WEEK TWO
K-12 Meal Planning
Meal 5: Chili Fries w/Biscuit
Featuring:
• Simplot Oven Roasted
10-cut Crinkle Wedges
• Simplot Classic® Peaches
Menu Suggestions:
9-12 Menu:
Meal Contribution:
6-8 + K-8 Menu Modifications:
1/2 cup Simplot Oven Roasted 10-cut Crinkle Wedges
topped with 1 serving of Revised USDA D-20
recipe (provides 1/4 cup Legume, 3/8 cup R/O V)
and 1 ounce shredded reduced fat cheese
2 WG Mini Biscuits
1 C Simplot Classic Peaches
Flavored/Fat free Milk
1/2 C V
1 1/2 M/MA
5/8 C V
1 M/MA
2 oz eq G
1 C Frt
1C
Omit Cheese
Reduce fruit to 1/2 cup
K-5 Menu Modifications:
Serve 1/4 cup Fries
Omit Cheese
Reduce WW Mini Biscuit to 1
Reduce fruit to 1/2 cup
Note: Menus as planned allow for additional grain at all grade levels, thus allowing addition of cookie or other grain based dessert 1-2 times per week
Nutrient analysis is based on product information, standard nutrient values including USDA data utilized by a software application, and product labels.
Variations in products and local recipes will produce differing results. Food buying guide data available June 15, 2012 was utilized and changes may exist with new release
of resources. All recipes should be tested and verified for yield in local facilities. All menus meet the minimums for meat/ meat alternates and grains (including whole grain
rich component), all vegetable subgroups weekly minimums and all daily vegetable minimums, fruit requirements daily and weekly, and milk requirements daily and weekly
(fat-free chocolate milk used in analysis based on student preference data).
©2012 Simplot
Meal 5: Chili Fries w/Biscuit
Chili Fries Recipe:
Food Components and Approximate Nutrients Per Serving – YIELD:About 20 lbs 11 oz; 50 ¾ cup servings per recipe
Vegetable:
Legume
Red/Orange
5/8 Cup
1/4 Cup
3/8 Cup
Meat/Meat Alternate: 1 1/2 M/MA (1 1/2 oz)
MAIN DISH Components: Vegetables, Meat
Ingredients
Weight
Measure
2 1/3 cups
2 ½ oz
1 ¼ cups
1.5 Tbsp
1 Tbsp
1 Tbsp
3 Tbsp
¼ cup
2 tsp
3 lb 3 oz
Canned tomato paste
Water
1 lb 12 oz
5 lbs 10 oz
Canned pinto or kidney beans,
drained and rinsed to remove
sodium
OR
*Dry pinto or kidney beans, cooked 2 lbs 8 oz
(see note below)
Prep Instructions
1. Brown ground beef and drain. Continue immediately.
14 oz
Canned diced tomatoes, with juice
200
2.5 g
135 mg
50 Servings
Beef, ground, raw 15% or less fat 6 lbs, 12 oz
Fresh onions, diced ½ “
OR
Dehydrated onions
Granulated garlic
Onion powder
Paprika
Chili Powder
Ground Cumin
Pepper, ground black
Calories
Saturated Fat
Sodium
2. Add onions, granulated garlic, onion powder, paprika, chili
powder, ground cumin, and pepper. Cook for 5 minutes.
1 qt 2 ¼ cups
(¼ No.10 can)
3 cups 2 Tbsp
(¼ No.10 can)
2 qt. 1 cup
3. Stir in tomatoes, tomato paste, and water; mix well. Bring to
boil. Reduce heat. Cover. Simmer slowly, stirring occasionally
until thickened, about 40 minutes.
3 qt
(1 1/3 No.10
can)
4. Stir in beans. Cover and simmer. Stir occasionally.
CCP: Heat to 155°F or higher for 15 seconds OR
If using previously cooked and chilled beans:
CCP: Heat to 165°F or higher for 15 seconds
CCP: Hold for hot service at 135°F or higher
3 qt, 1 1/8 cups
5. Serve one 6 oz ladle for 3/4 cup portion over ½ cup (#8
scoop) Oven Roasted 10-cut Crinkle Wedges.
NOTE: SOAKING BEANS
Overnight method: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
COOKING BEANS
Once the beans have been soaked, add ½ tsp salt for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
CCP: Hold for hot service at 135° F. Or, chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.
1 lb dry pinto beans = about 2 cups dry or 5 ¼ cups cooked beans.
©2012 Simplot