Healthier Kansas Menus – RECIPES At-Risk Afterschool Meals
Healthier Kansas Menus ? RECIPES At-Risk Afterschool Meals
Main Dish
Baked Beef and Sausage Penne BBQ Pulled Pork Sandwich Bean Taco Salad Beef & Broccoli with Rice Blueberry Oat Muffin Buffalo Chicken Sandwich Cheese & Ham Cracker Stacks Chicken Caesar Sub Sandwich Chicken Santa Fe Wrap Cilantro Pork Salad Wrap Fruit and Yogurt Parfait Grilled Cheese Sandwich Hamburger
Hawaiian Chicken Wrap Mandarin Chicken Rice Bowl Mexican Seasoning Mix Peanut Butter & Jelly Sandwich Seasoned Brown Rice
Recipe Number
300 301 302 303 28 305 306 307 308 309 310 311 312 313 314 79 315 142
Child Nutrition & Wellness, Kansas State Department of Education (785) 296-2276, kn-
Main Dish
Sliced Turkey Cobb Salad Sloppy Joe on Bun Sweet & Sassy Chicken Taco Salad Beans Tuna Salad Sandwich
Vegetable
Creamy Cole Slaw Fiesta Corn Garden Salad Glazed Carrots Roasted Cauliflower Summer Fruit Salad
Recipe Number
316 123 317 318 320
Recipe Number
20 321 164 322 323 119
Child Nutrition & Wellness, Kansas State Department of Education (785) 296-2276, kn-
Baked Beef Sausage Penne
Main Dish HACCP: #2 Same Day Service
Ingredients Ground beef, 80/20
25 Servings Weight Measure 1 lb 7 oz
Sausage, Italian, fresh or
1 lb 11 oz
frozen (no more than 35% fat)
Spaghetti sauce, canned
2 cups
Pepper, bell, red
15 oz
Garlic, powder
? tsp
Salt
1 tsp
Penne noodle, whole grain, dry 1 lb 1 ? oz
Cheese, parmesan
2 oz
Cheese, mozzarella, shredded 7 ? oz
Cheese, mozzarella, shredded 8 oz
50 Servings Weight Measure 2 lb 14 oz 3 lb 6 oz
4 ? cups 1 lb 14 oz
? tsp 2 tsp 2 lb 3 oz 4 oz 15 oz 1 lb
Healthier Kansas Recipe 300 Modified by KSDE from the Lunch Box
Directions
1. Brown ground beef and Italian sausage. Chop into ? to ?-inch pieces as it browns. Drain.
Heat to 165?F or above for at least 15 seconds. 2. Add spaghetti sauce. Hold for hot service at 135?F or higher. 3. Chop red peppers. Add garlic, salt and peppers to
meat mixture. 4. Bring water to boil. Add dry noodles to water and bring
back to a boil. Cook noodles for approximately 6 minutes, or until they are just under done. Pasta will finish cooking when baked in the oven. 5. In a large bowl, mix pasta, meat and sauce mixutre, parmesan cheese, and first mozzarella ingredient. 6. Place in pan(s) and cover with foil. Heat in 350?F oven for approximately 25 minutes or until it reaches 165?F. 7. Remove foil and add remaining cheese. 8. Cook in oven for another 10 minutes uncovered. Hold for hot service at 135?F or higher.
Continue on next page...
Child Nutrition & Wellness, Kansas State Department of Education, 785-296-2276, kn-
1
Baked Beef Sausage Penne
Serving Size ? cup
Crediting Information 2.0 oz M/MA, cup Vegetable, 0.5 oz eq Grains
Nutrients Per Serving
Calories Protein Carbohydrate Fat Saturated Fat
317 17.3 gm 19.2 gm 18.6 gm
8.3 gm
Vitamin A
642 IU
Vitamin C
23.9 mg
Fiber
1.34 gm
% Fat
52.95%
% Saturated Fat 23.67%
Iron
1.77 mg
Calcium
36.1 mg
Cholesterol 60.4 mg
Sodium 580.9 mg
Notes:
Child Nutrition & Wellness, Kansas State Department of Education, 785-296-2276, kn-
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BBQ Pulled Pork Sandwich
Main Dish HACCP: #2 Same Day Service
Ingredients
25 Servings
50 Servings
Weight Measure Weight Measure
Pulled pork, precooked, frozen, 6 lb 4 oz
12 lb 8 oz
CN labeled to provide 2 oz
(or amount to provide 2 oz eq M/MA)
eq M/MA per 4 oz serving. * If CN labeled product is not available, see optional
note below.
Hamburger bun, whole wheat, weighing 1 oz each
Barbecue Sauce: Catsup Sugar, brown, packed Mustard, yellow prepared Liquid smoke
25 each
3 cups 1 ? cups ? cup 1 fl oz
50 each
1 qt 2 cups 3 cups 1 ? cups 2 fl oz
Healthier Kansas Recipe 301
Directions
1. Thaw pork under refrigeration. 2. Conventional oven: preheat oven to 350?F. 3. Remove pork from package and place in large baking
pan. Cover pan with foil and heat for 40-50 minutes or until heated through, stirring occassionally. Heat to 135?F or higher for 15 seconds. 4. Assemble sandwich: Portion 4 oz of heated (or amount needed to meet 2 oz eq M/MA) onto bun for service. Hold for hot service at 135?F or higher.
Barbecue Sauce: If purchasing an un-sauced product, or if more sauce is desired - Combine all ingredients in bowl, mix well, and store in refrigerator. Serve 2 Tbsp (1oz) per sandwich.
Serving Size
Crediting Information
1 sandwich
2 oz equivalent M/MA, 1 oz eq Grains
Nutrients Per Serving
Calories Protein Carbohydrate Fat
328 18.5 gm 32.8 gm 14.4 gm
Vitamin A Vitamin C Fiber % Fat
26.8 IU Iron 2.33 mg Calcium
1.2 gm Cholesterol 39.42% Sodium
1.6 mg 19.7 mg 71.1 mg 521.9 mg
Saturated Fat
5.4 gm % Saturated Fat 14.87%
Notes: *Optional : 2 lb + 6 oz shredded,
pre-cooked pork or 4 lb raw Pork
Shoulder, Boston Butt, fresh or frozen, without bone, ?-inch trim may be substituted for each 25 servings.
Child Nutrition & Wellness, Kansas State Department of Education, 785-296-2276, kn-
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