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.
Fall Cycle Menu • Grades K – 8 Monday Tuesday Wednesday Thursday Friday
Wee
k 1
Hamburger on a Bun Fresh Apple Slices Tater Tots 2 Pkts Ketchup Vegetarian Baked Beans Milk*
Sweet Sesame Chicken Stir Fry with Asian Brown Rice
Apricots California Casserole Fortune Cookie Milk
Cheese & Pepperoni Breadsticks with Marinara Sauce
Pears Spinach Strawberry Salad Milk
Walking Taco Peaches in Gelatin Cowboy Corn Salad Tortilla Scoop, 1 oz Milk
Chicken Nuggets 1 oz BBQ Sauce Pineapple Sweet Potato Fries Green Beans & Carrots Whole-Grain Roll Milk
Wee
k 2
Grilled Chicken Sandwich 1 Tbsp Low-Fat Mayo Pears Baked Beans Milk
Hatton Chicken Crunch with Brown Rice
Peach Cup Milk
Rotini & Meat Sauce Parmesan Cheese, 1 Tbsp Apricot Cup Tossed Side Salad 2 Tbsp Reduced-Fat Ranch
Dressing Milk
Beef & Refried Bean Burrito with Salsa
Fresh Tangerine Corn Milk
Grilled Cheese Sandwich Fresh Grapes Waffle Fries 1 Pkt Ketchup Carrots Milk
Wee
k 3
Mac & Cheese Fruit Salad Baby Carrots with Hummus Green Beans Milk
Chicken Broccoli Bowl Applesauce Cup California Blend Milk
Cheese & Pepperoni Pizza Pears in Cherry Jell-O Tossed Side Salad 2 Tbsp Reduced-Fat Ranch
Dressing Milk
Quirky Quesadillas Fresh Orange Wedges Mexicali Corn Milk
Hamburger on a Bun Peaches Sweet Potato Puffs 2 Pkts Ketchup Milk
Wee
k 4
BBQ Chicken Sandwich Pink Grapefruit Lemon Broccoli Potato Wedges 2 Pkts Ketchup Milk
Teriyaki Chicken with Brown Rice Fresh Apple Slices Veggies & Hummus Whole-Grain Cookie Milk
Mini Meatball Sub with Marinara Sauce
Fresh Banana Bean & Corn Salad Milk
Taco Salad 2 Tbsp Reduced-Fat Ranch
Dressing Mandarin Oranges Whole-Grain Tortilla Chips with
Salsa Milk
Turkey & Gravy Strawberry Cup Mashed Potatoes Green Beans Whole-Grain Roll 1 Pat Butter Milk
Wee
k 5
Sock-Rockin’ Chili Applesauce Fresh Cucumber & Tomato Dip Whole-Grain Roll 1 Pat Butter Milk
Sweet & Sour Chicken Nuggets with Brown Rice
Fresh Red Grapes Carrots Corn Milk
Chicken Alfredo with a Twist Pears in Cherry Jell-O Garlic Broccoli Milk
Mexican Pizza Peach Cup Tossed Side Salad 2 Tbsp Reduced-Fat Ranch
Dressing Milk
Turkey & Ham Deli Sub 1 Tbsp Low-Fat Mayo Fresh Banana Baby Carrots with Hummus Milk
*Selections include a choice of 1-cup serving of Low-Fat (unflavored) or Fat-Free (unflavored or flavored) milk.
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.
Grades K – 8 • Fall • Week 1 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
Hamburger on a Bun Fresh Apple Slices Tater Tots 2 Pkts Ketchup Vegetarian Baked
Beans Milk
Sweet Sesame Chicken Stir Fry with Asian Brown Rice
Apricots California Casserole Fortune Cookie Milk
2 Cheese & Pepperoni Breadsticks with Marinara Sauce
Pears Spinach Strawberry
Salad Milk
Walking Taco Peaches in Gelatin Cowboy Corn Salad Tortilla Scoop, 1 oz Milk
Chicken Nuggets 1 oz BBQ Sauce Pineapple Sweet Potato Fries Green Beans &
Carrots Whole-Grain Roll Milk
Vegetables ¾ cup 1 cup 1 cup 1-¼ cups 1 cup 5 cups 3-¾ cups
Dark Green Spinach Strawberry Salad = ½ cup
½ cup ½ cup
Red/Orange Sweet Sesame Chicken Stir Fry = ¼ cup
Marinara Sauce = ½ cup
Walking Taco = ¼ cup Sweet Potato Fries = ½ cup
1-½ cups ¾ cup
Beans/Legumes Vegetarian Baked Beans = ¼ cup
Cowboy Corn Salad = ¼ cup
½ cup ½ cup
Starchy Tater Tots = ½ cup California Casserole = ¼ cup
¾ cup ½ cup
Other Lettuce/Tomato = ¼ cup
California Casserole = ½ cup
Cowboy Corn Salad = ½ cup
Walking Taco = ¼ cup
Green Beans & Carrots = ½ cup
1-¾ cups ½ cup
Fruits Fresh Apple Slices = ½ cup
Apricots = ½ cup Strawberry Spinach Salad = ½ cup (¼ cup FRESH)
Pears = ½ cup
Peaches in Gelatin = ½ cup (½ cup FRESH)
Pineapple = ½ cup 3 cups (¾ cup FRESH)
2 ½ cups
Grains Hamburger on a Bun = 2 oz-eq
Asian Brown Rice = 1 oz-eq
Cheese & Pepperoni Breadsticks = 2 oz-eq
Tortilla Scoops = 1 oz-eq
Chicken Nuggets = 1 oz-eq
Whole-Grain Roll = 1 oz-eq
8oz-eq 8 – 9 oz-eq
Whole Grain-Rich Hamburger on a Bun = 2 oz-eq
Asian Brown Rice = 1 oz-eq
Whole-Grain Roll = 1 oz-eq
4 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
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.
Grades K – 8 • Fall • Week 1 Nutrient Breakdown
Grades K – 8 • Fall • Week 1 HUSSC Criteria
Grades K – 8 • Fall • Week 1 Summary of USDA Foods Fruits Apricots, canned Peach and Tropical Gel Cup Pears, canned
Grains Rice, brown
Meats Beef, frozen, patty Beef, frozen, taco filling, Reduced-Fat Cheese, cheddar, Reduced-Fat Chicken, diced, frozen Chicken, nuggets, frozen Cheese & Pepperoni Breadsticks, ODE
Vegetables Beans, black, canned, low-sodium Beans, canned, vegetarian sauce, low-sodium Beans, green, frozen Carrots, frozen Corn, frozen Potatoes, rounds, frozen Sweet Potatoes, fries , frozen Tomatoes, marinara sauce , canned ODE
Grades K – 8 • Fall • Week 1 Summary of Recipes Asian Brown Rice California Casserole Cowboy Corn Salad 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 628 kcal/d
Saturated Fat <10% of total kcal 5.4%
Sodium ≤1230 mg/d 1057 mg/d
Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades K – 8 Bronze Silver Gold Gold of Distinction
any of three vegetable sub-groups (dark
green, red and orange, dry beans and peas).
“ of three vegetable sub-groups (dark Offer two additional servings weekly from any
must be served
fresh. ‘2 fruits per week
must be served fresh.
“3 fruits per week must be served
fresh. “4 fruits per week
must be served fresh.
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.
‘ offering Only one whole
grain-rich per week may be a
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.
Grades K – 8 • Fall • Week 2 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
Grilled Chicken Sandwich
1 Tbsp Low-Fat Mayo Pears Vegetarian Baked
Beans Milk
Hatton Chicken Crunch with Brown Rice
Peach Cup Milk
Rotini & Meat Sauce Parmesan Cheese, 1
Tbsp Apricot cup Tossed Side Salad 2 Tbsp Reduced-Fat
Ranch Dressing Milk
Beef & Refried Bean Burrito with Salsa
Fresh Tangerine Corn Milk
Grilled Cheese Sandwich
Fresh Grapes Waffle Fries 1 Pkt Ketchup Carrots Milk
Vegetables ¾ cup ¾ cup 1-¼ cups 7⁄8 cup 1 cup 4-5⁄8 cups 3-¾ cups
Dark Green Hatton Chicken Crunch = 5⁄8 cup
Tossed Side Salad = ½ cup
1-1⁄8 cups ½ cup
Red/Orange Hatton Chicken Crunch = 1⁄8 cup
Rotini & Meat Sauce = ½ cup
Salsa = ¼ cup Carrots = ½ cup 1-3⁄8 cups ¾ cup
Beans/Legumes Vegetarian Baked Beans = ½ cup
Beef & Bean Burrito = 1⁄8 cup
5⁄8 cup ½ cup
Starchy Corn = ½ cup Waffle Fries = ½ cup 1 cup ½ cup
Other Lettuce/Tomato = ¼ cup
Tossed Side Salad = ¼ cup
½ cup ½ cup
Fruits Pears = ½ cup Peaches = ½ cup Apricot Cup = ½ cup Fresh Tangerines = ½ cup (½ cup FRESH)
Fresh Grapes = ½ cup (½ cup FRESH)
2-½ cups (1 cup FRESH)
2 ½ cups
Grains Grilled Chicken Sandwich = 2 oz-eq
Hatton Chicken Crunch = 1 oz-eq
Whole-Grain Rice = 1 oz-eq
Rotini & Meat Sauce = 1 oz-eq
Beef & Refried Bean Burrito = 1.5 oz-eq
Grilled Cheese Sandwich = 2 oz-eq
8.5 oz-eq 8 – 9 oz-eq
Whole Grain-Rich Grilled Chicken Sandwich = 2 oz-eq
Whole-Grain Rice = 1 oz-eq
Rotini & Meat Sauce = 1 oz-eq
Beef & Refried Bean Burrito = 1.5 oz-eq
Grilled Cheese Sandwich = 2 oz-eq
7.5 oz-eq ½ grains are w/g, 4 oz-eq
Meat /Meat Alt Grilled Chicken Sandwich = 2 oz-eq
Hatton Chicken Crunch = 2 oz-eq
Rotini & Meat Sauce = 2 oz-eq
Beef & Bean Burrito = 2 oz-eq
Grilled Cheese Sandwich = 1.5 oz-eq
9.5 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
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.
Grades K – 8 • Fall • Week 2 Nutrient Breakdown
Grades K – 8 • Fall • Week 2 HUSSC Criteria
Grades K – 8 • Fall • Week 2 Summary of USDA Foods Fruits Apricots, cup Peaches, frozen cups Pears, canned
Grains Rice, brown Rotini, whole-grain Tortillas, whole-grain, frozen
Meats Beef, meat sauce, frozen, Reduced-Fat Beef, taco filling, frozen, Reduced-Fat Cheese, American, Reduced-Fat Cheese, cheddar, Reduced-Fat Chicken, grilled patty, frozen Chicken, popcorn chicken, frozen
Vegetables Beans, green, frozen Beans, refried, canned Beans, canned, vegetarian in sauce, low-sodium Carrots, frozen Corn, frozen Potatoes, waffle fries, frozen, seasoned Salsa, canned, low-sodium Tomatoes, sauce, canned, low-sodium
Grades K – 8 • Fall • Week 2 Summary of Recipes Beef and Refried Bean Burrito Hatton Chicken Rotini & Meat Sauce, (ES) Tossed Side Salad
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 600 – 650 kcal/d 630 kcal/d
Saturated Fat <10% of total kcal 7%
Sodium ≤1230 mg/d 1227 mg/d
Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades K – 8 Bronze Silver Gold Gold of Distinction
any of three vegetable sub-groups (dark
green, red and orange, dry beans and peas).
“ of three vegetable sub-groups (dark Offer two additional servings weekly from any
must be served
fresh.
‘must be served 2 fruits per week
“must be served 3 fruits per week
“must be served 4 fruits per week
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.
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.
Grades K – 8 • Fall • Week 3 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
Mac & Cheese Fruit Salad Baby Carrots with
Hummus Green Beans Milk
Chicken Broccoli Bowl
Applesauce Cup California Blend Milk
Pepperoni & Cheese Pizza
Pears in Cherry Jell-O Tossed Side Salad 2 Tbsp Reduced-Fat
Ranch Dressing Milk
Quirky Quesadilla Fresh Orange Wedges Mexicali Corn Milk
Hamburger on a Bun Peaches Sweet Potato Puffs 2 Pkts Ketchup Milk
Vegetables 1-¼ cups 1 cup 7⁄8 c up ¾ cup ¾ cup 4-5⁄8 cups 3-¾ cups Dark Green Chicken Broccoli
Bowl = ½ cup Tossed Side Salad =
½ cup 1 cup ½ cup
Red/Orange Baby Carrots = ½ cup Pepperoni & Cheese Pizza = 1⁄8 cup
Sweet Potato Puffs = ½ cup
1-1⁄8 cups ¾ cup
Beans/Legumes Hummus = ¼ cup Quirky Quesadilla = ¼ cup
½ cup ½ cup
Starchy Mexicali Corn = ½ cup ½ cup ½ cup Other Green beans = ½ cup California Blend =
½ cup Tossed Side Salad =
¼ cup Lettuce/Tomato =
¼ cup 1-½cups ½ cup
Fruits Fruit Salad = ½ cup Applesauce = ½ cup Pears in Cherry Jell-O = ½ cup
Fresh Orange Wedges = ½ cup (½ cup FRESH)
Peaches = ½ cup 2-½ cups (½ cup FRESH)
2 ½ cups
Grains Mac & Cheese = 1 oz-eq
Chicken Broccoli Bowl = 2 oz-eq
Pepperoni & Cheese Pizza = 2 oz-eq
Quirky Quesadilla = 1.5 oz-eq
Hamburger on a Bun = 2 oz-eq
8.5 oz-eq 8 – 9 oz-eq
Whole Grain-Rich Chicken Broccoli Bowl = 1 oz-eq
Pepperoni & Cheese Pizza = 2 oz-eq
Quirky Quesadilla = 1.5 oz-eq
Hamburger on a Bun = 2 oz-eq
6.5 oz-eq ½ grains are w/g, 4 oz-eq
Meat /Meat Alt Mac & Cheese = 2 oz-eq
Chicken Broccoli Bowl = 2 oz-eq
Pepperoni & Cheese Pizza = 2 oz-eq
Quirky Quesadilla = 2 oz-eq
Hamburger on a Bun = 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
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.
Grades K – 8 • Fall • Week 3 Nutrient Breakdown
Grades K – 8 • Fall • Week 3 HUSSC Criteria
Grades K – 8 • Fall • Week 3 Summary of USDA Foods Fruits Applesauce, cup Fruit salad, canned Peaches, canned Pears in Cherry Jell-O
Grains Mac & Cheese, frozen, Reduced-Fat Spaghetti, whole-grain Tortillas, whole-grain, frozen
Meats Beef, patties, frozen Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, Reduced-Fat Chicken, popcorn, frozen
Vegetables Beans, green, frozen Beans, refried, canned, low-sodium Corn, canned
Grades K – 8 • Fall • Week 3 Summary of Recipes Chicken Broccoli Bowl Mexicali Corn, USDA Quirky Quesadillas Tossed Side Salad
Meal Pattern Specifications Goal Actual Daily Average This Week Calories 600 – 650 kcal/d 629 kcal/d Saturated Fat <10% of total kcal 8.5% Sodium ≤1230 mg/d 1176 mg/d Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades K – 5 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
must be served fresh.
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.
week. ‘Only one whole
grain-rich offering per week may be a grain-based dessert.
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).
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
must be served fresh.
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.
week.
‘ offering Only one whole grain-rich
per week may be a
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.
Grades K – 8 • Fall • Week 4 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
BBQ Chicken Sandwich
Pink Grapefruit Lemon Broccoli Potato Wedges 2 Pkts Ketchup Milk
Teriyaki Chicken with Brown Rice
Fresh Apple Slices Veggies & Hummus* Whole-Grain Cookie Milk
Mini Meatball Sub with Marinara Sauce
Fresh Banana Bean & Corn Salad Milk
Taco Salad 2 Tbsp Reduced-Fat
Ranch Dressing Mandarin Oranges Whole-Grain Tortilla
Chips with Salsa Milk
Turkey & Gravy Strawberry Cup Mashed Potatoes Green Beans Whole-Grain Roll 1 Pat Butter Milk
Vegetables 1 cup 1 cup 1 cup 1 cup 1 cup 4-¾ cups 3-¾ cups
Dark Green Lemon Broccoli = ½ cup
Taco Salad = ½ cup 1 cup ½ cup
Red/Orange Veggies & Hummus = ¼ cup
Mini Meatball Sub = ¼ cup
Marinara Sauce = ¼ cup
Taco Salad = 1⁄8 cup Salsa = ¼ cup
1-1⁄8 cup ¾ cup
Beans/Legumes Veggies & Hummus = ¼ cup
Bean & Corn Salad = ¼ cup
½ cup ½ cup
Starchy Potato Wedges = ½ cup
Bean & Corn Salad = 1⁄8 cup
Taco Salad = 1⁄8 cup Mashed Potatoes = ½ cup
1-¼cups ½ cup
Other Veggies & Hummus = ½ cup
Bean & Corn Salad = 1⁄8 cup
Green Beans = ½ cup 1-1⁄8 cups ½ cup
Fruits Pink grapefruit = ½ cup
Fresh Apple Slices = ½ cup (½ cup FRESH)
Fresh Banana = ½ cup (½ cup FRESH)
Mandarin Oranges = ½ cup
Strawberry Cup = ½ cup
2-½ cups 2 ½ cups
Grains BBQ Chicken Sandwich = 2 oz-eq
Brown Rice = 1 oz-eq Whole-Grain Cookie =
1 oz-eq
Mini Meatball Sub = 2 oz-eq
Whole-Grain Tortilla Chips = 1.5 oz-eq
Whole-Grain Roll = 1 oz-eq
8.5 oz-eq 8 – 9 oz-eq
Whole Grain-Rich BBQ Chicken Sandwich = 2 oz-eq
Brown Rice = 1 oz-eq Whole-Grain Cookie =
1 oz-eq
Mini Meatball Sub = 2 oz-eq
Whole-Grain Tortilla Chips = 1.5 oz-eq
Whole-Grain Roll = 1 oz-eq
8.5 oz-eq ½ grains are w/g, 4 oz-eq
Meat /Meat Alt BBQ Chicken Sandwich = 2 oz-eq
Teriyaki Chicken = 2 oz-eq
Mini Meatball Sub = 1.5 oz-eq
Taco Salad = 2 oz-eq Turkey & Gravy = 2 oz-eq
9.5 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
*Purchased hummus served with cherry tomatoes, peapods and celery
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.
Grades K – 8 • Fall • Week 4 Nutrient Breakdown
Grades K – 8 • Fall • Week 4 HUSSC Criteria
Grades K – 8 • Fall • Week 4 Summary of USDA Foods Fruits Mandarin oranges, canned Strawberries, frozen cups
Grains Rice, brown
Meats Beef, meatballs, frozen Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, Reduced-Fat Chicken, teriyaki, frozen
Beans, green, frozen Beans, pinto, canned Black-eyed peas, canned
Potatoes, mashed, instant, low-sodium Potatoes, wedges, frozen
Tomatoes, marinara sauce, canned
Grades K – 8 • Fall • Week 4 Summary of Recipes Bean & Corn Salad Lemon Broccoli Mini Meatball Sub Taco Salad, (ES)
Salsa, canned, low-sodium
Corn, frozen
Vegetables
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 600 – 650 kcal/d 634 kcal/d
Saturated Fat <10% of total kcal 6.0%
Sodium ≤1230 mg/d 1134 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
must be served fresh.
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.
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.
Grades K – 8 • Fall • Week 5 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
Sock-Rockin’ Chili Applesauce Fresh Cucumber &
Tomato Dip Whole Grain Roll 1 Pat Butter Milk
Sweet & Sour Chicken Nuggets with Brown Rice
Fresh Red Grapes Carrot Coins Corn Milk
Chicken Alfredo with a Twist
Pears in Cherry Jell-O Garlic Broccoli Milk
Mexican Pizza Peach Cup Tossed Side Salad 2 Tbsp Reduced-Fat
Ranch Dressing Milk
Turkey & Ham Deli Sub with 1 Tbsp Low-Fat Mayo
Fresh Banana Baby Carrots with
Hummus Milk
Vegetables 1-½ cups 1 cup ¾ cup ¾ cup 1 cup 5 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
Fresh Cucumber & Tomato Dip = ¼ cup
Carrot Coins = ½ cup Baby Carrots = ½ cup 1-¾ cups ¾ cup
Beans/Legumes Sock-Rockin’ Chili = ¼ cup
Hummus = ¼ cup ½ cup ½ cup
Starchy Corn = ½ cup ½ cup ½ cup Other Sock-Rockin’ Chili =
¼ cup Fresh Cucumber &
Tomato Dip = ¼ cup
Tossed Side Salad = ¼ cup
Lettuce/Tomato = ¼ cup
1 cup ½ cup
Fruits Applesauce = ½ cup Fresh Red Grapes = ½ cup (½ cup FRESH)
Pears in Cherry Jell-O = ½ cup
Peaches = ½ cup Fresh Banana =1 cup (1 cup FRESH)
2-½ cups (1-½cup FRESH)
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
Mexican Pizza = 2.25 oz-eq
Turkey & Ham Deli Sub = 2 oz-eq
8.25 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
Turkey & Ham Deli Sub = 2 oz-eq
5 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
Chicken Alfredo with a Twist = 2 oz-eq
Mexican Pizza = 2 oz-eq
Turkey & Ham Deli Sub = 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
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.
Grades K – 8 • Fall • Week 5 Nutrient Breakdown
Grades K – 8 • Fall • Week 5 HUSSC Criteria
Grades K – 8 • Fall • Week 5 Summary of USDA Foods Fruits Applesauce, canned Peaches, frozen cups Pears in Cherry Jell-O
Grains Rice, brown Rotini, whole grain
Meats Beef, crumbles, frozen Cheese, American, Reduced-Fat Chicken, diced, frozen Chicken, nuggets, frozen
Vegetables Beans, black, canned, low-sodium Tomatoes, sauce, canned, low-sodium Beans, kidney, canned, low-sodium Carrots, frozen Tomatoes, diced, canned, low-sodium
Grades K – 8 • Fall • Week 5 Summary of Recipes
Deli Sub, (ES) Fresh Cucumber and Tomato Dip Garlic Broccoli Sock-Rockin’ Chili Sweet & Sour Chicken Nuggets Tossed Side Salad
Chicken Alfredo with a Twist
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 600 – 650 kcal/d 640 kcal/d
Saturated Fat <10% of total kcal 7.5%
Sodium ≤1230 mg/d 1031 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
must be served fresh.
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.
Ohio Department of Education
Men
us
tha
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
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.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Asian Brown Rice Number of Portions: 50
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* 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.
Nutrition InformationCalories 172 kcal Iron <1 mg Protein 4 g 9% of kcal
Cholesterol 0 mg Calcium 12 mg Carbohydrates 30 g 36% 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.
Ohio Department of Education
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Bean & 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.
Nutrition InformationCalories 153 kcal Iron 1 mg Protein 3 g 9% of kcal
Cholesterol 0 mg Calcium 28 mg Carbohydrates 24 g 63% of kcal
Sodium 74 mg Vitamin A 453 IU Total Fat 5 g 29% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
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tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Bean & 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.
Nutrition InformationCalories 153 kcal Iron 1 mg Protein 3 g 9% of kcal
Cholesterol 0 mg Calcium 28 mg Carbohydrates 24 g 63% of kcal
Sodium 74 mg Vitamin A 453 IU Total Fat 5 g 29% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
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.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Beef & Refried Bean Burrito (continued)
Nutrition InformationCalories 392 kcal Iron 5 mg Protein 28 g 29% of kcal
Cholesterol 59 mg Calcium 418 mg Carbohydrates 40 g 41% of kcal
Sodium 892 mg Vitamin A 964 IU Total Fat 14 g 31% of kcal
Dietary Fiber 10 g Vitamin C 12 mg Saturated Fat 6 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Beef & Refried Bean Burrito Number of Portions: 50
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* 10 lb
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)
Tortillas, whole grain-rich, 8”* 50 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 two sheet
pans (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 pans, 33 – 35
burritos per 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.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Beef & Refried Bean Burrito (continued)
Nutrition InformationCalories 392 kcal Iron 5 mg Protein 28 g 29% of kcal
Cholesterol 59 mg Calcium 418 mg Carbohydrates 40 g 41% of kcal
Sodium 892 mg Vitamin A 964 IU Total Fat 14 g 31% of kcal
Dietary Fiber 10 g Vitamin C 12 mg Saturated Fat 6 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
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.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
California Casserole (continued)
Nutrition InformationCalories 101 kcal Iron <1 mg Protein 2.3 g 9% of kcal
Cholesterol 0 mg Calcium 23 mg Carbohydrates 13 g 53% of kcal
Sodium 226 mg Vitamin A 965 IU Total Fat 4 g 36% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat .72 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
California Casserole Number of Portions: 50
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 1 tbsp + ¾ tsp
Thyme, dried, ground dash
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)
California vegetable blend, frozen 8 lb + 8 oz
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
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 1 quart of reserved liquid (or 1 quart 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: 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.
Ohio Department of Education
Men
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t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
California Casserole (continued)
Nutrition InformationCalories 101 kcal Iron <1 mg Protein 2.3 g 9% of kcal
Cholesterol 0 mg Calcium 23 mg Carbohydrates 13 g 53% of kcal
Sodium 226 mg Vitamin A 965 IU Total Fat 4 g 36% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat .72 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Chicken Alfredo with a Twist Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 370 kcal Iron 2 mg Protein 27 g 30% of kcal
Cholesterol 79 mg Calcium 143 mg Carbohydrates 37 g 40% of kcal
Sodium 215 mg Vitamin A 352 IU Total Fat 13 g 33% of kcal
Dietary Fiber 4 g Vitamin C <1 mg Saturated Fat 6 g 15% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Chicken Alfredo with a Twist Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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) 3 cans
Half and half 3 qt
White pepper, ground 2 tsp
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
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 two 20” x 12” x 1” steam table pans with pan release spray. Pour rotini into steam table pans.
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.
Nutrition InformationCalories 370 kcal Iron 2 mg Protein 27 g 30% of kcal
Cholesterol 79 mg Calcium 143 mg Carbohydrates 37 g 40% of kcal
Sodium 215 mg Vitamin A 352 IU Total Fat 13 g 33% of kcal
Dietary Fiber 4 g Vitamin C <1 mg Saturated Fat 6 g 15% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Chicken Broccoli Bowl Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 400 kcal Iron 4 mg Protein 21 g 21% of kcal
Cholesterol 28 mg Calcium 62 mg Carbohydrates 57 g 57% of kcal
Sodium 1065 mg Vitamin A 989 IU Total Fat 12 g 26% of kcal
Dietary Fiber 7 g Vitamin C 37 mg Saturated Fat 3 g 7% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Chicken Broccoli Bowl Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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* 10 lb
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.
Nutrition InformationCalories 400 kcal Iron 4 mg Protein 21 g 21% of kcal
Cholesterol 28 mg Calcium 62 mg Carbohydrates 57 g 57% of kcal
Sodium 1065 mg Vitamin A 989 IU Total Fat 12 g 26% of kcal
Dietary Fiber 7 g Vitamin C 37 mg Saturated Fat 3 g 7% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Cowboy 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.
Nutrition InformationCalories 90 kcal Iron 2 mg Protein 5 g 21% of kcal
Cholesterol 0 mg Calcium 37 mg Carbohydrates 17 g 77% of kcal
Sodium 81 mg Vitamin A 270 IU Total Fat 1 g 10% of kcal
Dietary Fiber 5 g Vitamin C 8 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Cowboy 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)
Green peppers, chopped 1-1⁄3 cups (1 – 2 medium peppers)
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.
Nutrition InformationCalories 90 kcal Iron 2 mg Protein 5 g 21% of kcal
Cholesterol 0 mg Calcium 37 mg Carbohydrates 17 g 77% of kcal
Sodium 81 mg Vitamin A 270 IU Total Fat 1 g 10% of kcal
Dietary Fiber 5 g Vitamin C 8 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Deli Sub (ES) Number of Portions: 25
HACCP Process: #1 No CookOne portion provides: 2 oz-eq meat/meat alternate
2 oz-eq grains (2 oz-eq whole grain-rich)Portion Size: 1 sandwich
IngredientsWhite buns, whole grain-rich 25 each
Turkey, smoked, low-sodium 50 slices (1-½ lb)
Ham, smoked, low-sodium 25 slices (¾ lb)
American cheese* 25 slices (¾ lb)*USDA Foods
Instructions
1. To assemble subs, layer each bun with 2 slices (1 oz) of turkey, 1 slice (½ oz) of ham, and 1 slice (1½ oz) of cheese.
CCP: Hold sandwiches for cold service at 41°F or lower.
Nutrition InformationCalories 220 kcal Iron 1 mg Protein 15 g 27% of kcal
Cholesterol 28 mg Calcium 115 mg Carbohydrates 30 g 55% of kcal
Sodium 756 mg Vitamin A 134 IU Total Fat 5 g 19% of kcal
Dietary Fiber 2 g Vitamin C 0 mg Saturated Fat 2 g 7% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Deli Sub (ES) Number of Portions: 50
HACCP Process: #1 No CookOne portion provides: 2 oz-eq meat/meat alternate
2 oz-eq grains (2 oz-eq whole grain-rich)Portion Size: 1 sandwich
IngredientsWhite buns, whole grain-rich 50 each
Turkey, smoked, low-sodium 100 slices (3 lb)
Ham, smoked, low-sodium 50 slices (1-½ lb)
American cheese* 50 slices (1-½ lb)*USDA Foods
Instructions
1. To assemble subs, layer each bun with 2 slices (1 oz) of turkey, 1 slice (½ oz) of ham, and 1 slice (½ oz) of cheese.
CCP: Hold sandwiches for cold service at 41°F or lower.
Nutrition InformationCalories 220 kcal Iron 1 mg Protein 15 g 27% of kcal
Cholesterol 28 mg Calcium 115 mg Carbohydrates 30 g 55% of kcal
Sodium 756 mg Vitamin A 134 IU Total Fat 5 g 19% of kcal
Dietary Fiber 2 g Vitamin C 0 mg Saturated Fat 2 g 7% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Fresh 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.
Nutrition InformationCalories 102 kcal Iron <1 mg Protein 2 g 8% of kcal
Cholesterol 5 mg Calcium 24 mg Carbohydrates 9 g 35% of kcal
Sodium 290 mg Vitamin A 627 IU Total Fat 7 g 60% of kcal
Dietary Fiber 1 g Vitamin C 19 mg Saturated Fat 1 g 9% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Fresh 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.
Nutrition InformationCalories 102 kcal Iron <1 mg Protein 2 g 8% of kcal
Cholesterol 5 mg Calcium 24 mg Carbohydrates 9 g 35% of kcal
Sodium 290 mg Vitamin A 627 IU Total Fat 7 g 60% of kcal
Dietary Fiber 1 g Vitamin C 19 mg Saturated Fat 1 g 9% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
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e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
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
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Garlic Broccoli Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup dark green)Portion Size: ½ cup (#8 scoop)
IngredientsBroccoli florets (frozen) 10 lb + 8 oz
Margarine, liquid 1 cup
Garlic (dried), granulated 2 tbsp
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.
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
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Hatton Chicken Crunch Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 272 kcal Iron 3 mg Protein 15 g 22% of kcal
Cholesterol 28 mg Calcium 73 mg Carbohydrates 29 g 43% of kcal
Sodium 1165 mg Vitamin A 7068 IU Total Fat 12 g 38% of kcal
Dietary Fiber 3 g Vitamin C 48 mg Saturated Fat 3 g 11% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Hatton Chicken Crunch Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
1 oz-eq grains ¾ cup vegetables (5⁄8 cup dark green, 1⁄8 cup red/orange)
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
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 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.
6. Combine steamed vegetables with sauce. Mix lightly. CCP: Hold vegetable/sauce mixture for hot service at 135°F or higher.
Nutrition InformationCalories 272 kcal Iron 3 mg Protein 15 g 22% of kcal
Cholesterol 28 mg Calcium 73 mg Carbohydrates 29 g 43% of kcal
Sodium 1165 mg Vitamin A 7068 IU Total Fat 12 g 38% of kcal
Dietary Fiber 3 g Vitamin C 48 mg Saturated Fat 3 g 11% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Lemon 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
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
Cholesterol 0 mg Calcium 34.4mg Carbohydrates 5.5 g 36% of kcal
Sodium 46 mg Vitamin A 1224 IU Total Fat 3.67g 54% of kcal
Dietary Fiber 3 g Vitamin C 40 mg Saturated Fat .6 g 9% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Lemon Broccoli Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup dark green)Portion Size: ½ cup (#8 scoop)
IngredientsBroccoli florets (frozen) 10 lb + 8 oz
Margarine, liquid 1 cup
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
Cholesterol 0 mg Calcium 34.4mg Carbohydrates 5.5 g 36% of kcal
Sodium 46 mg Vitamin A 1224 IU Total Fat 3.67g 54% of kcal
Dietary Fiber 3 g Vitamin C 40 mg Saturated Fat .6 g 9% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
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.
Nutrition InformationCalories 290 kcal Iron 3 mg Protein 16 g 21% of kcal
Cholesterol 26 mg Calcium 179 mg Carbohydrates 37 g 51% of kcal
Sodium 848 mg Vitamin A 477 IU Total Fat 10 g 30% of kcal
Dietary Fiber 4 g Vitamin C 7 mg Saturated Fat 4 g 11% of kcal
Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Mini Meatball Sub Number of Portions: 50
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 50 each
Beef meatballs (frozen)* 100 each
Marinara sauce* 3 qt + ½ cup
Mozzarella cheese, part skim, shredded* 6 cups (1 lb + 9 oz)*USDA Foods
Instructions
1. Preheat convection oven to 375°F. 2. Place frozen meatballs and marinara sauce in one 20” x 12” x 4” 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.
Nutrition InformationCalories 290 kcal Iron 3 mg Protein 16 g 21% of kcal
Cholesterol 26 mg Calcium 179 mg Carbohydrates 37 g 51% of kcal
Sodium 848 mg Vitamin A 477 IU Total Fat 10 g 30% of kcal
Dietary Fiber 4 g Vitamin C 7 mg Saturated Fat 4 g 11% of kcal
Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Quirky Quesadillas Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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
Beef taco filling, Reduced-Fat* 2-½ lb
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.
Nutrition InformationCalories 378 kcal Iron 4 mg Protein 25 g 27% of kcal
Cholesterol 44 mg Calcium 423 mg Carbohydrates 43 g 45% of kcal
Sodium 837 mg Vitamin A 505 IU Total Fat 12 g 28% of kcal
Dietary Fiber 11 g Vitamin C 10 mg Saturated Fat 5 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Quirky Quesadillas Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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* 2 #10 cans
Beef taco filling, Reduced-Fat* 5 lb
Tortilla, whole grain-rich, 8” (frozen)* 50 each
Cheddar cheese, Reduced-Fat, shredded* 3 lb + 2 oz*USDA Foods
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
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.
Nutrition InformationCalories 378 kcal Iron 4 mg Protein 25 g 27% of kcal
Cholesterol 44 mg Calcium 423 mg Carbohydrates 43 g 45% of kcal
Sodium 837 mg Vitamin A 505 IU Total Fat 12 g 28% of kcal
Dietary Fiber 11 g Vitamin C 10 mg Saturated Fat 5 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Rotini & Meat Sauce (ES) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 254 kcal Iron 3 mg Protein 19 g 30% of kcal
Cholesterol 55 mg Calcium 68 mg Carbohydrates 29 g 46% of kcal
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.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Rotini & Meat Sauce (ES) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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
(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
reaches 165°F. CCP: Hold for hot service at 135°F or higher.
Nutrition InformationCalories 254 kcal Iron 3 mg Protein 19 g 30% of kcal
Cholesterol 55 mg Calcium 68 mg Carbohydrates 29 g 46% of kcal
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.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sock-Rockin’ Chili Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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)
Garlic powder 1 tbsp
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.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sock-Rockin’ Chili (continued)
Nutrition InformationCalories 269 kcal Iron 4 mg Protein 17 g 25% of kcal
Cholesterol 41 mg Calcium 71 mg Carbohydrates 19 g 28% of kcal
Sodium 380 mg Vitamin A 1037 IU Total Fat 14 g 48% of kcal
Dietary Fiber 7 g Vitamin C 16 mg Saturated Fat 5 g 16% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sock-Rockin’ Chili Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
1 cup vegetables (½ cup red/orange, ¼ cup legumes, ¼ cup other)
Portion Size: 1-¼ cup (10-oz ladle)
IngredientsOlive oil ½ cup
Onions (frozen), chopped 1 cup
Green peppers (frozen), chopped 2 cups
Celery (raw), chopped 1 cup (~2 ribs)
Garlic powder 2 tbsp
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.
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.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sock-Rockin’ Chili (continued)
Nutrition InformationCalories 269 kcal Iron 4 mg Protein 17 g 25% of kcal
Cholesterol 41 mg Calcium 71 mg Carbohydrates 19 g 28% of kcal
Sodium 380 mg Vitamin A 1037 IU Total Fat 14 g 48% of kcal
Dietary Fiber 7 g Vitamin C 16 mg Saturated Fat 5 g 16% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Taco Salad (ES) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
¾ cups vegetables (½ cup dark green, 1⁄8 cup red/orange, 1⁄8 cup starchy)
Portion Size: 1 serving (see instructions below)NOTE: Serve with 1 packet ranch dressing.
IngredientsBeef taco filling, reduced fat* 2-½ lb
Romaine lettuce 3-¼ lb
Corn (frozen)* 1 lb + 2 oz
Cheddar cheese, reduced fat, shredded* 1 lb + 9 oz
Tomato (fresh), chopped 1-½ lb (5 – 6 medium tomatoes)*USDA Foods
Instructions
1. Thaw frozen corn in refrigerator overnight. Use within 2 days. Drain before using.
CCP: Refrigerate thawed corn at or below 41°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 an internal temperature of 165°F or higher
for 15 seconds. CCP: Hold beef taco filling for hot service at 135°F or higher. 3. Meanwhile, clean and chop romaine lettuce. Clean and dice tomatoes. CCP: Hold vegetables for cold service at 41°F or below. 4. At service, portion 1 cup salad and top with 1.58 oz beef taco filling, 1
⁄8 cup corn, 1⁄8 cup diced tomatoes, and 1 oz cheese. Serve with 1 packet ranch dressing.
Nutrition InformationCalories 166 kcal Iron 2 mg Protein 16 g 38% of kcal
Cholesterol 34 mg Calcium 297 mg Carbohydrates 9 g 22% of kcal
Sodium 359 mg Vitamin A 3605 IU Total Fat 8 g 43% of kcal
Dietary Fiber 3 g Vitamin C 19 mg Saturated Fat 4 g 23% of kcal
Trans Fat† 0 g 0% of kcal
†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Taco Salad (ES) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
¾ cups vegetables (½ cup dark green, 1⁄8 cup red/orange, 1⁄8 cup starchy)
Portion Size: 1 serving (see instructions below)NOTE: Serve with 1 packet ranch dressing.
IngredientsBeef taco filling, reduced fat* 5 lb
Romaine lettuce 6-½ lb
Corn (frozen)* 2-¼ lb
Cheddar cheese, reduced fat, shredded* 3 lb + 2 oz
Tomato (fresh), chopped 3 lb (10 – 12 medium tomatoes)*USDA Foods
Instructions
1. Thaw frozen corn in refrigerator overnight. Use within 2 days. Drain before using.
CCP: Refrigerate thawed corn at or below 41°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 an internal temperature of 165°F or higher for
15 seconds. CCP: Hold beef taco filling for hot service at 135°F or higher. 3. Meanwhile, clean and chop romaine lettuce. Clean and dice tomatoes. CCP: Hold vegetables for cold service at 41°F or below. 4. At service, portion 1 cup salad and top with 1.58 oz beef taco filling, 1⁄8 cup
corn, 1⁄8 cup diced tomatoes, and 1 oz cheese. Serve with 1 packet ranch dressing.
Nutrition InformationCalories 166 kcal Iron 2 mg Protein 16 g 38% of kcal
Cholesterol 34 mg Calcium 297 mg Carbohydrates 9 g 22% of kcal
Sodium 359 mg Vitamin A 3605 IU Total Fat 8 g 43% of kcal
Dietary Fiber 3 g Vitamin C 19 mg Saturated Fat 4 g 23% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
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.
Nutrition InformationCalories 16 kcal Iron <1 mg Protein 1 g 32% of kcal
Cholesterol 0 mg Calcium 31 mg Carbohydrates 3 g 88% of kcal
Sodium 20 mg Vitamin A 4937 IU Total Fat <1 g 6% of kcal
Dietary Fiber 1 g Vitamin C 20 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Tossed Side Salad Number of Portions: 50
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 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
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.
Nutrition InformationCalories 16 kcal Iron <1 mg Protein 1 g 32% of kcal
Cholesterol 0 mg Calcium 31 mg Carbohydrates 3 g 88% of kcal
Sodium 20 mg Vitamin A 4937 IU Total Fat <1 g 6% of kcal
Dietary Fiber 1 g Vitamin C 20 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
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.
Nutrition InformationCalories 85 kcal Iron 3 mg Protein 3 g 13% of kcal
Cholesterol 0 mg Calcium 88 mg Carbohydrates 17 g 82% of kcal
Sodium 62 mg Vitamin A 7682 IU Total Fat 2 g 17% of kcal
Dietary Fiber 3 g Vitamin C 61 mg Saturated Fat <1 g 2% of kcal
Trans Fat† <1 g <1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Spinach Strawberry Salad Number of Portions: 50
HACCP Process: #1 No CookOne portion provides: ½ cup vegetables (½ cup dark green)
½ cup fruitsPortion Size: 1-½ cups
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
Mandarin oranges (canned in light syrup), drained 3 qt + 2 cups
Strawberries (fresh), sliced 3 qt + 2 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.
Nutrition InformationCalories 85 kcal Iron 3 mg Protein 3 g 13% of kcal
Cholesterol 0 mg Calcium 88 mg Carbohydrates 17 g 82% of kcal
Sodium 62 mg Vitamin A 7682 IU Total Fat 2 g 17% of kcal
Dietary Fiber 3 g Vitamin C 61 mg Saturated Fat <1 g 2% of kcal
Trans Fat† <1 g <1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sweet Sesame Chicken Stir-Fry (ES) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
CCP: Hold for hot service at 135°F or higher.
Nutrition InformationCalories 142 kcal Iron 3 mg Protein 19 g 52% of kcal
Cholesterol 53 mg Calcium 23 mg Carbohydrates 12 g 33% of kcal
Sodium 236 mg Vitamin A 9051 IU Total Fat 3 g 17% of kcal
Dietary Fiber 2 g Vitamin C 3 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sweet Sesame Chicken Stir-Fry (ES) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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
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 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.
CCP: Hold for hot service at 135°F or higher.
Nutrition InformationCalories 142 kcal Iron 3 mg Protein 19 g 52% of kcal
Cholesterol 53 mg Calcium 23 mg Carbohydrates 12 g 33% of kcal
Sodium 236 mg Vitamin A 9051 IU Total Fat 3 g 17% of kcal
Dietary Fiber 2 g Vitamin C 3 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sweet & Sour Chicken Nuggets Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 228 kcal Iron 1 mg Protein 15 g 26% of kcal
Cholesterol 44 mg Calcium 14 mg Carbohydrates 23 g 41% of kcal
Sodium 511 mg Vitamin A 74 IU Total Fat 8 g 32% of kcal
Dietary Fiber 0 g Vitamin C 1 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Sweet & Sour Chicken Nuggets Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 228 kcal Iron 1 mg Protein 15 g 26% of kcal
Cholesterol 44 mg Calcium 14 mg Carbohydrates 23 g 41% of kcal
Sodium 511 mg Vitamin A 74 IU Total Fat 8 g 32% of kcal
Dietary Fiber 0 g Vitamin C 1 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Walking Taco Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
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.
IngredientsBeef taco filling, reduced fat* 5 lb
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.
Nutrition InformationCalories 211 kcal Iron 2 mg Protein 22 g 42% of kcal
Cholesterol 51 mg Calcium 321 mg Carbohydrates 9 g 16% of kcal
Sodium 509 mg Vitamin A 1390 IU Total Fat 10 g 44% of kcal
Dietary Fiber 3 g Vitamin C 14 mg Saturated Fat 5 g 22% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of Education
Men
us
tha
t M
ov
e Fall • Grades K–8
USDA is an equal opportunity provider and employer.
Walking Taco Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
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.
IngredientsBeef taco filling, reduced fat* 10 lb
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.
Nutrition InformationCalories 211 kcal Iron 2 mg Protein 22 g 42% of kcal
Cholesterol 51 mg Calcium 321 mg Carbohydrates 9 g 16% of kcal
Sodium 509 mg Vitamin A 1390 IU Total Fat 10 g 44% of kcal
Dietary Fiber 3 g Vitamin C 14 mg Saturated Fat 5 g 22% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 1 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g) Mon - 12/05/2011 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
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
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* 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
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 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 648 43 1214 8.75 *3.88 *363.5 *877 *138 *26.08 34.91 92.94 17.18 4.88 *0.00
% of Calories 21.5% 57.3% 23.8% 6.8% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 43% 175% Shortfall 57
Tue - 12/06/2011 Ohio Department of Education Total
142
53
236
2.10
2.59
22.9
9051
1357
3.23
18.59
11.55
2.64
0.70
*0.00 SweetSesameChicStirFry, -ES** 3/4 Cup 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
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*
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
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 FORTUNE COOKIE Piece 27 0 2 0.00 0.00 0.0 0 0 0.0 0.5 6.5 0.0 0.00 *N/A*
Weighted Daily Average 639 55 804 8.55 *4.13 *331.1 *12180 *1814 *24.99 33.87 109.57 8.26 1.89 *0.00 % of Calories 21.2% 68.5% 11.6% 2.7% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 55% 171% Shortfall 45
Wed - 12/07/2011 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
Marinara Sauce, Ohio Processed .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
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* 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 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
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 2 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)
Weighted Daily Average 604 22 1219 9.39 *5.73 *542.9 *9123 *951 *74.15 25.00 104.72 12.53 3.95 *0.00
% of Calories 16.6% 69.3% 18.7% 5.9% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 22% 188% Shortfall 78
Thu - 12/08/2011 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 Peaches in Tropical Gelatin SERVING 70 0 20 1.00 0.00 0.0 200 40 60.0 0.0 16.0 0.0 0.00 0.00
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
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 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 606 55 898 9.55 *4.89 *738.5 *2367 *388 *82.11 37.39 82.06 14.53 5.76 *0.00
% of Calories 24.7% 54.2% 21.6% 8.6% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 55% 191% Shortfall 45
Fri - 12/09/2011 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
Sweet Potato Fries, ODE** SERVING 130 0 200 3.00 0.36 20.0 5000 1000 9.6 0.0 24.0 3.5 0.50 0.00 Green Beans and Carrots .5 Cup 32 0 34 2.20 0.49 30.3 6299 1261 2.26 0.74 5.0 1.26 0.21 *0.00
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*
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 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 Daily Average 640 46 1152 9.31 *3.20 *370.5 *12112 *2415 *23.36 26.63 102.48 15.59 2.18 *0.00 % of Calories 16.7% 64.1% 21.9% 3.1% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 46% 186% Shortfall 54
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 3 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g) Mon - 12/12/2011 Ohio Department of Education Total
300
45
640
2.00
1.82
60.0
100
20
0.0
18.0
30.0
12.6
3.00
0.00 Chicken Patty, Grilled on Bun 1 each
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*
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 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 .5 TBSP 23 0 65 0.00 0.00 0.0 0 0 0.0 0.0 1.0 2.0 0.25 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 637 47 1014 9.62 *3.80 *372.9 *970 *163 *4.49 32.58 99.33 15.54 3.57 *0.00
% of Calories 20.5% 62.4% 22.0% 5.0% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 47% 192% Shortfall 53
Tue - 12/13/2011 Ohio Department of Education Total
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
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 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
Weighted Daily Average 638 31 1355 6.09 *4.03 *345.8 *7949 *1036 *165.71 26.41 105.46 13.93 3.80 *0.15
% of Calories 16.6% 66.2% 19.7% 5.4% *0.2%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 31% 122% Shortfall 69
Wed - 12/14/2011 Ohio Department of Education Total
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** Cheese, Parmesan, grated 3 TSP 38 8 150 0.00 0.06 93.0 47 9 0.0 3.0 0.0 2.25 1.50 *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 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 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 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
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 4 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)
Weighted Daily Average 602 70 978 9.09 *5.13 *475.3 *8178 *1287 *50.02 32.48 90.94 15.95 5.50 *0.52
% of Calories 21.6% 60.5% 23.9% 8.2% *0.8%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 70% 182% Shortfall 30
Thu - 12/15/2011 Ohio Department of Education Total
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
Weighted Daily Average 645 61 1125 14.84 *6.87 *718.8 *2561 *408 *40.84 39.89 93.38 14.87 5.93 *0.00 % of Calories 24.7% 57.9% 20.8% 8.3% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 61% 297% Shortfall 39
Fri - 12/16/2011 Ohio Department of Education Total
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 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
CARROTS, COOKED FROM FRO .5 CUP 27 0 43 2.40 0.39 26.0 12137 2427 1.7 0.42 5.64 0.5 0.09 0.00
ZEN, S Fries waffle cut seasoned .5 cup 170 0 490 2.00 0.72 0.0 0 0 1.2 2.0 21.0 9.0 1.00 0.00
ketchup, packets 1 each 10 0 105 0.00 0.00 0.0 0 0 0.0 0.0 3.0 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
Weighted Daily Average 629 25 1665 8.92 *2.41 *655.5 *13151 *2630 *4.21 28.00 91.78 18.14 5.56 0.00
% of Calories 17.8% 58.4% 26.0% 8.0% 0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 25% 178% Shortfall 75
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 5 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g) Mon - 12/19/2011 Ohio Department of Education Total
274
37
771
0.00
1.70
375.9
502
340
1.7
15.31
28.92
11.91
6.46
0.00 Macaroni and Cheese-RF 6 oz
FRUIT SALAD: canned,lt syrup 1/2 CUP 73 0 8 1.26 0.37 8.8 541 54 3.15 0.43 19.08 0.09 0.01 *N/A*
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* 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 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 616 40 1244 9.42 *4.92 *727.2 *13656 *1846 *10.32 30.15 89.37 18.49 7.63 *0.00
% of Calories 19.6% 58.1% 27.0% 11.1% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 40% 188% Shortfall 60 OVER
Tue - 12/20/2011 Ohio Department of Education Total
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
APPLESAUCE CUP:ODE 1 Each 70 0 15 1.99 0.00 0.0 0 0 59.79 0.0 15.94 0.0 0.00 0.00
VEGETABLE BLEND-Califronia 1/2 CUP 44 5 23 1.84 0.02 19.3 738 154 18.55 1.87 4.67 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 632 35 1264 10.82 *3.75 *340.6 *2219 *438 *116.17 31.17 98.90 13.83 4.64 *0.00
% of Calories 19.7% 62.6% 19.7% 6.6% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 35% 216% Shortfall 65
Wed - 12/21/2011 Ohio Department of Education Total
350
35
540
4.00
1.80
350.0
400
7
0.0
18.0
36.0
15.0
7.00
0.00 PIZZA, W/GRAIN:ODE**2 oz crust 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 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 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 622 42 1107 6.70 *2.79 *651.6 *6048 *761 *38.12 27.63 88.04 19.20 7.62 *0.02
% of Calories 17.8% 56.6% 27.8% 11.0% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 42% 134% Shortfall 58 OVER
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
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
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)
Thu - 12/22/2011 Ohio Department of Education Total
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*
MEXICALI CORN-Low Sodium 1/2 CUP 79 0 145 1.78 0.79 8.1 322 51 16.73 2.1 14.51 2.6 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
Weighted Daily Average 637 46 1143 15.88 *5.13 *742.7 *1613 *245 *97.26 36.76 93.97 15.00 6.06 *0.00
% of Calories 23.1% 59.0% 21.2% 8.6% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 46% 318% Shortfall 54
Fri - 12/23/2011 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
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 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 POTATOES PUFFS:ODE 3 OZ 130 0 230 2.00 0.36 20.0 3500 70 3.6 1.0 23.0 4.0 0.00 0.00
LETTUCE &TOMATO: 1leaf,1 slice 1 lf, 1slc 8 0 3 0.83 0.33 11.2 2605 85 3.86 0.52 1.7 0.12 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
Weighted Daily Average 640 43 1120 7.16 *3.79 *352.5 *6695 *267 *11.18 31.66 100.25 15.05 3.84 *0.00
% of Calories 19.8% 62.7% 21.2% 5.4% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 43% 143% Shortfall 57
Mon - 12/26/2011 Ohio Department of Education Total
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 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*
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
POTATO WEDGES 8 Cut Ohio Pro .5 CUP 100 0 20 2.00 0.36 0.0 0 0 2.4 2.0 14.0 4.0 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
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 7 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)
Weighted Daily Average 610 45 1143 8.59 *4.21 *386.4 *2188 *288 *89.06 33.64 102.75 10.75 2.41 *0.00
% of Calories 22.1% 67.4% 15.9% 3.6% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 45% 172% Shortfall 55
Tue - 12/27/2011 Ohio Department of Education Total
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 Veggies G/R and Hummus Serving 125 0 268 5.19 2.08 45.0 657 15 19.92 6.06 13.59 6.0 0.91 *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
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 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 DCS
Weighted Daily Average 641 52 921 8.18 *4.30 *333.0 *1181 *120 *41.38 32.31 96.81 15.05 3.39 *0.00
% of Calories 20.1% 60.4% 21.1% 4.8% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 52% 164% Shortfall 48
Wed - 12/28/2011 Ohio Department of Education Total
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
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*
Marinara Sauce, Ohio Processed 1/4 CUP 35 0 275 1.00 0.54 20.0 375 75 6.0 1.0 5.5 1.25 0.00 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 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 642 28 1358 9.12 *4.28 *487.9 *1828 *350 *34.85 28.49 99.28 16.45 4.54 *0.30 % of Calories 17.8% 61.9% 23.1% 6.4% *0.4%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 28% 182% Shortfall 72
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 8 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g) Thu - 12/29/2011 Ohio Department of Education Total
166
34
359
2.85
1.70
297.3
3605
125
18.55
15.72
9.15
8.0
4.24
0.00 Taco Salad, ES* 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, Salsa, Low Na, Canned ODE 1/4 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 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 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
Weighted Daily Average 640 41 1092 7.45 *4.46 *645.2 *6093 *623 *44.91 28.67 89.17 23.39 5.87 *0.02
% of Calories 17.9% 55.8% 32.9% 8.3% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 41% 149% Shortfall 59 OVER
Fri - 12/30/2011 Ohio Department of Education Total
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 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
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: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 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*
Weighted Daily Average 620 65 1139 7.70 *3.74 *348.9 *1791 *371 *63.11 34.58 91.04 15.53 4.77 *0.00
% of Calories 22.3% 58.8% 22.6% 6.9% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 65% 154% Shortfall 35
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 9 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g) Mon - 01/02/2012 Ohio Department of Education Total
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
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*
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 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
Weighted Daily Average 667 59 871 11.91 *5.37 *373.6 *2693 *428 *62.76 28.55 82.00 27.32 8.92 *0.00
% of Calories 17.1% 49.2% 36.9% 12.0% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 103% 59% 238% Shortfall OVER 41 OVER OVER
Tue - 01/03/2012 Ohio Department of Education Total
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
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 CARROTS, COOKED FROM FRO 1/2 CUP 27 0 43 2.40 0.39 26.0 12137 2427 1.7 0.42 5.64 0.5 0.09 0.00
ZEN, S CORN: canned, yellow 1/2 CUP 65 0 153 1.56 0.45 3.3 37 13 1.31 2.02 14.57 0.91 0.13 *N/A*
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
Weighted Daily Average 625 46 889 5.75 *2.32 *325.8 *12842 *2574 *5.27 28.03 105.38 11.54 1.78 *0.15
% of Calories 17.9% 67.4% 16.6% 2.6% *0.2%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 46% 115% Shortfall 54
Wed - 01/04/2012 Ohio Department of Education Total
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 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
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
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 10 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)
Weighted Daily Average 635 81 467 10.15 *3.24 *451.3 *2757 *347 *76.41 39.89 87.45 16.58 7.04 *0.00
% of Calories 25.1% 55.1% 23.5% 10.0% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 81% 203% Shortfall 19
Thu - 01/05/2012 Ohio Department of Education Total
340
30
780
3.00
2.70
250.0
500
100
0.0
17.0
42.0
12.0
5.00
0.00 Pizza Beef Fiestada 1 EACH 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
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
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
Weighted Daily Average 650 37 1305 6.90 *4.15 *555.6 *6302 *885 *137.67 27.41 102.94 16.36 5.63 *0.02
% of Calories 16.9% 63.3% 22.6% 7.8% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 37% 138% Shortfall OVER 63
Fri - 01/06/2012 Ohio Department of Education Total
240
28
836
4.00
3.00
135.0
134
27
0.0
17.09
31.26
5.14
1.63
*0.00 Deli Sub, turkey & ham**HS 1 EACH
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
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*
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
Weighted Daily Average 630 30 1429 13.20 *5.64 *454.2 *12678 *1429 *14.61 31.90 94.57 15.92 3.38 *0.00
% of Calories 20.3% 60.0% 22.7% 4.8% *0.0%
Nutrient Guideline 600-650 100 1230 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 30% 264% Shortfall 70
Weighted Average 632 46 1117 9.32 *4.25 *483.7 *6002 *888 *53.56 31.52 20.0%
95.78 60.6%
15.88 22.6%
4.82 6.9%
*0.05 *0.1%
ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values
Ohio Department of Education
Page 11 Oct 21, 2012
Portion Cals Cholst Sodm Fiber Iron Calcm Vit-A Vit-A Vit-C Protn Carb T-Fat S-Fat Tr-Fat¹
*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.
Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)
Nutrient Menu AVG % of Cals Target % of Target Miss Data Shortfall Overage Error Messages (if any)
Calories 632
19.96%
600 - 650 100%
Missing
Cholesterol (mg) 46 100 46%
Sodium (mg) 1117 1230 Fiber (g) 9.32 5.00 186%
Iron (mg) 4.25 Calcium (mg) 483.7 Missing Vitamin A (IU) 6002 Missing
Vitamin A (RE) 888 Missing
Vitamin C (mg) 53.56 Missing Protein (g) 31.52 Carbohydrate (g) 95.78 60.65% Total Fat (g) 15.88 22.62% <=30.00% Saturated Fat (g) 4.82 6.87% <10.00% Trans Fat (g) 0.05 0.07% 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.
Fall 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 Applesauce Cup Whole-Grain Chocolate Chip
Cookie Milk
Pepperoni Pizza Fresh Pear Peach Cup Tossed Side Salad 2 Tbsp Reduced-Fat Ranch
Dressing Green Peas Milk
Beef & Refried Bean Burrito with Salsa
Cowboy Corn Salad Fresh Apple Slices Apricots Tortilla Scoops Milk
Spicy Chicken Strips 1 Tbsp Reduced-Fat Ranch
Dressing Sweet Potato Fries Bean & Corn Salad Fresh Banana Fruit Cocktail Whole-Grain Roll 1 Pat Butter Milk
Wee
k 2
BBQ Chicken Sandwich Fresh Cucumber & Tomato Dip Baked Beans Pears Pineapple Milk
Hawaiian Chicken Wrap Broccoli Salad Apricots Peach Cup Whole-Grain Chocolate Chip
Cookie Milk
Rotini & Meat Sauce Green Beans Fresh Apple Slices Fresh Banana Whole-Grain Dinner Roll 1 Pat Butter Milk
Taco Salad 2 Tbsp Reduced-Fat Ranch
Dressing Fresh Grapes Pears in Cherry Jell-O Tortilla Scoops with Salsa Milk
Deli Sub 1 Tbsp Low-Fat Mayo Orange-Glazed Carrots Potato Rounds 2 Pkts Ketchup Strawberry Cup Peaches Milk
Wee
k 3
Spicy Chicken Sandwich 1 Tbsp Low-Fat Mayo Cowboy Corn Salad Mandarin Oranges Apricot Cup Milk
Hatton Chicken Crunch with Asian Brown Rice
Green Peas Pineapple Chunks Fresh Banana Milk
Pizza California Casserole Fresh Veggies & Dip Peaches Pears in Cherry Jell-O Milk
Eagle Tostada Sweet Potato Fries Fresh Tangerine Applesauce Whole-Grain Cookie Milk
Meatball Sub Tossed Side Salad 2 Tbsp Reduced-Fat Ranch
Dressing Pears Strawberry Cup Milk
Wee
k 4
Santa Fe Wrap Carrots & Hummus Pink Grapefruit Sections Pineapple Multigrain Chips Milk
Teriyaki Chicken with Asian Brown Rice
Fresh Cucumber & Tomato Dip Fruit Salad Peach Cup Pretzels Milk
Veggie Lasagna Fresh Pear Strawberry Cup Breadstick with Marinara Sauce Milk
Spicy Nachos with Salsa Tossed Side Salad 2 Tbsp Reduced-Fat Ranch
Dressing Fresh Apple Slices Fresh Banana Brown Rice Milk
Turkey & Gravy Mashed Potatoes Broccoli Fruit Juice Apricot Cup Whole-Wheat Roll 1 Pat Butter Whole-Grain Cookie Milk
Wee
k 5
Pizza Wrap Carrots 2 Tbsp Reduced-Fat Ranch
Dressing California Blend Pears Applesauce Whole-Grain Cookie Milk
Wokin’ Orange Chicken with Brown Rice
Green Beans Mandarin Oranges Pineapple Milk
Chicken Alfredo with a Twist Tossed Side Salad 2 Tbsp Reduced-Fat Ranch
Dressing Garlic Broccoli 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 Low-Fat Mayo Fresh Cucumber & Tomato Dip Baked Beans Fresh Pear Strawberry Cup Milk
*Selections include a choice of 1-cup serving of Low-Fat (unflavored) or Fat-Free (unflavored or flavored) milk.
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.
Grades 9 – 12• Fall • Week 1 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
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 Applesauce Cup Whole-Grain Chocolate
Chip Cookie Milk
Pepperoni Pizza Fresh Pear Peach Cup Tossed Side Salad 2 Tbsp Reduced-Fat
Ranch Dressing Green Peas Milk
Beef & Refried Bean Burrito with Salsa
Cowboy Corn Salad Fresh Apple Slices Apricots Tortilla Scoops Milk
Spicy Chicken Strips 2 Tbsp Reduced-Fat
Ranch Dressing Sweet Potato Fries Bean & Corn Salad Fresh Banana Fruit Cocktail Whole-Grain Roll 1 Pat Butter Milk
Vegetables 1-¼ cups 1-½ cups 1-3⁄8 cups 1-3⁄8 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
Pepperoni Pizza 1⁄8 cup Salsa = ½ cup Sweet Potato Fries = ½ cup
1-3⁄8 cup 1-¼ cups
Beans/Legumes Beef & Refried Bean Burrito = 1⁄8 cup
Cowboy Corn Salad = ¼ cup
Bean & Corn Salad = ¼ cup
5⁄8 cup ½ cup
Starchy Seasoned Waffle Fries = ½ cup
Green Peas = ½ cup Bean & Corn Salad = 1⁄8 cup
1-1⁄8 cup ½ cup
Other Lettuce/Tomato = ¼ cup
Sweet Sesame Chicken Stir-Fry = ¼ cup
California Blend = ½ cup
Tossed Side Salad = ¼ cup
Cowboy Corn Salad = ½ cup
Bean & Corn Salad = 1⁄8 cup
1-7⁄8 cups ¾ cup
Fruits Mandarin Oranges = ½ cup
Pears = ½ cup
Pineapple Chunks = ½ cup
Applesauce Cup = ½ cup
Fresh Pear = ½ cup (½ cup FRESH)
Peach Cup = ½ cup
Fresh Apple Slices = ½ cup (½ cup FRESH)
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 Cookie =
1 oz-eq
Pepperoni Pizza = 2.25 oz-eq
Beef & Refried Bean Burrito = 1.5 oz-eq
Tortilla Scoops = 1 oz-eq
Spicy Chicken Strips = 1 oz-eq
Whole-Grain Roll = 1 oz-eq
11.75 oz-eq 10 – 12 oz-eq
Whole Grain-Rich Hamburger on a Bun = 2 oz-eq
Brown Rice = 2 oz-eq Whole-Grain Cookie =
1 oz-eq
Pepperoni Pizza = 2.25 oz-eq
Beef & Refried Bean Burrito = 1.5 oz-eq
Whole-Grain Roll = 1 oz-eq
9.75 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
Pepperoni Pizza = 2 oz-eq
Beef & Refried Bean Burrito = 2 oz-eq
Spicy Chicken Strips = 2 oz-eq
10 oz-eq 10 – 12 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
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.
Grades 9 – 12• Fall • Week 1 Nutrient Breakdown
Grades 9 – 12 • Fall • Week 1 HUSSC Criteria
Grades 9 – 12• Fall • Week 1 Summary of USDA Foods Fruits Applesauce, canned cups Apricots, canned Fruit cocktail, canned Peaches, frozen cups Pears, canned
Grains Rice, brown Tortillas, whole-grain, frozen
Meats Beef, patties, frozen Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, reduced fat Chicken, diced, frozen Chicken, spicy strips, frozen
Vegetables Beans, black, canned, low-sodium Beans, pinto, canned, low-sodium Beans, refried, canned, low-sodium Black-eyed peas, canned, low-sodium Carrots, frozen Corn, frozen Peas, frozen Potatoes, waffle fries, frozen Salsa, canned, low-sodium Sweet potatoes, fries, frozen
Grades 9 – 12• Fall • Week 1 Summary of Recipes Beef & Refried Bean Burrito Broccoli Salad Bean & Corn Salad Cowboy Corn Salad Sweet Sesame Chicken Stir Fry, (HS) Tossed Side Salad
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 750 – 850 kcal/d 828 kcal/d
Saturated Fat <10% of total kcal 5.4%
Sodium ≤1420 mg/d 1129 mg/d
Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades 9 – 12 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
must be served fresh.
Grains ‘Two-thirds of the minimum required grains offered over a week must be whole grain-
rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.
“All grains offered must be whole grain-rich.
the week. ‘Only one whole
grain-rich offering per week may be a grain-based dessert.
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.
Grades 9 – 12 • Fall • Week 2 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
BBQ Chicken Sandwich
Fresh Cucumber & Tomato Dip
Baked Beans Pears Pineapple Milk
Hawaiian Chicken Wrap
Broccoli Salad Apricots Peach Cup Whole-Grain Chocolate
Chip Cookie Milk
Rotini & Meat Sauce Green Beans Fresh Apple Slices Fresh Banana Whole-Grain Dinner
Roll 1 Pat Butter Milk
Taco Salad 2 Tbsp Reduced-Fat
Ranch Dressing Fresh Grapes Pears in Cherry Jell-O Tortilla Scoops with
Salsa Milk
Deli Sub 1 Tbsp Low-Fat Mayo Orange-Glazed
Carrots Potato Rounds 2 Pkts Ketchup Strawberry Cup Peaches Milk
Vegetables 1-½ cups 1 cup 1-¼ cups 1-¾ cups 1-¼ cups 6-¾ cups 5 cups Dark Green Hawaiian Chicken
Wrap = ¼ cup Broccoli Salad = ½ cup
Taco Salad = 1 cup 1-¾ cups ½ cup
Red/Orange Fresh Cucumber & Tomato Dip = ½ cup
Rotini & Meat Sauce = ¾ cup
Taco Salad = ¼ cup Salsa = ¼ cup
Orange-Glazed Carrots = ½ cup
2-¼ cups 1-¼ cups
Beans/Legumes Baked Beans = ½ cup ½ cup ½ cup Starchy Taco Salad = ¼ cup Potato Rounds = ½
cup ¾ cup ½ cup
Other Fresh Cucumber & Tomato Dip = ½ cup
Hawaiian Chicken Wrap = ¼ cup
Green Beans = ½ cup Lettuce/Tomato = ¼ cup
1-½ cups ¾ cup
Fruits Pears = ½ cup Pineapple = ½ cup
Apricots = ½ cup Peach Cup = ½ cup
Apple Slices = ½ cup (½ cup FRESH)
Fresh Banana = ½ cup (½ cup FRESH)
Fresh Grapes = ½ cup (½ cup FRESH)
Pears in Cherry Jell-O = ½ cup
Strawberry Cup = ½ cup
Peaches, ½ cup
5 cups (1-½ cups FRESH)
5 cups
Grains BBQ Chicken Sandwich = 2 oz-eq
Hawaiian Chicken Wrap = 1.5 oz-eq
Whole-Grain Chocolate Chip Cookie = 1 oz-eq
Rotini & Meat Sauce = 1.5 oz-eq
Whole-Grain Dinner Roll = 1 oz-eq
Tortilla Scoops = 2 oz-eq
Deli Sub = 2.5 oz-eq 11.5 oz-eq 10 – 12 oz-eq
Whole Grain-Rich BBQ Chicken Sandwich = 2 oz-eq
Hawaiian Chicken Wrap = 1.5 oz-eq
Whole-Grain Chocolate Chip Cookie = 1 oz-eq
Rotini & Meat Sauce = 1.5 oz-eq
Whole-Grain Dinner Roll = 1 oz-eq
Deli Sub = 2.5 oz-eq 9.5 oz-eq ½ grains are w/g
Meat /Meat Alt BBQ Chicken Sandwich = 2 oz-eq
Hawaiian Chicken Wrap = 2 oz-eq
Rotini & Meat Sauce = 3 oz-eq
Taco Salad = 3 oz-eq Deli Sub = 2 oz-eq 12 oz-eq 10 – 12 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
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.
Grades 9 – 12• Fall • Week 2 Nutrient Breakdown
Grades 9 – 12• Fall • Week 2 HUSSC Criteria
Grades 9 – 12• Fall • Week 2 Summary of USDA Foods Fruits Apricots, canned Peaches, canned Peaches, frozen cups Pears in Cherry Jell-O Pears, canned Strawberries, frozen cups
Grains Rotini, whole-grain
Meats Beef, meat sauce, frozen, Reduced-Fat Beef, taco filling, frozen, Reduced-Fat Cheese, American, Reduced-Fat Cheese, cheddar, Reduced-Fat Cheese, mozzarella, Reduced-Fat Chicken, diced, frozen
Vegetables Beans, green, frozen Beans, vegetarian, canned, low-sodium Carrots, frozen Corn, frozen Potatoes, rounds, frozen Salsa, canned, low-sodium Tomatoes, marinara sauce Tomatoes, sauce, canned, low-sodium
Grades 9 – 12• Fall • Week 2 Summary of Recipes Broccoli Salad Deli Sub, (HS) Fresh Cucumber & Tomato Dip Hawaiian Chicken Wrap Orange-Glazed Carrots, USDA Rotini & Meat Sauce, (HS) Taco Salad, (HS)
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 750 – 850 kcal/d 802 kcal/d
Saturated Fat <10% of total kcal 5.6%
Sodium ≤1420 mg/d 1252 mg/d
Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades 9 – 12 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
must be served fresh.
Grains ‘Two-thirds of the minimum required grains offered over a week must be whole grain-
rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.
‘All grains offered must be whole grain-rich.
the week. ‘Only one whole
grain-rich offering per week may be a grain-based dessert.
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.
Grades 9 – 12 • Fall • Week 3 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
Spicy Chicken Sandwich
1 Tbsp Low-Fat Mayo Cowboy Corn Salad Mandarin Oranges Apricot Cup Milk
Hatton Chicken Crunch with Asian Brown Rice
Green Peas Pineapple Chunks Fresh Banana Milk
Pizza California Casserole Fresh Veggies & Dip* Peaches Pears in Cherry Jell-O Milk
Eagle Tostada Sweet Potato Fries Fresh Tangerine Applesauce Whole-Grain Cookie Milk
Meatball Sub Tossed Side Salad 2 Tbsp Reduced-Fat
Ranch Dressing Pears Strawberry Cup Milk
Vegetables 1 cup 1-¼ cups 1-¼ cups 1-¼ cups 1-¼ cups 6 cups 5 cups Dark Green Hatton Chicken
Crunch = 5⁄8 cup Tossed Side Salad =
½ cup 1-1⁄8 cups ½ cup
Red/Orange Hatton Chicken Crunch = 1/8 cup
Fresh Veggies & Dip* = ¼ cup
Eagle Tostada = ¼ cup Sweet Potato Fries =
½ cup
Meatball Sub = ½ cup 1-5⁄8 cups 1-¼ cups
Beans/Legumes Cowboy Corn Salad = ¼ cup
Eagle Tostada = ¼ cup ½ cup ½ cup
Starchy Green Peas = ½ cup California Casserole = ¼ cup
¾ cup ½ cup
Other Cowboy Corn Salad = ½ cup
Lettuce/Tomato = ¼ cup
California Casserole = ½ cup
Fresh Veggies & Dip* = ¼ cup
Eagle Tostada = ¼ cup Tossed Side Salad = ¼ cup
2 cups ¾ cup
Fruits Mandarin Oranges = ½ cup
Apricot Cup = ½ cup
Pineapple Chunks = ½ cup
Fresh Banana = ½ cup (½ cup FRESH)
Peaches = ½ cup Pears in Cherry Jell-O
= ½ cup
Fresh Tangerine = ½ cup (½ cup FRESH)
Applesauce = ½ cup
Pears = ½ cup Strawberry Cup =
½ cup
5 cups (1 cup FRESH)
5 cups
Grains Spicy Chicken Sandwich = 3 oz-eq
Hatton Chicken Crunch = 1 oz-eq
Asian Brown Rice = 1 oz-eq
Pizza = 2.25 oz-eq Eagle Tostada = 1 oz-eq
Whole-Grain Cookie = 1 oz-eq
Meatball Sub = 2.5 oz-eq
11.75 oz-eq 10 – 12 oz-eq
Whole Grain-Rich Spicy Chicken Sandwich= 2 oz-eq
Asian Brown Rice = 1 oz-eq
Pizza = 2.25 oz-eq Eagle Tostada = 1 oz-eq
Whole-Grain Cookie = 1 oz-eq
Meatball Sub = 2.5 oz-eq
9.75 oz-eq ½ grains are w/g
Meat /Meat Alt Spicy Chicken Sandwich = 2 oz-eq
Hatton Chicken Crunch = 2 oz-eq
Pizza = 2 oz-eq Eagle Tostada = 3 oz-eq
Meatball Sub = 2.5 oz-eq
11.5 oz-eq 10 – 12 oz-eq
Milk Milk = 1 cup Milk = 1 cup Milk = 1 cup Milk = 1 cup Milk = 1 cup 5 cups 5 cups
*Cherry tomatoes, celery and 2 Tbsp lite ranch dressing
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.
Grades 9 – 12• Fall • Week 3 Nutrient Breakdown
Grades 9 – 12• Fall • Week 3 HUSSC Criteria
Grades 9 – 12• Fall • Week 3 Summary of USDA Foods Fruits Applesauce, canned Apricots, frozen cups Peaches, canned Pears in Cherry Jell-O Pears, canned Strawberries, frozen cups
Grains Rice, brown Tortillas, corn, whole-grain
Meats Beef, meatballs and sauce, frozen Beef, taco filling, frozen Cheese, cheddar, Reduced-Fat Cheese, mozzarella, Reduced-Fat Chicken, popcorn, frozen Chicken, spicy breaded patties, frozen
Vegetables Beans, black, canned Beans, refried, canned Corn, frozen Peas, frozen Potatoes, rounds, frozen Sweet potatoes, fries, frozen Tomatoes, marinara sauce, canned
Grades 9 – 12• Fall • Week 3 Summary of Recipes Asian Brown Rice California Casserole Cowboy Corn Salad Eagle Tostada, (HS) Hatton Chicken Crunch Meatball Sub, (HS) Tossed Side Salad
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 750 – 850 kcal/d 797 kcal/d
Saturated Fat <10% of total kcal 6%
Sodium ≤1420 mg/d 1372 mg/d
Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades 9 – 12 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
must be served fresh.
Grains ‘Two-thirds of the minimum required grains offered over a week must be whole grain-
rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.offered weekly must be whole grain-rich.came from the mac&cheese or the cookie, but I’
"All grains offered must be whole grain-rich.
the week. ‘Only one whole
grain-rich offering per week may be a grain-based dessert.
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.
Grades 9 – 12• Fall • Week 4 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
Santa Fe Wrap Carrots & Hummus Pink Grapefruit
Sections Pineapple Multigrain Chips Milk
Teriyaki Chicken with Asian Brown Rice
Fresh Cucumber & Tomato Dip
Fruit Salad Peach Cup Pretzels Milk
Veggie Lasagna Fresh Pear Strawberry Cup Breadstick with
Marinara Sauce Milk
Spicy Nachos with Salsa
Tossed Side Salad 2 Tbsp Reduced-Fat
Ranch Dressing Fresh Apple Slices Fresh Banana Brown Rice Milk
Turkey & Gravy Mashed Potatoes Broccoli Fruit Juice Apricot Cup Whole-Wheat Roll 1 Pat Butter Whole-Grain Cookie Milk
Vegetables 1-½ cups 1 cup 1-¼ cups 1 cup 1 cup 5-¾ cups 5 cups Dark Green Santa Fe Wrap = ¼ cup Veggie Lasagna = 1⁄8
cup Tossed Side Salad =
½ cup Broccoli = ½ cup 1-3⁄8 cups ½ cup
Red/Orange Carrots = ½ cup Santa Fe Wrap = ¼
cup
Fresh Cucumber & Tomato Dip = ½ cup
Veggie Lasagna = 3⁄8
cup Marinara Sauce =
½ cup
2-1⁄8 cups 1-¼cups
Beans/Legumes Hummus = ¼ cup Spicy Nachos = ¼ cup ½ cup ½ cup Starchy Santa Fe Wrap =
¼ cup Mashed Potatoes =
½ cup ¾ cup ½ cup
Other Fresh Cucumber & Tomato Dip = ½ cup
Veggie Lasagna = ¼ cup
Tossed Side Salad = ¼ cup
1 cup ¾ cup
Fruits Pink Grapefruit Sections = ½ cup
Pineapple = ½ cup
Fruit Salad = ½ cup Peach Cup = ½ cup
Fresh Pear = ½ cup (½ cup FRESH)
Strawberry Cup = ½ cup
Apple Slices = ½ cup (½ cup FRESH)
Fresh Banana = ½ cup (½ cup FRESH)
Fruit Juice = ½ cup Apricot Cups = ½ cup
5 cups (1-½ cups FRESH)
5 cups
Grains Multigrain Chips = 1 oz-eq
Santa Fe Wrap = 1.5 oz-eq
Asian Brown Rice = 1 oz-eq
Pretzels = 1 oz-eq
Veggie Lasagna = 1 oz-eq
Breadstick = 2 oz-eq
Whole-Grain Tortilla Chips = 1.5 oz-eq
Brown Rice = 1 oz-eq
Whole-Wheat Roll = 1 oz-eq
Whole-Grain Cookie = 1 oz-eq
12 oz-eq 10 – 12 oz-eq
Whole Grain-Rich Santa Fe Wrap = 1.5 oz-eq
Asian Brown Rice = 1 oz-eq
Whole-Grain Tortilla Chips = 1.5 oz-eq
Brown Rice = 1 oz-eq
Whole-Wheat Roll = 1 oz-eq
Whole-Grain Cookie = 1 oz-eq
7 oz-eq ½ grains are w/g
Meat /Meat Alt Santa Fe Wrap = 2 oz-eq
Teriyaki Chicken = 2 oz-eq
Veggie Lasagna = 2 oz-eq
Spicy Nachos = 3 oz-eq
Turkey & Gravy = 2 oz-eq
11 oz-eq 10 – 12 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
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.
Grades 9 – 12• Fall • Week 4 Nutrient Breakdown
Grades 9 – 12• Fall • Week 4 HUSSC Criteria
Grades 9 – 12 • Fall • Week 4 Summary of USDA Foods Fruits Apricots, frozen cups Peaches, frozen cups Strawberries, frozen cups
Grains Breadsticks, frozen Rice, brown Tortillas, whole-grain
Meats Beef, taco filling, frozen, Reduced-Fat Cheese, cheddar, Reduced-Fat Cheese, mozzarella, Reduced-Fat Chicken, diced, frozen Chicken, teriyaki, frozen Turkey & Gravy, frozen
Vegetables Beans, black, canned, low-sodium Corn, frozen Potatoes, mashed, instant, low-sodium Salsa, canned, low-sodium Tomatoes, marinara sauce, canned Tomatoes, paste, canned Tomatoes, sauce, canned
Grades 9 – 12 • Fall • Week 4 Summary of Recipes Asian Brown Rice Fresh Cucumber & Tomato Dip Santa Fe Wrap, (HS) Spicy Nachos Tossed Side Salad Vegetable (Veggie) Lasagna, USDA
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 750 – 850 kcal/d 810 kcal/d
Saturated Fat <10% of total kcal 5%
Sodium ≤1420 mg/d 1306 mg/d
Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades 9 – 12 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
must be served fresh.
Grains “Two-thirds of the minimum required grains offered over a week must be whole grain-
rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.offered weekly must be whole grain-rich.came from the mac&cheese or the cookie, but I’
“All grains offered must be whole grain-rich.
the week.
‘ offering Only one whole
grain-rich per week may be a
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.
Grades 9 – 12 • Fall • Week 5 Meal Components
MEAL COMPONENTS
Monday Tuesday Wednesday Thursday Friday
Weekly Totals ACTUAL
Weekly Totals REQUIREMENT
Pizza Wrap Carrots 2 Tbsp Reduced-Fat
Ranch Dressing California Blend Pears Applesauce Whole-Grain Cookie Milk
Wokin’ Orange Chicken with Brown Rice
Green Beans Mandarin Oranges Pineapple Milk
Chicken Alfredo with a Twist
Tossed Side Salad 2 Tbsp Reduced-Fat
Ranch Dressing Garlic Broccoli 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 Low-Fat Mayo Fresh Cucumber &
Tomato Dip Baked Beans Fresh Pear Strawberry Cup Milk
Vegetables 1-¼ cups 1 cup 1-¼ cups 1 cup 1-¾ cups 6-¼ cups 5 cups Dark Green Pizza Wrap = 1⁄8 cup Wokin’ Orange
Chicken = 1⁄8 cup Tossed Side Salad =
½ cup Garlic Broccoli = ½ cup
1-¼ cups ½ cup
Red/Orange Pizza Wrap = 1⁄8 cup Carrots with Ranch =
½ cup
Wokin’ Orange Chicken = ¼ cup
Salsa = ¼ cup Fresh Cucumber & Tomato Dip = ½ cup
1-5⁄8 cups 1-¼ cups
Beans/Legumes Quirky Quesadilla = ¼ cup
Baked Beans = ½ cup ¾ cup ½ cup
Starchy Golden Corn = ½ cup ½ cup ½ cup Other California Blend =
½ cup Wokin’ Orange
Chicken = 1⁄8 cup Green Beans = ½ cup
Tossed Side Salad = ¼ cup
Fresh Cucumber & Tomato Dip = ½ cup
Lettuce/Tomato = ¼ cup
2-1⁄8 cups ¾ cup
Fruits Pears = ½ cup Applesauce = ½ cup
Mandarin Oranges = ½ cup
Pineapple = ½ cup
Banana = ½ cup (½ cup FRESH)
Mixed Fruit = ½ cup
Peaches = ½ cup Fresh Grapes = ½ cup
(½ cup FRESH)
Fresh Pear = ½ cup (½ cup FRESH)
Strawberry Cup = ½ cup
5 cups (1-½ cups FRESH)
5 cups
Grains Pizza Wrap = 1 oz-eq Whole-Grain Cookie =
1 oz-eq
Brown Rice = 2 oz-eq Wokin’ Orange
Chicken = 1 oz-eq
Chicken Alfredo with a Twist = 1 oz-eq
Whole-Grain Roll = 1 oz-eq
Quirky Quesadilla = 1.5 oz-eq
Tortilla Scoops = 1 oz-eq
Grilled Chicken on a Bun = 2 oz-eq
11.5 oz-eq 10 – 12 oz-eq
Whole Grain-Rich Pizza Wrap = 1 oz-eq Whole-Grain Cookie =
1 oz-eq
Brown Rice = 2 oz-eq Chicken Alfredo with a Twist = 1 oz-eq
Whole-Grain Roll = 1 oz-eq
Quirky Quesadilla = 1.5 oz-eq
Grilled Chicken on a Bun = 2 oz-eq
9.5 oz-eq
½ grains are w/g
Meat /Meat Alt Pizza Wrap = 2 oz-eq Wokin’ Orange Chicken = 2 oz-eq
Chicken Alfredo with a Twist = 2 oz-eq
Quirky Quesadilla = 2 oz-eq
Grilled Chicken on a Bun = 2 oz-eq
10 oz-eq 10 – 12 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
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.
Grades 9 – 12 • Fall • Week 5 Nutrient Breakdown
Grades 9 – 12 • Fall • Week 5 HUSSC Criteria
Grades 9 – 12 • Fall • Week 5 Summary of USDA Foods Fruits Applesauce, canned Fruit cocktail, canned Pears, canned Peaches, canned Strawberries, frozen cups
Grains Rice, brown Rotini, whole-grain Tortillas, whole-grain
Meats Beef, taco filling, frozen Cheese, cheddar, Reduced-Fat Cheese, mozzarella, Reduced-Fat Chicken, diced, frozen Chicken, popcorn, frozen Beef, crumbles, frozen
Vegetables Beans, vegetarian, canned, low-sodium Beans, green, frozen Beans, refried, canned, low-sodium Carrots, frozen Corn, frozen Salsa, canned, low-sodium Tomatoes, marinara sauce, canned Tomatoes, paste, canned, low-sodium
Grades 9 – 12 • Fall • Week 5 Summary of Recipes Chicken Alfredo with a Twist Fresh Cucumber & Tomato Dip Garlic Broccoli Pizza Wrap Quirky Quesadillas Tossed Side Salad Wokin’ Orange Chicken
Meal Pattern Specifications Goal Actual Daily Average This Week
Calories 750 – 850 kcal/d 832 kcal/d
Saturated Fat <10% of total kcal 7.4%
Sodium ≤1420 mg/d 1211 mg/d
Trans Fat 0 g 0 g
Meal Component
HUSSC Incentive Awards: Grades 9 – 12 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
must be served fresh.
Grains ‘Two-thirds of the minimum required grains offered over a week must be whole grain-
rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.offered weekly must be whole grain-rich.came from the mac&cheese or the cookie, but I’
“All grains offered must be whole grain-rich.
the week. ‘Only one whole
grain-rich offering per week may be a grain-based dessert.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eAsian 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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eAsian Brown Rice Number of Portions: 50
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* 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.
Nutrition InformationCalories 172 kcal Iron <1 mg Protein 4 g 9% of kcal
Cholesterol 0 mg Calcium 12 mg Carbohydrates 30 g 36% 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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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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.
Nutrition InformationCalories 153 kcal Iron 1 mg Protein 3 g 9% of kcal
Cholesterol 0 mg Calcium 28 mg Carbohydrates 24 g 63% of kcal
Sodium 74 mg Vitamin A 453 IU Total Fat 5 g 29% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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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.
Nutrition InformationCalories 153 kcal Iron 1 mg Protein 3 g 9% of kcal
Cholesterol 0 mg Calcium 28 mg Carbohydrates 24 g 63% of kcal
Sodium 74 mg Vitamin A 453 IU Total Fat 5 g 29% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat 1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eBeef & 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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eBeef & Refried Bean Burrito (continued)
Nutrition InformationCalories 392 kcal Iron 5 mg Protein 28 g 29% of kcal
Cholesterol 59 mg Calcium 418 mg Carbohydrates 40 g 41% of kcal
Sodium 892 mg Vitamin A 964 IU Total Fat 14 g 31% of kcal
Dietary Fiber 10 g Vitamin C 12 mg Saturated Fat 6 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
us
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eBeef & Refried Bean Burrito Number of Portions: 50
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* 10 lb
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)
Tortillas, whole grain-rich, 8”* 50 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 two sheet
pans (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 pans, 33 – 35
burritos per 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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eBeef & Refried Bean Burrito (continued)
Nutrition InformationCalories 392 kcal Iron 5 mg Protein 28 g 29% of kcal
Cholesterol 59 mg Calcium 418 mg Carbohydrates 40 g 41% of kcal
Sodium 892 mg Vitamin A 964 IU Total Fat 14 g 31% of kcal
Dietary Fiber 10 g Vitamin C 12 mg Saturated Fat 6 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eBroccoli Salad 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 (raw), florets, chopped 1-½ gal (~12 lb)
Green onions, chopped 5 medium (~1 cup)
Vinegar ½ cup
Honey ¼ cup
Ginger (dried), ground 1 tbsp
Soy sauce, low-sodium 2-½ 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 57 kcal Iron 1 mg Protein 3 g 19% of kcal
Cholesterol 0 mg Calcium 43 mg Carbohydrates 10 g 70% of kcal
Sodium 90 mg Vitamin A 556 IU Total Fat 1 g 23% of kcal
Dietary Fiber 2 g Vitamin C 76 mg Saturated Fat <1 g 3% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eBroccoli Salad Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup dark green)Portion Size: ½ cup (#8 scoop)
IngredientsBroccoli (raw), florets, chopped 3 gal (~24 lb)
Green onions, chopped 10 medium (~2 cups)
Vinegar 1 cup
Honey ½ cup
Ginger (dried), ground2 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 57 kcal Iron 1 mg Protein 3 g 19% of kcal
Cholesterol 0 mg Calcium 43 mg Carbohydrates 10 g 70% of kcal
Sodium 90 mg Vitamin A 556 IU Total Fat 1 g 23% of kcal
Dietary Fiber 2 g Vitamin C 76 mg Saturated Fat <1 g 3% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eCalifornia 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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eCalifornia Casserole (continued)
Nutrition InformationCalories 101 kcal Iron <1 mg Protein 2.3 g 9% of kcal
Cholesterol 0 mg Calcium 23 mg Carbohydrates 13 g 53% of kcal
Sodium 226 mg Vitamin A 965 IU Total Fat 4 g 36% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat .72 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eCalifornia Casserole Number of Portions: 50
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 1 tbsp + ¾ tsp
Thyme, dried, ground dash
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)
California vegetable blend, frozen 8 lb + 8 oz
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
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 1 quart of reserved liquid (or 1 quart 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: 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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eCalifornia Casserole (continued)
Nutrition InformationCalories 101 kcal Iron <1 mg Protein 2.3 g 9% of kcal
Cholesterol 0 mg Calcium 23 mg Carbohydrates 13 g 53% of kcal
Sodium 226 mg Vitamin A 965 IU Total Fat 4 g 36% of kcal
Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat .72 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eChicken Alfredo with a Twist Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 370 kcal Iron 2 mg Protein 27 g 30% of kcal
Cholesterol 79 mg Calcium 143 mg Carbohydrates 37 g 40% of kcal
Sodium 215 mg Vitamin A 352 IU Total Fat 13 g 33% of kcal
Dietary Fiber 4 g Vitamin C <1 mg Saturated Fat 6 g 15% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eChicken Alfredo with a Twist Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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) 3 cans
Half and half 3 qt
White pepper, ground 2 tsp
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
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 two 20” x 12” x 1” steam table pans with pan release spray. Pour rotini into steam table pans.
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.
Nutrition InformationCalories 370 kcal Iron 2 mg Protein 27 g 30% of kcal
Cholesterol 79 mg Calcium 143 mg Carbohydrates 37 g 40% of kcal
Sodium 215 mg Vitamin A 352 IU Total Fat 13 g 33% of kcal
Dietary Fiber 4 g Vitamin C <1 mg Saturated Fat 6 g 15% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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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.
Nutrition InformationCalories 90 kcal Iron 2 mg Protein 5 g 21% of kcal
Cholesterol 0 mg Calcium 37 mg Carbohydrates 17 g 77% of kcal
Sodium 81 mg Vitamin A 270 IU Total Fat 1 g 10% of kcal
Dietary Fiber 5 g Vitamin C 8 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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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)
Green peppers, chopped 1-1⁄3 cups (1 – 2 medium peppers)
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.
Nutrition InformationCalories 90 kcal Iron 2 mg Protein 5 g 21% of kcal
Cholesterol 0 mg Calcium 37 mg Carbohydrates 17 g 77% of kcal
Sodium 81 mg Vitamin A 270 IU Total Fat 1 g 10% of kcal
Dietary Fiber 5 g Vitamin C 8 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eDeli Sub (HS) Number of Portions: 25
HACCP Process: #1 No CookOne portion provides: 2 oz-eq meat/meat alternate
2.5 oz-eq grains (2.5 oz-eq whole grain-rich)Portion Size: 1 sandwich
IngredientsMini Hoagie Bun, whole grain rich (66gms) 25 each
Turkey, smoked, low-sodium 50 slices (1-½ lb)
Ham, smoked, low-sodium 25 slices (¾ lb)
American cheese* 25 slices (¾ lb)*USDA Foods
Instructions
1. To assemble subs, layer each bun with 2 slices (1 oz) of turkey, 1 slice (½ oz) of ham, and 1 slice (½ oz) of cheese.
CCP: Hold sandwiches for cold service at 41°F or lower.
Nutrition InformationCalories 240 kcal Iron 3 mg Protein 17 g 28% of kcal
Cholesterol 28 mg Calcium 135 mg Carbohydrates 31 g 52% of kcal
Sodium 836 mg Vitamin A 134 IU Total Fat 5 g 19% of kcal
Dietary Fiber 4 g Vitamin C 0 mg Saturated Fat 2 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eDeli Sub (HS) Number of Portions: 50
HACCP Process: #1 No CookOne portion provides: 2 oz-eq meat/meat alternate
2.5 oz-eq grains (2.5 oz-eq whole grain-rich)Portion Size: 1 sandwich
IngredientsMini Hoagie Bun, whole grain-rich (66gms) 50 each
Turkey, smoked, low-sodium 100 slices (3 lb)
Ham, smoked, low-sodium 50 slices (1-½ lb)
American cheese* 50 slices (1-½ lb)*USDA Foods
Instructions
1. To assemble subs, layer each bun with 2 slices (1 oz) of turkey, 1 slice (½ oz) of ham, and 1 slice (½ oz) of cheese.
CCP: Hold sandwiches for cold service at 41°F or lower.
Nutrition InformationCalories 240 kcal Iron 3 mg Protein 17 g 28% of kcal
Cholesterol 28 mg Calcium 135 mg Carbohydrates 31 g 52% of kcal
Sodium 836 mg Vitamin A 134 IU Total Fat 5 g 19% of kcal
Dietary Fiber 4 g Vitamin C 0 mg Saturated Fat 2 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eEagle Tostada (HS) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
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* 5 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 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
tomatoes. CCP: Hold lettuce and tomatoes at 41°F or lower for cold service.
Nutrition InformationCalories 317 kcal Iron 4 mg Protein 25 g 32% of kcal
Cholesterol 55 mg Calcium 419 mg Carbohydrates 28 g 36% of kcal
Sodium 790 mg Vitamin A 1323 IU Total Fat 13 g 36% of kcal
Dietary Fiber 7 g Vitamin C 14 mg Saturated Fat 6 g 16% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eEagle Tostada (HS) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
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 50 each
Beef taco filling, Reduced-Fat* 10 lb
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
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 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
tomatoes. CCP: Hold lettuce and tomatoes at 41°F or lower for cold service.
Nutrition InformationCalories 317 kcal Iron 4 mg Protein 25 g 32% of kcal
Cholesterol 55 mg Calcium 419 mg Carbohydrates 28 g 36% of kcal
Sodium 790 mg Vitamin A 1323 IU Total Fat 13 g 36% of kcal
Dietary Fiber 7 g Vitamin C 14 mg Saturated Fat 6 g 16% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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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.
Nutrition InformationCalories 102 kcal Iron <1 mg Protein 2 g 8% of kcal
Cholesterol 5 mg Calcium 24 mg Carbohydrates 9 g 35% of kcal
Sodium 290 mg Vitamin A 627 IU Total Fat 7 g 60% of kcal
Dietary Fiber 1 g Vitamin C 19 mg Saturated Fat 1 g 9% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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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.
Nutrition InformationCalories 102 kcal Iron <1 mg Protein 2 g 8% of kcal
Cholesterol 5 mg Calcium 24 mg Carbohydrates 9 g 35% of kcal
Sodium 290 mg Vitamin A 627 IU Total Fat 7 g 60% of kcal
Dietary Fiber 1 g Vitamin C 19 mg Saturated Fat 1 g 9% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eGarlic 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
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eGarlic Broccoli Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: ½ cup vegetables (½ cup dark green)Portion Size: ½ cup (#8 scoop)
IngredientsBroccoli florets (frozen) 10 lb + 8 oz
Margarine, liquid 1 cup
Garlic (dried), granulated 2 tbsp
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.
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
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eHatton Chicken Crunch Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 272 kcal Iron 3 mg Protein 15 g 22% of kcal
Cholesterol 28 mg Calcium 73 mg Carbohydrates 29 g 43% of kcal
Sodium 1165 mg Vitamin A 7068 IU Total Fat 12 g 38% of kcal
Dietary Fiber 3 g Vitamin C 48 mg Saturated Fat 3 g 11% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eHatton Chicken Crunch Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
1 oz-eq grains ¾ cup vegetables (5⁄8 cup dark green, 1⁄8 cup red/orange)
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
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 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.
6. Combine steamed vegetables with sauce. Mix lightly. CCP: Hold vegetable/sauce mixture for hot service at 135°F or higher.
Nutrition InformationCalories 272 kcal Iron 3 mg Protein 15 g 22% of kcal
Cholesterol 28 mg Calcium 73 mg Carbohydrates 29 g 43% of kcal
Sodium 1165 mg Vitamin A 7068 IU Total Fat 12 g 38% of kcal
Dietary Fiber 3 g Vitamin C 48 mg Saturated Fat 3 g 11% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eHawaiian Chicken Wrap 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) ½ cup vegetables (¼ cup dark green, ¼ cup other)
Portion Size: 1 wrap
IngredientsMayonnaise, Low-Fat 1-¾ cups
Vinegar, distilled 2⁄3 cup
Sugar, granulated 1 cup
Poppy seed 2-½ tsp
Garlic powder 2 tbsp
Onion powder 2 tbsp
Chili powder 2 tbsp
Broccoli slaw 1 lb
Spinach (raw) 2 lb
Pineapple (canned), crushed, packed in juice* 1 cup
Chicken (frozen), diced* 3 lb + 2 oz
Tortilla, whole grain-rich, 8”* 25 each*USDA Foods
Instructions
1. Thaw chicken: Pour chicken into a clean, covered container. Thaw in the refrigerator overnight. Use within two days of thawing.
CCP: Refrigerate thawed chicken between 36°F - 41°F. 2. Mix together mayonnaise, vinegar, sugar, poppy seeds, and seasonings. CCP: Hold dressing for cold service at 41°F or lower. 3. Drain pineapple. Wash and chop spinach. Mix together pineapple, broccoli
slaw, and spinach. CCP: Hold broccoli mixture for cold service at 41°F or lower. 4. Drain thawed chicken. Place in pan for cold service.
CCP: Hold chicken for cold service at 41°F or lower. 5. At service, portion ½ cup broccoli mixture onto tortilla. Top with 2 oz
(1/4 cup) chicken and 1 tbsp dressing. Wrap burrito-style. Cut in half diagonally.
CCP: Hold wraps for cold service at 41°F or lower.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eHawaiian Chicken Wrap (continued)
Nutrition InformationCalories 338 kcal Iron 2 mg Protein 22 g 26% of kcal
Cholesterol 51 mg Calcium 166 mg Carbohydrates 36 g 42% of kcal
Sodium 579 mg Vitamin A 4432 IU Total Fat 12 g 31% of kcal
Dietary Fiber 5 g Vitamin C 26 mg Saturated Fat 2 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eHawaiian Chicken Wrap Number of Portions: 50
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) ½ cup vegetables (¼ cup dark green, ¼ cup other)
Portion Size: 1 wrap
IngredientsMayonnaise, Low-Fat 3-½ cups
Vinegar, distilled 1-1⁄3 cups
Sugar, granulated 2 cups
Poppy seed 1 tbsp + 2 tsp
Garlic powder ¼ cup
Onion powder ¼ cup
Chili powder ¼ cup
Broccoli slaw 2 lb
Spinach (raw) 4 lb
Pineapple (canned), crushed, packed in juice* 2 cups
Chicken (frozen), diced* 6-¼ lb
Tortilla, whole grain-rich, 8”* 50 each*USDA Food
Instructions
1. Thaw chicken: Pour chicken into a clean, covered container. Thaw in the refrigerator overnight. Use within two days of thawing.
CCP: Refrigerate thawed chicken between 36°F - 41°F. 2. Mix together mayonnaise, vinegar, sugar, poppy seeds, and seasonings. CCP: Hold dressing for cold service at 41°F or lower. 3. Drain pineapple. Wash and chop spinach. Mix together pineapple, broccoli
slaw, and spinach. CCP: Hold broccoli mixture for cold service at 41°F or lower. 4. Drain thawed chicken. Place in pan for cold service. CCP: Hold chicken for cold service at 41°F or lower. 5. At service, portion ½ cup broccoli mixture onto tortilla. Top with 2 oz
1/4 cup) chicken and 1 tbsp dressing. Wrap burrito-style. Cut in half diagonally.
CCP: Hold wraps for cold service at 41°F or lower.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eHawaiian Chicken Wrap (continued)
Nutrition InformationCalories 338 kcal Iron 2 mg Protein 22 g 26% of kcal
Cholesterol 51 mg Calcium 166 mg Carbohydrates 36 g 42% of kcal
Sodium 579 mg Vitamin A 4432 IU Total Fat 12 g 31% of kcal
Dietary Fiber 5 g Vitamin C 26 mg Saturated Fat 2 g 6% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eMeatball Sub (HS) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2.5 oz-eq meat/meat alternate
2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)
Portion Size: 1 sandwich
IngredientsMini hoagie buns, whole grain-rich 25 each
Beef meatballs (frozen)* 100 each
Marinara sauce* 3 qt + ½ cup
Mozzarella cheese, part skim, shredded* 3-1⁄8 cups (~¾ lb)*USDA Foods
Instructions
1. Preheat convection oven to 375°F. 2. Place frozen meatballs and marinara sauce in one 20” x 12” x 4” 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 4 meatballs with sauce on open bun and
top with ½ oz (1⁄8 cup) shredded cheese.
Nutrition InformationCalories 421 kcal Iron 6 mg Protein 25 g 23% of kcal
Cholesterol 44 mg Calcium 237 mg Carbohydrates 46 g 44% of kcal
Sodium 1421 mg Vitamin A 853 IU Total Fat 16 g 34% of kcal
Dietary Fiber 7 g Vitamin C 13 mg Saturated Fat 5 g 11% of kcal
Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eMeatball Sub (HS) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2.5 oz-eq meat/meat alternate
2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)
Portion Size: 1 sandwich
IngredientsMini hoagie buns, whole grain-rich 50 each
Beef meatballs (frozen)* 200 each
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
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 4 meatballs with sauce on open bun and
top with ½ oz (1⁄8 cup) shredded cheese.
Nutrition InformationCalories 421 kcal Iron 6 mg Protein 25 g 23% of kcal
Cholesterol 44 mg Calcium 237 mg Carbohydrates 46 g 44% of kcal
Sodium 1421 mg Vitamin A 853 IU Total Fat 16 g 34% of kcal
Dietary Fiber 7 g Vitamin C 13 mg Saturated Fat 5 g 11% of kcal
Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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ePizza Wrap Number of Portions: 25
HACCP Process: #2 Same Day ServicOne portion provides: 2 oz-eq meat/meat alternate
1.5 oz-eq grains (1.5 oz-eq whole grain-rich) ¼ cup vegetables (1⁄8 cup dark green, 1⁄8 cup red/orange)
Portion Size: 1 wrap
IngredientsTortillas, whole grain-rich, 8”* 25 each
Marinara sauce* 1-½ cups + 1 tbsp
Beef crumbles* 2 lb
Mozzarella cheese, part skim* 1 lb + 9 oz
Spinach leaves (raw) 1 qt + 2-¼ cups
Tomatoes, fresh, chopped 1-½ cups + 1 tbsp*USDA Foods
Instructions
1. Place sealed bag of beef crumbles in steamer for 30 minutes or until internal temperature reaches 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. 2. Preheat oven to 350°F. Lightly coat sheet pans with pan release spray. 3. Arrange tortillas on prepared sheet pans. 4. Spread 1 oz. marinara sauce (2 tbsp) on each tortilla. Top each tortilla
with 1 oz (¼ cup) beef crumbles and 1 oz (¼ cup) shredded cheese. 5. Bake tortillas for 5 minutes or until cheese is melted. CCP: Hold at 135°F or higher for hot service. 6. Just before service, top each tortilla with ¼ cup spinach and
1 tbsp tomatoes. Serve open-faced.
Nutrition InformationCalories 303 kcal Iron 2 mg Protein 18 g 24% of kcal
Cholesterol 41 mg Calcium 328 mg Carbohydrates 24 g 31% of kcal
Sodium 714 mg Vitamin A 1093 IU Total Fat 15 g 44% of kcal
Dietary Fiber 4 g Vitamin C 5 mg Saturated Fat 7 g 20% of kcal
Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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ePizza Wrap Number of Portions: 50
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) ¼ cup vegetables (1⁄8 cup dark green, 1⁄8 cup red/orange)
Portion Size: 1 wrap
IngredientsTortillas, whole grain-rich, 8”* 50 each
Marinara sauce* 3-1⁄8 cups
Beef crumbles* 3-3/4 lb
Mozzarella cheese, part skim* 3 lb + 2 oz
Spinach leaves (raw) 3 qt + ½ cup
Tomatoes, fresh, chopped 3-1⁄8 cups*USDA Foods
Instructions
1. Place sealed bag of beef crumbles in steamer for 30 minutes or until internal temperature reaches 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. 2. Preheat oven to 350°F. Lightly coat sheet pans with pan release spray. 3. Arrange tortillas on prepared sheet pans. 4. Spread 1 oz. marinara sauce (2 tbsp) on each tortilla. Top each tortilla with
1 oz (¼ cup) beef crumbles and 1 oz (¼ cup) shredded cheese. 5. Bake tortillas for 5 minutes or until cheese is melted. CCP: Hold at 135°F or higher for hot service. 6. Just before service, top each tortilla with ¼ cup spinach and
1 tbsp tomatoes. Serve open-faced.
Nutrition InformationCalories 303 kcal Iron 2 mg Protein 18 g 24% of kcal
Cholesterol 41 mg Calcium 328 mg Carbohydrates 24 g 31% of kcal
Sodium 714 mg Vitamin A 1093 IU Total Fat 15 g 44% of kcal
Dietary Fiber 4 g Vitamin C 5 mg Saturated Fat 7 g 20% of kcal
Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eQuirky Quesadillas Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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
Beef taco filling, Reduced-Fat* 2-½ lb
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.
Nutrition InformationCalories 378 kcal Iron 4 mg Protein 25 g 27% of kcal
Cholesterol 44 mg Calcium 423 mg Carbohydrates 43 g 45% of kcal
Sodium 837 mg Vitamin A 505 IU Total Fat 12 g 28% of kcal
Dietary Fiber 11 g Vitamin C 10 mg Saturated Fat 5 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eQuirky Quesadillas Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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* 2 #10 cans
Beef taco filling, Reduced-Fat* 5 lb
Tortilla, whole grain-rich, 8” (frozen)* 50 each
Cheddar cheese, Reduced-Fat, shredded* 3 lb + 2 oz*USDA Foods
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
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.
Nutrition InformationCalories 378 kcal Iron 4 mg Protein 25 g 27% of kcal
Cholesterol 44 mg Calcium 423 mg Carbohydrates 43 g 45% of kcal
Sodium 837 mg Vitamin A 505 IU Total Fat 12 g 28% of kcal
Dietary Fiber 11 g Vitamin C 10 mg Saturated Fat 5 g 13% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eRotini & Meat Sauce (ES) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
Nutrition InformationCalories 254 kcal Iron 3 mg Protein 19 g 30% of kcal
Cholesterol 55 mg Calcium 68 mg Carbohydrates 29 g 46% of kcal
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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eRotini & Meat Sauce (ES) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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
(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
reaches 165°F. CCP: Hold for hot service at 135°F or higher.
Nutrition InformationCalories 254 kcal Iron 3 mg Protein 19 g 30% of kcal
Cholesterol 55 mg Calcium 68 mg Carbohydrates 29 g 46% of kcal
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.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSanta Fe Wrap (HS) Number of Portions: 25
HACCP Process: #1 No Cook (Hot variation: #2 Same Day Service)One portion provides: 2 oz-eq meat/meat alternate
1.5 oz-eq grains (1.5 oz-eq whole grain-rich) ¾ cup vegetables (¼ cup dark green, ¼ cup red/orange, ¼ cup starchy)
Portion Size: 1 wrap
IngredientsChicken (cooked), diced* 3 lb + 2 oz
Salsa (canned), low-sodium* 1 cup
Ranch dressing, light 1 cup
Chipotle flavor concentrate 2 tsp
Romaine lettuce 1 lb + 11 oz (~ 5 cups)
Tomatoes (fresh), chopped 1 qt + 2-¾ cups (~10 medium tomatoes)
Corn (frozen kernels)* 1 qt + 2-¾ cups
Cheddar cheese, Low-Fat, shred-ded*
2 cups (8 oz)
Tortillas, whole grain-rich, 8”* 25 each*USDA Foods
Instructions 1. To thaw chicken, keep in bag or transfer to clean, closed container.
Thaw in refrigerator at 36 - 41°F for 24 hours. Keep thawed chicken in refrigerator until needed. Use within 2 days after thawing.
2. In a bowl, mix together salsa, ranch dressing, and chipotle flavor concentrate until well combined.
3. In a separate bowl, combine the lettuce, tomatoes, corn, and cheese. Toss with dressing mixture until evenly coated.
4. Drain thawed chicken.For cold service: 5. Arrange 2 oz (¼ cup) chicken down the middle of a tortilla. Lay 1 cup of
lettuce mixture on top. Fold edges and roll tortilla. Repeat with remaining tortillas.
CCP: Hold for cold service at 41°F or lower.For hot service: 5. Place thawed chicken in steam table pan and heat until internal
temperature reaches 165°F or higher for at least 15 seconds. CCP: Heat chicken to 165°F or higher for at least 15 seconds. 6. At service, place 2 oz (¼ cup) heated chicken on tortilla. Top with 1 cup
of lettuce mixture. Fold edges and roll tortilla. CCP: Hold chicken for hot service at 135°F or higher. CCP: Hold lettuce mixture for cold service at 41°F or lower.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSanta Fe Wrap (HS) (continued)
Nutrition InformationCalories 320 kcal Iron 3 mg Protein 25 g 31% of kcal
Cholesterol 54 mg Calcium 166 mg Carbohydrates 33 g 41% of kcal
Sodium 556 mg Vitamin A 2061 IU Total Fat 10 g 28% of kcal
Dietary Fiber 5 g Vitamin C 14 mg Saturated Fat 2 g 7% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSanta Fe Wrap (HS) Number of Portions: 50
HACCP Process: #1 No Cook (Hot variation: #2 Same Day Service)One portion provides: 2 oz-eq meat/meat alternate
1.5 oz-eq grains (1.5 oz-eq whole grain-rich) ¾ cup vegetables (¼ cup dark green, ¼ cup red/orange, ¼ cup starchy)
Portion Size: 1 wrap
IngredientsChicken (cooked), diced* 6 lb + 4 oz
Salsa (canned), low-sodium* 2 cups
Ranch dressing, light 2 cups
Chipotle flavor concentrate 1 tbsp + 1 tsp
Romaine lettuce 3 lb + 6 oz (~ 10 cups)
Tomatoes (fresh), chopped 3 qt + 1-½ cups (~20 medium tomatoes)
Corn (frozen kernels)* 3 qt + 1-½ cups
Cheddar cheese, Low-Fat, shredded* 4 cups (16 oz)
Tortillas, whole grain-rich, 8”* 50 each*USDA Foods
Instructions
1. To thaw chicken, keep in bag or transfer to clean, closed container. Thaw in refrigerator at 36 - 41°F for 24 hours. Keep thawed chicken in refrigerator until needed. Use within 2 days after thawing.
2. In a bowl, mix together salsa, ranch dressing, and chipotle flavor concentrate until well combined.
3. In a separate bowl, combine the lettuce, tomatoes, corn, and cheese. Toss with dressing mixture until evenly coated.
4. Drain thawed chicken.For cold service: 5 .Arrange 2 oz (¼ cup) chicken down the middle of a tortilla. Lay 1 cup of
lettuce mixture on top. Fold edges and roll tortilla. Repeat with remaining tortillas.
CCP: Hold for cold service at 41°F or lower.For hot service: 5. Place thawed chicken in steam table pan and heat until internal
temperature reaches 165°F or higher for at least 15 seconds. CCP: Heat chicken to 165°F or higher for at least 15 seconds. 6. At service, place 2 oz (¼ cup) heated chicken on tortilla. Top with 1 cup
of lettuce mixture. Fold edges and roll tortilla. CCP: Hold chicken for hot service at 135°F or higher. CCP: Hold lettuce mixture for cold service at 41°F or lower.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSanta Fe Wrap (HS) (continued)
Nutrition InformationCalories 320 kcal Iron 3 mg Protein 25 g 31% of kcal
Cholesterol 54 mg Calcium 166 mg Carbohydrates 33 g 41% of kcal
Sodium 556 mg Vitamin A 2061 IU Total Fat 10 g 28% of kcal
Dietary Fiber 5 g Vitamin C 14 mg Saturated Fat 2 g 7% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSpicy Nachos Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
¼ cup vegetables (¼ cup legumes) 1.5 oz-eq grains (1.5 oz-eq whole grain-rich)
Portion Size: 1 serving (see instructions below)
IngredientsBeef taco filling, reduced fat* 5 lb
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.
Nutrition InformationCalories 461 kcal Iron 4 mg Protein 27 g 24% of kcal
Cholesterol 55 mg Calcium 434 mg Carbohydrates 46 g 40% of kcal
Sodium 766 mg Vitamin A 1074 IU Total Fat 22 g 44% of kcal
Dietary Fiber 9 g Vitamin C 13 mg Saturated Fat 6 g 12% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSpicy Nachos Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
¼ cup vegetables (¼ cup legumes) 1.5 oz-eq grains (1.5 oz-eq whole grain-rich)
Portion Size: 1 serving (see instructions below)
IngredientsBeef taco filling, reduced fat* 10 lb
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.
Nutrition InformationCalories 461 kcal Iron 4 mg Protein 27 g 24% of kcal
Cholesterol 55 mg Calcium 434 mg Carbohydrates 46 g 40% of kcal
Sodium 766 mg Vitamin A 1074 IU Total Fat 22 g 44% of kcal
Dietary Fiber 9 g Vitamin C 13 mg Saturated Fat 6 g 12% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSweet Sesame Chicken Stir-Fry (HS) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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
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, 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.
CCP: Hold for hot service at 135°F or higher.
Nutrition InformationCalories 166 kcal Iron 3 mg Protein 21 g 50% of kcal
Cholesterol 53 mg Calcium 37 mg Carbohydrates 15 g 36% of kcal
Sodium 247 mg Vitamin A 7034 IU Total Fat 3 g 14% of kcal
Dietary Fiber 4 g Vitamin C 41 mg Saturated Fat <1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eSweet Sesame Chicken Stir-Fry (HS) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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
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, 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.
CCP: Hold for hot service at 135°F or higher.
Nutrition InformationCalories 166 kcal Iron 3 mg Protein 21 g 50% of kcal
Cholesterol 53 mg Calcium 37 mg Carbohydrates 15 g 36% of kcal
Sodium 247 mg Vitamin A 7034 IU Total Fat 3 g 14% of kcal
Dietary Fiber 4 g Vitamin C 41 mg Saturated Fat <1 g 4% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eTaco Salad (HS) Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
1-½ cups vegetables (1 cup dark green, ¼ cup red/orange, ¼ cup starchy)
Portion Size: 1 serving (see instructions below)NOTE: Serve with 1 packet ranch dressing.
IngredientsBeef taco filling, reduced fat* 5 lb
Romaine lettuce 6-½ lb
Corn (frozen)* 2-¼ lb
Cheddar cheese, reduced fat, shredded* 1 lb + 9 oz
Tomato (fresh), chopped 3 lb*USDA Foods
Instructions
1. Thaw frozen corn in refrigerator overnight. Use within 2 days. Drain before using.
CCP: Refrigerate thawed corn at or below 41°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 an internal temperature of 165°F or higher for
15 seconds. CCP: Hold beef taco filling for hot service at 135°F or higher. 3. Meanwhile, clean and chop romaine lettuce. Clean and dice tomatoes.
CCP: Hold vegetables for cold service at 41°F or below. 4. At service, portion 2 cups salad and top with 3.17 oz beef taco filling,
¼ cup corn, ¼ cup diced tomatoes, and 1 oz cheese. Serve with 1 packet ranch dressing.
Nutrition InformationCalories 251 kcal Iron 3 mg Protein 24 g 38% of kcal
Cholesterol 51 mg Calcium 337 mg Carbohydrates 18 g 28% of kcal
Sodium 511 mg Vitamin A 7013 IU Total Fat 11 g 39% of kcal
Dietary Fiber 6 g Vitamin C 37 mg Saturated Fat 5 g 19% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eTaco Salad (HS) Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 3 oz-eq meat/meat alternate
1-½ cups vegetables (1 cup dark green, ¼ cup red/orange, ¼ cup starchy)
Portion Size: 1 serving (see instructions below)NOTE: Serve with 1 packet ranch dressing.
IngredientsBeef taco filling, reduced fat* 10 lb
Romaine lettuce 13 lb
Corn (frozen)* 4-½ lb
Cheddar cheese, reduced fat, shredded* 3 lb + 2 oz
Tomato (fresh), chopped 5-¾ lb*USDA Foods
Instructions
1. Thaw frozen corn in refrigerator overnight. Use within 2 days. Drain before using.
CCP: Refrigerate thawed corn at or below 41°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 an internal temperature of 165°F or higher for
15 seconds. CCP: Hold beef taco filling for hot service at 135°F or higher. 3. Meanwhile, clean and chop romaine lettuce. Clean and dice tomatoes.
CCP: Hold vegetables for cold service at 41°F or below. 4. At service, portion 2 cups salad and top with 3.17 oz beef taco filling,
¼ cup corn, ¼ cup diced tomatoes, and 1 oz cheese. Serve with 1 packet ranch dressing.
Nutrition InformationCalories 251 kcal Iron 3 mg Protein 24 g 38% of kcal
Cholesterol 51 mg Calcium 337 mg Carbohydrates 18 g 28% of kcal
Sodium 511 mg Vitamin A 7013 IU Total Fat 11 g 39% of kcal
Dietary Fiber 6 g Vitamin C 37 mg Saturated Fat 5 g 19% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eTossed 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.
Nutrition InformationCalories 16 kcal Iron <1 mg Protein 1 g 32% of kcal
Cholesterol 0 mg Calcium 31 mg Carbohydrates 3 g 88% of kcal
Sodium 20 mg Vitamin A 4937 IU Total Fat <1 g 6% of kcal
Dietary Fiber 1 g Vitamin C 20 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eTossed Side Salad Number of Portions: 50
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 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
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.
Nutrition InformationCalories 16 kcal Iron <1 mg Protein 1 g 32% of kcal
Cholesterol 0 mg Calcium 31 mg Carbohydrates 3 g 88% of kcal
Sodium 20 mg Vitamin A 4937 IU Total Fat <1 g 6% of kcal
Dietary Fiber 1 g Vitamin C 20 mg Saturated Fat <1 g 1% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
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eWokin’ Orange Chicken Number of Portions: 25
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
IngredientsPopcorn chicken* 5 lb
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.
Nutrition InformationCalories 288 kcal Iron 3 mg Protein 14 g 19% of kcal
Cholesterol 28 mg Calcium 71 mg Carbohydrates 34 g 47% of kcal
Sodium 1020 mg Vitamin A 12,419 IU Total Fat 11 g 33% of kcal
Dietary Fiber 3 g Vitamin C 9 mg Saturated Fat 3 g 10% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
Ohio Department of EducationUSDA is an equal opportunity provider and employer.
Fall • Grades 9 – 12
Men
us
tha
t M
ov
eWokin’ Orange Chicken Number of Portions: 50
HACCP Process: #2 Same Day ServiceOne portion provides: 2 oz-eq meat/meat alternate
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.
IngredientsPopcorn chicken* 10 lb
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
Nutrition InformationCalories 288 kcal Iron 3 mg Protein 14 g 19% of kcal
Cholesterol 28 mg Calcium 71 mg Carbohydrates 34 g 47% of kcal
Sodium 1020 mg Vitamin A 12,419 IU Total Fat 11 g 33% of kcal
Dietary Fiber 3 g Vitamin C 9 mg Saturated Fat 3 g 10% of kcal
Trans Fat† 0 g 0% of kcal†Nutrient totals computed with missing, incomplete, or optional data.
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 1 Oct 15, 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 - 09/05/2011 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
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
Weighted Daily Average 804 43 1465 10.43 *4.74 *355.8 *2769 *512 *56.93 34.74 125.24 21.26 5.01 *0.00
% of Calories 17.3% 62.3% 23.8% 5.6% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 43% 209% Shortfall 57
Tue - 09/06/2011 Ohio Department of Education Total
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* APPLESAUCE CUP:ODE 1 Each 70 0 15 1.99 0.00 0.0 0 0 59.79 0.0 15.94 0.0 0.00 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 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
Weighted Daily Average 828 65 551 12.22 *5.05 *356.3 *8766 *1427 *130.03 36.51 143.88 11.94 3.78 *0.30
% of Calories 17.6% 69.5% 13.0% 4.1% *0.3%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 65% 244% Shortfall 35
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 2 Oct 15, 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)
Wed - 09/07/2011 Ohio Department of Education Total
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 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* 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
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
DRESSING - RANCH LIGHT 2 TBSP 90 5 170 0.00 0.00 0.0 350 70 0.0 0.0 7.0 7.0 1.00 0.00 PEAS: frozen,boiled .5 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
Weighted Daily Average 807 27 1088 17.47 *5.44 *578.0 *8076 *910 *152.65 29.81 136.43 19.06 5.31 *0.00 % of Calories 14.8% 67.6% 21.3% 5.9% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 27% 349% Shortfall 73
Thu - 09/08/2011 Ohio Department of Education Total
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
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*
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 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 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
Weighted Daily Average 864 61 1388 20.45 *10.69 *862.5 *4084 *565 *49.07 45.37 134.26 17.69 5.96 *0.00
% of Calories 21.0% 62.1% 18.4% 6.2% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 102% 61% 409% Shortfall OVER 39
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 3 Oct 15, 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)
Fri - 09/09/2011 Ohio Department of Education Total
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 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
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*
Weighted Daily Average 839 60 1152 12.09 *4.01 *372.4 *6234 *1207 *34.33 30.10 128.35 25.72 4.93 *0.01
% of Calories 14.4% 61.2% 27.6% 5.3% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 60% 242% Shortfall 40
Mon - 09/12/2011 Ohio Department of Education Total
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*
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* 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
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 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 774 50 1204 12.44 *5.89 *410.1 *2235 *331 *34.73 35.66 142.49 12.51 2.22 *0.00
% of Calories 18.4% 73.6% 14.5% 2.6% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 50% 249% Shortfall 50
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 4 Oct 15, 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)
Tue - 09/13/2011 Ohio Department of Education Total
337
51
570
4.99
1.96
155.3
3367
373
27.95
21.99
35.67
11.55
2.29
*0.00 Hawaiin Chicken Wrap Servings
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*
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 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
OATMEAL RAISIN COOKIE 1 OZ. 1 EACH 112 11 98 0.83 0.50 6.1 26 5 0.56 1.5 17.33 4.34 0.87 *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 Daily Average 813 64 920 11.89 *3.89 *456.3 *6337 *795 *177.68 34.92 132.64 17.59 3.55 *0.00
% of Calories 17.2% 65.3% 19.5% 3.9% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 64% 238% Shortfall 36
Wed - 09/14/2011 Ohio Department of Education Total
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
APPLES,Fresh 1 EACH 72 0 1 3.31 0.17 8.3 75 7 6.35 0.36 19.06 0.23 0.04 *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*
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*
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
Weighted Daily Average 782 77 1093 15.44 *5.58 *650.7 *2277 *485 *38.77 41.96 114.45 23.26 9.66 *0.50
% of Calories 21.5% 58.6% 26.8% 11.1% *0.6%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 77% 309% Shortfall 23 OVER
Thu - 09/15/2011 Ohio Department of Education Total
251
51
511
5.67
3.35
337.4
7013
211
36.81
23.7
17.64
10.8
5.19
0.00 Taco Salad, HS* Serving 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
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
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 Tortilla Chip, Scoop, Tostitid 2 EACH 220 0 220 0.00 1.56 200.0 0 0 0.0 4.0 38.0 5.0 0.00 0.00
Salsa, Low Na, Canned ODE 1/4 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
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 5 Oct 15, 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)
Weighted Daily Average 810 58 1358 8.52 *6.51 *829.1 *8134 *435 *58.75 37.01 123.96 20.03 5.80 0.02
% of Calories 18.3% 61.2% 22.2% 6.4% 0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 58% 170% Shortfall 42
Fri - 09/16/2011 Ohio Department of Education Total
240
28
836
4.00
3.00
135.0
134
27
0.0
17.09
31.26
5.14
1.63
*0.00 Deli Sub, turkey & ham**HS 1 EACH LETTUCE &TOMATO: 1leaf,1 slice 1 lf, 1slc 8 0 3 0.83 0.33 11.2 2605 85 3.86 0.52 1.7 0.12 0.02 *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
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 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 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
Weighted Daily Average 832 30 1685 13.94 *5.42 *460.2 *18481 *3258 *75.01 29.60 144.75 18.30 3.87 *0.00
% of Calories 14.2% 69.6% 19.8% 4.2% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 30% 279% Shortfall 70
Mon - 09/19/2011 Ohio Department of Education Total
371
52
756
2.01
2.09
57.3
56
1
1.07
22.01
40.02
13.5
2.00
*0.00 Chicken on a Bun Sandwich
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, 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
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
LETTUCE &TOMATO: 1leaf,1 slice 1 lf, 1slc 8 0 3 0.83 0.33 11.2 2605 85 3.86 0.52 1.7 0.12 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 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
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 6 Oct 15, 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)
Weighted Daily Average 825 55 1143 12.28 *5.61 *385.7 *6989 *932 *47.23 36.69 131.57 19.24 2.89 *0.00
% of Calories 17.8% 63.8% 21.0% 3.2% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 55% 246% Shortfall 45
Tue - 09/20/2011 Ohio Department of Education Total
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 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*
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
Weighted Daily Average 782 31 1538 12.21 *5.76 *385.6 *9352 *1021 *74.32 32.51 137.84 13.91 3.85 *0.00 % of Calories 16.6% 70.5% 16.0% 4.4% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 31% 244% Shortfall 69
Wed - 09/21/2011 Ohio Department of Education Total
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 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 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 77 0 173 2.10 0.24 14.1 569 113 10.76 1.66 10.02 3.16 0.55 *0.00
Veggies G/R and Dip Serving 106 5 204 1.09 0.25 14.9 817 81 10.47 0.76 10.61 7.06 1.02 *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
Weighted Daily Average 759 22 1194 9.80 *3.64 *592.0 *2601 *437 *42.68 25.98 118.14 21.64 5.79 *0.00
% of Calories 13.7% 62.2% 25.6% 6.9% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 22% 196% Shortfall 78
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 7 Oct 15, 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)
Thu - 09/22/2011 Ohio Department of Education Total
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
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 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*
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
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
Weighted Daily Average 803 63 1204 15.00 *4.97 *734.5 *7448 *1415 *48.89 36.16 119.19 23.73 7.92 *0.00 % of Calories 18.0% 59.3% 26.6% 8.9% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 63% 300% Shortfall 37
Fri - 09/23/2011 Ohio Department of Education Total
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*
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
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
Weighted Daily Average 806 51 1948 13.10 *7.87 *558.8 *6332 *890 *86.62 35.04 129.02 20.41 5.98 *0.62 % of Calories 17.4% 64.0% 22.8% 6.7% *0.7%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 51% 262% Shortfall 49
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 8 Oct 15, 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 - 09/26/2011 Ohio Department of Education Total
320
54
556
5.29
2.54
166.2
2061
123
14.22
24.86
33.1
9.95
2.42
*0.00 Santa Fe Wrap HS- ODE Wrap
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*
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* 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
CHIPS, MULTIGRAIN SNACKS O 1 EACH 140 0 115 2.00 0.46 5.7 26 5 0.0 2.0 19.0 6.0 0.50 *N/A* RIGI
Weighted Daily Average 821 56 1141 14.95 *6.01 *517.7 *14373 *1506 *68.55 41.59 117.53 22.60 4.07 *0.00
% of Calories 20.3% 57.3% 24.8% 4.5% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 56% 299% Shortfall 44
Tue - 09/27/2011 Ohio Department of Education Total
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*
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
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
Asian Brown Rice ODE .5 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 Pretzels Classic, Tiny Twists servings 60 0 231 0.00 0.72 0.0 0 0 0.0 1.01 12.06 1.01 0.00 0.00
Weighted Daily Average 809 52 1141 6.12 *3.83 *292.2 *2391 *316 *141.21 30.34 146.15 13.87 2.50 *0.00 % of Calories 15.0% 72.2% 15.4% 2.8% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 52% 122% Shortfall 48
Wed - 09/28/2011 Ohio Department of Education Total
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*
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 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
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 9 Oct 15, 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)
Weighted Daily Average 796 12 1867 14.41 *6.58 *582.4 *2743 *544 *95.86 33.60 151.84 10.10 2.86 *0.00
% of Calories 16.9% 76.3% 11.4% 3.2% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 12% 288% Shortfall 88
Thu - 09/29/2011 Ohio Department of Education Total
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*
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 Dressing, Red Fat 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
Rice, Brown, Quick Cooking: OD 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
Weighted Daily Average 826 60 1128 14.10 *5.74 *762.2 *6580 *872 *58.41 40.00 117.37 26.56 7.21 *0.16
% of Calories 19.4% 56.8% 28.9% 7.9% *0.2%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 60% 282% Shortfall 40
Fri - 09/30/2011 Ohio Department of Education Total
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
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*
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 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
Broccoli Florets:DCS 1/2 CUP 60 0 47 3.00 0.54 33.1 1194 96 36.92 3.09 5.0 3.81 0.62 *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
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 10 Oct 15, 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)
Weighted Daily Average 798 70 1255 10.28 *4.99 *360.0 *4503 *765 *79.95 38.29 123.70 19.08 5.68 *0.00
% of Calories 19.2% 62.0% 21.5% 6.4% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 70% 206% Shortfall 30
Mon - 10/03/2011 Ohio Department of Education Total
311
43
723
4.09
1.64
329.3
1093
90
5.03
18.78
23.64
15.47
7.01
*0.38 Pizza Wrap ODE HS wrap 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*
Carrot with Light Ranch ODE 1 Each 107 5 347 2.47 0.76 46.6 11728 1277 2.21 1.51 9.91 6.88 0.99 *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
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
Weighted Daily Average 812 60 1341 13.06 *3.77 *668.3 *14470 *1699 *53.63 30.85 112.03 28.23 10.40 *0.38
% of Calories 15.2% 55.2% 31.3% 11.5% *0.4%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 60% 261% Shortfall 40 OVER OVER
Tue - 10/04/2011 Ohio Department of Education Total
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
Weighted Daily Average 821 30 1214 9.38 *4.95 *405.8 *14939 *2291 *45.01 29.02 145.83 14.86 4.03 *0.30 % of Calories 14.1% 71.1% 16.3% 4.4% *0.3%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 100% 30% 188% Shortfall 70
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 11 Oct 15, 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)
Wed - 10/05/2011 Ohio Department of Education Total
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*
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
Weighted Daily Average 823 97 910 13.68 *5.02 *511.7 *7348 *951 *65.63 43.09 115.76 25.08 10.15 *0.02
% of Calories 20.9% 56.3% 27.4% 11.1% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 97% 274% Shortfall 3 OVER
Thu - 10/06/2011 Ohio Department of Education Total
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
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
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
Weighted Daily Average 823 46 1195 16.07 *7.23 *809.0 *1591 *285 *20.04 39.01 136.84 15.45 5.64 *0.00
% of Calories 19.0% 66.5% 16.9% 6.2% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00
% of Guideline Satisfied 100% 46% 321% Shortfall 54
HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values
Ohio Department of Education
Page 12 Oct 15, 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)
Fri - 10/07/2011 Ohio Department of Education Total
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
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*
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 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
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*
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 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 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
Weighted Daily Average 881 77 1396 17.78 *4.56 *424.6 *1947 *246 *83.77 33.96 155.63 19.81 3.86 *0.00 % of Calories 15.4% 70.7% 20.2% 3.9% *0.0%
Nutrient Guideline 750-850 100 1420 5.00 <=30.0 <10.00 % of Guideline Satisfied 104% 77% 356% Shortfall OVER 23
Weighted Average 814 53 1261 13.08 *5.51 *532.9 *6840 *964 *72.79 35.27 17.3%
131.40 64.6%
19.28 21.3%
5.32 5.9%
*0.09 *0.1%
Nutrient Menu AVG % of Cals Target % of Target Miss Data Shortfall Overage Error Messages (if any)
Calories 814
17.34%
750 - 850 100%
Missing
Cholesterol (mg) 53 100 53%
Sodium (mg) 1261 1420 Fiber (g) 13.08 5.00 262% Iron (mg) 5.51 Calcium (mg) 532.9 Missing
Vitamin A (IU) 6840 Missing Vitamin A (RE) 964 Missing
Vitamin C (mg) 72.79 Missing
Protein (g) 35.27 Carbohydrate (g) 131.40 64.61% Total Fat (g) 19.28 21.33% <=30.00% Saturated Fat (g) 5.32 5.88% <10.00% Trans Fat (g) 0.09 0.10% Missing