brazilian creamy rice casserole · brazilian creamy rice casserole ingredients serving: nutrients...

Brazilian Creamy Rice Casserole

Ingredients

Serving:

Nutrients Per ServingCalories Saturated Fat Iron244 kcal 3.84 g 0.67 mg

Carbohydrates Vitamin A Sodium34.95 g 1395.10 IU 332.77 mgProtein 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 ServingsMeasure 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 cupsPineapple 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

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

25 servings

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

Crackers, whole grain, low-salt 100Milk, 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 #


Chicken Parmesan Pasta w/Corn

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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 cupsPeas, green, cooked from frozen 3-1/8 cups

Salt 1/8 cup


Lemon Blueberry Chia Parfait

Ingredients

Serving:




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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 cupsBlueberries, fresh or frozen** 3 qt. + 1/2 cup


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 cupsSalsa, low sodium, canned 6 cups

Taco Stacker

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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.


Notes:

Ground cinnamon 2 tsp.

Whole grain muffin mix 3 cupsSweet 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:




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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.


brazilian creamy rice casserole · brazilian creamy rice casserole ingredients serving: nutrients...

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