CYCLE MENU ASSIGNMENT, PRINCIPLES OF FOOD …



Cycle MenuWays to Attract New CustomersAdvertise on website and in hospital (signage) that heart healthy, vegetarian and now gluten free options are availableOffer Early Bird discounts on breakfast to encourage more people to eat breakfast and decrease food wasteKeep some of the same menu items that regular customers are familiar with currentlyAsk for customer feedback with comment cards or surveysCurrent Food TrendsGluten Free: for those with Celiac disease and those with digestive issues whom feel better when eating GF optionsHeart Healthy (whole grain, turkey vs red meat options): for those with cholesterol or blood pressure issuesVegetarian: lifestyle choice due to animal ethics or they feel better without consuming meat productsEntreesGF – Gluten FreeHH – Heart HealthyV - VegetarianHow will incorporating these trends/meeting needs affect the cafeteria’s food costs, staffing and equipment needs?Adding more vegetarian dishes will lower the food cost because vegetables cost less than meat Heart healthy should help lower cost, depending on supplier, because turkey costs less than red meat, however, whole grain options are usually more expensive than enriched pasta/riceGluten Free, I think this may increase food costs because quinoa costs more than rice. However, some meals can be made GF by changing one ingredient and per discretion of patient so these ingredients use could depend on demand. Eventually, I think the food costs for this category will even out. CYCLE MENU SUNSHINE HOSPITAL – HMD 341 – SPRING 2013MondayTuesdayWednesdayThursdayFridayBreakfastEntrée 1:Blueberry Waffle with bacon GFBreakfast Chorizo BurritoBacon, Egg & Cheese Bagel SandwichCountry HamSausage, Egg & Cheese BiscuitEntrée 2 Trend:Spinach & Mushroom Quiche V,GF, HHGF PancakesQuinoa (warm) with baked apples GF, HHTurkey Sausage Links HH, GFMexi Tofu Scramble HH, VEntrée 3 (egg):Scrambled with cheese HHEggs Benedict HHVegetable Omelet HH, VDeviled EggsZucchini Soufflé HHOther item 1:BananaSteel Cut Oatmeal HHAvocado Slices HHHoney Nut Cheerios HHOrangeOther item 2:Trail MixFruit Parfait HHGreek Yogurt HHFruit SmoothieBlueberry MuffinLunchEntrée 1:Greek Chicken Wrap HHMeatball Sub with mozarellaFish Tacos HHPulled Pork SandwichFried ChickenEntrée 2 Trend:Shrimp & Spinach Salad GF, HHParmesan Squash Cakes GF, VBLT on Whole Wheat BreadRice & Lentil Salad GF, HH, VShrimp & GritsEntrée 3 Veg:Black Bean Burger with Sun Dried Tomatoes V, HHCheese Quesadilla VItalian Tofu HH, GFBengali Eggplant with Mustard Seeds HHCuried Lentils & Cauliflower HH, GFSide 1:Mac & Cheese with tomatoesHoppin’ Johns HH, V, GFChicken SaladClam StripsBarley Pilaf with mushrooms HHSide 2 Trend:Sweet Potato Fries (baked) HH, GFTurkey Chili HH, GFStuffed Celery V, GFHummus Wrap HH, VBlack Bean SaladVegetable:Roasted Garlic & Herb BroccoliGrilled Zucchini & OnionsMixed Vegetables (carrots, peas, potatoes)Roasted Red PeppersCorn RelishDinnerSoup:Tomato BasilChicken TortillaBlack Bean & VegetableVegetable BeefCream of MushroomSalad:SouthwesternFruit & NutCesar House SpinachEntrée 1:Corned Beef & CabbageBaked Rosemary Chicken HH, GFLasagnaGrilled Leg of LambSirloin SteakEntrée 2 Trend:Turkey Meatloaf HHGrilled Tilapia HH, GFTurkey Pot Pie HHTrout Almondine HHStir-Fried Eggplant & Tomatoes V, GF, HHEntrée 3 Veg:Ratatouille HH, GFStuffed Peppers HHVegetable Lasagna HHStir Fried Pea Pods HH, GFTempeh Spaghetti Squash HH, GFSide 1:Penne with Marinara Sauce Brown Rice Pilaf GFButter BeansQuinoa with mushrooms GFBlackeye Peas with diced onionsSide 2:Steamed CollardsRoasted Asparagus SpearsCheese NachosBaked PotatoFried OkraVegetable:Honey Glazed CarrotsCorn on the CobBrussel Sprouts with walnuts & cranberriesMashed RutabagasCheesy Acorn SquashBread:Irish Soda with raisinsWhole Wheat Dinner RollGarlic BreadRye Whole Wheat Dinner RollDessert (lighter):Frozen YogurtAngel Food CakePumpkin Cake RollAmaretto Custard Berry ParfaitAlmond Sunshine Fruit SaladDessert (richer):Apple PieGerman Chocolate CakeBlueberry CobblerStrawberry CheesecakeChocolate PieEntreesGF – Gluten FreeHH – Heart HealthyV - VegetarianRecipesParmesan Squash Cakes and Lentil Salad Eggplant Dish Souffle Acorn Squash Almondine Cake Roll Custard Berry Parfait Sunshine Fruit Salad FirstLine Therapy Patient Guidebook:Stuffed CeleryServes 4? cup reduced fat cottage cheese1 scallion, chopped1/8 tsp prepared horseradish1/8 tsp Worcestershire saucePinch of garlic powder4 ribs of celery, cut into 3 in piecesPaprika, for garnishIn a small bowl, thoroughly combine cottage cheese, scallion, horseradish, Worcestershire sauce and garlic powder. Mix. Spoon into celery and sprinkle with paprika.Black Bean SaladServes 102 – 15 oz cans or 4 cups cooked organic black beans (drain and rinse if using canned)1 red or yellow pepper, diced? cup red onion, diced1-2 cups pint of cherry tomatoes (cut in half if too large)1 T olive oil1 T balsamic vinegar1-2 t ground cumin seeds? avocado, sliced for garnishMix all ingredients, except avocado, together in a bowl and chill for several hours. Garnish with avocado slices before serving.Hummus WrapServes 12 small or 1 large low-carb tortilla(s)? cup hummus6-8 cherry tomatoes? avocado, sliveredSpread 2 T hummus on each tortilla. Top with 3-4 cherry tomatoes on each and garnish with slivers of avocado.From Candida Diet Handbook:Mexi Tofu Scramble - Serves 41 Tablespoon olive oil1/2 medium onion, chopped1/2 green pepper, chopped1 pound firm tofu1 teaspoon chili powder, or to tastesea salt, to taste1/4 cup fresh cilantro, minced1 medium tomato, choppedAfter heating oil in a skillet, sauté onion and pepper until they begin to soften. Drain tofu well, pressing out excess water. Crumble tofu into skillet and add seasonings, stirring to mix well. Heat thoroughly and add fresh cilantro and tomato just before serving.Stuffed Pepper Variation - Serves 22 hard boiled eggs, chopped1 - 2 Tablespoon Mock Mayo (see below), or hummus1/2 cup shredded and chopped cabbage2 Tablespoons cilantro or parsley, choppedMake above salad and substitute 1-2 tsp. fresh dill, chopped for cilantro and stuff into2 medium red peppers. Serve cold.Spinach Salad – Serves 1 1/2 cup chopped walnuts or pecans1 clove crushed garlic1 Tbsp. olive oil2 cups chopped spinach greens1 or 2 hard boiled eggs1/4 cup sliced black olives10 cherry tomatoesItalian Tofu - Serves 2-31 cup tomato puree1 cup water1 cup broccoli1 cup cauliflower1/4 teaspoon sea salt2-3 cloves minced garlic1/2 teaspoon parsley1 teaspoon basil1/2 teaspoon oregano8 ounces tofu, cubedIn a saucepan, combine all ingredients except tofu. Simmer until vegetables are tender and flavors are blended. Drain tofu from package and cube. Gently fold tofu into tomato mixture. Heat through and serve.Stir-fried pea pods – Serves 2 -31 tsp sesame oil1 bunch scallions, chopped? pound sugar snap peas, washed1 tsp sesame oil? cup pignoli nutsIn a heavy fry pan or wok, heat 1 tsp. sesame oil over low heat. Add scallions and sauté for 3-4 minutes. Add nuts and continue sautéing for several more minutes. Remove from pan and set aside. Remove string from snap peas and stir-fry in 1 more tsp. sesame oil for 3-4 minutes. Toss scallion/nut mixture in and serve immediately. Ratatouille - 6 servings1/4 cup olive oil2 large onions, sliced3 minced garlic cloves1 medium eggplant, cut into 1-inch cubes2 green peppers, chopped3 zucchini, cut into 1/2-inch slices 1 28 oz. can tomatoes, drained1/2 tsp. salt 1/4 tsp. pepper1 tsp. oregano1/2 tsp. thymeIn a 6-quart pot, sauté onion and garlic in oil for 5 minutes. Add eggplant and cook 5 more minutes. Add peppers and cook 5 more minutes. Add zucchini and cook 5 more minutes. Add tomatoes and seasonings, then cover and simmer for 30 minutes. Vegetable Beef Soup - Serves 3-4Beef bones2 cups water2 cups sliced onions2 cups chopped celery2 cups green beans, cut in pieces2 cups chopped cabbagechuck roast pieces2 cups fresh tomatoes, choppedsea saltherbs to tasteSimmer the bone(s) in the water with the onion, celery, and green beans for 20 minutes. Add the cabbage and meat. Simmer 10 minutes and remove bones. Continue to cook until meat is tender, then add chopped fresh tomatoes. Season to taste with sea salt and herbs.Curried Lentils and Cauliflower - Serves 4-61 cup dried (brown/green) lentils1 bay leaf2 cups water2 teaspoons olive oil1 onion, chopped1 clove garlic, minced1/4 teaspoon sea salt1 teaspoon curry powder1 teaspoon cumin1 teaspoon turmeric1 small head cauliflower, cut into flowerets1/2 - 1 cup tomato sauce (no sugar added)1 teaspoon grated gingerroot1/4 -1 cup waterRinse lentils several times and place in a medium soup pot with bay leaf and water. Bring to boil, lower heat, cover and simmer 25-30 minutes until soft. Heat oil in another large pot while lentils are cooking. Sauté onion, garlic until soft. Add spices and remaining ingredients. Cover and simmer until cauliflower is tender (10-15 minutes). Stir cooked lentils into cauliflower-tomato mixture, and discard the bay leaf. Dress with plain yogurt if desired.Tempeh Spaghetti Squash - Serves 2-31 Tablespoon olive oil1 large onion, chopped2 cloves garlic, minced1/2 teaspoon sea salt8 ounces tempeh, crumbled2 cups chopped zucchini, broccoli, and green pepper (any combination )2 Tablespoons chopped fresh basil leaves or 1 tsp. dried2 Tablespoons chopped fresh oregano or 1 tsp. dried1 15-ounce jar of organic tomato sauce (or other with no sugar added)1- 1 1/2 cups waterBake 1 small spaghetti squash until done. Set aside to cool. Meanwhile, in a large skillet, heat oil and sauté onion, and garlic, until soft Add crumbled tempeh bits to onion mixture and brown well. Add chopped vegetables, herbs, tomato sauce, salt and water. Stir, cover, and simmer 10-15 minutes. Cut spaghetti squash in half to scrape out “spaghetti” strands with a fork. Top “spaghetti” strands with tempeh-vegetable mixture and serve with a green salad. Turkey Chili - serves 8 2 pounds ground raw turkey2 16 ounce cans tomatoes, cut up2 15 ounce cans red kidney beans, drained1 8 ounce can tomato sauce? cup chopped onion1-2 Tbsp. chili powder1 tsp. dried parsley flakes? tsp. dried basil, crushed? tsp. dried oregano, crushed? tsp. black pepper? tsp. ground cinnamon1 clove garlic, minced?-1/2 tsp. ground red pepper1 bay leafgreen or yellow sweet peppers cut into rings (optional)In a 4 quart Dutch oven cook the turkey until it is no longer pink. Drain off fat. Stir in undrained tomatoes, drained kidney beans and remaining ingredients, except for pepper rings. Simmer uncovered for 45 minutes. Garnish with pepper rings if desired and add more chili powder as needed. ................
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