grand prize kay briles, greenfield elementary mexican lasagna (100 servings) Simplot Culinary Select Edamame Succotash 5 bags (121/2 lbs.) Chili Powder 1/2 cup Ground Beef, lean (15% fat or lower) 4 lbs. Cumin, ground 5 Tbsp. Ground Turkey, lean 5.5 lbs. Garlic, minced 3 Tbsp., 1 tsp. Red Onion, diced 3 lbs. Oregano, dried 2 Tbsp. Tomato Sauce, divided 2 #10-cans Whole Grain Tortillas (1 oz. eq. size) 100 each Black Beans, canned, drained and rinsed 4 #10-cans Colby-Jack Cheese, shredded, divided 2.5 lbs. Orange Bell Pepper, diced 1 qt., 1 cup Part Skim Mozzarella Cheese, shredded, divided 2.5 lbs. 1 Preheat oven to 350 F. 2 Brown the ground beef, turkey, and onion; drain. To mixture, add 11/2 cans of tomato sauce, black beans, Edamame Succotash, orange pepper, spices, garlic, and oregano. Heat through. Divide into 5 equal amounts; use one fifth of mixture per pan. 3 In five 12" x 20" pans, spread 11/4 cups of reserved tomato sauce (1/2 can divided between 5 pans) over the bottom of each treated pan. Cut tortillas into halves. Top sauce with 10 tortilla halves per pan. Spread 1/4 of the mixture for one pan over tortilla halves and top with 2 oz. (1/2 cup) of each type of shredded cheese (1 cup total cheese per layer for 4 cups total per pan). Repeat each layer with remaining tortilla halves, mixture and cheese for a total of 4 layers, aligning tortilla halves to make a stack of 4 halves. 4 Bake 15 minutes until heated through to 165 F. Let stand 10 minutes before serving. Cut each stack of tortilla halves in two and serve one wedge, 20 servings per pan. CCP: Hold and serve at 135 F or higher for hot service. *Estimate based on 100 servings per recipe, 20 wedges per pan. Components: 1 cup Vegetable: 1/4 cup Red/Orange, 1/2 cup Legume, 1/8 cup Starchy, and 1 8 cup Other subgroups; 2 oz. eq. Meat/Meat Alternate; and 1 oz. eq. whole grain rich Grain Calories: 390 Saturated Fat: 5g Sodium: 700mg Tips: Reduce calories and saturated fat by substituting fully cooked diced chicken for ground beef and turkey; reduced fat cheese for Colby-Jack. Reduce sodium by selecting lower sodium sauce and cheese. For a complete entree for grades 9-12, serve with 1 oz. eq. bread stick or use 2 oz. eq. whole grain tortillas in recipe and adjust number of pans needed for larger size.
darla swain, ingels elementary glazed sonoma blend (50 1/2 cup servings) Simplot Culinary Select Sonoma Blend Butter Light Brown Sugar, packed Lemon Juice Salt Pepper 4 bags (12 lb.) 11/2 cups 3 cups 1/2 cup 2 tsp. 1 tsp. 1 In a large tilt skillet, combine butter, brown sugar, and lemon juice. Bring mixture to a boil over medium heat. 2 Add the Sonoma Blend and cook, stirring frequently, for about 8-10 minutes until vegetables are tender. Season with salt and pepper. CCP: Hold and serve at 135 F or higher. *Estimate based on 50 servings per recipe, 1/2 cup each. Components: 1/2 cup Vegetable: 1 8 cup Dark Green, 3 8 cup Others subgroups Calories: 140 Saturated Fat: 3.5g Sodium: 125mg Tips: Reduce saturated fat by substituting part or all of butter with canola oil. Reduce sodium by decreasing salt for seasoning.
vahista ussery, hurst-euless-bedford isd corn and edamame salad (50 #6 scoop servings) Simplot Culinary Select Shelled Edamame 3 bags (7.5 lbs.) Italian Seasoning Blend, dried herb no salt 1/4 cup Simplot Classic Simply Sweet Cut Corn 121/2 cups (4.5 lbs.) Red Pepper, diced 21/2 cups Garlic, minced 3 Tbsp. Basil, fresh minced 1 cup Olive Oil 3 4 cup Salt 1 tsp. Red Wine Vinegar 3 4 cup Pepper 1 tsp. 1 Steam edamame and corn for 4 minutes, until tender; chill. 2 Whisk together the garlic, olive oil, vinegar, Italian Seasoning Blend, salt and pepper. 3 Combine dressing with chilled edamame and corn mixture, red pepper and basil. 4 Chill at least one hour to allow flavors to blend. CCP: Hold and serve at 41 F or lower. *Estimate based on 50 servings per recipe, #6 scoop serving each. Components: 5 8 cup Vegetable: 3 8 cup Legume, 1/4 cup Starchy subgroups Calories: 170 Saturated Fat: 1g Sodium: 55mg Tip: To reduce calories, substitute low calorie Italian Dressing for dressing.
ray bahadori, dorchester sd 2 quinoa and tofu vegetable salad (50 3/4 cup servings) Simplot Classic Asparagus Cuts & Tips, steamed and chilled 1 bag (21/2 lbs.) Olive Oil 1/4 cup Simplot Culinary Select Shelled Edamame, steamed and chilled 2 bags (5 lbs.) Curry Powder 3 Tbsp. Quinoa, cooked and chilled 8 cups Cumin Powder 1 Tbsp. Tofu, extra firm, sliced, grilled, diced and chilled 2 lbs. Vegetable Base 2 Tbsp. Carrots, shredded 2 lbs. Water 1 cup Garlic, fresh, minced 11/2 Tbsp. Light Soy 1/2 cup Ginger, fresh, minced 11/2 Tbsp. Cilantro, chopped 1 cup 1 Combine the quinoa, tofu, chilled vegetables and carrots; refrigerate. 2 In a large sauté pan over medium heat, lightly cook garlic and ginger in the olive oil. Add the spices and stir to combine. 3 Add in the vegetable base, water and soy sauce. Heat through, stirring continually. Cool dressing quickly (such as bowl over ice). 4 Pour dressing over tofu, quinoa and vegetable mixture. 5 Chill to 41 F for at least one hour. CCP: Hold and serve at 41 F or lower. *Estimate based on 50 servings per recipe, 3/4 cup each. Components: 1/2 cup Vegetable: 1/4 cup Legume, 1 8 cup Red/Orange, 1 8 cup Other subgroups; 1/4 oz. eq. Meat/Meat Alternate; 1/4 oz. eq. whole grain rich Grain Calories: 160 Saturated Fat: 1g Sodium: 130mg
sherri goessele, dobbs elementary tuscan parmesan (50 servings) Simplot Culinary Select Tuscan Blend, thawed in refrigerator 3 bags (9 lbs.) Parmesan Cheese, shredded 3 oz. Unsalted Butter, melted 3 4 cup Marinara Sauce, divided 9 cups Bread Crumbs 21/2 cups Light Mozzarella, shredded 1 lb., 4 oz. 1 Thaw and refrigerate vegetables overnight. 2 Preheat convection oven to 325 F. 3 Mix melted butter, bread crumbs and Parmesan cheese; set aside. 4 Divide thawed Tuscan Blend vegetables between 2 12" x 20" pans that have been sprayed with pan release. 5 Pour half of sauce over top of each pan of vegetables and stir to coat. 6 Divide the Mozzarella cheese evenly and sprinkle over the top of both pans. 7 Divide the bread crumb mixture evenly over the top of each pan. 8 Bake until heated through and internal temperature reaches 160 F, about 25-40 minutes. 9 Cut/portion pans 5 x 5 (25 servings per pan) and serve by slice with a wide flat spatula. CCP: Hold and serve at 135 F or higher. *Estimate based on 50 servings per recipe, 25 slices per pan. Components: 5 8 cup Vegetable: 1 8 cup Red/Orange, 1/2 cup Other subgroups; 1/4 oz. eq. Meat/Meat Alternate Calories: 140 Saturated Fat: 3.5g Sodium: 400mg Tip: Reduce saturated fat by substituting part or all of butter with olive oil; reduce sodium by selecting lower sodium sauce and cheese. Cut/portion pans 5 x 6 (30 servings per pan) for 1/2 cup Vegetable and 1/4 oz. Meat/Meat Alternate; 120 calories, 3g saturated fat and 330mg sodium per serving of 60-yield recipe.