Asian Slaw Salads Provides 1/4 cup other vegetable. About 6lb. 12 oz. Cole slaw salad mix 5 lbs. 2 gal. 1. Place cole slaw salad mix in large bowl. Dannon plain fat-free Greek yogurt 14 oz. 1-3/4 cups 2. Combine remaining ingredients. Sugar 2 oz. 4 Tbsp. 3. Pour dressing over cabbage and Sesame oil 3 oz. 1/2 cup mix thoroughly. Soy sauce 2.2 oz. 1/4 cup 4. CCP: Cool to 41 F or lower within 4 hours. Cover. Rice vinegar 4 oz. 1/2 cup Refrigerate until ready to serve. Mayonnaise, reduced fat/light 2 oz. 1/4 cup 5. Mix lightly before serving. Portion with McCormick dry ginger 0.1 oz. 1 tsp. No. 16 scoop (1/4 cup). McCormick granulated garlic 0.3 oz. 2 tsp. McCormick salt 0.1 oz. 1 tsp. Volume: About 2 gallons Recipe HACCP Process: #1 No Cook Calories 46 kcal Saturated Fat 0.36 g Iron 0.24 g Protein 1.45 g Cholesterol 0.40 g Calcium 30.27 mg Carbohydrates 4.37 g Vitamin A 0.37 IU Sodium 153.24 mg Total Fat 2.53 g Vitamin C 22.70 mg Dietary Fiber 1.10 g
Baked Mojito Lime Fish Sticks Main Dishes McCormick Mojito Lime Seasoning (other seasonings can be substituted) Provides 2 oz. equivalent meat/meat alternate Panko or bread crumbs 3 qts. Dannon plain fat-free Greek yogurt 32 oz. 1 qt. Fish portions, thawed (3-1oz. portions or one 3 oz. portion) 9 lb. 6 oz. 3/4 cup 1. Mix seasoning and panko or bread crumbs in a large bowl. 2. Place yogurt in a separate large bowl. 3. Setup up breading station with both bowls and a parchment lined sheet pan. Spray parchment with pan spray to keep fish from sticking. 4. Dredge fish in yogurt and then roll in breadcrumbs. Place on sheet pan. Bake for 20 minutes at 350 F in conventional and 15 minutes at 325 F for convection oven. 5. CCP: Heat to 135 F or higher. CCP: Hold for hot service at 135 F or higher. 6. Best results with batch cooking. Product will become soggy if held too long. Calories 166 kcal Saturated Fat 0.34 g Iron 1.40 g Protein 18.72 g Cholesterol 39.29 mg Calcium 70.73 mg Carbohydrates 18.89 g Vitamin A 0.14 IU Sodium 302.98 mg Total Fat 1.56 g Vitamin C 0.00 mg Dietary Fiber 1.17 g
Chipotle BBQ Three Bean Salad Salads Canned black beans, low sodium, drained 7# 1 #10 can 1. Rinse all beans in cold water and drain well. Canned pinto beans, low sodium, drained 7# 1 #10 can 2. Combine all beans together. Canned garbanzo beans, low sodium, drained 7# 1 #10 can 3. Combine yogurt and lime juice in mixing bowl. Dannon plain fat-free Greek yogurt 2 lbs. 4 cups Add pepper, onion, garlic dill, chipotle powder and Lime juice 8 oz. 1 cup cilantro. Blend well. McCormick ground black pepper 1 Tbsp. 4. Combine yogurt mixture and BBQ sauce. McCormick granulated onion 1 Tbsp. Mix until blended. McCormick granulated garlic 1 Tbsp. 5. Pour mixture over beans. Toss lightly to combine. McCormick dried dill 1 Tbsp. 6. CCP: Chill to 41 F or lower within 4 hour. Refrigerate McCormick Chipotle powder 1 Tbsp. until ready to use. McCormick dried cilantro 2 Tbsp. Sweet or Smokey BBQ sauce 12 oz. 11/2 cups 1/2 cup (No. 8 scoop) provides 1/2 cup of vegetable. Recommendation: Serve with tortilla chips. 12 lbs. 14 oz. Volume: : 1 gal. Calories 196 kcal Saturated Fat 0.02 g Iron 0.11 mg Protein 11.67 g Cholesterol 0.82 mg Calcium 22.39 mg Carbohydrates 34.81 g Vitamin A 26.31 IU Sodium 296.75 mg Total Fat 1.76 g Vitamin C 0.52 mg Dietary Fiber 10.51 g
Creamy Arroz Con Pollo Main Dishes Cooked diced chicken Cooked brown rice Chicken broth, low sodium McCormick cumin Dannon plain fat-free Greek yogurt McCormick Chipotle cinnamon Reduced-fat cheddar cheese, shredded 3 lbs. 3 lbs. 2 oz. (dry) 11/2 gals 11/2 lbs. 3 cups 1/2 cup 2 lbs. 1 qt. 2 Tbsp. 2 tsp. 3 lbs. 1. Combine all ingredients, except for cheddar cheese, in a large bowl. Mix thoroughly. 2. Divide chicken mixture evenly between 2 full size steamtable pans (20 x 12 x 4) and spread evenly. 3. Top each pan of chicken mixture evenly with 1-1/2 lbs. cheddar cheese. Bake at 350 F for 15 minutes until temperature reaches 165 F. 4. CCP: Hold for hot service at 135 F or higher. 5. Portion with a No. 6 scoop. 1 serving provides 2 oz. meat/meat alternate. 1 grain equivalent. 48 servings: Heaping #6 scoop Calories 236 kcal Saturated Fat 3.55 g Iron 0.74 mg Protein 19.61 g Cholesterol 17.20 mg Calcium 281.78 mg Carbohydrates 23.53 g Vitamin A 179.80 IU Sodium 332.61 mg Total Fat 7.02 g Vitamin C 0.00 mg Dietary Fiber 1.28 g
Creamy Herb Yogurt Dressing Salads and Salad Dressings Milk, 1% white Lime juice Dannon plain fat-free Greek yogurt McCormick salt McCormick ground black pepper McCormick granulated onion McCormick garlic powder McCormick dried basil McCormick dried dill McCormick dried parsley 1/4 cup 8 oz. 1 cup 4 oz. 1/2 cup 2 lbs. 1 oz. 4 cups 1 tsp. 1 tsp. 22 servings: 2 lbs. 14.9 oz. 1. Combine milk and lime juice in a mixing bowl. Allow mixture to rest for 10 minutes. 2. Blend in the yogurt to the lime and milk mixture. Let mixture rest for 5 minutes. 3. Add rest of ingredients to mixture in mixing bowl. Mix for 2-3 minutes on low speed until blended. 4. Chill at least 12 hours before serving to allow to thicken. CCP: Chill 41 F or lower until ready to serve. Volume: 22 servings: 5.5 cups Recipe HACCP Process: #1 No Cook Calories 35 kcal Saturated Fat 0.12 g Iron 0.34 mg Protein 4.96 g Cholesterol 2.81 mg Calcium 69.68 mg Carbohydrates 3.36 g Vitamin A 72.67 IU Sodium 129.18 mg Total Fat 0.32 g Vitamin C 1.02 mg Dietary Fiber 0.26 g
Greek Yogurt Banana Muffins Grains/Breads Dannon Plain Fat-free Greek Yogurt Water, room temperature Pureed bananas (approximately 9 bananas) McCormick vanilla Gold Medal Muffin Mix, Whole Grain Variety McCormick cinnamon McCormick ginger Granulated sugar McCormick cinnamon 2 lbs. 12 oz. 51/2 cups 2 lbs. 4 cups 1 lb. 12 oz. 4 cups 2 Tbsp. 5 lbs. 1 box 1/2 tsp. 2 Tbsp. 1 muffin: one No. 12 scoop (44 g) provides 1 grain equivalent. Creditable grain ingredient is whole wheat flour bleached. 1. Combine yogurt and water in mixing bowl. Whisk until well blended. Fold in banana puree and vanilla. Set aside. 2. Add cinnamon and ginger to dry muffin mix in a large bowl. Add yogurt and water mixture to dry muffin mixture. Mix just until blended. Do not overmix. 3. Portion using a No. 12 scoop into greased or paper-lined muffin pans. 4. Bake at 350 F in convection oven for 17-20 minutes. Rotate pans one-half turn after 9 minutes of baking. If using a conventional oven, cook for 24 minutes; combi-oven 10-12 minutes. No turning is required. Top should be golden brown. 5. Optional: Mix sugar and cinnamon together and sprinkle tops of muffins. 56 servings Calories 206 kcal Saturated Fat 2.65 g Iron 0.50 mg Protein 4.52 g Cholesterol 16.69 mg Calcium 48.29 mg Carbohydrates 33.84 g Vitamin A 14.35 IU Sodium 247.11 mg Total Fat 5.36 g Vitamin C 1.51 mg Dietary Fiber 1.51 g
Spiced Yogurt Muffins Grains/Breads Dannon plain fat-free Greek yogurt Water, room temperature Gold Medal Muffin Mix, Whole Grain Variety McCormick pumpkin pie spice McCormick Chipotle cinnamon 1 lb. 13 oz. 61/2 cups 2 lbs. 4 cups 5 lbs. 1 box 3 Tbsp. 2 tsp. 2 Tbsp. 1 tsp. 1. Combine yogurt and water in mixing bowl. Whisk until blended. Set aside. 2. Add spices to dry muffin mix in a large bowl. Add yogurt and water mixture to the muffin mixture. Mix until just blended. Do not overmix. 3. Portion using a No. 12 scoop, into greased or paper-lined muffin pans. 4. Bake at 350 F in convection oven for 17-20 minutes until top is golden brown. Rotate pans one-half turn after 9 minutes of baking. If using a conventional oven, cook for 24 minutes; combi-oven 10-12 minutes. No turning is required. 1 muffin (52 g): one No. 12 scoop provides 1 grain equivalent. Creditable grain ingredient is whole wheat flour bleached. NOTE: Dannon plain regular yogurt can be substituted for Greek. Calories 209 kcal Saturated Fat 2.95 g Iron 0.50 mg Protein 4.02 g Cholesterol 18.27 mg Calcium 43.90 mg Carbohydrates 33.42 g Vitamin A 1.63 IU Sodium 309.84 mg Total Fat 5.93 g Vitamin C 0.09 mg Dietary Fiber 1.22 g
Sriracha Chicken Salad Wrap Main Dishes Dannon plain fat-free Greek yogurt 10 oz. 11/3 cups 1. Place yogurt in bowl and mix with Sriracha hot sauce, Sriracha hot sauce 1.5 oz. 1.5 fl. oz. garlic, onion, and oil. Mix thoroughly. McCormick granulated garlic 0.3 oz. 2.5 tsp. 2. Portion 1/4 cup slaw onto center of each tortilla. McCormick dry minced onion 0.6 oz. Then portion 1/4 cup chicken on top of slaw. Canola oil 1 oz. 3. Place 1 Tbsp. of yogurt mixture down center of chicken. Roll in the form of a burrito and seal. Asian Slaw (separate recipe) 6 lb. 3 oz. 2 gal 4. CCP: Hold for cold service at 41 F or lower. Frozen, cooked diced chicken, 10 lbs. 2 gal 1 qt. thawed, 1/2 pieces 5. Serve 1 wrap. Whole-wheat tortillas, 10 6.94 lbs. 50 1 wrap provides 2 oz. equivalent meat/meat alternate, 1/4 cup vegetable, and 13/4 oz. equivalent grains. Calories 263 kcal Saturated Fat 1.17 g Iron 1.90 mg Protein 27.62 g Cholesterol 0.68 mg Calcium 87.62 mg Carbohydrates 27.00 g Vitamin A 0.62 IU Sodium 550.28 mg Total Fat 6.30 g Vitamin C 22.83 mg Dietary Fiber 5.12 g
Ranch Veggie Pattie on a Bun Main Dishes Quinoa, cooked Mashed sweet potatoes, cooked Black beans, drained, rinsed Scallions, chopped McCormick cilantro McCormick Mojito Lime Seasoning Whole wheat hamburger bun Creamy Herb Yogurt Dressing (separate recipe) 10 cups 6 cups 10 cups 1 cup 1/2 cup 1/4 cup 50 31/2 cups 1. In a bowl mix seasonings with black beans and mash with potato masher. 2. Add quinoa and sweet potatoes to the black beans. Mix well. 3. Using a #8 scoop, form into patties. 4. Bake for 30 minutes at 425 F. Flip the patties halfway through cooking. 5. CCP: Hold for hot service at 135 or higher. 6. Serve pattie on whole grain bun with 1 Tbsp. dressing as condiment. One pattie provides 1/4 cup vegetable and 2 grains Calories 290 kcal Saturated Fat 0.13 g Iron 2.87 mg Protein 13.45 g Cholesterol 0.79 mg Calcium 240.44 mg Carbohydrates 55.24 g Vitamin A 2685.51 IU Sodium 324.75 mg Total Fat 2.87 g Vitamin C 2.01 mg Dietary Fiber 7.91 g
Fruity Yogurt Popsicles Breakfast Frozen berries, blueberries and/or strawberries Dannon plain fat-free Greek yogurt 13 lbs. 2 gallons 2 cups 12 lbs. 1.5 gallons Recipe HACCP Process: #1 No Cook 1. Place 1/2 cup fruit in each cup. 2. Place 1/2 cup yogurt into cups of fruit. 3. Stir each cup with plastic spoon and place in center of cup. 4. Freeze until firm. 5. CCP: Hold at 0 F until ready to serve. 1 popsicle provides 1/2 cup fruit and 1 oz. meat/meat alternate Volume: 48 servings: 48 servings: About 3 gallons Calories 105 kcal Saturated Fat 0.19 g Iron 0.33 mg Protein 4.84 g Cholesterol 2.27 mg Calcium 170.94 mg Carbohydrates 21.87 g Vitamin A 57.31 IU Sodium 68.00 mg Total Fat 0.91 g Vitamin C 3.99 mg Dietary Fiber 2.96 g