Healthy Meals Grow Healthy Kids!

Transcription

1 Healthy Meals Grow Healthy Kids!

2 6-8 Lunch Serving Guide Revised Sysco # Product Brand Serving Size MMA Equiv. WGR Grain Equiv. Serve With Chicken WGR Chicken Nuggets (Boneless Wings) Tyson 5 nuggets oz Whole Grain Dinner Roll or 1 c Pasta Whole Grain Popcorn Chicken Tyson 12 pieces oz Whole Grain Dinner Roll or 1 c Pasta Whole Grain Chicken Tenders Tyson 3 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 12 pieces oz Whole Grain Dinner Roll or 1 c Pasta Chicken Corn Dog Foster 1 each Chicken Mini Corn Dog Nuggets Foster 6 pieces Baked Chicken Tyson 1 each 2 Turkey Whole Grain Turkey Pretzel Dog Kunzler 1 each 2 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.

3 6-8 Lunch Serving Guide Revised Sysco # Product Brand Serving Size MMA Equiv. WGR Grain Equiv. Serve With Breakfast for Lunch Whole Wheat French Toast Sticks Pappetti's 3 Sticks oz sausage or 1 egg patty 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 3 sticks oz sausage, 2 egg patties or 1 of each Whole Wheat Waffles, Jumbo Aunt Jemima 2 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 2 pancakes 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 USDA # Whole Wheat Pancakes USDA oz sausage, 2 egg patties or 1 of each Sausage Patty Tyson Egg Patty Pappetti's 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 4 pizza bagels Twisted Cheesy Breadstick (Pizza Sticks) Tasty Brands 2 sticks WW Stuffed Crust Cheese Pizza Gilardi 1 slice 2 2 Domino s Pizza 1 slice WGR Pepperoni (Turkey) Pizza 4x6 Nardones 1 pizza 2 2 Quesadilla WW Cheese Pizza Quesadilla The Max WW Chicken & Cheese Pizza Quesadilla The Max 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 6-8 Revised 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 Small 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 16" Hero 33 each 3 in approx 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 Small Kaiser each WGR WW 4-5" Hero 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 Revised 8/6/2015 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 6-8 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 3/8 cup Other Veg, 2 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 WRAP 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 2 2 ENT-7A GRILLED HAM & CHEESE SANDWICH 2 2 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 3/8 cup Other Veg, 2 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 2 2 ENT-16 PIZZA STICKS W/ MARINARA 2 2 ENT-17 MINI CHEESE RAVIOLI 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 2 2 9/26/2016

9 6-8 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 2 ENT-33 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-41A ROAST TURKEY W/ GRAVY & ROLL 2 2 ENT-41B ROAST TURKEY W/ GRAVY & STUFFING 2 2 ENT-42A CRISPY CHICKEN BLT ON CROISSANT 2 3 ENT-42B CRISPY CHICKEN BLT ON ROLL ENT-43 CHICKEN PARMESAN W/ PASTA ENT-44 LOADED TEXAS WEDGES with Chili & Cheese and Roll 2 2 1/2 cup Starchy Vegetable ENT-45 CHEESY STUFFED PASTA BITES 2 2 ENT-46A SWEET & SOUR POPCN CHICKEN WITH RICE 2 3 ENT-46B SWEET & SOUR DICED CHICKEN WITH RICE 2 2 ENT-47 PIZZA BURGER ON A BUN ENT-48 BAKED ZITI 2 2 ENT-49 CHEESE LASAGNA ROLLUP 2 2 ENT-50 ROAST CHICKEN ( WITH BONE) 6.25 (breast & wing)or 5 (drumstick & thigh) ENT-51 CHICKEN FAJITA PITA (Commodity) 2 2 ENT-52 CHICKEN FAJITA PITA (Non-Commodity) 2 2 ENT-53 ENT-54 ASIAN CHICKEN WRAP 2 2 ENT-55 HERB GRILLED CHICKEN w/ Roll 2 2 ENT-56 BUFFALO CHICKEN PIZZA ENT-57 GRILLED CHEESE ON TEXAS TOAST ENT-58 BUFFALO CHICKEN WRAP /4 cup Dark Green ENT-59 A SWEET & SOUR PINEAPPLE POPCN CHICKEN WITH RICE 2 3 ENT-59 B SWEET & SOUR PINEAPPLE DICED CHICKEN WITH RICE 2 2 ENT-60 PHILLY CHEESESTEAK WRAP ENT-61A SPICY CHICKEN BASKET 2 3 ENT-61 B PLAIN CHICKEN BASKET /24/2016

10 6-8 RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT- 62 SMOKEY BBQ "MAC" RIB SANDWICH 2 2 ENT- 63 SLOPPY JOE ON A BUN (Beef) 2 2 ENT- 63A SLOPPY JOE ON A BUN (CHICKEN) 2 2 ENT-64 HOT OPEN FACED TURKEY MELT 2 2 ENT-65 FIESTA CHICKEN NACHO PLATTER 2 2 ENT-66 CHEESE QUESADILLA 2 2 ENT-67 HONEY MUSTARD CHICKEN & CHEDDAR WRAP 2 2 ENT-68 CHICKEN GYRO (DICED CHICKEN) 2 2 ENT-69 CHICKEN GYRO (GRILLED CHICKEN) 2 2 ENT-70 CHICKEN TENDER HERO 2 2 ENT-71 GRILLED BBQ CHICKEN SANDWICH 2 2 ENT-72A JUMBO CHEESE RAVIOLI-with Breadstick 2 2 ENT-72B JUMBO CHEESE RAVIOLI-with Garlic Breadstick 2 2 ENT-72C JUMBO CHEESE RAVIOLI-with Dinner Roll 2 2 ENT-73 GRILLED CHICKEN CLUB ENT-74 SMOKEY BBQ "MAC" RIB SLIDERS 2 2 ENT-75 RODEO BURGER ENT-76 TACO PIE 2 2 ENT-77 THE MAC BURGER WRAP ENT-78 CHIPOTLE CHICKEN SANDWICH ENT-79 FAJITA CHICKEN SCOOP-A-BOWL ENT-79A BEEF TACO SCOOP-A-BOWL ENT-79B CHICKEN TACO SCOOP-A-BOWL ENT-80 FIRECRACKER CHICKEN SANDWICH ENT-81A SPICY CHICKEN TENDER BASKET 2 2 ENT-81B PLAIN CHICKEN TENDER BASKET 2 2 ENT-82 A MINI PEPPERONI CALZONES 2 2 ENT-82 B MINI CHEESE CALZONES 2 2 ENT- 83 QUESADILLA BURGER WRAP ENT- 84 MOZZARELLA STICKS WITH MARINARA 2 3 ENT- 85 BEEF TERIYAKI & RICE 2 2 ENT- 86 CHILI WITH RICE 2 2 ENT- 87 BACON CHEESE/CHEDDAR BURGER ON A BUN ENT-88 TURKEY NACHO PLATTER 2 2 8/17/2016 3/8 cup Other Veg, 1/4 cup Legumes ENT-88A TURKEY NACHO PLATTER ( NO RICE & BEANS) 2 2 3/8 cup Other Veg ENT-89 CALIFNIA BURGER ON A BUN 2 2 ENT-90 GARLIC FRENCH BREAD PIZZA W/ MARINARA 2 2 ENT-91 WALKING BEEF NACHOS /8 cup Other Veg ENT-92 WALKING CHICKEN NACHOS /8 cup Other Veg ENT-93A PLAIN CHICKEN STICKS WITH WAFFLE STICKS ENT-93B SPICY CHICKEN STICKS WITH WAFFLE STICKS ENT-94A ENT-94B ENT-95 BACON & CHEESE PRETZEL MELT 2 2

11 6-8 RECIPES TABLE OF CONTENTS ENTREES CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional ENT-96 CHICKEN BRUSCHETTA PASTA 2 2 ENT-97 ENT-98 FIRECRACKER BURGER ON A BUN ENT-99 RANCHERO PIZZA 2 2 ENT-100ABC BUFFALO CHICKEN MAC & CHEESE 3 2 ENT-101 FIESTA LASAGNA ENT-102 BBQ CHICKEN CHEDDAR MELT ENT-103 SOUTHWEST BURGER ENT-104 ENT-105 QUESO CHICKEN NACHO PLATTER 2 2 ENT-106 SWEDISH MEATBALLS WITH BUTTERED PASTA 2 2 ENT-107ABC HOT DOG ON A BUN WITH CHILI &/ CHEESE ENT-108 CHICKEN LO MEIN 2 2 ENT-109 GENERAL TSO CHICKEN & RICE 2 2 ENT-109A GENERAL TSO POPCN CHICKEN & RICE 2 3 ENT-110 COUNTRY CHICKEN & STUFFING BOWL ENT-111A CRISPY BACON SWISS CHICKEN SANDWICH ENT-111B CRISPY BACON SWISS CHICKEN ON CROISSANT ENT-112 MARGHERITA FLATBREAD PIZZA 2 2 ENT-113 CHICKEN BLT on a PRETZEL BUN 2 2 1/2 cup Starch Veg & 1/4 cup Other Veg ENT-114 LOADED POTATO SKINS 2 2 1/2 cup Starchy Vegetable ENT-115 GRILLED TURKEY REUBEN SANDWICH 2 2 ENT-116 PASTA ALFREDO WITH GARDEN VEGETABLES 2 2 1/4 cup Other Vegetable ENT-117 CALIFNIA CHEESEBURGER ON A BUN ENT-118 BBQ PULLED PK ON A BUN 2 2 ENT-119 GRILLED CHEESE SANDWICH WITH BACON 2 2 ENT-120 TUNA CASSEROLE 2 2 1/4 c Other 1/4 c Red 11/18/2016

12 6-8 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 2 2 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 2 2 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 SAL-17 GARDEN (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 8/17/2016

13 6-8 RECIPES TABLE OF CONTENTS SALADS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other 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 COUNTRY COLESLAW 1/2 cup SAL-26 ITALIAN HOUSE SALAD 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional SAL-27 CHICKEN WALDF SALAD 2 SAL-28A STRAWBERRY FIELDS CHICKEN SALAD 2 2 3/4 c dark green, 1/4 c red, 1/4 c SAL-28B STRAWBERRY FIELDS CHICKEN SALAD 2 3 other & 1/4 c fruit SAL-29A HARVEST SALAD- Diced Chicken 2 2 SAL-29B HARVEST SALAD- Breaded Chicken 2 3 ASIAN CRISPY CHICKEN SALAD SAL-30AA (Chicken Nuggets with Dinner Roll) 2 2 SAL-30AB SAL-30BA SAL-30BB SAL-30CA SAL-30CB 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 3/4 c dark green, 1/4 c red, 1/4 c other & 1/4 c fruit 3/4 c dark green, 1/4 c red, 1/4 c other & 1/4 c fruit 3/4 c dark green,1/2 cup other, 1/4 cup fruit 3/4 c dark green,1/2 cup other, 1/4 cup fruit 3/4 c dark green,1/2 cup other, 1/4 cup fruit 3/4 c dark green,1/2 cup other, 1/4 cup fruit 3/4 c dark green,1/2 cup other, 1/4 cup fruit 3/4 c dark green,1/2 cup other, 1/4 cup fruit 8/17/2016

14 6-8 RECIPES TABLE OF CONTENTS SANDWICHES CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional SAN-1 BOLOGNA & CHEESE SANDWICH 2 2 SAN-1A BOLOGNA & CHEESE ON KAISER ROLL SAN-1B BOLOGNA & CHEESE WRAP 2 2 SAN-2 BOLOGNA SANDWICH 2 2 SAN-2A BOLOGNA ON KAISER ROLL SAN-2B BOLOGNA WRAP 2 2 SAN-3 CHEESE SANDWICH 2 2 SAN-3A CHEESE ON KAISER ROLL SAN-3B CHEESE WRAP 2 2 SAN-4 CHICKEN CAESAR WRAP 2 2 1/2 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 2 2 SAN-7A HAM & CHEESE ON KAISER ROLL SAN-7B HAM & CHEESE WRAP 2 2 SAN-8 HAM SANDWICH 2 2 SAN-8A HAM ON KAISER ROLL SAN-8B HAM WRAP 2 2 SAN-9 ITALIAN SUB 2 2 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 2 2 SAN-13A TURKEY ON KAISER ROLL /17/2016

15 SANDWICHES CONTINUED 6-8 RECIPES TABLE OF CONTENTS CREDITABLE MEAL COMPONENT CONTRIBUTION GRAINS Menu Item MMA WGR Non-WGR Additional SAN-13B TURKEY WRAP 2 2 SAN-14 TURKEY & CHEESE SANDWICH 2 2 SAN-14A TURKEY & CHEESE ON KAISER ROLL SAN-14B TURKEY & CHEESE WRAP 2 2 SAN-15 TURKEY RANCHERO WRAP 2 2 1/4 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 2 2 SAN-17A ROAST BEEF & CHEESE ON KAISER ROLL SAN-17B ROAST BEEF & CHEESE WRAP 2 2 SAN-18 NJ STYLE SLOPPY JOE SANDWICH SAN-19 SAUSAGE EGG & CHEESE ON ENGLISH MUFFIN SAN-20 NY STYLE BOBO BREAKFAST SANDWICH SAN-21A GRILLED CHICKEN RANCHERO WRAP A SAN-21B GRILLED CHICKEN RANCHERO WRAP B 2 2 SAN-21C GRILLED CHICKEN RANCHERO WRAP C 2 2 SAN-22 EGG, HAM, & CHEESE ON A ROLL SAN-23 TURKEY, CHEDDAR & BACON WRAP 2 2 SAN-24 EGG & CHEESE ON A PRETZEL BUN 2 2 SAN-25 BACON, EGG, & CHEESE SAN-26 SAUSAGE & CHEESE ON A CROISSANT 2 2 SAN-27 BACON, EGG, & CHEESE ON A CROISSANT 2 2 SAN-28AC CHICKEN WALDF SAND/WRAP 2 2 SAN-28B CHICKEN WALDF ON KAISER SAN-29 BACON, EGG, & CHEESE ON AN ENGLISH MUFFFIN 2 2 SAN-30 SAUSAGE, EGG, & CHEESE ON A CROISSANT 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 1/2 c per week 1/2 c/day 1/2 c per week 1/2 c per week 1/2 c per week GRAINS Menu Item MMA WGR Non-WGR Additional MIS- 7 FRUIT BASKET 1/2 cup fruit 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 /24/2016

16 6-8 RECIPES TABLE OF CONTENTS MISCELLANEOUS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION 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 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 1.5 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 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-24 SAUTEED SPINACH 1/2 cup MIS-25 ITALIAN STYLE POTATO WEDGES 1/2 cup MIS-26 MAPLE CINNAMON CARROTS 1/2 cup 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 8/17/2016

17 6-8 RECIPES TABLE OF CONTENTS MISCELLANEOUS CONTINUED CREDITABLE MEAL COMPONENT CONTRIBUTION VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other 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 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 GRAINS Menu Item MMA WGR Non-WGR Additional MIS-45 QUESO SAUCE 1/2 VEGETABLES Menu Item Dark Green Red/Orange Legumes Starchy Other MIS-46 Stir Fry Vegetables 1/2 MIS-47 Corn Medley 1/2 cup GRAINS Menu Item MMA WGR Non-WGR Additional MIS-48 Gelatin Fruit Cup 1/2 cup fruit MIS-49 Garlic Bread 1 MIS-50 Confetti Rice 2 MIS-51 Caramelized Onions (Topping) Topping MIS-52 Peppers & Onions (Topping) Topping MIS-53 Primavera Vegetables (Topping) Topping MIS-54 Strawberry Compote (Topping) Topping MIS-55 HERBED BREADSTICK 1 MIS-56 LOADED BAKED POTATO 1 1/2 cup Starchy Vegetable 9/26/2016

18 6-8 RECIPES TABLE OF CONTENTS 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 SOUP-V4 Cream of Mushroom 2/3 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 8/17/2016

19 Alternates

20 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

21 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 4 oz. 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. This recipe provides 2 Meat/ Meat Alt., 2 WGR Grains, and ½ Red/Orange Cup of Vegetables per serving. ALT-2

22 Revised FRUIT & CHEESE PLATTER YIELD: 1 PTION 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 # oz or 2 Sticks or 2 oz ½ Cup 1 pita /18 Lbs. Red Grapes, cleaned & washed or Fruit of the Day 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

23 Revised HUMMUS PLATTER YIELD: 1 PTION MIS-1 Sesame Free Hummus (see recipe) ½ cup or /4 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 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

24 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

25 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

26 Entrees

27 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 per serving. ENT-1

28 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

29 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 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 /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

30 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 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 3 WGR Grains per serving. ENT-3

31 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

32 Revised October GRILLED CHEESE SANDWICH or STICKS YIELD: 1 PTION Whole Wheat Bread, 1 oz 2 slices slice Commodity or US Food Variety Cheese, Commodity or US 4 slices / 17 oz Butter Pan Release Spray 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

33 August Grilled Chicken Patty on a Bun YIELD: 1 PTION / 2.5 oz GRILLED CHICKEN, BRST SNGL 2.5 oz 1 BUN, Whole Wheat 1 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

34 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 1.8 oz 1 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 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-7

35 May GRILLED HAM & CHEESE SANDWICH YIELD: 1 PTION Order from Bakery Whole Wheat Bread, 1 oz slice 2 slices /6-7 LBA 3/11 LBA Turkey Ham, sliced Ham, sliced 1.8 oz 1 oz Or Commodity 4/5 LB American Cheese 1 oz or 2 slices /17 OZ Butter Pan Release Spray 1. Preheat oven to 350 F. 2. Spray a parchment lined sheet pan with butter pan release spray. 3. Assemble sandwiches: On bottom slice of bread, place the cheese slices, then ham slices, and top with other slice of bread. Spray top of sandwich with butter pan release spray. 4. Bake in oven until cheese is melted and internal temperature reaches 150 F. 5. CCP: Hold at 140 F. or higher for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-7A

36 Nov Hamburger on a Bun YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. 1 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

37 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

38 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

39 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

40 Revised MEATBALL PARM SUB YIELD: 50 Portions (2 Meatballs) WW Hero Roll, 2 oz 1 each /#10 Marinara Sauce, 2oz 12 ½ Cups /5lb. Meatballs, chicken 2 each or Commodity 4/5 lb. Shredded Mozzarella, ½ oz 1 lb 9 oz 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 2 meatballs in the roll. Top with marinara sauce and top with of ½ oz shredded mozzarella cheese. This recipe provides 1.8 M/MA and 2 WGR Grains per serving. ENT-12

41 Revised BEEF NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) /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 /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 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

42 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 /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 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

43 Revised C PASTA WITH CHICKEN & BROCCOLI YIELD: 50 PTIONS (2-6oz Spoodles) or 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 /2.5 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

44 Revised C PASTA WITH MEATBALLS YIELD: 50 Portions Water 6 gallons /10 lbs. Pasta, (dry) Spaghetti WGR 6 lbs. + 4 oz. Or USDA or Pasta, (dry) Commodity /#10 Marinara Sauce, 4oz 25 Cups /5lb. Meatballs, chicken 3 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 2oz of Marinara sauce and 3 meatballs with 2 oz. Marinara sauce. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-15

45 Revised PIZZA STICKS WITH MARINARA SAUCE YIELD: 1 PTION ct Pizza Sticks, WGR 2 each or 6/#10 cans Marinara Sauce ½ c USDA 1. Heat Marinara Sauce on stove. 2. CCP: Hold at 140 F or higher for service. 3. On a lined sheet pan, place breadsticks and bake according to package directions. Remove from oven. 4. CCP: Hold at 140 F or higher for service. 5. At service, place 2 cheese filled breadsticks with ½ cup of Marinara sauce on the tray. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-16

46 Revised RAVIOLI- MINI CHEESE YIELD: 50 Portions (7 Each Ravioli) EA Mini Cheese Ravioli, 7 ea. 350 each /#10 Marinara Sauce, 3oz 18 ¾ cups /1 oz. Breadstick, 1 oz. 50 each 1 oz. Dinner Roll / 4/5 lb. Shredded Mozzarella 3 lbs + 2 oz. Commodity Cheese /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 7 ravioli and top with 3 oz. of heated Marinara sauce and 1 oz. cheese. Serve with either 1 oz dinner roll or breadstick. This recipe provides 2 M/MA and 1.5 WGR Grains per serving. ENT-17

47 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

48 Revised BEEF TACOS YIELD: 50 Servings (3 Tacos Each) /5 lbs. Ground Beef Crumbles 7 lbs + 12 oz Ground Beef Crumbles, Commodity /5 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

49 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

50 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

51 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

52 Revised CHICKEN TACOS YIELD: 50 Servings (3 Tacos Each) LB Ground Chicken Taco Meat 9lbs. + 4 oz LB Onions, chopped 1 ¼ Cup /24 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

53 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

54 6-8 Veggie Burger on a Bun YIELD: 1 PTION Spicy Black Bean Burger, Morning Star Veggie Burger, Morning Star 1 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

55 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, 1/4 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, 1/4 Cup of Legume and 2 WGR Grains ENT-26

56 Revised CHICKEN FAJITA WRAP YIELD: 1 PTION /12 Each Wrap, Whole Grain 10 inch 1 each Commodity Fajita Chicken, Commodity 2.7 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 12/2 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 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-27

57 Revised Chicken Parm Hero YIELD: 1 PTION /5.15 lbs WGR Breaded Chicken Patty, Tyson 1 each WGR Kaiser Roll, 1.8 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 2.75 WGR Grains per serving. ENT-28

58 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 9 pieces /5.47 Lbs. Popcorn Chicken (SPICY) / 11.3 oz Instant Gravy, Prepared 2 oz Commodity 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, 9 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 M/MA, 1 cup Starchy Vegetable, and 2.75 WGR Grains ENT-29

59 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 12/2 Lbs. 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

60 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 1/5 Lbs. USDA Salsa 12 ½ Cups 6/#10 Cans Salsa USDA /5 Lbs. Cheddar Cheese, commodity Cheddar Cheese, shredded 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

61 Revised HOT OPEN FACED TURKEY SANDWICH YIELD: 50 PTIONS USDA /6.17 Lbs. Turkey Roast Commodity, 2oz. portion Turkey Roast, 2 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 M/MA and 2 WGR Grains per serving. ENT-32

62 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 Parsley ¼ Cup /5 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

63 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

64 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

65 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 1 slice /5 Lbs. Lettuce, shredded 1 oz /10 Lbs. Tomato, sliced 2 slices WGR Kaiser Roll, 1.8 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 1.75 WGR Grains ENT-37

66 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

67 Revised Chicken Cordon Bleu on a Bun YIELD: 1 PTION /5.15 Lbs. Breaded Chicken Breast 1 each /11 Lbs. 2/6-7 Lbs. Avg. Ham, sliced Turkey Ham, sliced ½ oz. slice 1 oz slice /5 Lbs. Shredded Mozzarella Or Shredded Mozzarella, commodity WGR Kaiser Roll, 1.8 oz ½ 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 2.75 WGR Grains ENT-39

68 Revised The MAC Burger YIELD: 1 PTION (Commodity) or (Commercial) 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

69 Revised November C69914 ROAST TURKEY WITH GRAVY AND STUFFING ROLL YIELD: 50 PTIONS USDA /6.17 Lbs. Turkey Roast Commodity, 2 oz. portion Turkey Roast, 2 slices (1.41 oz each) Water 50 each 3 cups /11.3 oz. Turkey Gravy, prepared 3 oz portion 18 ¾ cups /28 oz. (makes ~204 2/3 cup per case and ~17 servings per bag) WGR Bread Stuffing, 2/3 cup 50-2/3 cup portions (3 Bags) Recipe Card- MISC-57 Recipe Card- MISC-57 WGR Bread Stuffing, ½ cup 60 ½ cup portions 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 2oz Whole Wheat Roll 2/3 cup WGR Bread Stuffing on the side. Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR per serving. ENT-41A-with Stuffing ENT-41B-with Roll

70 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, cut in half 1 slice /5 Lbs. Lettuce, shredded 1oz /10 Lbs. Tomato, sliced 2 slices /2.2oz Whole Grain Croissant, 2.2oz From Bakery Kaiser Roll, 1.8oz 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 turkey bacon halves, 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 turkey bacon halves, lettuce & tomato, then add the top bun. This recipe provides 2 M/MA and Croissant Bun: 3 WGR Kaiser Roll: 2.75 WGR ENT-42A: Croissant ENT-42B: Kaiser Roll

71 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- 43

72 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 oz. equivalent M/MA, 2 WGR Grains and ½ Cup of Starchy Vegetable ENT-44

73 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 /16 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-45

74 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 Lbs. 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-46A- Popcorn Chicken ENT-46B- Diced Chicken

75 Revised Pizza Burger 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 or USDA HAMBURGER BUN, Whole Grain 1 2 oz. CHEESE, LOW FAT 0.5 oz. 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-47

76 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 /2 Lb. or 6/2Lb. 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-48

77 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-49

78 6-8 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-50

79 August CHICKEN FAJITA PITA (Commodity) YIELD: 1 PTION DER FROM BAKERY 12 each WGR Pita, 6 inch (2 oz) Anthony & Sons #128 Pechter s # each Commodity Fajita Chicken, Commodity 3.6 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 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-51

80 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 # each /5 LB Diced Chicken 2.3 oz or or or USDA USDA 2 oz /8.9 oz Fajita Seasoning 1 tsp /5 LB or 5 LB Lettuce, shredded ¼ cup or LB or 10 LB Tomatoes, chopped ¼ cup /.5 GA Cucumber Sauce (Tzatziki) 1 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 oz. equivalent M/MA and 2 WGR Grains per serving. ENT-52

81 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-54

82 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 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 -55

83 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-56

84 August C GRILLED CHEESE ON TEXAS TOAST YIELD: 1 PTION CT WGR Texas Toast 2 slices Commodity or Cheese, Commodity or US US Food 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 ENT-57

85 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 10 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-58

86 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 Lbs. 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-59A- Popcorn Chicken ENT-59B- Diced Chicken

87 Revised PHILLY CHEESESTEAK WRAP YIELD: 1 PTION # Beef Cheesesteak 2.86 oz Or USDA 4/5 Lbs. Cheddar Cheese, shredded Cheddar Cheese, commodity 2 Tbsp (1/2 oz) 2 Tbsp. (1/2 oz) 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 12/2 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-60

88 Revised SPICY or PLAIN POPCN CHICKEN BASKET YIELD: 1 PTION /5.47 Lbs Popcorn Chicken, Spicy 12 Each /5.47 Lbs Popcorn Chicken, Plain /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 12 each Spicy or Plain Popcorn Chicken. Creditable Meal Component Contribution This recipe provides: 2 MMA, 3 WGR Grains and ½ cup Starchy Vegetable Spicy ENT-61A Plain ENT-61B

89 6-8 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 1 each 1 each (commercial) WW Hamburger Bun 2 ounce 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-62

90 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 1 lb 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 ½ oz (2 tbsp) of shredded cheese and upper half of bun. 2 M/MA and 2 WGR Grains per serving. ENT-63

91 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 1 lb 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 ½ oz (2 tbsp) of shredded cheese and upper half of bun. 2 M/MA and 2 WGR Grains per serving. ENT-63A

92 Revised C HOT OPEN FACED TURKEY MELT YIELD: 50 PTIONS USDA /6.17 Lbs. USDA /5 Lbs Turkey Roast Commodity, 1.5oz.port. Turkey Roast, 1 ½ slices (1.41 oz each slice) Water Sliced Cheese, commodity (1 slice) Sliced American Cheese (1 slice) Whole Wheat Bread, 1 oz. Slice (2 each) 50 each 3 cups 50 Slice 100 each 1. Place portioned 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. Place sliced cheese on top of turkey; place in oven to melt cheese 5. CCP: Hold at 140 F or higher for service. 6. Place melted turkey and cheese on 2 slices of bread for service Creditable Meal Component Contribution This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-64

93 Revised FIESTA CHICKEN NACHO PLATTER YIELD: 50 Servings (15 Tortilla Chips Each) /5 Lbs. Diced Chicken, 1.73 oz. portion 50 Each USDA Diced Chicken, commodity 1.5 oz portion 50 Each USDA 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 4/5 LB Cheddar Cheese, shredded 1 lb oz. USDA Commodity or 4/5 LB Lettuce, shredded 2 lbs. + 7 oz 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-65

94 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-66

95 Revised HONEY MUSTARD CHICKEN & CHEDDAR WRAP YIELD: 1 PTION (2 Tenders Each) /5.165 Lbs. Chicken Tenders 2 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 M/MA, 2 WGR Grains, and ¼ cup Dark Green Vegetable ENT-67

96 Revised CHICKEN GYRO PITA YIELD: 1 PTION Order From Bakery WGR Pita, 6 inch (2 oz) Anthony & Sons # 128 Pechter s # 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. 1 each 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 ENT-68

97 August CHICKEN GYRO (GRILLED CHICKEN) YIELD: 1 PTION /31.25 lbs. Grilled Chicken Breast 1 each DER FROM BAKERY 12 each WGR Pita, 6 inch (2 oz) Anthony & Sons #128 Pechter s # each /5 lbs. 1/5 lbs 1/25 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-69

98 6-8 CHICKEN TENDER HERO YIELD: 1 PTION /5.165 lbs. Chicken Tenders 3 each /5 lbs. 1/5 lbs 1/25 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 3 pieces of chicken in roll. 2 M/MA and 2 WGR Grains per serving. ENT-70

99 6-8 GRILLED BBQ CHICKEN SANDWICH YIELD: 1 PTION /31.25 lbs. Grilled Chicken Breast 1 each WW Hamburger Bun, 2 oz 1 each /5 lbs. 1/5 lbs Shredded Lettuce ¼ Cup /25 lbs. 1/10 lbs /1 Gallon 1/1 Gallon Tomato, sliced BBQ Sauce 2 slices 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-71

100 Revised RAVIOLI JUMBO CHEESE YIELD: 50 Portions (3 Each Ravioli) / 1.23 oz Jumbo Ravioli (3 each) 150 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 3 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 M/MA and 2 WGR Grains per serving. ENT-72A: Breadstick ENT-72B: Garlic Breadstick ENT-72C: Dinner Roll

101 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, 1.8 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 1.75 WGR Grains per serving. ENT- 73

102 August SMOKEY BBQ MAC RIB SLIDERS YIELD: 1 PTION /12/1 oz WGR Slider Bun, 1 oz 2 Each / 3 oz 100/ 3 oz Beef Rib Patty w/ BBQ Sauce (commodity) Beef Rib Patty w/ BBQ Sauce (commercial) 1 Each 1 Each /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-74

103 Revised RODEO BURGER ON A BUN YIELD: 1 PTION (Commodity) or (Commercial) 250/2 oz 114/2 oz. FLAME BROILED ALL BEEF PATTY 2 oz. Hamburger Bun, Whole Wheat, 1 each 2 oz USDA /5 Lbs. American Cheese, Commodity American Cheese 1 slice 1 slice /1 Gal or 1/1 Gal BBQ Sauce 2 Tbsp /30 Lbs. 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. 1 This recipe provides 2.5 Meat/Meat Alt. and 2 WGR Grains ENT-75

104 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-76

105 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-77

106 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 WGR Kaiser Roll, 1.8 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 2.75 WGR Grains ENT-78

107 Revised FAJITA CHICKEN SCOOP-A-BOWL YIELD: 50 Servings /5 Lbs. Diced Chicken, 1.73 oz. portion 50 Each USDA Diced Chicken, commodity 1.5 oz portion 50 Each USDA 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 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 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-79

108 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 Vegetables, and 3.25 WGR Grains ENT-79A

109 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-79B

110 November FIRECRACKER CHICKEN SANDWICH YIELD: 1 PTION /5.15 lbs. Breaded Chicken Patty 1 Each /1 Gallon Boom Boom Sauce 1 Tbsp. From Bakery WGR Kaiser Roll, 1.8oz 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 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 2.75 WGR Grains per serving. ENT-80

111 Revised SPICY or PLAIN CHICKEN TENDER BASKET YIELD: 1 PTION /5.165 Lbs. Chicken Tenders 3 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 3 Each Chicken Tenders. Creditable Meal Component Contribution This recipe provides: 2 MMA, 2 WGR Grains and ½ cup Starchy Vegetable Spicy ENT-81A Plain ENT-81B

112 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-82A : Mini Pepperoni Calzones ENT-82B: Mini Cheese Calzones

113 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 9 Whole Wheat Tortilla 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-83

114 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. 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-84

115 Revised BEEF & BROCCOLI OVER RICE YIELD: 50 PTIONS # Beef, steak sliced thin 2.86 oz 8Lbs. 15oz /5 lb bags Teriyaki Sauce 10 Cups (1 bag) Hot Water, to thin 2 ½ Cups USDA Or / 2.5 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-85

116 Revised CHILI WITH RICE YIELD: 55 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 55-1 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 oz. equivalent M/MA and 2 WGR Grains ENT-86

117 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-87

118 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-88

119 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 /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-88A

120 JANUARY CALIFNIA BURGER ON A BUN YIELD: 1 PTION SYSCO # PACK SIZE INGREDIENT AMOUNT /2oz Flame Broiled All Beef Patty, 2 oz. 1 Each (Commodity) (Commercial) 114/2 oz. From Bakery Hamburger Bun, Whole Wheat, 2 oz /5 Lbs. Shredded Lettuce ¼ Cup /10 Lbs. Tomato, sliced 1 Slice /12 Gr. Mayo, PC 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. CCP: Hold at 140 degrees F or above. 4. Place hamburger patty on bun. Serve with shredded lettuce, sliced tomato, and a packet of mayo on the side for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. ENT-89

121 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-90

122 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-91

123 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-92

124 MARCH PLAIN SPICY CHICKEN STICKS WITH WAFFLE STICKS YIELD: 1 PTION / 5.25 LB Chicken Sticks (Chicken Fries) 8 sticks /.78 oz WGR Waffle Sticks 3 sticks / 1 Gallon Hot Sauce (for SPICY chicken fries) 2 oz 1. Preheat oven to 350 F. 2. On a parchment lined sheet pan, cook chicken sticks 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 8 chicken sticks with 3 waffle sticks. F SPICY CHICKEN STICKS: 7A. Toss chicken sticks with hot sauce prior to service. This recipe provides 2 Meat/Meat Alt. and 2.5 WGR Grains per serving. ENT-93A: Plain ENT-93B: Spicy

125 April BACON & CHEESE PRETZEL MELT YIELD: 50 PTIONS /2.2 oz. Pretzel Bun 50 Each Commodity or Cheese, Commodity or US 200 slices US Food 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-95

126 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-96

127 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, 1.8oz 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 1.75 WGR Grains per serving. ENT-98

128 September RANCHERO PIZZA YIELD: 1 PTION /5.2 oz Ranchero Individual Pan Pizza 1 each or 4/5 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- 99

129 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, Commodity repro. 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-100A- w/ Breadstick ENT-100B- w/ Garlic Breadstick ENT-100C- w Dinner Roll

130 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-101

131 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-102

132 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-103

133 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-105

134 6-8 Swedish Meatballs with Buttered Pasta YIELD: 50 Portions (3 Meatballs) / 1 lb Low Sodium Beef Base 1 lb (1 jar) or 1 lb (1 jar) Water 4 gallons /5 lb. Meatballs, chicken 3 each 150 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 (3 meatballs) over 1 cup buttered pasta. This recipe provides 2 M/MA and 2 WGR Grains per serving. ENT-106

135 January HOT DOG ON A BUN WITH CHILI &/ CHEESE YIELD: 1 Serving USDA /5 Lbs. See Recipe MIS-18 4/3 lb. Beef Hot Dog Turkey Hot Dog ENT 107-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 107-B WITH CHILI Chili Con Carne with Beans ¼ cup ENT 107-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. 107A: Top hot dog with 1 tbsp of shredded cheese and 1/8 cup of chili con carne. b. 107B: Top hot dog with ¼ cup of chili con carne c. 107C: Top hot dog with 2 tbsp of shredded cheese. 2.5 Meat/Meat Alternates and 2 WGR Grains ENT-107A1- beef hot dog with chili & cheese ENT-107B1- beef hot dog with chili ENT-107C1- beef hot dog with cheese ENT-107A2- turkey hot dog with chili & cheese ENT-107B2- turkey hot dog with chili ENT-107C2- turkey hot dog with cheese

136 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 lbs 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-108

137 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-108A

138 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-109: Diced Chicken ENT-109A: Popcorn Chicken

139 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 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 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, 12 pieces of Popcorn Chicken, top with 2 oz of Gravy. This recipe provides 2 M/MA, ½ cup Starchy Vegetable, ¼ cup Other Vegetable and 2.5 WGR Grains ENT-110

140 March Crispy Bacon Chicken Swiss Sandwich or on a Croissant 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 Order from Bakery WGR Kaiser Roll, 1.8 oz /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 half of roll or croissant 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 and finish with other half of roll or croissant before serving. This recipe provides 2.5 Meat/Meat Alt. and Kaiser Roll: 2.75 WGR Grains per serving Croissant: 3 WGR Grains per serving ENT-111A: Kaiser ENT-111B: Croissant

141 April Margherita Flatbread Pizza YIELD: 1 SERVING /2.2 oz WGR 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-112

142 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 1 slice /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 turkey bacon halves, lettuce & tomatoes. Then add the top bun. This recipe provides 2 M/MA and 2 WGR Grains ENT-113

143 April Loaded Potato Skins with Ham, Cheese, & Broccoli YIELD: 1 PTION SYSCO # See Recipe #MIS-2 PACK SIZE INGREDIENT AMOUNT Cheese Sauce (See Recipe MIS-2) 2.5 oz / 5 lb bags Cheese Sauce 2 oz 4/4.25 LB (200 Count) Potato Skins 2 pieces USDA Or 1 oz Broccoli florets, (frozen) chopped / 2.5 lbs /11 lb Ham, diced 1 oz /6-7 LB Turkey Ham, diced 1.8 oz Order from 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 M/MA, 2 WGR Grains, and ½ cup Starchy Vegetable ENT-114

144 May Turkey Reuben Sandwich YIELD: 1 PTION / 4lbs Turkey, Corned Beef slices 3 oz /8 lbs. 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 corn 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 MMA and 2 WGR. ENT-115

145 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. 2 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-116

146 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-117

147 6-8 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-118

148 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-119

149 SYSCO # YIELD: 50 1 ½ Cup Portions PACK SIZE INGREDIENT AMOUNT USDA N/A Tuna (commodity), pressed & drained 6 ¼ Lbs /66.5 oz Tuna (purchased), pressed & drained From Dairy 1/1 Gal. Milk, warmed NOT BOILING 1 ½ Gallons /25 Lbs. Flour 1 ½ Cups /1 Lbs Margarine 8 oz /5 Lbs. Yellow Onion, small dice 3 Cups /32oz. Garlic, chopped ½ Cup USDA WGR Elbow Pasta (commodity), cooked 25 Cups /10 Lbs. WGR Elbow Pasta (purchased), cooked USDA N/A Mushroom, diced (commodity) 6 ¼ Cups USDA USDA TUNA CASSEROLE Green Peas, frozen Diced Carrots, frozen or Peas & Carrots, frozen 12 ½ Cups 12 ½ Cups or 25 Cups / 2.5 lbs /1 Lb. Parmesan 3 Cups + 2 Cups /26oz. Salt 2 Tbsp /18oz. Pepper 1 Tbsp /10 oz. Parsley Flakes 4 Tbsp /1oz. WGR Breadstick, 1oz. 50 Each 1. In a large sauce pot, melt the margarine. Add the onions and sauté until translucent. 2. Add the garlic and sauté until fragrant; about 2-3 minutes. Add the flour to the sautéed onions and garlic. 3. Stir until flour is absorbed into the onion/flour mixture. Cook and stir for 3-5 minutes to cook out the raw flour flavor. 4. Slowly add the warmed milk; whisking constantly to avoid making lumps. Simmer for 8-10 minutes or until mixture is thickened. (Add additional milk sparingly in the event the sauce becoming too thick.) Remove from heat. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 5. Fold in the drained tuna, cooked pasta, peas, carrots and mushrooms into the hot sauce. Add 3 Cups of Parmesan cheese to the mixture. Mix well to combine. Season with the salt and pepper. 6. Divide mixture evenly into 2 sprayed 2 deep full steamtable pans. Top each pan evenly with 1 Cup of grated Parmesan; cover each pan with foil and bake in a 350 F oven for 30 minutes. CCP: Cook until internal temperature reaches 165 F or higher for at least 15 seconds. 7. Remove foil and bake for an additional 15 minutes or until parmesan is golden brown. Remove from oven and garnish with parsley flakes. CCP: Hold at 140 F or higher for service. 8. Serve 1 ½ Cups (12oz.) of casserole at service with a 1oz. WGR Breadstick. This recipe provides 2 oz. equivalent of M/MA, ¼ C Other Vegetables, ¼ C Red/Orange Vegetables and 2 oz. WGR Grains per serving ENT-120

150 January C PRIMAVERA FRENCH BREAD PIZZA YIELD: 1 PTION USDA 60/4.5oz 60/5.5oz Garlic French Bread Pizza Regular French Bread Pizza Chopped Spinach (commodity) thawed & squeezed Chopped Spinach (purchased) thawed & squeezed 1 Each ¼ Cup /2 Lbs. USDA Diced Mushrooms (commodity) OPTIONAL 1 Tbsp /#10 Cans Diced Red Peppers 2 Tbsp. USDA Shredded Mozzarella (commodity) 2 Tbsp (1/2 oz) /5 Lbs. Shredded Mozzarella (purchased) /#10 Cans Marinara Sauce, cooked ¼ Cup 1. Pre-heat oven to 350 F 2. On lined sheet pans place the pizza. 3. Top with chopped spinach, diced mushrooms (optional) and diced red peppers. 4. Sprinkle shredded mozzarella to secure the vegetables to the pizza. CCP: Cook until internal temperature reaches 165 F or higher for 15 seconds CCP: Hold at 140 F or higher for service 5. Serve pizza with ¼ Cup of Marinara sauce on the side. This recipe provides 2.5 oz equivalent M/MA, ¼ Cup Dark Green Vegetables and 2 WGR Grains per serving. ENT-121

151 Salads

152 BLACK BEAN & CN SALAD YIELD: 50 2/3 CUP PTIONS /#10 Cans Black Beans, drained & rinsed 25 Cups or 2/# /#10 Cans Corn Kernels, drained 4 Cups /#10 Cans Diced Red Peppers, drained & rinsed 3 Cups /5 Lbs. Red Onion, small dice 3 Cups /1 Qt. Lemon Juice 1 Cup /1 Gallon Soybean Oil 2 Cups /14 oz. Cumin, ground ½ Cup /32 oz. Garlic, chopped ½ Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients; toss to combine. 2. Cover and refrigerate for several hours or overnight. 3. CCP: Hold at 40 degrees F. or below for service. 4. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Legumes per serving. SAL-1

153 August 2014 CAESAR SALAD YIELD: 50 PTIONS /2 lb. Romaine, chopped 1 cup port. 50 cups, 10 lbs or 5 bags Or 1/ 2lb /5 lb. Parmesan Cheese 1 tsp. 1 ¼ Cups /1 gal 60/1.5 oz Caesar Dressing Creamy, light bulk 1 oz Caesar Dressing Light, pc 6 ¼ cup 50 each 1. Portion 1 cup of chopped romaine in a container; top with 1 tsp. of grated Parmesan cheese. 2. CCP: Hold at 40 F or lower for service. 3. Serve Caesar Salad with 1 oz portioned dressing cup or dressing pc. This recipe provides ½ Cup of Dark Leafy Greens SAL-2

154 August 2014 CANNELLINI BEAN SALAD YIELD: 50 2/3 CUP PTIONS /15.5 oz Cannellini Beans, drained & rinsed 25 Cups or 2/# /5 Lbs. Red Onion, small dice 3 Cups /32 oz. Garlic, chopped 1 Cup /10 Lbs. Tomatoes, small dice 6 ¼ Cups /6 Bunch Fresh Parsley, chopped 1 ½ Cups /1 Gallon Soybean Oil 2 Cups /1 Qt. Lemon Juice 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the cannellini beans, red onion, garlic and tomatoes. 2. Add the olive oil and lemon juice to the bean mixture and gently toss to combine; season with salt and pepper to taste. 3. Cover and refrigerate for several hours or overnight. 4. CCP: Hold at 40 degrees F. or below for service. 5. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Legumes per serving. SAL-3

155 R Chef Salad YIELD: 1 PTION /6-7 Lbs. Avg. Turkey Ham, Jennie-O 1 oz. Or /11 Lbs. Avg. Ham, Berks ½ oz /8-10 Lbs. Turkey, Jennie-O 2 oz. USDA Cheese, Sliced 1 slice lb. Salad Mix Medley 2 cups or 25 LB Tomatoes, Sliced ¼ cup LB /12 each Cucumbers, Sliced ¼ cup Whole Wheat Roll, 2 oz Roll Turkey Ham or Ham, Turkey and Cheese. Slice into pinwheels. 2. Place pinwheels on top of Lettuce, garnish with tomato and cucumber slices. Put in hinged container with wrapped dinner roll. Store Refrigerated. 3. CCP: Hold at 40 degrees F. or below for service. This recipe 2 M/MA, 2 WGR Grains and 1 c Dark Leafy Greens provides per serving. SAL-4

156 August 2014 CHICK PEA SALAD YIELD: 50 2/3 CUP PTIONS /#10 CANS Chick Peas, drained & rinsed 25 Cups or 2/# /5 Lbs. Red Onion, small dice 3 Cups /32 oz. Garlic, chopped ½ Cup /10 Lbs. Tomatoes, small dice 6 ¼ Cups /6 Bunch Fresh Parsley, chopped 1 ½ Cups /1 Gallon Soybean Oil 2 Cups /1 Qt. Lemon Juice 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the chick peas, red onion, garlic and tomatoes. 2. Add the oil and lemon juice to the bean mixture and gently toss to combine; season with salt and pepper to taste. 3. Cover and refrigerate for several hours or overnight. 4. CCP: Hold at 40 degrees F. or below for service. 5. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Legumes per serving. SAL-5

157 Revised CHICKEN CAESAR SALAD YIELD: 1 PTION or USDA 2/5 lb. Diced Chicken, cooked & cooled or Diced Chicken, cooked & cooled 2.3 oz. or 2 oz /2 Lbs. Chopped Romaine 1 ½ Cups /1 Gallon Caesar Dressing, Light 1 oz /5 Lbs. Parmesan Cheese, grated 1 Tbsp /10 Lbs. Grape Tomatoes, halved ½ Cup Whole Wheat Roll, 2 oz 1 each 1. Cook chicken according to package directions in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher for 15 seconds. 3. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. 4. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. 5. CCP: Hold at 40 F or below. 6. Arrange the lettuce, in a 9 clear hinged container. 7. Top lettuce with diced chicken and halved grape tomatoes. Top with parmesan cheese. 8. Place wrapped roll with salad. Close and refrigerate. 9. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternates, 2 WGR Grains, ¾ Cups of Dark Leafy Greens and ½ Cup of Red/Orange Vegetables per serving. SAL-6

158 Revised CHICKEN SALAD YIELD: 50 PTIONS (1/2 CUP SERVING) or USDA /5 lb. Diced Chicken, 1/2 cubes, cooked & cooled or USDA Diced Chicken, 1/2 cubes, cooked & cooled 30 Each or Celery, chopped 3 Each 7 lbs. + 3 oz. or 6 lbs. + 6oz. 1lbs. + 5oz. 1qt. + 1 cup lbs. Onions, chopped (optional) 12 oz. 2 cups + 2 Tbsp oz. Black Pepper 2 tsp / 16 oz. Garlic Powder 3 tsp /1 gal. Mayonnaise, Light 3 ¼ Cups /1 Qt. Lemon Juice ¼ cup 1. Cook chicken according to package directions in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher for 15 seconds. 3. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. 4. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. 5. CCP: Hold at 40 F or below. 6. Combine diced chicken, celery, onion (optional), black pepper, garlic powder, lemon juice and mayonnaise. Mix lightly until well blended. 7. CCP: Hold at 40 degrees F. or below for service. 8. Portion chicken salad with No. 8 Scoop (1/2 Cup) on appropriate bread or roll. This recipe provides 2 M/MA per serving. SAL-7

159 Revised CREAMY CUCUMBER SALAD YIELD: 50 2/3 CUP PTIONS N/A n/a Fat Free Milk 1 ½ Quarts /1 Gallon Mayonnaise, Light 3 Cups /5lbs. or 1/5 lbs. Sour Cream 3 Cups /1 Gallons Lite Ranch Dressing 1 Pint /16 oz. Celery Seed 4 Tbsp /18 oz. Black Pepper 3 Tbsp /12 each Cucumbers, peeled & sliced 25 Cups /5 lbs. Red Onions, sliced 3 Cups 1. In a bowl, combine the milk, mayonnaise, sour cream, ranch dressing, dill weed, celery seed and pepper. 2. Add the cucumbers and red onions; toss to combine. 3. Cover and refrigerate for several hours or overnight. 4. CCP: Hold at 40 degrees F. or below for service. 5. Portion with a 6oz Spoodle or # 6 Scoop (2/3 Cup) This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-8

160 August CRISPY CHICKEN SALAD YIELD: 1 PTION /2 Lbs. Chopped Romaine 1 ½ Cups or 25 LB Tomatoes, washed & wedged 1/4 Cup LB /12 Each Cucumbers, washed, stripe peeled & 1/3 Cup sliced /5 Lbs. Celery Sticks, cut into thirds 1 oz /5 Lbs. Shredded Carrots 1 oz /5 lbs. WGR Chicken Nuggets, cooked & cooled 5 Each Whole Wheat Roll, 2oz. 1 Each 1. Arrange the lettuce, in a 9 clear hinged container. 2. Top lettuce with tomato wedges, sliced cucumbers and shredded carrots. Top with chicken nuggets and celery sticks. 3. Place wrapped roll with salad. Close and refrigerate. 4. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternates, 3 WGR Grains, ¾ Cups of Dark Leafy Greens, ¼ cup Red/Orange Vegetables and 1/3 cup Other Vegetables per serving. SAL-9

161 CUCUMBER & RED ONION SALAD YIELD: 50 1/2 CUP PTIONS /12 each Cucumbers, stripped peeled & sliced 25 Cups /5 Lbs. Red Onions, sliced thin 3 Cups /26 oz. Salt ¼ Cup /16 oz. Celery Seed 4 Tbsp /25 Lbs. Sugar 6 Cups /1 Gallon Red Wine Vinegar 1 Cup /1 Gallon Soybean Oil 2 Cups 1. In a bowl, combine the cucumbers and the red onions; sprinkle with salt and celery seed. 2. Combine the sugar and vinegar; mix until sugar is dissolved. Pour over the cucumber and red onion mixture. 3. Cover and refrigerate for several hours or overnight. 4. CCP: Hold at 40 degrees F. or below for service. This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-10

162 CUCUMBER, TOMATO & ONION SALAD YIELD: 50 ¾ CUP PTIONS /12 each Cucumbers, stripped peeled & sliced 25 Cups or 25 LB Tomatoes, large dice 12 ½ Cups LB /5 Lbs. Red Onions, sliced thin 3 Cups /1 Gallon Soybean Oil 2 Cups /1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the cucumbers, tomatoes and the red onions; add the oil and vinegar, toss to combine. 2. Season with salt and pepper. 3. Cover and refrigerate for several hours or overnight. 4. Right before service add the chopped basil and toss gently to combine. 5. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ Cup of Other Vegetables and ¼ Cup of Red/Orange Vegetables per serving. SAL-11

163 Revised EGG SALAD YIELD: 50 PTIONS (1/3 CUP SERVING) dozen, raw 12 dozen, cooked Hard Cooked Eggs 50 each Each or Celery, chopped (optional) 8oz. or 1 1/3 cups Each oz. Black Pepper 1 ½ tsp. Dry Mustard 1 ½ tsp /1 gal. Mayonnaise 14oz. or 1 ¾ cups 1. Finely chop eggs. 2. Combine eggs, celery (optional), pepper, dry mustard and mayonnaise. Fold gently until well combined. Cover and refrigerate until ready to use. 3. CCP: Cool to 40 F or lower within 4 hours. 4. Portion with a No. 12 Scoop (1/3 Cup) on appropriate bread or roll. This recipe provides 2 M/MA per serving. SAL-12

164 August 2014 LENTIL SALAD YIELD: 50 3/4 CUP PTIONS /1 Lb. Lentils, cooked 25 Cups /5 Lbs. Carrots, shredded 6 ¼ Cups /10 Lbs. Tomatoes, medium dice 6 ¼ Cups /6 Bunch Fresh Parsley, chopped 1 Cups /1 Gallon Soybean Oil 2 Cups /1 Gallon Red Wine Vinegar 1 Cup 1. Cook lentils according to package directions, do not overcook; rinse, drain, and cool. 2. In a bowl, combine the lentils, tomatoes, green onions and parsley. 3. Add the oil and vinegar, toss gently to coat; careful not to smash the lentils. Season with salt and pepper to taste. 4. Cover and refrigerate for several hours or overnight. 5. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ cup of Legumes and ¼ cup of Red/Orange Vegetable per serving. SAL-13

165 C SPRING MIX SALAD YIELD: 50 PTIONS lb. Salad Mix Medley 50 cups /12 each Cucumber, ½ slices (24 per cuke) 100 slices or 2 ¼ or LB 10 LB Cucumbers Tomato, wedges (8 per tomato) 50 wedges or 7 Tomatoes Dressing, pc Dressing, bulk portioned 1 oz 1 each 6 ¼ Cups 1. Portion 1 cup of salad mix in a container; top with 2 each cucumber slices and 1 each tomato wedge. 2. CCP: Hold at 40 F or lower for service. 3. Serve Spring Mix Salad with 1 oz portioned dressing cup or dressing pc. This recipe provides ½ Cup of Dark Leafy Greens SAL-15

166 SPICY BLACK BEAN SALAD YIELD: 50 1/2 CUP PTIONS /#10 Cans Black Beans, drained & rinsed 25 Cups /#10 Can Pickled Jalapeno Peppers, diced 2 Cup /#10 Cans Diced Red Peppers, drained & rinsed 4 Cups /5 Lbs. Red Onion, small dice 4 Cups /1 Gallon Soybean Oil 2 Cups /1 Qt. Lemon Juice 1 Cup /16 oz. Cumin, ground ½ Cup /32 oz. Garlic, chopped ½ Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients; toss to combine. 2. Cover and refrigerate for several hours or overnight. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ Cup of Legumes per serving. SAL-14

167 C THREE BEAN SALAD YIELD: 50 3/4 CUP PTIONS /# 10 Cans Kidney beans, drained & rinsed 12 ½ Cups /#10 Cans Garbanzo Beans, drained & rinsed 12 ½ Cups /#10 cans Cut Green Beans, drained 6 ¼ Cups /#10 Cans Diced Red Peppers, drained & rinsed 3 Cups /5 Lbs. Red Onions, thinly sliced 3 Cups /1 Gallon Soybean Oil 2 Cups /1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients, toss to combine. 2. Cover and refrigerate for several hours or overnight. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 1/2 Cup of Legumes per serving. SAL-16

168 C GARDEN SALAD (TOSSED SALAD) YIELD: 50 PTIONS /2 lb. Romaine, chopped 50 cups Or 1/ 2lb /12 each Cucumber, ½ slices (24 per cuke) 100 slices or 2 ¼ Cucumbers or LB 10 LB Tomato, wedges (8 per tomato) 50 wedges or 7 Tomatoes Dressing, pc Dressing, bulk portioned 1 oz 50 each Or 6 ¼ Cups 1. Portion 1 cup of chopped romaine in a container; top with 2 each cucumber slices and 1 each tomato wedge. 2. CCP: Hold at 40 F or lower for service. 3. Serve Tossed Salad with 1 oz portioned dressing cup or dressing pc. This recipe provides ½ Cup of Dark Leafy Greens SAL-17

169 Revised TUNA SALAD YIELD: 50 PTIONS (1/2 CUP SERVING) /66.5 oz Tuna, canned chuck style 2 66 ½ oz. cans Each or Celery, chopped 2 lbs. or 1 qt. + 3 ½ cups Each lbs. Onions, chopped (optional) 1 lb. or 2 2/3 cups oz. Black Pepper 2 tsp. Dry Mustard 1 ½ tsp /1 gal. Mayonnaise 1 quart + 1 ½ cups 1. Drain and flake tuna. 2. Combine tuna, onions (optional), celery, dry mustard and m a y o n n a i s e. Toss lightly until well combined. 3. CCP: Cool to 40 F or lower within 4 hours. 4. Cover and refrigerate until ready to use. 5. Portion tuna salad with a No. 8 Scoop (1/2 Cup) on appropriate bread or roll. This recipe provides 2oz. equivalent M/MA per serving. SAL-18

170 Revised CREAMY COLESLAW YIELD: 25 1/2 CUP PTIONS /5 Lbs. Green Cabbage, shredded 3 lbs oz /5 Lbs. Carrots, shredded 1 ¾ cups /1 gal Low Fat Mayonnaise 1 ¾ cups /25 Lbs. Sugar 2 Tbsp /16 oz. Celery Seed 2 tsp /16 oz. Dry Mustard 1 tsp /1 gal. White Vinegar 2 Tbsp. 1. In a bowl, combine green cabbage & carrots; toss lightly. 2. In a separate bowl mix mayonnaise, sugar, celery seed, dry mustard and white vinegar; mix to combine well. 3. Pour dressing mixture over cabbage and carrots; mix to combine. 4. Cover and refrigerate for several hours or overnight. 5. CCP: Hold at 40 degrees F. or below for service. This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-19

171 C TOMATO SALAD YIELD: 50 1/2 CUP PTIONS LB 10 LB Tomatoes, large dice 25 Cups /5 Lbs. Red Onions, sliced thin 3 Cups /1 Gallon Soybean Oil 2 Cups /1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine the tomatoes and the red onions; add the oil and vinegar, toss to combine. 2. Season with salt and pepper. 3. Cover and refrigerate for several hours or overnight. 4. Right before service add the chopped basil and toss gently to combine. 5. CCP: Hold at 40 degrees F. or below for service. This recipe provides ½ Cup of Red/Orange Vegetables per serving. SAL-20

172 6-8 C GREEN BEAN SALAD YIELD: 50 2/3 CUP PTIONS /#10 cans Cut Green Beans, drained 25 Cups /#10 Cans Diced Red Peppers, drained & rinsed 3 Cups /5 Lbs. Red Onions, thinly sliced 3 Cups /1 Gallon Soybean Oil 2 Cups /1 Gallon Red Wine Vinegar 1 Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients, toss to combine. 2. Cover and refrigerate for several hours or overnight. 3. CCP: Hold at 40 degrees F. or below for service. 4. Portion 2/3 cup of green bean salad per serving. This recipe provides 2/3 Cup of Other Vegetables per serving. SAL-21

173 6-8 C KACHUMBER SALAD SYSCO # PACK SIZE 1/12 each 1/40 lbs. 1/10 lbs. 1/25 lbs. 1/5 lbs. 1/25 lbs. YIELD: 50 3/4 CUP PTIONS INGREDIENT Cucumbers, peeled & medium chop Tomato, medium chop Red Onion, chopped fine AMOUNT 25 Cups 12 ½ Cups 3 Cups /1 Gallon White Vinegar 3 Cups /1 Qt. Lemon Juice 2 oz /16 oz. Chili Powder 3 tsp. Salt & Pepper To Taste 1. In a large bowl combine all ingredients; toss well to combine. 2. CCP: Hold at 40 degrees F or lower for service. 3. Serve 3/4 Cup of Kachumber Salad on each tray. This recipe provides 1/2 Cup of Other Vegetables and ¼ cup of Red/Orange Vegetables per serving. SAL-22

174 6-8 C WATERMELON FRUIT SALAD YIELD: 50 ½ CUP PTIONS each Watermelon, cut into ½ cubes 7 Cups /#10 cans Pineapple Tidbits, drained 12 Cups /4 lbs. 1/18 lbs. Red Grapes, washed & cut in half 3 Cups /18 lbs. Green Grapes, washed & cut in half 3 Cups 1. In a large bowl, combine all fruit; toss gently to combine. 2. Portion into ½ Cup servings. 3. CCP: Hold at 40 degrees F. or lower for service. This recipe provides ½ Cup of Fruit per serving. SAL-23

175 Revised POTATO SALAD YIELD: 50 2/3 CUP PTIONS /10lb Potatoes Red, washed & skins left on 12 ½ Lbs ea Celery, small dice 4 ¼ Cups /5 lb Onion, small dice 1 ¼ Cups gal Sweet Pickle Relish, drained 2/3 Cup gal Mayonnaise 3 Cups /26z Salt 1 Tbsp /18z Black Pepper 1 tsp gal Yellow Mustard 1 Tbsp. 1. Boil or steam potatoes until just tender in center; approx minutes. Cool, peel and dice potatoes into ½ cubes. 2. In a large bowl with diced potatoes add all other ingredients; mix gently to combine. Transfer into shallow serving pans for service and refrigerate. 3. CCP: Hold at 40 degrees F. or below for service. 4. Portion with a No. 6 scoop (2/3 cup) This recipe provides ½ Cup of Starchy Vegetable per serving. SAL-24

176 Revised March COUNTRY COLESLAW YIELD: 25 1/2 CUP PTIONS /5 lbs. Coleslaw Mix 2 ½ lbs /5 lb Shredded Carrots 1 lb /1 gal Canola Oil 1/2 cup /25 lbs. Sugar 1 Tbsp ea. Garlic Granulated 2 tsp ea. Salt 1 Tbsp /1 gal. White Vinegar ¼ Cup /1 Qt. Lemon Juice ¼ Cup ea. White Pepper ½ Tbsp. 1. In a bowl, combine coleslaw mix with shredded carrots; toss lightly. 2. In a separate bowl mix oil, sugar, garlic, salt, pepper, lemon juice and white vinegar; mix to combine well. 3. Pour dressing mixture over coleslaw; mix to combine and cover with plastic wrap. 4. Place in fridge for at least 45 minutes before serving. 5. CCP: Hold at 40 degrees F. or below for service. 6. Portion with # 8 scoop (1/2 cup). This recipe provides 1/2 Cup of Other Vegetables per serving. SAL-25

177 May Italian House Salad YIELD: 1 PTION lb. Salad Mix Medley ½ cup /2 lb. or Romaine, chopped ½ cup 1/ 2lb or 25 LB Tomatoes, wedges 2 wedges LB ea/ #10 can Black Olive Slices, drained ½ Tbsp ea Cucumbers, ½ inch slices 2 slices lbs Red Onion, thinly sliced into rings 2 rings lbs Shredded Carrots 1 Tbsp ea/1 gal Italian Dressing, Lite 1 oz 1. Mix the salad mix medley with the chopped romaine. 2. Spread the onion, cucumber, olives, and carrots on top of lettuce mixture. 3. CCP: Hold at 40 degrees F. or below for service. 4. Serve salad with 1 oz portioned dressing cup. This recipe provides ½ cup dark green vegetable SAL-26

178 Revised C YIELD: 50 PTIONS (1/2 CUP SERVING) or USDA CHICKEN WALDF SALAD 2/5 lb. Diced Chicken, ½ cubes, cooked & cooled or USDA Diced Chicken, 1/2 cubes, cooked & cooled 7 lbs. + 3 oz. or 6 lbs. + 6oz Each or Celery, chopped 1 lbs. + 5oz Each or 1qt. + 1 cup lbs. Onions, chopped (optional) 12 oz. or 2 cups + 2 Tbsp oz. Black Pepper 2 tsp /1 gal. Mayonnaise, Light 3 ¼ Cups /1 Qt. Lemon Juice ¼ cup lbs Grapes Fresh, sliced in half 1 lb ea Apples Fresh, diced 10 oz Or Or Or / #10 cans Canned, drained & diced 1. Cook chicken according to package directions in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher for 15 seconds. 3. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. 4. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. 5. CCP: Hold at 40 F or below. 6. Combine diced chicken, celery, onion (optional), black pepper, sliced grapes, diced apples, lemon juice, and mayonnaise. Mix lightly until well blended. 7. CCP: Hold at 40 degrees F. or below for service. 8. Portion chicken salad with No. 8 Scoop (1/2 Cup) on appropriate bread or roll. This recipe provides 2 M/MA per serving. SAL-27

179 Revised C STRAWBERRY FIELDS CHICKEN SALAD SYSCO # PACK SIZE YIELD: 1 PTION INGREDIENT AMOUNT USDA USDA Diced Chicken, cooked & cooled 2 oz /5 lbs. Diced Chicken, cooked & cooled 2.3 oz /5.15 lbs. Breaded Chicken Patty cooked & cooled & sliced 1 each /3 lbs. Spring Mix ¾ Cup /2 lbs. Chopped Romaine ¾ Cup /5 lbs. Carrot, shredded ¼ Cup /12 ct. Cucumber, striped peel & sliced ¼ Cup /175 ct. Red Delicious Apple, diced 2 Tbsp /4 lbs. Strawberries fresh, sliced 2 Tbsp See Recipe MIS-43 Toasted Pita Wedges WW Dinner Roll, 2 oz 1 portion 1 each 1. Cook chicken according to package directions in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher for 15 seconds. 3. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. 4. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. 5. CCP: Hold at 40 F or below. 6. In a bowl, toss both lettuces together and reserve. 7. In a container place mixed lettuces; top with shredded carrots, cucumbers, chopped apples and strawberry slices. Finally place diced chicken or sliced breaded chicken on top of salad. Serve toasted pita wedges or 2 oz dinner roll. This recipe provides 2 M/MA, ¾ Cup Dark Green Vegetable, ¼ cup Red Vegetables, ¼ cup Other Vegetable, ¼ Cup of Fruit and SAL A (Diced Chicken): 2 WGR SAL B (Breaded Chicken): 3 WGR SAL-28A: Diced Chicken SAL-28B: Breaded Chicken

180 Revised C SYSCO # USDA PACK SIZE 2/5 lbs. 6/5.15 lbs. HARVEST SALAD YIELD: 1 PTION INGREDIENT Diced Chicken, commodity, cooked & cooled Diced Chicken, cooked & cooled Breaded Chicken Patty cooked & cooled & sliced 1. Preheat oven to 350 F 2. On a parchment lined sheet tray, cook chicken according to package directions. 3. CCP: Heat to internal temp of 165 F or higher for 15 seconds. 4. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. 5. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. 6. CCP: Hold at 40 F or below. 7. In a bowl, toss both lettuces together and reserve. 8. For service, in a 5 lb. boat, place mixed lettuces; top with shredded carrots, cucumbers, chopped apples and mandarin oranges. Finally place diced chicken or sliced breaded chicken on top of salad and serve toasted pita wedges or 2 oz dinner roll on the side. This recipe provides 2 M/MA, ¾ Cup Dark Green Vegetable, ¼ cup Red Vegetables, ¼ cup Other Vegetable, ¼ Cup of Fruit and SAL A (Diced Chicken): 2 WGR SAL B(Breaded Chicken): 3 WGR AMOUNT 2 oz. 2.3 oz. 1 each /3 lbs. Spring Mix ¾ Cup /2 lbs. Chopped Romaine ¾ Cup /5 lbs. Carrot, shredded ¼ Cup /12 ct. Cucumber, striped peel & sliced ¼ Cup /175 ct. Red Delicious Apple, diced 2 Tbsp /#10 cans Mandarin Orange, drained 2 Tbsp See Recipe MIS-43 Toasted Pita Wedges WW Dinner Roll, 2 oz 1 portion 1 each SAL-29 A:Diced Chicken SAL-29 B: Breaded Chicken

181 Revised N ASIAN CRISPY CHICKEN SALAD YIELD: 50 PTIONS /2 Lbs. Chopped Romaine, 1 ½ cup portions 75 Cups /5 Lbs. Cole Slaw Mix 25 Cups USDA /#10 Cans 6/#10 Cans Mandarin Oranges Mandarin Oranges 12 ½ Cups /5 Lbs. 6/5.47 Lbs. 6/5.15 Lbs. Chicken Nuggets, cooked & cooled Popcorn Chicken, cooked & cooled Breaded Chicken Patty, cooked, cooled & sliced 250 Each 600 Each 50 Each /#10 Cans Chow Mein Noodles 6 ¼ Cups From Bakery 240/1 oz. WGR Dinner Roll, 1 oz WGR Breadstick, 1 oz 50 Each /250 Each 3 Lbs. Boat 50 Each 1. In a large bowl toss romaine and cole slaw mix until well combined. 2. Arrange 1 ¾ Cups of Lettuce/Slaw mixture in a 3 lbs. boat. 3. Sprinkle lettuce with ¼ cup of Mandarin oranges. Top with appropriate chicken (5 nuggets/12 popcorn/1 patty). 4. CCP: Hold at 40 degrees F. or below for service. 5. At service, top salad with 2 Tbsp. of chow mein noodles. Serve salad with appropriate grain (1 Dinner Roll or Breadstick) This recipe provides 2 Meat/Meat Alternate, 2 WGR, ¾ Cups of Dark Leafy Greens, ½ cup Other Vegetables and ¼ cup Fruit per serving. SAL-30AA- Chicken Nuggets with Dinner Roll SAL-30AB- Chicken Nuggets with Breadstick SAL-30BA- Popcorn Chicken with Dinner Roll SAL-30BB- Popcorn Chicken with Breadstick SAL-30CA- Breaded Chicken with Dinner Roll SAL-30CB- Breaded Chicken with Breadstick

182 Sandwiches

183 August Bologna and Cheese Sandwich YIELD: 1 PTION /8 lb avg. Turkey and Beef Bologna, Berks 1.5 oz. USDA or US Cheese, Sliced 0.5 oz Food Varieties Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser, 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place bologna and cheese on bread, top with second slice. Cut diagonally and place in hinged container in the fridge for service. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-1- Sandwich SAN-1A- Kaiser SAN-1B- Wrap

184 August Bologna Sandwich YIELD: 1 PTION /8 lb avg. Turkey and Beef Bologna, Berks 2 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place bologna on bread, top with second slice. Cut diagonally and place in hinged container in the refrigerator for service. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-2- Sandwich SAN-2A- Kaiser SAN-2B- Wrap

185 August Cheese Sandwich YIELD: 1 PTION USDA or US Food Variety Cheese, Sliced Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 2 oz or 4 slices 1. Place cheese on bread, top with second slice. Cut diagonally and store in hinged container refrigerated for service. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving. SAN-3- Sandwich SAN-3A- Kaiser SAN-3B- Wrap

186 Revised CHICKEN CAESAR WRAP YIELD: 1 PTION or USDA 2/5 lb. Diced Chicken, cooked & cooled or Diced Chicken, cooked & cooled 2.3 oz. or 2 oz /2 Lbs. Chopped Romaine 1 Cup /1 Gallon Caesar Dressing, Light 1 oz /5 Lbs. Parmesan Cheese, grated 1 Tbsp / 12 each Whole Wheat Wrap, 10 inch 1 1. Cook chicken according to package directions in a 350 F oven. 2. CCP: Heat to internal temp of 165 F or higher for 15 seconds. 3. CCP: Cool chicken from 165 F to 70 F within 2 hours or less. 4. CCP: Continue to cool chicken from 70 F to 40 F or below within 4 hours or less. 5. CCP: Hold at 40 F or below. 6. Arrange the lettuce on the wheat wrap. 7. Top lettuce with diced chicken & dressing. Top with parmesan cheese. 8. Fold wrap. Slice diagonally. 9. Place wrapped in 9 hinged container. Close and refrigerate. 10.CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternates, 2 WGR Grains and 1/2 Cup of Dark Leafy Greens. SAN-4

187 August Chicken Salad Sandwich YIELD: 1 PTION Recipe SAL-7 Chicken Salad, chilled (See Recipe) 1/2 cup Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place one #8 scoop of Chicken Salad on 1 slice of Whole Wheat Bread. Top with Second slice. Store refrigerated. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-5- Sandwich SAN-5A- Kaiser SAN-5B- Wrap

188 August Egg Salad Sandwich YIELD: 1 PTION Recipe SAL-12 Egg Salad, chilled (See Recipe) 1/3 cup Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place one #12 scoop of Egg Salad on 1 slice of Whole Wheat Bread. Top with Second slice. Store refrigerated. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-6- Sandwich SAN-6A- Kaiser SAN-6B- Wrap

189 August Ham or Turkey Ham and Cheese Sandwich YIELD: 1 PTION /6-7 Lbs. Avg. Turkey Ham, Jennie-O 2.7 oz. USDA or US Cheese, Sliced ½ oz. Food Variety /11 Lbs. Avg. Ham, Berks 1.5 oz. USDA or US Food Variety Cheese, Sliced ½ oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place Ham and Cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-7- Sandwich SAN-7A- Kaiser SAN-7B- Wrap

190 6-8 Ham or Turkey Ham Sandwich YIELD: 1 PTION /6-7 Lbs. Avg. Turkey Ham, Jennie-O 3.6 oz /11 Lbs. Avg. Ham, Berks 2 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place Ham on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-8- Sandwich SAN-8A- Kaiser SAN-8B- Wrap

191 August Italian Sub YIELD: 1 PTION /11 Lbs. Avg. Ham, Berks 1 oz /6-7 Lbs. Avg. Turkey Ham, Jennie-O 1.8 oz /8 Lbs Avg. Salami, Berks 0.5 oz or /12 lbs. or 4/5 lbs. Provolone Cheese, Sliced 1 slice (0.5 oz) Order from Bakery WGR Sub Roll, 2 oz. 1 each 1. Place Ham or Turkey Ham, Salami and Cheese on a Sub Roll. Slice and store in a 9 hinged container refrigerated. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and 2 WGR G per serving. SAN-9

192 Revised Peanut Butter and Jelly Sandwich YIELD: 1 PTION USDA or Peanut Butter 4 TBSP /5 LB /#10 CN Jelly 1 TBSP Wheat Bread, 1oz slice 2 Slices USDA or 6/5 LB Peanut Butter 2 TBSP /#10 CN Jelly 1 TBSP Wheat Bread, 1oz slice /1oz Cheese, Commodity or Cheese Stick 1 oz./ 1 stick Version #1 1. On one slice of bread spread with 4 Tbsp. of Peanut Butter. 2. On the other slice of bread spread the jelly; sandwich the two sides together. 3. CCP: Hold at 40 degrees F. or below for service. Version #2 1. On one slice of bread spread with 2 Tbsp. of Peanut Butter. 2. On the other slice of bread spread the jelly; sandwich the two sides together. 3. CCP: Hold at 40 degrees F. or below for service. 4. Serve sandwich with cheese stick or cheese. This recipe provides 2MMA AND 2 WGR Grains per serving. SAN-10

193 August Salami and Cheese Sandwich YIELD: 1 PTION USDA or US Cheese, Sliced 1 oz. Food Variety /8 Lbs Avg. Salami, Berks 1 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place salami and cheese on bread, top with second slice. Cut diagonally and store in hinged container refrigerated for service. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-11- Sandwich SAN-11A- Kaiser SAN-11B- Wrap

194 6-8 Tuna Salad Sandwich YIELD: 1 PTION Recipe SAL-18 Tuna Salad, chilled (See Recipe) ½ c Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place one #8 scoop of Tuna Salad on 1 slice of Whole Wheat Bread. Top with Second slice. Store refrigerated. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-12- Sandwich SAN-12A- Kaiser SAN-12B- Wrap

195 Revised Turkey Sandwich YIELD: 1 PTION /8-10 Lbs. Turkey, Jennie-O 3.86 oz. Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place Turkey and cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-13- Sandwich SAN-13A- Kaiser SAN-13B- Wrap

196 Revised Turkey and Cheese Sandwich YIELD: 1 PTION /8-10 Lbs. Turkey, Jennie-O 3 oz. USDA or US Food Variety Cheese 1 slice (0.5 oz) Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place Turkey and cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-14- Sandwich SAN-14A- Kaiser SAN-14B- Wrap

197 Revised TURKEY RANCHERO WRAP YIELD: 1 PTION /12 each Wrap, Whole Grain 10 inch /8-10 Lbs. Turkey, sliced 3 oz or 4/5 LB Cheddar Cheese, shredded ½ oz. USDA Commodity or 4/5 LB Lettuce, shredded ½ Cup LB or 25 LB Tomatoes, sliced 2 each LB /1 Gallons Lite Ranch Dressing 1/2 oz. USDA/ /#10 Cans Salsa, commodity or USF 1 oz. 1. Place the sliced turkey on the whole wheat wrap. 2. Layer with lettuce, tomato and shredded cheese, roll tightly. 3. Cover and refrigerate; serve with a side of salsa and ranch dressing. 4. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 Meat/Meat Alternative and 2 WGR Grains per serving. SAN-15

198 August Roast Beef Sandwich YIELD: 1 PTION /5 lbs Roast Beef Medium, Berks 2 oz Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place Roast Beef on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-16- Sandwich SAN-16A- Kaiser SAN-16B- Wrap

199 August Roast Beef and Cheese Sandwich YIELD: 1 PTION /5 lbs Roast Beef Medium, Berks 1.5 oz USDA or US Food Variety Cheese.5 oz Whole Wheat Bread, 1 oz slice 2 Or Whole Wheat Kaiser 1.8 oz 1 Or /12 each Wrap, Whole Grain 10 inch 1 1. Place Roast Beef and cheese on 1 slice of bread. Top with second bread slice. 2. Cut diagonally and place in 9 hinged container. Store in refrigerator. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 M/MA and WW Bread/ Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN-17- Sandwich SAN-17A- Kaiser SAN-17B- Wrap

200 Revised NJ STYLE SLOPPY JOE SANDWICH YIELD: 1 PTION USDA /8-10 Lbs. Turkey, sliced 2 oz /11 Lbs. Ham, sliced ½ oz. slice /6-7 Lbs. Avg. Turkey Ham, sliced 1 oz slice /5 Lbs. American Cheese 1 Slice SAL-19 Coleslaw SEE RECIPE SAL-19 ¼ Cup WGR Kaiser Roll, 1.8 oz. 1 each 1. On the bottom half of a Kaiser roll; place turkey, ham (or turkey ham) and cheese; top with ¼ Cup of coleslaw (see recipe SAL-19). Place top half of Kaiser to complete sandwich. 2. CCP: Hold at 40 degrees F. or lower for service. This recipe provides 2 M/MA and 1.75 WGR Grains and1/4 cup other vegetable SAN-18

201 Revised SAUSAGE, EGG & CHEESE on an ENGLISH MUFFIN YIELD: 1 PTION /5 LB Sausage Patty 1 each USDA Cheese, Sliced 1 slice /5 Lbs. American Cheese, sliced /1.25 oz. Egg Patty 1 each / 2 oz. WGR English Muffin 2 oz 1 each (sliced) 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. 2. CCP: Heat until internal temperature is 165 degrees F. or higher. 3. On a lined sheet pan place sausage patty; heat according to package instructions 4. CCP: Heat until internal temperature is 165 degrees F. or higher. 5. Top egg with sausage patty and sliced cheese, place back in oven until cheese melts. 6. CCP: Hold at 140 degrees F. or higher for service. 7. At service, place melted egg, sausage and cheese on an English muffin. This recipe provides 2.5 MMA and 2 WGR per serving. SAN-19

202 Revised NY STYLE BREAKFAST SANDWICH YIELD: 1 PTION /50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) /5 Lbs. American Cheese, sliced /1.25oz. Egg Patty 1 each /2.25 oz Hash Brown, Patty 1 each Whole Wheat Kaiser Roll, 1.8 oz 1 each 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. 2. CCP: Heat until internal temperature is 165 degrees F. or higher. 3. On a lined sheet pan place turkey bacon; heat according to package instructions 4. CCP: Heat until internal temperature is 165 degrees F. or higher. 5. On a lined sheet pan place Hash Brown patty, heat according to package directions 6. CCP: Heat until internal temperature is 165 degrees F. or higher. 7. Top egg with 2 slices of cheese, place back in oven until cheese melts. Top with reserve turkey bacon. 8. CCP: Hold at 140 degrees F. or higher for service. 9. At service, place the Hash Brown topped with the melted egg, bacon and cheese on a 1.8oz Kaiser Roll. This recipe provides 2 M/MA, 1.8 WGR and ½ Cup Starchy Veg. per serving. SAN - 20

203 Revised GRILLED CHICKEN RANCHERO WRAP YIELD: 1 PTION / 12 each Whole Wheat Wrap, 10 inch 1 each /6.25 Lbs. A-Grilled Chicken Breast, cooked and diced 1 each or or or USDA B-Fajita Chicken, commodity 2.7 oz. or or or /5 Lbs. C-Diced Chicken 1.7 oz or or or USDA USDA Diced Chicken 1.5 oz. USDA/ Shredded Cheese, commodity or USF ½ oz or or /5 LB 5 LB 25 LB 10 LB Lettuce, shredded Tomatoes, sliced ½ Cup 2 each /1 Gallons Lite Ranch Dressing 1/2 oz. USDA/ /#10 Cans Salsa, commodity or USF 1 oz. 1. Preheat oven to 350 F. 2. Cook chicken according to package directions 3. CCP: Cook to until internal temperature is 165 F or higher for at least 15 seconds 4. CCP: Cool chicken to 70 F within 2 hours and to 40 F within an additional 2 hours. 5. CCP: Hold at 40 F or below for service. 6. On a Wrap, Whole Grain 10 inch, layer with chicken, lettuce, tomato and shredded cheese, roll tightly. 7. Cover and refrigerate; serve with a side of salsa and ranch dressing. 8. CCP: Hold at 40 degrees F. or below for service. This recipe provides A- 2.5 oz. Meat/Meat Alternative B- 2 oz. Meat/Meat Alternative C- 2 oz. Meat/Meat Alternative and 2 WGR Grains per serving. SAN-21 A SAN-21 B SAN-21 C

204 Revised HAM, EGG & CHEESE ON A KAISER ROLL YIELD: 1 PTION /11 LBA Ham, sliced ½ oz /6-7 LBA Turkey Ham ( Sysco), sliced 1 oz USDA 300/1.25oz. Turkey Egg Patty Ham (Commodity), sliced 1 each USDA Sliced Cheese (Commodity) 1 slice /5 Lbs. Sliced Cheese ( Sysco) From Bakery Kaiser Roll WGR, 1.8 oz 1 each 1. On a parchment lined sheet pan, cook egg 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. Place sliced ham or turkey ham on egg patty and top with cheese. Place back in oven until cheese melts. 5. CCP: Hold at 140 F or higher for service. 6. Place melted ham, egg & cheese on a Kaiser roll for service. This recipe provides 2 Meat/Meat Alt. and 1.75 WGR Grains per serving. SAN-22

205 Revised TURKEY, CHEDDAR & BACON WRAP YIELD: 1 PTION /12 each Wrap, Whole Grain 10 inch 1 each /8-10 Lbs. Turkey, sliced 3 oz or 4/5 LB Cheddar Cheese, shredded ½ oz. USDA Commodity / 50 ct Turkey Bacon Slice, cut in half 1 slice (2 halves) or 4/5 LB Lettuce, shredded ½ Cup LB or 25 LB Tomatoes, sliced 2 each LB 1. Heat turkey bacon 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 the 9 Wrap, layer turkey, shredded cheese, 2 bacon halves, roll tightly. 5. CCP: Hold at 140 F or higher for service. 6. Serve warm wrap with lettuce and tomatoes on the side. This recipe provides 2 Meat/Meat Alternative and 2 WGR Grains per serving. SAN-23

206 Revised EGG & CHEESE ON A PRETZEL BUN YIELD: 1 PTION /1.25oz. Egg Patty 1 each USDA Sliced Cheese (Commodity) 2 slices /5 Lbs. Sliced Cheese ( Sysco) /2.2 OZ WG Pretzel Bun, 2.2 oz 1 each /17 OZ Butter Pan Release Spray 1. Preheat oven to 350 F. 2. On a parchment lined sheet pan, cook egg patty according to cooking instructions on box. 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. Spray a parchment lined sheet pan with butter pan release spray. 6. Assemble sandwiches: Pretzel bun bottom, cooked egg patty, cheese slices, and pretzel bun top. 7. Bake in oven until cheese is melted and internal temperature reaches 150 F. 8. CCP: Hold at 140 F or higher for service. This recipe provides 2 Meat/Meat Alt. and 2 WGR Grains per serving. SAN-24

207 Revised BACON, EGG & CHEESE SANDWICH YIELD: 1 PTION /50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) /5 Lbs. American Cheese, sliced /1.25oz. Egg Patty 1 each Whole Wheat Kaiser Roll, each 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. 2. CCP: Heat until internal temperature is 165 degrees F. or higher. 3. On a lined sheet pan place turkey bacon; heat according to package instructions 4. CCP: Heat until internal temperature is 165 degrees F. or higher. 5. Top egg with 2 slices of cheese, place back in oven until cheese melts. Top with reserve turkey bacon. 6. CCP: Hold at 140 degrees F. or higher for service. 7. At service, place the melted egg, bacon and cheese on a 1.8 oz Kaiser Roll. This recipe provides 2 M/MA and 1.75 WGR Grains per serving. SAN- 25

208 Revised Sausage and Cheese Croissant Sandwich YIELD: 1 PTION /5 lb Sausage Patty 1 each USDA /5 Lbs. Cheese, Sliced American Cheese, sliced 2 slices (1 oz) /2.2oz Whole Grain Croissant, 2.2 oz 1 each 1. Preheat oven to 350 F. 2. On a lined sheet pan, place sausage patty. 3. CCP: Heat until internal temperature is 165 degrees F. or higher. 4. Place bottom half of croissant on a lined sheet pan and place sausage with two slices of cheese on top, bake in 350 F oven until cheese is melted. 5. Finish with other half of the croissant and wrap or display accordingly. 6. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 2 M/MA and 2 WGR Grains per serving. SAN-26

209 April BACON, EGG & CHEESE CROISSANT YIELD: 1 PTION /50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) /5 Lbs. American Cheese, sliced /1.25oz. Egg Patty 1 each /2.2oz Whole Grain Croissant, 2.2 oz 1 each 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. 2. CCP: Heat until internal temperature is 165 degrees F. or higher. 3. On a lined sheet pan place turkey bacon; heat according to package instructions 4. CCP: Heat until internal temperature is 165 degrees F. or higher. 5. Top egg with 2 slices of cheese, place back in oven until cheese melts. Top with reserve turkey bacon. 6. CCP: Hold at 140 degrees F. or higher for service. 7. At service, place the melted egg, bacon and cheese on a croissant. This recipe provides 2 M/MA and 2 WGR Grains per serving. SAN-27

210 May Chicken Waldorf Salad Sandwich YIELD: 1 PTION SAL-27 Chicken Waldorf Salad, chilled 1/2 cup Order from Bakery Whole Wheat Bread, 1 oz slice 2 slices Order from Bakery Whole Wheat Kaiser 1.8 oz 1 each /12 each Wrap, Whole Wheat 10 1 each 1. For Sandwich/Kaiser: Place one #8 scoop of Chicken Waldorf Salad on 1 slice of whole wheat bread/bottom half of roll. Top with second slice/top half of roll. Cut diagonally and place in 9 hinged container. Close and refrigerate. 1A. For Wrap: place one #8 scoop on wrap, fold wrap and slice diagonally. Place wrap in 9 hinged container. Close and refrigerate. 2. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2 MMA and WW Bread/WW Wrap: 2 WGR Grains per serving or WW Kaiser: 1.75 WGR Grains per serving SAN 28A-- Sandwich SAN 28B-- Kaiser SAN 28C -- Wrap

211 BACON, EGG & CHEESE on an ENGLISH MUFFIN YIELD: 1 PTION /50 Ct Turkey Bacon, cut in half 1 slice USDA Cheese, Sliced 2 slices (1 oz) /5 Lbs. American Cheese, sliced /1.25 oz. Egg Patty 1 each / 2 oz. WGR English Muffin 2 oz 1 each (sliced) 1. On a sprayed and lined sheet pan place egg patty; heat according to package instructions. 2. CCP: Heat until internal temperature is 165 degrees F. or higher. 3. On a lined sheet pan place turkey bacon; heat according to package instructions 4. CCP: Heat until internal temperature is 165 degrees F. or higher. 5. Top egg with 2 slices of cheese, place back in oven until cheese melts. 6. CCP: Hold at 140 degrees F. or higher for service. 7. At service, place melted egg & cheese and bacon on an English muffin. This recipe provides 2 MMA and 2 WGR per serving. SAN-29

212 November SAUSAGE, EGG & CHEESE on a CROISSANT YIELD: 1 PTION /5 LB Sausage Patty 1 each USDA Cheese, Sliced 1 slice /5 Lbs. American Cheese, sliced /1.25 oz. Egg Patty 1 each /2.2oz Whole Grain Croissant, 2.2 oz 1 each 1. Thaw croissants under refrigeration overnight. 2. Pre-heat oven to 350 F 3. On a sprayed and lined sheet pan place egg patty; heat per package instructions. CCP: Heat until internal temperature is 165 F. or higher for at least 15 seconds CCP: Hold at 140 F or higher for service 4. On a lined sheet pan place sausage patty; heat per package instructions CCP: Heat until internal temperature is 165 F. or higher for at least 15 seconds CCP: Hold at 140 F or higher for service 5. Sandwich Assembly: a. Place bottom half of croissant on a lined sheet pan and top with egg, sausage and cheese slice. b. Bake in 350 F oven until cheese is melted. 6. Top with the top half of the croissant. Wrap or display accordingly. CCP: Hold at 140 F or higher for service. This recipe provides 2.5 MMA and 2 WGR per serving. SAN-30

213 January HOT TURKEY & CHEESE CROISSANT SUB YIELD: 1 PTION /8-10 Lbs. Turkey Breast, sliced thin 3 oz. USDA American Cheese (commodity) 1 slice (1/2 oz.) /5 Lbs American Cheese (purchased) / 2.3 oz WGR Croissant Sub Roll 1 each 1. Thaw croissant sub rolls over night in refrigerator. CCP: Hold at 40 F or below until ready to use. 2. Pre-heat oven to 350 F 3. Place sliced turkey on a lined sheet tray, top with a slice of American cheese. Bake in oven until cheese is melted and the turkey is hot. CCP: Cook until internal temperature reaches 165 F or higher for 15 seconds 4. Remove from oven, place melted turkey & cheese on the bottom half of the croissant roll. Place top portion of the roll to finish off the sandwich. CCP: Hold at 140 F or higher for service This recipe provides 2 oz equivalent M/MA and 2 WGR Grains per serving. SAN-31

214 Miscellaneous

215 SESAME FREE HUMMUS YIELD: 50-4oz PTIONS /#10 can Chick Peas, drained & rinsed 25 Cups or 2 - #10 Cans Water 1 ½ Pints /32 oz. Garlic, chopped ¼ Cup /1 Qt. Lemon Juice ½ Cup /16 oz. Cumin, ground 3 ½ tsp. Salt 6 ¼ tsp /1 gallon Soybean Oil 1 ½ Cups 1. In a food processor, combine the chick peas, water, garlic, lemon juice, cumin, salt and oil; process for 2 minutes or until mixture is smooth and creamy. 2. Cover and refrigerate for several hours or overnight. 3. CCP: Hold at 40 degrees F. or below for service. This recipe provides 2oz. Meat/Meat Alt. per serving. MIS-1

216 Revised Cheese Sauce YIELD: 50 portions / 1 lb Margarine ¾ cup /25 lb. Flour 1 ¾ cups /26 oz. Salt 1 tsp. N/A N/A Milk 3 quart + 1 cup 4/5 lb. Shredded Cheddar Cheese or 3 lbs. Commodity Or USDA 1. In a sauce pan, melt margarine; add flour and salt, stir until smooth. 2. Add milk gradually; stirring constantly. 3. Add shredded cheese; cook for minutes. Stir frequently until smooth and thick. 4. CCP: Hold at 140 degrees F. or higher for service. 2.5 oz provides 1 oz. equivalent of M/MA MIS-2

217 Revised RICE & BEANS YIELD: 100 Portions (1/2 CUP) or Commodity 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling Salt 2 qts. or 3lbs. 6oz. 2qts 1 ¾ cups or 3lbs. 10oz. 3 quarts 2 tsp /#10 CN Pinto Beans, drained & rinsed 25 Cups /#10 CN Black Beans, drained & rinsed /#10 CN Kidney Beans, drained & rinsed or Commodity /9 oz. Taco Seasoning Mix 1 package 1. Divide Rice equally into 2-2 steam table pans. 2. Add salt to boiling water; pour 1 quart + 2 cups into each rice pan. Add ½ the drained & rinsed beans and ½ the taco seasoning into each pan; stir to combine. 3. Cover pans tightly with foil. 4. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. 5. CCP: Hold at 140 degrees F. or higher for service. 6. Serve ½ Cup (No. 8 scoop). This recipe provides ½ oz WGR Grains and ¼ Cup of Legumes per serving. MIS-3

218 August 2014 RICE COOKERY YIELD: 50 Portions (1/2 CUP - #8 SCOOP) LB Rice, Brown (NSLP) 2 qts. or 3lbs. 6oz LB Rice, long grained par boiled 2qts 1 ¾ cups or 3lbs. or Commodity (NNSLP ONLY) 10oz. Water, boiling 3 quarts Salt 2 tsp. 1. Do not rinse enriched rice 2. Divide Rice equally into 2-2 steam table pans. 3. Add salt to boiling water; pour 1 quart + 2 cups into each rice pan. 4. Cover pans tightly with foil. 5. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. 6. CCP: Hold at 140 degrees F. or higher for service. 7. CCP: Cool to 70 F within 2 hours and from 70 F to 40 F or lower within an additional 4 hours. This recipe provides 1 Grain per serving. MIS-4

219 Revised SYSCO # ANGE GLAZED CARROTS PACK SIZE YIELD: 25 1/2 CUP PTIONS INGREDIENT AMOUNT or USDA 6/#10 Sliced Carrots, canned & drained Sliced Carrots, frozen 5 lbs. + 2oz. or 1 ½ #10 4 lbs. + 8oz. or 1 Gallon / 1 lb Margarine 4oz. or ½ Cup /25 Lbs. Sugar ¾ Cup Orange Juice ¾ Cup Nutmeg 1 tsp oz. Cinnamon 1 tsp. Water 1 Cup oz. Cornstarch 2 Tbsp. + 2 tsp. 1. If using frozen carrots steam/blanch for 4 minutes or until tender. 2. Place carrots in a steam table pan. 3. For glaze, combine margarine, sugar, orange juice and spices to a pan; stir to combine. Mix water and cornstarch together until well dissolved; add to glaze mixture and mix well. 4. Add to carrots; mix to combine. Bake at 325 F for minutes. 5. CCP: Heat until 140 degrees F or higher. 6. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-5

220 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 Revised /9-12 MIS-6

221 Revised BUTTERED NOODLES/ PASTA YIELD: 50-1 CUP PTIONS / USDA USDA / USDA / USDA 2/5 LB 2/10 LB 2/10 LB Whole Wheat Egg Noodles (dry) Whole Grain Penne (dry) Whole Grain Rotini (dry) Whole Grain Spaghetti (dry) 6 Lbs. + 4 oz /1 LB Margarine 1 pound oz. Parsley Flakes ¼ cup Salt & Pepper, to taste 1. Bring water to boil; add salt. 2. Melt margarine; set aside 3. Slowly add noodles or pasta; stirring occasionally until water boils again. Cook until noodles/pasta are tender. DO NOT OVERCOOK. 4. Drain pasta, toss with melted margarine; season with salt, pepper & parsley flakes. 5. CCP: Hold at 140 F or higher for service. This recipe provides 2 WGR Grains per serving. MIS-8

222 Revised VEGETABLE PASTA SALAD YIELD: 50-1 Cup Portions USDA WGR Pasta (penne, rotini, etc.) cooked & cooled 25 Cups /10 Lbs. WGR Rotini, cooked & cooled /3 Lbs. Broccoli Florets, cut into bite sized pieces 7 ¾ Cups /5 Lbs. Carrots, shredded 7 ¼ Cups /5 Lbs. Red Onion, medium dice 2 ¼ Cups /10 Lbs. Grape Tomatoes, halved 7 ¾ Cups /5 oz. Dried Oregano 3 Tbsp /5 oz. Dried Basil 3 Tbsp /25 oz. Granulated Garlic 3 Tbsp /1 Gal. Lite Italian Dressing 3 Cups /1 Gal. Lite Italian Dressing 1. In a large bowl, combine all the ingredients; toss well to combine. 2. Cover and refrigerate for several hours or overnight so flavors can develop. 3. CCP: Hold at 40 F or below for service. 4. Serve 1 cup portion. 1 WGR Grains and ½ Cup of Vegetables per serving. MIS-9

223 C SOUTHWESTERN CN (Fiesta Corn) YIELD: 50 - ½ CUP PTIONS Commodity USDA /#10 Cans 6/#10 Cans Corn (canned), drained Commodity Salsa, commodity Salsa 2 - #10 Cans 5 Cups /9 oz. Taco Seasoning 3 tsp. 1. Combine corn, salsa and taco seasoning in a pan(s). 2. Heat covered in a 350 F oven. 3. CCP: Heat until internal temperature reaches 140 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Portion with a 4oz scoop or spoodle. This recipe provides ½ Cup of Starchy Vegetable per serving. Revised 2/6/14 MIS-10

224 6-8 Buffalo Chicken Tenders YIELD: 50 PTIONS (3 Tenders Each) /5.165 Lbs. Chicken Tenders 150 each /1 Gallon Hot Sauce 12 ½ Cups 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. For service, toss chicken tenders in sauce; place 3 tenders on the tray. This recipe provides 2 M/MA and 1 WGR Grain MIS-11

225 6-8 BBQ Chicken Tenders YIELD: 50 PTIONS (3 Tenders Each) /5.165 Lbs. Chicken Tenders 150 each /1 Gallon BBQ Sauce 6 ¼ Cups Water 3 Cups 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. Thin BBQ sauce with water; mix to combine 5. For service, toss chicken tenders in sauce; place 3 tenders on the tray. This recipe provides 2 M/MA and 1 Grain MIS-12

226 Revised C HONEY GLAZED CARROTS SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT or USDA 6/#10 Sliced Carrots, canned & drained Sliced Carrots, frozen 10 lbs. + 4oz. or 3 #10 9 lbs /1 lb. Margarine 1 Cup or 8oz /3 lbs. Honey 1 ½ Cups Water 1 Cup 1. If using frozen carrots steam/blanch for 4 minutes or until tender. 2. Place carrots in a steam table pan. 3. For glaze, in a saucepan melt margarine and honey together bring to boil, turn down heat to medium; reduce mixture by half. 4. Add to carrots; mix to combine. Bake at 325 F for minutes. Add water as necessary to mixture if it becomes too thick. 5. CCP: Heat until 140 degrees F or higher. 6. CCP: Hold at 140 degrees F. or higher for service. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-13

227 Revised C MAPLE CINNAMON SWEET POTATO TOTS SWEET POTATOES YIELD: 50 1/2 CUP PTIONS SYSCO # PACK INGREDIENT SIZE 6/2.5 lbs. Sweet Potato Tots (A) AMOUNT 500 each USDA Sweet Potato Cubes, commodity (B) 25 Cups /30 oz. Maple Cinnamon Sprinkle 1 Cup 1. Cook Sweet Potato Cubes according to package directions. 2. CCP: Heat until 140 degrees F or higher. 3. CCP: Hold at 140 degrees F or higher for service. 4. Right before service sprinkle with Maple Cinnamon Sprinkle. Step: 5A) Serve 10 pieces on each tray. Step: 5B) Serve ½ Cup on each tray. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-14A (Tots) MIS-14B (Cubes)

228 6-8 GRILLED BBQ CHICKEN BREAST YIELD: 50 PTIONS SYSCO # PACK SIZE INGREDIENT AMOUNT /2.5 oz. Chicken Breast, grilled 50 each /1 Gallon BBQ Sauce 3 Cups + 2 Tbsp. Water 1 ½ Cups 1. Combine BBQ sauce and water; mix well. 2. Place chicken on a parchment lined sheet pan; brush with BBQ sauce. 3. Bake in 350 F oven. 4. CCP: Heat until internal temperature reaches 165 F or higher. 5. CCP: Hold at 140 F or higher for service. 6. Serve 1 chicken breast. Creditable Meal Component Contribution This recipe provides 2 M/MA MIS - 15

229 6-8 ROASTED BBQ 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 Gallon BBQ Sauce 3 Cups + 2 Tbsp. Water 1 ½ Cups 1. Combine BBQ sauce and water; mix well. 2. Place chicken on a parchment lined sheet pan; brush with BBQ sauce. 3. Bake in 350 F oven. 4. CCP: Heat until internal temperature reaches 165 F or higher. 5. CCP: Hold at 140 F or higher for service. 6. 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 MIS - 16

230 C CN SALAD YIELD: 50 2/3 CUP PTIONS Commodity 6/#10 Cans Corn (canned), drained Commodity 25 Cups /#10 Cans Diced Red Peppers, drained & 3 Cups rinsed /5 Lbs. Red Onion, small dice 3 Cups /1 Qt. Lemon Juice 1 Cup /1 Gallon Soybean Oil 2 Cups /16 oz. Cumin, ground ½ Cup /32 oz. Garlic, chopped ½ Cup Salt & Pepper, to taste 1. In a bowl, combine all the ingredients; toss to combine. 2. Cover and refrigerate for several hours or overnight. 3. CCP: Hold at 40 degrees F. or below for service. 4. Portion salad with #6 scoop or 2/3 cup. This recipe provides ½ Cup of Starchy Vegetable per serving. MIS-17

231 Revised December CHILI CON CARNE WITH BEANS YIELD: 55 Servings (2/3 cup) SYSCO # USDA PACK SIZE INGREDIENT AMOUNT 8/5 Lbs. Ground Beef Crumbles 6 lbs. + 4 oz. Ground Beef Crumbles, commodity /5 Lbs. Onions, chopped 2 Cups /25 oz. Granulated Garlic 2 Tbsp /18 oz. Black Pepper 2 tsp /16 oz. Chili Powder 3 Tbsp /16 oz. Paprika 1 Tbsp /20 oz. Onion Powder 1 Tbsp /16 oz. Ground Cumin ¼ Cup /#10 Cans Diced Tomato with Juice ½ #10 Can Water 2 Quart + 1 Cup /#10 Cans Tomato Paste 3 Cups USDA 6/#10 Cans Kidney Beans, drained & rinsed Kidney Beans, commodity drained & rinsed 3 Cups 1. In a large pot, brown beef crumbles. 2. Add onions, granulated garlic, pepper, chili powder, paprika, onion powder and ground cumin; cook for 5 minutes. 3. Stir in tomatoes, water and tomato paste; mix well. Bring to a simmer and cover, stirring occasionally until thickened; about 45 minutes. 4. Stir in beans; cover and simmer; stirring occasionally. 5. CCP: Cook until internal temperature is 165 F or higher. 6. CCP: Hold at 140 F or higher for service. 7. At service portion (2/3 cup- #6 scoop) of chili per serving 1.5 oz. equivalent M/MA MIS-18

232 Revised WARM CINNAMON APPLES YIELD: 50 PTIONS USDA /#10 Cans Apple Slices, commodity Apple Slices 25 Cups /1 Lb. Margarine, melted 2 Cups /25 Lbs. Granulated Sugar 1 Cup /18 oz. Ground Cinnamon 3 Tbsp /1 Qt. Lemon Juice ½ Cup 1. In a large bowl, mix all the ingredients until well combined. 2. Place apple mixture in a baking dish(s); cover with foil. 3. Bake in a 350 F oven until apples are tender. 4. CCP: Heat until internal temperature reaches 150 F or higher for service. 5. CCP: Hold at 140 F or higher for service. 6. At service portion ½ Cup of apples per serving. Creditable Meal Component Contribution ½ Cup of Fruit MIS-19

233 Revised C GARLIC BREADSTICK SYSCO # YIELD: 50 Portions (1 Per Serving) PACK SIZE INGREDIENT AMOUNT /1 oz WGR Breadstick 50 Each /1 Lb. Margarine, melted (1 tsp. per) 1 Cup /10 oz. Parsley Flakes 2 Tbsp /25 oz. Granulated Garlic 4 Tbsp. 1. In a pan over medium heat, melt margarine. 2. Remove melted margarine from heat and whisk in granulated garlic and parsley flakes. Set aside. 3. On a parchment lined sheet tray arrange breadsticks; brush with reserved margarine garlic mixture. 4. Bake in breadsticks in oven until golden brown and/or according to package directions. 5. Remove from oven and brush with reserved garlic/margarine mixture. 6. CCP: Hold at 140 degrees F or higher for service. 7. Serve 1 each garlic breadstick on each tray. This recipe provides 1 WGR Grain per serving. MIS-21

234 August 2014 C BROCCOLI ITALIANO SYSCO # or USDA PACK SIZE 20 lbs. or 12/ 2.5 YIELD: 50 1/2 CUP PTIONS INGREDIENT Broccoli Florets, (fresh) chopped or Broccoli Florets, (frozen) AMOUNT 12 lbs. +8 oz. or 12 lbs. +8 oz /1 Gallons Soybean Oil ½ Cup /10 oz. Parsley Flakes 2 Tbsp /6 oz. Italian Seasoning 2 Tbsp /16 oz. Garlic Powder 3 Tbsp. Salt & Pepper To Taste 1. If using fresh broccoli, blanch or steam for 4 minutes. 2. In a large pan over medium high, heat oil. 3. Add broccoli and stir; season with parsley, Italian seasoning, garlic, salt & pepper. 4. Cook until broccoli is heated and tender. 5. CCP: Heat until 140 degrees F or higher. 6. CCP: Hold at 140 degrees F or higher for service. 7. Serve 4 oz.(1/2 Cup) of seasoned broccoli on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-22

235 August 2014 C VEGETABLE FRIED RICE YIELD: 50 PTIONS (1 CUP) or Commodity 25 LB 25 LB Rice, Brown (NSLP) Rice, long grained par boiled (NNSLP ONLY) Water, boiling Salt / 2.5 lbs Mixed Vegetables Commodity 2 qts. or 3lbs. 6oz. 2qts 1 ¾ cups or 3lbs. 10oz. 3 quarts 2 tsp. 25 Cups /.5 GALLON Soy Sauce 2 Cups /16 oz Ginger, ground 4 Tbsp. Salt & Pepper To Taste /2 Lbs. Scallion, sliced (optional) 2 Cups 1. Divide Rice equally into 2-2 steam table pans. 2. Add salt to boiling water; pour 1 quart + 2 cups into each rice pan. Add the salt; stir to combine. 3. Cover pans tightly with foil. 4. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. 5. While rice is cooking, heat vegetables; reserve. 6. Combine cooked rice, vegetables, soy sauce and ginger; mix well to combine. Adjust seasoning with salt and pepper. 7. CCP: Hold at 140 degrees F. or higher for service. 8. Top fried rice with sliced scallions (optional) and serve 1 Cup (2-#8 Scoops) on each tray. This recipe provides ½ Cup Grain and ½ Cup Vegetables per serving. MIS-23

236 6-8 C SAUTEED SPINACH SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT USDA 12/2 Lbs. Spinach, chopped frozen Or Spinach, commodity 25 Cups 25 Cups /1 Gallons Soybean Oil ½ Cup /16 oz /32 oz. Garlic Powder Or Chopped Garlic Salt & Pepper 4 Tbsp. ¼ Cup To Taste 1. In a large pan over medium high, heat oil and add chopped garlic. Sauté until fragrant 1 minute. 2. Add spinach, season with salt and pepper. Sauté until spinach is cooked thoroughly. 3. CCP: Heat until 140 degrees F or higher. 4. After cooking drain excess liquid from spinach, place in pan for service. 5. CCP: Hold at 140 degrees F or higher for service. 6. Serve 4 oz. (1/2 Cup) of sautéed spinach on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-24

237 Revised C ITALIAN STYLE POTATO WEDGES SYSCO # PACK SIZE USDA or /5 Lbs. YIELD: 50 1/2 CUP PTIONS INGREDIENT Potato Wedges, commodity Potato Wedges AMOUNT 25 Cups /1 Gallons Soybean Oil ½ Cup /10 oz. Parsley Flakes ¼ Cup /6 oz. Italian Seasoning 2 Tbsp /25 oz. Granulated Garlic 3 Tbsp. Salt & Pepper To Taste 1. Toss potato wedges with oil, spices, salt & pepper. 2. Cook in a 350 F oven until golden brown. 3. CCP: Heat until 140 degrees F or higher. 4. CCP: Hold at 140 degrees F or higher for service. 5. Serve ½ Cup of potato wedges on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-25

238 Revised C MAPLE CINNAMON CARROTS YIELD: 50 1/2 CUP PTIONS SYSCO # PACK SIZE INGREDIENT USDA Sliced Carrots, drained Or / #10 cans Sliced Carrots, drained Or / 2 Lb Sliced Carrots, frozen AMOUNT 25 cups / 1 lb Margarine 1 Cup /30 oz. Maple Cinnamon Sprinkle 1 Cup 1. In a pan, melt margarine. Add carrots and maple cinnamon sprinkle; stirring to combine. 2. CCP: Heat until 140 degrees F or higher. 3. CCP: Hold at 140 degrees F or higher for service. 4. At service, portion ½ Cup of carrots on tray. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-26

239 August 2014 C SAUTEED BROCCOLI SYSCO # or USDA PACK SIZE YIELD: 50 1/2 CUP PTIONS 20 lbs. 12/ 2.5 lbs INGREDIENT Broccoli Florets, (fresh) chopped or Broccoli Florets, (frozen) AMOUNT 12 lbs. + 8 oz /1 Gallons Soybean Oil ½ Cup /16 oz. Garlic Powder 3 Tbsp. Salt & Pepper To Taste 1. If using fresh broccoli, blanch or steam for 4 minutes. 2. In a large pan over medium high, heat oil. 3. Add broccoli and stir; season with garlic powder, salt & pepper. 4. Cook until broccoli is heated and tender. 5. CCP: Heat until 140 degrees F or higher. 6. CCP: Hold at 140 degrees F or higher for service. 7. Serve 4 oz.(1/2 Cup) of seasoned broccoli on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-27

240 August C TEX-MEX RICE YIELD: 50 Portions (1/2 CUP - #8 SCOOP) LB Rice, Brown (NSLP) 2 qts. or 3lbs. 6oz LB Rice, long grained par boiled 2qts 1 ¾ cups or 3lbs. or Commodity (NNSLP ONLY) 10oz. Water, boiling 3 quarts /9 oz. Taco Seasoning Mix ½ Cup /10 oz. Parsley Flakes ¼ Cup Salt & Pepper To Taste 1. Do not rinse enriched rice 2. Divide Rice equally into 2-2 steam table pans; add spices to rice. 3. Add boiling water; pour 1 quart + 2 cups into each rice pan. 4. Cover pans tightly with foil. 5. Bake at 325 F for 30 minutes or until most of the moisture is absorbed. 6. CCP: Hold at 140 degrees F. or higher for service. 7. CCP: Cool to 70 F within 2 hours and from 70 F to 40 F or lower within an additional 4 hours. 8. Serve ½ cup (#8 scoop). This recipe provides 1 WGR Grain per serving. MIS-28

241 6-8 ROASTED VEGETABLES YIELD: 50 PTIONS (1/2 CUP PTIONS) /5 Lbs Zucchini, ½ dice 9 ¾ Cups /5 Lbs Yellow Squash, ½ dice 9 ¾ Cups /5 Lbs Red Pepper, ½ dice 3 ¼ Cups /5 Lbs Red Onion, ½ dice 2 ¼ Cups /6 oz Italian Seasoning 4 Tbsp /25 oz Granulated Garlic 2 Tbsp /1 Gallon Soybean Oil 1 Cup Salt & Pepper To Taste 1. Heat oven to 400 degrees F. 2. In a large bowl, combine all ingredients and toss well. 3. Place on a parchment lined sheet pan in a single layer and place in oven. 4. Roast the vegetables until tender and golden in color. 5. CCP: Hold at 140 degrees F or higher for service. 6. At service potion ½ Cup of Vegetables on tray. Creditable Meal Component Contribution This recipe provides ½ Cup of Other Vegetables per serving. MIS-29

242 6-8 C TEX-MEX GREEN BEANS YIELD: 50 PTIONS (1/2 CUP PTIONS) USDA Or /#10 Cans Green Beans, commodity Or Green Beans 25 Cups /9 oz Taco Seasoning 1/2 Cup USDA Or /#10 Cans Salsa, commodity Or Salsa 5 Cups 1. In a large pan over medium high heat, cook green beans, taco seasoning and salsa. 2. CCP: Heat until internal temperature is 150 degrees F or higher 3. CCP: Hold at 140 degrees F or higher for service 4. At service, portion ½ Cup of Green Beans on each tray. Creditable Meal Component Contribution This recipe provides ½ Cup of Other Vegetables per serving. MIS-30

243 Revised C Warm Cheesy Broccoli SYSCO # or USDA PACK SIZE YIELD: 50 1/2 CUP PTIONS 20 lbs. 12/ 2.5 lbs INGREDIENT Broccoli Florets, (fresh) chopped or Broccoli Florets, (frozen) AMOUNT 12 lbs. + 8 oz /1 Gallons Soybean Oil ½ Cup Salt & Pepper To Taste USDA /5 lbs. Shredded Cheese, commodity Shredded Cheese 1 lb 9 oz 1. If using fresh broccoli, blanch or steam for 4 minutes. 2. In a large pan over medium high, heat oil. 3. Add broccoli and stir; season with salt & pepper. 4. Cook until broccoli is heated and tender. Remove from heat and transfer into serving pans. Evenly distribute cheese on top of broccoli; cover 5. CCP: Heat until 140 degrees F or higher. 6. CCP: Hold at 140 degrees F or higher for service. 7. Serve 4 oz. (1/2 Cup) of cheesy broccoli on each tray. This recipe provides 1/2 Cup of Dark Green Vegetables per serving. MIS-32

244 6-8 C MAPLE CINNAMON SWEET POTATOES FRIES SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT /2.5 lbs. Sweet Potato Crinkle Fries 25 Cups /30 oz. Maple Cinnamon Sprinkle 1 Cup 1. Cook Sweet Potato Fries according to package directions. 2. CCP: Heat until 140 degrees F or higher. 3. CCP: Hold at 140 degrees F or higher for service. 4. Right before service sprinkle with Maple Cinnamon Sprinkle. Serve ½ Cup of Fries on each tray. This recipe provides 1/2 Cup of Orange/Red Vegetables per serving. MIS-33

245 Revised WHOLE GRAIN PEACH CRISP YIELD: 50 PTIONS / #10 Can Sliced Peaches, canned & drained 25 Cups /2lb Light Brown Sugar 2 Cups Whole Wheat Flour ½ Cup /18z Ground Cinnamon 4 Tbsp /1 Qt. Lemon Juice ¼ Cup /42z Rolled Oats 2 ½ Cups Whole Wheat Flour 1 ½ Cups Light Brown Sugar 3 Cups Ground Cinnamon 2 Tbsp /1lb Margarine, chilled cut into cubes 3/4 Lbs. Preheat oven to 375 degrees F. 1. While oven heats, toss peaches with sugar, whole wheat flour and lemon juice in a large bowl. 2. Pour into 2 2 full size hotel pans and set aside. 3. In a mixing bowl mix together all dry ingredients, excluding the butter. Sprinkle butter over dry ingredients. 4. Using clean hands or pastry blender, crumble the butter into the oat mixture; continue to crumble until you achieve small pea size pieces. 5. Sprinkle oat crumble evenly over peaches. 6. Bake uncovered for minutes or until peaches are soft and bubbly, and oat mixture is golden brown. 7. Allow peach crisp to cool for at least 20 minutes. 8. Portion into 50 ½ Cup servings. This recipe provides ½ Cup Fruit and ¾ WGR Grains per serving. MIS-34

246 Revised WHOLE GRAIN APPLE CRISP YIELD: 50 PTIONS lb Sliced Apples, frozen 25 Cups Or /#10 Sliced Apples, canned /2lb Light Brown Sugar 2 Cups Whole Wheat Flour ½ Cup /18z Ground Cinnamon 4 Tbsp /1 Qt. Lemon Juice ¼ Cup /42z Rolled Oats 2 ½ Cups Whole Wheat Flour 1 ½ Cups Light Brown Sugar 3 Cups Ground Cinnamon 2 Tbsp /1lb Margarine, chilled cut into cubes 3/4 Lbs. Preheat oven to 375 degrees F. 1. While oven heats, toss apples with sugar, whole wheat flour and lemon juice in a large bowl. 2. Pour into 2 2 full size hotel pans and set aside. 3. In a mixing bowl mix together all dry ingredients, excluding the butter. Sprinkle butter over dry ingredients. 4. Using clean hands or pastry blender, crumble the butter into the oat mixture; continue to crumble until you achieve small pea size pieces. 5. Sprinkle oat crumble evenly over apples. 6. Bake uncovered for minutes or until apples are soft and bubbly, and oat mixture is golden brown. 7. Allow apple crisp to cool for at least 20 minutes. 8. Portion into 50 ½ Cup servings. This recipe provides ½ Cup Fruit and ¾ WGR Grains per serving. MIS-35

247 Revised WHOLE GRAIN PEAR CRISP YIELD: 50 PTIONS USDA or /#10 Cans or 6/#10 Cans Diced Pears, well drained or Diced Pears, well drained 25 Cups /2lb Light Brown Sugar 2 Cups n/a Whole Wheat Flour ½ Cup /18oz Ground Cinnamon 4 Tbsp /1 Qt. Lemon Juice ¼ Cup /42oz Rolled Oats 2 ½ Cups n/a Whole Wheat Flour 1 ½ Cups /2lb Light Brown Sugar 3 Cups /18oz Ground Cinnamon 2 Tbsp /1lb Margarine, chilled cut into cubes 3/4 Lbs. Preheat oven to 375 degrees F. 1. While oven heats, toss pears with sugar, whole wheat flour and lemon juice in a large bowl. 2. Pour into 2 2 full size hotel pans and set aside. 3. In a mixing bowl mix together all dry ingredients, excluding the butter. Sprinkle butter over dry ingredients. 4. Using clean hands or pastry blender, crumble the butter into the oat mixture; continue to crumble until you achieve small pea size pieces. 5. Sprinkle oat crumble evenly over pears. 6. Bake uncovered for minutes or until pears are soft and bubbly, and oat mixture is golden brown. 7. Allow pear crisp to cool for at least 20 minutes. 8. Portion into 50 ½ Cup servings. This recipe provides ½ Cup Fruit and ¾ WGR Grains per serving. MIS-36

248 DECEMBER BBQ BAKED BEANS YIELD: 50 PTIONS /#10 Cans Vegetarian Beans 25 Cups /1 Gallon BBQ Sauce 3 Cups + 2 Tbsp. 1. Preheat oven to 350 F 2. In a full sized 4 hotel pan add the beans and BBQ sauce; mix well to combine. 3. CCP: Cook until internal temperature reaches 150 F or higher. 4. CCP: Hold at 140 F or higher for service. 5. Portion a ½ cup of beans on a tray for service. ½ Cup of Legumes MIS-37

249 Revised C CHILI SPICED POTATOES SYSCO # PACK SIZE USDA or /5 Lbs. YIELD: 50 1/2 CUP PTIONS INGREDIENT Potato Wedges, commodity Potato Wedges AMOUNT 25 Cups 25 Cups /1 Gallons Soybean Oil ½ Cup /10 oz. Parsley Flakes To Taste /16 oz Chili Powder 3 tbsp Salt & Pepper To Taste 1. Toss potato wedges with oil, spices, salt & pepper. 2. Cook in a 350 F oven until golden brown. 3. CCP: Heat until 140 degrees F or higher. 4. CCP: Hold at 140 degrees F or higher for service. 5. Serve ½ Cup of potato wedges on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-38

250 MARCH C SAUTEED GREEN BEANS SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT or 12/2 lbs. Green Beans (frozen) 25 cups /#10 CN or Green Beans (canned) USDA /1 Gallons Soybean Oil ½ Cup /16 oz. Garlic Powder 3 Tbsp. Salt & Pepper To Taste 1. In a large pan over medium high, heat oil. 2. Add green beans and stir; season with garlic powder, salt & pepper. 3. Cook until green beans are heated and tender. 4. CCP: Heat until 140 degrees F or higher. 5. CCP: Hold at 140 degrees F or higher for service. 6. Serve 4 oz (1/2 Cup) of seasoned green beans on each tray. This recipe provides 1/2 Cup of Other Vegetables per serving. MIS-39

251 MARCH C MASHED POTATOES WITH GRAVY YIELD: 50 PTIONS /5.31 Lbs. Mashed Potato Granules, prepared 25 cups /11.3 oz. Turkey Gravy, prepared 2 oz portion 12 ½ cups 1. Prepare mashed potatoes according to package directions. 2. CCP: Hold at 140 F or higher for service. 3. Prepare gravy according to package directions. 4. CCP: Hold at 140 F or higher for service. 5. Serve 4 oz (1/2 cup) portion of mashed potatoes with 2 oz (1/4 cup) of prepared gravy. Creditable Meal Component Contribution This recipe provides ½ cup Starchy Vegetables. MIS-40

252 MARCH C ROASTED POTATOES (COMMODITY) SYSCO # PACK SIZE YIELD: 50 1/2 CUP PTIONS INGREDIENT AMOUNT USDA Diced Potatoes 25 cups /1 Gallons Soybean Oil ½ Cup /10 oz. Parsley Flakes To Taste /25 oz. Granulated Garlic To Taste Salt & Pepper To Taste 1. Toss diced potatoes with oil, parsley flakes, granulated garlic, salt & pepper. 2. Cook in a 350 F oven until golden brown. 3. CCP: Heat until 140 degrees F or higher. 4. CCP: Hold at 140 degrees F or higher for service. 5. Serve ½ cup of roasted potatoes on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-41

253 Revised Cheesy Tater Tots YIELD: 50 1/2 CUP PTIONS SYSCO # USDA PACK SIZE /5 lbs. USDA /5 lbs. INGREDIENT Potato Rounds, commodity Tater Tots Shredded Cheese, commodity Shredded Cheese AMOUNT 25 Cups 1 lb 9 oz 1. Preheat oven to 350 F. 2. Cook potato tots according to package directions. 3. Transfer into serving pans sprayed with pan release spray. Evenly distribute cheese on top of tater tots; cover 4. CCP: Hold at 140 degrees F or higher for service. 5. Serve 4 oz. (1/2 Cup) of cheesy tater tots on each tray. This recipe provides 1/2 Cup of Starchy Vegetables per serving. MIS-42

254 April C TOASTED PITA WEDGES YIELD: 50 6 WEDGE PTIONS SYSCO # #128- A&S #0432-Pechters PACK SIZE INGREDIENT WGR Pita, Anthony & Sons WGR Pita, Pechter s AMOUNT 50 each /1 gallon Soybean Oil 1 Cup /25 oz. Granulated Garlic 3 Tbsp /10 oz. Parsley Flakes 2 Tbsp /16 oz. Paprika 2 Tbsp. 1. Preheat oven to 350 F 2. Cut pita bread into 6 wedges; place cut pita into a large bowl. 3. Drizzle oil over pita; toss to coat well. Then sprinkle spices and toss again to combine spices evenly. 4. Place on parchment lined baking sheet; place in oven and bake until crisp and edges are golden. 5. Remove from oven and let cool completely on a baking rack. Store in air tight container or hotel pan with plastic wrap. (These can be made a few days in advance). 6. At service place 6 wedges on tray. This recipe provides 2 WGR Grains per serving. MIS-43

255 Revised SEASONED FRENCH FRIES YIELD: 1 PTION MIS A CAJUN FRENCH FRIES /5 Lbs. French Fries, 3/8 Straight Cut ½ Cup /18 oz. Cajun Seasoning 1 tsp. MIS B GREEK FRENCH FRIES /5 Lbs. French Fries, 3/8 Straight Cut ½ Cup /28 oz. Lemon Pepper Seasoning 1 tsp. MIS C GARLIC HERB FRENCH FRIES /5 Lbs. French Fries, 3/8 Straight Cut ½ Cup /18 oz. Garlic Herb Seasoning 1 tsp. MIS D TACO FRENCH FRIES /5 Lbs. French Fries, 3/8 Straight Cut ½ Cup /9 oz. Taco Seasoning 1 tsp. 1. Cook French fries according to package directions. 2. CCP: Cook until internal temperature is 165 F or higher for at least 15 seconds. 3. Once French fries come out of the oven; sprinkle with 1 tsp. of choice of seasoning, toss to combine well. 4. CCP: Hold at 140 F or higher for service. 5. Serve ½ cup of seasoned French Fries. This recipe provides ½ Cup Starchy Vegetable per serving. MIS 44 A MIS 44 B MIS 44 C MIS 44 D

256 January Queso Sauce YIELD: oz Portion / 5 lb bags Cheese Sauce 2.5 bags /#10 cans Salsa 1 #10 Can OPTIONAL (for added spice): #10 can Jalapeno, drained & chopped 1 cup 1. Mix 3 bags of cheese sauce with one #10 can of salsa (add optional chopped jalapenos) and heat to above 145 F. 2. CCP: Hold at 140 F. or higher for service. 3. Portion 2 ounces per serving. ½ oz equivalent M/MA MIS-45

257 Revised May Stir Fry Vegetables YIELD: 50 ½ cup portions or USDA or USDA or USDA or USDA 12/ 2lb 6/# 10 Cans 12/2 lbs. 6/# 10 Cans Green Beans, frozen Green Beans, canned, drained Sliced Carrots, frozen Sliced Carrots, canned, drained 2 lbs 3 lbs lbs. Red Onions, julienne 3 lbs /#10 can Peppers, Red and Green 1 #10-Can Drained / 2.5 lbs Broccoli, frozen 2 lbs ea. Garlic Granulated 2 Tbsp /5 lb bags Teriyaki Sauce 2 cups 1. Mix all vegetables and garlic in a large bowl together and mix with 2 cups of teriyaki sauce. 2. Put in hotel pans and bake in the oven covered at 350 F for 20 minutes or until 150 F is reached. 3. CCP: Hold at 140 F. or higher for service. 4. Portion #8 Scoop (1/2 cup). This recipe provides 1/2 Cup of Other Vegetables per serving. MIS-46

258 February Corn Medley YIELD: 100 -½ Cup PTIONS lbs Yellow Onions, diced 2 lbs /5 lbs Red Bell Pepper, diced 2 lbs Gallon Canola oil ¼ Cup Salt 1 tsp Black Pepper ½ tsp or or USDA USDA 30 lbs Corn Kernels or 6/#10 Cans Corn Kernels, drained 12/ 2 lb Green Beans (frozen) or Green Beans, canned, drained 12/2 lbs. Sliced Carrots, frozen 6/# 10 Cans Sliced Carrots, canned, drained 10 lbs 1. Preheat oven to 350 F. 2. Dice and then sweat onions and red bell peppers in a pot with a ¼ cup of oil, salt and black pepper. 3. Add to other vegetables, toss together, place in 2 in. hotel pans to roast in oven until fully cooked together. 4. CCP: Hold at 140 degrees F. or slightly above for service. 5. Serve ½ cup portion. 6 lbs 5 lbs This recipe provides ½ Cup of Vegetables per serving. MIS-47

259 Revised May 2016 Gelatin Fruit Cups YIELD: 96 Portions Water 3 Qts /24 oz Strawberry Gelatin 1 Package USDA or Sysco Any canned or frozen fruit, 24 lbs drained properly and sliced or diced Such as Sliced Strawberries or Sliced Blueberries or Diced Pears /125 each 5.5 oz cups 96 cups 1. Pour Boiling water into a pitcher: 3 quarts of water to 1 package of gelatin, stir until mixed. 2. Fill 5.5 oz cups with ½ cup of fruit. 3. Add 1 oz of gelatin mixture to each cup of fruit. 4. Chill according to directions. 5. CCP: Hold at 40 degrees or lower for service. This recipe provides ½ Cup of Fruit per serving. MIS-48

260 Revised C Garlic Bread SYSCO # YIELD: 50 Portions (1 Half Roll Per Serving) PACK SIZE INGREDIENT AMOUNT Local Bakery WGR 5 Club Roll, 2 oz 25 Each /1 Lb. Margarine, melted (1 tsp. per 1 Cup half) /10 oz. Parsley Flakes 2 Tbsp /25 oz. Granulated Garlic 1/4 Cup 1. In a pan over medium heat, melt margarine. 2. Remove melted margarine from heat and whisk in granulated garlic and parsley flakes. Set aside. 3. On a parchment lined sheet tray arrange bread in halves; brush each half with 1 tsp of margarine garlic mixture. 4. Bake bread in 375 F oven until golden brown. 5. CCP: Hold at 140 degrees F or higher for service. 6. Serve one garlic bread half. This recipe provides 1 oz WGR Grains. MIS-49

261 April C Confetti Rice YIELD: 34 1 ¼ C SERVINGS(Brown) 34(White) or Commodity LB 25 LB Rice, Brown long grain (NSLP) Rice, White long grained par boiled (NNSLP) Water for Brown Rice Water for White Rice 5 qts 2 qts +3 Cups 8 qts 5 qts + 2 Cups / 1 lb. Chicken Base, Low Sodium 4 Tbsp Lbs 5 Lbs Carrots Diced Celery Diced 4 lbs 5 lbs Lbs Onions Diced 4 lbs ea Canola Oil ¼ Cup ea Black Pepper 2 Tbsp ea Garlic Granulated 4 Tbsp 1. In a 1 gallon stock or sauce pot, add oil and turn flame to medium/high heat. 2. Add diced onions first, then diced celery and diced carrots. Sauté until translucent, and remove from heat. 3. Cook rice according to directions by adding water and 4 Tbsp. of chicken base. 4. Add sautéed vegetables to cooked rice, then add seasonings and mix. 5. CCP: Redistribute into proper containers for serving and keep above 145 F 6. *****If you do not have a stovetop take all ingredients mix well and put in hotel pans evenly distributed and cook according to standard rice instructions for 45 minutes.***** 7. Serve a 10 oz scoop. This recipe provides 2 WGR Grains MIS-50

262 Revised C Caramelized Onions (Topping) YIELD: 50-2 oz SERVINGS lbs Yellow Onion, julienned 10 Lbs /1 lb Margarine ½ lb Salt 1 tsp 1. Melt margarine in a large saucepot. 2. Add julienned onions with salt and continue to stir on high heat until caramel in color. 3. CCP: Either use right away in service at 140 degrees F or higher, or place on a sheet pan to cool to under 40 degrees F within 2 hours. MIS-51

263 C Peppers and Onions (Topping) YIELD: 80-2 oz SERVINGS Lbs 5 Lbs 5 Lbs Yellow Onion, julienned Green Peppers, julienned Red Peppers, julienned 7 Lbs 4 Lbs 4 Lbs / 1 Gallon Olive Oil ½ cup Salt 1 tsp 1. Heat olive oil in a large saucepot. 2. Add julienned onions with salt and continue to stir on medium heat until translucent in color. 3. Add Julienne Peppers and cook until soft. 4. CCP: Either use right away in service at 140 degrees F or higher, or place on a sheet pan to cool to under 40 degrees F within 2 hours. MIS-52