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Food Preparation - Week of August 31

Baked Chicken Cutlets

Preheat the oven to 400 degrees.

Toss the chicken breasts with olive oil and spices of your choice.

Lightly grease a baking dish or pan.

Bake chicken breasts for 22-26 minutes, until they reach 165°F.

Fried Schnitzel

Prepare one plate of flour, one plate of a whisked egg, and one plate of seasoned breadcrumbs.

Dip chicken cutlets into flour, then egg, then breadcrumbs.

Fry on each side for approximately 4-5 minutes until golden and internal temperature reaches 165°F.

Oven Roasted Chicken

Preheat the oven to 350 degrees F.

Place chicken in roasting pan and season with salt and seasonings of your choice.

Bake uncovered for approximately 1 hour and 15 minutes, until thermometer reads at least 165 degrees.

Remove from oven and baste with drippings.

Grilled Ground Beef

Slice ground beef to form hamburgers.

Preheat grill.

For medium-rare burgers, grill for 5 minutes total (135°F)

For medium burgers, grill for 6 to 7 minutes total (145°F)

For well-done burgers, grill for 8 to 9 minutes total (160 °F)

Oven Baked Ground Beef

Slice ground beef to form hamburgers.

Preheat oven.

Place on an ungreased baking sheet. Bake at 350° until a thermometer reads 135° - 160°, about 15-20 minutes, turning once.

Stovetop Sautéed Onions

In large skillet, heat oil.

Add sliced onions.

Cook over medium low heat until onions are golden.

Use as topping for potatoes, rice, chicken, etc.

Oven Caramelized Onions

Slice Onions.

Toss with oil and a little bit of water and season with salt.

Roast at 400 in a lined pan until golden, stirring every 10 minutes, for approximately 40-50 minutes.

Use as topping for potatoes, rice, chicken, etc.

Couscous

Bring 1 ¼ c. water to a boil.

Add 1 c. Couscous

Cover pot and simmer for 8-10 minutes, stirring occasionally.

Season to taste.

Barley

Combine one cup barley with three cups water and a pinch of salt in a medium saucepan. (Alternatively, use chicken stock or vegan broth.)

Bring to a boil over high heat and lower to a simmer.

Cook until barley is tender yet chewy, about 25–30 minutes.

Beans

Ingredients:

1 lb. Dried Beans

Water

2-3 tsp. Salt

Soak beans overnight. Drain. Transfer to pot. Add water to cover by about an inch. Bring to boil.

Simmer 1-3 hours. Add more water if necessary.

Storage Instructions – Week of August 31, 2022:

Freeze These Items:

Pizza

Freeze These Items or Refrigerate For Use Later In The Week:

Chicken

Ground Beef

Refrigerate These Items:

Cheese

Watermelon

Cantaloupe

Clementines

Milk

Store These Items In A Cool, Dry Place:

Onions

Put These Items In Your Pantry:

Barley

Beans

Bread

Cereal

Couscous

Tortilla Chips

Danishes

Pasta Sauce (Refrigerate After Opening)

Pickles (Refrigerate After Opening)

Shakshuka (Refrigerate After Opening)

Canned Vegetables (Corn / Olives / Peppers) (Refrigerate After Opening)

Tomato Sauce (Refrigerate After Opening)

Items in boxes vary.

USDA Nondiscrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at 800-877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call 866-632-9992. Submit your completed form or letter to USDA by:

(1) Mail: U.S. Department of Agriculture

Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410

(2) Fax: 202-690-7442

(3) Email: program.intake@usda.gov

MSDE Nondiscrimination Statement

The Maryland State Department of Education does not discriminate on the basis of age, ancestry/national origin, color, disability, gender identity/expression, marital status, race, religion, sex, or sexual orientation in matters affecting employment or in providing access to programs and activities and provides equal access to the Boy Scouts and other designated youth groups. For inquiries related to Department policy, please contact:

Equity Assurance & Compliance Office

Office of the Deputy State Superintendent for Finance and Administration

Maryland State Department of Education

200 West Baltimore Street - 6th Floor

Baltimore, MD 21201-2595

410-767-0426 – Voice

410-767-0431 – Fax

410-333-6442 - TTY/TDD.