Breakfast

Chicken Fajita

Recipe Source: Boulder Valley School District
Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary7 ozElementary12 TbspElementaryN/A
Secondary9.25 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume1 gal, 2 qt
Weight13.75 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary21.4.75
Secondary2.92.81
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil3.5 oz8 Tbsp
Onion, Yellowsliced, globe G45 lb1 gal, 1.5 qt
Pepper, Greenslice, globe G42.5 lb3 qt
Pepper, Redsliced, globe g42.5 lb3 qt
Cumin, Ground0.2 oz2 Tbsp
Salt, Kosher0.75 oz1 Tbsp, 1.5 tsp
Black Pepper, Ground0.25 oz2.5 tsp
Chicken Fajita Meat, USDAThawed under refrigeration5.38 lb5.38 lb
Tortilla, Flour 6 inch32
Cheese, Cheddar Shredded1.5 lb

Method

  1. Heat oil in tilt skillet over medium-high heat.
  2. Add onions and cook until translucent.
  3. Add cumin, salt and pepper.
  4. Add peppers, mix and remove from heat immediately.
  5. Cool vegetable mix according to HACCP SOP.
  6. Mix cooled vegetables with chicken.
  7. Transfer to hotel pans.
  8. For service, reheat according to HACCP SOPs and serve with warm tortillas and optional cheese.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:1
Weight Per Pan:13.75 lb
Volume Per Pan:1 gal, 2 qt
Elementary Portions Per Pan:32
Secondary Portions Per Pan:24
Elementary Serving Utensil:Slotted Spoodle
Secondary Serving Utensil:Slotted Spoodle

Fruit Smoothie

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary9 ozElementary1 CElementaryN/A
Secondary9 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume1 gal
Weight9 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Bananaspeeled6 lb4 lb16
Orange Juice1 qt2 lb1 qt
Milk, 1 %1 pt, 1.5 C1.75 lb1 pt, 1.5 C
Blueberries, Frozenfrozen1.5 lb1.5 lb2 qt
Strawberries, Frozenfrozen1 lb1 lb1 qt
WATERice14 Tbsp7 oz1 pt

Method

  1. Blend all ingredients: this can be done using a blender in small batches (ideal) or by using an immersion blender

Serving Guidelines

Elementary Serving Utensil:8oz ladle
Secondary Serving Utensil:8oz ladle
Elementary Cost per Serving:$0.51
Secondary Cost per Serving:$0.51

Frittata, Vegetable

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4.5 ozElementaryN/AElementaryN/A
Secondary4.5 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Weight18.25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary3.600.33
Secondary3.600.33
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Egg, Liquid15.5 oz7.97 lb1 gal
Mushroom, ButtonSliced3.75 lb3.5 lb1 gal, 2 qt
Chard, SwissChopped3.88 lb3.5 lb1 gal, 2 qt
Cheese, Cheddar Shredded3 lb3 lb3 qt
Vegetable Oil6 Tbsp, 0.24 tsp6 Tbsp, 0.24 tsp
Salt, Kosher0.58 oz0.58 oz1 Tbsp
Black Pepper, Ground0.07 oz0.07 oz1 tsp

Method

  1. Preheat oven to 350 degrees.
  2. Heat oil over medium high heat in a pan large enough to hold all the vegetables.
  3. Add mushrooms and cook until liquid has been released and reabsorbed.
  4. Add swiss chard and cook until tender.
  5. Season with salt and pepper.
  6. Place 1 quart of vegetable mix in a 2 inch hotel pan and spread out evenly. Repeat with remaining vegetables.
  7. Add 1 quart, 2 cups of cheese to each pan.
  8. Add 2 quarts of egg to each pan.
  9. Mix well.
  10. Bake in the oven, uncovered until eggs reach internal temperature of 160.
  11. Rotate pans if necessary for more even cooking.
  12. Cut frittata into 24 pieces - 6x4.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:2
Weight Per Pan:9.13 lb
Elementary Portions Per Pan:24
Secondary Portions Per Pan:24
Elementary Serving Utensil:spatula
Secondary Serving Utensil:spatula
Elementary Cost per Serving:$0.48
Secondary Cost per Serving:$0.48

Oatmeal

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementary12 TbspElementaryN/A
Secondary6 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume1 pt, 1.75 C
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary010
Secondary000
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
WATER1 qt
Oats, Rolled 6 oz6 oz1 pt

Method

  1. In a pot large enough to accommodate product, bring measured water to a boil.
  2. Stir the raw oats into the water.
  3. Return to a simmer and reduce heat, this will easily boil over if heat is too high.
  4. Cook for 5 minutes, stirring occasionally.
  5. Hold hot at 135F or above on a steamtable or in warmer for up to 1 hour.
  6. Stir before serving.

Serving Guidelines

Elementary Serving Utensil:6 oz spoodle
Secondary Serving Utensil:6 oz spoodle
Elementary Cost per Serving:$0.07
Secondary Cost per Serving:$0.07
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