SIMPLE RECIPES
SIMPLY IRRESISTIBLE
LAND O LAKES® Italian
Cheese Sauce delivers
taste that makes everything
irresistible. It’s real dairy
with reliable performance.
Turkey Tetrazzini
TABLE OF CONTENTS
2 LAND O LAKES® Italian Cheese Sauce
3 Nutrition Information
4 Pasta Solutions
BREAKFAST
5 Scrambled Egg Breakfast Wrap
7 Bruschetta Breakfast Pizza
LUNCH
9Sunny Thai Noodles with Chicken
and Vegetables
11 Turkey Tetrazzini
13 Sweet Potato & Pasta Bake
15 Black Bean Soup
17 Creamy Chicken Chowder
19 Squash It! Soup
21 Chicken Mashed Potato Bowl
23 Italian Chicken Sandwich
DIPS & TOPPERS
25 Italian Herb Dipping Sauce
27 Hot Spinach Sauce
29 Taco Dipping Sauce
31 Buffalo Dipping Sauce
Sunny Thai Noodles
with Chicken and Vegetables
1
LAND O LAKES® ITALIAN CHEESE SAUCE
Finally, a ready-to-use cheese sauce with real Parmesan
and the dairy-fresh taste and creamy texture students love!
Ready-to-Use, Nutritious Sauce
• 1 meat/meat alternate credit per 3-oz. serving
• Creates easy, no-hassle entrées, sides, soups,
dips, toppers and more
Delicious, Authentic Italian Flavor
• Made from real Parmesan cheese
• Dairy-fresh taste and creamy texture
like you’ve come to expect from
Land O’Lakes
Shelf-Stable for Convenient Storage
• Always ready for a wide variety of menu applications
• Now you can keep a versatile, go-to sauce on hand
2
THE NUTRITION YOU NEED
TO MEET USDA GUIDELINES.
NUTRITION INFORMATION
Serving Size: 3 oz. | Servings Per Case: 212
INGREDIENTS
Water, Cultured Pasteurized Milk, Food Starch-Modified,
Contains Less than 2% of Natural Flavor, Potassium
Phosphate, Sea Salt, Salt, Sodium Citrate, Tricalcium
Phosphate, Mono and Diglycerides, Spice, Enzymes.
Contains: Milk.
GTIN
PRODUCT
PACKAGE
DESCRIPTION
SIZE
DF/
CASE
100 34500 39944 6
Italian Cheese
Sauce Pouch
14.58
106-oz.
pouch
3-OZ.
6-OZ.
SERVING SERVING
1 m/ma
2 m/ma
CASE
PACK
NET WT
(LBS)
6/106-oz.
pouch
39.75
Amount Per Serving
Calories 130
Calories from Fat 90
% Daily Value *
Total Fat 10 g
15%
Saturated Fat 6 g
30%
Trans Fat 0 g
Cholesterol 30 mg
10%
Sodium 540 mg
23%
Total Carbohydrate 3 g
1%
Dietary Fiber 0 g
Sugars 1 g
Protein 8 g
Vitamin A
2%
Vitamin C
0%
Calcium30%
Iron0%
* The Percent Daily Values are based on a 2,000 calorie diet,
so your values may change depending on your calorie needs.
3
PASTA SOLUTIONS
SERVING SUGGESTIONS
Top Any Pasta on Your Shelf with
LAND O LAKES® Italian Cheese Sauce.
Frozen Whole Grain or Enriched Semolina Pasta:
PASTA
3 pounds, cooked
9 pounds, cooked
LAND O LAKES® ITALIAN
CHEESE SAUCE (heated)
36 oz. (about 4 cups)
1 pouch
SERVINGS (7 oz.)*
Italian Cheese Sauce is a sauce targeted for the
school lunch program. Great as a pasta or Alfredo
sauce, or in soup or entrée recipes. Add seasoning
mixes to create dips with vegetables and whole grains.
12
36
Dry Whole Grain or Enriched Semolina Pasta:
PASTA
1 pound, heated and
prepared to al dente
firmness
41⁄2 pounds, heated and
prepared to al dente
firmness
LAND O LAKES® ITALIAN
CHEESE SAUCE (heated)
27 oz. (about 3 cups)
SERVINGS (7 oz.)*
1 pouch
36
8
For best results, hold pasta and sauce separately during meal service
to ensure optimal holding ability.
*Provides 1 M/MA and 2 oz. eq. grain per serving.
4
BREAKFAST MENU SOLUTIONS
• Scrambled Egg Breakfast Wrap
• Bruschetta Breakfast Pizza
Additional recipes and inspiration can be
found at www.landolakesfoodservice.com
Bruschetta Breakfast Pizza
BREAKFAST
SCRAMBLED EGG BREAKFAST WRAP
Scrambled eggs to go! LAND O LAKES®
Italian Cheese Sauce makes a light and fluffy
egg wrap that students are sure to grab.
Nutrition Facts (1 serving): Calories 250, Fat 11g,
Saturated Fat 5g, Trans Fat 0g, Cholesterol 113 mg,
Sodium 570 mg, Carbohydrate 24g, Dietary Fiber 1g,
Sugars 1g, Protein 12g, Vitamin A 309 IU,
Vitamin C 0 mg, Calcium 227 mg, Iron 2 mg
5
SCRAMBLED EGG
BREAKFAST WRAP
PROVIDES: 11⁄ 2 M/MA, 1 oz. eq. grain
YIELD: 21 Sandwich Wraps | PORTION: 1 Sandwich Wrap
INGREDIENTS:
PREPARATION:
• Frozen liquid eggs, thawed | 3 cups
• LAND O LAKES® Italian Cheese Sauce | 14 oz. (11⁄ 2 cups)
• 6-inch flour tortillas, warmed | 21 1-oz. tortillas
• LAND O LAKES® Readi-Pak® Reduced Fat
Mild Cheddar Slices | 21 1⁄ 2-oz. slices (101⁄ 2 oz.)
1 Preheat skillet over medium heat. Spray pan with non-stick cooking spray.
2 In medium bowl, combine liquid eggs with LAND O LAKES® Italian Cheese Sauce.
3 Pour egg mixture into skillet and heat until eggs are softly scrambled, and thoroughly
cooked.
CCP: Heat to 165°F for 15 seconds.
4Portion 1⁄2 scoop of egg mixture into center of tortilla. Top eggs with one slice
(1⁄2 ounce) of cheese.
5 Fold sides of tortilla over filling. Fold top and bottom edges to seal.
6 Serve immediately or hold in a steam table for a short time.
CCP: Maintain hot food at 135°F or above.
MENU VARIATION/TIP:
Garnish with fresh fruit or a small dish of salsa.
6
©2015 Land O’Lakes, Inc.
BRUSCHETTA BREAKFAST PIZZA
Scrambled eggs become
an upscale meal with this
Italian-inspired pizza.
Nutrition Facts (1 serving): Calories 212, Fat 7g,
Saturated Fat 3g, Trans Fat 0g, Cholesterol 135 mg,
Sodium 299 mg, Carbohydrate 26g, Dietary Fiber 2g,
Sugars 1g, Protein 10g, Vitamin A 600 IU,
Vitamin C 6 mg, Calcium 168 mg, Iron 2 mg
7
BRUSCHETTA
BREAKFAST PIZZA
PROVIDES: 1 M/MA, 11⁄ 2 oz. eq. grain, 1⁄ 8 Cup Vegetable (red-orange)
YIELD: 30 Servings (Full-Size Sheet Tray—Cut 5 x 6 inches | PORTION: 1 Slice
INGREDIENTS:
PREPARATION:
• Frozen whole grain pizza dough sheets,
thawed | 2 (12 x 16-inch sheets) (3 pounds)
EGGS
• Liquid eggs | 1 quart
• LAND O LAKES® Italian Cheese Sauce | 19 oz. (2 1⁄4 cups)
TOPPING
• Tomato, seeded, chopped or diced canned tomatoes,
drained well | 1 pound plus 3 oz. (3 cups)
• Green onion, sliced | 5 oz. (1 cups)
• Fresh garlic, finely chopped | 1 Tablespoon plus 1 teaspoon
GARNISH
• Grated Parmesan cheese | 2 oz.
• Fresh basil, chopped | 1⁄2 to 1 cup
1 Preheat conventional oven to 450°F. Lightly spray full-size sheet pan (18 x 26 x 1-inch)
with non-stick cooking spray.
2 Place pizza dough sheets on pan with long edges meeting in center. (If necessary,
roll or stretch dough sheets out to a slightly larger size.) Press center seam together
and form a rim around the edges. Prick dough with a fork. Spray crust with nonstick cooking spray. Par-bake crust for 15 to 20 minutes, until crust begins to brown.
Remove from oven, set aside.
3 Spray half size steam table pan (103⁄8 x 123⁄4 x 21⁄2-inch) with non-stick cooking spray.
4 In large bowl, combine liquid eggs and LAND O LAKES® Italian Cheese Sauce.
5 Pour egg mixture into prepared steam table pan. Heat in steamer until eggs are
beginning to set but are still soft, about 15 to 20 minutes, stirring 1 or 2 times while
heating.
6 Spread egg mixture evenly over heated crust. Spread topping ingredients evenly over
the eggs.
7 Return pizza to oven and bake for an additional 6 to 8 minutes, until toppings are
heated through. Heat to 165°F for 15 seconds. Remove from oven and immediately
top with grated Parmesan and chopped basil.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
8
MENU VARIATION/TIP:
Other vegetables such as chopped peppers or sliced
mushrooms may be substituted for the green onions.
©2015 Land O’Lakes, Inc.
LUNCH MENU SOLUTIONS
• Sunny Thai Noodles with
Chicken and Vegetables
• Creamy Chicken Chowder
• Turkey Tetrazzini
• Chicken Mashed
Potato Bowl
• Sweet Potato & Pasta Bake
• Black Bean Soup
• Squash It! Soup
• Italian Chicken
Sandwich
Additional recipes and inspiration can be
found at www.landolakesfoodservice.com
Turkey Tetrazzini
LUNCH
SUNNY THAI NOODLES WITH
CHICKEN AND VEGETABLES
Thai-inspired entree with chili garlic sauce,
a touch of honey, tossed with chicken and
whole grain spaghetti noodles.
Nutrition Facts (1 serving): Calories 467, Fat 18g,
Saturated Fat 7g, Trans Fat 0g, Cholesterol 50 mg,
Sodium 751 mg, Carbohydrate 55g, Dietary Fiber 9g,
Sugars 11g, Protein 27g, Vitamin A 939 IU,
Vitamin C 25 mg, Calcium 338 mg, Iron 5 mg
9
SUNNY THAI NOODLES WITH
CHICKEN AND VEGETABLES
PROVIDES: 2 M/MA, 2 oz. eq. grain, 1⁄ 2 Cup Vegetable (other)
YIELD: 35 Servings | PORTION: 1 Cup spaghetti, 6 oz. sauce, 1⁄ 2 Cup Vegetables
INGREDIENTS:
PREPARATION:
• Barilla® whole grain spaghetti, dry | 4 pounds plus 6 oz.
• LAND O LAKES® Italian Cheese Sauce | 106 oz. (1 pouch)
• Chili garlic sauce | 1 cup
• Sunflower spread* | 3/4 cup
• Honey | 3/4 cup
• Tyson® Pulled Chicken, Reverse Blend
(60/40, Dark/White) | 35 oz.
• Simplot® Kyoto Vegetable Blend | 2 (40 oz.) bags
• Red bell pepper, chopped | 2 cups
1 Cook pasta according to package directions; hold warm.
2 In a large lexan tub, mix cheese sauce, chili garlic sauce, sunflower seed spread,
honey and chicken. Heat in combi oven for 20 minutes or until mixture reaches
165°F for 15 seconds.
3 Heat vegetables according to directions; hold warm.
4 To serve, top a 1 cup portion of spaghetti with 2 #10 scoops of sauce, 1⁄2 cup
vegetable blend and one tablespoon chopped red bell pepper.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
MENU VARIATION/TIP:
*May substitute peanut butter for sunflower spread.
10
©2015 Land O’Lakes, Inc.
TURKEY TETRAZZINI
Whole grain pasta, turkey and vegetables
combined with LAND O LAKES® Italian Cheese
Sauce in this all-time favorite casserole.
Nutrition Facts (1 serving): Calories 300, Fat 12g,
Saturated Fat 6g, Trans Fat 0g, Cholesterol 47 mg,
Sodium 520 mg, Carbohydrate 28g, Dietary Fiber 4g,
Sugars 4g, Protein 21g, Vitamin A 343 IU,
Vitamin C 10 mg, Calcium 280 mg, Iron 2 mg
11
TURKEY
TETRAZZINI
PROVIDES: 11⁄ 2 M/MA, 1 oz. eq. grain, 1⁄4 Cup Vegetable (other)
YIELD: 24 Servings | PORTION: 1 Cup
• Whole grain penne, dry | 24 oz.
• Olive oil | 2 Tablespoons
• Plain bread crumbs | 2 oz. (2⁄3 cup)
• Italian seasoning, no salt
added | 1 Tablespoon plus 1 teaspoon
• Grated Parmesan cheese | 2 oz.
• Fresh mushrooms, sliced | 12 oz. (33⁄4 cups)
• Yellow onions, diced | 3 oz. (1⁄2 cup)
• Dry mustard | 3⁄4 teaspoon
• Granulated garlic | 3⁄4 teaspoon
• Low-sodium chicken broth | 10 oz.
• LAND O LAKES® Italian Cheese Sauce | 55 oz. (61⁄2 cups)
• Frozen peas | 1 pound
• Roasted red peppers, diced | 8 oz. (1 cup)
• Reduced-sodium, fully cooked sliced turkey breast,
diced | 24 oz. (1 pound, 8 oz.)
PREPARATION:
1 Preheat conventional oven to 350°F.
2 Cook pasta per manufacturer’s directions and drain. Apply 2 Tablespoons olive oil
to drained pasta to keep from sticking. Cool quickly on sheet trays. Do not cover. (If
preparing in advance, place sheet trays in refrigerator to chill.)
3 In small bowl mix bread crumbs, Italian seasoning and grated Parmesan cheese. Set
aside.
4 Spray large sauce pan or kettle with non-stick cooking spray. Add mushrooms and
onions. Heat 4 minutes over medium heat, stirring occasionally until vegetables are
soft.
5 Add chicken broth, LAND O LAKES® Italian Cheese Sauce, dry mustard and garlic to
vegetables and stir together until combined.
6 Add peas, red peppers and diced turkey to sauce mixture. Fold in pasta.
7 Spray a full-size steam table pan (12 x 20 x 21⁄2-inch) with non-stick cooking spray.
Spread pasta mixture evenly into prepared pan. Top with bread crumb mixture. Cover
pan with foil.
8 Bake in oven for 1 hour. Remove foil and heat an additional 10 to 20 minutes, until
edges are bubbly and recipe is heated through to 165°F for 15 seconds.
CCP: Heat to 165°F for 15 seconds.
12
CCP: Maintain hot food at 135°F or above.
©2015 Land O’Lakes, Inc.
SWEET POTATO & PASTA BAKE
Vegetarian entrée made with whole grain
pasta, sweet potatoes and spinach in creamy
LAND O LAKES® Italian Cheese Sauce.
Nutrition Facts (1 serving): Calories 308, Fat 11g,
Saturated Fat 6g, Trans Fat 0g, Cholesterol 30 mg,
Sodium 580 mg, Carbohydrate 40g, Dietary Fiber 5g,
Sugars 3g, Protein 14g, Vitamin A 10006 IU,
Vitamin C 4 mg, Calcium 344 mg, Iron 2 mg
13
SWEET POTATO
& PASTA BAKE
PROVIDES: 1 M/MA, 11⁄4 oz. eq. grain, 1⁄ 8 Cup Vegetable (dark green),
1 8
⁄ Cup Vegetable (red-orange) | YIELD: 25 Servings | PORTION: 1 Cup
INGREDIENTS:
PREPARATION:
• Whole grain rotini pasta, dry | 31 oz.
• Frozen spinach, thawed, drained, chopped | 18 oz.
• Fresh sweet potatoes, peeled, diced 3⁄8-inch* | 2 pounds
• LAND O LAKES® Italian Cheese
Sauce | 75 oz. (2 quarts plus 1⁄4 cup)
• Panko bread crumbs | 2⁄3 cup
1 Preheat conventional oven to 400°F. Spray one full-size steam table pan
(12 x 20 x 21⁄2-inch) with non-stick cooking spray.
2 Cook pasta according to package directions; drain and set aside.
3 Steam or blanch sweet potatoes, about 3 minutes.
4 In large bowl, combine pasta, spinach, sweet potatoes and LAND O LAKES® Italian
Cheese Sauce. Pour into prepared pan; sprinkle with bread crumbs. Cover with foil.
5 Bake for 30 minutes. Remove foil and bake an additional 5 to 10 minutes until
heated through.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
*Item available through local foodservice distributors.
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©2015 Land O’Lakes, Inc.
BLACK BEAN SOUP
Spicy black bean soup
made with LAND O LAKES®
Italian Cheese Sauce.
Nutrition Facts (1 serving): Calories 285, Fat 10g,
Saturated Fat 6g, Trans Fat 0g, Cholesterol 28 mg,
Sodium 767 mg, Carbohydrate 16g, Dietary Fiber 4g,
Sugars 1g, Protein 13g, Vitamin A 395 IU,
Vitamin C 10 mg, Calcium 351 mg, Iron 2 mg
15
BLACK BEAN
SOUP
PROVIDES: 1 M/MA, 1⁄4 Cup Vegetable (legume)
YIELD: 30 Servings | PORTION: 6 Ounces
INGREDIENTS:
PREPARATION:
• Onion, chopped | 1 cup
• Celery, chopped | 1 cup
• Canned black beans, rinsed,
drained | 1-#10 can (62 oz. drained weight)
• Canned petite diced tomatoes, thoroughly
drained | 2-#21⁄ 2 cans (28 oz. drained weight)
• Canned green chiles, diced | 12 oz.
• Water | 1 quart
• LAND O LAKES® Italian Cheese
Sauce | 90 oz. (2 quarts plus 23⁄4 cups)
• Fresh cilantro, chopped | 1⁄4 cup
• Cumin | 1 Tablespoon
• Black pepper | 1 teaspoon
• LAND O LAKES® Light Sour Cream | If desired
• Fresh parsley or cilantro, chopped | If desired
1 Spray large heavy stockpot with non-stick cooking spray.
2 Heat onion and celery mixture over medium heat, stirring occasionally until soft
(3 to 4 minutes).
3 Add half of the beans (3 cups), all the tomatoes, green chilies and water. Using a
robo-coup or stick blender, process mixture until smooth.
4 Add remaining beans, LAND O LAKES® Italian Cheese Sauce, cilantro, cumin and
pepper. Stir to combine. Continue heating over low heat, stirring occasionally until
heated through. Heat to 165°F for 15 seconds.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
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©2015 Land O’Lakes, Inc.
CREAMY CHICKEN CHOWDER
A hearty, flavorful soup
made with LAND O LAKES®
Italian Cheese Sauce.
Nutrition Facts (1 serving): Calories 165, Fat 8g,
Saturated Fat 3g, Trans Fat 0g, Cholesterol 28 mg,
Sodium 602 mg, Carbohydrate 13g, Dietary Fiber 3g,
Sugars 1g, Protein 12g, Vitamin A 504 IU,
Vitamin C 23 mg, Calcium 177 mg, Iron 3 mg
17
CREAMY CHICKEN
CHOWDER
PROVIDES: 1 M/MA, 1⁄4 Cup Vegetable (other)
YIELD: 24 Servings | PORTION: 1 Cup
INGREDIENTS:
PREPARATION:
• Vegetable oil | 2 Tablespoons
• Onion, chopped | 14 oz. (3 cups)
• Fresh garlic, chopped | 3 Tablespoons
• Mushrooms, minced | 12 oz.
• Cooked chicken, diced | 12 oz.
• LAND O LAKES® Italian Cheese
Sauce | 36 oz. (1 quart plus 1⁄4 cup)
• Roasted red peppers, drained, chopped | 24 oz. (3 cups)
• Canned Great Northern beans, rinsed,
drained | 36 oz. (1 quart plus 2 cups)
• Reduced-sodium chicken broth | 48 oz. (1 quart plus 2 cups)
• Fresh spinach | 6 oz. (3 cups)
1 In large heavy sauce pan heat oil over medium heat.
2 Sauté onion, garlic and mushrooms until beginning to soften.
3 Add chicken, LAND O LAKES® Italian Cheese Sauce, red peppers, beans and chicken
broth. Cover and simmer over low heat for 15 minutes until heated through. Heat to
165°F for 15 seconds.
4 Add spinach, cover and simmer for an additional 5 minutes.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
18
©2015 Land O’Lakes, Inc.
SQUASH IT! SOUP
A creamy vegetable soup featuring
LAND O LAKES® Italian Cheese Sauce.
Nutrition Facts (1 serving): Calories 125, Fat 7g,
Saturated Fat 4g, Trans Fat 0g, Cholesterol 17 mg,
Sodium 435 mg, Carbohydrate 10g, Dietary Fiber 1g,
Sugars 2g, Protein 6g, Vitamin A 1029 IU,
Vitamin C 10 mg, Calcium 194 mg, Iron 1 mg
19
SQUASH IT!
SOUP
PROVIDES: 1⁄ 2 M/MA, 1⁄4 Cup Vegetable (red-orange)
YIELD: 16 Servings | PORTION: 6 Ounces
INGREDIENTS:
PREPARATION:
• Olive oil | 2 Tablespoons
• Onions, chopped | 9 oz.
• Cumin | 1 teaspoon
• Coriander | 1⁄ 2 teaspoon
• Reduced-sodium chicken broth | 1 quart
• Frozen, cubed butternut squash | 2 pounds plus 8 oz.
• LAND O LAKES® Italian Cheese Sauce | 3 cups (27 oz.)
• Black pepper | 1⁄ 2 teaspoon
• Nutmeg | 1⁄ 2 teaspoon
• Sour cream, optional | Garnish
• Fresh cilantro, chopped, optional | Garnish
1 Heat oil in heavy sauce pan. Add onions, cumin and coriander. Sauté until onions are
softened.
2 Add chicken broth and squash. Simmer until squash is soft.
3 Place vegetables and stock in a food processor and process until smooth. Return
puréed vegetables to sauce pan.
4 Add LAND O LAKES®­Italian Cheese Sauce, black pepper and nutmeg. Whisk to
combine. Simmer until heated through to 165°F for 15 seconds. Garnish each serving
with 1 ounce sour cream and cilantro, if desired.
CCP: Maintain hot food at 135°F or above.
MENU NOTE:
Squash purée can be used in place of frozen, cubed squash.
If using prepared purée, add it to the broth and onions and
whisk until combined. Skip Step 3 and proceed to Step 4.
©2015 Land O’Lakes, Inc.
20
CHICKEN MASHED POTATO BOWL
Fluffy mashed potatoes topped with crispy
chicken, corn, LAND O LAKES® Italian
Cheese Sauce and cheddar cheese.
Nutrition Facts (1 serving): Calories 447, Fat 23g,
Saturated Fat 10g, Trans Fat 0g, Cholesterol 56 mg,
Sodium 823 mg, Carbohydrate 41g, Dietary Fiber 5g,
Sugars 9g, Protein 22g, Vitamin A 606 IU,
Vitamin C 7 mg, Calcium 348 mg, Iron 2 mg
21
CHICKEN MASHED
POTATO BOWL*
PROVIDES: 2 M/MA, 3⁄4 Cup Vegetable (starchy)
YIELD: 40 Servings | PORTION: 9 Ounces
INGREDIENTS:
PREPARATION:
• Mashed potatoes, low-fat, low-sodium | 40 servings (10 cups)
• LAND O LAKES® Italian Cheese Sauce | 106 oz. (1 pouch)
• Whole grain popcorn chicken bites | 5 pounds plus 6 oz.
• Whole kernel corn, frozen | 10 pounds
• LAND O LAKES® Shredded Mild Cheddar Cheese | 11⁄ 4 pounds
• Green onion, sliced (optional)
1 Prepare mashed potatoes according to package directions and hold at 140°F or
above.
2 Heat LAND O LAKES®­Italian Cheese Sauce according to package directions and hold
at 140°F or above.
3 Place chicken bites on sheet pan and bake in 325°F oven until internal temperature
reaches 165°F.
4 Steam corn until internal temperature reaches 150°F.
5 On student tray or in bowl, use #16 portion scoop and place 1⁄4 cup mashed potatoes.
On top of mashed potatoes, portion 2 ounces of breaded chicken popcorn bites, with
12
⁄ cup corn on top of chicken. Ladle 2 ounces of LAND O LAKES® Italian Cheese
Sauce over top. Sprinkle with 1⁄2 ounce (2 tablespoons) Cheddar cheese. Serve.
CCP: Maintain hot food at 135°F or above.
*Recipe adapted from Kaneland Public Schools, IL
22
©2015 Land O’Lakes, Inc.
ITALIAN CHICKEN SANDWICH
Hot diced chicken on a whole grain hoagie bun
topped with roasted peppers, onions and creamy
LAND O LAKES® Italian Cheese Sauce.
Nutrition Facts (1 serving): Calories 334, Fat 12g,
Saturated Fat 4g, Trans Fat 0g, Cholesterol 52 mg,
Sodium 726 mg, Carbohydrate 35g, Dietary Fiber 3g,
Sugars 4g, Protein 21g, Vitamin A 228 IU,
Vitamin C 9 mg, Calcium 259 mg, Iron 3 mg
23
ITALIAN CHICKEN
SANDWICH
PROVIDES: 21⁄2 M/MA, 2 oz. eq. grain, 1⁄4 Cup Vegetable (other)
YIELD: 24 Servings | PORTION: 1 Sandwich
INGREDIENTS:
PREPARATION:
• Frozen roasted peppers and onions | 2 pounds (6 cups)
• Frozen, reduced-sodium diced chicken, heated
to 165°F | 4 pounds
• LAND O LAKES® Italian Cheese Sauce,
heated | 36 oz. (21⁄4 pounds)
• Whole wheat bun sliced | 24 (2 oz.) buns
1 Preheat oven to 375°F. Spray sheet pan with nonstick cooking spray.
2 Arrange onion and pepper mixture in a single layer on pan.
3 Bake for 13 to 18 minutes.
4 To assemble sandwich, layer each bun with 2 ounces hot diced chicken and 1⁄4 cup
vegetable mixture. Ladle each sandwich with 11⁄2 ounces (21⁄2 tablespoons) Italian
Cheese Sauce.
5 Serve immediately.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
24
©2015 Land O’Lakes, Inc.
DIPS & TOPPERS MENU SOLUTIONS
• Italian Herb Dipping Sauce
• Taco Dipping Sauce
• Hot Spinach Sauce
• Buffalo Dipping Sauce
Additional recipes and inspiration can be
found at www.landolakesfoodservice.com
Taco Dipping Sauce
DIPS & TOPPERS
ITALIAN HERB DIPPING SAUCE
LAND O LAKES® Italian Cheese Sauce with
zesty herbs provides a high-protein dipping
sauce for vegetables, breads or meat.
Nutrition Facts (1 serving): Calories 135, Fat 10g,
Saturated Fat 6g, Trans Fat 0g, Cholesterol 34 mg,
Sodium 540 mg, Carbohydrate 3g, Dietary Fiber 0g,
Sugars 1g, Protein 8g, Vitamin A 115 IU,
Vitamin C 0 mg, Calcium 344 mg, Iron 0.4 mg
25
ITALIAN HERB
DIPPING SAUCE
PROVIDES: 1 M/MA
YIELD: 35 Servings | PORTION: 3 Ounces
INGREDIENTS:
PREPARATION:
• LAND O LAKES® Italian Cheese Sauce | 1 pouch (12 cups)
• Dried Italian seasoning | 2 Tablespoons
1 Combine ingredients in a large heavy saucepan.
2 Heat over low heat, stirring occasionally, and continue to simmer for 15-20 minutes
to allow flavors to develop. Heat until temperature reaches 165°F for 15 seconds.
3 Serve in 3-ounce portions as a dipping sauce for vegetables, grain products or meat.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
26
©2015 Land O’Lakes, Inc.
HOT SPINACH SAUCE
A spinach sauce with cheese –
a fun way to enjoy potatoes,
vegetables and more!
Nutrition Facts (1 serving): Calories 144, Fat 9g,
Saturated Fat 5g, Trans Fat 0g, Cholesterol 25 mg,
Sodium 459 mg, Carbohydrate 6g, Dietary Fiber 2g,
Sugars 1g, Protein 11g, Vitamin A 7970 IU,
Vitamin C 19 mg, Calcium 361 mg, Iron 1.5 mg
27
HOT SPINACH
SAUCE
PROVIDES: 1 M/MA, 1⁄4 Cup Vegetable (dark green)
YIELD: 25 Servings | PORTION: 1⁄2 Cup
INGREDIENTS:
PREPARATION:
• Frozen spinach, thawed, squeezed dry,
chopped | 31⁄ 2 pounds
• Green onions, chopped | 1 cup
• Red bell pepper, chopped | 2 cups
• LAND O LAKES® Italian Cheese Sauce | 38 oz. (41⁄ 2 cups)
• Granulated garlic | 1 teaspoon
• Grated Parmesan cheese | 1⁄ 2 cup
• LAND O LAKES® Shredded Mozzarella Cheese | 3 cups
1 Preheat conventional oven to 350°F.
2 Combine all ingredients in a large bowl. Mix together well.
3 Spread mixture into a half size steam table pan (103⁄8 x 123⁄4 x 21⁄2-inch).
4 Bake 20 to 25 minutes until heated through to 165°F for 15 seconds and cheese is
melted and edges are slightly brown.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
MENU VARIATION/TIP:
Serve with whole grain crackers, fresh vegetables, pita chips,
etc. Can also be used as a baked potato topping.
28
©2015 Land O’Lakes, Inc.
TACO DIPPING SAUCE
LAND O LAKES® Italian Cheese Sauce
with south-of-the-border seasonings
provides a spicy dipping sauce for
vegetables, breads or meats.
Nutrition Facts (1 serving): Calories 138, Fat 10g,
Saturated Fat 6g, Trans Fat 0g, Cholesterol 30 mg,
Sodium 550 mg, Carbohydrate 4g, Dietary Fiber 0g,
Sugars 1g, Protein 8g, Vitamin A 373 IU,
Vitamin C 0 mg, Calcium 308 mg, Iron 1 mg
29
TACO DIPPING
SAUCE
PROVIDES: 1 M/MA
YIELD: 35 Servings | PORTION: 3 Ounces
INGREDIENTS:
PREPARATION:
• LAND O LAKES® Italian Cheese Sauce | 1 pouch (12 cups)
• Chili powder | 2 Tablespoons
• Paprika | 1 Tablespoon plus 1 teaspoon
• Cumin | 1 Tablespoon plus 11⁄ 2 teaspoons
• Onion powder | 21⁄ 2 teaspoons
• Granulated garlic | 2 teaspoons
• Cayenne pepper | 1⁄8 teaspoons
1 Combine all ingredients in a large heavy saucepan.
2 Heat on low heat, stirring occasionally, and continue to simmer for 15 to 20 minutes to
allow flavors to develop. Heat until temperature reaches 165°F for 15 seconds.
3 Serve in 3-ounce portions as a dipping sauce for vegetables, grain products or meat.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
MENU VARIATION/TIP:
Sauce can also be used in taco and enchilada recipes.
30
©2015 Land O’Lakes, Inc.
BUFFALO DIPPING SAUCE
LAND O LAKES® Italian Cheese Sauce
with hot pepper sauce and Sriracha
seasonings gives extra heat to meats,
vegetables or whole grain breads.
Nutrition Facts (1 serving): Calories 133, Fat 10g,
Saturated Fat 6g, Trans Fat 0g, Cholesterol 30 mg,
Sodium 595 mg, Carbohydrate 4g, Dietary Fiber 0g,
Sugars 1g, Protein 8g, Vitamin A 181 IU,
Vitamin C 0 mg, Calcium 303 mg, Iron 0 mg
31
BUFFALO DIPPING
SAUCE
PROVIDES: 1 M/MA
YIELD: 35 Servings | PORTION: 3 Ounces
INGREDIENTS:
PREPARATION:
• LAND O LAKES® Italian Cheese Sauce | 1 pouch (12 cups)
• Franks® Hot Sauce | 2 Tablespoons
• Sriracha Sauce | 2 Tablespoons
• Apple cider vinegar | 2 Tablespoons
• Cayenne pepper | 2 Tablespoons
1 Combine all ingredients in a large heavy saucepan.
2 Heat on low heat, stirring occasionally, and continue to simmer for 15 to 20 minutes
to allow flavors to develop. Heat until temperature reaches 165°F for 15 seconds.
3 Serve in 3 ounce portions as a dipping sauce for vegetables, grain products or meat.
CCP: Heat to 165°F for 15 seconds.
CCP: Maintain hot food at 135°F or above.
32
©2015 Land O’Lakes, Inc.
THE NUTRITION YOU NEED
TO MEET USDA GUIDELINES.
NUTRITION INFORMATION
Serving Size: 3 oz. | Servings Per Case: 212
INGREDIENTS
Water, Cultured Pasteurized Milk, Food Starch-Modified,
Contains Less than 2% of Natural Flavor, Potassium
Phosphate, Sea Salt, Salt, Sodium Citrate, Tricalcium
Phosphate, Mono and Diglycerides, Spice, Enzymes.
Contains: Milk.
GTIN
PRODUCT
PACKAGE
DESCRIPTION
SIZE
DF/
CASE
100 34500 39944 6
Italian Cheese
Sauce Pouch
14.58
106-oz.
pouch
3-OZ.
6-OZ.
SERVING SERVING
1 m/ma
2 m/ma
CASE
PACK
NET WT
(LBS)
6/106-oz.
pouch
39.75
Amount Per Serving
Calories 130
Calories from Fat 90
% Daily Value *
Total Fat 10 g
15%
Saturated Fat 6 g
30%
Trans Fat 0 g
Cholesterol 30 mg
10%
Sodium 540 mg
23%
Total Carbohydrate 3 g
1%
Dietary Fiber 0 g
Sugars 1 g
Protein 8 g
Vitamin A
2%
Vitamin C
0%
Calcium30%
Iron0%
* The Percent Daily Values are based on a 2,000 calorie diet,
so your values may change depending on your calorie needs.
For more great recipes visit
www.landolakesfoodservice.com
©2015 Land O’Lakes, Inc.
DFS2184GU