1. FOOTBALL MEAL PREP
2017

2. SEASON MENU: MENU 1 MENU 2 MENU 3 SPAGHETTI, GREEN BEANS, ROLLS
CHICKEN ALFREDO, GREEN BEANS, ROLLS
MENU 3
HAMBURGER STEAK, MAC & CHEESE, GREEN BEANS, ROLLS

3. Spice Blends, Page 3 HOUSE SEASONING Green Bean SEASONING 1 C. SALT
¼ C. GARLIC POWDER
1/8 C. BLACK PEPPER
Green Bean SEASONING
½ c. seasoned salt
3 T. garlic powder
3 t. salt
1 T. BLACK PEPPER

4. Green Beans
Made every week!!!
Page 4

5. GREEN BEANS, 3rd period ALL TOGETHER: ¼ c. margarine/pot, melt
ONIONS
4-5 onions
Cut in Half slices
HAM
1 ½ packs of ham
Diced into small chunks
BEANS
Open 6 cans, leave lids attached
Drain all juice
3 small stock pots
ALL TOGETHER:
¼ c. margarine/pot, melt
Add onions (divide amount between 3 pots) & cook until translucent
Add ham (divide amount between 3 pots) , cook about 5 minutes
Add green beans, 2 cans/pot…DO NOT STIR
Season, shake, cover w/ lid
Turn heat down to 3…walk away

6. Made every week!!! 2 rolls/player Page 5

7. ROLLS, 5th period
Pan 220 rolls on full sheet pans (there are 72 rolls/box)
Place on half size pan rack
Turn ovens on 350 degrees

8. Chicken Alfredo
Page 6-8

9. 3rd Period Chicken: 1 box of chicken, large clear plastic container
Rinse in cold water
Cut off fat
Dice chicken
Slice long ways
Slice horizontally
Meat tenderizer
Toss around, allow to sit 8-10 minutes
Season (House Seasoning)
Cover w/plastic wrap & label
Refrigerate

10. 5th Period Chicken: Wipe griddle clean w/ wet towel Turn on high
Grease w/vegetable oil
Chicken from fridge
Cook chicken in batches, using grill spatulas
Place in deep hotel pans once cooked, cover w/ foil
Place pan in warmer
Repeat process until all chicken is cooked

11. 3rd Period: Alfredo Sauce & Noodles
2 medium stockpots
Fill ½ with water
Place on back row of stove, turn on 6/high
Once boiling add 2 bags/ pot
Turn down to 2
Noodles
Turn on steamer, last 5 minutes of class

12. 5th period: Alfredo Sauce & Noodles
3 shallow hotel pans
Fill bottoms w/ penne pasta (halfway)
Fill pans with HOT water
Place in steamer
Cook 10 minutes
Remove & stir
Place back in steamer
Cook 8-10 more minutes, or until AL DENTE
Remove and drain
Dump in large roasting pan, toss lightly with olive oil
Repeat cooking process for 3 more pans of pasta

13. 5th period: Alfredo Sauce & Noodles, CONTINUED
Toss cooked pasta with cooked chicken and sauce.
Divide out into disposable full size hotel pans.
Cover with aluminum foil, label, & place in warmer.

14. Hamburger Steak page 9-10

15. Hamburger Steak Onions 3RD PERIOD Full size sheet pans w/pan liners
Lay patties out on pans…close together but neat & orderly
Season each side w/ tenderizer…let sit for 5 minutes
Season each side with HOUSE SEASONING
Wrap pans in plastic wrap and place in fridge
6-8 ONIONS ARE NEEDED
CUT IN HALF
CUT HALVES INTO SLICES
PULL SLICES APART
PLACE IN CONTAINER
SAUTE ON RANGE WITH MELTED BUTTER
SEASON LIGHTLY WITH HOUSE SEASONING
COOK UNTIL TRANSLUCENT

16. Hamburger Steak 5TH PERIOD Turn on grill/griddle Grease w/ towel
Cook steaks until thoroughly browned on the outside
Layer in disposable hotel pans…20 steaks/pan (120 total)
Top w/ sautéed onions, cover tightly w/ foil and place in oven

17. Mac & Cheese
Page 11-13

18. 3RD PERIOD: Mac & Cheese Noodles
Turn on steamer, last 5 minutes of class
CHEESE SAUCE
Cut block cheese into small sized dice
Divide cheese into 2-3 stock pots
Add canned milk & whole milk
Place on stove, heat on 2…stir CONSTANTLY w/ wooden spoon.
Do this until it is melted.
Once melted cover with lid & place in the bottom of warmer.

19. 5TH PERIOD: Mac & Cheese ELBOW Noodles: 3 shallow hotel pans
Fill bottoms w/pasta (halfway)
Fill pans with HOT water
Place in steamer
Cook 10 minutes
Remove & stir
Place back in steamer
Cook 8-10 more minutes
Remove and drain
Dump in large roasting pan, toss w/ margarine
Season lightly w/ salt, pepper, & paprika
Repeat cooking process for 3 more pans of pasta
MAC & CHEESE
Remove cheese sauce from warmer
Get shredded cheese from fridge
Pour cheese sauce over noodles
add shredded cheese, canned milk & whole milk
Stir
Divide out into disposable pans
Sprinkle shredded cheese on top
Cover with foil, label, and place in warmer

20. Spaghetti
Pages 14-16

21. 3rd Period: SPAGHETTI Sauce
ONIONS
2-3 onions
Small diced
Place in bowl/container
GROUND BEEF
Divide out meat
Cook and crumble
Add diced onion, cook to translucent
Add house seasoning & Italian seasoning
Drain
Place in large roasting pan with spaghetti sauce
SAUCE:
Open 6 cans of sauce
Open 1 can of diced tomatoes
Pour into large roasting pan
Add house seasoning, Italian seasoning, ¼ c. sugar
Place in oven to heat until ground beef is ready to be added
Noodles
Turn on steamer, last 5 minutes of class

22. 5th period: Spaghetti Sauce & Noodles
3 shallow hotel pans
Spaghetti noodles BROKEN IN HALF
Fill bottoms w/ spaghetti noodles (halfway)
Fill pans with HOT water
Place in steamer
Cook 10 minutes
Remove & stir
Place back in steamer
Cook 8-10 more minutes, or until AL DENTE
Remove and drain
Dump in large roasting pan, toss lightly with olive oil
Repeat cooking process for 3 more pans of pasta
Toss cooked pasta with cooked spaghetti sauce.
Divide out into disposable full size hotel pans.
Use extra sauce to cover the pasta in the disposable pans.
Cover with aluminum foil, label, & place in warmer.