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Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm
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Fruit and Veggie
Quantity Cookbook
Revised Edition
NH Obesity Prevention Program
Department of Health and Human Services
Division of Public Health Services
603-271-4551
October 2011
Fruit and Veggie Quantity Cookbook
Revised Edition
Table of Contents
Foreword................................................................................................................... i
Recipe Criteria........................................................................................................ ii
Abbreviations.......................................................................................................... ii
Quantity Recipes
Soups ..............................................................................................................1
Salads ...........................................................................................................13
Breakfast Items ............................................................................................27
Side Dishes ...................................................................................................37
Main Dishes..................................................................................................49
Miscellaneous..............................................................................................55
Index of Quantity Recipes (Includes Dessert category and Child Nutrition Program Food Components)
Appendices
Family-Size Recipes (ready-to-copy)....................................................A-1
Taste-Test Surveys
Elementary School Students...........................................................B-1
Middle and High School Students and Adults.............................B-2
Resources...................................................................................................C-1
Fruit and Veggie Quantiy Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm
Foreword
The Fruit and Veggie Quantity Cookbook is a revision of the
2003 5 A Day Quantity Recipe Cookbook and the 2009 Fruit
and Veggie Quantity Recipe Cookbook. See the Recipe
Criteria on the next page.
Partners
The NH Obesity Prevention Program in the Department of
Health and Human Services, Division of Public Health
Services, led the cookbook project with assistance from the
following partners who generously contributed their time and
talent:
New Hampshire Hospital Food and Nutrition Services,
Concord, New Hampshire
Centers for Disease Control and Prevention, Division of
Nutrition, Physical Activity, and Obesity, Atlanta, Georgia
University of Hawaii, College of Tropical Agriculture and
Human Resources, Cooperative Extension Service,
Nutrition Education for Wellness Program, Honolulu,
Hawaii
Kearsarge Regional School District Food Service, New
London, New Hampshire
Funding
This publication was supported by the Centers for Disease
Control and Prevention cooperative agreement number
CDC-RFA-DP08-80504CONT11 and grant number NH B01Prvs.
The contents are solely the responsibility of the authors and
do not necessarily represent the official views of CDC.
Appendices
In addition to the quantity recipes, be sure to review and use
the appendices. They include:
Ready to Copy Family-Size Fruit and Vegetable Recipes
can be used shared with your customers.
Resources provide links to information about fruits and
vegetables, Fruits & Veggies—More Matters®, the School
Lunch and Breakfast Programs, and more.
Taste-Test Surveys for Students and Adults are an easy
way to receive feedback when introducing new foods.
Comments, Questions, and Suggestions
Please send your comments, questions, and suggestions
regarding this cookbook to the NH Obesity Prevention
Program at OPP@dhhs.state.nh.us or 603-271-4551.
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page i
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page ii
Recipe Criteria
The recipes in this cookbook meet the following criteria.
Each portion provides at least ½ cup of fruit or vegetable
per 250 calories.
Added sugars do not exceed 15% of total calories.
Concentrated fruit juice sweeteners, jams and jellies
count as added sugars.
Fat content is limited.
Total fat is less than 35% of total calories.
Saturated fat is less than 10% of total calories.
Trans fat is less than 0.5 gram per serving.
The fat found naturally in fruits and vegetable is not
counted in the limits described above.
When nuts are part of the recipe, ¼ ounce of nuts is
allowed per portion without counting toward the fat.
Nuts are in their natural form without anything added
or removed (e.g., no added oils, removed oils,
added sodium, or added sugars).
Sodium content is limited to no more than 600 milligrams
per serving.
Fiber content is at least 0.014 grams per calorie of
naturally occurring fiber (28g of fiber/2000 calories).
Abbreviations
g
gram or grams
lb
pound or pounds
mg
milligram or milligrams
oz
ounce or ounces
Tb
tablespoon or tablespoons
tsp
teaspoon or teaspoons
#
number
#10 can number 10 can = 12 cups = 3 quarts = 96 ounces
S
Grapes are a choking hazard for young children.
When serving young children, cut grapes in half
or substitute another chopped fruit.
USDA commodity fruits, vegetables and beans
listed in the Food Buying Guide for Child Nutrition
Programs (2008 edition)
Note: Available items are subject to change.
Recipe can be served with crushed red pepper
on the side.
no
Recipe comments, optional instructions, and/or
optional ingredients
Serving size
Ì
In the Recipe Index, this symbol indicates recipes
that fit into more than one menu category.
Soups
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm
Bean and Barley Soup
Recipe H-8
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Vegetable oil
1/3 cup
2/3 cup
3¼ Tb
Onions, peeled, diced
4 lb
8 lb
2 lb
Celery, diced
2 lb
4 lb
1 lb
Carrots, diced, fresh or frozen
4 lb
8 lb
2 lb
Garlic, minced
3 Tb
4 Tb
2 Tb
Vegetable stock, low sodium
3½ gallons
7 gallons
7 quarts
Soy sauce, reduced sodium
2 Tb
¼ cup
3 tsp
Hot pepper sauce
2 tsp
1 Tb +1 tsp
1 tsp
Basil, dried
1 Tb +1 tsp
2 Tb +2 tsp
2 tsp
Thyme, dried
1 Tb +1 tsp
2 Tb +2 tsp
2 tsp
Barley, dry
4½ cups
9 cups
2¼
cups
Canned white beans, rinsed
and drained
7½ lb
15 lb
3¾ lb
1.
In a large stockpot or steam kettle
heat oil over medium heat.
2. Add onion, celery, and carrots and
cook over medium heat for 10
minutes or until soft. Do not brown.
3. Add garlic. Cook 2 minutes.
4. Add stock, soy sauce, hot sauce,
basil, and thyme. Bring to a boil.
5. Add barley and return to boil.
Reduce heat and simmer 45 minutes
until barley is tender.
6. Add the beans and return to
simmer.
7. Hold until ready to sere.
Serve 1 cup (8 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 1
Bean and Barley Soup
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 2
Calories
180
Percent Calories from Fat
13%
Total Fat
2.5g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
480 mg
Total Carbohydrates
34 g
Dietary Fiber
7 g
Sugars
4 g
Protein
6 g
Vitamin A
(6,000 IU) 120%
Vitamin C
(4.8 mg) 8%
Calcium
6%
Iron
10%
NOTES
Approximate preparation time
1 hour
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Bean and Macaroni Soup
Recipe H-9
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Olive oil
¼ cup
½ cup
2 Tb
Onion, fresh or frozen, small
diced
2 lb
4 lb
1 lb
Carrots, diced, fresh or frozen
2 lb
4 lb
1 lb
Celery, small diced
2 lb
4 lb
1 lb
Mushrooms, sliced, canned
24 oz
48 oz
12 oz
Garlic, minced
3 Tb
1/3 cup
1 ½ Tb
Tomatoes, diced, canned,
reserve juice
1
#10 can
2
#10 cans
6 cups
Vegetable stock, low sodium
1 gallon
2 gallons
2 quarts
Bay leaves
3
6
2
Beans (white, red, or brown),
canned, drained, and rinsed
6½ lb
13 lb
3¼ lb
Enriched macaroni/pasta or
whole-wheat macaroni/pasta
4 lb
8 lb
2 lb
Sage, ground
2 tsp
1 Tb +1 tsp
1 tsp
Thyme, dry
2 tsp
1 Tb +1 tsp
1 tsp
Oregano, dry
1 tsp
2 tsp
½ tsp
Black pepper, ground
1 tsp
2 tsp
½ tsp
1. Heat oil in steam kettle or large
stockpot.
2. Add onion, celery, and carrots and
cook over medium heat for 10
minutes or until soft. Do not brown.
3. Add mushroom, garlic, tomatoes
and bay leaves and bring to simmer.
4. Add vegetable broth, and drained
beans. Return to simmer.
5. Add macaroni and cook for 10-15
minutes, or just until macaroni is
tender.
6. Add sage, thyme, oregano and
black pepper and serve.
Serve 1 cup (8 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 3
Bean and Macaroni Soup
Nutrients Per Serving
NOTES
Calories
220
Percent Calories from Fat
8%
Total Fat
2.0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
580 mg
Total Carbohydrates
43 g
Dietary Fiber
6 g
Sugars
6 g
Protein
9 g
Vitamin A
(3,500 IU) 70%
Vitamin C
(12 mg) 20%
Calcium
4%
Iron
20%
Approximate preparation time
35 minutes
Child Nutrition Program Food Components
Each portion provides:
1 grain/bread
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation and the
National Heart, Lung, and Blood Institute
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 4
Corn Chowder
Recipe H-10
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Butter
4 oz
8 oz
2 oz
Canola oil
4 oz
8 oz
2 oz
Onions, Spanish, diced
3 lb
6 lb
1½ lb
Celery, diced
2 lb
4 lb
1 lb
Flour, all purpose
¾ lb
1½ lb
6 oz
Water
3 quarts
1½ gallons
1½
quarts
Bay leaves, dry
4
8
2
Poultry seasoning (optional)
1½ tsp
1 Tb
¾ tsp
Potatoes, diced
8 lb
16 lb
4 lb
Corn kernels, frozen
4 lb
8 lb
2 lb
Lowfat milk, (1%)
2 quarts
1 gallon
1 quart
Salt
1½ Tb
3 T
2 tsp
White pepper, ground
1 tsp
2 tsp
½ tsp
Parsley, dried
2 Tb
¼ cup
1 Tb
1. Melt butter in large stockpot or tilt
steam kettle. Add oil.
2. Cook onions in butter-oil mixture
5 minutes over medium heat or until
vegetables are soft. Do not brown.
3. Add celery to onions and cook over
medium heat for 10 minutes or until
vegetables are soft. Do not brown.
4. Add flour to vegetables, coating
evenly.
5. Over medium heat cook flour
5 minutes, using caution to not burn
flour.
6. Slowly add water. Stir well. Be sure to
loosen any flour from bottom of pan.
7. Add bay leaves, poultry seasoning
(optional), and potatoes.
8. Gently simmer until potatoes are
tender.
9. Add corn and milk. Heat through,
but do not boil after milk is added.
10. Remove bay leaves. Add salt and
white pepper.
11. Finish with chopped parsley.
Serve 1 cup (8 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 5
Corn Chowder
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 6
Nutrients Per Serving
Calories
180
Percent Calories from Fat
15%
Total Fat
3.0 g
Saturated Fat
1.0 g
Trans Fat
0 g
Cholesterol
<5 mg
Sodium
270 mg
Total Carbohydrates
32 g
Dietary Fiber
3 g
Sugars
5 g
Protein
6 g
Vitamin A
(200 IU) 4%
Vitamin C
(18 mg) 30%
Calcium
7%
Iron
6%
NOTES
Approximate preparation time
45 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Pesto Minestrone
Recipe H-13
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Olive oil
2 Tb
¼ cup
1 Tb
Onion, Spanish, diced
2 lb
4 lb
1 lb
Carrots, diced, fresh or frozen
2 lb
4 lb
1 lb
Broccoli, fresh or frozen,
chopped
2 lb
4 lb
1 lb
Tomatoes, canned, no salt,
chopped, reserve juice for soup
1
#10 can
2
#10 cans
½ of a
#10
can
Water
1 gallon
2 gallons
2 quarts
Chicken broth, low sodium
1 gallon
2 gallons
2 quarts
Kidney beans, canned, drained
and rinsed
6 lb
12 lb
3 lb
Enriched macaroni/pasta or
whole-wheat macaroni/pasta
2 lb
4 lb
1 lb
Pesto
Basil, fresh leaves, washed
1 quart
2 quarts
2 cup
Italian parsley or curly
parsley, fresh leaves, washed
1 quart
2 quarts
2 cup
Garlic cloves, peeled
¼ cup
½ cup
1/8 cup
Parmesan cheese, finely
grated
3 Tb
1/3 cup
1½ Tb
Olive oil
2 Tb
¼ cup
1 Tb
1.
In large stockpot or steam kettle
lightly cook onion in olive oil 5
minutes over medium heat until soft.
Do not brown.
2. Add carrots and broccoli.
3. Cook stirring occasionally 5 minutes.
4. Add tomatoes (with juice), water
and chicken broth. Bring to boil.
5. Add beans and pasta. Cook 10
minutes or until pasta is al dente.
6. While pasta is cooking prepare
Pesto in blender or food processor.
7. Add the fresh basil, parsley, garlic,
Parmesan cheese and olive oil.
8. Puree until smooth and uniformly
blended. If too thick, add a few
drops of water.
9. Just before serving, remove soup
from heat and stir in pesto.
Serve 1 cup (8 ounces).
Can be served with crushed red
pepper on the side
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 7
Pesto Minestrone
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 8
Nutrients Per Serving
Calories
180
Percent Calories from Fat
13%
Total Fat
2.5 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
310 mg
Total Carbohydrates
31 g
Dietary Fiber
8 g
Sugars
6 g
Protein
9 g
Vitamin A
(4,500 IU) 90%
Vitamin C
(36 mg) 60%
Calcium
10%
Iron
10%
NOTES
Approximate preparation time
35 minutes
Child Nutrition Program Food Components
Each portion provides:
1 grain/bread
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Tomato Vegetable Soup
Recipe H-12
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Frozen vegetables (mixture of
carrots, potatoes, peas, corn,
green beans)
6 lb
12 lb
3 lb
Onion, diced, ready to use
2 lb
4 lb
1 lb
Green peppers, diced
1 lb
2 lb
½ lb
Tomato juice, low sodium,
canned
4
48-oz
cans
8
48-oz
cans
2
48-oz
cans
Water
1 quart
2 quarts
2 cups
Mushrooms, canned, sliced
24 oz
48 oz
12 oz
Bay leaves
5
8
3
1. Combine all ingredients in large tilt
skillet, stockpot or Dutch oven.
2. Bring to a boil.
3. Cover and reduce heat to simmer
for 30-45 minutes.
4. Remove bay leaves before serving.
Serve ¾ cup (6 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 9
Tomato Vegetable Soup
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 10
Nutrients Per Serving
Calories
70
Percent Calories from Fat
0%
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
150 mg
Total Carbohydrates
15 g
Dietary Fiber
3 g
Sugars
7
Protein
3 g
Vitamin A
(1,000 IU) 20%
Vitamin C
(42 mg) 70%
Calcium
2%
Iron
4%
NOTES
Approximate preparation time
40 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source:
Produce for Better Health Foundation and
Pictsweet Frozen Foods
Touchdown Tomato Basil Soup
Recipe H-14
50 Servings
100 Servings
Ingredients
Weight
Measure Weight
Measure
For 25
Servings
Directions
Oil, olive or canola
¼ cup
½ cup
2 Tb
Onion, diced
2 lb
4 lb
1 lb
Celery, diced
1 lb
2 lb
½ lb
Carrot, diced
1¾ lb
3½ lb
¾ lb
Garlic cloves, minced
2 Tb
¼ cup
1 Tb
Spinach, stems removed,
washed, roughly chopped
2 lb
4 lb
1 lb
Tomatoes, canned, diced
1
#10 can
2
#10 cans
½
#10
can
Canned chickpeas, rinsed and
drained
4 lb
8 lb
2 lb
Tomato sauce, low sodium
2
48-ozcans
4
48-oz
cans
1
48-oz
can
Vegetable broth, low sodium
2 quarts
1 gallon
1 quart
Parmesan cheese
1½ cups
3 cups
¾ cup
Basil, dry n
4 tsp
2½ Tb
2 tsp
1. Heat oil in large stockpot.
2. Skin and dice onion. Cook for 5
minutes over medium heat or until
soft. Do not brown.
3. Add diced celery and diced carrots
and cook 10 minutes or until
vegetables are soft. Do not brown.
4. Add chopped spinach and minced
garlic and continue to simmer
covered for 2 minutes.
5. Drain and rinse chickpeas.
6. Add chickpeas and diced tomatoes
and return to simmer.
7. Add tomato sauce and vegetable
broth and heat thoroughly.
8. Finish soup with dry basil and
Parmesan cheese. For optimal
flavor, add basil right before serving.
9. Adjust seasoning with salt and
pepper.
n For adults, basil amounts can be
doubled.
Serve ¾ cup (6 ounces).
Can be served with crushed red
pepper on the side.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 11
Touchdown Tomato Basil Soup
NOTES
Nutrients Per Serving
Calories
120
Percent Calories from Fat
23%
Total Fat
3.0
Saturated Fat
1.0 g
Trans Fat
0 g
Cholesterol
<5 mg
Sodium
290 mg
Total Carbohydrates
17 g
Dietary Fiber
4 g
Sugars
4 g
Protein
6 g
Vitamin A
(5,500 IU) 110%
Vitamin C
(24 mg) 40%
Calcium
10%
Iron
10%
Approximate preparation time
45 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation and the
American Cancer Society
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 12
Salads
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm
Chicken Caesar-Style Salad
Recipe E-24
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Diced cooked chicken
6¼ lb
12½ lb
3¼ lb
Non-stick cooking spray
Whole wheat bread, cut into
1-inch cubes
2 lb
4 lb
1 lb
Dressing
Lemon juice
1 cup
2 cup
½ cup
Dijon mustard
4 Tb
½ cup
2 Tb
Garlic, minced
4 Tb
½ cup
2 Tb
Black pepper, ground
1 Tb
2 Tb
1 ½ tsp
Olive oil
1 cup
2 cups
½ cup
Iceberg lettuce, washed and
spun, cut into bite size pieces
10 heads
20 heads 5 heads
Romaine lettuce, washed and
spun, cut into bite size pieces
10 heads
20 heads 5 heads
Celery, chopped
3 quarts
1½ gallons 6 cups
Cucumbers with skin, chopped
3 quarts
1½ gallons 6 cups
Parmesan cheese, grated
1½ cup
3 cup
¾ cup
1.
If frozen, defrost the diced cooked
chicken in a refrigerator.
2. Separate chicken into 2-ounce
portions.
3. Preheat oven to 375◦ F.
4. Spray non-stick cooking spray
evenly to coat baking sheet.
5. Spread whole wheat bread for
croutons onto sprayed baking sheet
and bake for 10-15 minutes until
golden color and crispy. Let cool.
6. Make the dressing. In a mixing bowl,
combine lemon juice, Dijon mustard,
garlic and black pepper. Whisk in oil,
slowly at first and continue whisking
until all of oil has been added.
7. Place toasted (cooled) croutons
into large bowl and drizzle with a
slight amount of dressing just to
coat.
8. Add lettuce and other vegetables
to croutons. Add remaining dressing,
and Parmesan cheese. Toss lightly to
evenly coat.
9. Serve immediately.
Serve 2 ounces cooked chicken
and 1 cup (8 ounces) salad.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 13
Chicken Caesar-Style Salad
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 14
Calories
220
Percent Calories from Fat
33%
Total Fat
8 g
Saturated Fat
2.0 g
Trans Fat
0 g
Cholesterol
42 mg
Sodium
250 mg
Total Carbohydrates
16 g
Dietary Fiber
4 g
Sugars
5 g
Protein
20 g
Vitamin A
(1,500 IU) 30%
Vitamin C
(15 mg) 25%
Calcium
15%
Iron
10%
NOTES
Approximate preparation time
30 minutes (Does not include thawing of chicken.)
Child Nutrition Program Food Components
Each portion provides:
2-ounce equivalent meat/meat alternate
1 cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Orange Couscous Salad
Recipe E-25
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Water
3 quarts
1½ gallon
6 cups
Couscous, whole wheat, dry
2½ quarts
5 quarts
5 cups
Turmeric, ground
2 Tb
¼ cup
1 Tb
Black pepper, ground
2 tsp
1 Tb+1 tsp
1 tsp
Chickpeas, canned, drained
6½ lb
13 lb
3¼ lb
Mandarin oranges, canned,
drained
3 lb
6 lb
1½ lb
Onion, red, small diced
3½ cups
7 cups
1¾
cups
Raisins, seedless
1 quart
2 quarts
2 cups
Dressing
Orange zest, minced
1/3 cup
2/3 cup
3 Tb
Lemon juice
1½ cups
3 cup
¾ cup
Olive oil
2/3 cup
1-1/3 cup 1/3 cup
Chives, dry
2 Tb
4 Tb
1 Tb
1.
In large saucepan heat water to a
boil.
2. Add dry couscous, turmeric and
black pepper and cover.
3. Turn off heat and let sit covered for 5
minutes. Fluff with fork and let sit.
4.
In a large bowl combine chickpeas,
oranges, onion and raisins.
5. Make dressing. In a separate bowl
whisk together orange zest, lemon
juice, olive oil and chives.
6. Pour dressing over chickpea mixture.
Mix well. Fold in the cooled
couscous.
7. Cover and refrigerate at least 1
hour.
Serve 1 cup (8 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 15
Orange Couscous Salad
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 16
Calories
230
Percent Calories from Fat
16%
Total Fat
4.0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
90 mg
Total Carbohydrates
43 g
Dietary Fiber
6 g
Sugars
13 g
Protein
7 g
Vitamin A
(500 IU) 10%
Vitamin C
(15 mg) 25%
Calcium
4%
Iron
10%
NOTES
Approximate preparation time
20 minutes
Child Nutrition Program Food Components
Each portion provides:
1 grain/bread
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Pineapple Poppy Seed Salad
Recipe E-26
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Pineapple, fresh, peeled and
cored, or canned, chunk
4 lb
4
8 lb
8
2 lb or 2
Kiwi fruit, peeled and cut in half
and then into sliced
13
25
6
Bananas, peeled and sliced
10
20
5
Strawberries, hulled and sliced
1½ quarts
3 quarts
3 cups
Melon, honeydew or
cantaloupe, peeled and
medium dice or balls
1½ quarts
3 quarts
3 cups
Dressing
100% pineapple juice,
unsweetened
2 cups
1 quart
1 cup
Honey
½ cup
1 cup
¼ cup
Lime zest, grated
4 tsp
2½ Tb
2 tsp
Poppy seeds
2 Tb
4 Tb
1 Tb
1. Place pineapple chunks in large
bowl.
2. Add sliced kiwi, bananas, melon
and strawberries to bowl.
3. Combine lemon juice and honey in
medium bowl.
4. Add poppy seeds and lime zest to
dressing bowl. Whisk together to
blend.
5. Pour dressing over fruit and toss
lightly to evenly coat fruit.
6. Cover with food film and refrigerate
at least 15 minutes for best flavor.
Serve ½ cup (4 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 17
Pineapple Poppy Seed Salad
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 18
Calories
80
Percent Calories from Fat
11%
Total Fat
1.0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
0 mg
Total Carbohydrates
21 g
Dietary Fiber
2 g
Sugars
15 g
Protein
1 g
Vitamin A
(750 IU) 15%
Vitamin C
(54 mg) 90%
Calcium
2%
Iron
2%
NOTES
Approximate preparation time
25 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup fruit
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Rainbow Fruit Salad
Recipe E-27
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Orange Honey Dressing
Orange juice, unsweetened
1½ cups
3 cups
¾ cup
Lemon juice
1 cup
2 cups
½ cup
Honey
1/3 cup
2/3 cup
3 Tb
Ginger, ground
½ tsp
1 tsp
¼ tsp
Nutmeg, ground
½ tsp
1 tsp
¼ tsp
Mango, peeled and diced
4
8
2
Blueberries, washed
1 quart
2 quarts
2 cups
Nectarines, unpeeled and
sliced
8
16
4
Strawberries, hulled, sliced in
half
2 quarts
4 quarts
1 quart
Grapes S , red or green
seedless, washed
1 quart
2 quarts
2 cups
Kiwi fruit, peeled and sliced
16
32
8
Banana, peeled and sliced
8
16
4
1. To make dressing, combine orange
juice, lemon juice, honey, ginger
and nutmeg. Whisk well to
completely mix dressing.
2. Prepare all of the fruit as listed. To
minimize browning of fruit, place in
bowl with dressing as soon as it is
prepared.
3. Toss lightly to coat evenly.
4. Cover bowl with wrap and
refrigerate until served.
Serve ½ cup (4 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 19
Rainbow Fruit Salad
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 20
Calories
80
Percent Calories from Fat
0%
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
0 mg
Total Carbohydrates
23 g
Dietary Fiber
3 g
Sugars
16 g
Protein
1 g
Vitamin A
(300 IU) 6%
Vitamin C
(54 mg) 90%
Calcium
2%
Iron
2%
NOTES
Approximate preparation time
20 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup fruit
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Raspberry Grape Salad
Recipe E-28
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Yogurt, vanilla, low-fat
1 quart
2 quarts
2 cups
Raspberries, frozen (block or
IQF) , or fresh
2 quarts
1 gallon
1 quart
Mint, dried
2 Tb
4 Tb
1 Tb
Red grapes S , seedless,
washed
3 quarts
6 quarts
6 cups
Green grapes S , seedless,
washed
3 quarts
6 quarts
6 cups
1. Combine yogurt and raspberries in
large bowl.
2. Add mint to yogurt mixture and mix
well.
3. Add green and red grapes to the
yogurt mixture and toss lightly to
coat.
4. Chill well before serving.
Serve ¾ cup (6 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 21
Raspberry Grape Salad
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 22
Nutrients Per Serving
Calories
80
Percent Calories from Fat
0%
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
15 mg
Total Carbohydrates
19 g
Dietary Fiber
1 g
Sugars
15 g
Protein
2 g
Vitamin A
(100 IU) 2%
Vitamin C
(12 mg) 20%
Calcium
6%
Iron
2%
NOTES
Approximate preparation time:
20 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup fruit
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 23
Treasure Salad
Recipe E-30
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Apple, any variety, with peel,
diced (local, if available)
13
25
6
Lemon juice
¼ cup
½ cup
2 Tb
Grapes S , seedless, washed
3 quarts
6 quarts
6 cups
Yogurt, low fat, vanilla
1 quart
2 quarts
2 cups
Almonds, slivered, lightly
toasted
1½ cups
3 cups
¾ cup
1. Wash apples thoroughly. Slice into
quarters lengthwise. Core quarters.
Cut into medium dice and place in
large bowl.
2. Drizzle with lemon juice and toss to
coat evenly.
3. Wash grapes and remove from the
stem. Add to apple and lemon
juice mixture.
4. Fold yogurt into apples and grapes.
Mix to evenly coat. Cover with food
film and refrigerate.
5. Garnish with slivered almonds
individually (1 tsp per portion), or
entire salad.
Serve ¾ cup (6 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.
Treasure Salad
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 24
Calories
80
Percent Calories from Fat
23%
Total Fat
2.0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
15 mg
Total Carbohydrates
15 g
Dietary Fiber
1 g
Sugars
13 g
Protein
2 g
Vitamin A
(100 IU) 2%
Vitamin C
(6 mg) 10%
Calcium
6%
Iron
2%
NOTES
Approximate preparation time
25 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup fruit
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation and the
California Table Grape Commission
Tropical Fruit Salad
Recipe E-31
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Peaches, canned, packed in
juice, diced
1
#10 can
2
#10 cans
½ of a
#10
can
Strawberries, fresh, hulled and
halved or frozen, IQF or block
frozen
4 lb
8 lb
2 lb
Kiwis, peeled and sliced
10
20
5
100% pineapple juice,
unsweetened
1
48 fl oz
can
2
48 fl oz
cans
3 cups
Mint, dried
2 oz
4 oz
3 Tb
1. Drain peaches.
2. Prepare ingredients as listed.
3.
In a large bowl combine all
ingredients.
4. Toss well to mix evenly and chill.
Serve ½ cup (4 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 25
Tropical Fruit Salad
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 26
Nutrients Per Serving
Calories
60
Percent Calories from Fat
0%
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
0 mg
Total Carbohydrates
16 g
Dietary Fiber
2 g
Sugars
12 g
Protein
1 g
Vitamin A
(400 IU) 8%
Vitamin C
(42 mg) 70%
Calcium
4%
Iron
8%
NOTES
Approximate preparation time
30 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup fruit
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation and the
California Strawberry Commission
Breakfast Items
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm
Fruit on a Raft (Waffles with Apples)
Recipe J-5
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Frozen waffles, whole-grain,
Child Nutrition Program
approved
50
100
25
Unsweetened apples, canned,
peeled and diced
2
#10 cans
4
#10 cans
1
#10
can
Water
2 quarts
1 gallon
1 quart
Raisins, seedless
2 lb
4 lb
1 lb
Cinnamon, ground
1 Tb
2 Tb
1½ tsp
Allspice, ground (optional)
3 tsp
2 Tb
1½ tsp
Cornstarch
2/3 cup
1-1/3 cup 1/3 cup
Water, cold
2/3 cup
1-1/3 cup 1/3 cup
1. Toast waffles until golden brown on
both sides in 375° F oven for 15
minutes.
2. Wrap waffles with foil. Keep warm
until ready to serve.
3. Heat apples in large tilt skillet, pot or
steam kettle.
4. Add water and raisins to the heating
apple mixture. Add dry spices to
apple mixture and bring to a boil.
5. Whisk cornstarch into cold water to
make a slurry.
6. Pour slurry into boiling apple mixture
stirring constantly to blend well.
When mixture thickens remove from
heat.
7. To serve, unwrap waffles and
re-crisp in 350° F oven for 5 minutes.
Serve ¾ cup (6 ounces) warm apple
mixture over each toasted waffle.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 27
Fruit on a Raft (Waffles with Apples)
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 28
Nutrients Per Serving
Calories
210
Percent Calories from Fat
13%
Total Fat
3.0 g
Saturated Fat
1.0 g
Trans Fat
0 g
Cholesterol
15 mg
Sodium
240 mg
Total Carbohydrates
45 g
Dietary Fiber
5 g
Sugars
25 g
Protein
4 g
Vitamin A
(300 IU) 6%
Vitamin C
(1 mg) 2%
Calcium
10%
Iron
15%
NOTES
Approximate preparation time
30 minutes
Child Nutrition Program Food Components
Each portion provides:
1 grain/bread
½ cup fruit
Family-size recipe can be found in the appendix.
Original Recipe Source
National Cancer Institute
Fruity Breakfast Parfait
Recipe J-6
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Bananas, peeled and sliced
X Y
13
25
6½
Strawberries, hulled and sliced
X
3 quarts +
½ cup
6 quarts +
1 cup
1½
quarts +
¼ cup
Yogurt, vanilla, low fat
12 quarts
+ 2 cups
25 quarts
6 quarts
+ 1 cup
Pineapple, chopped X
6 quarts +
1cup
12 quarts
+ 2 cups
3 quarts
+ ½ cup
Dates, chopped X
4 cups
8 cups
2 cups
Almonds, sliced, toasted
3 cups
6 cups
1½
cups
1.
In glasses or see-through cups put a
base layer of 1/8 cup or
approximately 3 banana slices.
2. On top of the bananas place an
even layer of ¼ cup sliced
strawberries.
3.
In each parfait, add an even layer
of ¼ cup yogurt.
4.
In each parfait, add an even layer
of ½ cup chopped pineapple.
5.
In each parfait, add a second layer
of ¼ cup yogurt.
6.
In each parfait, top the yogurt with
1 tablespoon chopped dates.
7. Finish parfait with a sprinkle of
toasted almond slices.
8. Refrigerate until ready to serve.
Serve 1 parfait per person.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
X Other fruits can be substituted for those shown including apples, blueberries, grapes S, kiwi, mango, nectarines, oranges, peaches, pears,
plums, and raspberries.
YIf the parfait needs to be held for a while before serving, the banana may brown. It may be best to add the banana right before serving.
S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 29
Fruity Breakfast Parfait
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 30
Nutrients Per Serving
Calories
290
Percent Calories from Fat
19%
Total Fat
6 g
Saturated Fat
1.5 g
Trans Fat
0 g
Cholesterol
10 mg
Sodium
70 mg
Total Carbohydrates
48 g
Dietary Fiber
5 g
Sugars
39 g
Protein
8 g
Vitamin A
(100 IU) 2%
Vitamin C
(48 mg) 80%
Calcium
20%
Iron
6%
NOTES
Approximate preparation time
25 minutes
Child Nutrition Program Food Components
Each portion provides:
¾ cup fruit
1-ounce equivalent meat/meat alternate
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Golden Apple Oatmeal
Recipe J-7
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Apples, fresh or canned, diced
1½ gallons
3 gallon
3 quarts
100% apple juice, unsweetened
1 gallon
2 gallons
2 quarts
Water
1 gallon
2 gallons
2 quarts
Salt
2 Tb
4 Tb
1 Tb
Cinnamon, ground
¼ - ½ cup
½ - 1 cup
2 - 4 Tb
Nutmeg, ground
2 tsp
4 tsp
1 tsp
Rolled oats, uncooked
1 gallon
2 gallons
2 quarts
1. Combine apples, apple juice and
water in steam kettle or saucepan.
Bring to boil.
2. Add salt, cinnamon and nutmeg.
3. Stir in rolled oats and cook 5 minutes
stirring occasionally until oats are
soft and creamy.
4. Turn heat to low, cover oats and
hold until ready to serve, or place
into sprayed hotel pan for steam
table.
Serve 1 cup (8 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 31
Golden Apple Oatmeal
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 32
Calories
180
Percent Calories from Fat
10%
Total Fat
2.0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
290 mg
Total Carbohydrates
37 g
Dietary Fiber
5 g
Sugars
16 g
Protein
4 g
Vitamin A
(100 IU) 2%
Vitamin C
(3.6 mg) 6%
Calcium
4%
Iron
10%
NOTES
Approximate preparation time
20 minutes
Child Nutrition Program Food Components
Each portion provides:
1 grain/bread
½ cup fruit
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Spanish Broccoli Frittata
Recipe J-8
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings Directions
Onion, small, diced
2 cups
1 quart
1 cup
Broccoli, fresh, chopped
8 lb
16 lb
4 lb
Garlic, minced
¼ cup
½ cup
2 Tb
Green chiles, canned, diced
(optional)
16 oz
32 oz
8 oz
Egg substitute
12½ cups
25 cups
6¼
cups
Milk, non-fat (0%)
(can use reconstituted)
3 cups
1½ quarts
1½ cup
Cumin, ground (optional)
Black pepper, ground
3 tsp
2 Tb
1½ tsp
Chili powder, ground
2 Tb
¼ cup
1 Tb
Cheddar cheese, shredded
2½ cups
5 cups
1¼ cup
Salsa (optional)
1.
In a large non-stick skillet, or skillet
sprayed with non-stick spray, heat
onions and broccoli over medium
high heat 10 minutes.
2. Add minced garlic and diced green
chilies (optional).
3. Simmer until excess liquid is removed
from vegetables.
4.
In a separate container whisk egg
substitute with milk and spices. Mix
well. Mixture should be slightly
frothy.
5. Coat 2-inch hotel pans with cooking
spray. Pour mixture into pans. Cover
with plastic wrap. Steam 30-40
minutes.
6. Heat oven to 350◦ F. Uncover pans.
Bake 10 minutes.
7. Sprinkle top with shredded cheese.
Bake 5 minutes or until browned.
8. Hold in 200◦ F oven until ready to
serve.
Cut 5x5 to make 25 servings per
pan. Serve with salsa (optional).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 33
Spanish Broccoli Frittata
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 34
Calories
70
Percent Calories from Fat
6%
Total Fat
0.5 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
230 mg
Total Carbohydrates
7 g
Dietary Fiber
2 g
Sugars
3 g
Protein
10 g
Vitamin A
(1,500 IU) 30%
Vitamin C
(48 mg) 80%
Calcium
10%
Iron
10%
NOTES
Approximate preparation time
35 minutes
Child Nutrition Program Food Components
When prepared as written, each portion provides:
½ cup vegetable
When made with an equivalent amount of whole eggs
(one large egg per portion, which will increase the fat and
cholesterol) each portion provides:
2-ounce equivalent meat/meat alternate
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Strawberry Yogurt Breakfast Split
Recipe J-9
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Petite bananas
50
100
25
Strawberries, hulled, sliced, fresh
or frozen X
3 gallons
+ 2 cups
6 gallons
+ 1 quart
1½
gallons
+ 1 cup
Low-fat vanilla yogurt
6 quarts
3 gallons
3 quarts
Almonds, toasted, chopped
3 cups
1½ quarts 1½
cups
1. Peel bananas and slice lengthwise.
Place onto individual plates.
2. Top banana with 1 cup sliced
strawberries.
3. Top berries with ½ cup (4 ounces)
yogurt.
4. Top yogurt with 1 tablespoon
chopped almonds.
Serve 1 split per person.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
X Other fruits can be substituted for those shown including apples, blueberries, grapes S, kiwi, mango, nectarines, oranges, peaches, pears,
plums, and raspberries.
S Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 35
Strawberry Yogurt Breakfast Split
Nutrients Per Serving
NOTES
Calories
330
Percent Calories from Fat
22%
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 36
Total Fat
8 g
Saturated Fat
1.5 g
Trans Fat
0 g
Cholesterol
10 mg
Sodium
70 mg
Total Carbohydrates
56 g
Dietary Fiber
7 g
Sugars
42 g
Protein
9 g
Vitamin A
(200 IU) 4%
Vitamin C
(90 mg) 150%
Calcium
25%
Iron
10%
Approximate preparation time
20 minutes
Child Nutrition Program Food Components
Each portion provides:
1½ cups fruit
1-ounce equivalent meat/meat alternate
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation and the
California Strawberry Commission
Side Dishes
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm
Apple Glazed Sweet Potatoes
Recipe I-20
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Sweet potatoes, fresh, whole
18 lb
36 lb
9 lb
100% apple juice, unsweetened
2 quarts
1 gallon
1 quart
Nutmeg, ground
2 tsp
1 Tb
1 tsp
Cinnamon, ground
2 Tb
¼ cup
1 Tb
Salt
2 Tb
1/8 cup
1 Tb
Butter, unsalted, cut into 1-inch
pats
¼ lb
½ cup
½ lb
1 cup
¼ cup
or
2 oz
1. Preheat oven to 375◦ F.
2. Prick sweet potatoes with a fork and
bake 45-60 minutes until tender.
3. Peel potatoes (optional).
4. Slice potatoes lengthwise into
wedges.
5. Place apple juice in steam kettle, tilt
skillet or sauté pan and reduce to ¼
over medium high heat.
6. Add nutmeg, cinnamon and salt to
apple glaze and stir in pats of butter.
Reduce heat.
7. Add sweet potatoes to apple-spice
glaze, continue to stir until well
coated and heated through.
8. Keep warm in a 200◦ F oven until
ready to serve.
Serve 4 wedges.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 37
Apple Glazed Sweet Potatoes
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 38
Nutrients Per Serving
Calories
150
Percent Calories from Fat
12%
Total Fat
2.0 g
Saturated Fat
1.0 g
Trans Fat
0 g
Cholesterol
<5 mg
Sodium
190 mg
Total Carbohydrates
30 g
Dietary Fiber
4 g
Sugars
12 g
Protein
2 g
Vitamin A
(23,500 IU) 470%
Vitamin C
(24 mg) 40%
Calcium
6%
Iron
6%
NOTES
Approximate preparation time
30 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation and the
American Cancer Society
Orange-Sauced Vegetables
Recipe I-22
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Broccoli, fresh or frozen, cuts
4 lb
8 lb
2 lb
Baby carrots, fresh or frozen
2 lb
4 lb
1 lb
Water chestnuts, canned or
frozen
2 lb
4 lb
1 lb
Orange zest, minced
2 Tb
4 Tb
3 tsp
100% orange juice,
unsweetened
3 cups
1½ quarts
1½ cup
Soy sauce, reduced sodium
¼ cup
½ cup
2 Tb
Cornstarch
¼ cup
½ cup
2 Tb
1. Steam broccoli and carrots until
bright and slightly tender.
2. Heat water chestnuts thoroughly in
saucepan until heated through.
3.
In a saucepan combine orange
zest, orange juice and honey. Bring
mixture to a boil.
4. Combine soy sauce and cornstarch
to make slurry.
5. While whisking, pour soy sauce and
cornstarch slurry into boiling orange
juice and honey mixture to thicken.
6. Pour sauce over hot vegetables and
toss lightly to coat.
Serve ½ cup (4 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 39
Orange-Sauced Vegetables
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 40
Calories
40
Percent Calories from Fat
0%
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
70 mg
Total Carbohydrates
9 g
Dietary Fiber
2 g
Sugars
3 g
Protein
1 g
Vitamin A
(2,500 IU) 50%
Vitamin C
(30 mg) 50%
Calcium
2%
Iron
2%
NOTES
Approximate preparation time
25 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Red Potatoes with Herbs
Recipe I-23
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Baby red potatoes, unpeeled
14 lb
28 lb
7 lb
Basil, dry
½ cup
¾ cup
6 Tb
Chives, dry
½ cup
¾ cup
6 Tb
Lemon juice
½ cup
¾ cup
6 Tb
Black pepper, ground
1 ½ tsp
1 Tb
¾ tsp
Vegetable oil
2/3 cup
1-1/3 cups 1/3 cup
1.
In a large stockpot or steam kettle
boil potatoes until just fork-tender –
approximately 20 minutes.
2. While potatoes are cooking
combine basil, chives, lemon juice,
pepper, and oil in a saucepan and
heat to simmer.
3. Drain potatoes once tender, and let
the steam evaporate.
4. Allow potatoes to air dry slightly
before coating with oil mixture.
5. Pour hot herb and oil mixture over
the cooked potatoes and toss lightly
to evenly coat.
6. Serve immediately or hold in 200◦ F
oven until ready to serve.
Serve ½ cup (4 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 41
Red Potatoes with Herbs
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 42
Calories
120
Percent Calories from Fat
23%
Total Fat
3.0 g
Saturated Fat
0.5 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
10 mg
Total Carbohydrates
21 g
Dietary Fiber
2 g
Sugars
1 g
Protein
2 g
Vitamin A
(50 IU) <2%
Vitamin C
(12 mg) 20%
Calcium
2%
Iron
6%
NOTES
Approximate preparation time: 30 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
Produce for Better Health Foundation
Roasted Butternut Squash
Recipe I-24
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Butternut squash , average
size (use local produce, if
available)
or
Fresh winter squash peeled,
seeded, and cut into large
cubes
or
Frozen winter squash peeled,
seeded, and cubed
20 lb
40 lb
10 lb
Cinnamon
or
Allspice
2 tsp
1 Tb + 1tsp
1 tsp
Salt
2 Tb
4 Tb
1 Tb
Black pepper, ground
2 tsp
1 Tb +1 tsp
1 tsp
Spray oil, or water spray as
needed
1. Preheat oven to 350° F.
2.
If not already prepared, remove
seeds from squash and cut into
lengthwise quarters or into large
cubes.
3. Place squash onto baking sheet that
has been lightly coated with non-
stick cooking spray.
4.
In a small bowl mix together
cinnamon or allspice, salt and
pepper. Mist squash with water or
cooking spray and dust each with
mixed spices.
5. Bake squash 30-40 minutes until
tender.
Serve one wedge or ½ cup
(4 ounces) cubed squash.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 43
Roasted Butternut Squash
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 44
Calories
60
Percent Calories from Fat
15%
Total Fat
1.0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
290 mg
Total Carbohydrates
16 g
Dietary Fiber
5 g
Sugars
3 g
Protein
2 g
Vitamin A
(17,000 IU) 340%
Vitamin C
(24 mg) 40%
Calcium
8%
Iron
6%
NOTES
Approximate preparation time
30 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
New Hampshire Hospital
Spiced Butternut Squash
Recipe I-24-B
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Butternut squash,
(use local produce, if available)
or
Fresh winter squash peeled,
seeded, and cubed
or
Frozen winter squash peeled,
seeded, and cubed
20 lb
40 lb
10 lb
Cinnamon
2 tsp
1 Tb + 1tsp
1 tsp
Salt
2 Tb
4 Tb
1 Tb
Pepper, black ground
2 tsp
1 Tb +1 tsp
1 tsp
1. Place squash in 2-inch hotel pans.
2. Steam squash for 30-40 minutes, or
until tender.
3.
If unpeeled, removed the skins.
4.
In a small bowl, mix cinnamon, salt,
and pepper.
5. Place steamed squash and spices in
a mixing bowl. Use a wire whip
attachment to mash the squash.
Serve ½ cup (4 ounces).
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 45
Spiced Butternut Squash
Nutrients Per Serving
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 46
Calories
60
Percent Calories from Fat
15%
Total Fat
1.0 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
290 mg
Total Carbohydrates
16 g
Dietary Fiber
5 g
Sugars
3 g
Protein
2 g
Vitamin A
(17,000 IU) 340%
Vitamin C
(12 mg) 40%
Calcium
8%
Iron
6%
NOTES
Approximate preparation time
45 minutes
Child Nutrition Program Food Components
Each portion provides:
½ cup vegetable
Family-size recipe can be found in the appendix.
Original Recipe Source
National Cancer Institute
Vegetable Sage Stuffing
Recipe I-25
50 Servings
100 Servings
Ingredients
Weight
Measure
Weight
Measure
For 25
Servings
Directions
Butter, unsalted
¼ lb
½ cup
½ lb
1 cup
¼ cup
Onion, skinned, diced
2 lb
4 lb
1 lb
Celery, diced
2 lb
4 lb
1 lb
Carrots, diced, fresh or frozen
4 lb
8 lb
2 lb
Mushrooms, button, sliced
2 lb
4 lb
1 lb
Gene peas, frozen
8 cups
16 cups
4 cups
Sage, dry, ground
2 Tb
4 Tb
1 Tb
Poultry seasoning
2 Tb
4 Tb
1 Tb
Black pepper, ground
2 Tsp
1 Tb
1 Tsp
Chicken broth, low sodium
3 quarts
6 quarts
1½
quarts
Whole wheat bread, day-old,
sliced into 1-inch cubes
4 lb
8 lb
2 lb
1. Preheat oven to 375◦ F.
2.
In a large saucepan or steam kettle
melt butter.
3. Add onions, celery and carrots to
melted butter and cook over
medium heat for 10 minutes.
4. Add mushrooms, dry sage, poultry
seasoning, pepper and peas.
5. Add broth and simmer until volume
of broth has reduced by ½.
6. Add cubed bread and stir until
evenly moistened and vegetables
are uniformly spread throughout
stuffing.
7. Place stuffing into 4-inch hotel pans
that have been sprayed with non-
stick cooking spray. [For the 100-
serving recipe, use 4 pans; for the
50-serving recipe, use 2 pans; for the
25-serving recipe, use 1 pan.]
8. Bake uncovered for 30-45 minutes
until top is slightly crispy and golden
brown.
Cut 5x5 to make 25 servings per
pan.
USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 edition
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 47
Vegetable Sage Stuffing
Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011
NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 48
Nutrients Per Serving
Calories
170
Percent Calories from Fat
16%
Total Fat
3.0 g
Saturated Fat
1.0 g
Trans Fat
0 g
C