spinach Egg Bake Servings: 25 Ingredient Spinach, frozen, chopped, thawed, drained Eggs Feta cheese, crumbled Onions, dehydrated, chopped Ground black pepper Salt Nonstick cooking spray

Weight or Measure 4 lb 9 oz or 2 qt 2 ½ cup 25 large eggs or 1 qt 1 ¼ cup 2 oz or ¼ cup 1 tbsp 1 tsp ½ tsp ½ tsp 1 spray

Instructions: 1. Preheat oven to 350 °F. 2. Spinach can be thawed in the microwave using package directions or by placing under cool, running water.

3. Whisk eggs in a large mixing bowl.

4. Add feta cheese, dehydrated onions, salt, and black pepper. Mix well.

5. Assembly: Lightly coat steam table pan (or pans) (12" x 20" x 2 ½") with nonstick cooking spray. For 25 servings, use 1 pan. Spread 4 lb 9 oz (2 qt 2 ½ cup) of spinach evenly on the bottom of the pan.

6. Top each pan of spinach with the egg mixture. If using two pans, each pan should have about 5 ½ cups of the egg mixture.

7. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula or spoon.

8. Place steam table pan (or pans) in the oven.

9. Bake for 30 minutes.

10. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown.

Remove immediately to prevent burning.

• Caution: Use hot pads as pan (or pans) will be very hot.

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

11. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2" x 3 3/4”).

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

CACFP Guidelines: 1 piece provides: 2 oz equivalent meat alternate and 1/4 cup vegetable.

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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

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Central Valley Harvest Bake Servings: 25 Ingredient Fresh butternut squash (or other in season squash), peeled, cubed ½” Extra virgin olive oil Fresh red onions, diced Fresh jalapeno peppers, finely diced Fresh red bell peppers, diced Red quinoa, dry Water Canned low-sodium black beans, drained, rinsed OR Dry black beans, cooked Fresh oregano, chopped Sweetened applesauce Kosher salt Fresh lime juice (optional) Low-fat granola, no fruit

Weight or Measure 5 lb 4 oz or 1 gal ¼ qt 2 ½ tbsp 4 oz or ¾ cup 3 tbsp 4 ¼ oz or ¾ cup 1 oz or 1/8 cup 3/8 cup 8 ½ oz or 1 cup (for either) ¼ cup 1 tbsp 12 ½ oz or 1 1/3 cups 1 tsp 1/8 cup 8 oz or 2 ¼ cups

Instructions: 1. Toss squash in half of oil reserving the other half for step 3. Transfer to a sheet pan (18”x 26”x 1”) lightly coated with pan release spray. For 25 servings, use 1 pan.

2. Roast uncovered until lightly brown around the edges. For conventional oven, cook at 350 °F for 30 minutes. For convection oven, cook at 350 °F for 22 minutes.

• Critical Control Point: Hold at 135 °F or higher.

3. Toss onions, jalapeno peppers, and red peppers with remaining oil.

4. Line a sheet pan (9”x 13”x 1”) with aluminum foil or a nonstick pan liner. Spread vegetable mixture on sheet pan.

5. Roast in conventional oven at 350 °F for 15 minutes, and at 350 °F for 10 minutes in convection oven. Check mixture after 10 minutes. Cook vegetables until they soften and turn brown around the edges. DO NOT OVERCOOK. Remove from oven.

• Critical Control Point: Hold at 135 °F or higher.

6. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.

7. Combine quinoa and water in a covered saucepan and bring to a boil. Reduce heat to low and simmer until water is completely absorbed, about 15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked.

8. Combine squash, black beans, quinoa, and oregano.

9. Mix in applesauce, salt, and optional lime juice.

10. Fold in onion and pepper mixture.

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11. Lightly coat steam table pan (12”x 20”x 2 ½”) with pan release spray. Pour mixture into pan, pressing to gently to pack. For 25 servings, use 1 pan.

12. Sprinkle granola evenly over the top.

13. Bake until heated through and granola is lightly browned. For conventional oven, bake at 350 °F for 30 minutes. For convection oven, bake at 350 °F for 22 minutes.

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

• Critical Control Point: Hold for hot service at 135 °F or higher.

14. Portion with No. 8 scoop (½ cup).

CACFP Guidelines: ½ cup (No. 8 scoop) provides: ½ cup vegetable and ¼ oz equivalent grains.

Marketing Guide: Butternut squash: 6 lb 4 oz Red onions: 5 oz Jalapeno peppers: 1 oz Red bell peppers: 5.5 oz Dry black beans: 4.25 oz Tip: Complements grilled chicken or roasted turkey nicely!

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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.

Marketing Guide: Bananas: 2 lb 8 oz 45

Honey Lime Chicken Servings: 25 Ingredient Raw chicken thighs, boneless, skinless Honey Fresh lime juice Salt Ground black or white pepper Lime zest

Weight or Measure 9 lb 1 lb 5 oz ½ cup 1 tbsp 1 ½ tsp 1/3 cup

Instructions: 1. Preheat oven. Conventional oven: 400 °F. Convection oven: 375 °F. 2. Combine chicken thighs, honey, lime juice, salt, pepper, and lime zest in a large bowl. Stir well. Allow flavors to blend for 15-20 minutes.

3. Place about 9 lb seasoned chicken thighs on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray and lined with parchment paper. For 25 servings, use 1 pan.

4. Bake at 400 °F for 30-35 minutes in a conventional oven, or 375 °F for 30-35 minutes in a convection oven.

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

5. Once chicken thighs are removed from oven, cut into ¼” cubes.

6. Transfer about 5 lb 12 oz honey lime chicken to a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan.

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

7. Serve ½ cup (4 oz spoodle).

CACFP Guidelines: ½ cup (4 oz spoodle) provides 2 oz equivalent meat

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JUNE SHOPPING LIST

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

June Shopping List

Week 1

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Green grapes Shredded lettuce Blueberries

Watermelon Raspberries (fresh or frozen) Green apples

Onions Celery Baby spinach Red grapes Broccoli Avocados

Meat

Boneless, skinless chicken

Strawberries Shredded carrots Red onions Cilantro Cucumbers Mint Red cabbage Ginger Bell peppers Cherry tomatoes

Boneless, skinless chicken

Lean ground turkey

Strawberries Bananas (optional) Blueberries Asparagus Red or green bell peppers Squash (whatever is in season) Cutie oranges White fish filets (cod or tilapia)

Frozen Foods Bread

WG tortillas

Dry Goods

White/Country gravy mix WG grape nuts

Canned Goods

Baby corn Boneless, skinless, diced chicken breast

Mixed berries

WG rolls

Multigrain cheerios Brown rice noodles

Diced tomatoes Mixed fruit in 100% juice Baking/ WW flour Seasoning/ Instant nonfat dry Condiments milk Baking powder Salt

Peaches (in 100% juice or fresh)

Low sodium peas

Low-sodium soy sauce Sesame oil Sweet chili sauce Garlic powder Sugar Lime juice Red wine vinegar

Salt Instant nonfat dry milk reconstituted Peanut butter Enriched dry bread crumbs Ground black or white pepper

Dairy

1% milk Low fat ranch dressing

1% milk Eggs Trans fat free butter Lowfat shredded cheddar cheese Lowfat yogurt or mayonnaise

1% milk Low-fat sour cream Low-sugar lowfat vanilla yogurt

WG rolls Oats Roasted & salted pepitas Long grain brown rice Dried cranberries Blue corn tortilla chips

Oats Crushed bran flakes Brown rice Olive oil Nonstick cooking spray Craisins Low sodium sliced mushrooms

WW flour Brown sugar Baking soda Canola oil Vanilla extract Worcestershire sauce Salt Ground black & white pepper 1% milk Eggs

Vanilla extract Ground cinnamon Honey (optional) Olive or canola oil Dijon mustard

1% milk Eggs

June Shopping List Monday Week 2 Produce

Meat

Strawberries Bananas Blueberries Celery Onions Green bell peppers Baby carrots Honeydew melon Blackberries (fresh or frozen)

Frozen Foods

Dry rolled oats WG egg noodles

Canned Goods

Unsweetened applesauce Low-sodium chicken broth Canned chunk style, water packed albacore tuna Low sodium corn Baking/ Vanilla extract Seasoning/ Honey Condiments Canola oil Brown sugar WW flour Baking powder Cinnamon Ground black pepper Dried parsley Lemon juice Dairy

Wednesday

Thursday

Friday

Green onions Yellow onions Jalapeno peppers Red bell peppers Cilantro Tomatoes Red onions Cilantro

Red and yellow bell peppers Blueberries Onions Avocado (optional) Cutie oranges Bananas

Shredded lettuce Tomatoes (fresh or canned diced) Red & green bell peppers Red apples

Bananas Cantaloupe Tomatoes

Mixed berries

Peas

WG pita

WG English muffins WG bread

Boneless, skinless Turkey breast chicken breast WG waffles Raspberries Corn WG pita

Bread Dry Goods

Tuesday

1% milk Low-fat vanilla yogurt Low-fat cream cheese Eggs Trans-fat free butter Low-fat cheese sticks

8” WW tortillas

Long-grain dry brown rice

Multigrain cheerios Raisins Dried apricots Kix cereal Chopped mixed nuts

Green chilies, mild Low sodium pinto beans (or dry)

Low-sodium black beans Pre-made salsa

Unsweetened applesauce Pineapple in 100% juice (or fresh) Low-sodium corn

WW flour Minced garlic Ancho chili powder Garlic powder Salt Sugar (or sodium free Mexican seasoning mix) Ground black pepper 1% milk Low-fat sour cream Low-fat shredded cheddar cheese

Canola oil Lime juice Peanut butter

Vegetable oil WW flour Baking powder Salt Sugar Ground cinnamon White, WG cornmeal Canola oil

Ground cinnamon

1% milk Eggs Low-fat shredded cheddar cheese

1% milk Eggs

1% milk Low-fat American cheese slices

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

June Shopping List

Week 3

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Bananas Ginger Green onions Shredded carrots Yellow onions

Green grapes Peaches (fresh or canned in 100% juice)

Meat

Boneless beef top round roast

Strawberries Bananas Zucchini Cutie oranges Cucumbers Bell peppers Garlic cloves Cilantro

Bananas Blueberries Cherry tomatoes Granny smith apples In season yellow squash Cilantro Watermelon

Strawberries Bananas (optional) Shredded red leaf lettuce Shredded lettuce Tomatoes Grapefruit slices Celery

Frozen Foods

Broccoli Edamame

Cauliflower Mixed berries

Shredded/spiral zucchini Orange juice concentrate WG bread

Pitted cherries Sliced cod fillets

WG Wheat thins Wheat cereal squares

Quinoa Dried cranberries Golden raisins Mixed nuts

8” WG tortillas Raisins

Old fashioned oats Baking powder Baking soda Vanilla extract Salt Sugar Canola oil Ground ginger Ground cinnamon Extra virgin olive oil Honey Dijon mustard Red wine vinegar Ground black & white pepper 1% milk Eggs Non-fat plain yogurt Low-fat American cheese slices

Old fashioned oats Vanilla extract Ground cinnamon Honey (optional) Olive oil Lemon juice Peanut butter

Bread Dry Goods

Canned Goods

Multigrain Cheerios Brown rice Prunes Strawberry jam Low-sodium beef broth

Baking/ Seasoning/ Condiments

Low-sodium soy sauce Cornstarch Ground black or white pepper Red pepper flakes Rice vinegar Salt Sugar Canola oil Minced garlic

Dairy

1% milk Low-fat cheese cubes

WG tortilla WG pizza crust or dough

Lean ground turkey

Low sugar & salt tomato paste Banana pepper rings Low-sodium chickpeas (garbanzo beans) Olive oil Salt Ground black pepper Lemon juice Ground cumin Ground white or black pepper

Low-sodium black beans

1% milk Low-fat low sugar vanilla yogurt Low-fat shredded mozzarella

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

Instant, nonfat dry milk reconstituted Salt Ketchup Brown sugar Mustard Garlic powder Black pepper

Premade salsa

1% milk Non-fat plain yogurt

June Shopping List

Low-fat cottage cheese

June Shopping List

Week 4

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Strawberries Spinach Romaine lettuce Green bell peppers Onions Shredded carrots

Blueberries Onions Green bell peppers Thyme Spinach Parsley Pineapple (fresh or canned in 100% juice) Onions Chives (optional) Baked or raw boneless skinless chicken breast

Honeydew melon Cantaloupe Green apple slices

In season yellow squash Red onions Jalapeno peppers Fresh oregano Limes (optional) Pineapple chunks (fresh or canned in 100% juice)

Bananas Limes (for zest and juice) Asparagus Baby carrots

Baked/roasted turkey

Boneless skinless chicken thighs

Spinach Turkey meatballs

Mixed berries

Blueberries Mango

WG pita

WG bread

WG rolls

Multigrain cheerios Long grain brown rice Dried cranberries

WG spaghetti Raisins or dried chopped apricots

Red quinoa Low-fat granola Pumpkin or sunflower seeds

Golden raisins Brown rice

Low sodium sliced mushrooms Low-sodium chicken broth Low sugar & salt tomato paste Mandarin oranges in 100% juice Minced garlic Salt Ground black pepper Celery salt

Low sugar & salt tomato paste

Low-sodium black beans (or dry) Sweetened applesauce

Pears in 100% juice Minced garlic

Ground black pepper Salt Nonstick cooking spray Dehydrated chopped onions

Blue corn meal WW flour Sugar Baking powder Salt Extra virgin olive oil

1% milk Shaved parmesan cheese

1% milk Eggs

1% milk Trans fat free butter/margarine

WW flour Enriched bread flour Rolled dry oats Baking powder Baking soda Ground cinnamon Nutmeg Salt Sugar Vanilla extract Honey Ground black or white pepper Olive oil 1% milk Liquid eggs Low fat plain yogurt

Meat Frozen Foods Bread Dry Goods

Canned Goods

WG mini bagels WG pita (flatbread) Multigrain cheerios Raisins Dried apricots Kix cereal Mixed nuts Low sodium refried pinto beans Low sodium corn Low sodium mild salsa

Baking/ Seasoning/ Condiments

Salt free chili lime or taco seasoning

Dairy

1% milk Low-fat cream cheese

June Shopping List Low fat Mexican cheese blend Low-fat sour cream

Crumbled feta cheese Low fat low sugar vanilla yogurt

Eggs

Low fat ranch dip