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INSPIRATION

Menus with 240 Snack Ideas

Recipes with CACFP Crediting Information

WISCONSIN

CACFPChild and Adult Care PrograPm 1 SNACK This publication is available from:

Community Nutrition Team Wisconsin Department of Public Instruction 125 South Webster Street INSPIRATION Madison, WI 53703 608-267-9129 https://dpi.wi.gov/community-nutrition/cacfp

April 2021 Developed by

This project has been funded at least in part with Federal funds from the Child and Adult Care Food Moryah Kemper, RD Program (CACFP) Service Training Grant. The contents of this publication do not necessarily Nutrition Program Consultant reflect the view of policies of the US. Department of Agriculture; nor does the mention of trade names, commercial products, or organizations imply endorsement by the U.S. government or the Wisconsin Department of Public Instruction. Molle Polzin, RD The Wisconsin Department of Public Instruction does not discriminate on the basis of sex, race, color, Nutrition Program Consultant religion, creed, age, national origin, ancestry, pregnancy, marital status or parental status, sexual orientation, or ability and provides equal access to the Boy Scouts of America and other designated youth groups.

USDA Non-Discrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating inor administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or Wisconsin Department of Public Instruction (3) email: [email protected]. Madison, Wisconsin This institution is an equal opportunity provider.

3 Table of Contents

VEGETABLE OR MEAT ALTERNATE INTRODUCTION...... 3 ...... 38 Roasted ...... 39 IDEAS...... 4-15 White Bean Ranch Dip...... 40

RECIPES...... 16 & MEAT ALTERNATE GRAINS Tofu Stir-fry...... 41 Baked Apple Oatmeal...... 17 Baked Tortilla Chips...... 17 Chip ...... 18 VEGETABLE & GRAIN Quinoa Muffins...... 19 Macaroni ...... 42 Muffins...... 20 Cheesy Ranch Chex Mix...... 21 Zucchini Muffins...... 22 ...... 43 Corn Bread...... 23 Crockpot Apples with Cinnamon...... 44 Healthy Maple Oatmeal Muffins...... 24 Indian Rice Pilaf...... 25 Irish Brown Bread...... 26 FRUIT & GRAIN Box Zucchini Muffins...... 27 Fruit on a Raft ( with Apples)...... 45

VEGETABLES FRUIT & VEGETABLE Baked Avocado Fries...... 28 Minty Watermelon Cucumber Salad...... 46 Baked Zucchini ‘Chips’...... 29 Cabbage Salad...... 30 FRUIT & MEAT ALTERNATE Cactus Salad...... 31 Apples and Dip...... 47 Creamy Cucumber Dill Salad...... 32 Easy Bruschetta...... 33 Guacamole Dip...... 34 MEAT/ MEAT ALTERNATE Roasted Asparagus...... 34 Cottage Cheese Dip...... 48 Roasted Cauliflower ‘’...... 35 Crispy Baked Tofu...... 49 Roasted ...... 36 Fruity Dip...... 50 Sweet Carrot Sticks...... 37 Sheet Pan Eggs...... 50 ...... 51

4 1 INTRODUCTION Are you stuck in a rut with your snack ? Are you looking for inspiration to serve other ? Let Snack Inspiration help, with 240 different snack ideas. Why 240? So you can serve different all year long and never repeat the same snack twice. Snack Inspiration will challenge you to serve a variety of foods, nutrients, tastes, and textures, which will help children develop and establish life-long healthy habits.

Snack Inspiration includes snacks pairing the four food components (meat/meat alternate, grains, , and vegetables) arranged in a menu to offer a variety of foods throughout the week. Each component pairing is color coded, so you know which components are included in the snack. Snack Inspiration also includes recipes noted in the menu with an asterisk (*). Recipes include crediting information, so you know how much to serve to meet the Child and Adult Care Food Program (CACFP) meal pattern. Snacks and recipes range from fast and easy to prepare, to more complex and time-consuming. Some will make more sense in small groups, some in large groups, and some for both. Use menus as is or pick and choose snacks to incorporate into current menus.

Whole Grain Rich (WGR) Items: The CACFP meal pattern requires one WGR item be served each day. Some grain items are noted as WGR; however, you can serve the WGR version of grains not noted as WGR. We recommend providing more than one WGR item each day and serving at different and snacks.

Meal Pattern Requirements: Amounts of foods served to participants must meet CACFP meal pattern requirements for their age. Always refer to the CACFP meal pattern when planning menus, and when purchasing, preparing, and serving foods.

Choking risks: Some foods may not be appropriate for young children due to choking risks and may need to be substituted. Think about size, shape, and consistency when choosing foods to serve. Be sure children are closely supervised when eating.

We hope you enjoy these snack ideas and recipes!

Community Nutrition Team Wisconsin Department of Public Instruction

3 MENUS MENUS

The following six pages feature 240 snack ideas that meet CACFP pairing criteria. That's enough to serve a different snack each day for an entire year!

Monday Tuesday Wednesday Thursday Friday

Mini cheddar rice crisps WGR tortilla chips Oatmeal Deviled eggs Honeycrisp apple topped with Refried beans and salsa mix Peaches Yellow cherry tomatoes Roasted soy nuts Slices of natural cheese

Warmed bread sticks Carrot coins Ham and cheese rollup Whole grain cereal Baked Zucchini ‘Chips’* Baked spaghetti squash Kiwi slices on WGR tortilla Craisins Deli ham or turkey slices (with marinara & cheese)

Blueberry yogurt Sliced bell peppers Cheese on topped with Cantaloupe Crushed pineapple Strawberries WGR bread (hot or cold) slices and corn salsa Muffins*

Breakfast burrito: Roasted Cauliflower ‘Popcorn’* Vegetarian baked beans Raspberries Peach slices WGR tortilla with cheesy Bread ‘sticks’ (WGR bread toasted Scrambled eggs Cheese cubes Roasted edamame scrambled eggs and cut into sticks)

White Bean Ranch Dip* Homemade pumpkin Fruit Salad* Minty Watermelon Vanilla yogurt Dipping veggies (carrot Fresh pear slices Canadian Cucumber Salad* or other WGR cereal sticks, celery, jicama) Raisins grain bowl: Baked zucchini spears Canned peaches Crockpot Apples with Cinnamon* Mini Quinoa and roasted diced (spread or or Cheese stick Cottage cheese Tomato wedges sweet potato butter on )

Mini chocolate rice crisps Whole Wheat Corn Bread* Oatmeal with Sweet potato ‘fries’ Honeydew melon Vanilla yogurt Roasted asparagus spearss Cinnamon applesauce Hard-boiled egg Shredded cheese

KEY: g Meat/Meat Alternate & Grain g Vegetable & Grain g Fruit & Grain g Vegetable & Meat/Meat Alternate g Fruit & Meat/Meat Alternate g Fruit & Vegetable WGR = Whole Grain Rich *Snack Inspiration Recipe

4 5 MENUS MENUS

Monday Tuesday Wednesday Thursday Friday Cucumber : Fruit Bowl: Crinkle cut Nut or seed butter roll up Mini rye bread topped with Brown rice and snap cucumber slices sliced/diced or apples Plums on WGR tortilla (spread flavored cream ( with Cheese stick cheese on bread) cinnamon or raisins)

Canned pear halves Cinnamon applesauce Egg salad sandwich on Raspberries Red beans and Rice Sunflower Mixed vegetables WGR bread Chocolate Zucchini Muffins*

Roasted asparagus spears Southwest Fajita Bowl: (Frozen) banana on a Broccoli florets Scrambled eggs on Brown rice with Yogurt dip (plain yogurt stick with Sautéed pepper strips, mixed with ranch or dill Diced pears English muffin Nut or seed butter to dip , and corn seasoning) (garnish with shredded cheese) Toasted WGR English muffin Sweet Carrot Sticks* Canned mandarin oranges Mango chunks WGR Apples slices sprinkled with Hummus* Crispy Baked Tofu* Sweet potato ‘fries’ Hard-boiled egg cinnamon

Guacamole Dip* Crescent rolls Hash brown patties Hard-boiled eggs Roasted Cauliflower ‘Popcorn’* WGR bread Plums Scrambled eggs Orange slices Peach slices

Mini rice crisps Cheesy Corn Bread* Soft bites Jicama sticks Cottage cheese Roasted Vegetables* Canned mandarin oranges Cottage cheese Tuna or chicken salad

Green beans Baked Tortilla Chips* Canned beet slices Indian Rice Pilaf* Vegetable ‘sliders’ with m/ma topping (Zucchini slices with hard- Clementine Taco Soup* Toasted WGR bread Watermelon slices boiled egg slices or egg salad)

Grapefruit topped with Turkey/ham and cheese Baked Zucchini “Chips”* WGR mini bagels Oatmeal topped with berries cinnamon sandwich on Strawberries Green pepper slices (raspberry, , berry mix) Cottage cheese WGR bread

KEY: g Meat/Meat Alternate & Grain g Vegetable & Grain g Fruit & Grain g Vegetable & Meat/Meat Alternate g Fruit & Meat/Meat Alternate g Fruit & Vegetable WGR = Whole Grain Rich *Snack Inspiration Recipe

6 7 MENUS MENUS

Monday Tuesday Wednesday Thursday Friday

Sheet Pan Eggs* Apples Cantaloupe bites salad with Irish Brown Bread* Shredded hash browns Tahini (sesame seed butter) Kohlrabi sticks Tuna and cheese chunks Sweet Carrot Sticks*

Cheese Muffin* Snow peas Raisins Banana slices Homemade trail/cereal mix: Mango slices Roasted Chickpeas* Baked tempeh Steamed edamame Nuts/seeds and WGR cereal

White Bean Ranch Dip* Baked French toast Butternut squash soup bowl (pureed Dates frozen fruit) topped with WGR tortilla chips Pineapple (canned or fresh) Cheese slices Strawberry banana yogurt Celery sticks

Chocolate rice cakes Roasted broccoli sprinkled WGR tortilla chips Hard-boiled eggs Fresh peach slices topped with with parmesan cheese Mango salsa Carrot/celery sticks Taco Soup* Nut or seed butter Pumpernickel bread

Veggie rollup: Whole baby corn Pretzel rods WGR tortilla rolled with Zucchini bread Baked potato topped with spinach, tomato, shredded Grapes Cheddar cheese cubes carrot, pepper slices Sliced bananas Shredded cheese (spread cream cheese on tortilla) Chicken or tuna salad Carrot Quinoa Muffins* Cactus fruit Pineapple tidbits Mini rice crisps sandwich on Baked apple halves sprinkled Peach yogurt Celery Hummus* dip WGR bread with cinnamon Vegetarian salad bowl: Broccoli and cauliflower Brown rice or quinoa mixed with Homemade (craisins Fruit cocktail Crispy Baked Tofu* florets Cucumbers, tomatoes, carrots, and raisins with ) Roasted green beans Brown rice Cottage cheese dip* and black beans (garnish with ranch & shredded cheese)

Fruit Bagel ‘’: Cheese toast: Bagels topped with sliced Avocado slices Watermelon slices Baby carrots Toasted WGR bread with melted fruit (spread nut or seed butter Tuna salad Pumpkin seeds Apple slices shredded cheese on bagels)

KEY: g Meat/Meat Alternate & Grain g Vegetable & Grain g Fruit & Grain g Vegetable & Meat/Meat Alternate g Fruit & Meat/Meat Alternate g Fruit & Vegetable WGR = Whole Grain Rich *Snack Inspiration Recipe

8 9 MENUS MENUS

Monday Tuesday Wednesday Thursday Friday

Tomato & basil rice cake Homemade cinnamon tortilla Sheet Pan Eggs* Yogurt sundae split: Tangelo triangles Creamy Cucumber Dill topped with Banana half topped with Roasted Brussel sprouts Salad** Fruit salsa Sautéed mushrooms Vanilla yogurt (and sprinkles!)

Cheese cubes Cottage cheese Sliced French bread Cereal mix Orange slices topped with Raw broccoli florets with Warmed bread stick Strawberries All meat breakfast Easy Bruschetta* dressing or dip French bread : Peas French bread and Sautéed mushrooms Blueberry muffin Sliced hard-boiled egg Pineapple slices melted mozzarella cheese English muffin Fruit cocktail Roasted butternut squash (add marinara, veggies) Banana tortilla roll-up: Cantaloupe melon balls Roasted Chickpeas* Rice cake topped with Lunch Box Zucchini Muffins* Whole banana rolled in WGR tortilla Cheddar cheese slices Mandarin oranges Nut or seed butter and jelly Jicama sticks (spread nut or seed butter on tortilla) Taco bowl: Ranch mashed potatoes Fruit cocktail Baked summer squash slices Brown rice and taco Fresh green beans Deli turkey slices Mixed nuts Dried figs seasoned ground beef Sweet Hawaiian roll (garnish with shredded cheese)

Toasted raisin bread Cheese curds Cranberry relish Spiralized sweet potato Baked Apple Cinnamon Oatmeal* Nectarine slices Sliced red cherry tomatoes Breakfast sausage links Honeydew melon Strawberry yogurt

Cheesy Ranch Chex Mix* Banana Chip Muffins* Bean and corn salad Banana slices Honey Roasted Asparagus* (Black eyed peas, black beans Baby cucumber coins Pear slices and corn) Sheet Pan Eggs* Craisins

White cheddar rice cake Cabbage Salad* topped with Grapes topped with Tofu Stir-fry* Turkey and cheese slice Corny Corn Bread * Fresh berries Sunflower seeds

Refried beans Pita triangles Smoothie bowl: Roasted potato wedges Macaroni Salad* Pureed frozen fruit topped Apple wedges Hummus* with Granola All meat sausage links

KEY: g Meat/Meat Alternate & Grain g Vegetable & Grain g Fruit & Grain g Vegetable & Meat/Meat Alternate g Fruit & Meat/Meat Alternate g Fruit & Vegetable WGR = Whole Grain Rich *Snack Inspiration Recipe

10 11 MENUS MENUS

Monday Tuesday Wednesday Thursday Friday

Nut or seed butter and jelly Peaches Roasted Brussels sprouts Whole wheat Apples and Yogurt Dip* sandwich on Sugar snap peas Flaky Watermelon chunks WGR bread Huevos breakfast bowl: Celery sticks Red grapes Papaya Brown rice and Scrambled WGR cereal Nut or seed butter Scrambled eggs Roasted broccolini eggs (garnish with salsa and Avocado slices shredded cheese)

Kiwi wedges Sweet Carrots Sticks* Fresh pineapple chunks Cherry tomatoes Homemade spaghetti bake: WG pasta and Meat sauce Crescent rolls Cheese stick Fruity Dip* Orange wedges with cheese

Blueberry Corn Bread* Roasted turnip slices Green grapes Radishes Fruit on a Raft* Carrots sticks Hard-boiled egg Cheddar cheese slices Blackberries

Toasted flat bread cut into Apple cinnamon rice cake Healthy Maple Oatmeal Muffin* Black bean dip Blueberries sticks Vanilla yogurt Cantaloupe Raw veggies Cheese stick Warmed marina sauce

Melon balls Sloppy Joes or Sloppy Janes: WGR toast topped with Fruit Salad* Roasted sweet potato wedges Ground beef or ground Carrot sticks turkey on WGR bun Avocado slices Pretzel rods Scrambled eggs

Cheesy French bread topped Papaya Diced pears WGR with Mandarin oranges with Chocolate flavored Raw broccoli florets Nut or seed butter WGR mini cinnamon raisin bagel Tomato slices

Roasted eggplant topped Mango Baked Avocado Fries* String cheese and Cactus Salad* with Cheddar cheese slices Raisins WGR tortilla rollup Garlic and herb naan bread Meat sauce

KEY: g Meat/Meat Alternate & Grain g Vegetable & Grain g Fruit & Grain g Vegetable & Meat/Meat Alternate g Fruit & Meat/Meat Alternate g Fruit & Vegetable WGR = Whole Grain Rich *Snack Inspiration Recipe

12 13 MENUS MENUS

Monday Tuesday Wednesday Thursday Friday

Clementine Creamy Cucumber Dill Salad* Blueberry Yogurt Baked sweet potato chunks WGR pita stuffed with Popcorn Deli ham slices Watermelon balls Apples slices Tuna or chicken salad

Tahini (sesame seed butter) Hash brown patty Fuji apples slices Fresh pear slices Apricots Red, orange and/or yellow bell WGR toast Lunch Box Zucchini Muffins* Roasted Chickpeas* Fresh green beans pepper slices

Roasted zucchini and Rice cake topped with Blueberries in a bowl Peaches eggplant (cooked cabbage and Egg salad Chili Cheese Corn Bread* Edamame WGR toast ground beef/turkey)

Raw cauliflower Oatmeal topped with Kidney beans Applesauce Cheese slices Berries Nut or seed butter Cheese Muffins* WGR cinnamon toast Black bean soup

Cheese bread: Apricots Grapes French bread and melted Garlic bread Banana Cheese stick Roasted sweet potato cubes mozzarella cheese with Tomato soup Irish Brown Bread* Italian seasonings Homemade baked potato Bean burrito: Cherries Berry smoothie Blueberry bread ‘fries’ Whole and/or mashed black or Peach yogurt Jicama sticks Cheese stick pinto beans in WGR tortilla White Bean Ranch Dip* (add shredded cheese and salsa)

Dried fruit Roasted Vegetables* Applesauce Mashed potatoes Cheese quesadilla: WGR tortilla and shredded cheese Buttermilk Corn Bread* Cheese stick Hard-boiled eggs Tropical fruit mix (optional: add chicken or beef)

Fajita Bowl: Creamy Cucumber Dill Salad* Grapes fajita seasoned peppers Baked apples Water chestnuts Cheese Muffins* Cereal mix and onions with seasoned Strawberry banana yogurt Kiwi diced chicken

KEY: g Meat/Meat Alternate & Grain g Vegetable & Grain g Fruit & Grain g Vegetable & Meat/Meat Alternate g Fruit & Meat/Meat Alternate g Fruit & Vegetable WGR = Whole Grain Rich *Snack Inspiration Recipe

14 15 GRAINS

BAKED APPLE CINNAMON OATMEAL Recipe makes 9 squares (1 square = 1 oz. equivalent grains)

Ingredients: Instructions: 1½ cups -free milk or 1. Preheat oven to 350°F. RECIPES 2. Grease 8x8 inch pan with ½ cup packed brown spray. sugar (or less) 3. In a bowl, combine milk, brown sugar, 2 large eggs, beaten eggs, butter, and cinnamon. 1 Tablespoon melted 4. In another bowl, combine oats and butter powder. ½ teaspoon cinnamon 5. Mix wet mixture with oats; add apples 2 cups rolled oats (not and stir to combine. instant) 6. Pour mixture into pan. Bake for 1 teaspoon baking 30 - 40 minutes, until top is firm, and powder a toothpick comes out clean in the center. 1½ cups chopped apples 7. Cut into 9 equal-sized squares.

Crediting Information: 1 square = 1 oz. equivalent grains Serving Information: 1-5 year old: ½ square; 6+ year old: 1 square

BAKED TORTILLA CHIPS Recipe makes 6 triangles per tortilla (6 triangles = 1 ½ oz. equivalent grains)

Ingredients: Instructions: Whole wheat flour 1. Preheat oven to 400°F. tortillas (8-inch) 2. Grease baking sheet with cooking Cooking oil spray and spray. (dash, optional) 3. Cut tortillas into 6 equal-size triangles Crediting Information: and place on baking sheet. 4 triangles = 4. Spray tops of tortilla sections with 1 oz. equivalent grains cooking spray and lightly salt. Serving Information: 1-5 year old: 2 triangles 5. Bake 10 minutes, until crisp & light 6+ year old: 4 triangles brown. Watch so chips do not burn.

17 GRAINS GRAINS

BANANA CHIP MUFFINS CARROT QUINOA MUFFINS Recipe makes 12 muffins (1 muffin = 1 oz. equivalent grains) Recipe makes 12 muffins (1 muffin = 2.5 oz. equivalent grains)

Ingredients: Instructions: Ingredients: Instructions: 1 egg 1. Preheat oven to 350°F. 1 ½ cups cooked, cooled 1. Preheat oven to 350°F. quinoa (about 3/4 cup 1 1/3 cups mashed ripe 2. Line 12 muffin tins with paper liners or uncooked) 2. Line 12 muffin tins with paper liners or banana lightly coat with cooking spray. lightly coat with cooking spray. 2 cups white whole wheat ¾ cup packed brown 3. In a large bowl, combine egg, banana, flour 3. quinoa. Quinoa grains should be sugar brown sugar, applesauce, and vanilla. tender but still separate, rather than 2/3 cup packed dark brown mushy and clumped together. 1/3 cup applesauce 4. In a separate bowl, sift flour, baking sugar 1 teaspoon vanilla extract soda, baking powder, salt, and 2 teaspoons ground 4. In large bowl, whisk together cooked cinnamon. cinnamon quinoa, white whole-wheat flour, 1 cup all-purpose flour brown sugar, cinnamon, ginger, baking (or whole wheat flour) 5. Gently stir flour mixture and oatmeal 1 teaspoon ground ginger powder, and salt. into banana mixture. Fold in chocolate ½ teaspoon baking soda chips and . 1 ½ teaspoons baking 5. In small bowl whisk together egg, powder buttermilk, yogurt, oil, & vanilla. 2 teaspoons baking 6. Divide batter evenly between the powder prepared muffin cups. 3/4 teaspoon kosher salt 6. Add wet mixture to dry mixture and 1 ¼ teaspoons salt 1 large egg stir, until combined. Gently fold in 7. Bake in preheated oven for 15 to carrots and ½ cup total of any desired 1 teaspoon ground 20 minutes, until light brown and a ½ cup, plus 2 Tablespoons mix-ins. cinnamon toothpick inserted into the center of a low fat buttermilk muffin comes out clean. 7. Divide batter evenly between the 1 cup quick cooking oats ¼ cup plain non-fat Greek prepared muffin cups. 8. Place the pan on a wire rack and let yogurt ½ cup semisweet cool for 5 minutes. Gently remove the 8. Bake 25 to 28 minutes, until a chocolate chips muffins from the pan and place on the 3 Tablespoons canola oil toothpick inserted into the center of a or melted, cooled coconut wire rack to cool completely. muffin comes out clean. ½ cup chopped walnuts oil

Crediting Information: 1 teaspoon pure vanilla 9. Place the pan on a wire rack and let 1 muffin = 1 oz. equivalent grains extract cool for 5 minutes. Gently remove the muffins from the pan and place on the Serving Information: 1 cup freshly grated wire rack to cool completely. 1-5 year old: ½ muffin carrots, lightly pressed dry 6+ year old: 1 muffin ½ cup mix-ins: toasted Crediting Information: chopped walnuts, 1 muffin = 2.5 oz. equivalent grains , raisins, golden Serving Information: raisins, dried cranberries, 1-5 year old: ¼ muffin chopped dried apricots or 6+ year old: ½ muffin other

18 19 GRAINS GRAINS

CHEESE MUFFINS CHEESY RANCH CHEX™ CEREAL MIX Recipe makes 12 muffins (1 muffin = 1 oz. equivalent grains) Recipe makes 13 (1 ½ cup servings) (1 ½ cups = 1 oz. equivalent grains)

Ingredients: Instructions: Ingredients: Instructions: 1 ¾ cups flour 1. Preheat oven to 375°F. 20 cups Corn Chex™, 1. Preheat oven to 250°F. Rice Chex™, Wheat 1 ½ Tablespoons sugar 2. Line 12 muffin tins with paper liners or 2. Line a baking sheet with parchment Chex™, or combination lightly coat with cooking spray. 1 Tablespoon baking paper. powder 6 Tablespoons butter 3. Whisk together dry ingredients, then 3. In a large bowl, combine Chex™ ½ teaspoon salt stir in cheese. 2 ounces dry ranch cereal(s). dressing mix 3 cups shredded Colby- 4. In separate bowl, whisk egg, milk, and 4. Melt butter and stir in the ranch jack cheese butter together. Pour milk mixture into 1 cup grated parmesan dressing mix. Pour over the cereal mix dry ingredients and stir with a spoon cheese and stir to combine. 1 cup milk to combine. 5. Place on prepared baking sheet. Sprinkle 1 egg 5. Divide batter evenly between the with parmesan cheese. ¼ cup (½ stick) melted prepared muffin cups. 6. Bake for 1 hour, stirring every 15 butter 6. Bake for 20-25 minutes, until a minutes. toothpick inserted into the center of a muffin comes out clean. 7. Cool completely before serving.

7. Place the pan on a wire rack and let Crediting Information: cool for 5 minutes. Gently remove the 1 ½ cups = 1 oz. equivalent grains muffins from the pan and place on the Serving Information: wire rack to cool completely. 1-5 year old: ¾ cup 6+ year old: 1 ½ cups Crediting Information: 1 muffin = 1 oz. equivalent grains Serving Information: 1-5 year old: ½ muffin 6+ year old: 1 muffin

20 21 GRAINS GRAINS

CHOCOLATE ZUCCHINI MUFFINS CORN BREAD Recipe makes 12 muffins (1 muffin = 1.25 oz. equivalent grains) Recipe makes 12 pieces (1 piece = 1.25 oz. equivalent grains)

Ingredients: Instructions: Ingredients: Instructions: 1 cup shredded zucchini 1. Preheat oven to 425°F. 1 cup , enriched 1. Preheat oven to 425°F. or whole grain ¾ cup coconut sugar or 2. Line 12 muffin tins with paper liners or 2. Grease 8 or 9-inch square pan. brown sugar 1 cup all-purpose flour lightly coat with cooking spray. 3. In large bowl combine cornmeal, flour, sugar, and baking powder. ¼ cup 3. Shred zucchini and squeeze out excess 2 Tablespoons sugar 2 large eggs liquid. 1 Tablespoon baking 4. In small bowl, crack egg and beat with powder a fork. 1 ¼ cups milk 4. In large bowl, whisk sugar, oil, eggs, milk, and vanilla. 1 egg 5. Add egg, oil, and milk to flour mixture. 2 teaspoons vanilla Mix until well blended. extract 5. In medium bowl, combine flour, cocoa, ¼ cup vegetable oil baking powder, and salt. Gently fold 6. Pour batter into prepared pan. 2 cups whole wheat flour 1 cup milk, non-fat flour mixture into liquid mixture until 7. Bake 20 to 25 minutes, until firm to ½ cup unsweetened just combined (batter will be thick). touch or toothpick inserted in the cocoa powder center comes out clean. 6. Fold in shredded zucchini and 4 teaspoons baking chocolate chips. 8. Cut into 12 equal-sized pieces. powder 7. Divide batter evenly between the Additional Corn Bread Flavors: ½ teaspoon salt prepared muffin cups. Buttermilk Corn Bread: Use only 2 teaspoons baking powder and add 1 cup semisweet 8. Bake muffins at 425°F for 5 minutes, ¼ teaspoon baking soda. Substitute 1 cup buttermilk for non-fat milk. chocolate chips then reduce heat to 375°F and bake for an additional 15 minutes, or until a Whole Wheat Corn Bread: Use 1 cup whole wheat flour in place of all- purpose flour. toothpick inserted into the center of a muffin comes out clean. Corny Corn Bread: Add 1 cup corn kernels in step 4.

9. Place the pan on a wire rack and let Cheesy Corn Bread: Add ½ cup shredded cheddar cheese in step 4. cool for 5 minutes. Gently remove the muffins from the pan and place on the Chili Cheese Corn Bread: Add ½ teaspoon chili powder to the flour mixture. wire rack to cool completely. Drain one 4-ounce can chopped green chilies. Add chilies and ¼ cup shredded Monterey jack cheese in step 4.

Crediting Information: Blueberry Corn Bread: Fold 1 cup blueberries into the batter. 1 muffin = 1.25 oz. equivalent grains Serving Information: Crediting Information: 1-5 year old: ½ muffin 1 piece = 1.25 oz. equivalent grains 6+ year old: 1 muffin Serving Information: 1-5 year old: ½ piece 6+ year old: 1 piece

22 23 GRAINS GRAINS

HEALTHY MAPLE OATMEAL MUFFINS INDIAN RICE PILAF Recipe makes 12 muffins (1 muffin = 1.25 oz. equivalent grains) Recipe makes 26 (½ cup servings) (½ cup = 1 oz. equivalent grains)

Ingredients: Instructions: Ingredients: Instructions: 1 cup whole wheat flour 1. Preheat oven to 400°F. 1 cup and 2 Tablespoons 1. In a large pot, bring water and chicken water broth to a boil. ¾ cup old fashioned 2. Line 12 muffin tins with paper liners or rolled oats lightly coat with cooking spray. Two 32-ounce cans 2. In a bowl, combine rice, curry powder, chicken broth garlic powder, cinnamon, paprika, and ½ cup whole grain oat 3. In large bowl, combine whole wheat flour flour, oats, oat flour, baking powder, 1 ¾ pounds (or 4 ½ cups) cloves. cinnamon, salt, and nutmeg. basmati rice 1 Tablespoon baking 3. Add rice mixture and to boiling powder 4. In a separate bowl, whisk together 1 Tablespoon and 1 ½ broth. milk, maple syrup, oil (or butter), eggs, teaspoon curry powder 1½ teaspoons ground and vanilla. 4. Cover and cook until rice is tender, cinnamon 2 ¼ teaspoons garlic 20-25 minutes. 5. Make a well in the center of the dry powder ½ teaspoon kosher salt ingredients. Pour wet ingredients into Crediting Information: the center. 1 teaspoon ground ¼ teaspoon ground cinnamon ½ cup serving = ½ cup rice nutmeg 6. Stir the batter gently, just until (1 oz. equivalent grains) combined (it will be somewhat lumpy). ½ teaspoon paprika Serving Information: 1 cup plus 2 Tablespoons 1-5 year old: ¼ cup non-fat milk 7. Divide batter evenly between the 1 teaspoon ground cloves 6+ year old: ½ cup prepared muffin cups. ½ cup pure maple syrup 4 small onions, coarsely 8. Make crumb topping: In small bowl, chopped ¼ cup melted and cooled quickly rub the butter, flour, brown (or melted and sugar, and cinnamon together with cooled unsalted butter) your fingers until fine crumbs form. 2 large eggs, at room Sprinkle over each unbaked muffin. temperature 9. Bake muffins 18-20 minutes, until 1 teaspoon vanilla extract golden brown and a toothpick in the center comes out clean. Crumb topping: 10. Place the pan on a wire rack and let 1 Tablespoon cold butter, cool for 5 minutes. Gently remove the cut in small pieces muffins from the pan and place on the 3 Tablespoons flour wire rack to cool completely.

1 Tablespoon brown sugar Crediting Information: 1 muffin = 1.25 oz. equivalent grains ¼ - ½ teaspoon cinnamon Serving Information: 1-5 year old: ½ muffin 6+ year old: 1 muffin 24 25 GRAINS GRAINS

IRISH BROWN BREAD LUNCH BOX ZUCCHINI MUFFINS Recipe makes 28 slices (1 slice = 1 oz. equivalent grains) Recipe makes 12 muffins (1 muffin = 1.25 oz. equivalent grains)

Ingredients: Instructions: Ingredients: Instructions: 4 cups whole wheat 1. Preheat oven to 400°F. 2 cups shredded zucchini 1. Preheat oven to 375°F. pastry flour 2. Lightly grease a 9 x 5 x 3-inch loaf 1 cup finely chopped red 2. Line 12 muffin tins with paper liners or 2 Tablespoons sugar pan. lightly coat with cooking spray.

1 teaspoon salt 3. In large bowl, combine flour, sugar, 2 eggs, beaten 3. Shred zucchini and squeeze out excess 1 teaspoon baking soda salt, baking soda, and baking powder. ½ cup cottage cheese liquid.

2 teaspoons baking 4. Make a well in dry mix and pour in ½ cup + 1 Tablespoon 4. In large bowl combine shredded powder the buttermilk and oil or butter. Stir milk zucchini, chopped red bell pepper, together until blended (some lumps eggs, cottage cheese, milk, and 1 ½ cups buttermilk will remain). 1/3 cup shredded cheddar shredded cheddar cheese. cheese, plus more for 2 Tablespoons vegetable 5. Place dough on a floured board and topping (optional) 5. In a separate bowl combine flour, oil or melted butter knead about 10 times, until dough baking soda, baking powder, Italian holds together. 2 cups flour, all-purpose seasoning, salt, and pepper. 1 teaspoon baking soda 6. Place dough into loaf pan. 6. Add the dry mixture to the wet 1 teaspoon baking mixture and stir to combine. 7. Bake for 40 minutes, or until a powder toothpick inserted into the center of 7. Divide batter evenly between bread comes out clean. 1 teaspoon Italian prepared muffin cups. Sprinkle the seasoning tops of each muffin with shredded 8. Remove bread from pan and cool. cheddar cheese (optional). ½ teaspoon salt 9. Cut loaf in half lengthwise. Cut each 8. Bake muffins for 30-35 minutes, until ½ teaspoon black pepper half into 16 pieces (for a total of 28 golden brown on top and a toothpick pieces). in the center comes out clean.

Crediting Information: 9. Place the pan on a wire rack and let 1 slice = 1 oz. equivalent grains cool for 5 minutes. Gently remove the muffins from the pan and place on the Serving Information wire rack to cool completely. 1-5 year old: ½ slice 6+ year old: 1 slice Crediting Information: 1 muffin = 1.25 oz. equivalent grains Serving Information: 1-5 year old: ½ muffin 6+ year old: 1 muffin

26 27 VEGETABLES VEGETABLES

BAKED AVOCADO FRIES BAKED ZUCCHINI ‘CHIPS’ Recipes makes 40 (½ cup) servings Recipes makes 30 (½ cup) servings

Ingredients: Instructions: Ingredients: Instructions: 11 ½ pounds avocados 1. Preheat oven to 425°F. 6 pounds zucchini 1. Preheat oven broiler. (about 23 avocados) 2. Spray baking sheet with cooking spray. 15 eggs 2. Spray baking sheet with cooking spray. 10 cups Panko breadcrumbs 3. Cut each avocado in half and remove 5 ½ cups Italian seasoned 3. Wash and slice zucchini into ¼" pit. Scoop out avocado halves and breadcrumbs rounds. Juice of 6 limes (3/4 cup) slice each half the long way into Salt and pepper, to taste 4. Lightly beat eggs in bowl. Cooking spray ½-inch slices. 2 cups grated parmesan 5. Place zucchini slices in bowl and coat Salt and pepper 4. In a small bowl pour in lime juice. cheese with egg wash. 5. In a separate bowl, combine breadcrumbs, salt, and pepper. 6. Combine breadcrumbs, parmesan cheese, salt, and pepper in separate 6. Dip avocado slices into juice and then bowl. coat with breadcrumb mixture. 7. In batches, coat zucchini in 7. Lay slices on baking sheet in single breadcrumb mixture. Place on baking layer. sheet.

8. Bake for 12-15 minutes, until golden. 8. Broil 5-7 minutes. Turn zucchini. Broil for another 5-7 minutes, until tender. Crediting Information: ½ cup serving = ½ cup vegetable Crediting Information: Serving Information: ½ cup serving = ½ cup vegetable 1-5 year old: Crediting Information: ½ cup = 4 slices (½ inch x 4 ½ inch slices) 1-5 year old: ½ cup zucchini slices 6+ year old: 6+ year old: ¾ cup zucchini slices ¾ cup = 6 slices (½ inch x 4 ½ inch slices)

28 29 VEGETABLES VEGETABLES

CABBAGE SALAD CACTUS SALAD Recipes makes 16 (½ cup) servings Recipe makes 32 (½ cup) servings

Ingredients: Instructions: Ingredients: Instructions: 5 cups shredded green 1. In a jar, combine dressing ingredients 5 pounds medium cactus 1. Clean cactus leaves of thorns and cabbage and shake. leaves, cleaned of thorns wash very well. Slice leaves thin or dice. 2 cups shredded red 2. In a large bowl, place salad ingredients. ½ pound green onions, cabbage Pour dressing over and toss to chopped 2. Put cactus leaves in a large pot and 1 cup shredded carrot combine. 3 pounds fresh medium cover with water. Cook on medium- tomatoes, diced high heat until tender, for 15-20 min. Dressing: Crediting Information: ¼ cup apple cider vinegar ½ cup serving = ½ cup vegetable 1 bunch cilantro, chopped 3. Meanwhile, chop green onions, tomatoes, and cilantro. Set aside. 2 Tablespoons oil Serving Information: 1 teaspoon dried oregano (vegetable or light olive 1-5 year old: ½ cup 4. When leaves are cooked, remove from oil) 6+ year old: ¾ cup ½ cup olive oil stove, drain water, rinse, and place in cold icy water. When cool, assemble Juice of 4 limes (½ cup) 1 ½ - 2 Tablespoons sugar salad. (adjust to taste) Salt and pepper to taste 5. In a large bowl, place cactus leaves, 1 teaspoon Dijon mustard 1 cup crumbled Queso onion, tomatoes, cilantro, and oregano. ½ teaspoon salt Anejo, queso cotija or Feta 6. In a small bowl, combine lime juice and oil. Add to salad bowl and mix. Add salt and pepper to taste.

7. Sprinkle crumbled cheese over salad and serve.

Crediting Information: ½ cup serving = ½ cup vegetable Serving Information: 1-5 year old: ½ cup 6+ year old: ¾ cup

30 31 VEGETABLES VEGETABLES

CREAMY CUCUMBER DILL SALAD EASY BRUSCHETTA Recipe makes 26 (½ cup) servings Recipe makes 46 (½ cup) servings

Ingredients: Instructions: Ingredients: Instructions: 5 cups whole milk yogurt, 1. Wash, peel, and thinly slice 1 cup extra-virgin olive oil 1. Combine olive oil, drained tomatoes, plain cucumbers. basil, garlic, salt, and pepper in a small Eight 28-ounce cans bowl. 2 teaspoons garlic 2. In a large bowl, whisk together yogurt, petite diced tomatoes, powder garlic powder, lemon juice, vinegar, dill, drained 2. Serve with toasted French bread Juice of 2 lemons (1/4 cup) sugar, salt, and pepper. 5 cups chopped fresh slices. basil ½ cup white vinegar 3. Add in the cucumbers and toss to 3. For bread: Preheat oven to 350°F. coat. ½ cup minced garlic Slice French bread and place slices on 3 Tablespoons dried dill a baking sheet. Brush tops with olive (or 1/3 cup fresh minced 4. Refrigerate for at least 10 minutes 3 teaspoons kosher salt oil. Bake 12 to 15 minutes or until dill) before serving. lightly toasted. 2 teaspoons black pepper 1 ½ Tablespoons white Crediting Information: sugar Crediting Information: ½ cup serving = ½ cup vegetable ½ cup serving = ½ cup vegetable Salt and pepper, to taste Serving Information: Serving Information: 1-5 year old: ½ cup 5 pounds medium-size 1-5 year old: ½ cup cucumbers, peeled and 6+ year old: ¾ cup 6+ year old: ¾ cup thinly sliced

32 33 VEGETABLES VEGETABLES

GUACAMOLE DIP ROASTED CAULIFLOWER ‘POPCORN’ Recipe makes 25 (½ cup) servings Recipe makes 35 (½ cup) servings

Ingredients: Instructions: Ingredients: Instructions: 10 pounds ripe avocados 1. Cut avocados in half, remove pit, 8 pounds cauliflower, cut 1. Preheat oven to 425°F. (about 20 avocados) scoop avocado out from halves. into florets (or 5 pounds ready-to-use cauliflower 2. Spray baking sheet with cooking spray. Juice of 6 limes (3/4 cup) 2. In a large bowl, mash avocado. Grate florets) fresh garlic and add to bowl, along 3. In large bowl, toss cauliflower florets 5-8 cloves fresh garlic with juice from limes, and salt, to taste. ¾ cup olive oil with olive oil until everything is evenly coated. Salt, to taste Mix well. Or place all ingredients in a ½ Tablespoon each salt, blender or food processor and blend pepper, smoked paprika, 4. In small bowl, stir together salt, until desired consistency is reached. onion powder, and garlic black pepper, smoked paprika, onion powder powder, and garlic powder. Crediting Information: 1 ½ teaspoons chili power ½ cup serving = ½ cup vegetable 5. Add spice mixture to cauliflower and Serving Information: mix well to combine. 1-5 year old: ½ cup 6. Place cauliflower florets on baking 6+ year old: ¾ cup sheet.

7. Roast 20-25 minutes or until HONEY ROASTED ASPARAGUS cauliflower is tender and golden. Recipe makes 24 (½ cup) servings Crediting Information: ½ cup serving = ½ cup vegetable Ingredients: Instructions: Serving Information: 10 pounds asparagus 1. Preheat oven to 375°F. 1-5 year old: ½ cup 6+ year old: ¾ cup Olive oil 2. Drizzle olive oil on baking sheet.

Honey 3. Rinse asparagus and trim stems.

Salt 4. Spread asparagus spears evenly on baking sheet and mix around to coat Crediting Information: asparagus in oil. ½ cup serving = ½ cup vegetable 5. Drizzle honey over asparagus and sprinkle with salt. Serving Information: 1-5 year old: ½ cup 6. Roast asparagus 25-30 minutes, until 6+ year old: ¾ cup tender and lightly browned.

34 35 VEGETABLES VEGETABLES

ROASTED VEGETABLES SWEET CARROT STICKS Recipe makes 40 (½ cup) servings Recipe makes 25 (½ cup) servings

Ingredients: Instructions: Ingredients: Instructions: 2 pounds butternut 1. Preheat oven to 425°F. 5 pounds carrots 1. Peel and cut raw carrots into strips squash, peeled and cubed (4 inch by ½ inch in size). (or purchase frozen cubed 2. Spray baking sheet with cooking spray. 48 or 64-ounces squash) unsweetened pineapple 2. Place carrots in a container and pour 3. In a large bowl, combine all vegetables. juice unsweetened pineapple juice over 1 pound red bell peppers, carrots to cover. seeded and diced 4. In a small bowl, combine thyme, rosemary, olive oil, balsamic vinegar, 3. Chill for an hour or more before 3 pounds sweet potato, salt, and pepper. Toss with vegetables serving. cubed until coated. Spread on a baking pan. 3 pounds red potatoes, 4. Drain juice from carrots before 5. Roast for 35 to 40 minutes in oven, cubed serving. stirring every 10 minutes, until 2 Tablespoons thyme vegetables are cooked through and Crediting Information: browned. 4 Tablespoons chopped ½ cup serving = ½ cup vegetable fresh rosemary Crediting Information: Serving Information: ½ cup serving = ½ cup vegetable 1-5 year old: ½ cup ¼ cup olive oil 6+ year old: ¾ cup Serving Information: 4 Tablespoons balsamic 1-5 year old: ½ cup vinegar 6+ year old: ¾ cup Salt and black pepper

36 37 VEGETABLE OR MEAT ALTERNATE VEGETABLE OR MEAT ALTERNATE

HUMMUS ROASTED CHICKPEAS Recipe makes 13 (½ cup) servings vegetable OR 53 (½ oz.) servings m/ma Recipe makes 22 (½ cup) servings vegetable OR 84 (½ oz.) servings m/ma

Ingredients: Instructions: Ingredients: Instructions:

Four 15-ounce cans 1. Drain and rinse chickpeas, pat dry. #10 can (105 oz.) 1. Preheat oven to 375°F. chickpeas (garbanzo chickpeas (garbanzo beans) 2. Add chickpeas, 8 Tablespoons water, beans) 2. Spray baking sheet with cooking spray. olive oil, lemon juice, garlic, cumin and 8 to 16 Tablespoons salt to a food processor or bowl. ¾ teaspoon salt 3. Drain and rinse chickpeas, pat dry. water 2 Tablespoons garlic 3. Blend in processor or mash in bowl 4. Arrange chickpeas on a baking sheet 8 Tablespoons olive oil powder until mixture has consistency of a and roast for 30-35 minutes. Shake 4 Tablespoons lemon coarse paste (add water as needed). pan every 10 minutes. They will be juice golden brown and crunchy on the 4. Cover hummus and refrigerate 1 hour inside when done. Watch so they do 4 large cloves garlic, or until use. not burn. minced Crediting Information: 5. In a bowl, combine the salt and garlic 3 teaspoons ground powder. cumin Vegetable: ½ cup serving = ½ cup vegetable Meat/meat alternate: 1/8 cup serving = 6. Remove chickpeas from the oven and 1 teaspoons salt ½ ounce meat/meat alternate spray with cooking spray. Immediately Serving Information: toss with seasoning while hot. Vegetable: 1-5 year old: ½ cup 7. Cool before serving. 6+ year old: ¾ cup

Crediting Information: Meat/meat alternate: Vegetable: ½ cup serving = ½ cup vegetable 1-5 year old: 1/8 cup Meat/meat alternate: 1/8 cup serving = 6+ year old: ¼ cup ½ ounce meat/meat alternate Serving Information: Vegetable: 1-5 year old: ½ cup 6+ year old: ¾ cup

Meat/meat alternate: 1-5 year old: 1/8 cup 6+ year old: ¼ cup

38 39 VEGETABLE OR MEAT ALTERNATE VEGETABLE ANDVEGETABLE MEAT ALTERNATE AND GRAIN

WHITE BEAN RANCH DIP TOFU STIR-FRY Recipe makes 8 (½ cup) servings vegetable OR 34 (½ oz.) servings m/ma Recipe makes 50 (1/8 cup) servings tofu and 50 (½ cup) servings vegetables

Ingredients: Instructions: Ingredients: Instructions: Four 14-ounce cans Great 1. Drain and rinse canned beans, place in Four 14-ounce packages 1. Drain tofu. Wrap each block in paper Northern Beans (drained food processor. extra firm tofu towels and pat dry, pressing down on and rinsed) the tofu to squeeze out moisture. 2. Add ranch dressing mix and olive oil. ¾ cup oil 4 ounces dry ranch Blend until smooth and creamy. 2. Cut tofu into 3/4-inch cubes. dressing mix 6 Tablespoons minced garlic (6-12 cloves) 3. Add water until reach desired 3. In a large nonstick skillet or wok, heat ½ cup olive oil consistency. ¾ cup brown sugar oil over medium-high heat. Add tofu Water and cook, stirring every minute or so Crediting Information: 1 cup soy sauce until the tofu is nicely colored on all Vegetable: ½ cup serving = ½ cup vegetable sides and the moisture has cooked off, 7 pounds broccoli, cut about 8 to 10 minutes. Meat/meat alternate: 1/8 cup serving = into florets (about 18 ½ ounce meat/meat alternate cups) 4. Add garlic to tofu and cook until garlic Serving Information: 2 pounds red bell becomes fragrant. Vegetable: peppers, cut into thin 1-5 year old: ½ cup 1-inch-long strips 5. Add sugar and ½ cup soy sauce to 6+ year old: ¾ cup tofu. Stir until sugar blends with Meat/meat alternate: 2 pounds red onions, ingredients. thinly sliced 1-5 year old: 1/8 cup 6. Remove tofu from pan to a plate. 6+ year old: ¼ cup Allow some sauce to remain in the Crediting Information: pan. Vegetable: ½ cup serving = ½ cup vegetable 7. Add the broccoli, red pepper strips, Meat/Meat Alternate: onions, and ½ cup soy sauce to pan 1/8 cup tofu = ½ oz. m/ma and cook for 3-4 minutes or until vegetables are tender. Serving Information: 1-5 year old: 8. Serve required minimum amount of ½ cup vegetables and 1/8 cup tofu vegetable on plate. Serve required 6+ year old: minimum amount of tofu on top of ¾ cup vegetables and ¼ cup tofu vegetables.

40 41 VEGETABLE & GRAIN FRUIT

MACARONI SALAD FRUIT SALAD Recipe makes 50 cups (1 cup = ½ cup vegetable and 1 oz. equivalent grains) Recipe makes 38 (½ cup) servings

Ingredients: Instructions: Ingredients: Instructions: 3 gallons water 1. Heat water to a boil. Add macaroni #10 can pineapple 1. Drain pineapple chunks, saving juice and cook 10-12 minutes or until chunks, in juice for later. 3 pounds 2 ounces whole al dente. Stir occasionally. Do not grain elbow macaroni 2 pounds fresh 2. Cut whole strawberries into quarters. overcook. Drain macaroni when done. blueberries 1 pound 8 ounces fresh 3. Place pineapple chunks, strawberries, red bell peppers, diced 2. In a large bowl, combine macaroni, 2 pounds fresh and blueberries into bowl. peppers, pimientos, carrots, celery, strawberries 1 pound 8 ounces fresh onions, salt, and pepper. green bell peppers, diced Dressing: 4. In a small bowl, mix pineapple juice, honey, and lemon zest. Toss with fruit. 3. In a small bowl, combine mayonnaise, ½ cup pineapple juice ¼ cup canned pimientos, vinegar, sugar, and mustard. (from can) diced, drained 5. Refrigerate until it is served. 4. Pour dressing over vegetable and ¼ cup honey 1 pound 8 ounces fresh pasta mixture. Stir well. Crediting Information: carrots, grated Zest of one lemon ½ cup serving = ½ cup fruit 5. Serve immediately or store in 1 pound 8 ounces fresh Serving Information: refrigerator until served. celery, diced 1-5 year old: ½ cup 6+ year old: ¾ cup 3 cups fresh red onions, 6. Garnish with paprika. diced Crediting Information: 1 ½ teaspoon salt 1 cup serving = ½ cup vegetable and 1 oz. equivalent grains 1 teaspoon black pepper Serving Information: 2 teaspoons paprika 1-5 year old: 1 cup Dressing: 6+ year old: 1 ½ cups 3 cups mayonnaise

½ cup white vinegar

2 cups sugar

¼ cup 2 Tablespoons mustard

42 43 FRUIT FRUIT & GRAIN

CROCKPOT APPLES WITH CINNAMON FRUIT ON A RAFT (WAFFLES WITH APPLES) Recipe makes 34 (½ cup) servings Recipe makes 60 (½ oz. equivalent grains) and 60 (½ cup) servings fruit

Ingredients: Instructions: Ingredients: Instructions: 10 pounds fresh apples 1. Peel and core apples. Cut into 1/3 to 30 frozen waffles (or 1. Preheat oven to 375°F. 1/2-inch slices. homemade waffles) 4 Tablespoons cinnamon square or round, 2. Place waffles on baking pan and bake 2. Place sliced apples in crock pot or approximately 4” in oven for 15 minutes, or until golden. 2 cups sugar large roaster. Sprinkle with cinnamon Two #10 cans 1 stick of butter and sugar and stir to coat them. 3. While waffles are in oven, heat apples unsweetened apples in large pot or steam kettle. 3. Place butter on top of the apples. (peeled and diced), drained 4. Add water, raisins, cinnamon, and 4. Close lid. Cook 3 hours (high) or 6 allspice to apple mixture and bring to 2 quarts water hours (low). Stir occasionally. boil. 2 pounds seedless raisins Crediting Information: 5. In a small bowl, whisk cornstarch and ½ cup serving = ½ cup fruit 1 Tablespoon cinnamon cold water. Pour into apple mixture, stirring constantly to blend well. When Serving Information: 3 teaspoons allspice mixture thickens remove from heat. 1-5 year old: ½ cup 6+ year old: ¾ cup 2/3 cup cornstarch 6. Remove waffles from oven. 2/3 cup cold water 7. Serve with apple mixture on top.

Crediting Information: Grains: 1 waffle = 1 oz. equivalent grains Fruit: ½ cup serving apple mixture = ½ cup fruit Serving Information: 1-5 year old: ½ waffle and ½ cup apples 6+ year old: 1 waffle and ¾ cup apples

44 45 FRUIT & VEGETABLE FRUIT & MEAT ALTERNATE

MINTY WATERMELON CUCUMBER SALAD APPLES AND YOGURT DIP Recipe makes 16 cups (1 cup = ½ cup fruit and ½ cup vegetable) Recipe makes 32 (½ cup) servings fruit and 32 (¼ cup) servings yogurt

Ingredients: Instructions: Ingredients: Instructions: 5 ½ pounds cubed 1. Cut watermelon into cubes. Cut 4 ½ pounds apples 1. Cut apples into thin slices. seedless watermelon cucumbers in half lengthwise and slice. Two 32-ounce containers The amount of watermelon chunks 2. Portion yogurt into bowls/cups. 3 pounds cucumbers, vanilla-flavored yogurt and cucumbers slices should be equal halved lengthwise and (must meet sugar limits) 3. Serve sliced apples on a plate and before combining for the salad. sliced yogurt in a bowl/cup. ¼ cup minced fresh mint 2. In a large bowl, combine watermelon, cucumbers, and mint. Crediting Information: Dressing: Fruit: ½ cup serving = ½ cup fruit ¼ cup olive oil 3. In small bowl, whisk dressing Meat/meat alternate: ¼ cup yogurt = ingredients. Pour over salad and toss ½ oz. meat/meat alternate ¼ cup balsamic vinegar to coat. Serving Information: ½ teaspoon salt 1-5 year old: ¼ cup yogurt and ½ cup apples Crediting Information: 6+ year old: ½ cup yogurt and ¾ cup apples ½ teaspoon pepper 1 cup serving = ½ cup fruit and ½ cup vegetable Serving Information: 1-5 year old: 1 cup salad 6+ year old: 1 ½ cups salad

46 47 MEAT / MEAT ALTERNATE MEAT / MEAT ALTERNATE

COTTAGE CHEESE DIP CRISPY BAKED TOFU Recipe makes 48 (1/8 cup) servings Recipe makes 50 (1/8 cup) servings

Ingredients: Instructions: Ingredients: Instructions: Two 24-ounce containers 1. Place cottage cheese in blender Four 14-ounce packages 1. Preheat oven to 400°F. of cottage cheese or mixer and blend to desired extra firm tofu consistency. 2. Line baking sheet with parchment 2 ounces dry ranch 4 Tablespoons tamari paper. dressing mix 2. Stir in ranch dressing mix and (or soy sauce or coconut aminos) refrigerate. 3. Drain tofu. Cut tofu into ¾ inch cubes. Move tofu to side. 4 Tablespoons oil Crediting Information: 1 teaspoon salt 4. Line cutting board with paper towels. 1/8 cup cottage cheese = Lay tofu in an even layer on towel and ½ oz. meat/meat alternate 1 teaspoon pepper top with another towel. Add heavy Serving Information: things on top. Let tofu sit for 15-30 1-5 year old: 1/8 cup 2 teaspoons garlic minutes allowing the liquid to be 6+ year old: ¼ cup powder squeezed out. 4 Tablespoons cornstarch 5. In a bowl, combine tamari (or soy sauce or coconut aminos), oil, salt, pepper, and garlic powder. Add tofu and gently toss until all tofu is covered in seasoning.

6. Sprinkle cornstarch over tofu and gently toss together.

7. Lay tofu on baking sheet and bake for 30 minutes, flipping tofu halfway through. Tofu is done when crispy and golden brown on edges.

Crediting Information: 1/8 cup = ½ oz. meat/meat alternate Serving Information: 1-5 year old: 1/8 cup 6+ year old: ¼ cup

48 49 MEAT / MEAT ALTERNATE MEAT / MEAT ALTERNATE

FRUITY DIP TACO SOUP Recipe makes 32 (¼ cup) servings Recipe makes 50 (½ cup) servings

Ingredients: Instructions: Ingredients: Instructions: Two 32-ounce containers 1. Mix all ingredients in a bowl. 2 pounds, 2 ounces 1. In large stock pot, brown ground beef plain yogurt ground beef, raw (no over medium-high heat. Drain ground more than 15% fat) beef. ½ cup orange juice Crediting Information: ¼ cup (2 oz.) = ½ oz. meat/meat alternate ¼ cup chili powder 2. Add cumin, garlic powder, onion 4 teaspoons vanilla Serving Information: ¼ cup, 1 Tablespoon powder, crushed red pepper, and black 1-5 year old: ¼ cup (2 oz.) Sprinkle of cinnamon ground cumin pepper. Stir well. Remove beef mixture 6+ year old: ½ cup (4 oz.) and set aside for step 5. 2 Tablespoons garlic powder 3. In same pot, cook onions over medium heat for 5-7 minutes, until soft. 2 teaspoons onion SHEET PAN EGGS powder 4. Reduce heat to low. Add water, Recipes makes 24 eggs ranch dressing mix, tomatoes, salsa, 1 teaspoon crushed red corn, and beans. Stir well. Simmer pepper Ingredients: Instructions: uncovered over low heat for 2 2 teaspoons black pepper minutes. 24 large eggs 1. Preheat oven to 400°F. 5. Add beef to pot and stir. Simmer Salt and pepper 1 pound onions, diced 2. Lightly coat a large, rimmed baking uncovered for 15-20 minutes. sheet with non-stick spray, line with 1 quart water parchment, and spray again. 1 ounce dry ranch Crediting Information: 3. Crack eggs into blender and process dressing mix ½ cup = 1 oz. meat/meat alternate until combined; add salt and pepper Serving Information: 6 ½ cups canned, crushed and quickly blend. tomatoes 1-5 year old: ¼ cup 6+ year old: ½ cup 4. Pour eggs into prepared baking sheet 2 cups salsa and carefully transfer to oven. 2 ½ cups canned corn 5. Bake until barely set in the middle, 10 - 12 minutes. 9 ¼ cups canned kidney beans, drained 6. Remove from oven. Cut sheet of eggs into 24 equal squares.

Crediting Information: 1 square = 1 egg Serving Information: 1-5 year old: ½ square 6+ year old: ½ square 50 51 52