May Menu Guide

MAY MENU

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

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

Week 1

Breakfast

Lunch

Snack

Week 2

May

Monday

Try It Tuesday

Meatball Madness, 1 small WG roll, 1% milk

Rock-N-Roll-Ups, 1/4 c green Mediterranean Tuna Salad, apple slices, 1% milk 1/4 c red grapes, 1% milk

Fruit breakfast burrito (WG Spinach egg bake, WG toast, tortilla, peanut butter* spread, 1 cutie orange, 1% milk cut strawberries and bananas), 1% milk

Friday

Corn Soup, WG Wheat Thins, 1/4 c fresh cantaloupe, 1% milk

Mario's Meal, 1/4 c fresh or canned in juice peaches, 1% milk

WG Muffin, thawed frozen mixed berries, 1% milk

WG pita slices, sunny salsa

Broccoli Bites, low-fat ranch dip

Fresh or canned in juice sliced pears, low-fat cheese cubes

Monday

Wednesday

Traditional Thursday

Friday

WG spaghetti & meat sauce, Chicken Flatbread Pizza 1/4 c green beans, 1/4 c fresh (spinach) , 1/4 c low sodium mango, 1% milk canned peas, 1% milk

Chuck's Cheesy Tilapia, tropical bean salad, WG crackers, 1% milk

Indian tacos on WG pita with lettuce and tomato, 1/4 c fresh cubed honeydew, 1% milk

Snowy Day Sandwiches (add spinach) , 1/4 c cherries thawed from frozen, 1% milk

Tasty Tots, low-fat ranch dip, 1% milk

hard-boiled egg , 1/2 c fresh blueberries

Kids assemble: trail mix blue corn tortilla chips, (Multigrain Cheerios, raisins, hummus dried apricot, Kix cereal, mixed nuts)

1 cutie orange, seeds (pumpkin or sunflower)

Monday

Try It Tuesday

Wednesday

Traditional Thursday

Friday

Squirrel Snacks, 1/4 c cantaloupe, 1% milk

Eagle Pizza (spinach) , 1% milk Chicken salad sandwich on WG bread, 1/4 c fresh pineapple, 1% milk

Going Green lentil spinach salad, WG crackers, 1 fresh cutie orange, 1% milk

WG Chicken alfredo , 1/4 c baked broccoli, 1/4 c canned in juice mixed fruit, 1% milk

Zucchini Sticks with Red Sauce, 1% milk

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

Green apple slices, low-sugar Watermelon, seeds (pumpkin Pizza Cups, 1% milk vanilla yogurt dip and chopped or sunflower) prunes

Monday

Try It Tuesday

Wednesday

WW Applesauce pancakes, 1/2 c fresh or thawed mixed berries, 1% milk

Try It Tuesday

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

Snack

Week 3

Traditional Thursday

WG toast with peanut butter* Overnight Oatmeal, 1/4 c spread & strawberry slices, 1% green grapes, 1% milk milk

Kids assemble: 1/2 c low-fat, Nuts (peanut, almond, etc), low-sugar vanilla yogurt, 1/2 c banana blueberries, 1/4 c WG grape nuts

Breakfast

Lunch

Wednesday

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

WG Cinnamon Toast, hard boiled egg , 1/2 c fresh strawberries, 1% milk

WG toast, scrambled eggs with cheese and diced bell peppers, 1/4 c fresh or canned in juice sliced pears, 1% milk

Overnight Oatmeal, 1/4 c fresh raspberries, 1% milk

WG Cereal (Multigrain Cheerios), fresh or thawed from frozen blackberries, 1% milk

Open face grilled cheese on WG bread, pears, 1% milk

Mango Smoothie Bowl topped with 1/8 c WG grape nuts, 1% milk

Fruit Breakfast Pizza, 1% milk

Breakfast

Lunch

Snack

Week 4

WW Applesauce Pancakes, 1/2 c fresh or frozen mixed berries, 1% milk

WG toast, Baked Scrambled Eggs , 1/2 c green grapes, 1% milk

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

Traditional Thursday

Friday

WG Cereal (Multigrain WG mini bagel, low-fat cream Cheerios), blueberries, 1% milk cheese, strawberries, 1% milk

Breakfast

Lunch

Snack

Red Beans and Rice, WG pita, Chix Mix (spinach) , WG pita Ground Beef Taco, Orangutan Roasted Spaghetti Squash Beef Stir-Fry, 1/2 c steamed 1/4 c grapefruit slices, 1% milk wedges, 1/4 c fresh or canned Salad, 1% milk with Tomato Sauce, open face brown rice, 1% milk grilled cheese, 1/4 c cubed in juice apricots, 1% milk honeydew melon, 1% milk

Kids assemble: Trail mix 1/2 c fresh raspberries, hard (Multigrain Cheerios, raisins, boiled egg dried apricot, Kix cereal, mixed nuts)

Food of the Month: Spinach, Eggs

Red apple slices, peanut butter*

celery sticks, hummus

Baby carrots, Dip for fresh vegetables, 1% milk

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

MAY RECIPE BOOK 2022

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

Table of Contents Week 1 Recipes .............................................................................................................................. 3 Meatball Madness ................................................................................................................................... 3 Spinach Egg Bake ................................................................................................................................... 5 Rock-N-Roll-Ups.................................................................................................................................... 6 Mediterranean Tuna Salad ...................................................................................................................... 7 Sunny Salsa............................................................................................................................................. 8 Overnight Oatmeal .................................................................................................................................. 9 Broccoli Bites ....................................................................................................................................... 10 Mario’s Meal ........................................................................................................................................ 11

Week 2 Recipes ............................................................................................................................ 12 WW Applesauce Pancakes.................................................................................................................... 12 Tasty Tots ............................................................................................................................................. 13 Chicken Flatbread Pizza ....................................................................................................................... 14 Chuck’s Cheesy Tilapia ........................................................................................................................ 16 Tropical Bean Salad .............................................................................................................................. 17 Trail Mix ............................................................................................................................................... 18 Hummus ............................................................................................................................................... 19 Mango Smoothie Bowl ......................................................................................................................... 20 Snowy Day Sandwiches........................................................................................................................ 21

Week 3 Recipes ............................................................................................................................ 22 Squirrel Snacks ..................................................................................................................................... 22 Zucchini Sticks ..................................................................................................................................... 23 Eagle Pizza ........................................................................................................................................... 25 Overnight Oatmeal ................................................................................................................................ 26 Chicken Salad ....................................................................................................................................... 27 Going Green Lentil Spinach Salad ........................................................................................................ 28 Fruit Breakfast Pizza ............................................................................................................................. 29 Pizza Cups ............................................................................................................................................ 31

Week 4 Recipes ............................................................................................................................ 33 WW Applesauce Pancakes.................................................................................................................... 33 Red Beans and Rice .............................................................................................................................. 34 Trail Mix ............................................................................................................................................... 35 Baked Scrambled Eggs ......................................................................................................................... 36 1

Chix Mix ............................................................................................................................................... 37 Ground Beef Taco ................................................................................................................................. 38 Orangutan Salad.................................................................................................................................... 40 Roasted Spaghetti Squash with Tomato Sauce...................................................................................... 41 Hummus ............................................................................................................................................... 42 Beef Stir Fry ......................................................................................................................................... 43 Dip for Fresh Vegetables ...................................................................................................................... 45

2

Week 1 Recipes Meatball Madness Servings: 25 Ingredient Water Nonfat milk Instant potato flakes Margarine or butter, trans-fat free Salt Raw ground beef (<15% fat) Raw ground turkey (<15% fat) Instant nonfat dry milk Egg whites Oats, rolled, quick, dry Canned, no salt added tomato paste Fresh onions, finely chopped Fresh celery, diced Fresh green bell peppers Fresh carrots, shredded Ground black or white pepper Garlic powder Celery seed

Weight or Measure 2 qt 1 ¾ cups 1 lb 5 oz or 2 qt 2 ½ cups 3 oz or 1/3 cup 2 tsp 3 ¼ tsp 1 lb 13 oz or 3 ½ cups 2 tbsp 14 oz or 1 ¾ cups 1/8 cup 1 lb 1 oz or 2 1/8 cups 1 lb or 1 qt 2 cups 1 tbsp ¼ tsp 4 oz or 1/3 cup 1 tbsp 1 ¾ tsp 6 oz or 1 cup 2 tbsp 2 ¼ tsp 5 oz or ¾ cup 3 tbsp 2 tsp 8 oz or 1 ½ cups 5 oz or 1 ½ cups ¼ tsp 1 tbsp 1 tsp 1 tbsp 1 ½ tsp

Instructions: 1. Heat water to a rolling boil.

2. Pour water, milk, potato flakes, margarine, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed. Mashed potatoes should appear stiff. DO NOT OVERMIX. For 25 servings, mix for 2–3 minutes.

3. Transfer 3 gal 1 ½ cup (about 6 lb 7 oz) mashed potatoes to a steam table pan (12" x 20" x 2 ½"). For 25 servings, use 1 pan.

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

4. Set aside for step 11.

5. Place ground beef, ground turkey, milk, eggs, oats, tomato paste, onions, celery, bell peppers, carrots, pepper, salt, garlic powder, and celery seed in a commercial mixer (batch as needed).

6. Using a paddle attachment, mix on low speed for 2 –3 minutes. DO NOT OVERMIX. 7. Lightly coat a muffin pan (20 ½" x 14") with pan -release spray. Using a No. 16 scoop, portion ¼ cup 1 ⅛ tsp (about 2.4 oz) meatball mixture into each muffin cup. Flatten the top of each meatball. For 25 servings, use 3 muffin pans.

8. Bake in conventional oven at 400 °F for 25 –30 minutes. For convection oven, bake at 375 °F for 20 –25 minutes.

3

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

9. Remove from oven.

10. Transfer meatballs to a steam table pan (12" x 20" x 2 ½") lined with parchment paper; 25 meatballs per pan. For 25 servings, use 2 pans.

11. Using a No. 20 scoop, portion ¾ cup 2 Tbsp 2 tsp (about 2 oz) mashed potatoes on top of each meatball.

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

12. Serving size: 2 meatball cups.

CACFP Guidelines: Two meatball cups provide: 2 oz equivalent meat/meat alternate and 7⁄8 cup vegetable.

Marketing Guide: Mature onions: 7 oz Celery: 7 oz Green bell peppers: 10 oz Carrots: 5 oz

4

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.

5

Rock-N-Roll-Ups Servings: 24 Ingredient Tortilla, whole grain 8” Tomato, chopped Bell pepper, red, chopped Onion, chopped Avocado, sliced Black beans, canned Salsa

Weight or Measure 24 2 cups 2 cups 2 cups 2 cups 10 cups 2 cups

Instructions: 1. Warm tortillas in microwave or on stovetop.

2. Warm salsa (if desired). Place 1 Tbsp salsa in each tortilla.

3. Mix together tomatoes, peppers, onions and black beans.

4. Place ½ cup mixture onto each tortilla and top with 2 slices avocado.

5. Fold up end of the tortilla. Fold in the sides.

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

6

Mediterranean Tuna Salad Servings: 25 Ingredient Tuna, chunk style, canned in water, drained Carrots, fresh, peeled, shredded Cucumber, fresh, unpeeled, ¼” diced Peas, frozen Italian salad dressing, fat-free Whole wheat pitas (at least 70 gm each)

Weight or Measure 2 lb 5 ½ oz or 2 ¼ cup 2 tbsp 10 oz or 3 cup 2 tbsp 8 oz or 2 cups 12 ½ oz 2 ¾ cups 1 1/3 cup 12 ½ each

Instructions: 1. Place drained tuna in a large bowl. Break apart chunks of tuna using a fork.

2. Add carrots, cucumbers, peas, and salad dressing. Mix well.

3. Cover and refrigerate for 4 hours, or until salad is chilled and peas are thawed.

• Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.

4. Cut each pita in half. Place ½ cup (No. 8 scoop) of tuna salad into the pocket of each pita half.

5. Serve ½ a pita pocket.

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

CACFP Guidelines: ½ pita provides: 1½ oz equivalent meat, ¼ cup vegetable, and 1¼ oz equivalent grains.

Marketing Guide: Cucumber: 9 oz Carrots: 13 oz

7

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

8

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.

9

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.

10

Mario’s Meal Servings: 24 Ingredient Pasta, whole wheat, rotini Olive oil Tomatoes, cherry, sliced Asparagus, chopped Onions, chopped Parsley Basil Parmesan cheese, grated Chicken, boneless, skinless, cut into cubes Cooking spray

Weight or Measure 4 cups 3 Tbsp 2 cups 3 cups 1 cup 1 Tbsp 1 Tbsp ½ cup 3 lbs -

Instructions: 1. Coat a large skillet in cooking spray. Add vegetables and spices.

2. Cook on medium-high heat for about 5 minutes.

3. Remove vegetables and add chicken. Cook about 3 minutes on each side, or longer depending on thickness of breasts.

4. In a separate pot, cook pasta noodles as directed.

5. Combine pasta and vegetables.

6. Drizzle with olive oil and small amount of parmesan cheese.

7. Dish ½ cup vegetables/pasta mix and top with 2 Tbsp of chicken cubes.

CACFP Guidelines: ½ cup vegetables/pasta mix topped with 2 Tbsp chicken cubes provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate Tip: This dish can also be made with beans or turkey breast instead of chicken

11

Week 2 Recipes 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.

12

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

13

Chicken Flatbread Pizza Servings: 25 Ingredient Turmeric, ground Salt Ground cumin Ground cinnamon Chicken tenderloins, boneless, skinless, fresh or frozen, raw (about 2.25 oz per tenderloin) Nonstick cooking spray Greek yogurt, plain, non-fat Canola oil Onion, fresh, peeled, ½” chopped Garlic, fresh, minced OR Garlic, jar, minced Spinach, fresh, roughly chopped Whole-wheat flatbreads, naan (about 126 gm each) Tomatoes, fresh, 1/4'’ diced Mozzarella, low-fat, shredded

Weight or Measure 2 tsp 1 tsp 2 tsp 1 tsp 2 lb 12 oz or 2 qt 3 cups 2 sprays 6.25 oz 2 tbsp 2 tsp 10 oz or 2 ¾ cups 6 cloves or 1 tbsp 1 lb or 1 gal 8 1/3 each 1 lb 9 oz or 1 qt 6.25 oz

Instructions: 1. Preheat oven to 350 °F. 2. In a small bowl combine turmeric, salt, cumin, and cinnamon. Divide seasoning mixture in half.

3. Coat chicken tenders with half of the seasoning mixture from step 2.

4. Place chicken tenderloins on sheet pan (18" x 26" x 1") lined with parchment paper lightly coated with nonstick cooking spray. For 25 servings, use 1 sheet pan.

5. Bake for 12-15 minutes. Chop chicken into ½” pieces.

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

6. While chicken is baking, combine the remaining seasoning mixture with the yogurt. Set aside.

7. Heat oil on medium-high heat. For 25 servings, use 1 extra large skillet.

8. Sauté onions for about 5–7 minutes or until onions are tender.

9. Add garlic and spinach. Cook for 5 minutes or until spinach is wilted. Remove from the heat.

10. Slice each flatbread into 3 pieces.

11. Place flatbreads on a baking sheet lined with parchment paper and coated with non-stick cooking spray.

12. Spread ½ tbsp of seasoned yogurt from step 6 on each flatbread piece.

13. Top each piece with: 1 oz cooked vegetables (about ¼ cup lightly packed), 1 ¼ oz chicken, 1 oz tomatoes (2 2/3 tbsp), and ¼ oz cheese (1 tbsp).

14

14. Bake for 15-20 minutes at 350 °F. • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.

15. Serve 1 piece.

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

CACFP Guidelines: 1 piece provides: 1½ oz equivalent meat, ¼ cup vegetable, and 1½ oz equivalent grains Marketing Guide: Mature onions: 12 oz Garlic: 6 cloves Spinach: 1 lb Tomatoes: 1 lb 13 oz

15

Chuck’s Cheesy Tilapia Servings: 28 Ingredient Tilapia, fresh or frozen Lemon juice Basil Black pepper Parmesan cheese Margarine (trans fat free) Cooking spray

Weight or Measure 4 lbs ¼ cup ½ tsp ½ tsp ½ cup ¼ cup -

Instructions: 1. Coat a broiling pan with cooking spray.

2. Mix together margarine, lemon juice, pepper, basil and parmesan cheese. Set aside.

3. Space fillets equally apart on broiler pan.

4. Broil fish fillets about 2 to 3 minutes on each side.

5. Top with cheese mixture and cook about 2 minutes more or until coating is browned.

CACFP Guidelines: 1-1/2 oz filet provides 1.5 oz equivalent of meat/meat alternate.

16

Tropical Bean Salad Servings: 25 Ingredient Black beans, low-sodium, canned, drained, rinsed Mango, canned, drained, diced Tomato, fresh, ¼” diced Canola oil Apple cider vinegar Oregano, dried Black pepper, ground Romaine lettuce, raw, chopped

Weight or Measure 6 lbs or 1 ½ no. 10 cans (3 qts 2 2/3 cups) 3 lb 2 oz or 1 qt 2 ¼ cups 1 lb 7 oz or 3 1/8 cup ¼ cup ½ cup 2 tsp 1 tsp 1 lb or 3 qts ½ cup

Instructions: 1. In a large bowl, mix together black beans, mango, and tomato to make a salad.

2. Prepare dressing: In a small bowl whisk together canola oil, apple cider vinegar, oregano, and pepper.

3. Toss black bean salad with dressing.

4. Cover and refrigerate. Chill for at least 2 hours to allow the flavors to fuse.

5. Serve 1 cup (8 oz spoodle) black bean salad over a 1/2 cup (4 oz spoodle) lettuce.

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

CACFP Guidelines: 1 cup ( 8 oz. spoodle) bean salad over 1/2 cup (4 oz. spoodle) lettuce provides • Legume as Vegetable: 7/8 cup vegetable and 1/4 cup fruit.

Marketing Guide: Tomato, diced: 1 lb 7 oz (25 servings) Romaine: 1 lb 9 oz (25 servings)

17

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.

18

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.

19

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.

20

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

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

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

2. Cut turkey into strips to be used later.

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

4. Fold pita in half.

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

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

21

Week 3 Recipes Squirrel Snacks Servings: 28 Ingredient Pita, whole wheat, 4” Avocado, sliced Lettuce, shredded Tomato, chopped Carrots, grated Turkey breast, lean, white meat Honey mustard

Weight or Measure 28 2 cups 2 cups 3 cups 2 cups 4 lbs 1 cup

Instructions: 1. Cut each pita open.

2. Spread 1 tsp honey mustard in each pita.

3. Combine turkey and vegetables together in a large bowl.

4. Place ½ cup mixture in each pita. (Can add more if needed) 5. Top each with 1 slice avocado.

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

Can use leftover turkey or chicken to make this meal on a busy day Using lots of vegetables makes this a great lunch or dinner option

22

Zucchini Sticks 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.

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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

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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 Legume as Vegetable: ¼ oz equivalent meat alternate, 1 cup vegetable, and ½ oz equivalent grains 25

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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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

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Going Green Lentil Spinach Salad Servings: 24 Ingredients Lentils, dry Green beans (fresh, frozen, or canned) Carrots, medium, sliced or shredded Onion, large, chopped Olive oil Thyme leaves, dried Black pepper Vinegar, red wine Spinach, fresh

Weight or Measure 3 cups 4 cups 6 2 ½ cup 1 tsp ½ tsp 2/3 cup 6 cups

Instructions: 1. Rinse lentils with water and discard any stones or shriveled lentils.

2. Chop green beans, carrots, and onions.

3. In a sauce pan, combine lentils, green beans, carrots, onion and thyme. Add enough water to cover by 1”. Bring to a boil, reduce heat and simmer for 15-20 minutes until lentils are tender but not mushy.

4. Drain lentils and vegetables. Add olive oil, vinegar and pepper. Toss to mix.

5. Wash spinach leaves.

6. Serve ½ cup lentils and vegetables with ¼ cup fresh spinach leaves.

CACFP Guidelines: ½ cup lentils and vegetables with ¼ cup fresh spinach leaves provides: • ¼ cup equivalent of vegetable • 1.5 oz meat alternate

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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.

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

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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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Pizza Cups Servings: 25 Ingredient Flour, whole wheat Bread flour, enriched Yeast, active, dry Sugar Salt Oregano, dried Water Canola oil Red bell peppers, fresh, diced Onions, fresh, chopped Egg whites Mozzarella cheese, low-fat, part-skim, shredded Tomato paste, canned, no salt added Tomato sauce, canned, no salt added Garlic powder Dried basil Ground black or white pepper Marjoram

Weight or Measure 1 lb or 3 ½ cups 13 oz or 3 cups 2 oz or ¼ cup 2 oz or ¼ cup 1 tsp 1 tbsp 1 tsp 1 ½ cups 2 tbsp 12 oz or 2 ¼ cups 8 oz or 1 ½ cups 1 tbsp 8 oz or 1 cup 1 lb 2 oz or 1 qt 1 ½ cups 8 oz or ¾ cup 1 tbsp 2 tsp 1 lb 12 oz or 3 cups 2 tbsp 2 tsp 1 tbsp 1 tsp ½ tsp 1 tsp

Instructions: 1. Place 1 ½ cups flour, yeast, sugar, salt, and 2 tsp oregano in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer.

2. Add water and oil. Mix well for 2 minutes on medium speed. Add remaining flour to dough.

Consistency should be stiff and sticky.

3. Add peppers, onions, egg whites, and cheese to dough. Mix well for 2 minutes on low speed.

4. Cover dough in a large bowl and let rest for 10 minutes.

5. Lightly coat a muffin pan (20 ½” x 14") with pan-release spray. Using a No. 16 scoop, portion 1/4 cup (about 2 oz) dough into each muffin cup. For 25 servings, use 3 muffin pans.

6. Bake until golden brown. For conventional oven, bake at 375 °F for 17–20 minutes. For convection oven, bake at 325 °F for 10–15 minutes.

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

7. While pizza cups are baking, begin making sauce.

8. Combine tomato paste, tomato sauce, remaining oregano, garlic powder, basil, pepper, and marjoram in a large stock pot. Simmer uncovered over medium–high heat for 8–10 minutes.

Stir occasionally.

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

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• Critical Control Point: Hold for hot service at 140 °F. 9. Set tomato sauce aside for step 11.

10. Remove pizza cups from oven. Set aside for step 12.

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

12. Serve 2 pizza cups with 2 Tbsp pizza sauce.

CACFP Guidelines: Two pizza cups with 2 Tbsp of tomato sauce provide: 0.5 oz equivalent meat alternate, 3/8 cup vegetable, and 2 oz equivalent grains.

Marketing Guide: Mature onions: 10 oz Red bell peppers: 15 oz

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Week 4 Recipes 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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Red Beans and 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)

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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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Baked Scrambled Eggs Servings: 25 Ingredient Fresh large eggs Instant nonfat dry milk, reconstituted Salt Margarine or butter Reduced fat cheddar cheese, shredded

Weight or Measure 2 dozen 2 cups ¾ tsp 2 Tbsp 2 tsp 8 oz or 2 cups

Instructions: 1. Beat eggs thoroughly 2. Add milk and salt. Mix until well blended.

3. Into each half-steamtable pan (12" x 10" x 2") which has been lightly coated with pan release spray, pour egg mixture. For 25 servings, use 1 pan.

4. Bake: • Conventional oven: 350° F for 20 minutes Stir once after 15 minutes.

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

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

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

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

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

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

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

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Chix Mix Servings: 20 Ingredient Chicken, boneless, skinless, cut in chunks Barbeque sauce Black beans, drained Yellow corn, frozen Yogurt, low-fat, plain Spinach, raw

Weight or Measure 1 lb ½ cup 1-1/2 cups 2 cups ¼ cup 6 cups

Instructions: 1. Place a large non-stick skillet over medium-high heat. Add chicken, barbeque sauce, beans, corn and yogurt. Stir to combine. Cook until hot.

2. Wash and pat dry spinach.

3. Place ¼ cup chicken mixture over ¼ cup spinach greens.

4. Serve with pita wedges.

CACFP Guidelines: ¼ cup chicken with ¼ cup spinach provides: • ½ oz equivalent grains (if served with pita wedges) • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate Fun Fact: By substituting yogurt for a bit of the BBQ sauce, that keeps the flavor but lessens the salt and fat.

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

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

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

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

• CCP: Heat to 160° F or higher.

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

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

4. Portion is 2 tacos.

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

OR

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

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

38

Marketing Guide: Mature onions: 3 oz (25 servings) Tomatoes: 12 oz (25 servings) Head lettuce: 1 lb 10 oz (25 servings)

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Orangutan Salad Servings: 24 Ingredient Spinach, fresh Mandarin oranges, canned, drained Almonds, slivered (optional) Dried cranberries (optional) Feta cheese Salad dressing, sweet & sour

Weight or Measure 9 cups 3- 15 oz cans ¼ cup + 2 Tbsp ¾ cup ¼ cup + 2 Tbsp ¼ cup + 2 Tbsp

Instructions: 1. Wash spinach.

2. Drain juice from mandarin oranges.

3. Toss all ingredients in a large salad bowl and mix thoroughly.

CACFP Guidelines: ¼ cup provides: ¼ cup equivalent of fruits and vegetables

40

Roasted Spaghetti Squash with Tomato Sauce Servings: 25 Ingredient Nonstick cooking spray Spaghetti squash, fresh, whole (gently wash spaghetti squash under running water before cooking) Tomato sauce Garlic powder Italian seasoning, dried Mozzarella cheese, part-skim, shredded Basil, fresh, chopped (gently wash basil under running water before cutting)

Weight or Measure 1 spray 2 lb 12 oz (about 1 medium squash) 1 lb 10.5 oz or 3 cups 2 tbsp 2 tsp 1 tsp 3 1/8 oz or ¾ cup ¼ cup

Instructions: 1. Wash hands with soap and water for at least 20 seconds.

2. Preheat oven to 400 °F. 3. Lightly spray a baking sheet with nonstick cooking spray. Set aside.

4. Soften spaghetti squash by cooking for 5–7 minutes in the oven. Remove from the oven.

5. Cut spaghetti squash in half, lengthwise. Using a spoon, scrape out seeds.

6. Place squash on baking sheet with hollowed-side down. Bake for 45–50 minutes or until a fork will easily go into the peel. Heat to an internal temperature of 140 °F or higher for at least 15 seconds.

7. While squash is cooking, place tomato sauce, garlic powder, and Italian seasoning in a small saucepan. Stir. Heat on medium heat for about 7–10 minutes. Heat to 140 °F or higher for at least 15 seconds.

8. Remove squash from the oven and carefully turn over. Use a fork to scoop the squash out of the peel. Place contents in a large bowl.

9. Combine squash and seasoned tomato sauce. Toss.

10. Serve ⅓ cup (#12 scoop) squash topped with ½ Tbsp cheese. Garnish with basil. Serve immediately, or keep warm at 140 °F or higher.

CACFP Guidelines: 1 serving (1/3 cup) provides: ¼ cup vegetables

41

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.

42

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.

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

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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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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)

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MAY SHOPPING LIST

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

May Shopping List

Week 1

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Strawberries Bananas Onions Celery Green bell peppers Shredded carrots Blueberries (fresh or frozen) Ground beef (<15% fat) Ground turkey (<15% fat)

Cutie oranges Tomatoes Red bell peppers Onions Avocados Green apples Bananas

Strawberries Shredded carrots Cucumber Red grapes Onions Green bell peppers Chives (optional)

Strawberries Bananas (optional) Green grapes Cantaloupe

Cherry tomatoes Asparagus Onions Parsley Basil Pears (fresh or canned in juice)

Meat

Frozen Foods

Skinless boneless chicken

Chopped spinach

Peas WG bread WW pitas (at least 70 g each)

Bread

WG tortillas WG dinner rolls

WG bread WG tortillas 8”

Dry Goods

Instant potato flakes WG Grape Nuts

Nuts (of choice)

Canned Goods

No salt added tomato paste

Low sodium black beans Low-sodium salsa, mild

Baking/ Peanut butter Seasoning/ Salt Condiments Instant nonfat dry milk Ground black or white pepper Garlic powder Celery seed Rolled dry quick oats

Dehydrated onions, chopped Ground black pepper Salt Nonstick cooking spray

Dairy

1% milk Eggs Crumbled feta cheese

1% milk Nonfat milk Trans fat free butter Egg whites Low-fat, low sugar vanilla yogurt

Broccoli

WG muffins

Whole grain wheat thins Bread crumbs Tuna, chunk, canned in water Mandarin oranges in juice Pineapple chunks in juice Peanut butter Fat free Italian salad dressing

1% milk

Mixed berries

WW rotini pasta

Sliced peaches in juice

Old fashioned oats Vanilla extract Ground cinnamon Honey (optional) Low-fat ranch dip

Olive oil Nonstick cooking spray

1% milk Low-fat shredded cheddar cheese Egg whites

1% milk Grated parmesan cheese Low-fat cheese cubes

Add ingredients for your own Corn Soup recipe to Thursday!

May Shopping List Monday Week 2

Tuesday

Wednesday

Thursday

Friday

Blackberries (fresh or frozen) Shredded lettuce Tomato Honeydew melon Garlic cloves Cilantro

Onions Red bell peppers Green bell peppers Spinach Cutie orange

Produce

Mango (fresh or canned in juice) Sweet potatoes Fresh green onions

Onions Spinach Tomatoes Blueberries

Pears (fresh or canned in juice) Basil Tomatoes Romaine lettuce

Meat

<15% fat ground beef

Tilapia

Frozen Foods

Mixed berries

Skinless, boneless chicken tenderloins WG waffles Raspberries WW naan flatbreads

WG bread

WG pita

WW Pita

WG crackers Multigrain cheerios Raisins Dried apricot Kix cereal Mixed nuts Low sodium black beans Mango in juice

Multigrain cheerios Blue corn tortilla chips

WG grape nuts Seeds (pumpkin or sunflower)

Bread Dry Goods

WG spaghetti

Canned Goods

Diced bell peppers (or fresh)

Turkey breast Diced mango Cherries

Applesauce Marinara sauce Green beans Low sodium garbanzo beans Baking/ Vegetable oil Seasoning/ WW flour Condiments Baking powder Salt Sugar Ground cinnamon Granulated garlic Ground black pepper Onion powder

Low sodium canned peas

Ground turmeric Salt Ground cumin Ground cinnamon Nonstick cooking spray Canola oil Minced garlic

Lemon juice Black pepper Nonstick cooking spray Canola oil Apple cider vinegar Dried oregano Ground black pepper

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

Agave syrup Vanilla extract Vegetable oil

Dairy

1% milk Plain non-fat Greek yogurt Low-fat shredded mozzarella Eggs

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

1% milk

1% milk Low-fat Greek yogurt Part-skim ricotta cheese

1% milk Eggs Low-fat ranch dip

Low sodium garbanzo beans

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

May Shopping List

Week 3

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Avocado Shredded lettuce Tomatoes Grated carrots Cantaloupe Zucchini Onions Lean turkey breast WG waffles Blueberries WW pita 4”

Strawberries Spinach Romaine lettuce Green bell peppers Onions Shredded carrots Celery

Strawberries (or sliced frozen) Bananas (optional) Raspberries Green apples Sliced pineapple

Pears (fresh or canned in juice) Shredded carrots Large onions Spinach Cutie oranges Watermelon

Strawberries Bananas Blueberries Red bell peppers onions

WG bread WW pita Raisins

WG bread

WG bread

Raisins Chopped prunes

Low sodium refried pinto beans Low-sodium corn Low-sodium salsa, mild Ground cinnamon Salt-free taco seasoning blend Peanut butter

Low sodium canned chicken

WG crackers Lentils Seeds (pumpkin or sunflower) Low-sodium green beans (or frozen)

Old fashioned oats Vanilla extract Ground cinnamon Honey Mustard Black pepper

Olive oil Dried thyme leaves Black pepper Red wine vinegar

1% milk Eggs Low-fat Mexican cheese blend Fat free sour cream

1% milk Low-fat, lowsugar vanilla yogurt

1% milk Low-fat cheese of choice for grilled cheese

Meat Frozen Foods Bread Dry Goods

Panko bread crumbs Vegetable base

Canned Goods

Low sodium tomato paste Low sodium diced tomatoes

Baking/ Seasoning/ Condiments

Honey mustard Canola oil Ground black pepper Dried parsley Garlic powder Dried basil Dried oregano Dried thyme Salt

Dairy

1% milk Egg whites Grated parmesan

Skinless, boneless chicken breast Broccoli

WG fettucine pasta Rolled, dry oats Unsweetened applesauce Low-fat alfredo sauce Mixed fruit in juice No salt added tomato paste Vanilla extract Honey Canola oil Brown sugar Whole wheat flour Baking powder Ground cinnamon Enriched bread flour Active, dry yeast Sugar Salt Dried oregano Garlic powder Dried basil Black pepper marjoram 1% milk Low-fat low sugar vanilla yogurt Low-fat cream cheese Eggs Egg whites Low-fat shredded mozzarella

May Shopping List Week 4

Monday

Tuesday

Wednesday

Thursday

Friday

Produce

Onions Green bell peppers Garlic cloves Grapefruit

Green grapes Spinach Apricots (fresh or canned in juice) Raspberries

Bananas Onions Tomatoes Shredded lettuce Spinach Red apple slices

Strawberries Ginger, chopped Garlic, minced Green onions Shredded carrots Yellow onions Baby carrots

Frozen Foods Bread

Mixed berries

Skinless, boneless chicken Yellow corn

Ground beef <20% fat

Blueberries Spaghetti squash whole Basil Honeydew melon Celery Garlic cloves cilantro

Brown rice Multigrain cheerios Raisins Dried apricot Kix cereal Mixed nuts Unsweetened applesauce Low sodium chicken broth Low sodium dark red kidney beans Vegetable oil Whole wheat flour Baking powder Salt Sugar Ground cinnamon Olive oil Ground cumin Dried oregano Salt Ground black pepper

WG English muffin Enriched taco shells (at least 0.45 oz each) Slivered almonds (optional) Dried cranberries (optional) Low sodium tomato paste Mandarin oranges canned in juice

WG bread

Dry Goods

WG bread WG pita

Instant, dry nonfat milk reconstituted Salt Barbecue sauce

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

Meat

Canned Goods

Baking/ Seasoning/ Condiments

Dairy

WG pita

1% milk Eggs

Boneless beef top round roast Broccoli Edamame WG mini bagels

Multigrain cheerios

Brown rice

Low sodium tomato sauce Low sodium garbanzo beans

Strawberry jam Low sodium beef broth

Ground cinnamon Granulated garlic Ground white or black pepper Chili powder Ground cumin Paprika Onion powder Sweet & sour salad dressing Peanut butter

Nonstick cooking spray Garlic powder Italian seasoning Lemon juice Olive oil Salt Ground cumin Ground white (or black) pepper

1% milk Low-fat shredded cheddar cheese Low-fat feta cheese crumbles

1% milk Low-fat shredded mozzarella Low-fat cheese of choice for grilled cheese

Low sodium soy sauce Cornstarch Ground black pepper Red pepper flakes Rice vinegar Salt Sugar Canola oil Instant nonfat dry milk, reconstituted Dried parsley Granulated garlic Onion powder 1% milk Low-fat cream cheese Low-fat plain yogurt Low-fat mayonnaise