School Breakfast for Lunch Menus (Grades K-8)

Transcription

breakfast
for lunch
School Breakfast for Lunch Menus (Grades K-8)
French Toast Bake
French Toast Bake made with
Aunt Jemima® French Toast
(whole grain) (#43583) served with
Log Cabin® Syrup (#34901)
1 ¼ c. Spinach Salad
½ c. Glazed Apples
8 oz. 1% White Milk
1.25 WGR Grains
2.5 M/MA ½ c. Fruit
¼ c. (RO)/½ c. (DG) Vegetables
1 Milk
635 Calories 7.9% Sat Fat/Cal
0 Trans Fat 892 mg Sodium
Pancake Stacker Egg Sandwich
Pancake Stacker Egg Sandwich made
with Aunt Jemima® Pancakes
(whole grain) (#43582) and
Log Cabin® Syrup (#34901)
¼ c. Sautéed Smoky Kale
½ c. Sweet Potato Fries
½ c. Peaches
8 oz. 1% White Milk
1.5 WGR Grains 2 M/MA
½ c. (RO)/¼ c. (DG) Vegetables
½ c. Fruit 1 Milk
Pancake Strawberry Sundae
Aunt Jemima Pancakes
(whole grain) (#43582)
Strawberry Sundae
¼ c. Sunrise Carrot Chips
8 oz. 1% White Milk
®
2.25 WGR Grains 1.25 M/MA
½ c. Fruit ¾ c. (RO) Vegetables
1 Milk
Rodeo Breakfast
Bagel Egg ’n Cheese Sandwich made
with Lender’s® 2 oz. White Whole
Grain Bagel (#00074)
¾ c. Cowboy Caviar Salad
½ c. Roasted Potatoes
4 oz. Orange Juice
8 oz. 1% White Milk
½ c. (S)/ ½ c. (L)/ 1/8 c. (RO)/
1/8 c. (OT) Vegetables
½ c. Fruit 1 Milk
Waffle House
Turkey Sausage Gravy on
Aunt Jemima® Waffles (whole grain)
(#43577)
½ c. Carrot-Raisin Slaw
½ c. Pears
8 oz. 1% White Milk
½ c. (RO)/¼ c. (OT) Vegetables
½ c. Fruit
1 Milk
For more information contact 866-816-7313 or foodservice.pinnaclefoods.com
French Toast Bake
French Toast Bake made with Aunt Jemima® French Toast (whole grain)
(#43583) served with Log Cabin® Syrup (#34901) - recipe on reverse
1 ¼ c. Spinach Salad - recipe on reverse
½ c. Glazed Apples - recipe on next card
8 oz. 1% White Milk
1.25 WGR Grains ½ c. Fruit
¼ c. (RO)/½ c. (DG) Vegetables
2.5 M/MA
1 Milk
635 Calories 0 Trans Fat 7.9% Sat Fat/Cal
892 mg Sodium
breakfast
for lunch
monday
breakfast for lunch recipe:
French Toast Bake & Spinach Salad
French Toast Bake yield: 48 servings
ingredients:
Aunt Jemima® French Toast (whole grain) (#43583),
thawed, 1" cubes
Raisins, regular moisture, seedless, 15 oz. (100295)
Eggs, whole, raw, large OR Eggs, pasteurized, whole, frozen
(#100045), thawed
Milk, 1%, with added Vitamins A & D
Vanilla Extract
Salt, table
Ricotta Cheese, part skim
Sugar, granulated
Cinnamon, ground
Log Cabin® Original Syrup (#34901)
Spinach Salad yield: 48 servings
ingredients:
Spinach, baby, fresh
Bell Peppers, red, sweet, fresh, chopped
Carrots, fresh, chopped
Cheddar Cheese, reduced fat, yellow, shredded, 5 lb. (100012)
French Salad Dressing, reduced fat
Nutrients Per Serving:
Calories
Calories
from Fat
Fat
(g)
weight:
measure:
48 slices
1 lb.
3 c.
48 OR 3 qt.
2 qt. 2 c.
1/3 c.
½ tsp.
3 c.
½ c.
2 Tbsp. 2 tsp.
1 qt. 2 c.
1 lb. 8 oz.
weight:
3 lb.
2.2 lb.
1 lb. 14 oz.
12 oz.
measure:
3 gal.
1 qt. 2 c.
1 qt. 2 c.
3 c.
1 qt. ½ c.
Trans Fat Cholesterol
(g)
(mg)
directions:
1. In each of 4 (12"x20"x2") steam table pans, sprayed with nonstick vegetable cooking spray, arrange 2 qt. French
toast cubes. Sprinkle each pan with ¾ c. raisins.
2. In mixing bowl, combine eggs, milk, vanilla and salt. Mix with paddle attachment for 5 minutes on medium
speed, until well blended. Pour 1 qt. 1 ½ c. egg mixture over French toast cubes in each pan.
3. Using scoop #60, place 12 dollops of ricotta cheese, evenly spaced, on top of each pan. Cover pans with plastic
wrap. Refrigerate for 1 hour or overnight.
CCP: Chill to 41°F or lower within 4 hours.
4. Uncover the pans. Bake in conventional oven at 350°F for 45 minutes or until golden brown and knife comes
out clean in center.
CCP: Heat to 155°F or higher for at least 15 seconds.
In a small bowl, combine sugar and cinnamon. Sprinkle evenly over pans.
CCP: Hold for hot service at 135°F or higher.
To serve: Cut each pan into 12 portions.
Portion: 1 (5"x4") rectangle + 2 Tbsp. syrup
1 serving provides: 1.25 WGR Grains, 2.25 M/MA
directions:
1. For each serving, place 1 c. spinach on plate. Top with 2 Tbsp. peppers, 2 Tbsp. carrots and 1 Tbsp. cheese.
2. For each serving, serve with 1 ½ Tbsp. French dressing.
Portion: 1 ¼ c. salad plus 1 ½ Tbsp. dressing
1 serving provides: 0.25 M/MA, ¾ c. Vegetables (DG, RO)
Carbs
(g)
Sugars
(g)
Protein
(g)
Saturated Dietary
Fat (g) Fiber (g)
Vitamin A
(IU)
Vitamin C
(mg)
Sodium
(mg)
Calcium
(mg)
Iron
(mg)
French Toast Bake
373.90
82.21
9.13
0.01
255.94
34.26
14.34
14.42
3.08
2.58
448.84
0.23
415.54
177.85
1.21
Spinach Salad
96.99
37.49
4.17
0
0
13.16
5.76
3.01
1.05
2.42
4642.90
32.17
292.14
91.13
1.10
Glazed Apple Slices
yield: 50 servings
ingredients:
Apple Juice
Cornstarch
Cinnamon, ground
Vanilla Extract
Salt
Apple Slices, canned, unsweetened, drained, #10 (100206)
weight:
11.8 lb.
directions:
1. In saucepot, combine all ingredients except apples. Mix thoroughly to dissolve cornstarch. Add apples.
Heat over medium heat until mixture comes to a boil. Boil 10 minutes or until thickened, stirring
occasionally.
Portion: ½ c.
1 serving provides: ½ c. Fruit
measure:
3 qt. ½ c.
½ c. 1 tsp.
1 Tbsp.
1 Tbsp.
1 ½ tsp.
6 qt. 1 c.
Glazed Apple Slices
Calories
Calories
from Fat
Fat
(g)
69.71
3.41
0.08
(g)
(mg)
0
0
Carbs
(g)
Sugars
(g)
Protein
(g)
17.38
13.00
0.07
Saturated Dietary
Fat (g) Fiber (g)
0.01
1.22
Vitamin A
(IU)
Vitamin C
(mg)
Sodium
(mg)
Calcium
(mg)
Iron
(mg)
1.08
1.76
77.40
6.62
1.53
Pancake Stacker Egg Sandwich made with Aunt Jemima® Pancakes (whole grain)
(#43582) and Log Cabin® Syrup (#34901) - recipe on reverse
¼ c. Sautéed Smoky Kale - recipe on reverse
½ c. Sweet Potato Fries
½ c. Peaches
8 oz. 1% White Milk
1.5 WGR Grains 2 M/MA
½ c. (RO)/¼ c. (DG) Vegetables
½ c. Fruit 1 Milk
922 mg Sodium
breakfast
for lunch
tuesday
Pancake Stacker Egg Sandwich & Sautéed Smoky Kale
yield: 48 servings
ingredients:
Aunt Jemima® Pancakes (whole grain) (#43582)
Bacon, Canadian, cured, sliced
Log Cabin® Original Syrup (#34901)
Eggs, whole, raw, large, beaten OR Eggs, pasteurized, whole,
frozen (#100045), thawed
weight:
1 lb. 10 oz.
6 lb. 4 oz.
Sautéed Smoky Kale yield: 50 servings
ingredients:
Oil, Olive OR Vegetable (#100441)
White Onion, fresh, chopped
Kale, fresh, ribs removed, chopped
Paprika, smoked, ground
Salt
Calories
Calories
from Fat
Fat
(g)
weight:
1 lb.
8 lb.
measure:
100
25 (1 oz.) slices
½ c. ½ tsp.
50 OR
3 qt. ½ c.
directions:
1. Heat pancakes according to package directions.
2. Line 18"x26"x1" sheet pan with aluminum foil. Arrange Canadian bacon in a single layer. Brush with syrup.
Bake in conventional oven at 350°F for 10 minutes. Remove from oven and turn slices over, coating with
syrup. Cool slightly. Dice bacon.
3. Spray large skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add bacon. Cook
until heated through. Add eggs and cook until just set, stirring occasionally.
4. For each sandwich, place about 1/3 c. egg mixture on one pancake. Top with another pancake, pressing
down gently.
5. Wrap each sandwich in sheet of aluminum foil.
1 serving provides: 1.5 WGR Grains, 2 M/MA
measure:
1 c. 1 ½ tsp.
3 c. 2 Tbsp.
directions:
1. Heat oil in large sauté pan over medium heat. Add onion and sauté 2 minutes. Add kale. Sauté 3 minutes or
until kale is just tender but still bright green. Season with smoked paprika and salt, stirring to mix.
Portion: ¼ cup
1 serving provides: ¾ c. Vegetables (RO)
1 Tbsp.
1 Tbsp.
(g)
(mg)
Carbs
(g)
Sugars
(g)
Protein
(g)
Saturated Dietary
Fat (g) Fiber (g)
Vitamin A
(IU)
Vitamin C
(mg)
Sodium
(mg)
Calcium
(mg)
Iron
(mg)
262.81
89.98
10.00
0
225.54
27.97
7.05
12.66
2.54
2.00
243.50
0
543.43
54.35
1.98
Sautéed Smoky Kale
59.93
41.70
4.71
0
0
4.23
0.40
1.21
0.65
0.88
5157.97
40.50
154.26
47.14
0.64
Aunt Jemima® Pancakes (whole grain) (#43582) Strawberry Sundae - recipe on reverse
¼ c. Sunrise Carrot Chips - recipe on reverse
8 oz. 1% White Milk
½ c. Fruit ¾ c. (RO) Vegetables
1 Milk
635 mg Sodium
breakfast
for lunch
wednesday
Pancake Strawberry Sundae & Sunrise Carrot Chips
Pancake Strawberry Sundae yield: 50 servings
ingredients:
Aunt Jemima® Pancakes (whole grain) (#43582)
French Vanilla Yogurt, low fat
Strawberries, fresh, sliced, OR Strawberries, sliced, frozen, thawed
(#100254)
Raspberry Preserves, sweetened
Sunrise Carrot Chips yield: 50 servings
ingredients:
Tomato Paste, no salt added, canned, #10 (100327)
Cornstarch
Honey, clover
Ginger, ground
Orange Juice
Carrots, fresh, sliced OR Carrots, baby-cut, fresh, peeled,
100/2 oz. pouch (100982)
weight:
measure:
150
2 gal.
6 qt. 1 c.
15 lb. 10 oz.
9 lb. 6 oz.
3 c. 2 Tbsp.
weight:
1.8 lb.
measure:
3 c. 2 Tbsp.
2/3 c.
1 ½ c.
½ Tbsp.
3 qt. ½ c.
6 qt. 1 c.
1.11 lb.
8 lb.
directions:
1. Heat pancakes according to package directions.
2. For each serving, place 1 pancake on plate. Top with ¼ c. yogurt and ¼ c. strawberries. Repeat layers,
reserving a few strawberries. Top with 1 pancake, 2 Tbsp. yogurt and a few strawberry slices. Drizzle with 1
Tbsp. raspberry preserves. Serve immediately.
Portion: 3 pancakes, 5 oz. yogurt, ½ c. strawberries, 1 Tbsp. raspberry preserves
1 serving provides: 2.25 WGR Grains, 1.25 m/ma, ½ c. Fruit
directions:
1. In saucepan over medium heat, combine all ingredients except carrots. Cook and stir until mixture comes
to a boil. Boil 10 minutes or until thickened, stirring occasionally. Cool to room temperature. Cover and
refrigerate.
Portion: ¼ c. dip and ½ c. carrots.
1 serving provides: ¾ c. Vegetables (RO)
Calories
Calories
from Fat
Fat
(g)
(g)
(mg)
Carbs
(g)
Sugars
(g)
Protein
(g)
Saturated Dietary
Fat (g) Fiber (g)
433.31
67.50
0.38
0
18.34
81.39
42.07
9.73
1.85
5.66
Sunrise Carrot Chips
108.38
3.41
7.50
0
0
26.25
18.30
1.89
0.06
2.85
Vitamin A
(IU)
Vitamin C
(mg)
Sodium
(mg)
Calcium
(mg)
Iron
(mg)
635.32
48.80
460.03
250.04
2.68
12497.00
38.91
61.16
37.23
0.87
Rodeo Breakfast
Bagel Egg ’n Cheese Sandwich made with Lender’s® 2 oz.
White Whole Grain Bagel (#00074) - recipe on reverse
¾ c. Cowboy Caviar Salad - recipe on reverse
½ c. Roasted Potatoes
4 oz. Orange Juice
8 oz. 1% White Milk
½ c. (S)/ ½ c. (L)/1/8 c. (RO)/
1/8 c. (OT) Vegetables
½ c. Fruit 1 Milk
breakfast
for lunch
thursday
Rodeo Breakfast Sandwich & Cowboy Caviar Salad
Rodeo Breakfast Sandwich yield: 50 servings
ingredients:
Lender’s® White Whole Grain Bagels (#00074)
Eggs, whole, raw, medium, beaten OR Eggs,
pasteurized, whole, frozen (#100045), thawed
Cheese, blend, American & skim milk, yellow, sliced (#100036)
Cowboy Caviar Salad yield: 50 servings
ingredients:
Black Beans, dry, cooked, boiled w/o salt, drained OR
Black Beans, canned, dry, low sodium, #10, drained (100359)
Onion, fresh, chopped
Bell Pepper, red, fresh, chopped
Italian Salad Dressing, fat free
Lime Juice, fresh
Cilantro, fresh, chopped (Optional)
weight:
measure:
50
50 OR 2 qt.
12.5 oz.
1 1/3 c.
25 (½ oz.) slices
weight:
9 lb. 6 oz.
measure:
6 qt. 1 c.
1 qt. 2 ¼ c.
2.2 lb.
2.2 lb.
1 qt. 2 ¼ c.
1 qt. 2 ¼ c.
¼ c.
¼ c.
directions:
1. Toast split bagels.
2. Spray large skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add eggs and cook
until just set, stirring occasionally.
3. For each sandwich, place about ¼ c. egg mixture on 1 bottom half of toasted bagel. Top with ½ slice
cheese and top of bagel. Press down gently.
4. Wrap each sandwich in sheet of aluminum foil.
1 serving provides: 1.75 WGR Grains, 1.75 m/ma
directions:
1. In large mixing bowl, combine all ingredients. Toss to mix. Cover and refrigerate until serving time.
Portion: ¾ c.
1 serving provides: ¾ c. Vegetables (RO, L, OT)
Calories
Calories
from Fat
Fat
(g)
(g)
(mg)
Rodeo Breakfast Sandwich
221.90
58.61
6.51
0
Cowboy Caviar Salad
140.74
7.06
0.78
0
Carbs
(g)
Sugars
(g)
Protein
(g)
Saturated Dietary
Fat (g) Fiber (g)
189.92
29.85
5.72
13.05
2.00
0.56
25.93
3.91
8.30
0.22
Vitamin A
(IU)
Vitamin C
(mg)
Sodium
(mg)
Calcium
(mg)
Iron
(mg)
4.00
237.06
0
315.01
101.29
2.65
8.36
610.88
25.74
318.55
37.69
2.04
Waffle House
Turkey Sausage Gravy on Aunt Jemima® Waffles (whole grain) (#43577) - recipe on reverse
½ c. Carrot-Raisin Slaw - recipe on reverse
½ c. Pears
8 oz. 1% White Milk
½ c. (RO)/¼ c. (OT) Vegetables
½ c. Fruit
1 Milk
breakfast
for lunch
friday
breakfast for lunch recipe: Turkey Sausage Gravy on Aunt Jemima® Waffles & Carrot-Raisin Slaw
Turkey Sausage Gravy on Waffles yield: 50 servings
ingredients:
Aunt Jemima® Waffles (whole grain) (#43577)
Vegetable Oil (#100441)
Turkey, fresh, ground, lean
White Onion, fresh, chopped
Flour, all purpose, white, bleached, enriched
Black Pepper, ground
Salt, table
Sage, leaf, dried
Milk, 1%, with added Vitamins A & D
6 lb. 4 oz.
3 lb. 2 oz.
6 oz.
Carrot-Raisin Slaw yield: 50 servings
ingredients:
Carrots, fresh, shredded
Raisins, regular moisture, seedless, 15 oz. (100295)
Vanilla Yogurt, low fat
Honey
Curry Powder, ground
weight:
5.1 lb.
6.5 oz.
3 lb. 2 oz.
8 oz.
weight:
measure:
100
1 1/3 c.
3 qt. ½ c.
1 ½ c.
2 Tbsp. ½ tsp.
2 1/8 tsp.
2 1/8 tsp.
6 qt. 1 c.
measure:
6 qt. 1 c.
1 ¼ c.
1 qt. 2 ¼ c.
1 c. 1 ½ tsp.
3 1/8 tsp.
directions:
1. Heat waffles according to package directions.
2. In sauté pan over medium-high heat, heat oil. Add turkey and onion. Cook and stir until mixture is browned
and onion is tender.
3. Stir in flour, pepper, salt and sage. Cook and stir 1 minute. Add milk. Heat to a boil. Cook and stir 2 minutes
or until mixture thickens.
4. For each serving, place 2 waffles on plate. Using a 4 oz. ladle, ladle turkey gravy over waffles. Serve immediately.
Portion: 2 waffles and ½ c. turkey gravy
1 serving provides: 1.5 WGR Grains, 1.5 M/MA, ¼ c. Vegetables (OT)
directions:
1. In a bowl, combine all ingredients and toss to mix. Cover and refrigerate.
Portion: ½ c.
1 serving provides: ½ c. Vegetables (RO)
Calories
Calories
from Fat
Fat
(g)
(g)
(mg)
Turkey Sausage Gravy
on Waffles
414.19
157.74
17.63
0.18
Carrot-Raisin Slaw
62.40
3.96
0.44
0
Carbs
(g)
Sugars
(g)
Protein
(g)
Saturated Dietary
Fat (g) Fiber (g)
53.13
44.88
11.79
20.10
3.49
1.87
13.28
9.79
1.83
0.22
Vitamin A
(IU)
Vitamin C
(mg)
Sodium
(mg)
Calcium
(mg)
Iron
(mg)
3.86
244.43
2.97
687.25
263.83
4.47
1.54
7730.50
2.77
48.73
55.55
0.30
Breakfast for Lunch Notes
Suggested menu is compliant with Final USDA regulations issued January 26, 2012 and meets Target 2 sodium reduction levels required by SY 17/18.
All Aunt Jemima® made with Whole Grain and Lender’s® White Whole Grain products meet the current USDA definition of “Whole Grain Rich” with over 50% of
Grain content a Whole Grain. 100% of the Grains are WGR; meeting the SY 14/15 WGR requirement for lunch.
Menu Grain Crediting is based on the new 16g of creditable grains = 1 Grain oz. eq. standard.
Weekly Requirements:*Grains: 8.25 Fruit: 2.5 c.
M/MA: 9
DG: 0.75**
RO: 2.125** Legume: 0.5 Starchy: 0.5
Other: 0.375**Add: **(See Note)
Calories: 639
Sat Fat/Cal: 6.7%
Sodium mg: 805
Trans Fat: 0
**NOTE: Excess Red/Orange and Dark Green vegetables should be applied to Other and Additional component requirements.
Weekly Modifications for Other Grades: For 9-12: Add 2 ½ cups of Fruit; 1.5 M/MA and 2 Grains; 0.75 cups of vegetables of which 0.375 may be starch to meet
component and calories criteria. The additional M/MA and Grain is required to meet the minimum 2 per day requirement.
Pinnacle Foods Group (Aunt Jemima® and Lender’s®) Shopping List:
Lender’s® White Whole Grain Bagel #00074 (Bulk)
Aunt Jemima® Waffles (whole grain) #43577
Aunt Jemima® French Toast (whole grain) #43583
Aunt Jemima® Pancakes (whole grain) #43582
Log Cabin® Syrup #34901
USDA Foods Shopping List: Raisins – 100295
Strawberries – 100254
Tomato Paste – 100327
Baby Carrots – 100982
Shredded Cheese – 100012
*Please, conduct own nutritional analysis to accommodate variations in menu items.
12/14/2012
Vegetable Oil – 100441 Eggs – 100045
Black Beans – 100359 Apple Slices – 100206
Cheese Slices – 100036
Diced Peaches – 100220
For more information contact 866-816-7313 or foodservice.pinnaclefoods.com
Distributed by Pinnacle Foods Group LLC. Aunt Jemima® is a registered trademark of The Quaker Oats Company and is used under license.
©2012 Pinnacle Foods Group LLC

School Breakfast for Lunch Menus (Grades K-8)

Transcription

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