Small Format Meals (25–50)

Ingredients for 25 meals

• 12 lb boneless chicken thigh, raw, diced 1 in
• 4.5 lb long-grain rice, dry
• 6.5 lb frozen peas, carrots and corn blend
• 1.5 gal low-sodium chicken stock
• 1 lb yellow onion, diced
• 0.5 cup vegetable oil
• 3 tbsp garlic powder, paprika and black pepper blend (adjust to taste)

Directions

1. 1.Sweat onion in oil until translucent, then add diced chicken and brown in batches.
2. 2.Stir in the spice blend and dry rice; toast 2 minutes so grains coat with oil.
3. 3.Add hot stock, bring to a simmer, then transfer to hotel pans and cover tightly with foil.
4. 4.Bake 35–40 minutes until rice is tender and chicken reads 165°F.
5. 5.Fold in the vegetable blend, re-cover and hold 10 minutes so vegetables heat through.
6. 6.Portion 6 oz chicken/rice mixture plus 4 oz vegetables per container.

Ingredients for 25 meals

• 25 each breaded chicken cutlets, 6 oz each
• 5 lb penne or ziti, dry
• 1.5 gal marinara sauce
• 3 lb shredded mozzarella
• 6.5 lb zucchini and bell peppers, sliced
• 0.5 cup olive oil
• 2 tbsp italian seasoning (adjust to taste)

Directions

1. 1.Bake cutlets on sheet pans at 375°F for 20–25 minutes until 165°F and crisp.
2. 2.Boil pasta 2 minutes shy of package time, drain and toss with a little sauce and oil.
3. 3.Toss vegetables with oil and seasoning; roast 18–20 minutes until just tender.
4. 4.Top each cutlet with 2 oz sauce and 2 oz mozzarella; return to oven until cheese melts.
5. 5.Build containers: pasta base, one cutlet, roasted vegetables alongside.

Ingredients for 25 meals

• 13 lb chicken thighs or breast, raw
• 9 lb red potatoes, quartered
• 6.5 lb green beans, trimmed
• 1 cup olive oil
• 6 each lemons, juiced
• 3 tbsp dried oregano, thyme, salt and pepper (adjust to taste)

Directions

1. 1.Toss chicken with half the oil, lemon juice and herbs; rest 20 minutes.
2. 2.Toss potatoes with remaining oil and seasoning; roast 400°F for 25 minutes.
3. 3.Add chicken to its own pan and roast 25–30 minutes to 165°F.
4. 4.Roast green beans the last 12 minutes until bright and tender-crisp.
5. 5.Rest chicken 10 minutes, then portion 6 oz per meal with potatoes and beans.

Ingredients for 25 meals

• 12 lb boneless chicken thigh
• 4.5 lb egg noodles or rice, dry
• 4 lb cooked favas, drained
• 3 lb frozen corn
• 1.5 lb diced onion and bell pepper
• 0.75 cup butter or oil
• 3 tbsp salt, pepper, garlic powder, paprika (adjust to taste)

Directions

1. 1.Season chicken, spread on sheet pans and roast at 375°F to 165°F, about 25–30 minutes.
2. 2.Sweat onion and pepper in butter, add corn and favas, and cook 8–10 minutes.
3. 3.Season the succotash and hold above 135°F.
4. 4.Cook noodles or rice slightly under and hold hot.
5. 5.Portion 5 oz starch, 6 oz chicken and 4 oz succotash.

Ingredients for 25 meals

• 10 lb cooked pulled chicken
• 4 lb cooked favas, chopped
• 3 lb carrot and celery, diced
• 1.25 gal chicken stock
• 1.5 cup flour
• 1 qt milk or cream
• 3 tbsp salt, pepper, thyme, poultry seasoning (adjust to taste)

Directions

1. 1.Make a light roux, whisk in stock and milk, and simmer until it coats a spoon.
2. 2.Add carrot and celery; cook 12 minutes until tender.
3. 3.Fold in chicken and chopped favas; hold above 135°F.
4. 4.Bake biscuits or cook rice for the starch.
5. 5.Portion 5 oz starch and 10 oz filling per container.

Ingredients for 25 meals

• 12 lb boneless chicken thigh
• 2 qt mild barbecue sauce (adjust to taste)
• 9 lb potatoes, cut for roasting
• 7 lb green beans
• 0.75 cup oil
• 3 tbsp salt, pepper, garlic, smoked paprika (adjust to taste)

Directions

1. 1.Season chicken and braise covered at 325°F to 165°F, about 45 minutes.
2. 2.Pull the chicken, drain excess liquid, and fold in barbecue sauce.
3. 3.Roast potatoes at 425°F for 30 minutes; steam or roast green beans until just tender.
4. 4.Portion 6 oz chicken, 5 oz potatoes and 4 oz green beans.

Ingredients for 25 meals

• 11 lb boneless chicken breast
• 5 lb penne, dry
• 7 lb broccoli florets
• 1.25 gal alfredo or cream sauce
• 1 lb grated parmesan (adjust to taste)
• 3 tbsp salt, pepper, garlic (adjust to taste)

Directions

1. 1.Roast seasoned chicken to 165°F, rest, then slice across the grain.
2. 2.Cook penne two minutes under package time and toss with a little sauce so it does not clump.
3. 3.Steam broccoli until bright and just tender.
4. 4.Warm remaining sauce and combine with the pasta.
5. 5.Portion 5 oz pasta, 6 oz chicken and 4 oz broccoli.

Ingredients for 25 meals

• 12 lb diced boneless chicken thigh
• 4.5 lb rice, dry
• 7 lb stir-fry vegetable blend
• 1.5 qt teriyaki sauce (adjust to taste)
• 3 tbsp ginger, garlic, pepper (adjust to taste)

Directions

1. 1.Roast chicken at 400°F to 165°F, then toss with warm teriyaki sauce.
2. 2.Cook rice and hold hot.
3. 3.Sauté or roast the vegetable blend until crisp-tender.
4. 4.Portion 5 oz rice, 6 oz chicken and 4 oz vegetables; glaze lightly on top.

Ingredients for 25 meals

• 12 lb chicken thigh
• 5 lb rotini, dry
• 6 lb peppers, onions and mushrooms
• 1.25 gal crushed tomato
• 3 tbsp oregano, basil, garlic, salt (adjust to taste)

Directions

1. 1.Sear or roast the chicken, then set aside.
2. 2.Sauté peppers, onions and mushrooms; add tomato and herbs.
3. 3.Return chicken and braise 35–40 minutes until tender at 165°F.
4. 4.Cook pasta slightly under and hold.
5. 5.Portion 5 oz pasta, 6 oz chicken and 4 oz vegetables with sauce.

Ingredients for 25 meals

• 12 lb boneless chicken thigh
• 4.5 lb rice, dry
• 7 lb carrots, cut for roasting
• 3 cup honey with mild chili or hot sauce (adjust to taste)
• 3 tbsp salt, pepper, garlic (adjust to taste)

Directions

1. 1.Roast seasoned chicken at 400°F to 165°F.
2. 2.Warm honey with a small amount of chili or hot sauce and toss with the chicken.
3. 3.Roast carrots at 425°F for 20 minutes.
4. 4.Portion 5 oz rice, 6 oz chicken and 4 oz carrots.

Ingredients for 25 meals

• 10 lb 80/20 ground beef, raw
• 4.5 lb long-grain rice, dry
• 5 lb canned kidney or pinto beans, drained
• 1.5 gal crushed tomatoes
• 3 lb onion and bell pepper, diced
• 5 lb frozen corn blend, for the side
• 4 tbsp chili powder, cumin, garlic powder (adjust to taste)

Directions

1. 1.Brown ground beef to 160°F, drain the fat, and set aside.
2. 2.Sweat onions and peppers in the same pot until soft; bloom the spices 1 minute.
3. 3.Return beef, add tomatoes and beans, and simmer 30–40 minutes uncovered.
4. 4.Cook rice and hold hot; steam the corn side separately.
5. 5.Portion 5 oz rice, 6 oz chili and 4 oz corn per container.

Ingredients for 25 meals

• 15 lb pork shoulder, raw (yields ~9.5 lb cooked)
• 10 lb russet potatoes, peeled
• 6.5 lb mixed vegetable blend
• 0.75 gal pork or chicken stock
• 1 lb butter or margarine
• 3 tbsp salt, pepper, onion and garlic powder (adjust to taste)

Directions

1. 1.Season pork heavily, add stock to the pan, cover tightly and braise at 300°F for 3–3.5 hours.
2. 2.Pull pork while warm, discard excess fat, and moisten with skimmed pan juices.
3. 3.Boil and mash potatoes with butter and a splash of hot stock; keep them firm, not soupy.
4. 4.Steam the vegetable blend just until tender.
5. 5.Portion 6 oz pork, 5 oz potatoes and 4 oz vegetables; ladle a little gravy over the pork only.

Ingredients for 25 meals

• 11 lb Italian sausage links, raw
• 5 lb penne, dry
• 6.5 lb bell peppers and onions, sliced
• 0.75 gal marinara or crushed tomato
• 0.5 cup olive oil
• 2 tbsp fennel seed, oregano, crushed red pepper (adjust to taste)

Directions

1. 1.Roast sausage links at 400°F for 22–25 minutes to 160°F, then slice on the bias.
2. 2.Toss peppers and onions with oil and seasoning; roast 18 minutes until edges char.
3. 3.Cook penne 2 minutes under package time and toss with a light coat of sauce.
4. 4.Combine sausage, vegetables and remaining sauce; hold hot.
5. 5.Portion 5 oz pasta, 6 oz sausage mix and 4 oz peppers per meal.

Ingredients for 25 meals

• 8 lb ground turkey
• 5 lb cooked favas, drained
• 4.5 lb rice, dry
• 1.25 gal crushed tomato
• 2.5 lb diced onion and bell pepper
• 4 tbsp mild chili powder, cumin, garlic, salt (adjust to taste)

Directions

1. 1.Brown turkey to 165°F and drain.
2. 2.Sweat onion and pepper, add spices and bloom 1 minute.
3. 3.Add tomato and turkey; simmer 30 minutes.
4. 4.Fold in favas and simmer 15 more minutes so they take on the sauce.
5. 5.Portion 5 oz rice with 10 oz chili per container.

Ingredients for 25 meals

• 6 lb diced cooked ham or smoked turkey
• 6 lb cooked favas, drained
• 4 lb diced potato
• 3 lb carrot, celery and onion mirepoix
• 2 gal chicken or ham stock
• 3 tbsp black pepper, thyme, bay, salt (adjust to taste)

Directions

1. 1.Sweat the mirepoix, then add stock and potato and simmer 20 minutes.
2. 2.Add ham and favas; simmer 20 more minutes until everything is tender.
3. 3.Mash a ladle of favas and potato against the pot wall to thicken the broth.
4. 4.Adjust salt last — ham stock is already salty.
5. 5.Portion 15–16 oz per soup container, cool in shallow pans.

Ingredients for 25 meals

• 10 lb beef stew meat, diced
• 4 lb cooked favas, drained
• 5 lb diced potato
• 3 lb carrot and celery
• 1.5 gal beef stock
• 1.5 cup flour for roux
• 3 tbsp salt, pepper, thyme, garlic (adjust to taste)

Directions

1. 1.Sear beef in batches, then dust with flour and stir.
2. 2.Add stock and braise covered at 325°F for about 75 minutes until tender.
3. 3.Add potato and carrot; cook 25 minutes more.
4. 4.Fold in favas in the last 10 minutes so they hold shape.
5. 5.Portion 5 oz potato, 6 oz beef-and-fava and 4 oz vegetable with gravy.

Ingredients for 25 meals

• 10 lb ground turkey
• 1.5 lb breadcrumbs
• 12 each eggs
• 5 lb penne, dry
• 1.25 gal marinara
• 7 lb green beans or broccoli
• 3 tbsp garlic, oregano, parmesan, salt (adjust to taste)

Directions

1. 1.Mix turkey with breadcrumbs, eggs and seasoning; portion 2 oz meatballs.
2. 2.Bake at 375°F to 165°F, about 20 minutes.
3. 3.Simmer marinara and add the meatballs to hold.
4. 4.Cook penne under by two minutes; steam the vegetable.
5. 5.Portion 5 oz pasta, three meatballs with sauce and 4 oz vegetable.

Ingredients for 25 meals

• 12 lb turkey breast
• 9 lb potatoes for mashing
• 7 lb mixed vegetables
• 1.25 gal turkey gravy
• 1 qt milk and butter for potatoes
• 3 tbsp salt, pepper, poultry seasoning (adjust to taste)

Directions

1. 1.Roast turkey to 165°F, rest 20 minutes, then slice.
2. 2.Boil and mash potatoes with milk and butter.
3. 3.Steam mixed vegetables until just tender.
4. 4.Portion 5 oz potato, 6 oz turkey and 4 oz vegetables; ladle 2 oz gravy over the turkey only.

Ingredients for 25 meals

• 10 lb diced cooked ham
• 10 lb potatoes, sliced thin
• 1 gal cream sauce
• 2 lb shredded cheese
• 7 lb green beans
• 2 tbsp pepper, thyme, garlic (adjust to taste)

Directions

1. 1.Layer potato, ham and cream sauce in the pans; top with cheese.
2. 2.Cover and bake at 350°F for 50 minutes, then uncover 15 minutes to brown.
3. 3.Steam green beans separately.
4. 4.Rest 15 minutes, then cut a marked grid into 25 portions.

Ingredients for 25 meals

• 10 lb ground beef
• 9 lb potatoes (or half potato, half cauliflower)
• 7 lb corn, carrots and peas
• 2 qt beef gravy
• 1 qt milk and butter
• 3 tbsp salt, pepper, thyme, garlic (adjust to taste)

Directions

1. 1.Brown and drain the beef to 160°F; add vegetables and gravy and simmer 10 minutes.
2. 2.Spread the filling in deep pans and top with mashed potato.
3. 3.Bake at 375°F for 30 minutes until bubbling and lightly browned.
4. 4.Rest 15 minutes, then cut into 25 even portions.

Ingredients for 25 meals

• 10 lb ground beef
• 5 lb elbow macaroni, dry
• 1.25 gal crushed tomato
• 3 lb onion and bell pepper
• 3 tbsp garlic, oregano, paprika, salt (adjust to taste)

Directions

1. 1.Brown and drain the beef to 160°F.
2. 2.Sweat onion and pepper, add tomato and seasoning, and simmer 20 minutes.
3. 3.Cook macaroni two minutes under and fold into the sauce.
4. 4.Portion 11 oz goulash plus 4 oz of a vegetable side.

Ingredients for 25 meals

• 8 lb ground beef
• 5.5 lb ziti, dry
• 1.5 gal marinara
• 3 lb ricotta
• 3 lb shredded mozzarella
• 7 lb green beans for the side
• 3 tbsp garlic, basil, oregano, salt (adjust to taste)

Directions

1. 1.Brown and drain the beef to 160°F and combine with marinara.
2. 2.Cook ziti three minutes under package time.
3. 3.Layer pasta, sauce, ricotta and mozzarella in deep pans.
4. 4.Bake covered at 375°F for 30 minutes, uncover 10 minutes to brown.
5. 5.Rest 15 minutes and cut into 25 portions; add 4 oz green beans.

Ingredients for 25 meals

• 8 lb beef franks, sliced
• 9 lb baked beans (or cooked favas in sauce)
• 9 lb potatoes, cut for roasting
• 6 lb green beans or slaw mix
• 2 cup molasses, mustard and brown sugar (adjust to taste)

Directions

1. 1.Sear the sliced franks briefly for color.
2. 2.Fold franks into the beans with the sweet-savory seasoning and bake at 350°F for 30 minutes.
3. 3.Roast potatoes at 425°F for 30 minutes.
4. 4.Portion 6 oz franks-and-beans, 5 oz potatoes and 4 oz vegetable.

Ingredients for 25 meals

• 11 lb white fish fillets
• 4.5 lb rice, dry, for pilaf
• 7 lb broccoli or green beans
• 1 cup oil or melted butter
• 3 tbsp lemon, garlic, parsley, salt, pepper (adjust to taste)

Directions

1. 1.Lay fillets on oiled pans, brush with oil and seasoning.
2. 2.Bake at 400°F for 12–15 minutes to 145°F — do not overbake.
3. 3.Cook rice pilaf and steam the vegetable.
4. 4.Portion 5 oz pilaf, 6 oz fish and 4 oz vegetable; pack fish on top so it does not steam apart.

Ingredients for 25 meals

• 10 lb peeled shrimp
• 5 lb linguine, dry
• 1.25 gal marinara
• 7 lb zucchini or broccoli
• 3 tbsp garlic, basil, red pepper, salt (adjust to taste)

Directions

1. 1.Heat marinara with garlic and herbs.
2. 2.Add shrimp at the end and cook just to 145°F, about 4 minutes.
3. 3.Cook linguine two minutes under package time.
4. 4.Portion 5 oz pasta, 6 oz shrimp with sauce and 4 oz vegetable.

Ingredients for 25 meals

• 6 lb ziti, dry
• 5 lb ricotta cheese
• 4 lb shredded mozzarella
• 1.5 gal marinara sauce
• 6.5 lb zucchini, mushrooms and spinach
• 0.5 cup olive oil
• 2 tbsp italian seasoning and black pepper (adjust to taste)

Directions

1. 1.Boil ziti 3 minutes under package time; it finishes in the oven.
2. 2.Sauté zucchini and mushrooms in oil, wilt in the spinach, then add marinara.
3. 3.Fold pasta, sauce and ricotta together and spread into hotel pans.
4. 4.Top with mozzarella, cover with foil and bake 30 minutes at 375°F; uncover 10 minutes to brown.
5. 5.Rest 15 minutes before cutting into 25 even portions.

Ingredients for 25 meals

• 9 lb canned chickpeas, drained
• 4.5 lb rice, dry
• 6.5 lb cauliflower, carrots and spinach
• 1 gal crushed tomato
• 0.5 gal coconut milk
• 4 tbsp mild curry powder, cumin, ginger, garlic (adjust to taste)

Directions

1. 1.Bloom spices in oil, add carrots and cauliflower, and cook 5 minutes.
2. 2.Add tomato and coconut milk; simmer 20 minutes until vegetables are tender.
3. 3.Fold in chickpeas and spinach; simmer 10 more minutes and adjust salt.
4. 4.Cook rice and hold hot.
5. 5.Portion 5 oz rice with 10 oz curry (protein plus vegetable) per container.

Ingredients for 25 meals

• 9 lb canned white beans, drained and rinsed
• 4.5 lb rice, dry, for pilaf
• 7 lb broccoli, carrots, squash and peppers
• 1 gal vegetable stock
• 1 cup olive oil
• 3 tbsp garlic powder, smoked paprika, salt, pepper (adjust to taste)

Directions

1. 1.Toss vegetables with oil and seasoning; spread thin on sheet pans.
2. 2.Roast at 425°F for 18–22 minutes, rotating once, until edges caramelize.
3. 3.Cook rice in vegetable stock for pilaf; fluff and hold.
4. 4.Warm the beans with a spoon of the roasting oil and a pinch of seasoning.
5. 5.Portion 5 oz pilaf, 6 oz beans and 4 oz roasted vegetables.

Ingredients for 25 meals

• 8 lb cooked favas, drained
• 5 lb potato, peeled and diced
• 6 lb carrots, cut for roasting
• 1 cup olive oil or butter
• 3 tbsp garlic, salt, pepper, parsley (adjust to taste)

Directions

1. 1.Boil potato until fully tender; drain and reserve a little cooking liquid.
2. 2.Warm favas with garlic and oil, then mash together with the potato.
3. 3.Loosen with cooking liquid until spoonable, not runny.
4. 4.Roast carrots at 425°F for 18–20 minutes.
5. 5.Portion 11 oz mash and 4 oz carrots, or use the mash as a 5 oz starch beside any protein.

Ingredients for 25 meals

• 9 lb mixed canned beans, drained (favas work here)
• 4.5 lb rice or small pasta, dry
• 7 lb peppers, zucchini and onion
• 1.25 gal crushed tomato
• 2 lb shredded cheese
• 3 tbsp garlic, oregano, cumin, salt (adjust to taste)

Directions

1. 1.Sauté the vegetables, add tomato and seasoning, and simmer 15 minutes.
2. 2.Cook rice or pasta slightly under and layer in the pans with beans and sauce.
3. 3.Top with cheese and bake at 375°F for 30 minutes.
4. 4.Rest 15 minutes and cut into 25 portions.

Ingredients for 25 meals

• 9 lb canned beans, drained (favas work here)
• 2.5 lb ditalini, dry
• 4 lb carrot, celery and onion
• 1 gal crushed tomato
• 1.5 gal vegetable stock
• 3 tbsp garlic, basil, oregano, salt (adjust to taste)

Directions

1. 1.Sweat the mirepoix, add tomato and stock, and simmer 20 minutes.
2. 2.Add beans and simmer 15 minutes; mash a ladleful to thicken.
3. 3.Cook ditalini separately and add at packing so it does not go mushy.
4. 4.Portion 15–16 oz per soup container and cool in shallow pans.

Ingredients for 25 meals

• 9 lb firm tofu or white beans
• 4.5 lb rice, dry
• 9 lb shredded cabbage and carrot
• 1.5 cup soy sauce and sesame oil (adjust to taste)
• 3 tbsp ginger, garlic, pepper (adjust to taste)

Directions

1. 1.Brown the tofu or warm the beans with garlic and ginger.
2. 2.Add cabbage and carrot and cook 8–10 minutes until wilted but not watery.
3. 3.Season with soy and sesame; drain any excess liquid.
4. 4.Portion 5 oz rice, 6 oz protein and 4 oz vegetables.