Lettuce, Spinach and Greens

Spinach Sunshine Salad

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Spinach Sunshine Salad

Serving Size: 1 Cup

Ingredients

50 Servings
6 pounds fresh spinach leaves
4 red onions
6 red bell peppers
10 cucumbers
10 oranges
DRESSING
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 cup 100 percent orange juice
1 cup olive oil
100 Servings
12 pounds fresh spinach leaves
8 red onions
12 red bell peppers
20 cucumbers
20 oranges
DRESSING
1 cup red wine vinegar
1/4 cup Dijon mustard
1 cup 100 percent orange juice
2 cups olive oil

Directions

  1. Wash and devein spinach to remove stems. Spin in salad spinner until dry, or let air dry. Set aside.
  2. Skin red onions, cut in half lengthwise and slice thin. Set aside.
  3. Wash and slice red bell peppers lengthwise, then core and seed. Slice into julienne strips. Set aside.
  4. Wash, and if desired, peel cucumbers, then slice lengthwise. Slice into thin round slices.
  5. Peel, section and remove seeds from oranges.
  6. To make dressing, combine red wine vinegar and Dijon mustard in a large bowl. Whisk in orange juice, then slowly whisk in oil until fully incorporated.
  7. Place 3/4 cup spinach in large individual salad bowl and top with 1/4 cup of the cut vegetables and oranges. Drizzle dressing over salad and toss well to coat evenly. Portion remaining ingredients. Serve immediately.
  8. Hold at 41 degrees F or lower.

Notes

Sources: National Cancer Institute, Team Nutrition, U.S. Department of Agriculture and http://healthymeals.nal.usda.gov.

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Taco Seasoning for Eagle Pizza

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Taco Seasoning for Eagle Pizza

Serving Size: 1 tablespoon plus 1 teaspoon

Taco Seasoning for Eagle Pizza

Ingredients

50 Servings
1 cup dried onion
1 cup chili powder
1/2 cup cumin
1/2 cup crushed red pepper
1/2 cup garlic powder
1/2 cup cornstarch (omit cornstarch if using seasoning immediately)
1/4 cup oregano
100 Servings
2 cups dried onion
2 cups chili powder
1 cup cumin
1 cup crushed red pepper
1 cup garlic powder
1 cup cornstarch (omit cornstarch if using seasoning immediately)
1/2 cup oregano

Directions

  1. Combine all ingredients. Store in airtight container. Use as seasoning for Eagle Pizza recipe.
  2. Seasoning may also be used to make tacos, casseroles, fajitas and enchiladas.

Notes

Eagle Pizza was entered by Byars Elementary School, Byars, OK, in the 2011 Recipes for Healthy Kids Competition sponsored by the U.S. Department of Agriculture, Team Nutrition, Let’s Move! Campaign, and the American Culinary Federation. The recipe was created by a group of students, with help from the Chickasaw Nation’s Get Fresh! Program, www.getfreshcooking.com.

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Eagle Pizza

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“Soar like an Eagle when you choose this yummy main dish! This wholesome crowd pleaser combines some of kids’ all-time favorite foods – pizza and tacos. With whole-grain tostada shells, refried beans, shredded cheese and a stack of colorful veggies, Eagle Pizza will have all the students saying “yes, please” in the lunch line. The pizza features fat-free refried beans as their main source of protein, giving students the power and energy they need for a busy day. The recipe is easily made for a few or an entire school. The colorful ingredients and the simple preparation make Eagle Pizzas a standout recipe that will have your school soaring to the top!

Eagle Pizza

Serving Size: 1 Tostada

Ingredients

50 Servings
6 tablespoons and 1 teaspoon no-salt Taco Seasoning*
12 1/2 cups (6.83 pounds) fat-free refried pinto beans
50 tostada shells
6 1/4 cups (2 pounds) chopped red or green bell peppers, washed before chopping
6 1/4 cups (2.2 pounds) chopped onions
6 1/4 cups (3.44 pounds) no-salt-added canned corn, drained and rinsed
6 1/4 cups (1.54 pounds) reduced-fat Mexican cheese blend, shredded
6 1/4 cups (10.33 ounces) chopped blend of spinach and romaine lettuce, washed thoroughly before chopping
6 1/4 cups (1.51 pounds) shredded or matchstick carrots, washed thoroughly before cutting
2 3/4 cups (1.51 pounds) prepared salsa
2 3/4 cups (1.61 pounds) fat-free sour cream
100 Servings
12 tablespoons plus 2 teaspoons no-salt Taco Seasoning*
25 cups (13.66 pounds) fat-free refried pinto beans
100 tostada shells
12 1/2 cups (4 pounds) chopped red or green bell peppers, washed before chopping
12 1/2 cups (4 1/4 pounds) chopped onions
12 1/2 cups (6.88 pounds) no-salt-added canned corn, drained and rinsed
12 1/2 cups (3 pounds) reduced-fat Mexican cheese blend, shredded
12 1/2 cups (20.66 ounces) chopped blend of spinach and romaine lettuce, washed thoroughly before chopping
12 1/2 cups (3 pounds) shredded or matchstick carrots, washed thoroughly before cutting
5 1/2 cups prepared salsa
5 1/2 cups (3.22 pounds) fat-free sour cream

Directions

  1. Preheat oven to 350 degrees F.
  2. In a bowl, mix beans and Taco Seasoning together.
  3. Spread 1/4 cup of beans on each tostada shell.
  4. In a large saute pan, saute bell pepper, onion and corn until heated through.
  5. Sprinkle vegetable mixture on each tostada (about 1/3 cup on each). Top tostadas with 2 tablespoons cheese.
  6. Place tostadas on baking sheet and bake until cheese is melted, about 2 minutes.
  7. Remove tostadas from the oven and place on a plate.
  8. Top each tostada with 2 tablespoons lettuce, 2 tablespoons carrots and top with salsa and sour cream. Serve.
  9. Hold at 140 degrees F or higher.
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Kale and Quinoa Medley

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“This exotic and surprising side dish will tantalize your taste buds! We combined the nutty, robust flavor of quinoa and fresh kale that is stir-fried with garlic, and added a sweet and sour dressing. The flavor of this nutritious selection will make you crave more.”

Kale and Quinoa Medley

Serving Size: 1/2 Cup

Kale and Quinoa Medley

Ingredients

50 Servings
5 1/4 cups water
1.9 pounds (4 cups plus 2.3 tablespoons) dry quinoa
3/4 cup plus 1/2 tablespoon olive or vegetable oil
1/2 cup plus 1 teaspoon fresh garlic, chopped
5.75 pounds raw Tuscan kale, trimmed and washed
1/4 cup plus 2 tablespoons and 1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons and 1 teaspoon honey
1 cup plus 2 teaspoons fresh lemon juice
2 teaspoons salt
2 teaspoons black pepper
1/2 cup and 1 teaspoon of raw carrots, washed and grated
1/2 cup plus 1 teaspoon raw red bell pepper, washed and finely chopped
100 Servings
10 1/2 cups water
3.8 pounds (8 cups plus 4.6 tablespoons) dry quinoa
1 1/2 cups plus 1 tablespoon olive or vegetable oil
1 cup plus 2 teaspoons fresh garlic, chopped
11 1/2 pounds raw Tuscan kale, trimmed and washed
3/4 cup plus 2 teaspoons Dijon mustard
3/4 cup plus 2 teaspoons honey
2 cups plus 1 tablespoon and 1 teaspoon fresh lemon juice
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 1 teaspoon black pepper
1 cup plus 2 teaspoons raw carrot, washed and grated
1 cup plus 2 teaspoons raw red bell pepper, washed and finely chopped

Directions

  1. Bring water to a boil and add quinoa as directed on package. Cook, covered, stirring occasionally, until all liquid has evaporated and quinoa fluffs with a fork. Pour quinoa onto a large baking sheet to cool.
  2. In large saute pan or tilting skillet, heat 2 3/4 tablespoons oil with 1/2 cup plus 1 teaspoon garlic (for 50 servings) or 5 1/2 tablespoons oil with 1 cup plus 2 teaspoons garlic (for 100 servings).
  3. Add trimmed and washed kale to oil and garlic and saute until kale is somewhat wilted and reduced by half.
  4. In a bowl, whisk together Dijon mustard, honey, lemon juice, the remaining oil, salt and pepper until well combined.
  5. Combine quinoa, kale, red bell pepper and carrot.
  6. Add mustard mixture and toss to mix thoroughly.
  7. Hold at 140 degrees F or higher.

Notes

This recipe was entered by Union High School, Tulsa, OK in the 2011 Recipes for Healthy Kids Competition sponsored by the U.S. Department of Agriculture and Team Nutrition with the Food and Nutrition Service of the U.S. Department of Agriculture. Challenge partners were the Let’s Move! Campaign and American Culinary Federation. Notes about the recipe were provided by the Child Nutrition experts at the school.

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Collard Greens

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Collard Greens

Serving Size: 1/2 Cup

Collard Greens

Ingredients

50 Servings
2 quarts water
2 tablespoons ham base (no MSG)
8 pounds plus 2 ounces fresh collard greens, trimmed and washed
100 Servings
4 quarts water
4 tablespoons ham base (no MSG)
16 1/4 pounds fresh collard greens, trimmed and washed

Directions

  1. Bring water and ham base to a boil.
  2. Add collard greens.
  3. Cook for 25 to 35 minutes.
  4. Hold at 140 degrees F or higher.

Notes

Source: Adapted from recipe created by National Food Service Management Institute and U.S. Department of Agriculture and Team Nutrition.

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