<p>Fruit and Veggie Quantity Cookbook Revised Edition NH Obesity Prevention Program Department of Health and Human Services Division of Public Health Services 603-271-4551 October 2011 Fruit and Veggie Quantity Cookbook Revised Edition Table of Contents Foreword................................................................................................................... i Recipe Criteria........................................................................................................ ii Abbreviations.......................................................................................................... ii Quantity Recipes Soups ..............................................................................................................1 Salads ...........................................................................................................13 Breakfast Items ............................................................................................27 Side Dishes ...................................................................................................37 Main Dishes..................................................................................................49 Miscellaneous..............................................................................................55 Index of Quantity Recipes (Includes Dessert category and Child Nutrition Program Food Components) Appendices Family-Size Recipes (ready-to-copy)....................................................A-1 Taste-Test Surveys Elementary School Students...........................................................B-1 Middle and High School Students and Adults.............................B-2 Resources...................................................................................................C-1 Fruit and Veggie Quantiy Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm Foreword The Fruit and Veggie Quantity Cookbook is a revision of the 2003 5 A Day Quantity Recipe Cookbook and the 2009 Fruit and Veggie Quantity Recipe Cookbook. See the Recipe Criteria on the next page. Partners The NH Obesity Prevention Program in the Department of Health and Human Services, Division of Public Health Services, led the cookbook project with assistance from the following partners who generously contributed their time and talent: ƒ New Hampshire Hospital Food and Nutrition Services, Concord, New Hampshire ƒ Centers for Disease Control and Prevention, Division of Nutrition, Physical Activity, and Obesity, Atlanta, Georgia ƒ University of Hawaii, College of Tropical Agriculture and Human Resources, Cooperative Extension Service, Nutrition Education for Wellness Program, Honolulu, Hawaii ƒ Kearsarge Regional School District Food Service, New London, New Hampshire Funding This publication was supported by the Centers for Disease Control and Prevention cooperative agreement number CDC-RFA-DP08-80504CONT11 and grant number NH B01Prvs. The contents are solely the responsibility of the authors and do not necessarily represent the official views of CDC. Appendices In addition to the quantity recipes, be sure to review and use the appendices. They include: ƒ Ready to Copy Family-Size Fruit and Vegetable Recipes can be used shared with your customers. ƒ Resources provide links to information about fruits and vegetables, Fruits & Veggies—More Matters®, the School Lunch and Breakfast Programs, and more. ƒ Taste-Test Surveys for Students and Adults are an easy way to receive feedback when introducing new foods. Comments, Questions, and Suggestions Please send your comments, questions, and suggestions regarding this cookbook to the NH Obesity Prevention Program at OPP@dhhs.state.nh.us or 603-271-4551. Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page i Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page ii Recipe Criteria The recipes in this cookbook meet the following criteria. ƒ Each portion provides at least ½ cup of fruit or vegetable per 250 calories. ƒ Added sugars do not exceed 15% of total calories. Concentrated fruit juice sweeteners, jams and jellies count as added sugars. ƒ Fat content is limited. ƒ Total fat is less than 35% of total calories. ƒ Saturated fat is less than 10% of total calories. ƒ Trans fat is less than 0.5 gram per serving. ƒ The fat found naturally in fruits and vegetable is not counted in the limits described above. ƒ When nuts are part of the recipe, ¼ ounce of nuts is allowed per portion without counting toward the fat. Nuts are in their natural form without anything added or removed (e.g., no added oils, removed oils, added sodium, or added sugars). ƒ Sodium content is limited to no more than 600 milligrams per serving. ƒ Fiber content is at least 0.014 grams per calorie of naturally occurring fiber (28g of fiber/2000 calories). Abbreviations g gram or grams lb pound or pounds mg milligram or milligrams oz ounce or ounces Tb tablespoon or tablespoons tsp teaspoon or teaspoons # number #10 can number 10 can = 12 cups = 3 quarts = 96 ounces S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit. ‡ USDA commodity fruits, vegetables and beans listed in the Food Buying Guide for Child Nutrition Programs (2008 edition) Note: Available items are subject to change.  Recipe can be served with crushed red pepper on the side. no Recipe comments, optional instructions, and/or optional ingredients € Serving size Ì In the Recipe Index, this symbol indicates recipes that fit into more than one menu category. Soups Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm Bean and Barley Soup Recipe H-8 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Vegetable oil 1/3 cup 2/3 cup 3¼ Tb Onions, peeled, diced ‡ 4 lb 8 lb 2 lb Celery, diced ‡ 2 lb 4 lb 1 lb Carrots, diced, fresh or frozen ‡ 4 lb 8 lb 2 lb Garlic, minced 3 Tb 4 Tb 2 Tb Vegetable stock, low sodium 3½ gallons 7 gallons 7 quarts Soy sauce, reduced sodium 2 Tb ¼ cup 3 tsp Hot pepper sauce 2 tsp 1 Tb +1 tsp 1 tsp Basil, dried 1 Tb +1 tsp 2 Tb +2 tsp 2 tsp Thyme, dried 1 Tb +1 tsp 2 Tb +2 tsp 2 tsp Barley, dry 4½ cups 9 cups 2¼ cups Canned white beans, rinsed and drained ‡ 7½ lb 15 lb 3¾ lb 1. In a large stockpot or steam kettle heat oil over medium heat. 2. Add onion, celery, and carrots and cook over medium heat for 10 minutes or until soft. Do not brown. 3. Add garlic. Cook 2 minutes. 4. Add stock, soy sauce, hot sauce, basil, and thyme. Bring to a boil. 5. Add barley and return to boil. Reduce heat and simmer 45 minutes until barley is tender. 6. Add the beans and return to simmer. 7. Hold until ready to sere. € Serve 1 cup (8 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 1 Bean and Barley Soup Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 2 Calories 180 Percent Calories from Fat 13% Total Fat 2.5g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 480 mg Total Carbohydrates 34 g Dietary Fiber 7 g Sugars 4 g Protein 6 g Vitamin A (6,000 IU) 120% Vitamin C (4.8 mg) 8% Calcium 6% Iron 10% NOTES Approximate preparation time 1 hour Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Bean and Macaroni Soup Recipe H-9 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Olive oil ¼ cup ½ cup 2 Tb Onion, fresh or frozen, small diced ‡ 2 lb 4 lb 1 lb Carrots, diced, fresh or frozen ‡ 2 lb 4 lb 1 lb Celery, small diced ‡ 2 lb 4 lb 1 lb Mushrooms, sliced, canned ‡ 24 oz 48 oz 12 oz Garlic, minced 3 Tb 1/3 cup 1 ½ Tb Tomatoes, diced, canned, reserve juice ‡ 1 #10 can 2 #10 cans 6 cups Vegetable stock, low sodium 1 gallon 2 gallons 2 quarts Bay leaves 3 6 2 Beans (white, red, or brown), canned, drained, and rinsed ‡ 6½ lb 13 lb 3¼ lb Enriched macaroni/pasta or whole-wheat macaroni/pasta 4 lb 8 lb 2 lb Sage, ground 2 tsp 1 Tb +1 tsp 1 tsp Thyme, dry 2 tsp 1 Tb +1 tsp 1 tsp Oregano, dry 1 tsp 2 tsp ½ tsp Black pepper, ground 1 tsp 2 tsp ½ tsp 1. Heat oil in steam kettle or large stockpot. 2. Add onion, celery, and carrots and cook over medium heat for 10 minutes or until soft. Do not brown. 3. Add mushroom, garlic, tomatoes and bay leaves and bring to simmer. 4. Add vegetable broth, and drained beans. Return to simmer. 5. Add macaroni and cook for 10-15 minutes, or just until macaroni is tender. 6. Add sage, thyme, oregano and black pepper and serve. € Serve 1 cup (8 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 3 Bean and Macaroni Soup Nutrients Per Serving NOTES Calories 220 Percent Calories from Fat 8% Total Fat 2.0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 580 mg Total Carbohydrates 43 g Dietary Fiber 6 g Sugars 6 g Protein 9 g Vitamin A (3,500 IU) 70% Vitamin C (12 mg) 20% Calcium 4% Iron 20% Approximate preparation time 35 minutes Child Nutrition Program Food Components Each portion provides: ƒ 1 grain/bread ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation and the National Heart, Lung, and Blood Institute Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 4 Corn Chowder Recipe H-10 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Butter 4 oz 8 oz 2 oz Canola oil 4 oz 8 oz 2 oz Onions, Spanish, diced ‡ 3 lb 6 lb 1½ lb Celery, diced ‡ 2 lb 4 lb 1 lb Flour, all purpose ¾ lb 1½ lb 6 oz Water 3 quarts 1½ gallons 1½ quarts Bay leaves, dry 4 8 2 Poultry seasoning (optional) 1½ tsp 1 Tb ¾ tsp Potatoes, diced ‡ 8 lb 16 lb 4 lb Corn kernels, frozen ‡ 4 lb 8 lb 2 lb Lowfat milk, (1%) 2 quarts 1 gallon 1 quart Salt 1½ Tb 3 T 2 tsp White pepper, ground 1 tsp 2 tsp ½ tsp Parsley, dried 2 Tb ¼ cup 1 Tb 1. Melt butter in large stockpot or tilt steam kettle. Add oil. 2. Cook onions in butter-oil mixture 5 minutes over medium heat or until vegetables are soft. Do not brown. 3. Add celery to onions and cook over medium heat for 10 minutes or until vegetables are soft. Do not brown. 4. Add flour to vegetables, coating evenly. 5. Over medium heat cook flour 5 minutes, using caution to not burn flour. 6. Slowly add water. Stir well. Be sure to loosen any flour from bottom of pan. 7. Add bay leaves, poultry seasoning (optional), and potatoes. 8. Gently simmer until potatoes are tender. 9. Add corn and milk. Heat through, but do not boil after milk is added. 10. Remove bay leaves. Add salt and white pepper. 11. Finish with chopped parsley. € Serve 1 cup (8 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 5 Corn Chowder Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 6 Nutrients Per Serving Calories 180 Percent Calories from Fat 15% Total Fat 3.0 g Saturated Fat 1.0 g Trans Fat 0 g Cholesterol <5 mg Sodium 270 mg Total Carbohydrates 32 g Dietary Fiber 3 g Sugars 5 g Protein 6 g Vitamin A (200 IU) 4% Vitamin C (18 mg) 30% Calcium 7% Iron 6% NOTES Approximate preparation time 45 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Pesto Minestrone Recipe H-13 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Olive oil 2 Tb ¼ cup 1 Tb Onion, Spanish, diced ‡ 2 lb 4 lb 1 lb Carrots, diced, fresh or frozen ‡ 2 lb 4 lb 1 lb Broccoli, fresh or frozen, chopped ‡ 2 lb 4 lb 1 lb Tomatoes, canned, no salt, chopped, reserve juice for soup 1 #10 can 2 #10 cans ½ of a #10 can Water 1 gallon 2 gallons 2 quarts Chicken broth, low sodium 1 gallon 2 gallons 2 quarts Kidney beans, canned, drained and rinsed ‡ 6 lb 12 lb 3 lb Enriched macaroni/pasta or whole-wheat macaroni/pasta 2 lb 4 lb 1 lb Pesto Basil, fresh leaves, washed 1 quart 2 quarts 2 cup Italian parsley or curly parsley, fresh leaves, washed 1 quart 2 quarts 2 cup Garlic cloves, peeled ¼ cup ½ cup 1/8 cup Parmesan cheese, finely grated 3 Tb 1/3 cup 1½ Tb Olive oil 2 Tb ¼ cup 1 Tb 1. In large stockpot or steam kettle lightly cook onion in olive oil 5 minutes over medium heat until soft. Do not brown. 2. Add carrots and broccoli. 3. Cook stirring occasionally 5 minutes. 4. Add tomatoes (with juice), water and chicken broth. Bring to boil. 5. Add beans and pasta. Cook 10 minutes or until pasta is al dente. 6. While pasta is cooking prepare Pesto in blender or food processor. 7. Add the fresh basil, parsley, garlic, Parmesan cheese and olive oil. 8. Puree until smooth and uniformly blended. If too thick, add a few drops of water. 9. Just before serving, remove soup from heat and stir in pesto. € Serve 1 cup (8 ounces).  Can be served with crushed red pepper on the side ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 7 Pesto Minestrone Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 8 Nutrients Per Serving Calories 180 Percent Calories from Fat 13% Total Fat 2.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 310 mg Total Carbohydrates 31 g Dietary Fiber 8 g Sugars 6 g Protein 9 g Vitamin A (4,500 IU) 90% Vitamin C (36 mg) 60% Calcium 10% Iron 10% NOTES Approximate preparation time 35 minutes Child Nutrition Program Food Components Each portion provides: ƒ 1 grain/bread ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Tomato Vegetable Soup Recipe H-12 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Frozen vegetables (mixture of carrots, potatoes, peas, corn, green beans) ‡ 6 lb 12 lb 3 lb Onion, diced, ready to use ‡ 2 lb 4 lb 1 lb Green peppers, diced ‡ 1 lb 2 lb ½ lb Tomato juice, low sodium, canned 4 48-oz cans 8 48-oz cans 2 48-oz cans Water 1 quart 2 quarts 2 cups Mushrooms, canned, sliced ‡ 24 oz 48 oz 12 oz Bay leaves 5 8 3 1. Combine all ingredients in large tilt skillet, stockpot or Dutch oven. 2. Bring to a boil. 3. Cover and reduce heat to simmer for 30-45 minutes. 4. Remove bay leaves before serving. € Serve ¾ cup (6 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 9 Tomato Vegetable Soup Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 10 Nutrients Per Serving Calories 70 Percent Calories from Fat 0% Total Fat 0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 150 mg Total Carbohydrates 15 g Dietary Fiber 3 g Sugars 7 Protein 3 g Vitamin A (1,000 IU) 20% Vitamin C (42 mg) 70% Calcium 2% Iron 4% NOTES Approximate preparation time 40 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source: Produce for Better Health Foundation and Pictsweet Frozen Foods Touchdown Tomato Basil Soup Recipe H-14 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Oil, olive or canola ¼ cup ½ cup 2 Tb Onion, diced ‡ 2 lb 4 lb 1 lb Celery, diced ‡ 1 lb 2 lb ½ lb Carrot, diced ‡ 1¾ lb 3½ lb ¾ lb Garlic cloves, minced 2 Tb ¼ cup 1 Tb Spinach, stems removed, washed, roughly chopped ‡ 2 lb 4 lb 1 lb Tomatoes, canned, diced ‡ 1 #10 can 2 #10 cans ½ #10 can Canned chickpeas, rinsed and drained ‡ 4 lb 8 lb 2 lb Tomato sauce, low sodium 2 48-ozcans 4 48-oz cans 1 48-oz can Vegetable broth, low sodium 2 quarts 1 gallon 1 quart Parmesan cheese 1½ cups 3 cups ¾ cup Basil, dry n 4 tsp 2½ Tb 2 tsp 1. Heat oil in large stockpot. 2. Skin and dice onion. Cook for 5 minutes over medium heat or until soft. Do not brown. 3. Add diced celery and diced carrots and cook 10 minutes or until vegetables are soft. Do not brown. 4. Add chopped spinach and minced garlic and continue to simmer covered for 2 minutes. 5. Drain and rinse chickpeas. 6. Add chickpeas and diced tomatoes and return to simmer. 7. Add tomato sauce and vegetable broth and heat thoroughly. 8. Finish soup with dry basil and Parmesan cheese. For optimal flavor, add basil right before serving. 9. Adjust seasoning with salt and pepper. n For adults, basil amounts can be doubled. € Serve ¾ cup (6 ounces).  Can be served with crushed red pepper on the side. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 11 Touchdown Tomato Basil Soup NOTES Nutrients Per Serving Calories 120 Percent Calories from Fat 23% Total Fat 3.0 Saturated Fat 1.0 g Trans Fat 0 g Cholesterol <5 mg Sodium 290 mg Total Carbohydrates 17 g Dietary Fiber 4 g Sugars 4 g Protein 6 g Vitamin A (5,500 IU) 110% Vitamin C (24 mg) 40% Calcium 10% Iron 10% Approximate preparation time 45 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation and the American Cancer Society Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 12 Salads Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm Chicken Caesar-Style Salad Recipe E-24 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Diced cooked chicken 6¼ lb 12½ lb 3¼ lb Non-stick cooking spray Whole wheat bread, cut into 1-inch cubes 2 lb 4 lb 1 lb Dressing Lemon juice 1 cup 2 cup ½ cup Dijon mustard 4 Tb ½ cup 2 Tb Garlic, minced 4 Tb ½ cup 2 Tb Black pepper, ground 1 Tb 2 Tb 1 ½ tsp Olive oil 1 cup 2 cups ½ cup Iceberg lettuce, washed and spun, cut into bite size pieces ‡ 10 heads 20 heads 5 heads Romaine lettuce, washed and spun, cut into bite size pieces ‡ 10 heads 20 heads 5 heads Celery, chopped ‡ 3 quarts 1½ gallons 6 cups Cucumbers with skin, chopped ‡ 3 quarts 1½ gallons 6 cups Parmesan cheese, grated 1½ cup 3 cup ¾ cup 1. If frozen, defrost the diced cooked chicken in a refrigerator. 2. Separate chicken into 2-ounce portions. 3. Preheat oven to 375◦ F. 4. Spray non-stick cooking spray evenly to coat baking sheet. 5. Spread whole wheat bread for croutons onto sprayed baking sheet and bake for 10-15 minutes until golden color and crispy. Let cool. 6. Make the dressing. In a mixing bowl, combine lemon juice, Dijon mustard, garlic and black pepper. Whisk in oil, slowly at first and continue whisking until all of oil has been added. 7. Place toasted (cooled) croutons into large bowl and drizzle with a slight amount of dressing just to coat. 8. Add lettuce and other vegetables to croutons. Add remaining dressing, and Parmesan cheese. Toss lightly to evenly coat. 9. Serve immediately. € Serve 2 ounces cooked chicken and 1 cup (8 ounces) salad. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 13 Chicken Caesar-Style Salad Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 14 Calories 220 Percent Calories from Fat 33% Total Fat 8 g Saturated Fat 2.0 g Trans Fat 0 g Cholesterol 42 mg Sodium 250 mg Total Carbohydrates 16 g Dietary Fiber 4 g Sugars 5 g Protein 20 g Vitamin A (1,500 IU) 30% Vitamin C (15 mg) 25% Calcium 15% Iron 10% NOTES Approximate preparation time 30 minutes (Does not include thawing of chicken.) Child Nutrition Program Food Components Each portion provides: ƒ 2-ounce equivalent meat/meat alternate ƒ 1 cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Orange Couscous Salad Recipe E-25 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Water 3 quarts 1½ gallon 6 cups Couscous, whole wheat, dry 2½ quarts 5 quarts 5 cups Turmeric, ground 2 Tb ¼ cup 1 Tb Black pepper, ground 2 tsp 1 Tb+1 tsp 1 tsp Chickpeas, canned, drained ‡ 6½ lb 13 lb 3¼ lb Mandarin oranges, canned, drained ‡ 3 lb 6 lb 1½ lb Onion, red, small diced 3½ cups 7 cups 1¾ cups Raisins, seedless ‡ 1 quart 2 quarts 2 cups Dressing Orange zest, minced 1/3 cup 2/3 cup 3 Tb Lemon juice 1½ cups 3 cup ¾ cup Olive oil 2/3 cup 1-1/3 cup 1/3 cup Chives, dry 2 Tb 4 Tb 1 Tb 1. In large saucepan heat water to a boil. 2. Add dry couscous, turmeric and black pepper and cover. 3. Turn off heat and let sit covered for 5 minutes. Fluff with fork and let sit. 4. In a large bowl combine chickpeas, oranges, onion and raisins. 5. Make dressing. In a separate bowl whisk together orange zest, lemon juice, olive oil and chives. 6. Pour dressing over chickpea mixture. Mix well. Fold in the cooled couscous. 7. Cover and refrigerate at least 1 hour. € Serve 1 cup (8 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 15 Orange Couscous Salad Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 16 Calories 230 Percent Calories from Fat 16% Total Fat 4.0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 90 mg Total Carbohydrates 43 g Dietary Fiber 6 g Sugars 13 g Protein 7 g Vitamin A (500 IU) 10% Vitamin C (15 mg) 25% Calcium 4% Iron 10% NOTES Approximate preparation time 20 minutes Child Nutrition Program Food Components Each portion provides: ƒ 1 grain/bread ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Pineapple Poppy Seed Salad Recipe E-26 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Pineapple, fresh, peeled and cored, or canned, chunk ‡ 4 lb 4 8 lb 8 2 lb or 2 Kiwi fruit, peeled and cut in half and then into sliced ‡ 13 25 6 Bananas, peeled and sliced ‡ 10 20 5 Strawberries, hulled and sliced ‡ 1½ quarts 3 quarts 3 cups Melon, honeydew or cantaloupe, peeled and medium dice or balls ‡ 1½ quarts 3 quarts 3 cups Dressing 100% pineapple juice, unsweetened ‡ 2 cups 1 quart 1 cup Honey ½ cup 1 cup ¼ cup Lime zest, grated 4 tsp 2½ Tb 2 tsp Poppy seeds 2 Tb 4 Tb 1 Tb 1. Place pineapple chunks in large bowl. 2. Add sliced kiwi, bananas, melon and strawberries to bowl. 3. Combine lemon juice and honey in medium bowl. 4. Add poppy seeds and lime zest to dressing bowl. Whisk together to blend. 5. Pour dressing over fruit and toss lightly to evenly coat fruit. 6. Cover with food film and refrigerate at least 15 minutes for best flavor. € Serve ½ cup (4 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 17 Pineapple Poppy Seed Salad Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 18 Calories 80 Percent Calories from Fat 11% Total Fat 1.0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 21 g Dietary Fiber 2 g Sugars 15 g Protein 1 g Vitamin A (750 IU) 15% Vitamin C (54 mg) 90% Calcium 2% Iron 2% NOTES Approximate preparation time 25 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup fruit Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Rainbow Fruit Salad Recipe E-27 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Orange Honey Dressing Orange juice, unsweetened ‡ 1½ cups 3 cups ¾ cup Lemon juice 1 cup 2 cups ½ cup Honey 1/3 cup 2/3 cup 3 Tb Ginger, ground ½ tsp 1 tsp ¼ tsp Nutmeg, ground ½ tsp 1 tsp ¼ tsp Mango, peeled and diced ‡ 4 8 2 Blueberries, washed ‡ 1 quart 2 quarts 2 cups Nectarines, unpeeled and sliced ‡ 8 16 4 Strawberries, hulled, sliced in half ‡ 2 quarts 4 quarts 1 quart Grapes S ‡, red or green seedless, washed 1 quart 2 quarts 2 cups Kiwi fruit, peeled and sliced ‡ 16 32 8 Banana, peeled and sliced ‡ 8 16 4 1. To make dressing, combine orange juice, lemon juice, honey, ginger and nutmeg. Whisk well to completely mix dressing. 2. Prepare all of the fruit as listed. To minimize browning of fruit, place in bowl with dressing as soon as it is prepared. 3. Toss lightly to coat evenly. 4. Cover bowl with wrap and refrigerate until served. € Serve ½ cup (4 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit. Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 19 Rainbow Fruit Salad Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 20 Calories 80 Percent Calories from Fat 0% Total Fat 0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 23 g Dietary Fiber 3 g Sugars 16 g Protein 1 g Vitamin A (300 IU) 6% Vitamin C (54 mg) 90% Calcium 2% Iron 2% NOTES Approximate preparation time 20 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup fruit Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Raspberry Grape Salad Recipe E-28 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Yogurt, vanilla, low-fat 1 quart 2 quarts 2 cups Raspberries, frozen (block or IQF) ‡, or fresh 2 quarts 1 gallon 1 quart Mint, dried 2 Tb 4 Tb 1 Tb Red grapes S ‡, seedless, washed 3 quarts 6 quarts 6 cups Green grapes S ‡, seedless, washed 3 quarts 6 quarts 6 cups 1. Combine yogurt and raspberries in large bowl. 2. Add mint to yogurt mixture and mix well. 3. Add green and red grapes to the yogurt mixture and toss lightly to coat. 4. Chill well before serving. € Serve ¾ cup (6 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit. Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 21 Raspberry Grape Salad Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 22 Nutrients Per Serving Calories 80 Percent Calories from Fat 0% Total Fat 0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 15 mg Total Carbohydrates 19 g Dietary Fiber 1 g Sugars 15 g Protein 2 g Vitamin A (100 IU) 2% Vitamin C (12 mg) 20% Calcium 6% Iron 2% NOTES Approximate preparation time: 20 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup fruit Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 23 Treasure Salad Recipe E-30 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Apple, any variety, with peel, diced (local, if available) ‡ 13 25 6 Lemon juice ¼ cup ½ cup 2 Tb Grapes S ‡, seedless, washed 3 quarts 6 quarts 6 cups Yogurt, low fat, vanilla 1 quart 2 quarts 2 cups Almonds, slivered, lightly toasted 1½ cups 3 cups ¾ cup 1. Wash apples thoroughly. Slice into quarters lengthwise. Core quarters. Cut into medium dice and place in large bowl. 2. Drizzle with lemon juice and toss to coat evenly. 3. Wash grapes and remove from the stem. Add to apple and lemon juice mixture. 4. Fold yogurt into apples and grapes. Mix to evenly coat. Cover with food film and refrigerate. 5. Garnish with slivered almonds individually (1 tsp per portion), or entire salad. € Serve ¾ cup (6 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit. Treasure Salad Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 24 Calories 80 Percent Calories from Fat 23% Total Fat 2.0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 15 mg Total Carbohydrates 15 g Dietary Fiber 1 g Sugars 13 g Protein 2 g Vitamin A (100 IU) 2% Vitamin C (6 mg) 10% Calcium 6% Iron 2% NOTES Approximate preparation time 25 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup fruit Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation and the California Table Grape Commission Tropical Fruit Salad Recipe E-31 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Peaches, canned, packed in juice, diced ‡ 1 #10 can 2 #10 cans ½ of a #10 can Strawberries, fresh, hulled and halved or frozen, IQF or block frozen ‡ 4 lb 8 lb 2 lb Kiwis, peeled and sliced ‡ 10 20 5 100% pineapple juice, unsweetened ‡ 1 48 fl oz can 2 48 fl oz cans 3 cups Mint, dried 2 oz 4 oz 3 Tb 1. Drain peaches. 2. Prepare ingredients as listed. 3. In a large bowl combine all ingredients. 4. Toss well to mix evenly and chill. € Serve ½ cup (4 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 25 Tropical Fruit Salad Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 26 Nutrients Per Serving Calories 60 Percent Calories from Fat 0% Total Fat 0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 16 g Dietary Fiber 2 g Sugars 12 g Protein 1 g Vitamin A (400 IU) 8% Vitamin C (42 mg) 70% Calcium 4% Iron 8% NOTES Approximate preparation time 30 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup fruit Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation and the California Strawberry Commission Breakfast Items Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm Fruit on a Raft (Waffles with Apples) Recipe J-5 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Frozen waffles, whole-grain, Child Nutrition Program approved 50 100 25 Unsweetened apples, canned, peeled and diced ‡ 2 #10 cans 4 #10 cans 1 #10 can Water 2 quarts 1 gallon 1 quart Raisins, seedless ‡ 2 lb 4 lb 1 lb Cinnamon, ground 1 Tb 2 Tb 1½ tsp Allspice, ground (optional) 3 tsp 2 Tb 1½ tsp Cornstarch 2/3 cup 1-1/3 cup 1/3 cup Water, cold 2/3 cup 1-1/3 cup 1/3 cup 1. Toast waffles until golden brown on both sides in 375° F oven for 15 minutes. 2. Wrap waffles with foil. Keep warm until ready to serve. 3. Heat apples in large tilt skillet, pot or steam kettle. 4. Add water and raisins to the heating apple mixture. Add dry spices to apple mixture and bring to a boil. 5. Whisk cornstarch into cold water to make a slurry. 6. Pour slurry into boiling apple mixture stirring constantly to blend well. When mixture thickens remove from heat. 7. To serve, unwrap waffles and re-crisp in 350° F oven for 5 minutes. € Serve ¾ cup (6 ounces) warm apple mixture over each toasted waffle. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 27 Fruit on a Raft (Waffles with Apples) Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 28 Nutrients Per Serving Calories 210 Percent Calories from Fat 13% Total Fat 3.0 g Saturated Fat 1.0 g Trans Fat 0 g Cholesterol 15 mg Sodium 240 mg Total Carbohydrates 45 g Dietary Fiber 5 g Sugars 25 g Protein 4 g Vitamin A (300 IU) 6% Vitamin C (1 mg) 2% Calcium 10% Iron 15% NOTES Approximate preparation time 30 minutes Child Nutrition Program Food Components Each portion provides: ƒ 1 grain/bread ƒ ½ cup fruit Family-size recipe can be found in the appendix. Original Recipe Source National Cancer Institute Fruity Breakfast Parfait Recipe J-6 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Bananas, peeled and sliced ‡ X Y 13 25 6½ Strawberries, hulled and sliced ‡ X 3 quarts + ½ cup 6 quarts + 1 cup 1½ quarts + ¼ cup Yogurt, vanilla, low fat 12 quarts + 2 cups 25 quarts 6 quarts + 1 cup Pineapple, chopped ‡ X 6 quarts + 1cup 12 quarts + 2 cups 3 quarts + ½ cup Dates, chopped ‡ X 4 cups 8 cups 2 cups Almonds, sliced, toasted 3 cups 6 cups 1½ cups 1. In glasses or see-through cups put a base layer of 1/8 cup or approximately 3 banana slices. 2. On top of the bananas place an even layer of ¼ cup sliced strawberries. 3. In each parfait, add an even layer of ¼ cup yogurt. 4. In each parfait, add an even layer of ½ cup chopped pineapple. 5. In each parfait, add a second layer of ¼ cup yogurt. 6. In each parfait, top the yogurt with 1 tablespoon chopped dates. 7. Finish parfait with a sprinkle of toasted almond slices. 8. Refrigerate until ready to serve. € Serve 1 parfait per person. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition X Other fruits can be substituted for those shown including apples, blueberries, grapes S, kiwi, mango, nectarines, oranges, peaches, pears, plums, and raspberries. YIf the parfait needs to be held for a while before serving, the banana may brown. It may be best to add the banana right before serving. S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit. Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 29 Fruity Breakfast Parfait Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 30 Nutrients Per Serving Calories 290 Percent Calories from Fat 19% Total Fat 6 g Saturated Fat 1.5 g Trans Fat 0 g Cholesterol 10 mg Sodium 70 mg Total Carbohydrates 48 g Dietary Fiber 5 g Sugars 39 g Protein 8 g Vitamin A (100 IU) 2% Vitamin C (48 mg) 80% Calcium 20% Iron 6% NOTES Approximate preparation time 25 minutes Child Nutrition Program Food Components Each portion provides: ƒ ¾ cup fruit ƒ 1-ounce equivalent meat/meat alternate Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Golden Apple Oatmeal Recipe J-7 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Apples, fresh or canned, diced ‡ 1½ gallons 3 gallon 3 quarts 100% apple juice, unsweetened ‡ 1 gallon 2 gallons 2 quarts Water 1 gallon 2 gallons 2 quarts Salt 2 Tb 4 Tb 1 Tb Cinnamon, ground ¼ - ½ cup ½ - 1 cup 2 - 4 Tb Nutmeg, ground 2 tsp 4 tsp 1 tsp Rolled oats, uncooked 1 gallon 2 gallons 2 quarts 1. Combine apples, apple juice and water in steam kettle or saucepan. Bring to boil. 2. Add salt, cinnamon and nutmeg. 3. Stir in rolled oats and cook 5 minutes stirring occasionally until oats are soft and creamy. 4. Turn heat to low, cover oats and hold until ready to serve, or place into sprayed hotel pan for steam table. € Serve 1 cup (8 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 31 Golden Apple Oatmeal Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 32 Calories 180 Percent Calories from Fat 10% Total Fat 2.0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 290 mg Total Carbohydrates 37 g Dietary Fiber 5 g Sugars 16 g Protein 4 g Vitamin A (100 IU) 2% Vitamin C (3.6 mg) 6% Calcium 4% Iron 10% NOTES Approximate preparation time 20 minutes Child Nutrition Program Food Components Each portion provides: ƒ 1 grain/bread ƒ ½ cup fruit Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Spanish Broccoli Frittata Recipe J-8 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Onion, small, diced ‡ 2 cups 1 quart 1 cup Broccoli, fresh, chopped ‡ 8 lb 16 lb 4 lb Garlic, minced ¼ cup ½ cup 2 Tb Green chiles, canned, diced (optional) 16 oz 32 oz 8 oz Egg substitute 12½ cups 25 cups 6¼ cups Milk, non-fat (0%) (can use reconstituted) 3 cups 1½ quarts 1½ cup Cumin, ground (optional) Black pepper, ground 3 tsp 2 Tb 1½ tsp Chili powder, ground 2 Tb ¼ cup 1 Tb Cheddar cheese, shredded 2½ cups 5 cups 1¼ cup Salsa (optional) 1. In a large non-stick skillet, or skillet sprayed with non-stick spray, heat onions and broccoli over medium high heat 10 minutes. 2. Add minced garlic and diced green chilies (optional). 3. Simmer until excess liquid is removed from vegetables. 4. In a separate container whisk egg substitute with milk and spices. Mix well. Mixture should be slightly frothy. 5. Coat 2-inch hotel pans with cooking spray. Pour mixture into pans. Cover with plastic wrap. Steam 30-40 minutes. 6. Heat oven to 350◦ F. Uncover pans. Bake 10 minutes. 7. Sprinkle top with shredded cheese. Bake 5 minutes or until browned. 8. Hold in 200◦ F oven until ready to serve. € Cut 5x5 to make 25 servings per pan. Serve with salsa (optional). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 33 Spanish Broccoli Frittata Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 34 Calories 70 Percent Calories from Fat 6% Total Fat 0.5 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 230 mg Total Carbohydrates 7 g Dietary Fiber 2 g Sugars 3 g Protein 10 g Vitamin A (1,500 IU) 30% Vitamin C (48 mg) 80% Calcium 10% Iron 10% NOTES Approximate preparation time 35 minutes Child Nutrition Program Food Components When prepared as written, each portion provides: ƒ ½ cup vegetable When made with an equivalent amount of whole eggs (one large egg per portion, which will increase the fat and cholesterol) each portion provides: ƒ 2-ounce equivalent meat/meat alternate ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Strawberry Yogurt Breakfast Split Recipe J-9 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Petite bananas ‡ 50 100 25 Strawberries, hulled, sliced, fresh or frozen ‡ X 3 gallons + 2 cups 6 gallons + 1 quart 1½ gallons + 1 cup Low-fat vanilla yogurt 6 quarts 3 gallons 3 quarts Almonds, toasted, chopped 3 cups 1½ quarts 1½ cups 1. Peel bananas and slice lengthwise. Place onto individual plates. 2. Top banana with 1 cup sliced strawberries. 3. Top berries with ½ cup (4 ounces) yogurt. 4. Top yogurt with 1 tablespoon chopped almonds. € Serve 1 split per person. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition X Other fruits can be substituted for those shown including apples, blueberries, grapes S, kiwi, mango, nectarines, oranges, peaches, pears, plums, and raspberries. S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit. Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 35 Strawberry Yogurt Breakfast Split Nutrients Per Serving NOTES Calories 330 Percent Calories from Fat 22% Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 36 Total Fat 8 g Saturated Fat 1.5 g Trans Fat 0 g Cholesterol 10 mg Sodium 70 mg Total Carbohydrates 56 g Dietary Fiber 7 g Sugars 42 g Protein 9 g Vitamin A (200 IU) 4% Vitamin C (90 mg) 150% Calcium 25% Iron 10% Approximate preparation time 20 minutes Child Nutrition Program Food Components Each portion provides: ƒ 1½ cups fruit ƒ 1-ounce equivalent meat/meat alternate Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation and the California Strawberry Commission Side Dishes Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm Apple Glazed Sweet Potatoes Recipe I-20 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Sweet potatoes, fresh, whole ‡ 18 lb 36 lb 9 lb 100% apple juice, unsweetened ‡ 2 quarts 1 gallon 1 quart Nutmeg, ground 2 tsp 1 Tb 1 tsp Cinnamon, ground 2 Tb ¼ cup 1 Tb Salt 2 Tb 1/8 cup 1 Tb Butter, unsalted, cut into 1-inch pats ¼ lb ½ cup ½ lb 1 cup ¼ cup or 2 oz 1. Preheat oven to 375◦ F. 2. Prick sweet potatoes with a fork and bake 45-60 minutes until tender. 3. Peel potatoes (optional). 4. Slice potatoes lengthwise into wedges. 5. Place apple juice in steam kettle, tilt skillet or sauté pan and reduce to ¼ over medium high heat. 6. Add nutmeg, cinnamon and salt to apple glaze and stir in pats of butter. Reduce heat. 7. Add sweet potatoes to apple-spice glaze, continue to stir until well coated and heated through. 8. Keep warm in a 200◦ F oven until ready to serve. € Serve 4 wedges. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 37 Apple Glazed Sweet Potatoes Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 38 Nutrients Per Serving Calories 150 Percent Calories from Fat 12% Total Fat 2.0 g Saturated Fat 1.0 g Trans Fat 0 g Cholesterol <5 mg Sodium 190 mg Total Carbohydrates 30 g Dietary Fiber 4 g Sugars 12 g Protein 2 g Vitamin A (23,500 IU) 470% Vitamin C (24 mg) 40% Calcium 6% Iron 6% NOTES Approximate preparation time 30 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation and the American Cancer Society Orange-Sauced Vegetables Recipe I-22 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Broccoli, fresh or frozen, cuts ‡ 4 lb 8 lb 2 lb Baby carrots, fresh or frozen ‡ 2 lb 4 lb 1 lb Water chestnuts, canned ‡ or frozen 2 lb 4 lb 1 lb Orange zest, minced 2 Tb 4 Tb 3 tsp 100% orange juice, unsweetened ‡ 3 cups 1½ quarts 1½ cup Soy sauce, reduced sodium ¼ cup ½ cup 2 Tb Cornstarch ¼ cup ½ cup 2 Tb 1. Steam broccoli and carrots until bright and slightly tender. 2. Heat water chestnuts thoroughly in saucepan until heated through. 3. In a saucepan combine orange zest, orange juice and honey. Bring mixture to a boil. 4. Combine soy sauce and cornstarch to make slurry. 5. While whisking, pour soy sauce and cornstarch slurry into boiling orange juice and honey mixture to thicken. 6. Pour sauce over hot vegetables and toss lightly to coat. € Serve ½ cup (4 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 39 Orange-Sauced Vegetables Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 40 Calories 40 Percent Calories from Fat 0% Total Fat 0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 70 mg Total Carbohydrates 9 g Dietary Fiber 2 g Sugars 3 g Protein 1 g Vitamin A (2,500 IU) 50% Vitamin C (30 mg) 50% Calcium 2% Iron 2% NOTES Approximate preparation time 25 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Red Potatoes with Herbs Recipe I-23 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Baby red potatoes, unpeeled ‡ 14 lb 28 lb 7 lb Basil, dry ½ cup ¾ cup 6 Tb Chives, dry ½ cup ¾ cup 6 Tb Lemon juice ½ cup ¾ cup 6 Tb Black pepper, ground 1 ½ tsp 1 Tb ¾ tsp Vegetable oil 2/3 cup 1-1/3 cups 1/3 cup 1. In a large stockpot or steam kettle boil potatoes until just fork-tender – approximately 20 minutes. 2. While potatoes are cooking combine basil, chives, lemon juice, pepper, and oil in a saucepan and heat to simmer. 3. Drain potatoes once tender, and let the steam evaporate. 4. Allow potatoes to air dry slightly before coating with oil mixture. 5. Pour hot herb and oil mixture over the cooked potatoes and toss lightly to evenly coat. 6. Serve immediately or hold in 200◦ F oven until ready to serve. € Serve ½ cup (4 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 41 Red Potatoes with Herbs Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 42 Calories 120 Percent Calories from Fat 23% Total Fat 3.0 g Saturated Fat 0.5 g Trans Fat 0 g Cholesterol 0 mg Sodium 10 mg Total Carbohydrates 21 g Dietary Fiber 2 g Sugars 1 g Protein 2 g Vitamin A (50 IU) <2% Vitamin C (12 mg) 20% Calcium 2% Iron 6% NOTES Approximate preparation time: 30 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source Produce for Better Health Foundation Roasted Butternut Squash Recipe I-24 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Butternut squash ‡, average size (use local produce, if available) or Fresh winter squash peeled, seeded, and cut into large cubes or Frozen winter squash peeled, seeded, and cubed 20 lb 40 lb 10 lb Cinnamon or Allspice 2 tsp 1 Tb + 1tsp 1 tsp Salt 2 Tb 4 Tb 1 Tb Black pepper, ground 2 tsp 1 Tb +1 tsp 1 tsp Spray oil, or water spray as needed 1. Preheat oven to 350° F. 2. If not already prepared, remove seeds from squash and cut into lengthwise quarters or into large cubes. 3. Place squash onto baking sheet that has been lightly coated with non- stick cooking spray. 4. In a small bowl mix together cinnamon or allspice, salt and pepper. Mist squash with water or cooking spray and dust each with mixed spices. 5. Bake squash 30-40 minutes until tender. € Serve one wedge or ½ cup (4 ounces) cubed squash. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 43 Roasted Butternut Squash Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 44 Calories 60 Percent Calories from Fat 15% Total Fat 1.0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 290 mg Total Carbohydrates 16 g Dietary Fiber 5 g Sugars 3 g Protein 2 g Vitamin A (17,000 IU) 340% Vitamin C (24 mg) 40% Calcium 8% Iron 6% NOTES Approximate preparation time 30 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source New Hampshire Hospital Spiced Butternut Squash Recipe I-24-B 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Butternut squash, ‡ (use local produce, if available) or Fresh winter squash peeled, seeded, and cubed or Frozen winter squash peeled, seeded, and cubed 20 lb 40 lb 10 lb Cinnamon 2 tsp 1 Tb + 1tsp 1 tsp Salt 2 Tb 4 Tb 1 Tb Pepper, black ground 2 tsp 1 Tb +1 tsp 1 tsp 1. Place squash in 2-inch hotel pans. 2. Steam squash for 30-40 minutes, or until tender. 3. If unpeeled, removed the skins. 4. In a small bowl, mix cinnamon, salt, and pepper. 5. Place steamed squash and spices in a mixing bowl. Use a wire whip attachment to mash the squash. € Serve ½ cup (4 ounces). ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 45 Spiced Butternut Squash Nutrients Per Serving Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 46 Calories 60 Percent Calories from Fat 15% Total Fat 1.0 g Saturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 290 mg Total Carbohydrates 16 g Dietary Fiber 5 g Sugars 3 g Protein 2 g Vitamin A (17,000 IU) 340% Vitamin C (12 mg) 40% Calcium 8% Iron 6% NOTES Approximate preparation time 45 minutes Child Nutrition Program Food Components Each portion provides: ƒ ½ cup vegetable Family-size recipe can be found in the appendix. Original Recipe Source National Cancer Institute Vegetable Sage Stuffing Recipe I-25 50 Servings 100 Servings Ingredients Weight Measure Weight Measure For 25 Servings Directions Butter, unsalted ¼ lb ½ cup ½ lb 1 cup ¼ cup Onion, skinned, diced 2 lb 4 lb 1 lb Celery, diced ‡ 2 lb 4 lb 1 lb Carrots, diced, fresh or frozen ‡ 4 lb 8 lb 2 lb Mushrooms, button, sliced ‡ 2 lb 4 lb 1 lb Gene peas, frozen ‡ 8 cups 16 cups 4 cups Sage, dry, ground 2 Tb 4 Tb 1 Tb Poultry seasoning 2 Tb 4 Tb 1 Tb Black pepper, ground 2 Tsp 1 Tb 1 Tsp Chicken broth, low sodium 3 quarts 6 quarts 1½ quarts Whole wheat bread, day-old, sliced into 1-inch cubes 4 lb 8 lb 2 lb 1. Preheat oven to 375◦ F. 2. In a large saucepan or steam kettle melt butter. 3. Add onions, celery and carrots to melted butter and cook over medium heat for 10 minutes. 4. Add mushrooms, dry sage, poultry seasoning, pepper and peas. 5. Add broth and simmer until volume of broth has reduced by ½. 6. Add cubed bread and stir until evenly moistened and vegetables are uniformly spread throughout stuffing. 7. Place stuffing into 4-inch hotel pans that have been sprayed with non- stick cooking spray. [For the 100- serving recipe, use 4 pans; for the 50-serving recipe, use 2 pans; for the 25-serving recipe, use 1 pan.] 8. Bake uncovered for 30-45 minutes until top is slightly crispy and golden brown. € Cut 5x5 to make 25 servings per pan. ‡ USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 47 Vegetable Sage Stuffing Fruit and Veggie Quantity Cookbook – Revised Edition ƒ Oct 2011 NH Obesity Prevention Program, DHHS, DPHS ƒ 603-271-4551 ƒ www.dhhs.nh.gov/dphs/nhp/obesity.htm ƒ Page 48 Nutrients Per Serving Calories 170 Percent Calories from Fat 16% Total Fat 3.0 g Saturated Fat 1.0 g Trans Fat 0 g C</p>