Chicken & Noodles, continued Nutrients Per Serving Calories 276 Vitamin A 97.73 IU Iron 2.61 mg Protein 24.48 gm Vitamin C 0.21 mg Calcium 22.95 mg Carbohydrate 28.64 gm Fiber 3.48 gm Cholesterol 88.23 mg Fat 6.51 gm % Fat 21.2 % Sodium 136.7 mg Saturated Fat 2.03 gm % Saturated Fat 6.62 % Chicken Quesadilla Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 29 (Iowa Gold Star Cycle Menus, Modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Whole Grain Flour Tortilla, 8”, 1.5 oz equivalent Grains 100 each Line sheet pans (18”x26”x1”) with parchment paper or pan liners (5 sheet pans per 100 servings). Lay tortillas on lined sheet pans and set aside for step 8. Green Bell Pepper, AP Onion, fresh, AP Corn, frozen, whole kernel Chicken, cooked, diced Tomato, fresh, AP Mexican Seasoning Mix (HKM Recipe 79) 2 lb 1 lb 4 oz 5 lb 9 lb 2 lb 4 oz 7 Tbsp Chop peppers, onion and tomatoes. Combine chicken, peppers, onions, and corn in tilt skillet or steam kettle and heat. CCP: Heat to 165F or higher for at least 15 seconds. Add tomatoes to chicken mixture. Drain excess liquid. Add chili powder, cumin, onion powder, and paprika to vegetable mixture.
Nutrients Per Serving Calories 229 Vitamin A 474.6 IU Iron 2.11 mg Protein 18.89 gm Vitamin C 6.36 mg Calcium 151.25 mg Carbohydrate 18.7 gm Fiber 2.71 gm Cholesterol 49.26 mg Fat 8.36 gm % Fat 32.91 % Sodium 439.64 mg Saturated Fat 3.27 gm % Saturated Fat 12.88 % Macaroni & Cheese Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 184 – revised Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Water Macaroni, elbow, whole grain 6 lb 4 oz 6 gal Bring water to a boil. Slowly add macaroni. Stir constantly until water boils again. Cook about 8 minutes, or until tender. Do not overcook. Drain well, rinse with cool water, and drain again. Transfer cooked macaroni to pans and set aside. Cheese Sauce*, low sodium OR – Prepare homemade cheese sauce: Milk, skim Margarine, liquid Pepper Cheese, American, shredded 13 lb 14 oz 11 lb 2 oz 1 lb 2 oz 7 lb 1 gal 1½ qt 2¼ cups 1 tsp Prepare cheese sauce according to package directions. Heat to 165°F. Or prepare homemade cheese sauce per directions below. Pour hot cheese sauce over macaroni and fold together until mixed. CCP: Hold for hot service at 135°F or higher. Serve with a #8 scoop * Note: Purchased cheese sauce will only credit toward M/MA component, with a CN label or Product Formulation Statement from the manufacturer. Option: To prepare homemade cheese sauce, heat milk and then add margarine, pepper, and shredded cheese to the warm milk. * Nutritional analysis uses low sodium prepackaged cheese sauce. Serving Size 1 Serving Provides Yield
Serving Size 1 Serving Provides Yield 1 sandwich 2.0 oz equivalent M/MA + 2.0 oz equivalent Grains 100 servings Nutrients Per Serving (without optional additional sauce) Calories 413 Vitamin A 53.64 IU Iron 2.42 mg Protein 20.85 gm Vitamin C 4.66 mg Calcium 39.36 mg Carbohydrate 47.37 gm Fiber 2.4 gm Cholesterol 71.28 mg Fat 16.58 gm % Fat 36.14 % Sodium 638.76 mg Saturated Fat 5.72 gm % Saturated Fat 12.48 % Rock and Roll Beef Wraps Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 133 Beef Council (modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Ground Beef, 80/20, raw 17 lb Brown ground beef, breaking into ½ inch crumbles and stirring occasionally until fully cooked. Remove drippings. CCP: Heat to 165°F or higher for 15 seconds. Water Rice, brown, long-grain, dry Dry Ranch Dressing Mix Black Pepper 3 lb 4 oz 3 qt 1 cup 2 Tbsp Combine water, rice, dry ranch mix and pepper with ground beef. Bring to a boil, reduce heat and cook covered, until rice is tender and water is absorbed, stirring occasionally. Cook time will be approximately 30 minutes. Broccoli Slaw 9 lb 8 oz Add slaw, increase heat to medium. Cook uncovered, 3-5 minutes, until slaw is stirring occasionally. Whole Wheat Tortillas, 8 inch, 1.5 oz equivalent Grains 100 each Portion 1 cups beef mixture onto each tortilla. Fold over sides of tortilla and roll up to enclose the filling. Serving Size 1 Serving Provides Yield 1 wrap 2.0 oz equivalent M/MA + 100 servings
Protein 12.73 gm Vitamin C 4.96 mg Calcium 13.86 mg Carbohydrate 2.98 gm Fiber 0.57 gm Cholesterol 44.07 mg Fat 7.82 gm % Fat 52.12 % Sodium 118.4 mg Saturated Fat 3.04 gm % Saturated Fat 20.27 % Taco Salad Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 78 (USDA D-13 modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Taco Meat, HKM Recipe 76 Romaine Lettuce, fresh, untrimmed, AP Tomatoes, large, AP Cheese, cheddar, shredded 25 cups 9 lb 8 oz 6 lb 10 oz 3 lb 2 oz Prepare taco meat according to HKM recipe 76. Wash and chop romaine lettuce and tomatoes. For each serving, portion as follows: 1 cup chopped romaine lettuce #16 scoop (1/4 cup) taco meat 1/8 cup diced tomatoes 1/8 cup shredded cheese Serving Size 1 Serving Provides Yield 1 salad 2.0 oz equivalent M/MA + 0.5 cup vegetable, DG + 0.125 cup vegetable, RO 100 servings Nutrients Per Serving (K-8) Calories 205 Vitamin A 4463 IU Iron 2.04 mg Protein 17.02 gm Vitamin C 10.8 mg Calcium 133.1 mg Carbohydrate 6.07 gm Fiber 1.84 gm Cholesterol 59.07 mg Fat 12.76 gm % Fat 55.95 % Sodium 215.9 mg Saturated Fat 6.07 gm % Saturated Fat 26.6 %
Taco Soup Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 20 Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Ground Beef, 80/20, raw Mexican Seasoning Mix (HKM Recipe 79) Water Beef Base, low sodium Corn, frozen Pinto Beans, canned Salsa, canned Cheese, cheddar, shredded, reduced fat 15 lb 12 oz 6 oz 7 lb 2 lb 3 cups 1 gal 3 qt 2¾ #10 cans 1¾ #10 cans Cook ground beef, breaking into small chunks as it cooks. Drain Fat. CCP: Heat to 165°F for at least 15 seconds. Add Mexican seasoning mix. Add water and bring to a boil. Add beef base and stir to dissolve. Add corn to soup. Drain and rinse beans and add to soup. Add salsa to soup. Simmer for 30-40 minutes to 165°F or higher. CCP: Hold hot for service at 135°F or higher. Serve 8 oz portions and garnish at service with 1 Tbsp of cheese per serving. Serving Size 1 Serving Provides Yield 8 oz spoodle (1 cup) 2.0 oz equivalent M/MA + 0.25 cup vegetables, BP + 0.125 cup vegetables, RO + 0.125 cup vegetables, starchy 100 cups Nutrients Per Serving Calories 276 Vitamin A 1067 IU Iron 4.57 mg Protein 22.48 gm Vitamin C 4.63 mg Calcium 140.92 mg Carbohydrate 20.62 gm Fiber 4.06 gm Cholesterol 55.97 mg Fat 11.85 gm % Fat 38.65 % Sodium 472.48 mg Saturated Fat 4.72 gm % Saturated Fat 15.38 %
Healthier Kansas Recipe 81 (USDA E-21 modified) Ingredients 100 2 oz Servings OR 50 4 oz Servings ____Servings Directions Weight Measure Weight Measure Black Beans, canned, drained Corn, frozen, whole kernel Green Pepper, fresh, AP Red Pepper, fresh, AP Red Onions, fresh, AP 3 lb 12 oz 1 lb 1 lb 5 oz 1⅓ #10 cans Thaw corn. Chill canned beans prior to preparation. Dice pepper and onion. Combine drained beans, corn, diced peppers and diced onions. Lemon Juice Parsley, dried Cumin, ground Garlic Powder Salsa, canned, low sodium Salad Oil ½ cup 2 Tbsp 1 Tbsp 2 tsp 3¼ cups ¼ cup Mix remaining ingredients to make the dressing. Pour dressing over the salad and toss lightly to combine. Chill 2 hours before serving. CCP: Hold for cold service at 41°F or lower. Serving Size 1 Serving Provides Yield 2 oz spoodle (¼ cup) 0.25 cup vegetable, additional Approximately 6 quarts + 1 cup Nutrients Per Serving Calories 82 Vitamin A 240.1 IU Iron 0.86 mg Protein 2.66 gm Vitamin C 11.89 mg Calcium 15.1 mg Carbohydrate 8.81 gm Fiber 1.81 gm Cholesterol 0 mg Fat 0.84 gm % Fat 9.25 % Sodium 101.3 mg Saturated Fat 0.14 gm % Saturated Fat 1.49 % Creamy Cole Slaw
Oatmeal Cookies, Whole Wheat Grain Based Dessert HACCP: Non-Hazardous/Other Healthier Kansas Recipe 37 USDA C-10, modified Ingredients 110 Servings ___ Servings Directions Weight Measure Weight Measure Flour, white whole wheat Baking Soda Oats, rolled or quick Sugar, granulated Sugar, brown Cinnamon, ground Cloves, ground 1 lb 13 oz 1 lb 4 oz 14 oz 1 lb 3 oz 1 Tbsp 1 tsp 2 tsp ½ tsp Blend flour, baking soda, oats, sugar, brown sugar, cinnamon, and cloves in mixer for 2 minutes on low speed. Shortening, vegetable, trans fat free Margarine, liquid 1 lb 14 oz Add shortening, margarine, eggs and vanilla. Mix for 1 minute on medium speed.
Eggs, whole Vanilla 6 large 2 Tbsp Drop by slightly rounded #40 scoops on to sheet pans (18” x 26” x 1”) lined with pan liners. Place 24 per pan in 4 rows of 6 each. Cookies will spread out to about 3” diameter as they cook. Bake until lightly browned. Turn pans half way through the baking time to promote even baking. * Conventional oven: 350°F for 12-14 minutes * Convection oven: 300°F for 6-8 minutes Do not overbake. 5. Cool completely. Remove from sheet pans. Serving Size 1 Serving Provides Yield 1 each 0.75 oz equivalent Grains (Grain Based Dessert) 110 cookies Nutrients Per Serving Calories 131 Vitamin A 143.7 IU Iron 0.47 mg Protein 1.26 gm Vitamin C 0 mg Calcium 7.71 mg Carbohydrate 14.76 gm Fiber 0.32 gm Cholesterol 10.15 mg Fat 7.34 gm % Fat 50.33 % Sodium 91.08 mg Saturated Fat 1.65 gm % Saturated Fat 11.32 % This page intentionally left blank Oatmeal Rolls, Whole Grain Grains HACCP: Non-Hazardous/Other Healthier Kansas Recipe 14 (tasteofhome.com, modified) Ingredients 100 Rolls ____Servings Directions Weight Measure Weight Measure
Flour, white whole wheat Cocoa Powder, unsweetened Baking Soda 1 lb 14 oz 12 oz 2 Tbsp In a separate bowl, combine flour, cocoa and baking soda. Mix for 1 minute on medium speed. Add dry mixture to creamed ingredients and mix for 30 seconds on low speed, then for 1 minute on medium speed. Batter will be very thick. Spread batter evenly in a full sheet pan (18” x 26” x 1”) which has been lightly coated with pan release spray. Pan Release Spray As needed Bake until set but still moist in the center: * Conventional oven: 350°F for 20-30 minutes * Convection oven: 300°F for 18-25 minutes Cut each pan 10 x 10. Powdered Sugar As needed Optional: Brownies may be lightly dusted with powdered sugar. Serving Size 1 Serving Provides Yield 1 each 0.5 oz equivalent Grains (Grain Based Dessert) 1 sheet pan (cut 10x10) Nutrients Per Serving Calories 130 Vitamin A 3.29 IU Iron 0.97 mg Protein 2.51 gm Vitamin C 0.14 mg Calcium 9.45 mg Carbohydrate 24.26 gm Fiber 2.25 gm Cholesterol 0 mg Fat 3.89 gm % Fat 26.96 % Sodium 87.87 mg Saturated Fat 0.77 gm % Saturated Fat 5.35 % Savory Rice Grains HACCP: #2 Same Day Service Healthier Kansas Recipe 17 (USD 306 Southeast of Saline, modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Rice, brown, long grain, dry Rice, long grain & wild mix (with seasoning packet) Onions, dehydrated Parsley, dried 5 lb 20 oz 4 oz 4 Tbsp Spray 12”x20”x4” steam pans (1 pan per 100 servings) with pan release spray. Place dry rices, dehydrated onion, and parsley flakes in pans. Set seasoning packets from wild rice mix aside for step 3.
Pan Release Spray As needed Form rolls from dough by pinching off 1 oz pieces and shaping. Place rolls in rows of 7 across and 10 down on sheet pans (18" x 26" x 1") which have been lined with pan liners. (See variations below for shaping breadsticks and hamburger buns.) Place in a warm area (about 90°F) until double in size, approximately 45-60 minutes. Whole Wheat Rolls, Breadsticks and Buns, 51%, continued Ingredients 100 Servings ___ Servings Directions Weight Measure Weight Measure Bake until lightly browned. * Conventional oven: 400°F for 18-20 minute * Convection oven: 350°F for 12-14 minutes Turn pans half-way through the baking time to promote even baking. Recommended internal temperature for baked rolls is 196-198°F. Rolls will have a better appearance if lightly sprayed with pan release spray when they come out of the oven. Serving Size 1 Serving Provides Yield 1 each 1 oz roll/breadstick = 1.0 oz equivalent Grains 2 oz bun = 2.0 oz equivalent Grains Approximately 6 lbs + 4 oz of dough 100 rolls/breadsticks (1 oz each) 50 buns (2 oz each) Nutrients Per Serving Calories 85 Vitamin A 26.82 IU Iron 0.85 mg Protein 2.32 gm Vitamin C 1.22 mg Calcium 19.67 mg Carbohydrate 14.5 gm Fiber 1.2 gm Cholesterol 0.2 mg Fat 2.22 gm % Fat 23.55 % Sodium 101.3 mg Saturated Fat 0.33 gm % Saturated Fat 3.52 %
Whole Wheat Rolls, Breadsticks and Buns, 51%, Variations Breadstick Variation Follow steps 1 – 5 for Whole Wheat Rolls. At step 6, pinch 1-ounce dough balls stretching to make “sticks”. Place in rows 3 across and 17 down on sheet pans lined with pan liners. OR weigh out 3-pound 3-ounce dough balls. Place one ball per pan. Roll or spread to fill pan. Cut 3 across and 17 down. Brush sticks with margarine or butter and sprinkle lightly with garlic powder for a Garlic Breadstick. Continue with remaining steps. Hamburger Bun Variation Follow steps 1 – 5 above. At step 6, form 2 oz dough balls. Flatten with a rolling pin, or with hands, or place on sheet pans, cover with a tray liner and flatten buns with a second sheet pan. Continue with remaining steps. Note: Dough made with whole wheat flour will absorb more water and requires increased rising/proofing time. Mixing time is less because the bran from the whole grain cuts through developing gluten strands with increased mixing resulting in a product with low volume.