Start the day off right with a bowl featuring savory roasted potatoes, hearty black beans, scrambled eggs and zesty salsa. Goldfish® Baked with Whole Grain Cheddar provides a dash of color and crunch.
- Total time:
80 minutes
- Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
9.0 oz. |
1 cup |
|
black pepper |
|
1 tsp. |
|
salt free seasoning blend |
2.5 oz. |
0.5 cup |
|
granulated garlic |
0.5 oz. |
5 tsp. |
|
frozen potatoes , diced |
96.0 oz. |
18 cup |
|
black beans , canned, rinsed, drained |
64.0 oz. |
9 cup |
|
cumin , ground |
|
2 tsp. |
|
granulated garlic |
|
1 tsp. |
|
onion powder |
|
1 tsp. |
|
pasteurized liquid egg |
56.0 oz. |
7 cup |
|
non fat milk |
|
2 cup |
|
Salsa, Low Sodium, USDA, 100330 , cup |
26.250 oz. |
3.125 cup |
|
low fat Cheddar cheese , shredded |
12.5 oz. |
3.25 cup |
|
green onion (scallion) , thinly sliced |
3.5 oz. |
1 cup |
|
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar , 0.75 oz pouch |
|
25 ea. |
1. Preheat oven to 350°F (conventional).
2. In a large mixing bowl, mix oil, black pepper, salt free seasoning and first measure of granulated garlic.
3. Add potatoes. Toss to evenly coat with the spice mixture.
4. Place potatoes into (4) 12”x20”x2 ½” pans, spread out evenly.
5. Roast the potatoes until browned and cooked through, about 20 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Toss beans with cumin, second measure of granulated garlic and onion powder. Pour into a steam table pan. Cover and bake in the oven for 15-20 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. In a large mixing bowl, combine eggs, milk and salt.
8. Coat (1) 12”x20”x2 ½” pan with non-stick spray and divide evenly between the pans. Bake at 350°F for about 20 minutes, stirring halfway through.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
9. To serve, portion the following into a serving bowl along with (1) 0.75 oz bag Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar.
Serve immediately.
• #8 scoop (½ cup) potatoes (as base)
• 1 oz cooked eggs (one side)
• # 12 scoop (1/3 cup) black beans (one side)
• 1 Tbsp of salsa (top)
• 1 Tbsp shredded cheese (top)
• Sprinkle of green onions (top)
Beans as Vegetables Meal Components:
M/MA: 3 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1.25 c (5/8 c Starchy; 3/8 c Legumes; 1/4 c Additional))
Beans as M/MA Meal Components:
M/MA: 4.5 oz.
Grain: 1 oz. equiv.
Total Vegetable: 3/4 c (5/8 c Starchy; 1/8 c Additional)
Start the day off right with a bowl featuring savory roasted potatoes, hearty black beans, scrambled eggs and zesty salsa. Goldfish® Baked with Whole Grain Cheddar provides a dash of color and crunch.
-
Total time:
80 minutes
-
Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
9.0 oz. |
1 cup |
|
black pepper |
|
1 tsp. |
|
salt free seasoning blend |
2.5 oz. |
0.5 cup |
|
granulated garlic |
0.5 oz. |
5 tsp. |
|
frozen potatoes , diced |
96.0 oz. |
18 cup |
|
black beans , canned, rinsed, drained |
64.0 oz. |
9 cup |
|
cumin , ground |
|
2 tsp. |
|
granulated garlic |
|
1 tsp. |
|
onion powder |
|
1 tsp. |
|
pasteurized liquid egg |
56.0 oz. |
7 cup |
|
non fat milk |
|
2 cup |
|
Salsa, Low Sodium, USDA, 100330 , cup |
26.250 oz. |
3.125 cup |
|
low fat Cheddar cheese , shredded |
12.5 oz. |
3.25 cup |
|
green onion (scallion) , thinly sliced |
3.5 oz. |
1 cup |
|
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar , 0.75 oz pouch |
|
25 ea. |
1. Preheat oven to 350°F (conventional).
2. In a large mixing bowl, mix oil, black pepper, salt free seasoning and first measure of granulated garlic.
3. Add potatoes. Toss to evenly coat with the spice mixture.
4. Place potatoes into (4) 12”x20”x2 ½” pans, spread out evenly.
5. Roast the potatoes until browned and cooked through, about 20 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Toss beans with cumin, second measure of granulated garlic and onion powder. Pour into a steam table pan. Cover and bake in the oven for 15-20 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. In a large mixing bowl, combine eggs, milk and salt.
8. Coat (1) 12”x20”x2 ½” pan with non-stick spray and divide evenly between the pans. Bake at 350°F for about 20 minutes, stirring halfway through.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
9. To serve, portion the following into a serving bowl along with (1) 0.75 oz bag Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar.
Serve immediately.
• #8 scoop (½ cup) potatoes (as base)
• 1 oz cooked eggs (one side)
• # 12 scoop (1/3 cup) black beans (one side)
• 1 Tbsp of salsa (top)
• 1 Tbsp shredded cheese (top)
• Sprinkle of green onions (top)
Beans as Vegetables Meal Components:
M/MA: 3 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1.25 c (5/8 c Starchy; 3/8 c Legumes; 1/4 c Additional))
Beans as M/MA Meal Components:
M/MA: 4.5 oz.
Grain: 1 oz. equiv.
Total Vegetable: 3/4 c (5/8 c Starchy; 1/8 c Additional)
