K12 Crave Competition Recap & Recipe Book 2025

Crave Recap & Recipe Book

Which one of this year’s finalists will be crowned the most crave-able recipe of 2025?

Scan this code for more information on the K12 Crave Collection and to download a digital version of this cookbook.

2024 WINNER Ultimate Breakfast Pizza

2022 WINNER Buffalo Chicken Melt

2023 WINNER Queso Chicken Chili

2025 FINALISTS

Cheesy Tortellini with Meatballs in Blush Sauce Amsterdam City School District, NY

Cheesesteak Spudquake Pickens County Schools, SC VOTED FAN FAVORITE!

Spicy Taco Mac Roane County Schools, TN

Asian Beef Stir Fry Northwest Allen County Schools, IN

and the winner is...

We’re thrilled to announce that the School District of Pickens County, South Carolina has won this year’s Crave Competition with their crave-able Cheesesteak Spudquake recipe! A heartfelt thank-you to all the school districts who brought creativity and passion to the table. Your participation made this year’s Crave contest one of the most exciting yet!

TABLE OF CONTENTS

ASIAN

PASTA & RICE Buffalo Chicken Spaghetti Cheese Tortellini & Meatballs in Blush Sauce Chicken Bacon Ranch Rotini Chicken Curry Rice Bowl Cincy-Style Mac & Cheese SOUPS & SPUDZ

Asian Beef Stir-Fry Breaded Pork Katsu with Stir-Fried Rice Korean Beef Bowl (Bulgogi Bowl) N o Roll, Egg Roll HANDHELDS Hot Honey Beef Waffle Taco J alapeño Popper Grilled Cheese with Sweet Chili Dip Saucy Cowboy Pie HISPANIC Birria Burrito Chicken Fajita Mac & Cheese Spicy Taco Mac Steak Fajita & Cheese Flatbread

5 7

9 11

31 33 35

Ballpark Loaded Tater Tots Cheesesteak Spudquake Italian Meatball Soup Sausage, Potato & Corn Chowder

37 39 41 43

The information published in this cookbook has been collected from multiple sources. Recipe and nutritional data may vary based on the actual ingredients and preparation methods used. At times, the information we received from the contestants was adjusted to streamline and standardize the recipe data, preparation methods, and procedures.

23 25

ASIAN ASIAN BEEF STIR-FRY Submitted by:

NORTHWEST ALLEN COUNTY SCHOOLS, IN This stir-fry dish brings bright, bold Asian- inspired flavors straight to the cafeteria! Tender beef is seasoned with garlic, soy sauce, and sweet teriyaki, then tossed with ramen noodles and a colorful mix of roasted bell peppers and onions.

Shake things up! Sub in any of our global sauces in place of the teriyaki sauce.

Servings: 50 - 1 cup servings Meal Components: 2 M/MA + 1/2 grain + 1/4 c other veg

INGREDIENTS

PREPARATION

5 lbs J.T.M. Seasoned Beef Philly Steak 1 c J.T.M. Teriyaki Sauce 9 1/2 c Woodles® Ramen Noodles, dry (4.75 lbs cooked) 1 ea Yellow Onion, sliced 2 ea Red Onion, sliced 4 ea

Preheat oven to 350ºF.

Cook ramen noodles (see manufacturer’s cooking guide). Bake vegetables in a preheated oven of 350ºF for 8-10 minutes. Season Philly steak with garlic powder, onion powder, and black pepper. Blend in the soy sauce and teriyaki sauce then heat in the oven for 10-15 minutes. Toss in ramen noodles with vegetables and Philly steak. Serve immediately.

Green Bell Peppers, medium, sliced

1/4 c

Garlic, minced Black Pepper Garlic Powder Onion Powder

2 T 2 T 2 T

1/4 c

Soy Sauce

2 T

Vegetable or Canola Oil

This recipe also works well with these J.T.M. products: Beef Crumbles, Taco Filling, Meatballs, any Asian Sauce

ASIAN BREADED PORK KATSU WITH STIR-FRIED RICE Submitted by:

ROSE TREE MEDIA SCHOOL DISTRICT, PA This vibrant dish features a crispy breaded pork patty paired with savory stir-fried rice. Served with steamed green beans and topped with tangy Korean BBQ sauce, this meal is a fusion of sweet, savory, and crunchy.

Try substituting J.T.M. Korean BBQ Sauce with any J.T.M. Asian Sauce and finish with diced scallions.

Servings: 1 portion Meal Components: 2 M/MA + 2 grains + 1/2 c legume + 1/4 c other veg + 1/4 c dk green veg

INGREDIENTS

PREPARATION

1. Prepare Pork Patty: - Place breaded pork patty on a parchment lined sheet pan (do not shingle or overlap). - Heat in a 375°F oven for approximately 10-12 minutes or until product reaches an internal temperature of 145°F (HACCP Critical Control Point - 145° F for 15 seconds). - Once product has reached internal temperature, place on serving line or hold hot (HACCP Critical Control Point - 145° F or higher) until ready to use. - Slice before service. 2. Heat Korean BBQ Sauce: - Place unopened bag of Korean BBQ sauce in a perforated full-size pan. - Heat for approximately 30 minutes and check for an internal temperature of 135°F (ServSafe Standard 135°F for 15 seconds). Note: Your cook time may vary according to quantity of product being heated. - Place in a hot holding cabinet, covered, until ready to assemble recipe or serve. (Hold at 145°F or higher - HACCP Critical Control Point). *Bags can also be heated in tilt skillet or in boiling water until internal temperature of 135°F is reached (ServSafe Standard 135°F for 15 seconds). 3. Prepare stir-fried rice (see manufacturer’s cooking guide). 4. Steam green beans according to package instructions. 5. Portion 8 oz of rice onto plate or bowl. Top with sliced, breaded pork patty and 1 oz of Korean BBQ sauce. Serve 1/2 cup of green beans on the side. 6. Optional: Serve with individually wrapped fortune cookie.

1 ea J.T.M. Breaded Pork Patty 1 oz J.T.M. Korean BBQ Sauce 8 oz Stir-Fried Rice 1/2 c Green Beans, steamed

This recipe also works well with these J.T.M. products: Beef Crumbles, Taco Filling, Meatballs, any Asian Sauce

ASIAN KOREAN BEEF BOWL (BULGOGI BOWL) Submitted by: ST. VRAIN VALLEY SCHOOL DISTRICT, CO

Bursting with flavor, this restaurant- quality bowl features rice, veggies, and beef steak all tossed in a sweet and spicy sauce.

Simplify your prep! Sub in J.T.M Korean BBQ Sauce for the bulgogi sauce.

Servings: 30 - 1 bowl per serving Meal Components: 2 M/MA + 2 grains + 1/2 c veg

INGREDIENTS

PREPARATION

1. Pickled Carrot and Radish: Make at least 12 hours prior. In a pot, add vinegars, salt, and sugar. Bring to a boil and maintain for 5 minutes. 2. Place shredded carrot and daikon radish in a 2-4 qt container. Once brine is complete, pour directly over carrot/radish mixture, place lid on tight and set in walk-in refrigerator. 3. Bulgogi Sauce: Can be made a day prior or day of in a robot coupe/food processor with S-blade. Include all ingredients and run on high for 1 minute. If made day prior, store at 40ºF. 4. Bulgogi Rice: Make day prior to serving. Remove Philly steak from freezer and lay out bags on sheet pans, no more than 2 each, and place in walk-in to thaw overnight. 5. Cook rice then reserve hot for service. 6. Preheat oven to 350ºF. 7. In a large bowl or pan, place stir-fry vegetables, Philly steak, and bulgogi sauce then gently mix to coat. 8. On a lined sheet pan, lay out mixture and bake for 18-20 minutes or to a temperature of 165ºF. ASSEMBLY 1. Place 1/2 c rice in bottom of bowl, cover with 1 c steak and vegetable mix, then top with 2 oz pickled carrots and radish. 2. Finish bowl with a pinch of cilantro.

PICKLED CARROT AND RADISH 2 c Red Wine Vinegar 2 c White Wine Vinegar 3 tsp Salt 1 lb Carrot, shredded 1 lb

Daikon Radish, shredded

BULGOGI SAUCE 40 oz

Applesauce, canned Light Brown Sugar

1/2 lb

2 c + 1 T

Tamari Sauce

4 oz 2 oz 2 oz

Gochujang

Garlic, minced Ginger, puree

BULGOGI BOWL 6 lbs

J.T.M. Seasoned Beef Philly Steak

15 c 15 c 7.5 c

Brown Rice, cooked Stir Fry Vegetable

Bulgogi Sauce

3.75 lb 1/2 lb

Pickled Carrot and Radish

Cilantro

ASIAN NO ROLL, EGG ROLL Submitted by: MILFORD EXEMPTED VILLAGE SCHOOLS, OH This clever recipe delivers the familiar taste of an egg roll – without the wrapper. It combines seasoned beef, sautéed cabbage, and carrots with aromatic Hunan orange sauce all served over wholesome brown rice.

Simplify your prep! Sub in J.T.M Korean BBQ Sauce for the bulgogi sauce.

Servings: 30 - 2 c servings Meal Components : 2 M/MA + 2 grains + 1/4 c other veg

INGREDIENTS 5 lbs

PREPARATION

Prepare rice (see manufacturer’s cooking guide).

J.T.M. Ground Beef Crumbles J.T.M. Hunan Orange Sauce Brown Rice, long-grain, raw Cross Valley Farms® Coleslaw Mix, red & green cabbage, carrot

3 3/4 c

2. Cook beef and cabbage in a flat top griddle or skillet. Heat oil and brown the beef crumble, then add your preferred spices to season the beef and toss well. 3. After browning, add the shredded red and green cabbage to the pan and sauté for about 5 minutes, letting the cabbage soften, but still retain a slight crunch.

6 lbs + 4 oz

5 lbs

1/4 c + 1 T 3/4 c + 3 T

Vegetable Oil

Tamari

2 T + 1 1/2 tsp

Ginger, ground

ASSEMBLY 1.

2 1/2 tsp 1 T + 2 tsp

Salt

Black Pepper, ground

Once the rice is cooked and the beef and cabbage mixture is ready, place the rice in serving trays. Top the rice with the beef and cabbage mixture or serve it on the side.

Garnish

Green Onion

3. Drizzle Hunan orange sauce over the top or on the side for an extra burst of flavor. 4. Garnish with freshly chopped green onion.

This recipe also works well with these J.T.M. products: Seasoned Beef Philly Steak, Taco Filling, any Asian Sauce

HANDHELDS HOT HONEY BEEF WAFFLE TACO Submitted by: COPPELL ISD, TX A flavor explosion – this fusion taco dish is packed full of sweet, spicy, and savory flavors! It features warm waffles filled with hot honey beef and topped with a refreshing slaw made with crisp cabbage, carrots, and a tangy lime-apple cider vinaigrette.

Serve on a whole-grain rich baguette, instead of waffles, with carrots, cilantro sprigs, and jalapeños as a twist on a bahn mi’ sandwich.

Servings: 8 - 2 tacos per serving Meal Components : 2 M/MA + 2 grains + 1/8 c other veg

INGREDIENTS

PREPARATION

1. Place frozen bags of hot honey beef in steamer and heat 45 minutes or until an internal temperature of 165°F is reached (HACCP). 2. Asian Slaw: -Combine slaw mix, apple cider vinegar, lime juice, oil, and spices into a large mixing bowl. -Gently toss to ensure cabbage is fully coated. 3. Waffles: -Preheat oven to 350ºF. -Place frozen waffles on a lined sheet pan in a single layer. -Bake 5-6 minutes (do not overcook). ASSEMBLY 1. Taco: -Slightly fold waffle and place 2 oz (by weight) of hot honey beef per waffle. -Top each taco with 1 Tbsp of Asian slaw. -Serve two tacos per student.

2 lbs 16 ea 10 oz 1/2 c

J.T.M. Premium Hot Honey Beef Bake Crafters® Whole-Grain Waffle Coleslaw Mix, cabbage and carrot

Cilantro, fresh, chopped

2 T 2 T

Apple Cider Vinegar

Lime Juice, raw

1/3 c + 2 tsp Blended Oil 1/2 tsp Salt 1/2 tsp Black Pepper 1/4 tsp

Cayenne Pepper

This recipe also works well with these J.T.M. products: Sloppy Joe, Seasoned Beef Philly Steak, Taco Filling

HANDHELDS JALAPENO POPPER GRILLED CHEESE WITH SWEET CHILI DIP Submitted by: JURUPA ISD, CA

Take comfort food to the next level! This gooey grilled cheese melts whipped cream cheese, cheddar, and creamy queso blanco with zesty pickled jalapeños on hearty whole wheat, served with sweet chili sauce for that perfect finishing dip.

Ditch the bread and serve as a jalapeño popper dip with a side of tortilla chips.

Servings: 1 sandwich Meal Components : 2 M/MA + 2 grains

INGREDIENTS

PREPARATION

In a mixing bowl, combine cream cheese, cheddar, and queso blanco.

1 oz 2 oz 1 oz 2 oz

J.T.M. Queso Blanco Sauce J.T.M. Sweet Thai Chili Sauce Whipped Cream Cheese Cheddar Cheese, shredded

2. Place bread on a baking sheet and smear both slices with the cheese mixture. 3. Place 6 jalapeños on top of one slice of bread. 4. Bake in a 350ºF preheated oven for 5-6 minutes, or until the cheese mixture starts to brown on top. 5. Place bread slices together like a sandwich and cut in half.

6 slices Pickled Jalapeño 2 slices Whole-Wheat Bread

ASSEMBLY 1.

Serve with sweet Thai chili sauce on the side to dip.

This recipe also works well with these J.T.M. products: Three Cheese Sauce, Golden Hatch Queso

HANDHELDS SAUCY COWBOY PIE Submitted by: PERRYSBURG EXEMPTED VILLAGE SCHOOLS, OH

This double-crust pizza pie features layers of creamy mac and cheese, savory Sloppy Joe, crunchy pickles, and crispy onion rings. Finished with shredded American cheese and garlic butter, it’s packed with kid-approved flavor.

Make it Mexican... Simply sub out the Sloppy Joe for taco filling.

Servings: 12 - 1 slice per serving Meal Components : 3 M/MA + 2 grains

INGREDIENTS

PREPARATION

Thaw crust according to manufacturer’s instructions. Place crust on parchment covered baking sheet.

4 c 2 c

J.T.M. Signature Beef Sloppy Joe J.T.M. Premium Mac & Cheese Rich’s® Whole-Grain 16-Inch Pizza Crust

2. 3. 4. 5. 6.

2 ea

Spoon 2 cups of mac & cheese onto crust.

1 c

American Cheese, shredded

Add 4 cups of sloppy Joe on top of mac & cheese and spread evenly.

12 oz 24 ea

Pickles, sliced

Cover sloppy Joe with sliced pickles and onion rings. Lightly cover with 1 cup of shredded American cheese.

McCains® Whole-Grain Onion Rings

Place top crust and crimp edges.

8. Spray top crust with garlic butter spray and sprinkle with additional shredded American cheese and any salt-free seasoning of your choice. 9. Bake at 325ºF until internal temperature reaches 165ºF. Serve immediately.

This recipe also works well with these J.T.M. products: Taco Filling, Hot Honey Beef, Chili with Beans

HISPANIC BIRRIA BURRITO Submitted by: DECATUR TOWNSHIP SCHOOLS, IN Serve up one of the hottest food trends with this flavor-packed Birria Burrito. Tender, marinated beef is wrapped in a soft flour tortilla with Spanish rice and served with rich, creamy queso blanco sauce. This irresistible combo packs bold, savory flavors in every bite.

Simplify your prep! Sub in J.T.M. Birria Sauce for the marinade.

Servings: 35 - 1 burrito per serving Meal Components : 2 M/MA + 2 grains

INGREDIENTS

PREPARATION

1. The day before serving, mix all marinade ingredients together and pour over one bag of Philly steak in a pan. Refrigerate overnight. 2. Day of serving, put the pan of beef into the oven and heat for 25-30 minutes at 350ºF. Leave in marinade to stay tender. 3. Heat Queso Blanco Sauce: -Place unopened bag of queso blanco sauce in a perforated full-size pan. -Heat for approximately 30 minutes and check for an internal temperature of 135°F (ServSafe Standard 135°F for 15 seconds). Note: Your cook time may vary according to quantity of product being heated. -Place in a hot holding cabinet, covered, until ready to assemble recipe or serve (hold at 145°F or higher - HACCP Critical Control Point). *Bags can also be heated in tilt skillet or in boiling water until internal temperature of 135°F (ServSafe Standard 135°F for 15 seconds). 4. Cook Spanish rice (see manufacturer’s cooking guide). 5. Once everything is heated, prepare for assembly. ASSEMBLY 1. Place 2 oz of Spanish rice and 3 oz of marinated Philly steak (using a slotted serving utensil) onto one 8-inch tortilla and roll into a burrito. 2. Place burrito into a 1 lb boat for serving and top with 1 oz queso blanco sauce as students come through or serve on the side.

5 lbs 5 lbs 35 ea

J.T.M. Seasoned Beef Philly Steak J.T.M. Premium Queso Blanco Sauce

8-Inch Flour Tortillas Spanish Rice, dry

4 1/2 lbs

MARINADE 2 qt

Hot Water

1 c 3 T 3 T 2 T 3 T 3 T 4 T

Oil

Spanish Paprika

Chili Powder

Cumin

Garlic, granulated

Onion Powder

Lime Juice

This recipe also works well with these J.T.M. products: Beef Crumbles, Three Cheese Sauce, Cheddar Cheese Sauce, Golden Hatch Queso

HISPANIC CHICKEN FAJITA MAC ‘N’ CHEESE Submitted by: SABINE ISD, TX

A comforting mac and cheese with a Tex-Mex flair! This recipe combines fajita-seasoned chicken, sautéed peppers and onions, and a flavorful blend of spices folded into rich three- cheese cavatappi.

Try adding pico de gallo or shredded romaine as an optional garnish for extra flavor and crunch.

Servings: 75 - 1 cup serving Meal Components : 2.25 M/MA + 1 grain

INGREDIENTS

PRE- PREPARATION

1. Thaw chicken fajita meat and cavatappi pasta under refrigeration at 40ºF for 24-72 hours prior. 2. Dissolve chicken base in water and set aside.

25 lbs 10 lbs

J.T.M. Three Cheese Cavatappi Chicken Fajita Strips, precooked

7 1/2 lbs

Light Sour Cream

3/4 c

Olive Oil

3 c 3 c

Sweet Green Bell Peppers, chopped

PREPARATION 1. Heat oil in the skillet over medium heat. 2. Add peppers, onions, and garlic. Cook for 2-3 minutes. 3. Add chicken fajita strips and chicken broth and simmer for 10-15 minutes. Add salsa and seasonings. 4. Add three cheese cavatappi and sour cream to the mixture, incorporate all. 5. Once temperature reaches 145ºF, transfer creamy chicken cavatappi into sprayed steam table pans and serve immediately or hold hot until service.

Onions, raw, chopped

1/4 c

Garlic, minced

5 T

Knorr® Chicken Base

1 gal + 1 qt Water 3 c Salsa 2 T

Black Pepper Chili Powder

6 T

2 1/2 T

Cumin

3 T 2 T

Garlic Powder

Fajita Seasoning

This recipe also works well with these J.T.M. products: Mac & Cheese, Penne Alfredo, Beef Crumbles, Seasoned Beef Philly Steak

HISPANIC SPICY TACO MAC Submitted by: ROANE COUNTY SCHOOLS, TN A comforting mac and cheese with a Tex-Mex flair! This recipe combines fajita-seasoned chicken, sautéed peppers and onions, and a flavorful blend of spices folded into rich three- cheese cavatappi.

Top it off with pico de gallo, shredded romaine lettuce, and serve with a side salad and fruit.

Servings: 100 - 1 cup serving Meal Components : 2 M/MA + 1 grain

INGREDIENTS

PREPARATION

1. Heat spicy queso and taco filling in steamer for 30-35 minutes. 2. Cook macaroni noodles (see manufacturer’s instructions). 3. In a 4-inch pan, combine the following: macaroni taco filling spicy queso diced tomatoes green chiles taco seasoning 4. Fully incorporate the spicy taco mac and bake in a preheated oven of 350ºF for 30-35 minutes or until product reaches internal temperature of 165ºF.

10 lbs 10 lbs

J.T.M. Signature Spicy Queso J.T.M. Beef Taco Filling Tomatoes, #10 can, diced

1 ea

7 lbs

Elbow Macaroni Noodles

2 packs

Taco Seasoning

14 oz

Green Chiles Pico de Gallo Sour Cream

Garnish Garnish

ASSEMBLY 1. Scoop 1 cup of Spicy Taco Mac into a serving container and serve immediately.

This recipe also works well with these J.T.M. products: Taco Filling, Chili, Beef Crumbles, Golden Hatch Queso

HISPANIC STEAK FAJITA & CHEESE FLATBREAD Submitted by: HARTFORD PUBLIC SCHOOLS, CT A fun and flavorful twist on traditional fajitas, this recipe delivers a satisfying combination of tender, seasoned beef, sautéed onions and peppers, and creamy cheese sauce, all served on a warm flatbread.

serve with a variety of toppings like shredded romaine, pico de gallo, and jalapenos.

Servings: 28 - 1 flatbread per serving Meal Components : 2 M/MA + 2 grains

INGREDIENTS

PRE-PREPARATION

1. Prepare pico de gallo: In a mixing bowl, combine all ingredients. 2. For best results, thaw Philly steak and cheese sauce under refrigeration (40ºF or below) for 24-72 hours. 3. Cut onions and peppers. Toss in olive oil and mix thoroughly. 4. Preheat oven to 350ºF. PREPARATION 1. Heat Philly steak and cheese sauce in a steamer for 40 minutes or until product reaches internal temperature of 140ºF. 2. Roast onions and peppers in a preheated oven at 350ºF for 10-12 minutes. Hold in a hot holding cabinet of 140ºF or higher until ready to assemble. 3. Combine Philly steak and cheese sauce. Blend well. 4. Serve 1 - #10 scoop of beef mixture over flatbread. Top off with onion and peppers. Serve with a side of pico de gallo.

5 lbs 5 lbs 2 ea 3 ea 3 ea 1/2 c 4 ea 28 ea

J.T.M. Seasoned Beef Philly Steak J.T.M. Premium Cheddar Cheese Sauce

Yellow Onion, julienne Green Peppers, julienne Red Peppers, julienne

Olive Oil

Scallions, sliced Rich’s® Flatbread

PICO DE GALLO 2 1/2 lbs

Tomatoes, fresh, chopped Red Onions, fresh, small dice

12 oz 3 oz 1 oz 2 oz

Jalapeño Peppers, seeded, small dice

Cilantro, fresh, chopped Green Onion, fresh, chopped

1/3 tsp 1/3 tsp

Salt

Black Pepper, ground

1 T 1 T

Garlic Powder Cumin, ground

This recipe also works well with these J.T.M. products: Jalapeño Cheese Sauce, Queso Blanco, Beef Crumbles, Taco Filling

PASTA & RICE BUFFALO CHICKEN SPAGHETTI

Submitted by: PARIS ISD, TX

This bold, crave-worthy pasta bake features tender spaghetti and diced chicken tossed in a rich blend of Buffalo wing sauce and queso blanco. Accented with hints of garlic, onion, black pepper, and a blanket of melted cheese, it’s the ultimate comfort food with a spicy kick.

Give your pasta a flavor kick with a sprinkle of bleu cheese crumbles, a crunch of sliced celery, or a pop of green onion.

Servings: 35 - 1 c servings Meal Components : 3 M/MA + 1 grain

INGREDIENTS

PRE-PREPARATION

1. Thaw queso blanco sauce and chicken under refrigeration of 40ºF or below for 24- 72 hours.

4 lbs 4 lbs

J.T.M. Premium Queso Blanco Sauce

Diced Chicken, frozen, cooked

4 c

Sweet Baby Ray’s® Buffalo Wing Sauce

2 lb + 3 oz Spaghetti, enriched 1/4 c Garlic Powder 1 T Black Pepper, ground 1 tsp Onion Powder 1/2 pt

PREPARATION 1. Boil water, cook pasta till firm al dente, drain, and rinse.

2. On a sprayed pan, heat chicken to release moisture then drain and reserve juice. Weigh out chicken and place in steam table pan (35 servings will fit in one 4-inch steam table pan). 3. Wash top of bottle of Buffalo sauce and open jar. Add Buffalo sauce, milk, queso blanco sauce, and spices to chicken, then add spaghetti. 4. Stir well to incorporate all ingredients, cover pan and bake until mixture is 140ºF. 5. If mixture looks dry, add reserved chicken broth. Top each pan with shredded cheese and hold at 135ºF or higher until service. 6. Serve 1 cup (2 - #8 dippers).

Milk, low fat, fluid, 1% milkfat

1 lb

Cheddar Cheese, yellow, reduced fat, shredded

This recipe also works well with these J.T.M. products: Cheddar Cheese Sauce, Jalapeño Cheese Sauce, Golden Hatch Queso, Beef Crumbles

PASTA & RICE CHEESE TORTELLINI & MEATBALLS IN BLUSH SAUCE Submitted by: AMSTERDAM HIGH SCHOOL, NY A satisfying blend of protein, whole-grains and veggies, this hearty dish combines savory meatballs and cheese tortellini in a creamy blush sauce accented with fresh baby spinach and a touch of basil for a flavorful finish.

No tortellini? Sub in any pasta you have on hand.

Servings: 50 - 1 c servings Meal Components : 2 M/MA + 2 grains + 1/2 c veg

INGREDIENTS

PREPARATION

1. Cook Tortellini: - Boil water and cook tortellini according to package directions. - Drain and rinse with warm water. - Hold hot until ready for service. 2. Prepare Sauce: - In a large tilt skillet, heat olive oil over medium heat. - Add onions and garlic, sauté for 2-3 minutes.

6 lbs + 4 oz

J.T.M. Meatballs

3 qts 12 lbs 5 qts

J.T.M. Three Cheese Sauce Tasty Brands® Tortellini

Crushed Tomatoes in Sauce, low sodium

1 qt

Chicken Broth, low sodium

1 1/2 lbs

Baby Spinach, fresh

1 c

Onions, diced Garlic, minced

- Stir in tomatoes, chicken broth, and Italian seasoning. - Whisk in cheese sauce until smooth and creamy. 3. Heat Meatballs: - Preheat convection oven to 350°F. - Spray full-size sheet pans with non-stick spray and distribute meatballs evenly across pans. - Place into preheated convection oven for approximately 15-20 minutes or until product reaches serving temp of 165°F. - Remove and hold hot until ready for service. 4. A dd heated meatballs and baby spinach to the sauce. Simmer for 3-5 minutes, until spinach wilts. 5. Toss cooked tortellini in the blush sauce. Hold hot at 135ºF or above until ready to serve.

4 T

1/2 c

Olive Oil

2 T

Italian Seasoning

This recipe also works well with these J.T.M. products: Alfredo Sauce, Marinara Sauce, Penne Alfredo, Beef Crumbles

ASSEMBLY 1. Portion 1 cup per student (including 2 meatballs).

PASTA & RICE CHICKEN BACON RANCH ROTINI Submitted by: NEW ALBANY FLOYD COUNTY SCHOOLS, IN The CBR (chicken, bacon, ranch) trend has taken over America! This creamy, flavorful pasta dish features seasoned bites of chicken, crispy turkey bacon, and a rich, cheesy sauce seasoned with a hint of dill, garlic, parsley and chives.

Add broccoli or peas to the pasta dish for an extra pop of color, crunch, and nutrition.

Servings: 24 - 1 cup servings Meal Components : 2 M/MA + 1.75 grains

INGREDIENTS

PREPARATION

1. Bacon: - Preheat oven to 350ºF with 15-20% moisture setting. - On a lined sheet tray, place bacon in a single layer.

60 oz

J.T.M. Premium Three Cheese Sauce

2 lbs + 4 oz Rotini, whole-grain rich, dry 2 lbs Pulled Chicken 2.5 c Nonfat Fluid Milk 1.5 tsp Black Pepper, ground 2.5 tsp Dill Weed, dried 1.5 T Garlic Powder 1.5 T Onion Powder 3 T Parsley 2.5 tsp Chives, dehydrated 2.5 tsp Lemon Juice 12 slices Turkey Bacon, cooked

- Bake until crisp and internal temperature reaches 165ºF or higher for 15 seconds. - Remove bacon from the oven and allow to cool slightly before crumbling. Set aside. 2. Chicken: - Preheat oven to 350ºF with 15-20% moisture setting. - Combine spices, set aside. - Spray 2-inch full hotel pan with pan release and evenly layer chicken and half of the spice mix in pan(s), toss to coat evenly. - Cook for 15-20 minutes or until internal temperature reaches 165ºF. Set aside in warmer. DO NOT DRAIN chicken. 3. Pasta: - See manufacturer’s guide for cooking instructions. 4. Sauce: - Select steam mode on the oven. Preheat to 212ºF. - Place sealed bags of sauce in a perforated hotel pan and steam for 15-20 minutes or until the internal temperature of sauce reaches 145ºF. - Empty bags into a hotel pan adding milk, and remaining spices, stirring to combine. 5.A dd cooked pasta, bacon, and chicken (including juice from chicken) to pan of sauce. Mix well to combine. 6.Cover and hold in warmer until service.

This recipe also works well with these J.T.M. products: Alfredo Sauce, Cheddar Cheese Sauce, Penne Alfredo, Three Cheese Cavatappi

PASTA & RICE CHICKEN CURRY RICE BOWL Submitted by: GRANT COUNTY SCHOOLS, KY A unique twist on traditional chicken curry, this dish features diced chicken in a flavorful sauce made from curry, salsa, and queso blanco. Served over a bed of brown rice and topped with fresh cilantro and tomatoes for a vibrant burst of color and freshness.

switch it up... Try serving over flatbread instead of rice.

Servings: 6 - 1 bowl servings ( 1 c rice + 5 oz chicken curry) Meal Components : 2.5 M/MA + 3 grains + 1/8 red/orange veg

INGREDIENTS 10 oz

PREPARATION

J.T.M. Queso Blanco Sauce Diced Chicken, frozen, cooked

1. Cook rice (see manufacturer’s cooking guide). 2. Heat Queso Blanco Sauce:

10 oz

1 c

Salsa

-Place unopened bag of queso blanco sauce in a perforated full-size pan. -Heat for approximately 30 minutes and check for an internal temperature of 135°F (ServSafe Standard 135°F for 15 seconds). Note: Your cook time may vary according to quantity of product being heated. -Place in a hot holding cabinet, covered, until ready to assemble recipe or serve (hold at 145°F or higher - HACCP Critical Control Point). *Bags can also be heated in tilt skillet or in boiling water until internal temperature of 135°F (ServSafe Standard 135°F for 15 seconds). 3. Warm chicken, uncovered, in an oven preheated to 350ºF for 35 minutes. 4. Combine queso blanco sauce with curry powder until fully incorporated. 3. Combine chicken, queso blanco/curry mixture, and salsa.

1 1/2 tsp

Curry Powder

6 c

Brown Rice, whole-grain, cooked

1/4 c 1/4 c

Cilantro, fresh

Tomatoes, fresh, chopped 5x6

ASSEMBLY 1. Portion 1 cup of rice and top with 5 oz of chicken mixture. 2. Garnish with cilantro and tomatoes.

This recipe also works well with these J.T.M. products: Three Cheese Sauce, Alfredo Sauce, Cheddar Cheese Sauce

PASTA & RICE CINCY STYLE MAC & CHEESE Submitted by: JURUPA USD, CA A unique twist on traditional chicken curry, this dish features diced chicken in a flavorful sauce made from curry, salsa, and queso blanco. Served over a bed of brown rice and topped with fresh cilantro and tomatoes for a vibrant burst of color and freshness.

Serve with a side of oyster crackers and hot sauce.

Servings: 1 - 12 oz servings Meal Components : 3 M/MA + 2 grains

INGREDIENTS 2 oz

PREPARATION

J.T.M. Cincy Style Beef Chili

1. Heat three cheese cavatappi, Cincy-style chili, and queso blanco sauce in the steamer for 30-35 minutes or until product reaches internal temperature of 145ºF. Hold in a hot holding cabinet at 140ºF or higher until ready to serve. 2. Place 1 cup of three cheese cavatappi in a bowl. Top with 2 oz of Cincy-style chili then 1 oz of queso blanco sauce. Garnish with 1 oz of shredded cheddar cheese and serve immediately.

1 c

J.T.M. Premium Three Cheese Cavatappi

1 oz 1 oz

J.T.M. Premium Queso Blanco Cheddar Cheese, shredded

This recipe also works well with these J.T.M. products: Three Bean Chili, Chili with Beans, Taco Filling, Mac & Cheese

SOUPS & SPUDZ BALLPARK LOADED TATER TOTS Submitted by: VISTA USD, CA A crowd-pleasing, game-day inspired dish that’s sure to be a hit! Crispy tater tots piled high with hearty three bean chili then topped with melty American cheese for the ultimate comfort meal.

Swap in J.T.M PlantBorn Taco Filling instead of three bean chili for another bold , plant-powered twist!

Servings: 1 bowl Meal Components : 3 M/MA + 2 grains + 1/2 c starch veg

INGREDIENTS

PRE- PREPARATION

1. Thaw cornbread muffins to room temperature. Keep chili frozen. 2.Preheat oven to 350ºF.

4 oz (#8 scoop)

J.T.M. Premium Three Bean Chili

10 ea

Tater Tots

2 slices

American Cheese Cornbread Muffin

1 ea

PREPARATION : 1. C hili: Place sealed bag in 4-inch hotel pan with approximately 1/2 gallon of water. Place pan with chili in the oven and cook for 45 minutes or until internal temperature reaches 165ºF. 2.T ater Tots: Line sheet pan with parchment paper and place tater tots on pan. Bake for 18-20 minutes at 350ºF or until internal temperature reaches 165ºF. ASSEMBLY 1. In a 16 oz bowl, place 10 tater tots on the bottom, scoop 4 oz of chili on top of tater tots, and place 2 slices of American cheese on top. Place in warmer until service. 2. S erve one 16 oz bowl of loaded tater tots with an individually-wrapped cornbread muffin to each student.

This recipe also works well with these J.T.M. products: Taco Filling, Hot Honey Beef, Beef Crumbles, Cheddar Cheese Sauce, Queso Blanco, Golden Hatch Queso

SOUPS & SPUDZ CHEESESTEAK SPUDQUAKE Submitted by: PICKENS COUNTY SCHOOLS, SC This dish features a fluffy baked potato exploding with flavor! Smothered with tender Philly beef, sautéed peppers and onions, and creamy queso blanco sauce then finished with a drizzle of sriracha and a sprinkle of fresh cilantro, this bold and satisfying meal is sure to shake up the lunch line!

Swap in J.T.M PlantBorn Taco Filling instead of three bean chili for another bold , plant-powered twist!

Servings: 40 - 1 potato per serving Meal Components : 3 M/MA 1 c starch veg + 1/4 c red/orange veg + 1/4 c other veg

INGREDIENTS

PREPARATION

1. Spray potatoes with butter spray and lightly salt outside of potato. 2. Bake potatoes 1 hour at 350ºF or until temperature reaches 135ºF. 3. While potatoes are baking, cut peppers and onions into strips. 4. Add Worcestershire sauce and seasonings to beef. 5. Cook beef mixture in steamer until temp reaches 165ºF. 6. Cut potatoes in center and squeeze ends to open. 7. Fill center of potatoes with 2 1/2 oz of beef mixture and top with 1 1/2 oz queso blanco sauce.

5 lbs 5 lbs 40 ea 5 lbs 5 lbs

J.T.M. Seasoned Beef Philly Steak J.T.M. Premium Queso Blanco Sauce

Baking Potatoes

Red Bell Pepper, sliced Yellow Onions, large Worcestershire Sauce Butter Spray

2 c

2 T 2 T 2 T 1 T

Salt

Onion Powder Garlic Powder

Cracked Red Pepper

ASSEMBLY 1. Drizzle sriracha or Buffalo sauce on top and garnish with chopped cilantro.

Garnish 1 bunch

Sriracha or Buffalo Sauce

Cilantro, chopped (for garnish)

This recipe also works well with these J.T.M. products: Taco Filling, Chili, Beef Crumbles, Golden Hatch Queso

SOUPS & SPUDZ ITALIAN MEATBALL SOUP Submitted by: CRESTWOOD LOCAL SCHOOLS, OH This dish features a fluffy baked potato exploding with flavor! Smothered with tender Philly beef, sautéed peppers and onions, and creamy queso blanco sauce then finished with a drizzle of sriracha and a sprinkle of fresh cilantro, this bold and satisfying meal is sure to shake up the lunch line!

No spinach artichoke dip? No problem... use J.T.M. Premium Three Cheese Sauce or Signature Alfredo Sauce and add spinach

Servings: 20 - 8 oz servings Meal Components : 2 M/MA

INGREDIENTS

PREPARATION

1. Bake meatballs at 350ºF until 165ºF. 2.In a pot, bring to a boil the following: water, chicken base, garlic powder, onion powder, black pepper. 3.Add meatballs and spinach artichoke dip to pot. Let simmer for 15 minutes, stirring every 2-3 minutes. 4.Add in the tomato basil couscous salad and stir to combine all ingredients.

2 lbs

J.T.M. Premium Beef Meatballs Spinach Artichoke Dip (prepared)

1 c

5 oz

Chicken Base Onion Powder Garlic Powder Black Pepper

1 T 1 T 1 T

5 qts

Water

1 c

Tomato Basil Couscous Salad (prepared)

ASSEMBLY 1. Add the meatball/spinach artichoke mixture with the couscous salad.

This recipe also works well with these J.T.M. products: Three Cheese Sauce, Alfredo Sauce

SOUPS & SPUDZ SAUSAGE, POTATO, AND CORN CHOWDER Submitted by: COPPERAS COVE ISD, TX

This warm, comforting bowl of creamy chowder is made with just five simple ingredients! Savory sausage gravy, tender diced potatoes, sweet corn and a rich, flavorful broth are combined to create this hearty soup.

Garnish with a pinch of dried thyme and serve with cornbread or a biscuit.

Servings: 24 - 10 oz servings Meal Components : 2 M/MA + 1/2 c starchy veg

INGREDIENTS

PREPARATION

1. Thaw sausage gravy under refrigeration at 40ºF or below for 24- 72 hours prior to service. 2. In a soup pot, combine vegetable base with 10 oz. of hot water to form a stock. 3. Add sausage gravy, potatoes and corn to pot. Stir soup intermediately. Bring temperature of soup to 165ºF and serve.

10 lbs

J.T.M. Homestyle Pork Sausage Gravy

2 lbs

Corn, frozen

1 ea

Potatoes, #10 can, drained Knorr® Vegetable Base

3 T

10 oz

Hot Water

This recipe also works well with these J.T.M. products: Three Cheese Sauce, Alfredo Sauce

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