Creamy Tuscan Salmon

Salmon:
2 Tbsp. Olive Oil
2 lb. Salmon Fillets 3 or 4 salmon fillets
2 tsp. Italian Seasoning
1/2 tsp. Salt

White cream sauce:
1/4 Garlic, minced
1/2 cup Sun-dried tomatoes, chopped
10 oz. Fresh Spinach
2 cups Pitted green Italian Olives
1/2 cup Vegetable broth
1 1/2 cups Coconut Cream

Season the salmon with Italian seasoning, salt, and ground pepper. 
Heat a large non-stick pan. Add oil and heat until shimmering. Place the fish and cook until nicely golden brown about 4-6 minutes each side.

Remove the fish from the pan and set aside. Using the same pan, add garlic and sauté until fragrant.
Immediately add chopped tomatoes, olives, and spinach. Pour in the broth and stir well.
Reduce the heat to low and cook stirring constantly until the spinach is wilted. Now stir in the coconut cream and cook for 1 minute more.
Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
Pour the sauce on top of the fish and serve warm.

Source: Healthy Fitness Meals

Salads

 

spinach topped with slivered almonds and mandarin orange slices.

Spinach topped with dried cranberries, Stilton cheese and toasted sunflower seeds.

Halved cherry tomatoes, hard-boiled eggs quarters, salt and pepper on a bed of spinach.

Quartered hard-boiled eggs, diced red onion, garlic croutons and spinach.

Sliced Granny Smith apples, craisins, feta cheese and sliced almonds on a bed of  spinach.

Sliced pears, pecans, craisins, goat cheese and spinach. 

source: Susannah's Kitchen

Wilted Kale with Sesame-Ginger Dressing

7 bunches of Kale, Collards, Bok Choy Spinach or other greens, washed, trimmed and torn into bite size pieces
1/2 cup sesame seeds for garnish

Dressing:
2 cups soy sauce
1 cup rice vinegar
1/2 cup canola oil
1/2 cup grated fresh ginger
1/2 cup sugar
1/4 cup siracha

Whisk together ingredients for dressing and pour over greens. Massage dressing into leaves until coated well. Let rest for 30 minutes. Sprinkle toasted sesame seeds on top and serve.

Serves:50

Modified slightly from the recipe at Cooking for a Crowd

Vegetarian Lasagna

Red Sauce:
10 lbs diced eggplant
10 lbs diced squash/zucchini
5 lbs diced peppers/onions
1/2 cup diced garlic
2 # 10 cans of diced tomatoes
20 oz frozen spinach

Saute garlic and onions in olive oil until softened. Add all other vegetables (except tomatoes) and cook until tender. Add tomatoes and season with salt, pepper, basil and oregano. Let simmer at least 1 hour until ready to layer.

Filling:
5 lbs cottage cheese
10 eggs
2 cups Parmesan cheese
1 Tbl garlic powder

Mix above ingredients, set aside

White Sauce:
3 sticks butter
3/4 cup flour
12 cups milk
1 cup Parmesan cheese
1 tsp fresh nutmeg
salt and pepper to taste

Slowly melt butter, stir in flour until incorporated. Add milk 2 cups at a time until sauce starts to thicken. Add cheese and nutmeg. Salt and pepper to taste.

3 lbs uncooked lasagna noodles (or any type short pasta)

Place small amount of sauce in bottom of 3 pans.

Prepare lasagna with following layers:
lasagna noodles
red sauce
cottage cheese mixture
lasagna noodles
red sauce
cottage cheese mixture
lasagna noodles
white sauce

Bake at 350 for 45 minutes. Let rest for 15 minutes before serving.

Serves 50 (use 3 full size catering pans)

Source: Cook for a Crowd

Asian Chicken and Noodle Soup

3 Tbsp Canola oil 

4 ¹⁄4 cups Onions, fresh, peeled, ¹⁄4" diced  

4 Tbsp Ginger, fresh, grated OR 2 Tbsp ginger, ground 

2 tsp Garlic, jarred, minced 

1 tsp  Salt, table 

2 tsp Black pepper, ground 

2 lb 6 oz Chicken breast, boneless, skinless, cooked, ¹⁄2″ diced 

4 quarts Chicken broth

¹⁄2 cup Soy sauce, low-sodium  

12¹⁄2 oz Stir-fry/Chinese egg noodles, enriched, uncooked  

12¹⁄2 oz OR 6 ¹⁄4 cups Cabbage, fresh, shredded 

1 lb 1 oz Spinach, fresh, baby leaves, whole, packed  

²⁄3 cup Green onions with tops, fresh, chopped

2 tsp Sesame oil  

Heat canola oil in a large pot over medium–high heat. Add onions and cook for 5 minutes or until onions are soft.  Stir in ginger, garlic, salt, and pepper. Cook for 3 minutes or until ginger and garlic become fragrant. Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium–high heat, about 15–17 minutes.   Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.  Stir in spinach, green onions, and sesame oil. Remove from heat.  Makes 25 1¹⁄4 cup servings.

Tuscan Grilled Cheese Sandwich

¹⁄4 cup Butter or Margarine

1 tsp Garlic powder

¹⁄2 tsp Dried basil

¹⁄2 tsp Dried oregano

25 slices (12¹⁄2 oz) mozzarella cheese

1 lb Fresh baby spinach, leaves

1 lb 9 oz Fresh tomatoes, sliced into 25 slices

Melt margarine in a pan or pot. Add garlic, basil, and oregano. Stir well. Set aside. 

Place bread slices on a sheet pan (18″ x 26″ x 1″) heavily coated with butter flavored pan release spray. Use  2 pans (20 slices on 1 pan and 5 slices on 1 pan). 

Place 1 cheese slice on top of each slice of bread. Place ²⁄3 cup spinach on top of cheese.Place 1 tomato slice on top of spinach. Place 1 slice of bread on top of each sandwich. Brush the top of each sandwich with margarine mixture. Bake until lightly browned: 400 °F for 15–20 minutes. Makes 25 sandwiches.

Stir-Fried Green Rice, Eggs, and Ham or Tofu

2 lb 13 oz Brown or White Rice

24 Fresh large eggs, beaten OR 2 ½ cups Liquid eggs

¼ cup Canola Oil

2 cups OR 12 oz  Ham and/or Tofu, diced ¼’’

2 cups Fresh green onions, diced

1 ½ lb OR 3 cups Fresh spinach, chopped OR Frozen chopped spinach, thawed, drained

1 Tbsp Sesame oil 

1 tsp Low-sodium soy sauce

Make rice according to package directions.

Whisk eggs with ¼ cup water. Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside.Reserve other half of egg mixture. Sauté ham or tofu in vegetable oil over high heat for 2 minutes or until ham begins to brown. Reduce heat to medium. Mix in brown rice. Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked. Mix in onions, spinach, chopped egg, sesame oil, and soy sauce.  

Makes 25-1 cup servings.

Spinach Egg Bake

To Make 25 Servings

4 lb 9 oz Spinach, frozen, chopped, thawed, drained 

25 large  Eggs OR 1 qt 1¹⁄4 cup Eggs

¹⁄4 cup  Feta cheese, crumbled

1 Tbsp Onions, dehydrated, chopped 

¹⁄2 tsp Black pepper, ground  

¹⁄2 tsp Salt

Spinach can be thawed in the microwave using package directions or by placing under cool, running water. Whisk eggs in a large mixing bowl. Add feta cheese, dehydrated onions, salt, and black pepper. Mix well. 

Assembly: Lightly coat steam table pan (12" x 20" x 2¹⁄2") with nonstick cooking spray. Spread spinach evenly on the bottom of the pan. Spread evenly on the bottom of pan. Top spinach with the egg mixture. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula or spoon. Place steam table pan in the oven. Bake for 30 minutes. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown. Remove immediately to prevent burning. Caution: Use hot pads as pan (or pans) will be very hot. 

Cut pan 5 x 5 into 25 (2" x 3³⁄4") servings.

Source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/

To Make 6 Servings

Crunchy Hawaiian Chicken Wrap

1 cup mayonnaise 

¾ cup White vinegar

1 cup Sugar

1 Tbsp Poppy seeds

2 Tbsp Onion powder

2 Tbsp Garlic powder

2 Tbsp Chili powder

1 lb 8 oz Fresh broccoli, shredded (or Broccoli slaw)

1 lb Fresh carrots, shredded

2 ½ cups OR @ 6 oz. Fresh baby spinach, chopped

10 ½ oz OR 1 ¼ cups Canned crushed pineapple, in 100% juice, drained  

3 lb 4 oz Cooked diced chicken

25 Tortillas, 10” 

To make dressing, combine mayonnaise, vinegar, sugar, poppy seeds, onion powder, garlic powder, and chili powder. Mix well. Refrigerate.           

Combine broccoli, carrots, spinach, and pineapple. Mix in dressing and chicken. Portion filling 2/3 cup filling onto center of each tortilla. Roll in the form of a burrito and seal. Cut diagonally in half. 

Makes 25 servings. Each serving is 1 wrap (two halves).

Source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/

Jerk Fish in a Pita Pocket

4 teas. Jerk seasoning spice

1 Tbsp Garlic powder

2 Tbsp Ground coriander

1 Tbsp Ground paprika

1 tsp Red Pepper Flakes

7 lb (cut into 50 pieces) Frozen tilapia, thawed

Preheat oven: Conventional oven: 350 °F  

Combine jerk seasoning spice, garlic powder, coriander, paprika, red pepper flakes, and salt in a large bowl. Stir well. Set aside.  

Place 50 tilapia portions on a sheet pan (18" x 26" x 1") cut into pieces lined with parchment paper and lightly coated with pan (about 2 ¼oz each) release spray. This recipe makes 2 pans of fish. 

Sprinkle 3 Tbsp (half) spices evenly over each pan. 

Bake: Conventional oven: 350 °F for 8 –10 minutes. Set aside. 

While the fish cooks, make the salad.

2 lb Fresh mangoes, diced 

4 lb (1 No. 10 can) Canned pineapple tidbits in juice, drained

6 lb Fresh tomatoes, diced

⅔ cup Fresh cilantro, diced

1/2- 1 cup Fresh jalapenos, diced 

1 cup  Lime juice

1 cup Sugar

Combine mangoes, pineapple, tomatoes, cilantro, jalapenos, lime juice, and sugar in a large bowl. Stir well. Set aside.      

50 Whole-grain pitas, 6 ½" (1 oz each), cut into halves 

3 lb 8 oz Fresh baby spinach, chopped   

Place ¼cup (about 1 oz) spinach inside each pita half. Cut each tilapia piece in half, and place on top of spinach.  Serve 2 pita pocket halves with ½ cup (about 4 oz) fruit mixture. Makes 50 servings.

Creamed Spinach

20 lb Frozen chopped spinach*    

1 1/2 tea Kosher salt 

1 Tab.Black pepper, ground 

1/2 cup Canola oil 

3 cups Onions, fresh, diced 

1 cup All-purpose flour

2 qt Milk

1 lb 9 oz  OR 3 cups Mozzarella cheese, low-fat, low-moisture, part-skim, shredded 

Thaw and squeeze spinach to eliminate excess water. 

Place spinach in a large bowl. Add salt and black pepper.

To Make the Sauce: Heat oil in stock pot over medium heat. 

Add onions and saute for 5–6 minutes or until soft. 

Add flour and cook for 5 minutes. Stir constantly.

Add milk, and stir until sauce comes to a boil. Reduce heat to low. 

Add half of the cheese. Stir until melted. Reserve remaining cheese for step 

Fold in sauce with spinach. 

Lightly coat a steam table pan (12" x 20" x 2 ½") with pan release spray and place 3 qt 3 cups (about 7 ½ lb) spinach mixture in each pan. Sprinkle remaining cheese on top. You will need to use 2 pans. 

Bake until cheese melts: 350 °F for 12 minutes. 

Makes 50-1/2 cup portions

*For 50 servings, thaw 20 lb to obtain about 9 lb 8 oz 

source: https://theicn.org/cnrb/recipes-for-schools/

Quiche With Self-Forming Crust

Quiche With Self-Forming Crust is a blend of egg whites, red bell peppers, spinach, cheddar cheese, whole-wheat flour, skim milk, and nutmeg.

24 Egg whites  (OR 6 cups)

12 Whole eggs (OR 3 cups)

6 cups milk

3 cups 2 Tbsp Flour, Regular or Whole Wheat

¹⁄2 tsp Baking powder

1 Tbsp Salt 

1 tsp Black or white pepper, ground 

¹⁄2 tsp Nutmeg, ground

3 cup Red bell peppers, fresh, diced

3 cup Onions, fresh, chopped

12 oz Spinach, fresh, chopped

1 lb 10 oz Cheddar cheese, low-fat, shredded

Pour egg whites and eggs into a commercial mixer (batch as needed). Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVERMIX.  Add milk, flour, baking powder, salt, pepper, and nutmeg. Mix for 4 minutes on low speed. 

Combine peppers, onions, spinach, and egg mixture in a large bowl. Stir well. Pour 3 qt 2 cup (about 7 lb) egg and vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2") lightly coated with pan-release spray. You will need to use 2 pans. Sprinkle 3¹⁄4 cup (about 13 oz) cheese over each pan. Bake: Conventional oven: 375 °F for 50–60 minutes. Cut each pan 5 x 5 (25 pieces per pan). 

Makes 25 servings of 2 pieces (about 2³⁄8" x 4" ).

Squash and Spinach Vegetable Lasagna

1 batch homemade ricotta cheese
1 butternut or acorn Squash, roasted in oven until soft.
Mozzarella cheese
Frozen spinach
Parmesan cheese
1 batch Bechamel sauce
1 PKG. Lasagna noodles, cooked

Divide the ricotta in half and mix squash with half with half of the ricotta. Mix spinach and Parmesan with the other half the ricotta.
Put a thin layer of Bechamel sauce on the bottom of a 9x13 pan.
Top with noodles.
Layer squash-cheese next.
Another layer of noodles.
Layer spinach-cheese next.
Top layer of noodles.
Sprinkle with Parmesan and Mozzarella.
Bake 350F for 30 minutes.

Freezer English Muffin Breakfast Sandwiches, Large Family Style

24 eggs
1/4 cup milk
1 tea. salt
1/2 tea. lack pepper
Add any vegetables you like to the eggs before baking, including: mushrooms, onions, peppers, spinach, zucchini, etc. 
18 slices cooked bacon, sausage patties, ham, and/or canadian bacon
24 English muffins
24 slices cheddar cheese , or your favorite cheese

Preheat the oven to 325 degrees. Generously grease two 9x13 pans

Whisk the eggs, milk, salt and pepper. Pour the egg mixture into one of the greased pans. Add vegetables to the eggs left in the bowl. Stir to mix. Pour into the second pan and bake both pams for 18-22 minutes, or just until the center is set. Don’t over-cook.
Remove from oven and allow to cool before cutting into 12 squares.

Top each English muffin half with egg, cheese, and meat. Leave off meat for Vegetarian Sandwiches and use eggs with vegetables added.

If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.

To Freeze:
Place each sandwich in a resealable sandwich baggie (or wrap in foil, wax paper, or parchment paper) and place 12 of them in a gallon resealable freezer bag. Freeze for up to 1 month.

To reheat:
Remove from baggies and wrap sandwich in a paper towel.  Microwave for 1 minute on defrost or 50% power. Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.

You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.

Source: Taste Better From Scratch