continued Chicken & Noodles, Nutrients Per Serving Calories 276 Vitamin A 97.73 IU Iron 2.61 mg Protein 24.48 gm Vitamin C 0.21 mg Calcium 22.95 mg Carbohydrate 28.64 gm Fiber 3.48 gm Cholesterol 88.23 mg Fat 6.51 gm % Fat 21.2 % Sodium 136.7 mg Saturated Fat 2.03 gm % Saturated Fat 6.62 % Chicken Quesadilla Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 29 (Iowa Gold Star Cycle Menus, Modified) 100 Servings ____Servings Ingredients Directions Weight Measure Weight Measure Whole Grain 100 each Line sheet pans with Flour Tortilla, 8”, (18”x26”x1”) 1.5 oz equivalent Grains parchment paper or pan liners (5 sheet pans per 100 servings). Lay tortillas on lined sheet pans and set aside for step 8. Green Bell Pepper, AP 2 lb Chop peppers, onion and tomatoes. Onion, fresh, AP 1 lb 4 oz Combine chicken, peppers, onions, and Corn, frozen, whole kernel 5 lb corn in tilt skillet or steam kettle and heat. Chicken, cooked, diced 9 lb CCP: Heat to 165F or higher for at least Tomato, fresh, AP 2 lb 4 oz 15 seconds. Mexican Seasoning Mix (HKM 7 Tbsp Add tomatoes to chicken mixture. Drain Recipe 79) excess liquid. Add chili powder, cumin, onion powder, and paprika to vegetable mixture.
Chicken & Noodles, continued Nutrients Per Serving Calories 276 Vitamin A 97.73 IU Iron 2.61 mg Protein 24.48 gm Vitamin C 0.21 mg Calcium 22.95 mg Carbohydrate 28.64 gm Fiber 3.48 gm Cholesterol 88.23 mg Fat 6.51 gm % Fat 21.2 % Sodium 136.7 mg Saturated Fat 2.03 gm % Saturated Fat 6.62 % Chicken Quesadilla Main Dish HACCP: #2 Same Day Service Healthier Kansas Recipe 29 (Iowa Gold Star Cycle Menus, Modified) Ingredients 100 Servings ____Servings Directions Weight Measure Weight Measure Whole Grain Flour Tortilla, 8”, 1.5 oz equivalent Grains 100 each Line sheet pans (18”x26”x1”) with parchment paper or pan liners (5 sheet pans per 100 servings). Lay tortillas on lined sheet pans and set aside for step 8. Green Bell Pepper, AP Onion, fresh, AP Corn, frozen, whole kernel Chicken, cooked, diced Tomato, fresh, AP Mexican Seasoning Mix (HKM Recipe 79) 2 lb 1 lb 4 oz 5 lb 9 lb 2 lb 4 oz 7 Tbsp Chop peppers, onion and tomatoes. Combine chicken, peppers, onions, and corn in tilt skillet or steam kettle and heat. CCP: Heat to 165F or higher for at least 15 seconds. Add tomatoes to chicken mixture. Drain excess liquid. Add chili powder, cumin, onion powder, and paprika to vegetable mixture.
HKM_8-Weeks_Recipes_V2.docx