Sloppy Joes

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
50 servings

This recipe was demoed at The Culinary Institute of America’s fourth annual Healthy Flavors, Healthy Kids conference in San Antonio. Jeremy West, nutrition service director for the district, says by using raisin products, half of the brown sugar was eliminated. The amount of fiber was also doubled by adding the raisin products. 

Ingredients

8 lb. + 11 oz. ground beef
3 oz. dehydrated onion flakes
2 tsp. chopped garlic
1/4 #10 can tomato paste without salt
9 1/3 oz. raisin juice paste
2/3 cup water
1/8 #10 can ketchup
3/4 cup + 1 tbsp. cider vinegar
1 tbsp. + 2 tsp. dry mustard
3/4 tsp. ground black pepper
2/3 oz. raisin juice concentrate
3 1/3 cups water

Steps

  1. Brown ground beef. Drain and continue immediately.
  2. Add onions, garlic, tomato paste and raisin paste to beef. Mix well and allow to caramelize.
  3. Add water and mix well.
  4. Add remaining water and mix well.
  5. Simmer for 25 to 30 minutes.
  6. Serve with whole-grain bun.
Source: Greeley-Evans Weld County School District (Colorado)

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources