WEEK ONE
K-12 Meal Planning
Meal 1: Tex Mex Nacho
Featuring:
• RoastWorks® Corn
& Black Bean Fiesta
• Freezer Fresh Western
Guacamole
Menu Suggestions:
9-12 Menu:
Meal Contribution:
6-8 + K-8 Menu Modifications:
2 T of refried beans
1 ounce cooked ground beef
1/2 C RoastWorks® Corn & Black Bean Fiesta (2.9 oz)
1 ounce shredded low fat cheddar
garnish with 2 tsp of Freezer Fresh Western Guacamole
1/4 c Salsa
2 oz Tortilla Chips, whole grain
1/2 C 3-Way Salad Mix w/ 1T Ranch
1 cup Canned Pears
Flavored/Fat free Milk
1/8 C V
1 oz M/MA
1/2 C V
1 oz M/MA
Reduce fruit to 1/2 cup
Omit 3-way salad and Ranch
1/4 C V
2G
1/4 C V
1 C Frt
1C
Reduce tortilla chips to 1 ounce
Omit optional Guacamole garnish
Omit 3-way salad and Ranch
Reduce fruit to 1/2 cup
K-5 Menu Modifications:
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 1: Tex Mex Nacho
Tex Mex Nacho Recipe:
Food Components and Approximate Nutrients Per Serving w/o Garnish – YIELD: 50 servings per recipe
Vegetable:
Legume
Starchy
Additional
5/8 cup
1/4 cup
1/4 cup
1/8 cup
Meat/Meat Alternate: 2 M/MA (2 oz)
Grain: 2 oz eq Whole Grain Rich
MAIN DISH Components: Vegetables, Grains, Meat
Ingredients
Weight
Ground beef, cooked (15% fat)
Refried beans, fat free, canned
Salt-free Mexican Seasoning
3 lbs 2 oz
60 ounces
3 Tbps
RoastWorks Corn & Black
Bean Fiesta
Calories
Saturated Fat
Sodium
515
7g
715 mg
50 Servings
Measure
7 cups
Prep Instructions
1. Mix and heat ground beef, refried beans and seasoning to
165°F for 15 seconds; then hold at 135°F or higher.
CCP: Hold at 135°F or higher.
2. Divide Corn and Black Bean Fiesta into steam table pans
and heat for about 15 minutes to 140°F for 15 seconds.
Hold at 135°F or higher.
9 lbs
CCP: Heat to 140 °F or higher.
CCP: Hold at 135°F or higher.
Cheddar cheese, reduced fat,
shredded
Tortilla chips, whole grain
3 lbs 2 oz
12 ½ cups
6 lbs 4 oz
3. For each serving, Place 2 oz of chips for base and layer
#16 scoop (2.2 oz) meat and bean filling, #8 scoop
(½ cup) Corn & Black Bean Fiesta, and #30 scoop (1 oz)
shredded cheese.
If pre-dish servings:
CCP: Hold for hot service at 135° F or higher.
Freezer Fresh Western
Guacamole, frozen product
thawed - optional
2 ½ cups
4. Option: Garnish with 2 tsp (#100) scoop of Extreme
Supreme Guacamole
NOTES: Serve with 2 T salsa for an additional 1/8 cup of red orange vegetable sub group, provided salsa served is all vegetable.
To reduce calories, fat and sodium further, substitute cooked ground turkey and low sodium refried beans.
Guacamole garnish provides 15 calories, 0 grams saturated fat and 60 mg of sodium.
For K-5 Menu, reduced chips to 1 ounce and omit optional guacamole garnish.
©2012 Simplot