Menus that Move - University Of Illinoisschoolnutrition.extension.illinois.edu/sites/default... · 2018-12-12 · Menus that Move Schools must provide food labels to verify that all

Menus that Move

Ohio Department of Education Schools must provide food labels to verify that all foods (or foods and ingredients) used in menus and recipes are trans fat free. This institution is an equal opportunity provider

Winter Cycle Menu Grades K – 8 Monday Tuesday Wednesday Thursday Friday

Wee

k 1

Hamburger on a Bun 2 Pkts Ketchup Blushing Pear Garlic Broccoli Baked Beans Milk*

Sweet Sesame Chicken with Asian Brown Rice

Pineapple Chunks California Casserole Milk

2 Cheese & Pepperoni Breadsticks with Marinara Sauce

Fresh Banana Spinach Strawberry Salad Milk

Walking Taco Refried Beans Fresh Apple Slices Whole-Grain Tortilla Chips Milk

Chicken Nuggets 1 oz BBQ Sauce Peaches Peas & Carrots Potato Rounds Whole-Wheat Dinner Roll Milk

Wee

k 2 Grilled Cheese Sandwich

Pears California Vegetable Blend Tomato Soup Milk

Hatton Chicken Crunch with Brown Rice

Apricots Broccoli Milk

Rotini & Meat Sauce Chocolate Pudding Banana Slices Green Beans Milk

Beef & Refried Bean Burrito with Salsa

Fresh Tangerine Corn Milk

BBQ Chicken Sandwich Peaches in Gelatins Peas & Carrots Baked Beans Milk

Wee

k 3

Chicken Nuggets Pineapple Sweet Potato Soufflé Green Beans Milk

Chicken Broccoli Bowl Peaches California Blend Milk

Cheese Pizza Pears in Cherry Jell-O Carrots & Hummus Milk

Quirky Quesadilla Fresh Orange Wedges Corn Milk

Mac & Cheese Fresh Grapes Tossed Side Salad 2 Tbsp Reduced-Fat Ranch

Dressing Whole-Grain Chocolate Chip

Cookie Milk

Wee

k 4

Chicken on a Bun 1 Tbsp Low-Fat Mayo Applesauce Lemon Broccoli Milk

Teriyaki Chicken with Brown Rice Peaches Spinach Strawberry Salad Baby Carrots with Ranch Milk

Mini Meatball Sub with Marinara Sauce

Pears in Cherry Jell-O California Casserole Milk

Mexican Pasta Fresh Tangerine Fruit Juice Refried Beans Golden Corn & Carrots Milk

Mini Corn Dogs Strawberry Cup Potato Wedges 2 Pkts Ketchup Milk

Wee

k 5

Sock-Rockin’ Chili Peach Cup Green Beans Whole-Grain Roll 1 Pat Butter Milk

Sweet & Sour Chicken Nuggets with Brown Rice

Fresh Apple Slices Corn California Blend Milk

Chicken Alfredo with a Twist Fresh Banana Garlic Broccoli Milk

Eagle Tostada Pineapple Chunks Tossed Side Salad 2 Tbsp Reduced-Fat Ranch

Dressing Whole-Grain Cookie Milk

Chicken Pot-Pie Fruit Juice Carrots Whole-Grain Roll Milk

*Selections include a choice of 1-cup serving of Low-Fat (unflavored) or Fat-Free (unflavored or flavored) milk.

Menus that Move


Grades K – 8 • Winter • Week 1 Meal Components

MEAL COMPONENTS

Monday Tuesday Wednesday Thursday Friday

Weekly Totals ACTUAL

Weekly Totals REQUIREMENT

Hamburger on a Bun 2 Pkts Ketchup Blushing Pear Garlic Broccoli Baked Beans Milk

Sweet Sesame Chicken Stir Fry with Asian Brown Rice

Pineapple Chunks California Casserole Milk

2 Cheese & Pepperoni Breadsticks with Marinara Sauce

Fresh Banana Spinach Strawberry

Salad Milk

Walking Taco Refried Beans Fresh Apple Slices Whole-Grain Tortilla

Chips Milk

Chicken Nuggets 1 oz BBQ Sauce Peaches Peas & Carrots Potato Rounds Whole-Wheat Dinner

Roll Milk

Vegetables 1 cup 1-¼ cup 1 cup 1 cup 1 cup 5-¼ cup 3-¾ cups Dark Green Garlic Broccoli =

½ cup Spinach Strawberry

Salad = ½ cup 1 cup ½ cup

Red/Orange Sweet Sesame Chicken Stir Fry = 3⁄8 cup

Marinara Sauce = ½ cup

Walking Taco = ¼ cup 1-1⁄8 cup ¾ cup

Beans/Legumes Baked Beans = ¼ cup Refried Beans = ¼ cup ½ cup ½ cup Starchy California Casserole =

¼ cup Potato Rounds =

½ cup ¾ cup ½ cup

Other Lettuce/Tomato = ¼ cup

Sweet Sesame Chicken Stir Fry = 1/8 cup

California Casserole = ½ cup

Walking Taco = ½ cup Peas & Carrots = ½ cup

1-7⁄8 cup ½ cup

Fruits Blushing Pear = ½ cup Pineapple Chunks = ½ cup

Spinach Strawberry Salad = ½ cup (¼ cup FRESH)

Banana = ½ cup (½ cup FRESH)

Fresh Apple Slices = ½ cup (½ cup FRESH)

Peaches = ½ cup 3 cups (1-¼ cups FRESH)

2 ½ cups

Grains Hamburger on a Bun = 2 oz-eq

Asian Brown Rice = 1 oz-eq

Cheese & Pepperoni Breadsticks = 2 oz-eq

Whole Grain Tortilla Chips = 1.5 oz-eq

Chicken Nuggets = 1 oz-eq

Whole-Wheat Dinner Roll = 1 oz-eq

8.5 oz-eq 8 – 9 oz-eq

Whole Grain-Rich Hamburger on a Bun = 2 oz-eq


Whole Grain Tortilla Chips = 1.5 oz-eq

Whole-Wheat Dinner Roll = 1 oz-eq

5.5 oz-eq ½ grains are w/g, 4 oz-eq

Meat /Meat Alt Hamburger on a Bun = 2 oz-eq

Sweet Sesame Chicken Stir Fry = 2 oz-eq

Cheese & Pepperoni Breadsticks = 1 oz-eq

Walking Taco = 3 oz-eq

Chicken Nuggets = 2 oz-eq

10 oz-eq 9 – 10 oz-eq

Milk Milk = 1 cup Milk = 1 cup Milk = 1 cup Milk = 1 cup Milk = 1 cup 5 cups 5 cups

Menus that Move


Grades K – 8 • Winter • Week 1 Nutrient Breakdown

Grades K – 8 • Winter • Week 1 HUSSC Criteria

Grades K – 8 • Winter • Week 1 Summary of USDA Foods Fruits Peaches, canned Pears, canned

Grains Cheese & Pepperoni Breadsticks, frozen Rice, brown

Meats Beef, patties, frozen Beef, taco filling, Reduced-Fat, frozen Cheese, cheddar, reduced fat Chicken, nuggets, frozen Chicken, diced, frozen

Vegetables Beans, refried, canned Beans, vegetarian, canned, low-sodium Carrots, frozen Tomatoes, marinara sauce, canned Potatoes, rounds, frozen Tomatoes, sauce, canned, low-sodium

Grades K – 8 • Winter • Week 1 Summary of Recipes Asian Brown Rice California Casserole Garlic Broccoli Spinach Strawberry Salad Sweet Sesame Chicken Stir Fry, (ES) Walking Taco

Meal Pattern Specifications Goal Actual Daily Average This Week

Calories 600 – 650 kcal/d 632 kcal/d

Saturated Fat <10% of total kcal 6%

Sodium ≤1230 mg/d 1152 mg/d

Trans Fat 0 g 0 g

Meal Component

HUSSC Incentive Awards: Grades K – 8 Bronze Silver Gold Gold of Distinction

Vegetables 'Offer one additional serving weekly from any of three vegetable sub-groups (dark

green, red and orange, dry beans and peas). "Offer two additional servings weekly from

any of three vegetable sub-groups (dark green, red and orange, dry beans and peas).

Fruit ‘1 fruit per week must be served

fresh. ‘2 fruits per week

must be served fresh.

“3 fruits per week must be served

fresh. “4 fruits per week


Grains “Two-thirds of the minimum required grains offered over a week must be whole grain-

rich. Minimum of 6 whole grains are required in grades K – 5. Minimum of 7 servings of whole grains are required in grades 6 – 8.

“All grains offered must be whole grain-rich.

the week. ‘Only one whole

grain-rich offering per week may be a grain-based dessert.

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/110236_PeachesCndClingstoneEXLTSucroseSliced_No10_March%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100225_PearsCndBartlettDiced_No10_Oct%202011.pdf

http://education.ohio.gov/GD/DocumentManagement/DocumentDownload.aspx?DocumentID=51207

http://www.fns.usda.gov/fdd/schfacts/WBSCM/101031_RiceBrownLongGrainParboilded_25lb_march2012.pdf

http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100161_BeefPattiesGroundFrz_40lb_April%202012.pdf


http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100012_CheeseChedRdFatYelShred_5lb_March%202012%20sg%20comments.pdf


http://www.fns.usda.gov/fdd/schfacts/WBSCM/100101_ChickenDiced_40lb_May2012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100362_BeansCndRefried_No10_Feb%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100364_BeansCndVegetarian_No10_Feb%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100352_CarrotsFrzSliced_30lb_December%202011.pdf



http://www.fns.usda.gov/fdd/schfacts/WBSCM/100334_TomatoSauce_LowSodium_Cnd_No10_March2012.pdf

Menus that Move



MEAL COMPONENTS

Monday Tuesday Wednesday Thursday Friday Weekly Totals ACTUAL


Grilled Cheese Sandwich

Pears California Vegetable

Blend Tomato Soup Milk

Hatton Chicken Crunch with Brown Rice

Apricots Broccoli Milk

Rotini & Meat Sauce Green Beans Chocolate Pudding Banana Slices Milk

Beef & Refried Bean Burrito with Salsa

Fresh Tangerine Corn Milk

BBQ Chicken Sandwich

Peaches in Gelatin Peas & Carrots Baked Beans Milk

Vegetables ¾ cup 1-¼ cups 1 cup 7⁄8 cup 1 cup 4 -7⁄8 cups 3-¾ cups Dark Green Hatton Chicken

Crunch = 5⁄8 cup Broccoli = ½ cup

1-1⁄8 cups ½ cup

Red/Orange Tomato Soup = ¼ cup Hatton Chicken Crunch = 1⁄8 cup

Rotini & Meat Sauce = ½ cup

Salsa = ¼ cup 1-1⁄8 cups ¾ cup

Beans/Legumes Refried beans = 1⁄8 cup Baked Beans = ½ cup 5⁄8 cup ½ cup Starchy Corn = ½ cup ½ cup ½ cup Other California Vegetable

Blend = ½ cup Green Beans = ½ cup Peas & carrots = ½ cup 1 ½ cup ½ cup

Fruits Pears = ½ cup Apricots = ½ cup Banana Slices = ½ cup (½ cup FRESH)

Fresh Tangerine = ½ cup (½ cup FRESH)

Peaches in Gelatin = ½ cup

2 ½ cups (1 cup FRESH)

2 ½ cups

Grains Grilled Cheese Sandwich = 2 oz-eq

Brown Rice = 1 oz-eq Hatton Chicken

Crunch = 1 oz-eq

Rotini & Meat Sauce = 1 oz-eq

Beef & Refried Bean Burrito = 1.5 oz-eq

BBQ Chicken Sandwich = 2 oz-eq

8.5 oz-eq 8 – 9 oz-eq

Whole Grain-Rich Grilled Cheese Sandwich = 2 oz-eq

Brown Rice = 1 oz-eq Rotini & Meat Sauce = 1 oz-eq


BBQ Chicken Sandwich = 2 oz-eq


Meat /Meat Alt Grilled Cheese Sandwich = 1.5 oz

Hatton Chicken Crunch = 2 oz

Rotini & Meat Sauce = 2 oz

Beef & Refried Bean Burrito = 2 oz

BBQ Chicken Sandwich = 2 oz

9.5 oz-eq 9 – 10 oz-eq


Menus that Move




Grades K – 8 • Winter • Week 2 Summary of USDA Foods Fruits Apricots, canned Pears, canned Strawberries, frozen cups

Grains Rice, brown Rotini, whole-grain Tortilla, whole-grain, frozen

Meats Beef, meat sauce, Reduced-Fat, frozen Beef, taco filling, Reduced-Fat, frozen Cheese, American, Reduced-Fat, sliced Cheese, cheddar, Reduced-Fat Chicken, popcorn, frozen

Vegetables Beans, green, frozen Beans, refried, canned, low-sodium Beans, vegetarian, canned, low-sodium Corn, frozen Salsa, low-sodium Tomatoes, sauce, low-sodium

Grades K – 8 • Winter • Week 2 Summary of Recipes Beef & Refried Bean Burrito Hatton Chicken Crunch Rotini & Meat Sauce, (ES)



Saturated Fat <10% of total kcal 6.9%


Trans Fat 0 g 0 g

Meal Component



green, red and orange, dry beans and peas). ‘Offer two additional servings weekly from





"3 fruits per week must be served



Grains ‘Two-thirds of the minimum required grains offered over a week must be whole grain-

rich. Minimum of 6 whole grains are required in grades K – 5. Minimum of 7 servings of whole grains are required in grades 6 – 8.offered weekly must be whole grain-rich.




http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100216_ApricotsCndDicedPeeled_Oct%202011.pdf


http://www.fns.usda.gov/fdd/schfacts/WBSCM/100256_StrawberriesFrzDicedSingleServe_March2012.pdf


http://www.fns.usda.gov/fdd/schfacts/Grains/NewWBSCMCodes/100434_RotiniWholeGrainDry_20lb_March%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/WBSCM/100938_WholeGrainTortillaFrz_27lb_July2012.pdf






http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100351_BeansFrzGreen_30lb_January%202012.pdf



http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100348_CornFrzWholeKernel_30lb_January%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100330_Salsa_Low-Sodium_Cnd_No10_December%202011.pdf


Menus that Move



MEAL COMPONENTS




Chicken Nuggets Pineapple Sweet Potato Soufflé Green Beans Milk

Chicken Broccoli Bowl

Peaches California Blend Milk

Cheese Pizza Pears in Cherry Jell-O Carrots & Hummus Milk

Quirky Quesadilla Fresh Orange Wedges Corn Milk

Mac & Cheese Fresh Grapes Tossed Side Salad 2 Tbsp Reduced-Fat

Ranch Dressing Whole-Grain

Chocolate Chip Cookie

Milk

Vegetables 1 cup 1 cup ¾ cup ¾ cup ¾ cup 4-¼ cups 3-¾ cups Dark Green Chicken Broccoli

Bowl = ½ cup Tossed Side Salad =

½ cup 1 cup ½ cup

Red/Orange Sweet Potato Soufflé = ½ cup

Carrots = ½ cup 1 cup ¾ cup

Beans/Legumes Hummus = ¼ cup Quirky Quesadilla = ¼ cup

½ cup ½ cup

Starchy Corn = ½ cup ½ cup ½ cup Other Green beans = ½ cup California Blend =

½ cup Tossed Side Salad =

¼ cup 1-¼ cups ½ cup

Fruits Pineapple = ½ cup Peaches = ½ cup Pears in Cherry Jell-O = ½ cup

Fresh Orange Wedge = ½ cup (½ cup FRESH)

Fresh Grapes = ½ cup (½ cup FRESH)

2-½ cups (1 cup FRESH)

2 ½ cups

Grains Chicken Nuggets = 1 oz-eq

Chicken Broccoli Bowl = 2 oz-eq

Cheese Pizza = 2.25 oz-eq

Quirky Quesadilla = 1.5 oz-eq

Mac & Cheese = 1 oz-eq

Whole-Grain Chocolate Chip Cookie = 1 oz-eq

8.75 oz-eq 8 – 9 oz-eq

Whole Grain-Rich Chicken Broccoli Bowl = 1 oz-eq

Cheese Pizza = 2.25 oz-eq




Meat /Meat Alt Chicken Nuggets = 2 oz-eq

Chicken Broccoli Bowl = 2 oz-eq

Cheese Pizza = 2 oz-eq

Quirky Quesadilla = 2 oz-eq

Mac & Cheese = 2 oz-eq

10 oz-eq 9 – 10 oz-eq


Menus that Move




Grades K – 8 • Winter • Week 3 Summary of USDA Foods Fruits Peaches, canned Pears in Cherry Jell-O

Grains Spaghetti, whole-grain Tortillas, whole-grain, frozen

Meats Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, Reduced-Fat Chicken, nuggets, frozen Chicken, popcorn, frozen Mac & Cheese, frozen, Reduced-Fat

Vegetables Beans, green, frozen Beans, refried, canned, low-sodium Carrots, frozen Corn, frozen Sweet Potatoes, canned, light syrup, low-sodium

Grades K – 8 • Winter • Week 3 Summary of Recipes Chicken Broccoli Bowl

Tossed Side Salad Sweet Potato Soufflé

Quirky Quesadillas





Trans Fat 0 g 0 g

Meal Component


















http://www.fns.usda.gov/fdd/schfacts/Grains/NewWBSCMCodes/100427_SpaghettiWholeGrainDry_20lb_March2012.pdf











http://www.fns.usda.gov/fdd/schfacts/WBSCM/100318_SweetPotatoesCndMashed_Low-Sodium_No10_June2012.pdf

Menus that Move



MEAL COMPONENTS




Chicken on a Bun 1 Tbsp Low-Fat Mayo Applesauce Lemon Broccoli Milk

Teriyaki Chicken with Brown Rice

Peaches Spinach Strawberry

Salad Baby Carrots with

Ranch Milk

Mini Meatball Sub with Marinara Sauce

Pears in Cherry Jell-O California Casserole Milk

Mexican Pasta Fresh Tangerine Fruit Juice Refried Beans Golden Corn & Carrots Milk

Mini Corn Dogs (4 each)

Strawberry Cup Potato Wedges 2 Pkts Ketchup Milk

Vegetables ¾ cup 1 cup 1-¼ cup 1-¼ cups ¾ cup 5 cups 3-¾ cups Dark Green Lemon Broccoli =


Salad = ½ cup 1 cup ½ cup

Red/Orange Baby Carrots = ½ cup Marinara Sauce = ¼ cup

Mini Meatball Sub = ¼ cup

Mexican Pasta = ¼ cup

1-¼ cups ¾ cup

Beans/Legumes Refried Beans = ½ cup ½ cup ½ cup Starchy California Casserole =

¼ cup Potato Wedges =

¾ cup 1 cup ½ cup



Golden Corn & Carrots = ½ cup

1-¼ cup ½ cup

Fruits Applesauce = ½ cup Peaches = ½ cup Spinach Strawberry

Salad = ½ cup (¼ cup FRESH)

Pears in Cherry Jell-O = ½ cup

Fresh Tangerine – ½ cup (½ cup FRESH)

Fruit Juice = ½ cup

Strawberry Cup = ½ cup

3 ½ cups (¾ cup FRESH)

2 ½ cups

Grains Chicken on a Bun = 3 oz-eq

Brown Rice = 1 oz-eq Mini Meatball Sub = 2 oz-eq

Mexican Pasta = 1 oz-eq

Corn Dogs = 2 oz-eq 9 oz-eq 8 – 9 oz-eq

Whole Grain-Rich Chicken on a Bun = 2 oz-eq

Brown Rice = 1 oz-eq Mini Meatball Sub = 2 oz-eq

5 oz-eq ½ grains are w/g, 4 oz-eq

Meat /Meat Alt Chicken on a Bun = 2 oz-eq

Teriyaki Chicken = 2 oz-eq

Mini Meatball Sub = 1.5 oz-eq

Mexican Pasta = 2 oz-eq

Corn Dogs = 2 oz-eq 9.5 oz-eq 9 – 10 oz-eq


Menus that Move


Grades K – 8 • Winter • Week 4



Grades K – 8 • Winter • Week 4 Summary of USDA Foods Fruits Applesauce, canned Peaches, canned Pears in Cherry Jell-O Strawberries, frozen cups

Grains Rice, brown

Meats Beef, crumbles, frozen Beef, meat balls, frozen Cheese, mozzarella, Reduced-Fat Chicken, breaded patties, frozen Chicken, teriyaki, frozen

Vegetables Beans, refried, canned, low-sodium Carrots, frozen Corn, frozen Potatoes, rounds, frozen Potatoes, wedges, frozen Tomatoes, diced, canned Tomatoes, marinara sauce, canned Tomatoes, sauce, low-sodium

Summary of Recipes California Casserole Golden Corn and Carrots Mexican Pasta Lemon Broccoli Mini Meatball Sub Spinach Strawberry Salad





Trans Fat 0 g 0 g

Meal Component
















http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100208_ApplesauceCndUnsweetened_No10_November%202011.pdf



http://www.fns.usda.gov/fdd/schfacts/WBSCM/100256_StrawberriesFrzDicedSingleServe_March2012.pdf




http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100021_CheeseMozzLmpsShred_30lb_April%202012%20cnd%20comments.pdf








http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100329_TomatoesCndDiced_No%20SaltAdded_No10_November2011.pdf



Menus that Move



MEAL COMPONENTS




Sock-Rockin’ Chili Peach Cup Green Beans Whole-Grain Roll 1 Pat Butter Milk

Sweet & Sour Chicken Nuggets with Brown Rice

Fresh Apple Slices Corn California Blend Milk

Chicken Alfredo with a Twist

Fresh Banana Garlic Broccoli Milk

Eagle Tostada Pineapple Chunks Tossed Side Salad 2 Tbsp Reduced-Fat

Ranch Dressing Whole-Grain Cookie Milk

Chicken Pot-Pie Fruit Juice Carrots Whole-Grain Roll Milk

Vegetables 1-½ cups 1 cup ¾ cup 1-½ cups ¾ cup 5-½ cups 3-¾ cups Dark Green Garlic Broccoli = ¾ cup Tossed Side Salad =

½ cup 1-¼ cups ½ cup

Red/Orange Sock-Rockin’ Chili = ½ cup

Eagle Tostada = ¼ cup Carrots = ½ cup 1-¼ cups ¾ cup

Beans/Legumes Sock-Rockin’ Chili = ¼ cup

Eagle Tostada = ¼ cup ½ cup ½ cup

Starchy Corn = ½ cup ½ cup ½ cup Other Sock-Rockin’ Chili =

¼ cup Green beans = ½ cup

California Blend = ½ cup

Tossed Side Salad = ¼ cup

Eagle Tostada = ¼ cup

Chicken Pot-Pie = ¼ cup

2 cups ½ cup

Fruits Peaches = ½ cup Fresh Apple Slices = ½ cup (½ cup FRESH)

Fresh Banana = 1 cup (1 cup FRESH)

Pineapple Chunks = ½ cup

Fruit Juice = ½ cup 3 cups 2 ½ cups

Grains Whole-Grain Roll = 1 oz-eq

Sweet & Sour Chicken Nuggets = 1 oz-eq

Brown Rice = 1 oz-eq

Chicken Alfredo with a Twist = 1 oz-eq

Eagle Tostada = 1 oz-eq Whole-Grain Cookie =

1 oz-eq

Chicken Pot-Pie = 1 oz-eq

Whole-Grain Roll = 1 oz-eq

8 oz-eq 8 – 9 oz-eq

Whole Grain-Rich Whole-Grain Roll = 1 oz-eq

Brown Rice = 1 oz-eq Chicken Alfredo with a Twist = 1 oz-eq

Eagle Tostada = 1 oz-eq Whole-Grain Cookie =

1 oz-eq


6 oz-eq ½ grains are w/g, 4 oz-eq

Meat /Meat Alt Sock-Rockin’ Chili = 2 oz-eq

Sweet & Sour Chicken Nuggets = 2 oz-eq


Eagle Tostada = 2 oz-eq Chicken Pot-Pie = 2 oz-eq

10 oz-eq 9 – 10 oz-eq


Menus that Move




Grades K – 8 • Winter • Week 5 Summary of USDA Foods Fruits Peaches, frozen cups

Grains Rice, brown Rotini, whole-grain Tortillas, corn, whole-grain

Meats Beef, taco filling, Reduced-Fat Cheese, cheddar, Reduced-Fat Chicken, diced, frozen Chicken, nuggets, frozen Beef, crumbles, frozen

Vegetables Beans, black, canned, low-sodium Beans, green, frozen Beans, kidney, canned, low-sodium Beans, refried, canned, low-sodium Carrots, frozen Corn, frozen Tomatoes, diced, low-sodium Tomatoes, sauce, canned, low-sodium

Grades K – 8 • Winter • Week 5 Summary of Recipes Chicken Alfredo with a Twist Chicken Pot Pie, USDA

Garlic Broccoli

Sweet & Sour Chicken Nuggets Tossed Side Salad

Sock-Rockin’ Chili

Eagle Tostada, (ES)

Meal Pattern Specifications Goal Actual Daily Average This Week Calories 600 – 650 kcal/d 625 kcal/d Saturated Fat <10% of total kcal 8.4% Sodium ≤1230 mg/d 729 mg/d Trans Fat 0 g 0 g

Meal Component


Vegetables 'Offer one additional serving weekly from any of three vegetable sub-groups (dark green, red

and orange, dry beans and peas). "Offer two additional servings weekly from any

of three vegetable sub-groups (dark green, red and orange, dry beans and peas).




“fruits per week must be served



Grains ‘Two-thirds of the minimum required grains offered over a week must be whole grain-rich.

Minimum of 6 whole grains are required in grades K – 5. Minimum of 7 servings of whole grains are required in grades 6 – 8.


week. ‘Only one whole


Meal Component

HUSSC Incentive Awards: Grades 6 – 8 Bronze Silver Gold Gold of Distinction

Vegetables ‘Offer one additional serving weekly from any of three vegetable sub-groups (dark green, red

and orange, dry beans and peas). ‘Offer two additional servings weekly from any

of three vegetable sub-groups (dark green, red and orange, dry beans and peas).







Grains “Two-thirds of the minimum required grains offered over a week must be whole grain-rich.

Minimum of 6 whole grains are required in grades K – 5. Minimum of 7 servings of whole grains are required in grades 6 – 8.


week.

‘ offering Only one whole grain-rich

per week may be a

http://www.fns.usda.gov/fdd/schfacts/WBSCM/100241_PeachesFrzFreestoneDicedSingleServe_April2012.pdf









http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100359_BeansCndBlackTurtle_No10_April%202012.pdf


http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100370_BeansCndKidney_No10_February%202012.pdf






http://www.nfsmi.org/USDA_recipes/school_recipes/D-19.pdf

Ohio Department of EducationUSDA is an equal opportunity provider and employer.

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e Winter • Grades K–8

Asian Brown Rice Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: 1 oz-eq grains (1 oz-eq whole grain-rich)Portion Size: ½ cup (#8 scoop)

IngredientsBrown rice, instant* 2-¼ lb

Water 2 qt + 1 cup

Sesame ginger salad dressing, light 1 ¾ cups*USDA Foods

InstructionsPlace rice in steam table pan. Steam until tender (approximately 20–25 minutes). 1. Add dressing and stir well. CCP: Hot hold at 135°F or higher for service.

Nutrition InformationCalories 172 kcal Iron <1 mg Protein 4 g 9% of kcal

Cholesterol 0 mg Calcium 12 mg Carbohydrates 36 g 84% of kcal

Sodium 144 mg Vitamin A 0 IU Total Fat 1 g 6% of kcal

Dietary Fiber 1 g Vitamin C 0 mg Saturated Fat <1 g 1% of kcal

Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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Asian Brown Rice Number of Portions: 50


IngredientsBrown rice, instant* 4-½ lb

Water 1 gal + 1 ¾ cups

Sesame ginger salad dressing, light 3 ½ cups*USDA Foods

Instructions

1. Place rice in steam table pan. Steam until tender (approximately 20 – 25 minutes).

2. Add dressing and stir well. CCP: Hot hold at 135°F or higher for service.







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Beef & Refried Bean Burrito Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate

1.5 oz-eq grains (1.5 oz-eq whole grain-rich) 1⁄8 cup vegetables (1⁄8 cup legumes)

Portion Size: 1 burrito

IngredientsBeef taco filling, reduced fat* 5 lb

Salsa, low sodium* 1 ½ cups (2 T each, insufficient to count as a vegetable)

Refried beans, low sodium* ¾ #10 can (9 cups)

Cheddar cheese, reduced fat, shredded* 1 ¼ lb (5 cups)

Tortillas, whole grain-rich, 8”* 25 each*USDA Foods

Instructions

1. Keep beef taco filling frozen. Place sealed bag in a steamer or in boiling water. Heat approximately 45 minutes or until product reaches serving temperature. CAUTION: open bag carefully to avoid being burned.

CCP: Before preparing burritos, heat beef taco filling to 165°F for 15 seconds. CCP: While preparing burritos, hot hold beef taco filling at 135°F or higher. 2. Preheat oven to 375°F (or 325°F for convection oven). Spray one sheet pan

(18” x 26” x 1”) with pan release spray. 3. Combine beef taco filling with refried beans, salsa, and shredded cheddar

cheese. 4. Steam tortillas for 3 minutes until warm OR place in warmer to prevent

tortillas from tearing when folding. 5. Portion beef and bean mixture with #8 scoop (1/2 cup) onto each tortilla.

Fold tortilla around beef and bean mixture, envelope style. 6. Place folded burritos seam side down onto prepared sheet pan. 7. Bake at 375°F for 15 minutes (or 325°F for 15 minutes for convection

oven). CCP: Heat burritos to 165°F for 15 seconds. CCP: Hot hold burritos at 135°F or higher for service.


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Beef & Refried Bean Burrito (continued)

Nutrition InformationCalories 392 kcal Iron 5 mg Protein 28 g 29% of kcal



Dietary Fiber 10 g Vitamin C 12 mg Saturated Fat 6 g 13% of kcal



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Beef & Refried Bean Burrito Number of Portions: 50


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) 1/8 cup vegetables (1/8 cup legumes)



Salsa, low sodium* 3 cups(2 T each, insufficient to count as a vegetable)

Refried beans, low sodium* 1 ½ #10 cans (~18 cups)

Cheddar cheese, reduced fat, shredded* 2 ½ lb (10 cups)


Instructions


CCP: Before preparing burritos, heat beef taco filling to 165°F for 15 seconds. CCP: While preparing burritos, hot hold beef taco filling at 135°F or higher. 2. Preheat oven to 375°F (or 325°F for convection oven). Spray two sheet

pans (18” x 26” x 1”) with pan release spray. 3. Combine beef taco filling with refried beans, salsa, and shredded cheddar



Fold tortilla around beef and bean mixture, envelope style. 6. Place folded burritos seam side down onto prepared sheet pans, 33 – 35

burritos per pan. 7. Bake at 375°F for 15 minutes (or 325°F for 15 minutes for convection



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Beef & Refried Bean Burrito (continued)







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California Casserole Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: ¾ cup vegetables (½ cup other, ¼ cup starchy)Portion Size: ¾ cup (6-oz portion server)

IngredientsOnions, dried, choppeda 2 tsp

Thyme, dried, ground dash

Black pepper dash

Garlic powder 1⁄8 tsp

Oregano, dried, ground 1⁄8 tsp

Paprika dash

Basil, dried dash

Cream of mushroom soup, low-sodiumb 4 oz (~½ cup)

Milk, lowfat (1%) 1 oz (~1⁄8 cup)

California vegetable blend, frozen 4 lb + 4 oz

Water (or reserved liquid from vegetables) 2 cup

Potato rounds, frozen* 2 lb + 3 oz *USDA Foodsa2⁄3 cup chopped, raw onion may be substituted for 2-½ tbsp dried, chopped onion.bLow-sodium cream of celery soup may be substituted for low-sodium cream of mushroom soup.

Instructions

1. Thaw and drain California blend frozen vegetables in the refrigerator overnight. If possible, reserve 1 quart of drained liquid for the casserole.

2. Preheat oven to 350°F. Grease a 12” x 20” x 2” pan. 3. In a bowl, combine spices, onion, soup, and milk. 4. Add thawed California blend and 2 cups of reserved liquid (or 2 cups of

water) to soup and spice mixture. 5. Pour mixture into prepared pan. Top with frozen potato rounds. Cover

with foil or lid. 6. Bake, covered, at 350°F for 50 – 60 minutes, uncovering for the final 10

minutes of baking to brown the potatoes. CCP: Heat casserole to 165°F or higher for at least 15 seconds. CCP: Heat casserole to 165°F or higher for at least 15 seconds. CCP: Prior to service, hold at 135°F or higher. CCP: Hold for hot service at 135°F or higher. CCP: Cool to 70°F within 2 hours and to 41°F or lower within 4 hours.


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California Casserole (continued)

Nutrition InformationCalories 101 kcal Iron <1 mg Protein 2.3 g 9% of kcal



Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat .72 g 6% of kcal



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California Casserole Number of Portions: 50


IngredientsOnions, dried, choppeda 1 tbsp + ¾ tsp


Black pepper 1⁄8 tsp

Garlic powder ¼ tsp

Oregano, dried, ground ¼ tsp

Paprika 1⁄8 tsp

Basil, dried 1⁄8 tsp

Cream of mushroom soup, low-sodiumb 8 oz (~1 cup)

Milk, lowfat (1%) 2-½ oz (~1⁄3 cup)


Water (or reserved liquid from vegetables) 1 qt

Potato rounds, frozen* 4 lb + 6 oz*USDA Foodsa1/3 cup chopped, raw onion may be substituted for 1 tbsp + ¾ tspp dried, chopped onion.bLow-sodium cream of celery soup may be substituted for low-sodium cream of mushroom soup.

Instructions


2. Preheat oven to 350°F. Grease a 12” x 20” x 2” pan. 3. In a bowl, combine spices, onion, soup, and milk. 4. Add thawed California blend and 1 quart of reserved liquid (or 1 quart of



minutes of baking to brown the potatoes. CCP: Heat casserole to 165°F or higher for at least 15 seconds. CCP: Prior to service, hold at 135°F or higher. CCP: Hold for hot service at 135°F or higher. CCP: Cool to 70°F within 2 hours and to 41°F or lower within 4 hours.


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California Casserole (continued)







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Chicken Alfredo with a Twist Number of Portions: 25


1 oz-eq grains (1 oz-eq whole grain-rich)Portion Size: 1 cup (#4 scoop)

IngredientsCream of chicken soup, Healthy Request (10-¾ oz can) 1-½ cans

Half and half 1 qt + 2 cups

White pepper, ground 1 tsp

Garlic powder ½ tsp

Parmesan cheese, grated 1-1⁄8 cups

Chicken, cooked, diced* 3-¼ lb

Rotini, whole grain-rich* 2 lb + 6 oz

Water 1-¼ gal*USDA Foods

Instructions

1. Combine soup, cream, pepper, garlic, parmesan cheese, and chicken in stock pot. Cook chicken mixture for 20 – 25 minutes, stirring occasionally.

2. Meanwhile, heat water to rolling boil. Slowly add rotini. Stir constantly, until water boils again. Cook rotini 8 – 10 minutes or until tender, stirring occasionally. Drain noodles in colander.

3. Spray one 20” x 12” x 2” steam table pan with pan release spray. Pour rotini into steam table pan.

4. Pour chicken mixture over rotini and mix together. Cover with lid and hot hold until serving time.

CCP: Hold for hot service at 135°F or higher.




Dietary Fiber 4 g Vitamin C <1 mg Saturated Fat 6 g 15% of kcal



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Chicken Alfredo with a Twist Number of Portions: 50



IngredientsCream of chicken soup, Healthy Request (10-¾ oz can) 3 cans

Half and half 3 qt


Garlic powder 1 tsp

Parmesan cheese, grated 2-¼ cups

Chicken, cooked, diced* 6-½ lb

Rotini, whole grain-rich* 4-¾ lb

Water 2-½ gal*USDA Foods

Instructions



3. Spray two 20” x 12” x 1” steam table pans with pan release spray. Pour rotini into steam table pans.









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Chicken Broccoli Bowl Number of Portions: 25


2 oz-eq grains (1 oz-eq whole grain-rich) ½ cup vegetables (½ cup dark green)

Portion Size: serving (see instructions below)

IngredientsPopcorn chicken* 5 lb

Spaghetti, whole grain-rich* 2 lb + 6 oz

Water 2-½ gal

General Tso’s sauce 1-½ cups

Broccoli (frozen), chopped 5 lb*USDA Foods

Instructions

1. Preheat convection oven to 350°F. Spray pan with pan release spray. 2. Heat chicken in convection oven at 350°F for 8 minutes (or until golden

brown). Place chicken in warmer until service. CCP: Heat chicken to 165°F or higher for 15 seconds. CCP: Hold chicken for hot service at 135°F or higher. 3. Bring water to a rolling boil. Slowly add spaghetti to boiling water.When

water boils again, cook spaghetti, uncovered, about 8 minutes (or until al dente). Drain and rinse briefly in cold water.

4. Place frozen broccoli in one 20” x 12” x 2” steam table pan. Allow room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered, at 5 lb pressure) until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from cooked broccoli.

5. Combine broccoli with General Tso’s sauce. Place broccoli mixture in steam table for service.

CCP: Hold broccoli for hot service at 135°F or higher. 6. At time of service, portion ½ cup spaghetti (4-oz portion server) in bowl,

top with ½ cup (4-oz ladle) of broccoli, and add 2 oz (~16 bites) baked pop-corn chicken.







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Chicken Broccoli Bowl Number of Portions: 50


2 oz-eq grains (1 oz-eq whole grain-rich) ½ cup vegetables (½ cup dark green)

Portion Size: serving (see instructions below)


Spaghetti, whole grain-rich* 4-¾ lb

Water 5 gal

General Tso’s sauce 3 cups

Broccoli (frozen), chopped 10 lbs*USDA Foods

Instructions

1. Preheat convection oven to 350°F. Spray pan with pan release spray. 2. Heat chicken in convection oven at 350°F for 8 minutes (or until golden

brown). Place chicken in warmer until service. CCP: Heat chicken to 165°F or higher for 15 seconds. CCP: Hold chicken for hot service at 135°F or higher. 3. Bring water to a rolling boil. Slowly add spaghetti to boiling water. When

water boils again, cook spaghetti, uncovered, about 8 minutes (or until al dente). Drain and rinse briefly in cold water.

4. Place frozen broccoli in one 20” x 12” x 2” steam table pan. Allow room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered, at 5 lb pressure) until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from cooked broccoli.

5. Combine broccoli with General Tso’s sauce. Place broccoli mixture in steam table for service.

CCP: Hold broccoli for hot service at 135°F or higher. 6. At time of service, portion ½ cup spaghetti (4-oz portion server) in bowl,

top with ½ cup (4-oz ladle) of broccoli, and add 2 oz (~16 bites) baked pop-corn chicken.







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Eagle Tostada (ES) Number of Portions: 25


¾ cup vegetables (¼ cup red/orange, ¼ cup legumes, ¼ cup other) 1 oz-eq grains (1 oz-eq whole grain-rich)

Portion Size: 1 tostada

IngredientsCorn tortillas, 6”, without salt 25 each

Beef taco filling, Reduced-Fat* 2-½ lb

Refried beans* 1 qt + 2-¼ cups

Cheddar cheese, Reduced-Fat, shredded* 1-½ lb

Lettuce, shredded 1 qt + 2-¼ cups (about ¾ lb)

Tomatoes (canned), diced, drained 1 qt + 2-¼ cups*USDA Foods

Instructions

1. Place sealed bag of frozen beef taco filling in steamer. Heat for approximately 45 minutes or until product reaches internal temperature of 165°F or higher for 15 seconds. CAUTION: Open bag carefully to avoid being burned.

CCP: Heat beef taco filling to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat baking sheet with pan release spray. 3. Place tortillas on prepared baking sheet. Spread ¼ cup refried beans,

1.58 oz (¼ cup) beef filling, and 1 oz (¼ cup) cheese on each tortilla. 4. Heat tostadas at 350°F in oven until cheese is melted. CCP: Hold baked tostadas for hot service at 135°F or higher. 5. At service, top each tostada with ¼ cup shredded lettuce and ¼ cup diced

tomatoes. CCP: Hold lettuce and tomatoes at 41°F or lower for cold service.







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Eagle Tostada (ES) Number of Portions: 50





Beef taco filling, Reduced-Fat* 5 lb

Refried beans* 3 qt + ½ cup

Cheddar cheese, Reduced-Fat, shred-ded*

3 lb + 2 oz

Lettuce, shredded 3 qt + ½ cup (about 1.5 lb)

Tomatoes (canned), diced, drained 3 qt + ½ cup*USDA Foods

Instructions


CCP: Heat beef taco filling to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat baking sheet with pan release spray. 3. Place tortillas on prepared baking sheet. Spread ¼ cup refried beans,

1.58 oz (¼ cup) beef filling, and 1 oz (¼ cup) cheese on each tortilla. 4. Heat tostadas at 350°F in oven until cheese is melted. CCP: Hold baked tostadas for hot service at 135°F or higher. 5. At service, top each tostada with ¼ cup shredded lettuce and ¼ cup diced








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Garlic Broccoli Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup dark green)Portion Size: ½ cup (#8 scoop)

IngredientsBroccoli florets (frozen) 5 lb + 4 oz

Margarine, liquid ½ cup

Garlic (dried), granulated 1 tbsp

Instructions

1. Place frozen broccoli in a 12” x 20” x 2” counter pan. Allow room for the steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 pounds pressure) until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from cooked broccoli.

2. Add garlic and margarine. CCP: Hold for hot service at 135°F or higher.

Nutrition InformationCalories 61 kcal Iron .57mg Protein 3 g 21% of kcal

Cholesterol 0 mg Calcium 34.3mg Carbohydrates 5.4 g 36% of kcal

Sodium 46 mg Vitamin A 1224 IU Total Fat 3.66g 54% of kcal

Dietary Fiber 3 g Vitamin C 38.3mg Saturated Fat .6 g 9% of kcal



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Garlic Broccoli Number of Portions: 50



Margarine, liquid 1 cup


Instructions

1. Place frozen broccoli in two 12” x 20” x 2” counter pan. Allow room for the steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 pounds pressure) until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from cooked broccoli.








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Golden Corn & Carrots Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (¼ cup starchy, ¼ cup red/orange)Portion Size: ½ cup (#8 scoop)

IngredientsCorn kernels (frozen)* 2 lb + 5 oz

Carrots (raw) 2 lb + 6 oz

Parsley, (dried) 1 Tbsp

Salt, onion ½ tsp*USDA Foods

Instructions

1. Place 2 lb + 5 oz (1/2 gal) corn in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 10 minutes until tender.

2. Place 2 lb + 6 oz (1/2 gal) carrots in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 15 minutes until tender.

3. Combine cooked corn and cooked corn in a steam table pan (12”x20”x2 1/2”) and stir to blend.

4. Mix the parsley and onion salt. Sprinkle seasoning mixture over pan of vegetables and stir to coat evenly.


Nutrition InformationCalories 56 kcal Iron .49 mg Protein 1.74 g 12.4 % of

kcal

Cholesterol 0 mg Calcium 14.91 mg Carbohydrates 13.24 g 94.3% of kcal

Sodium 53 mg Vitamin A 11039 IU Total Fat .41 g 6.5% of kcal

Dietary Fiber 2.34 g Vitamin C 5.2 mg Saturated Fat .06 g 91% of kcal



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Golden Corn & Carrots Number of Portions: 50





Salt, onion 1 tsp*USDA Foods

Instructions

1. Place 4 lb + 10 oz (1 gal) corn in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 10 minutes until tender.

2. Place 4 lb + 12 oz (1 gal) carrots in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 15 minutes until tender.

3. Combine ½ pan of cooked corn and ½ pan of cooked corn in each steam table pan (12”x20”x2 1/2”) and stir to blend.

4. Mix the parsley and onion salt. Sprinkle seasoning mixture over each pan of vegetables and stir to coat evenly.


Nutrition InformationCalories 56 kcal Iron .49 mg Protein 1.74 g 2.4 % of kcal



Dietary Fiber 2.34 g Vitamin C 5.2 mg Saturated Fat .06 g .91% of kcal



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Hatton Chicken Crunch Number of Portions: 25


1 oz-eq grains ¾ cup vegetables (5⁄8 cup dark green, 1⁄8 cup red/orange)

Portion Size: ¾ cups vegetables + 3.2 oz (~16 bites) popcorn chickenNOTE: Serve over ½ cup prepared brown rice.

IngredientsPopcorn chicken (frozen)* 5 lbGeneral Tso’s sauce 2 cups + 1 tbspBroccoli (raw), chopped 2 lbCarrots (raw), sliced 1 lbCelery (raw), chopped 2 cups + 1 tbspOnions (raw), chopped 2 cups + 1 tbspSpinach (raw), chopped 2 lbChicken broth, low-sodium 2 cups + 1 tbspGinger, ground 2 tbsp

*USDA Foods

Instructions

1. Wash and chop fresh broccoli, carrots, celery, and onions. Set aside. 2. Preheat oven to 375°F. Spray baking sheet with pan release spray. 3. Place frozen popcorn chicken in a single layer on prepared baking sheet.

Bake 10 – 12 minutes or until internal temperature reaches 165°F or higher. CCP: Heat chicken to internal temperature of 165°F or higher for 15 seconds. 4. Place chopped vegetables in a 20” x 12” x 2” counter pan. Allow room

for steam to circulate around vegetables. Do not add any liquid. Steam chopped vegetables (uncovered, 5 lb pressure) until tender (about 10 min-utes). Drain liquid from vegetables.

5. In another 20” x 12” x 2” steam table pan, combine chicken stock, spin-ach, ginger, and General Tso’s sauce. Steam uncovered 5 minutes.

6. Combine steamed vegetables with sauce. Mix lightly. CCP: Hold vegetable/sauce mixture for hot service at 135°F or higher.







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Hatton Chicken Crunch Number of Portions: 50



Portion Size: 3/4 cups vegetables + 3.2 oz (~16 bites) popcorn chicken NOTE: Serve over ½ cup prepared brown rice.

IngredientsPopcorn chicken (frozen)* 10 lbGeneral Tso’s sauce 1 qt + 1⁄8 cupBroccoli (raw), chopped 4-1⁄8 lbCarrots (raw), sliced 2 lbCelery (raw), chopped 1 qt + 1⁄8 cupOnions (raw), chopped 1 qt + 1⁄8 cupSpinach (raw), chopped 4 -1⁄8 lbChicken broth, low-sodium 1 qt + 1⁄8 cupGinger, ground ¼ cup

*USDA Foods

Instructions



for steam to circulate around vegetables. Do not add any liquid. Steam chopped vegetables (uncovered, 5 lb pressure) until tender (about 10 minutes). Drain liquid from vegetables.

5. In another 20” x 12” x 2” steam table pan, combine chicken stock, spinach, ginger, and General Tso’s sauce. Steam uncovered 5 minutes.








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Lemon Broccoli Number of Portions: 25




Lemon juice, fresh ½ cup (~2 lemons)

Instructions

1. Place frozen broccoli in a 12” x 20” x 2” counter pan. Allow room for steam to circulate around the broccoli. Do not add any liquid. Steam until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from the cooked broccoli.

2. Add lemon juice and margarine. CCP: Hold for hot service at 135°F or higher.

Nutrition InformationCalories 61 kcal Iron .56 mg Protein 3 g 21% of kcal






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Lemon Broccoli Number of Portions: 50




Lemon juice, fresh 1 cup (~4 lemons)

Instructions

1. Place frozen broccoli in two 12” x 20” x 2” counter pan. Allow room for steam to circulate around the broccoli. Do not add any liquid. Steam until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from the cooked broccoli.

2. Add lemon juice and margarine. CCP: Hold for hot service at 135°F or higher.

Nutrition InformationCalories 61 kcal Iron .56 mg Protein 3 g 21% of kcal






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Mexican Pasta Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: 1 oz-eq grains (1 oz-eq whole grain-rich)

2 oz.-eq meat/meat alternate ¼ cup vegetables

Portion Size: ¾ cup (6-oz ladle)

IngredientsRotini, whole grain* 1 lb + 7oz

Water 1-½ gal

Salt 1-½ tbsp

Beef crumbles* 3 lb + 13 oz

Onions, raw 7 oz (chopped)

Tomato sauce, low-sodium, canned 6 cups

Pepper, black ¾ tsp

Cumin, ground ½ tbsp

Chili powder 1 tbsp

Garlic powder ½ tbsp

Onion powder ¾ tsp

Paprika ¾ tsp*USDA Foods

Instructions

1. Boil water and add salt. 2. Slowly add rotini. Stir constantly until water boils again. Cook 8 minutes

or until tender. Drain well. Set aside for step 4. 3. Place sealed bag of frozen beef crumbles in steamer. Heat for

approximately 30 minutes or until product reaches internal temperature of 165°F or higher for 15 seconds. CAUTION: Open bag carefully to avoid being burned.

CCP: Heat beef crumbles to 165°F or higher for 15 seconds. 4. Add beef crumbles, chopped onion and rotini to tomato sauce. Add sea-

sonings and cook over medium heat, uncovered, until heated through, 10-15 minutes.

CCP: Heat to 155°F or higher for at least 15 seconds. 5. Pour into one steam table pan (12” x 20” x 2 ½”). CCP: Hold for hot service at 135°F or higher.


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Mexican Pasta (continued)

Nutrition InformationCalories 218 kcal Iron 3.2 mg Protein 15 g 27% of kcal


Sodium 681 mg Vitamin A 619 IU Total Fat 12.5 g 51% of kcal

Dietary Fiber 3.5 g Vitamin C 3 mg Saturated Fat 5 g 19% of kcal

Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data


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Mexican Pasta Number of Portions: 50

HACCP Process: #2 Same Day ServiceOne portion provides: 1 oz-eq grains (1 oz-eq whole grain-rich)

2 oz.-eq meat/meat alternate ¼ cup vegetables

Portion Size: ¾ cup (6-oz ladle)

IngredientsRotini, whole grain 2 lb + 14 oz

Water 3 gal

Salt 3 tbsp

Beef crumbles* 7 lb + 10 oz.

Onions, raw 14 oz, (chopped)

Tomato sauce, low-sodium, canned 1 #10 can

Pepper, black 1-½ tsp

Cumin, ground 1 tbsp + 1 ½ tsp

Chili powder 2 tbsp

Garlic powder 1 tbsp

Onion powder 1- ½ tsp

Paprika 1- ½ tsp*USDA Foods

Instructions

1. Boil water and add salt. 2. Slowly add rotini. Stir constantly until water boils again. Cook 8 minutes

or until tender. Drain well. Set aside for step 4. 3. Place sealed bag of frozen beef crumbles in steamer. Heat for

approximately 30 minutes or until product reaches internal temperature of 165°F or higher for 15 seconds. CAUTION: Open bag carefully to avoid being burned.

CCP: Heat beef crumbles to 165°F or higher for 15 seconds. 4. Add beef crumbles, chopped onion and rotini to tomato sauce. Add

seasonings and cook over medium heat, uncovered, until heated through, 10-15 minutes.

CCP: Heat to 155°F or higher for at least 15 seconds. 5. Pour into two steam table pan (12” x 20” x 2 ½”). CCP: Hold for hot service at 135°F or higher.


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Mexican Pasta (continued)

Nutrition InformationCalories 218 kcal Iron 3.2 mg Protein 15 g 27% of kcal



Dietary Fiber 3.5 g Vitamin C 3 mg Saturated Fat 5 g 19% of kcal



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Mini Meatball Sub Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: 1.5 oz-eq meat/meat alternate

2 oz-eq grains (2 oz-eq whole grain-rich) ¼ cup vegetables (¼ cup red/orange)

Portion Size: 1 sandwich

IngredientsWhite buns, whole grain-rich 25 each

Beef meatballs (frozen)* 50 each

Marinara sauce* 1 qt + 2-1¼ cups

Mozzarella cheese, part skim, shredded* 3 cups (12-½ oz)*USDA Foods

Instructions

1. Preheat convection oven to 375°F. 2. Place frozen meatballs and marinara sauce in one 20” x 12” x 2” steam

table pan. Cover and heat in convection oven at 375° for 30 minutes. CCP: Heat meatballs to internal temperature of 165°F for 15 seconds or

longer. CCP: Hold meatballs for hot service at 135°F or higher. 3. At service, assemble subs: place 2 meatballs with sauce on open bun and

top with ½ oz (1⁄8 cup) shredded cheese.





Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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Mini Meatball Sub Number of Portions: 50


2 oz-eq grains (2 oz-eq whole grain-rich) ¼ cup vegetables (¼ cup red/orange)


IngredientsWhite buns, whole grain-rich 50 each


Marinara sauce* 3 qt + ½ cup

Mozzarella cheese, part skim, shredded* 6 cups (1 lb + 9 oz)*USDA Foods

Instructions











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Quirky Quesadillas Number of Portions: 25


¼ cup vegetables (¼ cup legumes) 1.5 oz-eq grains (1.5 oz-eq whole grain-rich)

Portion Size: 1 quesadilla

IngredientsRefried beans (canned), low-sodium* 1 #10 can


Tortilla, whole grain-rich, 8” (frozen)* 25 each

Cheddar cheese, Reduced-Fat, shredded* 1 lb + 9 oz*USDA Foods

Instructions

1. Preheat oven to 350°F. 2. Place sealed bag of beef taco filling in steamer or boiling water. Heat

approximately 45 minutes or until product reaches serving temperature. CCP: Heat beef taco filling to internal temperature of 165°F or higher for

15 seconds. CCP: Hold beef taco filling for hot service at 135°F or higher. 3. To assemble quesadillas, place tortillas on a full sheet pan. Top each

tortilla with ¼ cup refried beans, 1 oz taco filling, and 1 oz cheese. Fold each tortilla in half.

4. Bake quesadillas until cheese is melted. 5. Cut each quesadilla into three wedges and serve warm. CCP: Hold quesadillas for hot service at 135°F or higher.







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Quirky Quesadillas Number of Portions: 50




IngredientsRefried beans (canned), low-sodium* 2 #10 cans




Instructions

1. Preheat oven to 350°F. 2. Place sealed bag of beef taco filling in steamer or boiling water. Heat a

pproximately 45 minutes or until product reaches serving temperature. CCP: Heat beef taco filling to internal temperature of 165°F or higher for










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Rotini & Meat Sauce (ES) Number of Portions: 25


1 oz-eq grains (1 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)

Portion Size: 1 cup (8-oz ladle)

IngredientsMeat Sauce, reduced-fat* 1-3/4 bags

Water 3 gal

Rotini, whole grain-rich* 1 lb + 8 oz*USDA Foods

Instructions

1. Place sealed bag of meat sauce in a steamer or in boiling water. Heat approximately 45 minutes or until product reaches serving temperature. CAUTION: Open bags carefully.

CCP: Heat meat sauce to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat two medium half-steam table pans

(10” x 12” x 4”) with pan release spray. 3. Heat water to rolling boil. Slowly add rotini. Stir constantly until water

boils again. Cook rotini for 8 – 10 minutes or until tender, stirring occasionally. DO NOT OVERCOOK.

4. Drain rotini well. Run cold water over rotini to cool slightly. 5. Mix rotini and sauce together. 6. Divide rotini mixture evenly into steam table pans.Cover and bake at 350°F

for 20 – 25 minutes or until mixture becomes bubbly. CCP: Heat rotini and meat sauce mixture until internal temperature reach-

es 165°F. CCP: Hold for hot service at 135°F or higher.



Sodium 306 mg Vitamin A 651 IU Total Fat 9.4. g 33% of kcal

Dietary Fiber 4.7g Vitamin C 19 mg Saturated Fat 3.4 g 12% of kcal

Trans Fat† 0.5 g 1.7% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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Rotini & Meat Sauce (ES) Number of Portions: 50


1 oz-eq grains (1 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)

Portion Size: 1 cup (8-oz ladle)

IngredientsMeat Sauce, reduced-fat* 3-½ bags

Water 6 gal

Rotini, whole grain-rich* 3 lb*USDA Foods

Instructions

1. Place sealed bag of meat sauce in a steamer or in boiling water. Heat approximately 45 minutes or until product reaches serving temperature. CAUTION: Open bags carefully.

CCP: Heat meat sauce to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat three medium half-steam table pans



4. Drain rotini well. Run cold water over rotini to cool slightly. 5. Mix rotini and sauce together. 6. Divide rotini mixture evenly into steam table pans. Cover and bake at

350°F for 20 – 25 minutes or until mixture becomes bubbly. CCP: Heat rotini and meat sauce mixture until internal temperature

reaches 165°F. CCP: Hold for hot service at 135°F or higher.



Sodium 306 mg Vitamin A 651 IU Total Fat 9.4. g 33% of kcal

Dietary Fiber 4.7g Vitamin C 19 mg Saturated Fat 3.4 g 12% of kcal

Trans Fat† 0.5 g 1.7% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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Sock-Rockin’ Chili Number of Portions: 25


1 cup vegetables (½ cup red/orange, ¼ cup legumes, ¼ cup other)

Portion Size: 1-¼ cup (10-oz ladle)

IngredientsOlive oil ¼ cup

Onions (frozen), chopped ½ cup

Green peppers (frozen), chopped 1 cup

Celery (raw), chopped ½ cup (~1 rib)


Cumin, ground 1-½ tbsp

Chili powder 1 tbsp

Zucchini (raw), with skin, diced 2 lb (~6 medium zucchinis)

Beef crumbles (frozen)* 3-¾ lb

Black beans (canned), low-sodium* ¼ #10 can (~1-2⁄3 cups)

Red kidney beans (canned), low-sodium* ½ #10 can (~4-2⁄3 cups)

Tomato sauce (canned), low-sodium* ½ #10 can (~6-2⁄3 cups)

Tomatoes (canned), diced, low-sodium* ½ #10 can (~6-½ cups)*USDA Foods

Instructions

1. Place sealed bag of beef crumbles in a steamer or in boiling water. Heat approximately 30 minutes or until product reaches serving temperature. CAUTION: Open bag carefully to avoid being burned.

CCP: Heat beef crumbles to internal temperature of 165°F for at least 15 seconds.

2. Meanwhile, wash and chop raw vegetables. 3. Heat olive oil in stock pot. Add onions, celery, and peppers; sauté until

soft (approximately 5 minutes). 4. Add garlic, cumin, chili powder, zucchini, diced tomatoes, and tomato

sauce. Cook over medium heat until zucchini is softened (approximately 15 minutes).

5. Drain and rinse beans. Add beef and beans to mixture. Simmer chili, stirring occasionally, for approximately 45 minutes.

CCP: Heat chili to 165°F for at least 15 seconds. CCP: Hold chili for hot service at 135°F or higher.


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Sock-Rockin’ Chili (continued)







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Sock-Rockin’ Chili Number of Portions: 50




IngredientsOlive oil ½ cup

Onions (frozen), chopped 1 cup

Green peppers (frozen), chopped 2 cups

Celery (raw), chopped 1 cup (~2 ribs)


Cumin, ground 3 tbsp

Chili powder 2 tbsp

Zucchini (raw), with skin, diced 4-¼ lb (~12-13 medium zucchinis)

Beef crumbles (frozen)* 7-½ lb

Black beans (canned), low-sodium* ½ #10 can (~3-1⁄3 cups)

Red kidney beans (canned), low-sodium* 1 #10 can (~9-3⁄8 cups)

Tomato sauce (canned), low-sodium* 1 #10 can (~12-2⁄3 cups)

Tomatoes (canned), diced, low-sodium* 1 #10 can (~12-¼ cups)*USDA Foods

Instructions

1. Place sealed bags of beef crumbles in a steamer or in boiling water. Heat approximately 30 minutes or until product reaches serving temperature. CAUTION: Open bag carefully to avoid being burned.








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Sock-Rockin’ Chili (continued)







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Spinach Strawberry Salad Number of Portions: 25

HACCP Process: #1 No CookOne portion provides: ½ cup vegetables (½ cup dark green)

½ cup fruitsPortion Size: 1-½ cups

IngredientsItalian seasoning mix 1-½ tbsp

Balsamic vinegar ¼ cup

Water ¼ cup

Vegetable oil 2 tbsp

Strawberry preserves, sugar-free 2 tbsp

Spinach (raw) 4 lb

Mandarin oranges (canned in light syrup), drained 1 qt + 3 cups

Strawberries (fresh), sliced 1 qt + 3 cups

Instructions

1. Microwave strawberry preserves until warm and slightly runny. Mix preserves, Italian seasoning mix, balsamic vinegar, and oil using a mixer or blender. Prepare dressing 1 – 2 days prior to service for maximum flavor.

2. Drain mandarin oranges. 3. Wash and slice fresh strawberries. 4.Lightly toss spinach, oranges, and strawberries. 5. Just before service, toss salad mix with dressing. CCP: Hold salad for cold service at 41°F or lower.





Trans Fat† <1 g <1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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Spinach Strawberry Salad Number of Portions: 50



IngredientsItalian seasoning mix 3 tbsp

Balsamic vinegar ½ cup

Water ½ cup

Vegetable oil ¼ cup

Strawberry preserves, sugar-free ¼ cup

Spinach (raw) 8 lb



Instructions


2. Drain mandarin oranges. 3. Wash and slice fresh strawberries. 4. Lightly toss spinach, oranges, and strawberries. 5. Just before service, toss salad mix with dressing. CCP: Hold salad for cold service at 41°F or lower.







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Sweet & Sour Chicken Nuggets Number of Portions: 25


1 oz-eq grainsPortion Size: 5 nuggets + 2 tbsp dipping sauce

IngredientsChicken nuggets (frozen)* 125 each

Sweet & sour sauce (bottled) 3 cups*USDA Foods

Instructions

1. Prepare 25 portion cups with 2 tbsp sweet and sour sauce. Refrigerate dressing at 41°F or lower until service.

2. Preheat oven to 375°F. 3. Place frozen nuggets on baking sheet. Heat 10 – 12 minutes. CCP: Heat chicken to internal temperature of 165°F or higher for 15 seconds. 4. Serve 5 chicken nuggets with 2 tbsp sweet and sour sauce for dipping.







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Sweet & Sour Chicken Nuggets Number of Portions: 50


1 oz-eq grainsPortion Size: 5 nuggets + 2 tbsp dipping sauce

IngredientsChicken nuggets (frozen)* 250 each

Sweet & sour sauce (bottled) 1-½ qt*USDA Foods

Instructions

1. Prepare 25 portion cups with 2 tbsp sweet and sour sauce. Refrigerate dressing at 41°F or lower until service.

2. Preheat oven to 375°F. 3. Place frozen nuggets on baking sheet. Heat 10 – 12 minutes. CCP: Heat chicken to internal temperature of 165°F or higher for 15 seconds. 4. Serve 5 chicken nuggets with 2 tbsp sweet and sour sauce for dipping.







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Sweet Potato Soufflé Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup red/orange)Portion Size: 2/3 cup (#6 scoop)

IngredientsSweet potatoes (syrup pack), low-sodium* 1-2/3 #10 cans

Brown sugar 2 cups (packed)

Eggs 1 cup (~5 large eggs)

1% milk 1 cup

Butter, unsalted, melted 4 oz (1 stick)

Vanilla extract 2 tsp

Water 1 cup

Mini marshmallows ¼ lb*USDA Foods

Instructions

1. Spray one 20” x 12” x 2” steam table pan with pan release spray. 2. Drain sweet potatoes and place in mixer. 3. Add sugar, eggs, milk, melted butter, hot water, and vanilla. Mix well. 4. Pour sweet potato mixture into steam table pan. 5. Bake, uncovered, at 350°F for 35 – 45 minutes, until internal temperature

reaches 160°F. CCP: Bake sweet potatoes to 160°F or higher. 6. Remove pan from oven and sprinkle mini marshmallows over hot sweet

potatoes. CCP: Hold for hot service at 135°F or higher.







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Sweet Potato Soufflé Number of Portions: 50

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup red/orange)Portion Size: 2⁄3 cup (#6 scoop)

IngredientsSweet potatoes (syrup pack), low-sodium* 3-1⁄8 #10 cans


Eggs 1-½ cups (~6 large eggs)

1% milk 2 cups

Butter, unsalted, melted 8 oz (2 sticks)

Vanilla extract 1 tbsp + 1 tsp

Water 2 cups

Mini marshmallows ½ lb*USDA Foods

Instructions

1. Spray two 2” deep (12” x 20”) steam table pans with pan release spray. 2. Drain sweet potatoes and place in mixer. 3. Add sugar, eggs, milk, melted butter, hot water, and vanilla. Mix well. 4. Pour sweet potato mixture into steam table pans. 5. Bake, uncovered, at 350°F for 35 – 45 minutes, until internal temperature

reaches 160°F. CCP: Bake sweet potatoes to 160°F or higher. 6. Remove pans from oven and sprinkle mini marshmallows over hot sweet








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Sweet Sesame Chicken Stir-Fry (ES) Number of Portions: 25


½ cup vegetables (3⁄8 cup red/orange, 1⁄8 cup other)Portion Size: ¾ cup (6-oz portion server)NOTE: Serve with ½ cup prepared brown rice.

IngredientsCarrots (frozen)* 3-½ lb

Green peppers (frozen), diced 1-¼ lb

Sesame ginger salad dressing 2-1⁄8 cups

Chicken (frozen), diced* 3 lb + 2 oz*USDA Foods

Instructions

1. Thaw diced chicken: keep chicken in the bag or pour into a clean, covered container. Thaw in the refrigerator at 36°F to 41°F for 24 hours. Keep thawed chicken in the refrigerator until needed. Use within 2 days after thawing.

2. Meanwhile, combine carrots and green peppers in a 20” x 12” x 2” steam table pan. Allow room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 lb pressure) for 5 minutes. Drain excess liquid from vegetables.

3. Add dressing, carrots, and peppers to the chicken, stirring well. Steam until tender-crisp (approximately 10 minutes). Do not overcook the vegetables.








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Sweet Sesame Chicken Stir-Fry (ES) Number of Portions: 50


½ cup vegetables (3⁄8 cup red/orange, 1⁄8 cup other)Portion Size: ¾ cup (6-oz portion server)NOTE: Serve with ½ cup prepared brown rice.

IngredientsCarrots (frozen)* 7 lb

Green peppers (frozen), diced 2-½ lb

Sesame ginger salad dressing 4-¼ cups

Chicken (frozen), diced* 6-¼ lb*USDA Foods

Instructions


2. Meanwhile, combine carrots and green peppers in two 20” x 12” x 2” steam table pans. Allow room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 lb pressure) for 5 minutes. Drain excess liquid from vegetables.

3. Add dressing, carrots, and peppers to the chicken, stirring well. Steam until tender-crisp (approximately 10 minutes). Do not overcook the vegetables.








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Tossed Side Salad Number of Portions: 25

HACCP Process: #1 No CookOne portion provides: ¾ cup vegetables (½ cup dark green, ¼ cup other)Portion Size: 1-¼ cups

IngredientsRomaine lettuce, chopped 12-½ cups

Spinach (raw), chopped 3 qt + ½ cup

Carrots, chopped 1-½ cups + 1 tbsp (~3 medium carrots)

Green peppers, chopped 1-½ cups + 1 tbsp (~1-½ medium peppers)

Cucumber, sliced 1-½ cups + 1 tbsp (~1 medium cucumber)

Tomato, chopped 1-½ cups + 1 tbsp (~2 large tomatoes)

Instructions

1. Rinse and chop spinach and romaine lettuce. Place in large bowl. Set aside.

2. Rinse vegetables. Chop carrots, peppers, cucumber, and tomatoes. 3. For service, combine 1 cup lettuce/spinach mixture and ¼ cup chopped

vegetables. CCP: Hold all ingredients for cold service at 41°F or below.



Sodium 20 mg Vitamin A 4937 IU Total Fat <1 g 6% of kcal




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Tossed Side Salad Number of Portions: 50


IngredientsRomaine lettuce, chopped 25 cups

Spinach (raw), chopped 1-½ gal + 1 cup

Carrots, chopped 3-1⁄8 cups (6 – 7 medium carrots)

Green peppers, chopped 3-1⁄8 cups (3 – 4 medium peppers)

Cucumber, sliced 3-1⁄8 cups (~2 medium cucumbers)

Tomato, chopped 3-1⁄8 cups (~5 medium tomatoes)

Instructions










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Walking Taco Number of Portions: 25


½ cup vegetables (¼ cup other, ¼ cup red/orange)Portion Size: 1 serving (see instructions below)NOTE: Serve with 1 bag of tortilla rounds.


Cheddar cheese, reduced fat* 1-½ lb

Tomato (fresh), chopped 3 lb (10 – 12 medium tomatoes)

Iceberg lettuce, shredded 3 lb (~9 cups)*USDA Foods

Instructions

1. Place sealed bag of frozen beef taco filling in steamer or boiling water. Heat for approximately 45 minutes or until product reaches internal temperature of 165°F or higher for 15 seconds. CAUTION: Open bag carefully to avoid being burned.

CCP: Heat beef taco filling to 165°F or higher for 15 seconds. 2. Wash and chop vegetables. 3. At service, portion beef taco filling with #10 (3⁄8 cup) scoop. Top with 1 oz

(1/4 cup) shredded cheese, ¼ cup tomato, and ½ cup lettuce. Serve with 1 bag of tortilla rounds.

CCP: Hot hold taco filling at 135°F or higher for service. CCP: Hold cheese, lettuce, and tomatoes at 41°F or lower for cold service.







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Walking Taco Number of Portions: 50


½ cup vegetables (¼ cup other, ¼ cup red/orange)Portion Size: 1 serving (see instructions below)NOTE: Serve with 1 bag of tortilla rounds.


Cheddar cheese, reduced fat* 3 lb

Tomato (fresh), chopped 5-¾ lb (20 – 24 medium tomatoes)

Iceberg lettuce, shredded 6-¼ lb (~18 cups)*USDA Foods

Instructions

1. Place sealed bags of frozen beef taco filling in steamer or boiling water. Heat for approximately 45 minutes or until product reaches internal temperature of 165°F or higher for 15 seconds. CAUTION: Open bags carefully to avoid being burned.

CCP: Heat beef taco filling to 165°F or higher for 15 seconds. 2. Wash and chop vegetables. 3. At service, use 3⁄8-cup ladle to portion beef taco filling. Top with 1 oz

(¼ cup) shredded cheese, ¼ cup tomato, and ½ cup lettuce. Serve with 1 bag of tortilla rounds.

CCP: Hot hold taco filling at 135°F or higher for service. CCP: Hold cheese, lettuce, and tomatoes at 41°F or lower for cold service.






ES-Winter Nutrient Standard Feb 6, 2012 thru Mar 9, 2012 Spreadsheet - Portion Values

Ohio Department of Education

Page 1 Oct 21, 2012

*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient

* - denotes combined nutrient totals with either missing or incomplete nutrient data

¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child

with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning

for or treating medical conditions.

Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹ Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)

Mon - 02/06/2012 Ohio Department of Education Total

295

41

511

2.73

2.65

58.4

76

9

0.26

21.58

30.07

10.51

3.60

*0.00 Hamburger on W/G Bun 1 EACH

PEARS, BLUSHING:ODE 1/2 CUP 76 0 9 2.00 0.35 6.0 0 0 0.89 0.8 19.6 0.04 0.00 0.00

Broccoli Florets, Garlic 1/2 CUP 44 0 28 3.14 0.57 32.8 1142 79 38.28 3.21 5.42 1.83 0.30 *0.00 LETTUCE &TOMATO:1 leaf,1 slice 1 lf,1 slc 6 0 3 0.42 0.12 4.7 242 17 3.16 0.31 1.22 0.06 0.01 *N/A*

ketchup, packets 2 each 20 0 210 0.00 0.00 0.0 0 0 0.0 0.0 6.0 0.0 0.00 0.00

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 Baked Beans, Low Sodium USDA .25 CUP 59 0 70 2.60 0.76 21.5 68 14 0.0 3.02 13.42 0.23 0.04 0.00

Weighted Daily Average 619 43 991 10.89 *4.44 *382.3 *2020 *217 *43.05 36.92 96.96 13.05 4.18 *0.00

% of Calories 23.9% 62.7% 19.0% 6.1% *0.0%

Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00

% of Guideline Satisfied 100% 43% 218% Shortfall 57

Tue - 02/07/2012 Ohio Department of Education Total

204

18

644

1.35

1.48

22.7

4613

693

3.33

8.24

23.99

9.02

2.11

*0.01 Sweet&Sour Chickw/ Honey ES** 1 cup servi

ngs PINEAPPLE CHUNKS:canned,lt syr .5 CUP 66 0 1 1.01 0.49 17.6 48 1 9.45 0.45 16.95 0.15 0.01 *N/A*

California Casserole, ODE*** 3/4 cup 101 0 256 3.02 0.35 23.3 966 192 17.89 2.31 13.42 4.0 0.72 *0.00

Asian Brown Rice ODE 1/2 cup 172 0 144 1.41 0.70 12.2 0 0 0.0 3.8 36.02 1.19 0.24 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 13.8% 67.6% 20.1% 4.5% *0.0%


% of Guideline Satisfied 102% 20% 136% Shortfall OVER 80

Wed - 02/08/2012 Ohio Department of Education Total

260

20

440

2.00

1.80

150.0

200

40

0.0

12.0

36.0

8.0

3.50

0.00 Breadstick, Cheese-Pepp ODE Co 2 Each BANANA, Fresh 1 EACH 90 0 1 2.63 0.26 5.1 65 8 8.79 1.1 23.07 0.33 0.11 *N/A*

Spinach Strawberrry Salad-ODE 1.5 Cup 85 0 62 3.39 2.50 87.7 7681 663 60.81 2.76 17.45 1.62 0.23 *0.00

Marinara Sauce, Ohio Processed 1/2 CUP 70 0 550 2.00 1.08 40.0 750 150 12.0 2.0 11.0 2.5 0.00 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00



Page 2 Oct 21, 2012









% of Calories 16.6% 69.9% 18.5% 5.9% *0.0%



Thu - 02/09/2012 Ohio Department of Education Total

218

53

527

3.23

2.44

342.8

1405

216

13.94

22.72

8.61

10.7

5.41

0.00 Walking Taco Mixture ODE* 1 EACH APPLE SLICES FRESH: ODE PACKAGE 30 0 0 1.00 0.00 20.0 0 0 21.0 0.0 7.0 0.0 0.00 0.00

REFRIED BEANS: canned 1/4 CUP 54 0 267 3.03 0.99 19.6 0 0 3.57 3.22 9.08 0.7 0.23 *N/A*

Tortilla Chips - BOF bag 200 0 160 2.00 0.72 60.0 100 20 0.0 3.0 29.0 11.0 1.00 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 23.8% 48.3% 33.0% 10.0% *0.0%


% of Guideline Satisfied 100% 55% 185% Shortfall 45 OVER

Fri - 02/10/2012 Ohio Department of Education Total

170

44

405

0.00

1.00

14.0

74

15

1.0

15.0

10.0

8.0

1.00

0.00 Chicken Nuggets, ODE SERVING

BBQ Sauce, Dip Cup, 1 oz 1 EACH 50 0 239 1.00 0.18 0.0 200 40 0.6 0.0 11.0 1.0 0.00 0.00 PEACHES, CND, LGHT SYP, Com 1/2 CUP 68 0 6 1.60 0.45 4.0 23 5 3.0 0.55 18.26 0.04 0.00 0.00

mod PEAS&CARROTS,FRZ,CKD,BLD, .5 CUP 38 0 54 2.48 0.75 18.4 7611 621 6.48 2.47 8.1 0.34 0.06 *N/A* DRND, Potato Rounds, Frzn, Ohio Comm .5 CUP 120 0 260 2.00 0.36 0.0 0 0 1.2 2.0 14.0 6.0 1.00 0.00

ROLLS DINNER WHOLE GRAIN 1 EACH 74 0 112 2.10 0.68 29.7 0 0 0.0 2.44 14.31 1.32 0.23 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 19.1% 60.7% 24.0% 3.5% *0.0%





Page 3 Oct 21, 2012









244

23

856

3.85

1.30

357.3

456

91

0.05

17.58

25.57

8.27

4.25

0.00 Grilled Cheese, ODE Sandwich

PEARS: canned,light syrup .5 CUP 72 0 6 2.01 0.35 6.3 0 0 0.88 0.24 19.04 0.04 0.00 *N/A*

Soup, Tomato Low Sodium, Campb 1 CUP 130 5 50 3.00 0.36 20.0 500 100 1.2 2.0 23.0 3.0 1.50 0.00 VEGETABLE BLEND-Califronia .5 CUP 43 5 32 2.16 0.02 22.5 1122 231 19.19 1.12 5.46 1.85 1.17 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00

Weighted Daily Average 607 35 1105 11.02 *2.03 *664.9 *2568 *520 *21.78 28.93 94.29 13.53 7.14 *0.00 % of Calories 19.1% 62.1% 20.1% 10.6% *0.0%

Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 35% 220% Shortfall 65 OVER


274

28

1174

2.77

3.09

72.6

7068

860

47.7

15.04

29.18

11.65

3.23

*0.00 Hatton Chicken Crunch, HS Serving

APRICOTS: canned,light syrup .5 CUP 80 0 5 2.02 0.49 13.9 1672 167 3.42 0.67 20.86 0.06 0.00 *N/A*

Broccoli Florets:DCS .5 CUP 60 0 47 3.00 0.54 33.1 1194 96 36.92 3.09 5.0 3.81 0.62 *0.00 RICE, BROWN, QUICK: ODE 1/2 cup 109 0 13 0.99 0.42 9.2 32 7 0.0 2.27 22.02 1.18 0.26 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 18.1% 61.4% 24.0% 6.1% *0.0%




254

55

306

4.69

2.99

68.7

651

157

19.0

19.0

29.53

9.38

3.37

*0.50 ROTINI AND MEAT SAUCE ODE- 1 CUP ES** Pudding, Choc w/ Banana Slices 1 Each 201 5 132 2.45 5.20 91.8 76 12 7.42 3.3 39.45 4.02 1.18 *0.00

GREEN BEANS:B-ODE 1/2 CUP 52 0 6 2.00 0.60 33.2 543 109 2.81 1.02 4.39 3.88 0.74 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00



Page 4 Oct 21, 2012









% of Calories 20.0% 60.5% 25.4% 7.9% *0.7%




392

59

892

10.40

4.95

417.8

964

128

11.48

28.15

40.22

13.55

5.57

0.00 Beef and Refried Bean Burrito 1 Burrito TANGERINES,FRESH 1 EACH 47 0 2 1.58 0.13 32.6 599 81 23.5 0.71 11.74 0.27 0.03 *N/A*

CORN, YLW, WHL KRNL, FRZ, C .5 CUP 66 0 1 2.00 0.39 2.0 163 33 2.9 2.09 15.83 0.55 0.08 0.00

OMM Salsa, Low Na, Canned ODE .25 CUP 23 0 70 0.85 1.40 7.5 343 69 2.5 0.94 4.37 0.13 0.02 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00





281

43

715

2.97

3.03

76.0

554

111

3.89

19.6

44.54

4.42

0.88

0.00 Chicken BBQ Sandwich 1 EACH Peaches in Tropical gel-ode 1/2 cup 70 0 20 1.00 0.00 0.0 200 40 60.0 0.0 16.0 0.0 0.00 0.00

PEAS & CARROTS: frozen,boiled .5 CUP 38 0 54 2.48 0.75 18.4 7611 621 6.48 2.47 8.1 0.34 0.06 *N/A*

Baked Beans, Low Sodium USDA .5 CUP 119 0 140 5.19 1.51 43.0 137 27 0.0 6.03 26.85 0.47 0.09 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 23.1% 74.5% 8.0% 1.8% *0.0%





Page 5 Oct 21, 2012









170

44

405

0.00

1.00

14.0

74

15

1.0

15.0

10.0

8.0

1.00

0.00 Chicken Nuggets, ODE SERVING

PINEAPPLE CHUNKS:canned,lt syr 1/2 CUP 66 0 1 1.01 0.49 17.6 48 1 9.45 0.45 16.95 0.15 0.01 *N/A*

GREEN BEANS:ODE 1/2 CUP 19 0 6 2.00 0.59 33.0 376 75 2.8 1.01 4.36 0.11 0.03 *0.00 SWEET POTATO SOUFFLE-ODE 2/3 CUP 231 39 70 2.70 1.13 49.8 8304 673 11.33 2.5 44.96 4.87 2.77 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 85% 114% Shortfall 15


400

28

1065

6.98

3.73

62.4

989

186

37.38

21.3

57.06

11.62

3.25

*0.00 Chicken Broccoli Bowl, ODE SERVING

PEACHES, CND, LGHT SYP, Com 1/2 CUP 68 0 6 1.60 0.45 4.0 23 5 3.0 0.55 18.26 0.04 0.00 0.00

mod VEGETABLE BLEND-Califronia 1/2 CUP 43 5 32 2.16 0.02 22.5 1122 231 19.19 1.12 5.46 1.85 1.17 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 19.7% 64.8% 19.8% 6.6% *0.0%




310

15

600

4.00

2.70

300.2

500

100

0.0

15.01

37.02

11.01

4.00

0.00 Pizza, Classic Wedge W/G 1 each Pear and Cherry Jello 1 Each 80 0 50 1.00 0.00 0.0 200 40 18.0 0.0 21.0 0.0 0.00 0.00

Carrots, Baby with Hummus** 1 Each 132 0 299 6.16 2.26 50.6 11747 1278 2.21 5.4 15.8 6.01 0.90 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 17.8% 59.4% 24.5% 7.2% *0.0%





Page 6 Oct 21, 2012







Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹

Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)


378

44

837

10.95

4.21

423.3

504

68

10.39

25.43

42.84

11.87

5.32

*0.00 Quirky Quesadillas, ODE 1 Quesadill ORANGES 1 EACH 62 0 0 3.14 0.13 52.4 295 28 69.69 1.23 15.39 0.16 0.03 *N/A*

CORN: frozen, yellow 1/2 CUP 67 0 1 1.98 0.39 2.5 164 18 2.89 2.1 15.92 0.55 0.08 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 23.5% 61.1% 18.7% 8.1% *0.0%




290

30

981

1.00

1.08

400.2

800

1001

0.0

16.01

32.02

11.01

6.00

0.00 MAC & CHEESE REDUCED FAT: 6 OZ

DCS GRAPES, FRESH: ODE .5 Cup 60 0 10 0.67 0.00 13.3 67 13 0.8 0.0 15.33 0.0 0.00 0.00

Salad, Tossed, Side - *ODE 1-1/4 Cup 16 0 20 1.37 0.78 30.7 4936 612 19.48 1.25 3.42 0.1 0.02 *0.00

DRESSING - RANCH LIGHT 1 TBSP 45 3 85 0.00 0.00 0.0 175 35 0.0 0.0 3.5 3.5 0.50 0.00

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 COOKIE CHOC CHIP W/G OTIS: 1 Each 110 5 70 1.00 0.72 0.0 0 0 0.0 1.0 19.0 3.5 1.00 0.00 ODE


Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 40% 81% Shortfall 60 0.96 OVER



Page 7 Oct 21, 2012









371

52

756

2.00

2.08

57.0

92

18

1.0

22.0

40.0

13.5

2.00

0.00 Breaded Chicken Patty on Bun 1 each

APPLESAUCE, CANNED, UNSW .5 cup 52 0 2 1.50 0.15 4.0 35 7 1.5 0.21 13.77 0.06 0.01 0.00

EETENE Broccoli Florets, Lemon 1/2 CUP 44 0 28 3.12 0.56 32.9 1143 79 40.1 3.17 5.51 1.84 0.30 *0.00

LETTUCE &TOMATO:1 leaf,1 slice 1 lf,1 slc 6 0 3 0.42 0.12 4.7 242 17 3.16 0.31 1.22 0.06 0.01 *N/A*

MAYONNAISE,LoFat,No Cholester 1 TBSP 45 0 130 0.00 0.00 0.0 0 0 0.0 0.0 2.0 4.0 0.50 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 21.2% 52.7% 28.1% 4.3% *0.0%




150

45

410

0.00

1.08

0.0

0

0

0.0

14.98

13.98

4.0

1.00

0.00 CHICKEN, TERIYAKI SERVING PEACHES, CND, LGHT SYP, Com 1/2 CUP 68 0 6 1.60 0.45 4.0 23 5 3.0 0.55 18.26 0.04 0.00 0.00

mod Spinach Strawberrry Salad-ODE 1.5 Cup 85 0 62 3.39 2.50 87.7 7681 663 60.81 2.76 17.45 1.62 0.23 *0.00

Baby Carrots with Ranch 1 each 59 2 184 1.64 0.51 27.7 7818 1564 1.5 0.84 6.07 3.46 0.49 0.00 Brown Rice ODE 1/2 cup 128 0 12 1.13 0.48 10.3 36 7 0.0 2.59 25.17 1.76 0.34 *0.15 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00




290

26

848

3.50

2.62

178.5

477

95

6.5

15.5

37.0

9.75

3.55

0.30 Meatball Sub- Mini ** 1 EACH

Pear and Cherry Jello 1 Each 80 0 50 1.00 0.00 0.0 200 40 18.0 0.0 21.0 0.0 0.00 0.00

California Casserole, ODE*** 3/4 cup 101 0 256 3.02 0.35 23.3 966 192 17.89 2.31 13.42 4.0 0.72 *0.00 Marinara Sauce .25 CUP 35 0 275 1.00 0.54 20.0 375 75 6.0 1.0 5.5 1.25 0.00 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00



Page 8 Oct 21, 2012









% of Calories 17.2% 62.9% 22.2% 6.5% *0.4%




219

42

681

3.52

3.22

40.4

619

114

3.01

14.65

14.39

12.26

4.54

*0.70 Mexican Pasta 3/4 CUP TANGERINES,FRESH 1 EACH 47 0 2 1.58 0.13 32.6 599 81 23.5 0.71 11.74 0.27 0.03 *N/A*

FRUIT JUICE,ASSORTED 4 fl.oz. 64 0 5 0.28 0.24 13.1 59 6 24.46 0.47 15.62 0.17 0.02 *N/A*

GOLDEN CORN AND CARROTS 1/2 CUP 56 0 53 2.34 0.49 14.9 11039 1104 5.17 1.74 13.24 0.41 0.06 *N/A* BEANS, REFRIED, LOW-SO** .5 CUP 118 10 140 6.70 2.09 44.0 0 0 7.6 6.92 19.57 1.6 0.60 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00





210

45

490

1.00

1.80

40.0

0

0

0.0

7.0

18.0

12.0

3.00

0.00 CORN DOGS MINI:ODE 4 Each Strawberry Cups SERVING 122 0 4 2.39 0.75 14.0 31 6 52.62 0.68 32.94 0.17 0.01 0.00

POTATO WEDGES 8 Cut Ohio Pro 3/4 CUP 150 0 30 3.00 0.54 0.0 0 0 3.6 3.0 21.0 6.0 1.50 0.00

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 ketchup, packets 2 each 20 0 210 0.00 0.00 0.0 0 0 0.0 0.0 6.0 0.0 0.00 0.00

Weighted Daily Average 620 47 894 6.39 *3.09 *312.8 *522 *104 *56.68 18.68 99.16 18.54 4.73 0.00

% of Calories 12.1% 64.0% 26.9% 6.9% 0.0%





Page 9 Oct 21, 2012









269

41

380

7.21

3.90

70.6

1037

196

16.39

16.52

18.83

14.4

4.86

*0.00 Sock Rockin Chili* 1-1/4 CUP

PEACHES, Single serve, frozen 1/2 cup 118 0 8 2.20 0.46 4.0 354 71 117.55 0.79 29.9 0.16 0.01 0.00

GREEN BEANS: frozen,boiled .5 CUP 19 0 1 2.03 0.45 28.4 376 27 2.77 1.01 4.35 0.11 0.03 *N/A* ROLLS DINNER WHOLE GRAIN 1 EACH 74 0 112 2.10 0.68 29.7 0 0 0.0 2.44 14.31 1.32 0.23 *N/A*

BUTTER: individual PAT 36 11 36 0.00 0.00 1.2 125 38 0.0 0.04 0.0 4.06 2.57 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 18.2% 55.9% 29.0% 11.3% *0.0%




228

44

511

0.00

1.00

14.0

74

15

1.0

15.0

23.44

8.0

1.00

0.00 Sweet and Sour Chicken Nuggets SERVINGS

APPLE SLICES FRESH: ODE PACKAGE 30 0 0 1.00 0.00 20.0 0 0 21.0 0.0 7.0 0.0 0.00 0.00 VEGETABLE BLEND-Califronia .5 CUP 43 5 32 2.16 0.02 22.5 1122 231 19.19 1.12 5.46 1.85 1.17 *0.00


OMM Brown Rice ODE 1/2 cup 128 0 12 1.13 0.48 10.3 36 7 0.0 2.59 25.17 1.76 0.34 *0.15 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 18.8% 64.1% 18.4% 4.1% *0.2%




370

79

215

4.44

2.38

143.2

352

91

0.54

27.08

37.1

13.46

6.36

*0.00 Chicken Alfredo with a Twist* 1 Cup BANANAS, fresh raw** 1 EACH 72 0 1 2.11 0.21 4.1 52 6 7.05 0.88 18.5 0.27 0.09 *N/A*

Broccoli Florets, Garlic 3/4 CUP 67 0 42 4.71 0.85 49.2 1714 118 57.41 4.81 8.13 2.75 0.45 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00



Page 10 Oct 21, 2012









% of Calories 26.0% 54.2% 24.2% 10.2% *0.0%




261

38

643

5.91

2.60

397.9

998

197

11.31

18.68

26.43

10.0

4.74

*0.00 Eagle Tostado- ES/ODE 1 Tostado PINEAPPLE CHUNKS:canned,lt syr .5 CUP 66 0 1 1.01 0.49 17.6 48 1 9.45 0.45 16.95 0.15 0.01 *N/A*


RANCH DRSNG,RED FA 2 TBSP 59 5 336 0.33 0.21 12.0 20 4 0.18 0.38 6.4 3.73 0.38 0.02 COOKIE CHOC CHIP W/G OTIS: 1 Each 110 5 70 1.00 0.72 0.0 0 0 0.0 1.0 19.0 3.5 1.00 0.00

DCS Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 18.9% 59.4% 25.6% 9.1% *0.0%




344

52

261

1.90

2.22

32.0

3708

742

2.81

20.44

22.97

18.73

4.59

*N/A* CHICKEN POT PIE 1 CUP


CARROTS,FROZEN,UNPREPARE .5 CUP 23 0 44 2.11 0.28 23.0 9094 1362 1.6 0.5 5.06 0.29 0.03 *N/A* ROLLS DINNER WHOLE GRAIN 1 EACH 74 0 112 2.10 0.68 29.7 0 0 0.0 2.44 14.31 1.32 0.23 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00




Weighted Average 627 47 1020 9.62 *4.31 *474.8 *5898 *815 *50.74 30.76 19.6%

95.76 61.1%

15.76 22.6%

4.87 7.0%

*0.07 *0.1%



Page 11 Oct 21, 2012









Nutrient Menu AVG % of Cals Target % of Target Miss Data Shortfall Overage Error Messages (if any)

Calories 627

19.62%

600 - 650 100%

Missing

Cholesterol (mg) 47 100 47% Sodium (mg) 1020 1230 Fiber (g) 9.62 5.00 192%

Iron (mg) 4.31 Calcium (mg) 474.8 Missing

Vitamin A (IU) 5898 Missing

Vitamin A (RE) 815 Missing Vitamin C (mg) 50.74 Missing

Protein (g) 30.76 Carbohydrate (g) 95.76 61.09% Total Fat (g) 15.76 22.62% <=30.00% Saturated Fat (g) 4.87 6.99% <10.00% Trans Fat (g) 0.07 0.10% Missing

Menus that Move

Ohio Department of Education Schools must provide food labels to verify that all foods (or foods and ingredients) used in menus and recipes are trans fat free. This institution is an equal opportunity provider.

Winter Cycle Menu Grades 9 – 12 Monday Tuesday Wednesday Thursday Friday

Wee

k 1

Hamburger on a Bun Broccoli Salad Seasoned Waffle Fries 2 Pkts Ketchup Mandarin Oranges Pears Milk*

Sweet Sesame Chicken Stir Fry with Brown Rice

California Blend Pineapple Chunks Peaches Whole-Grain Chocolate Chip

Cookie Milk

Pepperoni Pizza Tossed Side Salad 2 Tbsp Reduced-Fat Ranch

Dressing Italian Vegetables Fresh Pear Cherry Crisp Milk

Sock-Rockin’ Chili Fresh Apple Slices Apricots Cheesy Breadsticks with

Marinara Sauce Milk

Spicy Chicken Strips 1 Tbsp Reduced-Fat Ranch

dressing Sweet Potato Fries Bean & Corn Salad Fruit Cocktail Fresh Banana Whole-Grain Dinner Roll 1Milk

Wee

k 2

BBQ Chicken Sandwich Fresh Cucumber & Tomato Dip Baked Beans Pears Strawberry Cup Milk

Sweet & Sour Chicken with Honey with Asian Brown Rice

Green Beans Apricot Cup Peach Cup Milk

Rotini & Meat Sauce Garlic Broccoli Fresh Apple Slices Fresh Banana Whole-Grain Roll 1 Pat Butter Milk

Beef & Refried Bean Burrito Spinach Strawberry Salad Fruit Juice Tortilla Scoops with Salsa Milk

Hot Italian Sub 1 Tbsp Reduced-Fat Italian

Dressing Orange-Glazed Carrots Potato Rounds 2 Pkts Ketchup Fruit Cocktail Fresh Grapes Milk

Wee

k 3

Honey Mustard Chicken Wrap Golden Corn & Carrots Pineapple Chunks Peach Cup Whole-Grain Cookie Milk

Hatton Chicken Crunch with Asian Brown Rice

Green Peas Mandarin Oranges Fresh Banana Milk

Classic Pizza Wedge California Casserole Carrots & Hummus Northwest Apple Salad Pears in Cherry Jell-O Milk

Eagle Tostada Bean & Corn Salad Fresh Tangerine Apricots Tortilla Scoops with Salsa Milk

Meatball Sub Tossed Side Salad 2 Tbsp Reduced-Fat Ranch

Dressing Pears Fruit Cocktail Milk

Wee

k 4

Chicken Philly Sweet Potato Fries Green Beans Pink Grapefruit Sections Peaches Milk

Teriyaki Chicken with Brown Rice Garlic Broccoli California Blend Apricot Cups Fruit Salad Milk

Veggie Lasagna Tossed Side Salad 2 Tbsp Reduced-Fat Ranch

Dressing Fresh Pear Mandarin Oranges Breadstick with Marinara Sauce Milk

Spicy Nachos Cowboy Corn Salad Fresh Apple Slices Fresh Banana Spanish Rice Milk

Turkey & Gravy Mashed Potatoes Green Beans Fruit Juice Peach Cup Whole-Wheat Roll 1 Pat Butter Whole-Grain Chocolate Chip

Cookie Milk

Wee

k 5

BBQ Pork on a Bun Baked Beans Vegetable Blend Pears Applesauce Milk

Wokin’ Orange Chicken with Brown Rice

Green Beans Mandarin Oranges Pineapple Milk

Chicken Alfredo with a Twist Garlic Broccoli Tossed Side Salad 2 Tbsp Reduced-Fat Ranch

dressing Fresh Banana Mixed Fruit Whole-Grain Roll 1 Pat Butter Milk

Quirky Quesadilla Golden Corn Peaches Fresh Grapes Tortilla Scoops with Salsa Milk

Grilled Chicken on a Bun 1 Tbsp Reduced-Fat Mayo Fresh Veggies (Broccoli and

Carrots 2 Tbsp Reduced-Fat Ranch

Dressing Sweet Potato Soufflé Pears in Cherry Jell-O Fruit Juice Milk

*Selections include a choice of 1-cup serving of Low-Fat (unflavored) or Fat-Free (unflavored or flavored) milk.

Menus that Move


Grades 9 – 12 • Winter • Week 1 Meal Components

MEAL COMPONENTS


Weekly Totals

ACTUAL


Hamburger on a Bun Broccoli Salad Seasoned Waffle Fries 2 Pkts Ketchup Mandarin Oranges Pears Milk

Sweet Sesame Chicken Stir Fry with Brown Rice

California Blend Pineapple Chunks Peaches Whole-Grain Chocolate

Chip Cookie Milk

Pepperoni Pizza Tossed Side Salad 2 Tbsp Reduced-Fat

Ranch Dressing Italian Vegetables Fresh Pear Cherry Crisp Milk

Sock-Rockin’ Chili Fresh Apple Slices Apricots Cheesy Breadsticks

with Marinara Sauce

Milk

Spicy Chicken Strips 1 Tbsp Reduced-Fat

Ranch Dressing Sweet Potato Fries Bean & Corn Salad Fruit Cocktail Fresh Banana Whole-Grain Dinner

Roll Milk

Vegetables 1-¼ cups 1-½ cups 1-¼ cups 1-½ cups 1 cup 6-½ cups 5 cups Dark Green Broccoli Salad = ½ cup Sweet Sesame

Chicken Stir Fry = ½ cup

Tossed Side Salad = ½ cup

1-½ cups ½ cup

Red/Orange Sweet Sesame Chicken Stir Fry = ¼ cup

Sock-Rockin’ Chili = ½ cup


Sweet Potato Fries = ½ cup

1-¾ cups 1-¼ cups

Beans/Legumes Sock-Rockin’ Chili = ¼ cup

Bean & Corn Salad = ¼ cup

½ cup ½ cup

Starchy Seasoned Waffle Fries = ½ cup

Bean & Corn Salad = 1⁄8 cup

5⁄8 cup ½ cup


Sweet Sesame Chicken Stir Fry = ¼ cup



Italian Vegetables = ½ cup

Sock-Rockin’ Chili = ¼ cup


2-1⁄8 cups ¾ cup

Fruits Mandarin Oranges = ½ cup

Pears = ½ cup

Pineapple Chunks = ½ cup

Peaches = ½ cup

Fresh Pear = ½ cup (½ cup FRESH)

Cherry Crisp = ½ cup


Apricots = ½ cup

Fruit Cocktail = ½ cup Fresh Banana = ½ cup

(½ cup FRESH)

5 cups (1-½ cups

FRESH)

5 cups

Grains Hamburger on a Bun = 2 oz-eq

Brown Rice = 2 oz-eq Whole-Grain Chocolate

Chip Cookie = 1 oz-eq

Pepperoni Pizza = 2 oz-eq

Cheesy Breadsticks = 2 oz-eq

Spicy Chicken Strips = 1 oz-eq

Whole-Grain Dinner Roll = 1 oz-eq

11 oz-eq 10 – 12 oz-eq

Whole Grain-Rich Hamburger on a Bun = 2 oz-eq

Brown Rice = 2 oz-eq Whole-Grain Chocolate

Chip Cookie = 1 oz-eq



Whole-Grain Dinner Roll = 1 oz-eq

10 oz-eq ½ grains are w/g

Meat /Meat Alt Hamburger on a Bun = 2 oz-eq

Sweet Sesame Chicken Stir Fry = 2 oz-eq


Sock-Rockin’ Chili = 2 oz-eq


Spicy Chicken Strips = 2 oz-eq

11 oz-eq 10 – 12 oz-eq


Menus that Move


Grades 9 – 12 • Winter • Week 1 Nutrient Breakdown

Grades 9 – 12 • Winter • Week 1 HUSSC Criteria

Grades 9 – 12 • Winter • Week 1 Summary of USDA Foods Fruits Apricots, canned Cherries, tart, canned Fruit cocktail, canned Peaches, canned Pears, canned

Grains Flour, whole-wheat Oats Rice, brown

Meats Beef, crumbles, frozen Beef, patties, frozen Chicken, diced, frozen Chicken, spicy strips, frozen

Vegetables Beans, black, canned, low-sodium Beans, kidney, canned, low-sodium Beans, pinto, canned, low-sodium Black-eyed peas, canned, low-sodium Carrots, frozen Corn, frozen Potatoes, waffle fries, frozen Sweet potatoes, fries, frozen Tomatoes, diced, canned, low-sodium Tomatoes, marinara sauce, canned Tomatoes, sauce, canned, low-sodium

Grades 9 – 12 • Winter • Week 1 Summary of Recipes Bean & Corn Salad Broccoli Salad Cherry Crisp, USDA Sock-Rockin’ Chili Sweet Sesame Chicken Stir Fry, (HS) Tossed Side Salad



Saturated Fat <10% of total kcal 6%


Trans Fat 0 g 0 g

Meal Component








‘3 fruits per week must be served

fresh. "4 fruits per week



rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.





http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100228_CherriesCndRedTartPitted_No10_November%202011.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/110233_FruitCndMixedExL%20Sucrose_No10_Feb2012b.pdf



http://www.fns.usda.gov/fdd/schfacts/Grains/NewWBSCMCodes/100408_FlourWholeWheat_25lb_March2012.pdf

http://www.fns.usda.gov/fdd/schfacts/Grains/NewWBSCMCodes/100467_OatsRolledQuickDry_25lb_March2012.pdf



http://www.fns.usda.gov/fdd/schfacts/Meats/A626_BeefPattiesGroundFrz_40lb.pdf


http://www.fns.usda.gov/fdd/schfacts/WBSCM/100117_ChickenFajitaStrips_30lb_May2012.pdf


http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100370_BeansCndKidney_No10_February%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100369_BeansCndPink_No10_February%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100368_BeansCndBlack-eyedPea_No10_Feb%202012.pdf








http://www.nfsmi.org/USDA_recipes/school_recipes/C-07.pdf

Menus that Move



MEAL COMPONENTS

Monday Tuesday Wednesday Thursday Friday Weekly Totals ACTUAL


BBQ Chicken Sandwich

Fresh Cucumber & Tomato Dip

Baked Beans Pears Strawberry Cup Milk

Sweet & Sour Chicken with Honey with Asian Brown Rice

Green Beans Apricot Cup Peach Cup Milk

Rotini & Meat Sauce Garlic Broccoli Fresh Apple Slices Fresh Banana Whole-Grain Roll 1 Pat Butter Milk

Beef & Refried Bean Burrito

Spinach Strawberry Salad

Fruit Juice Tortilla Scoops with

Salsa Milk

Hot Italian Sub 1 Tbsp Reduced-Fat

Italian Dressing Orange-Glazed

Carrots Potato Rounds 2 Pkts Ketchup Fruit Cocktail Fresh Grapes Milk

Vegetables 1-½ cups 1-¼ cups 1-¼ cups 1-¼ cups 1 cup 6-¼ cups 5 cups Dark Green Sweet & Sour Chicken

= ½ cup Garlic Broccoli =


Salad = ½ cup 1-½ cups ½ cup

Red/Orange Fresh Cucumber & Tomato Dip = ½ cup

Sweet & Sour Chicken = ¼ cup

Rotini & Meat Sauce = ¾ cup

Salsa = ½ cup Orange-Glazed Carrots = ½ cup

2-½ cups 1-¼ cups

Beans/Legumes Baked Beans = ½ cup Beef & Refried Bean Burrito = 1⁄8 cup

5⁄8 cup ½ cup

Starchy Potato Rounds = ½ cup ½ cup ½ cup Other Fresh Cucumber &

Tomato Dip = ½ cup Green Beans = ½ cup 1 cup

¾ cup Fruits Pears = ½ cup

Strawberry Cup = ½ cup

Apricot Cup = ½ cup Peach Cup = ½ cup


Fresh Banana = ½ cup (½ cup FRESH)

Spinach Strawberry Salad = ½ cup (¼ cup FRESH)


Fruit Cocktail = ½ cup Fresh Grapes = ½ cup

(½ cup FRESH)

5 cups (1-¾ cups FRESH)

5 cups

Grains BBQ Chicken Sandwich = 2 oz-eq

Sweet & Sour Chicken with Honey = 1 oz-eq


Rotini & Meat Sauce = 1.5 oz-eq



Tortilla Scoops = 1 oz-eq

Hot Italian Sub = 2.5 oz-eq

11.5 oz-eq 10 – 12 oz-eq

Whole Grain-Rich BBQ Chicken Sandwich = 2 oz-eq


Rotini & Meat Sauce = 1.5 oz-eq




9.5 oz-eq ½ grains are w/g

Meat /Meat Alt BBQ Chicken Sandwich = 2 oz-eq

Sweet & Sour Chicken with Honey= 2 oz-eq

Rotini & Meat Sauce = 2 oz-eq

Beef & Refried Bean Burrito = 2 oz-eq


10.5 oz-eq 10 – 12 oz-eq


Menus that Move




Grades 9 – 12 • Winter • Week 2 Summary of USDA Foods Fruits Apricots, frozen cups Fruit cocktail, canned Peaches, frozen cups Pears, canned

Grains Rice, brown Rotini, whole-grain Tortillas, whole-grain, frozen

Meats Beef, meat sauce, frozen Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, Reduced-Fat Cheese, mozzarella, Reduced-Fat Chicken, popcorn, frozen

Vegetables Beans, green, frozen Beans, refried, canned, low-sodium Beans, vegetarian baked, canned, low-sodium Carrots, frozen Potatoes, rounds, frozen Salsa, canned, low-sodium Tomatoes, marinara sauce, canned

Grades 9 – 12 • Winter • Week 2 Summary of Recipes Asian Brown Rice Beef & Refried Bean Burrito Fresh Cucumber & Tomato Dip Garlic Broccoli Hot Italian Sub Orange-Glazed Carrots, USDA Rotini & Meat Sauce, (HS) Spinach Strawberry Salad Sweet & Sour Chicken with Honey, (HS)





Trans Fat 0 g 0 g

Meal Component
















http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100261ApricotsFrozenCupsAug2012.pdf



















http://www.nfsmi.org/USDA_recipes/school_recipes/I-13A.pdf

Menus that Move



MEAL COMPONENTS




Honey Mustard Chicken Wrap

Golden Corn & Carrots Pineapple Chunks Peach Cup Whole-Grain Cookie Milk

Hatton Chicken Crunch with Asian Brown Rice

Green Peas Mandarin Oranges Fresh Banana Milk

Classic Pizza Wedge California Casserole Carrots & Hummus Northwest Apple

Salad Pears in Cherry Jell-O Milk

Eagle Tostada Bean & Corn Salad Fresh Tangerine Apricots Tortilla Scoops with

Salsa Milk

Meatball Sub Tossed Side Salad 2 Tbsp Reduced-Fat

Ranch Dressing Pears Fruit Cocktail Milk

Vegetables 1 cup 1-¼ cups 1-½ cups 1-½ cups 1-¼ cups 6-½ cups 5 cups Dark Green Hatton Chicken

Crunch = 5⁄8 cup Tossed Side Salad =

½ cup 1-1⁄8 cups ½ cup

Red/Orange Golden Corn & Carrots = ¼ cup

Hatton Chicken Crunch = 1⁄8 cup

Carrots = ½ cup Eagle Tostada = ¼ cup Salsa = ¼ cup

Meatball Sub = ½ cup 1-7⁄8 cups 1-¼ cups

Beans/Legumes Hummus = ¼ cup Bean & Corn Salad = ¼ cup


¾ cup ½ cup

Starchy Golden Corn & Carrots = ¼ cup

Green Peas = ½ cup California Casserole = ¼ cup


1-1⁄8 cup ½ cup

Other Honey Mustard Chicken Wrap = ½ cup





1-5⁄8 cups ¾ cup

Fruits Pineapple Chunks = ½ cup

Peach Cup = ½ cup

Mandarin Oranges = ½ cup


Northwest Apple Salad = ½ cup (½ cup FRESH)


Fresh Tangerine = ½ cup (½ cup FRESH)

Apricots = ½ cup

Pears = ½ cup Fruit Cocktail = ½ cup

5 cups (1-½ cups FRESH)

5 cups

Grains Honey Mustard Chicken Wrap = 1 oz-eq

Whole-Grain Cookie = 1 oz-eq


Hatton Chicken Crunch = 1 oz-eq

Classic Pizza Wedge = 2.25 oz-eq

Eagle Tostada = 1 oz-eq


Meatball Sub = 2.5 oz-eq

10.75 oz-eq 10 – 12 oz-eq

Whole Grain-Rich Honey Mustard Chicken Wrap = 1 oz-eq

Whole-Grain Cookie = 1 oz-eq


Classic Pizza Wedge = 2.25 oz-eq




Meat /Meat Alt Honey Mustard Chicken Wrap = 2 oz-eq

Hatton Chicken Crunch = 2 oz-eq

Classic Pizza Wedge = 2 oz-eq



11.5 oz-eq 10 – 12 oz-eq


Menus that Move




Grades 9 – 12 • Winter • Week 3 Summary of USDA Foods Fruits Apricots, canned Fruit cocktail, canned Peaches, frozen cups Pears in Cherry Jell-O Pears, canned Raisins Grains Rice, brown Tortillas, corn, whole-grain Tortillas, whole-grain, frozen Meats Beef, meatballs, frozen Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, Reduced-Fat Cheese, mozzarella, Reduced-Fat Chicken, diced, frozen Chicken, popcorn, frozen

Vegetables Beans, pinto, canned, low-sodium Beans, refried, canned low-sodium Black-eyed peas, canned, low-sodium Carrots, frozen Corn, frozen Potatoes, rounds, frozen Salsa, canned, low-sodium Tomatoes, marinara sauce, canned

Grades 9 – 12 • Winter • Week 3 Summary of Recipes Asian Brown Rice Bean & Corn Salad California Casserole Eagle Tostada, (HS) Golden Corn & Carrots, USDA Hatton Chicken Crunch Honey Mustard Chicken Wrap Meatball Sub, (HS) Northwest Apple Salad Tossed Side Salad





Trans Fat 0 g 0 g

Meal Component



green, red and orange, dry beans and peas). “Offer two additional servings weekly from


















http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100294_RaisinsSeedless_30lb_November%202011.pdf









http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100369_BeansCndPink_No10_February%202012.pdf


http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100368_BeansCndBlack-eyedPea_No10_Feb%202012.pdf






Menus that Move



MEAL COMPONENTS




Chicken Philly Sweet Potato Fries Green Beans Pink Grapefruit

Sections Peaches Milk

Teriyaki Chicken with Brown Rice

Garlic Broccoli California Blend Apricot Cups Fruit Salad Milk

Veggie Lasagna Tossed Side Salad 2 Tbsp Reduced-Fat

Ranch dressing Fresh Pear Mandarin Oranges Breadstick with

Marinara Sauce Milk

Spicy Nachos Cowboy Corn Salad Fresh Apple Slices Fresh Banana Spanish Rice Milk

Turkey & Gravy Mashed Potatoes Green Beans Fruit Juice Peach Cup Whole-Wheat Roll 1 Pat Butter Whole-Grain Chocolate

Chip Cookie Milk

Vegetables 1-¼ cups 1 cup 2 cups 1 cup 1 cup 6-¼ cups 5 cups Dark Green Garlic Broccoli =

½ cup Veggie Lasagna = 1⁄8

cup Tossed Side Salad =

½ cup

1-1⁄8 cups ½ cup

Red/Orange Sweet Potato Fries = ½ cup

Veggie Lasagna = 3⁄8 cup


1-3⁄8 cups 1-¼ cups

Beans/Legumes Spicy Nachos = ¼ cup Cowboy Corn Salad =

¼ cup

½ cup ½ cup

Starchy Mashed Potatoes = ½ cup

½ cup ½ cup

Other Green Beans = ½ cup Chicken Philly = ¼ cup


Veggie Lasagna = ¼ cup


Cowboy Corn Salad = ½ cup

Green Beans = ½ cup 2-¾ cups ¾ cup

Fruits Pink Grapefruit Sections = ½ cup

Peaches = ½ cup

Apricots = ½ cup Fruit Salad = ½ cup

Fresh Pear = ½ cup (½ cup FRESH)




Fruit Juice = ½ cup Peach Cup = ½ cup

5 cups (1-½ cups FRESH)

5 cups

Grains Chicken Philly = 2.25 oz-eq

Brown Rice = 2 oz-eq Veggie Lasagna = 1 oz-eq

Breadstick = 2 oz-eq

Spanish Rice = 1 oz-eq Whole-Grain Tortilla

Chips = 1.5 oz-eq

Whole-Wheat Roll = 1 oz-eq


11.75 oz-eq 10 – 12 oz-eq

Whole Grain-Rich Chicken Philly = 2.25 oz-eq

Brown Rice = 2 oz-eq Spanish Rice = 1 oz-eq Whole-Grain Tortilla

Chips = 1.5 oz-eq

Whole-Wheat Roll = 1 oz-eq



Meat /Meat Alt Chicken Philly = 3 oz-eq

Teriyaki Chicken = 2 oz-eq

Veggie Lasagna = 2 oz-eq

Spicy Nachos = 3 oz-eq

Turkey & Gravy = 2 oz-eq

12 oz-eq 10 – 12 oz-eq


Menus that Move




Grades 9 – 12 • Winter • Week 4 Summary of USDA Foods Fruits Apricots, cups Fruit Salad, canned Peaches, canned Peaches, frozen cups

Grains Breadsticks, frozen Rice, brown

Meats Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, reduced fat Cheese, mozzarella, Reduced-Fat Chicken, fajita strips, frozen Chicken, teriyaki, frozen Turkey & Gravy, frozen

Vegetables Beans, black, canned, low-sodium Beans, green, frozen Corn, frozen Potatoes, mashed, instant, low-sodium Sweet potatoes, fries, frozen Tomatoes, marinara sauce, canned Tomatoes, paste, canned Tomatoes, sauce, canned, low-sodium

Grades 9 – 12 • Winter • Week 4 Summary of Recipes Chicken Philly Cowboy Corn Salad Garlic Broccoli Spanish Rice, USDA Spicy Nachos Tossed Side Salad Vegetable (Veggie) Lasagna, USDA





Trans Fat 0 g 0 g

Meal Component
















http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100261ApricotsFrozenCupsAug2012.pdf









http://www.fns.usda.gov/fdd/schfacts/WBSCM/100117_ChickenFajitaStrips_30lb_May2012.pdf







http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100327_TomatoPasteCnd_NoSaltAdded_No10_November2011.pdf


http://www.nfsmi.org/USDA_recipes/school_recipes/B-17.pdf

http://www.nfsmi.org/USDA_recipes/school_recipes/D-50.pdf

Menus that Move



MEAL COMPONENTS




BBQ Pork on a Bun Baked Beans Vegetable Blend Pears Applesauce Milk

Wokin’ Orange Chicken with Brown Rice

Green Beans Mandarin Oranges Pineapple Milk

Chicken Alfredo with a Twist

Garlic Broccoli Tossed Side Salad 2 Tbsp Reduced-Fat

Ranch Dressing Fresh Banana Mixed Fruit Whole-Grain Roll 1 Pat Butter Milk

Quirky Quesadilla Golden Corn Peaches Fresh Grapes Tortilla Scoops with

Salsa Milk

Grilled Chicken on a Bun

1 Tbsp Reduced-Fat Mayo

Fresh Veggies (Broccoli and Carrots)

2 Tbsp Reduced-Fat Ranch Dressing

Sweet Potato Soufflé Pears in Cherry Jell-O Fruit Juice Milk

Vegetables 1 cup 1 cup 1-¼ cups 1 cup 1 cup 5-¼ cups 5 cups Dark Green Wokin’ Orange

Chicken = 1⁄8 cup Garlic Broccoli =

½ cup Tossed Side Salad =

½ cup

Fresh Veggies (Broccoli ) = ¼ cup

1-3⁄8 cups ½ cup

Red/Orange Wokin’ Orange Chicken = ¼ cup

Salsa = ¼ cup Sweet Potato Soufflé = ½ cup

Fresh Veggies (Carrots) = ¼ cup

1-¼ cups 1-¼ cups

Beans/Legumes Baked Beans = ½ cup Quirky Quesadilla = ¼ cup

¾ cup ½ cup

Starchy Golden Corn = ½ cup ½ cup ½ cup Other Vegetable Blend =

½ cup Wokin’ Orange

Chicken = 1⁄8 cup Green Beans = ½ cup


Lettuce/Tomato = ¼ cup

1-5⁄8 cups ¾ cup

Fruits Pears = ½ cup Applesauce = ½ cup


Pineapple = ½ cup


Mixed Fruit = ½ cup

Peaches = ½ cup Fresh Grapes = ½ cup

(½ cup FRESH)



5 cups (1 cup FRESH)

5 cups

Grains BBQ Pork on a Bun = 2 oz-eq

Brown Rice = 2 oz-eq Wokin’ Orange

Chicken = 1 oz-eq





Grilled Chicken on a Bun = 2 oz-eq

11.5 oz-eq 10 – 12 oz-eq

Whole Grain-Rich BBQ Pork on a Bun = 2 oz-eq

Brown Rice = 2 oz-eq Chicken Alfredo with a Twist = 1 oz-eq





Meat /Meat Alt BBQ Pork on a Bun = 2 oz-eq

Wokin’ Orange Chicken = 2 oz-eq


Quirky Quesadilla = 2 oz-eq


10 oz-eq 10 – 12 oz-eq


Menus that Move




Grades 9 – 12 • Winter • Week 5 Summary of USDA Foods Fruits Applesauce, canned Fruit cocktail, canned Peaches, canned Pears in Cherry Jell-O Pears, canned

Grains Rice, brown Rotini, whole-grain Tortillas, whole-grain, frozen

Meats Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, Reduced-Fat Chicken, burger-style patties, frozen Chicken, diced, frozen Chicken, popcorn, frozen Pork, BBQ, frozen

Vegetables Beans, green, frozen Beans, refried, canned, low-sodium Beans, vegetarian, canned, low sodium Carrots, frozen Corn, frozen Salsa, canned, low-sodium Sweet potatoes, canned Tomatoes, sauce, canned, low-sodium

Grades 9 – 12 • Winter • Week 5 Summary of Recipes Chicken Alfredo with a Twist Garlic Broccoli Quirky Quesadillas Sweet Potato Soufflé Tossed Side Salad Wokin’ Orange Chicken





Trans Fat 0 g 0 g

Meal Component
















http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100208_ApplesauceCndUnsweetened_No10_November%202011.pdf




















http://www.fns.usda.gov/fdd/schfacts/WBSCM/100318_SweetPotatoesCndMashed_Low-Sodium_No10_June2012.pdf



Winter • Grades 9 – 12

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eAsian Brown Rice Number of Portions: 25


IngredientsBrown rice, instant* 2-¼ lb

Water 2 qt + 1 cup

Sesame ginger salad dressing, light 1 ¾ cups*USDA Foods

InstructionsPlace rice in steam table pan. Steam until tender (approximately 20–25 minutes). 1. Add dressing and stir well. CCP: Hot hold at 135°F or higher for service.








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eAsian Brown Rice Number of Portions: 50


IngredientsBrown rice, instant* 4-½ lb

Water 1 gal + 1 ¾ cups

Sesame ginger salad dressing, light 3 ½ cups*USDA Foods

Instructions

1. Place rice in steam table pan. Steam until tender (approximately 20 – 25 minutes).

2. Add dressing and stir well. CCP: Hot hold at 135°F or higher for service.








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eBean & Corn Salad Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (¼ cup legumes, 1⁄8 cup starchy,

1⁄8 cup other)Portion Size: ½ cup (4-oz portion server)

IngredientsBlack-eyed peas (canned), low-sodium* ¼ #10 can

Pinto beans (canned), low-sodium* ½ #10 can

Corn kernels (frozen)* 1 lb + 2 oz

Sweet red peppers (raw), chopped 2 cups

Celery (raw), chopped 2 cups

Onions (raw), chopped 1 cup

Olive oil ½ cup

Sugar, granulated 1-¼ cups

Cider vinegar 3 cups*USDA Foods

Instructions

Thaw corn overnight in refrigerator. Drain excess liquid. 1. To prepare marinade, mix oil, sugar, and vinegar in a pan and bring to

a boil. Once the sugar is dissolved, remove from heat and chill to 41° or below.

2. Rinse and drain beans. 3. Combine beans, thawed corn, peppers, and onion; gently mix. 4. Add marinade to bean and corn mixture. Stir until ingredients are well

coated. CCP: Hold bean and corn salad for cold service at or below 41°F.








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eBean & Corn Salad Number of Portions: 50

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (¼ cup legumes, 1⁄8 cup starchy,

1⁄8 cup other)Portion Size: ½ cup (4-oz portion server)

IngredientsBlack-eyed peas (canned), low-sodium* ½ #10 can

Pinto beans (canned), low-sodium* 1 #10 can

Corn kernels (frozen)* 2-¼ lb

Sweet red peppers (raw), chopped 1 qt

Celery (raw), chopped 1 qt

Onions (raw), chopped 2 cups

Olive oil 1 cup

Sugar, granulated 2-½ cups

Cider vinegar 1 qt + 2 cups*USDA Foods

Instructions

Thaw corn overnight in refrigerator. Drain excess liquid. 1. To prepare marinade, mix oil, sugar, and vinegar in a pan and bring to

a boil. Once the sugar is dissolved, remove from heat and chill to 41° or below.

2. Rinse and drain beans. 3. Combine beans, thawed corn, peppers, and onion; gently mix. 4. Add marinade to bean and corn mixture. Stir until ingredients are well

coated. CCP: Hold bean and corn salad for cold service at or below 41°F.








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eBeef & Refried Bean Burrito Number of Portions: 25


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) 1⁄8 cup vegetables (1⁄8 cup legumes)



Salsa, low sodium* 1 ½ cups (2 T each, insufficient to count as a vegetable)

Refried beans, low sodium* ¾ #10 can (9 cups)

Cheddar cheese, reduced fat, shredded* 1 ¼ lb (5 cups)


Instructions


CCP: Before preparing burritos, heat beef taco filling to 165°F for 15 seconds. CCP: While preparing burritos, hot hold beef taco filling at 135°F or higher. 2. Preheat oven to 375°F (or 325°F for convection oven). Spray one sheet pan

(18” x 26” x 1”) with pan release spray. 3. Combine beef taco filling with refried beans, salsa, and shredded cheddar



Fold tortilla around beef and bean mixture, envelope style. 6. Place folded burritos seam side down onto prepared sheet pan. 7. Bake at 375°F for 15 minutes (or 325°F for 15 minutes for convection




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eBeef & Refried Bean Burrito (continued)








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eBeef & Refried Bean Burrito Number of Portions: 50


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) 1/8 cup vegetables (1/8 cup legumes)



Salsa, low sodium* 3 cups (2 T each, insufficient to count as a vegetable)

Refried beans, low sodium* 1 ½ #10 cans (~18 cups)

Cheddar cheese, reduced fat, shredded* 2 ½ lb (10 cups)


Instructions


CCP: Before preparing burritos, heat beef taco filling to 165°F for 15 seconds. CCP: While preparing burritos, hot hold beef taco filling at 135°F or higher. 2. Preheat oven to 375°F (or 325°F for convection oven). Spray two sheet

pans (18” x 26” x 1”) with pan release spray. 3. Combine beef taco filling with refried beans, salsa, and shredded cheddar



Fold tortilla around beef and bean mixture, envelope style. 6. Place folded burritos seam side down onto prepared sheet pans, 33 – 35

burritos per pan. 7. Bake at 375°F for 15 minutes (or 325°F for 15 minutes for convection




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eBeef & Refried Bean Burrito (continued)








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eBroccoli Salad Number of Portions: 25


IngredientsBroccoli (fresh), chopped 3 lb + 12 oz.

Green onions, chopped 5 medium (~1 cup)

Vinegar ½ cup

Honey ¼ cup

Ginger (dried), ground 1 tbsp

Soy sauce, low-sodium 2-1/2 tbsp

Chow Mein noodles 1 cup

Sesame oil 1 tbsp

Instructions

1. Wash broccoli and green onion. Chop broccoli into bite-sized pieces. Finely chop green onion.

2. Combine broccoli and green onions in a steam table pan. Steam 5 minutes to soften. Chill broccoli mixture 20 minutes in refrigerator.

CCP: Hold broccoli mixture at or below 41°F. 3. Meanwhile, in a bowl, combine vinegar, honey, ginger, soy sauce, and oil.

Stir well. 4. Mix broccoli with sauce. CCP: Hold salad for cold service at 41°F or below. 5. Break Chow Mein noodles into bite-sized pieces. Just before serving, top

broccoli salad with noodles.

Nutrition InformationCalories 49 kcal Iron .47 mg Protein 1.9 g 16% of kcal

Cholesterol 0 mg Calcium 8 mg Carbohydrates 7.6 g 63% of kcal


Dietary Fiber 1.8 g Vitamin C 28 mg Saturated Fat .16 g 3% of kcal




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eBroccoli Salad Number of Portions: 50


IngredientsBroccoli (fresh), chopped 7.5 lbs

Green onions, chopped 10 medium (~2 cups)

Vinegar 1 cup

Honey ½ cup

Ginger (dried), ground 2 tbsp

Soy sauce, low-sodium ¼ cup + 1 tbsp

Chow Mein noodles 2 cup

Sesame oil 2 tbsp

Instructions

1.Wash broccoli and green onion. Chop broccoli into bite-sized pieces. Finely chop green onion.

2. Combine broccoli and green onions in a steam table pan. Steam 5 minutes to soften. Chill broccoli mixture 20 minutes in refrigerator.

CCP: Hold broccoli mixture at or below 41°F. 3. Meanwhile, in a bowl, combine vinegar, honey, ginger, soy sauce, and oil.

Stir well. 4, Mix broccoli with sauce. CCP: Hold salad for cold service at 41°F or below. 5. Break Chow Mein noodles into bite-sized pieces. Just before serving, top

broccoli salad with noodles.

Nutrition InformationCalories 49 kcal Iron .47 mg Protein 1.9 g 16% of kcal

Cholesterol 0 mg Calcium 18 mg Carbohydrates 7.6 g 63% of kcal


Dietary Fiber 1.8 g Vitamin C 28 mg Saturated Fat .16 g 3% of kcal




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eCalifornia Casserole Number of Portions: 25


IngredientsOnions, dried, choppeda 2 tsp


Black pepper dash

Garlic powder 1⁄8 tsp

Oregano, dried, ground 1⁄8 tsp

Paprika dash

Basil, dried dash

Cream of mushroom soup, low-sodiumb 4 oz (~½ cup)

Milk, lowfat (1%) 1 oz (~1⁄8 cup)


Water (or reserved liquid from vegetables) 2 cup

Potato rounds, frozen* 2 lb + 3 oz *USDA Foodsa2⁄3 cup chopped, raw onion may be substituted for 2-½ tbsp dried, chopped onion.bLow-sodium cream of celery soup may be substituted for low-sodium cream of mushroom soup.

Instructions


2. Preheat oven to 350°F. Grease a 12” x 20” x 2” pan. 3. In a bowl, combine spices, onion, soup, and milk. 4. Add thawed California blend and 2 cups of reserved liquid (or 2 cups of



minutes of baking to brown the potatoes. CCP: Heat casserole to 165°F or higher for at least 15 seconds. CCP: Heat casserole to 165°F or higher for at least 15 seconds. CCP: Prior to service, hold at 135°F or higher. CCP: Hold for hot service at 135°F or higher. CCP: Cool to 70°F within 2 hours and to 41°F or lower within 4 hours.



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eCalifornia Casserole (continued)








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eCalifornia Casserole Number of Portions: 50


IngredientsOnions, dried, choppeda 1 tbsp + ¾ tsp


Black pepper 1⁄8 tsp

Garlic powder ¼ tsp

Oregano, dried, ground ¼ tsp

Paprika 1⁄8 tsp

Basil, dried 1⁄8 tsp

Cream of mushroom soup, low-sodiumb 8 oz (~1 cup)

Milk, lowfat (1%) 2-½ oz (~1⁄3 cup)


Water (or reserved liquid from vegetables) 1 qt

Potato rounds, frozen* 4 lb + 6 oz*USDA Foodsa1/3 cup chopped, raw onion may be substituted for 1 tbsp + ¾ tspp dried, chopped onion.bLow-sodium cream of celery soup may be substituted for low-sodium cream of mushroom soup.

Instructions


2. Preheat oven to 350°F. Grease a 12” x 20” x 2” pan. 3. In a bowl, combine spices, onion, soup, and milk. 4. Add thawed California blend and 1 quart of reserved liquid (or 1 quart of



minutes of baking to brown the potatoes. CCP: Heat casserole to 165°F or higher for at least 15 seconds. CCP: Prior to service, hold at 135°F or higher. CCP: Hold for hot service at 135°F or higher. CCP: Cool to 70°F within 2 hours and to 41°F or lower within 4 hours.



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eCalifornia Casserole (continued)








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eChicken Alfredo with a Twist Number of Portions: 25



IngredientsCream of chicken soup, Healthy Request (10-¾ oz can) 1-½ cans

Half and half 1 qt + 2 cups


Garlic powder ½ tsp

Parmesan cheese, grated 1-1⁄8 cups

Chicken, cooked, diced* 3-¼ lb


Water 1-¼ gal*USDA Foods

Instructions



3. Spray one 20” x 12” x 2” steam table pan with pan release spray. Pour rotini into steam table pan.










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eChicken Alfredo with a Twist Number of Portions: 50



IngredientsCream of chicken soup, Healthy Request (10-¾ oz can) 3 cans

Half and half 3 qt


Garlic powder 1 tsp

Parmesan cheese, grated 2-¼ cups

Chicken, cooked, diced* 6-½ lb

Rotini, whole grain-rich* 4-¾ lb

Water 2-½ gal*USDA Foods

Instructions



3. Spray two 20” x 12” x 1” steam table pans with pan release spray. Pour rotini into steam table pans.







Trans Fat† 0 g 0% of kcal



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eChicken Philly Number of Portions: 25


2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ¼ cup vegetables (¼ cup other)


IngredientsMini hoagie buns, whole grain-rich 25 each

Chicken fajita strips, cooked* 5-¾ lb

Pepper strip blend (frozen) 3 qt + ½ cup

Mozzarella cheese, part skim, shredded* 1 qt + 2-¼ cups*USDA Foods

Instructions

1. Preheat conventional oven to 350°F (or 400°F for convection oven). Place frozen fajita strips in a single layer on sheet pans.

2. Bake fajita strips for 25 – 30 minutes in conventional oven (or 15 – 20 minutes for convection oven).

CCP: Heat chicken to 165°F or higher for 15 seconds. 3. Place frozen pepper strip blend in a 12” x 20” x 2” counter pan. Allow

room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 lb pressure) until tender (approximately 3 – 5 minutes). DO NOT OVERCOOK. Drain excess liquid from vegetables.

CCP: Hold pepper strips for hot service at 135°F or higher. 4. Assemble sandwiches during tray service: place open hoagie bun on tray,

top with 3.6 oz chicken fajita meat, ¼ cup pepper strips, and 1 oz cheese.








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eChicken Philly Number of Portions: 50


2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ¼ cup vegetables (¼ cup other)



Chicken fajita strips, cooked* 11-¼ lb

Pepper strip blend (frozen) 1-½ gal + 1 cup

Mozzarella cheese, part skim, shredded* 3 qt + ½ cup*USDA Foods

Instructions

1. Preheat conventional oven to 350°F (or 400°F for convection oven). Place frozen fajita strips in a single layer on sheet pans.

2. Bake fajita strips for 25 – 30 minutes in conventional oven (or 15 – 20 minutes for convection oven).

CCP: Heat chicken to 165°F or higher for 15 seconds. 3. Place frozen pepper strip blend in a 12” x 20” x 2” counter pan. Allow

room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 lb pressure) until tender (approximately 3 – 5 minutes). DO NOT OVERCOOK. Drain excess liquid from vegetables.

CCP: Hold pepper strips for hot service at 135°F or higher. 4. Assemble sandwiches during tray service: place open hoagie bun on tray,

top with 3.6 oz chicken fajita meat, ¼ cup pepper strips, and 1 oz cheese.








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eCowboy Corn Salad Number of Portions: 25

HACCP Process: #1 No CookOne portion provides: ¾ cup vegetables (½ cup other, ¼ cup legumes)Portion Size: ¾ cup (6-oz portion server)

IngredientsCorn (frozen kernels)* 1 qt

Black beans (canned), low-sodium* 1 qt + 2-¼ cups

Red onions, chopped 1-1⁄3 cups (1 – 2 onions)

Cherry tomatoes, chopped 1-1⁄3 cups (~20 cherry tomatoes)

Green peppers, chopped ¾ cup (~1 medium pepper)

Cilantro (fresh), chopped 1⁄3 cup

Italian dressing, Reduced-Fat ¾ cup

Chili powder 1 tbsp + 1 tsp

Cumin, ground 1 tbsp + 1 tsp*USDA Foods

Instructions

1. Thaw frozen corn in refrigerator overnight. Drain liquid. 2. Wash and chop/dice onions, tomatoes, and peppers. 3. Drain and rinse black beans thoroughly. 4. Mix together thawed corn, beans, and chopped fresh ingredients. 5. Add dressing and seasonings to vegetables and gently toss. 6. Serve chilled. CCP: Hold salsa for cold service at 41°F or below.








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eCowboy Corn Salad Number of Portions: 50

HACCP Process: #1 No CookOne portion provides: ¾ cup vegetables (½ cup other, ¼ cup legumes)Portion Size: ¾ cup (6-oz portion server)

IngredientsCorn (frozen kernels)* 2 qt + ¼ cup

Black beans (canned), low-sodium* 3 qt + ½ cup

Red onions, chopped 2-¾ cups (2 – 3 onions)

Cherry tomatoes, chopped 2-¾ cups (~40 cherry tomatoes)


Cilantro (fresh), chopped 2⁄3 cup

Italian dressing, Reduced-Fat 1-1⁄3 cups

Chili powder 2 tbsp + 2 tsp

Cumin, ground 2 tbsp + 2 tsp*USDA Foods

Instructions

1. Thaw frozen corn in refrigerator overnight. Drain liquid. 2. Wash and chop/dice onions, tomatoes, and peppers. 3. Drain and rinse black beans thoroughly. 4. Mix together thawed corn, beans, and chopped fresh ingredients. 5. Add dressing and seasonings to vegetables and gently toss. 6. Serve chilled. CCP: Hold salsa for cold service at 41°F or below.








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eEagle Tostada (HS) Number of Portions: 25






Refried beans* 1 qt + 2-¼ cups

Cheddar cheese, Reduced-Fat, shredded* 1-½ lb

Lettuce, shredded 1 qt + 2-¼ cups (about ¾ lb)

Tomatoes (canned), diced, drained 1 qt + 2-¼ cups*USDA Foods

Instructions


CCP: Heat beef taco filling to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat baking sheet with pan release spray. 3. Place tortillas on baking sheet. Spread ¼ cup refried beans, 3.17 oz (½

cup) beef filling, and 1 oz (¼ cup) cheese on each tortilla. 4. Heat tostadas at 350°F in oven until cheese is melted. CCP: Hold baked tostadas for hot service at 135°F or higher. 5. At service, top each tostada with ¼ cup shredded lettuce and ¼ cup diced









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eEagle Tostada (HS) Number of Portions: 50






Refried beans* 3 qt + ½ cup

Cheddar cheese, Reduced-Fat, shredded* 3 lb + 2 oz

Lettuce, shredded 3 qt + ½ cup (about 1-½ lb)

Tomatoes (canned), diced, drained 3 qt + ½ cup*USDA Foods

Instructions


CCP: Heat beef taco filling to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat baking sheet with pan release spray. 3. Place tortillas on baking sheet. Spread ¼ cup refried beans, 3.17 oz (½ cup)

beef filling, and 1 oz (¼ cup) cheese on each tortilla. 4. Heat tostadas at 350°F in oven until cheese is melted. CCP: Hold baked tostadas for hot service at 135°F or higher. 5. At service, top each tostada with ¼ cup shredded lettuce and ¼ cup diced









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eFresh Cucumber and Tomato Dip Number of Portions: 25

HACCP Process: #1 No CookOne portion provides: ½ cup vegetables (¼ cup red/orange, ¼ cup other)Portion Size: ¼ cup cucumber slices + ¼ cup cherry tomatoes

(4 each) + 2 tbsp dip

IngredientsCucumber, sliced (with peel) 1 qt + 2-¼ cups (3 – 4 cucumbers)

Cherry tomatoes 100 each (~4 lb)

Ranch dressing, light 3-1⁄8 cups

Instructions

1. Wash vegetables. 2. Cut cucumber into slices. 3. Serve ¼ cup cucumber slices and ¼ cup (4 each) cherry tomatoes with

2 tbsp ranch dressing on the side. CCP: Hold all ingredients for cold service at 41°F or below.








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eFresh Cucumber and Tomato Dip Number of Portions: 50

HACCP Process: #1 No CookOne portion provides: ½ cup vegetables (¼ cup red/orange, ¼ cup other)Portion Size: ¼ cup cucumber slices + ¼ cup cherry tomatoes

(4 each) + 2 tbsp dip

IngredientsCucumber, sliced (with peel) 3 qt + ½ cup (6 – 7 cucumbers)

Cherry tomatoes 200 each (~8 lb)

Ranch dressing, light 1 qt + 2-¼ cups

Instructions

1. Wash vegetables. 2. Cut cucumber into slices. 3. Serve ¼ cup cucumber slices and ¼ cup (4 each) cherry tomatoes with 2

tbsp ranch dressing on the side. CCP: Hold all ingredients for cold service at 41°F or below.








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eGarlic Broccoli Number of Portions: 25





Instructions

1. Place frozen broccoli in a 12” x 20” x 2” counter pan. Allow room for the steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 pounds pressure) until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from cooked broccoli.









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eGarlic Broccoli Number of Portions: 50





Instructions

1. Place frozen broccoli in two 12” x 20” x 2” counter pan. Allow room for the steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 pounds pressure) until tender (approximately 5 – 8 minutes). DO NOT OVERCOOK. Drain excess liquid from cooked broccoli.









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eGolden Corn & Carrots Number of Portions: 25





Salt, onion ½ tsp*USDA Foods

Instructions

1. Place 2 lb + 5 oz (1/2 gal) corn in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 10 minutes until tender.

2. Place 2 lb + 6 oz (1/2 gal) carrots in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 15 minutes until tender.

3. Combine cooked corn and cooked corn in a steam table pan (12”x20”x2 1/2”) and stir to blend.

4. Mix the parsley and onion salt. Sprinkle seasoning mixture over pan of vegetables and stir to coat evenly.


Nutrition InformationCalories 56 kcal Iron .49 mg Protein 1.74 g 12.4 % of

kcal



Dietary Fiber 2.34 g Vitamin C 5.2 mg Saturated Fat .06 g 91% of kcal




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eGolden Corn & Carrots Number of Portions: 50





Salt, onion 1 tsp*USDA Foods

Instructions

1. Place 4 lb + 10 oz (1 gal) corn in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 10 minutes until tender.

2. Place 4 lb + 12 oz (1 gal) carrots in a steam table pan (12”x20”x2 1/2”). Cover with plastic wrap and foil. Steam for 15 minutes until tender.

3. Combine ½ pan of cooked corn and ½ pan of cooked corn in each steam table pan (12”x20”x2 1/2”) and stir to blend.

4. Mix the parsley and onion salt. Sprinkle seasoning mixture over each pan of vegetables and stir to coat evenly.


Nutrition InformationCalories 56 kcal Iron .49 mg Protein 1.74 g 2.4 % of kcal



Dietary Fiber 2.34 g Vitamin C 5.2 mg Saturated Fat .06 g .91% of kcal




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eHatton Chicken Crunch Number of Portions: 25



Portion Size: ¾ cups vegetables + 3.2 oz (~16 bites) popcorn chickenNOTE: Serve over ½ cup prepared brown rice.

IngredientsPopcorn chicken (frozen)* 5 lbGeneral Tso’s sauce 2 cups + 1 tbspBroccoli (raw), chopped 2 lbCarrots (raw), sliced 1 lbCelery (raw), chopped 2 cups + 1 tbspOnions (raw), chopped 2 cups + 1 tbspSpinach (raw), chopped 2 lbChicken broth, low-sodium 2 cups + 1 tbspGinger, ground 2 tbsp

*USDA Foods

Instructions



for steam to circulate around vegetables. Do not add any liquid. Steam chopped vegetables (uncovered, 5 lb pressure) until tender (about 10 min-utes). Drain liquid from vegetables.

5. In another 20” x 12” x 2” steam table pan, combine chicken stock, spin-ach, ginger, and General Tso’s sauce. Steam uncovered 5 minutes.









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eHatton Chicken Crunch Number of Portions: 50



Portion Size: 3/4 cups vegetables + 3.2 oz (~16 bites) popcorn chicken NOTE: Serve over ½ cup prepared brown rice.

IngredientsPopcorn chicken (frozen)* 10 lbGeneral Tso’s sauce 1 qt + 1⁄8 cupBroccoli (raw), chopped 4-1⁄8 lbCarrots (raw), sliced 2 lbCelery (raw), chopped 1 qt + 1⁄8 cupOnions (raw), chopped 1 qt + 1⁄8 cupSpinach (raw), chopped 4 -1⁄8 lbChicken broth, low-sodium 1 qt + 1⁄8 cupGinger, ground ¼ cup

*USDA Foods

Instructions



for steam to circulate around vegetables. Do not add any liquid. Steam chopped vegetables (uncovered, 5 lb pressure) until tender (about 10 minutes). Drain liquid from vegetables.

5. In another 20” x 12” x 2” steam table pan, combine chicken stock, spinach, ginger, and General Tso’s sauce. Steam uncovered 5 minutes.









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eHot Italian Sub Number of Portions: 25


2.5 oz-eq grains (2.5 oz-eq whole grain-rich)Portion Size: 1 sandwich


Turkey ham 25 slices

Turkey bologna 25 slices

Turkey salami 50 slices

Mozzarella cheese, part skim, shredded* 12-½ oz*USDA Foods

Instructions

1. Preheat oven to 300°F. 2. To assemble subs: Place open hoagie buns on individual foil sheets. Layer each bun with 1 slice of turkey ham (0.5 oz), 1 slice of turkey

bologna (0.5 oz), and 2 slices of turkey salami (1 oz). Top meat with ½ oz (1⁄8 cup) mozzarella cheese. 3. Fold sandwich together. Wrap in foil sheets. 4. Place wrapped subs on sheet pan and bake at 300°F for 15 minutes. CCP: Heat sandwiches to 165°F or higher for 15 seconds. CCP: Hold sandwiches for hot service at 135°F or higher.



Sodium 1029 mg Vitamin A† 58 IU Total Fat 11 g 34% of kcal





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eHot Italian Sub Number of Portions: 50


2.5 oz-eq grains (2.5 oz-eq whole grain-rich)Portion Size: 1 sandwich


Turkey ham 50 slices

Turkey bologna 50 slices

Turkey salami 100 slices

Mozzarella cheese, part skim, shredded* 1 lb + 9 oz*USDA Foods

Instructions

1. Preheat oven to 300°F. 2. To assemble subs: Place open hoagie buns on individual foil sheets. Layer each bun with 1 slice of turkey ham (0.5 oz), 1 slice of turkey

bologna (0.5 oz), and 2 slices of turkey salami (1 oz). Top meat with ½ oz (1⁄8 cup) mozzarella cheese. 3. Fold sandwich together. Wrap in foil sheets. 4. Place wrapped subs on sheet pan and bake at 300°F for 15 minutes. CCP: Heat sandwiches to 165°F or higher for 15 seconds. CCP: Hold sandwiches for hot service at 135°F or higher.



Sodium 1029 mg Vitamin A† 58 IU Total Fat 11 g 34% of kcal





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eHoney Mustard Chicken Wrap Number of Portions: 25


1 oz-eq grains (1 oz-eq whole grain-rich) ½ cup vegetables (½ cup other)

Portion Size: 1 wrap

IngredientsTortillas, whole grain-rich, 8”* 25 each

Chicken, cooked, diced (frozen)* 3 lb + 2 oz

Broccoli slaw 2-½ lb

Honey mustard dressing, Reduced-Fat 1-½ qt*USDA Foods

Instructions

1. To thaw diced chicken: keep diced chicken in the bag or pour into a clean, covered container. Thaw in the refrigerator at 36 - 41°F for 24 hours. Use within 2 days after thawing. Chicken meat is cooked and ready to eat after thawing without reheating.

2. To assemble wraps, top each tortilla with ½ cup broccoli slaw, 2 oz diced chicken, and 1 oz honey mustard dressing. Fold in the sides of the tortilla and then roll from the bottom up. Cut wraps in half.

3. Package each wrap in a sandwich container and serve cold. CCP: Hold wraps for cold service at 41°F or below.








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eHoney Mustard Chicken Wrap Number of Portions: 50


1 oz-eq grains (1 oz-eq whole grain-rich) ½ cup vegetables (½ cup other)

Portion Size: 1 wrap

IngredientsTortillas, whole grain-rich, 8”* 50 each

Chicken, cooked, diced (frozen)* 6-¼ lb

Broccoli slaw 5 lb

Honey mustard dressing, Reduced-Fat 3 qt*USDA Foods

Instructions

1. To thaw diced chicken: keep diced chicken in the bag or pour into a clean, covered container. Thaw in the refrigerator at 36 - 41°F for 24 hours. Use within 2 days after thawing. Chicken meat is cooked and ready to eat after thawing without reheating.

2. To assemble wraps, top each tortilla with ½ cup broccoli slaw, 2 oz diced chicken, and 1 oz honey mustard dressing. Fold in the sides of the tortilla and then roll from the bottom up. Cut wraps in half.

3. Package each wrap in a sandwich container and serve cold. CCP: Hold wraps for cold service at 41°F or below.








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eMeatball Sub (HS) Number of Portions: 25


2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)




Marinara sauce* 3 qt + ½ cup

Mozzarella cheese, part skim, shredded* 3-1⁄8 cups (~¾ lb)*USDA Foods

Instructions












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eMeatball Sub (HS) Number of Portions: 50


2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)




Marinara sauce* 1-½ gal + 1 cup

Mozzarella cheese, part skim, shredded* 1 qt + 2-¼ cups (~1-½ lb)*USDA Foods

Instructions

1. Preheat convection oven to 375°F. 2. Place frozen meatballs and marinara sauce in two 20” x 12” x 4” steam











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eNorthwest Apple Salad Number of Portions: 25

HACCP Process: #1 No CookOne portion provides: ½ cup fruitPortion Size: ½ cup (#8 scoop)

IngredientsApples, chopped (with peel) 3 qt + ½ cup

Raisins, seedless 1-½ cups (packed)

Walnuts, chopped ¾ cup

Yogurt, vanilla, Low-Fat 1 cup + 3 tbsp

Instructions

1. Wash apples and chop into bite-size pieces, leaving the skin on. Place chopped apples into container.

2. Add nuts, raisins, and yogurt and mix well. CCP: Hold all ingredients for cold service at 41°F or below.








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eNorthwest Apple Salad Number of Portions: 50

HACCP Process: #1 No CookOne portion provides: ½ cup fruitPortion Size: ½ cup (#8 scoop)

IngredientsApples, chopped (with peel) 6 qt + 1 cup

Raisins, seedless 3 cups (packed)

Walnuts, chopped 1-½ cups

Yogurt, vanilla, Low-Fat 2 cups + 6 tbsp

Instructions

1. Wash apples and chop into bite-size pieces, leaving the skin on. Place chopped apples into container.

2. Add nuts, raisins, and yogurt and mix well. CCP: Hold all ingredients for cold service at 41°F or below.








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eQuirky Quesadillas Number of Portions: 25




IngredientsRefried beans (canned), low-sodium* 1 #10 can




Instructions

1. Preheat oven to 350°F. 2. Place sealed bag of beef taco filling in steamer or boiling water. Heat

approximately 45 minutes or until product reaches serving temperature. CCP: Heat beef taco filling to internal temperature of 165°F or higher for











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eQuirky Quesadillas Number of Portions: 50




IngredientsRefried beans (canned), low-sodium* 2 #10 cans




Instructions

1. Preheat oven to 350°F. 2. Place sealed bag of beef taco filling in steamer or boiling water. Heat a

pproximately 45 minutes or until product reaches serving temperature. CCP: Heat beef taco filling to internal temperature of 165°F or higher for











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eRotini & Meat Sauce (HS) Number of Portions: 25


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) ¾ cup vegetables (¾ cup red/orange)

Portion Size: 1-½ cups (12-oz ladle)

IngredientsMeat Sauce, Reduced-Fat* 1-¾ bags

Marinara sauce* 1 qt + 2 cups

Water 6 gal

Rotini, whole grain-rich* 2 lb + 1 ½ oz

Mozzarella cheese, reduced fat, shredded* 1 lb + 9 oz*USDA Foods

Instructions 1. Place sealed bag of meat sauce in a steamer or in boiling water. Heat

approximately 45 minutes or until product reaches serving temperature. CAUTION: Open bags carefully.

CCP: Heat meat sauce to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat two medium half-steam table pans



4. Drain rotini well. Run cold water over rotini to cool slightly. 5. Mix rotini and sauce together. 6. Divide rotini mixture evenly into steam table pans. Top with cheese, cover,

and bake at 350°F for 20 – 25 minutes or until mixture becomes bubbly. CCP: Heat rotini and meat sauce mixture until internal temperature






Trans Fat† 0.5 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.



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eRotini & Meat Sauce (HS) Number of Portions: 50


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) ¾ cup vegetables (¾ cup red/orange)

Portion Size: 1-½ cups (12-oz ladle)

IngredientsMeat Sauce, Reduced-Fat* 3-½ bags

Marinara sauce* 3 qt

Water 12 gal


Mozzarella cheese, reduced fat, shredded* 3 lb + 2 oz*USDA Foods

Instructions 1. Place sealed bag of meat sauce in a steamer or in boiling water. Heat

approximately 45 minutes or until product reaches serving temperature. CAUTION: Open bags carefully.

CCP: Heat meat sauce to 165°F or higher for 15 seconds. 2. Preheat oven to 350°F. Lightly coat three medium half-steam table pans



4. Drain rotini well. Run cold water over rotini to cool slightly. 5. Mix rotini and sauce together. 6. Divide rotini mixture evenly into steam table pans. Top with cheese, cover,

and bake at 350°F for 20 – 25 minutes or until mixture becomes bubbly. CCP: Heat rotini and meat sauce mixture until internal temperature






Trans Fat† 0.5 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.



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eSock-Rockin’ Chili Number of Portions: 25




IngredientsOlive oil ¼ cup

Onions (frozen), chopped ½ cup

Green peppers (frozen), chopped 1 cup

Celery (raw), chopped ½ cup (~1 rib)


Cumin, ground 1-½ tbsp

Chili powder 1 tbsp

Zucchini (raw), with skin, diced 2 lb (~6 medium zucchinis)

Beef crumbles (frozen)* 3-¾ lb

Black beans (canned), low-sodium* ¼ #10 can (~1-2⁄3 cups)

Red kidney beans (canned), low-sodium* ½ #10 can (~4-2⁄3 cups)

Tomato sauce (canned), low-sodium* ½ #10 can (~6-2⁄3 cups)

Tomatoes (canned), diced, low-sodium* ½ #10 can (~6-½ cups)*USDA Foods

Instructions

1. Place sealed bag of beef crumbles in a steamer or in boiling water. Heat approximately 30 minutes or until product reaches serving temperature. CAUTION: Open bag carefully to avoid being burned.









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eSock-Rockin’ Chili (continued)








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eSock-Rockin’ Chili Number of Portions: 50




IngredientsOlive oil ½ cup

Onions (frozen), chopped 1 cup

Green peppers (frozen), chopped 2 cups

Celery (raw), chopped 1 cup (~2 ribs)


Cumin, ground 3 tbsp

Chili powder 2 tbsp

Zucchini (raw), with skin, diced 4-¼ lb (~12-13 medium zucchinis)

Beef crumbles (frozen)* 7-½ lb

Black beans (canned), low-sodium* ½ #10 can (~3-1⁄3 cups)

Red kidney beans (canned), low-sodium* 1 #10 can (~9-3⁄8 cups)

Tomato sauce (canned), low-sodium* 1 #10 can (~12-2⁄3 cups)

Tomatoes (canned), diced, low-sodium* 1 #10 can (~12-¼ cups)*USDA Foods

Instructions

1. Place sealed bags of beef crumbles in a steamer or in boiling water. Heat approximately 30 minutes or until product reaches serving temperature. CAUTION: Open bag carefully to avoid being burned.









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eSock-Rockin’ Chili (continued)








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eSpicy Nachos Number of Portions: 25



Portion Size: 1 serving (see instructions below)


Onions (raw), chopped ½ lb (2 – 3 medium onions)

Green chilies (canned), diced 1-¾ cups

Black beans (canned), low sodium* 1 #10 can

Cheddar cheese, reduced fat, shredded* 1 lb + 9 oz

Tortilla chips (whole grain) 25- 1.5 oz single-serve packages

Instructions

1. Place sealed bag of beef taco filling in steamer or boiling water. Heat ap-proximately 45 minutes or until product reaches serving temperature.

CCP: Heat beef taco filling to internal temperature of 165°F or higher for 15 seconds.

2. Chop onions. Drain green chilies. Mix onions and green chilies with beef taco filling.

CCP: Hold beef taco filling for hot service at 135°F or higher. 3. Drain and rinse beans. Heat on steam table. CCP: Hold beans for hot service at 135°F or higher. 4. To serve, top chips with 3.17 oz (approximately 3⁄8 cup) beef taco filling,

¼ cup beans, and 1 oz (¼ cup) shredded cheese.








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eSpicy Nachos Number of Portions: 50



Portion Size: 1 serving (see instructions below)


Onions (raw), chopped 1 lb (4 – 5 medium onions)

Green chilies (canned), diced 3-½ cups

Black beans (canned), low sodium* 2 #10 cans

Cheddar cheese, reduced fat, shredded* 3 lb + 2 oz

Tortilla chips (Whole grain) 50-1.5 oz single-serve packages

Instructions

1. Place sealed bag of beef taco filling in steamer or boiling water. Heat approximately 45 minutes or until product reaches serving temperature.

CCP: Heat beef taco filling to internal temperature of 165°F or higher for 15 seconds.

2. Chop onions. Drain green chilies. Mix onions and green chilies with beef taco filling.

CCP: Hold beef taco filling for hot service at 135°F or higher. 3. Drain and rinse beans. Heat on steam table. CCP: Hold beans for hot service at 135°F or higher. 4. To serve, top chips with 3.17 oz (approximately 3⁄8 cup) beef taco filling,

¼ cup beans, and 1 oz (¼ cup) shredded cheese.








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eSpinach Strawberry Salad Number of Portions: 25



IngredientsItalian seasoning mix 1-½ tbsp

Balsamic vinegar ¼ cup

Water ¼ cup

Vegetable oil 2 tbsp

Strawberry preserves, sugar-free 2 tbsp

Spinach (raw) 4 lb



Instructions


2. Drain mandarin oranges. 3. Wash and slice fresh strawberries. 4.Lightly toss spinach, oranges, and strawberries. 5. Just before service, toss salad mix with dressing. CCP: Hold salad for cold service at 41°F or lower.








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eSpinach Strawberry Salad Number of Portions: 50



IngredientsItalian seasoning mix 3 tbsp

Balsamic vinegar ½ cup

Water ½ cup

Vegetable oil ¼ cup

Strawberry preserves, sugar-free ¼ cup

Spinach (raw) 8 lb



Instructions


2. Drain mandarin oranges. 3. Wash and slice fresh strawberries. 4. Lightly toss spinach, oranges, and strawberries. 5. Just before service, toss salad mix with dressing. CCP: Hold salad for cold service at 41°F or lower.








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eSweet & Sour Chicken with Honey (HS) Number of Portions: 25


¾ cup vegetables (½ cup dark green, ¼ cup red/orange)

Portion Size: 1-¼ cupNOTE: Serve with ½ cup prepared brown rice.

IngredientsHoney 1 cup

Orange juice, unsweetened 1⁄3 cup

Tomato paste, low-sodium 1⁄3 cup

Soy sauce, low-sodium ¼ cup

Canola oil ¼ cup

Popcorn chicken (frozen)* 3 lb + 2 oz

Broccoli florets (frozen) 1-3/4 lb

Carrots (frozen)* 2 lb + 9 oz

Sesame seeds 2 tbsp

Garlic powder 1 tsp

Ginger, ground 1 tsp*USDA Foods

Instructions 1. Place sesame seeds in a single layer on baking sheet. Bake at 350°F for

15 minutes, stirring every 5 minutes to ensure even toasting. Set aside for later use.

2. Stir together honey, orange juice, tomato paste, soy sauce, spices, and oil to make sauce.

3. Combine frozen chicken and sauce together. Stir to coat. 4. Spray sheet pan and one 20” x 12” x 2” steam table pan with pan release

spray. 5. Place frozen chicken and sauce mixture in a single layer on a baking sheet

in an oven preheated to 375°F. Bake approximately 10 – 12 minutes or until internal temperature reaches 165°F or higher for 15 seconds.

CCP: Heat chicken to internal temperature of 165°F or higher for 15 seconds. 6. Place carrots in a 12” x 20” x 2” steam table pan. Allow room for steam to

circulate around the vegetables. Do not add liquid. Steam (uncovered at 5 pounds pressure) until tender (approximately 8 – 10 minutes). Drain ex-cess liquid from cooked carrots.

7. Combine hot, cooked vegetables and chicken/sauce in prepared steam table pan. Top with sesame seeds.




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eSweet & Sour Chicken with Honey (HS) (continued)








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eSweet & Sour Chicken with Honey (HS) Number of Portions: 50


¾ cup vegetables (½ cup dark green, ¼ cup red/orange)

Portion Size: 1-1/4 cupNOTE: Serve with ½ cup prepared brown rice.

IngredientsHoney 2 cups

Orange juice, unsweetened ¾ cup

Tomato paste, low-sodium 2⁄3 cup

Soy sauce, low-sodium ½ cup

Canola oil ½ cup

Popcorn chicken (frozen)* 6-¼ lb

Broccoli florets (frozen) 3-½ lb

Carrots (frozen)* 5 lb + 2 oz

Sesame seeds ¼ cup

Garlic powder 2 tsp

Ginger, ground 2 tsp*USDA Foods

Instructions 1. Place sesame seeds in a single layer on baking sheet. Bake at 350°F for 15

minutes, stirring every 5 minutes to ensure even toasting. Set aside for later use.

2. Stir together honey, orange juice, tomato paste, soy sauce, spices, and oil to make sauce.

3. Combine frozen chicken and sauce together. Stir to coat. 4. Spray sheet pan and two 20” x 12” 2” steam table pans with pan release

spray. 5. Place frozen chicken and sauce mixture in a single layer on a baking sheet

in an oven preheated to 375°F. Bake approximately 10 – 12 minutes or until internal temperature reaches 165°F or higher for 15 seconds.

CCP: Heat chicken to internal temperature of 165°F or higher for 15 seconds. 6. Place carrots in a 12” x 20” x 2” steam table pan. Allow room for steam

to circulate around the vegetables. Do not add liquid. Steam (uncovered at 5 pounds pressure) until tender (approximately 8 – 10 minutes). Drain excess liquid from cooked carrots.

7. Combine hot, cooked vegetables and chicken/sauce in prepared steam table pan. Top with sesame seeds.




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eSweet & Sour Chicken with Honey (HS) (continued)








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eSweet Potato Soufflé Number of Portions: 25

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup red/orange)Portion Size: 2/3 cup (#6 scoop)

IngredientsSweet potatoes (syrup pack), low-sodium* 1-2/3 #10 cans


Eggs 1 cup (~5 large eggs)

1% milk 1 cup

Butter, unsalted, melted 4 oz (1 stick)

Vanilla extract 2 tsp

Water 1 cup

Mini marshmallows ¼ lb*USDA Foods

Instructions

1. Spray one 20” x 12” x 2” steam table pan with pan release spray. 2. Drain sweet potatoes and place in mixer. 3. Add sugar, eggs, milk, melted butter, hot water, and vanilla. Mix well. 4. Pour sweet potato mixture into steam table pan. 5. Bake, uncovered, at 350°F for 35 – 45 minutes, until internal temperature

reaches 160°F. CCP: Bake sweet potatoes to 160°F or higher. 6. Remove pan from oven and sprinkle mini marshmallows over hot sweet









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eSweet Potato Soufflé Number of Portions: 50

HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup red/orange)Portion Size: 2⁄3 cup (#6 scoop)

IngredientsSweet potatoes (syrup pack), low-sodium* 3-1⁄8 #10 cans


Eggs 1-½ cups (~6 large eggs)

1% milk 2 cups

Butter, unsalted, melted 8 oz (2 sticks)

Vanilla extract 1 tbsp + 1 tsp

Water 2 cups

Mini marshmallows ½ lb*USDA Foods

Instructions

1. Spray two 2” deep (12” x 20”) steam table pans with pan release spray. 2. Drain sweet potatoes and place in mixer. 3. Add sugar, eggs, milk, melted butter, hot water, and vanilla. Mix well. 4. Pour sweet potato mixture into steam table pans. 5. Bake, uncovered, at 350°F for 35 – 45 minutes, until internal temperature

reaches 160°F. CCP: Bake sweet potatoes to 160°F or higher. 6. Remove pans from oven and sprinkle mini marshmallows over hot sweet









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eSweet Sesame Chicken Stir-Fry (HS) Number of Portions: 25


1 cup vegetables (½ cup dark green, ¼ cup red/orange, ¼ cup other)

Portion Size: 1-¼ cups NOTE: Serve with ½ cup prepared brown rice.

IngredientsCarrots (frozen)* 2-½ lb

Broccoli florets (frozen) 5-¼ lb

Green peppers (frozen), diced 1-½ lb

Sesame ginger salad dressing 2-1⁄8 cups

Chicken (frozen), diced* 3 lb + 2 oz*USDA Foods

Instructions


2. Meanwhile, combine carrots, broccoli, and green peppers in two 20” x 12” x 2” steam table pans. Allow room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 lb pressure) for 5 minutes. Drain excess liquid from vegetables.

3. Add dressing, carrots, broccoli, and peppers to the chicken, stirring well. Steam until tender-crisp (approximately 10 minutes). Do not overcook the vegetables.









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eSweet Sesame Chicken Stir-Fry (HS) Number of Portions: 50


1 cup vegetables (½ cup dark green, ¼ cup red/orange, ¼ cup other)

Portion Size: 1-1/4 cups NOTE: Serve with ½ cup prepared brown rice.

IngredientsCarrots (frozen)* 5 lb

Broccoli florets (frozen) 10-½ lb

Green peppers (frozen), diced 3 lb

Sesame ginger salad dressing 4-¼ cups

Chicken (frozen), diced* 6-¼ lb*USDA Foods

Instructions


2. Meanwhile, combine carrots, broccoli, and green peppers in three 20” x 12” x 2” steam table pans. Allow room for steam to circulate around the vegetables. Do not add any liquid. Steam (uncovered at 5 lb pressure) for 5 minutes. Drain excess liquid from vegetables.

3. Add dressing, carrots, broccoli, and peppers to the chicken, stirring well. Steam until tender-crisp (approximately 10 minutes). Do not overcook the vegetables.









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eTossed Side Salad Number of Portions: 25


IngredientsRomaine lettuce, chopped 12-½ cups

Spinach (raw), chopped 3 qt + ½ cup

Carrots, chopped 1-½ cups + 1 tbsp (~3 medium carrots)

Green peppers, chopped 1-½ cups + 1 tbsp (~1-½ medium peppers)

Cucumber, sliced 1-½ cups + 1 tbsp (~1 medium cucumber)

Tomato, chopped 1-½ cups + 1 tbsp (~2 large tomatoes)

Instructions











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eTossed Side Salad Number of Portions: 50


IngredientsRomaine lettuce, chopped 25 cups

Spinach (raw), chopped 1-½ gal + 1 cup

Carrots, chopped 3-1⁄8 cups (6 – 7 medium carrots)


Cucumber, sliced 3-1⁄8 cups (~2 medium cucumbers)

Tomato, chopped 3-1⁄8 cups (~5 medium tomatoes)

Instructions











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eWokin’ Orange Chicken Number of Portions: 25


1 oz-eq grains ½ cup vegetables (¼ cup red/orange, 1⁄8 cup dark green, 1⁄8 cup other)

Portion Size: ½ cup vegetable mixture + 2 oz popcorn chickenNOTE: Serve with ½ cup prepared brown rice.


Sweet and sour sauce 3 cups

Spinach (frozen), chopped or leaf 2-¼ lb

Carrots (frozen), sliced* 2-½ lb

Pepper strip blend (frozen) 1 qt + 2 cups*USDA Foods

Instructions

1. Preheat oven to 375°F. 2. Place frozen popcorn chicken bites in a single layer on baking sheet. Bake

chicken 10 – 12 minutes or until internal temperature reaches 165°F. CCP: Heat chicken to internal temperature of 165°F or higher for

15 seconds. 3. Combine spinach, carrots, and pepper strip blend with sweet and sour

sauce. Stir lightly to coat. 4. Place vegetable mixture in steamer and heat for 5 – 8 minutes or until

vegetables are tender. CCP: Hot hold vegetable mixture at 135°F or higher until service.



Sodium 1020 mg Vitamin A 12,419 IU Total Fat 11 g 33% of kcal





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eWokin’ Orange Chicken Number of Portions: 50


1 oz-eq grains ½ cup vegetables (¼ cup red/orange, 1/8 cup dark green, 1/8 cup other)

Portion Size: ½ cup vegetable mixture + 2 oz popcorn chickenNOTE: Serve with ½ cup prepared brown rice.


Sweet and sour sauce 1 qt + 2 cups

Spinach (frozen), chopped or leaf 4-½ lb

Carrots (frozen), sliced* 5 lb

Pepper strip blend (frozen) 3 qt*USDA Foods

Instructions

1. Preheat oven to 375°F. 2. Place frozen popcorn chicken bites in a single layer on baking sheet. Bake

chicken 10 – 12 minutes or until internal temperature reaches 165°F. CCP: Heat chicken to internal temperature of 165°F or higher for

15 seconds. 3. Combine spinach, carrots, and pepper strip blend with sweet and sour

sauce. Stir lightly to coat. 4. Place vegetable mixture in steamer and heat for 5 – 8 minutes or until v

egetables are tender. CCP: Hot hold vegetable mixture at 135°F or higher until service



Sodium 1020 mg Vitamin A 12,419 IU Total Fat 11 g 33% of kcal



HS-Winter Nutrient Profile Nov 7, 2011 thru Dec 9, 2011 Spreadsheet - Portion Values


Page 1 Oct 21, 2012









295

41

511

2.73

2.65

58.4

76

9

0.26

21.58

30.07

10.51

3.60

*0.00 Hamburger on W/G Bun 1 EACH

MANDARIN ORANGES,CND,LT S 1/2 CUP 75 0 7 1.42 0.44 9.5 1533 307 23.23 0.64 19.03 0.17 0.01 *N/A*

YRUP, PEARS: canned,light syrup 1/2 CUP 72 0 6 2.01 0.35 6.3 0 0 0.88 0.24 19.04 0.04 0.00 *N/A*

Broccoli Salad, ODE** 1/2 Cup 49 0 78 1.85 0.47 18.1 427 81 27.75 1.97 7.66 1.11 0.16 *0.00

Fries waffle cut seasoned 1/2 cup 170 0 490 2.00 0.72 0.0 0 0 1.2 2.0 21.0 9.0 1.00 0.00 LETTUCE &TOMATO:1 leaf,1 slice 1 lf,1 slc 6 0 3 0.42 0.12 4.7 242 17 3.16 0.31 1.22 0.06 0.01 *N/A*

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 ketchup, packets 2 each 20 0 210 0.00 0.00 0.0 0 0 0.0 0.0 6.0 0.0 0.00 0.00


% of Calories 17.3% 62.3% 23.8% 5.6% *0.0%




166

53

247

3.81

2.86

36.7

7034

1083

41.14

20.76

14.97

2.56

0.69

*0.00 SweetSesameChickenStirFry,ODE 1-1/4 Cup

Brown Rice ODE 1 cup 255 0 24 2.25 0.96 20.6 72 14 0.0 5.17 50.33 3.52 0.68 *0.30

PINEAPPLE CHUNKS:canned,lt syr 1/2 CUP 66 0 1 1.01 0.49 17.6 48 1 9.45 0.45 16.95 0.15 0.01 *N/A* PEACHES, CND, LGHT SYP, Com .5 CUP 68 0 6 1.60 0.45 4.0 23 5 3.0 0.55 18.26 0.04 0.00 0.00

mod VEGETABLE BLEND-Califronia 1/2 CUP 43 5 32 2.16 0.02 22.5 1122 231 19.19 1.12 5.46 1.85 1.17 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 Chocolate Chip Cookie, W/G, RF 1 EACH 110 5 70 1.00 0.72 0.0 0 0 0.0 1.0 19.0 3.5 1.00 0.00





Page 2 Oct 21, 2012









300

20

670

4.00

2.70

250.0

300

7

0.0

15.0

36.0

11.0

4.00

0.00 PIZZA TUR PEPP 4X6 W/GRAIN: 1 Each

ODE CHERRY CRISP SERVINGS 201 0 118 1.64 1.83 23.4 909 192 3.63 2.38 31.57 7.82 1.57 *N/A* PEARS,FRESH 1 EACH 103 0 2 5.52 0.30 16.0 41 4 7.48 0.68 27.52 0.21 0.02 *N/A*


Ranch Dressing, Red Fat 2 TBSP 59 5 336 0.33 0.21 12.0 20 4 0.18 0.38 6.4 3.73 0.38 0.02 ITALIAN VEGETABLES IQF .5 CUP 23 0 23 1.51 0.18 11.9 890 178 5.06 0.76 3.79 0.0 0.00 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00




269

41

380

7.21

3.90

70.6

1037

196

16.39

16.52

18.83

14.4

4.86

*0.00 Sock Rockin Chili* 1-1/4 CUP

APPLE SLICES FRESH: ODE PACKAGE 30 0 0 1.00 0.00 20.0 0 0 21.0 0.0 7.0 0.0 0.00 0.00

APRICOTS: canned,light syrup 1/2 CUP 80 0 5 2.02 0.49 13.9 1672 167 3.42 0.67 20.86 0.06 0.00 *N/A*

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 Breadstick, W/G Bosco Cheese F 2 EACH 220 5 300 5.00 1.80 200.0 200 40 0.0 12.0 30.0 6.0 2.00 0.00 Marinara Sauce .5 CUP 70 0 550 2.00 1.08 40.0 750 150 12.0 2.0 11.0 2.5 0.00 0.00





Page 3 Oct 21, 2012









190

55

450

0.00

1.40

20.0

0

0

0.0

14.0

11.0

10.0

2.50

0.00 CHICKEN STRIPS, Spicy, Ohio Co SERVING

RANCH DRSNG,RED FA 1 TBSP 29 2 168 0.17 0.10 6.0 10 2 0.09 0.19 3.2 1.86 0.19 0.01

FRUIT COCKTAIL:canned,lt syrup 1/2 CUP 69 0 7 1.21 0.35 7.3 248 25 2.3 0.48 18.07 0.08 0.01 *N/A* BANANA, Fresh 1/2 EACH 45 0 1 1.31 0.13 2.5 32 4 4.39 0.55 11.53 0.17 0.06 *N/A*

Sweet Potato Fries 1/2 CUP 160 0 180 4.00 0.36 20.0 5000 1000 9.6 1.0 25.0 7.0 1.00 0.00

Bean and Corn Salad** 1/2 Cup 153 0 74 3.30 0.99 28.0 453 78 17.5 3.44 24.02 4.92 0.72 *0.00 ROLLS DINNER WHOLE GRAIN 1 EACH 74 0 112 2.10 0.68 29.7 0 0 0.0 2.44 14.31 1.32 0.23 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00




281

43

715

2.97

3.03

76.0

554

111

3.89

19.6

44.54

4.42

0.88

0.00 Chicken BBQ Sandwich 1 EACH

PEARS: canned,light syrup 1/2 CUP 72 0 6 2.01 0.35 6.3 0 0 0.88 0.24 19.04 0.04 0.00 *N/A*

Strawberry Cups SERVING 122 0 4 2.39 0.75 14.0 31 6 52.62 0.68 32.94 0.17 0.01 0.00

Fresh cucumber and tom w/ Dip* Serving 119 5 180 1.26 0.51 8.3 1005 93 20.06 1.34 13.89 7.06 1.02 *0.00 Baked Beans, Low Sodium USDA .5 CUP 119 0 140 5.19 1.51 43.0 137 27 0.0 6.03 26.85 0.47 0.09 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00




217

18

654

2.85

1.75

38.0

8179

1583

16.14

9.26

26.49

9.19

2.15

*0.01 Sweet&Sour Chicken w/ Honey HS 1-1/4 Cup

Apricots, Froz, Slice,SS 4.5oz 1 EACH 118 0 5 2.70 1.09 12.0 2033 407 10.9 0.85 30.37 0.12 0.01 0.00

PEACHES, Single serve, frozen 1/2 cup 118 0 8 2.20 0.46 4.0 354 71 117.55 0.79 29.9 0.16 0.01 0.00 GREEN BEANS: frozen,boiled .5 CUP 19 0 1 2.03 0.45 28.4 376 27 2.77 1.01 4.35 0.11 0.03 *N/A*

Asian Brown Rice ODE 1/2 cup 172 0 144 1.41 0.70 12.2 0 0 0.0 3.8 36.02 1.19 0.24 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00



Page 4 Oct 21, 2012









% of Calories 12.4% 77.9% 13.2% 3.1% *0.0%




384

64

777

6.71

4.00

316.9

1011

229

24.76

29.55

43.94

13.24

5.80

*0.50 ROTINI AND MEAT SAUCE ODE- 1.5 CUP APPLE SLICES FRESH: ODE PACKAGE 30 0 0 1.00 0.00 20.0 0 0 21.0 0.0 7.0 0.0 0.00 0.00

BANANA, FRESH .5 EACH 45 0 1 1.31 0.13 2.5 32 4 4.39 0.55 11.53 0.17 0.06 *N/A*

Broccoli Florets, Garlic .5 CUP 44 0 28 3.14 0.57 32.8 1142 79 38.28 3.21 5.42 1.83 0.30 *0.00 ROLLS DINNER WHOLE GRAIN 1 EACH 74 0 112 2.10 0.68 29.7 0 0 0.0 2.44 14.31 1.32 0.23 *N/A*



% of Calories 23.9% 56.5% 25.8% 11.3% *0.6%


% of Guideline Satisfied 98% 77% 285% Shortfall 18 23 OVER


392

59

892

10.40

4.95

417.8

964

128

11.48

28.15

40.22

13.55

5.57

0.00 Beef and Refried Bean Burrito 1 Burrito

Spinach Strawberrry Salad-ODE 1.5 Cup 85 0 62 3.39 2.50 87.7 7681 663 60.81 2.76 17.45 1.62 0.23 *0.00

Tortilla Chip, Scoop, Tostitid 1 EACH 110 0 110 0.00 0.78 100.0 0 0 0.0 2.0 19.0 2.5 0.00 0.00 Salsa, Low Na, Canned ODE .5 CUP 45 0 140 1.70 2.79 15.0 686 137 5.0 1.87 8.73 0.25 0.04 0.00

FRUIT JUICE,ASSORTED 4 fl.oz. 64 0 5 0.28 0.24 13.1 59 6 24.46 0.47 15.62 0.17 0.02 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 21.3% 60.1% 20.4% 6.7% *0.0%





Page 5 Oct 21, 2012









287

50

1019

4.00

3.55

200.4

*58

*12

1.08

19.43

30.9

9.53

3.02

0.00 Italian Sub, HOT ODE 1 Sub

SALAD DRSNG,ITALIAN DRSNG, 1 TBSP 11 1 161 0.00 0.10 1.4 2 0 0.0 0.07 0.69 0.96 0.07 *N/A*

RED GRAPES, FRESH: ODE 1/2 Cup 60 0 10 0.67 0.00 13.3 67 13 0.8 0.0 15.33 0.0 0.00 0.00

FRUIT COCKTAIL:canned,lt syrup 1/2 CUP 69 0 7 1.21 0.35 7.3 248 25 2.3 0.48 18.07 0.08 0.01 *N/A*

ORANGE GLAZED CARROTS: OD 2/3 CUP 91 0 76 3.12 0.53 37.1 15197 3037 13.87 0.76 17.37 2.46 0.48 *0.00 Potato Rounds, Frzn, Ohio Comm 1/2 CUP 120 0 260 2.00 0.36 0.0 0 0 1.2 2.0 14.0 6.0 1.00 0.00

ketchup, packets 2 each 20 0 210 0.00 0.00 0.0 0 0 0.0 0.0 6.0 0.0 0.00 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 15.8% 63.7% 22.5% 5.6% *0.0%




300

51

658

4.30

2.19

148.8

969

194

38.54

21.66

30.97

9.67

1.93

*0.00 Honey Mustard Chicken Wrap ODE 1 Wrap

PINEAPPLE CHUNKS:canned,lt syr .5 CUP 66 0 1 1.01 0.49 17.6 48 1 9.45 0.45 16.95 0.15 0.01 *N/A*

PEACHES, Single serve, frozen 1/2 cup 118 0 8 2.20 0.46 4.0 354 71 117.55 0.79 29.9 0.16 0.01 0.00 GOLDEN CORN AND CARROTS 1/2 CUP 56 0 53 2.34 0.49 14.9 11039 1104 5.17 1.74 13.24 0.41 0.06 *N/A*

COOKIE CHOC CHIP W/G OTIS: 1 Each 110 5 70 1.00 0.72 0.0 0 0 0.0 1.0 19.0 3.5 1.00 0.00

DCS Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 17.5% 68.4% 16.7% 3.8% *0.0%





Page 6 Oct 21, 2012









274

28

1174

2.77

3.09

72.6

7068

860

47.7

15.04

29.18

11.65

3.23

*0.00 Hatton Chicken Crunch, HS Serving

MANDARIN ORANGES,CND,LT S .5 CUP 75 0 7 1.42 0.44 9.5 1533 307 23.23 0.64 19.03 0.17 0.01 *N/A*

YRUP, BANANA, Fresh 1 EACH 90 0 1 2.63 0.26 5.1 65 8 8.79 1.1 23.07 0.33 0.11 *N/A*

PEAS: frozen,boiled 1/2 CUP 62 0 58 4.40 1.22 19.2 1680 54 7.92 4.12 11.41 0.22 0.04 *N/A*

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 Asian Brown Rice ODE 1/2 cup 172 0 144 1.41 0.70 12.2 0 0 0.0 3.8 36.02 1.19 0.24 *0.00


% of Calories 16.5% 70.8% 15.8% 4.4% *0.0%




310

15

600

4.00

2.70

300.2

500

100

0.0

15.01

37.02

11.01

4.00

0.00 Pizza, Classic Wedge W/G 1 each Northwest Apples ODE 1/2 cup se 94 1 9 2.09 0.38 30.5 40 6 3.23 1.95 17.8 2.6 0.25 *0.00

rving Pear and Cherry Jello 1 Each 80 0 50 1.00 0.00 0.0 200 40 18.0 0.0 21.0 0.0 0.00 0.00

California Casserole, ODE*** 3/4 cup 101 0 256 3.02 0.35 23.3 966 192 17.89 2.31 13.42 4.0 0.72 *0.00 Carrots, Baby with Hummus** 1 Each 132 0 299 6.16 2.26 50.6 11747 1278 2.21 5.4 15.8 6.01 0.90 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00





Page 7 Oct 21, 2012









317

55

790

6.92

3.61

419.1

1323

229

13.84

25.24

28.45

12.52

5.65

*0.00 Eagle Tostado- HS/ODE Tostado

APRICOTS: canned,light syrup .5 CUP 80 0 5 2.02 0.49 13.9 1672 167 3.42 0.67 20.86 0.06 0.00 *N/A*

TANGERINES,FRESH 1 EACH 47 0 2 1.58 0.13 32.6 599 81 23.5 0.71 11.74 0.27 0.03 *N/A* Bean and Corn Salad** 1/2 Cup 153 0 74 3.30 0.99 28.0 453 78 17.5 3.44 24.02 4.92 0.72 *0.00

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00

Tortilla Chip, Scoop, Tostitid 1 EACH 110 0 110 0.00 0.78 100.0 0 0 0.0 2.0 19.0 2.5 0.00 0.00 Salsa, Low Na, Canned ODE .25 CUP 23 0 70 0.85 1.40 7.5 343 69 2.5 0.94 4.37 0.13 0.02 0.00


% of Calories 19.4% 61.2% 22.1% 7.1% *0.0%




421

44

1421

7.00

5.78

237.0

853

170

13.0

24.5

46.0

16.0

5.35

0.60 Meatball Sub HS* 1 EACH PEARS: canned,light syrup 1/2 CUP 72 0 6 2.01 0.35 6.3 0 0 0.88 0.24 19.04 0.04 0.00 *N/A*

FRUIT COCKTAIL:canned,lt syrup .5 CUP 69 0 7 1.21 0.35 7.3 248 25 2.3 0.48 18.07 0.08 0.01 *N/A*

Salad, Tossed, Side 1-1/4 CUP 16 0 20 1.37 0.78 30.7 4936 612 19.48 1.25 3.42 0.1 0.02 *0.00

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 RANCH DRSNG,RED FA 2 TBSP 59 5 336 0.33 0.21 12.0 20 4 0.18 0.38 6.4 3.73 0.38 0.02


% of Calories 18.5% 60.6% 24.3% 7.1% *0.7%




386

105

1231

4.00

3.78

270.8

304

61

10.72

32.72

34.75

12.4

5.30

0.00 Chicken, Philly Sandwich HS 1 Each GRAPEFRUIT SECTIONS:cnd,juic 1/2 CUP 46 0 9 0.50 0.26 18.7 0 0 42.21 0.87 11.47 0.11 0.01 *N/A*

PEACHES, CND, LGHT SYP, Com .5 CUP 68 0 6 1.60 0.45 4.0 23 5 3.0 0.55 18.26 0.04 0.00 0.00

mod Sweet Potato Fries .5 CUP 160 0 180 4.00 0.36 20.0 5000 1000 9.6 1.0 25.0 7.0 1.00 0.00

GREEN BEANS: frozen,boiled .5 CUP 19 0 1 2.03 0.45 28.4 376 27 2.77 1.01 4.35 0.11 0.03 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00



Page 8 Oct 21, 2012









% of Calories 22.2% 57.7% 22.6% 7.4% *0.0%


% of Guideline Satisfied 100% 107% 242% Shortfall


150

45

410

0.00

1.08

0.0

0

0

0.0

14.98

13.98

4.0

1.00

0.00 CHICKEN, TERIYAKI SERVING FRUIT SALAD: canned,lt syrup .5 CUP 73 0 8 1.26 0.37 8.8 541 54 3.15 0.43 19.08 0.09 0.01 *N/A*

Apricots, Froz, Slice,SS 4.5oz 1 EACH 118 0 5 2.70 1.09 12.0 2033 407 10.9 0.85 30.37 0.12 0.01 0.00

Broccoli Florets, Garlic 1/2 CUP 44 0 28 3.14 0.57 32.8 1142 79 38.28 3.21 5.42 1.83 0.30 *0.00 VEGETABLE BLEND-Califronia .5 CUP 43 5 32 2.16 0.02 22.5 1122 231 19.19 1.12 5.46 1.85 1.17 *0.00

Brown Rice ODE 1 cup 255 0 24 2.25 0.96 20.6 72 14 0.0 5.17 50.33 3.52 0.68 *0.30 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 16.8% 72.7% 13.2% 3.8% *0.3%




238

9

870

3.50

2.45

229.6

1430

286

23.3

18.24

31.15

4.85

2.21

*N/A* VEGETABLE LASAGNA SERVINGS

PEARS,FRESH 1 EACH 103 0 2 5.52 0.30 16.0 41 4 7.48 0.68 27.52 0.21 0.02 *N/A*

MANDARIN ORANGES,CND,LT S .5 CUP 75 0 7 1.42 0.44 9.5 1533 307 23.23 0.64 19.03 0.17 0.01 *N/A* YRUP, BREADSTICK, PLAIN, Ohio Comm 1 EACH 145 0 280 1.00 2.00 24.0 0 0 0.0 4.0 28.0 2.0 0.40 0.00

Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00 Marinara Sauce, Ohio Processed 1/2 CUP 70 0 550 2.00 1.08 40.0 750 150 12.0 2.0 11.0 2.5 0.00 0.00

Salad, Tossed, Side - *ODE ** 1-1/4 Cup 15 0 20 1.35 0.76 29.9 4859 606 19.25 1.23 3.39 0.1 0.02 *0.00 Ranch Dressing, Red Fat 2 TBSP 59 5 336 0.33 0.21 12.0 20 4 0.18 0.38 6.4 3.73 0.38 0.02


% of Calories 17.1% 71.8% 15.2% 3.6% *0.0%





Page 9 Oct 21, 2012










461

55

766

9.12

4.25

433.8

1074

149

12.98

27.42

45.83

22.3

6.38

*0.00 Spicy Nachos 2- ODE servings APPLE SLICES FRESH: ODE PACKAGE 30 0 0 1.00 0.00 20.0 0 0 21.0 0.0 7.0 0.0 0.00 0.00

BANANA, Fresh .5 EACH 45 0 1 1.31 0.13 2.5 32 4 4.39 0.55 11.53 0.17 0.06 *N/A*

SALSA, COWBOY 3/4 CUP 90 0 81 5.32 1.67 36.9 270 34 7.72 4.67 17.22 0.95 0.13 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00

SPANISH RICE .5 CUP 103 0 201 1.04 1.16 21.0 399 80 10.05 2.36 20.53 1.25 0.22 *N/A*


% of Calories 20.3% 58.3% 26.6% 7.4% *0.0%




153

52

796

0.00

1.00

12.0

200

40

0.0

21.0

5.0

5.0

1.00

0.00 TURKEY W/ GRAVY- JTM SERVING


PEACHES, Single serve, frozen 1/2 cup 118 0 8 2.20 0.46 4.0 354 71 117.55 0.79 29.9 0.16 0.01 0.00 Mashed Potatoes-Lo NA, Ohio Co 1/2 CUP 64 0 24 1.20 0.72 0.0 401 80 7.22 1.4 13.17 0.74 0.00 0.00

GREEN BEANS:B-ODE 1/2 CUP 52 0 6 2.00 0.60 33.2 543 109 2.81 1.02 4.39 3.88 0.74 *0.00

ROLLS DINNER WHOLE GRAIN 1 EACH 74 0 112 2.10 0.68 29.7 0 0 0.0 2.44 14.31 1.32 0.23 *N/A* Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00

BUTTER: individual PAT 36 11 36 0.00 0.00 1.2 125 38 0.0 0.04 0.0 4.06 2.57 *N/A*

COOKIE CHOC CHIP W/G OTIS: 1 Each 110 5 70 1.00 0.72 0.0 0 0 0.0 1.0 19.0 3.5 1.00 0.00 ODE


% of Calories 18.3% 62.1% 21.9% 6.6% *0.0%





Page 10 Oct 21, 2012









408

68

1337

3.30

2.38

81.0

99

20

0.5

26.39

46.3

14.7

4.32

0.00 BBQ Pork Sandwich SERVINGS

PEARS: canned,light syrup 1/2 CUP 72 0 6 2.01 0.35 6.3 0 0 0.88 0.24 19.04 0.04 0.00 *N/A*

APPLESAUCE:cnnd,unswtnd,+vit C .5 CUP 51 0 2 1.34 0.28 4.9 35 4 25.86 0.21 13.75 0.12 0.01 *N/A* Baked Beans, Low Sodium USDA .5 CUP 119 0 140 5.19 1.51 43.0 137 27 0.0 6.03 26.85 0.47 0.09 0.00

VEGETABLE BLEND-Califronia 1/2 CUP 43 5 32 2.16 0.02 22.5 1122 231 19.19 1.12 5.46 1.85 1.17 *0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 20.7% 65.4% 19.5% 6.4% *0.0%




288

28

1020

2.68

2.61

70.8

12419

1843

9.1

13.75

33.94

10.54

3.07

*0.00 Wokin Orange Chicken 1 CUP

MANDARIN ORANGES,CND,LT S 1/2 CUP 75 0 7 1.42 0.44 9.5 1533 307 23.23 0.64 19.03 0.17 0.01 *N/A* YRUP, PINEAPPLE CHUNKS:canned,lt syr 1/2 CUP 66 0 1 1.01 0.49 17.6 48 1 9.45 0.45 16.95 0.15 0.01 *N/A*

GREEN BEANS: frozen,boiled .5 CUP 19 0 1 2.03 0.45 28.4 376 27 2.77 1.01 4.35 0.11 0.03 *N/A*

Brown Rice ODE 1 cup 255 0 24 2.25 0.96 20.6 72 14 0.0 5.17 50.33 3.52 0.68 *0.30 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 14.1% 71.1% 16.3% 4.4% *0.3%





Page 11 Oct 21, 2012









362

79

209

4.21

2.30

136.6

352

91

0.54

26.75

35.39

13.43

6.36

*0.00 Chicken Alfredo with a Twist Servings

Broccoli Florets, Garlic 1/2 CUP 44 0 28 3.14 0.57 32.8 1142 79 38.28 3.21 5.42 1.83 0.30 *0.00

Salad, Tossed, Side - *ODE 1-1/4 Cup 16 0 20 1.37 0.78 30.7 4936 612 19.48 1.25 3.42 0.1 0.02 *0.00 RANCH DRSNG,RED FA 2 TBSP 59 5 336 0.33 0.21 12.0 20 4 0.18 0.38 6.4 3.73 0.38 0.02

BANANA, Fresh .5 EACH 45 0 1 1.31 0.13 2.5 32 4 4.39 0.55 11.53 0.17 0.06 *N/A*

FRUIT COCKTAIL:canned,lt syrup 1/2 CUP 69 0 7 1.21 0.35 7.3 248 25 2.3 0.48 18.07 0.08 0.01 *N/A* ROLLS DINNER WHOLE GRAIN 1 EACH 74 0 112 2.10 0.68 29.7 0 0 0.0 2.44 14.31 1.32 0.23 *N/A*



% of Calories 20.9% 56.3% 27.4% 11.1% *0.0%




378

44

837

10.95

4.21

423.3

504

68

10.39

25.43

42.84

11.87

5.32

*0.00 Quirky Quesadillas, ODE 1 Quesadill


OMM Salsa, Low Na, Canned ODE .25 CUP 23 0 70 0.85 1.40 7.5 343 69 2.5 0.94 4.37 0.13 0.02 0.00

Tortilla Chip, Scoop, Tostitid 1 EACH 110 0 110 0.00 0.78 100.0 0 0 0.0 2.0 19.0 2.5 0.00 0.00

PEACHES, CND, LGHT SYP, Com 1/2 CUP 68 0 6 1.60 0.45 4.0 23 5 3.0 0.55 18.26 0.04 0.00 0.00 mod GRAPES, FRESH: ODE .5 Cup 60 0 10 0.67 0.00 13.3 67 13 0.8 0.0 15.33 0.0 0.00 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


% of Calories 19.0% 66.5% 16.9% 6.2% *0.0%





Page 12 Oct 21, 2012









249

70

777

2.99

1.38

79.8

0

0

0.0

16.93

29.99

7.46

1.99

0.00 Grill Chicken on a Bun ODE sandwich

MAYONNAISE,LoFat,No Cholester 1 TBSP 45 0 130 0.00 0.00 0.0 0 0 0.0 0.0 2.0 4.0 0.50 0.00

LETTUCE &TOMATO:1 leaf,1 slice 1 lf,1 slc 6 0 3 0.42 0.12 4.7 242 17 3.16 0.31 1.22 0.06 0.01 *N/A* SWEET POTATO SOUFFLE-ODE .5 CUP 173 29 53 2.02 0.85 37.4 6228 505 8.5 1.87 33.72 3.65 2.08 *0.00

Fresh Veggies/Broccoli and Car 1 EACH 96 5 305 1.40 0.42 40.7 3089 355 21.13 1.9 6.76 6.93 0.99 *0.00

FRUIT JUICE,ASSORTED 4 fl.oz. 64 0 5 0.28 0.24 13.1 59 6 24.46 0.47 15.62 0.17 0.02 *N/A* Pear and Cherry Jello 1 Each 80 0 50 1.00 0.00 0.0 200 40 18.0 0.0 21.0 0.0 0.00 0.00 Milk Variety, ODE 1 Cup 118 2 160 0.00 *0.00 *258.9 *491 *98 *0.46 8.0 21.22 0.37 0.22 0.00


Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 106% 162% Shortfall

Weighted Average 806 55 1315 13.00 *5.73 *532.1 *7291 *1100 *71.12 35.86 17.8%

130.13 64.6%

18.67 20.9%

5.41 6.0%

*0.08 *0.1%

Nutrient Menu AVG % of Cals Target % of Target Miss Data Shortfall Overage Error Messages (if any)

Calories 806

17.80%

750 - 850 100%

Missing

Cholesterol (mg) 55 100 55%

Sodium (mg) 1315 1420 Fiber (g) 13.00 5.00 260% Iron (mg) 5.73 Calcium (mg) 532.1 Missing

Vitamin A (IU) 7291 Missing Vitamin A (RE) 1100 Missing

Vitamin C (mg) 71.12 Missing

Protein (g) 35.86 Carbohydrate (g) 130.13 64.58% Total Fat (g) 18.67 20.85% <=30.00% Saturated Fat (g) 5.41 6.04% <10.00% Trans Fat (g) 0.08 0.09% Missing

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Menus that Move - University Of Illinoisschoolnutrition.extension.illinois.edu/sites/default... · 2018-12-12 · Menus that Move Schools must provide food labels to verify that all