BC Summer Recipe Collection 082809

S U M M E R
RECIPE COLLECTION
From our new, seasonal recipe collection.
BUS I NE S S EXCE L L E NCE
F I T
F I T
2
BUS I N E S S E X C E L L E N C E
RECIPE LIST
Rice Noodle Vegetable Salad w/ Grilled Chicken ........... 49
Rice Noodle Vegetable Salad w/ Grilled Salmon ............ 50
Rice Noodle Vegetable Salad w/ Grilled Tofu .................. 51
BC FLATBREADS
Buffalo Chicken ............................................................... 52
Cheese & Tomato ........................................................... 53
Greek Salad .................................................................... 54
Herbed Tuna Melt ............................................................ 55
Peanut Butter & Banana .................................................. 56
Spinach Salad ................................................................. 57
Tabouleh w/ Zucchini & Avocado ................................... 58
Tuna Nicoise .................................................................... 59
BC SANDWICHES
Avocado & Shitake Quesadilla........................................ 60
Barbequed Chicken Quesadilla ...................................... 61
Chicken Veggie Pita Pocket ............................................ 62
Curried Chicken Salad w/ Almonds
on Whole Wheat ............................................................. 63
Egg & Arugula Salad Sandwich ...................................... 64
Hot Chicken Caesar Pocket ............................................ 65
Hummus, Spinach, Feta & Tomato Sandwich ................. 66
Mini Turkey Burger w/ Cranberry Chutney ......................... 67
Tuna Salad Sandwich on Whole Wheat Bread ................ 68
Veggie Pita Pocket .......................................................... 69
Wasabi Salmon Burger .................................................... 70
BC PASTAS
Ravioli w/ Tomato Herb Sauce ......................................... 71
Whole Wheat Pasta w/ Tomato Herb Sauce .................... 72
Whole Wheat Penne w/ Pesto Sauce ............................... 73
Recommended Pricing ..................................................... 4
Nutrition Analysis for Bundled Meals .............................. 5-19
BC SUB RECIPES
Bagel Croutons ............................................................... 20
Basic Vinaigrette.............................................................. 21
Curried Chicken Salad w/ Almonds ................................. 22
Goat Cheese Bun ......................................................... 23
Grilled Chicken ................................................................ 24
Grilled Salmon ................................................................. 25
Grilled Tofu ...................................................................... 26
Herbed Tuna Salad ......................................................... 27
Tabouleh w/ Zucchini & Parsley ....................................... 28
Thickened Vegetable Stock ............................................. 29
Tomatillo Salsa................................................................. 30
BC ENTREE SALADS
Asian Salad w/ Grilled Chicken & Peanuts ....................... 31
Asian Salad w/ Grilled Salmon & Peanuts ........................ 32
Asian Salad w/ Grilled Tofu & Peanuts .............................. 33
Caesar Salad w/ Grilled Chicken ..................................... 34
Caesar Salad w/ Grilled Salmon ...................................... 35
Caesar Salad w/ Grilled Tofu ........................................... 36
California Salad w/ Grilled Chicken ................................. 37
California Salad w/ Grilled Tofu ........................................ 38
California Salad w/ Herbed Tuna ..................................... 39
Greens w/ Grilled Chicken & Walnuts .............................. 40
Greens w/ Grilled Salmon & Walnuts ............................... 41
Greens w/ Grilled Tofu & Walnuts ..................................... 42
Mediterranean Chopped Salad w/ Grilled Chicken ........ 43
Mediterranean Chopped Salad w/ Grilled Salmon ......... 44
Mediterranean Chopped Salad w/ Tuna ......................... 45
Pasta Primavera w/ Grilled Chicken ................................. 46
Pasta Primavera w/ Grilled Salmon .................................. 47
Pasta Primavera w/ Herbed Tuna Salad ........................... 48
3
BC - INDIAN HARVEST
Black Barley & Golden Pineapple Cereal ........................ 74
Breakfast Farro Peach Cereal .......................................... 75
Cinnamon Cranberry Sunrise Blend Cereal ..................... 76
Cranberry Orange Sunrise Blend w/ Toasted Almonds ..... 77
Honey Orange Red Quinoa ............................................ 78
Jicama Tacos ................................................................ 79
Mixed Berry Muesli ........................................................... 80
Sunrise Blend Veggie Burger ............................................ 81
Sunrise Encrusted Trout .................................................... 82
Sunrise Morning Start with Pecans .................................... 83
Vanilla Almond Sunrise Blend Cereal ............................... 84
BC SIDE SALADS
Carrot & Yogurt Salad ...................................................... 85
Cucumber w/ Dill ............................................................ 86
Fresh Fruit Cup ................................................................ 87
Greens with Herb Salad with Simple Vinaigrette .............. 88
Greens with Herb Salad w/ Kraft PC Balsamic Vinaigrette 89
Greens with Herb Salad, No Dressing .............................. 90
Guacamole .................................................................... 91
Summer Fruit Medley w/ Mint & Lime .............................. 92
Sweet Potato Hash w/ Peppers ........................................ 93
Tabouleh with Zucchini & Parsley ..................................... 94
Tomato Cucumber Salad ............................................... 95
BC DESSERTS
Chocolate-Covered Strawberries .................................... 96
Greek Yogurt with Honey and Spices ............................... 97
Mango and Dark Chocolate ........................................... 98
Yogurt with Thyme and Walnuts ....................................... 99
TWO-BITE DESSERTS
Brownies ........................................................................ 100
Chocolate Chip Cookies .............................................. 101
Oatmeal Raisin Cookies ................................................ 102
BC SNACKS
Caponata w/ Pita Crisps ................................................ 103
Edamame Guacamole w/ Pita ..................................... 104
Fresh Spinach Hummus w/ Carrot Sticks ........................ 105
Roasted Red Pepper Spread ......................................... 106
BC SALAD DRESSINGS
Balsamic Vinaigrette ..................................................... 107
Balsamic Walnut and Dijon Vinaigrette .......................... 108
Basic Vinaigrette............................................................ 109
Caesaresque Dressing .................................................. 110
Chili Vinaigrette ............................................................. 111
Chipotle Dressing .......................................................... 112
Cranberry Vinaigrette .................................................... 113
Creamy Chive Dressing ................................................. 114
Creamy Soy Caesar Dressing ........................................ 115
Cumin-LIme Dressing .................................................... 116
Garlic Basil Vinaigrette ................................................... 117
Herb Vinaigrette ............................................................ 118
Honey Herb Vinaigrette ................................................. 119
Orange Soy Vinaigrette ................................................. 120
Roasted Garlic Dressing ................................................ 121
Shallot Mustard Vinaigrette ............................................ 122
Spicy Peanut Dressing ................................................... 123
Sweet & Tangy Dressing ................................................ 124
Thai Vinaigrette .............................................................. 125
Toasted Sesame Dressing ............................................. 126
RECOMMENDED PRICING
All Balanced Choices bundled meals have been developed with great avor and good nutrition to capture
the very best combination of recipes. The bundled meals have been developed and researched with our
health conscious customers in mind.
The meals listed in the bundled report include side items such as a piece of fresh fruit, dessert, side salad and
a beverage such as water or iced tea.
All Balanced Choices recipes include the cost per serving. Use the reference table below for suggested
selling price ranges. This range should serve as a guide for pricing your premium Balanced Choices meals.
Broad Range Suggested Selling Prices. Bundles Include 1 Side and 1 Drink.
Each Price is Per Portion
Cost of 1 Bundle rrp 35% rrp 40%
Breakfast
Assorted Cereals $0.95 $2.71 $2.11
Indian Harvest $2.24 $6.40 $4.97

Lunch Pasta
Penne with Pesto $2.26 $6.45 $5.02
Whole Wheat Pasta with Tomato Sauce $ 3.19 $9.11 $7.08
Ravioli $ 3.26 $9.31 $7.24

Lunch Sandwiches/Hot
BBQ Chicken Quesadilla $1.94 $5.54 $4.31
Wasabi Salmon Burger $3.13 $8.94 $6.95
Mini Turkey Burger $2.08 $5.94 $4.62

Lunch Sandwiches Cold
Egg and Arugula $1.18 $3.37 $2.62
Curried Chicken $1.91 $5.45 $4.24
Tuna Salad $1.40 $4.00 $3.11
Lunch Pita Pockets
Chicken Pita $3.00 $8.57 $6.66
Veggie Pita $2.08 $5.80 $4.62
Caesar Chicken Pita $1.34 $3.82 $2.97
Lunch Flatbreads
Spinach $2.13 $6.08 $4.73
Buffalo Chicken $1.35 $3.85 $3.00
Tabbouleh, Avocado, Zucchini $2.28 $6.51 $5.06

Lunch Entree Salads
Caesar Salad with Chicken $1.82 $5.20 $4.04
California Salad with Chicken $3.49 $9.97 $7.75
Asian Salad with Salmon $4.39 $12.54 $9.75
Mediterranean Salad with Herbed Tuna $3.82 $10.91 $8.48
Rice Noodle Salad with Tofu $4.03 $11.51 $8.95
Greens with Chicken $3.63 $10.37 $8.06
Pasta Primavera with Salmon $3.63 $10.37 $8.06
5
BUNDLED MEALS
Menu(s) Included: BC Bundled Meals, Flatbreads, Spring-Summer, 2009
BC Bundled Meals, Breakfast, Spring-Summer, 2009
BC Bundled Meals, Entree Salads, Spring-Summer, 2009
BC Bundled Meals, Pasta, Spring-Summer, 2009
BC Bundled Meals, Sandwiches, Spring-Summer, 2009
BC Bundled Meals, Flatbreads, Spring-Summer, 2009
Lunch
Menu Item Name Portion Size Weight (g) KCAL PRO (g) FAT (g) SatFAT (g) CHOL (mg) CHO (g) Na (mg) DFIB (g)
*BC Flatbreads: Spinach Salad (14240) 1 serving 155 326.5 7.8 14.5 3.7 6.9 43.5 390.1 3.3
*BC Side Salads: Summer Fruit Medley wi... (11221.1) 1 cup 204 108.2 1.5 0.4 0.1 0.0 27.8 3.1 2.6
*Iced Coffee (16604.1) 16 oz 473 1.4 1.4 0.2 0.1 0.0 4.6 168.1 0.0
Lunch Totals 436.1 10.6 15.1 3.9 6.9 76.0 561.3 5.9
Lunch
*BC Flatbreads: Buffalo Chicken (14229) 1 serving 135 210.8 14.0 5.4 0.8+ 22.5 27.2 491.5 2.2
*Fresh Apple, Medium (1638.1) 1 ea 124 64.6 0.3 0.2 0.0 0.0 17.2 1.2 3.0
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 275.4 14.3 5.6 0.9+ 22.5 44.3 507.1 5.2
Lunch
*BC Flatbreads: Tabouleh with Zucchini ... (14237.1) 4 oz 113 180.6 4.9 6.5 1.0 0.4 26.8 226.9 2.7
*BC Side Salads: Greens with Herb Sala... (10516.2) 4-1/2 oz 128 62.6 2.0 4.9 0.7 0.0+ 4.0 113.6 1.6+
*Water, Bottled, 20oz, PC (16610) 1 ea 567 0.0 0.0 0.0 0.0 0.0 0.0 11.3 0.0
Lunch Totals 243.2 6.9 11.4 1.6 0.4+ 30.8 351.8 4.3+
Lunch
*BC Flatbreads: Cheese and Tomato (14239) 1 serving 99 247.6 12.7 10.7 4.3 20.5 25.4 417.6 1.1+
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 310.2 14.7 15.5 4.9 20.5+ 29.3 545.5 2.8+
6
Lunch
*BC Flatbreads: Tuna Nicoise (14242) 1 serving 140 262.8 13.4 11.3 1.8+ 55.4 26.7 425.8 1.7+
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 325.4 15.4 16.1 2.4+ 55.4+ 30.7 553.7 3.3+
Lunch
*BC Flatbreads : Peanut Butter and Bana... (14230) 1 serving 135 370.3 11.8 19.0 3.1 0.4 42.5 364.7 4.6
*BC Vegetable Crudite (10604.2) 4 oz 113 26.1 0.8 0.2 0.0 0.0 5.6 57.1 1.9
Lunch Totals 396.3 12.6 19.2 3.1 0.4 48.0 433.1 6.6
Lunch
*BC Flatbreads: Tuna Melt (14246) 1 serving 135 292.5 21.3 11.1 4.4 31.0 26.4 519.1 1.3+
Lunch Totals 400.7 22.8 11.5 4.4 31.0 54.2 533.6 3.8+
Daily Average for Week 1 341.1 13.9 13.5 3.0 19.6 44.8 498.0 4.6+
Daily Average for Day Range (1 - 21) 341.1 13.9 13.5 3.0 19.6 44.8 498.0 4.6+
Breakfast
*BC Indian Harvest: Black Barley and Go... (12295.1) 1 cup 146 165.7 3.0 0.6 0.1 0.0 38.3 446.1 5.1
*BC Desserts: Yogurt with Thyme and Wal... (15250) 5 oz 142 158.3 8.2 6.1 1.2 5.0 19.2 95.0 0.5
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast Totals 358.0 12.9 6.7 1.4 5.0 63.3 560.4 5.6
7
Breakfast
*BC Indian Harvest: Cinnamon Cranberry ... (12300.1) 1 cup 207 268.2 7.7 3.1 0.0+ 0.6 54.0 321.1 5.5
*BC Side Salads: Fresh Fruit Cup (15799) 5 oz 142 52.7 0.8 0.3 0.0 0.0 13.2 11.1 2.0
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast Totals 354.9 10.3 3.5 0.1+ 0.6 73.0 351.6 7.5
Breakfast
*BC Indian Harvest: Honey Orange Red Qu... (15891) 1 cup 189 214.0 7.7 3.4 0.1+ 0.0 38.5 272.5 4.4
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast
*BC Indian Harvest: Vanilla Almond Sunr... (12301.1) 1 cup 180 236.0 8.2 4.6 0.1+ 0.0 40.7 13.1 5.3
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast
*BC Indian Harvest: Cranberry Orange Su... (15893) 1 cup 237 297.6 10.0 6.8 0.3+ 0.0 50.9 187.6 6.1
*BC Desserts: Greek Yogurt with Honey a... (15310.1) 1 cup 211 188.1 18.4 3.8 0.3 0.0 21.4 73.0 1.1
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
8
Breakfast
*BC Indian Harvest: Breakfast Farro Pea... (15889) 1 cup 223 256.3 11.0 1.9 0.0+ 0.0 53.0 129.0 7.7
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast
*BC Indian Harvest: Mixed Berry Muesli (15890) 1 cup 199 259.9 11.6 1.9 0.2+ 1.3 53.3 15.4+ 0.5+
*BC Desserts: Yogurt with Thyme and Wal... (15250) 5 oz 142 158.3 8.2 6.1 1.2 5.0 19.2 95.0 0.5
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast Totals 452.2 21.6 8.0 1.5+ 6.3 78.3 129.7+ 1.1+
Daily Average for Week 1 380.5 15.6 5.7 0.6+ 1.7 69.4 259.7+ 6.5+
Breakfast
*BC Indian Harvest Sunrise Morning Star... (16699) 11 oz 312 356.3 9.1 14.3 1.2+ 0.9 52.3 62.1 5.7
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast
*Cereal, Raisin Bran, PC (1495) 1 ea 43 138.8 3.7 0.9 0.2 0.0 33.3 249.9 4.8
*Banana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0 2.7
*Milk, Skim/Nonfat, 8 oz, PC (3874) 1 ea 227 77.1 7.6 0.2 0.1 4.5 11.2 95.3 0.0
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
9
Breakfast
*Cereal, Cheerios, Bowl, PC (1401) 1 ea 19 71.5 2.2 1.1 0.2 0.0 14.5 129.5 2.0
*Banana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0 2.7
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0

Breakfast
*Cereal, Shredded Wheat, PC (1538) 1 ea 30 99.8 3.4 0.5 0.1 0.0 24.0 4.2 3.9
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast
*Cereal, Shredded Mini-Wheat, PC (1498) 1 ea 30 99.8 3.4 0.5 0.1 0.0 24.0 4.2 3.9
*Banana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0 2.7
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Breakfast
*Cereal, Bran Flakes, PC (1402) 1 ea 32 101.9 3.2 0.6 0.1 0.0 25.3 229.0 5.6
*Banana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0 2.7
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
10
Breakfast
*Cereal, Total, PC (15076) 1 ea 21 70.8 1.4 0.4 0.1 0.0 16.4 134.6 1.9
*Coffee (1319) 16 oz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0.0
Daily Average for Week 2 312.2 12.9 3.1 0.5 4.0 62.7 219.8 6.6
Daily Average for Day Range (1 - 21) 346.3 14.2 4.4 0.5 2.9 66.1 239.7 6.6
Lunch
*BC Entree Salads: Caesar Salad with G... (12878) 9 oz 255 240.2 33.1 5.7 2.1 80.0 13.9 344.9 3.4
*Creamy Italian Salad Dressing (16686) 1 1ozladle 30 105.0 0.1 10.5 1.6 0.0 2.1 239.1 0.3
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 409.9 33.5 16.4 3.8 80.0 33.2 599.6 6.7
Lunch
*BC Entree Salads: Caesar Salad with G... (12878.1) 9 oz 255 275.1 27.7 12.3 2.6 86.2 13.7 298.3 3.3
*Creamy Italian Salad Dressing (16686) 1 tbsp 15 52.5 0.0 5.3 0.8 0.0 1.0 119.5 0.1
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 392.2 28.1 17.7 3.5 86.2 31.9 433.5 6.5
11
Lunch
*BC Entree Salads: Caesar Salad with G... (12878.2) 10 oz 283 216.1 15.3 11.1 2.5 5.7 17.6 223.6 4.4
*Creamy Italian Salad Dressing (16686) 1 tbsp 15 52.5 0.0 5.3 0.8 0.0 1.0 119.5 0.1
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 333.3 15.7 16.6 3.3 5.7 35.8 358.8 7.6
Lunch
*BC Entree Salads: California Salad wi... (12890) 13 oz 369 203.4 28.1 6.0 1.2 68.3 10.0 242.1 4.3
*Honey Mustard Salad Dressing (16779) 1 1ozladle 29 96.3 0.2 7.1 1.1 4.1 7.7 232.0 0.1
Lunch Totals 408.0 29.7 13.4 2.4 72.4 45.5 488.6 6.9
Lunch
*BC Entree Salads: California Salad wi... (12890.1) 14 oz 397 182.6 11.8 11.0 1.6 0.0 13.5 131.8 5.3
*BC Salad Dressings: Basic Vinaigrette (11470.1) 1 1ozladle 22 88.0 0.1 9.0 1.2 0.0 1.8 151.8 0.0+
Lunch Totals 323.3 12.7 20.3 2.8 0.0 28.5 306.0 7.3+
Lunch
*BC Entree Salads: California Salad wi... (12890.2) 14 oz 397 163.6 19.8 4.0 0.7 20.0 13.6 423.2 5.0
Lunch Totals 359.9 21.4 13.4 2.0 20.0 43.2 589.4 7.6+
12
Lunch
*BC Entree Salads: Asian Salad with Gri... (12872) 17 oz 482 258.4 32.4 8.0 1.5 69.7 15.1 265.1 6.0
*Honey Dijon Salad Dressing (16717.1) 1 1ozladle 29 96.3 0.2 7.1 1.1 4.1 7.7 232.0 0.1
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 419.3 32.9 15.3 2.6 73.8 40.0 512.7 9.0
Lunch
*BC Entree Salads: Asian Salad with Gri... (12872.2) 17 oz 482 259.0 28.2 10.2 1.7 77.9 15.1 226.9 5.9
*Honey Dijon Salad Dressing (16717.1) 1 1ozladle 29 96.3 0.2 7.1 1.1 4.1 7.7 232.0 0.1
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 420.0 28.7 17.4 2.8 82.0 40.0 474.6 9.0
Lunch
*BC Entree Salads: Asian Salad with Gri... (12872.1) 18 oz 510 236.8 15.9 13.2 1.9 0.0 18.7 152.3 6.9
*Honey Dijon Salad Dressing (16717.1) 1 tbsp 15 48.2 0.1 3.5 0.5 2.1 3.9 116.0 0.0
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 349.6 16.3 16.9 2.4 2.1 39.7 283.9 9.9
13
Lunch
*BC Entree Salads: Mediterranean Choppe... (10664.2) 2 cup 321 245.3 28.2 10.2 1.9 72.0 10.6 467.9 2.6
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 433.4 46.6 14.0 2.2 72.0 32.0 555.3 3.7
Lunch
*BC Entree Salads: Mediterranean Choppe... (10664.3) 2 cup 321 243.8 23.6 12.3 2.1 79.6 10.6 428.1 2.6
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 432.0 41.9 16.1 2.3 79.6 32.0 515.4 3.7
Lunch
*BC Entree Salads: Mediterranean Choppe... (10664) 2 cup 306 199.3 23.5 7.8 1.2 25.5 9.7 346.6 2.3
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 387.5 41.9 11.6 1.5 25.5 31.1 434.0 3.4
Lunch
*BC Entree Salads: Rice Noodle Vegetabl... (12988.2) 14 oz 397 270.9 30.3 3.6 0.9 71.4 29.4 223.8 6.0
14
Lunch
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 475.5 32.0 11.0 2.1 75.5 65.0 473.3 8.6
Lunch
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 474.1 27.3 13.1 2.3 83.0 65.0 433.8 8.6
Lunch
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 453.1 15.0 16.3 2.4 4.1 68.6 357.5 9.6
Lunch
*BC Entree Salads: Greens with Grilled ... (11469.2) 12 oz 340 293.2 30.5 8.7 1.4 72.3 26.0 174.6 4.4
Lunch Totals 445.9 30.9 17.9 2.7 72.3 44.9 338.9 7.4+
15
Lunch
*BC Entree Salads: Greens with Grilled ... (11469.3) 12 oz 340 291.8 25.8 10.8 1.6 79.9 26.0 134.6 4.4
Lunch Totals 444.4 26.2 20.0 2.9 79.9 44.9 298.9 7.4+
Lunch
*BC Entree Salads: Greens with Sesame G... (12084.1) 13 oz 369 243.9 12.9 11.2 1.6 0.0 29.3 59.3 5.3
Lunch Totals 396.5 13.3 20.4 2.9 0.0 48.2 223.7 8.3+
Lunch
*BC Salads: Pasta Primavera with Grill... (12967) 12 oz 340 306.5 36.0 4.3 1.1 74.6 30.9 210.4 3.6+
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 519.8 37.5 15.2 2.7 74.6 60.8 467.0 6.5+
Lunch
*BC Salads: Pasta Primavera with Grill... (12967.1) 12 oz 340 302.2 30.8 6.4 1.3 81.1 30.7 169.5 3.7+
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 515.5 32.4 17.3 2.9 81.1 60.6 426.0 6.6+
16
Lunch
*BC Salads: Pasta Primavera with Herbe... (12967.3) 13 oz 369 260.0 26.6 2.2 0.4 21.4 34.5 402.8 4.4+
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 456.3 28.2 11.6 1.7 21.4 64.1 572.0 7.0+
Lunch
*BC Pastas: Whole Wheat Pasta with Tom... (10632) 1 serving 172 216.9 7.0 7.6 1.1 0.0 33.5 278.5 4.6
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 279.5 9.0 12.5 1.8 0.0+ 37.5 406.5 6.2+
Lunch
*BC Pastas: Ravioli with Tomato Herb Sa... (16559) 1 serving 150 256.5 8.5 11.0 3.0 30.1 33.6 382.8 3.1
Lunch Totals 319.1 10.5 15.9 3.6 30.1+ 37.6 507.7 4.7+
Lunch
*BC Pastas: Whole Wheat Penne with Pest... (15367.1) 1 serving 132 241.2 7.2 11.2 1.8 1.8 30.9 37.1 3.4
*Iced Coffee (16604.1) 16 oz 473 1.4 1.4 0.2 0.1 0.0 4.6 168.1 0.0
Lunch Totals 305.1 10.6 16.2 2.6 1.8+ 39.5 318.7 5.0+
Daily Average for Week 1 129.1 4.3 6.4 1.1 4.6+ 16.4 176.1 2.3+
Daily Average for Day Range (1 - 21) 301.2 10.0 14.9 2.6 10.6+ 38.2 411.0 5.3+
17
Lunch
*BC Sandwiches: Barbequed Chicken Quesa... (10697.1) 1 sandwich 146 306.9 28.4 9.9 2.8 66.0+ 26.2 583.7 3.1
*Iced Tea (1332.1) 12 oz 360 0.0 0.0 0.0 0.0 0.0 0.0 10.8 0.0
Lunch Totals 415.1 29.8 10.3 2.8 66.0+ 54.0 597.6 5.6
Lunch
*BC Sandwiches: Wasabi Salmon Burger (10637.1) 1 serving 140 242.8 21.2 7.8 1.6 64.8 21.1 411.8 2.1
Lunch Totals 305.4 23.1 12.7 2.3 64.8+ 25.1 536.7 3.7+
Lunch
*BC Sandwiches: Mini Turkey Burger wit... (10825.1) 1 serving 126 280.3 20.9 11.0 2.8 78.8 23.8 277.6 2.1
Lunch Totals 342.9 22.9 15.8 3.4 78.8+ 27.8 402.5 3.7+
Lunch
*BC Sandwiches: Egg and Arugula Salad S... (11546.1) 4-1/8 oz 117 184.9 12.5 3.8 1.0 70.3 25.3 536.4 4.2
*Iced Tea (1332.1) 12 oz 360 0.0 0.0 0.0 0.0 0.0 0.0 10.8 0.0
Lunch Totals 237.7 13.4 4.1 1.1 70.3 38.5 558.3 6.2
18
Lunch
*BC Sandwiches: Curried Chicken Salad w... (13774.1) 1 sandwich 190 323.1 21.9 6.9 1.3 37.0 44.2 508.9 6.4
Lunch
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 387.7 22.3 7.1 1.3 37.0 61.4 524.5 9.4
Lunch
*BC Sandwiches: Hummus,Spinach, Feta a... (11540.1) 1 sandwich 142 217.4 9.9 9.1 3.4 15.2 26.8 548.3 5.8
Lunch Totals 325.6 11.3 9.5 3.4 15.2 54.7 562.7 8.4
Lunch
*BC Sandwiches: Tuna Salad Sandwich on ... (12043.1) 1 sandwich 145 209.0 19.2 3.2 0.7 14.3 25.4 542.1 4.4
*Iced Tea (1332.1) 3/4 cup 180 0.0 0.0 0.0 0.0 0.0 0.0 5.4 0.0
Lunch Totals 261.7 20.0 3.5 0.7 14.3 38.7 558.5 6.4
19
Lunch
*BC Sandwiches: Chicken Veggie Pita Po... (15763) 1 sandwich 221 325.4 36.2 9.7 4.5 84.1 23.9 435.4 3.7+
Lunch Totals 387.9 38.2 14.5 5.1 84.1+ 27.8 560.3 5.3+
Lunch
*BC Sandwiches: Hot Chicken Caesar Poc... (15767) 1 sandwich 167 237.4 24.2 6.5 1.5 54.0+ 21.0 582.5 3.6
Lunch
Lunch Totals 301.9 24.5 6.7 1.6 54.0+ 38.1 595.1 6.6
Lunch
*BC Sandwiches: Veggie Pita Pocket (15769) 1 sandwich 184 226.5 14.8 8.1 4.3 23.5 26.0 311.2 4.2+
*Iced Tea (1332.1) 16 oz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0
Lunch Totals 334.8 16.3 8.5 4.4 23.5 53.8 328.7 6.7+
20
1/2 oz Portion:
BC Salads: Bagel Croutons (12877)
Sub Recipe For
BC Entree Salads: Caesar Salad with Grilled
Chicken (12878)
1 Servings
1/2 oz
24 Servings
12 oz
Ingredients Servings 12 Servings 1 Servings Step
1 AP 1/4 ea 3 ea
Whole Wheat Bagel, 4 oz, Fresh
AP <1/4 spray 2 spray
Pam Cooking Spray
Method Step
1 Refer to HACCP Plan Form HFS# 006: Non-Refrigerated Baked Goods.
Slice bagels in half and cut into 1/2" cubes (6-4oz bagels will yield about 12 cups cubed). Spray sheet pan
with olive oil spray and place cubed bagel pieces on pan in a single layer. Spray bagel pieces with olive oil
spray. Bake in a preheated 300F degree oven for 15-25 minutes or until evenly toasted. Remove from oven
and cool until ready for use.
Recipe Notes:
Balanced Choices Icons: Vegetarian, Vegan
21
21
BC Salad Dressings: Basic Vinaigrette (11470.1)
Sub Recipe For
BC Flatbreads: Greek Salad (14231) 24 Servings
2 cup
Ingredients Servings Servings 16 Servings Step
2 AP 1/2 cup, 2 tbsp
Cider Vinegar
EP 1 tbsp, 1 tsp
Shallots, Fresh Peeled, Minced
AP 1 tsp
Kosher Salt
AP 1 tsp
Ground Black Pepper
AP 1 tsp
Dijon Mustard
AP 1 tbsp, 1 tsp
Honey
3 AP 2/3 cup
Olive Oil
Method Step
1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.
2 In a bowl, whisk the vinegar, shallots, mustard, honey, salt, and pepper.
3 Continue to whisk as you slowly add the oil. This will form an emulsion in which the dressing will thicken.
Alternately, you can place all of the ingredients in a jar with a tight fitting lid and shake vigorously. The
emulsion will not be quite as thick or stable. Whisk or shake again if the dressing has stood for more than a
few minutes.
4 Hold cold for cold service.
Recipe Notes:
Recipe Credit: John Ash, as presented at the Healthy Kitchens, Healthy Lives Conference, April 2008. Balanced Choices
Icons: Vegetarian,Vegan.
Description:
1 1ozladle Portion:
22
22
BC Sandwiches: Curried Chicken Salad with
Almonds (10466.1)
Sub Recipe For
Almonds on Whole Wheat (13774.1)
24 Servings
5 lb, 4 oz
1 AP 12 ea
Skinless Boneless Chicken Breast,
Raw, 4 oz
2 AP 2/3 cup
Lite Mayonnaise
AP 3/4 cup
Fat Free Plain Yogurt
AP 3/4 cup
Chutney
AP 3 tbsp
Curry Powder
EP 3 ea
Medium Apples, Fresh
AP 3/4 cup
Golden Raisins
AP 6 oz
Dried Apricots
EP 3 ea
Celery Sticks, Fresh
EP 3 ea
Green Onions, Each
AP 1-1/2 tsp
Salt
AP 1/2 cup
Almonds, Slivered
Method Step
Lightly coat a steamer basket with nonstick cooking spray. Set the basket in a large stockpot with water filled
to just below the basket. Add chicken in a single layer, place over medium heat, cover, and cook for 10 to 12
minutes, or until cooked through. Do not overcook. Set aside to cool. When cool enough to handle, shred or
chop. Refrigerate until ready for use.
2 Meanwhile, in a bowl, combine mayonnaise, yogurt, chutney, and curry powder. Add cooked chicken, apple,
raisins, apricots, celery, and scallion and stir to combine. Season with salt. Sprinkle with nuts just before
serving.
3 Portion size: 3.5 oz.
Serving Suggestion: may be served over a bed of fresh baby spinach leaves or as a sandwich on 100%
whole wheat bread or roll.
Hold cold for cold service.
Recipe Notes:
Balanced Choices Icon: FIT
Serve as sandwich on whole wheat bread or as entree salad over fresh baby spinach leaves.
Description:
Recipe contains nuts.
3-1/2 oz Portion:
23
23
BC Indian Harvest: Goat Cheese " Bun" (15986)
Sub Recipe For
BC Indian Harvest: Sunrise Blend Veggie
Burger (15984)
24 Servings
10 oz
1 AP 9 oz
Goat Cheese
AP 1/2 cup
Panko Breadcrumbs
EP 1/4 cup
Italian Parsley, Fresh, Chopped
AP 2-1/4 tsp
Canola Oil
Method Step
1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service.
Cut goat cheese into 2 1/2 ounce disks. Roll in bread crumbs and parsley. Chill. Saute in hot skillet with
canola oil for 20 seconds on each side or until lightly browned. Serving size: 1 disk.
Recipe Notes:
This recipe is for the Indian Harvest Veggie Burger
Description:
3-1/2 oz Portion:
3 oz meat
Minimum Batch: 1
Maximum Production:
Portion:
BC Grilled Chicken (12986)
Sub Recipe For
Chicken (12878)
1 Servings
3 oz
24 Servings
4 lb, 8 oz
AP 2 ea 33 ea
Skinless Boneless Chicken Breast,
Raw, 3 oz
AP 1/8 tsp 1 tsp
Fine Ground Black Pepper
AP 1/8 tsp 1 tsp
Kosher Salt
Method Step
1 Refer to HACCP Plan Form HFS #003: Prepared Hot and Chilled for Cold Service.
Pre-heat grill to medium high heat. Season the chicken with the salt and pepper. Place the chicken onto the
grill and cook for approximately 4 minutes on each side. Place the chicken on a sheet pan and place in a
pre-heated oven until the chicken is cooked through and the internal temperature reaches 165F degrees. Do
not let the chicken dry out. Chill in the cooler, slice and serve.
Recipe Notes:
For use as a sub recipe
Description:
24
25
3 oz Portion:
BC Grilled Salmon (12989)
Sub Recipe For
Salmon (12878.1)
1 Servings
3 oz
24 Servings
4 lb, 8 oz
AP 1 ea 23 ea
Wild Alaskan Salmon Fillets, 4 oz
AP <1/8 tsp 3/4 tsp
AP <1/8 tsp 3/4 tsp
Kosher Salt
AP 1/4 tsp 1 tbsp, 2-3/4 tsp
Olive Oil
Method Step
1 Refer to HACCP Plan Form HFS #003: Prepared Hot, Chilled for Cold Service. Drizzle olive oil on the
salmon. Place salmon on a pre- heated grill and cook for approximately 3 to 4 minutes on each side. Place in
the oven for 5 minutes until firm but not dried out. Serve hot or chill and hold until ready for use.
Recipe Notes:
Balanced Choices Icons: FIT, Ocean Friendly
Description:
26
BC Grilled Tofu (16090)
Sub Recipe For
Tofu (12878.2)
1 Servings
4 oz
24 Servings
6 lb
1 AP 1 ea 23 ea
Regular Tofu, 4 oz Slice
AP 1-1/2 tsp 2/3 cup, 2-1/2 tsp
Sesame Seeds, Toasted
AP 1-1/2 tsp 2/3 cup, 2-1/2 tsp
Olive Oil
EP 3/4 ea 17-1/4 ea
Crushed Garlic Cloves, Fresh
EP 1/2 oz 11-1/2 oz
Ginger Root, Fresh, Minced
AP <1/8 tsp 3/4 tsp
Kosher Salt
AP <1/8 tsp 3/4 tsp
Ground Black Pepper
Method Step
1 Refer to HACCP Plan Form HFS #002: Prepared Hot for Chilled Storage.
In a bowl, combine the ginger, garlic, salt, pepper, sesame seeds and olive oil. Place the tofu in the marinade
and let it absorb the flavors for at least 2 hours or overnight.
2 Pre-heat a grill and make sure the bars are cleaned, cook the tofu on each side until internal temp reaches
165F. Serve or chill in the refrigerater until needed. Label and date.
Recipe Notes:
Balanced Choices Icons: FIT,Vegetarian, Vegan
Description:
4 oz Portion:
27
1/2 cup Portion:
BC Salads: Herbed Tuna Salad (12950)
Sub Recipe For
BC Entree Salads: California Salad with
Herbed Tuna (12890.2)
1 Servings
4 oz
24 Servings
6 lb
1 EP 1/2 oz 7-1/2 oz
Celery, Fresh, 1/4" Diced
2 AP 3-3/4 oz 3 lb, 7 oz
Lite Tuna, Water Packed, Canned,
Flaked, Drained
EP 1/4 oz 3-1/2 oz
Green Onions, Each, Bias Cut
EP 1/2 oz 7-1/2 oz
Red Bell Peppers, Fresh, 1/2" Diced
EP 3/4 tsp 3 tbsp, 2-1/4 tsp
Parsley, Fresh, Chopped
EP 1/4 tsp 1 tbsp, 3/4 tsp
Basil,Fresh,Chopped
AP <1/8 tsp 1/8 tsp
Kosher Salt
AP <1/8 tsp 1/8 tsp
Ground Black Pepper
3 AP 1 tbsp, 1 tsp 1-1/4 cup
AP 1 tbsp, 1 tsp 1-1/4 cup
Fat-Free Mayonnaise
Method Step
If salad is to be held for more than 24 hours, blanch raw celery for 20 seconds. When raw celery is used in
cold salads, the finished product cannot be held for more than 24 hours.
2 Combine celery, tuna, scallion, red pepper, parsley, salt, pepper, and basil. Mix gently to combine.
3 Combine yogurt and mayonnaise. Mix until well blended. Add tuna to yogurt mixture and mix to combine
evenly. Portion size: 1/2 cup. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: Ocean Friendly
Description:
Tuna combined with vegetables, yogurt, and mayonnaise.
28
28
4 oz Portion:
BC Side Salads: Tabouleh with Zucchini and
Parsley (14235)
Sub Recipe For
BC Flatbreads: Tabouleh with Zucchini and
Avocado (14237.1)
24 Servings
2 lb, 4 oz
1 AP 1 lb, 11 oz
Zucchini Squash, Fresh, Cubed
2 AP 6 oz
Bulgar Wheat
EP 3/4 tsp
Mashed Garlic Cloves, Fresh
AP 2-1/4 tsp
Low Sodium Vegetable Base
AP 2-1/2 cup, 2 tbsp
Boiling Water
AP 1/8 tsp
Kosher Salt
AP 1/2 tsp
3 EP 3/4 cup
AP 2-1/4 tsp
Olive Oil
AP 3 oz
Dried Apricots
Method Step
1 Refer to HACCP Plan Form HFS # 003: Prepared Hot and Chilled for Cold Service.
In a saucepan, bring water to a boil and add the cubed zucchini. Cook for 3-5 minutes until just tender, plunge
into iced water, drain and put to one side.
2 In a large bowl, add the bulgar wheat, garlic, salt and pepper. Combine the bouillion/base with the boiling
water and mix together. Add this to the bulgar wheat and cover with plastic wrap so the bulgar wheat steams.
3 After 20 minutes, unwrap the bowl holding the bulgar wheat and run a fork through it to loosen the grains.
Add the zucchini, parsley, apricots, and olive oil. Portion size: 4 oz. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT, Vegetarian, Vegan
Description:
Cracked wheat is a whole grain
29
29
1/2 cup Portion:
BC Salad Dressings: Thickened Vegetable Stock
(12865)
Sub Recipe For
BC Salad Dressings: Roasted Garlic Dressing
(12977)
32 Servings
2-1/2 cup
Cornstarch
AP 1/4 tsp
AP 1/4 cup, 1 tbsp
Boiling Water
2 AP 2-1/2 tsp
AP 2-1/2 cup
Boiling Water
Method Step
1 Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage.
Prepare vegetable stock according to manufacturer's directions. Combine cornstarch with stock in a small
container and set aside.
2 In a saucepan, prepare vegetable stock according to manufacturer's directions and bring to a rolling boil.
Whisk in the cornstarch mixture and boil, whisking constantly, until the mixture is smooth and the consistency
of a thick oil.
3 Cool the thickened stock in an ice bath. Cover and refrigerate for at least an hour or until stock is cold. Stir
well before use.
Recipe Notes:
Although there are icons attached to this recipe, it is always used as a component of another recipe.
Source: Johnson & Wales, Techniques of Healthy Cooking
Description:
This recipe is intended to be used as a component of other recipes, not on its own.
30
30
BUS I NE S S EXCE L L E NCE
BC Indian Harvest:Tomatillo Salsa (16795)
Sub Recipe For
BC Indian Harvest: Jicama "Tacos" (16793) 24 Servings
3 lb
1 AP 2 lb, 1-1/2 oz
Fresh Tomatillos
EP 8-1/4 ea
EP 1 cup, 2 tsp
Red Onions, Fresh, Chopped Fine
AP 1/4 cup, 1/2 tsp
Olive Oil
EP 3/4 tsp
Jalapeno Peppers, Fresh, Diced
AP 1/2 cup, 1 tsp
Lemon Juice, Fresh
EP 2 cup, 1 tbsp, 1 tsp
Cilantro, Fresh, Chopped
AP 1 tbsp, 1/2 tsp
Ground Cumin
AP 1 tbsp, 1/2 tsp
Ground Coriander
AP 2 tbsp, 3/4 tsp
Rice Vinegar
AP 1/2 tsp
Kosher Salt
AP 1/2 tsp
Ground Black Pepper
Method Step
Clean and quarter the tomatillos. In a food processor, combine the tomatillos, garlic, onion, oil, jalapeno,
lemon juice, cilantro, cumin, coriander, rice vinegar, salt, and pepper. Serve with the jicama tacos. Portion
size: 2 oz. Hold cold for cold service.
Recipe Notes:
Description:
Salsa to go with the jicama taco
2 oz Portion:
31
Snow peas and cilantro flavor this salad
17 oz Portion:
BC Entree Salads: Asian Salad with Grilled
Chicken & Peanuts (12872)
1 3 oz 4 lb, 8 oz
2 AP 4 oz 6 lb
Spring Mix Salad
EP 2 oz 3 lb
Snow Peas, Fresh Stemmed
EP 2 oz 3 lb
Cherry Tomatoes, Fresh, Halved
EP 1 tbsp 1-1/2 cup
AP 1 tbsp 1-1/2 cup
Dry Roasted Peanuts
EP 2 tsp 1 cup
Cilantro, Fresh, Minced
EP 2 oz 3 lb
Radish, Slices
EP 4 oz 6 lb
Cucumbers, Each Slice
Method Step
Prepare chicken according to recipe. Chill until ready for use.
2 Place lettuce, snow peas, tomatoes, onions, cilantro, cucumber, and radishes in bowl or arrange on plate.
Toss dressing with salad or serve with dressing on the side. Top with grilled chicken slices and garnish with
chopped peanuts. Portion Size: 3 oz chicken, 14 oz salad. Suggested dressing: See Recipe Notes section.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2T Kraft Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Reduced Fat Italian, Fat Free
Raspberry Vinaigrette or 2T Balanced Choices Toasted Sesame
Description:
Recipe contains peanuts.
%DV Amount/Serving %DV Amount/Serving %DV
Daily Value - Approximate nutritive values per serving Calories Calories from Fat 267.0 74.7
Percent Daily Values (%DV) are based on a 2000-calorie diet.
Total Fat Cholesterol
Sodium
Protein
Total Carb. Vitamin A
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.2g
33.5g
273.9mg
-
1.6g
8.3g 12.8%
8.0%
24.0%
11.4%
5.2%
24.6%
100.5%
86.6%
12.2%
24.1%
72.0mg
8.0g
Amount/Serving %DV %DV
15.6g
Cost per Serving: 2.90
32
Grilled salmon tops this Asian salad
17 oz Portion:
BC Entree Salads: Asian Salad with Grilled Salmon
& Peanuts (12872.2)
1 3 oz 4 lb, 8 oz
2 AP 4 oz 6 lb
Spring Mix Salad
EP 2 oz 3 lb
EP 2 oz 3 lb
EP 1 tbsp 1-1/2 cup
AP 1 tbsp 1-1/2 cup
Dry Roasted Peanuts
EP 2 tsp 1 cup
AP 2 oz 3 lb
Radish, Slices
EP 4 oz 6 lb
Method Step
Prepare salmon according to recipe. Chill until ready for use.
2 Place lettuce, snow peas, tomatoes, onions, radishes, cucumber, and cilantro in bowl or arrange on plate.
Toss dressing with salad or serve with dressing on the side. Top with grilled salmon and garnish with
chopped peanuts. Suggested dressings: See Recipe Notes section. Portion size: 14 oz salad, 3 oz salmon.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2T Kraft Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Reduced Fat Italian, Fat Free
Raspberry Vinaigrette or 2T Balanced Choices Toasted Sesame; Ocean Friendly
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.1g
28.8g
231.8mg
-
1.8g
10.4g 16.0%
8.9%
26.5%
9.7%
5.1%
24.2%
102.0%
85.2%
12.0%
22.4%
79.6mg
7.9g
15.4g
33
Grilled tofu with sesame seeds tops this Asian salad
18 oz Portion:
BC Entree Salads: Asian Salad with Grilled Tofu &
Peanuts (12872.1)
1 4 oz 6 lb
2 AP 4 oz 6 lb
Spring Mix Salad
EP 2 oz 3 lb
EP 2 oz 3 lb
EP 1 tbsp 1-1/2 cup
AP 1 tbsp 1-1/2 cup
Dry Roasted Peanuts
EP 2 tsp 1 cup
EP 2 oz 3 lb
Radish, Slices
EP 4 oz 6 lb
Method Step
Prepare tofu according to recipe and refrigerate until ready for use.
2 Place lettuce, snow peas, tomatoes, onions, radishes, cucumber, and cilantro in bowl or arrange on plate.
Toss dressing with salad or serve with dressing on the side. Top with tofu cubes and garnish with chopped
peanuts. Suggested dressing: see Recipe Notes section. Portion size: 14 oz salad, 4 oz tofu. Hold cold for
cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2T Kraft Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Reduced Fat Ranch, Fat Free
Ranch, Fat Free Raspberry Vinaigrette or Balanced Choices Toasted Sesame; Vegetarian, Vegan
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
7.1g
16.4g
157.1mg
-
1.9g
13.6g 20.9%
9.6%
0.0%
6.5%
6.4%
28.6%
101.9%
87.3%
48.1%
51.9%
0.0mg
8.1g
19.3g
34
Grilled chicken tops a Caesar salad
9 oz Portion:
Chicken (12878)
1 EP 4 oz 6 lb
Romaine Lettuce, Chopped
1/2 oz 12 oz
EP 1 oz 1 lb, 8 oz
AP 1 tbsp 1-1/2 cup
Grated Parmesan Cheese
3 oz 4 lb, 8 oz
Method Step
Arrange all salad ingredients in a bowl and toss with dressing or on a chilled plate with the dressing on the
side. Suggested dressing: Kraft Creamy Caesar or Balanced Choices Caesaresque. Top with grilled
chicken slices. Portion size: 3 oz chicken, 6 oz salad. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 1T Kraft Creamy Caesar Dressing or 2 T Balanced Choices Caesaresque Dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.3g
32.0g
334.2mg
+0.0g
2.1g
5.5g 8.4%
10.3%
25.8%
13.9%
4.5%
13.2%
137.3%
51.4%
12.3%
11.9%
77.5mg
2.7g
13.5g
35
Grilled salmon tops a Caesar salad
9 oz Portion:
Salmon (12878.1)
1 AP 1 tsp 1/2 cup
Canola Oil
3 oz 4 lb, 8 oz
2 EP 4 oz 6 lb
1/2 oz 12 oz
EP 1 oz 1 lb, 8 oz
AP 1 tbsp 1-1/2 cup
Method Step
2 Arrange all salad ingredients in a bowl and toss with dressing or on a chilled plate with the dressing on the
side. Top with grilled salmon. Suggested dressings: 1T Kraft Creamy Caesar or 2T Balanced Choices
Caesaresque. Portion size: 3 oz salmon, 6 oz salad. Hold cold for cold service.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.3g
27.4g
294.4mg
+0.0g
2.6g
12.1g 18.6%
13.0%
28.4%
12.3%
4.5%
13.2%
138.9%
51.4%
12.2%
10.3%
85.1mg
2.7g
13.5g
Recipe Notes:
Balanced Choices Icons: FIT w/ 1 T Kraft Creamy Caesar Dressing, or 2T Balanced Choices Caesaresque; Ocean Friendly
36
Sesame tofu tops a Caesar salad
10 oz Portion:
BC Entree Salads: Caesar Salad with Grilled Tofu
(12878.2)
1 EP 4 oz 6 lb
1/2 oz 12 oz
EP 1 oz 1 lb, 8 oz
AP 1 tbsp 1-1/2 cup
4 oz 6 lb
Method Step
Prepare tofu according to recipe. Chill until ready for use.
Arrange all salad ingredients in a bowl and toss with dressing or place on a chilled plate with the dressing on
the side. Suggested dressing: 2T Kraft Creamy Caesar Dressing or 3T Balanced Choices Caesaresque.
Top with grilled tofu. Portion size: 4 oz tofu, 6 oz salad. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 1T Kraft Creamy Caesar Dressing or 2T Balanced Choices Caesaresque; Vegetarian, Vegan
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.3g
14.9g
217.4mg
+0.0g
2.4g
10.8g 16.6%
12.0%
1.8%
9.1%
5.7%
17.2%
138.8%
52.1%
48.1%
39.7%
5.5mg
2.8g
17.1g
37
Flavorful green salad mixed with avocado and olives
13 oz Portion:
BC Entree Salads: California Salad with Grilled
Chicken (12890)
1 3 oz 4 lb, 8 oz
2 AP 4 oz 6 lb
Spring Mix Salad
EP 1 oz 1 lb, 8 oz
Red Cabbage, Fresh, Julienne
Sliced
EP 1 oz 1 lb, 8 oz
Celery, Fresh, Julienne Sliced
AP 2 tsp 1 cup
Medium Black Pitted Olives, Halved
EP 2 oz 3 lb
Tomatoes, Fresh, Seeded, Chopped
EP 2 oz 3 lb
Cucumbers, Sliced
EP 1/2 oz 12 oz
Avocado, Quartered
Method Step
1 Refer to HACCP Plan Form HFS#004: Prepared Cold for Cold Service.
Prepare chicken according to recipe. Refrigerate until ready for use.
2 Place lettuce, cabbage, celery, olives, tomatoes, and cucumbers in a bowl and mix with dressing or serve
with dressing on the side. Top with grilled chicken. Garnish with avocado slices. Portion size: 3 oz chicken,
10 oz salad. Suggested dressings: See Recipe Notes section. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2T Kraft Buttermilk Ranch, Creamy Ranch, Creamy Caesar, Italian Golden, Zesty Italian,
Creamy Italian, Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Blue Cheese Pour, Blue Cheese Crumble, Blue Cheese
Spoon, Reduced Fat Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free 1000 Island or 2 T Balanced Choices
Herb Vinaigrette, Honey Herb Vinaigrette, Roasted Garlic, or Shallot & Mustard.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.5g
29.6g
255.3mg
-
1.3g
6.3g 9.7%
6.6%
24.0%
10.6%
3.5%
18.1%
95.5%
52.9%
9.7%
17.5%
72.0mg
5.0g
10.5g
38
Avocado garnishes this vegetarian and vegan salad
14 oz Portion:
BC Entree Salads: California Salad with Grilled
Tofu (12890.1)
1 AP 4 oz 6 lb
Spring Mix Salad
EP 1 oz 1 lb, 8 oz
Sliced
EP 1 oz 1 lb, 8 oz
AP 2 tsp 1 cup
EP 2 oz 3 lb
EP 2 oz 3 lb
Cucumbers, Sliced
EP 1/2 oz 12 oz
Avocado, Quartered
4 oz 6 lb
Method Step
Prepare tofu according to recipe. refrigerate until ready for use. Place lettuce, cabbage, celery, olives,
tomatoes, and cucumbers in a bowl and mix with dressing or serve with dressing on the side. Top with grilled
tofu and garnish with avocado slices. Suggested dressings: Balanced Choices Herb Vinaigrette, Roasted
Garlic, or Shallot & Mustard. Portion size: 10 oz salad, 4 oz tofu. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2T Kraft Buttermilk Ranch, Creamy Ranch, Italian Golden, Zesty Italian, Creamy Italian, Honey
Dijon, Honey Mustard, Balsamic Vinaigrette, Blue Cheese Pour, Crumble or Spoon, 1000 Island, French Catalina, Sun-Dried
Tomato, Reduced Fat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free
French Catalina, Fat Free 1000 Island or 2 T Balanced Choices Herb Vinaigrette, Roasted Garlic, or Shallot & Mustard;
Vegetarian; Vegan
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.5g
12.4g
138.5mg
-
1.6g
11.6g 17.8%
8.2%
0.0%
5.8%
4.7%
22.1%
97.0%
53.6%
45.6%
45.3%
0.0mg
5.1g
14.2g
39
Fresh herbs add depth to this entree salad
14 oz Portion:
BC Entree Salads: California Salad with Herbed
Tuna (12890.2)
1 AP 4 oz 6 lb
Spring Mix Salad
EP 1 oz 1 lb, 8 oz
Sliced
EP 1 oz 1 lb, 8 oz
AP 2 tsp 1 cup
EP 2 oz 3 lb
EP 2 oz 3 lb
Cucumbers, Sliced
EP 1/2 oz 12 oz
Avocado, Quartered
4 oz 6 lb
BC Salads: Herbed Tuna Salad
(12950)
Method Step
Prepare Herbed Tuna Salad according to the recipe in the Balanced Choices Collection. Place lettuce,
cabbage, celery, olives, tomatoes, and cucumbers in a bowl and mix with dressing or serve with dressing on
the side. Top with Herbed Tuna Salad and garnish with avocado slices. Portion size: 4 oz tuna salad, 10 oz
salad. Suggested dressings: Balanced Choices Herb Vinaigrette, Honey Herb Vinaigrette, Roasted Garlic, or
Shallot & Mustard. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: Ocean Friendly
Suggested Dressings: Balanced Choices Vinaigrette, Honey Herb Vinaigrette, Roasted Garlic, or Shallot & Mustard
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.2g
20.8g
444.6mg
-
0.7g
4.2g 6.5%
3.5%
7.0%
18.5%
4.8%
20.9%
104.4%
74.9%
12.6%
19.0%
21.0mg
7.6g
14.3g
40
40
Fresh mango, dried cranberries, and toasted walnuts
flavor this salad
12 oz Portion:
BC Entree Salads: Greens with Grilled Chicken &
Walnuts (11469.2)
1 AP 1 tbsp 1-1/2 cup
Walnut Halves & Pieces
2 3 oz 4 lb, 8 oz
3 AP 3 cup 4 gal, 2 qt
Spring Mix Salad
EP 2 tbsp 3 cup
Basil, Fresh
EP 2 tbsp 3 cup
Red Onions, Fresh, 1/8" Sliced
EP 1/4 cup 1 qt, 2 cup
Mango, Fresh, Peeled, Diced
AP 2 tbsp 3 cup
Dried Cranberries
Method Step
1 Refer to HACCP Plan Form HFS# 003: Prepared Hot for Cold Service.
Toast walnuts and set aside.
2 Prepare chicken according to recipe. Refrigerate until ready for use.
3 In a large bowl, combine salad greens, basil leaves, mango, red onion, and dried cranberries. Drizzle with
dressing and toss to coat ingredients with a sheen of dressing. Alternately, serve with dressing on the side.
See list of suggested dressings in the Recipe Notes section. Divide among serving plates and top with sliced
chicken and toasted walnuts. Portion size: 3 oz chicken, 9 oz salad. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2 T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), Honey
(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French Catalina, Reduced Fat
Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free French Catalina, Fat
Free 1000 Island, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2T
Balanced Choices Basic Vinaigrette, Herb Vinaigrette.
Recipe Credit: Michelle Hauser, Healthy Kitchens, Healthy Lives Conference, April 2008.
Description:
Variations: See the Balanced Choices recipes for Greens Salad with Grilled Salmon and Greens Salad with Sesame Tofu
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.4g
30.4g
173.9mg
-
1.4g
8.7g 13.4%
7.1%
24.0%
7.2%
8.6%
17.4%
127.2%
34.4%
10.6%
20.4%
72.0mg
18.3g
25.9g
41
41
Fresh mango, dried cranberries, and toasted walnuts
flavor this salad
12 oz Portion:
BC Entree Salads: Greens with Grilled Salmon and
Walnuts (11469.3)
1 AP 1 tbsp 1-1/2 cup
Walnut Halves & Pieces
2 3 oz 4 lb, 8 oz
Spring Mix Salad
EP 2 tbsp 3 cup
Basil, Fresh
EP 2 tbsp 3 cup
AP 2 tbsp 3 cup
Dried Cranberries
Method Step
Toast walnuts and set aside.
2 Prepare salmon according to recipe. Refrigerate until ready for use.
3 In a large bowl, combine greens, basil leaves, mango, red onion, and dried cranberries. Drizzle with
vinaigrette and toss to coat ingredients with a sheen of dressing. Alternately, serve with dressing on the side.
refer to Recipe Notes section for suggested dressings.
4 Divide the greens among the serving plates and top with the salmon and toasted walnuts. Portion size: 3 oz
salmon, 9 oz salad. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), Honey
Free 1000 Island, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2T
Balanced Choices Basic Vinaigrette, Herb Viniagrette; Ocean Friendly Use Seafood Watch "Best Choices" Alaska WIld Salmon
Description:
Variations: See the Balanced Choices recipes for Greens Salad with Grilled Chicken and Greens Salad with Sesame Tofu
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.4g
25.7g
134.1mg
-
1.6g
10.8g 16.6%
8.1%
26.5%
5.6%
8.6%
17.4%
128.7%
34.4%
10.5%
18.8%
79.6mg
18.3g
25.9g
42
42
Fresh mango adds a tropical flavor
13 oz Portion:
BC Entree Salads: Greens with Sesame Grilled
Tofu & Walnuts (12084.1)
1 AP 1 tsp 1/2 cup
Sesame Seeds (White)
2 4 oz 6 lb
Spring Mix Salad
EP 2 tbsp 3 cup
Basil, Fresh
EP 2 tbsp 3 cup
Red Onions, Fresh, Thin Wedges
AP 2 tbsp 3 cup
Dried Cranberries
Method Step
Toast sesame seeds and set aside.
2 Prepare the tofu according to recipe. Drain and sprinkle with sesame seeds. Refrigerate until ready for use.
3 In a large bowl, combine the greens, basil leaves, mango, red onion, and dried cranberries. Drizzle with
vinaigrette and toss to coat ingredients with a sheen of dressing. Alternately serve dressing on the side. See
list of suggested dressings in Recipe Notes section.
4 Divide the greens among the serving plates and top with the tofu. Portion size: 4 oz tofu, 9 oz salad. Hold
cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2 T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy),
Honey (Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French Catalina, Reduced
Fat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Raspberry Vinaigrette, Fat Free French Catalina, Fat Free 1000
Island, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2T Balanced
Choices Basic Vinaigrette, Herb Vinaigrette; Vegetarian, Vegan
Description:
Variations: See the Balanced Choices recipes for Greens Salad with Grilled Chicken and Greens Salad with Grilled Salmon.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.2g
12.7g
58.4mg
+0.0g
1.6g
11.0g 16.9%
7.9%
0.0%
2.4%
9.6%
20.9%
128.7%
34.9%
45.9%
48.1%
0.0mg
18.2g
28.8g
43
43
Parsley, lemon, olive oil, and tomato make this salad
typically Mediterranean
2 cup Portion:
BC Entree Salads: Mediterranean Chopped Salad
with Chicken (10664.2)
Ingredients 24 Servings 4 Servings 1 Servings Step
1 EP 1/2 ea 2 ea 12 ea
Tomatoes, Fresh, Chopped
EP 1/2 ea 2 ea 12 ea
Cucumbers
EP 1/4 ea 1 ea 6 ea
Red Bell Peppers, Fresh, Chopped
3 oz 12 oz 4 lb, 8 oz
EP 1/4 cup 1 cup 1 qt, 2 cup
EP 1-1/2 tsp 2 tbsp 3/4 cup
2 AP 1-1/2 tsp 2 tbsp 3/4 cup
Olive Oil
AP 1 tbsp 1/4 cup 1-1/2 cup
Lemon Juice, Fresh
AP 1/8 tsp 1/2 tsp 1 tbsp
Salt
AP 1/4 tsp 1 tsp 2 tbsp
Ground Black Pepper
Method Step
1 Refer to HACCP Plan Form HFS #004: Prepared Cold for Cold Service.
Prepare chicken according to recipe. Chill until ready for use. Toss all vegetables in a large mixing bowl.
2 Drizzle with olive oil and lemon juice. Season with salt and freshly ground black pepper. Top with grilled
chicken.
3 Serving Size: 2 cups (may vary somewhat according to the size of the vegetables), 3 oz chicken. Hold cold
for cold service.
Recipe Notes:
Balanced Choices Icons: FIT
Recipe Credit: Michelle Hauser as presented at the April 2008 Healthy Kitchens, Healthy Lives Conference.
Description:
This is a version of a salad known as "Vegetable Salad" that is traditionally served with each meal of the day in Israel and
surrounding areas. Optional ingredients, when cost and availability permit, include feta cheese or firm, regular tofu; kalamata or
other black olives; and fresh mint, chopped.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.6g
28.2g
467.9mg
-
1.9g
10.2g 15.7%
9.3%
24.0%
19.5%
3.5%
10.4%
49.7%
104.1%
5.3%
11.2%
72.0mg
5.2g
10.6g
44
44
Parsley, lemon, olive oil, and tomato make this salad
typically Mediterranean
2 cup Portion:
with Grilled Salmon (10664.3)
1 EP 1/2 ea 2 ea 12 ea
Cucumbers
EP 1/4 ea 1 ea 6 ea
3 oz 12 oz 4 lb, 8 oz
Olive Oil
Lemon Juice, Fresh
Salt
Ground Black Pepper
Method Step
Prepare salmon according to recipe. Chill until ready for use. Toss all vegetables together in a large mixing
bowl.
2 Drizzle with olive oil and lemon juice. Season with salt and freshly ground black pepper. Top with grilled
salmon.
3 Serving Size: 2 cups (may vary somewhat according to the size of the vegetables), 3 oz salmon. Hold cold
for cold service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.6g
23.6g
428.1mg
-
2.1g
12.3g 18.9%
10.3%
26.5%
17.8%
3.5%
10.4%
51.3%
104.1%
5.2%
9.6%
79.6mg
5.2g
10.6g
45
45
Tuna is tossed with Mediterranean vegetables
with Tuna (10664)
1 EP 1/2 ea 2 ea 12 ea
Cucumbers
AP 3 oz 12 oz 4 lb, 8 oz
Rinsed, Drained
EP <1/4 ea 1/2 ea 3 ea
Olive Oil
Lemon Juice, Fresh
Salt
Ground Black Pepper
Method Step
1 Refer to HACCP Plan HFS #004: Prepared Cold for Cold Service.
Toss all vegetables and tuna together in a large mixing bowl.
2 Drizzle with olive oil and lemon juice. Season with salt and freshly ground black pepper.
3 Serving Size: 2 cups (may vary somewhat according to the size of the vegetables). Hold cold for cold
service.
Recipe Notes:
2 cup Portion:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.3g
23.5g
346.6mg
-
1.2g
7.8g 12.0%
6.0%
8.5%
14.4%
3.2%
9.0%
41.0%
72.4%
4.8%
13.1%
25.5mg
4.6g
9.7g
46
Fresh vegetables, pasta and grilled chicken
12 oz Portion:
BC Entree Salads: Pasta Primavera with Grilled
Chicken (12967)
1 AP 1 oz 1 lb, 8 oz
Penne Plus Rigate Pasta, Dry
EP 1 oz 1 lb, 8 oz
Broccoli Florets, Fresh
3 oz 4 lb, 8 oz
Spring Mix Salad
AP 1 oz 1 lb, 8 oz
Zucchini Squash, Fresh, Julienne
Sliced
EP 3 oz 4 lb, 8 oz
EP 1 oz 1 lb, 8 oz
Carrots, Fresh, Julienne Sliced
EP 1/2 oz 12 oz
AP 2 tsp 1 cup
Method Step
Cook, shock and drain pasta, carrot and broccoli.
2 Place all salad ingredients in a bowl including pasta and broccoli. Gently toss the salad with the dressing
until evenly combined. Alternately, serve dressing on the side. See Recipe Notes section for suggested
dressings. Top with grilled chicken. Portion size: 3 oz chicken, 9 ounce salad. Hold cold for cold service.
Recipe Notes:
(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French (Creamy, Catalina),
Reduced Fat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, French Catalina,
1000 Island, PC Creamy French, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2 T Balanced Choices
Balsamic Vinaigrette, Garlic Basil Vinaigrette, Herb Vinaigrette, Roasted Garlic, Shallot & Mustard, or Toasted Sesame
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+3.5g
34.7g
203.1mg
+0.0g
1.0g
4.1g 6.4%
5.1%
24.0%
8.5%
9.9%
+13.8%
150.2%
81.7%
7.6%
18.2%
72.0mg
+5.0g
29.8g
47
Fresh vegetables, pasta and grilled salmon
12 oz Portion:
BC Entree Salads: Pasta Primavera with Grilled
Salmon (12967.1)
EP 1 oz 1 lb, 8 oz
3 oz 4 lb, 8 oz
Spring Mix Salad
AP 1 oz 1 lb, 8 oz
Sliced
EP 3 oz 4 lb, 8 oz
EP 1 oz 1 lb, 8 oz
EP 1/2 oz 12 oz
EP 2 tbsp 3 cup
Method Step
Cook, shock and drain pasta, carrots and broccoli.
2 Place all salad ingredients in a bowl including pasta and broccoli . Gently toss the salad with the dressing
until evenly combined. Alternately, serve dressing on the side. See Recipe Notes section for suggested
dressings. Portion size: 3 oz salmon, 9 oz salad. Hold cold for cold service.
Recipe Notes:
(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French catalina, Reduced Fat
Free 1000 Island, PC Blue Cheese, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat Free
French Style or 2 T Balanced Choices Balsamic Vinaigrette, Garlic Basil Vinaigrette, Herb Vinaigrette, Honey Herb Vinaigrette,
Roasted Garlic, Shallot & Mustard Vinaigrette, or Toasted Sesame; Ocean Friendly
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+3.6g
30.2g
166.2mg
+0.0g
1.2g
6.3g 9.6%
6.1%
26.5%
6.9%
10.0%
+14.5%
160.4%
93.0%
8.2%
18.4%
79.6mg
+5.0g
30.1g
48
Fresh vegetables and herbs flavor this salad
13 oz Portion:
BC Entree Salads: Pasta Primavera with Herbed
Tuna Salad (12967.3)
EP 1 oz 1 lb, 8 oz
4 oz 6 lb
(12950)
Spring Mix Salad
AP 1 oz 1 lb, 8 oz
Sliced
EP 3 oz 4 lb, 8 oz
EP 1 oz 1 lb, 8 oz
EP 1/2 oz 12 oz
AP 2 tbsp 3 cup
Method Step
Cook, shock, and drain pasta and broccoli. Prepare Herbed Tuna Salad by following recipe.
2 Place all salad ingredients in a bowl including pasta and broccoli. Gently toss the salad with the dressing
until evenly combined. Alternately, serve dressing on the side. See Recipe Notes sections for list of
recommended dressings. Top with herbed tuna salad. Portion size: 4 oz tuna salad, 9 ounce salad. Hold cold
for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 1 T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), Honey
Free 1000 Island or 2T Balanced Choices Balsamic Vinaigrette, Garlic Basil Vinaigrette, Herb Vinaigrette, Honey Herb
Vinaigrette, Roasted Garlic, Shallot & Mustard Vinaigrette, or Toasted Sesame; Ocean Friendly
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+4.3g
26.1g
395.1mg
+0.0g
0.4g
2.1g 3.3%
2.1%
7.0%
16.5%
11.3%
+17.3%
167.1%
114.2%
11.1%
21.3%
21.0mg
+7.5g
33.8g
49
49
Clear rice noodles tossed with vegetables are topped
with grilled chicken
14 oz Portion:
BC Entree Salads: Rice Noodle Vegetable Salad
with Grilled Chicken (12988.2)
1 EP 1 oz 1 lb, 8 oz
Snow Peas, Fresh, Julienne Sliced
AP 1 oz 1 lb, 8 oz
Bean Sprouts, Fresh
3 oz 4 lb, 8 oz
2 AP 2 oz 3 lb
Rice Stick (Cellophone) Noodles,
Dry
4 EP 2 oz 3 lb
Shredded Green Cabbage, Fresh
EP 1-1/2 oz 2 lb, 4 oz
Carrots, Fresh, Grated
EP 2 oz 3 lb
Cucumbers, Peeled, Julienne-Slice
EP 1 oz 1 lb, 8 oz
EP 1/4 tsp 2 tbsp
Fresh Red Fresno Chili Peppers,
Thinly Sliced Rings
EP 1 tbsp 1-1/2 cup
EP 1 tbsp 1-1/2 cup
Mint Bunch, Fresh, Chopped
EP 1 ea 24 ea
Lime Slice
Method Step
1 Refer to HACCP Plan HFS#004: Prepared Cold for Cold Service.
Blanch, shock, and drain snow peas and bean sprouts. Chill until ready for use. Prepare grilled chicken
according to recipe. Chill until ready for use.
2 Place dry noodles in boiling water and maintain strong simmer. Cook for 5 minutes or until noodles are
cooked. Remove from water immediately, drain and rinse under cold tap water. Drain completely. Chill until
ready for use.
3 Prepare desired dressing and set aside. See Recipe Notes section for suggested dressings.
4 Place all salad ingredients, except lime wedge, in a bowl. Gently toss salad gently with the dressing.
Alternately, serve dressing on the side. Top with grilled chicken. Garnish with lime wedge. Portion size: 3 oz
chicken, 11 oz salad. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: FIT w/ 2T Kraft Buttermilk Ranch, Creamy Ranch, Creamy Caesar, Italian Golden, Zesty Italian,
Creamy Italian, Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island,
Reduced Fat Italian, Reduced Fat Ranch, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free 1000 Island or 2T
Balanced Choices Spicy Peanut, Sweet & Tangy, Thai Vinaigrette, Toasted Sesame.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.1g
30.6g
225.6mg
+0.0g
1.0g
3.6g 5.5%
4.8%
24.0%
9.4%
9.9%
24.2%
162.2%
87.2%
11.1%
19.1%
72.0mg
+7.4g
29.7g
50
50
Bean sprouts and snow peas with cellophane
noodles topped with grilled salmon
14 oz Portion:
with Grilled Salmon (12988.3)
AP 1 oz 1 lb, 8 oz
Bean Sprouts, Fresh
3 oz 4 lb, 8 oz
2 AP 2 oz 3 lb
Dry
4 EP 2 oz 3 lb
EP 1-1/2 oz 2 lb, 4 oz
EP 2 oz 3 lb
EP 1 oz 1 lb, 8 oz
EP 1/4 tsp 2 tbsp
Thinly Sliced Rings
EP 1 tbsp 1-1/2 cup
EP 1 tbsp 1-1/2 cup
EP 1 ea 24 ea
Lime Slice
Method Step
Blanch, shock, and drain snow peas and bean sprouts.
2 Place dried noodles in boiling water and maintain strong simmer. Cook for 5 minutes or until noodles are
cooked but not overcooked. Remove from water immediately, drain and rinse under cold tap water. Drain
completely. chill until ready for use.
3 Prepare desired dressing and set aside. See Recipe Notes sections for suggested dressings.
Alternately, serve dressing on the side. Top with grilled salmon. Garnish with lime wedge. Portion size: 3 oz
salmon, 11 oz salad. Hold cold for cold service.
Recipe Notes:
(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French (Creamy, Catalina),
Reduced Fat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free French
Catalina, Fat Free 1000 Island, PC Creamy French or 2T Balanced Choices Spicy Peanut, Sweet & Tangy, Thai Vinaigrette, or
Toasted Sesame; Ocean Friendly
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.1g
25.9g
185.8mg
+0.0g
1.1g
5.7g 8.8%
5.7%
26.5%
7.7%
9.9%
24.2%
163.7%
87.2%
11.0%
17.5%
79.6mg
+7.4g
29.7g
51
Sesame grilled tofu tops cellophane noodles and vegetables
15 oz Portion:
with Grilled Tofu (12988.1)
AP 1 oz 1 lb, 8 oz
Bean Sprouts, Fresh
4 oz 6 lb
2 AP 2 oz 3 lb
Dry
4 EP 2 oz 3 lb
EP 1-1/2 oz 2 lb, 4 oz
EP 2 oz 3 lb
EP 1 oz 1 lb, 8 oz
EP 1/4 tsp 2 tbsp
Thinly Sliced Rings
EP 1 tbsp 1-1/2 cup
EP 1 tbsp 1-1/2 cup
EP 1 ea 24 ea
Lime Slice
Method Step
Blanch, shock, and drain snow peas and bean sprouts. Chill unjtil ready for use. Prepare tofu according to
recipe. Chill until ready for use.
2 Place dried noodles in boiling water and maintain strong simmer. Cook for 5 minutes or until noodles are
cooked but not overcooked. Remove from water immediately, drain and rinse under cold tap water. Drain
completely. Chill until ready for use.
3 Prepare desired dressing and set aside. Suggested dressings from the Balanced Choices Collection include
Spicy Peanut, Sweet & Tangy, Thia Vinaigrette, and Toasted Sesame.
Alternately, serve dressing on the side. Garnish with lime wedge. Portion size: 4 oz tofu, 11 oz. salad. Hold
Recipe Notes:
(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French (Creamy, Catalina), Reduce
Fat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free French Catalina,
Fat Free 1000 Island, PC Creamy French or 2T Balanced Choices Spicy Peanut, Sweet & Tangy, Thai Vinaigrette, Toasted
Sesame; Vegetarian, Vegan
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
7.1g
13.4g
108.8mg
+0.0g
1.3g
8.9g 13.7%
6.4%
0.0%
4.5%
11.1%
28.2%
163.6%
87.8%
47.0%
46.9%
0.0mg
+7.5g
33.3g
52
52
Chicken and spices on flatbread
1 serving Portion:
BC Flatbreads: Buffalo Chicken (14229)
1 AP 2 lb
Grilled Chicken Breast, Sliced
EP 3 qt
Romaine Lettuce, Shredded
AP 1 cup
AP 1 cup
Fat-Free Mayonnaise
AP 3 tbsp
Tabasco Sauce, 12 oz
2 AP 8 ea
Flatbread, Thin, 12"x12"
AP 3/4 oz
Crushed Red Pepper
Method Step
1 Refer to HACCP Plan Form HFS # 004: Prepared Cold for Cold Service.
In a bowl, combine chicken with the yogurt, mayonnaise, and tabasco. Fold in the romaine lettuce.
2 Cut each flatbread into three 3 x4 inch pieces. Lightly toast the flatbread and place the buffalo chicken salad
mixture on top sprinkle with chili flakes and serve. Portion size: 2 oz flatbread, 3 oz buffalo chicken salad.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.2g
14.0g
491.5mg
+0.0g
+0.8g
5.4g 8.3%
+4.2%
7.5%
20.5%
9.1%
8.9%
+35.0%
+13.1%
+5.2%
+9.2%
22.5mg
3.3g
27.2g
53
53
Classic grilled cheese and tomato
1 serving Portion:
BC Flatbreads: Cheese and Tomato (14239)
1 AP 24 slice
Reduced Fat Swiss Cheese
EP 24 ea
Tomatoes, Fresh, Slice
AP 3/4 tsp
Ground Black Pepper
AP 3/4 tsp
Kosher Salt
AP 8 ea
Method Step
1 Refer to HACCP Plan Form HFS # 001: Prepared Hot for Hot Service.
Pre-heat grill. Cut the flatbread into 3-4x 3 inch pieces. Toast it lightly then top with the cheese, tomato, salt
and pepper. Grill until the cheese just melts, serve. Portion size: 1/3 flatbread. Hold hot for hot service.
Recipe Notes:
Balanced Choices Icons: FIT, Vegetarian
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+1.1g
12.7g
417.6mg
+0.0g
4.3g
10.7g 16.4%
21.4%
6.8%
17.4%
8.5%
+4.6%
+3.3%
+4.5%
+2.5%
+7.8%
20.5mg
2.7g
25.4g
54
54
Feta and ripe olives top this flatbread
1 serving Portion:
BC Flatbreads: Greek Salad (14231)
1 AP 1 lb
Feta Cheese, Crumbled
AP 1 lb
Pitted Kalamata Olives
EP 8 oz
Red Onions, Fresh, Diced
EP 1 lb, 8 oz
Radish, Chopped
EP 1 lb, 8 oz
Romaine Lettuce, Shredded
AP 8 ea
2 cup
BC Salad Dressings: Basic
Vinaigrette (11470.1)
Method Step
Cut flatbread into 3-4x3 inch pieces. Toast the flatbread lightly. In a bowl, combine the feta, olives, onion,
radishes, and romaine. Add the vinaigrette to the salad ingredients, toss together. Place the Greek salad on
top of the flatbread and serve. Portion size: 1/3 flatbread. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: Vegetarian
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+2.1g
7.7g
968.0mg
+0.0g
+4.4g
18.0g 27.7%
+22.0%
5.7%
40.3%
9.4%
+8.5%
+34.7%
+19.8%
+13.5%
+10.7%
17.2mg
+4.1g
28.1g
55
55
A reduced fat cheese and herbed salad make this
tuna melt tastier and healthier
1 serving Portion:
BC Flatbreads: Herbed Tuna Melt (14246)
1 3 lb
(12950)
AP 24 slice
AP 8 ea
Method Step
Prepare Herbed Tuna Salad according to recipe.
Pre-heat a grill. Cut the flatbread into three 3x4 inch pieces and toast lightly. Place 2 oz of Herbed Tuna
Salad on each piece of flat bread, top with a slice of cheese and place under the grill to melt. Potion size: 1/3
flatbread. Hold hot for hot service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+1.3g
21.3g
519.1mg
+0.0g
4.4g
11.1g 17.1%
22.0%
10.3%
21.6%
8.8%
+5.0%
+4.7%
+11.2%
+4.3%
+10.7%
31.0mg
3.5g
26.4g
56
56
A nostalgic flatbread
1 serving Portion:
BC Flatbreads : Peanut Butter and Banana (14230)
1 EP 3 lb
Banana, Fresh, Sliced
AP 1 lb, 8 oz
Crunchy Peanut Butter
AP 8 ea
Method Step
1 Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service.
Cut flatbread into 3-4x3 inch pieces.Toast the flatbread and spread the peanut butter evenly on each piece.
Place the slices of banana onto each piece, serve. Portion size: 1/3 flatbread. Hold hot for hot service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.6g
11.8g
364.7mg
+0.0g
3.1g
19.0g 29.3%
15.4%
0.1%
15.2%
14.2%
18.5%
0.7%
8.4%
3.8%
11.2%
0.4mg
10.4g
42.5g
57
57
Fresh spinach salad on a piece of toasted flatbread.
1 serving Portion:
BC Flatbreads: Spinach Salad (14240)
1 EP 8 ea
Medium Apples, Fresh
12 oz
AP 8 ea
2 EP 3 qt
Baby Spinach, Fresh
AP 12 oz
Dried Cranberries
AP 1/3 cup
Almonds, Toasted Sliced
AP 12 oz
Goat Cheese
Method Step
Cut the flatbread into 3-4X3 inch pieces. Toast lightly. Peel the apple and chop into 1/4 inch pieces. Prepare
dressing according to recipe. Set aside until ready for use.
2 In a bowl, combine the spinach, almonds, goat cheese,apple and cranberries together. Drizzle the vinaigrette
on top and gently toss together. Top the flatbread with the salad and serve. Portion size: 1/3 flatbread. Hold
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.3g
7.8g
390.1mg
+0.0g
3.7g
14.5g 22.3%
18.4%
2.3%
16.3%
14.5%
13.3%
31.7%
10.9%
6.6%
12.6%
6.9mg
16.3g
43.5g
58
58
An unusal flavor combination
4-1/2 oz Portion:
BC Flatbreads: Tabouleh with Zucchini and
Avocado (14237.1)
1 2 lb, 4 oz
BC Side Salads: Tabouleh with
Zucchini and Parsley (14235)
EP 12 oz
Avocado, Peeled, Cubed
EP 1 lb, 2 oz
AP 8 ea
Method Step
Cut the flatbread into 3-4x3 inch pieces. Toast the flatbread lightly. Combine the avocado with the tablouleh
along with the tomatoes and place on the flatbread. Portion size: 1/3 flatbread. Hold cold for cold service.
Recipe Notes:
BC Icons: FIT, Vegetarian, Vegan
Description:
Zucchini and parsley add green color and great flavor.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.1g
5.6g
256.2mg
+0.0g
1.1g
7.3g 11.3%
5.5%
0.2%
10.7%
10.1%
12.2%
10.7%
19.5%
3.6%
10.3%
0.5mg
4.1g
30.2g
59
59
A mini tuna nicoise salad on a flatbread
1 serving Portion:
BC Flatbreads: Tuna Nicoise (14242)
1 AP 12 oz
Fresh French Green Beans
EP 6 ea
Fresh Egg
AP 8 ea
2 AP 1 lb, 8 oz
Rinsed, Drained
AP 3/4 cup
Kalamata Olives, Pitted, Chopped
EP 6 oz
EP 12 oz
Cherry Tomatoes, Fresh, Quartered
1-1/2 cup
Method Step
1 Refer to HACCP Plan Form HFS #002: Prepared Hot Chilled for Cold Service. Cut the flatbread into 3-4x3
inch pieces and toast lightly. Blanch the green beans in boiling water for 2 minutes and plunge into ice water,
drain and cut in half. Boil the egg until hard boiled and place in iced water to cool, peel and cut into 8 pieces.
2 Drain the tuna making sure there is not any extra water as this will make the flatbread soggy. In a bowl,
combine the tuna, olives, onion, cherry tomatoes, and green beans together. Drizzle the dressing over the
ingredients and toss lightly. Place on top of flatbread, garnish with egg, and serve. Portion size: 1/3 flatbread.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+1.7g
13.4g
425.8mg
+0.0g
+1.8g
11.3g 17.4%
+8.9%
18.5%
17.7%
8.9%
+6.6%
+5.9%
+6.5%
+4.2%
+12.1%
55.4mg
+2.8g
26.7g
60
60
Fresh poblano peppers add flavor and color
1 ea Portion:
BC Sandwiches: Avocado and Shiitake Quesadilla
(15430.1)
1 EP 2 lb
Shiitake Mushrooms, Fresh,
Stemmed, Sliced
AP 1/2 cup
Olive Oil
AP 2 tbsp
Ground Ancho Chili Pepper
2 EP 9 ea
Poblano Peppers, Fresh
3 EP 9 ea
Avocado Slice
AP 1-1/2 cup
Salsa Sauce
AP 1 lb, 8 oz
Monterey Jack Cheese, Shredded
AP 1/2 cup
Lemon Juice
EP 1 cup
EP 1-1/2 cup
Green Onions, Bunch, Thin Sliced
AP 24 ea
Whole Wheat Flour Tortilla, 8"
Method Step
In a large saute pan, add 1/2 of the olive oil and saute the shiitake mushrooms with the ancho chili powder.
Set aside until ready for use.
2 On a large sheet pan, place the poblano peppers, drizzle them with the remaining oil and roast them in a
pre-heated oven at 375F for 30 minutes.
When they are roasted, remove as much of the skin as possible and chop them, removing any of the stem,
seeds or stalks.
3 Gently toss the avocado with lemon juice. When you are ready to build the quesadillas, place the tortillas on a
flat surface. Divide the ingredients among the tortillas: spread the salsa, shiitakes, poblano, avocado,
cheese, scallion, and cilantro on one half of each tortilla. Fold the tortilla over to make a half moon shape.
Broil each quesadilla until golden but not burnt. Cut into equal quarters and serve. Portion size: 1 tortilla, cut
into 4. Hold hot for hot service.
Recipe Notes:
Description:
A good snack or lunch item
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
10.5g
14.4g
580.4mg
+0.0g
8.4g
28.1g 43.3%
42.0%
+8.4%
24.2%
12.7%
42.1%
+20.0%
+38.9%
+23.5%
+7.6%
+25.2mg
+3.9g
38.1g
61
61
BBQ Chicken Quesadilla.
1 sandwich Portion:
BC Sandwiches: Barbequed Chicken Quesadilla
(10697.1)
1 AP 2-1/2 oz 3 lb, 12 oz
Cooked Chicken, 3/4" Diced
AP 2 tsp 1 cup
Mesquite Barbecue Sauce
AP 2 tbsp 3 cup
Reduced Fat & Sodium Cheddar
Cheese, Shredded
EP 2 tbsp 3 cup
EP 1 tsp 1/2 cup
AP 1 ea 24 ea
Whole Wheat Flour Tortilla, 8"
Method Step
In a bowl, combine chicken and barbeque sauce. Spray a saute pan with food release spray. Place one
tortilla in the pan and sprinkle with cheese, chicken, cilantro and onion on 1/2. Fold tortilla over filing inot
half-monn shape.
2 Cook until the bottom 1/2 is just crisp and golden, then flip and cook the other side. Portion size: 1 quesadilla.
Hold hot for hot service.
Recipe Notes:
Description:
Southwestern flavor in a whole wheat tortilla
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.1g
28.4g
583.7mg
+0.0g
2.8g
9.9g 15.2%
13.9%
+22.0%
24.3%
8.7%
12.3%
+4.5%
+1.4%
+7.3%
+5.5%
+66.0mg
2.9g
26.2g
62
62
Chicken, cheese and veggies in a hot pita
1 sandwich Portion:
BC Sandwiches: Chicken Veggie Pita Pocket
(15763)
1 AP 12 ea
Pita White Bread, 6"
4 lb
2 EP 1 lb, 8 oz
Mushrooms, Fresh, Sliced
EP 1 lb, 8 oz
Onions, Fresh, Sliced
EP 12 oz
Green Bell Peppers, Fresh, Sliced
EP 12 oz
Red Bell Peppers, Fresh, Sliced
AP 1 lb, 8 oz
Method Step
1 Refer to HACCP Plan Form HFS#001: Prepared Hot for Hot Service.
Slice pita breads in 1/2 and set aside until ready for use.
Prepare chicken according to recipe.
2 Spray a grill with cooking spray and saute mushrooms, onions, and peppers until they start to brown but are
still crispy. Cover with cheese. When cheese starts to melt, place grilled chicken and vegetable mixture in
half pita pocket. Serving Size: 1/2 pita, 2.5 oz chicken, 3 oz veggies, 1 oz cheese. Wrap in parchment paper
and serve. Hold hot for hot service.
Recipe Notes:
Description:
Chicken and Veggies in Whole Wheat Pita
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+3.7g
36.2g
435.4mg
+0.0g
4.5g
9.7g 14.9%
22.4%
28.0%
18.1%
8.0%
+14.8%
+10.3%
+53.7%
+2.6%
+11.6%
84.1mg
4.0g
23.9g
63
63
Sandwich with curried chicken and dried fruit
1 sandwich Portion:
Almonds on Whole Wheat (13774.1)
1 EP 48 ea
Romaine Lettuce, Individual Leaf
AP 48 slice
Whole Wheat Bread, Slice
5 lb, 4 oz
BC Sandwiches: Curried Chicken
Salad with Almonds (10466.1)
Method Step
1 Refer to HACCP Plan Form #HFS 004: Prepared Cold for Cold Service.
Prepare chicken salad according to recipe. Take the whole wheat bread and lay it flat, place the lettuce
leaves on bread and top with the curried chicken salad. Add a piece of bead to make a sandwich. Portion
size: 3.5 oz chicken salad, 2 slices bread, 2 lettuce leaves. Hold cold for cold service.
Recipe Notes:
Description:
Recipe contains nuts.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.4g
21.9g
508.9mg
+0.5g
1.3g
6.9g 10.6%
6.5%
12.3%
21.2%
14.7%
25.5%
45.7%
17.6%
11.4%
15.8%
37.0mg
17.8g
44.2g
64
64
Arugula adds color and flavor to this egg salad
4-1/8 oz Portion:
BC Sandwiches: Egg and Arugula Salad Sandwich
(11546.1)
1 AP 28 ea
Fresh Egg Separated, White Only
AP 8 ea
Fresh Egg Separated, Yolk Only
2 AP 1 cup
Fat-Free Mayonnaise
AP 1/4 cup
Whole Grain Mustard
AP 1 tsp
Kosher Salt
AP 1 tsp
AP 2 tsp
Lemon Juice
EP 1 qt
Arugula Lettuce Leaf
3 AP 48 slice
Method Step
1 Refer to HACCP Plan Form HFS # 002: Prepared Hot, Chilled for Cold Service. Boil the eggs for 10 minutes
in a pan of hot water until cooked. Chill them down in an ice bath so the yolks do not turn grey.
2 Peel the eggs and cut them in half and separate the yolks from the whites. Use only 8 of the yolks. Chop the
yolks and whites and combine with mustard, mayonnaise, salt, pepper, lemon juice and arugula.Chill until
ready to make the sandwiches.
3 Place 2.5 oz of egg salad mixture on 1 slice of bread. Top with second slice of bread. Continue until you
have made all of the sandwiches. Portion size: 2.5 oz of egg salad and 2 slices of bread. Hold cold for cold
service.
Recipe Notes:
This recipe is made with less yolk to lower the amount of cholesterol.
Description:
Use cage free or organic eggs for sandwich filling
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.2g
12.7g
541.9mg
+0.5g
1.0g
3.9g 6.0%
5.1%
23.7%
22.6%
8.5%
16.9%
3.5%
1.1%
7.9%
9.4%
71.0mg
4.3g
25.6g
65
65
A new twist on an old idea
1 sandwich Portion:
BC Sandwiches: Hot Chicken Caesar Pocket
(15767)
1 3 oz meat 72 oz meat
2 EP 2 oz 3 lb
Romaine Lettuce,1" Chopped
AP 1 tsp 1/2 cup
Parmesan Cheese, Fresh, Shredded
AP 1/2 ea 12 ea
AP 1/2 oz 12 oz
Lite Caesar Salad Dressing
Method Step
Prepare chicken according to recipe. Cut pita breads in half and set aside until ready for use.
2 Toss chicken with Caesar dressing, romaine lettuce, and parmesan cheese. Place in half of a whole wheat
pita. Wrap in parchment and serve. Portion size: 1/2 pita, 3 ounces grilled chicken, 2 oz lettuce, 1 t
parmesan, 1/2 oz dressing. Hold hot for hot service.
Recipe Notes:
Description:
Grilled chicken tossed with Caesar salad served in a whole wheat pita
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.6g
24.2g
582.5mg
+0.0g
1.5g
6.5g 10.0%
7.7%
+18.0%
24.3%
7.0%
14.3%
+66.3%
+22.7%
+5.4%
+12.3%
+54.0mg
+0.9g
21.0g
66
66
Hummus,spinach, feta and tomato in a pita
1 sandwich Portion:
BC Sandwiches: Hummus,Spinach, Feta and
Tomato Sandwich (11540.1)
1 EP 7-1/2 ea
Tomatoes, Fresh
EP 1 qt, 2 cup
Baby Spinach, Fresh
AP 12 ea
2 AP 2 lb, 8 oz
Prepared Hummus
AP 14-1/2 oz
Feta Cheese
Method Step
1 Refer to HACCP Plan Form HFS #004: Prepare Cold to Serve Cold.
Wash and dry the baby spinach. Wash and dry the tomato and slice thinly. Slice pita breads in 1/2.
2 Spread the inside of 1/2 pita with 2 T hummus. Add three slices of tomato, 1/2 oz feta, and 1/4 cup of the
spinach to each pita pocket. Hold cold for cold service.
Recipe Notes:
Description:
Half Pita Sandwich
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.8g
9.9g
548.3mg
-
3.4g
9.1g 14.0%
16.9%
5.1%
22.8%
8.9%
23.3%
22.2%
11.6%
11.8%
14.2%
15.2mg
+2.0g
26.8g
67
67
Mini sized turkey burger with a fresh chutney
1 serving Portion:
BC Sandwiches: Mini Turkey Burger with
Cranberry Chutney (10825.1)
1 AP 1/2 cup
Light Brown Sugar
AP 1/3 cup
Cider Vinegar
EP 1/2 cup
Red Onions, Fresh, Diced
AP 1/2 tsp
Kosher Salt
EP 1 tbsp
Minced Garlic Cloves, Fresh
EP 1 tsp
AP 1/2 tsp
Mustard Seed
AP 1/2 oz
Dried Whole Ancho Pepper
2 EP 2 cup
Cranberries, Fresh
3 EP 2 ea
Fresh Egg
AP 4 lb, 8 oz
Ground Turkey, Raw
AP 3 tbsp
Dijon Mustard
AP 1 cup
Breadcrumbs, Fresh
AP 24 ea
Wheat Roll Dough, 1.25 oz
Method Step
1 Refer to HACCP Plan Form HFS # 003 Prepared Hot Chilled for Cold Service.
Make the chutney. In a saucepan over medium heat, combine sugar, vinegar, mustard seeds, garlic, ginger,
salt, ancho pepper, and 1/2 of the onions. Bring to a boil. Reduce heat and simmer 5 minutes.
2 Add the cranberries. Stir occasionally, letting the cranberries split. Let the chutney cool and refrigerate.
3 Refer to HACCP Plan Form # 001: Prepared Hot for Hot Service.
Prepare turkey burgers. In a large bowl, combine the turkey with beaten egg, the remaining onion, mustard,
and breadcrumbs. Form into mini patties, cook in a large saute pan or on a hot grill for 5-7 minutes until the
internal temperature reaches 165F degrees. Place burger on roll and serve with chutney. Portion size: 3 oz
turkey burger, 2 t chutney. Hold hot for hot service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.1g
20.9g
277.6mg
+0.0g
2.8g
11.0g 16.9%
13.9%
26.3%
11.6%
7.9%
8.3%
3.6%
2.8%
9.1%
15.2%
78.8mg
5.9g
23.8g
68
68
Whole wheat bread with tuna salad.
1 sandwich Portion:
BC Sandwiches: Tuna Salad Sandwich on
Whole-Wheat Bread (12043.1)
1 AP 2 lb, 6 oz
Flaked, Drained
AP 2 tsp
Ground Black Pepper
EP 3/4 cup
Celery, Fresh, Fine Chopped
EP 1/2 cup
AP 1/4 cup
Lemon Juice, Fresh
AP 1/4 cup
Balsamic Vinegar
AP 1 tsp
Kosher Salt
AP 48 slice
AP 1/4 cup
Lite Mayonnaise
EP 24 ea
Tomatoes, Fresh, Slice
EP 12 ea
Romaine Lettuce, Individual Leaf
Method Step
1 Refer to HACCP Plan Form HFS # 004: Prepared Cold for Cold Service. Combine the tuna, mayonnaise, salt,
pepper, lemon juice, onion, celery and balsamic vinegar. Mix the ingredients together. Place the tuna salad
on one slice of bread and place another slice of bread on top. Cut in half to serve. Portion size: 3.5 oz tuna
salad, 2 slices bread. Hold cold for cold service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.4g
19.2g
542.1mg
+0.5g
0.7g
3.2g 4.9%
3.3%
4.8%
22.6%
8.5%
17.8%
14.1%
10.2%
7.4%
12.7%
14.3mg
4.2g
25.4g
69
69
Grilled veggies and melted low fat cheese in whole
wheat pita
1 sandwich Portion:
BC Sandwiches: Veggie Pita Pocket (15769)
1 AP 2 lb, 6 oz
Mushrooms, Fresh, Sliced
AP 2 lb, 6 oz
Onions, Fresh, Sliced
AP 1 lb, 2 oz
Green Bell Peppers, Fresh, Sliced
AP 1 lb, 2 oz
Red Bell Peppers, Fresh, Sliced
AP 1 lb, 12 oz
AP 12 ea
AP 2 spray
Pam Cooking Spray
Method Step
1 Refer to HACCP Plan Form #001: Prepared Hot for Hot Service.
Cut pita breads in 1/2 and set aside until ready for use. Spray griddle with pan spray. Saute mushrooms,
onions, and peppers until they start to brown but are still crunchy. Top veggies with cheese until cheese
starts to melt. Place veggies and cheese in half pita pocket. Serving size: 1.5 oz mushrooms, 1.5 oz onions,
1.5 oz peppers, 1 oz cheese and 1/2 pita. Hold hot for hot service.
Recipe Notes:
Description:
Veggie Pita Pocket
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+4.2g
14.8g
311.2mg
+0.0g
4.3g
8.1g 12.5%
21.6%
7.8%
13.0%
8.7%
+16.6%
+12.2%
+67.0%
+1.8%
+7.9%
23.5mg
5.2g
26.0g
70
70
Mini salmon burger with wasabi mayonniase
1 serving Portion:
BC Sandwiches: Wasabi Salmon Burger (10637.1)
1 AP 6 ea
Garlic Cloves, Peeled, Fresh
EP 1/4 cup
AP 18 ea
Wild Alaskan Salmon Fillets, 4 oz
EP 1-1/2 cup
1/4" Diced Red Bell Peppers, Fresh
EP 18 ea
AP 1/2 cup
Lite Soy Sauce
AP 1 tbsp
Sesame Oil
AP 2 cup
Panko Breadcrumbs
3 AP 1/2 cup
Lite Mayonnaise
AP 2 tbsp
Wasabi Powder
EP 2 tbsp
4 AP 24 ea
Wheat Roll Dough, 1.25 oz
Method Step
In a food processor with the motor running, add garlic and ginger and process until finely chopped. Scrape
down sides and add salmon. Pulse until the salmon pieces are about 1/4-inch in size, with some smaller and
larger pieces. Transfer to a bowl and stir in bread crumbs, bell pepper, 2 scallions, 2 teaspoons soy sauce,
and sesame oil. Form into 3 oz patties.
2 Lightly coat a large skillet with nonstick cooking spray. Over medium-high heat, cook burgers for 3 to 4
minutes per side, or until cooked through and golden.
3 Mix wasabi powder with water to form a paste. In a bowl, combine mayonnaise, wasabi paste, finely chopped
ginger, and the remaining 2 teaspoons soy sauce and scallion.
4 Place burger on roll. Serving Size: 3 oz mini salmon burger with 1t wasabi mayonnaise. Hold hot for hot
service.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.1g
21.2g
411.8mg
-
1.6g
7.8g 12.1%
8.1%
21.6%
17.2%
7.0%
8.2%
9.8%
24.4%
9.0%
12.3%
64.8mg
+1.8g
21.1g
71
71
Fresh herbs and capers flavor this homemade tomato
sauce
1 serving Portion:
BC Pastas: Ravioli with Tomato Herb Sauce
(16559)
1 AP 4 lb
Cheese Ravioli, Frozen
2 EP 2 cup
EP 2 cup
Basil,Fresh,Chopped
EP 2 cup
AP 1 cup
Capers, Drained
AP 3/4 cup
Olive Oil
AP 8 ea
Plum Tomatoes, Fresh
AP 4 ea
AP 1 tbsp
Crushed Red Pepper
AP 1 tbsp
Ground Black Pepper
AP 1 tsp
Salt
AP 1 lb, 8 oz
Red Onions, Fresh, 1" Diced
Method Step
Cook the ravioli in a large pan of boiling water. Reserve some of the cooking liqour, drain the ravioli and keep
warm or plunge into iced water and drain and refrigerate until ready for use..
2 Saute the onion in oil and add the tomato, garlic, mint, basil, red pepper flakes, capers and parsley. Simmer
everything together for about 20 minutes, add the salt and pepper. If the sauce is to thick add the reserved
cooking liquid.
3 Add the ravioli to the sauce simmer gently until the ravioli is warmed through. Potion size: 3 oz ravioli, 2 oz
sauce. Hold hot for hot service.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.1g
8.5g
382.8mg
-
3.0g
11.0g 17.0%
14.8%
10.0%
16.0%
11.2%
12.3%
+23.5%
+22.0%
+4.1%
+9.3%
30.1mg
+4.3g
33.6g
72
72
Fresh herbs and capers flavor this homemade tomato
sauce
1 serving Portion:
BC Pastas: Whole Wheat Pasta with Tomato Herb
Sauce (10632)
1 AP 6 lb
Whole Wheat Rigate Penne Pasta,
Dry
2 EP 2 cup
EP 2 cup
Basil,Fresh,Chopped
EP 2 cup
AP 1 cup
Capers, Drained
AP 3/4 cup
Olive Oil
AP 8 ea
Plum Tomatoes, Fresh
AP 4 ea
AP 1 tbsp
Crushed Red Pepper
AP 1 tbsp
Ground Black Pepper
AP 1 tsp
Salt
EP 8 oz
Red Onions, Fresh, 1" Diced
Method Step
Prepare penne according to package directions for al dente (just firm). Reserve 1/4 cup pasta water and
drain.
2 Meanwhile in a blender or food processor, while pasta is cooking, puree onion, mint, basil, parsley, capers,
tomatoes, garlic, red pepper flakes, salt, black pepper, and oil to form a smooth paste.
3 Warm the sauce in a saucepan. If the sauce is to thick, add reserved pasta water, 1 tbsp at a time, while
stirring. To serve, combine the sauce with pasta and serve. Portion size: 4 oz pasta, 2 oz sauce. Hold hot for
hot service.
Recipe Notes:
BC Icons: FIT, Vegetarian, Vegan
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.6g
7.0g
278.5mg
-
1.1g
7.6g 11.7%
5.5%
0.0%
11.6%
11.2%
18.5%
23.5%
20.0%
5.4%
15.7%
0.0mg
+1.9g
33.5g
73
73
Garden-fresh basil pesto
1 serving Portion:
BC Pastas: Whole Wheat Penne with Pesto Sauce
(15367.1)
1 AP 6 lb
Whole Wheat Rigate Penne Pasta,
Dry
2 EP 1 cup
EP 1 cup
Basil,Fresh,Chopped
AP 1/4 cup
Pine Nuts
AP 1/2 cup
EP 4 ea
Chopped Garlic Cloves, Fresh
AP 1 cup
Olive Oil
AP 2 tbsp
Lemon Juice, Fresh
AP 1 tsp
Ground Black Pepper
Method Step
Prepare the pasta by cooking in a large pan of boiling water for about 15-20 minutes until al dente (just
tender).
2 Toast pine nuts and let cool. Put half of olive oil and remaining ingredients into a blender. Blend to a paste
consistency, stopping to scrape down the sides twice. Switch onto a low speed and slowly add remaining oil.
Cover and label, store under refrigeration. When the pasta is cooked and drained, add the pesto and combine
thoroughly serve. Portion size: 4 oz pasta, 1 oz pesto. Hold hot for hot service.
Recipe Notes:
Description:
Classic pesto sauce with fresh herbs served with whole wheat penne pasta
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.4g
7.2g
37.1mg
-
1.8g
11.2g 17.2%
8.9%
0.6%
1.5%
10.3%
13.5%
6.3%
7.4%
4.8%
8.9%
1.8mg
1.0g
30.9g
74
74
Exotic black barley with fresh pineapple
1 cup Portion:
BC Indian Harvest: Black Barley and Golden
Pineapple Cereal (12295.1)
1 AP 1 gal, 1 qt, 2 cup
Cold Water
AP 1 tbsp, 1-1/2 tsp
Kosher Salt
AP 3 lb, 2 oz
Black Barley, Indian Harvest
2 EP 2-1/2 cup
Pineapple, Fresh, Cubed
Method Step
1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service
In a large pot, add salt to water and bring to a boil. Stir in the black barley.
2 Simmer covered for 40-50 minutes or until the barley is tender. Drain any excess liquid. Stir in the golden
pineapple and serve. Portion size: 1 cup. Hold hot for hot service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.1g
3.0g
446.1mg
-
0.1g
0.6g 0.9%
0.6%
0.0%
18.6%
12.8%
20.4%
0.4%
13.7%
1.7%
9.7%
0.0mg
2.1g
38.3g
75
75
A new way with a whole grain
1 cup Portion:
BC Indian Harvest: Breakfast Farro Peach Cereal
(15889)
1 AP 3 lb, 5 oz
Farro Grain, Indian Harvest, Dry
AP 3 qt, 2-1/2 cup
Water
AP 1-1/8 tsp
Kosher Salt
2 AP 1-1/2 cup, 2 tbsp
Soy Milk
AP 1-1/2 cup, 2 tbsp
Diced Peaches, Juice Pack,
Canned, Incl Liquids
AP 2-1/2 tsp
Orange Peel, Fresh, Fine Grated
Method Step
In a large pot, bring water to a boil, add farro and salt. Simmer uncovered 25-30 minutes, or until desired
texture is achieved.
2 Remove from heat and add remaining ingredients. Adjust consistency with water if needed before serving.
Hold hot for hot service.
Recipe Notes:
Description:
Breakfast Farro Peach Cereal
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
7.7g
11.0g
129.0mg
+0.0g
+0.0g
1.9g 2.9%
+0.2%
0.0%
5.4%
17.7%
30.8%
1.5%
1.5%
2.4%
18.4%
0.0mg
+2.5g
53.0g
76
76
Cinnamon and dried cranberries add flavor
1 cup Portion:
BC Indian Harvest: Cinnamon Cranberry Sunrise
Blend Cereal (12300.1)
1 AP 3 lb, 2 oz
Sunrise Blend w/Quinoa Flakes,
Indian Harvest
AP 2 qt, 1-1/2 cup
Cold Water
AP 1 tbsp
Kosher Salt
2 AP 2 tbsp, 1-1/8 tsp
Ground Cinnamon
AP 3/4 cup
Dark Brown Sugar
AP 3 cup, 2 tbsp
Skim Milk, Half Gallon
AP 3 cup, 2 tbsp
Dried Cranberries
Method Step
In a large pot, bring water to a boil, stir in the Sunrise Blend and salt.
2 Remove from heat, mix in all remaining ingredients and let rest, covered, for 20-25 minutes, or until desired
texture. Raisins may be substituted for dried cranberries but nutrition analysis includes dried cranberries.
Adjust consistency with water if desired. Hold hot for hot service.Serving size 1 cup
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.5g
7.7g
321.1mg
+0.0g
+0.0g
3.1g 4.8%
+0.2%
0.2%
13.4%
18.0%
22.1%
1.5%
0.1%
8.1%
13.6%
0.6mg
+18.6g
54.0g
77
77
Whole Grains with Cranberries, Almonds and Orange
1 cup Portion:
BC Indian Harvest: Cranberry Orange Sunrise
Blend with Toasted Almonds (15893)
1 AP 3 lb
Indian Harvest
AP 2 qt, 1/2 cup
Water
AP 1-1/2 tsp
Kosher Salt
2 AP 1 qt, 1-1/2 cup
Soy Milk
AP 1/4 cup
Honey
AP 2 cup, 2 tbsp
Dried Cranberries
AP 1-1/2 tsp
AP 1-1/3 cup
Method Step
Bring water to a boil, add salt and stir in Sunrise Blend. Remove from heat and let rest 20 minutes.
2 Stir in soy milk, honey, cranberries, and orange zest. Garnish with toasted almonds. Hold hot for hot
service.Serving size 1 cup
Recipe Notes:
Description:
Cranberry Orange Sunrise Blend with Toasted Almonds
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.1g
10.0g
187.6mg
+0.0g
+0.3g
6.8g 10.4%
+1.6%
0.0%
7.8%
17.0%
24.5%
0.2%
0.3%
5.7%
16.8%
0.0mg
+12.3g
50.9g
78
78
Red quinoa cooked with honey and orange
1 cup Portion:
BC Indian Harvest: Honey Orange Red Quinoa
(15891)
1 AP 3 lb
Red Quinoa, Dry
AP 3 qt, 2-1/2 cup
Water
AP 2-1/2 tsp
Kosher Salt
2 AP 4-1/2 oz
Honey
AP 1 tbsp, 1/2 tsp
Orange Extract
AP 3 cup, 2 tbsp
Soy Milk
Method Step
In a large pot, bring water to a boil, stir in red quinoa and salt. Simmer covered for 15 minutes.
2 Add honey, orange extract, and soy milk and mix well. Allow to rest to 10 minutes. Adjust the consistency
with water if needed before service. Serving size 1 cup Hold hot for hot service.
Recipe Notes:
Description:
Red Quinoa with Honey and Orange
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
4.4g
7.7g
272.5mg
+0.0g
+0.1g
3.4g 5.3%
+0.3%
0.0%
11.4%
12.8%
17.6%
0.2%
0.0%
3.4%
13.7%
0.0mg
+5.7g
38.5g
79
79
Recipe contest winner
13-1/2 oz Portion:
BC Indian Harvest: Jicama " Tacos" (16793)
1 AP 2 lb
Indian Harvest
AP 1 qt, 2 cup
Water
AP 1 lb
Whole Kernal Corn, Frozen, Drained
2 EP 1 qt
EP 1 cup
1/4" Diced Avocado, Peeled
AP 8 oz
Green Onions, Diced
EP 8 oz
AP 4 oz
Orange Juice, 100%, 46 oz
AP 4 ea
Lime Juice, Fresh
AP 4 oz
Olive Oil
AP 1/2 tsp
Ground Black Pepper
3 EP 8 lb
Jicama
EP 24 ea
Cilantro Sprigs, Fresh
3 lb
BC Indian Harvest:Tomatillo Salsa
(16795)
Method Step
1 Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chlled for Cold Service. Roast the corn on a sheet pan
and then refrigerate. Bring the water to a boil and add the sunrise blend stir well. Remove from the heat and
cover with plastic wrap. When the liquid has been absorbed pour the Sunrise Blend onto a tray and chill in the
refrigerator.
2 In a large bowl combine the Sunrise Blend with the avocado, mango, roasted corn, olive oil, scallion, mint,
lime and orange juice. Season with the pepper. Set to one side.
3 Using a sharp knife, peel the jicama. Then if possible use a mandoline or commercial slicer to make paper
thin slices of the jicama.
Roll each slice of jicama with 2 tablespoons of the Sunrise Blend mixture. Serve with the Tomatillo Salsa and
a sprig of cilantro. Portion size: 3 "tacos" and 2 oz of salsa. Hold cold for cold service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
14.7g
9.5g
66.1mg
+0.0g
1.3g
10.0g 15.4%
6.3%
0.0%
2.8%
18.1%
58.9%
+19.8%
+91.4%
+6.3%
+16.4%
0.0mg
+10.9g
54.4g
80
80
A healthy whole grain fit for breakfast
1 cup Portion:
BC Indian Harvest: Mixed Berry Muesli (15890)
1 AP 3 lb
Muesli, Indian Harvest
AP 3 qt, 3 cup
Water
2 AP 2 cup, 2 tbsp
Plain Low Fat Yogurt, 6 oz
AP 2/3 cup
Unsweetnened Blueberries, Frozen
AP 2/3 cup
Red Raspberries, Frozen
EP 2/3 cup
Strawberries, Fresh, Sliced
Method Step
In a large pot, bring water to a boil and stir in Muesli. Remove from heat and let rest, covered, for 10 minutes.
Stir once during rest period.
2 Add yogurt and berries, adjust consistency with water if needed before service. Serving size 1 cup. Hold hot
for hot service.
Recipe Notes:
Description:
Muesli with Mixed Berries
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+0.5g
11.6g
+15.4mg
-
+0.2g
1.9g 2.9%
+1.1%
0.4%
+0.6%
17.8%
+2.1%
0.5%
+6.9%
+4.2%
+0.5%
1.3mg
+3.6g
53.3g
81
81
A sophisticated take on the veggie burger
1 serving Portion:
BC Indian Harvest: Sunrise Blend Veggie Burger
(15984)
1 AP 4 lb
Indian Harvest
AP 3 qt
Water
2 EP 2 qt
Mushrooms, Fresh, Diced
EP 4 ea
Red Bell Peppers, Fresh
EP 4 ea
Onions, Fresh
EP 1/2 cup
Basil, Fresh, Chiffonade Cut
EP 2 tbsp
Rosemary, Fresh, Minced
AP 1 qt
Egg White, Pasteurized
EP 4 ea
Fresh Egg
AP 2 tsp
Kosher Salt
AP 1 tbsp
White Pepper
AP 2 qt
Panko Breadcrumbs
3 10 oz
BC Indian Harvest: Goat Cheese
"Bun" (15986)
AP 3 lb
Spinach, Fresh, Stems Removed
Method Step
Bring 3 cups of water to a boil. Add Sunrise Blend with Quinoa Flakes and stir. Remove from heat and
cover. Let sit for 20 minutes. Pour out on a sheet tray and chill.
2 Finely dice red pepper and onion. Saute mushrooms, red pepper, and onion until all liquid is evaporated. In
a bowl, add Sunrise Blend, vegetables, herbs, egg whites and bread crumbs. Take 1 cup of the mix and
puree in a blender. Add back to the rest of teh mixture. Then add a whole egg. Season with the salt and
pepper. Form into 6-ounce burgers. Chill.
3 Spray pan with cooking spray and saute veggie burger until golden brown on both sides. Top veggie burger
with goat cheese "bun" and serve on bed of fresh spinach. Portion size: 6 oz burger, 2.5 oz cheese bun, 1
cup spinach.
Recipe Notes:
Suggested condiments: Horseradish Dijon Mayonnaise, Chipotle Ketchup
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
10.5g
23.7g
457.9mg
+0.0g
1.9g
6.6g 10.1%
9.4%
11.9%
19.1%
22.0%
42.1%
+93.8%
+66.9%
+10.0%
+13.5%
35.6mg
+5.2g
66.0g
Description:
First prize winner Indian Harvest recipe contest
82
82
Wholegrains Challenge Recipe.
Portion:
BC Indian Harvest: Sunrise Encrusted Trout
(16797)
1 AP 2 cup
Indian Harvest
AP 3 cup
Water
AP 1 tsp
Granulated Sugar
AP 1/2 tsp
Kosher Salt
2 AP 24 ea
Boneless Skinless Trout, 5 oz
AP 1-1/2 tsp
Olive Oil
AP 1/2 tsp
Kosher Salt
AP 1/2 cup
Light Brown Sugar
AP 2 tbsp, 1/2 tsp
Pecan Nuts, Pieces, Finely Chopped
AP 1/2 tsp
Cajun Bayou Seasoning
AP 2 tbsp, 1/2 tsp
All Purpose Flour
Method Step
1 HFS #001 Prepared hot for hot service. Soak the Sunrise blend in the water with the granulated sugar and
the salt overnight.
2 Make sure the Sunrise blend is completely dry, then combine it with the pecans,brown sugar and cajun
seasoning. Coat the trout with oil and sprinkle evenly with the flour. Generously coat the flesh side of the trout
with the Sunrise blend mixture. In a hot saute pan,place the trout in the pan with the crust facing up cook for
about 6 minutes, then place the trout on a baking pan in a pre-heated oven (365f) for aboout 15 minutes until
the crust is brown and crunchy and the internal temp of the trout is 165f. Serving size is one piece of
fish.Serve with a green salad.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.3g
31.5g
165.6mg
+0.0g
1.7g
10.4g 15.9%
8.5%
27.3%
6.9%
4.4%
5.3%
+1.4%
+0.9%
+6.6%
+12.2%
81.8mg
+4.8g
13.1g
83
83
A combination of whole grains, yogurt, and fresh fruit
11 oz Portion:
BC Indian Harvest Sunrise Morning Start with
Pecans (16699)
1 AP 2 lb
Indian Harvest
AP 3 lb
Stonyfield Fat Free French Vanilla
Yogurt
2 AP 1 qt, 1/2 cup
Skim Milk, Half Gallon
EP 4 ea
Medium Apples, Fresh, Peeled,
Grated
EP 4 ea
Banana, Fresh
EP 4 ea
Banana, Fresh, Sliced
EP 1 qt
Red Grapes, Fresh, Halved
EP 1 qt
Strawberries, Fresh, Capped, Sliced
AP 1 qt
Pecan Nuts, Pieces
AP 1/2 cup
Honey
AP 1/4 cup
Lemon Juice
Method Step
1 Several hours before serving, combine yogurt and Sunrise Blend. Refrigerate in stainless steel mixing bowl
to get optimal chill below 40F degrees.
2 Add remaining ingredients, using the strawberries and pecans for garnish. Keep cold for cold service.
Recipe Notes:
Description:
No cooking required.
Contains honey.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.8g
9.3g
62.9mg
+0.0g
+1.2g
14.5g 22.4%
+6.1%
0.3%
2.6%
17.7%
23.2%
+3.4%
+42.5%
+9.1%
+9.5%
0.9mg
+31.3g
53.0g
84
84
1 cup Portion:
BC Indian Harvest: Vanilla Almond Sunrise Blend
Cereal (12301.1)
1 AP 2 tsp
Ground Cinnamon
AP 1/3 cup
Dark Brown Sugar
AP 2 tsp
Pure Vanilla Extract
AP 2 qt, 1-1/3 cup
Cold Water
AP 3 lb
Indian Harvest
2 AP 2/3 cup
Almonds, Sliced
Method Step
In a large pot, bring the water to a boil and stir in the Sunrise Blend, cinnamon, sugar and vanilla. Remove
from the heat.
2 Place a lid on the saucepan and let the cereal rest for 20 minutes. Add almonds and serve. Hold hot for hot
service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.3g
8.2g
13.1mg
+0.0g
+0.1g
4.6g 7.1%
+0.5%
0.0%
0.5%
13.6%
21.1%
0.2%
0.0%
4.1%
15.1%
0.0mg
+3.1g
40.7g
85
85
Turkish carrot and yogurt salad
4 oz Portion:
BC Side Salads: Carrot and Yogurt Salad (13625.1)
1 EP 2 lb, 8 oz
AP 1 qt, 2 cup
EP 1/4 cup
AP 3/4 cup
Olive Oil
EP 1 cup, 2 tbsp
Dill Weed, Fresh, Chopped
AP 1-1/2 tsp
Kosher Salt
Method Step
1 Refer to HACCP Plan Form HFS #002: Prepared Hot, Chilled for Cold Service. In a large saute pan, heat
the oil on medium heat and add the grated carrot. Stir the carrots until wilted, remove from heat and place
carrots in a bowl. Let the carrots cool down. Add the yogurt, garlic, salt, and dill and mix well. Garnish with
fresh dill sprigs. Portion size: 4 oz. Hold cold for cold service.
Recipe Notes:
Description:
A good recipe to showcase local farm-fresh carrots
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.4g
4.1g
227.8mg
+0.0g
1.0g
7.0g 10.7%
5.1%
0.4%
9.5%
3.2%
5.4%
158.6%
6.9%
14.1%
1.6%
1.2mg
+7.0g
9.7g
86
86
A light & fresh side salad
1/2 cup Portion:
BC Side Salads: Cucumber with Dill (16088)
1 EP 12 ea
EP 3/4 cup
AP 1/2 cup
Rice Vinegar
AP 1-1/2 tsp
Kosher Salt
AP 1-1/2 tsp
Cracked Black Pepper
Method Step
1 Refer to HACCP Plan HFS #003: Prepared cold for cold service.
Clean and peel the cucumbers. Cut the cucumbers into 3 inch pieces, slice in half and remove the seeds.
Then julienne the remaining flesh. In a bowl combine the cucumber, dill, salt,pepper and vinegar. Portion
size: 1/2 cup. Hold cold for cold service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.7g
0.6g
149.8mg
+0.0g
0.0g
0.2g 0.3%
0.1%
0.0%
6.2%
0.8%
3.0%
1.9%
5.8%
1.6%
1.6%
0.0mg
+1.4g
2.3g
87
87
Strawberry and melon fruit cup
1 cup Portion:
BC Side Salads: Fresh Fruit Cup (15799)
EP 2 oz 3 lb
Honeydew Melon, Cubed
EP 2 oz 3 lb
Strawberries, Fresh, Capped,
Halved
EP 1 oz 1 lb, 8 oz
Pineapple, Fresh, Cubed
Method Step
Clean and cut the fruit, place in a cup or bowl to serve. Portion size: 1 cup. Hold cold for cold service.
Recipe Notes:
Description:
A perfect recipe to include for a buffet or as a side for a sandwich.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.0g
0.8g
11.1mg
-
0.0g
0.3g 0.4%
0.2%
0.0%
0.5%
4.4%
7.9%
1.0%
95.2%
1.6%
2.3%
0.0mg
10.2g
13.2g
88
88
Greens with fresh herbs and a simple vinaigrette
4-1/2 oz Portion:
BC Side Salads: Greens with Herb Salad with
Simple Vinaigrette (10516.2)
1 EP 1/2 cup
AP 1/2 cup
Olive Oil
AP 1/4 cup
Red Wine Vinegar
2 AP 2 gal
Spring Mix Salad
EP 6 oz
EP 6 oz
EP 6 oz
EP 6 oz
EP 3 cup
Diced Peeled Cucumbers, Seeded
AP 1 tsp
Kosher Salt
AP 1 tsp
Ground Black Pepper
Method Step
1 Refer to HACCP Plan Form HFS# 001: Prepared Cold for Cold Service. In a bowl whisk together the oil,
vinegar and shallot.
2 In another bowl combine the lettuce, herbs and cucumber. Drizzle the dressing over the top of the salad and
combine to coat lightly. Season with salt and pepper. Portion size: 4.5 oz. Hold cold for cold service.
Recipe Notes:
Description:
Locally grown greens and herbs may be available for this summer salad
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+1.6g
2.0g
114.8mg
+0.0g
0.7g
4.9g 7.6%
3.3%
+0.0%
4.8%
1.3%
+6.6%
89.5%
37.0%
7.2%
12.8%
+0.0mg
+1.1g
4.0g
89
89
A simple summer green salad
4 oz Portion:
BC Side Salads: Greens with Herb Salad, No
Dressing (10516.3)
2 AP 2 gal
Spring Mix Salad
EP 4 oz
EP 6 oz
EP 6 oz
EP 6 oz
EP 3 cup
Method Step
2 In a bowl, combine the lettuce, herbs and cucumber. Portion size: 4 oz. Hold cold for cold service.
Recipe Notes:
Description:
Serve desired salad dressing on the side
Use local or organic greens and herbs where available
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.6g
1.8g
14.4mg
-
0.0g
0.4g 0.6%
0.2%
0.0%
0.6%
1.1%
6.3%
85.1%
33.1%
6.5%
11.4%
0.0mg
+1.1g
3.2g
90
90
A summer salad served with a PC dressing
5-1/2 oz Portion:
BC Side Salads: Greens with Herb Salad with Kraft
PC Balsamic Vinaigrette (10516.1)
1 AP 2 gal
Spring Mix Salad
EP 4 oz
EP 6 oz
EP 6 oz
EP 6 oz
EP 3 cup
2 AP 24 ea
Balsamic Vinaigrette, Ind, 1.5 oz
Method Step
1 Refer to HACCP Plan Form HFS# 001: Prepared Cold for Cold Service. In a bowl combine the salad leaves
with the cucumber, and herbs.
2 Add the dressing or serve on the side. Portion size: 4 oz salad, 1.5 oz dressing. Hold cold for cold service.
Recipe Notes:
Description:
Use local or organic greens where available
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.6g
1.8g
429.4mg
+0.0g
1.5g
9.5g 14.6%
7.6%
0.0%
17.9%
2.1%
6.3%
+85.1%
+33.1%
+6.5%
+11.4%
0.0mg
+1.1g
6.2g
91
91
A great guacamole recipe
1/3 cup Portion:
BC Side Salads: Guacamole (15954.1)
1 EP 11 ea
Avocado, Peeled, Cubed
EP 1/2 cup
EP 1/3 cup
EP 1/4 cup
Jalapeno Peppers, Fresh, Minced
AP 1/3 cup
Lime Juice, Fresh
AP 3/4 tsp
Kosher Salt
AP 3/4 tsp
Ground Black Pepper
Method Step
1 Refer to HACCP Plan Form HFS # 004: Prepared Cold for Cold Service. Carefully peel the avocado and
remove the stone. In a large bowl, mash the avocado and add salt, pepper, lime juice, cilantro, jalapeno
peppers, and onion. Mix together and serve. Portion size: 1/3 cup. Hold cold for cold service.
Recipe Notes:
Description:
Guacamole is best made as close to service as possible.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.3g
1.9g
80.5mg
-
2.0g
13.5g 20.8%
9.8%
0.0%
3.4%
2.8%
25.2%
3.4%
18.6%
1.3%
3.1%
0.0mg
0.8g
8.5g
92
92
Simple and colorful fresh summer fruit cup
1 cup Portion:
BC Side Salads: Summer Fruit Medley with Mint
and Lime (11221.1)
2 EP 1 qt
Green Seedless Grapes, Fresh
EP 1 qt
Red Grapes, Fresh
EP 9 ea
Plums, Fresh
EP 6 ea
Peaches, Fresh
EP 6 ea
Nectarines, Fresh
3 AP 6 ea
Fresh Lime
AP 3 cup
Water
AP 3/4 cup
Granulated Sugar
EP 18 ea
Mint Sprig, Fresh
EP 1/3 cup
AP 1 tbsp
Lime Juice, Fresh
Method Step
2 Cut green grapes and red grapes in half. Cut plums into 1/2" wedges. Peel peaches and cut into 1/2"-thick
wedges. Cut nectarines into 1/2" wedges. Combine grapes, plums, peaches and nectarines in a large bowl;
cover and chill.
3 Carefully remove 3 (2") strips of rind from limes using a vegetable peeler, making sure to avoid pithy part of
rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until
reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice,
and grated rind. Pour over fruit, tossing gently to combine. Garnish with additional mint sprigs if desired.
4 Portion size: 1 cup. Hold cold for cold service.
Recipe Notes:
Description:
Local peaches, plums and nectarines may be used for this summerfruit medley
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.6g
1.5g
3.1mg
-
0.1g
0.4g 0.6%
0.3%
0.0%
0.1%
9.3%
10.3%
9.6%
28.6%
2.2%
4.7%
0.0mg
+23.2g
27.8g
93
93
A colorful side for breakfast
4 oz Portion:
BC Sides: Sweet Potato Hash with Peppers
(12274.1)
1 EP 3 lb, 8 oz
Sweet Potatoes, Fresh, Peeled, 3/4"
Diced
2 EP 12 oz
Onions, Fresh, 1/2" Diced
EP 2 tsp
EP 12 oz
Diced Green Bell Peppers, Fresh
EP 12 oz
Red Bell Peppers, Fresh, 1/2" Diced
AP 1 tbsp
AP 2 tsp
Kosher Salt
AP 4 oz
Olive Oil
Method Step
1 HFS #001 Prepared Hot for Hot Service. On a large sheet pan or several sheet pans spread the potatoes out
and bake in a pre-heated oven at 375f for 20 minutes, until the potatoes are just tender.
2 In a large saute pan heat the oil, add the onion and garlic and saute until the onions start to get translucent.
Add the peppers and saute for a few minutes then add the potatoes.Saute everything together until
everything gets nice and brown but not burnt add the salt and pepper. Serving size half a cup.Hold hot for hot
service.
Recipe Notes:
Description:
May be used as a side with scrambled egg whites or egg substitute or as a bed for poached eggs.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.5g
1.4g
216.1mg
-
0.7g
4.9g 7.6%
3.5%
0.0%
9.0%
4.9%
10.0%
218.2%
65.2%
2.5%
4.0%
0.0mg
5.3g
14.8g
94
94
Flavorful tabouleh.
4 oz Portion:
BC Side Salads: Tabouleh with Zucchini and
Parsley (14235)
1 AP 4 lb, 8 oz
Zucchini Squash, Fresh, Cubed
2 AP 1 lb
Bulgar Wheat
EP 2 tsp
AP 2 tbsp
AP 1 qt, 3 cup
Boiling Water
AP 1/4 tsp
Kosher Salt
AP 1 tsp
3 EP 2 cup
AP 2 tbsp
Olive Oil
AP 8 oz
Dried Apricots
Method Step
1 Refer to HACCP Plan Form HFS # 003: Prepared Hot and Chilled for Cold Service.
In a saucepan, bring water to a boil and add the cubed zucchini. Cook for 3-5 minutes until just tender, plunge
into iced water, drain and put to one side.
2 In a large bowl, add the bulgar wheat, garlic, salt and pepper. Combine the bouillion/base with the boiling
water and mix together. Add this to the bulgar wheat and cover with plastic wrap so the bulgar wheat steams.
3 After 20 minutes, unwrap the bowl holding the bulgar wheat and run a fork through it to loosen the grains.
Add the zucchini, parsley, apricots, and olive oil. Portion size: 4 oz. Hold cold for cold service.
Recipe Notes:
Description:
Cracked wheat is a whole grain
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+2.6g
2.2g
76.4mg
-
0.2g
1.5g 2.3%
1.0%
0.1%
3.2%
4.4%
+10.5%
18.5%
+34.3%
+2.7%
5.9%
0.2mg
+6.5g
13.2g
95
95
A simple summer salad
4 oz Portion:
BC Side Salads: Tomato Cucumber Salad (14564)
1 EP 3 lb
EP 2 lb, 8 oz
3/4 cup
Method Step
In a large bowl, combine the cucumbers and tomatoes with the vinaigrette. Portion size: 4 oz. Hold cold for
cold service.
Recipe Notes:
Description:
A perfect way to use local farm fresh produce
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.0g
0.8g
41.7mg
+0.0g
0.3g
2.4g 3.8%
1.7%
0.0%
1.7%
1.2%
4.1%
10.2%
14.6%
1.3%
1.6%
0.0mg
2.5g
3.7g
96
96
Beautiful to look at and delicious too
1 ea Portion:
BC Fruit Desserts: Chocolate-Covered
Strawberries (11588.2)
2 AP 3/4 cup
Bittersweet Chocolate Chips
3 EP 48 ea
Strawberries, Fresh
Method Step
1 Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service.
2 Place chocolate in a microwave-safe bowl and microwave on HIGH for 1 minute. Stir to combine. If
necessary, heat for another 15 seconds.
3 Wash and dry strawberries. Dip strawberries midway into melted chocolate and lay on wax paper to dry.
Refrigerate for 10 to 20 minutes or until firm.
4 Hold cold for cold service. Portion size: 1 each.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.4g
0.8g
1.5mg
-
1.7g
2.9g 4.4%
8.6%
0.0%
0.1%
1.1%
5.4%
0.1%
23.5%
0.9%
5.7%
0.0mg
1.2g
3.4g
97
97
This simple dish makes a delicious dessert
1 cup Portion:
BC Desserts: Greek Yogurt with Honey and Spices
(15310.1)
1 AP 2 tsp
Ground Cardamom
AP 2 tsp
Ground Cinnamon
AP 1 cup
Honey
AP 2 cup
AP 10 lb
Plain Fat Free Greek Yogurt, 6 oz,
Ind.
Method Step
1 Refer to HACCP Plan Form #004: Prepared Cold for Cold Service.
Place 1 cup of yogurt in a bowl, sprinkle with spices, top with toasted almonds and a drizzle of honey. Portion
size: 1 cup. Hold cold for cold service.
Recipe Notes:
Description:
Yogurt with Honey and Spices
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.1g
18.4g
73.0mg
+0.0g
0.3g
3.8g 5.9%
1.4%
0.0%
3.0%
7.1%
4.5%
+0.0%
+0.2%
+2.4%
+2.1%
0.0mg
+19.7g
21.4g
98
98
Mango dipped in dark chocolate
2 oz Portion:
BC Fruit Desserts: Mango and Dark Chocolate
(13677.3)
1 AP 8 oz
Bittersweet Chocolate, Chopped
AP 2 lb, 8 oz
Dried Mangos
Method Step
1 HFS #002 Prepared Hot and Chilled for Cold Service.
In a small saucepan, bring 3 cups of water to a simmer. Break the chocolate into pieces. Place the
chocolate pieces in a metal bowl that will fit on top of the simmering water in the saucepan to form a double
boiler.
2 When the chocolate is melted, dip each piece of mango half way into the chocolate, remove, and place on a
sheet pan lined with parchment paper. Place chocolate-dipped mango in the refrigerator until the chocolate is
set. Hold cold for cold service. Portion size: 2oz.
Recipe Notes:
Description:
This choclate-dipped mango tastes great served with Earl Grey Tea
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.9g
0.4g
31.0mg
+0.0g
1.9g
3.2g 5.0%
9.5%
0.0%
1.3%
17.6%
11.5%
+0.0%
+0.0%
+0.2%
+1.4%
0.0mg
42.7g
52.9g
99
99
Fresh thyme makes this dish attractive and delicious
5 oz Portion:
BC Desserts: Yogurt with Thyme and Walnuts
(15250)
1 AP 1-1/2 cup
Walnut Halves & Pieces, Chopped
AP 2 tbsp
Unsalted Butter, Solid
2 AP 3 qt
EP 1 tbsp
Thyme, Fresh Leaves, Crushed
AP 3/4 cup
Honey
Method Step
1 Refer to HACCP Plan Form HFS #003: Prepared Hot for Cold Service.
In a saute pan, melt the butter without burning and add the walnuts. Gently saute the walnuts until they start
to color.
2 Remove the walnuts from the heat, add the thyme and honey and stir quickly coating the walnuts with the
honey. Divide the yogurt in dessert plates and spoon the honey, thyme and walnut mixture over the top.
Portion size: 4oz yogurt, 1oz topping. Hold cold for cold service.
Recipe Notes:
Description:
Yogurt with Thyme, Walnuts & Honey
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.5g
8.2g
95.0mg
-
1.2g
6.1g 9.3%
6.0%
1.7%
4.0%
6.4%
2.2%
0.9%
2.4%
25.2%
2.2%
5.0mg
+18.3g
19.2g
100
100
Guilt-free mini brownies
1 serving
BC Two-Bite Desserts: Brownies (10654.2)
2 AP 1/2 cup
All Purpose Flour
AP 1/4 cup
Baking Cocoa
AP 1/4 tsp
Baking Powder
AP 1/8 tsp
Kosher Salt
AP 2/3 cup
Light Brown Sugar
AP 1 tsp
EP 1 ea
Fresh Egg
AP 1/3 cup
Butter, Melted
AP 2 tbsp
Bittersweet Chocolate Chips
Method Step
1 Refer to HACCP Plan Form HFS# 006: Non-Refrigerated Baked Goods. Preheat the oven to 350F degrees.
Lightly coat a brownie pan with food release spray.
2 In a bowl combine, flour, cocoa, baking powder, and salt. In another bowl combine the butter, sugar, and
vanilla; add the egg and beat until well blended.
3 Fold the dry ingredients into the wet ingredients, do not over mix. Pour into the brownie pan. Bake for 8 to 12
minutes or until the top just bounces back when touched. Cool for 5 minutes in the tin. Portion size: 2.5
inches by 2 inches
Recipe Notes:
Balanced Choices Icons: FIT, Vegetarian.
Try to use the best quality chocolate chips that you can like Ghiradelli.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.4g
0.8g
40.1mg
-
2.0g
3.3g 5.1%
9.8%
4.8%
1.7%
2.9%
1.5%
1.8%
0.0%
1.1%
3.7%
14.5mg
6.0g
8.8g
Portion:
101
101
Small size cookies still taste delicious
2 ea Portion:
BC Two-Bite Desserts: Chocolate Chip Cookies
(14023)
1 AP 2 lb, 10 oz
Chocolate Chip Cookies
Method Step
1 Refer to HACCP Plan Form HFS #006: Non-refrigerated Baked Goods. Pre-heat an oven to 350F degrees.
Prepare a cookie sheet with parchment paper. Divide each cookie into 4 pieces and mold into a round. Place
each cookie on the cookie sheet with about 2-3 inches between each one. Bake for about 10 minutes until the
cookies are golden brown, cool on a wire rack and serve. Portion size: 2 mini-cookies (1 3/4 oz each).
Recipe Notes:
Description:
This cookie recipe uses Otis Spunkmeyer Cookies
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.4g
2.7g
147.3mg
-
3.9g
12.3g 18.9%
19.4%
0.0%
6.1%
10.6%
5.8%
0.0%
0.0%
1.7%
9.9%
0.0mg
17.0g
31.8g
102
102
Small size cookies
2 ea Portion:
BC Two-Bite Desserts: Oatmeal Raisin Cookies
(10633.1)
2 AP 1/2 cup
Unsalted Butter, Solid
AP 1/2 cup
Light Brown Sugar
EP 2 ea
Fresh Egg
AP 1/4 cup
AP 1/4 cup
Pure Maple Syrup
3 AP 1 cup
Whole Wheat Flour
AP 1/4 tsp
Kosher Salt
AP 2 cup
Steel Cut Oats
AP 1 cup
Golden Raisins
AP 1 tsp
Baking Soda
Method Step
1 Refer to HACCP Plan Form HFS # 006: Non-Refrigerated Baked Goods.
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
2 With an electric mixer, beat the butter and sugar. Add syrup, egg, and vanilla and beat well until blended.
3 Sift the flour and baking soda and add the salt. Fold flour mixture into the butter, egg, and sugar mixture. Do
not over mix; scrape down the sides of the bowl. Add the raisins and oats and combine gently.
4 Drop the batter onto the parchment paper by the teaspoon, leaving one to two inches between each cookie.
Bake for 10 to 12 minutes or until golden brown. Leave to cool for 15 minutes. Portion size: 2 mini-cookies
(1.5 oz each).
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
2.3g
3.6g
85.8mg
-
2.7g
5.2g 8.0%
13.6%
8.6%
3.6%
8.3%
9.1%
2.7%
0.4%
2.2%
6.0%
25.7mg
+10.8g
24.8g
103
103
A tasty treat with pita chips
3-1/3 oz Portion:
BC Snacks: Caponata with Pita Crisps (13313)
1 AP 2 tbsp
Olive Oil
EP 2 lb
Diced Eggplant, Peeled, 1/4"
EP 1/4 cup
Onions, Fresh, Fine Chopped
EP 1/4 cup
Leeks, Fresh, Chopped
2 EP 3 cup
Diced Tomatoes, Fresh
EP 1/2 cup
Green Bell Peppers, Fresh 1/2"
Diced
AP 3 tbsp
Red Wine Vinegar
AP 1/8 tsp
Cayenne Pepper
AP 1/2 cup
Medium Sliced Pitted Black Olives
EP 1 tbsp
3 AP 8 ea
Method Step
1 Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service.
Heat olive oil in a small rondo over medium heat. Saute eggplant, onion and leek for 10 minutes or until
tender and eggplant is soft throughout.
2 Add tomatoes, green pepper, vinegar and cayenne. Cook for 3 minutes; remove from heat. When eggplant
has cooled, stir in olives and parsley. Refrigerate overnight. Bring to room temperature before serving.
3 Split pita rounds in half completely and cut each half in six triangles for a total of 12 triangles per pita round.
Lay triangles in single layer on sheet pans and spray lightly with 6 one-second sprays of olive oil spray. Bake
pita triangles in 350F degree oven until lightly crisped. Serving Size: 2.5 oz caponata with 4 pita crisps.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
3.3g
2.8g
141.5mg
+0.0g
0.3g
2.1g 3.3%
1.5%
+0.0%
5.9%
5.1%
13.3%
4.8%
11.0%
1.3%
5.3%
+0.0mg
+1.8g
15.4g
104
104
A great alternative to using avocado
7 oz Portion:
BC Snacks: Edamame Guacamole with Pita
Triangles (13330)
1 AP 3 qt
Edamame in Shell
AP 8 ea
AP 1 gal
Hot Water
AP 1 tsp
Kosher Salt
2 EP 8 ea
AP 3/4 cup
Olive Oil
3 AP 1/2 tsp
AP 3/4 cup
Lime Juice, Fresh
AP 2 tbsp
Granulated Sugar
EP 3/4 cup
EP 5 lb
Red Bell Peppers, Fresh, 1/4" Strips
Method Step
1 Refer to HACCP Plan Form: HFS # 003. Prepared Hot for Cold Service.
Pre-heat oven to 350F degrees. Cut each pita bread into 6 triangles, place on a sheet pan and toast in the
oven until golden and crisp. Cook the edamame in salted boiling water to cover for 15 minutes until tender.
Drain and reserve 2 cups of the cooking liquid, remove the shells from the edamme and discard.
2 Saute the garlic gently in the oil, and without burning, let the garlic turn golden. Puree the edamame in a food
processor, adding the garlic, oil, and 1/2 cup of the reserved cooking liquid.
3 Add the lime juice, sugar and pepper, blend again, adding 1/4 cup or more as needed, of the cooking liquid.
Garnish with cilantro. Clean the red peppers and cut them into wide strips. Cover and refrigerate until internal
temperature reaches 41F or less and ready for service.
Serving size: 2 oz guacamole, 4 pita triangles, and 2 oz red pepper strips. Hold cold for cold service.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
6.5g
9.2g
219.8mg
-
+1.0g
10.4g 16.0%
+5.2%
+0.0%
9.2%
8.2%
25.9%
+59.9%
215.3%
4.9%
13.3%
+0.0mg
6.8g
24.6g
105
105
Spinach flavoured hummus a great dip
6 oz Portion:
BC Snacks: Fresh Spinach Hummus with Carrot
Sticks (13349)
1 EP 1 lb
Spinach, Fresh
2 AP 1-1/2 tsp
Olive Oil
AP 7 ea
3 AP 1/2 cup
Lemon Juice, Fresh
AP 3/4 cup
AP 1/8 tsp
Ground Nutmeg
AP 1 tsp
Ground Black Pepper
AP 1 qt, 1 cup
Garbanzo Beans, Canned, Drained,
Rinsed
EP 4 lb, 8 oz
Carrot Sticks, Fresh
AP 1/8 tsp
Kosher Salt
Method Step
1 Refer to HACCP Plan Form HFS# 003: Prepared hot, chilled for cold service.
Clean, steam and drain spinach. Set aside.
2 Toss peeled garlic cloves with olive oil and place in 350F degree oven; roast until golden brown. Set aside.
3 Place garbanzo beans in a food processor and process until smooth. Add spinach, garlic, lemon juice,
yogurt, nutmeg, salt and pepper. Pulse until smooth. Serving size: 2 oz spinach hummus with 4 oz carrots
sticks. Hold cold for cold service.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
5.2g
4.4g
247.8mg
+0.0g
0.2g
1.2g 1.8%
0.8%
0.1%
10.3%
7.3%
20.6%
319.9%
25.0%
8.1%
8.5%
0.2mg
+4.8g
22.0g
106
106
Slow roasted red peppers made into a dip
4 oz Portion:
BC Snacks: Roasted Red Pepper Spread (12305.2)
1 EP 14 ea
Red Bell Peppers, Fresh
EP 3 ea
Onions, Fresh
AP 1/2 cup
Olive Oil
3 EP 2 tbsp
AP 1 cup
Panko Breadcrumbs
AP 1-1/2 cup
AP 1/4 cup
Red Wine Vinegar
AP 3/4 tsp
Kosher Salt
AP 3/4 tsp
AP 3/4 tsp
Ground Paprika
Method Step
1 Refer to HACCP Plan Form HFS # 003: Prepared Hot for Cold Service.
Pre-heat an oven to 375F. On a sheet pan, place the peppers and the onions and drizzle half of the olive oil
over the top. Roast for about 30 minutes until the skin is bubbly.
2 Remove the peppers and onion from the oven and place the peppers in a bowl and cover tightly with a plate
or plastic wrap. This will allow the peppers to sweat so the skin can be easily removed. Remove skin from
peppers.
3 In a blender, add the peppers, onion, and garlic and blend until smooth. Add the breadcrumbs,vinegar, salt,
hot sauce, add the other 2 tsp of olive oil and the yogurt. Chill the spread until ready to serve on a sandwich
or as a dip with fresh vegetables. Portion size: 4 oz.
Recipe Notes:
A great spread for sandwiches or a dip with fresh vegetables.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
1.9g
2.0g
106.1mg
+0.0g
0.7g
4.8g 7.4%
3.4%
+0.1%
4.4%
2.8%
7.5%
44.3%
150.9%
4.4%
2.7%
+0.3mg
5.0g
8.3g
107
107
A housemade dressing
1 floz Portion:
BC Salad Dressings: Balsamic Vinaigrette (12905)
1 AP 1 cup
Balsamic Vinegar
AP 1 cup
Red Wine Vinegar
AP 1 tsp
Kosher Salt
AP 2 tbsp
Dijon Mustard
EP 2 tbsp
AP 2 qt
Honey
AP 2 cup
Canola Oil
AP 2 cup
Olive Oil
AP 1/2 tsp
Ground Black Pepper
AP 2 tsp
Dried Basil, Crushed
Method Step
Place vinegars, salt, mustard, shallots, and honey in a large bowl. Whisking constantly, add oils in a slow
steady stream to emulsify. When all of the oil is added, whisk in pepper and basil. Hold cold for cold service.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+0.2g
0.2g
59.4mg
+0.0g
1.9g
18.1g 27.9%
9.6%
+0.0%
2.5%
15.6%
+0.6%
0.2%
0.6%
0.5%
2.0%
+0.0mg
+46.4g
46.8g
108
108
Wlanut oil is used in this salad dressing
1 floz Portion:
BC Salad Dressings: Balsamic Walnut and Dijon
Vinaigrette (12945)
1 1-1/2 cup
BC Salad Dressings: Thickened
Vegetable Stock (12865)
2 AP 1/2 cup
Dijon Mustard
EP 1/3 cup, 2 tsp
AP 1/3 cup, 2 tsp
Lemon Juice, Fresh
AP 1/2 cup
Balsamic Vinegar
AP 1/4 tsp
Kosher Salt
AP 1/4 tsp
Ground Black Pepper
AP 1/2 cup
Walnut Oil
Method Step
Prepare Thickened Vegetable Stock by following the recipe in the Balanced Choices Collection. The
thickened stock should be the consistency of a thick oil. If it is too thick, add enough water to achieve the
proper consistency.
2 Place all ingredients in a medium bowl and whisk to combine well. Hold cold for cold service.
Recipe Notes:
Description:
Thickened vegetable stock is used to prepare this salad dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.2g
0.3g
70.1mg
+0.0g
0.3g
3.6g 5.5%
1.6%
0.0%
2.9%
0.6%
0.7%
0.1%
3.1%
0.6%
0.6%
0.0mg
0.1g
1.8g
109
109
A simple homemade vinaigrette dressing
1 1ozladle Portion:
BC Salad Dressings: Basic Vinaigrette (11470.1)
2 AP 1/4 cup, 1 tbsp 3/4 cup, 3 tbsp
Cider Vinegar
EP 2 tsp 2 tbsp
AP 1/2 tsp 1-1/2 tsp
Kosher Salt
Ground Black Pepper
Dijon Mustard
AP 2 tsp 2 tbsp
Honey
3 AP 1/3 cup 1 cup
Olive Oil
Method Step
2 In a bowl, whisk the vinegar, shallots, mustard, honey, salt, and pepper.
3 Continue to whisk as you slowly add the oil. This will form an emulsion in which the dressing will thicken.
Alternately, you can place all of the ingredients in a jar with a tight fitting lid and shake vigorously. The
emulsion will not be quite as thick or stable. Whisk or shake again if the dressing has stood for more than a
few minutes.
4 Hold cold for cold service.
Recipe Notes:
Recipe Credit: John Ash, as presented at the Healthy Kitchens, Healthy Lives Conference, April 2008. Balanced Choices
Icons: Vegetarian,Vegan.
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+0.0g
0.1g
151.8mg
+0.0g
1.2g
9.0g 13.9%
6.2%
0.0%
6.3%
0.6%
+0.2%
0.2%
0.2%
0.2%
0.7%
0.0mg
+1.5g
1.8g
110
110
Low fat dressing made with thickened vegetable
stock
1 floz Portion:
BC Salad Dressings: Caesaresque Dressing
(12875)
1 1 cup
2 AP 1/2 cup
Whole Brown Flax Seeds
AP 2 cup
Cool Water
AP 1/2 cup
White Wine Vinegar
AP 1/2 cup
Lemon Juice, Fresh
Worcestershire Sauce
AP 1 tbsp, 1 tsp
Dijon Mustard
AP 4 ea
Anchovy Fillets, Mashed
AP 1 tsp
Kosher Salt
AP 1 tsp
Ground Black Pepper
Method Step
1 Refer to HACCP PLan Form HFS# 005: Prepared Cold for Cold Storage.
Prepare Thickened Vegetable Stock according to recipe in Balanced Choices Collection. The thickened
stock should be the consistency of a thick oil. If it is too thick, add enough water to achieve the proper
consistency.
2 Place flaxseed in a clean coffee grinder or blender and process until finely ground. Place ground flaxseed in
a medium bowl; add water, stirring with a whisk. Let stand 5 minutes. Add vinegar and remaining
ingredients; stir with a whisk. Mix dressing well to combine before use. Hold cold for cold service.
Recipe Notes:
Balanced Choices Icons: salad dressings do not have FIT criteria since they are not consumed independently
Description:
Ground flaxseed give this version of Caesar Dressing a nutty flavor. Along with the anchovies, they add omega-3 fatty acids.
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.8g
0.7g
119.7mg
+0.0g
0.1g
1.2g 1.8%
0.5%
+0.2%
5.0%
0.7%
3.1%
0.1%
3.6%
1.2%
1.7%
+0.5mg
0.3g
2.2g
111
111
Low fat housemade salad dressing
1 floz Portion:
BC Salad Dressings: Chili Vinaigrette (12880)
1 2-1/2 cup
2 EP 1 tbsp, 2 tsp
EP 1 tbsp, 2 tsp
AP 2-1/2 tsp
Baking Cocoa
Chili Powder
AP 1-1/4 cup
Cider Vinegar
AP 3 tbsp
Lime Juice, Fresh
AP 1/4 tsp
AP 1-1/4 tsp
Kosher Salt
Method Step
Prepare Thickened Vegetable Stock by following the recipe in the Balanced Choices Recipe Collection. The
thickened stock should be the consistency of thick oil. If it is too thick, add enough water to achieve the
proper consistency.
Recipe Notes:
Description:
Thickend vegetable stock is used for this salad dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+0.3g
0.2g
114.1mg
+0.0g
0.0g
0.1g 0.2%
0.1%
0.0%
4.8%
0.7%
+1.0%
3.6%
1.7%
0.4%
0.9%
0.1mg
+0.1g
2.2g
112
112
A low fat salad dressing
1 floz Portion:
BC Salad Dressings: Chipotle Dressing (12942)
1 2-1/2 cup
2 AP 3 tbsp
Chipotle Peppers, Canned, Minced
EP 2 tbsp
EP 1/2 cup
AP 1/2 cup
Lime Juice, Fresh
AP 1/2 cup
Cider Vinegar
AP 1 tsp
Kosher Salt
Method Step
thickened stock should be the consistency of a thick oil. If it is too thick, add enouch water to cheive the
proper consistency.
Recipe Notes:
Description:
Thickened vegetable stock is used to make this salad dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.0g
0.1g
105.7mg
+0.0g
0.0g
0.0g 0.1%
0.0%
0.0%
4.4%
0.7%
0.2%
+0.4%
3.9%
0.3%
0.2%
0.1mg
+0.1g
2.0g
113
113
Fresh cranberries add flavor to this salad dressing
1 floz Portion:
BC Salad Dressings: Cranberry Vinaigrette (14574)
EP 2-1/4 cup
Cranberries, Fresh
AP 3/4 cup
Cranberry Juice, Canned
AP 3 tbsp
Granulated Sugar
EP 2 tbsp
AP 1/2 cup
Cider Vinegar
AP 1/4 cup
Olive Oil
AP 1 tbsp
Kosher Salt
AP 1 tbsp
Cracked Black Pepper
Method Step
1 Refer to HACCP Plan Form HFS #002: Prepared Hot, Chilled for Cold Service. In a saucepan, combine the
cranberries, cranberry juice, garlic and sugar. Bring to a boil and simmer for 2 minutes.
2 Remove the cranberry mixture from the heat and whisk in the oil and vinegar along with the salt and pepper.
Refrigerate before serving.
Recipe Notes:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.5g
0.1g
295.6mg
+0.0g
0.3g
2.3g 3.5%
1.6%
0.0%
12.3%
1.4%
2.1%
0.1%
8.1%
0.4%
0.8%
0.0mg
2.9g
4.2g
114
114
Buttermilk is naturally low in fat
1 floz Portion:
BC Salad Dressings: Creamy Chive Dressing
(12947)
1 AP 1 cup
Buttermilk
AP 2 cup
Fat Free Sour Cream
AP 1/2 cup
Fat-Free Mayonnaise
AP 2 tbsp
Lemon Juice, Fresh
AP 2 tbsp
Cider Vinegar
AP 1 tbsp, 1 tsp
Lemon Peel, Grated Fine
AP 1/2 cup
Chives, Fresh, Chopped
AP 1/8 tsp
AP 1 tsp
Kosher Salt
AP 1/4 tsp
Ground Black Pepper
Method Step
Place all ingredients except chives in a medium bowl and whisk gently to combine. Add freshly cut chives to
the mixture and stir to combine. Hold cold for cold service.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.1g
1.0g
123.8mg
+0.0g
0.2g
0.4g 0.6%
1.0%
0.7%
5.2%
1.2%
0.5%
3.0%
2.5%
3.3%
0.2%
2.1mg
1.8g
3.5g
115
115
A low fat salad dressing
1 floz Portion:
BC Salad Dressings: Creamy Soy Caesar Dressing
(12930)
1 1/4 cup, 1 tbsp
2 AP 1 cup
Lemon Juice, Fresh
AP 1 cup
Cool Water
AP 2-1/2 tsp
Dijon Mustard
AP 2 tsp
Sea Salt
AP 1 lb
Cubed Regular Tofu, 1"x1"
EP 1 tbsp, 1 tsp
EP 1/2 cup
Parsley, Fresh, Minced
Method Step
1 Refer to HACCP Plan Form HFS #: 004: Prepared Cold for Cold Service.
Prepare Thickened Vegetable Stock by following the recipe in the Balanced Choices Collection.
2 Combine all ingredients except parsley in a food processor or blender and process or blend until well
combined. Pour dressing into a medium bowl and stir in chopped parsley. Keep dressing chilled until
needed.
Recipe Notes:
Description:
This dressing contains tofu
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.1g
1.2g
155.5mg
+0.0g
0.1g
0.7g 1.1%
0.5%
0.0%
6.5%
0.4%
0.5%
1.9%
8.1%
5.3%
4.6%
0.0mg
+0.2g
1.3g
116
116
Low fat dressing with lots of flavor
1 floz Portion:
BC Salad Dressings: Cumin-Lime Dressing
(12888)
1 2-1/2 cup
2 AP 1 cup
Lime Juice, Fresh
AP 1/2 cup
Unseasoned Rice Wine Vinegar
AP 1 tbsp
Lime Peel, Grated
EP 1/4 cup
AP 2 tbsp, 2 tsp
Ground Cumin
AP 1 tsp
Kosher Salt
AP 1/8 tsp
Ground Black Pepper
Method Step
proper consistency.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.1g
0.2g
89.4mg
+0.0g
0.0g
0.1g 0.2%
0.0%
0.0%
3.7%
0.8%
0.5%
0.4%
4.4%
0.7%
2.0%
0.1mg
0.2g
2.3g
117
117
Fresh basil gives adds fragrance
1 floz Portion:
BC Salad Dressings: Garlic Basil Vinaigrette
(12974)
1 AP 1-1/4 tsp 2-3/4 tsp
AP 1-1/3 cup 2-2/3 cup
Boiling Water
2 EP 1/3 cup, 2 tsp 3/4 cup
Basil,Fresh,Chopped
AP 1/4 cup 1/2 cup
Olive Oil
AP 1/4 cup 1/2 cup
Lemon Juice, Fresh
AP 1/4 cup 1/2 cup
Red Wine Vinegar
AP 1 tbsp, 1 tsp 2 tbsp, 2 tsp
Dijon Mustard
AP 1/4 cup 1/2 cup
AP 1/8 tsp 1/4 tsp
Ground Black Pepper
Method Step
1 Refer to HACCP Plan Form HFS#4: Prepared Cold for Cold Service.
Prepare vegetable stock.
2 Combine stock and all remaining ingredients in a blender and process until smooth. Hold cold for cold
service.
Recipe Notes:
Description:
A simple, house-made dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+0.2g
0.4g
38.1mg
+0.0g
0.6g
4.6g 7.1%
3.1%
+0.0%
1.6%
0.6%
+0.6%
1.4%
+5.9%
+1.0%
0.9%
+0.1mg
+0.2g
1.8g
118
118
Low fat salad dressing
1 floz Portion:
BC Salad Dressings: Herb Vinaigrette (12900)
1 1-1/2 cup
2 EP 3 tbsp
EP 2 tbsp
EP 1/2 cup
Basil,Fresh,Chopped
AP 3 tbsp
Chives, Fresh, Chopped
EP 3 tbsp
AP 3/4 cup
Red Wine Vinegar
AP 3 tbsp
Lemon Juice, Fresh
AP 1 tbsp, 1/2 tsp
Dry Mustard
AP 1 tbsp, 1/2 tsp
Granulated Sugar
AP 1/2 tsp
Kosher Salt
Method Step
Prepare Thickened Vegetable Stock by following recipe in Balanced Choices Collection. The thickened stock
should have the consistency of a thick oil. If it is too thick, add enough water to achieve the proper
consistency.
Recipe Notes:
Description:
Thickened vegetable stock is used in the preparation of this salad dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+0.1g
0.1g
46.4mg
+0.0g
+0.0g
0.0g 0.0%
+0.0%
+0.0%
1.9%
0.6%
+0.2%
+1.8%
+2.8%
+0.4%
+0.5%
+0.0mg
+0.5g
1.8g
119
119
1 floz Portion:
BC Salad Dressings: Honey Herb Vinaigrette
(12904)
1 1-1/2 cup
2 EP 1/4 cup
EP 2 tbsp
Oregano Bunch, Fresh, Chopped
EP 2 qt
Thyme, Fresh, Minced
EP 2 tbsp
AP 3 tbsp
Dijon Mustard
AP 1/2 cup
Red Wine Vinegar
AP 1/2 cup
Sherry Vinegar
AP 1 cup
Honey
AP 1/2 tsp
Kosher Salt
Method Step
1 Refer to HACCP Plan Form HFS 004: Prepared Cold for Cold Service.
thickened stock should be the consistency of a thick oil. If it is too thick, add enough water to achieve proper
consistency.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+1.4g
0.7g
63.5mg
+0.0g
0.0g
0.2g 0.4%
0.2%
+0.0%
2.6%
4.1%
+5.7%
10.0%
26.5%
4.2%
10.0%
+0.0mg
+8.7g
12.2g
120
120
Low fat dressing
1 floz Portion:
BC Salad Dressings: Orange Soy Vinaigrette
(12914)
1 1 cup
2 EP 2 tbsp
EP 1 tsp
AP 2 tbsp, 2 tsp
AP 1-1/3 cup
Lite Soy Sauce
AP 1/2 cup
AP 1/2 cup, 2 tbsp
White Wine Vinegar
AP 3 tbsp
Honey
AP 1 tbsp, 1 tsp
Sesame Oil
AP 2 tbsp
AP 1/8 tsp
White Pepper
Method Step
1 Refer to HACCP Form HFS# 004: Prepared Cold for Cold Service.
Prepare Thickened Vegetable Stock by following the recipe in the Balanced Choices Recipe Collection. The
thickened stock should be the consistency of a thick oil. If it is too thick, add enough water to chieve the
proper consistency.
2 Place all ingredients in a medium bowl and whisk to combine well.
Recipe Notes:
Description:
Thickened vegetable stock is used in the preparation of this low fat salad dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.3g
0.7g
363.4mg
+0.0g
0.1g
0.8g 1.3%
0.6%
+0.0%
15.1%
1.3%
1.0%
0.2%
3.5%
0.4%
1.7%
+0.0mg
+2.1g
3.8g
121
121
1 floz Portion:
BC Salad Dressings: Roasted Garlic Dressing
(12977)
1 2-1/2 cup
2 EP 10 ea
Unpeeled Garlic Cloves
Sherry Vinegar
AP 1/2 cup, 2 tbsp
White Wine Vinegar
AP 2-1/2 tsp
Lite Soy Sauce
AP 1/4 tsp
AP 1-1/4 tsp
Kosher Salt
Method Step
1 Refer to HACCP Plan HFS # 004: Prepared Cold for Cold Service.
Prepare Thickened Vegetable Stock according to the recipe in the Balanced Choices Collection. The
proper consistency.
2 Wrap garlic cloves in foil and place in 400F degree oven and roast for 45 minutes to 1 hour, until garlic is soft.
Remove from oven and allow to cool enough to handle. Squeeze the roasted garlic from the skins and
discard the skins. Place roasted garlic in a blender or food processor.
3 Add remaining ingredients to blender and blend until smooth. Hold cold for cold service.
Recipe Notes:
Description:
Thickened vegetable stock is used as an oil replacement in this salad dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.0g
0.1g
122.1mg
+0.0g
0.0g
0.0g 0.1%
0.0%
+0.0%
5.1%
0.6%
0.1%
0.0%
0.6%
0.3%
0.3%
+0.1mg
0.0g
1.8g
122
122
Low fat flavorful salad dressing
1 floz Portion:
BC Salad Dressings: Shallot Mustard Vinaigrette
(12978)
1 2 cup
2 EP 1/2 cup
EP 1/4 cup
Thyme, Fresh, Minced
AP 1/2 cup
Dijon Mustard
AP 1 cup
Balsamic Vinegar
AP 1 tbsp
Kosher Salt
Method Step
1 Refer to HACCP PLan Form HFS#004: Prepared Cold for Cold Service.
Prepare the Thickened Vegetable Stock by following the recipe in the Balanced Choices Collection. The
proper consistency.
Recipe Notes:
Description:
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
+0.2g
0.3g
275.8mg
+0.0g
0.0g
0.2g 0.3%
0.1%
0.0%
11.5%
0.6%
+0.7%
0.9%
1.2%
0.5%
0.9%
0.1mg
+0.1g
1.9g
123
123
Peanut butter and soy sauce flavor this low fat
dressing
1 floz Portion:
BC Salad Dressings: Spicy Peanut Dressing
(12915)
1 1/4 cup
2 EP 1/4 cup
AP 1-1/4 cup
Creamy Peanut Butter
AP 1/4 cup
Honey
AP 1/4 cup
Cider Vinegar
AP 1 cup
AP 1/2 cup
Cool Water
AP 1/4 cup
Lite Soy Sauce
AP 1 tsp
AP 1/2 tsp
Kosher Salt
AP 1/2 tsp
Ground Black Pepper
Method Step
Prepare Thickened Vegetable Stock by following the recipe in the Balanced Choices Recipe Collection.
2 Place all ingredients in a blender and blend until smooth. Hold cold for cold service.
Recipe Notes:
Description:
Thickened vegetable stock is used in the preparation of this dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.7g
2.8g
155.5mg
+0.0g
1.1g
5.1g 7.8%
5.3%
0.0%
6.5%
1.9%
2.7%
0.3%
5.2%
0.8%
1.7%
0.0mg
3.8g
5.6g
124
124
A low fat dressing
1 floz Portion:
BC Salad Dressings: Sweet & Tangy Dressing
(12916)
1 1-1/2 cup
2 EP 1/4 cup
EP 1/4 cup
AP 2 tbsp, 2 tsp
EP 1 cup
AP 1/2 cup
Honey
AP 1/2 cup
Lite Soy Sauce
AP 1/2 cup
AP 1/4 cup
Lemon Juice, Fresh
AP 1/2 cup
Sesame Oil
AP 1/8 oz
Red Chili Peppers, Dried
AP 1/2 tsp
Kosher Salt
Method Step
Prepare Thickened Vegetable Stock by following recipe in Balanced Choices Collection.
Recipe Notes:
Description:
Thickened vegetable stock is used instead of oil in this salad dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.2g
0.4g
179.3mg
+0.0g
0.5g
3.4g 5.3%
2.4%
0.0%
7.5%
2.1%
0.8%
1.3%
3.5%
0.5%
0.9%
0.0mg
+4.6g
6.4g
125
125
Asian flavors for a salad
1 floz Portion:
BC Salad Dressings: Thai Vinaigrette (12929)
1 2-2/3 cup
2 EP 1/2 tsp
Jalapeno Peppers, Fresh, Minced
EP 1/2 cup
EP 1 tsp
AP 1/2 tsp
AP 2 tbsp
Granulated Sugar
AP 1/4 cup
Oyster Sauce
AP 1/4 cup
Lite Soy Sauce
AP 2 tbsp, 2 tsp
AP 2 tsp
Fish Sauce
AP 1 tsp
Sriracha Hot Chili Sauce
Method Step
proper consistency.
Recipe Notes:
Balanced Choices Icons: no FIT icon for separate dressing/s
Description:
Contains fish sauce and oyster sauce
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.1g
0.2g
172.6mg
+0.0g
0.0g
0.1g 0.1%
0.0%
0.0%
7.2%
0.9%
0.2%
0.7%
0.3%
0.3%
0.5%
0.1mg
0.8g
2.7g
126
126
A low fat dressing
1 floz Portion:
BC Salad Dressings: Toasted Sesame Dressing
(12866)
1 2 cup
AP 1/2 cup
Sesame Seeds (White)
2 AP 1 tbsp, 1/2 tsp
Whole Grain Mustard
AP 1/2 cup
White Wine Vinegar
AP 1/3 cup
Sesame Oil
AP 1/2 tsp
Kosher Salt
Method Step
Lightly toast sesame seeds and set aside. Prepare Thickened Vegetable Stock by following Balanced
Choices recipe. The thickened stock should be the consistency of a thick oil. If it is too thick, add enough
water to achieve the proper consistency.
2 Place all ingredients in a medium bowl and whisk to combine well. Dressing may need to be brought to room
temperature for service. Mix dressing well to combine before dressing salad.
Recipe Notes:
Description:
Thickened vegetable stock is used in this dressing
Sodium
Protein
Vitamin C
Calcium
Iron Saturated Fat
Trans Fat
Fiber
Sugars
0.3g
0.5g
56.0mg
+0.0g
0.5g
3.8g 5.8%
2.7%
+0.0%
2.3%
0.5%
1.2%
0.0%
0.0%
0.2%
1.0%
+0.1mg
0.0g
1.4g

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