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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


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



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


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


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

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100216_ApricotsCndDicedPeeled_Oct%202011.pdf

http://education.ohio.gov/GD/DocumentManagement/DocumentDownload.aspx?DocumentID=110039

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100225_PearsCndBartlettDiced_No10_Oct%202011.pdf

http://www.fns.usda.gov/fdd/schfacts/WBSCM/101031_RiceBrownLongGrainParboilded_25lb_march2012.pdf

http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100161_BeefPattiesGroundFrz_40lb_April%202012.pdf


http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100012_CheeseChedRdFatYelShred_5lb_March%202012%20sg%20comments.pdf

http://www.fns.usda.gov/fdd/schfacts/WBSCM/100101_ChickenDiced_40lb_May2012.pdf



http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100359_BeansCndBlackTurtle_No10_April%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100364_BeansCndVegetarian_No10_Feb%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100351_BeansFrzGreen_30lb_January%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100352_CarrotsFrzSliced_30lb_December%202011.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100348_CornFrzWholeKernel_30lb_January%202012.pdf




Menus that Move



MEAL COMPONENTS

Monday Tuesday Wednesday Thursday Friday Weekly Totals ACTUAL


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


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


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



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



Beef & Bean Burrito = 2 oz-eq

Grilled Cheese Sandwich = 1.5 oz-eq

9.5 oz-eq 9 – 10 oz-eq


Menus that Move




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



Saturated Fat <10% of total kcal 7%


Trans Fat 0 g 0 g

Meal Component


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-



the week. ‘Only one whole

grain-rich offering per week may be a grain-based dessert.

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100261ApricotsFrozenCupsAug2012.pdf

http://www.fns.usda.gov/fdd/schfacts/WBSCM/100241_PeachesFrzFreestoneDicedSingleServe_April2012.pdf



http://www.fns.usda.gov/fdd/schfacts/Grains/NewWBSCMCodes/100434_RotiniWholeGrainDry_20lb_March%202012.pdf

http://www.fns.usda.gov/fdd/schfacts/WBSCM/100938_WholeGrainTortillaFrz_27lb_July2012.pdf





http://www.fns.usda.gov/fdd/schfacts/WBSCM/110080_Chicken%20oven%20roasted%20indiv%20frozen_Sept%202012.pdf



http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100362_BeansCndRefried_No10_Feb%202012.pdf





http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100330_Salsa_Low-Sodium_Cnd_No10_December%202011.pdf

http://www.fns.usda.gov/fdd/schfacts/WBSCM/100334_TomatoSauce_LowSodium_Cnd_No10_March2012.pdf

Menus that Move



MEAL COMPONENTS




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





Meat /Meat Alt Mac & Cheese = 2 oz-eq

Chicken Broccoli Bowl = 2 oz-eq


Quirky Quesadilla = 2 oz-eq


10 oz-eq 9 – 10 oz-eq


Menus that Move




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


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






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.


week. ‘Only one whole


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).







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.


week.

‘ offering Only one whole grain-rich

per week may be a

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100208_ApplesauceCndUnsweetened_No10_November%202011.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/110233_FruitCndMixedExL%20Sucrose_No10_Feb2012b.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/110236_PeachesCndClingstoneEXLTSucroseSliced_No10_March%202012.pdf


http://www.fns.usda.gov/fdd/schfacts/Grains/NewWBSCMCodes/100427_SpaghettiWholeGrainDry_20lb_March2012.pdf


http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100161_BeefPattiesGroundFrz_40lb_April%202012.pdf






http://www.fns.usda.gov/fdd/facts/hhpfacts/New_HHPFacts/WBSCM/HHFS_CORN_WHOLEKERNEL_100311aug2012.pdf

Menus that Move



MEAL COMPONENTS




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


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


8.5 oz-eq 8 – 9 oz-eq

Whole Grain-Rich BBQ Chicken Sandwich = 2 oz-eq


1 oz-eq

Mini Meatball Sub = 2 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


*Purchased hummus served with cherry tomatoes, peapods and celery

Menus that Move




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





Trans Fat 0 g 0 g

Meal Component


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).







Grains ‘Two-thirds of the minimum required grains offered over a week must be whole grain-


‘All grains offered must be whole grain-rich.



http://www.fns.usda.gov/fdd/schfacts/WBSCM/100256_StrawberriesFrzDicedSingleServe_March2012.pdf







http://www.fns.usda.gov/fdd/schfacts/WBSCM/100365_BeansCndPinto_No10_January2012.pdf

http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100368_BeansCndBlack-eyedPea_No10_Feb%202012.pdf





Menus that Move



MEAL COMPONENTS




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


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


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


Mexican Pizza = 2 oz-eq


10 oz-eq 9 – 10 oz-eq


Menus that Move




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






Trans Fat 0 g 0 g

Meal Component



green, red and orange, dry beans and peas). ‘Offer two additional servings weekly from





"3 fruits per week must be served



Grains “Two-thirds of the minimum required grains offered over a week must be whole grain-






http://www.fns.usda.gov/fdd/schfacts/WBSCM/100241_PeachesFrzFreestoneDicedSingleServeApril2012.pdf










http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100370_BeansCndKidney_No10_February%202012.pdf


http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100329_TomatoesCndDiced_No%20SaltAdded_No10_November2011.pdf

Ohio Department of Education

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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.


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Asian Brown Rice Number of Portions: 50


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.







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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



Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat 1 g 4% of kcal



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Bean & Corn Salad Number of Portions: 50



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











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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.


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Beef & Refried Bean Burrito (continued)







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Beef & Refried Bean Burrito Number of Portions: 50


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) 1/8 cup vegetables (1/8 cup legumes)



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)


Instructions


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



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



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Beef & Refried Bean Burrito (continued)







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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.


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California Casserole (continued)

Nutrition InformationCalories 101 kcal Iron <1 mg Protein 2.3 g 9% of kcal



Dietary Fiber 3 g Vitamin C 18 mg Saturated Fat .72 g 6% of kcal



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California Casserole Number of Portions: 50


IngredientsOnions, dried, choppeda 1 tbsp + ¾ tsp


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)


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


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



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.


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California Casserole (continued)







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Chicken Alfredo with a Twist Number of Portions: 25


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.




Dietary Fiber 4 g Vitamin C <1 mg Saturated Fat 6 g 15% of kcal



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Chicken Alfredo with a Twist Number of Portions: 50



IngredientsCream of chicken soup, Healthy Request (10-¾ oz can) 3 cans

Half and half 3 qt


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



3. Spray two 20” x 12” x 1” steam table pans with pan release spray. Pour rotini into steam table pans.









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Chicken Broccoli Bowl Number of Portions: 25


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.







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Chicken Broccoli Bowl Number of Portions: 50


2 oz-eq grains (1 oz-eq whole grain-rich) ½ cup vegetables (½ cup dark green)

Portion Size: serving (see instructions below)


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.







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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.







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Cowboy Corn Salad Number of Portions: 50


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)


Italian dressing, Reduced-Fat 1-1⁄3 cups



Instructions








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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.







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Deli Sub (ES) Number of Portions: 50


2 oz-eq grains (2 oz-eq whole grain-rich)Portion Size: 1 sandwich


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.








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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.







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Fresh Cucumber and Tomato Dip Number of Portions: 50



IngredientsCucumber, sliced (with peel) 3 qt + ½ cup (6 – 7 cucumbers)


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.







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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



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Garlic Broccoli Number of Portions: 50



Margarine, liquid 1 cup


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.








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Hatton Chicken Crunch Number of Portions: 25


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.







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Hatton Chicken Crunch Number of Portions: 50



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



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.








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Lemon Broccoli Number of Portions: 25




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






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Lemon Broccoli Number of Portions: 50




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






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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


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.





Trans Fat† <1 g 1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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Mini Meatball Sub Number of Portions: 50


2 oz-eq grains (2 oz-eq whole grain-rich) ¼ cup vegetables (¼ cup red/orange)




Marinara sauce* 3 qt + ½ cup

Mozzarella cheese, part skim, shredded* 6 cups (1 lb + 9 oz)*USDA Foods

Instructions











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Quirky Quesadillas Number of Portions: 25


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.







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Quirky Quesadillas Number of Portions: 50




IngredientsRefried beans (canned), low-sodium* 2 #10 cans

Beef taco filling, Reduced-Fat* 5 lb



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










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Rotini & Meat Sauce (ES) Number of Portions: 25


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.



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.


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Rotini & Meat Sauce (ES) Number of Portions: 50




IngredientsMeat Sauce, reduced-fat* 3-½ bags

Water 6 gal

Rotini, whole grain-rich* 3 lb*USDA Foods

Instructions


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



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.







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Sock-Rockin’ Chili Number of Portions: 25


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.


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Sock-Rockin’ Chili (continued)







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Sock-Rockin’ Chili Number of Portions: 50


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)


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.


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Sock-Rockin’ Chili (continued)







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Taco Salad (ES) Number of Portions: 25


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.





Trans Fat† 0 g 0% of kcal

†Nutrient totals computed with missing, incomplete, or optional data.


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Taco Salad (ES) Number of Portions: 50


¾ cups vegetables (½ cup dark green, 1⁄8 cup red/orange, 1⁄8 cup starchy)



Romaine lettuce 6-½ lb

Corn (frozen)* 2-¼ lb


Tomato (fresh), chopped 3 lb (10 – 12 medium tomatoes)*USDA Foods

Instructions



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.







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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.



Sodium 20 mg Vitamin A 4937 IU Total Fat <1 g 6% of kcal




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Tossed Side Salad Number of Portions: 50


IngredientsRomaine lettuce, chopped 25 cups

Spinach (raw), chopped 1-½ gal + 1 cup

Carrots, chopped 3-1⁄8 cups (6 – 7 medium carrots)


Cucumber, sliced 3-1⁄8 cups (~2 medium cucumbers)

Tomato, chopped 3-1⁄8 cups (~5 medium tomatoes)

Instructions










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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.





Trans Fat† <1 g <1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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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.





Trans Fat† <1 g <1% of kcal†Nutrient totals computed with missing, incomplete, or optional data.


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Sweet Sesame Chicken Stir-Fry (ES) Number of Portions: 25


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.








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Sweet Sesame Chicken Stir-Fry (ES) Number of Portions: 50


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


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.








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Sweet & Sour Chicken Nuggets Number of Portions: 25


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.







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Sweet & Sour Chicken Nuggets Number of Portions: 50


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.







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Walking Taco Number of Portions: 25


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.


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.







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Walking Taco Number of Portions: 50


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.


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.






ES-Fall Nutrient Profile Dec 5, 2011 thru Jan 6, 2012 Spreadsheet - Portion Values


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



Page 2 Oct 21, 2012








Size (kcal) (mg) (mg) (g) (mg) (mg) (IU) (RE) (mg) (g) (g) (g) (g) (g)


% of Calories 16.6% 69.3% 18.7% 5.9% *0.0%



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


% of Calories 24.7% 54.2% 21.6% 8.6% *0.0%



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





Page 3 Oct 21, 2012









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


% of Calories 20.5% 62.4% 22.0% 5.0% *0.0%




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


% of Calories 16.6% 66.2% 19.7% 5.4% *0.2%




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



Page 4 Oct 21, 2012










% of Calories 21.6% 60.5% 23.9% 8.2% *0.8%




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




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%





Page 5 Oct 21, 2012









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


% of Calories 19.6% 58.1% 27.0% 11.1% *0.0%


% of Guideline Satisfied 100% 40% 188% Shortfall 60 OVER


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


% of Calories 19.7% 62.6% 19.7% 6.6% *0.0%




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


% of Calories 17.8% 56.6% 27.8% 11.0% *0.0%





Page 6 Oct 21, 2012










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


% of Calories 23.1% 59.0% 21.2% 8.6% *0.0%




295

41

511

2.73

2.65

58.4

76

9

0.26

21.58

30.07

10.51

3.60


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


% of Calories 19.8% 62.7% 21.2% 5.4% *0.0%



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



Page 7 Oct 21, 2012










% of Calories 22.1% 67.4% 15.9% 3.6% *0.0%




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


% of Calories 20.1% 60.4% 21.1% 4.8% *0.0%




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





Page 8 Oct 21, 2012








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


% of Calories 17.9% 55.8% 32.9% 8.3% *0.0%




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*


% of Calories 22.3% 58.8% 22.6% 6.9% *0.0%





Page 9 Oct 21, 2012









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


% of Calories 17.1% 49.2% 36.9% 12.0% *0.0%


% of Guideline Satisfied 103% 59% 238% Shortfall OVER 41 OVER OVER


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


% of Calories 17.9% 67.4% 16.6% 2.6% *0.2%




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



Page 10 Oct 21, 2012










% of Calories 25.1% 55.1% 23.5% 10.0% *0.0%




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


% of Calories 16.9% 63.3% 22.6% 7.8% *0.0%


% of Guideline Satisfied 100% 37% 138% Shortfall OVER 63


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


% of Calories 20.3% 60.0% 22.7% 4.8% *0.0%



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%



Page 11 Oct 21, 2012









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


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


Grades 9 – 12• Fall • Week 1 Meal Components

MEAL COMPONENTS

Monday Tuesday Wednesday Thursday Friday Weekly Totals ACTUAL


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


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


Sweet Sesame Chicken Stir-Fry = ¼ cup

California Blend = ½ cup


Cowboy Corn Salad = ½ 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


1 oz-eq

Pepperoni Pizza = 2.25 oz-eq



Spicy Chicken Strips = 1 oz-eq


11.75 oz-eq 10 – 12 oz-eq

Whole Grain-Rich Hamburger on a Bun = 2 oz-eq


1 oz-eq

Pepperoni Pizza = 2.25 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


Menus that Move


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





Trans Fat 0 g 0 g

Meal Component








‘3 fruits per week must be served

fresh. "4 fruits per week



rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.











http://www.fns.usda.gov/fdd/schfacts/Meats/A626_BeefPattiesGroundFrz_40lb.pdf




http://www.fns.usda.gov/fdd/schfacts/WBSCM/100117_ChickenFajitaStrips_30lb_May2012.pdf


http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100369_BeansCndPink_No10_February%202012.pdf


http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100368_BeansCndBlack-eyedPea_No10_Feb%202012.pdf



http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100350_PeasFrzGreen_30lb_Jan2012.pdf




Menus that Move


Grades 9 – 12 • Fall • Week 2 Meal Components

MEAL COMPONENTS




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 Grapes = ½ cup (½ cup FRESH)

Pears in Cherry Jell-O = ½ cup


Peaches, ½ cup


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


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


Taco Salad = 3 oz-eq Deli Sub = 2 oz-eq 12 oz-eq 10 – 12 oz-eq


Menus that Move



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)





Trans Fat 0 g 0 g

Meal Component









fresh. "4 fruits per week



rich. Minimum of 8 servings of whole grains are required in grades 9 – 12.

‘All grains offered must be whole grain-rich.












http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100018_CheeseAmProcessYelSlicedLvs_5lb_April%202011%20sg%20comments%20(2).pdf


http://www.fns.usda.gov/fdd/schfacts/Meats/NewWBSCMCodesMeats/100021_CheeseMozzLmpsShred_30lb_April%202012%20cnd%20comments.pdf










http://www.nfsmi.org/USDA_recipes/school_recipes/I-13A.pdf

Menus that Move



MEAL COMPONENTS




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


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


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



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


Pizza = 2.25 oz-eq Eagle Tostada = 1 oz-eq



9.75 oz-eq ½ grains are w/g

Meat /Meat Alt Spicy Chicken Sandwich = 2 oz-eq


Pizza = 2 oz-eq Eagle Tostada = 3 oz-eq


11.5 oz-eq 10 – 12 oz-eq


*Cherry tomatoes, celery and 2 Tbsp lite ranch dressing

Menus that Move




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





Trans Fat 0 g 0 g

Meal Component



green, red and orange, dry beans and peas). “Offer two additional servings weekly from









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.




http://www.fns.usda.gov/fdd/schfacts/FV/A449_ApricotsFrzSlicedSingleServe_4.5oz.pdf














http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100350_PeasFrzGreen_30lb_Jan2012.pdf




Menus that Move


Grades 9 – 12• Fall • Week 4 Meal Components

MEAL COMPONENTS




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


1 cup ¾ cup

Fruits Pink Grapefruit Sections = ½ cup

Pineapple = ½ cup

Fruit Salad = ½ cup Peach Cup = ½ cup



Apple Slices = ½ cup (½ cup FRESH)


Fruit Juice = ½ cup Apricot Cups = ½ cup


5 cups

Grains Multigrain Chips = 1 oz-eq

Santa Fe Wrap = 1.5 oz-eq


Pretzels = 1 oz-eq

Veggie Lasagna = 1 oz-eq

Breadstick = 2 oz-eq



Whole-Wheat Roll = 1 oz-eq


12 oz-eq 10 – 12 oz-eq

Whole Grain-Rich Santa Fe Wrap = 1.5 oz-eq




Whole-Wheat Roll = 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


Menus that Move




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





Trans Fat 0 g 0 g

Meal Component











Grains “Two-thirds of the minimum required grains offered over a week must be whole grain-



the week.

‘ offering Only one whole

grain-rich per week may be a

http://www.fns.usda.gov/fdd/schfacts/FV/A449_ApricotsFrzSlicedSingleServe_4.5oz.pdf















http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100327_TomatoPasteCnd_NoSaltAdded_No10_November2011.pdf


http://www.nfsmi.org/USDA_recipes/school_recipes/D-50.pdf

Menus that Move



MEAL COMPONENTS




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


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


Fresh Cucumber & Tomato Dip = ½ 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)




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





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




9.5 oz-eq

½ grains are w/g

Meat /Meat Alt Pizza Wrap = 2 oz-eq Wokin’ Orange Chicken = 2 oz-eq


Quirky Quesadilla = 2 oz-eq


10 oz-eq 10 – 12 oz-eq


Menus that Move


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





Trans Fat 0 g 0 g

Meal Component





































http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100327_TomatoPasteCnd_NoSaltAdded_No10_November2011.pdf

Ohio Department of EducationUSDA is an equal opportunity provider and employer.

Fall • Grades 9 – 12

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eAsian Brown Rice Number of Portions: 25


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.








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eAsian Brown Rice Number of Portions: 50


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.








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eBean & Corn Salad Number of Portions: 25



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












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eBean & Corn Salad Number of Portions: 50



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












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eBeef & Refried Bean Burrito Number of Portions: 25


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) 1⁄8 cup vegetables (1⁄8 cup legumes)



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)


Instructions


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



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




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eBeef & Refried Bean Burrito (continued)








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eBeef & Refried Bean Burrito Number of Portions: 50


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) 1/8 cup vegetables (1/8 cup legumes)



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)


Instructions


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



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




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eBeef & Refried Bean Burrito (continued)








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eBroccoli Salad Number of Portions: 25


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.








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eBroccoli Salad Number of Portions: 50


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.








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eCalifornia Casserole Number of Portions: 25


IngredientsOnions, dried, choppeda 2 tsp


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)


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


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



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.



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eCalifornia Casserole (continued)








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eCalifornia Casserole Number of Portions: 50


IngredientsOnions, dried, choppeda 1 tbsp + ¾ tsp


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)


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


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



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.



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eCalifornia Casserole (continued)








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eChicken Alfredo with a Twist Number of Portions: 25



IngredientsCream of chicken soup, Healthy Request (10-¾ oz can) 1-½ cans

Half and half 1 qt + 2 cups


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



3. Spray one 20” x 12” x 2” steam table pan with pan release spray. Pour rotini into steam table pan.










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eChicken Alfredo with a Twist Number of Portions: 50



IngredientsCream of chicken soup, Healthy Request (10-¾ oz can) 3 cans

Half and half 3 qt


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



3. Spray two 20” x 12” x 1” steam table pans with pan release spray. Pour rotini into steam table pans.










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eCowboy Corn Salad Number of Portions: 25


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)


Italian dressing, Reduced-Fat ¾ cup



Instructions









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eCowboy Corn Salad Number of Portions: 50


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)



Italian dressing, Reduced-Fat 1-1⁄3 cups



Instructions









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eDeli Sub (HS) Number of Portions: 25


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










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eDeli Sub (HS) Number of Portions: 50


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










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eEagle Tostada (HS) Number of Portions: 25


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


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.








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eEagle Tostada (HS) Number of Portions: 50


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


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.








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eFresh Cucumber and Tomato Dip Number of Portions: 25



IngredientsCucumber, sliced (with peel) 1 qt + 2-¼ cups (3 – 4 cucumbers)


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.








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eFresh Cucumber and Tomato Dip Number of Portions: 50



IngredientsCucumber, sliced (with peel) 3 qt + ½ cup (6 – 7 cucumbers)


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.








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eGarlic Broccoli Number of Portions: 25





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.









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eGarlic Broccoli Number of Portions: 50





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.









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eHatton Chicken Crunch Number of Portions: 25



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



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.









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eHatton Chicken Crunch Number of Portions: 50



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



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.









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eHawaiian Chicken Wrap Number of Portions: 25


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


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.



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eHawaiian Chicken Wrap (continued)








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eHawaiian Chicken Wrap Number of Portions: 50


1.5 oz-eq grains (1.5 oz-eq whole grain-rich) ½ cup vegetables (¼ cup dark green, ¼ cup other)


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.



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eHawaiian Chicken Wrap (continued)








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eMeatball Sub (HS) Number of Portions: 25


2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)


IngredientsMini hoagie buns, whole grain-rich 25 each


Marinara sauce* 3 qt + ½ cup

Mozzarella cheese, part skim, shredded* 3-1⁄8 cups (~¾ lb)*USDA Foods

Instructions












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eMeatball Sub (HS) Number of Portions: 50


2.5 oz-eq grains (2.5 oz-eq whole grain-rich) ½ cup vegetables (½ cup red/orange)


IngredientsMini hoagie buns, whole grain-rich 50 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











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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)


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.








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ePizza Wrap Number of Portions: 50


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)


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.








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eQuirky Quesadillas Number of Portions: 25




IngredientsRefried beans (canned), low-sodium* 1 #10 can

Beef taco filling, Reduced-Fat* 2-½ lb



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











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eQuirky Quesadillas Number of Portions: 50




IngredientsRefried beans (canned), low-sodium* 2 #10 cans




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











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eRotini & Meat Sauce (ES) Number of Portions: 25




IngredientsMeat Sauce, reduced-fat* 1-3/4 bags

Water 3 gal

Rotini, whole grain-rich* 1 lb + 8 oz*USDA Foods

Instructions


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



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.








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eRotini & Meat Sauce (ES) Number of Portions: 50




IngredientsMeat Sauce, reduced-fat* 3-½ bags

Water 6 gal

Rotini, whole grain-rich* 3 lb*USDA Foods

Instructions


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



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.








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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)


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)


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.



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eSanta Fe Wrap (HS) (continued)








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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)


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)


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.



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eSanta Fe Wrap (HS) (continued)








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eSpicy Nachos Number of Portions: 25



Portion Size: 1 serving (see instructions below)


Onions (raw), chopped ½ lb (2 – 3 medium onions)

Green chilies (canned), diced 1-¾ cups

Black beans (canned), low sodium* 1 #10 can


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.








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eSpicy Nachos Number of Portions: 50



Portion Size: 1 serving (see instructions below)


Onions (raw), chopped 1 lb (4 – 5 medium onions)

Green chilies (canned), diced 3-½ cups

Black beans (canned), low sodium* 2 #10 cans


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.








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eSweet Sesame Chicken Stir-Fry (HS) Number of Portions: 25


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


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.









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eSweet Sesame Chicken Stir-Fry (HS) Number of Portions: 50


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


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.









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eTaco Salad (HS) Number of Portions: 25


1-½ cups vegetables (1 cup dark green, ¼ cup red/orange, ¼ cup starchy)



Romaine lettuce 6-½ lb

Corn (frozen)* 2-¼ lb


Tomato (fresh), chopped 3 lb*USDA Foods

Instructions




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.








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eTaco Salad (HS) Number of Portions: 50


1-½ cups vegetables (1 cup dark green, ¼ cup red/orange, ¼ cup starchy)



Romaine lettuce 13 lb

Corn (frozen)* 4-½ lb


Tomato (fresh), chopped 5-¾ lb*USDA Foods

Instructions




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.








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eTossed Side Salad Number of Portions: 25


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











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eTossed Side Salad Number of Portions: 50


IngredientsRomaine lettuce, chopped 25 cups

Spinach (raw), chopped 1-½ gal + 1 cup

Carrots, chopped 3-1⁄8 cups (6 – 7 medium carrots)


Cucumber, sliced 3-1⁄8 cups (~2 medium cucumbers)

Tomato, chopped 3-1⁄8 cups (~5 medium tomatoes)

Instructions











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eWokin’ Orange Chicken Number of Portions: 25


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.


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.



Sodium 1020 mg Vitamin A 12,419 IU Total Fat 11 g 33% of kcal





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eWokin’ Orange Chicken Number of Portions: 50


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.


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



Sodium 1020 mg Vitamin A 12,419 IU Total Fat 11 g 33% of kcal



HS-Fall Nutrient Profile Sep 5, 2011 thru Oct 7, 2011 Spreadsheet - Portion Values


Page 1 Oct 15, 2012







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)


295

41

511

2.73

2.65

58.4

76

9

0.26

21.58

30.07

10.51

3.60


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


% of Calories 17.3% 62.3% 23.8% 5.6% *0.0%




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


% of Calories 17.6% 69.5% 13.0% 4.1% *0.3%





Page 2 Oct 15, 2012









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




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


% of Calories 21.0% 62.1% 18.4% 6.2% *0.0%


% of Guideline Satisfied 102% 61% 409% Shortfall OVER 39



Page 3 Oct 15, 2012









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*


% of Calories 14.4% 61.2% 27.6% 5.3% *0.0%




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


% of Calories 18.4% 73.6% 14.5% 2.6% *0.0%





Page 4 Oct 15, 2012









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


% of Calories 17.2% 65.3% 19.5% 3.9% *0.0%




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




% of Calories 21.5% 58.6% 26.8% 11.1% *0.6%




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



Page 5 Oct 15, 2012








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%




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


% of Calories 14.2% 69.6% 19.8% 4.2% *0.0%



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



Page 6 Oct 15, 2012









% of Calories 17.8% 63.8% 21.0% 3.2% *0.0%




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





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


% of Calories 13.7% 62.2% 25.6% 6.9% *0.0%





Page 7 Oct 15, 2012









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




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





Page 8 Oct 15, 2012









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


% of Calories 20.3% 57.3% 24.8% 4.5% *0.0%




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




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



Page 9 Oct 15, 2012









% of Calories 16.9% 76.3% 11.4% 3.2% *0.0%




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


% of Calories 19.4% 56.8% 28.9% 7.9% *0.2%




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



Page 10 Oct 15, 2012









% of Calories 19.2% 62.0% 21.5% 6.4% *0.0%




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


% of Calories 15.2% 55.2% 31.3% 11.5% *0.4%


% of Guideline Satisfied 100% 60% 261% Shortfall 40 OVER OVER


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





Page 11 Oct 15, 2012










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*




% of Calories 20.9% 56.3% 27.4% 11.1% *0.0%




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


% of Calories 19.0% 66.5% 16.9% 6.2% *0.0%





Page 12 Oct 15, 2012









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


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

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