THEME MEAL MENU Theme: Spring Fever For Caf and Docs Lounge Entre: Chicken Asparagus Roll-Ups

- $4.25 Starch: Oven Roasted Parmesan Potatoes - $1.25 Side: Maple Dill Carrots - $1.00 Soup: Vegetable Quinoa *Gluten-Free, Vegetarian - $1.50 Dessert: Fruity Pebble Marshmallow Treats - $.125

RECIPES Chicken Asparagus Roll-Ups Makes 75 servings Ingredients 9 c. mayonnaise 3 c. Dijon mustard 15 lemons, juiced and zested c. dried tarragon 1/3 c. ground black pepper 3 Tbsp. salt 300 fresh asparagus spears, trimmed 75 skinless, boneless, chicken breast halves, boneless chicken breast halves 75 slices provolone cheese 12 c. panko bread crumbs Directions Preheat oven to 475 degrees F. Grease a baking dish. In a bowl, mix together mayonnaise, Dijon mustard, lemon juice and zest, tarragon, salt, and pepper until mixture is well combined. Set aside. Steam asparagus until bright green and just tender. Set aside. Place a chicken breast between two sheets of plastic on a solid, level surface. Firmly pound chicken breast with the smooth side of a meat mallet to a thickness of about inch. Repeat with rest of chicken. Place 1 slice of provolone on each chicken, and top the cheese with 4 asparagus spears per breast. Roll chicken breast around asparagus and cheese, making a tidy package, and place, seam side down, in prepared baking dish. Apply coating of the sauce mixture to each chicken breast, and sprinkle with panko crumbs, pressing crumbs into chicken to make a coating. Bake in oven until crumbs are browned and chicken juices run clear, about 25 minutes.

Oven Roasted Parmesan Potatoes Makes 75 servings Ingredients Cooking spray c. vegetable oil 6 c. grated parmesan cheese 4 Tbsp. salt 4 Tbsp. garlic powder 4 Tbsp. paprika 2 Tbsp. ground black pepper 50 lbs red potatoes, halved or quartered c. vegetable oil 3 c. sour cream (optional) Directions Preheat oven to 425 degrees F. Spray 9x13 inch baking pan with cooking spray. Pour in vegetable oil to coat bottom. Mix parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with vegetable oil. Toss until potatoes are lightly coated. Sprinkle potatoes with parmesan cheese mixture and toss to coat. Arrange potatoes, cut-side down, onto prepared baking pan. Bake in preheated oven for 15-20 minutes. Turn potatoes to cut-side up and continue baking until golden and crispy, about 10 minutes. Serve with sour cream.

Maple Dill Carrots Makes 75 servings Ingredients 56 c. peeled and sliced carrots 2 1/3 c. butter 2 1/3 c. brown sugar c. dried dill 3 Tbsp. salt 3 Tbsp. ground black pepper Directions Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat. Simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Vegetable Quinoa Soup Makes 75 servings Ingredients 1 c. olive oil 9 medium onions, deiced 18 medium carrots, chopped 18 celery stalks, chopped 9 small zucchinis, chopped 9 yellow squash, chopped 13 c green beans, cut into inch pieces 2 gal vegetable broth 1 can diced tomatoes 1 can black beans 3 Tbsp. dried thyme 2 tsp. garlic powder 1 c. dried basil 12 c. cooked quinoa Salt and pepper, to taste Directions Make vegetable broth using 2 gallons water and vegetable base. Follow vegetable vase directions. Heat the olive oil in steam kettle over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add celery and cook for an additional 5 minutes. Add the carrots, zucchini, yellow squash, and green beans and continue to cook for 4-5 minutes, stirring occasionally. Add the vegetable broth, diced tomatoes, beans, thyme, garlic powder, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25-30 minutes. Stir in the cooked quinoa and season with salt and pepper, to taste. Serve warm. To cook the quinoa, rinse 6 c. quinoa under cold water. Add quinoa, 12 c. water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with fork.

Fruity Pebble Marshmallow Treats Makes about 40 servings Ingredients 1 27 oz. bag fruity pebbles 3 bags mini marshmallows 2 c. butter cooking spray Directions Grease large baking sheet. Heat butter in large pot. Add marshmallows. Stir and heat until melted. Add fruity pebbles. Stir until mixed throughout. Pour mixture onto baking sheet and spread until even. Let sit until cool.

PRICES Entre Ingredient Chicken Breast Mayonnaise

Item # 268127 OR 204650 467596

Dijon mustard

661619

Dried tarragon Provolone cheese Panko bread crumbs Asparagus Lemons

513946

488372

175691

20040 11350

Item Name Chix brst flat mrntd 5z 10# Mayonnaise hvt duty 4-1 gal Mustard Dijon xtra strong 2-11# roln 352 oz/case Spice tarragon leaf 4 oz trde Cheese prov unsmkd 312# avg pg Bread crumbs panko coarse 25# Asparagus STD 11# Lemons, California CH 165 ct

Size 5 oz. each 10# case 1 gal 4/case

Price $28.30 $24.67

Location GFS GFS

11# 2/case

$28.07

GFS

4 oz 1 each

$10.11

GFS

12# 3/case

$2.75

GFS

1/case

$24.59

GFS

1 case 1 case

$23.50 $42.50

Produce One Produce One

Ingredient Chicken Breast Mayonnaise Dijon mustard Dried tarragon Provolone cheese Panko bread crumbs Asparagus

Amount Needed 75 pieces 72 oz. 28 oz. 6 oz. 75 slices 96 oz. 300 spears

Price/Unit $0.64/breast $0.05/oz. $0.08/oz. $2.53/oz. $0.03/slice $0.06/oz. $0.09/spear

Total Price $47.81 $3.47 $2.24 $15.18 $2.11 $6.12 $27.00

Lemons 15 whole TOTAL COST/PORTION: $1.41 PRICE: $3.16 RETAIL PRICE: $4.25 Starch Ingredient Red Potatoes Parmesan Cheese Paprika

$0.26/lemon

$3.86

Item # 830110 460095

225002

Sour cream Olive Oil

285218 432061

Item Name Potatoes, red B-size 5# Cheese parm shrd fcy 10-2# pg Spice paprika Spanish 16 oz trde Sour cream 45# Olive oil pure 4-3 L

Size 5# 2# 10/case

Price $5.77 $12.05

Location Produce One GFS

16 oz 1 each

$8.93

GFS

1 each 3 L 4/case

$9.05 $68.12

GFS GFS

Ingredients Amount Needed Red Potatoes 50 lbs Parmesan Cheese 36 oz. Paprika 4 oz. Sour cream 24 oz. Olive Oil 8 oz. TOTAL COST/PORTION: $0.84 PRICE: $1.03 RETAIL PRICE: $1.25 Side Ingredient Carrots

Price/Unit $1.15/lb. $0.04/oz. $0.55/oz. $0.03/oz. $0.16/oz.

Total Price $57.50 $1.44 $2.20 $0.72 $1.34

Item # 273902

Margarine

266965

Item Name Carrots, baby whl med 122# Margarine liquids 2-

Size 4/5#

Price $25.86

Location GFS

17.5# 2/case

$34.12

GFS

Brown Sugar Dried Dill

314641 513938

17.5# Sugar brown LT 12-2# Spice dill weed 5 oz trde

2# 12/case 5 oz 1 each

$16.11 $9.32

GFS GFS

Ingredients Amount Needed Carrots 28 lbs. Butter 18.6 fl. oz. Brown Sugar 18.6 oz. Dried Dill 6 oz. TOTAL COST/PORTION: $0.69 PRICE: $1.28 RETAIL PRICE: $1.00 Soup Ingredient Olive Oil Carrots Celery Stalks Small Zucchini Yellow Squash Green Beans Vegetable Broth Diced Tomatoes

Price/Unit $1.33/lb. $0.12 $0.04 $1.86/oz.

Total Price $37.24 $2.24 $0.78 $11.18

Item # 432061 20269 820370 21440

21420

195944 728616

246131

Item Name Olive oil pure 4-3 L Carrots, short cut 10 3# Celery 4 ct Squash, zucchini med case Squash, yellow medium case Bean green cut 12-2# Base mirepoix sauted veg 6-1# minr Tomato dcd 1/Jce MW 6-

Size 3 L 4/case 3# 10/case 4 ct 1 case

Price $68.12 $30.50 $6.23 $22.00

Location GFS Produce One Produce One Produce One

1 case

$27.00

Produce One

2# 12/case 1# 6/case

$22.51 $28.03

GFS GFS

Size 10 cans 6/case

$18.13

GFS

Black Beans Dried Thyme Dried Basil

557714 513814 513628

Quinoa Ingredient Olive Oil Carrots Celery Stalks Small Zucchini Yellow Squash Green Beans Vegetable Broth Diced Tomatoes Black Beans Dried Thyme Dried Basil Quinoa

---------------

10 Bean black 610 Spice thyme leaf 6 oz trde Spice basil leaf 5.5 oz trde ---------------

Size 10 cans 6/case 6 oz 1 each 5.5 oz 1 each

$22.42 $6.88 $5.35

GFS GFS GFS

16 oz. Price/Unit $0.16/oz. $1.02/lb $0.31/lb. $1.82/lb. $1.35/lb. $0.06/oz. $0.29/oz. $3.02/can $3.74/can $1.14/oz. $0.97/oz. $0.29/oz.

$4.59

Kroger Total Price $1.28 $2.30 $0.47 $4.09 $3.03 $1.14 $1.97 $3.77 $3.74 $1.14 $11.64 $13.92

Amount Needed 8 oz. 18 (2.25 lbs) 18 9 9 19.5 oz. 6.75 oz. 1.25 cans 1 can 1 oz. 12 oz. 12 c. (cooked) 48 oz. uncooked TOTAL COST/PORTION: $0.65 PRICE: $1.20 RETAIL PRICE: $1.50 Dessert Ingredient Fruity Pebbles Minimarshmallows Margarine

Item # ---------------191736 266965

Item Name Kroger Brand Marshmallow mini 12-1# Margarine liquid 2-17.5#

Size 28 oz. 1# bags 12/case 17.5# 2/case

Price $2.99 $17.23 $34.12

Location Kroger GFS GFS

Ingredient

Amount Needed

Price/Unit

Total Price

Fruity Pebbles 27 oz. Mini-marshmallows 48 oz. Butter 16 fl. oz. TOTAL COST/PORTION: $0.23 PRICE: $0.43 RETAIL PRICE: $1.25

$0.11/oz. $0.90 $0.12

$2.99 $4.31 $1.92