RedPack Better Nutrition Made Simple Red Gold

Chunky Taco Soup

Chunky Taco Soup

No. Portions: 65
Meat/alt 1 oz.
F/V/J 0.5 Cup
Serving Size: 1 cup
Grain/Bread 0 srv.
Milk 0 FLOZ
INGREDIENTS
900034 Beef Crumbles
4 1/4 lb
075010 Water, cold
9 cup
900031 Salsa, RED GOLD NUTRITIONALLY ENHANCED
1 #10 Can
900016 Potatoes, Frozen Diced
1 Bag
019335 Sugars, granulated
1/2 cup
900035 Corn, canned with juice
1 #10 Can
900036 Beef Base (Meat First)
2 2/1 oz
900032 Taco Seasoning
1 (9 oz bag)
DIRECTIONS
Mix all ingredients in large pot or kettle and simmer 30 minutes for flavors to blend.

Nutritional information based on beef crumbles (2.07 oz = 2 oz m/ma), Red Gold Salsa, McCain Frozen Diced Potatoes, Ventura (Meat First Ingredient) Beef Base, Allen Canning Corn, and Lawry’s Taco Seasoning.

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Calories
161
Total Fat
4.89 g
Cholesterol
20 mg
Sat Fat
2.09 g
Sodium
603 mg
Trans Fat
0.37 g
Dietary Fiber
2.77 g
21.65% Cals from Protein
Iron
2.46 mg
50.09% Cals from Carb
Calcium
61 mg
27.39% Cals from S Fat
Vitamin A
1359 IU
2.09% Cals from Trans Fat
Vitamin A
1359 RE
Vitamin C
15.8 mg
Protein
8.70 g
Carbohydrate
20.14 g

Enchilada Stack

Enchilada Stack

No. Portions: 15
Meat/alt 2 oz.
F/V/J 0.5 Cup
Serving Size: 1 Piece
Grain/Bread 2 oz.
Milk 0 FLOZ
INGREDIENTS
902868 Tortilla, white corn, 6in, Rudys
30 SVG (1TORTILLA)
902970 Sauce, enchilada, Red Gold, Low Sodium
4 cup
R000125 Beans, refried
7 1/2 cup
902707 Cheese, Mozzarella, part skim milk, shredded
15 oz
902822 Cheese, SHRD, RF RS CHED, LOL, 25104
15 oz.
DIRECTIONS
Cut tortillas into approx. 3" strips. Place tortilla strips into a large mixing bowl.
Add 4 cups Red Gold Enchilada sauce and coat well.
Spray full size 4" hotel pan with oil and evenly spread HALF of the tortilla strips.
Spread entire amount of beans over tortillas.
Mix cheeses together. Layer HALF the cheese over beans.
Layer with other half of tortillas on top of the beans, pour any remaining sauce on top of tortillas. Top with other half of cheese.
Cover with foil and bake for 10-12 minutes. Take foil off and finish baking for another 6-8 minutes.
Cut into 15 equal portions.

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Calories
376 kcal
Total Fat
12.91 g
Cholesterol
37.20 mg
Sat Fat
6.75 g
Sodium
746.37 mg
Trans Fat
0.00 g
Dietary Fiber
5.83 g
25.72% Cals from Protein
Iron
1.81 mg
49.59% Cals from Carb
Calcium
518.49 mg
16.15% Cals from S Fat
Vitamin A
882.25 IU
0.00% Cals from Trans Fat
Vitamin C
1.03 mg
Protein
24.20 g
Carbohydrate
46.65 g

Enchilada Bowl

Recipe: R1687
# of Servings: 100.00
Serving size: 1 bowl
Grams per serving: 623.306
Ounces per serving: 21.986
HACCP process: Same-day service
Source: Red Gold

Meal components:
2oz. eq. meat/meat alternate
2 oz. eq. whole grain-rich
1 cup red/orange vegetable
1/2 cup legume
INGREDIENTS
110462 USDA Chicken Strips, Unseasoned
15 lbs. + 10 oz.
Red Gold Enchilada Sauce
4 (#10) cans
Red Gold Nutritionally Enhanced Chunky Salsa
4 (#10) cans
100359 USDA black beans, L/S
8 (#10)
101031 USDA long-grain brown rice, cooked
6 gal. + 1 qt. + 12 lbz. + 8 oz.
Pan spray
1 oz.
DIRECTIONS
  1. Two days prior to day of service - pre-prep: Clean and sanitize prep area. Prep: Pull chicken strips from freezer. Wash hands thoroughly. Place pouches of chicken in a single layer on a sheet pan and date stamp. Place chicken in cooler on bottom shelf to thaw overnight. CCP: Hold below 41°F.
  2. Day of service: Clean and sanitize workstation. Pull Red Gold Enchilada Sauce, Red Gold Nutritionally Enhanced Chunky Salsa and black beans from dry storage. Wipe off lids, open and carefully discard lids. Drain black beans well. Pull four 4” full steamtable pans and place at workstation. Spray well. Wash hands thoroughly. Place 2 cans enchilada sauce into 1 steamtable pan. Place 4 cans drained black beans into each of 2 steamtable pans. Cover and hold. CCP: Prepare foods at room temperature in two hours or less.
  3. Prep: Cook 12 lbs. plus 8 oz. of brown rice according to your recipe in 4 pans of 3 lbs. plus 2 oz. rice each. Add one #10 can of salsa to each pan. Stir well. CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.
  4. Hold: Hold Spanish rice in warmer above 135F for service. CCP: Hold above 135°F.
  5. Prep: Pull thawed chicken strips from cooler and place at workstation. Wash hands thoroughly. Spray five 4” deep steamtable pans. Place 5 lbs. plus 2 oz. chicken strips into each pan. Add 4 cups enchilada sauce to each pan. Divide remaining sauce between the five pans. Stir to mix and cover tightly. Wash hands thoroughly.
  6. Cook: Bake covered, sauced chicken in oven for 20 minutes or until 165°F is reached. CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
  7. Hold: Place covered, sauced chicken in warmer and hold above 135°F. CCP: Hold above 135°F. CCP: Batch cook as necessary to ensure best end product and nutrition.
  8. Cook: Bake covered beans and enchilada sauce in 350°F oven for 20 minutes or until an internal temperature of 140°F is reached. CCP: Heat until an internal temperature is reached of 140°F for 15 seconds. CCP: Batch cook as necessary to ensure best end product and nutrition.
  9. Hold: Place black beans and enchilada sauce in warmer and hold above 135°F. CCP: Hold above 135°F.
  10. Serve: To assemble, place 1 cup of Spanish rice using one 8 oz. spoodle. Top with ½ cup of black beans using 4 oz. spoodle. Add sauced chicken strips to each bowl using 4 oz. spoodle (2.5 oz. chicken strips plus sauce). Top with ¼ cup warm enchilada sauce using 2 oz. ladle. Each Enchilada Bowl provides 2 oz. meat/meat alternative, 2 oz. eq. whole grain-rich, 1 cup red/orange vegetables and ½ cup legumes. Each serving weighs 623.306 gm or 21.986 oz. CCP: Hold above 135°F.

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Calories
485.021
Total Fat
6.308 g
Cholesterol
46 mg
Sat Fat
2.096 g
Sodium
868.182 mg
Trans Fat
0.00 g
Dietary Fiber
18.255 g
Protein
27.119 g
Carbohydrate
79.061 g
Sugars
8.035 g
Iron
4.553 mg
<
Calcium
142.545 mg
Vitamin A
2419.512 IU
Vitamin C
34.582 mg

Production Notes:
Red Gold Enchilada Sauce can be heated in a steamer or combi oven.
Each can of sauce provides 24 ½ cup servings of red/orange vegetables, according to the FBG.
Product formulation statements can be found at http://k12tomatoes.com/products.php#94.
Each can of Red Gold Nutritionally Enhanced Chunky Salsa provides 25 ½ cup servings by volume.
Each ½ cup of salsa provides 5/8 cup red/orange vegetables according to the FBG.
Product formulation statements can be found at http://k12tomatoes.com/products.php#16.

Meal Components (per 1 bowl)
Whole grain-rich (oz. eq.) 2.000
Red/Orange 1.000
Beans/Peas 0.500
Meat/Alt (oz.eq.) 2.000

Allergens: No listed allergens

Pasta Pizza Bake

Pasta Pizza Bake

No. Portions: 24
Meat/alt 2 oz.
F/V/J .25 Cup
Serving Size: 3x3.33" Piece
Grain/Bread 1 srv.
Milk 0 FLOZ
INGREDIENTS
020099 Macaroni, dry, enr
1.5 lb
990001 Oil, Salad, Type A
.25 cup
002020 Garlic Powder
1 tsp
002047 Salt, Table
1.5 tsp
001143 Egg Substitute, liquid
1.75 cup
990024 Spaghetti Sauce, RED GOLD NUTRITIONALLY ENHANCED
.5 #10 Can
001028 Cheese, Mozzarella, part skim milk
32 oz
007057 Pepperoni, Pork, Beef
4 oz
DIRECTIONS
Prepare pasta according to package directions. Drain pasta and allow to cool slightly. Mix with oil, egg, salt and garlic powder. Pour into full 2.5” deep steamable pan that has been coated with cooking spray. Bake at 350° for ten minutes. Remove from oven. Top with 6 cups Redpack Nutritionally Enhanced Spaghetti Sauce. Top with shredded mozzarella cheese. Top with pepperoni slices. Bake 15-20 minutes at 350° or until cheese is melted and bubbly. Cut 4x6 for 24 servings per pan. Pepperoni does not contribute towards the m/ma so this can be a vegetarian dish without it and still meet 2 oz m/ma.

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Calories
289
Total Fat
11.70 g
Cholesterol
30 mg
Sat Fat
0.00 g
Sodium
569 mg
Trans Fat
0.00 g
Dietary Fiber
1.99 g
23.58% Cals from Protein
Iron
2.08 mg
39.70% Cals from Carb
Calcium
321.58 mg
36.41% Cals from S Fat
Vitamin A
248 IU
16.03% Cals from Trans Fat
Vitamin C
30.03 mg
Protein
17.05 g
Carbohydrate
28.71 g

Spanish Rice

Recipe: R1676
# of Servings: 100.00
Serving size: 1 1/2 cups
Grams per serving: 327.959
Ounces per serving: 11.568
HACCP process: Same-day service
Source: APS Nutrition
Meal components: Each 1-cup serving provides 5/8 cup red/orange vegetabls and 2 oz. eq. whole grain-rich.
INGREDIENTS
Red Gold Nutritionally Enhanced Chunky Salsa
4 (#10) cans
whole grain brown rice, dry
12 lb. + 8 oz.
water
4 gal.
salt
2 Tbsp.
canola oil
1 cup
pan spray
1 oz.
DIRECTIONS
  1. Day of service - pre-prep: Clean and sanitize workstation. Pull four full 4” deep steamtable pans. Spray each pan with pan spray. Pull four #10 cans of Red Gold Nutritionally Enhanced Chunky Salsa from dry storage. Wipe off lids, open and carefully discard lids. Wash hands thoroughly.
  2. Prep: Empty 1 can of salsa into each steamtable plan. Add 3 lbs. plus 2 oz. brown rice to each pan. Add 1 gallon hot water to each pan. Add ½ Tbsp. salt to each pan. Add ¼ cup canola oil to each pan. Stir and cover tightly.
  3. Cook: Bake rice in preheated 350°F convection oven for 35-45 minutes. CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.
  4. Hold: Stir rice and recover tightly. Place in warmer and hold above 135°F until service. CCP: Hold above 135°F. CCP: Batch cook as necessary to ensure best end product and nutrition.
  5. Serve: One cup of Spanish rice using one 8 oz. spoodle. Each serving of Spanish rice provides 5/8 cup red/orange vegetable and 2 oz. eq. whole grain-rich.

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Calories
400.079
Total Fat
6.240 g
Cholesterol
0 mg
Sat Fat
0.165 g
Sodium
427.950 mg
Trans Fat
0.009 g
Dietary Fiber
8.028 g
Iron
2.891 mg
Calcium
85.188 mg
Vitamin A
2013.828 IU
Vitamin C
24.166 mg
Protein
8.000 g
Carbohydrate
78.055 g
Sugars
4.028 g

Production notes:
Each pan of Spanish rice provides 25 1½ cup servings.
Each pan could provide 50 ¾ cup servings.
Cover tightly during cooking and holding to ensure moist and tender rice.
Red Gold Nutritionally Enhanced Chunky Salsa can be served cold or added to hot entrée.
Each can of salsa provides 25 ½ cup servings by volume.
Each ½ cup of salsa provides 5/8 cup red/orange vegetables, according to the FBG.
Product formulation statements can be found at http://k12tomatoes.com/products.php#16.

Meal components (per 1 cup)
Whole grain-rich (oz. eq.) 2.000
Red/Orange 0.625

Allergens: No listed allergens

Taco Chili

No. Portions: 65
Meat/alt 1 oz.
F/V/J 0.5 Cup

Serving Size: 1 cup
Grain/Bread 0 srv.
Milk 0 FLOZ
INGREDIENTS
100134 USDA Beef Crumble
10 lb. + 8 oz.
Red Gold Nutritionally Enhanced Chunky Salsa
4 (#10) cans
100313, USDA Sweet Corn, L/S
1 gal. + 2 qt. + 1 cup
100365, USDA Pinto Beans, pinto, L/S
1 gal. + 2 qt. + 1 cup
taco seasoning, R/S
9 oz.
water
2 qt.
DIRECTIONS
  1. Two days prior to day of service - pre-prep: Pull beef crumbles from freezer. Open case and place bags on sheet pan. Place beef crumbles on lowest shelf in cooler to thaw. Wash hands thoroughly. CCP: Hold below 41°F.
  2. Day of service - pre-prep: Clean and sanitize prep area. Pull 10-gallon stock pot and place at workstation. Pull Red Gold Chunky Salsa, corn and pinto seasoning and place at workstation. Wipe off tops of salsa, corn and beans, open and carefully discard lids. Drain beans and corn thoroughly. Pull thawed ground beef crumbles from cooler and place at workstation. Wash hands thoroughly. CCP: Prepare foods at room temperature in two hours or less.
  3. Prep: Add beef crumbles to the stock pot. Add the taco seasoning and mix together. Add salsa, corn, beans and water. Stir well.
  4. Cook: Place stock pot on stove over medium heat. Stirring frequently, bring the chili to a low boil and then simmer for 45 minutes. CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
  5. Hold: Place chili in full 6” deep steam table pans. Cover and place in warmer above 135°F. CCP: Hold above 135°F.
  6. Serve: One cup of taco chili using one 8 oz. ladle or spoodle. Each serving provides 1.5 oz. eq. meat/meat alternative, 5/8 cup red/orange vegetable, ¼ cup legume, ¼ cup starchy vegetable. Each serving weighs 286.925 grams or 10.12 oz. CCP: Hold above 135°F.

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Calories
232.149
Total Fat
6.849 g
Cholesterol
32.744 mg
Sat Fat
3.145 g
Sodium
722.514 mg
Trans Fat
0.000 g
Dietary Fiber
9.573 g
Iron
3.156 mg
Calcium
416.996 mg
Vitamin A
4604.665 IU
Vitamin C
28.831 mg
Protein
12.920 g
Carbohydrate
29.335 g

Production notes:
Regional bean preferences can be accommodated by altering the bean to your students’ favorite!
Each #10 can of Red Gold Nutritionally Enhanced Chunky Salsa provides 25 ½-cup servings by volume.
Each ½ cup by volume of salsa provides 5/8 cup red/orange vegetables according to the FBG.

Meal Components (per 1 cup)
Red/Orange 0.625
Beans/Peas 0.250
Starchy 0.250
Meat/Alt (oz.eq) 1.500

Allergens: Wheat, soybeans

Vegetarian Lasagna

Vegetarian Lasagna

No. Portions: 24
Meat/alt 2 oz.
F/V/J 1 Cup
Serving Size: 6x4 Piece
Grain/Bread .5 srv.
Milk 0 FLOZ
INGREDIENTS
011093 Broccoli
2 lb
011124 Carrots, raw
1 lb a/p
011260 Mushrooms, raw
1 lb sliced
990024 Spaghetti Sauce, RED GOLD NUTRITIONALLY ENHANCED
1 #10 Can
090168 Lasagna Noodles, Dry
1 lb
001028 Cheese, Mozzarella, part skim milk
3 lb
DIRECTIONS
Thaw chopped broccoli, but do not cook or drain. Toss shredded carrots, chopped broccoli, and mushrooms together and divide equally into two portions. Pour one quart of spaghetti sauce in a 3” long steamable pan. Place a layer of uncooked noodles lengthways in the pan. Pour one quart of sauce over noodles. Sprinkle one half vegetables over sauce. Sprinkle 1.5 lbs cheese over sauce. Cover tightly with foil. Bake at 325° for 55 minutes, or until noodles are tender. Remove foil and add remaining cheese. Cook 10 minutes to melt cheese. Cover with plastic wrap and place in warmer for about 30 minutes before cutting to allow it to set.

Nutritional information based on fresh shredded carrots, fresh sliced mushrooms, frozen chopped broccoli, thawed but not cooked or drained, Redpack Nutritionally Enhanced Spaghetti Sauce.

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Calories
295
Total Fat
10.45 g
Cholesterol
36 mg
Sat Fat
5.81 g
Sodium
506 mg
Trans Fat
0.00 g
Dietary Fiber
4.3 g
27.30% Cals from Protein
Iron
2.20 mg
42.98% Cals from Carb
Calcium
484.78 mg
17.73% Cals from S Fat
Vitamin A
2878.9 IU
31.93% Cals from Trans Fat
Vitamin A
544.0 RE
Vitamin C
76.29 mg
Protein
20.11 g
Carbohydrate
31.66 g

Tomato Bisque Soup

Vegetarian Lasagna

No. Portions: 21
Meat/alt 0 oz.
F/V/J 0.750 Cup
Serving Size: 6oz Spoodle
Grain/Bread 0 srv.
Milk 0 FLOZ
INGREDIENTS
903222 Sauce, Marinara, Red Gold
1 #10 Can
903240 Cream, Heavy Whipping, Kemps
1 QT
DIRECTIONS
Add the listed ingredients to the kettle. Slowly bring to a boil. (CCP: Heat to 165°F or higher for at least 15 seconds)

Nutritional information based on 1 Portion Size (6oz Spoodle)

Download Recipe PDF Courtesy of Robbinsdale Child Nutrition Dept.

Calories
255
Total Fat
22.29 g
78.55% Calories from Total Fat
Cholesterol
60.95 mg
Sat Fat
11.81 g
41.62% Calories from Saturated Fat
Sodium
160.27 mg
Trans Fat
0.00 g
0.00% Calories from Trans Fat
Dietary Fiber
2.29 g
Iron
1.24 mg
Calcium
22.90 mg
Vitamin A
1181.91 IU
Vitamin A
236.38 RE
Vitamin C
6.87 mg
Protein
2.29 g
3.59% Calories from Protein
Carbohydrate
17.17 g
26.89% Calories from Carbohydrates