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Download Brazilian Creamy Rice Casserole Brazilian Creamy Rice Casserole Ingredients Serving: Nutrients Per Serving

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  • Brazilian Creamy Rice Casserole

    Ingredients

    Serving:

    Nutrients Per Serving Calories Saturated Fat Iron244 kcal 3.84 g 0.67 mg

    Carbohydrates Vitamin A Sodium34.95 g 1395.10 IU 332.77 mg Protein Cholesterol Calcium11.03 g 19.21 mg 188.19 mg

    Total Fat Vitamin C Dietary Fiber6.39 g 3.43 mg 4.72 g

    Yield:

    25 Servings Measure Directions

    Volume:

    Notes:

    Meat/Meat Alternative

    Meets 1 oz. meat/meat alternate, 1 grain serving.

    25 servings

    Pepper, black 1/2 Tbsp.

    Cheese, parmesan, dry grated, reduced fat 3/4 cup

    Carrots, raw, grated/shredded 1-1/2 cups

    Spinach, fresh, chopped 3/4 cup

    Cheese, mozzarella, lite, shredded 9-1/2 oz.

    Cheese, cream, Neufchatel 12 oz.

    Corn, sweet yellow, frozen kernels, thawed 1-1/2 cups

    Oil, pan cooking spray release 1 spray 1. Preheat oven to 400° F. Spray a steam table pan with pan release. 2. In a large bowl, combine cooked rice, carrots, corn, spinach, beans,

    pineapple juice, mozzarella cheese, salt and black pepper. 3. In a separate bowl, combine soft cream cheese and yogurt until

    fully incorporated. 4. Add cream cheese mixture with the rice mixture and combine. 5. Place rice mixture in a prepared steam table pan and top with

    parmesan cheese. Bake in the oven until parmesan cheese is golden brown.

    6. Hold at 135° F. or warmer. (CCP) 7. Serve a 6 oz. portion using a #6 scoop.

    Rice, long grain, brown, cooked, without salt 3 qt. + 1/2 cup

    Beans, black turtle canned, low sodium 3-3/4 cups Pineapple juice, canned 6-1/4 oz.

    Salt 1/2 Tbsp.

    Yogurt, low-fat, plain 3 cups

    Recipe HACCP Process: #2 Same Day Service

  • Cheddar Cheese Dip w/Whole Grain Crackers

    Ingredients

    Serving:

    Nutrients Per Serving Calories Saturated Fat Iron216 kcal 6.75 g 0.56 mg

    Carbohydrates Vitamin A Sodium13.43 g 294.18 IU 360.65 mg Protein Cholesterol Calcium13.57 g 30.64 mg 378.88 mg

    Total Fat Vitamin C Dietary Fiber12.40 g 0.16 mg 1.68 g

    Yield:

    25 Servings Measure Directions

    Volume:

    Notes:

    Meat/Meat Alternative

    Meets 1 oz. meat/meat alternate, 1 grain serving.

    25 servings

    Yogurt, low-fat, plain 1-1/2 cups

    Crackers, whole grain, low-salt 100 Milk, 1% low-fat 1/2 cup

    Cream cheese, Neufchatel 12 oz. 1. Place cream cheese and cheddar cheese in a food processor and blend until smooth.

    2. Add yogurt and milk. Puree again until smooth. 3. Use a #16 scoop place 2 oz. serving in a 3 or 4 oz. soufflé cup.

    4. Hold at 41° F or less (CCP). 5. Serve with 4 whole grain crackers.

    Cheese, cheddar, yellow, reduced fat, shredded 2 #

    Recipe HACCP Process: #2 Same Day Service

  • Chicken Parmesan Pasta w/Corn

    Ingredients

    Serving:

    Nutrients Per Serving Calories Saturated Fat Iron229 kcal 2.71 g 1.53 mg

    Carbohydrates Vitamin A Sodium30.64 g 587.94 IU 733.44 mg Protein Cholesterol Calcium14.88 g 10.63 mg 93.24 mg

    Total Fat Vitamin C Dietary Fiber5.30 g 3.55 mg 2.89 g

    Yield:

    25 Servings Measure Directions

    Volume:

    Notes:

    Meat/Meat Alternative

    Meets 1 oz. meat/meat alternate, 1 grain serving and 1/4 cup vegetable.

    25 servings

    Offer 1 oz. cheese stick to credit 2 oz. meat/meat alternative.

    Chicken, cooked, diced 1 # 9 oz.

    Yogurt, low-fat, plain 1-1/2 cups

    Cheese, parmesan, grated 3/4 cup

    Milk, 1% low-fat 1-1/2 cups

    Macaroni, elbow, enriched 3 qt. + 1/2 cup 1. Heat pot of water until it boils. Add pasta to boiling water and cook until pasta is al dente (chewy).

    2. Strain pasta and place back into pot. Add butter and stir until melted.

    3. Heat chicken to 165° F or higher (CCP).

    4. Add milk, yogurt, corn, peas, chicken and parmesan cheese. Stir until smooth in a steam table pan.

    5. Hold at 135° F. or higher (CCP). 6. Serve in 1 cup portions.

    Butter, salted 1/3 cup

    Corn, sweet yellow, cooked from frozen 3-1/8 cups Peas, green, cooked from frozen 3-1/8 cups

    Salt 1/8 cup

    Recipe HACCP Process: #2 Same Day Service

  • Lemon Blueberry Chia Parfait

    Ingredients

    Serving:

    Nutrients Per Serving Calories Saturated Fat Iron625 kcal 3.74 g 4.91 mg

    Carbohydrates Vitamin A Sodium106.35 g 1697.27 IU 386.62 mg Protein Cholesterol Calcium15.61 g 11.14 mg 601.89 mg

    Total Fat Vitamin C Dietary Fiber14.92 g 10.85 mg 10.92 g

    Yield:

    25 Servings Measure Directions

    Volume:

    Breakfast

    Meets 1 meat/meat alternate, 2 grain serving and 1/2 cup fruit.

    25 servings

    Chia seeds 1 cup

    Yogurt, low-fat, Greek vanilla 6 lbs. + 4 oz. Cereals, regular or quick oats, dry 1 qt. + 2-1/4 cups

    Lemon juice, fresh or reconstituted 1/2 cup 1. Mix lemon juice and milk. Add to chia and oats and stir. Allow to set 4 hours minimum or overnight.

    2. Mix the chia pudding and the yogurt. 3. To make parfait: Layer 3/4 cup pudding/yogurt mix (bottom

    layer), then 1/2 cup crushed graham crackers, then top with 1/2 cup blueberries.

    4. Hold at 41° F. or less (CCP)

    Low-fat or fat-free milk 2 qt. + 1-3/4 cups

    Graham crackers, crushed, plain or honey* 12-1/2 cups Blueberries, fresh or frozen** 3 qt. + 1/2 cup

    Recipe HACCP Process: #2 Same Day Service

    Notes: * 8 whole graham crackers equal approximately 1 cup crushed. Graham cracker crumbs can be substituted for another 1 oz. grain such as teddy grahams, cheerios, or crushed graham pieces. ** Frozen blueberries must be thawed and drained before using. Other fruits can be substituted for blueberries.

  • Salsa, low sodium, canned 2-1/3 cups

    Cheese, Cheddar, reduced fat, shredded 6-1/4 oz.

    Sour cream 6 cups

    Cheddar Cheese Sauce 1 lb. + 9 oz.

    Tortillas, whole wheat 6” 48 tortillas

    Turkey taco filling, cooked 1 lb. + 9 oz.

    Lettuce, iceberg, fresh, cleaned, chopped 3 cups Salsa, low sodium, canned 6 cups

    Taco Stacker

    Ingredients

    Serving:

    Nutrients Per Serving Calories Saturated Fat Iron327 kcal 6.37 g 2.47 mg

    Carbohydrates Vitamin A Sodium35.43 g 424.55 IU 854.67 mg Protein Cholesterol Calcium17.44 g 38.65 mg 363.96 mg

    Total Fat Vitamin C Dietary Fiber13.32 g 1.24 mg 4.59 g

    Yield:

    24 Servings Measure Directions

    Volume:

    Meat/Meat Alternative

    Meets 2 oz. meat/meat alternates and 2 grain servings.

    24 servings

    1. Spray a full-size steam table pan with pan release spray.

    6. Place in convection oven at 350° F. for 20 minutes. Bake to reach an internal temperature of 165° F. (CCP)

    5. Sprinkle top layer with remaining cheddar cheese and salsa.

    3. Mix 6.25 ounces of ground turkey taco filling, 4 fl. ounces of salsa and 6 ounces of cheese sauce together. Spread mixture over tortillas.

    2. Layer 12 whole grain tortilla shells on bottom layer of pan

    7. Remove and cut into 24 squares. 8. Garnish with shredded lettuce.

    4. Repeat steps 2 and 4 three times for a total of 4 layers.

    9. Hold at 135° F. (CCP) 10. Offer 2 oz. salsa and sour cream as condiments.

    Recipe HACCP Process: #2 Same Day Service

    Notes:

  • Ground cinnamon 2 tsp.

    Whole grain muffin mix 3 cups Sweet potatoes, canned, drained, mashed 2 cups

    Water 3/4 cup + 2 Tbsp.

    Low-fat vanilla yogurt 1 # + 2 oz.

    Notes: Can be baked the day before, refrigerated and served next day with good results. Optional: 1/4 cup dried fruit can be added

    Yummy Yogurt Bar

    Ingredients

    Serving:

    Nutrients Per Serving Calories Saturated Fat Iron184 kcal 2.28 g 0.62 mg

    Carbohydrates Vitamin A Sodium31.70 g 1858.32 IU 224.35 mg Protein Cholesterol Calcium3.17 g 13.74 mg 61.80 mg

    Total Fat Vitamin C Dietary Fiber4.54 g 1.28 mg 1.32 g

    Yield:

    24 Servings Measure Directions

    Volume:

    Breakfast

    Meets 1 grain servings. 24 servings

    1. Preheat oven to 350° F.

    6. Refrigerate at 41° F or less (CCP) 5. Cut into 24 servings.

    3. Spray a 1/2 size sheet pan with nonstick spray.

    2. In a large mixing bowl, combine water, yogurt, cinnamon, sweet potatoes, and muffin mix. Do not over mix past a smooth consistency.

    4. Pour batter into pan and bake at 350° F. for 18-25 minutes. Rotate pans halfway through the cook time.

    Recipe HACCP Process: #2 Same Day Service