Coming Soon: The 2017 Meals Plus Customer Cookbook!

To show our appreciation to YOU – our Meals Plus Customers – we are publishing our third edition of the ‘Meals Plus Customer Cookbook’! This free cookbook will be filled with the most popular recipes from school cafeterias across the country in an effort to help increase participation in the lunchroom, while still meeting USDA meal pattern regulations. It will also include creative promotional ideas, Meals Plus software tips, and more!

Click to download the 2015 and 2016 Meals Plus Customer Cookbooks.

There Is ‘Muffin’ More Exciting Then National School Breakfast Week

This week is National School Breakfast Week!

This Cheesy Broccoli Egg Muffin 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!

Cheesy Broccoli Egg MuffinMuffin

Yields: 100
Serving Size: 1 muffin
Food Group Components: 2.5 oz. eq. meat/meat alternate,
1/8 cup dark green vegetable
Recipe Type: Entree
Allergens: No Listed Allergens

Ingredients:

11 lb. + 4 oz. – pasteurized whole eggs, frozen (USDA Material #100046)
5 lb. + 4 oz. – frozen chopped broccoli
3 lb. + 2 oz. – shredded cheddar cheese, RF/RS (USDA Material #100012)
3 tbsp. – salt-free garlic and herb seasoning
2 tsp. – salt
2 tsp. – black ground pepper
1 oz. – pan spray

Directions:

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove cartons from case.
  2. Place cartons on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F. 
  4. Wash hands thoroughly.

1 day prior to day of service :

  1. Pull broccoli from cooler.
  2. Open cases and place bags of broccoli on sheet pans.
  3. Place on shelves or rack in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

Day of service pre-prep:

  1. Clean and sanitize prep area.
  2. Pull garlic and herb seasoning mix and pan spray. Place at workstation.
  3. Pull 5-24 count muffin tins (2 3/4” cup) and place at workstation. Spray lightly with pan spray. Place muffin pans on sheet pans covered in parchment paper.
  4. Pull eggs, broccoli and cheese from cooler and place at workstation.
  5. Wash hands thoroughly and cover with gloves.
  6. Empty eggs into a large bowl. Whisk eggs well. Whisk in all seasonings. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

Day of service continued:

  1. Open broccoli and drain well. Place 0.84 oz. in each muffin (do not pack down, will fill tin halfway) using 1 lb. 4.16 oz. per pan of 24 cups.
  2. Add 1/2 oz. cheese per tin.
  3. Top with egg mix (slowly pour over broccoli and cheese). The cups will be full.

Cook:

  1. Bake in preheated convection oven at 375° F for 17-20 minutes or until an internal temperature of 155° F is reached and they are lightly browned. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. 
  2. Remove from oven. The muffins will be puffy and sink as they rest. Let rest 2 minutes. Empty from pans onto parchment paper lined sheet pans and place in warmer. CCP: Hold above 135° F.
  3. Alternatively, place egg muffins in hot sandwich wrap. Place wrapped muffins on sheet pan and place in warmer.

Hold:

  1. Hold egg muffins in warming cart above 135° F until service. CCP:  Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.

Serve 1 cheesy broccoli muffin. CCP: Hold above 135° F.

Nutrients per serving:

Calories – 130
Chol (mg) – 175
Sodium (mg) – 190
Fiber (gm) – 1*
Iron (mg) – 1
Calc (mg) – 153
Vit A (IU) – 726
Vit C (mg) – 9
Protein (gm) – 10
Carb (gm) – 3
Tot Fat (gm) – 9
Sat Fat (gm) – 3.5
Sugars (gm) – 1
Trans Fat (gm) – 0.000*

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Featured Meals Plus Customer Recipe: Mediterranean Pita

Meals Plus enjoys sharing recipes that help keep your lunchlines moving! You can find this recipe and more in our 2016 Meals Plus Customer Cookbook here and Meals Plus Menu Planning Customers can share recipes in the cloud via the Community Cookbook. 

Lexington_child_Nutrition-768x512This recipe comes from last year’s Lexington One Cooks! Competition from Lexington School District One (SC).  This recipe is from Sydney Bell, the Grand Prize Winner & First Place Winner from the Middle School Division. We hope your students enjoy it as much as the students at Lexington One!

Mediterranean Pita

Ingredients:

1 + 1/2 tsp. ‐ hummus
1/4 tsp. ‐ ground black pepper, spices, 6/18 oz.; as purchased
1/4 c.+ 1 tbsp. chopped + 4/5 tsp. chopped ‐ Iceberg lettuce
1 tbsp. ‐ chopped raw onion
1 tsp. ‐ cilantro, fresh herb washed and destemmed
4 oz. ‐ frozen chicken breast, ready to cook, boneless skinless chicken breast; as purchased
1/4 tsp. ‐ ground black pepper, spices, 6/18 oz.; as purchased
1 tbsp. ‐ chopped or sliced tomatoes, red, ripe, raw, Year round average.
1 ‐ large pita, whole‐wheat pita bread

Directions:
CCP: Wash fresh fruits & vegetables under cold running water.
CCP: Wash, rinse, and sanitize all food contact surfaces.
CCP: Wash hands properly before beginning food preparations.
1. Chop onions, tomatoes, cilantro, and lettuce. Set aside.
CCP: Change gloves and wash hands properly before next task
CCP: Cook raw chicken to 165°
2. Season diced chicken with salt and pepper then cook in a skillet over medium heat until chicken is heated through.
3. Cut pita in half and spread hummus inside. Fill each half of the pita with chopped vegetables, chicken and cheese. Finish by squeezing fresh lime juice over top.

Yields: 2
Serving Size: 1 pita
Food Group Components: 1 oz. eq. grain, 2 oz. eq. meat/meat alternative
Recipe Type Entree
Additional Notes: Each serving is 1/2 of filled pita pocket.
Allergens: Soybeans
Nutrients per serving: Calories ‐ 163.961 Chol (mg) ‐ 28.330 Sodium (mg) ‐413.908 Fiber (gm) ‐ 2.997 Iron (mg) ‐ 1.533 Calc (mg) ‐ 21.983 Vit A (IU) ‐ 156.594 Vit C (mg) ‐ 7.317 Protein (gm) ‐ 14.179 Carb (gm) ‐ 19.974 Tot Fat (gm) ‐ 3.531 Sat Fat (gm) ‐ 0.718 Sugars (gm) ‐ 0.167* Trans Fat (gm) ‐ 0.000*

Spice Up National School Lunch Week – Cajun Style!

This week is National School Lunch Week!

For NSLW 2016, we are featuring recipes from our Meals Plus Customer Cookbook. This cookbook will feature 50+ delicious school meal recipes submitted by Meals Plus Customers and school lunch recipes using USDA Foods. And best of all – every Meals Plus Customer receives one free copy! Our second featured recipe is a Cajun Chicken Pasta and was submitted by Caldwell County School District (NC).

 

cajun1Ingredients:
9 lb. + 12 oz. – pasta penne noodles
1 1/2 gal. + 2 1/4 c. – water
9 oz. – liquid margarine
22 lb. + 8 oz. – frozen, dark meat chicken fajita strips
1/4 c. + 2 tsp. – Cajun seasoning spice
1 tbsp. + 2 1/4 tsp. – chili powder spice
2 c. – (drained weight) Jalapeno peppers
1 1/2 c. – canned pimiento-28 oz. can
1/2 c. – (chopped) raw onions/10#bag
3/4 Bag (25.22 oz.) – cream soup based – 6/28 oz.
3 qt. – Boiling water
1/2 tsp. – lemon juice, CND or BTLD
1/4 tsp – ground basil spice
1/8 tsp. – granulated garlic spice
1/8 tsp. – ground black pepper spice
1/4 c. – pouch spaghetti sauce
1 qt. – (shredded) mozzarella cheese, part skim milk

cajun-chicken-pasta

Directions:

  1. Bring water to a boil.
  2. Add pasta and cook 8 minutes or per package instructions. Drain. Add margarine to noodles and lightly toss to coat noodles. CCP: Place chicken in steamtable pan and steam for 15 minutes in steamer to an internal temperature of 165°F. Hold at 140°F. CCP: Wash/clean and chop jalapeno peppers and onions.
  3. Add jalapeno peppers, pimientos, and onions to chicken and steam for 5 minutes.
  4. Prepare Soup Mix per package instructions, then add lemon juice, basil, garlic granules, black pepper, and spaghetti sauce (or tomato paste or ketchup) to soup mixture. Add Cajun Seasoning & Chili Powder, and toss.
  5. In a large bowl, toss Soup Mixture with pasta. Add chicken mixture. Add water as needed
  6. Sprinkle 1 cup of cheese per pan as a garnish. CCP: Hold at 140°F for hot service.

cajun3
Nutrients per serving:
Calories – 396
Chol (mg) – 155
Sodium (mg) – 708
Fiber (gm) – 1.67
Iron (mg) – 3.33
Calc (mg) – 50.89
Vit A (IU) – 217.2
Vit C (mg) – 3.9
Protein (gm) – 28.78
Carb (gm) – 37.97
Tot Fat (gm) – 12.11
Sat Fat (gm) – 3.50
Sugars (gm) – *3.9*
Trans Fat (gm) – 0.00

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Coming Soon: The Meals Plus Customer Cookbook, Filled with the Best Lunchroom Recipes from Across the Country!

To show our appreciation to YOU – our Meals Plus Customers – we are publishing our first edition of the ‘Meals Plus Customer Cookbook’! This free cookbook will be filled with the most popular recipes from school cafeterias across the country in an effort to help increase participation in the lunchroom, while still meeting USDA meal pattern regulations. It will also include creative promotional ideas, Meals Plus software tips, and advice from our Child Nutrition Operations Consultant, Cynthia Sevier, SNS.

Tell us which recipes have your students rushing back to your lunchline! To include your favorite lunchroom recipes in the Meals Plus Customer Cookbook, please email them to recipes@mealsplus.com and we will take care of the rest. You may submit more than one recipe, and we guarantee at least one recipe from each school district submitting will be included in the book. The deadline for submissions is Wednesday, July 29, 2015.

Every Meals Plus Customer will receive one cookbook free of charge, and additional copies will be available for purchase.

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