Carrie Bishop Stephanie Dorfman Dominique Markowitz Section 0104

Gluten-Free Mexican Adjusted Recipes & Nutritional Analysis Recipe: Corn Bread Original Number of Servings: 12 55/12 = 4.58 Ingredient Butter, softened Sugar Eggs Sour Cream, fat free Milk, fluid Gluten-Free Flour Blend Yellow Cornmeal Gluten-Free Baking Powder Salt, kosher Original Quantity cup 3 Tbsp 2 cup cup 1 cup cup 2 tsp tsp Adjust to 55 servings 1.145 cup 13.74 Tbsp 9.16 2.29 cup 2.29 cup 4.58 cup 3.05 cup 9.16 tsp 2.29 tsp Convert to Weight 0.572 lbs 0.382 lbs 1.145 lbs 1.145 lbs 1.145 lbs 1.145 lbs 1.02 lbs 1.31 oz 0.25 oz

Recipe: Guacamole Original Number of Servings: 8 55/8 = 6.875 Ingredient Hass avocado Lime, juiced Original Quantity 3 medium avocados 1 lime Adjust to 55 servings 20.625 medium avocados 6.875 limes Convert to Weight 10.32 lbs 1.375 lbs

Red onion, minced Garlic, mashed Salt and pepper to taste Bell peppers

cup 1 tbsp

2.29 cups 6.875 tbsp

0.916 lbs 2.29 oz

4 peppers

27.5 peppers

13.75 lbs

Recipe: Sauteed Tilapia Tacos with Grilled Peppers and Onion Original Number of Servings: 4 55/4 = 13.75 Ingredient White onion Mini sweet bell peppers Salt, kosher Tilapia fillets Gluten free corn tortillas Jalapeno Lime Original Quantity 2 ( inch thick) slices 1 (8oz) package tsp 4 (5oz) 8 (6 inch) Adjust to 55 servings 27.5 ( inch thick) slices 13.75 (8oz) packages 10.32 tsp 55 (5oz) 110 (6 inch) Convert to Weight 2.29 lbs 110 oz 1.15 oz 275 oz 6.875 lbs

1 small pepper 8 wedges

13.75 small peppers 110 wedges

0.573 lbs 2.75 lbs

Recipe: Mexican Tomato Rice & Beans Original Number of Servings: 8 55/8 = 6.875 Ingredient Medium Grain White Rice, uncooked Original Quantity 1 cup Adjust to 55 servings 6.875 cup Convert to Weight 2.75 lbs

Tomatoes, canned, diced Extra Virgin Olive Oil Garlic Cloves, medium, finely chopped Jalapeno, medium, cored, finely chopped Black Beans, canned, drained, rinsed Fine Sea Salt Cumin, ground Chili powder Fresh Oregano Leaves and Tender Stems, finely chopped Fresh Cilantro Leaves and Tender Stems, finely chopped

14.5 oz 2 Tbsp 6 1 15 oz 2 tsp 2 tsp 1 tsp cup cup

99.688 oz 13.75 Tbsp 41 6.875 103.125 oz 13 tsp 13 tsp 6.875 tsp 1.719 cup 1.719 cup

99.688 oz 6.875 oz or 0.430 lbs 6.875 oz 0.286 lbs 103.125 oz 3.056 oz 1.146 oz 0.625 oz 2.579 oz 2.292 oz

Recipe: Salsa Salad Original Number of Servings: 6 55/6 = 9.17 Ingredient Tomatoes Red onion Garlic cloves, chopped Salt Jalapeo peppers, seeded if desired and finely chopped Lime juice, fresh Extra virgin olive oil Original Quantity 1-1 1/2 lbs (about 4-5 medium) 1/2 small (0.5) 2 small 1/2 tsp 1-2 peppers 2 Tbsp 2 Tbsp Adjust to 55 servings Convert to Weight 9.17-13.75 lbs (about 36-45 medium) 4.58 small 18 1/3 small 4.58 tsp 9.17-18.33 peppers 18 1/3 Tbsp 18 1/3 Tbsp 9.17-13.75 lbs 1.53 lbs 3.055 oz 0.76 oz 0.382-0.764 lbs 9.07 oz 9.07 oz

Cilantro leaves, chopped, to taste Salt and Freshly Ground Black Pepper, flakey, to taste

2-4 Tbsp

18.33-36.66 Tbsp

9.07-18.33 oz

Recipe: Cajeta Original Number of Servings: 96 55/96 = 0.57 Ingredient Milk (goats milk, cows milk, or a mixture of the two) Sugar Vanilla Bean, split open Baking soda Original Quantity 2 qts Adjust to 55 servings 1.15 qts Convert to Weight 36.8 fl oz

2 cups 1 vanilla bean 1/2 tsp baking soda, dissolved in 1 Tbsp water

1.15 cups 0.573 vanilla beans 0.286 tsp baking soda, dissolved in 0.573 Tbsp water

9.2 oz 2.87 g 0.048 oz, dissolved in 0.286 fl oz water

Recipe: Baked Apples Original Number of Servings: 4 55/4 = 13.75 Ingredient Apples, cut in half, cored Original Quantity 2 large apples Adjust to 55 servings 27.5 large apples Convert to Weight 9.17 lb

NUTRIENT ANALYSIS PER SERVING Gluten-Free Mexican Item Kcal Pro (g) 3 1.4 25 CHO (g) 21 6.5 26 Fat (g) 5 10 4.4 Chol Sodium (mg) (mg) 42 0 48 209 6 506 %Kcal from fat 32% 80.4% 17.2%

Corn Bread Guacamole Sauteed Tilapia Tacos with Grilled Peppers and Onion Mexican Tomato Rice & Beans Salsa Salad Cajeta Baked Apples Total

141 112 230

200 80 29 55 847

6 1.0 0.6 0.0 37

34 5.0 5.1 15.0 112.6

4 7.0 0.7 0.0 30.4

0 0 3 0 93

620 240 16 1 1592

18% 78.8% 21.7% 0.0% 32.3%

*** We used rice flour when calculating the corn bread

NOTE: %Kcal from fat = ([g FAT x 9] / Kcal) x 100

Round these nutrients to the nearest whole number: Kcal, cholesterol, sodium. Round these nutrients to one decimal place: protein, carbohydrate, fat, % Kcal from fat