1 #10 Can Beans, drained and rinsed Preheat oven to 375 degrees. Mix together the black beans, green peppers, onion, corn, and spices. Place 1 6 Ounces Green Bell Pepper, chopped in a sheet pan and roast at 375 degrees for about 10 minutes. Cool properly. 1 Pound 2 Ounces Onion, chopped Chop Chicken Fajita Meat in buffalo chopper. 2 Pounds Sweet Yellow Corn, frozen, kernals cut off the cob Combine bean mixture with chicken, tomatoes, cilantro, and cheese in a ¼ Cup Chili Powder bowl and place 12 lbs of filling in each 2" steam table pan. Line sheet pans with parchment paper. Lay out tortillas on a clean 3 Tablespoons Ground Cumin work surface. Top half of one side of each tortilla with ¾ cup of the 1½ Teaspoons Ground Paprika filling mixture. Fold the other half of the tortilla over top of the filling press down gently to seal. Place quesadillas on prepared sheet pans. 1½ Teaspoons Onion Powder Spray the tops of the tortillas with pan release spray to aid in browning. 2 Pounds 5 Ounces Chicken Fajita Breast, Gold Kist Cook in a convection oven at 375°F for about 10 minutes (until tops are lightly browned and internal temperature reaches 165°F). 1 Pound tomato, ripe, chopped 3 Tablespoons Cilantro, chopped 3 Pounds 2 Ounces Grated Low Fat Cheddar Cheese 50 10” flour tortillas Nutritional Analysis Per Serving Calories 397 Vitamin A (IU) 551 Iron (Mg) 4.5 Cholesterol (Mg) 29 Vitamin C (Mg) 14.8 Calcium (Mg) 438 Sodium (Mg) 1067 Protein (g) 22.3 Total Fat (g) 11.4 Fiber (g) 8.4 Carbohydrate (g) 53 Saturated Fat (g) 5.4 Spaghetti with Meat Sauce Kara Sample, RD, SNS, Administrative Dietitian, Weld County School District 6 Serving Size: 1 Cup Pasta, 1 Cup Sauce Number of Servings: 425 Servings Ingredients Procedure
1 #10 Can Beans, drained and rinsed Preheat oven to 375 degrees. Mix together the black beans, green peppers, onion, corn, and spices. Place in a sheet pan and roast at 375 degrees for about 10 minutes. Cool properly. Chop Chicken Fajita Meat in buffalo chopper. Combine bean mixture with chicken, tomatoes, cilantro, and cheese in a bowl and place 12 lbs of filling in each 2" steam table pan. Line sheet pans with parchment paper. Lay out tortillas on a clean work surface. Top half of one side of each tortilla with ¾ cup of the filling mixture. Fold the other half of the tortilla over top of the filling press down gently to seal. Place quesadillas on prepared sheet pans. Spray the tops of the tortillas with pan release spray to aid in browning. Cook in a convection oven at 375°F for about 10 minutes (until tops are lightly browned and internal temperature reaches 165°F). 1 6 Ounces Green Bell Pepper, chopped 1 Pound 2 Ounces Onion, chopped 2 Pounds Sweet Yellow Corn, frozen, kernals cut off the cob ¼ Cup Chili Powder 3 Tablespoons Ground Cumin 1½ Teaspoons Ground Paprika 1½ Teaspoons Onion Powder 2 Pounds 5 Ounces Chicken Fajita Breast, Gold Kist 1 Pound tomato, ripe, chopped 3 Tablespoons Cilantro, chopped 3 Pounds 2 Ounces Grated Low Fat Cheddar Cheese 50 10” flour tortillas Nutritional Analysis Per Serving Calories 397 Vitamin A (IU) 551 Iron (Mg) 4.5 Cholesterol (Mg) 29 Vitamin C (Mg) 14.8 Calcium (Mg) 438 Sodium (Mg) 1067 Protein (g) 22.3 Total Fat (g) 11.4 Fiber (g) 8.4 Carbohydrate (g) 53 Saturated Fat (g) 5.4 Spaghetti with Meat Sauce Kara Sample, RD, SNS, Administrative Dietitian, Weld County School District 6 Serving Size: 1 Cup Pasta, 1 Cup Sauce Number of Servings: 425 Servings Ingredients Procedure
The-Colorado-FTS-Cookbook-Schools.docx