K-12 Meal Planning Week 2

Transcription

1 K-12 Meal Planning Week 2 FIVE DAYS OF RECIPES AND TRAY CONCEPTS Simplot Weekly Menu Planning Target Nutrients Daily Average K-8 K-5 CALORIES SATURATED FAT* SODIUM MG 770 7% 1220 mg 630 7% 1020 mg 630 7% 1020 mg 580 7% 940 mg *Meals analyzed with fat free flavored milk; 1% plain milk increases saturated fat but is still within <10% limit.

2 K-12 Meal Planning WEEK TWO Meal 1: Philly Pizza Featuring: Simplot RoastWorks Flame-Roasted Unseasoned Peppers/Onions Simplot Classic Carrots, Smooth Sliced Simplot Classic Mixed Fruit Menu Suggestions: 9-12 Menu: Meal Contribution: Pizza Slice (CN labeled 2 M/MA, 3 G, 1/8 C V) 2 M/MA, 3 G, 1/8 C V 1/2 oz Cooked Ground Beef 1/2 M/MA RoastWorks Unseasoned Peppers/Onions 1/4 C V 3/4 cup Carrot Coins in Thyme 3/4 C V 1 cup Simplot Classic Mixed Fruit 1 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Use pizza that is 2 M/MA 2 G 1/8 C V per slice Reduce ground beef to 1/4 oz Reduce peppers/onions to 1/8 cup Reduce carrots to 1/2 cup K-5 Menu Modifications: Use Pizza that is 2 M/MA 2 G 1/8 C V per slice Reduce ground beef to 1/4 oz Reduce peppers/onions to 1/8 cup Reduce carrots to 1/2 cup Note: Variation for K-8 menus; reduce topping ingredients by half. Place frozen peppers and onions on cutting board and with chef s knife, chop into smaller pieces. Combine diced peppers and onions with ground pepper and heat mixture to 165 F while pizza bakes. Top each pizza with 2 ounces meat and 7 ounces diced vegetables to add 1/8 cup vegetables and ¼ ounce M/MA per slice (8 cut pizza) or top each slice of pizza with 1/8 cup vegetable and ¼ ounce meat. Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

3 Meal 1: Philly Pizza Philly Pizza Recipe: Food Components and Approximate Nutrients Per Serving YIELD: About 48 3/8-cup servings of topping per recipe Other Meat/Meat Alternate:.5 M/MA (1/2 oz) PLUS the Pizza s M/MA Grain & Vegetable contributions per CN label or recipe calculation 60 1 g 130 mg MAIN DISH Components: Vegetables, Grains, Meat 48 Servings Ground beef, cooked RoastWorks Flame-Roasted Unseasoned Peppers/Onions 1 ½ lbs (cooked wt) 1 lb ¾ oz 1. If preparing meat from fresh, cook ground beef to 155 F and hold at 135 F for hot service. If reheating cooked ground beef, heat to 165 F and hold at 135 F for hot service. Cheese pizza (CN labeled or prepared on site, 8 slices/ pizza) 6 pizzas 2. Preheat oven and pan pizzas according to manufacturer s directions or recipe instructions. 3. Spread 4 ounces of ground beef evenly per pizza. Spread frozen pepper and onion strips over beef evenly. Bake according to manufacturer or recipe instructions. 4. Hold at 135 F for hot service. Coins and Thyme Recipe: Food Components and Approximate Nutrients Per Serving YIELD: About 50 ½-cup servings per recipe Red/Orange 1/2 cup 1/2 cup 45 0 g 50 mg SIDE DISH Components: Vegetables 50 Servings Classic carrots, smooth slice 10 1/4 pounds 1. Place carrot coins in a large bowl. Vegetable oil Dried thyme leaves 3 Tbsp 2 Tbsp 2. Drizzle oil on coins. Add thyme leaves and toss to mix well. 3. Line baking sheets with parchment paper or foil. 4. Spread carrots in single layers and bake at 350 F conventional oven for minutes until lightly golden brown. 5. Hold at 135 F for hot service.

4 K-12 Meal Planning WEEK TWO Meal 2: Traditions Taco Casserole Featuring: Simplot Traditions Scalloped Potato Casserole Simplot Classic Simply Sweet Corn Menu Suggestions: 9-12 Menu: Meal Contribution: Simplot Traditions Scalloped Potato Casserole 1/2 C V with 2 oz Turkey and Taco Seasoning 2 M/MA Salsa 1/4 C V 2 pc Double Corn Cornbread 2 G, 1/4 C V With Simplot Classic Simply Sweet Corn (modified USDA B-09) Granny Smith Apple 1 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: 1 pc double corn cornbread K-5 Menu Modifications: 1 pc double corn cornbread * During the school year, counting the breading on products is an option - menus count this grain - need to adjust grain servings if breading is not counted. Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week. Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

5 Traditions Taco Casserole Recipe: Food Components and Approximate Nutrients Per Serving YIELD 3 pans: About 45 3" X 5" servings/recipe (15/pan) Starchy 1/2 cup 1/2 cup Meat/Meat Alternate: 2 M/MA (2 oz) MAIN DISH Components: Vegetables, Meat/Meat Alternative 45 Servings g 820 mg NOTE: Option for grades K-8: reduce ground turkey to no less than 1 ounce per serving, if desired for reduced M/MA component. Adjust seasoning accordingly. Turkey, ground (frozen) Garlic powder Onion, dried minced Onion powder Chili powder Ground cumin Ground oregano Simplot Traditions Scalloped Potato Casserole Water, boiling 10 lbs 1 Tbsp 3 Tbsp 1 Tbsp ¼ cup ¼ cup 2 Tbsp 7 ½ qt 1. Thaw turkey in refrigerator (only the amount needed for one day s use) and use within 2 days. 2. Mix seasonings into ground turkey. Cook ground turkey to 165 F. CCP: Hold at 135 F or higher. 3. Preheat Convection Oven to 400 F. 4. Using 3 steam table pans, pour contents of each Scalloped Potato Casserole bag into a 2 ½ full-size pan. Add 2 ½ quarts (80 oz) boiling water (212 F) into each pan. Stir well with metal whisk. 5. Stir 1/3 of cooked turkey taco filling (30 oz cooked meat per pan) into each steam table pan, distributing the meat evenly. 6. Bake for 20 to 25 minutes or until potatoes are tender and cheese sauce thickens. (Standard Oven: bake for 40 to 45 minutes.) CCP: Heat to 165 F or higher for 15 seconds. CCP: Hold for hot service at 135 F or higher. 7. Cut each pan into 15 servings, 3" X 5". Serve each piece, using a large spatula to retain slice shape. Double Corn Cornbread (revised USDA B-09) Recipe: Food Components and Approximate Nutrients Per Serving YIELD 3 pans: About 45 3" X 5" servings/recipe (15/pan) Starchy 1/8 cup 1/8 cup Grain: 1 bread/grain g 150 mg NOTE: For whole-grain rich product substitute whole wheat pastry flour for enriched white flour SIDE DISH Components: Vegetables, Grains 50 Servings Flour, enriched white Cornmeal Sugar Baking soda Salt Frozen whole eggs, thawed or Fresh whole eggs Instant nonfat milk, reconstituted Vegetable oil Honey 3 ¾ cups 3 ¾ cups ¾ cup 2Tbsp, 2 tsp 1 ¼ tsp 2/3 cup 3 large 3 ¾ cups ½ cup 1 cup 1. Blend flour, cornmeal, sugar, baking soda and salt in mixer for one minute on low speed. 2. Mix eggs, milk, oil and honey. Add to dry ingredients and mix for 30 seconds on low speed. Beat until dry ingredients are moistened for 2-3 minutes on medium speed. DO NOT OVERMIX. Batter will be lumpy. Simple Sweet Corn, tempered 2 lbs, 4 oz 3. Stir corn into batter. 4. Pour batter into a 2 ½" full pan which has been treated with pan release spray. 5. Bake until lightly browned: Conventional oven 400 F for minutes Convection oven 350 F for minutes 6. Cut pan 5 x 10 for 50 servings (50 pieces per pan).

6 K-12 Meal Planning WEEK TWO Meal 3: Gems & Nuggets w/ Dipping Sauce Featuring: Simplot Sweets Gems Simplot Classic Broccoli Simplot Classic Strawberries Menu Suggestions: 9-12 Menu: Meal Contribution: 8 ea Chicken Nuggets* 3 M/MA, 1 1/2 G 1/2 cup Simplot Sweets Gems with 1/2 C V 2 Tbsp Lemon Rosemary Dipping Sauce 1 1/2 oz WW Bread Stick 1 1/2 oz eq G 1/2 cup Simplot Classic Broccoli 1/2 C V 1 C Simplot Classic Strawberries 1 C Frt Flavored/Fat Free Milk 1 C *Based on product CN labeled 5 = 2 M/MA & 1 G *During the school year, counting the breading on products is an option - menus count this grain - need to adjust grain servings if breading is not counted K-8 Menu Modifications: Reduce chicken nuggets* to 5 ea (2 M/MA, 1G) Reduce lemon rosemary dipping sauce to 1 Tbsp total K-5 Menu Modifications: Reduce chicken nuggets* to 5 ea (2 M/MA, 1G) Reduce Gems to portion Reduce lemon rosemary dipping sauce to 1 Tbsp total Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

7 Meal 3: Gems & Nuggets w/dipping Sauce Rosemary Lemon Dipping Sauce Recipe: Approximate Nutrients Per Serving YIELD: About 2 qt; Tbsp servings per recipe 40.5 g 85 mg NOTE: For best flavor development, make the day before. If desired, thin with fat free milk to desired consistency. SIDE DISH 160 Servings Reduced fat mayonnaise Lemon juice Fresh rosemary, chopped 8 cups 2 cups 3/4 cup 1. Whisk mayonnaise and juice until smooth. 2. Stir in chopped herbs, cover, and chill. CCP: Hold for cold service at 41 F or lower. Serve with Simplot Sweets Gems or Fries.

8 K-12 Meal Planning WEEK TWO Meal 4: Chicken Edamame Stir Fry in Ponzu Asian Sauce Featuring: Simplot Culinary Select Edamame Simplot Classic Blend Stir Fry Supreme Menu Suggestions: 9-12 Menu: Meal Contribution: 2 oz Diced Chicken with 2 M/MA 1/4 C Culinary Select Edamame 1/4 C V 1/2 C Simplot Classic Supreme Stir Fry Vegetables 1/2 C V in Ponzu Asian Sauce 1 cup Brown Rice 2 oz eq G 1 cup Pears 1 C Frt Baby Carrots 1/4 C V Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Omit baby carrots total K-5 Menu Modifications: Reduce rice to 3/4 cup Omit baby carrots total (items can be served separately) Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

9 Meal 4: Chicken Edamame Stir Fry in Ponzu Asian Sauce Chicken Edamame Stir Fry Vegetables Recipe: Food Components and Approximate Nutrients Per Serving YIELD: About 50 rounded 3/4-cup servings per recipe Dk Green Red/Orange Legume Other Additional 3/4 cup 1/8 cup 1/8 cup Meat/Meat Alternate: 2 M/MA (2 oz) g 470 mg NOTE: If desired to lower sodium, reduce Ponzu sauce to 4 cups and increase water to 6 cups; reduces sodium to 390 mg. MAIN DISH Components: Vegetables, Meat 50 Servings Chicken, diced, fully cooked, thawed from frozen Culinary Select Edamame Classic Blend Stir Fry Supreme Ponzu Asian Sauce (see recipe) Water Cornstarch 6 lbs, 4 oz 5 lbs 10 lbs 2 bags 5 bags 5 cups 5 cups ¾ cup, ½ Tbsp 1. Thaw chicken in refrigerator (only the amount needed for one day s use) and use within 2 days. 2. Cook chicken to 165 F. CCP: Hold at 135 F or higher. 3. Mix vegetables to distribute edamame evenly through stir fry mix and divide between two full size steam table pans. Heat to 140 F. CCP: Hold at 135 F or higher. 4. Whisk cornstarch into 1 cup of water. 5. Blend sauce, remaining water, and cornstarch slurry; heat over medium heat. 6. Simmer for minutes, whisking frequently until thickened and sauce is honey thick. CCP: Heat to 165 F or higher for 15 seconds. CCP: Hold for hot service at 135 F or higher. 7. Combine half of diced chicken with each pan of vegetables. 8. Coat each pan of chicken and vegetables with half of the thickened Ponzu Asian Sauce. 9. Serve rounded 3/4 cup ladle portion. Suggested serving is over cooked brown rice. CCP: Hold for hot service at 135 F or higher. Ponzu Sauce Recipe: Approximate Nutrients Per Serving YIELD: 2 qt, 2 ¾ cups; About Tbsp servings per recipe 30 0 g 270 mg SIDE DISH 172 Servings Low-sodium soy sauce Vegetable oil Seasoned rice vinegar Orange juice Garlic powder 5 cups 2 1/2 cups 3/4 cup 2 1/2 cups 1 Tbsp 1. Whisk or blend well. Refrigerate in a covered container. CCP: Hold for service at 41 F or lower.

10 K-12 Meal Planning WEEK TWO Meal 5: Chili Fries w/biscuit Featuring: Simplot Oven Roasted 10-cut Crinkle Wedges Simplot Classic Peaches Menu Suggestions: 9-12 Menu: Meal Contribution: 1/2 cup Simplot Oven Roasted 10-cut Crinkle Wedges 1/2 C V topped with 1 serving of Revised USDA D /2 M/MA recipe (provides Legume, 3/8 cup R/O V) 5/8 C V and 1 oz shredded reduced fat cheese 1 M/MA 2 WG Mini Biscuits 2 oz eq G 1 cup Simplot Classic Peaches 1 C Frt Flavored/Fat Free Milk 1 C K-8 Menu Modifications: Omit cheese K-5 Menu Modifications: Serve fries Omit cheese Reduce WW mini biscuit to 1 Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels. Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly (fat-free chocolate milk used in analysis based on student preference data).

11 Meal 5: Chili Fries w/biscuit Chili Fries Recipe: Food Components and Approximate Nutrients Per Serving YIELD: About 20 lbs 11 oz; 50 ¾-cup servings per recipe Legume Red/Orange 5/8 cup 3/8 cup Meat/Meat Alternate: 1 1/2 M/MA (1 1/2 oz) g 135 mg MAIN DISH Components: Vegetables, Meat 50 Servings Beef, ground, raw 15% or less fat 6 lbs 12 oz 1. Brown ground beef and drain. Continue immediately. Fresh onions, diced ½" OR Dehydrated onions Granulated garlic Onion powder Paprika Chili powder Ground cumin Pepper, ground black 14 oz 2 ½ oz 2 1/3 cups 1 ¼ cups 1 ½ Tbsp 1 Tbsp 1 Tbsp 3 Tbsp ¼ cup 2 tsp 2. Add onions, granulated garlic, onion powder, paprika, chili powder, ground cumin, and pepper. Cook for 5 minutes. Canned diced tomatoes, with juice Canned tomato paste Water 3 lbs 3 oz 1 lb 12 oz 1 qt 2 ¼ cups (¼ No.10 can) 3 cups 2 Tbsp (¼ No.10 can) 2 qt 1 cup 3. Stir in tomatoes, tomato paste, and water; mix well. Bring to boil. Reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes. Canned pinto or kidney beans, drained and rinsed to remove sodium OR Dry pinto or kidney beans, cooked (see note below) 5 lbs 10 oz 2 lbs 8 oz 3 qt (1 1/3 No.10 cans) 3 qt, 1 1/8 cups 4. Stir in beans. Cover and simmer. Stir occasionally. CCP: Heat to 155 F or higher for 15 seconds OR If using previously cooked and chilled beans: CCP: Heat to 165 F or higher for 15 seconds. CCP: Hold for hot service at 135 F or higher. 5. Serve one 6 oz ladle for 3/4 cup portion over ½ cup (#8 scoop) Oven Roasted 10-cut Crinkle Wedges. NOTE: SOAKING BEANS Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. COOKING BEANS Once the beans have been soaked, add ½ tsp salt for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. CCP: Hold for hot service at 135 F. Or, chill for later use. CCP: Cool to 70 F within 2 hours and to 41 F or lower within an additional 4 hours. 1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.