Healthy Meals Grow Healthy Kids!

Transcription

1 Healthy Meals Grow Healthy Kids!

2 9-12 Lunch Serving Guide Revised Sysco # Product Brand Serving Size MMA Equiv. WGR Grain Equiv. Serve With Chicken WGR Chicken Nuggets (Boneless Wings) Tyson 7 nuggets oz Whole Grain Dinner Roll or 1 c Pasta Whole Grain Popcorn Chicken Tyson 15 pieces oz Whole Grain Dinner Roll or 1 c Pasta Whole Grain Chicken Tenders Tyson 4 tenders oz Whole Grain Dinner Roll or 1 c Pasta Whole Grain Chicken Sticks (Fries) Tyson 8 Pieces oz Whole Grain Dinner Roll or 1 c Pasta Hot and Spicy WG Popcorn Chicken Tyson 15 pieces oz Whole Grain Dinner Roll or 1 c Pasta Chicken Corn Dog Foster 1 each oz Whole Grain Dinner Roll or 1 c Pasta Chicken Mini Corn Dog Nuggets Foster 6 pieces oz Whole Grain Dinner Roll or 1 c Pasta Baked Chicken Tyson 1 each 2 Note: After cooking chicken breast (CCP: Cook to at least 165 degrees F for at least 15 seconds), hold at 140 degrees F or above in a hotel pan with a thin layer of heated low sodium chicken broth to retain moisture, cover with foil. Turkey Whole Grain Turkey Pretzel Dog Kunzler 1 each 2 2 Breakfast for Lunch Mini Cinnamon French Toast Pillsbury 1 pack oz sausage, 2 egg patties or 1 of each Mini Triple Berry French Toast Pillsbury 1 pack oz sausage, 2 egg patties or 1 of each Whole Grain Waffle Sticks Krusteaz 4 sticks oz sausage, 2 egg patties or 1 of each Whole Wheat Waffles, Jumbo Aunt Jemima 3 waffles oz sausage, 2 egg patties or 1 of each Whole Wheat Cinnamon Mini Waffles Eggo 1 pack oz sausage, 2 egg patties or 1 of each Whole Wheat Maple Mini Waffles Eggo 1 pack oz sausage, 2 egg patties or 1 of each Whole Wheat Pancakes Aunt Jemima 3 pancakes oz sausage, 2 egg patties or 1 of each USDA # Whole Wheat Pancakes USDA oz sausage, 2 egg patties or 1 of each Whole Wheat Blueberry Mini Pancakes Eggo 1 pack oz sausage, 2 egg patties or 1 of each Whole Wheat Maple Mini Pancakes Eggo 1 pack oz sausage, 2 egg patties or 1 of each Sausage Patty Tyson Egg Patty Pappetti's 1 1 0

3 9-12 Lunch Serving Guide Revised Sysco # Product Brand Serving Size MMA Equiv. WGR Grain Equiv. Serve With Pizza NY/Pizzeria Style WW Cheese Pizza Nardones 1 slice " WW Personal Pan Cheese Pizza Nardones 1 pizza " WW Personal Pan (Deep Dish) Pizza Nardones 1 pizza WW French Bread Cheese Pizza Nardones 1 pizza Mini Pizza Bagels Tasty Brands 5 pizza bagels Twisted Cheesy Breadsticks (Pizza Sticks) SEE RECIPE ENT WW Stuffed Crust Cheese Pizza Gilardi 1 slice " WGR Pepperoni (Turkey) Pizza Nardones 1 slice WGR Pepperoni (Turkey) Pizza 4x6 Nardones 1 pizza 2 2 Domino s Pizza 1 slice 2 2 Quesadilla WW Cheese Pizza Quesadilla The Max /2 cup brown rice (1 WGR Equivalent) WW Chicken & Cheese Pizza Quesadilla The Max /2 cup brown rice (1 WGR Equivalent) PB &J Jamwich PB & Grape Jelly Jamwich AdvancePierre 2 packages 2 2

4 Fruit and Vegetable Serving Guide Revised Sysco # Product Brand Serving Size Equivalent All meals are served with the vegetable of the day and 1 selection from Mac's Veggie Patch/Harvest Market Fresh Vegetables Carrot Sticks Fresh 1/2 cup 1/2 c Red/Orange Broccoli Fresh 1/2 cup 1/2 c Dark Green Red Pepper Strips Fresh 1/2 cup 1/2 c Red/Orange Lettuce: Romaine or Arcadian Mix Fresh 1 c 1/2 c Dark Leafy Green Lettuce: Iceberg Fresh 1c 1/2 c Other Coleslaw Maschio's Recipe 1/2 cup 1/2 c Other Hot Vegetables & Soups Battered French Fries McCain 1/2 cup 1/2 c Starchy Vegetable Smile Fries McCain 4 pieces 1/2 c Starchy Vegetable Redskin Wedge Cut Potato Lamb Weston 1/2 cup 1/2 c Starchy Vegetable Tater Tots McCain 8 pieces 1/2 c Starchy Vegetable Sweet Potato Tots Lamb Weston 10 pieces 1/2 c Red/Orange Sweet Potato Crinkle Fries McCain 1/2 cup 1/2 c Red/Orange Hash Brown Patties McCain 2 patties 1/2 c Starchy Vegetable Puzzle Fries Monarch 8 pieces 1/2 c Starchy Vegetable Potato Wedges Lamb Weston 1/2 cup 1/2 c Starchy Vegetable Crinkle Cut Fries Lamb Weston 1/2 cup 1/2 c Starchy Vegetable Spiral Fries McCain 1/2 cup 1/2 c Starchy Vegetable Straight Cut French Fries Lamb Weston 1/2 cup 1/2 c Starchy Vegetable Green Peas or Corn Kernels USDA/ Sysco 1/2 cup 1/2 c Starchy Vegetable Corn Cobette Simplot 2 Pieces 1/2 c Starchy Vegetable Other Canned/Cooked Vegetable USDA/ Sysco 1/2 cup 1/2 c Red/Orange (Carrots, Stewed Tomatoes), Beans or Other Tomato Soup Campbell's 8 oz. 1/2 c Red/Orange Minestrone Soup Campbell's 8 oz. 1/2 c Other Vegetable Fruit & Juice K-5, K-8 & 6-8: need to offer 1/2 cup of fruit / 9-12: need to offer 1 cup of fruit or cup portions Strawberry Applesauce Cup Peterson Farms 4.5 oz Container 1/2 c fruit Whole Fruit, Medium Fresh 1 medium 1/2 c fruit Whole Fruit, Large Fresh 1 large 1 c fruit Canned Fruit USDA/ Sysco 1/2 cup 1/2 c fruit 4 oz. 100% Fruit Juice Ardmore 4 oz. 1/2 c fruit *If offering juice daily, 1 cup of fruit total must be offered with lunch Example: Student can take 1-4 oz Juice Cup AND 1/2 cup Peach Slices = 1 cup total offered

5 YIELD: 50 Servings SYSCO # Portion Size INGREDIENT AMOUNT Daily: Red Orange Vegetable pack Bagged Baby Carrots (2.6 oz) ½ cup Bulk Baby Carrots 25 Monday: Starchy Vegetable MIS-17 2/3 c Corn Salad 25 Tuesday: Legumes SAL-1 2/3 cup Black Bean Salad 25 SAL-5 2/3 cup Chickpea Bean Salad 25 SAL-3 2/3 cup Cannellini Bean Salad 25 SAL-13 ¾ c Lentil Salad 25 SAL-16 ¾ c Three Bean Salad 25 SAL-14 ½ c Spicy Black Bean Salad 25 Wednesday: Dark Green Vegetable cup Tossed Romaine Salad Cup cup Spring Mix Medley Salad Cup ½ cup Raw Broccoli Dippers 25 Thursday: Other Vegetable ½ cup Cucumber Coins ½ cup Celery Sticks Friday: HARVEST MARKET (Mac s Veggie Patch) 1 cup Iceberg Salad 25 Use Leftover Starchy, Legume, Dark This recipe provides: ½ c Orange Vegetable per day ½ c each of Dark Green Vegetable, Other Vegetable, Starchy Vegetable and Legumes per week MIS-6

6 GRAIN SERVING CHART 9-12 Revised 8/17/16 Vendor Item # Pack Size Serving Size Oz Weight Grain Eq Anthony & Sons 100% Whole Wheat Bread slices 2 slices 2 2 WGR Whole Wheat Hamburger Bun each 2 2 WGR Whole Grain White Hot Dog Bun each 2 2 WGR Whole Wheat Medium Kaiser Roll each WGR Whole Wheat 5 " Hero Roll each 2 2 WGR Whole Wheat Dinner Roll each 2 2 WGR 100% WW Split Top Roll each WGR Whole Wheat Italian 53 1 each 1 1/2 inch 2 2 WGR WW Pita, 6" each 2 2 WGR Pechters Whole Wheat Wheat Bread each 2 2 WGR WW Hamburger Bun each 2 2 WGR Whole Grain Hot Dog Bun each 2 2 WGR WW Medium Kaiser each WGR WW Medium Club Hero Roll each WGR WG Dinner Roll each 2 2 WGR WW Small Dinner Roll each 1 1 WGR WW Pita, 6" each 2 2 WGR

7 DELI MEAT SERVING CHART Brand Item Code # Serving Size MMA Beef Berks Beef/Turkey Bologna oz 2 Berks Roast Beef Med Rare oz 2 Berks Roast Beef Medium oz 2 Turkey Operation with Slicer Jennie O Oven Roasted Turkey Breast oz 2 Jennie O Turkey Ham oz 2 Turkey Operation without a Slicer Jennie O Pre-Sliced Oven Roasted Turkey Breast slices 2 Jennie O Pre-Sliced Turkey Ham slices 2 Pork Operation with Slicer Berks Reduced Sodium Ham oz 2 Berks Italian Ham oz 2 Berks Salami oz 2 Pork Operation without a Slicer Hatfield Pre-Sliced Ham oz 2 Cheese USDA / Sysco Cheese Slices- All Varieties USDA/ Sysco 1/2 oz 1/2

8 9-12 RECIPES TABLE OF CONTENTS ALTERNATES CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ALT-1 BAGEL BAG with Cheese 2 2 1/2 c fruit, *1/2 c veg ALT-2 CEREAL BAG 2 2 1/2 c fruit, *1/2 c veg ALT-3 FRUIT & CHEESE PLATTER 2 2 1/2 c fruit, *1/2 c veg ALT-4 HUMMUS PLATTER 2 2 1/2 c fruit, *1/2 c veg ALT-5 BAGEL Bag with Yogurt & Cheese 2 2 1/2 c fruit, *1/2 c veg ALT-6 YOGURT & FRUIT PARFAIT- Lunch 2 2 1/2 c fruit * be sure to specify which vegetable subgroup on the production record ENTREES CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-1 CHEESEBURGER ON A BUN ENT-2 CHICKEN NACHO PLATTER 2 2 3/8 cup Other Veg, 1/4 cup Legumes ENT-2A CHICKEN NACHO PLATTER ( NO RICE & BEANS) 2 2 3/8 cup Other Veg ENT-3 BREADED CHICKEN ON A BUN 2 3 ENT-4A BUFFALO CHICKEN SANDWICH 2 3 ENT-4B BUFFALO CHICKEN WRAP 2 3 ENT-5 GRILLED CHEESE SANDWICH/STICKS 2 2 ENT-6 GRILLED CHICKEN SANDWICH ON A BUN 2 2 ENT-7 HAM & CHEESE MELT ON A PRETZEL BUN ENT-8 HAMBURGER ON A BUN 2 2 ENT-9 BEEF HOT DOG ON A BUN 2 2 ENT-10A MAC & CHEESE (LAND O LAKES) ENT-10B MAC & CHEESE (LAND O LAKES) ENT-11A MAC & CHEESE (FROM SCRATCH) ENT-11B MAC & CHEESE (FROM SCRATCH) ENT-12 MEATBALL PARM SUB ENT-13 BEEF NACHO PLATTER 2 2 3/8 cup Other Veg, 1/4 cup Legumes ENT-13A BEEF NACHO PLATTER ( NO RICE & BEANS) 2 2 3/8 cup Other Veg ENT-14 PASTA W/ CHICKEN & BROCCOLI 2 2 1/2 cup Dark Green Veg ENT-15 PASTA W/ MEATBALLS ENT-16 PIZZA STICKS W/ MARINARA 2 3 ENT-17 MINI CHEESE RAVIOLI 2 2 ENT-18 CHICKEN SOFT CN TACOS 2 2 3/8 cup Other Veg ENT-19 BEEF TACOS /8 cup Other Veg ENT-20 BEEF SOFT CN TACOS 2 2 3/8 cup Other Veg ENT-21 BEEF SOFT FLOUR TACO 2 2 3/8 cup Other Veg ENT-22 CHICKEN SOFT FLOUR TACO 2 2 3/8 cup Other Veg ENT-23 CHICKEN TACOS /8 cup Other Veg ENT-24 TURKEY HOT DOG ON A BUN 2 2 ENT-25 VEGGIE BURGER ON A BUN 2 2 ENT-26 BEEF & BEAN BURRITO 2 2 1/2 cup Legumes ENT-27 CHICKEN FAJITA WRAP /26/2016

9 9-12 RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-28 CHICKEN PARMESAN SANDWICH ENT-29 MASHED POTATO BOWL cup Starchy Veg ENT-30 PHILLY CHEESESTEAK SANDWICH ENT-31 CHEESY EMPANADA BITES 2 2 ENT-32 HOT OPEN FACED TURKEY SANDWICH 2.5 ENT-33 2 ENT-34 PASTA w/ MEAT SAUCE 2 2 ENT-35 CHICKEN & CHEESE QUESADILLA 2 2 ENT-36 TERIYAKI CHICKEN & RICE 2 2 ENT-37 TURKEY CLUB ON ROLL ENT-38 ITALIAN HOT DOG ON A BUN 2 2 1/4 cup Other Veg ENT-39 CHICKEN CDON BLEU ON BUN ENT-40 THE MAC BURGER ENT 41 CALIFNIA STEAK & CHEDDAR MELT ENT-42A ROAST TURKEY W/ GRAVY & ROLL ENT-42B ROAST TURKEY W/ GRAVY & STUFFING ENT-43A CHICKEN BLT ON CROISSANT 2 3 ENT-43B CHICKEN BLT ON KAISER ROLL ENT-44 CHICKEN PARMESAN W/ PASTA ENT-45 LOADED TEXAS WEDGES with Chili & Cheese and Roll /2 cup Starchy Veg ENT-46 CHEESY STUFFED PASTA BITES 2 2 ENT-47A SWEET & SOUR POPCN CHICKEN WITH RICE 2 3 ENT-47B SWEET & SOUR DICED CHICKEN WITH RICE 2 2 ENT-48 PIZZA BURGER ON A BUN ENT-49 BAKED ZITI 2 2 ENT-50 CHEESE LASAGNA ROLLUP (breast & 2 ENT-51 wing)or ROAST CHICKEN ( WITH BONE) 5 (drumstick & thigh) ENT-52 CHICKEN FAJITA PITA (Commodity) ENT-53 CHICKEN FAJITA PITA (Non-Commodity) ENT-54 ENT-55 GENERAL TSO'S DICED CHICKEN & RICE 2 2 ENT-55A GENERAL TSO'S POPCN CHICKEN & RICE 2 3 ENT-56 ASIAN CHICKEN WRAP 2 2 ENT-57 HERB GRILLED CHICKEN w/ Roll 2 2 ENT-58 BUFFALO CHICKEN PIZZA ENT-59 HONEY MUSTARD CHICKEN WRAP ENT-60 RODEO BURGER ON A BUN ENT-61 STEAK FAJITA WRAP ENT-62 GRILLED CHEESE ON TEXAS TOAST ENT-63 BUFFALO CHICKEN WRAP ENT-64A SWEET & SOUR PINEAPPLE POPCN CHICKEN WITH RICE /24/2016

10 ENTREES CONTINUED 9-12 RECIPES TABLE OF CONTENTS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-64B SWEET & SOUR PINEAPPLE DICED CHICKEN WITH RICE 2 2 ENT-65 PHILLY CHEESESTEAK WRAP ENT-66A SPICY CHICKEN BASKET ENT-66B PLAIN CHICKEN BASKET ENT-67 SMOKEY BBQ "MAC" RIB SANDWICH 2 2 ENT-68 SLOPPY JOE ON A BUN (BEEF) ENT-68A SLOPPY JOE ON A BUN (CHICKEN) ENT-69 TURKEY BACON MELT ENT-70 FIESTA CHICKEN NACHO PLATTER 2 2 ENT-71 CHEESE QUESADILLA 2 2 ENT-72 CHICKEN GYRO (DICED CHICKEN) 2 2 ENT-73 CHICKEN GYRO (GRILLED CHICKEN) 2 2 ENT-74 CHICKEN TENDER HERO ENT-75 GRILLED BBQ CHICKEN SANDWICH 2 2 ENT-76A JUMBO CHEESE RAVIOLI-with Breadstick ENT-76B JUMBO CHEESE RAVIOLI-with Garlic Breadstick ENT-76C JUMBO CHEESE RAVIOLI-with Dinner Roll ENT-77 GRILLED CHICKEN CLUB ENT-78 SMOKEY BBQ "MAC" RIB SLIDERS 2 2 ENT-79 TACO PIE 2 2 ENT-80 The MAC Burger Wrap ENT-81 CHIPOTLE CHICKEN SANDWICH ENT-82 CHICKEN FAJITA SCOOP-A-BOWL ENT-82A BEEF TACO SCOOP-A-BOWL ENT-82B CHICKEN TACO SCOOP-A-BOWL ENT-83 FIRECRACKER CHICKEN SANDWICH ENT-84 SPICY CHICKEN TENDER BASKET ENT-85 A MINI PEPPERONI CALZONES 2 2 ENT-85 B MINI CHEESE CALZONES 2 2 ENT-86 QUESADILLA BURGER WRAP ENT-87 MOZZARELLA STICKS WITH MARINARA 2 3 ENT-88 BEEF (TERIYAKI)& BROCCOLI OVER RICE 2 2 ENT-89 CHILI WITH RICE ENT-90 GRILLED CHEESE/CHEDDAR WITH BACON 2 2 ENT-91 BACON CHEESE/ CHEDDAR BURGER ON A BUN ENT-92 TURKEY NACHO PLATTER 2 2 3/8 cup Other Veg, 1/4 cup Legumes ENT-92A TURKEY NACHO PLATTER ( NO RICE & BEANS) 2 2 3/8 cup Other Veg ENT-93 CHICKEN BRUSCHETTA PASTA 2 2 ENT-94 GARLIC FRENCH BREAD PIZZA W/ MARINARA 2 2 8/18/2016

11 9-12 RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-95 WALKING BEEF NACHOS ENT-96 WALKING CHICKEN NACHOS ENT-97A PLAIN CHICKEN TENDERS WITH WAFFLE STICKS ENT-97B SPICY CHICKEN TENDERS WITH WAFFLE STICKS ENT-98 ENT-99 BACON & CHEESE PRETZEL MELT 2 2 ENT-100 CHICKEN ALFREDO PASTA 2 2 ENT-101 GRILLED ITALIAN MELT ENT-102A Beef Taco Hot Dog (Beef) on a Bun ENT-102B Beef Taco Hot Dog (Turkey) on a Bun ENT-102C Chicken Taco Hot Dog (Beef) on a Bun ENT-102D Chicken Taco Hot Dog (Turkey) on a Bun ENT-102E Comm. Turkey Taco Hot Dog (Beef) on a Bun ENT-102F Comm. Turkey Taco Hot Dog (Turkey) on a Bun ENT-103 ENT-104 FIRECRACKER BURGER ON A BUN ENT-105 RANCHERO PIZZA 2 2 ENT-106AB C BUFFALO CHICKEN MAC & CHEESE 3 2 ENT-107 FIESTA LASAGNA ENT-108 THAI SWEET CHILI BEEF WITH RICE 2 2 ENT-109 BBQ CHICKEN CHEDDAR MELT ENT-110 SOUTHWEST BURGER ENT-111 CHICKEN TENDERS WITH GENERAL TSO ENT-112 ENT-113 QUESO CHICKEN NACHO PLATTER 2 2 ENT-114 SWEDISH MEATBALLS WITH BUTTERED PASTA ENT-115 AB HOT DOG ON A BUN WITH CHILI &/ CHEESE ENT-116 CHICKEN LO MEIN 2 2 ENT-117 CRISPY BACON CHICKEN SWISS CROISSANT ENT-118 GRILLED BALSAMIC CHICKEN HERO ENT-119 COUNTRY CHICKEN & STUFFING BOWL ENT-120 MUSHROOM SWISS BURGER /2 cup Starch Veg & 1/4 cup Other Veg 8/18/2016

12 9-12 RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-121 MARGHERITA FLATBREAD PIZZA 2 2 ENT-122 CHICKEN BLT on a PRETZEL BUN 2 2 ENT-123 LOADED POTATO SKINS /2 cup starchy vegetable ENT-124 TURKEY REUBEN SANDWICH ENT-125 QUESO CRUNCH BURGER ENT-126 SOUTHWEST BREAKFAST BOWL 3 3 ENT-127 PASTA ALFREDO WITH GARDEN VEGETABLES 2 2 1/4 cup Other Vegetable ENT-128 CALIFNIA CHEESEBURGER ON A BUN ENT-129 BBQ PULLED PK ON A BUN 2 2 ENT-130 TUNA CASSEROLE 2 2 1/4 c Other 1/4 c Red 11/18/2016

13 9-12 RECIPES TABLE OF CONTENTS SALADS CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-1 BLACK BEAN & CN SALAD 1/2 c SAL-2 CAESAR SALAD 1/2 c SAL-3 CANNELLINI BEAN SALAD 1/2 c GRAINS Menu Item MMA WGR Non-WGR Additional SAL-4 CHEF SALAD cup Dark Green VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-5 CHICKPEA SALAD 1/2 c GRAINS Menu Item MMA WGR Non-WGR Additional 3/4 cup Dark Green, 1/2 cup Red Orange SAL-6 CHICKEN CAESAR SALAD SAL-7 CHICKEN SALAD 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-8 CREAMY CUCUMBER SALAD 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-9 CRISPY CHICKEN SALAD 3/4 cup Dark Green, 1/4 cup Red Orange, 1/3 cup Other Veg VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-10 CUCUMBER & ONION SALAD 1/2 cup SAL-11 CUCUMBER, TOMATO & RED ONION SALAD 1/4 cup 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-12 EGG SALAD 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-13 LENTIL SALAD 1/2 c SAL-14 SPICY BLACK BEAN SALAD 1/2 c SAL-15 SPRING MIX SALAD 1/2 cup SAL-16 THREE BEAN SALAD 1/2 c 1/4 cup 8/18/2016

14 9-12 RECIPES TABLE OF CONTENTS SALADS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-17 TOSSED SALAD 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-18 TUNA SALAD 2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-19 CREAMY COLESLAW 1/2 cup SAL-20 TOMATO SALAD 1/2 cup SAL-21 GREEN BEAN SALAD 1/2 cup SAL-22 KACHUMBER SALAD 1/4 cup 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-23 WATERMELON FRUIT SALAD 1/2 cup Fruit VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-24 POTATO SALAD 1/2 cup SAL-25 CHOPPED SALAD 1/2 cup 1/4 cup 1/4 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-26A POWER CAESAR SALAD- GRILLED CHICKEN SAL-26B POWER CAESAR SALAD- DICED CHICKEN VEGETABLES 3/4 cup Dark Green, 1/2 cup Red Orange 3/4 cup Dark Green, 1/2 cup Red Orange Menu Item Dark Green Red/Orange Legumes Starchy Other SAL-27 COUNTRY COLESLAW 1/2 cup SAL-28 ITALIAN HOUSE SALAD 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-29 CHICKEN WALDF SALAD 2 SAL-30 GRILLED CHICKEN BLT SALAD cup Dark Green, 1/2 c red SAL-31A STRAWBERRY FIELDS CHICKEN SALAD 2 2 3/4 c dark green, 1/4 c red, SAL-31B STRAWBERRY FIELDS CHICKEN SALAD 2 3 1/4 c other & 1/4 c fruit SAL-32A HARVEST SALAD-Diced Chicken 2 2 3/4 c dark green, 1/4 c red, SAL-32B HARVEST SALAD-Breaded Chicken 2 3 1/4 c other & 1/4 c fruit SAL-33AA SAL-33AB SAL-33BA SAL-33BB SAL-33CA SAL-33CB ASIAN CRISPY CHICKEN SALAD (Chicken Nuggets with Dinner Roll) 2 2 ASIAN CRISPY CHICKEN SALAD (Chicken Nuggets with Breadstick) 2 2 ASIAN CRISPY CHICKEN SALAD (Popcorn Chicken with Dinner Roll) 2 2 ASIAN CRISPY CHICKEN SALAD (Popcorn Chicken with Breadstick) 2 2 ASIAN CRISPY CHICKEN SALAD (Breaded Chicken with Dinner Roll) 2 2 ASIAN CRISPY CHICKEN SALAD (Breaded Chicken with Breadstick) 2 2 8/18/2016 3/4 c dark green, 1/2 c other & 1/4 c fruit 3/4 c dark green, 1/2 c other & 1/4 c fruit 3/4 c dark green, 1/2 c other & 1/4 c fruit 3/4 c dark green, 1/2 c other & 1/4 c fruit 3/4 c dark green, 1/2 c other & 1/4 c fruit 3/4 c dark green, 1/2 c other & 1/4 c fruit

15 9-12 RECIPES TABLE OF CONTENTS SANDWICHES CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional SAN-1 BOLOGNA & CHEESE SANDWICH SAN-1A BOLOGNA & CHEESE ON KAISER ROLL SAN-1B BOLOGNA & CHEESE WRAP SAN-2 BOLOGNA SANDWICH SAN-2A BOLOGNA ON KAISER ROLL SAN-2B BOLOGNA WRAP SAN-3 CHEESE SANDWICH 2 2 SAN-3A CHEESE ON KAISER ROLL SAN-3B CHEESE WRAP 2 2 SAN-4 CHICKEN CAESAR WRAP /2 cup Dark Green SAN-5 CHICKEN SALAD SANDWICH 2 2 SAN-5A CHICKEN SALAD ON KAISER ROLL SAN-5B CHICKEN SALAD WRAP 2 2 SAN-6 EGG SALAD SANDWICH 2 2 SAN-6A EGG SALAD ON KAISER ROLL SAN-6B EGG SALAD SANDWICH WRAP 2 2 SAN-7 HAM & CHEESE SANDWICH SAN-7A HAM & CHEESE ON KAISER ROLL SAN-7B HAM & CHEESE WRAP SAN-8 HAM SANDWICH 2 2 SAN-8A HAM ON KAISER ROLL SAN-8B HAM WRAP 2 2 SAN-9 ITALIAN SUB SAN-10 PEANUT BUTTER & JELLY SANDWICH 2 2 SAN-11 SALAMI & CHEESE SANDWICH 2 2 SAN-11A SALAMI & CHEESE ON KAISER ROLL SAN-11B SALAMI & CHEESE WRAP 2 2 SAN-12 TUNA SALAD SANDWICH 2 2 SAN-12A TUNA SALAD ON KAISER ROLL SAN-12B TUNA SALAD WRAP 2 2 SAN-13 TURKEY SANDWICH SAN-13A TURKEY ON KAISER ROLL SAN-13B TURKEY WRAP SAN-14 TURKEY & CHEESE SANDWICH SAN-14A TURKEY & CHEESE ON KAISER ROLL SAN-14B TURKEY & CHEESE WRAP SAN-15 TURKEY RANCHERO WRAP /4 cup Other Vegetable SAN-16 ROAST BEEF SANDWICH 2 2 SAN-16A ROAST BEEF ON KAISER ROLL SAN-16B ROAST BEEF WRAP 2 2 SAN-17 ROAST BEEF & CHEESE SANDWICH SAN-17A ROAST BEEF & CHEESE ON KAISER ROLL SAN-17B ROAST BEEF & CHEESE WRAP /18/2016

16 9-12 RECIPES TABLE OF CONTENTS SANDWICHES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional SAN-18 HAM, EGG & CHEESE ON A ROLL SAN-19 NJ STYLE SLOPPY JOE SANDWICH SAN-20 SAUSAGE EGG & CHEESE ON ENGLISH MUFFIN SAN-21 NY STYLE BOBO BREAKFAST SANDWICH SAN-22A GRILLED CHICKEN RANCHERO WRAP A SAN-22B GRILLED CHICKEN RANCHERO WRAP B SAN-22C GRILLED CHICKEN RANCHERO WRAP C SAN-23 TURKEY, CHEDDAR & BACON WRAP SAN-24 EGG & CHEESE ON A PRETZEL BUN 2 2 SAN-25 BACON, EGG & CHEESE SANDWICH SAN-26 BACON, EGG & CHEESE CROISSANT 2 2 SAN-27 SAUSAGE & CHEESE ON A CROISSANT 2 2 SAN-28 HAM, EGG& CHEESE ON A CROISSANT SAN-29AC CHICKEN WALDF SAND/WRAP 2 2 SAN-29B CHICKEN WALDF ON KAISER SAN-30 BACON, EGG & CHEESE ENGLISH MUFFIN 2 2 SAN-31 SAUSAGE, EGG & CHEESE ON A CROISSANT /24/2016

17 9-12 RECIPES TABLE OF CONTENTS MISCELLANEOUS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional MIS-1 SESAME FREE HUMMUS 2 MIS-2 CHEESE SAUCE 1 MIS-3 RICE & BEANS 0.5 1/4 cup Legumes MIS- 4 RICE COOKERY 1 MIS- 5 ANGE GLAZED CARROTS 1/2 cup Orange/Red VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-6 MAC'S VEGGIE PATCH GRAINS 1/2 c per 1/2 c per 1/2 c per 1/2 c per week 1/2 c/day week week week Menu Item MMA WGR Non-WGR Additional MIS- 7 MIS-8 BUTTERED NOODLES/PASTA 2 MIS-9 VEGETABLE PASTA SALAD 1 1/2 cup Other Veg MIS-10 SOUTHWESTERN CN 1/2 cup Starchy Veg MIS-11 BUFFALO CHICKEN TENDERS GRAINS Menu Item MMA WGR Non-WGR Additional MIS-12 BBQ CHICKEN TENDERS 2 1 MIS-13 HONEY GLAZED CARROTS 1/2 cup Orange/Red MIS-14A MAPLE CINNAMON SWEET POTATO TOTS 1/2 cup Orange/Red MIS-14B MAPLE CINNAMON SWEET POTATOES 1/2 cup Orange/Red Menu Item MMA GRAINS MIS- 15 GRILLED BBQ CHICKEN BREAST (breast MIS- 16 & wing)or ROASTED BBQ CHICKEN (WITH BONE) 5 (drumstick & thigh) MIS-17 CN SALAD 1/2 cup Starchy Veg MIS-18 CHILI CON CARNE WITH BEANS 2 8/18/2016

18 9-12 RECIPES TABLE OF CONTENTS MISCELLANEOUS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional MIS-19 WARM CINNAMON APPLES 1/2 cup Fruit MIS-20 MIS-21 GARLIC BREADSTICK 1 MIS-22 BROCCOLI ITALIANO 1/2 cup Dark Green MIS-23 VEGETABLE FRIED RICE 1 1/2 cup Other MIS-24 SAUTEED SPINACH 1/2 cup Dark Green MIS-25 ITALIAN STYLE POTATO WEDGES 1/2 cup Starchy Veg MIS-26 MAPLE CINNAMON CARROTS 1/2 cup Orange/Red VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-27 SAUTEED BROCCOLI 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-28 TEX-MEX RICE 1 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-29 ROASTED VEGETABLES 1/2 cup MIS-30 TEX-MEX GREEN BEANS 1/2 cup MIS-31 MIS-32 WARM CHEESY BROCCOLI 1/2 cup MIS-33 MAPLE CINNAMON SWEET POTATO FRIES 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-34 WGR PEACH CRISP 3/4 1/2 cup Fruit MIS-35 WGR APPLE CRISP 3/4 1/2 cup Fruit MIS-36 WGR PEAR CRISP 3/4 1/2 cup Fruit VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-37 BBQ BAKED BEANS 1/2 MIS-38 CHILI SPICED POTATOES 1/2 MIS-39 SAUTEED GREEN BEANS 1/2 MIS-40 MASHED POTATOES WITH GRAVY 1/2 MIS-41 ROASTED POTATOES (COMMODITY) 1/2 MIS-42 CHEESY TATER TOTS 1/2 GRAINS Menu Item MMA WGR Non-WGR Additional MIS-43 TOASTED PITA WEDGES 2 8/18/2016

19 9-12 RECIPES TABLE OF CONTENTS MISCELLANEOUS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-44A Seasoned Fries (CAJON FRIES) 1/2 MIS-44B Seasoned Fries (GREEK FRIES) 1/2 MIS-44C Seasoned Fries (GARLIC HERB FRIES) 1/2 MIS-44D Seasoned Fries (TACO FRIES) 1/2 MIS-45 Szechaun Green Beans 1/2 GRAINS Menu Item MMA WGR Non-WGR Additional MIS-46 QUESO SAUCE 1/2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-47 Stir Fry Vegetables 1/2 MIS-48 Corn Medley 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-49 Gelatin Fruit Cup 1/2 cup fruit MIS-50 Garlic Bread 1 MIS-51 Sauteed Mushrooms (Topping) MIS-52 Confetti Rice 2 MIS-53 Caramelized Onions (Topping) MIS-54 Peppers & Onions (Topping) MIS-55 Primavera Vegetables (Topping) MIS-56 Strawberry Compote (Topping) MIS-57 Country Gravy SOUPS VEGETABLE SOUPS CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SOUP-V1 Minestrone Soup 1/2 cup 1/8 cup 1/8 cup WGR Red/Orange Legumes Starchy Other SOUP-V2 Pasta Fagiole 1/4 WGR 3/8 cup 1/8 cup 1/8 cup Dark Green Red/Orange Legumes Starchy Other SOUP-V3 Lentil Soup 1/2 cup 3/8 cup ENTREE SOUPS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS MMA WGR Non-WGR Additional SOUP-E1 Chicken Noodle Soup Entrée /8 cup Other Veg/ 1/8 cup Red/Or. Veg SOUP-E2 Pasta Fagiole Soup with Chicken Entrée SOUP-E3 Chicken & Rice Soup Entrée /8 cup Other Veg/ 3/8 cup Red/Or./ 1/8 cup beans 1/8 cup Other Veg/ 1/4 cup Red/Or. Veg 8/18/2016

20 9-12 RECIPES TABLE OF CONTENTS MISCELLANEOUS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-44A Seasoned Fries (CAJON FRIES) 1/2 MIS-44B Seasoned Fries (GREEK FRIES) 1/2 MIS-44C Seasoned Fries (GARLIC HERB FRIES) 1/2 MIS-44D Seasoned Fries (TACO FRIES) 1/2 MIS-45 Szechaun Green Beans 1/2 GRAINS Menu Item MMA WGR Non-WGR Additional MIS-46 QUESO SAUCE 1/2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-47 Stir Fry Vegetables 1/2 MIS-48 Corn Medley 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-49 Gelatin Fruit Cup 1/2 cup fruit MIS-50 Garlic Bread 1 MIS-51 Sauteed Mushrooms (Topping) MIS-52 Confetti Rice 2 MIS-53 Caramelized Onions (Topping) MIS-54 Peppers & Onions (Topping) MIS-55 Primavera Vegetables (Topping) MIS-56 Strawberry Compote (Topping) MIS-57 Country Gravy MIS-58 HERBED BREADSTICK 1 MIS-59 LOADED BAKED POTATO 1 1/2 cup Starchy Vegetabl SOUPS VEGETABLE SOUPS CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other SOUP-V1 Minestrone Soup 1/2 cup 1/8 cup 1/8 cup WGR Red/Orange Legumes Starchy Other SOUP-V2 Pasta Fagiole 1/4 WGR 3/8 cup 1/8 cup 1/8 cup Dark Green Red/Orange Legumes Starchy Other SOUP-V3 Lentil Soup 1/2 cup 3/8 cup ENTREE SOUPS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS MMA WGR Non-WGR Additional SOUP-E1 Chicken Noodle Soup Entrée /8 cup Other Veg/ 1/8 cup Red/Or. Veg SOUP-E2 Pasta Fagiole Soup with Chicken Entrée SOUP-E3 Chicken & Rice Soup Entrée /8 cup Other Veg/ 3/8 cup Red/Or./ 1/8 cup beans 1/8 cup Other Veg/ 1/4 cup Red/Or. Veg 9/26/2016

21 Alternates

22 Revised BAGEL BAG YIELD: 1 PTION or USDA 168/1oz Cheese Sticks or Cheese, Commodity 2 sticks or 2 oz / 2.6 oz Baby Carrot pack 1 each (½ Cup) /6 Pack Lenders Whole Wheat Bagel, 2oz. 1 Each /1oz Cream Cheese, 1oz. (Optional) 1 Each 1. Place bagel, cheese, cream cheese, and baby carrots in a 9 clear hinged container or bag. 2. Close and refrigerate until service. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, ½ Cup of Red/Orange Vegetables per serving. ALT-1

23 Revised CEREAL BAG YIELD: 1 PTION All 1 oz Varieties 96/1 oz Cereal, Ready to Eat, 1 oz 1 Each / 2.6 oz Baby Carrot pack 1 each (½ Cup) packs WGR Heartzels Pretzels 1 Each or USDA 168/1oz Cheese Sticks or Cheese, Commodity 2 sticks or 2 oz /1oz Cheese Stick 1 stick or 1 oz or USDA or Cheese, Commodity AND All 4 oz Varieties 24/4oz Yogurt, Low Fat 1. In a 9 clear hinged container or bag: place cereal, heartzel pretzel pack, baby carrots, cheese and/or yogurt. 2. Close and refrigerate until service. 3. CCP: Hold at 40 degrees F. or below for service. 4 oz. This recipe provides 2 Meat/ Meat Alt., 2 WGR Grains, and ½ Red/Orange Cup of Vegetables per serving. ALT-2

24 Revised FRUIT & CHEESE PLATTER YIELD: 1 PTION or or USDA DER FROM BAKERY 2/5 Lbs. or 168/1oz 4/5 Lbs. 4/5 Lbs. 1/5 Lbs. Cheddar Cheese or Mozzarella Cheese Sticks or Cheese, Commodity Veggie Sticks (Celery, Carrot &/or Peppers) 12 each WGR Pita, 6 inch (2 oz), cut into 4 triangles Anthony & Sons #128 Pechter s # /18 Lbs. Red Grapes, cleaned & washed or Fruit of the Day 2 oz or 2 Sticks or 2 oz ½ Cup 1 pita ½ Cup 1. In a 9 clear hinged container, arrange cheese cubes/sticks, veggie sticks, pita triangles and grapes or fruit of the day. 2. Close and refrigerate until service. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, ½ Cup of Fruit and ½ Cup of Vegetables per serving. ALT-3

25 Revised HUMMUS PLATTER YIELD: 1 PTION MIS-1 Sesame Free Hummus (see recipe) ½ cup or /5 lbs. Hummus (pre-made w/ sesame) ½ cup Veggie Sticks (Celery, Carrot & /or ½ Cup Peppers) DER FROM BAKERY 4/5 Lbs. 4/5 Lbs. 1/5 Lbs. 12 WGR Pita, 6 inch (2 oz), cut into 4 triangles Anthony & Sons #128 Pechter s # /18 Lbs. Red Grapes, cleaned & washed or Fruit of the Day 1 ½ Cup 1. Prepare Sesame Free Hummus according to recipe card. Cup hummus from recipe or premade hummus in a 4 oz soufflé cup with a lid. 2. In a 9 clear hinged container, arrange cupped hummus, veggie sticks, pita triangles and grapes or fruit of the day. 3. Close and refrigerate until service. 4. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat Alternatives, 2 WGR Grain, ½ Cup of Fruit and ½ Cup of Vegetables per serving. ALT-4

26 Revised BAGEL BAG WITH YOGURT & CHEESE YIELD: 1 PTION or USDA 168/1oz Cheese Stick or Cheese, Commodity 1 stick or 1 oz All 4 oz 24/4oz Low Fat Yogurt 4 oz Varieties / 2.6 oz Baby Carrot pack 1 each (½ Cup) /6 Pack Lenders Whole Wheat Bagel, 2oz. 1 Each /1oz Cream Cheese, 1oz. (Optional) 1 Each 1. Place bagel, cheese, yogurt, cream cheese and baby carrot pack in a 9 clear hinged container or bag. 2. Close and refrigerate until service. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, and ½ Cup of Red/Orange Vegetables per serving. ALT-5

27 LUNCH Yogurt & Fruit Parfait with Granola YIELD: 1 PTION /50 oz Granola, WGR Cinnamon ½ cup Fruit of the Day ½ Cup /4 lb Low Fat Vanilla Yogurt 8 oz 1. In a 12 oz clear container- layer yogurt, Granola, fresh fruit and repeat. 2. Close and refrigerate until service. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alt., 2 WGR Grains, ½ Cup of Fruit ALT-6

28 Entrees

29 November Cheeseburger on a Bun YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 USDA or US Food Variety HAMBURGER BUN, Whole Grain 2 oz CHEESE, LOW FAT 0.5 oz. 1 1 slice 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place hamburger patty on bun with cheese for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-1

30 Revised CHICKEN NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) LB Ground Chicken Crumbles 7 lbs LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or USDA Commodity /5 LB 4/5 LB Cheddar Cheese, shredded 1 lb oz. Lettuce, shredded 2 lbs. + 7 oz. 5 LB or 25 LB Tomatoes, chopped 1 lb. + 5 oz LB /16 oz WG Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Bean ½ Cup 1. Brown chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. On each student tray, serve 15 Tortilla Chips, 2¼ oz (5 TBSP) of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, ¼ Cup of Legumes and 2 Grains ENT-2

31 Revised CHICKEN NACHO PLATTER (NO RICE& BEANS) YIELD: 50 Servings (18 Tortilla Chips Each) LB Ground Chicken Crumbles 7 lbs LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or USDA Commodity /5 LB 4/5 LB Cheddar Cheese, shredded 1 lb oz. Lettuce, shredded 2 lbs. + 7 oz. 5 LB or 25 LB Tomatoes, chopped 1 lb. + 5 oz LB /16 oz WG Corn Tortilla Chips 900 Each 1. Brown chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. On each student tray, serve 18 Tortilla Chips, 2¼ oz (5 TBSP) of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 2 Grains ENT-2A

32 August Breaded Chicken Patty on a Bun YIELD: 1 PTION /5.15 lbs. BREADED CHICKEN PATTY WHOLE GRAIN, WHOLE MUSCLE, TYSON BUN Whole Wheat, HAMBURGER 2 oz 1. Cook Chicken Patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place chicken patty on bun for service. 1 each 1 each This recipe provides 2 Meat/Meat Alt. and 3 WGR Grains per serving. ENT-3

33 August Buffalo Chicken Sandwich or Wrap YIELD: 1 PTION /25 piece 6/5 lb HOT AND SPICY WG CHICKEN PATTY WGR BREADED CHICKEN PATTY Topped with Hot Sauce to Taste 1 each Order from Bakery /12 each BUN, Whole Wheat HAMBURGER 2 oz Wrap, Whole Grain 10 inch 1 each 1. Cook Chicken Patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place chicken patty on bun for service. If needed top with Hot Sauce to taste before serving. This recipe provides 2 Meat/Meat Alt. and 3 WGR per serving. ENT-4A: Bun ENT-4B: Wrap

34 Revised October GRILLED CHEESE SANDWICH or STICKS YIELD: 1 PTION Order from Bakery Whole Wheat Bread, 1 oz slice Commodity or Cheese, Commodity or US Sysco Variety / 17 oz Butter Pan Release Spray 2 slices 4 slices 1. Preheat oven to 350 F. 2. Spray a parchment lined sheet pan with butter pan release spray. 3. Place the cheese on the bread, top with other slice of bread, spray top with butter pan release spray. 4. Bake in oven until bread is golden brown and cheese is melted. 5. CCP: Hold at 140 degrees F. or higher for service. 6. For Sticks: Using a pizza cutter or knife, cut grilled cheese sandwich into 4 equal sticks per sandwich. Serve on tray. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-5

35 9-12 Grilled Chicken Patty on a Bun YIELD: 1 PTION / 2.5 oz GRILLED CHICKEN, BRST SNGL 2.5 oz 1 each BUN, Whole Wheat 1 each HAMBURGER 2 oz 1. Cook Chicken Patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place chicken patty on bun for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-6

36 Revised HAM & CHEESE MELT on a PRETZEL BUN YIELD: 1 PTION /2.2 OZ WG Pretzel Bun, 2.2 oz 1 each /6-7 LBA 3/11 LBA Turkey Ham, sliced Ham, sliced 2.7 oz 1.5 oz Or Commodity 4/5 LB American Cheese 1 oz or 2 slices /17 OZ Butter Pan Release Spray 1. Preheat oven to 350 degrees F. 2. Spray a parchment lined sheet pan with non-sick spray. 3. Assemble sandwiches: Pretzel bun bottom, turkey ham or ham, American cheese and pretzel bun top. 4. Bake in oven until cheese is melted and internal temperature reaches 150 degrees F. 5. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-7

37 Revised November Hamburger on a Bun YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 Order from Bakery HAMBURGER BUN, Whole Wheat, 2 oz 1 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place hamburger patty on bun for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-8

38 Revised Beef Hot Dog on a Bun YIELD: 1 PTION / 3 LB Hot Dog, Beef, Sabrett, 2 oz 1 Bun, Hot Dog, Whole Wheat, 1 2 oz 1. Place hot dogs in a baking dish, add enough hot water to the level of the hot dogs, cover with foil and bake in a 350 F oven 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place hot dog on bun for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-9

39 August MACARONI & CHEESE Land O Lakes YIELD: 1 Portion /5 lb. WGR Mac & Cheese (Land O Lakes) 1 Cup or 1 - #4 Scoop /1 oz WGR Soft Pretzel Rod 1 each or WW Roll, 1 oz 1 each 1. Follow heating procedures according to package directions. 2. CCP: Heat until internal temperature reaches 140 degrees F or higher for at least 15 seconds 3. CCP: Hold at 140 degrees F. or higher for service. 4. Serve portion of Macaroni & Cheese with one (1) whole grain soft pretzel rod* or whole wheat dinner roll. *If using pretzel stick heat to package directions. This recipe provides 3 Meat/ Meat Alt and 10-A: 2.5WGR Grains per serving 10-B: 2.5 WGR Grains per serving ENT-10A- w/ Soft Pretzel Stick ENT-10B- w/ Dinner Roll Revised 1/23/14

40 Revised Macaroni & Cheese from Scratch YIELD: 50 PTIONS Water 3 gallons /10 LB Elbow Macaroni, WGR 4 lbs. + 4 oz. N/A N/A Milk 3 quarts / 1 lb Margarine 1 cup oz. Pepper ¼ tsp or USDA Commodity 4/5 LB Shredded Cheddar Cheese or Commodity Cheese 7 lbs oz /17 OZ Pan Release Spray as needed /1 oz WGR Soft Pretzel Rod 50 each or WW Roll, 1 oz 50 each 1. Heat water to a rolling boil. 2. Add macaroni; stir and cool for 8 minutes or until tender. Drain well. 3. In a large pot stir in milk, margarine and pepper into the macaroni. 4. Add the cheese and stir into mixture, until smooth. The mixture at this point will be very liquid. 5. Transfer mixture evenly into two (2) 2 ½ steam table pans treated with pan release spray. 6. Bake in a 350 degree F oven until an internal temperature of 140 degrees or higher. 7. CCP: Hold at 140 degrees F. or higher for service. 8. Serve 1 cup of macaroni &cheese with a one (1) whole grain soft pretzel rod* or whole wheat dinner roll. *If using pretzel stick heat to package directions. This recipe provides 2.5 Meat/ Meat Alt and 11-A: 2.25 WGR Grains per serving 11-B: 2.25 WGR Grains per serving ENT-11Awith Soft Pretzel Stick ENT-11Bwith Dinner Roll

41 Revised MEATBALL PARM SUB YIELD: 50 Portions (3 Meatballs) Order from Bakery WW Hero Roll, 2 oz 1 each /#10 Marinara Sauce, 3 oz 18 ¾ Cups /5lb. Meatballs, chicken 3 each or 4/5 lb. Shredded Mozzarella, ½ oz 1 lb 9 oz Commodity 1. Cook meatballs on a sheet lined pan according to package directions. 2. CCP: Heat until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Heat Marinara sauce. 5. Split hero roll and place 3 meatballs in the roll. Top with marinara sauce and top with of ½ oz shredded mozzarella cheese. This recipe provides 2.5 M/MA and 2 WGR Grains per serving. ENT-12

42 Revised BEEF NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity lbs. Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 cans Tomato Paste 1 ½ Cups Water 1 quart /9 oz. Taco Seasoning Mix ¾ Cup /5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity /5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1/5 lbs /25 lbs. Tomatoes, chopped 1 lb. + 5 oz /10 lbs /16 oz. WGR Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Bean ½ Cup 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 6. On each student tray, serve 15 each tortilla chips, 2 each No. 30 scoop of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, ¼ Cup of Legumes and 2 WGR Grains ENT-13

43 Revised BEEF NACHO PLATTER (NO RICE& BEANS) YIELD: 50 Servings (18 Tortilla Chips Each) /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity lbs. Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 cans Tomato Paste 1 ½ Cups Water 1 quart /9 oz. Taco Seasoning Mix ¾ Cup /5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity /5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1/5 lbs /25 lbs. Tomatoes, chopped 1 lb. + 5 oz /10 lbs /16 oz. WGR Corn Tortilla Chips 900 Each 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 6. On each student tray, serve 18 each tortilla chips, 2 each No. 30 scoop of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, and 2 WGR Grains ENT-13A

44 Revised C PASTA WITH CHICKEN & BROCCOLI YIELD: 50 PTIONS (2-6oz Spoodles) / USDA 2/10 lb. Pasta, (dry) Whole Wheat or Regular or Pasta, (dry) Commodity 6 lbs 4 oz Water 3 gallons oz. Granulated Garlic 2 Tbsp. + 2 tsp / 3 lbs. Broccoli Florets, (fresh) chopped or 3 lbs. + 5 oz lbs. Broccoli Florets, (frozen) or USDA 2/5 lb. Diced Chicken, ½ pieces (thawed) or USDA Diced Chicken, ½ pieces (thawed) or Fajita Chicken, Commodity (thawed) 4 lbs 15 oz or 4 lbs 4 oz or 8 lbs 2 oz /1 lb or 1/1 lb Chicken Base ½ tbsp Water 1 ½ c /26 oz. Salt 2 Tbsp oz. Pepper 1 Tbsp. + 1 tsp. N/A N/A Non-Fat Milk 2 qts. + 3 cups /25 lb. Flour ½ cup or USDA 4/5 lb. Shredded Mozzarella Cheese 2 lbs. 1. Heat water to a rolling boil. 2. Add pasta and cook for 8 minutes or until al dente; do not overcook pasta. Drain well. 3. Place pasta in steam table pans and toss with 1 Tbsp. + 1 tsp. of garlic. (Remaining garlic used later.) 4. Blanch/steam broccoli until tender; about 5 minutes. Drain and toss with remaining garlic. Add broccoli and chicken to pasta; mix well. 5. For sauce, combine chicken base, water, salt, pepper and 2 quarts milk in a sauce pan; stirring constantly bring to a boil. 6. In a separate boil combine remaining milk and flour and add to broth mixture; reduce heat to low cook for 5 minutes or until sauce thickens. 7. Add cheese; continue to stir until cheese melts. Divide sauce evenly into pans with pasta; toss to combine. 8. Bake at 350 F for 5 to 10 minutes. 9. CCP: Cook until internal temperature reaches 165 F or higher. 10. CCP: Hold at 140 F or higher for service. This recipe provides 2 M/MA, 1/2 Cup Dark Green Vegetable, and 2 WGR Grains ENT-14

45 Revised C PASTA WITH MEATBALLS YIELD: 50 Portions Water 6 gallons /10 lbs. Pasta, (dry) Spaghetti WGR 6 lbs. + 4 oz. Or USDA Pasta, (dry) Commodity /#10 Marinara Sauce, 4oz 25 Cups /5lb. Meatballs, chicken 4 each Bring water to a rolling boil. 2. Add pasta and cook for 8 minutes or until al dente; do not overcook the pasta. 3. CCP: Hold at 140 F or higher for service. 4. Cook meatballs on a sheet lined pan according to package directions. 5. CCP: Heat until internal temperature reaches 165 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. Heat Marinara sauce. 8. Portion tray with 1 Cup of Pasta topped with 2 oz of Marinara sauce and 4 meatballs with 2 oz. Marinara sauce. This recipe provides 2.7 M/MA and 2 WGR Grains per serving. ENT-15

46 Revised YIELD: 1 PTION ct Twisted Cheesy Breadsticks 2 each or USDA 6/#10 cans or 6/#10 cans Marinara Sauce or Marinara Sauce ½ Cup USDA or /10 Lbs or USDA TWISTED CHEESY BREADSTICKS (PIZZA STICKS) WITH PASTA MARINARA 6/#10 cans or 6/#10 cans WGR Pasta, commodity (cooked) or WGR Rotini Pasta (cooked) Marinara Sauce or Marinara Sauce ½ Cup (cooked) (1 oz dry) ¼ Cup 1. Bring a large pot of water to the boil over high heat. Add pasta and cook until al dente, do not overcook. Drain, toss lightly with soybean oil, cover and reserve in warmer until service 2. CCP: Hold at 140 F or higher for service. 3. Heat Marinara Sauce on stove. 4. CCP: Hold at 140 F or higher for service. 5. On a lined sheet pan, place breadsticks and bake according to package directions. Remove from oven. 6. CCP: Hold at 140 F or higher for service. 7. At service, place 2 cheese filled breadsticks with ½ cup of Marinara sauce on the tray. Serve with ½ cup of pasta topped with ¼ cup of Marinara sauce. This recipe provides 2 M/MA and 3 WGR Grains per serving. ENT-16

47 Revised C RAVIOLI- MINI CHEESE YIELD: 50 Portions (14 Each Ravioli) EA Mini Cheese Ravioli, 14 ea. 700 each /#10 Marinara Sauce, 3oz 18 ¾ cups /1 oz. Breadstick, 1 oz. 50 each 1 oz. Dinner Roll /1 gal Soybean Oil 2-3 TBSP 1. Cook cheese ravioli according to package directions. 2. CCP: Heat to internal temperature until 165 F or higher 3. CCP: Hold at 140 degrees F. or higher for service. 4. Drain ravioli well, toss lightly with oil so ravioli will not stick together. 5. Portion 14 ravioli and top with 3 oz. of heated Marinara sauce. Serve with either 1 oz dinner roll or breadstick. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-17

48 Revised CHICKEN SOFT CN TACO YIELD: 50 Servings (2 Soft Corn Tortillas) LB Ground Chicken Taco Meat 7 lbs LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or USDA Commodity or 4/5 LB Cheddar Cheese, shredded 1 lb oz. 4/5 LB Lettuce, shredded 2 lbs. + 7 oz LB or 25 LB Tomatoes, chopped 1 lb. + 5 oz LB /5 DZ WGR Corn Tortillas, Each See MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown Chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. Before serving or on serving line, fill each corn tortilla with 1¼ oz (2 ½ TBSP) meat mixture. On each student tray, serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve 2 Tacos with a ½ Cup of Rice. 2 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-18

49 Revised BEEF TACOS YIELD: 50 Servings (3 Tacos Each) /5 lbs. Ground Beef Crumbles 7 lbs + 12 oz Ground Beef Crumbles, Commodity lbs. Onions, chopped 1 ¼ Cup /25 oz. Granulated Garlic 1 ½ Tbsp /18 oz. Black Pepper 3 tsp /#10 cans Tomato Paste 2 ¼ Cups Water 1 ½ quarts /9 oz. Taco Seasoning Mix 1 ¼ Cups 4/5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity /5 lbs. Lettuce, shredded 2 lbs. + 7 oz /5 lbs /25 lbs. Tomatoes, chopped 1 lb. + 5 oz /10 lbs /25 each Taco Shells, WGR 150 Each USDA Commodity See MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 6. Before serving or on serving line, evenly divide 2.5oz of meat mixture among the 3 taco shells.. On each student tray, serve 3 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve 3 Tacos with a ½ Cup of Rice. 2.5 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-19

50 Revised BEEF SOFT CN TACOS YIELD: 50 Servings (2 Corn Tortillas) /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity /5 lbs. Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 cans Tomato Paste 1 ½ Cups Water 1 quart /9 oz. Taco Seasoning Mix ¾ Cup 4/5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity /5 lbs. Lettuce, shredded 2 lbs. + 7 oz /5 lbs /25 lbs. Tomatoes, chopped 1 lb. + 5 oz /10 lbs /5 dozen WGR Corn Tortillas 100 Each USDA Commodity See MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 6. Before serving or on serving line, fill each tortilla with a No. 30 scoop (2 Tbsp) meat mixture. On each student tray, serve 2 corn tortilla tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve 2 Corn Tortilla Tacos with a ½ Cup of Rice. 2 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-20

51 Revised BEEF SOFT FLOUR TACO YIELD: 50 Servings (1 Flour Tortilla) /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity /5 lbs. Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 cans Tomato Paste 1 ½ Cups Water 1 quart /9 oz. Taco Seasoning Mix ¾ Cup 4/5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity /5 lbs. Lettuce, shredded 2 lbs. + 7 oz /5 lbs /25 lbs. Tomatoes, chopped 1 lb. + 5 oz /10 lbs /24 ct WGR Flour Tortilla 6 50 Each USDA Commodity See Recipe MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 6. Before serving or on serving line, fill 1 flour tortilla with 2-#30 scoops meat mixture. On each student tray, serve 1 flour tortilla taco, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve 1 WGR Flour Tortilla Taco with a ½ Cup of Rice. 2 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-21

52 Revised CHICKEN SOFT FLOUR TACO YIELD: 50 Servings (1 Soft Flour Tortilla) LB Ground Chicken Taco Meat 7 lbs LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or USDA Commodity or 4/5 LB Cheddar Cheese, shredded 1 lb oz. 4/5 LB Lettuce, shredded 2 lbs. + 7 oz LB or 25 LB Tomatoes, chopped 1 lb. + 5 oz LB /24 CT WGR Flour Tortilla, 6 50 Each See Recipe MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown Chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. Before serving or on serving line, fill the flour tortilla with 2 ¼ oz (5 TBSP) of meat mixture. On each student tray, serve 1 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve 1 WGR Flour Tortilla Taco with a ½ Cup of Rice. 2 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-22

53 Revised CHICKEN TACOS YIELD: 50 Servings (3 Tacos Each) LB Ground Chicken Taco Meat 9lbs. + 4 oz LB Onions, chopped 1 ¼ Cup /25 oz. Granulated Garlic 1 ½ Tbsp /18 oz. Black Pepper 3 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 ½ quarts /9 OZ Taco Seasoning Mix ¾ Cup or 4/5 LB Cheddar Cheese, shredded 1 lb oz. USDA Commodity Cheddar Cheese, Commodity or 4/5 LB Lettuce, shredded 2 lbs. + 7 oz LB or 25 LB Tomatoes, chopped 1 lb. + 5 oz LB /25 each Taco Shells, WGR 150 Each See Recipe MIS-4 Brown Rice (NSLP) or White Rice (NNSLP) ½ Cup 1. Brown chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. Before serving or on serving line, fill each taco shell with a No. 30 scoop (1 oz) meat mixture. On each student tray, serve 3 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve 3 Tacos with a ½ Cup of Rice. 2.5 oz equivalent M/MA, ⅜ Cup of Vegetable and 2 WGR Grains ENT-23

54 August Turkey Hot Dog on a Bun YIELD: 1 PTION /5LB TURKEY HOT DOG 2 oz, Kunzler 1 BUN, WHOLE WHEAT HOT DOG, 2 oz 1 1. Place hot dogs in a baking dish, add enough hot water to the level of the hot dogs, cover with foil and bake in a 350 F oven. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place hot dog on bun for service. This recipe provides 2M/MA and 2 WGR Grains per serving. ENT-24

55 9-12 Veggie Burger on a Bun YIELD: 1 PTION Spicy Black Bean Burger, Morning Star Veggie Burger, Morning Star 1 Order from Bakery Bun, Whole Wheat Hamburger 2 oz Cook veggie burger according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place veggie burger on bun for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-25

56 Revised BEEF & BEAN BURRITO YIELD: 50 Servings (1 Flour Tortilla) /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity /5 lbs. Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 cans Tomato Paste 1 ½ Cups Water 1 quart /9 oz. Taco Seasoning Mix ¾ Cup Beans 12 ½ Cups Taco Seasoning Mix ¼ Cup 4/5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity Beans, Pinto, Kidney or Black 12 ½ Cups /12 each Wrap, Whole Grain 10 inch 50 Each USDA Commodity 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water, and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Cook beans with ¼ Cup taco seasoning mix. 6. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 7. CCP: Hold at 140 degrees F. or higher for service. 8. Fill 1 tortilla with 2 No. 30 scoop (2 Tbsp) meat mixture, ½ Cup of beans and ½ oz (2 Tbsp) shredded cheese. Fold tortilla into burrito shape. 9. CCP: Hold at 140 degrees F. or higher for service. 2 oz. equivalent M/MA, ½ Cup of Legume and 2 WGR Grains ENT-26

57 Revised CHICKEN FAJITA WRAP YIELD: 1 PTION /12 Each Wrap, Whole Grain 10 inch 1 each Commodity Fajita Chicken, Commodity 3.6 oz /5 Lbs. Cheddar Cheese, shredded or ½ oz USDA Commodity Cheddar Cheese, Commodity Green Pepper 1/5 Lbs Yellow Onion 1/5 Lbs. Pepper & Onions, cooked 2 oz Red & Green 6/#10 Cans Pepper Strips (Canned) Fajita Veg Frz 6/2.5 Lbs. 1. Cook chicken in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Assemble wrap: Tortilla, reserved chicken, peppers & onions and cheddar cheese. 5. Fold into wrap shape, place on a lined sheet pan. 6. CCP: Hold at 140 F or higher for service. 2.5 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-27

58 Revised Chicken Parm Hero YIELD: 1 PTION /5.15 lbs WGR Breaded Chicken Patty, Tyson 1 each WGR Kaiser Roll, 2.3 oz. 1 each /#10 Cans Marinara Sauce 2 oz Commodity 4/5 Lbs. Shredded Mozzarella Shredded Mozzarella, Commodity ½ oz (2 Tbsp) 1. Cook Chicken Patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Heat Marinara Sauce. 5. CCP: Hold at 140 degrees F or higher for service 6. Place reserved chicken breast on a lined sheet pan; top with Marinara sauce and shredded cheese. Bake in oven until cheese melts. Place on a Kaiser roll for service. This recipe provides 2.5 Meat/Meat Alt. and 3.25 WGR Grains per serving. ENT-28

59 Revised MASHED POTATO BOWL YIELD: 1 PTION /5.31 Lbs. Mashed Potatoes, prepared ½ Cup or 6/#10 Cans Corn, cooked (canned) ½ Cup or /10 Lbs. Case 12/2.5 Lbs. Corn, cooked (frozen) Corn, cooked (frozen) /5.47 Lbs. Popcorn Chicken 12 pieces /5.47 Lbs. Popcorn Chicken (SPICY) / 11.3 oz Instant Gravy, Prepared 2 oz Commodity Order from Bakery packet 4/5 Lbs. Shredded Cheddar Cheese ½ oz WGR Dinner Roll- 2 oz 1. Cook chicken according to package directions. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Prepare Mashed Potatoes and Corn according to package directions 5. Cook Gravy according to package directions 6. CCP: Heat to internal temp of 165 F or higher 7. CCP: Hold at 140 F or higher for service. 8. Assemble bowl: ½ Cup of Mashed Potatoes, ½ Cup of Corn, 12 pieces of Popcorn Chicken, top with gravy and shredded cheese in a 12 oz. bowl. Serve with 2 oz WGR Dinner Roll. This recipe provides 2.5 M/MA, 1 cup Starchy Vegetable, and 3 WGR Grains ENT-29

60 Revised Philly Cheesesteak Sandwich YIELD: 1 PTION # Beef Cheesesteak 2.86 oz Commodity 4/5 Lbs. American Cheese, cut in half 1 slice Green Pepper 1/5 Lbs Yellow Onion 1/5 Lbs. Pepper & Onions, cooked 2 oz Red & Green 6/#10 Cans Pepper Strips (Canned) Fajita Veg Frz 6/2.5 Lbs. Order from Bakery WGR Hero Roll, 5 2oz. 1 each 1. Cook Beef according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Top with 1 slice American Cheese. 4. CCP: Hold at 140 degrees F or above. 5. Cook peppers and onions until soft. 6. CCP: Hold at 140 degrees F or higher for service 7. In a 5 hero roll, place cheesesteak and top with peppers and onions for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-30

61 Revised CHEESY EMPANADA BITES YIELD: 50 PTIONS /3.25 Lbs. Mini Potato & Cheddar Pierogies 300 each /1 Gallon Salad Oil 1 ½ Cups /6 oz. Taco Seasoning Mix 3 Tbsp /5 lbs. Parmesan Cheese, grated 2 ¼ Cups USDA 6/#10 Cans USDA /5 Lbs. Salsa Salsa Cheddar Cheese, commodity Cheddar Cheese, shredded 12 ½ Cups 3 lb 2 oz /16 oz. WG Corn Tortilla Chips 500 Each 1. Toss pierogies in oil. 2. Combine taco seasoning and parmesan cheese; mix well. 3. Toss the pierogies in the seasoning/parmesan mix; toss to coat all pieces. 4. Place on a lined sheet pan in a single layer; do not crowd as to bake evenly. 5. Bake at 325 F for 12 to 14 minutes or until crispy and golden. 6. CCP: Hold at 140 F or higher for service. 7. Portion 6 pieces; top with 1 oz cheddar cheese and serve with a 2 oz. side of salsa and 10 tortilla chips. 2 oz equivalent M/MA and 2 WGR Grains ENT-31

62 Revised HOT OPEN FACED TURKEY SANDWICH YIELD: 50 PTIONS USDA /6.17 Lbs. Turkey Roast Commodity, 2.5 oz. portion Turkey Roast, 2.5 slices (1.41 oz each) 50 each 50 each Water 3 cups /11.3 oz. Turkey Gravy, prepared 3oz portion 18 ¾ cups Whole Wheat Bread, 1 oz. Slice (2 ea.) 100 each 1. Place Turkey on a lined sheet tray and sprinkle with water; cover with foil. 2. CCP: Heat until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Prepare gravy according to package directions. 5. CCP: Hold at 140 F or higher for service. 6. Line two slices of bread on a tray, top with heated sliced turkey and ladle gravy over the turkey and bread. Creditable Meal Component Contribution This recipe provides 2.5 M/MA and 2 WGR Grains per serving. ENT-32

63 Revised PASTA WITH MEAT SAUCE YIELD: 50 PTIONS USDA 8/5 Lbs. Beef Crumbles, Commodity 7 lb + 12 oz Beef Crumbles /5 Lbs. Onions, chopped 1 ½ Cups /25 oz. Granulated Garlic 2 Tbsp /18 oz. Black Pepper 1 ½ tsp /#10 Cans Marinara Sauce 1 #10 Can Water 2 quarts /26 oz. Salt 1 Tbsp /10 oz. Dried Parsely ¼ Cup oz. Dried Basil 2 Tbsp /5 oz. Dried Oregano 2 Tbsp. Water 6 Gallons /26 oz. Salt 2 Tbsp. USDA or Pasta (dry) Commodity, WGR or 6 Lbs. + 4 oz /10 Lbs. Pasta (dry) Spaghetti, WGR /1 Gallon Soybean Oil ½ cup 1. Brown beef crumbles. Drain. Add chopped onions and cook for 5 minutes or until onions are translucent. 2. Add spices, sauce and water; simmer for about 1 hour to develop flavors. 3. CCP: Cook until internal temperature reaches 155 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Heat water to a rolling boil; add salt. 6. Slowly add pasta; stir constantly until water begins to boil again. Cook minutes or until tender; stirring occasionally. DO NOT OVERCOOK. Drain well and oil pasta. 7. Cover and reserve until service. 8. CCP: Hold at 140 F or higher for service. 9. Portion 1 Cup Pasta and top with #6 Spoodle of Meat Sauce. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-34

64 Revised CHICKEN & CHEESE QUESADILLA YIELD: 50 PTIONS or USDA or USDA 2/5 Lbs. Diced Chicken, 1.15 oz portion, thawed or Diced Chicken, commodity 1 oz portion, thawed 4/5 Lbs. Shredded Cheddar, 1 oz or Shredded Cheddar, commodity, 1 oz 3 lbs 10 oz or 3 lbs 2 oz 3 lbs 2 oz /12 Each Wrap, Whole Grain 10 inch 50 Each /17 oz Butter Pan Release Spray 1. On a parchment lined sheet pans sprayed with pan release, place the tortillas in a single layer. 2. On one half of the tortilla, top with diced chicken and 1 oz cheese; fold in half. 3. Spray lightly folded tortillas with pan release spray. 4. Bake in a 350 F oven until tortilla is golden brown & cheese is melted. 5. CCP: Cook until an internal temperature of 165 F or higher. 6. CCP: Hold at 140 F or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-35

65 Revised TERIYAKI CHICKEN & RICE YIELD: 50 PTIONS or USDA 2/5 Lbs. Diced Chicken, 2.3 oz portion or Diced Chicken, 2 oz portion 7 lbs 3 oz or 6 ¼ Lbs /5 lb bags Teriyaki Sauce 10 Cups (1 bag) Hot Water, to thin 2 ½ Cups or Commodity 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling Salt 4 qts 4 qts + 3 ½ cups 6 quarts 2 tsp. 1. In a 350 F oven, cook diced chicken. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. In a pot with boiling water heat 1 bag of Teriyaki Sauce according to package directions. 5. CCP: Cook until internal temperature reaches 150 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. Toss Chicken with Teriyaki Sauce and Hot Water 8. Portion sauced chicken (2 or 2.3 oz portion) over or alongside a 1 cup of cooked rice. 2 oz equivalent M/MA and 2 WGR Grains ENT-36

66 Revised TURKEY CLUB ON A ROLL YIELD: 1 PTION USDA 2/8-10 Turkey, sliced 3.86 oz Turkey, commodity 2 oz / 50 ct Turkey Bacon 2 slices /5 Lbs. Lettuce, shredded 1 oz /10 Lbs. Tomato, sliced 2 slices WGR Kaiser Roll, 2.3 oz 1 each 1. Slice turkey into appropriate serving size as listed above. 2. Cook turkey bacon. 3. CCP: Cook until internal temperature reaches 165 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Assemble sandwich on appropriate roll with turkey, bacon, lettuce & tomato. This recipe provides 2 M/MA and 2.25 WGR Grains ENT-37

67 Revised Italian Hot Dog on a Bun YIELD: 1 PTION /4 Lbs. Hot Dog, beef 1 each /5 Lbs. Hot Dog, turkey /5 Lbs. Green Peppers, sliced 1 oz /5 Lbs. Yellow Onions, sliced 1 oz /1 Gallon Soybean Oil 1 tsp /6 oz. Italian Seasoning 1 tsp. WGR Hot Dog Roll, 2 oz 1 each 1. Place hot dogs in a baking dish, add enough hot water to the level of the hot dogs, cover with foil and bake in a 350 F oven 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. On a lined sheet pan toss together the peppers and onions with the oil and Italian seasoning. 5. Bake until peppers and onions are soft. 6. CCP: Hold at 140 F or higher for service. 7. For service, place hot dog in a hot dog bun and top with peppers and onion mixture. This recipe provides 2 M/MA, ¼ Cup of Other Vegetable and 2 WGR Grain ENT-38

68 Revised Chicken Cordon Bleu on a Bun YIELD: 1 PTION /5.15 Lbs. Breaded Chicken Breast 1 each /11 Lbs. Ham, sliced ½ oz. slice /6-7 Lbs. Avg. Turkey Ham, sliced 1 oz slice /5 Lbs. Shredded Mozzarella ½ oz Or Shredded Mozzarella, commodity Order from Bakery WGR Kaiser Roll, 2.3 oz 1 each 1. Cook chicken according to package directions. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. For service, on a sheet lined tray place chicken breast in a single layer; top with sliced ham or turkey ham and shredded cheese. 5. Bake until cheese is melted then place on a roll for service. This recipe provides 3 M/MA and 3.25 WGR Grains ENT-39

69 Revised The MAC Burger YIELD: 1 PTION (Commodity) or (Commercial) Order from Bakery 250/2 oz 114/2 oz. USDA /5 Lbs /1 Gallon 1/1 Gallon /5 Lbs. 1/5 Lbs. FLAME BROILED ALL BEEF PATTY 2 oz. 1 Hamburger Bun, Whole Wheat, 2 oz American Cheese, Commodity American Cheese Thousand Island Dressing Shredded Lettuce 1 each 1 slice 1 Tbsp. ½ oz. 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Add cheese to burger and place back in oven until cheese melts. 4. CCP: Hold at 140 degrees F or above. 5. For service, on bottom bun place burger patty, top patty with pickles slices and then shredded lettuce. On upper bun, smear Thousand Island dressing and place bun on top to finish off the burger. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-40

70 Revised CALIFNIA STEAK & CHEDDAR MELT YIELD: 1 PTION # Beef Cheesesteak 2.86 oz /5 lbs. Cheddar Cheese, shredded ½ oz Cheddar Cheese, Commodity Order from Bakery WGR Hero Roll, 5 2oz. 1 each /5 lbs. 1/5 lbs. 1/25 lbs. 1/10 lbs. Lettuce, shredded Tomatoes, chopped ¼ cup ¼ cup 1. Cook Beef Wafer according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Top with ½ oz Cheddar Cheese. Place back in oven until cheese melts. 4. CCP: Hold at 140 degrees F or above. 5. In a 5 hero roll, place cheesesteak. Combine lettuce and tomato in 4 oz soufflé cup, serve on the side. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-41

71 Revised November C69914 ROAST TURKEY WITH GRAVY AND STUFFING ROLL YIELD: 50 PTIONS USDA /6.17 Lbs. Turkey Roast Commodity, 2.5 oz. portion Turkey Roast, 2.5 slices Water 50 each 3 cups /11.3 oz. Turkey Gravy, prepared 3 oz portion 18 ¾ cups Recipe Card- MISC-60 12/28 oz. (makes ~204 2/3 cup per case and ~17 servings per bag) Recipe Card- MISC-60 WGR Bread Stuffing, 2/3 cup WGR Bread Stuffing, ½ cup 50-2/3 cup portions (3 Bags) 60 ½ cup portions Order from Bakery Whole Wheat Roll, 2 oz. 50 each 1. Place Turkey on a lined sheet tray and sprinkle with water; cover with foil. CCP: Heat until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 2. Prepare gravy per package directions. CCP: Heat until internal temperature reaches 155 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 3. Prepare stuffing according to package directions. CCP: Heat until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 4. Serve heated sliced turkey and ladle gravy (3oz) over the turkey. Served with 2 oz Whole Wheat Roll 2/3 cup WGR Bread Stuffing on the side. Creditable Meal Component Contribution This recipe provides 2.5 M/MA and 2 WGR per serving ENT-42A-with Stuffing ENT-42B-with Roll

72 November CRISPY CHICKEN BLT on a CROISSANT or ROLL YIELD: 1 PTION /5.15 Lbs. WGR Breaded Chicken Patty 1 each /50 ct. Turkey Bacon 2 slices /5 Lbs. Lettuce, shredded 1oz /10 Lbs. Tomato, sliced 2 slices /2.2oz Whole Grain Croissant, 2.2oz From Bakery Kaiser Roll, 2.3 oz 1 each 1. If using croissant bun, thaw under refrigeration overnight. 2. Pre-heat oven to 350 F 3. Cook chicken patty per package directions. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 4. Heat turkey bacon according to package directions. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 5. If using croissant bun - warm croissant bun in the oven for 2-3 minutes. For Service: Place chicken patty on bottom portion of croissant bun and top with 2 slices of turkey bacon, lettuce & tomato, then add the top bun. 5A. If using Kaiser Roll: For Service: Place chicken patty on bottom portion of roll and top with 2 slices of turkey bacon, lettuce & tomato, then add the top bun. This recipe provides 2 M/MA and Croissant Bun: 3 WGR Kaiser Roll: 3.25 WGR ENT-43A: Croissant ENT-43B: Kaiser Roll

73 Revised CHICKEN PARMESAN WITH PASTA YIELD: 1 PTION /5.15 Lbs. WGR Breaded Chicken Breast 1 each /#10 Cans Marinara Sauce 2 oz USDA 4/5 Lbs. Shredded Mozzarella Shredded Mozzarella, commodity ½ oz USDA 2/10 Lbs. WGR Pasta, cooked WGR Pasta, commodity (cooked) 1 Cup /#10 Cans Marinara Sauce 2 oz. 1. In a 350 F oven cook chicken. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Heat Marinara Sauce 5. CCP: Hold at 140 F or higher for service. 6. Top chicken with 2 oz. of sauce and ½ oz of cheese; bake until cheese is melted. 7. CCP: Hold at 140 F or higher for service. 8. Cook pasta until al dente, do not overcook. 9. CCP: Hold at 140 F or higher for service. 10.At service, serve chicken parm with 1 cup of pasta and top with 2 oz. of sauce. 2.5 oz equivalent M/MA and 3 WGR Grains ENT- 44

74 Revised LOADED TEXAS WEDGES with CHILI & CHEESE YIELD: 1 PTION SYSCO # PACK SIZE INGREDIENT AMOUNT See Recipe 1 X Recipe Chili Con Carne with Beans MIS-18 1 Serving MIS-18 USDA Potato Wedges, commodity ½ cup or /5 Lbs. Potato Wedges USDA 4/5 Lbs. Shredded Cheese Shredded Cheese, commodity ½ oz WGR Dinner Roll- 2 oz 1. Follow recipe directions for Chili Con Carne with Beans. 2. CCP: Cook until internal temperature is 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Bake Potato Wedges according to package directions 5. CCP: Hold at 140 F or higher for service. 6. At service top ½ cup of Potato Wedges with 2/3 cup- #6 scoop of Chili and ½ oz of Shredded Cheese. Serve with 2 oz WGR Dinner Roll. 2.5 oz. equivalent M/MA, 2 WGR Grains and ½ Cup of Starchy Vegetable ENT-45

75 Revised C CHEESY STUFFED PASTA BITES WITH MARINARA SAUCE YIELD: 50 PTIONS /3.25 Lbs. Mini Potato & Cheddar Pierogies 300 each /1 Gallon Salad Oil 1 ½ Cups /6 oz. Italian Seasoning 3 Tbsp /26 oz. Salt 3 tsp oz. Garlic Powder 3 tsp /18 oz. Black Pepper 1 ½ tsp /5 Lbs. Parmesan Cheese, grated 2 ¼ Cups /#10 Cans Marinara Sauce, heated 12 ½ Cups USDA Mozzarella Cheese, commodity 3 Lb 2 oz /5 Lbs. Mozzarella Cheese, shredded /1 oz Bread Stick (1 oz) 1 each 1. Toss pierogies in oil. 2. Combine seasonings; add parmesan cheese & mix. 3. Toss the pierogies in the seasoning/parmesan mix; toss to coat all pieces. 4. Place on a lined sheet pan in a single layer; do not crowd as to bake evenly. 5. Bake at 325 F for 12 to 14 minutes or until crispy and golden. 6. CCP: Hold at 140 F or higher for service. 7. Portion 6 pieces; top with hot marinara sauce and 1 oz shredded mozzarella cheese. Serve with bread stick. Creditable Meal Component Contribution 2 oz equivalent M/MA and 2 WGR Grains ENT-46

76 August SWEET & SOUR CHICKEN with Rice YIELD: 50 Servings USDA 6/5.47 Lbs. Popcorn Chicken (12 each Portion) 2 oz equivalent) Diced Chicken, Commodity (2oz Portion) 600 pieces 6 ¼ Lbs /6 lb bags Sweet & Sour Sauce (Boil in Bag) 12 ½ Cups (1 bag) or USDA 25 Lbs. 25 Lbs. Rice, Brown (NSLP) Rice, long grain par boiled (NNSLP ONLY) 4 qts. 4 qts + 3 ½ Cups Water, boiling- for rice only Salt 8 quarts 2 tsp. 1. In a 350 F oven cook diced chicken or follow cooking instructions on box for popcorn chicken. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. In a pot with boiling water heat 1 bag of Sweet & Sour Sauce according to package directions. 5. CCP: Cook until internal temperature reaches 150 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. Toss Chicken with Sweet & Sour Sauce. 8. Portion 2 oz. equivalent of sauced chicken over or alongside 1 Cup of Rice 2oz equivalent M/MA and Popcorn Chicken: 3 WGR Or Diced Chicken: 2 WGR ENT-47A- Popcorn Chicken ENT-47B- Diced Chicken

77 Revised Pizza Burger on a Bun YIELD: 1 PTION (Commodity) or (Commercial) Order from Bakery USDA or US Food Variety or USDA 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 HAMBURGER BUN, Whole Grain 2 oz. CHEESE, LOW FAT 0.5 oz. 1 1 slice 6/#10 cans MARINARA SAUCE 2 TBSP 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Heat marinara sauce. 5. CCP: Hold at 140 degrees F or above. 6. Place hamburger on a lined sheet pan, top with 2 TBSP of Marinara Sauce and top with cheese. Bake in 350 F oven until cheese melts. Place pizza burger on a bun for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR G per serving. ENT-48

78 Revised BAKED ZITI YIELD: 50 PTIONS /#10 Cans Marinara Sauce 2 #10 Cans Water 6 Gallons /26 oz. Salt 2 Tbsp. USDA WGR Pasta (dry) Commodity 6 Lbs. + 4 oz. 2/10 Lbs. WGR Pasta (dry) Ziti /5 Lbs. or 1/5 lb Shredded Mozzarella Cheese Shredded Mozzarella (commodity) 12 ½ Cups /2Lb. or 6/2 Lb. Part Skim Ricotta Cheese 12 ½ Cups 1. Heat water to a rolling boil; add salt. 2. Slowly add pasta; stir constantly until water begins to boil again. Cook minutes or until tender; stirring occasionally. DO NOT OVERCOOK. Drain well. 3. Using 2 large bowls, in each bowl place 25 Cups of Cooked Pasta, 5 ¼ Cups of Marinara Sauce 5 ¼ Cups of Shredded Mozzarella and 6 ¼ Cups of Ricotta; mix well to combine. 4. Place mixture from each bowl into 2 full size 2 deep hotel pans, top each baking dish with 2 Cups of Marinara and 2 Cups of Shredded Mozzarella. 5. Bake in 350 F oven for minutes or until cheese is melted and golden brown. 6. CCP: Cook until internal temperature reaches 165 F or higher. 7. CCP: Hold at 140 F or higher for service 8. At service portion 1 ½ Cups per serving Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-49

79 Revised C Cheese Lasagna Rollup with Marinara Sauce YIELD: 1 PTION /4.3 oz WGR Cheese Lasagna Rollup 1 each /#10 Cans Marinara Sauce, heated 4 oz /1 oz WGR Bread Stick (1 oz) WGR Dinner Roll (1 oz) 1 each 1. Ladle 2oz of marinara sauce in a baking pan. Place lasagna rollup on top of sauce; ladle an additional 2oz of marinara sauce on top of rollup. 2. Bake in a 350 F oven according to package directions. 3. CCP: Cook until internal temperature is 165 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Serve lasagna rollup with a breadstick or dinner roll. Creditable Meal Component Contribution 2 oz equivalent M/MA and 2 WGR Grains ENT-50

80 9-12 ROASTED CHICKEN (WITH BONE) YIELD: 50 PTIONS US # PACK SIZE INGREDIENT AMOUNT USDA USDA Chicken Commodity 8pc Breast & Wing Chicken Commodity 8pc Thigh & Drumstick 50 Breast/50 Wing 50 Thigh/50 Wing 1. Place chicken on a parchment lined sheet pan. 2. Bake in 350 F oven. 3. CCP: Heat until internal temperature reaches 165 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Serve 1 breast and 1 wing 1 drumstick and 1 thigh per serving, do not swap chicken pieces (i.e. chicken breast and chicken thigh or drumstick and chicken breast) Creditable Meal Component Contribution 1 breast & 1 wing provides: 6.25 MMA 1 drumstick and 1 thigh provides: 5 MMA ENT-51

81 August CHICKEN FAJITA PITA (Commodity) YIELD: 1 PTION DER FROM BAKERY 12 each WGR Pita, 6 inch (2 oz), cut into 4 triangles Anthony & Sons #128 Pechter s # pita Commodity Fajita Chicken, Commodity 4.5 oz or 4/5 LB or Lettuce, shredded ¼ cup LB or LB or 10 LB Tomatoes, chopped ¼ cup /.5 GA Cucumber Sauce (Tzatziki) 2 oz 1. Cook chicken in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Cut Pita in half; stuff each half with reserved chicken. 5. Wrap both halves in foil and place in warmer. 6. CCP: Hold at 140 F or higher for service. 7. For service: Serve 2 halves of pita stuffed with chicken and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2.5 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-52

82 Revised CHICKEN FAJITA PITA (Non-Commodity) YIELD: 1 PTION DER FROM BAKERY 12 each WGR Pita, 6 inch (2 oz) Anthony & Sons #128 Pechter s #0432 Morabito #159 1 each /5 LB Diced Chicken 3 oz or or or USDA USDA 2.5 oz /8.9 oz Fajita Seasoning 1 tsp or /5 LB or 5 LB Lettuce, shredded ¼ cup or LB or 10 LB Tomatoes, chopped ¼ cup /.5 GA Cucumber Sauce (Tzatziki) 2 oz 1. Season chicken with fajita seasoning 2. Cook chicken in a 350 F oven. 3. CCP: Heat to internal temp of 165 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Cut Pita in half; stuff each half with reserved chicken. 6. Wrap both halves in foil and place in warmer. 7. CCP: Hold at 140 F or higher for service. 8. For service: Serve 2 halves of pita stuffed with chicken and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2.5 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-53

83 Revised GENERAL TSO CHICKEN & RICE YIELD: 50 SERVINGS /5.47 Lbs. Popcorn Chicken (12 each 600 pieces or or Portion) 2 oz equivalent) or or /5 Lbs. Diced Chicken, 2.3 oz portion 7 lbs 3 oz or or or USDA Diced Chicken, 2 oz portion 6 ¼ Lbs /5 lb General Tso, 2 oz portion 10 cups ( 1bag) Hot Water, to thin 2 ½ Cups LB Rice, Brown (NSLP) 4 qts LB Rice, long grained par boiled 4 qts + 3 ½ cups or Commodity (NNSLP) Water, boiling 6 quarts Salt 2 tsp. 1. In a 350 F oven, cook diced chicken or follow cooking instruction on box for popcorn chicken. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. In a pot with boiling water heat 1 bag of General Tso according to package directions. 5. CCP: Cook until internal temperature reaches 150 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. Toss Chicken with General Tso Sauce and Hot Water. 8. Portion sauced diced chicken (2 oz or 2.3 oz portion) or 12 pieces of sauced popcorn chicken over or alongside 1 cup of cooked rice. 2 oz equivalent M/MA and Diced Chicken: 2 WGR Grains Or Popcorn Chicken: 3 WGR Grains ENT-55: Diced Chicken ENT-55A: Popcorn Chicken

84 Revised ASIAN CHICKEN WRAP YIELD: 1 PTION or USDA 2/5 LB Diced Chicken or USDA 2.3 oz or 2 oz /6 lb bags Sweet & Sour Sauce 2 Tbsp. Water, to thin sauce As Needed /12 Ea. Wrap, Whole Grain 10 inch 1 Each /2 Lbs. Chopped Romaine ½ Cup /5 Lbs. Coleslaw Mix ¼ Cup /6 lb bags Sweet & Sour Sauce 1 Tbsp. 1. In a 350 F cook diced chicken. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. Toss with sweet & sour sauce; thin with water if mixture is too thick. 4. CCP: Hold at 140 F or higher for service. 5. In a bowl, combine chopped romaine, coleslaw mix and sweet & sour sauce; set aside. 6. Assemble wrap: In a 9 wrap place, diced chicken and ¾ cup romaine/coleslaw mixture. Fold sides of wrap and wrap away from you; store seam side down. 2 oz equivalent M/MA and 2 WGR Grains ENT-56

85 Revised HERB GRILLED CHICKEN WITH GRAVY AND ROLL YIELD: 1 Portion / 2.5 oz. Grilled Chicken Breast 1 each /1 Gallon Soybean Oil 1 tsp /6 oz. Italian Seasoning ½ tsp /25 oz. Granulated Garlic ¼ tsp /11.3 oz. Turkey Gravy, prepared (optional) 3 oz Order from Bakery Whole Wheat Roll, 2 oz. 50 each 1. Place chicken on a lined sheet tray and drizzle with oil; sprinkle Italian seasoning and granulated garlic on top of chicken. 2. CCP: Heat until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Prepare gravy according to package directions. (optional) 5. CCP: Hold at 140 F or higher for service. 6. Serve 1 piece of chicken and ladle gravy (3 oz.) over the chicken (optional). Serve with 2 oz. Whole Wheat Roll. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 Grains per serving ENT -57

86 Revised C BUFFALO CHICKEN PIZZA SYSCO # PACK SIZE YIELD: 8 Portions (1 Pizza) INGREDIENT AMOUNT /8 ct. NY Style Pizza 1 pizza or USDA 2/5 LB Diced Chicken or USDA 14 oz or 12 oz /1 Gallon Hot Sauce 1 ½ Cups 1. In a bowl toss together diced chicken and hot sauce; mix well to combine. 2. Top seasoned chicken on pizza. 3. Bake pizza according to package directions. 4. CCP: Heat until 165 degrees F or higher. 5. CCP: Hold at 140 degrees F or higher for service. 6. Cut pizza into 8 th s; service 1 slice on tray. This recipe provides 2 WGR Grains and 3.5 oz M/MA per serving. ENT-58

87 Revised HONEY MUSTARD CHICKEN WRAP YIELD: 1 PTION (3 Tenders Each) /5.165 Lbs. Chicken Tenders 3 each USDA Shredded Cheese, commodity ½ oz /5 Lbs. Shredded Cheese /1 Gallon Honey Mustard Dressing 2 Tbsp /2 Lbs. Chopped Romaine ½ Cup /1 Dozen Wrap, Whole Grain 10 inch 1 each 1. Cook chicken tenders according to package directions. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. In 9 wrap; place chicken, shredded cheese, chopped romaine and honey mustard dressing. Fold wrap for service. This recipe provides 2.5 M/MA, 2 WGR Grains, and ¼ cup Dark Green Vegetable ENT-59

88 Revised RODEO BURGER ON A BUN YIELD: 1 PTION /2 oz FLAME BROILED ALL BEEF PATTY 2 1 (Commodity) oz. or (Commercial) 114/2 oz. Hamburger Bun, Whole Wheat, 1 each 2 oz USDA American Cheese, Commodity 1 slice /5 Lbs. American Cheese /1 Gal or 1/1 Gal BBQ Sauce 2 Tbsp /5 lb. 445 (2 each serv.) Onion Rings 2 Each 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Add cheese to burger and place back in oven until cheese melts. 4. CCP: Hold at 140 degrees F or above. 5. For service, on bottom bun place burger patty, top patty with BBQ sauce and two (2) onion rings. Place bun on top to finish off the burger. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains ENT-60

89 Revised STEAK FAJITA WRAP YIELD: 1 PTION # Beef Cheesesteak 2.86 oz / 8.9 oz Fajita Seasoning ½ tsp Or USDA 4/5 Lbs. Cheddar Cheese, shredded Cheddar Cheese, commodity 2 Tbsp (1/2 oz) Green Pepper 1/5 Lbs. Pepper & Onions, cooked 2 oz Yellow Onion 1/5Lbs Red & Green 6/#10 Cans Pepper Strips (Canned) Fajita Veg Frz 6/2.5 Lbs / 8.9 oz Fajita Seasoning ½ tsp /12 Each Wrap, Whole Grain 10 inch 1 each 1. Season steak with fajita seasoning. 2. Cook Beef Wafer according to cooking instructions on box. 3. CCP: Cook to at least 165 degrees F for at least 15 seconds. 4. CCP: Hold at 140 degrees F or above. 5. Cook peppers and onions until tender, but not overcooked. Season with fajita seasoning. 6. CCP: Hold at 140 degrees F or higher for service 7. Assemble wrap: tortilla, reserved steak wafer, peppers & onions and cheddar cheese. 8. Fold into wrap shape, place on a lined sheet pan. 9. CCP: Hold at 140 F or higher for service This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-61

90 August GRILLED CHEESE ON TEXAS TOAST YIELD: 1 PTION CT WGR Texas Toast 2 slices Commodity or Cheese, Commodity or US Sysco Variety /17 oz Butter Pan Release Spray 4 slices 1. Preheat oven to 350 F. 2. Spray a parchment lined sheet pan with butter pan release spray. 3. Place the cheese on the bread, top with other slice of bread, spray top with butter pan release spray. 4. Bake in oven until bread is golden brown and cheese is melted. 5. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 M/MA and 3.5 WGR Grains. ENT-62

91 Revised BUFFALO CHICKEN WRAP YIELD: 1 PTION (3 Tenders Each) /5.165 Lbs. Chicken Tenders 3 each USDA Shredded Cheddar Cheese, commodity ½ oz /5 Lbs. Shredded Cheddar Cheese /1 Gal Hot Sauce 2 Tbsp /2 Lbs. Chopped Romaine ½ Cup /12 each Wrap, Whole Grain 10 inch 1 each 1. Cook chicken tenders according to package directions. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Toss chicken with hot sauce. 5. In 9 wrap; place sauced chicken, shredded cheese, chopped romaine. Fold wrap for service. This recipe provides 2.5 M/MA, 2 WGR Grains, and ¼ cup Dark Green Vegetable ENT-63

92 August SWEET & SOUR PINEAPPLE CHICKEN with Rice YIELD: 50 Servings USDA 6/5.47 Lbs. Popcorn Chicken (12 each Portion- 2 oz equivalent) Diced Chicken, Commodity (2oz Portion) 600 pieces 6 ¼ Lbs / 6 lb bags Sweet & Sour Sauce (Boil in Bag) 12 ½ Cups (1 bag) /#10 Cans Pineapple Tidbits (2oz Portion) 12 ½ Cups or USDA 25 Lbs. 25 Lbs. Rice, Brown (NSLP) Rice, long grain par boiled (NNSLP ONLY) Water, boiling- for rice only Salt 4 qts. 4 qts + 3 ½ Cups 8 quarts 2 tsp. 1. In a 350 F oven cook diced chicken or follow cooking instructions on box for popcorn chicken. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. In a pot with boiling water heat 1 bag of Sweet & Sour Sauce according to package directions. 5. CCP: Cook until internal temperature reaches 150 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. Toss Chicken with Sweet & Sour Sauce and Pineapple Tidbits. 8. Portion 2 oz. equivalent of sauced chicken over or alongside 1 Cup of Rice. 2oz equivalent M/MA and Popcorn Chicken: 3 WGR Or Diced Chicken: 2 WGR ENT-64A- Popcorn Chicken ENT-64B- Diced Chicken

93 Revised PHILLY CHEESESTEAK WRAP YIELD: 1 PTION # Beef Cheesesteak 2.86 oz /5 Lbs. Cheddar Cheese, shredded 2 Tbsp (1/2 oz) Or USDA Cheddar Cheese, commodity Green Pepper 1/5 Lbs. Pepper & Onions, cooked 2 oz Yellow Onion 1/5 Lbs Red & Green 6/#10 Cans Pepper Strips (Canned) Fajita Veg Frz 6/2.5 Lbs. Salt & Pepper To Taste /12 Each Wrap, Whole Grain 10 inch 1 each 1. Cook Beef Wafer according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Cook peppers and onions until tender, but not overcooked. Season with salt and pepper to taste. 5. CCP: Hold at 140 degrees F or higher for service 6. Assemble wrap: tortilla, reserved steak wafer, peppers & onions and cheddar cheese. 7. Fold into wrap shape, place on a lined sheet pan. 8. CCP: Hold at 140 F or higher for service This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-65

94 Revised SPICY or PLAIN POPCN CHICKEN BASKET YIELD: 1 PTION /5.47 Lbs Popcorn Chicken, Spicy Popcorn Chicken, Plain 15 Each /1 Gallon Hot Sauce (if using PLAIN chicken 2 oz ONLY) /1 oz Soft Pretzel Sticks 2 Each /5 Lbs Tater Tots 8 pieces 1. Cook popcorn chicken according to package directions. 2. CCP: Heat until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 degrees F. or higher for service. 4. Cook Soft Pretzel sticks according to package directions. 5. CCP: Hold at 140 degrees F. or higher for service. 6. Cook Tater Tots according to package directions. 7. CCP: Hold at 140 degrees F. or higher for service. 8. Toss PLAIN Popcorn Chicken with Hot Sauce, if not uses Spicy Popcorn Chicken. 9. At service, in a 5lb Boat, place 2 each Pretzel Sticks, 8 Tater Tots and 15 each Spicy or Plain Popcorn Chicken. Creditable Meal Component Contribution This recipe provides: 2.6 MMA, 3.2 WGR Grains and ½ cup Starchy Vegetable Spicy ENT-66A Plain ENT-66B

95 9-12 SMOKEY BBQ MAC RIB SANDWICH YIELD: 1 PTION /3 oz 100/3 oz Beef Rib Patty w/ BBQ Sauce (commodity) Beef Rib Patty w/ BBQ Sauce (commercial) WW Hamburger Bun 2 ounce 1 each 1 each /1 Gallon Sliced Pickle Chips 1 oz 1. Cook Beef rib patty to package directions. 2. CCP: Heat until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 degrees F. or higher for service. 4. At service, place beef rib patty on WW hamburger bun; serve with 1oz pickles on the side. This recipe provides 2 MMA and 2 WGR Grains ENT-67

96 Revised SLOPPY JOE ON A HAMBURGER BUN (BEEF) YIELD: 50 Servings /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity /#10 cans Tomato Paste 3 2/3 Cups Water 7 ½ Cups /9 oz. Sloppy Joe Mix 5 ½ oz /5 lbs. Cheddar Cheese, shredded Cheddar Cheese, Commodity 3 lb. + 2 oz. From Bakery WGR Hamburger Bun, 2 oz 50 Each 1. Brown beef crumbles in a large pan. 2. Add tomato paste, water and sloppy joe seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. At service, portion (1/2 cup #8 scoop) sloppy joe meat on the bottom half of the bun, top with 1 oz of shredded cheese and upper half of bun. 2.5 M/MA and 2 WGR Grains per serving. ENT-68

97 Revised SLOPPY JOE ON A HAMBURGER BUN (CHICKEN) YIELD: 50 Servings LB Ground Chicken Crumbles 7 lbs Ground Chicken Crumbles, Commodity /#10 cans Tomato Paste 3 2/3 Cups Water 7 ½ Cups /9 oz. Sloppy Joe Mix 5 ½ oz /5 lbs. Cheddar Cheese, shredded Cheddar Cheese, Commodity 3 lb. + 2 oz. From Bakery WGR Hamburger Bun, 2 oz 50 Each 1. Brown chicken crumbles in a large pan. 2. Add tomato paste, water and sloppy joe seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. At service, portion (1/2 cup #8 scoop) sloppy joe meat on the bottom half of the bun, top with 1 oz of shredded cheese and upper half of bun. 2.5 M/MA and 2 WGR Grains per serving. ENT-68A

98 Revised C TURKEY BACON MELT YIELD: 1 PTION USDA 2/8-10 Lbs. Turkey, sliced Turkey, commodity 3.86 oz 3.2 oz / 50 ct Turkey Bacon 2 slices USDA /5 Lbs WGR Roll, 2.3 oz Sliced Cheese, commodity Sliced American Cheese 1. Slice turkey into appropriate serving size as listed above. 2. Cook turkey bacon. 3. CCP: Cook until internal temperature reaches 165 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Place sliced cheese on top of turkey; place in oven to melt cheese 6. CCP: Hold at 140 F or higher for service. 7. Place bacon on top of melted cheese and turkey on roll. 1 each 1 Slice This recipe provides 2.5 M/MA and 2.25 Grains ENT-69

99 Revised FIESTA CHICKEN NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) USDA USDA 2/5 Lbs. Diced Chicken, 1.73 oz. portion Diced Chicken, commodity 1.5 oz portion Chicken Fajita Meat, 2.7 oz portion 50 Each LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or USDA Commodity 4/5 LB Cheddar Cheese, shredded 1 lb oz /5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB or 25 LB Tomatoes, chopped 1 lb. + 5 oz LB /16 oz WGR Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Beans ½ Cup 1. Brown diced chicken or chicken fajita meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. On each student tray, serve 15 Tortilla Chips, seasoned chicken meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 7. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, ¼ Cup of Legumes and 2 WGR Grains ENT-70

100 Revised CHEESE QUESADILLA YIELD: 50 PTIONS /5 Lbs. Shredded Cheddar, 2 oz per portion 6 lbs 4 oz USDA Shredded Cheddar, commodity, 2 oz /1 Dozen Wrap, Whole Grain 10 inch 1 each /17 oz Butter Pan Release Spray 1. On a parchment lined sheet pans sprayed with pan release, place the tortillas in a single layer. 2. On one half of the tortilla, top with 2 oz. of cheese; fold in half. 3. Spray lightly folded tortillas with pan release spray. 4. Bake in a 350 F oven until tortilla is golden brown & cheese is melted. 5. CCP: Hold at 140 F or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-71

101 Revised CHICKEN GYRO PITA YIELD: 1 PTION Order WGR Pita, 6 inch (2 oz) 1 each From Anthony & Sons # 128 Bakery Pechter s # 0432 Morabito # 159 USDA Fajita Chicken, USDA Commodity 3.6 oz /5 Lbs. Diced Chicken 2.3 oz. USDA Diced Chicken, USDA Commodity 2 oz /5 Lbs. Lettuce, shredded ¼ Cup /5 Lbs. Lettuce, shredded /10 Lbs. Tomato 6x6, diced ¼ Cup /25 Lbs. Tomato 6x6, diced /.5 GA Cucumber Sauce (Tzatziki) 2 oz 1. Cook chicken according to package directions in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Place pita half way on a piece of pop up foil; add chicken. 5. Fold pita in cone type shape; wide at the top and narrow at the bottom. Then secure with foil around base to secure. 6. Place in pans and wrap each pan with plastic film before you place in warmer to prevent gyro from drying out. 7. CCP: Hold at 140 F or higher for service. 8. For service: Serve 1 chicken stuffed pita wrap and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2 M/MA, 2 WGR Grains, ¼ Cup Red/Orange Other Vegetable, and ¼ cup Other Vegetable per serving. ENT-72

102 August CHICKEN GYRO (GRILLED CHICKEN) YIELD: 1 PTION /31.25 lbs. Grilled Chicken Breast 1 each DER FROM 12 each WGR Pita, 6 inch (2 oz), cut into 4 1 pita BAKERY triangles Anthony & Sons #128 Pechter s # /5 lbs. 1/5 lbs /25 lbs. 1/10 lbs. Shredded Lettuce Tomato, diced ¼ Cup ¼ Cup /.5 gallon Cucumber Sauce (Tzatziki) 2 oz. 1. Cook chicken in a 350 F oven or according to package directions. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Lay pita flat on table, place reserved chicken in center of pita; wrap with pop up foil. Place in warmer. 5. CCP: Hold at 140 F or higher for service. 6. For service: 1 each pita stuffed with chicken and on the side serve the shredded lettuce, diced tomato and cupped cucumber sauce (tzatziki) 2 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-73

103 9-12 CHICKEN TENDER HERO YIELD: 1 PTION /5.165 lbs. Chicken Tenders 4 each /5 lbs. 1/5 lbs /25 lbs. 1/10 lbs. 5 WW Hero Roll 1 each Shredded Lettuce ¼ Cup Tomato, sliced 2 slices 1. Cook chicken in a 350 F oven or according to package directions. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Lay roll on table, place 2 slices of tomato, the shredded lettuce and 4 pieces of chicken in roll M/MA and 2 WGR Grains per serving. ENT-74

104 9-12 GRILLED BBQ CHICKEN SANDWICH YIELD: 1 PTION /31.25 lbs. Grilled Chicken Breast 1 each WW Hamburger Bun, 2 oz 1 each /5 lbs. Shredded Lettuce ¼ Cup 1/5 lbs /25 lbs. Tomato, sliced 2 slices /10 lbs /1 Gallon 1/1 Gallon BBQ Sauce 1 Tbsp. 1. Cook chicken in a 350 F oven or according to package directions. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. For service: Assemble 1 each hamburger bun bottom topped with shredded lettuce, sliced tomato, grilled chicken and bbq sauce. Then add the top bun. 2 M/MA and 2 WGR Grains per serving. ENT-75

105 Revised RAVIOLI JUMBO CHEESE YIELD: 50 Portions (4 Each Ravioli) / 1.23 oz Jumbo Ravioli (4 each) 200 each /#10 Marinara Sauce, 3oz 18 ¾ cups /1 oz. WGR Breadstick, 1 oz. WGR Garlic Breadstick, MIS- 20 WGR Dinner Roll, 1 oz. 50 each 1. Cook cheese ravioli according to package directions. 2. CCP: Heat to internal temperature until 165 F or higher 3. CCP: Hold at 140 degrees F. or higher for service. 4. Portion 4 ravioli and top with 3 oz. of heated Marinara sauce. Serve with 1 each dinner roll or breadstick or garlic breadstick. This recipe provides 2.68 M/MA and 2.32 WGR Grains per serving. ENT-76A: Breadstick ENT-76B: Garlic Breadstick ENT-76C: Dinner Roll

106 August GRILLED CHICKEN CLUB YIELD: 1 PTION /2.5 oz Grilled Chicken Breast 1 Each /300 count Turkey Bacon 1 slice /5 lbs Lettuce, shredded 1 oz /10 lbs Tomato, sliced 2 Slices WGR Roll, 2.3 oz. 1 Each 1. Cook chicken according to package directions. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Heat turkey bacon according to package directions. 5. CCP: Cook until internal temperature reaches 165 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. For sandwich, top bottom portion of bun with, lettuce, tomato, grilled chicken and bacon. Finish by placing top portion of bun to complete sandwich. This recipe provides 2 M/MA and 2.25 WGR Grains per serving. ENT-77

107 August SMOKEY BBQ MAC RIB SLIDERS YIELD: 1 PTION /12/ 1 oz WGR Slider Bun, 1 oz 2 Each / 3 oz Beef Rib Patty w/ BBQ Sauce 1 Each / 3 oz (commodity) Beef Rib Patty w/ BBQ Sauce (commercial) /1 Gallon Pickle Chips 1 oz 1. On a parchment lined sheet tray, cook beef rib patty according to package instructions. Once cooked, cut each patty in half. 2. CCP: Cook to 165 degrees F or higher for at least 15 seconds 3. CCP: Hold at 140 degrees F. or higher for service. 4. Assembly: a. On the bottom of each bun place a half piece of the beef rib patty. b. Top each rib patty with a pickle chip. c. Place top bun on each completed sandwich. 5. Serve 2 sliders per portion. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-78

108 Revised TACO PIE YIELD: 40 PTIONS (20 per Pan) or USDA / 5 lbs Ground Beef Crumbles (commodity) Ground Beef Crumbles (commercial) 5 Lbs /9z Taco Seasoning Mix ½ Cup Water 2 ½ Cups USDA Salsa, commodity 4 cups /#10 cans Salsa /#10 cans Tomato Sauce 4 ¼ Cups Water 1 Quart (32oz) /24 ea WGR Tortillas, 6 80 Each USDA /5 lbs Cheddar Cheese, shredded commodity Cheddar Cheese, shredded 1 lb + 4 oz. 1. In a large pot, create Meat Mixture by combining beef crumbles, taco seasoning and 2 ½ cups of water. Bring to a simmer for about 15 minutes. 2. CCP: Cook until reaches 150 degrees F or higher. 3. In a large bowl, combine salsa, tomato sauce and 4 ¼ cups of water; mix to combine to create Taco Sauce. 4. Lightly coat 2 12 X20 X2 ½ steam table pans with pan release spray. 5. Assembly: a. First Layer Place 20 tortillas in bottom of greased pan. Add 3 1/3 cups of meat mixture on top of tortillas; spread evenly. Then spread 3 cups of taco sauce mixture over meat mixture. b. Second Layer Place 20 tortillas on top of taco sauce layer. Add 3 1/3 cups of meat mixture on top of the tortillas; spread evenly. Then spread 3 cups of cups of taco sauce mixture over meat mixture. Sprinkle 10 oz of cheese evenly over taco sauce. 6. Tightly cover pans and bake at 325 F for 20 minutes. 7. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 8. CCP: Hold at 140 degrees F or higher for service. 9. Cool & let stand for 5 to 10 minutes before cutting; cut each pan into 4X5 (20 portions per pan) This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-79

109 Revised The MAC Burger Wrap YIELD: 1 PTION /2 oz. Flame Broiled All Beef Patty, 2 oz NSLP Flame Broiled All Beef Patty, 2 oz.- Commodity NSLP /12 Ea. Wrap, Whole Grain 10 inch 1 each 1 slice USDA /5 Lbs /1 Gallon 1/1 Gallon /5 Lbs. 1/5 Lbs /1 Gallon 1/1 Gallon (300 count American Cheese, Commodity American Cheese Thousand Island Dressing Shredded Lettuce Pickles Chips 1 Tbsp. ½ oz. 2 each 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Add cheese to burger and place back in oven until cheese melts; cut in half. 4. CCP: Hold at 140 degrees F or above. 5. For service, on a 10 Whole Wheat Tortilla smear Thousand Island dressing, place patty halves (lined end to end) on top of dressing and top with pickles slices and then shredded lettuce. Fold into wrap shape and serve. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-80

110 Revised CHIPOTLE CHICKEN SANDWICH YIELD: 1 PTION /5.15 Lbs. WGR Breaded Chicken Breast 1 each /5 Lbs. Lettuce, shredded 1 oz /10 Lbs. Tomato, sliced 2 slices /1 Gallon Mayonnaise 1 Tbsp /1 Gallon Hot Sauce 1 tsp /16 oz. Cayenne Pepper, ground a pinch Order from Bakery WGR Kaiser Roll, 2.3 oz. 1 each 1. Cook chicken according to package directions. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. To make Chipotle Style Mayo; combine mayo, hot sauce and cayenne pepper; mix well to combine. 5. For sandwich on smear Chipotle Style Mayo on top portion of roll, place chicken on bottom portion of roll and top with lettuce & tomato. This recipe provides 2 M/MA and 3.25 WGR Grains ENT-81

111 Revised YIELD: 50 Servings USDA USDA 2/5 Lbs. Diced Chicken, 1.73 oz. portion Diced Chicken, commodity 1.5 oz portion Chicken Fajita Meat, 2.7 oz portion 50 Each LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or USDA Commodity FAJITA CHICKEN SCOOP-A-BOWL 4/5 LB Cheddar Cheese, shredded 1 lb oz /5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB or LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup Each Baked Tostitos Scoops, individual bag 50 Bags 1. Brown diced chicken or chicken fajita meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. In a 5 Lb. Boat, serve 1 cup of brown rice, seasoned chicken meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 7. Serve 1 bag of Tostito Scoops on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.25 WGR Grains ENT-82

112 Revised BEEF TACO SCOOP-A-BOWL YIELD: 50 Servings /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or 4/5 LB Cheddar Cheese, shredded 1 lb oz. USDA Commodity /5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB or LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup Each Baked Tostitos Scoops, individual bag 50 Bags 1. Brown ground beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. In a 5 Lb. Boat, serve 1 cup of brown rice, 2 - #30 scoops of seasoned beef, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 7. Serve 1 bag of Tostito Scoops on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.25 WGR Grains ENT-82A

113 Revised CHICKEN TACO SCOOP-A-BOWL YIELD: 50 Servings LB Ground Chicken Taco Meat 9lbs. + 4 oz LB Onions, chopped 1 ¼ Cup /25 oz. Granulated Garlic 1 ½ Tbsp /18 oz Black Pepper 3 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 ½ quarts /9 OZ Taco Seasoning Mix ¾ Cup or 4/5 LB Cheddar Cheese, shredded 1 lb oz. USDA Commodity /5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB or LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup Each Baked Tostitos Scoops, individual bag 50 Bags 1. Brown chicken taco meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. In a 5 Lb. Boat, serve 1 cup of brown rice, 3 - #30 scoops of seasoned chicken meat, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 7. Serve 1 bag of Tostito Scoops on the side. 2.5 oz. equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.25 WGR Grains ENT-82B

114 November FIRECRACKER CHICKEN SANDWICH YIELD: 1 PTION /5.15 lbs. Breaded Chicken Patty 1 Each /1 Gallon Boom Boom Sauce 1 Tbsp. Order from Kaiser Roll, 2.3oz 1 Each Bakery 1. Cook Chicken Patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. CCP: Hold at 140 degrees F or above. 4. Place chicken patty on bottom half of roll. Top with 1 tbsp of Boom Boom sauce, then place with top half of roll for service. This recipe provides 2 Meat/Meat Alt. and 3.25 WGR Grains per serving. ENT-83

115 Revised SPICY or PLAIN CHICKEN TENDER BASKET YIELD: 1 PTION /5.165 Lbs. Chicken Tenders 4 Each /1 Gallon Hot Sauce (ONLY F SPICY VERSION) 2 oz /5 Lbs Tater Tots 8 pieces From Bakery Or /1oz. Dinner Roll, 1oz Or Bread Stick, 1oz 1 Each 1. Cook chicken tenders according to package directions. 2. CCP: Heat until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 degrees F. or higher for service. 4. Cook Tater Tots according to package directions. 5. CCP: Hold at 140 degrees F. or higher for service. 6. For Spicy: Toss Chicken Tenders with Hot Sauce. 7. At service, in a 5lb Boat, place a 1oz Dinner Roll or Breadstick, 8 Tater Tots and 4 Each Chicken Tenders. Creditable Meal Component Contribution This recipe provides: 2.7 MMA, 2.32 WGR Grains and ½ cup Starchy Vegetable Spicy ENT-84A Plain ENT-84B

116 Revised February YIELD: 1 PTION ct. Mini Pepperoni Calzones (A) 3 Each ct. Mini Cheese Calzones (B) 3 Each or USDA MINI PEPPERONI CHEESE CALZONES WITH MARINARA SAUCE 6/#10 cans Marinara Sauce Marinara Sauce, commodity ¼ Cup 1. Heat oven to 350 F. 2. On a parchment lined sheet pan place mini calzones and bake according to package directions. 3. CCP: Hold at 140 F or higher for service 4. Heat marinara sauce. 5. CCP: Hold at 140 F or higher for service. 6. At service, place 3 mini calzones on the tray with ¼ Cup of Marinara sauce. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-85A : Mini Pepperoni Calzones ENT-85B: Mini Cheese Calzones

117 Revised QUESADILLA BURGER WRAP YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 Each /1 Dozen Wrap, Whole Grain 10 inch 1 Each USDA Or /5 Lbs. Shredded Cheddar, commodity Or Shredded Cheddar ½ oz USDA Or /#10 Cans 6/#10 Cans Salsa, commodity Or Salsa ¼ Cup 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 F or higher for at least 15 seconds. 3. CCP: Hold at 140 F or higher for service. 4. For service, on a Wrap, Whole Grain 10 inch place patty halves (lined end to end) top with shredded cheese and then the salsa. Fold into wrap shape. 5. CCP: Hold at 140 F or higher for service This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-86

118 Revised MOZZARELLA STICKS with MARINARA YIELD: 1 PTION ct. Mozzarella Sticks 6 Each or USDA 6/#10 cans Marinara Sauce Marinara Sauce, commodity ¼ Cup From Bakery Or /1 oz WGR Dinner Roll, 1oz. Or WGR Bread Stick, 1oz. 1 Each 1 Each 1. Heat oven to 350 F. 2. On a parchment lined sheet pan place mozzarella sticks and bake according to package directions. 3. CCP: Hold at 140 F or higher for service 4. Heat marinara sauce. 5. CCP: Hold at 140 F or higher for service. 6. At service, place 6 mozzarella sticks on the tray with ¼ Cup of Marinara sauce and a 1oz dinner roll or bread stick. This recipe provides 2 M/MA and 3 WGR Grains per serving. ENT-87

119 Revised BEEF & BROCCOLI OVER RICE YIELD: 50 PTIONS # Beef, steak sliced thin 2.86 oz 8 Lbs. 15oz /5 lb bags Teriyaki Sauce 10 Cups (1 bag) Hot Water, to thin 2 ½ Cups USDA Or /20 Lbs Broccoli, commodity Or Broccoli, cut frozen 25 Cups or Commodity 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling Salt 4 qts 4 qts + 3 ½ cups 6 quarts 2 tsp. 1. In a 350 F oven, cook the sliced beef; according to package directions. 2. CCP: Cook until internal temperature reaches 155 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. In a pot with boiling water heat 1 bag of Teriyaki Sauce according to package directions. 5. CCP: Cook until internal temperature reaches 150 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. Cook broccoli until heated through and tender; do not overcook. 8. CCP: Hold at 140 F or higher for service. 9. Toss reserved meat with teriyaki sauce; toss gently to combine. 10. Thin mixture with hot water. 11. CCP: Hold at 140 F or higher for service. 12. Portion 3 oz of beef teriyaki and ½ cup of broccoli over or alongside 1 Cup Rice. 2 oz equivalent M/MA, ½ Cup Dark Green Vegetable and 2 WGR Grains ENT-88

120 Revised CHILI WITH RICE YIELD: 60 PTIONS SYSCO # PACK SIZE INGREDIENT AMOUNT See Recipe# 1 X Recipe Chili Con Carne with Beans MIS-18 2/3 cup-#6 scoop MIS /5 lbs. Cheddar Cheese, shredded Cheddar Cheese, Commodity 1 lb oz. See MIS- 4 (2.5X Recipe) Brown Rice, cooked 60-1 Cup portions 1. Follow recipe directions for Chili Con Carne with Beans (MIS-18). 2. CCP: Cook until internal temperature is 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. At service portion 2/3 cup-#6 scoop of chili per serving over or alongside 1 Cup of rice and top with ½ oz (2 tbsp) cheddar cheese. 2.5 oz. equivalent M/MA and 2 WGR Grains ENT-89

121 December C GRILLED CHEDDAR CHEESE SANDWICH WITH BACON YIELD: 1 PTION From Bakery 1 Loaf Whole Wheat Bread, 1 oz. slice 2 slices or USDA or USDA 4/5 Lbs. 4/5 Lbs. Sliced Cheese, Low Fat 0.5 oz. Cheddar Cheese, shredded 4 slices 2 oz /50 ea. Turkey Bacon, cut in half 1 slice /17 oz. Butter Pan Release Spray As needed 1. Preheat oven to 350 F. 2. Heat turkey bacon according to package directions. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 3. Spray a parchment lined sheet pan with butter pan release spray. 4. Place the cheese on the bread, then add the turkey bacon. Top with other slice of bread, spray top with butter pan release spray. 5. Bake in oven until bread is golden brown and cheese is melted. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-90

122 January Bacon Cheeseburger/Cheddar Burger on a Bun YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. Flame Broiled Beef Patty 2 oz. 1 Hamburger Bun, Whole Grain 2 oz. 1 USDA or US Sliced Cheese, Low Fat 0.5 oz. 1 slice Food Variety or USDA Cheddar Cheese, shredded 2 TBSP (1/2 oz) Commodity /50 ea. Turkey Bacon, cut in half 1 slice 1. Heat oven to 350 F. 2. Cook hamburger patty according to cooking instructions on box. 3. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 4. CCP: Hold at 140 F or higher for service. 5. Heat turkey bacon according to package directions 6. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 7. CCP: Hold at 140 F or higher for service. 8. Assemble burger with sliced or shredded cheese and turkey bacon; place in the oven until the cheese melts. 9. Place cheeseburger topped with turkey bacon on the bun for service. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR per serving. ENT-91

123 Revised TURKEY NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) USDA Ground Turkey Crumbles, Commodity 6 lbs 4 oz /5 lbs. Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 cans Tomato Paste 1 ½ Cups Water 1 quart /9 oz. Taco Seasoning Mix ¾ Cup /5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity /5 lbs. Lettuce, shredded 2 lbs. + 7 oz /5 lbs /25 lbs. Tomatoes, chopped 1 lb. + 5 oz /10 lbs /16 oz. WGR Corn Tortilla Chips 750 Each See Rice & Bean MIS-3 Seasoned Rice & Bean ½ Cup 1. Brown turkey crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 6. On each student tray, serve 15 each tortilla chips, 2 each No. 30 scoop of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 7. Serve Nacho Platter with a ½ Cup of Rice & Beans. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, ¼ Cup of Legumes and 2 WGR Grains ENT-92

124 Revised TURKEY NACHO PLATTER (NO RICE& BEANS) YIELD: 50 Servings (18 Tortilla Chips Each) USDA Ground Turkey Crumbles, Commodity 6 lbs 4 oz /5 lbs. Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 cans Tomato Paste 1 ½ Cups Water 1 quart /9 oz. Taco Seasoning Mix ¾ Cup /5 lbs. Cheddar Cheese, shredded 1 lb oz. Cheddar Cheese, Commodity /5 lbs. Lettuce, shredded 2 lbs. + 7 oz. 1/5 lbs /25 lbs. Tomatoes, chopped 1 lb. + 5 oz /10 lbs /16 oz. WGR Corn Tortilla Chips 900 Each 1. Brown turkey crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine tomatoes and lettuce; toss lightly. Set cheese aside. 6. On each student tray, serve 18 each tortilla chips, 2 each No. 30 scoop of seasoned taco meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. 2 oz equivalent M/MA, ⅜ Cup of Vegetable, and 2 WGR Grains ENT-92A

125 Revised CHICKEN BRUSCHETTA PASTA YIELD: 50 PTIONS or USDA USDA /10 Lbs. USDA 6/#10 Cans 2/5 Lbs. Diced Chicken, 2.3 oz portion or USDA Diced Chicken, 2 oz portion Pasta (commodity) WGR, cooked Pasta WGR, cooked Diced Tomato (commodity) 7 lbs 3 oz or 6 ¼ Lbs. 50 Cups 25 Cups /#10 Cans Diced Tomato ( Sysco) /5 Lbs. Red Onion, small dice 6 ¼ Cups /1 Gallon Olive Oil 3 Cups /6 oz. Italian Seasoning 8 TBSP /25 oz. Granulated Garlic 8 TBSP /1 Gallon Red Vinegar 1 ½ Cups 1. On a parchment lined sheet pan, cook diced chicken according to cooking instructions on box. 2. CCP: Cook to at least 165 F or higher for at least 15 seconds. 3. CCP: Hold at 140 F or higher for service. 4. In a sauce pan, heat olive oil over medium high heat. Add diced red onions; sauté until translucent. Add diced tomatoes, Italian seasoning and garlic; sauté until heated through. Add red wine vinegar. 5. For service portion chicken, 1 cup cooked pasta and ¾ cup heated sauce; toss well to combine. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-93

126 Revised May GARLIC FRENCH BREAD PIZZA WITH MARINARA SYSCO # PACK SIZE YIELD: 1 PTION INGREDIENT AMOUNT /4.5oz. Garlic French Bread Pizza WGR 1 Each /#10 Cans Marinara Sauce, heated ¼ Cup 1. Cook pizza according to cooking instructions on box. 2. CCP: Hold at 140 degrees F or higher for service. 3. Heat marinara sauce. 4. CCP: Hold at 140 degrees F or higher for service. 5. Place pizza on a tray served with a ¼ cup of marinara sauce on the side for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-94

127 Revised WALKING BEEF NACHOS YIELD: 50 Servings /5 lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, Commodity LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or 4/5 LB Cheddar Cheese, shredded 1 lb oz. USDA Commodity or 4/5 LB Lettuce, shredded 2 lbs. + 7 oz LB or LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup Each Baked Nacho Cheese Doritos, individual bag 50 Bags 1. Brown ground beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. In a 5 Lb. Boat, serve 1 cup of brown rice, 2 - #30 scoops of seasoned beef, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 7. Serve with 1 bag of Baked Nacho Cheese Doritos on the side. Serve in the Doritos Bag: Revised Step 6. Open 1 bag of Baked Nacho Cheese Doritos and add 2 - #30 scoops of seasoned beef, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. Revised Step 7. Serve with 1 cup of brown rice on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.5 WGR Grains ENT-95

128 Revised WALKING CHICKEN NACHOS YIELD: 50 Servings lbs. Ground Chicken Taco Meat 7 lbs LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup or 4/5 LB Cheddar Cheese, shredded 1 lb oz. USDA Commodity /5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB or LB 10 LB Tomatoes, chopped 1 lb. + 5 oz. See MIS- 4 (2X Recipe) Brown Rice, cooked 50 1 Cup Each Baked Nacho Cheese Doritos, individual bag 50 Bags 1. Brown chicken taco meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 6. In a 5 Lb. Boat, serve 1 cup of brown rice, 2 ¼ oz (5 TBSP) of seasoned ground chicken meat, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. 7. Serve with 1 bag of Baked Nacho Cheese Doritos on the side. Serve in the Doritos Bag: Revised Step 6. Open 1 bag of Baked Nacho Cheese Doritos and add 2 ¼ oz (5 TBSP) of seasoned ground chicken meat, 1 - #10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz. (2 Tbsp.) shredded cheese. Revised Step 7. Serve with 1 cup of brown rice on the side. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetable, and 3.5 WGR Grains ENT-96

129 MARCH PLAIN SPICY CHICKEN TENDERS WITH WAFFLE STICKS YIELD: 1 PTION /5.165 Chicken Tenders 3 Tenders Lbs /.78 oz WGR Waffle Sticks 3 sticks / 1 Gallon Hot Sauce (for SPICY chicken tenders) 2 oz 1. Preheat oven to 350 F. 2. On a parchment lined sheet pan, cook chicken tenders according to packaged instructions. 3. CCP: Cook to at least 165 F or higher for at least 15 seconds. 4. CCP: Hold at 140 F or higher for service 5. On a parchment lined sheet pan, bake waffle sticks according to packaged instructions. 6. CCP: Hold at 140 F or higher for service. 7. Serve 3 chicken tenders with 3 waffle sticks. F SPICY CHICKEN TENDERS: 7A. Toss chicken tenders with hot sauce prior to service. This recipe provides 2 Meat/Meat Alt. and 2.5 WGR Grains per serving. ENT-97A: Plain ENT-97B- Spicy

130 April BACON & CHEESE PRETZEL MELT YIELD: 50 PTIONS /2.2 oz. Pretzel Bun 50 Each Commodity or Cheese, Commodity or US 200 slices Sysco Variety (4 slices per serving) /50 ea. Turkey Bacon, cut in half 50 slices /17 oz. Butter Pan Release Spray As needed 1. Preheat oven to 350 F. 2. Spray a parchment lined sheet pan with butter pan release spray. 3. Place the cheese and bacon on the bottom portion of the pretzel roll. Top with upper portion of the roll, spray top with butter pan release spray. 4. Bake in oven until the cheese is melted and the roll is crisp. 5. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-99

131 Revised CHICKEN ALFREDO PASTA YIELD: 50 PTIONS or USDA USDA 2/5 Lbs. Diced Chicken, 2.3 oz portion or USDA Diced Chicken, 2 oz portion Pasta (commodity), cooked Pasta WGR, cooked 7 lbs 3 oz or 6 lbs 4 oz 50 Cups /10 Lbs /1 Lbs. Margarine 3 Cups /25 Lbs. Flour 3 Cups From Milk Co. 1% Milk 1 Gal 2 ¼ Quarts /5 Lbs. Parmesan Cheese, grated 6 ¼ Cups /25 oz. Granulated Garlic ½ Cup /18 oz. Black Pepper ¼ Cup /10 oz. Parsley Flakes ¼ Cup 1. On a parchment lined sheet pan, cook diced chicken according to cooking instructions on box. 2. CCP: Cook to at least 165 F or higher for at least 15 seconds. 3. CCP: Hold at 140 F or higher for service. 4. In a sauce pan, heat margarine over medium high heat; add flour to form a roux. Cook for 2-3 minutes so to cook out the raw flour. Add milk and whisk until smooth. Add parmesan cheese, garlic and pepper; whisk to combine. Cook until thick. 5. CCP: Hold at 140 F or higher for service. 6. For service, place 1 cup of pasta on tray, top with diced chicken (2 or 2.3 oz portion) and 4 oz. of sauce. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-100

132 Revised GRILLED ITALIAN MELT YIELD: 1 PTION From Bakery WGR Hero Roll, 2 oz. 1 each /5 lbs. Mozzarella, shredded 2 oz /2 lbs. Turkey Pepperoni 3 slices /#10 Cans Marinara Sauce ¼ Cup 1. Preheat oven to 350 F. 2. In a 2 oz hero roll, place shredded mozzarella. Then layer with the turkey pepperoni, close hero roll. 3. Place Italian Melt on a sheet lined sheet pan, bake in oven until bread is golden brown and the cheese is melted. 4. CCP: Hold at 140 F or higher for service. 5. At service serve one (1) Italian Melt with a ¼ cup of Marinara sauce for dipping. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-101

133 Revised YIELD: 50 Servings /5 lbs. Ground Beef Crumbles 1 Lb. + 9 oz. Ground Beef Crumbles, Commodity /5 Lbs. Onions, chopped 3 Tbsp /25 oz. Granulated Garlic ½ tsp /18 oz. Black Pepper ¼ tsp /#10 cans Tomato Paste ¼ Cup Water 1 Cup /9 oz. Taco Seasoning Mix 2 Tbsp USDA (Beef) TACO HOT DOG on a BUN /5 Lbs /5 LB 4 / 3 LB Beef Hot Dog Turkey Hot Dog Shredded Cheese, commodity Shredded Cheese Lettuce, shredded 5 LB 25 LB Tomatoes, chopped 10 LB 50 each 12 oz 3 cups or 1 cup From Bakery WGR Hot Dog Bun, 2 oz 50 Each 1. Brown beef crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. In a 350 F oven; place the hot dogs in a hotel pan with hot water. 6. CCP: Heat to 165 F of higher for at least 15 seconds. 7. CCP: Hold at 140 F. or higher for service. 8. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 9. For service, place hot dog in the bun; top with 1 Tbsp. beef taco meat, ¼ oz (1 Tbsp) of shredded cheese, and provide student choice of 1 Tbsp of lettuce & tomato mixture Meat/Meat Alternates and 2 WGR Grains ENT-102A- Beef Hot Dog ENT-102B- Turkey Hot Dog

134 Revised (Chicken) TACO HOT DOG on a BUN YIELD: 50 Servings /20 Lbs. Ground Chicken Taco Meat 1 Lb. + 9 oz /5 Lbs. Onions, chopped 3 Tbsp /25 oz. Granulated Garlic ½ tsp /18 oz. Black Pepper ¼ tsp /#10 cans Tomato Paste ¼ Cup Water 1 Cup /9 oz. Taco Seasoning Mix 2 Tbsp USDA /5 Lbs /5 LB 4 / 3 LB Beef Hot Dog Turkey Hot Dog Shredded Cheese, commodity Shredded Cheese Lettuce, shredded 5 LB 25 LB Tomatoes, chopped 10 LB 50 each 12 oz 3 cups or 1 cup From Bakery WGR Hot Dog Bun, 2 oz 50 Each 1. Brown chicken crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. In a 350 F oven; place the hot dogs in a hotel pan with hot water. 6. CCP: Heat to 165 F of higher for at least 15 seconds. 7. CCP: Hold at 140 F. or higher for service. 8. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 9. For service, place hot dog in the bun; top with 1 Tbsp. chicken taco meat, ¼ oz (1 Tbsp) of shredded cheese, and provide student choice of 1 Tbsp of lettuce & tomato mixture. 2.5 Meat/Meat Alternates and 2 WGR Grains ENT-102C- Beef Hot Dog ENT-102D- Turkey Hot Dog

135 Revised (Turkey-Commodity) TACO HOT DOG on a BUN YIELD: 50 Servings USDA 30 Lb Turkey Taco Filling 1 Lb. + 9 oz /5 Lbs. Onions, chopped 3 Tbsp /25 oz. Granulated Garlic ½ tsp /18 oz. Black Pepper ¼ tsp /#10 cans Tomato Paste ¼ Cup Water 1 Cup /9 oz. Taco Seasoning Mix 2 Tbsp USDA /5 Lbs /5 LB 4 / 3 LB Beef Hot Dog Turkey Hot Dog Shredded Cheese, commodity Shredded Cheese Lettuce, shredded 5 LB 25 LB Tomatoes, chopped 10 LB 50 each 12 oz 3 cups or 1 cup From Bakery WGR Hot Dog Bun, 2 oz 50 Each 1. Brown turkey crumbles in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 155 degrees F or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. In a 350 F oven; place the hot dogs in a hotel pan with hot water. 6. CCP: Heat to 165 F of higher for at least 15 seconds. 7. CCP: Hold at 140 F. or higher for service. 8. Combine Lettuce & Tomato; toss lightly. Set cheese aside. 9. For service, place hot dog in the bun; top with 1 Tbsp. turkey taco meat, ¼ oz (1 Tbsp) of shredded cheese, and provide student choice of 1 Tbsp of lettuce & tomato mixture. 2.5 Meat/Meat Alternates and 2 WGR Grains ENT-102E- Beef Hot Dog ENT-102F- Turkey Hot Dog

136 May FIRECRACKER BURGER YIELD: 1 PTION USDA (Commodity) (Commercial) 250/2.01 oz. 114/2 oz. Flame Broiled All Beef Patty, 2 oz. 1 Each /1 Gallon Boom Boom Sauce 1 Tbsp. From Bakery WGR Kaiser Roll, 2.3 oz 1 Each 1. Cook hamburger according to cooking instructions on box. 2. CCP: Cook to at least 150 F for at least 15 seconds. 3. CCP: Hold at 140 F or higher for service. 4. Place hamburger on bottom half of roll. Top with 1 tbsp of Boom Boom sauce, then place with top half of roll for service. This recipe provides 2 Meat/Meat Alt. and 2.25 WGR Grains per serving. ENT-104

137 September RANCHERO PIZZA YIELD: 1 PTION /5.2 oz Ranchero Individual Pan Pizza 1 each /5 Lbs. Lettuce, shredded ¼ Cup or 1/10 Lbs. Tomatoes, small dice ¼ Cup /1 Gallons Lite Ranch Dressing 1 Tbsp. 1. Preheat oven to 350 F. 2. Place pizza on pan and cook according to package directions. 3. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 4. CCP: Hold at 140 F or higher for service 5. For service, place pizza on a tray; top the pizza evenly with the shredded lettuce and diced tomatoes. 6. Drizzle with ranch dressing This recipe provides 2 Meat/ Meat Alt per serving. ENT- 105

138 Revised BUFFALO CHICKEN MAC & CHEESE YIELD: 50 PTIONS Water 3 gallons /10 Lbs. Elbow Macaroni, WGR 2 lbs oz. From Dairy 1/1 qt. Milk 3 quarts / 1 lb. Margarine 1 cup oz. Pepper ¼ tsp or 4/5 Lbs. Shredded Cheddar Cheese 6 lbs. + 4 oz. USDA Commodity Shredded Cheese, commodity USDA 2/5 Lbs. Diced Chicken USDA Diced Chicken, commodity 3 Lbs + 10 oz 3 Lbs. + 2 oz /1 Gallon Hot Sauce 3 ¼ Cups /17 oz. Pan Release Spray as needed /1 oz. WGR Breadstick, 1 oz. WGR Garlic Breadstick, MIS-20 WGR Dinner Roll, 1 oz. 50 each 1. Preheat oven to 350 F. 2. On a lined sheet pan, spread diced chicken in an even layer; place in oven. 3. CCP: Cook until internal temperature is 165 F or higher for 15 seconds. 4. Toss with hot sauce and reserve. 5. CCP: Hold at 140 F or higher for service. 6. Heat water to a rolling boil. 7. Add macaroni; stir and cool for 8 minutes or until tender. Drain well. 8. In a large pot stir in milk, margarine and pepper into the macaroni. 9. Add the cheese and reserved buffalo chicken; stir into mixture, until smooth. The mixture at this point will be somewhat loose. 10. Transfer mixture evenly into two (2) 2 ½ steam table pans treated with pan release spray. 11. Bake in a 350 F oven until an internal temperature of 140 F or higher. 12. CCP: Hold at 140 degrees F. or higher for service. 13. Serve 2/3 cup (No. 6 scoop) macaroni & cheese with a breadstick, garlic breadstick, or whole wheat dinner roll. *If using breadsticks heat according to package directions. This meal provides 3 Meat/Meat Alt and 2 WGR ENT-106A- w/ Breadstick ENT-106B- w/ Garlic Breadstick ENT-106C- w Dinner Roll

139 Revised oz YIELD: 100 PTIONS /5 lbs. Beef Crumble 7 Lbs oz. Beef Crumble, commodity /7.75 Lbs WGR High Protein Pierogies 200 each /9 oz. Taco Seasoning 7 oz USDA USDA USDA FIESTA LASAGNA Water 6/#10 Cans Salsa Salsa, commodity 4/5 Lbs. Shredded Cheddar Cheese Shredded Cheddar Cheese, commodity 4/5 Lbs. Shredded Mozzarella 1 Quart 4 ¼ - #10 Cans 1 Lb. + 9 oz. 1 Lb. + 9 oz. Shredded Mozzarella, commodity /16 oz WGR Tortilla Chips 400 each / 17 oz Butter Pan Release Spray As Needed /16 oz WGR Tortilla Chips, served on the side 1000 each 1. Preheat oven to 350 F. 2. In a large bowl place THAWED beef crumbles with taco seasoning, water and 3 ¼ - #10 cans of salsa; mix well and set aside. 3. Crush tortilla chips in a freezer bag; set aside. 4. Mix the 2 cheeses together; set aside. 5. Using 6-2 deep FULL steamtable pans PLUS 1 2 deep HALF steamtable pan; spray as needed with pan spray. 6. Place 2 cups of salsa evenly on the bottom of each FULL pan and 1 cup of salsa for the HALF pan. 7. In the FULL pans, place pierogies 3 across by 10 down (30 pieces); shingling to fit in each pan; top evenly with 9 2/3 Cups of taco meat. Cover tightly with foil 8. In the HALF pan, place pierogies 2 by 5 down (20 pieces); shingling to fit in each pan; top evenly with 3 Cups + 2Tbsp. of taco meat. Cover tightly with foil. 9. Bake at 350 for 30 minutes. 10. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 11. Remove from oven and uncover; sprinkle the FULL pans with 7 ½ oz. of the reserved cheese and 7 ½ oz. of the crushed tortilla chips AND sprinkle the HALF pan with 2 ½ oz. of reserved cheese and 2 ½ oz. of crushed tortilla chips. 12. Return pans to oven uncovered and bake for an additional 15 minutes; until cheese is melted and golden brown. 13. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 14. CCP: Hold at 140 F or higher for service. 15. Serve 2 each baked pierogis and 10 chips on each tray. This recipe provides 2.75 MMA and 2 WGR ENT-107

140 Revised BBQ Chicken Cheddar Melt YIELD: 50 PTIONS USDA 5/6.25 lbs. 2/5 lbs /1 Gallon 1/1 Gallon Grilled Chicken Breast, 1 each portion Or Diced Chicken, 2.3 oz portion Or Diced Chicken, commodity 2 oz portion BBQ Sauce 50 each 7 lbs 3 oz 6 lbs 4 oz 3 cups + 2 Tbsp Water 1 ½ Cups From Bakery WW 5 Hero, 1 each 50 each or 4/5 lbs. Shredded Cheddar Cheese, ½ oz USDA portion Commodity 1 lb + 10 oz Shredded Cheese, commodity 1. Cook chicken in a 350 F oven or according to package directions. 2. CCP: Heat until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Combine BBQ sauce and water; mix well. 5. Place chicken breast or diced chicken on a parchment lined sheet pan; brush with BBQ sauce. 6. Assemble sandwiches: In a 5 WW Hero, place 1 BBQ chicken breast or BBQ diced chicken (2.3 oz or 2 oz portion), layer with ½ oz (2 tbsp) of shredded cheddar cheese, close roll. 7. CCP: Hold at 140 F or higher for service. 2.5 M/MA and 2 WGR Grains per serving. ENT-109

141 November SOUTHWEST BURGER YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. Flame Broiled All Beef Patty, 2 oz 1 USDA /5 Lbs. USDA Or /#10 Cans /5 LB 5 LB Hamburger Bun, Whole Wheat, 2 oz Shredded Cheddar, Commodity Shredded Cheddar Salsa, commodity Or Salsa Shredded Lettuce 1 each ½ oz (2 tbsp) 2 Tbsp. ¼ Cup 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Add ½ oz (2 tbsp.) of cheddar cheese to burger and place back in oven until cheese melts. 4. CCP: Hold at 140 degrees F or above. 5. For service, on bottom bun place burger patty with cheese, top patty with 2 Tbsp. of salsa and ¼ cup of lettuce. Place bun on top to finish off the burger. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains ENT-110

142 November CHICKEN TENDERS WITH GENERAL TSO DIPPING SAUCE YIELD: 50 PTIONS (4 Tenders) /5.165 Lbs. Chicken Tenders 200 Each /5 lb General Tso, 2 oz portion 10 cups (1 bag) From Bakery Or /1oz. Dinner Roll, 1oz Or Bread Stick, 1oz 50 Each 50 Each 1. Preheat oven to 350 F 2. On a parchment lined sheet pan, cook chicken tenders according to package directions. 3. CCP: Cook until internal temperature reaches 165 F or higher 4. CCP: Hold at 140 degrees F. or higher for service. 5. In a pot with boiling water heat 1 bag of General Tso according to package directions. 6. CCP: Cook until internal temperature reaches 150 F or higher. 7. CCP: Hold at 140 degrees F. or higher for service. 8. Serve 4 Chicken Tenders with 2 oz of General Tso Sauce on the side. Serve with dinner roll or breadstick. Creditable Meal Component Contribution This recipe provides: 2.7 MMA and 2.32 WGR Grains ENT-111

143 Revised Queso Chicken Nacho Platter YIELD: 50 Servings (18 Tortilla Chips Each) USDA USDA 2/5 Lbs. Diced Chicken, 1.73 oz. portion- NSLP Diced Chicken, commodity 1.5 oz portion Chicken Fajita Meat, 2.7 oz portion 5 lb 7 oz 5 lb 8 lbs 8 oz LB Onions, chopped ¾ Cup /25 oz. Granulated Garlic 1 Tbsp /18 oz. Black Pepper 2 tsp /#10 CN Tomato Paste 1 ½ Cups Water 1 quart /9 OZ Taco Seasoning Mix ½ Cup See Recipe MIS-45 Queso Sauce 50- (2 oz ea) /5 LB Lettuce, shredded 2 lbs. + 7 oz. 5 LB or 25 LB Tomatoes, chopped 1 lb. + 5 oz LB /16 oz WGR Corn Tortilla Chips 900 Each 1. Brown diced chicken or chicken fajita meat in a large pan. 2. Add onions, granulated garlic, pepper, tomato paste, water and taco seasoning. Blend well and bring to a boil. Reduce heat and simmer for minutes; stirring occasionally. 3. CCP: Heat to 165 degrees F. or higher for at least 15 seconds. 4. CCP: Hold at 140 degrees F. or higher for service. 5. Prepare queso sauce according to recipe. 6. Combine Lettuce & Tomato; toss lightly. 7. On each student tray, serve 18 Tortilla Chips, portioned seasoned chicken meat, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and 2 oz. of queso sauce. 2 oz equivalent M/MA, ⅜ Cup of Other Vegetables and 2 WGR Grains ENT-113

144 January C Swedish Meatballs with Buttered Pasta YIELD: 50 Portions (4 Meatballs) / 1 lb Low Sodium Beef Base 1 lb (1 jar) or 1 lb (1 jar) Water 4 gallons /5 lb. Meatballs, chicken 4 each 200 meatballs /5lb tubs 1 ea. Garlic Granulated Onion Powder Black Pepper Sour Cream or 1/ 5b tub 1 Cup 1 Cup 1/3 Cup 5 lbs /1 lb. Cornstarch 2 Cups Water 2 Cups See Recipe MIS-8 Buttered Pasta 50 1 Cup Portions 1. Bring 4 gallons of water to a rolling boil. 2. Add beef base, meatballs, and dry seasoning. 3. Lower flame to a simmer. 4. Add sour cream and mix until smooth. 5. Thicken using a slurry ( 1 part cornstarch to 1 part water) 6. CCP: Heat until internal temperature reaches 165 F or higher. 7. CCP: Hold at 140 F or higher for service. 8. Serve # 8 scoop of sauced meatballs (4 meatballs) over 1 cup buttered pasta. This recipe provides 2.7 M/MA and 2 WGR Grains per serving. ENT-114

145 January HOT DOG ON A BUN WITH CHILI &/ CHEESE YIELD: 1 Serving USDA 4/3 lbs 2/ 5 lbs /5 Lbs. See Recipe MIS-18 Beef Hot Dog Turkey Hot Dog ENT 115-A WITH CHILI & CHEESE Shredded Cheese, commodity Shredded Cheese Chili Con Carne with Beans 1 each 1 TBSP (1/4 oz) 1/8 cup See Recipe MIS-18 ENT 115-B WITH CHILI Chili Con Carne with Beans ¼ cup ENT 115-C WITH CHEESE USDA /5 Lbs. Shredded Cheese, commodity Shredded Cheese 2 TBSP (1/2 oz) From Bakery WGR Hot Dog Bun, 2 oz 1 each 1. If preparing chili: follow recipe directions for Chili Con Carne with Beans (MIS-18). 2. CCP: Heat to 165 F of higher for at least 15 seconds. 3. CCP: Hold at 140 F. or higher for service. 4. In a 350 F oven; place the hot dogs in a hotel pan with hot water. 5. CCP: Heat to 165 F of higher for at least 15 seconds. 6. CCP: Hold at 140 F. or higher for service. 7. For service, place hot dog in the bun; a. 115A: Top hot dog with 1 tbsp of shredded cheese and 1/8 cup of chili con carne. b. 115B: Top hot dog with ¼ cup of chili con carne c. 115C: Top hot dog with 2 tbsp of shredded cheese. 2.5 Meat/Meat Alternates and 2 WGR Grains ENT-115A1- beef hot dog with chili & cheese ENT-115B1- beef hot dog with chili ENT-115C1- beef hot dog with cheese ENT-115A2- turkey hot dog with chili & cheese ENT-115B2- turkey hot dog with chili ENT-115C2- turkey hot dog with cheese

146 January YIELD: 50 12oz. PTIONS SYSCO PACK SIZE INGREDIENT AMOUNT USDA /5 Lbs /5 Lbs CHICKEN LO MEIN Diced Chicken (commodity), 2 oz portion Diced Chicken (purchased), 2.3 oz portion Teriyaki Sauce General Tso s Sauce 6 Lbs. + 4 oz. 7 Lbs. + 3 oz. 10 Cups (1 Bag) N/A N/A Hot Water, to thin 1 ½ Cups USDA /10 Lbs. WGR Spaghetti (commodity), cooked WGR Spaghetti (purchased), cooked 50 Cups /1 Gal. Salad Oil ½ Cup /5 Lbs. Green Cabbage, shredded 8 Cups (packed) /5 Lbs. Yellow Onion, small dice 2 Cups /32 oz. Garlic, chopped ¼ Cup USDA Green Peas, frozen 2 ½ Cups USDA Diced Carrots, frozen 2 ½ Cups /2.5 lb Peas & Carrots, frozen 5 Cups /5 Lbs Teriyaki Sauce General Tso s Sauce 5 Cups (1/2 Bag) N/A N/A Hot Water, to thin As Needed /2 Lbs. Scallion, thinly sliced on bias (optional) 3 Cups 1. Pre-heat oven to 350 F 2. In a 4 full steamtable pan, mix the chicken, sauce and water together. Bake in the oven until chicken is cooked through. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher until ready to use. 3. In a large sauté pan over medium high heat, add the oil. 4. Add the onions and sauté until translucent and brown around the edges; then add garlic, sauté until fragrant. 5. Add the shredded cabbage; sauté until tender about 8-10 minutes. 6. Add the peas & carrots, cook until tender, about 4-5 minutes. 7. Add the noodles to the pan; toss with all ingredients until well combined. Cook until lo mein is heated through. 8. Season with 5 cups of desired sauce and add water to thin out mixture as needed; mix well to combine. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 9. Portion 10oz of noodles with vegetables and top with sauced chicken (2oz. or 2.3oz. Portion) in a 12oz Bowl (USF# ), sprinkle with 1 Tbsp. of sliced scallion to garnish This recipe provides 2oz M/MA and 2 WGR Grains per serving. ENT-116

147 January BEEF LO MEIN YIELD: 50 12oz. PTIONS SYSCO PACK SIZE INGREDIENT AMOUNT /30 Lbs. Philly Steak Meat, sliced, 2.86 oz portion 8 Lbs 15 oz /5 Lbs Teriyaki Sauce General Tso s Sauce 10 Cups (1 Bag) N/A N/A Hot Water, to thin 1 ½ Cups USDA WGR Spaghetti (commodity), cooked 50 Cups /10 Lbs. WGR Spaghetti (purchased), cooked /1 Gal. Salad Oil ½ Cup /5 Lbs. Green Cabbage, shredded 8 Cups (packed) /5 Lbs. Yellow Onion, small dice 2 Cups /32 oz. Garlic, chopped ¼ Cup USDA USDA /2.5 lbs /5 Lbs Green Peas, frozen Diced Carrots, frozen Peas & Carrots, frozen Teriyaki Sauce General Tso s Sauce 2 ½ Cups 2 ½ Cups 5 Cups 5 Cups (1/2 Bag) N/A N/A Hot Water, to thin As Needed /2 Lbs. Scallion, thinly sliced on bias (optional) 3 Cups 1. Pre-heat oven to 350 F 2. In a 4 full steamtable pan, mix the steak meat, sauce and water together. Bake in the oven until steak meat is cooked through. CCP: Cook until internal temperature reaches 155 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher until ready to use. 3. In a large sauté pan over medium high heat, add the oil. 4. Add the onions and sauté until translucent and brown around the edges; then add garlic, sauté until fragrant. 5. Add the shredded cabbage; sauté until tender about 8-10 minutes. 6. Add the peas & carrots, cook until tender, about 4-5 minutes. 7. Add the cooked noodles to the pan; toss with all ingredients until well combined. Cook until lo mein is heated through. 8. Season with 5 cups of desired sauce and add water to thin out mixture as needed; mix well to combine. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds CCP: Hold at 140 F or higher for service. 9. Portion 10oz of noodles with vegetables and top with 2.86oz. of sauced steak meat in a 12oz Bowl (USF# ), sprinkle with 1 Tbsp. of sliced scallion to garnish This recipe provides 2oz M/MA and 2 WGR Grains per serving. ENT-116A

148 February Crispy Bacon Chicken Swiss Croissant Sandwich YIELD: 1 PTION /5.15 lbs. WGR Breaded Chicken Patty, Tyson /50ea Turkey Bacon, cut in half 1 slice /8 lb Swiss Cheese 1 slice /2.2oz Whole Grain Croissant, 2.2 oz 1 each /1 Gallons Lite Ranch Dressing 1 Tbsp. 1. Cook Chicken Patty and Bacon according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Place chicken on bottom bun and layer with bacon halves then swiss cheese and put in the oven until cheese is melted 4. CCP: Hold at 140 degrees F or above. 5. Top with 1 Tbsp of ranch dressing before serving. This recipe provides 2.5 Meat/Meat Alt. and 3 WGR Grains per serving. ENT-117

149 Revised Grilled Balsamic Chicken Hero YIELD: 1 PTION /5 Lbs Diced Chicken 2.3 oz. USDA USDA Diced Chicken 2 oz /6.25 lb Grilled Chicken Breast 1 each DER FROM WGR Hero Roll, 5 2oz. 1 roll BAKERY /28oz Roasted Peppers 2 oz or 4/5 lbs Shredded Mozzarella Commodity ½ oz / 12.9 oz Balsamic Glaze 1/2 TBSP drizzle oz Chiffonade Basil.1oz(a sprinkle) 1. Cook chicken in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Place grilled or diced chicken on roll and layer with roasted peppers and mozzarella 5. Toast in oven until to cheese is melted. 6. CCP: Hold at 140 F or higher for service. 7. For service, drizzle the balsamic glaze evenly and sprinkle the top with the chiffonade basil. 2.5 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-118

150 March COUNTRY CHICKEN & STUFFING BOWL YIELD: 1 PTION /28oz Stuffing, Prepared ½ Cup or 6/#10 cans Corn, cooked (canned) ½ Cup or /10 Lbs. Case 12/2.5 lb Case Corn, cooked (frozen) Corn, cooked (frozen) /5.47 Lbs. Popcorn Chicken 15 pieces /5.47 Lbs. Popcorn Chicken (SPICY) / 11.3 oz Instant Gravy, Prepared 2 oz Or Commodity packet 12/ 2 lbs. 6/ #10 cans Green Beans, cooked(frozen) Green Beans, cooked(canned) ¼ Cup 1. Cook popcorn chicken according to package directions. 2. CCP: Heat to internal temp of 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Prepare Stuffing and according to package directions. 5. Cook Gravy according to package directions. 6. Cook Green beans and Corn. 7. CCP: Heat to internal temp of 165 F or higher 8. CCP: Hold at 140 F or higher for service. 9. Assemble in a 12 oz. bowl: ½ cup of Stuffing, ½ cup of Corn, ¼ cup of Green Beans, 15 pieces of Popcorn Chicken, top with 2 oz of Gravy. This recipe provides 2.6 M/MA, ½ cup Starchy Vegetable, ¼ cup Other Vegetable and 2.7 WGR Grains ENT-119

151 March Mushroom Swiss Burger on a Bun YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz FLAME BROILED ALL BEEF PATTY 2 oz. 1 each 114/2 oz. See Recipe MIS-51 Sautéed Mushrooms 1 ½ oz /8 lb Swiss Cheese 1 slice Local Bakery Whole Wheat Hamburger Bun, 2 oz 1 each 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 degrees F for at least 15 seconds. 3. Place one slice of cheese on the burger and top with 1 ½ oz of sautéed mushrooms and cook in 350 F oven until cheese is melted. 4. Top with other bun and wrap and display accordingly. 5. CCP: Hold at 140 degrees F or above. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-120

152 April Margherita Flatbread Pizza YIELD: 1 SERVING /2.2 oz WG Flatbread 1 each Commodity Or /5 lbs Shredded Mozzarella Cheese 2 oz or lbs or 10 lbs Tomatoes, diced 1 oz oz Basil, thinly sliced 1 tsp / 12.9 oz Balsamic Glaze 1 tsp 1. CCP: Thaw Flatbread in the refrigerator the day before. 2. On the flatbread spread 1 oz of the cheese on the bottom. 3. Spread the diced tomatoes evenly. 4. Add the remaining 1 oz of cheese evenly. 5. CCP: Bake at 350 degrees for 8-14 minutes until cheese is melted. 6. To finish top with thin sliced basil and a drizzle of balsamic. 7. CCP: Serve on the line immediately and maintain temperature above 145 degrees F. This recipe provides 2 M/MA and 2 WGR Grains ENT-121

153 April C CHICKEN BLT CLUB ON PRETZEL BUN YIELD: 1 PTION /6.25 LB Grilled Chicken Breast 1 each / 50 ct Turkey Bacon, cut in half 2 slices /5 Lbs. Lettuce, shredded 1 oz /10 Lbs. Tomato, sliced 2 slices /2.2oz WGR Pretzel Roll, 2.2 oz. 1 each 1. Cook chicken according to package directions. 2. CCP: Cook until internal temperature reaches 165 F or higher. 3. CCP: Hold at 140 F or higher for service. 4. Heat turkey bacon according to package directions. 5. CCP: Cook until internal temperature reaches 165 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. Warm pretzel bun. 8. For Service: Assemble pretzel bun bottom, grilled chicken, 2 slices of turkey bacon, lettuce & tomatoes. Then add the top bun. This recipe provides 2 M/MA and 2 WGR Grains ENT-122

154 April Loaded Potato Skins with Ham, Cheese, & Broccoli SYSCO # See Recipe #MIS-2 YIELD: 1 PTION PACK SIZE INGREDIENT AMOUNT Cheese Sauce (See Recipe MIS-2) 2.5 oz / 5 lbs Cheese Sauce 2 oz 4/4.25 LB (200 Count) Potato Skins 2 pieces USDA Or 1 oz Broccoli florets, (frozen) chopped lbs /11 lb Ham, diced 1.5 oz /6-7 LB Turkey Ham, diced 2.7 oz Order from Local Bakery WGR Dinner Roll- 2 oz 1. Bake Potato Skins according to package directions. 2. CCP: Heat until 140 F or higher for service. 3. CCP: Hold at 140 F or higher for service. 4. Cook broccoli until heated through and tender; do not overcook. 5. CCP: Hold at 140 F or higher for service. 6. Follow recipe for cheese sauce or heat and hold prepared cheese sauce in a double boiler to 150 F or higher for service. 7. At service, top 2 Potato Skins with diced ham, broccoli, and 2.5 or 3 oz of cheese sauce. Serve dinner roll on the side. This recipe provides 2.5 M/MA, 2 WGR, and ½ cup Starchy Vegetable ENT-123

155 May Turkey Reuben Sandwich YIELD: 1 PTION /4lba Turkey, Corned Beef slices 4 oz / 8 lb Swiss Cheese 1 slice ea/ #10 can Sauerkraut 1 oz ea Thousand Island Dressing 1 tbsp Order from Bakery Whole Wheat Bread, 1 oz slice 2 slices 1. Preheat oven to 350 F. 2. On each slice of bread, spread ½ TBSP of thousand island dressing. 3. Assemble sandwich: Place cheese, turkey corned beef, and top with sauerkraut on 1 slice of bread. Top with second bread slice. 4. Place sandwich on parchment lined sheet pan and bake in oven until cheese is melted and meat reaches 150 F. 5. CCP: Hold at 140 degrees F. or above for service. This recipe provides 2.5 MMA and 2 WGR. ENT-124

156 May Queso Crunch Burger on a Bun YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. Flame Broiled All Beef Patty, 2 oz 1 each Order from Bakery Hamburger Bun, Whole Wheat, 1 each 2 oz See Recipe MIS-46 Queso Sauce 1 oz /16 oz Tortilla Chips 3 each 1. Cook hamburger patty according to cooking instructions on box. 2. CCP: Cook to at least 165 F for at least 15 seconds. 3. CCP: Hold at 140 F or above. 4. For service, on bottom bun place burger patty, top patty with 1 oz of queso sauce and 3 tortilla chips. Place bun on top MMA and 2.25 WGR ENT-125

157 SOUTHWEST BREAKFAST BOWL YIELD: 1 PTION / 2 oz Whole Grain Biscuit 1 each / 5.47 lbs Popcorn Chicken 15 pieces SEE RECIPE RECIPE #MIS-57 Country Gravy, prepared 2 oz #MIS-57 or / 1 lb. Commodity Or /5lbs Cheddar Cheese, shredded 2 TBSP (1/2 oz) 1. Cook both the chicken and biscuits according to package directions and gravy according to recipe. 2. CCP: Heat Gravy and Chicken to 165 F and HOLD at 140 F higher 3. Assemble in bowl: Split biscuit in half horizontally, place popcorn chicken on bottom half of biscuit and ladle hot gravy over chicken. Sprinkle with cheese and top with biscuit half. 4. CCP: Hold at 140 F higher 3 oz equivalent M/MA and 3 WGR Grains ENT- 126

158 October Pasta Alfredo with Garden Veggies YIELD: 50 portions (1 ¼ cup) USDA or /10 lb. Pasta, cooked 50 cups /5lb. Alfredo Sauce 12.5 lb. Frozen 5 lb 2 lb. Peas/Carrots/Broccoli/Spinach 2.5lb 2.5 lb. 3 lb. USDA or carrots, peas, broccoli, spinach, Cook Pasta according to package directions (do not overcook). 2. Choose at least two vegetables- your vegetable choices must equal 5 lbs. minimum.; blanch in boiling water for 3-4 minutes or until tender (do not overcook) and drain 3. Heat Alfredo Sauce according to the package directions. CCP: Heat to 155 degrees F or higher for at least 15 seconds. CCP: Hold at 140 degrees F or higher for service. 4. Combine cooked pasta, vegetables, and heated cheese sauce. 4A. If serving garden vegetables on top of pasta alfredo, keep vegetables separate and do not combine. CCP: Hold at 140 degrees F or higher for service. 5. Serve 1 ¼ cup pasta alfredo with garden veggies. 5A. If serving garden vegetables on top of pasta alfredo, serve 1 cup pasta alfredo with ¼ cup of garden vegetables on top. This recipe provides 2 MMA, 2WGR, and ¼ cup Other vegetables per serving. ENT-127

159 November YIELD: 1 PTION (Commodity) or (Commercial) California Cheeseburger on a Bun 250/2 oz 114/2 oz. Flame Broiled Beef Patty 2 oz. 1 Each USDA or or USDA American Cheese Slice Cheddar Cheese, shredded 1 slice 2 TBSP (1/2 oz) Commodity /5 Lbs. Shredded Lettuce ¼ Cup /10 Lbs. Tomato, sliced 1 Slice /12 Gr. Mayo, PC 1 Each Order from Bakery WGR Hamburger Bun, 2 oz 1 Each 1. Heat oven to 350 F. 2. Cook hamburger patty per cooking instructions on box. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. CCP: Hold at 140 F or higher for service. 3. Assemble burger with sliced or shredded cheese; return to the oven until the cheese melts. CCP: Hold at 140 F or higher for service. 4. Place cheeseburger on a bun and top with shredded lettuce and sliced tomato. Serve with a packet of mayo on the side. This recipe provides 2.5 Meat/Meat Alt. and 2 WGR per serving. ENT-128

160 9-12 C BBQ PULLED PK ON A BUN YIELD: 50 PTIONS USDA Commodity 40 Lbs. Pulled Pork, Frozen 12 Lbs. + 8 oz /1 Gallon BBQ Sauce 3 Cups + 2 Tbsp. N/A N/A Water 1 ½ Cups Order from Bakery WGR Hamburger Bun, 2 oz. 50 Each 1. Thaw pulled pork under refrigeration for 3-5 days before use. CCP: Store at 40 F or below until ready to use. 2. Pre-heat oven to 350 F 3. In a bowl, combine BBQ sauce and water; mix well. 4. Place thawed pulled pork and BBQ sauce mixture in a 6 deep full size steamtable pan. Mix well to combine. 5. Cover pan with foil and bake in a 350 F oven for 1-1 ½ hours. CCP: Heat until internal temperature reaches 165 F or higher. CCP: Hold at 140 F or higher for service. 6. For service, portion 4 oz. of BBQ pulled pork on bottom half of bun and top with bun. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-129