Rita's Kitchen · Production Recipe Book

Protein-First Production Recipes

Name: Sausage Marinara
Ingredients: Sliced or crumbled Italian sausage in marinara; Penne; Green beans

Rita's Kitchen protein-first production book built on the Cedar Farms inventory: every meal plates 6 oz cooked protein, 4-5 oz cooked starch and 4 oz cooked vegetable. Forty-four production sheets, grouped by protein, that scale from a 50-meal church kitchen to a 1,250-meal Rita's Kitchen run.

Plating standard

6 oz protein · 4–5 oz starch · 4 oz vegetable

Quantities are cooked/finished component weights. Raw pull and purchasing quantities depend on the actual donated product and verified production yield.

Meals	Protein @6 oz	Starch @4 oz	Starch @5 oz	Vegetable @4 oz
50	18.8 lb	12.5 lb	15.6 lb	12.5 lb
100	37.5 lb	25.0 lb	31.2 lb	25.0 lb
500	187.5 lb	125.0 lb	156.2 lb	125.0 lb
1,000	375.0 lb	250.0 lb	312.5 lb	250.0 lb
1,250	468.8 lb	312.5 lb	390.6 lb	312.5 lb
1,500	562.5 lb	375.0 lb	468.8 lb	375.0 lb

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Forty-four sheets. Pick a protein group, jump to any sheet, or print the page to save it as a PDF. Fava bean meals are listed under both Franks and Fava Beans.

1. Sausage Marinara

Sausage

Protein / Entrée: Sliced or crumbled Italian sausage in marinara
Starch: Penne
Vegetable / Side: Green beans
Food safety check: 165°F if poultry sausage; otherwise follow product-specific approved standard

Prep focus

Stage sausage, marinara, penne and green beans. Slice links uniformly if using whole links.

Equipment

Ovens or tilt skillet; kettle/pasta equipment; hotel pans; fixed portion tools

Production direction

Cook/heat sausage to the required safe temperature; combine with marinara. Cook penne just tender; heat green beans. Portion 6 oz sausage entrée, 4–5 oz pasta and 4 oz vegetable.

Rita's Kitchen note: Excellent donation-flex meal. Keep sauce slightly loose so the entrée reheats well after freezing.

2. Apple Sausage & Sweet Potato Dinner

Sausage

Protein / Entrée: Apple sausage with light apple-onion gravy
Starch: Mashed sweet potatoes
Vegetable / Side: Green beans
Food safety check: 165°F if poultry sausage; otherwise follow product-specific approved standard

Prep focus

Stage sausage; dice apples/onions if available; prepare sweet potatoes and green beans.

Equipment

Ovens; tilt skillet or sauce kettle; potato equipment; hotel pans

Production direction

Roast or pan sausage; prepare a mild apple-onion gravy; prepare sweet potatoes; heat beans. Portion to tray standard.

Rita's Kitchen note: Good fall/winter profile and a useful way to pair sweeter sausage with familiar sides.

3. Ossobuco & Gravy

Beef

Protein / Entrée: Braised ossobuco with light pan gravy
Starch: Mashed potatoes
Vegetable / Side: Carrots
Food safety check: Verify product species/cut and use safe-cooking standard

Prep focus

Stage meat, aromatics, broth/gravy base, potatoes and carrots. Keep pieces consistent for even braising.

Equipment

Braising pans or ovens; tilt skillet/kettle; potato equipment; scales

Production direction

Braise until tender; separate bones/non-edible trim as needed; verify cooked yield before tray line. Prep gravy, potatoes and carrots. Portion 6 oz cooked meat/entrée.

Rita's Kitchen note: Yield verification is essential because bone-in product cannot be planned pound-for-pound as edible protein.

4. Ham & Scalloped Potato Dinner

Ham

Protein / Entrée: Sliced or diced ham
Starch: Scalloped potatoes
Vegetable / Side: Green beans
Food safety check: Use fully-cooked ham per label and approved reheating/holding plan

Prep focus

Dice or slice ham; stage potato bake and green beans.

Equipment

Ovens; hotel pans; portion scale/tools

Production direction

Heat ham without drying; bake scalloped potatoes; heat green beans. Portion using fixed tools and verify first trays.

Rita's Kitchen note: Comfort-food meal with simple tray-line assembly. Mark milk allergen when scalloped potatoes contain dairy.

5. Teriyaki Chicken Rice Bowl

Chicken

Protein / Entrée: Teriyaki chicken
Starch: Rice
Vegetable / Side: Asian vegetables
Food safety check: 165°F

Prep focus

Stage chicken, mild teriyaki sauce, rice and vegetables. Cut chicken to consistent bite-size pieces if needed.

Equipment

Ovens or tilt skillet; rice equipment; steamer; hot holding

Production direction

Cook chicken to 165°F; sauce in batches; cook rice; steam vegetables. Portion 6 oz chicken entrée, 4–5 oz rice and 4 oz vegetables.

Rita's Kitchen note: Keep teriyaki mild and avoid over-saucing. A vegetable egg roll can be added when available but should not replace the 4 oz vegetable.

6. Sausage & Peppers

Sausage

Protein / Entrée: Italian sausage with peppers, onions and light tomato sauce
Starch: Pasta
Vegetable / Side: Broccoli
Food safety check: Follow sausage label/species standard; 165°F when poultry sausage

Prep focus

Slice sausage uniformly; stage peppers, onions, tomato sauce, pasta and broccoli.

Equipment

Tilt skillet or ovens; kettle/pasta equipment; steamer; hotel pans

Production direction

Cook sausage safely; sauté peppers/onions; combine with a modest amount of sauce. Cook pasta just tender and steam broccoli. Portion to 6/4-5/4 standard.

Rita's Kitchen note: High-volume, familiar meal. Peppers and onions can be rescued fresh or frozen.

Allergen / label check: Wheat in pasta; verify sausage and sauce labels

7. Sausage Cacciatore

Sausage

Protein / Entrée: Italian sausage braised with tomato, peppers and onions
Starch: Pasta
Vegetable / Side: Mixed vegetables
Food safety check: Follow sausage label/species standard; 165°F when poultry sausage

Prep focus

Cut links into consistent portions; stage sauce, peppers, onions and seasonings.

Equipment

Ovens or tilt skillet; kettle; hotel pans; hot holding

Production direction

Brown/roast sausage; simmer with tomato, peppers and onions. Cook pasta and heat vegetables separately. Keep sauce loose enough for freeze/reheat.

Rita's Kitchen note: A good use for mixed donated peppers, onions and tomato products.

Allergen / label check: Wheat in pasta; verify sausage/sauce

8. Sausage & Gravy Homestyle Dinner

Sausage

Protein / Entrée: Sausage w/mild onion gravy
Starch: Mashed potatoes
Vegetable / Side: Green beans
Food safety check: Follow sausage label/species standard; 165°F

Prep focus

Stage sausage, gravy base, onions, potatoes and beans.

Equipment

Ovens; tilt skillet/kettle; potato equipment; hotel pans

Production direction

Cook sausage; prepare light gravy; hold sausage in gravy to prevent drying. Prepare potatoes and beans; portion accurately.

Rita's Kitchen note: Very freezer-friendly comfort meal. Keep gravy moderate rather than flooding the tray.

Allergen / label check: Wheat in pasta; verify sausage/sauce

9. Apple Sausage & Herb Stuffing

Sausage

Protein / Entrée: Apple sausage with mild herb pan sauce
Starch: Stuffing
Vegetable / Side: Carrots
Food safety check: Follow sausage label/species standard; 165°F when poultry sausage

Prep focus

Stage sausage, stuffing ingredients, carrots and mild broth/pan sauce.

Equipment

Ovens; hotel pans; kettle as needed

Production direction

Roast sausage; prepare stuffing and carrots; use light pan sauce to keep sausage moist. Portion to standard.

Rita's Kitchen note: Strong fall/winter meal and useful for holiday-season donated inventory.

Allergen / label check: Wheat in pasta; verify sausage/sauce.

10. Apple Sausage with Apple-Onion Gravy

Sausage

Protein / Entrée: Apple sausage with apple-onion gravy
Starch: Rice
Vegetable / Side: Green beans
Food safety check: Follow sausage label/species standard; 165°F when poultry sausage

Prep focus

Slice onions/apples; stage sausage, gravy base, rice and beans.

Equipment

Tilt skillet; rice equipment; hotel pans

Production direction

Cook sausage; soften apples/onions and finish a mild gravy. Cook rice and heat beans. Portion sauce over sausage after weighing protein.

Rita's Kitchen note: Use apples sparingly for flavor rather than sweetness. Good use of donated apples.

11. Italian Ossobuco with Tomato Gravy

Beef

Protein / Entrée: Tender braised ossobuco meat with tomato gravy
Starch: Polenta
Vegetable / Side: Green beans
Food safety check: Verify product species/cut and use applicable approved safe-cooking standard

Prep focus

Stage ossobuco, tomato product, aromatics, broth, polenta and beans.

Equipment

Braising pans/ovens; kettle; scales; hotel pans

Production direction

Braise until tender. Remove bone/non-edible trim; weigh edible cooked meat. Finish with tomato gravy. Prepare polenta and beans.

Rita's Kitchen note: Bone-in yield must be measured after cooking. Do not use raw case weight as the 6 oz edible-protein calculation.

12. Tomato-Braised Ossobuco & Pasta

Beef

Protein / Entrée: Deboned braised ossobuco in tomato-herb sauce
Starch: Pasta
Vegetable / Side: Broccoli
Food safety check: Verify product species/cut and use applicable approved safe-cooking standard

Prep focus

Braise meat first; stage tomato sauce, pasta and broccoli.

Equipment

Braising ovens; kettle; steamer; scales

Production direction

Cook ossobuco until tender; debone and remove trim; combine edible meat with sauce. Cook pasta and steam broccoli. Weigh entrée portion on first trays.

Rita's Kitchen note: Excellent way to stretch flavor across the full 6 oz entrée without relying on heavy gravy.

Allergen / label check: Wheat in pasta; verify sauce

13. Ham Mac & Cheese Dinner

Ham

Protein / Entrée: Diced fully cooked ham
Starch: Mac & cheese
Vegetable / Side: Broccoli
Food safety check: Use fully-cooked ham per label and approved reheating/holding plan

Prep focus

Dice ham consistently; stage macaroni, cheese sauce and broccoli.

Equipment

Ovens/kettle; hotel pans; steamer

Production direction

Heat ham gently; prepare mac & cheese and broccoli. Keep ham as a distinct 6 oz protein component rather than disappearing into the pasta.

Rita's Kitchen note: High-acceptance meal. For a combined casserole version, validate that each tray still receives the required ham amount.

Allergen / label check: Milk and wheat in mac & cheese; verify ham

14. Ham & Sweet Potato Dinner

Ham

Protein / Entrée: Sliced or diced ham with light glaze or gravy
Starch: Mashed sweet potatoes
Vegetable / Side: Green beans
Food safety check: Use fully-cooked ham per label and approved reheating/holding plan

Prep focus

Stage ham, sweet potatoes, beans and a light glaze/gravy if used.

Equipment

Ovens; potato equipment; hotel pans

Production direction

Heat ham covered to retain moisture; prepare sweet potatoes and beans. Portion ham first, then sides.

Rita's Kitchen note: Simple three-component meal with good color and strong freezer performance.

Allergen / label check: Verify glaze/gravy; milk possible in potatoes

15. Ham Rice & Vegetable Bake

Ham

Protein / Entrée: Diced ham in a light savory sauce
Starch: Rice
Vegetable / Side: Mixed vegetables
Food safety check: Use fully-cooked ham per label and approved reheating/holding plan

Prep focus

Dice ham; stage cooked rice, vegetables and sauce.

Equipment

Tilt skillet or ovens; rice equipment; hotel pans

Production direction

Heat ham and sauce; cook rice; heat vegetables. For casserole assembly, keep measured ham allocation consistent per finished tray.

Rita's Kitchen note: Good donation-flex recipe for mixed frozen vegetables and bulk rice.

Allergen / label check: Verify sauce and ham

16. Turkey & Gravy Dinner

Turkey

Protein / Entrée: Sliced/diced turkey with light gravy
Starch: Mashed potatoes
Vegetable / Side: Green beans
Food safety check: 165°F for raw poultry; for fully cooked turkey follow label and approved reheating plan

Prep focus

Stage turkey, gravy, potatoes and beans. Slice turkey evenly.

Equipment

Ovens; kettle; potato equipment; hotel pans

Production direction

Cook/reheat turkey safely without drying; prepare gravy, potatoes and beans. Portion turkey before adding gravy.

Rita's Kitchen note: Core senior-friendly comfort meal. Mild seasoning and adequate moisture are priorities.

Allergen / label check: Milk/wheat possible in gravy and potatoes

17. Turkey & Stuffing

Turkey

Protein / Entrée: Turkey with light poultry gravy
Starch: Stuffing
Vegetable / Side: Carrots
Food safety check: 165°F for raw poultry; fully cooked product per label/reheat plan

Prep focus

Stage turkey, stuffing, carrots and gravy.

Equipment

Ovens; hotel pans; kettle

Production direction

Cook/reheat turkey; prepare stuffing and carrots; portion turkey, then gravy, stuffing and vegetable.

Rita's Kitchen note: Classic meal that can absorb donated bread through approved stuffing production.

Allergen / label check: Wheat in stuffing; verify gravy

18. Honey Turkey & Sweet Potato Dinner

Turkey

Protein / Entrée: Honey turkey with mild pan sauce
Starch: Mashed sweet potatoes
Vegetable / Side: Green beans
Food safety check: Fully cooked turkey per label and approved reheating/holding plan

Prep focus

Stage turkey, sweet potatoes, beans and mild pan sauce.

Equipment

Ovens; potato equipment; hotel pans

Production direction

Heat turkey covered; prepare sweet potatoes and beans. Avoid adding excessive sweet glaze to already honey-flavored turkey.

Rita's Kitchen note: Good balance for the Maple/Honey Turkey inventory; keep overall flavor savory.

Allergen / label check: Verify turkey and potato ingredients

19. Chicken Parmesan

Chicken

Protein / Entrée: Chicken breast with marinara and cheese
Starch: Penne
Vegetable / Side: Broccoli
Food safety check: 165°F

Prep focus

Stage chicken, marinara, cheese, penne and broccoli.

Equipment

Ovens; kettle; steamer; hotel pans

Production direction

Cook chicken to 165°F; top with measured marinara and cheese; cook pasta and steam broccoli. Portion to corrected standard.

Rita's Kitchen note: Works with whole breast pieces or appropriately portioned cooked chicken. Avoid excessive breading/sauce displacing protein.

Allergen / label check: Milk; wheat if breaded or pasta; verify sauce

20. Chicken Cacciatore

Chicken

Protein / Entrée: Chicken with tomato, peppers and onions
Starch: Penne
Vegetable / Side: Italian vegetables
Food safety check: 165°F

Prep focus

Stage chicken, tomato product, peppers, onions, herbs, pasta and vegetables.

Equipment

Ovens or tilt skillet; kettle; hotel pans

Production direction

Cook chicken to 165°F; simmer with tomato, peppers and onions. Cook penne and heat vegetables. Portion chicken/entrée at 6 oz.

Rita's Kitchen note: Excellent donation-flex meal for chicken thighs or breasts and mixed donated vegetables.

Allergen / label check: Wheat in pasta; verify sauce

21. Lemon Herb Chicken

Chicken

Protein / Entrée: Roasted lemon-herb chicken
Starch: Rice pilaf
Vegetable / Side: Carrots
Food safety check: 165°F

Prep focus

Stage chicken, lemon juice/zest if available, mild herbs, rice and carrots.

Equipment

Ovens; rice equipment; hotel pans; hot holding

Production direction

Season and roast chicken to 165°F; hold with a light lemon-herb jus. Prepare rice and carrots. Portion chicken first, then sides.

Rita's Kitchen note: Simple, lower-sauce meal that works especially well with chicken breasts or thighs. Keep seasoning senior-friendly.

Allergen / label check: Verify broth/rice mix; milk possible if butter is used

22. BBQ Chicken

Chicken

Protein / Entrée: Pulled or diced chicken with BBQ sauce
Starch: Mac & cheese
Vegetable / Side: Corn
Food safety check: 165°F

Prep focus

Cook/shred or dice chicken; stage BBQ sauce, macaroni/cheese and corn.

Equipment

Ovens; kettle; shredding tools or mixer; hotel pans

Production direction

Cook chicken to 165°F; shred/dice and sauce lightly. Prepare mac & cheese and corn. Portion 6 oz finished chicken entree.

Rita's Kitchen note: One of the strongest high-volume volunteer meals. Use enough sauce for moisture but do not let sauce replace protein weight.

Allergen / label check: Milk/wheat in mac & cheese; verify BBQ sauce

23. Chicken Pot Pie Bowl

Chicken

Protein / Entrée: Chicken in light chicken gravy with peas and carrots
Starch: Mashed potatoes
Vegetable / Side: Green beans
Food safety check: 165°F

Prep focus

Dice chicken; stage gravy, peas/carrots, potatoes and beans.

Equipment

Ovens or tilt skillet; kettle; potato equipment

Production direction

Cook chicken to 165°F; combine with light gravy and a measured amount of peas/carrots. Prepare potatoes and beans. Keep the 6 oz entree allocation consistent.

Rita's Kitchen note: Comfort-food profile without pastry, which makes large-volume production and freezing much easier.

Allergen / label check: Milk/wheat may be present in gravy and potatoes

24. Hot Honey Chicken Mac

Chicken

Protein / Entrée: Hot honey chicken
Starch: Mac & cheese
Vegetable / Side: Broccoli
Food safety check: 165°F

Prep focus

Stage chicken, hot-honey sauce, mac ingredients and broccoli.

Equipment

Ovens/tilt skillet; kettle; steamer

Production direction

Cook chicken to 165°F; apply a mild hot-honey coating. Prepare mac & cheese and broccoli. Portion chicken separately from starch.

Rita's Kitchen note: Keep heat mild. The sweet-spicy chicken pairs well with creamy macaroni and a green vegetable.

Allergen / label check: Milk/wheat in mac & cheese; verify hot-honey sauce

25. Hot Honey Chicken Rice Dinner

Chicken

Protein / Entrée: Hot honey chicken
Starch: Rice
Vegetable / Side: Green beans
Food safety check: 165°F

Prep focus

Stage chicken, mild hot-honey sauce, rice and beans.

Equipment

Ovens or tilt skillet; rice equipment; hotel pans

Production direction

Cook chicken to 165°F; sauce lightly; prepare rice and beans. Portion using fixed tools.

Rita's Kitchen note: Lower-cost alternative to mac & cheese and easy to scale when bulk rice is available.

Allergen / label check: Verify hot-honey sauce and rice seasoning

26. Hot Honey Chicken & Sweet Potatoes

Chicken

Protein / Entrée: Mild hot honey chicken
Starch: Mashed sweet potatoes
Vegetable / Side: Corn
Food safety check: 165°F

Prep focus

Stage chicken, hot honey sauce, sweet potatoes and corn.

Equipment

Ovens; potato equipment; hotel pans

Production direction

Cook chicken safely; apply sauce after cooking; prepare sweet potatoes and corn. Portion to corrected standard.

Rita's Kitchen note: Sweet potato keeps the flavor profile cohesive, but keep sauce mild and not overly sweet.

Allergen / label check: Verify sauce; milk possible in sweet potatoes

27. Chicken Parmesan Fritter

Chicken

Protein / Entrée: Chicken fritter with marinara and cheese
Starch: Penne
Vegetable / Side: Broccoli
Food safety check: 165°F or product-label reheating standard

Prep focus

Count/weigh fritters to achieve the approved entree portion; stage marinara, cheese, penne and broccoli.

Equipment

Ovens; kettle; steamer; scales

Production direction

Cook/reheat fritters per label; top with measured marinara and cheese. Cook pasta and broccoli. Verify the first trays for true protein/entree portion.

Rita's Kitchen note: Very efficient when fritters arrive pre-portioned. Product label and actual piece weight determine how many fritters make the 6 oz entree equivalent.

Allergen / label check: Likely wheat/egg; milk in cheese; verify fritter label

28. Chicken Fritter & Gravy

Chicken

Protein / Entrée: Chicken fritters with light poultry gravy
Starch: Mashed potatoes
Vegetable / Side: Green beans
Food safety check: 165°F or product-label reheating standard

Prep focus

Determine fritter count/weight per tray; stage gravy, potatoes and beans.

Equipment

Ovens; kettle; potato equipment; scales

Production direction

Cook/reheat fritters; hold briefly with gravy or add gravy at tray line. Prepare potatoes and beans.

Rita's Kitchen note: A familiar senior-friendly use for breaded chicken. Avoid soaking fritters too early so texture survives freezing/reheating.

Allergen / label check: Likely wheat/egg; milk/wheat possible in gravy/potatoes

29. BBQ Chicken Fritter

Chicken

Protein / Entrée: Chicken fritter with BBQ glaze
Starch: Mac & cheese
Vegetable / Side: Corn
Food safety check: 165°F or product-label reheating standard

Prep focus

Stage fritters, BBQ sauce, macaroni/cheese and corn; verify fritter weight.

Equipment

Ovens; kettle; hotel pans; scales

Production direction

Cook/reheat fritters; glaze lightly with BBQ sauce. Prepare mac & cheese and corn. Portion by weight or validated piece count.

Rita's Kitchen note: Easy high-volume meal for volunteer production and a useful alternative when whole-muscle chicken is limited.

Allergen / label check: Likely wheat/egg; milk/wheat in mac & cheese; verify BBQ sauce

30. Teriyaki Chicken with Broccoli & Egg Roll

Chicken

Protein / Entrée: Teriyaki chicken
Starch: Rice
Vegetable / Side: Broccoli plus optional vegetable egg roll
Food safety check: 165°F

Prep focus

Stage chicken, teriyaki sauce, rice, broccoli and egg rolls if available.

Equipment

Ovens; rice equipment; steamer; hotel pans

Production direction

Cook chicken to 165°F and sauce lightly. Cook rice; steam broccoli; bake egg rolls separately. Maintain full 4 oz broccoli portion even when adding an egg roll.

Rita's Kitchen note: Excellent use of the donated vegetable egg rolls as an extra side rather than a replacement for the vegetable.

Allergen / label check: Soy/wheat likely in teriyaki and egg roll; verify labels

31. Pineapple Teriyaki Chicken

Chicken

Protein / Entrée: Teriyaki chicken with pineapple
Starch: Rice
Vegetable / Side: Mixed vegetables
Food safety check: 165°F

Prep focus

Drain/portion pineapple; stage chicken, sauce, rice and vegetables.

Equipment

Tilt skillet or ovens; rice equipment; hotel pans

Production direction

Cook chicken to 165°F; combine with teriyaki and a modest amount of pineapple. Prepare rice and vegetables. Portion chicken entrée.

Rita's Kitchen note: Pineapple can brighten donated teriyaki chicken, but use modestly so the meal remains savory.

Allergen / label check: Soy/wheat possible in teriyaki; verify labels

32. Franks & Baked Beans Dinner

Franks

Protein / Entrée: Sliced franks / hot dogs
Starch: Mac & cheese
Vegetable / Side: Mixed vegetables
Food safety check: Follow fully-cookedproduct label and approved reheating/holding plan

Prep focus

Slice franks consistently; stage baked beans, mac & cheese and vegetables.

Equipment

Ovens/tilt skillet; kettle; hotel pans

Production direction

Heat franks thoroughly per label; prepare mac & cheese and vegetables. Baked beans can accompany the protein but should not replace the required protein allocation unless the recipe is formally reclassified as a combo.

Rita's Kitchen note: Very economical and familiar. Because franks can be high in sodium, pair with simply seasoned sides and avoid extra salty sauces.

Allergen / label check: Milk/wheat in mac & cheese; verify franks and baked beans

33. Franks, Sauerkraut & Potatoes

Franks

Protein / Entrée: Franks with sauerkraut
Starch: Mashed potatoes
Vegetable / Side: Green beans
Food safety check: Follow fully-cookedproduct label and approved reheating/holding plan

Prep focus

Slice franks; drain sauerkraut if needed; stage potatoes and beans.

Equipment

Ovens/tilt skillet; potato equipment; hotel pans

Production direction

Heat franks and sauerkraut separately or together in shallow pans. Prepare potatoes and beans. Portion franks to 6 oz entree amount.

Rita's Kitchen note: Traditional comfort meal. Rinse or drain sauerkraut when necessary to manage salt/acidity.

Allergen / label check: Milk possible in potatoes; verify franks

34. Garlic Shrimp Rice Bowl

Seafood

Protein / Entrée: Garlic-herb shrimp
Starch: Rice
Vegetable / Side: Broccoli
Food safety check: 145°F

Prep focus

Thaw shrimp safely if frozen; stage garlic/herb seasoning, rice and broccoli.

Equipment

Tilt skillet; rice equipment; steamer; scales

Production direction

Cook shrimp only until done to 145°F; avoid overcooking. Prepare rice and broccoli. Portion shrimp entree by cooked weight.

Rita's Kitchen note: Shrimp cooks quickly, so use smaller batches near tray-line time. This is a good clean-flavor meal.

Allergen / label check: Shellfish; verify seasoning/broth

35. Shrimp Alfredo

Seafood

Protein / Entrée: Shrimp in light Alfredo sauce
Starch: Pasta
Vegetable / Side: Broccoli
Food safety check: 145°F

Prep focus

Stage shrimp, Alfredo sauce, pasta and broccoli.

Equipment

Tilt skillet; kettle; steamer; hotel pans

Production direction

Cook shrimp to 145°F; combine with enough Alfredo for moisture. Cook pasta and broccoli separately. Portion shrimp/entree first.

Rita's Kitchen note: Keep Alfredo light so the shrimp remains the star and the frozen meal does not become overly heavy.

Allergen / label check: Shellfish, milk, wheat

36. Shrimp Marinara

Seafood

Protein / Entrée: Shrimp with marinara
Starch: Penne
Vegetable / Side: Green beans
Food safety check: 145°F

Prep focus

Stage shrimp, marinara, penne and beans.

Equipment

Tilt skillet/kettle; pasta equipment; hotel pans

Production direction

Cook shrimp to 145°F; fold into hot marinara near the end to avoid overcooking. Prepare penne and beans. Portion promptly.

Rita's Kitchen note: Simple, colorful and freezer-friendly. Tomato sauce is a useful alternative to cream sauce.

Allergen / label check: Shellfish; wheat in pasta; verify sauce

37. Shrimp Primavera

Seafood

Protein / Entrée: Shrimp with light garlic-herb sauce
Starch: Pasta
Vegetable / Side: Mixed vegetables
Food safety check: 145°F

Prep focus

Stage shrimp, pasta and a colorful mix of donated vegetables.

Equipment

Tilt skillet; kettle; steamer

Production direction

Cook shrimp to 145°F; cook pasta; sauté/steam vegetables. Combine shrimp with a small amount of sauce while keeping vegetables as a measured 4 oz component.

Rita's Kitchen note: Especially useful when CFF has mixed rescued vegetables that need to move quickly.

Allergen / label check: Shellfish; wheat in pasta

38. Shrimp Tomato Rice

Seafood

Protein / Entrée: Shrimp in mild tomato-herb sauce
Starch: Rice
Vegetable / Side: Green beans
Food safety check: 145°F

Prep focus

Stage shrimp, tomato sauce, rice and beans.

Equipment

Tilt skillet; rice equipment; hotel pans

Production direction

Cook shrimp to 145°F and add to tomato sauce at the end. Prepare rice and beans. Portion by cooked weight.

Rita's Kitchen note: Low-complexity alternative to pasta and a good fit when rice inventory is strong.

Allergen / label check: Shellfish; verify tomato sauce

39. Turkey Primavera

Turkey

Protein / Entrée: Turkey in light herb sauce
Starch: Pasta
Vegetable / Side: Mixed vegetables
Food safety check: 165°F for raw poultry; fully cooked turkey per label/reheat plan

Prep focus

Dice/slice turkey; stage pasta, vegetables and light sauce.

Equipment

Ovens/tilt skillet; kettle; steamer

Production direction

Cook/reheat turkey safely; cook pasta and vegetables. Add light sauce for moisture and portion turkey accurately.

Rita's Kitchen note: Useful for turkey inventory outside the holiday season and flexible with rescued vegetables.

Allergen / label check: Wheat in pasta; verify sauce

40. Turkey Rice Casserole

Turkey

Protein / Entrée: Diced turkey in light poultry gravy
Starch: Rice
Vegetable / Side: Carrots
Food safety check: 165°F for raw poultry; fully cooked turkey per label/reheat plan

Prep focus

Stage turkey, rice, carrots and light gravy.

Equipment

Ovens/tilt skillet; rice equipment; hotel pans

Production direction

Cook/reheat turkey; prepare rice and carrots. Assemble as a casserole or tray components while preserving the required turkey allocation per meal.

Rita's Kitchen note: Excellent high-volume use for diced turkey. If fully mixed, batch weights must be controlled so each tray receives the intended protein amount.

Allergen / label check: Verify gravy; milk/wheat possible

41. Franks & Fava Baked Beans - Classic Dinner

FranksFava Beans

Protein / Entrée: Franks with sauced fava baked beans
Starch: Mac & cheese
Vegetable / Side: Green beans
Food safety check: Follow fully-cookedfrank label and approved reheating/holding plan

Prep focus

Drain/rinse favas as appropriate; stage franks, onion, tomato sauce, mild molasses/brown-sugar profile, mustard, smoky seasoning, macaroni/cheese and beans.

Equipment

Tilt skillet or kettle; ovens; hotel pans; portion scales/tools

Production direction

Build the fava baked-bean sauce first with onion, tomato, mustard and mild smoky-sweet seasoning. Add favas late enough to keep their shape. Heat franks separately or fold sliced franks into a measured portion of the beans. Prepare mac & cheese and green beans.

Rita's Kitchen note: This is the most familiar presentation: essentially franks and baked beans, but using the donated favas. Keep the sauce savory-sweet rather than dessert-sweet.

Portion control: If franks + favas are treated as a combined 6 oz entrée, run a test batch and validate the frank-to-fava ratio before production. If CFF wants the franks to remain the full protein portion, use the favas as the 4 oz side instead.

Allergen / label check: Verify franks, mustard, tomato sauce and seasonings; milk/wheat in mac & cheese

42. Franks & Fava Baked Beans with Roasted Potatoes

FranksFava Beans

Protein / Entrée: Franks with fava baked beans
Starch: Roasted potatoes
Vegetable / Side: Carrots
Food safety check: Follow fully-cookedfrank label and approved reheating/holding plan

Prep focus

Stage franks and fava baked beans as above; cut/season potatoes; stage carrots.

Equipment

Ovens; tilt skillet/kettle; sheet pans; hotel pans

Production direction

Prepare fava baked beans; heat franks; roast potatoes; steam or roast carrots. Keep the bean mixture moist for freezing and reheating.

Rita's Kitchen note: A little lighter than the mac & cheese version and easier when potatoes are plentiful.

Portion control: Use the same combined-entrée validation as Recipe 41, or serve franks as protein and count the favas separately as a side.

Allergen / label check: Verify frank and sauce labels

43. BBQ Franks & Smoky Fava Beans

FranksFava Beans

Protein / Entrée: BBQ franks with smoky tomato fava beans
Starch: Mashed sweet potatoes
Vegetable / Side: Green beans
Food safety check: Follow fully-cookedfrank label and approved reheating/holding plan

Prep focus

Stage franks, favas, BBQ/tomato base, onions, sweet potatoes and green beans.

Equipment

Ovens; tilt skillet/kettle; potato equipment

Production direction

Prepare a mild smoky fava bean mixture. Heat franks and glaze lightly with BBQ sauce. Prepare sweet potatoes and beans. Avoid excessive sweetness across both the entrée and starch.

Rita's Kitchen note: Good fall/winter comfort meal. The favas provide body while the franks provide the recognizable main protein.

Portion control: Best operationally as a 6 oz combined frank/fava entrée after test-batch validation; alternatively maintain 6 oz franks and use 4 oz smoky favas as the side.

Allergen / label check: Verify BBQ sauce/franks; milk possible in sweet potatoes

44. Franks, Favas & Rice Bowl

FranksFava Beans

Protein / Entrée: Sliced franks and favas in mild tomato-onion sauce
Starch: Rice
Vegetable / Side: Mixed vegetables
Food safety check: Follow fully-cookedfrank label and approved reheating/holding plan

Prep focus

Slice franks; stage favas, tomato/onion sauce, rice and vegetables.

Equipment

Tilt skillet/kettle; rice equipment; hotel pans

Production direction

Cook sauce; add franks and then favas late in the process. Cook rice and heat vegetables separately. Portion the combined entrée over or beside rice.

Rita's Kitchen note: Efficient for high-volume production and a good way to use rice when mac & cheese is not available.

Portion control: Validate the finished 6 oz combined entrée composition so every tray gets a consistent amount of franks as well as favas.

Allergen / label check: Verify frank and tomato sauce labels

Fava beans

Familiar ways to use the favas we have

Use favas where diners already expect a hearty bean — baked beans, a tomato-bean side, chili, soup or a casserole.

Approach	Protein / Entrée	Starch	Vegetable / Side	Why it works
Classic Americana	Franks + fava baked beans	Mac & cheese	Green beans	Very familiar; favas take the place of traditional baked beans.
Less Heavy	Franks + fava baked beans	Roasted potatoes	Corn or carrots	Avoids doubling beans with a rich macaroni side.
One-Pan / Bowl	Franks, favas & tomato-onion sauce	Rice	Mixed vegetables	Simple bulk production; rice absorbs sauce and reheats well.
BBQ Profile	BBQ franks + smoky favas	Mashed sweet potatoes	Green beans	Sweet-smoky comfort-food profile.
Bean as Side	Franks	Mac & cheese	4 oz fava baked beans	Simplest portion control; favas fill the vegetable/side slot only if approved nutritionally and operationally.

Other fava directions to develop

Concept	Entrée	Starch	Vegetable / Side
Ham & Fava Bean Homestyle Bowl	Ham + tomato-herb favas	Mashed potatoes	Green beans
Ham, Potato & Fava Casserole	Ham/fava casserole	Potatoes incorporated	Carrots
BBQ Chicken & Fava Beans	BBQ chicken	Mac & cheese or rice	Fava-corn side
Chicken, Fava & Rice Bowl	Chicken with savory favas	Rice	Carrots or mixed vegetables
Fava Bean Chili	Fava-based chili; meat optional	Rice or cornbread if used	Corn/peppers incorporated or side
Fava Bean Vegetable Soup	Favas with vegetables in broth	12 oz soup-container meal	N/A
Fava Succotash Side	Protein varies	Potato/rice/pasta	Fava + corn + peppers side

Before locking the combined franks-and-favas entree formula, Rita's Kitchen should run a small test batch and record the cooked frank weight, drained fava weight, sauce weight and finished yield. That establishes a repeatable 6 oz combined entree scoop while preserving an appropriate amount of meat in every tray.

Rita and Minnie sharing a warm moment in Rita's Kitchen — Rita & Minnie — food nourishes, friendship heals

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Rita’s Kitchen began with a simple belief: no one should be hungry or alone. Each collection on this site turns donated ingredients into comforting meals — prepared with love by volunteers and shared with dignity across Greater Philadelphia.

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