variety your patients crave

variety your patients crave NUTRITION YOU LL FEEL GOOD ABOUT SERVING Operators know that good, quality food, combined with the comfort of brands seen at home, are a part of the patient healing process. Consumers are demanding Better for You options. Hospitals are offering more veggie foods on the menu than they were 3 years ago. The amount of meat per meal being served in hospitals has decreased by 10% since 2010 and has been replaced with more vegetarian snacks and entrees. * Kellogg s features two of the top-selling brands that have a strong consumer following: Morningstar Farms and Gardenburger. Our veggie foods deliver on nutrition, taste and variety because they re made from familiar wholesome ingredients consumers know and believe nourishes their desire to eat better. patient feeding recipe parameters These patient feeding recipes were developed specifically with you in mind, to help meet nutrition, budget and ease of preparation needs at a healthcare facility. Meet calorie, fat and sodium targets based on the USDA 2010 Dietary Guidelines Easy to prepare and made with commonly found ingredients in a non-commercial kitchen Food costs target around 1.85 per serving Variety of on-trend cuisine styles Feature various applications Foodservice QTY of 25 servings per recipe Kellogg Case Code 28989-97765 84059-00006 84059-71122 28989-97712 28989-97152 Product Description Morningstar Farms Spicy Black Bean Patties Gardenburger Original Patties Gardenburger Malibu Organic (Vegan) Patties Morningstar Farms Garden Veggie Patties Morningstar Farms Veggie Breakfast Sausage Patties *2012 Healthier Hospitals Initiative Milestone Report

Italian Spinach Brunch Casserole Veggie Breakfast Sausage Patties #28989-97152 B Breakfast 2.01 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 40 MINUTES 6 tablespoons vegetable oil 1 pound 8 ounces fresh mushrooms, diced 1 pound yellow onion, diced 37 ½ each Morningstar Farms Veggie Breakfast Sausage Patties, thawed and diced 20 ounces frozen chopped spinach, thawed and drained 1 ½ pounds fresh red bell pepper, diced 20 ounces part-skim mozzarella cheese, grated 2 ½ cups all-purpose flour 1 tablespoon dried basil leaves 62 ½ fluid ounces Egg Beaters 99% Egg Substitute 62 ½ fluid ounces 2% milk 1. Preheat oven to 325 F. Spray a 4-inch full size steamtable pan with food release spray. 2. Heat a large sauté pan over medium-high heat. Add only vegetable oil, mushrooms and onions and sauté until tender. Add the diced Morningstar Farms Breakfast Sausage Patties and cook until heated through. 3. Place the sausage and mushroom mixture in the prepared steamtable pan. Distribute the spinach over the top, and then sprinkle with the diced red bell pepper. Distribute half of the mozzarella cheese over the vegetables. 4. In a large bowl combine flour and dried basil. In another bowl combine the eggs and milk; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach. SUGGESTION: If a 6 quart mixer is available, pour in egg beaters, add flour and basil, and mix on low while adding milk. 5. Bake in the preheated oven for approximately 40 minutes or until a knife inserted in the center comes out clean (at least 165 F). Sprinkle casserole with the remaining mozzarella cheese. Return to oven for an additional 2 minutes or until the cheese is melted. Let stand 5 minutes before serving. 6. Cut into 5 X 5 squares and serve at 135 F or above.

Pumpkin and Sweet Potato Soup with Spicy Black Bean Croutons Spicy Black Bean Burger Patties #28989-97765 A/E Appetizer/Entrée Lunch/Dinner 1.75 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES 18 ¾ each Morningstar Farms Spicy Black Bean Burgers, diced 6 tablespoons vegetable oil 1 pound yellow onion, diced 1 tablespoon plus 1 teaspoon ground cumin 2 teaspoons ground cinnamon 1 ¼ teaspoon ground white pepper 1 gallon low sodium vegetable broth 2 pounds 8 ounces 100% canned pumpkin 2 pounds 8 ounces canned sweet potatoes, mashed 2 pounds apples, fresh, peeled and diced 4 cups cooked white rice 1 tablespoon salt 1 quart half and half 2/3 cup fresh cilantro, chopped 25 1-ounce portion packs reduced fat sour cream 12 ½ ounces toasted pumpkin seeds (optional) 1. Place Morningstar Farms Spicy Black Bean Burgers on a parchment-lined sheet pan. Bake in a 400 F oven until crisp, about 10 to 15 minutes, or until the internal temperature reads 135 F. Dice burgers and hold hot at 135 F or higher until service in hot holding unit. 2. Heat a large stockpot over medium heat. Add the oil and onions, sauté until softened. Add the cumin, cinnamon and white pepper, stir until aromatic, about 30 seconds. Add the vegetable broth, pumpkin, sweet potatoes, diced apples, cooked white rice and salt, and stir until incorporated. Bring to a simmer (at least 185 F) and cook for 10 minutes. SUGGESTION: Prepare 2 cups uncooked rice according to package directions. Hold hot at 135 F until ready to use or chill immediately to 41 F and store in refrigerator. 3. Stir in half and half. Using an immersion blender, puree the soup until smooth. Hold hot at 135 F or higher until service in hot holding unit. 4. For each serving place 10 ounces of pumpkin soup into a soup bowl. Top with 2 to 2 ¼ ounces of diced Morningstar Farms Spicy Black Bean Burger and 1 teaspoon of chopped cilantro. Serve with a 1-ounce portion pack of reduced fat sour cream. OPTIMAL: Serve with 1 tablespoon toasted pumpkin seeds.

Asian malibu lettuce bowl (or wrap) Malibu Organic (Vegan) Patties #84059-71122 A/E Appetizer/Entrée Lunch/Dinner 1.89 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES SAUCE: 1 cup brown sugar 4 ounces low sodium soy sauce 4 ounces water 2 tablespoons sesame oil 1 tablespoon ginger, fresh grated fine 1 tablespoon red pepper flakes (may use less if too spicy) 4 tablespoons garlic, fresh, mince MEAL: 25 ounces prepared cellophane (bean thread) noodles 25 Gardenburger Malibu patties, diced 4 tablespoons vegetable oil 2 cups onion, cut into half circles 2 tablespoons ginger, fresh grated fine 2 teaspoons, garlic, fresh, minced 1 pound shredded carrots 1 ½ cups green pepper, cut into strips 1 ½ cups red pepper, cut into strips ½ cup cilantro, fresh, chopped 2 tablespoons basil, dry, flakes 2 to 3 ounces lemon juice 1. Prepare sesame sauce by combining brown sugar, soy sauce, water, sesame oil, ginger, red pepper flakes, and garlic in saucepan. Cook over medium heat until sugar dissolves (about 5 minutes). Remove from heat and hold until use. If prepared in advance, hold at 41 F or below. 2. Break the cellophane noodles into 2-inch strands, and soften with hot/boiling water for approximately 5 minutes. 3. Place Gardenburger Malibu patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Dice product and hold hot at 135 F until use. 4. Heat a large sauté pan, or tilting skillet for larger portions over medium heat. Add the vegetable oil and immediately add the onions, garlic, and ginger. Stir-fry for 1minute. Add the carrots and peppers and sauté for another 3 minutes. Add the diced Gardenburger Malibu, noodles, cilantro, basil, lemon juice, and sesame sauce and cook until heated through or 135 F.

Curried apple garden salad Original Patties #84059-00006 L/D Lunch/Dinner 1.47 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES 2 pounds 8 ounces penne pasta, cooked 25 each Gardenburger Original DRESSING: 9 ounces canola oil 4 ½ ounces apple cider vinegar 1/3 cup honey ¾ teaspoon yellow curry powder ¾ teaspoon white pepper ¾ teaspoon salt 1 pound 4 ounces fresh red apple, such as Gala, diced 1 pound 4 ounces fresh Granny Smith apple, diced MEAL: 1 pound celery, sliced on a bias 8 ounces raisins 6 ounces sunflower seeds, dry roasted, unsalted 2 pounds 8 ounces fresh mixed greens, washed 1. Prepare 1 pound 4 ounces uncooked penne pasta according to package directions, drain, chill to 41 F and store refrigerated until use. 2. Place Original Gardenburger patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Hold hot at 135 F or above until service in a hot holding unit. 3. Meanwhile, place the canola oil, apple cider vinegar, honey, yellow curry powder white pepper, and salt in a blender. Blend for 1 minute. Pour dressing into large mixing bowl. Dice apples, and immediately place in dressing to prevent browning. 4. Add celery, raisins and sunflower seeds, and chilled cooked penne to apples. Stir to evenly distribute dressing. 5. For each serving, place 1 packed cup (1 ½ oz) of greens on tray. Top with 1 cup of the apple salad mixture. Slice 1 Original Gardenburger in half; turn burger 90 degrees and slice into strips or alternatively cut into triangles. Place Gardenburger strips on top or to the side of the apple salad. Alternately, place the Original Gardenburger strips/triangles on the hot tray portion to be added to the salad in the patient s room.

Moroccan garden veggies and chickpeas with couscous Original Patties #84059-00006 L/D Lunch/Dinner 1.40 Per Serving SERVES: 25 PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES 1 ½ tablespoons olive oil 8 ounces yellow onion, diced 2 teaspoons garlic, minced 2 teaspoons ground cumin 2 teaspoons ground cinnamon 1 teaspoon ground black pepper 1 teaspoon ground turmeric ¼ cup honey 3 pounds carrots, fresh, sliced on a bias ½ inch thick 4 ounces raisins 2 cups water 3 ¾ cups couscous, uncooked 18 ¾ each Gardenburger Original patties, diced or quartered 1 pound 6 ounces chickpeas, canned, rinsed, and drained 1 pound blanched almonds 1/2 cup fresh parsley, chopped 4 whole lemons, cut into wedges 1. Heat a large, heavy-bottomed saucepan over medium heat. Add olive oil, yellow onion and garlic. Sauté until softened. Note: For larger portions, use a tilting skillet, or may sauté in convection oven in 2-inch steamtable pan. 2. Add cumin, cinnamon, black pepper and turmeric. Stir into the onions and heat through until fragrant, about 1 minute. Add honey, carrots, raisins, and 2 cups water to the saucepan. Bring to a simmer. Cover and cook for about 10 minutes, or until carrots are tender-crisp. 3. Prepare couscous according to package directions and hold at 135 F or higher in hot holding unit until ready to use. 4. Meanwhile, place Gardenburger Original patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Hold hot at 135 F or above until service in a hot holding unit. 5. Add chickpeas, diced Gardenburger Original, and blanched almonds to the carrots and continue to cook, covered, for 3 minutes. 6. To serve, place ½ cup of cooked couscous to one side of the serving dish. If Gardenburger Original is diced and mixed in with carrots, serve ¾ cup of the stew over the couscous making sure to include some of the flavorful cooking liquid. Garnish with fresh parsley and a lemon wedge. 7. Another serving option: If Gardenburger Original is quartered, serve ¾ of a Gardenburger Original on tray next to the couscous and place ½ cup of the carrots and chickpeas over the couscous making sure to include some of the flavorful cooking liquid. Garnish with fresh parsley and a lemon wedge.

malibu burrito bowl Malibu Organic (Vegan) Patties #84059-71122 L/D Lunch/Dinner 2.04 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES 4 lbs brown rice 25 each Gardenburger Malibu patties cut into strips or diced 1 pound 14 ounces low sodium black beans, canned, rinsed, and drained* 1 teaspoon ground cumin 3 pounds 2 ounces fresh broccoli, cut into small florets 12 ½ oz. tomatoes, diced 25 ounces prepared guacamole* 12 ½ ounces prepared salsa* 12 ½ ounces cheddar cheese, shredded ½ cup fresh cilantro, chopped 25 1-ounce packs reduced fat sour cream 1. Place 5 quarts water and 4 lbs brown rice in equal amounts into two 2-inch steamtable pans. Steam for approximately 25 minutes. Fluff and hold at 135 F or above in hot holding unit. 2. Place Gardenburger Malibu patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. 3. Meanwhile, place the black beans in a steamtable pan and stir in ground cumin. Steam until the internal temperature reads 135 F. Hold at 135 F or above in hot holding unit. 4. Steam broccoli florets until tender-crisp. 5. For each serving, cut Gardenburger Malibu patties into strips or dices and place on tray. Top with 1 cup steamed brown rice and ¼ cup steamed black beans and 1 tsp chopped cilantro. In a separate container, place 1 tablespoon of diced tomatoes, 1 ½ tablespoons prepared guacamole, 1 tablespoon prepared salsa and ½ oz. shredded cheddar cheese. Place a 1-ounce packet of reduced fat sour cream on the tray. *Lower sodium or sodium-free products will reduce sodium content per serving.

jamaican jerk black bean bowl Spicy Black Bean Burger Patties #28989-97765 L/D Lunch/Dinner 1.48 Per Serving SERVES: 25 PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES 4 pounds brown rice 25 each Morningstar Farms Spicy Black Bean Burgers, diced 5 pounds yellow sweet potatoes, diced 3 ounces prepared Caribbean Jerk marinade (such as Lawry s) 1 pound 9 ounces pineapple chunks, canned, drained, juice reserved 3 ounces reserved pineapple juice 12 ½ ounces shredded cabbage blend 18 ¾ ounces dry roasted peanuts, unsalted 1. Place 5 quarts water and 4 lbs brown rice in equal amounts into two 2-inch steamtable pans. Steam for approximately 25 minutes. Fluff and hold at 135 F or above in hot holding unit. 2. Place Morningstar Farms Spicy Black Bean Burger on a parchment-lined sheet pan and bake in a 400 F oven for 15 minutes, or until the internal temperature reads 135 F. Cut into dices and hold hot at 135 F or above until use. 3. Place diced yellow sweet potatoes into a perforated steam pan and steam until tender. Hold hot at 135 F until use. (Be sure to place a sheet pan immediately under the perforated pan to capture sugar from potatoes for easy cleanup) 4. Meanwhile, mix together the prepared Jamaican Jerk marinade and the reserved pineapple juice. Set aside. 5. Combine the diced Morningstar Farms Spicy Black Bean Burgers, steamed sweet potatoes, pineapple, and dressing. Mix until dressing is distributed. Hold and serve at 135 F or below. 6. For each serving place 1 cup brown rice into a bowl or on serving tray. Top with 1 cup of the black bean burger and sweet potato pineapple mixture, ¼ cup (about 0.5 ounce) shredded cabbage, and 1 ½ tablespoons unsalted peanuts.

veggie bento bowl Garden Veggie Patties #28989-97712 L/D Lunch/Dinner 1.45 Per Serving SERVES: 25 PREP TIME: 30 MINUTES COOK TIME: 15 MINUTES 1 gallon 1 cup cooked and chilled brown rice 2 ounces vegetable oil ½ pound onions, diced ½ pound celery, diced ½ pound green peas, frozen 12 ounces Egg Beaters 99% Egg Substitute, cooked and chopped* 25 each Morningstar Farms Garden Veggie Patties, large dice 2 tablespoons cornstarch ½ teaspoon ground white pepper 3 ounces vegetable oil 2 tablespoons fresh garlic, minced 5 ounces low sodium soy sauce* 2 ounces sugar 1 tablespoon red pepper flakes (may use less if too spicy) 3 pounds frozen green beans, thawed SUGGESTION: Prepare steamed brown rice one day in advance. Place 2 qt water and 1 lb 10 oz brown rice in 2-inch steamtable pan. Steam for approximately 25 minutes. Cool immediately to 41 F and store in refrigerator. 1. To prepare Asian-style brown rice, heat oil and add onions and celery. Cook for 5 minutes. Add cooked, chilled brown rice, peas and cooked Egg Beaters. Stir to combine. Cook over low to medium heat until 165 F, stirring occasionally to prevent sticking. Hold hot at 135 F or higher until ready to use. SUGGESTION: Egg Substitute may be cooked in a steamtable pan in a steamer until an internal temperature of 160 F. Hold hot at 135 F or higher or chill immediately to 41 F and store refrigerated. 2. Next, combine diced Morningstar Farms Garden Veggie patties, cornstarch and white pepper in a large bowl. Toss to mix. Heat oil in a large nonstick skillet over medium high heat. For larger portions, use a tilting skillet. Add Morningstar Farms Garden Veggie patty mixture and garlic; cook for 3 minutes, stirring to mix well and sauté. 3. In a 2 qt container, combine soy sauce, sugar, and red pepper flakes, stirring with a whisk. Add mixture to pan and stir. Add green beans and cook 2 minutes until an internal temperature of 135 F or above. 4. For each serving place 1 cup of Asian-style rice in a serving bowl or tray. Using a 4-ounce spoodle, place the stir-fried mixture next to the rice. *Lower sodium or sodium-free products will reduce sodium content per serving.

sweet and spicy wok noodles with Garden Veggie Dippers Garden Veggie Patties #28989-97712 L/D Lunch/Dinner 1.67 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES 25 each Morningstar Farms Garden Veggie Patties 5 pounds cooked noodles (spaghetti, rice, Yakisoba) ¾ cup prepared Sweet Chili Sauce (such as Mae Ploy brand) 1 cup reserved pineapple juice 3 ounces toasted sesame oil 25 ounces fresh green bell peppers, cut into strips 25 ounces fresh red bell peppers, cut into strips 2 pounds 8 ounces pineapple chunks, canned, drained, juice reserved ½ cup green onions, thinly sliced 1. Place Morningstar Farms Garden Veggie patties on a parchment-lined sheet pan and bake in a 400 F oven for 10 to 15 minutes, or until the internal temperature reads 135 F. Hold hot until service in hot holding unit. 2. Prepare noodles according to package directions. 3. In a small saucepan, mix together the sweet chili sauce and reserved pineapple juice. Bring to a simmer. Remove from heat and hold hot at 135 F for service in hot holding unit. 4. Heat a flat-top grill, tilt skillet, or a large sauté pan over medium-high heat. Add the toasted sesame oil and immediately add the bell peppers. Stir-fry until hot but still crisp, about 3 minutes. 5. Add the noodles, sweet chili sauce mixture, pineapple chunks, and green onions. Stir-fry until just heated through. 6. For each serving place 1 to 1 ½ cups of the noodles and vegetables into a serving container. Slice one Morningstar Farms Garden Veggie into strips. Place Morningstar Farms Garden Veggie strips alongside or across the top of the noodle mixture.

mushroom sausage and spinach lasagna Veggie Breakfast Sausage Patties #28989-97152 L/D Lunch/Dinner 1.77 Per Serving SERVES: 25 PREP TIME: 20 MINUTES COOK TIME: 60 MINUTES 16 lasagna noodles (may use whole wheat) 4 ounces vegetable oil 3 pounds 8 ounces fresh mushrooms, sliced 25 each Morningstar Farms Veggie Breakfast Sausage Patties, thawed, chopped 3 pounds 8 ounces frozen spinach, thawed, drained very well 5 pounds 8 ounces crushed tomatoes 1 cup fresh basil, chopped 3 pounds part-skim ricotta cheese 1 pound part-skim mozzarella cheese, shredded 1. Preheat oven to 350 F. 2. Cook noodles in boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside. 3. Heat a tilt-skillet or a large sauté pan over medium-high heat. Add the vegetable oil and sliced mushrooms. Cook for 3-5 minutes before stirring to make sure the mushrooms brown a bit. Add the quartered (may be diced) Morningstar Farms Veggie Breakfast Sausage Patties and continue to cook for another 5 minutes. Stir in spinach. 4. Mix the crushed tomatoes with the fresh basil. 5. To assemble lasagna: Spray 2-inch steamtable pan with food release and spread enough tomatoes to cover the bottom of pan. Arrange a layer of noodles on top of tomatoes, trimming to fit if necessary. Evenly dollop half of the ricotta over the noodles. Top with half of the sausage mixture, 1/3 of the remaining tomatoes, and 1/3 of the mozzarella cheese. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half of the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes. 6. Cover the lasagna with foil and bake until bubbling and heated through (at least 135 F or above), approximately 45 minutes. 7. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 5 minutes. Let rest for 10 minutes before cutting. 8. Cut into 5 X 5 squares and serve at 135 F or above.

, TM,, 2014 Kellogg NA Co.