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Pesto MinestroneRecipe H-1350 ServingsIngredientsWeightMeasure100 ServingsWeight2 TbOlive oilMeasureFor 25Servings¼ cup1 TbOnion, Spanish, diced 2 lb4 lb1 lbCarrots, diced, fresh or frozen 2 lb4 lb1 lb2 lb4 lb1 lbBroccoli, fresh or frozen,chopped 1#10 canTomatoes, canned, no salt,chopped, reserve juice for soup2#10 cans½ of a#10canDirections1. In large stockpot or steam kettlelightly cook onion in olive oil 5minutes over medium heat until soft.Do not brown.2. Add carrots and broccoli.3. Cook stirring occasionally 5 minutes.4. Add tomatoes (with juice), waterand chicken broth. Bring to boil.5. Add beans and pasta. Cook 10minutes or until pasta is al dente.Water1 gallon2 gallons2 quartsChicken broth, low sodium1 gallon2 gallons2 quarts 6. While pasta is cooking preparePesto in blender or food processor.Kidney beans, canned, drainedand rinsed 6 lb12 lb3 lbEnriched macaroni/pasta orwhole-wheat macaroni/pasta2 lb4 lb1 lb7. Add the fresh basil, parsley, garlic,Parmesan cheese and olive oil.1 quart2 quarts2 cup8. Puree until smooth and uniformlyblended. If too thick, add a fewdrops of water.Italian parsley or curlyparsley, fresh leaves, washed1 quart2 quarts2 cup9. Just before serving, remove soupfrom heat and stir in pesto.Garlic cloves, peeled¼ cup½ cup1/8 cupParmesan cheese, finelygrated3 Tb1/3 cup1½ TbOlive oil2 Tb¼ cup1 TbPestoBasil, fresh leaves, washed Serve 1 cup (8 ounces). Can be served with crushed redpepper on the side USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 7

Pesto MinestroneNutrients Per ServingNOTESCalories180Percent Calories from Fat13%Total Fat2.5 gSaturated Fat0gTrans Fat0gCholesterol0 mgSodium310 mgTotal Carbohydrates31 gDietary Fiber8gSugars6gProtein9gVitamin A(4,500 IU) 90%Vitamin C(36 mg) 60%Calcium10%Iron10%Approximate preparation time35 minutesChild Nutrition Program Food ComponentsEach portion provides:1 grain/bread½ cup vegetableFamily-size recipe can be found in the appendix.Original Recipe SourceProduce for Better Health FoundationFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 8

Tomato Vegetable SoupRecipe H-1250 ServingsIngredientsWeightFrozen vegetables (mixture ofcarrots, potatoes, peas, corn,green beans) 6 lbOnion, diced, ready to use 2 lb100 ServingsMeasureWeightMeasure12 lbFor 25Servings3 lbDirections1. Combine all ingredients in large tiltskillet, stockpot or Dutch oven.2. Bring to a boil.4 lb1 lb3. Cover and reduce heat to simmerfor 30-45 minutes.4. Remove bay leaves before serving.Green peppers, diced 1 lbTomato juice, low sodium,cannedWaterMushrooms, canned, sliced Bay leaves2 lb½ lb448-ozcans848-ozcans248-ozcans1 quart2 quarts2 cups24 oz48 oz5 Serve ¾ cup (6 ounces).12 oz83 USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 9

Tomato Vegetable SoupNutrients Per ServingNOTESCalories70Percent Calories from Fat0%Total Fat0gSaturated Fat0gTrans Fat0gCholesterol0 mgSodium150 mgTotal Carbohydrates15 gDietary Fiber3gSugars7Protein3gVitamin A(1,000 IU) 20%Vitamin C(42 mg) 70%Calcium2%Iron4%Approximate preparation time40 minutesChild Nutrition Program Food ComponentsEach portion provides:½ cup vegetableFamily-size recipe can be found in the appendix.Original Recipe Source:Produce for Better Health Foundation andPictsweet Frozen FoodsFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 10

Touchdown Tomato Basil SoupRecipe H-1450 ServingsIngredientsWeight100 ServingsMeasureWeight¼ cupOil, olive or canolaMeasure½ cupFor 25Servings2 TbOnion, diced 2 lb4 lb1 lbCelery, diced 1 lb2 lb½ lbCarrot, diced 1¾ lb3½ lb¾ lb2 TbGarlic cloves, mincedSpinach, stems removed,washed, roughly chopped 2 lb4 lb1 Tb1 lb1#10 can4 lb2#10 cans8 lb½#10can2 lb248-ozcans448-ozcans148-ozcanVegetable broth, low sodium2 quarts1 gallon1 quartParmesan cheese1½ cups3 cups¾ cup4 tsp2½ Tb2 tspTomato sauce, low sodiumBasil, dry1. Heat oil in large stockpot.2. Skin and dice onion. Cook for 5minutes over medium heat or untilsoft. Do not brown.3. Add diced celery and diced carrotsand cook 10 minutes or untilvegetables are soft. Do not brown.4. Add chopped spinach and mincedgarlic and continue to simmercovered for 2 minutes.5. Drain and rinse chickpeas.Tomatoes, canned, diced Canned chickpeas, rinsed anddrained ¼ cupDirections6. Add chickpeas and diced tomatoesand return to simmer.7. Add tomato sauce and vegetablebroth and heat thoroughly.8. Finish soup with dry basil andParmesan cheese. For optimalflavor, add basil right before serving.9. Adjust seasoning with salt andpepper.For adults, basil amounts can bedoubled. Serve ¾ cup (6 ounces). Can be served with crushed redpepper on the side. USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 11

Touchdown Tomato Basil SoupNutrients Per ServingCalories120Percent Calories from Fat23%Total Fat3.0Saturated Fat1.0 gTrans Fat0gCholesterol 5 mgSodium290 mgTotal Carbohydrates17 gDietary Fiber4gSugars4gProtein6gVitamin A(5,500 IU) 110%Vitamin C(24 mg) 40%Calcium10%Iron10%NOTESApproximate preparation time45 minutesChild Nutrition Program Food ComponentsEach portion provides:½ cup vegetableFamily-size recipe can be found in the appendix.Original Recipe SourceProduce for Better Health Foundation and theAmerican Cancer SocietyFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 12

SaladsFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm

Chicken Caesar-Style SaladRecipe E-2450 ServingsIngredientsWeightDiced cooked chickenMeasure6¼ lb100 ServingsWeightMeasure12½ lbFor 25ServingsDirections3¼ lb1. If frozen, defrost the diced cookedchicken in a refrigerator.2. Separate chicken into 2-ounceportions.Non-stick cooking sprayWhole wheat bread, cut into1-inch cubesDressing2 lb4 lb1 lb3. Preheat oven to 375 F.4. Spray non-stick cooking sprayevenly to coat baking sheet.1 cup2 cup½ cupDijon mustard4 Tb½ cup2 TbGarlic, minced4 Tb½ cup2 TbBlack pepper, ground1 Tb2 Tb1 ½ tsp1 cup2 cups½ cupIceberg lettuce, washed andspun, cut into bite size pieces 10 heads20 heads5 heads 7. Place toasted (cooled) croutonsRomaine lettuce, washed andspun, cut into bite size pieces 10 heads20 heads5 headsLemon juiceOlive oilCelery, chopped 3 quarts1½ gallons6 cupsCucumbers with skin, chopped 3 quarts1½ gallons6 cupsParmesan cheese, grated1½ cup3 cup¾ cup5. Spread whole wheat bread forcroutons onto sprayed baking sheetand bake for 10-15 minutes untilgolden color and crispy. Let cool.6. Make the dressing. In a mixing bowl,combine lemon juice, Dijon mustard,garlic and black pepper. Whisk in oil,slowly at first and continue whiskinguntil all of oil has been added.into large bowl and drizzle with aslight amount of dressing just tocoat.8. Add lettuce and other vegetablesto croutons. Add remaining dressing,and Parmesan cheese. Toss lightly toevenly coat.9. Serve immediately. Serve 2 ounces cooked chickenand 1 cup (8 ounces) salad. USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 13

Chicken Caesar-Style SaladNutrients Per ServingCalories220Percent Calories from Fat33%Total Fat8gSaturated Fat2.0 gTrans Fat0gCholesterol42 mgSodium250 mgTotal Carbohydrates16 gDietary Fiber4gSugars5gProtein20 gVitamin A(1,500 IU) 30%Vitamin C(15 mg) 25%Calcium15%Iron10%NOTESApproximate preparation time30 minutes (Does not include thawing of chicken.)Child Nutrition Program Food ComponentsEach portion provides:2-ounce equivalent meat/meat alternate1 cup vegetableFamily-size recipe can be found in the appendix.Original Recipe SourceProduce for Better Health FoundationFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 14

Orange Couscous SaladRecipe E-2550 Servings100 ServingsMeasureFor 25ServingsDirections3 quarts1½ gallon6 cups1. In large saucepan heat water to aboil.2½ quarts5 quarts5 cups2. Add dry couscous, turmeric andblack pepper and cover.Turmeric, ground2 Tb¼ cup1 TbBlack pepper, ground2 tsp1 Tb 1 tsp1 tspIngredientsWeightWaterCouscous, whole wheat, dryChickpeas, canned, drained Mandarin oranges, canned,drained Measure6½ lbWeight13 lb3 lb3¼ lb6 lb1½ lb6. Pour dressing over chickpea mixture.Mix well. Fold in the cooledcouscous.3½ cups7 cups1 quart2 quarts2 cups1/3 cup2/3 cup3 TbLemon juice1½ cups3 cup¾ cupOlive oil2/3 cup1-1/3 cup1/3 cup2 Tb4 Tb1 TbRaisins, seedless DressingOrange zest, mincedChives, dry4. In a large bowl combine chickpeas,oranges, onion and raisins.5. Make dressing. In a separate bowlwhisk together orange zest, lemonjuice, olive oil and chives.1¾cupsOnion, red, small diced3. Turn off heat and let sit covered for 5minutes. Fluff with fork and let sit.7. Cover and refrigerate at least 1hour. Serve 1 cup (8 ounces). USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 15

Orange Couscous SaladNutrients Per ServingCalories230Percent Calories from Fat16%Total Fat4.0 gSaturated Fat0gTrans Fat0gCholesterol0 mgSodium90 mgTotal Carbohydrates43 gDietary Fiber6gSugars13 gProtein7gVitamin A(500 IU) 10%Vitamin C(15 mg) 25%Calcium4%Iron10%NOTESApproximate preparation time20 minutesChild Nutrition Program Food ComponentsEach portion provides:1 grain/bread½ cup vegetableFamily-size recipe can be found in the appendix.Original Recipe SourceProduce for Better Health FoundationFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 16

Pineapple Poppy Seed SaladRecipe E-2650 ServingsIngredientsPineapple, fresh, peeled andcored, or canned, chunk 100 ServingsWeightMeasureWeightMeasureFor 25Servings4 lb48 lb82 lb or 2Kiwi fruit, peeled and cut in halfand then into sliced 13Bananas, peeled and sliced 10205Strawberries, hulled and sliced 1½ quarts3 quarts3 cupsMelon, honeydew orcantaloupe, peeled andmedium dice or balls 256Directions1. Place pineapple chunks in largebowl.2. Add sliced kiwi, bananas, melonand strawberries to bowl.3. Combine lemon juice and honey inmedium bowl.4. Add poppy seeds and lime zest todressing bowl. Whisk together toblend.5. Pour dressing over fruit and tosslightly to evenly coat fruit.1½ quarts3 quarts3 cups6. Cover with food film and refrigerateat least 15 minutes for best flavor. Serve ½ cup (4 ounces).Dressing100% pineapple juice,unsweetened 2 cups1 quart1 cupHoney½ cup1 cup¼ cupLime zest, grated4 tsp2½ Tb2 tspPoppy seeds2 Tb4 Tb1 Tb USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 17

Pineapple Poppy Seed SaladNutrients Per ServingCalories80Percent Calories from Fat11%Total Fat1.0 gSaturated Fat0gTrans Fat0gCholesterol0 mgSodium0 mgTotal Carbohydrates21 gDietary Fiber2gSugars15 gProtein1gVitamin A(750 IU) 15%Vitamin C(54 mg) 90%Calcium2%Iron2%NOTESApproximate preparation time25 minutesChild Nutrition Program Food ComponentsEach portion provides:½ cup fruitFamily-size recipe can be found in the appendix.Original Recipe SourceProduce for Better Health FoundationFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 18

Rainbow Fruit SaladRecipe E-2750 ServingsIngredientsWeight100 ServingsMeasureWeightMeasureFor 25ServingsOrange Honey DressingOrange juice, unsweetened Directions1. To make dressing, combine orangejuice, lemon juice, honey, gingerand nutmeg. Whisk well tocompletely mix dressing.1½ cups3 cups¾ cup1 cup2 cups½ cup1/3 cup2/3 cup3 TbGinger, ground½ tsp1 tsp¼ tsp3. Toss lightly to coat evenly.Nutmeg, ground½ tsp1 tsp¼ tsp4. Cover bowl with wrap andrefrigerate until served.4821 quart2 quarts2 cups8164Strawberries, hulled, sliced inhalf 2 quarts4 quarts1 quartGrapes S , red or greenseedless, washed1 quart2 quarts2 cupsKiwi fruit, peeled and sliced 16328Banana, peeled and sliced 8164Lemon juiceHoneyMango, peeled and diced Blueberries, washed Nectarines, unpeeled andsliced 2. Prepare all of the fruit as listed. Tominimize browning of fruit, place inbowl with dressing as soon as it isprepared. Serve ½ cup (4 ounces). USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionS Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 19

Rainbow Fruit SaladNutrients Per ServingCalories80Percent Calories from Fat0%Total Fat0gSaturated Fat0gTrans Fat0gCholesterol0 mgSodium0 mgTotal Carbohydrates23 gDietary Fiber3gSugars16 gProtein1gVitamin A(300 IU) 6%Vitamin C(54 mg) 90%Calcium2%Iron2%NOTESApproximate preparation time20 minutesChild Nutrition Program Food ComponentsEach portion provides:½ cup fruitFamily-size recipe can be found in the appendix.Original Recipe SourceProduce for Better Health FoundationFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 20

Raspberry Grape SaladRecipe E-2850 ServingsIngredientsWeightYogurt, vanilla, low-fatRaspberries, frozen (block orIQF) , or freshMeasure1 quart2 quarts2 TbMint, dried100 ServingsWeightMeasureFor 25ServingsDirections2 quarts2 cups1. Combine yogurt and raspberries inlarge bowl.1 gallon4 Tb1 quart1 Tb2. Add mint to yogurt mixture and mixwell.3. Add green and red grapes to theyogurt mixture and toss lightly tocoat.4. Chill well before serving.Red grapes S , seedless,washed3 quarts6 quarts6 cupsGreen grapes S , seedless,washed3 quarts6 quarts6 cups Serve ¾ cup (6 ounces). USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionS Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 21

Raspberry Grape SaladNutrients Per ServingCalories80Percent Calories from Fat0%Total Fat0gSaturated Fat0gTrans Fat0gCholesterol0 mgSodium15 mgTotal Carbohydrates19 gDietary Fiber1gSugars15 gProtein2gVitamin A(100 IU) 2%Vitamin C(12 mg) 20%Calcium6%Iron2%NOTESApproximate preparation time:20 minutesChild Nutrition Program Food ComponentsEach portion provides:½ cup fruitFamily-size recipe can be found in the appendix.Original Recipe SourceProduce for Better Health FoundationFruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 22

Treasure SaladRecipe E-3050 ServingsIngredientsWeightApple, any variety, with peel,diced (local, if available) 100 ServingsMeasure13WeightMeasure25For 25Servings6Directions1. Wash apples thoroughly. Slice intoquarters lengthwise. Core quarters.Cut into medium dice and place inlarge bowl.2. Drizzle with lemon juice and toss tocoat evenly.¼ cupLemon juiceGrapes S , seedless, washedYogurt, low fat, vanillaAlmonds, slivered, lightlytoasted3 quarts½ cup6 quarts2 Tb6 cups1 quart2 quarts2 cups1½ cups3 cups¾ cup3. Wash grapes and remove from thestem. Add to apple and lemonjuice mixture.4. Fold yogurt into apples and grapes.Mix to evenly coat. Cover with foodfilm and refrigerate.5. Garnish with slivered almondsindividually (1 tsp per portion), orentire salad. Serve ¾ cup (6 ounces). USDA commodity fruits, vegetables, or beans listed in the Food Buying Guide for Child Nutrition Programs, 2008 editionS Grapes are a choking hazard for young children. When serving young children, cut grapes in half or substitute another chopped fruit.Fruit and Veggie Quantity Cookbook – Revised Edition Oct 2011NH Obesity Prevention Program, DHHS, DPHS 603-271-4551 www.dhhs.nh.gov/dphs/nhp/obesity.htm Page 23

Treasur

The recipes in this cookbook meet the following criteria. Each portion provides at least ½ cup of fruit or vegetable per 250 calories. Added sugars do not exceed 15% of total calories. Concent