Brazilian Creamy Rice Casserole
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron244 kcal 3.84 g 0.67 mg
Carbohydrates Vitamin A Sodium34.95 g 1395.10 IU 332.77 mgProtein Cholesterol Calcium11.03 g 19.21 mg 188.19 mg
Total Fat Vitamin C Dietary Fiber6.39 g 3.43 mg 4.72 g
Yield:
25 ServingsMeasure Directions
Volume:
Notes:
Meat/Meat Alternative
Meets 1 oz. meat/meat alternate, 1 grain serving.
25 servings
Pepper, black 1/2 Tbsp.
Cheese, parmesan, dry grated, reduced fat 3/4 cup
Carrots, raw, grated/shredded 1-1/2 cups
Spinach, fresh, chopped 3/4 cup
Cheese, mozzarella, lite, shredded 9-1/2 oz.
Cheese, cream, Neufchatel 12 oz.
Corn, sweet yellow, frozen kernels, thawed 1-1/2 cups
Oil, pan cooking spray release 1 spray 1. Preheat oven to 400° F. Spray a steam table pan with pan release.2. In a large bowl, combine cooked rice, carrots, corn, spinach, beans,
pineapple juice, mozzarella cheese, salt and black pepper.3. In a separate bowl, combine soft cream cheese and yogurt until
fully incorporated.4. Add cream cheese mixture with the rice mixture and combine.5. Place rice mixture in a prepared steam table pan and top with
parmesan cheese. Bake in the oven until parmesan cheese is golden brown.
6. Hold at 135° F. or warmer. (CCP)7. Serve a 6 oz. portion using a #6 scoop.
Rice, long grain, brown, cooked, without salt 3 qt. + 1/2 cup
Beans, black turtle canned, low sodium 3-3/4 cupsPineapple juice, canned 6-1/4 oz.
Salt 1/2 Tbsp.
Yogurt, low-fat, plain 3 cups
Recipe HACCP Process: #2 Same Day Service
Cheddar Cheese Dip w/Whole Grain Crackers
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron216 kcal 6.75 g 0.56 mg
Carbohydrates Vitamin A Sodium13.43 g 294.18 IU 360.65 mgProtein Cholesterol Calcium13.57 g 30.64 mg 378.88 mg
Total Fat Vitamin C Dietary Fiber12.40 g 0.16 mg 1.68 g
Yield:
25 ServingsMeasure Directions
Volume:
Notes:
Meat/Meat Alternative
Meets 1 oz. meat/meat alternate, 1 grain serving.
25 servings
Yogurt, low-fat, plain 1-1/2 cups
Crackers, whole grain, low-salt 100Milk, 1% low-fat 1/2 cup
Cream cheese, Neufchatel 12 oz. 1. Place cream cheese and cheddar cheese in a food processor and blend until smooth.
2. Add yogurt and milk. Puree again until smooth.3. Use a #16 scoop place 2 oz. serving in a 3 or 4 oz. soufflé cup.
4. Hold at 41° F or less (CCP).5. Serve with 4 whole grain crackers.
Cheese, cheddar, yellow, reduced fat, shredded 2 #
Recipe HACCP Process: #2 Same Day Service
Chicken Parmesan Pasta w/Corn
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron229 kcal 2.71 g 1.53 mg
Carbohydrates Vitamin A Sodium30.64 g 587.94 IU 733.44 mgProtein Cholesterol Calcium14.88 g 10.63 mg 93.24 mg
Total Fat Vitamin C Dietary Fiber5.30 g 3.55 mg 2.89 g
Yield:
25 ServingsMeasure Directions
Volume:
Notes:
Meat/Meat Alternative
Meets 1 oz. meat/meat alternate, 1 grain serving and 1/4 cup vegetable.
25 servings
Offer 1 oz. cheese stick to credit 2 oz. meat/meat alternative.
Chicken, cooked, diced 1 # 9 oz.
Yogurt, low-fat, plain 1-1/2 cups
Cheese, parmesan, grated 3/4 cup
Milk, 1% low-fat 1-1/2 cups
Macaroni, elbow, enriched 3 qt. + 1/2 cup 1. Heat pot of water until it boils. Add pasta to boiling water and cook until pasta is al dente (chewy).
2. Strain pasta and place back into pot. Add butter and stir until melted.
3. Heat chicken to 165° F or higher (CCP).
4. Add milk, yogurt, corn, peas, chicken and parmesan cheese. Stir until smooth in a steam table pan.
5. Hold at 135° F. or higher (CCP).6. Serve in 1 cup portions.
Butter, salted 1/3 cup
Corn, sweet yellow, cooked from frozen 3-1/8 cupsPeas, green, cooked from frozen 3-1/8 cups
Salt 1/8 cup
Recipe HACCP Process: #2 Same Day Service
Lemon Blueberry Chia Parfait
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron625 kcal 3.74 g 4.91 mg
Carbohydrates Vitamin A Sodium106.35 g 1697.27 IU 386.62 mgProtein Cholesterol Calcium15.61 g 11.14 mg 601.89 mg
Total Fat Vitamin C Dietary Fiber14.92 g 10.85 mg 10.92 g
Yield:
25 ServingsMeasure Directions
Volume:
Breakfast
Meets 1 meat/meat alternate, 2 grain serving and 1/2 cup fruit.
25 servings
Chia seeds 1 cup
Yogurt, low-fat, Greek vanilla 6 lbs. + 4 oz.Cereals, regular or quick oats, dry 1 qt. + 2-1/4 cups
Lemon juice, fresh or reconstituted 1/2 cup 1. Mix lemon juice and milk. Add to chia and oats and stir. Allow to set 4 hours minimum or overnight.
2. Mix the chia pudding and the yogurt.3. To make parfait: Layer 3/4 cup pudding/yogurt mix (bottom
layer), then 1/2 cup crushed graham crackers, then top with 1/2 cup blueberries.
4. Hold at 41° F. or less (CCP)
Low-fat or fat-free milk 2 qt. + 1-3/4 cups
Graham crackers, crushed, plain or honey* 12-1/2 cupsBlueberries, fresh or frozen** 3 qt. + 1/2 cup
Recipe HACCP Process: #2 Same Day Service
Notes:* 8 whole graham crackers equal approximately 1 cup crushed. Graham cracker crumbs can be substituted for another 1 oz. grain such as teddy grahams, cheerios, or crushed graham pieces.** Frozen blueberries must be thawed and drained before using. Other fruits can be substituted for blueberries.
Salsa, low sodium, canned 2-1/3 cups
Cheese, Cheddar, reduced fat, shredded 6-1/4 oz.
Sour cream 6 cups
Cheddar Cheese Sauce 1 lb. + 9 oz.
Tortillas, whole wheat 6” 48 tortillas
Turkey taco filling, cooked 1 lb. + 9 oz.
Lettuce, iceberg, fresh, cleaned, chopped 3 cupsSalsa, low sodium, canned 6 cups
Taco Stacker
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron327 kcal 6.37 g 2.47 mg
Carbohydrates Vitamin A Sodium35.43 g 424.55 IU 854.67 mgProtein Cholesterol Calcium17.44 g 38.65 mg 363.96 mg
Total Fat Vitamin C Dietary Fiber13.32 g 1.24 mg 4.59 g
Yield:
24 ServingsMeasure Directions
Volume:
Meat/Meat Alternative
Meets 2 oz. meat/meat alternates and 2 grain servings.
24 servings
1. Spray a full-size steam table pan with pan release spray.
6. Place in convection oven at 350° F. for 20 minutes. Bake to reach an internal temperature of 165° F. (CCP)
5. Sprinkle top layer with remaining cheddar cheese and salsa.
3. Mix 6.25 ounces of ground turkey taco filling, 4 fl. ounces of salsa and 6 ounces of cheese sauce together. Spread mixture over tortillas.
2. Layer 12 whole grain tortilla shells on bottom layer of pan
7. Remove and cut into 24 squares.8. Garnish with shredded lettuce.
4. Repeat steps 2 and 4 three times for a total of 4 layers.
9. Hold at 135° F. (CCP)10. Offer 2 oz. salsa and sour cream as condiments.
Recipe HACCP Process: #2 Same Day Service
Notes:
Ground cinnamon 2 tsp.
Whole grain muffin mix 3 cupsSweet potatoes, canned, drained, mashed 2 cups
Water 3/4 cup + 2 Tbsp.
Low-fat vanilla yogurt 1 # + 2 oz.
Notes:Can be baked the day before, refrigerated and served next day with good results. Optional: 1/4 cup dried fruit can be added
Yummy Yogurt Bar
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron184 kcal 2.28 g 0.62 mg
Carbohydrates Vitamin A Sodium31.70 g 1858.32 IU 224.35 mgProtein Cholesterol Calcium3.17 g 13.74 mg 61.80 mg
Total Fat Vitamin C Dietary Fiber4.54 g 1.28 mg 1.32 g
Yield:
24 ServingsMeasure Directions
Volume:
Breakfast
Meets 1 grain servings. 24 servings
1. Preheat oven to 350° F.
6. Refrigerate at 41° F or less (CCP)5. Cut into 24 servings.
3. Spray a 1/2 size sheet pan with nonstick spray.
2. In a large mixing bowl, combine water, yogurt, cinnamon, sweet potatoes, and muffin mix. Do not over mix past a smooth consistency.
4. Pour batter into pan and bake at 350° F. for 18-25 minutes. Rotate pans halfway through the cook time.
Recipe HACCP Process: #2 Same Day Service