Meatless Monday is an easy way to come together as a school community to help the planet, and promote healthy eating habits. Over the last 3 years, Meals Plus has collaborated with school cafeterias across the county, and compiled the most popular recipes, while still meeting USDA meal pattern regulations. Among these popular recipes are meat-free options that can be found in every free Customer compiled Cookbook in our White Paper Library.
Download a meatless recipe today!
The Bistro Egg Sandwich – 2015 Customer Cookbook
Pizza Soup – 2016 Customer Cookbook
Mushroom, Cheese and Black Bean Enchilada – 2017 Customer Cookbook
Graham with Ashley Summers, Marketing Specialist (left), and Kathleen Moss, Field Supervisor (right), at Lexington High School, for their Food Service and Nutrition training.
Lexington County School District 1 (SC) Food Service and Nutrition employees enjoyed a week of training, and learning how they can better serve students and promote their school meal program. Congratulations to the schools that got “Grahamed” and received a plush Graham doll, for thinking of new and fun ways to market your child nutrition program in the cafeteria!
Meals Plus wants to help you increase participation in your cafeterias this year. You may have seen some of our resources in the past, including informational white papers and the annual Meals Plus Customer Cookbook. For the past two years, we have collected our customers’ most popular lunchroom recipes and compiled them into a complete child nutrition cookbook to share with our customers. Similarly, we now want to share ways to increase participation in your lunchrooms, and have created an encyclopedia of ways to promote your program. Download your free copy of “101 Ways to Increase Participation” today!
This week is National School Breakfast Week!
This Sausage, Egg and Cheese Pretzel Brunch is one of the breakfast recipes from the 2016 Meals Plus Child Nutrition Cookbook, which you can download here. The cookbook includes recipes from Meals Plus Customers and school breakfast recipes using USDA foods. Its hard to beat a recipe this good!
Sausage, Egg and Cheese Pretzel Brunch
Serving Size: 1 sandwich
Food Group Components: 3.5 oz. eq. meat/meat alternate, 2.5 oz. eq. grain
Recipe Type: Entree
Allergens: No Listed Allergens
15 lb. – pasteurized scrambled egg mix, frozen, CNB
100 pieces – soft pretzel WGR buns, 2.7 oz. each
100 pieces – turkey sausage patty, 1 = 1 oz. m/ma
12.5 oz. – American cheese, sliced, RF/RS, 0.5 oz. slices
1 oz. – pan spray
Prior to Day of Service: Pre-Prep:
- Pull eggs from freezer. Open cases and remove pouches from case.
- Place pouches on sheet pans with space between to allow for thawing.
- Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
- Wash hands thoroughly.
Day of service pre-prep:
- Clean and sanitize prep area.
- Pull sausage patties from freezer and place at workstation.
- Cook sausage according to manufacturers directions.
- Pull pretzel buns and cheese from the cooler and place at workstation.
- Pull CNB eggs from cooler and place at workstation.
- Place one pouch of eggs in each half steam table pan.
- If using water immersion, heat large vessel filled 3/4 full with water to simmer.
- Add pouches to water between 180° F-190° F. Do Not Boil.
- Stir water and bags every 5 minutes to insure proper cooking, for 20-25 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
- Alternatively, place one pouch of eggs in each half steam table pan.
Day of service continued:
- Place uncovered in preheated steamer for 15-20 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
- Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT and they retain their heat. Hold in warming cart above 135° F. CCP: Hold above 135° F.
- Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135° F.
- Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
- Assemble sandwiches by placing 1 sausage patty on bottom of bun.
- Top with 1 slice of cheese. Add 1/4 cup scrambled eggs using a #16 disher.
- Add top bun.
- Press firmly together.
- Wrap in foil bag.
- Hold in warming cart, above 135° F. CCP: Hold above 135° F.
Serve 1 brunch pretzel bun. CCP: Hold above 135° F.
Nutrients per serving:
Calories – 390
Chol (mg) – 210
Sodium (mg) – 340
Fiber (gm) – 3
Iron (mg) – 3
Calc (mg) – 195
Vit A (IU) – 503
Vit C (mg) – 0*
Protein (gm) – 22
Carb (gm) – 40
Tot Fat (gm) – 16
Sat Fat (gm) – 6
Sugars (gm) – 6
Trans Fat (gm) – 0.000*
As part of our mission to “Keep Your Lunchlines Moving,” and because we recognize that school nutrition professionals have some fantastic recipes, we published the Meals Plus Child Nutrition Cookbook.
The Meals Plus Child Nutrition Cookbook includes:
– Over 40 recipes, including favorites from Meals Plus Customers across the country and recipes using USDA Commodities
– Management tips from the Meals Plus White Paper Library
– Helpful USDA Conversion Charts
– And software “best practices” tips from the Meals Plus Help Desk
Click here to download a copy of the Meals Plus Child Nutrition Cookbook today!