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2 WEEKS OF COMPLETE MENUS THAT FULFILL ALL

K-12 NSLP DAILY AND WEEKLY MEAL REQUIREMENTS

MADE EASY

™

SMARTMENUS

WEEK 1 MENU

Chicken Nuggets and Korny Mashed• Chicken Nuggets (4)

• Mashed Potatoes (1⁄2 c) with Corn (1⁄4 c)

• Chicken Gravy (1 oz)

• WG Dinner Roll with Butter

• Strawberries (1⁄2 c) and Blueberries (1⁄4 c)

• 1% White Milk (8 oz)

1.5 M/MA 1.75 Whole Grains 0.75 cup Starch0.75 cup Fruit 1 Milk

608 Calories1103 mg Sodium9% Sat Fat as % Cal 0 Trans Fat

Sloppy “Beany” Joe

• Sloppy Joe made with ground Turkey, Refried Beans and Vegetables on a WG Bun

• Broccoli (1⁄2 c) with Cheese (1⁄4 oz)

• Celery Sticks (1⁄4 c)

• Box Raisins (1.33 oz)


2.25 M/MA 2 Whole Grains 0.25 cup Red/Orange0.5 cup Dark Green0.25 cup Other0.5 cup Fruit 1 Milk

608 Calories1025 mg Sodium6.2% Sat Fat as % Cal 0 Trans Fat

M O N DAY

T U E S D AY

Corn and Bean Enchilada with Vegetable Medley (vegetarian)

• Enchilada made with WG Tortillas, Refried Beans, Corn, Diced Vegetables, Enchilada Sauce and Cheddar Cheese

• WG Corn Bread with Butter

• Fiesta Corn (1⁄2 c) with Red Peppers (1⁄8 c)

• Mixed Fruit (1⁄2 c)


1.5 M/MA 2 Whole Grains 0.625 cup Starch0.125 cup Red/Orange0.5 cup Fruit 1 Milk


W E D N E S DAY

Sloppy “Beany” Joe

• Sloppy Joe made with ground Turkey, Refried Beans and Vegetables on a WG Bun

• Broccoli (1⁄2 c) with Cheese (1⁄4 oz)

• Celery Sticks (1⁄4 c)

• Box Raisins (1.33 oz)


2.25 M/MA 2 Whole Grains 0.25 cup Red/Orange0.5 cup Dark Green0.25 cup Other0.5 cup Fruit 1 Milk


T H U R S DAY Chicken with Mashed Potatoes and Black Beans

• Breaded Chicken Breast (2)

• Mashed Potatoes (1⁄2 c)

• Black Beans (1⁄2 c)


• Raspberries (1⁄2 c)


1.25 M/MA 1.5 Whole Grains 0.5 cup Legume0.5 cup Starch0.5 cup Fruit 1 Milk

607 Calories1081 mg Sodium8% Sat Fat as % Cal 0 Trans Fat

F R I DAYGreen Eggs and Ham Frittata

• Casserole of Scalloped Potatoes, Eggs, Spinach and Ham

• WG Banana Bread

• Baby Carrots (2 oz pouch)

• Apple Slices (2 oz pouch)


2.5 M/MA 2 Whole Grains 0.5 cup Starch0.5 cup Red/Orange0.125 cup Dark Green0.5 cup Fruit 1 Milk


Basic American Foods Shopping List• Potato Pearls® EXCEL® Original Recipe Mashed Potatoes [#76468]• Potato Pearls® Smart Servings™ Low Sodium Mashed Potatoes [#10426]• Santiago® Seasoned Vegetarian Black Beans [#60045]• Santiago® Seasoned Vegetarian Refried Beans with Whole Beans [#10166]• Classic Casserole® Scalloped Potatoes [#94595]

Weekly Totals & Averages

• M/MA 9• Grains 9.25

• WGR 100%

• Veg. Total 4.625

• Red/Orange 0.875

• Dark Green 0.625

• Legumes 0.5

• Starch 2.375

• Other 0.25*

• Add’l. See**

• Fruit 2.75

• Milk 5• Calories 613

• Sodium (mg) 1102

• Sat Fat % of Cal 8.3

• Trans Fat 0

* Remainder of Other subcomponent may be made up of excess Red/Orange and Dark Green.

** Additional Subcomponent may be made up of excess in Starches.

Adjustment for Grades 9-12• Add 1.75 M/MA oz. eq. to meet minimum daily requirement of 2 M/MA oz. eq. and weekly requirement• Add 0.75 Grain oz. eq. to meet daily requirement of 2 Grain oz.

eq. and weekly requirement• Add 0.375 cups of Vegetables which qualify as “Red/Orange”• Add 0.375 cups of Vegetables which qualify as “Other”• Add 2.25 cups of Fruit

With above added components attain a weekly average of 750-850 Calories and Sodium levels below 1420 mg while maintaining 0 Trans Fat and less than 10% of Calories from Sat Fat.

USDA Foods Shopping List• Tomato Sauce

[#100334]

• Diced Tomatoes [#100329]

• Turkey Taco Filling [#100119]

• Broccoli [#110282]

• Raisins [#100293]

• Corn [#100313]

• Eggs [#100045]

• Baby Carrots [#100982]

• Apple Slices [#100286]

• Diced Ham [#100188]

• Strawberries [#100253]

• Mixed Fruit [#110233]

• Cheddar, Shredded [#100012]

• Tomato Paste [#100327]

• Blueberries [#100244]

> > > WEEK 1 MENU

NOTE: Please conduct independent recipe and nutritional analysis to accommodate variances in ingredients and menu items

MENUHIGHLIGHTSh Meets new USDA Meal Pattern Requirements for Grades K-8h 100% of the Grains Offered are Whole Grain Richh Meets SY 14/15 (Target 1) Sodium Requirementsh Each daily menu meets weekly average requirements for greatest flexibility

WEEK 2 MENU

Taco Roni (vegetarian)

• WG Pasta with Salsa, Spinach, Refried Beans and Cheese


• Fiesta Corn (1⁄2 c) and red peppers (1⁄8 c)

• Blueberries (1⁄2 c each) with Strawberries (1⁄2 c each)


2.25 M/MA 2 Whole Grains 0.5 cup Starch0.25 cup Red/Orange1 cup Fruit 1 Milk


M O N DAY

Cheeseburger with Mashed Cheddar Potatoes • Lean 3.1 oz. Hamburger

Patty with Cheese on a WG Bun

• Mashed Cheddar Potatoes with Scallions

• Peas and Carrot Medley (1⁄2 c)

• Dried Fruit Mix (1⁄4 c)


2.75 M/MA 2 Whole Grains 0.5 cup Starch0.25 cup Red/Orange0.25 cup Other0.5 cup Fruit 1 Milk


W E D N E S DAY

Chicken Tenders with Refried Bean and Cheese Dip• Chicken Tenders (3)

• Soft WG Pretzel Nuggets and Baby Carrots for dipping

• Refried Bean and Cheese Dip

• Sliced Apples (2 oz)


2 M/MA 2.25 Whole Grains 0.5 cup Legume0.5 cup Red/Orange0.5 cup Fruit 1 Milk


T U E S DAY

T H U R S DAY Potato Soft Taco

• WG Tortilla filled with Mashed Potatoes, Salsa, Shredded Cabbage, Cheese and Seasoned Black Beans

• Refried Beans (3⁄8 c)

• Diced Peaches (1⁄2 c)


2 M/MA 1 Whole Grains 0.25 cup Starch0.125 cup Red/Orange0.375 cup Legume0.5 cup Fruit 1 Milk


F R I DAYBlack Bean Pizza (vegetarian)

• Black Bean Pizza with Salsa and Cheese on a WG Crust

• WG Breadstick with Marinara Sauce (1 oz)

• Broccoli (1⁄2 c)

• Raspberries (1⁄2 c)

• 100% Fruit Juice


2 M/MA 2.75 Whole Grains 0.25 cup Red/Orange0.5 cup Dark Green1 cup Fruit 1 Milk


Basic American Foods Shopping List• Potato Pearls® EXCEL® Original Recipe Mashed Potatoes [#76468]

• Potato Pearls® Smart Servings™ Low Sodium Mashed Potatoes [#10426]• Santiago® Seasoned Vegetarian Black Beans [#60045]

• Santiago® Vegetarian Refried Beans with Whole Beans [#54914]

• Santiago® Smart Servings™ Low Fat Vegetarian Refried Beans with Whole Beans [#10302]

Weekly Totals & Averages

• M/MA 11• Grains 10

• WGR 100%

• Veg. Total 4.25

• Red/Orange 1.375

• Dark Green 0.5

• Legumes 0.875

• Starch 1.25

• Other 0.25*

• Add’l. See**

• Fruit 3.5

• Milk 5• Calories 622

• Sodium (mg) 1081

• Sat Fat % of Cal 8.5

• Trans Fat 0

** Remainder of Other and Additional Subcomponent may be made up of excess in Red/Orange, Legume and Starch.

Adjustment for Grades 9-12• Add 1 Grain oz. eq. to meet minimum daily requirement 2

Grain oz. eq.• Add 0.75 cups of vegetables which qualify as “Additional”• Add 1.5 cups Fruit

With above added components attain a weekly average of 750-850 Calories and Sodium levels below 1420mg while maintaining 0 Trans Fat and less than 10% of Calories from Sat Fat.

USDA Foods Shopping List• Tomato Sauce

[#100334]

• Cheddar, Shredded [#100012]

• Mozzarella [#100021]

• Salsa [#100330]

• Broccoli [#110282]

• Apple Slices [#100286]

• WG Pasta [#100434]

• Corn [#100313]

• Strawberries [#100253]

• Beef Patty [#100163]

• Cheese Slice [#100037]

• Dried Fruit Mix [#110161]

• Peaches [#100241]

• Baby Carrots [#100982]

• Blueberries [#100244]

> > > WEEK 2 MENU

NOTE Please conduct independent recipe and nutritional analysis to accommodate variances in ingredients and menu items

MENUHIGHLIGHTSh Meets new USDA Meal Pattern Requirements for Grades K-8h 100% of the Grains Offered are Whole Grain Richh Meets SY 14/15 (Target 1) Sodium Requirementsh Each daily menu meets weekly average requirements for greatest flexibility

M O N DAY Korny Mashed Potatoes Prep time: 10 min. Cook time: 5 min. Yield: 34, portions

Ingredients: Preparation:

1 pkgPotato Pearls® EXCEL® Original Recipe Mashed [#76468]

1 gal Water1. Combine water and corn in a large pot. Heat to 170̊-190˚F.

2. Pour water and corn into a 6-inch deep, half-steamtable pan.

3. Stirring rapidly with a slotted spoon, quickly pour entire pouch of Potato Pearls® into water. Continue to stir for 15–20 sec. making sure to cover all four corners. Allow to sit for 5 min. Stir well.

4. Portion and serve.

8.5 cCorn, canned, drained, low sodium

T U E S DAY Sloppy “Beany” Joe Prep time: 45 min. Cook time: 35 min. Yield: 32, portions


1 pkg

Santiago® Seasoned Vegetarian Refried Beans with Whole Beans [#10166]

4 cDiced tomatoes, low sodium

1. In a large pot, heat water to boiling. Add ground turkey, seasoning, tomato paste, vegetables and sauce to water. Return to boiling and simmer 3 min.

2. Pour Santiago® Beans into a 4-inch deep, half-steamtable pan.

3. Quickly pour water mixture over beans and cover. Allow to sit in steamtable for 25 min. Stir well.

4. Portion onto whole grain bun and serve.

.5 gal Water 4 c Diced onions

3.9 lb Lean ground turkey 1.5 c Diced red peppers

2 pk (total

2.96 oz)

McCormick® Taco Seasoning Mix

1 c Diced celery

1 cTomato paste, no salt added

2 cTomato sauce, low sodium

32 ea WG hamburger bun

W E D N E S DAY Corn and Bean Enchilada Prep time: 45 min. Cook time: 35 min. Yield: 32 portions


1 pkg

Santiago® Seasoned Vegetarian Refried Beans with Whole Beans [#10166]

1 lbCheddar cheese, reduced fat, shredded

1. Pour 1 package Santiago® Beans into a 4-inch deep, half- steamtable pan, set aside.

2. In a large stock pot, heat half-gallon of water to boiling.

3. Add the diced vegetables and simmer for 3 min. Add the drained corn. Return water mixture to a boil.

4. Quickly pour water and vegetables over Santiago® Beans and cover for 25 min.

5. Divide beans evenly among the 32 tortillas and roll into a cylindrical shape. Place them in a steamtable pan, cover with enchilada sauce and cheese. Bake at 350̊ F in a convection oven for 10 min.

.5 gal Water 1.5 c Diced onions

32 ea Corn tortilla .75 c Diced celery

4 cCorn, canned, low sodium, drained

1 c Diced carrots

4 c Enchilada sauce 1 c Diced red peppers

F R I DAY Green Eggs and Ham Frittata Prep time: 70 min. Cook time: 60 min. Yield: 32 portions


1 crtnClassic Casserole® Scalloped Potatoes [#94595]

32 ea Large eggs, beaten1. Combine boiling water and sauce mix (from Scalloped Potato

carton) in a 4-inch deep, full-steamtable pan. Stir until dissolved.

2. Add Classic Casserole® potato slices and stir. Allow to sit covered for 15 min., stirring occasionally.

3. Add eggs, spinach and ham to potato mixture, stir to combine.

4. Bake in a 350̊ F convection oven for 20 min.

5 qt Boiling water 2.2 lb Baby spinach, fresh

2.5 lb Ham, low fat, diced

WEEK 1 RECIPES

M O N DAY Taco Roni Prep time: 60 min. Cook time: 45 min. Yield: 21, portions


1 pkgSantiago® Vegetarian Refried Beans with Whole Beans [#54914]

10.5 cWhole grain rotini pasta, cooked

1. Prepare pasta according to package directions, drain, set aside.

2. In a large pot, heat water to boiling. Add spinach and Parmesan cheese to water. Return to boiling.

3. Pour Santiago® Beans into a 4-inch deep, half-steamtable pan.

4. Quickly pour water mixture over Santiago® Beans and cover. Allow to sit on steamtable for 25 min. Stir.

5. Add the pasta and salsa to bean mixture, stir to combine. Top with Cheddar cheese and bake uncovered for 10 min. in a 350˚F convection oven.

1 lbBaby spinach, fresh, chopped

2.625 c Salsa, low sodium, mild

5.25 ozParmesan cheese, grated

10.5 ozCheddar cheese, reduced fat, shredded

T U E S DAY Refried Bean and Cheese Dip Prep time: 30 min. Cook time: 25 min. Yield: 16, portions


1 pkgSantiago® Vegetarian Refried Beans with Whole Beans [#54914]

8 ozCheddar cheese, reduced fat, shredded

1. Prepare Santiago® Beans according to package directions.

2. Add cheese to beans and mix well. Portion and serve.

W E D N E S DAY Mashed with Cheddar Cheese Prep time: 10 min. Cook time: 5 min. Yield: 34 portions


1 pkgPotato Pearls® EXCEL® Original Recipe Mashed [#76468]


1. Prepare Potato Pearls® according to package directions.

2. Add cheese and scallions to potatoes and mix thoroughly. Portion and serve.

.5 c Scallions, diced

T H U R S DAY Potato Soft Taco Prep time: 45 min. Cook time: 25 min. Yield: 69 portions


1 pkg

Potato Pearls® EXCEL® Original Recipe Mashed, prepared [#76468]

2.25 cShredded cabbage, raw

1. Prepare Potato Pearls® and Santiago® Beans according to package directions, set aside.

2. Fill tortillas with mashed, beans, cabbage, then salsa. Fold in half. Top with cheese and bake in a 350˚F convection oven for 10 min.

34 eaWhole grain tortilla, 6-inch

8.5 cSantiago® Vegetarian Seasoned Black Beans, prepared [#60045]

4.25 cSalsa, low sodium, mild

2 lb 2 ozCheddar cheese, reduced fat, shredded

F R I DAY Black Bean Pizza Prep time: 50 min. Cook time: 40 min. Yield: 24 portions


1 pkgSantiago® Seasoned Vegetarian Black Beans [#60045]

3 cSalsa, low sodium, mild 1. Prepare Santiago® Beans according to package directions.

2. Layer pizza crust with Santiago® Beans, then salsa and cheeses.

3. Bake in a 350̊ F convection oven for 10 min.

4. Cut pizzas into 12, 4x4 slices (for a total of 24 slices).

2 eaSheeted pizza dough, 12x16 rectangular


12 ozMozzarella cheese, reduced fat, shredded

WEEK 2 RECIPES

POTATOES & BEANS EVERYDAY, OK !

Basic American Foods’ convenient potatoes and beans are the smart solution for your menu.

Nutrition that Makes Sense• Satisfies multiple USDA menu requirements

NO MAxIMUMS on any vegetables or fruit, only minimums, so can serve them everyday

POTATOES & BEANS ON THE MENU

®®

Potatoes Qualify As: • Starchy Vegetable • Additional Vegetable

Taste Students Love• Boost daily participation drive additional revenue

for your program

Quick, Easy Prep

1

2

3

REDUCE LABOR AND TRAINING

with simple, add-water-only prep options

™©

2185 N. CALIFORNIA BLVD., SUITE 215, WALNUT CREEK, CA 94596 BAF.COM 1931 • 07.13

Basic American Foods™ and Smart Servings™ are registered trademarks and Potato Pearls® and Santiago® are trademarks of Basic American Foods.

FOR MORE RECIPES& IDEAS VISIT

BAF.COM

® Beans Qualify As: • Legume • Other Vegetable • Additional Vegetable • Meat Alternate

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