Ginger and Lime Salmon 

Y ,e Id 25 

Serving Size: 1 

Portion Size: 1 salmon fillet Nutrition Facts 

Recipe View: Public Serving Size 1 (1 salmon fillet) 

Recipe ID: 2156 Amount Per Serving 

Status: Approved Calories 191 Calories from Fat 99 

Contributed By: YM YWHA INNOVATIVE SENIOR CENTER % Daily Value • 

Total Fat 11g 17% 

Tags: > Entree > Dairy-Free> Good Source of Potassium Saturated Fat 2g 9% 

Ingredients Trans Fat Og 0% 

Cholesterol 47mg 16% 

» 63/4 lb(s) salmon fillets, raw (each fillet weighs approximately t,odium 77mg 3% 

oz) Carbohydrate 1g 0% 

1/2 cup(s) lime juice Dietary Fiber Og 1% 

1/2 tsp(s) black pepper, ground Sugar Og 

Protein 21g 42% 

2 tsp(s) grated or fresh ginger root 

Vitamin A 2% . Calcium 1% 3/4 cup(s) olive oil 

Vitamin C 6% . Iron 3% 3 fresh limes 

• Percent Daily Values are based on a 2,000 calorie diel 

Your daily values may be higher or lower depending on 

your calorie needs. 

Directions 

>> 1. Preheat oven to 350°F. 

>> 2. Coat salmon with olive oil and season with pepper, lime juice, and ginger. 

>> 3. Bake fillets for 25 minutes or until fish reaches an internal temperature of at least 145°F. 

Requirements 

>> The NYC Food Standards require that canned/frozen seafood contain <=290 mg sodium per serving. 

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Tuna Nlcolse Salad 

Yield: 

Serving Size: 

Portion Size: 

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Recipe ID: 

Status: 

Contributed By: 

25 

1 

1 cup salad and 2 tablespoons of dressing 

Public 

884 

Approved 

Tags: > Entree > Vegetable > Dairy-Free> Good Source of Iron 

> Good Source of Potassium > Good Source of Vitamin C 

Ingredients 

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66 oz(s) tuna fish, canned 

7 eggs 

3 lb(s) tomatoes, cut into wedges 

11 /2 I b( s) red potatoes 

3 lb(s) green beans 

1 cup(s) olives, pitted 

OSalad Dressing 

1 cup(s) vegetable oil 

1/2 cup(s) red wine vinegar 

11 /2 tbsp(s) Dijon mustard 

11 /2 tbsp(s) garlic, chopped 

11 /2 tbsp(s) parsley, chopped 

1 tsp(s) sugar 

2 tsp(s) tarragon, dried 

aground black pepper to taste 

Directions 

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1. Steam or boil red potatoes. Cut into quarters. 

2. Hard boil eggs and cut into quarters. 

3. Blanch green beans in boiling water for 5 minutes. 

Nutrition Facts 

Serving Size 1 (1 cup salad and 2 tablespoons 

- -· -v, 

Amount Per Serving 

Calories 221 Calories from Fat 104 

% Daily Value • 

Total Fat 12g 18% 

Saturated Fat 2g 8% 

Trans Fat Og 0% 

Cholesterol 69mg 23% 

Sodium 118mg 5% 

Carbohydrate 11g 4% 

Dietary Fiber 3g 11% 

Sugar 4g 

Protein 18g 37% 

Vitamin A 20% . Calcium 5% 

Vitamin C 29% . Iron 12% 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 4. Arrange all salad ingredients (tuna, eggs, green beans, potatoes, olives, and tomatoes - chilled) on individual plates 

and drizzle 2 tablespoons of dressing over each salad. 

» 5. Combine salad dressing ingredients and shake or whisk to emulsify. 

Requirements 

» The NYC Food Standards require that canned/frozen seafood contain <=290 mg sodium per serving. 
Turkey with Gravy 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

25 

1 

Approximately 6-8 oz 

Public 

2249 

Nutrition Facts 

Serving Size 1 (Approximately 6-8 oz) 

Recipe Amount Per Serving ID:· 

Status: Approved Calories 151 Calories from Fat 10 

Contributed By: YM YWHA INNOVATIVE SENIOR CENTER % Daily Value• 

Tags: > Entree > Dairy-Free > Good Source of Iron 

Ingredients 

» 81/4 lb(s) turkey breast-raw, bone-in, skin removed 

» 31/3 cup(s) boiling water 

» 10 oz(s) fresh onions, chopped 

» 11/3 lb(s) tomatoes, whole, canned, without salt added 

» 1/2 tbsp(s) ground ginger 

» 1/2 tsp(s) bay leaf 

Total Fat 1g 

Saturated Fat Og 

Trans Fat Og 

Cholesterol 71mg 

Sodium 125mg 

Carbohydrate 6g 

Dietary Fiber 1 g 

Sugar 1g 

Protein 28g 

Vitamin A 1% 

Vitamin C 5% 

2% 

0% 

24% 

5% 

2% 

2% 

55% 

. 

. Calcium 4% 

Iron 11% 

2% 

» 1/2 tbsp(s) black pepper, ground 

» 1 tsp(s) garlic powder 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 4 oz(s) flour 

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1/8 cup(s) cold water 

31/2 lb(s) reserved stock 

Directions 

» 1. Place turkey in a stock pot , brown all sides and add boiling water. 

» 2. Add onions, tomatoes, ginger, bay leaf, garlic, and pepper to turkey. 

» 3. Cover and simmer until tender and turkey reaches an internal temperature of at least 165°F. 

» 4. Let turkey stand for 20 minutes and then slice. 

» 5. For gravy combine flour, reserved stock and water, Stir constantly until smooth. Cook until slightly thickened. Serve 

over turkey. 

Requirements 

» The NYC Food Standards require that canned/frozen poultry contain <=290 mg sodium per serving. 
Beef Stew 

Yield: 

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Portion Size: 

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Recipe ID: 

Status: 

Contributed By: 

25 

1 

Approximately 8-10 oz 

Public 

215 

Approved 

SNAP OF EASTERN QUEENS SENIOR

CENTER 

Tags: > Entree > Dairy-Free> Good Source of Iron > Good 

Source of Potassium > Good Source of Vitamin C 

Ingredients 

» 73/4 lb(s) beef cubes - raw, chuck, well trimmed 

» 11 /2 cup(s) carrots, sliced 

>> 11 /2 cup(s) celery stalks, chopped 

>> 1 lb(s) onions, quartered 

>> 2 lb(s) potatoes, quartered 

>> 3 cup(s) diced tomatoes, canned 

>> 1/2 cup(s) vegetable oil 

>> 1/2 cup(s) all purpose flour 

>> 1/2 tbsp(s) bay leaf 

» 1 tbsp(s) ground black pepper 

» 1/2 tbsp(s) thyme, dried 

» 8 cup(s) water 

Directions 

Nutrition Facts 

Serving Size 1 (Approximately 8-10 oz) 

Amount Per Serving 

Calories 253 Calories from Fat 92 

% Daily Value • 

Total Fat 1Og 16% 

Saturated Fat 3g 15% 

Trans Fat 0g 0% 

Cholesterol 84mg 28% 

Sodium 88mg 4% 

Carbohydrate 12g 4% 

Dietary Fiber 2g 9% 

Sugar 3g 

Protein 29g 58% 

Vitamin A 28% . Calcium 4% 

Vitamin C 19% . Iron 17% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 1. Coat beef with a mixture of all purpose flour and ground black pepper. 

» 2. Heat vegetable oil in roasting pan. Add beef cubes and cook until browned, stirring often. 

» 3. Stir in diced tomatoes, water, thyme, and bay leaves and heat to a boil. Reduce heat. 

» 4. Add onions, celery, carrots and potatoes. Cook for 1 1⁄2 hours, or until the beef and vegetables are fully cooked and 

tender. A safe minimal internal temperature of 145°F should be reached. 

Requirements 

» The NYC Food Standards require that canned/frozen vegetables and beans contain <=290 mg sodium per serving.
Chicken Jambalaya 

Yield: 

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Status: 

Contributed By: 

25 

1 

Approximately 5-7 oz 

Public 

148 

Approved 

MANHATTANVILLE RIVERSIDE 

NEIGHBORHOOD SC 

Tags: > Entree > Grains > Dairy-Free> Good Source of 

Potassium > Good Source of Vitamin C 

Ingredients 

» 61/2 lb(s) chicken breast-raw, bone & skin removed 

(approximately 4-6 oz per breast) 

» 71/4 cup(s) brown rice, uncooked 

» 1/2 cup(s) vegetable oil 

» 11/4 cup(s) green peppers, driced 

» 11/4 cup(s) onions, chopped 

» 2 tsp(s) garlic powder 

» 4 cup(s) canned whole tomatoes, low sodium 

» 1 cup(s) black olives, sliced 

» 4 cup(s) chicken broth, low sodium 

Directions 

>> 1. Preheat oven to 350° F. 

Nutrition Facts 

Serving Size 1 (Approximately 5-7 oz) 

Amount Per Serving 

Calories 313 Calories from Fat 82 

% Daily Value • 

Total Fat 9g 14% 

Saturated Fat 2g 8% 

Trans Fat Og 0% 

Cholesterol 72mg 24% 

Sodium 123mg 5% 

Carbohydrate 26g 9% 

Dietary Fiber 3g 10% 

Sugar 2g 

Protein 30g 60% 

Vitamin A 2% . Calcium 4% 

Vitamin C 17% . Iron 11% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 2. Bake chicken, about 30 minutes (until juices run clear) or until internal temperature reaches at least 165° F. Cut into 

cubes. 

» 3. Prepare brown rice according to directions. Set aside. 

» 4. Heat vegetable oil in a large skillet over high heat. Add green peppers, onions, and garlic powder to skillet. Stir 

occasionally until vegetables are tender (about 3-5 minutes). 

» 5. Add cubed chicken, vegetable mixture, tomatoes (with liquid), olives, chicken broth and rice in large pot over 

medium heat. Mix thoroughly and break up tomatoes into pieces. 

» 6. Cover and cook for an additional 20-23 minutes over low heat. If mixture becomes a dry, add water if needed. 

Requirements 

» The NYC Food Standards require that canned/frozen poultry contain <=290 mg sodium per serving. 

» The NYC Food Standards require that canned/frozen vegetables contain <=220 mg sodium per serving. 
Chicken Fricassee 

Yield: 

Serving Size: 

Portion Size: 

Recipe View: 

Recipe ID: 

Status: 

25 

1 

1 chicken breast 

Public 

696 

Approved 

Contributed By: N SHOPP LEON NEIGHBORHOOD SENIOR 

CENTER 

Tags: > Entree > Dairy-Free 

Ingredients 

» 61/2 lb(s) chicken breast - raw, bone and skin removed (each 

breast weighs approximately 4-6 oz) 

>> 22 oz(s) water, divided 

>> 1/2 cup(s) chicken broth, low sodium 

>> 1 tbsp(s) garlic powder 

>> 1 tbsp(s) onion powder 

>> 1 tbsp(s) garlic cloves, minced 

>> 2 tbsp(s) thyme, dried 

>> 1 tbsp(s) paprika 

>> 2 tbsp(s) Mrs. Dash seasoning 

>> 2 tbsp(s) distilled vinegar 

>> 1 tbsp(s) vegetable oil 

>> 2 tbsp(s) Worcestershire sauce 

>> 1/2 cup(s) carrots, sliced 

>> 1 /2 cup(s) celery stalks, chopped 

>> 2 tsp(s) bay leaves 

>> 2 tbsp(s) cornstarch 

Directions 

Nutrition Facts 

Serving Size 1 (1 chicken breast) 

Amount Per Serving 

Calories 154 Calories from Fat 33 

% Dally Value• 

Total Fat 4g 6% 

Saturated Fat 1 g 5% 

Trans Fat 0g 0% 

Cholesterol 72mg 24% 

$odium 82mg 3% 

Carbohydrate 2g 1% 

Dietary Fiber 0g 1% 

Sugar 0g 

Protein 27g 53% 

Vitamin A 11% . 

. Calcium 2% 

Vitamin C 1% Iron 6% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 1. Season chicken with 4 oz of water, chicken broth, garlic powder, onion powder, garlic cloves, thyme, paprika, Mrs. 

Dash seasoning, distilled vinegar, vegetable oil, Worcestershire sauce, carrots, celery and bay leaves. 

» 2. Refrigerate until the following day. 

» 3. In a large pot, place seasoned chicken and 16 oz of water and cook for 2 hours. 

» 4. Once cooked, mix corn starch and 2 oz of cold water in a small bowl and stir into chicken for 5 minutes. Remove 

from heat, ensure that internal temperature of chicken measures a minimum of 165°F and serve immediately. 

Requirements 

» The NYC Food Standards require that canned/frozen poultry contain <=290 mg sodium per serving. 

» The NYC Food Standards require that canned/frozen vegetables contain <=220 mg sodium per serving. 
Coconut Curried Chicken Breast 

Yield: 

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Portion Size: 

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Recipe ID: 

Status: 

25 

1 

Approximately 8-10 oz 

Public 

475 

Approved 

Contributed By: CITY HALL NEIGHBORHOOD SENIOR 

CENTER 

Tags: > Entree > Vegetable > Good Source of Fiber> Good 

Source of Potassium > Good Source of Vitamin A > Good Source 

of Vitamin C 

Ingredients 

» 61/2 lb(s) chicken breast-raw, bone and skin removed, cut int ( 

bite-sized pieces 

» 51/4 lb(s) potatoes, peeled, diced 

» 11/2 lb(s) onions, diced 

>> 31 /2 lb(s) carrots, diced 

>> 16 oz(s) coconut milk 

>> 32 oz(s) milk, 1% 

>> 5 tbsp(s) oil 

>> 2 tbsp(s) sugar 

>> 2 tbsp(s) cornstarch 

>> 2 oz(s) curry powder 

>> 2 tbsp(s) chili powder 

>> 1/4 cup(s) water 

Directions 

» 1. Saute potatoes, onions, and carrots in oil. 

Nutrition Facts 

Serving Size 1 (Approximately 8-1 O oz) 

Amount Per Serving 

Calories 343 Calories from Fat 102 

% Daily Value • 

Total Fat 11g 17% 

Saturated Fat 69 28% 

Trans Fat Og 0% 

Cholesterol 74mg 25% 

Sodium 158mg 7% 

Carbohydrate 30g 10% 

Dietary Fiber 5g 21% 

Sugar 9g 

Protein 31g 62% 

Vitamin A 218% . 

. Calcium 11% 

Vitamin C 26% Iron 13% 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 2. Stir in curry powder, sugar and chili powder. Dissolve cornstarch in 1/4 cup water and add to mixture. Bring to boil. 

» 3. Add chicken, coconut milk, and 1 % milk. 

» 4. Simmer for 20 minutes, or until chicken reaches 165°F and potatoes are tender. 
Spanish Style Beef Stew 

Yield: 

Serving Size: 

Portion Size: 

25 

1 

Nutrition Facts 

Recipe View: 

Approximately 6-8 oz 

Public Serving Size 1 (Approximately 6-8 oz) 

Recipe ID: 679 

Status: Approved 

Contributed By: YM YWHA INNOVATIVE SENIOR CENTER 

Tags: > Entree >Dairy-Free> > Good Source of 

Potassium > Good Source of Vitamin C 

Ingredients 

Latin Cuisine

» 73/4 lb(s) beef - raw, chuck, well trimmed 

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11/2 oz(s) oregano 

2 tbsp(s) garlic cloves, minced 

1/2 lb(s) onions, chopped 

1/4 Item bunch(es) cilantro, chopped 

3/4 lb(s) green bell pepper, chopped 

Amount Per Serving 

Calories 181 Calories from Fat 54 

% Dally Value • 

Total Fat 6g 9% 

Saturated Fat 3g 13% 

Trans Fat Og 0% 

Cholesterol 84mg 28% 

Sodium 65mg 3% 

Carbohydrate 4g 1% 

Dietary Fiber 2g 6% 

Sugar 2g 

Protein 28g 56% 

Vitamin A 11% . Calcium 5% 

Vitamin C 50% . Iron 19% 

3/4 lb(s) red bell pepper, chopped • Percent Oaily Values are based on a 2,000 calorie diel 

Your daily values may be higher or lower depending on 

your calorie needs. 

1 Item celery stalks, chopped 

1/2 tsp(s) ground black pepper 

12 cup(s) water 

21/2 tbsp(s) tomato paste, canned 

Directions 

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1. Brown beef in a pot over medium high heat. 

2. Add oregano, garlic, onions, cilantro, peppers, celery and ground black pepper. 

3. Add water and tomato paste, mix together. 

4. Cover and simmer for approximately 2 hours, adding more water if necessary. 

5. Beef is done when it reaches a minimum internal temperature of 165°F. 

Requirements

» The NYC Food Standards require that canned/frozen vegetables contain <=220 mg sodium per serving.
Baked Brown Rice PIiaf 

Yield 

Serving Size: 

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Recipe ID: 

Status: 

Contributed By: 

25 

1 

Approximately 1/2 cup 

Public 

443 

Approved 

AP RANDOLPH NEIGHBORHOOD SC 

Tags: > Grains > Dairy-Free 

Ingredients 

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8 cup(s) water 

1/4 cup(s) vegetable oil 

2 medium onions, diced 

2 garlic cloves, minced 

Nutrition Facts 

Serving Size 1 (Approximately 1/2 cup) 

Amount Per Serving 

Calories 136 Calories from Fat 28 

% Daily Value • 

Total Fat 3g 5% 

Saturated Fat Og 2% 

Trans Fat Dg 0% 

Cholesterol 0mg 0% 

Sodium 8mg 0% 

Carbohydrate 24g 8% 

Dietary Fiber 2g 8% 

Sugar 1g 

Protein 3g 5% 

71/4 cup(s) brown rice, uncooked (Approximately 3 pounds) Vitamin A 0% 

1 tsp(s) ground black pepper Vitamin c 1% 

Calcium 2% 

Iron 3% 

Directions 

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1. Preheat oven to 375°F. 

2. Bring water to a boil in a medium pot. 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

3. Place a hotel pan or a 2-inch deep baking dish on the stovetop over medium-high heat. 

4. Add the vegetable oil and onion and saute for 5 minutes until translucent. 

» 5. Add the garlic and cook for 30 seconds. Then add the brown rice and stir for 1 minute to coat the rice evenly with oil. 

Turn off heat. 

» 6. Pour boiling water over the rice and stir to combine. Cover the pan/dish tightly with heavy-duty aluminum foil. 

» 7. Bake in the middle rack of the oven for 1 hour, undisturbed, until rice is tender but still has a bite to it, and the water 

is completely absorbed. 

» 8. Remove pan/dish from the oven and uncover. Fluff the rice with a fork and serve immediately. 
Mexican Confetti Rice 

Yield: 

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Status: 

Contributed By: 

25 

1 

1/2c 

Public 

2371 

Approved 

GOOD COMPANIONS NEIGHBORHOOD 

SENIOR CENT 

Tags: > Grains > Latin Cuisine > Good Source of Iron > Good 

Source of Vitamin C 

Ingredients 

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3 cup(s) white rice, uncooked 

3 cup(s) corn, frozen 

1 Item small onion, diced small 

1/2 lb(s) each: green and red peppers, diced small 

1 cup(s) chicken broth, low sodium 

3/4 cup(s) blended oil 

1/2 tsp(s) turmeric 

1 tbsp(s) sofrito (SS# 839) 

21/2 cup(s) water 

Directions 

Nutrition Facts 

Serving Size 1 (1/2c) 

Amount Per Serving 

Calories 163 Calories from Fat 63 

% Daily Value • 

Total Fat 7g 11% 

Saturated Fat 1 g 4% 

Trans Fat Og 0% 

Cholesterol 0mg 0% 

Sodium 5mg 0% 

Carbohydrate 23g 8% 

Dietary Fiber 1 g 5% 

Sugar 3g 

Protein 3g 5% 

Vitamin A 6% . 

. Calcium 1% 

Vitamin C 36% Iron 5% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

» 1. In a medium stock pot, heat oil and saute onions, green and red peppers and rice. Add chicken broth, turmeric and 

sofrito and bring to a boil. 

» 2. Add corn and cook until liquid is absorbed. Stir rice and cover for another 25 minutes over low heat, or until cooked 

and ready to serve.
Sweet Baked Yams 

Y" le Id 25 

Serving Size: 1 

Portion Size: Approximately 1/2 cup Nutrition Facts 

Recipe View: Public Serving Size 1 (Approximately 1/2 cup) 

Recipe ID: 1218 Amount Per Serving 

Status: Approved Calories 182 Calories from Fat 51 

Contributed By: 

% Daily Value • 

Total Fat 6g 9% 

Tags: > Vegetable > Vegetarian > Good Source of Potassium > Saturated Fat 4g 18% 

Good Source of Vitamin A > Good Source of Vitamin C Trans Fat Og 0% 

Ingredients Cholesterol 13mg 4% 

Sodium 31mg 1% 

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71/2 lb(s) sweet potatoes, fresh, peeled Carbohydrate 32g 11% 

11 oz(s) pancake syrup, reduced calorie Dietary Fiber 2g 9% 

32 oz(s) 100% pineapple juice, unsweetened Sugar 16g 

Protein 2g 4% 

11 tbsp(s) butter, unsalted 

Vitamin A 369% . Calcium 5% 3 tbsp(s) cinnamon 

Vitamin C 20% . Iron 4% 1 tbsp(s) nutmeg 

• Percent Daily Values are based on a 2,000 calorie diet 

Your daily values may be higher or lower depending on 

your calorie needs. 

Directions 

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1. Preheat oven to 400°F. 

2. Wash, peel and slice potatoes. 

3. Place in pan, add all ingredients and bake about 25 minutes or until tender. 

Requirements 

>> The NYC Food Standards require that juice be 100% fruit juice.
Moroccan Style Sauce 

Yield: 

Serving Size: 

Portion Size: 

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Recipe ID: 

Status: 

25 

1 

Approximately 2 tbsp 

Public 

1248 

Approved 

Contributed By: LENOX HILL NEIGHBORHOOD SENIOR 

CENTER 

Tags: > Condiments> Mediterranean Cuisine 

Ingredients 

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1 tbsp(s) chopped onion 

2 tbsp(s) garlic, chopped 

2 tbsp(s) vegetable oil 

1/2 tsp(s) ground cinnamon 

1 tsp(s) ground cumin 

1 tsp(s) paprika 

20 oz(s) tomatoes, whole, canned 

1 cup(s) water 

1/4 tsp(s) chicken base, low sodium 

1 oz(s) spinach, chopped, frozen (or 2 oz, chopped, fresh) 

Directions 

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1. Saute onions and garlic in vegetable oil. 

2. Add spices, whole tomatoes, water and chicken base. 

3. Simmer and add chopped spinach. 

4. Serve over broiled fish of choice. 

Requirements 

Nutrition Facts 

Serving Size 1 (Approximately 2 tbsp) 

Amount Per Serving 

Calories 16 Calories from Fat 9 

% Daily Value • 

Total Fat 1g 2% 

Saturated Fat 1g 

Trans Fat Og 0% 

Cholesterol 0mg 0% 

Sodium 5mg 0% 

Carbohydrate 1g 0% 

Dietary Fiber 1 g 2% 

Sugar 1g 

Protein 1g 1% 

Vitamin A 4% . Calcium 1% 

Vitamin C 4% . Iron 2% 

• Percent Daily Values are based on a 2,000 calorie diet. 

Your daily values may be higher or lower depending on 

your calorie needs. 

1% 

» The NYC Food Standards require that canned/frozen vegetables and beans contain <=290 mg sodium per serving.