Let's face it: the industry is changing. Consumers' food preferences are evolving, and the need for healthy menu options is more prevalent than ever.
To help get you started, we've put together some great foodservice recipes that allow you to target these consumers and embrace their changing needs.
THAI BEEF PASTA
Greater Omaha Choice Beef Steak Strips tossed with whole wheat pasta, Asian vegetables and peanut sauce. Served with spring greens and fat free ranch dressing.
3 oz Greater Omaha Choice Beef Strips (928570)
2-1/2 tsp Rema Extra Virgin Olive Oil (620591)
6 oz Norpac Flav-R-Pac® Grande Classics®Asian Vegetable Blend (962810)
1-1/2 oz Hormel House of Tsang® Bangkok Padang™ Peanut Sauce (562040)
1 tsp C.H. Robinson Parsley (361163), chopped
1/3 cup AIPC Heartland® Whole Wheat SpaghettiNoodles (480970)|
1-1/2 oz C.H. Robinson Spring Mix (360666)
1 oz Ventura Hidden Valley® Fat Free Ranch (630420)
Prepare noodles as directed. On a hot flat-top or skillet, use olive oil and quickly stir fry beef; add vegetables to heat through; add sauce to heat through; serve over prepared noodles. Garnish with chopped parsley. Serve with spring mix and fat free ranch.
Calories: 627.98
COST: $2.88 | SELL AT: $7.99 | POTENTIAL PROFIT: $5.61
TUSCAN CRUSTED COD
North Atlantic Cod crusted with an old world blend of garlic, basil, oregano and parmesan mixed with breadcrumbs and pan fried. Served with a tossed salad with fat free Italian dressing and Italian beans with a hint of balsamic.
1 each High Liner North Atlantic Cod Loin – 6 oz (929040)
TUSCAN CRUSTING | YIELD: 48 Portions
1 cup Lassonde Pappas Ruby Kist® Lemon Juice (733070)
1/2 cup Rema Extra Virgin Olive Oil (620591)
1 qt Sugar Foods Breadcrumbs (415638)
1 Tbsp Cargill Kosher Salt (473160)=
1 Tbsp McCormick Table Grind Black Pepper (472538)
2 Tbsp McCormick Garlic Powder (472341)
2 Tbsp McCormick Ground Basil (472141)
2 TbspMcCormick Mediterranean Style OreganoLeaves (472461)
1 qt UniPro Grated Parmesan Cheese (430218)
SIDES
4 oz Norpac Flav-R-Pac® Italian Green Beans (962450)
1 tsp Rema Extra Virgin Olive Oil (620591)
As needed McCormick Grill Mates® Vegetable Seasoning (470201)
1 tsp Roland Balsamic Vinegar (422110)
2 oz Bix Chopped Romaine (380378)
1 oz Ventura Hidden Valley® Fat Free Golden Italian Dressing (630430)
1/8 wedge Wholesale Lemon (376111)
1. Toss all dry ingredients for the crusting together. Set aside.
2. Combine lemon juice and olive oil for crusting. Dip cod into mixture.
3. Lightly bread cod with dry ingredient crusting mixture.
4. On a hot flat-top or skillet, use olive oil and cook breaded cod until brown on one side. Flip over and cook other side until cooked through.
5. For green beans side: Sauté green beans with olive oil, vegetable seasoning and balsamic vinegar.=
6. Serve with romaine side salad with fat free Italian.
7. Serve with lemon wedge.
Calories: 187.71
COST: $3.09 | SELL AT: $10.99 | POTENTIAL PROFIT: $7.90
TURKEY AVOCADO WRAP
Healthy Ones thin-sliced turkey, avocado, lettuce, tomato and fat free ranch all wrapped up in atomato basil wrap and served with fresh cantaloupe.
1 each Catallia Tomato Basil Wrap – 12 in (948548)
4 oz Armour-Eckrich Healthy Ones Smoked Sliced Turkey Breast (933240)
1/4 each Capital City Avocado (375050), sliced
1 each C.H. Robinson Green Leaf Lettuce Filet (360670)\
2 slices Capital City Tomato (362012)
1 oz Ventura Hidden Valley® Fat Free Ranch (630420)
1 cup Wholesale Cantaloupe (377800), cut
Place ranch, turkey, avocado, lettuce and tomato on wrap; roll and cut in half. Serve with cantaloupe/mixed fruit.
Calories: 459.36
COST: $2.82 | SELL AT: $8.99 | POTENTIAL PROFIT: $6.17
CHICKEN BLACK BEAN QUESADILLA
Grilled chicken, black bean salsa and cheddar cheese tossed between a whole wheat tortilla. Served with fresh salsa.
1 each Catallia Whole Wheat Pressed Flour Tortilla – 10 in (951290)
3 oz Perdue Harvestland® Chargrilled Chicken Breast Filet Strips (934920)
1-1/2 oz UniPro Monterey Jack with Peppers Shredded Cheese (903140)
1 oz C.H. Robinson Shredded Lettuce (360700)
BLACK BEAN SALSA Yield: 14 portions
2 cups Bush’s Black Beans (601010), drained
2 cups Norpac Flav-R-Pac® Whole Kernel Sweet Corn (963310)
1 cup Capital City Roma Tomatoes (362015), diced
2 Tbsp Mott’s ReaLime® Lime Juice (733100)
1/4 cup Capital City Medium Red Onions (361110), diced
1/4 cup C. H. Robinson Cilantro (360491), chopped
To taste Salt & pepper
FRESH SALSA Yield: 18 portions
4 cups Capital City Roma Tomatoes (362015), diced
3/4 cup Capital City Medium Red Onions (361110), diced
1/4 cup C. H. Robinson Cilantro (360491), chopped
2 Tbsp Mott’s ReaLime® Lime Juice (733100)
To taste Salt & Pepper
1. Toss all black bean salsa ingredients together. Set aside.
2. Toss all fresh salsa ingredients together. Set aside.
|3. On a hot grill, place tortilla down. On one half of tortilla, spread on chicken, cheese and black bean salsa.Fold other half overtop. Grill both sides until browned and heated through and cheese is melted. Slice.
4. Serve with a side of fresh salsa and lettuce.
Calories: 407.77
COST: $1.95 | SELL AT: $6.99 | POTENTIAL PROFIT: $5.04
STEAK & BERRIES SALAD
Marinated Greater Omaha Choice steak strips grilled and topped over a bed of field greens with seasonal berries,balsamic dressing, blue cheese and a multi-grain breadstick.
4 oz Greater Omaha Choice Beef Strips (928570)
1-1/2 oz Ventura Hidden Valley® Balsamic Vinaigrette(630620), divided
2 oz C.H. Robinson Spring Mix (360666)
1/2 cup Wholesale Strawberries (377618), sliced
1/2 cup Wholesale Blackberries (377240)
1/2 oz UniPro Blue Cheese Crumbles (903758)
1 each Baker Boy Multi-Grain Bread Stick (989920)
1. Marinate beef with 3/4 oz of the vinaigrette – at least 8 hours in advance is best, and you can hold for 2 or 3 days. This will enhance the flavor and make the meat tenderer.
2. When ready to serve, grill beef to desired doneness.
3. Build salad by tossing spring mix with 3/4 oz vinaigrette and topping with steak, berries and blue cheese.
4. Serve with bread stick.
Calories: 638.19
COST: $3.26 | SELL AT: $9.99 | POTENTIAL PROFIT: $6.73
