K-12 Meal Planning Week 1

Transcription

1 K-12 Meal Planning Week 1 FIVE DAYS OF RECIPES AND TRAY CONCEPTS Simplot Weekly Menu Planning Target Nutrients Daily Average K-8 K-5 CALORIES SATURATED FAT* SODIUM MG 815 7% 1200 mg 640 7% 1000 mg 640 7% 1000 mg 580 7% 850 mg *Meals analyzed with fat free flavored milk; 1% plain milk increases saturated fat but is still within <10% limit.

2 K-12 Meal Planning WEEK ONE Meal 1: Tex Mex Nacho Featuring: Simplot RoastWorks Flame-Roasted Corn & Black Bean Fiesta Freezer Fresh Western Guacamole Menu Suggestions: 9-12 Menu: Meal Contribution: 2 Tbsp Refried Beans 1/8 C V 1 oz Ground Beef, cooked 1 oz M/MA 1/2 cup RoastWorks Corn & Black Bean Fiesta (2.9 oz) 1/2 C V 1 oz Low Fat Cheddar, shredded 1 oz M/MA Garnish with 2 tsp of Freezer Fresh Western Guacamole 1/4 cup Salsa 1/4 C V 2 oz Tortilla Chips, whole grain 2 G 1/2 cup 3-Way Salad Mix with 1Tbsp Ranch 1/4 C V 1 cup Canned Pears 1 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Omit 3-way salad and ranch K-5 Menu Modifications: Reduce tortilla chips to 1 oz Omit optional guacamole garnish Omit 3-way salad and ranch Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

3 Meal 1: Tex Mex Nacho Tex Mex Nacho Recipe: Food Components and Approximate Nutrients Per Serving w/o Garnish YIELD: 50 servings per recipe Vegetable: Legume Starchy Additional 5/8 cup 1/4 cup 1/4 cup 1/8 cup Meat/Meat Alternate: 2 M/MA (2 oz) Grain: 2 oz eq Whole Grain Rich Calories Saturated Fat Sodium g 715 mg MAIN DISH Components: Vegetables, Grains, Meat 50 Servings Ingredients Weight Measure Prep Instructions Ground beef, cooked (15% fat) Refried beans, fat free, canned Salt-free Mexican seasoning 3 lbs 2 oz 60 oz 3 Tbsp 7 cups 1. Mix and heat ground beef, refried beans and seasoning to 165 F for 15 seconds; then hold at 135 F or higher. RoastWorks Corn & Black Bean Fiesta 9 lbs 2. Divide Corn and Black Bean Fiesta into steam table pans and heat for about 15 minutes to 140 F for 15 seconds. Hold at 135 F or higher. CCP: Heat to 140 F or higher. Cheddar cheese, reduced fat, shredded Tortilla chips, whole grain 3 lbs 2 oz 6 lbs 4 oz 12 ½ cups 3. For each serving, place 2 oz of chips for base and layer #16 scoop (2.2 oz) meat and bean filling, #8 scoop (½ cup) Corn & Black Bean Fiesta, and #30 scoop (1 oz) shredded cheese. If pre-dish servings: CCP: Hold for hot service at 135 F or higher. Freezer Fresh Western Guacamole, frozen product thawed - optional 2 ½ cups 4. Option: Garnish with 2 tsp (#100) scoop of Freezer Fresh Supreme Guacamole. NOTES: Serve with 2 Tbsp salsa for an additional 1/8 cup of red orange vegetable sub group, provided salsa served is all vegetable. To reduce calories, fat and sodium further, substitute cooked ground turkey and low sodium refried beans. Guacamole garnish provides 15 calories, 0 grams saturated fat and 60 mg of sodium. For K-5 Menu, reduced chips to 1 oz and omit optional guacamole garnish.

4 K-12 Meal Planning WEEK ONE Meal 2: Fish, Fries & Herb Crusted Vegetables Featuring: Simplot Oven-Roasted ½" Crinkle Cut Fries Simplot Culinary Select Sonoma Vegetable Blend Simplot Classic IQF Blueberries Simplot Classic IQF Raspberries Menu Suggestions: 9-12 Menu: Meal Contribution: 4 ea Breaded Fish Pieces* to equal 1 1/2 G 2 oz M/MA 2 oz (1/2 cup) Oven-Roasted ½ Crinkle Cut Fries 1/2 C V 1/2 cup Culinary Select Sonoma Vegetable Blend 1/2 C V, 1/4 G 1 oz Bread Stick 1 G 1/2 cup Simplot Classic IQF Blueberries 1/2 C Frt 1/2 cup Simplot Classic IQF Raspberries 1/2 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Decrease serving size to 2 ea fish Reduce fruit to 1/4 cup each K-5 Menu Modifications: Decrease serving size to 2 ea fish Reduce fruit to 1/4 cup each Add 1/4 cup vanilla yogurt to fruit for parfait * During the school year, counting the breading on products is an option - menus count this grain - need to adjust grain servings if breading is not counted. Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week. Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

5 Meal 2: Fish, Fries & Herb Crusted Vegetables Fish, Fries & Herb Crusted Vegetables Recipe: Food Components and Approximate Nutrients Per Serving YIELD: about 10 lbs, 3 oz; 50 ½-cup servings per recipe Vegetable: Dark Green Red Orange Other Additional 1/2 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup Grain: ¼ grain/bread (enriched bread chart) Calories Saturated Fat Sodium g 107 mg NOTE: If whole grain rich bread crumbs are used, recalculate grain component contribution. Reduce bread crumbs below creditable amount to eliminate grain contribution. Substitute Panko for bread crumbs if desired; check label to assure panko is from enriched flour to count toward bread/grain component. VEGETABLE SIDE DISH Components: Vegetables, Grains 50 Servings Ingredients Weight Measure Prep Instructions Oil, canola or other vegetable oil, Fresh onions, diced ½" 5 oz ½ cup ¾ cup, 2 Tbsp 1. Sauté onions in oil over medium heat in a large stock pan. Lemon juice Italian herb seasoning, dried Onion powder Ground pepper Parmesan cheese, grated Bread crumbs, from enriched bread 4 oz 10 oz ¼ cup 3 Tbsp 1 ½ tsp ½ tsp 1 ½ cups 2 cups 2. Turn off heat and add lemon juice, seasonings, cheese and bread crumbs. Mix, then set aside, holding at 135 F or higher. Culinary Select Sonoma Vegetable Blend 9 lbs 3 1/3 bags 3. Place 4 lbs 8 oz of Sonoma Blend in two separate perforated steam table pans (12" x 20" x 2 ½"). Steam each pan in a low pressure steamer for 12 minutes or until tender. CCP: Heat to 140 F or higher. 4. Transfer the cooked vegetables into two steam table pans (12" x 20" x 2 ½") which have been lightly coated with pan release spray; 1 pan for each perforated pan. 5. Sprinkle ½ of bread crumb mixture (2 cups) over each pan of vegetables before serving. If desired, bake at 350 F for 5-10 minutes until topping is lightly browned. CCP: Hold for hot service at 135 F or higher. 6. Serve one #8 scoop for ½ cup portion.

6 K-12 Meal Planning WEEK ONE Meal 3: Sweet Potato & BBQ Pork Stacker Featuring: Simplot Sweets Sweet Potato Fries Crinkle Cut Simplot Classic IQF Broccoli Menu Suggestions: 9-12 Menu: Meal Contribution: 4 oz (1/2 C) Simplot Sweets Sweet Potato Fries Crinkle Cut topped with 1/2 C V 1 1/2 oz Cooked Shredded Pork Meat 1 1/2 oz M/MA with BBQ sauce seasoning 1 oz Part Skim, Low Moisture 1 oz M/MA Shredded Mozzarella Cheese 2 oz Whole Wheat Dinner Roll 2 G 1/2 cup Simplot Classic IQF Broccoli Florets 1/2 C V 4 oz 100% apple juice 1/2 C Frt 1 Fresh Banana (1/2 cup size) 1/2 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Reduce pork to 3/4 ounce and cheese to 1/2 ounce Keep fries at 1/2 cup portion Serve 1 1/2 oz WW roll Serve banana (or juice, not both) K-5 Menu Modifications: Reduce pork to 3/4 ounce and cheese to 1/2 ounce Reduce fries to 1/4 cup portion Serve 1 1/2 oz WW roll Serve juice (or banana, not both) Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

7 Meal 3: Sweet Potato & BBQ Pork Stacker Sweet Potato & BBQ Pork Stacker Recipe: Food Components and Approximate Nutrients Per Serving w/o Garnish YIELD: 20 lbs, 6 oz ; 50 servings per recipe Vegetable: Red/Orange 1/2 cup 1/2 cup Meat/Meat Alternate: 2 MMA (2 oz) Calories Saturated Fat Sodium g 560 mg NOTES: Simplot Sweets Gems can be substituted for Crinkle Fries. One half cup Gems is 2.52 oz of frozen product, cooked. MAIN DISH Components: Vegetables, Meat 50 Servings Ingredients Weight Measure Prep Instructions Simplot Sweets Sweet Potato Fries Crinkle Cut 12 lbs 8 oz 5 bags (2 1/2 lbs each) 1. Arrange fries in a single layer on sheet pans. Convection Oven: Preheat oven to 375 F. Arrange fries in a single layer on sheet pans. Bake for 10 to12 minutes. Conventional Oven: Preheat oven to 400 F. Arrange fries in a single layer on a sheet pan. Bake for 25 to 35 minutes. Combi Oven: Preheat oven to 400 F. Set steam setting to 100%. Set fan setting to 75%. Bake for 8 to 9 minutes. Shredded pork meat, cooked BBQ sauce 4 lbs 12 oz 1 1/4 cups 2. Heat cooked shredded pork meat and BBQ sauce to 165 F for 15 seconds. Hold at 135 F or higher. Mozzarella cheese, part skim low moisture, shredded 3 lbs 2 oz 12 cups 3. For each serving, place ½ cup equivalent of fries (4 oz frozen weight, cooked) for base and top with 1.5 oz of meat/sauce and 1 oz of shredded cheese. Main dish can be assembled in a boat with cooked fries topped with meat and cheese and held at 135 F or higher. CCP: Hold for hot service at 135 F or higher.

8 K-12 Meal Planning WEEK ONE Meal 4: Chicken & Potato Ranch Wrap Featuring: Simplot RoastWorks Roasted Rosemary Redskins Simplot Culinary Select Edamame Succotash Simplot Classic IQF Sliced Peaches Menu Suggestions: 9-12 Menu: Meal Contribution: 1/2 cup RoastWorks Roasted Rosemary Redskins (3.02 oz) 1/2 C V with 1 1/2 oz Diced Cooked Chicken 1 1/2 oz M/MA and 1 oz Shredded Part Skim Mozzarella Cheese 1 oz M/MA mixed with Reduce Fat Ranch Dressing (1 Tbsp) In a 2 oz Whole-Grain Rich Tortilla 2 G 1/2 cup Culinary Select Edamame Succotash 1/2 C V 1 cup Simplot Classic IQF Sliced Peaches 1 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Substitute 1/2 C Classic Green Beans for Edamame Succotash, if desired K-5 Menu Modifications: Substitute 1/2 C Classic Green Beans for Edamame Succotash, if desired Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

9 Meal 4: Chicken & Potato Ranch Wrap Chicken & Potato Ranch Wrap Recipe: Food Components and Approximate Nutrients Per Serving YIELD: about 30 lbs; 50 servings (1 wrap ea) per recipe Vegetable: Starchy 1/2 cup 1/2 cup Meat/Meat Alternate: 2 M/MA (2 oz) Grain: 2 oz eq whole grain rich Calories Saturated Fat Sodium g 1080 mg MAIN DISH Components: Vegetables, Grains, Meat 50 Servings Ingredients Weight Measure Prep Instructions Diced chicken, cooked 6 lbs, 12 oz 1. Heat the chicken to 165 F for 15 seconds, then hold at 135 F or higher. CCP: Heat to 165 F for 15 seconds. RoastWorks Rosemary Redskins 7 lbs 8 oz 3 bags (2.5 lbs each) 2. Arrange single layer of potatoes on a baking pan pretreated with nonstick cooking spray. Bake in preheated oven F for convection for minutes, or 450 F for standard oven minutes. CCP: Hold at 140 F or higher. Mozzarella cheese, part skim low moisture, shredded reduced fat ranch dressing 1 lb 9 oz 3 1/2 cups 3. Combine the chicken, potatoes, cheese and dressing in a steam table pan (12" x 20" x 2 ½") CCP: Heat to 140 F or higher. Tortilla, whole grain rich 15 lbs 4 oz 50 2-oz 4. Place 6 oz (#6 scoop) of mixture in center of a 2 oz whole grain rich tortilla; roll up burrito style. Wrap in paper for hot holding or serve from the line individually. CCP: Hold for hot service at 135 F or higher. NOTE: For younger students, serve diced chicken with roasted potatoes, omit ranch dressing and cheese, and substitute a whole grain roll or breadstick for tortilla. Review weekly components if cheese is omitted to assure minimums are met; increase chicken if desired. Chilled wrap prepare and properly chill potatoes and chicken (chill to 70 F within 2 hours and 41 F within 4 hours). Combine with cheese and dressing to create chilled wrap filling; hold at 135 F for cold serving.

10 K-12 Meal Planning WEEK ONE Meal 5: Mashed Cheese Burger Chili Bowl Featuring: Simplot Traditions Mashed Potatoes Menu Suggestions: 9-12 Menu: Meal Contribution: 1/2 cup Simplot Traditions Mashed Potatoes 1/2 C V topped with 1 serving of Revised USDA D /2 oz M/MA recipe (provides 1/4 cup beans, 3/8 cup R/O V) 3/8 C V and 1 oz Shredded Reduced Fat Cheese 1 oz M/MA 2 oz Whole Wheat Dinner Roll 2 G Raw Vegetable Cup 1/2 C V (1/4 cup Baby Carrots & 1/4 cup Celery) 1 cup Fresh Orange Wedges 1 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Reduce cheese on chili to 1/2 oz Reduce WW roll to 1 1/2 oz Omit raw vegetable cup K-5 Menu Modifications: Serve 1/4 cup mashed potatoes with Full serving chili and 1/2 oz cheese Omit raw vegetable cup Reduce WW roll to 1 1/2 oz Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

11 Meal 5: Mashed Cheese Burger Chili Bowl Mashed Cheese Burger Chili Bowl Recipe: Food Components and Approximate Nutrients Per Serving YIELD: About 20 lbs 11 oz; 50 ¾-cup servings per recipe Vegetable: Legume Red/Orange 5/8 cup 1/4 cup 3/8 cup Meat/Meat Alternate: 1.5 M/MA (1.5 oz) Calories Saturated Fat Sodium g 135 mg MAIN DISH Components: Vegetables, Meat 50 Servings Ingredients Weight Measure Prep Instructions Beef, ground, raw 15% or less fat 6 lbs, 12 oz 1. Brown ground beef and drain. Continue immediately. Fresh onions, diced ½" OR Dehydrated onions Granulated garlic Onion powder Paprika Chili powder Ground cumin Pepper, ground black 14 oz 2 ½ oz 2 1/3 cups 1 ¼ cups 1 ½ Tbsp 1 Tbsp 1 Tbsp 3 Tbsp ¼ cup 2 tsp 2. Add onions, granulated garlic, onion powder, paprika, chili powder, ground cumin, and pepper. Cook for 5 minutes. Canned diced tomatoes, with juice Canned tomato paste Water 3 lbs 3 oz 1 lb 12 oz 1 qt 2 ¼ cups (¼ No.10 can) 3 cups 2 Tbsp (¼ No.10 can) 2 qt 1 cup 3. Stir in tomatoes, tomato paste, and water; mix well. Bring to boil. Reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes. Canned pinto or kidney beans, drained and rinsed to remove sodium OR Dry pinto or kidney beans, cooked (see note below) 5 lbs 10 oz 2 lbs 8 oz 3 qt (1 1/3 No.10 cans) 3 qt, 1 1/8 cups 4. Stir in beans. Cover and simmer. Stir occasionally. CCP: Heat to 155 F or higher for 15 seconds OR If using previously cooked and chilled beans: CCP: Heat to 165 F or higher for 15 seconds CCP: Hold for hot service at 135 F or higher 5. Serve one 6 oz ladle for 3/4 cup portion over ½ cup (#8 scoop) Traditions Mashed Potatoes. Indent the scoop of potatoes to make a well for the chili. NOTE: SOAKING BEANS Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. COOKING BEANS Once the beans have been soaked, add ½ tsp salt for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. CCP: Hold for hot service at 135 F. Or, chill for later use. CCP: Cool to 70 F within 2 hours and to 41 F or lower within an additional 4 hours. 1 lb dry pinto beans = about 2 cups dry or 5 ¼ cups cooked beans.