A TRIP TO

ROME
Erin McGarry
Olivia Kitz
 Goals:
OBJECTIV Design a healthy, nutritious
and tasty meal within PHA
guidelines
ES
Ensure that the menu will
cater to a large audience
Work together as partners to
prepare the meal
Limit food waste throughout
the process of meal
preparation
Select adequate menu prices
Strategies:
Understand food costs
Learn our way around the
kitchen and how to properly
operate equipment
Accurately obtain inventory
Obtain and incorporate
feedback
Build relationship with the
rest of the retail staff
members by asking questions
and collaborating
PHA GUIDELINES
Entrée Sides
•<525 calories
•<175 calories
•<600 milligrams of sodium
•<200 milligrams of sodium
•<10% of calories from saturated fat
•0 grams trans fat •<10% of calories from saturated fat
•1.5 ounce serving of lean meat OR 1 cup of milk/8 •0 grams of trans fat
ounces yogurt, 1/3 cup shredded cheese/1.5 ounces
sliced cheese •Beverage are NOT included in this

At least one of the following:

•1.5 ounce serving of whole grain Minimum of one recipe from any of
•1 cup serving of fruit the Heart-Smart Cookbooks or
•1 cup serving of non-fried vegetables Heart-Smart Recipes online
 CHICKEN PASTA AL
OUR PICCATA POMODOR
O
MENU

BRUSSEL CLASSIC
SPROUTS CANNOLI
MENU PRICING
Menu Item Price Per Portion Selling Price
Chicken Piccata $1.64 $5.47
Pasta al Pomodoro $1.33 $4.43
Brussel Sprouts $0.48 $1.60
Classic Cannoli $1.26 $2.99
OUR MODIFICATIONS
oChicken Piccata: Traditionally, this dish contains both butter and cream and is made
with veal. Adapted from a Heart Smart Recipe, we eliminated butter and heavy
cream and added olive oil, capers and a splash of cooking wine sherry
oPasta al Pomodoro:
 CHICKEN PICCATA
RECIPE
oOriginal Recipe: Serves 4  
oTwo chicken breasts
o8 ounces linguine
o4 tbsp lemon juice
o4 tsp Italian seasoning
o4 tsp garlic
o½ tsp ground black pepper
o½ cup flour
o2 tbsp olive oil
o½ cup cooking wine sherry
o4 tsp capers, drained
oChopped parsley garnish
oRecipe: Serves 1
o One, 4 oz chicken breast
o 2 ounce linguine
o 1 tbsp lemon juice
o 1 tsp Italian seasoning
o 1 tsp garlic
o tsp ground black pepper
o ½ tbsp flour
o ½ tbsp olive oil
o 2 fl oz cooking wine sherry
o Chopped parsley garnish
o 1 tsp capers, drained
This Photo by Unknown Author is licensed under CC BY-SA-NC
CHICKEN PICCATA COOKING
DIRECTIONS
• Prepare pasta according to package instructions
• Whisk flour and pepper into a bowl. Dredge each chicken breast into mixture,
turning to coat.
• Add olive oil into a large skillet, turning to medium heat and add chicken. Cook
each side for 4-5 minutes or until 165 degrees Fahrenheit.
• Transfer chicken to a plate and set aside.
• Add olive oil to skillet at medium-high heat. Then add garlic, lemon juice, white
wine sherry and Italian seasoning.
• Toss cooked noodles in pan with the sauce.
• Serve pasta chopped with chicken, capers and chopped parsley garnish.
• Enjoy!
CHICKEN PICCATA COST
Ingredient Placed Order Cost Cost per Serving Cost for 40 Servings Cost for 100 Servings
Linguine GFS $0.06/ounce $0.12 $4.80 $12.00
Flour GFS $0.02/ounce $0.02 $0.80 $2.00
Black pepper GFS $0.60/ounce $0.02 $0.80 $2.00
Chicken Breast GFS $0.24/ounce $1.04 $41.60 $104.00
Garlic GFS $0.26/ounce $0.07 $2.80 $7.00
Italian Seasoning GFS $0.76/ounce $0.19 $7.60 $19.00
Capers GFS $0.16/fl oz $0.05 $2.00 $5.00
Cooking Wine Sherry GFS $0.05/fl oz $0.05 $2.00 $5.00

Fresh Parsley Lumetta $0.83/each $0.03 $1.20 $3.00

Olive oil GFS $0.07/fl oz $0.02 $0.80 $2.00
Lemon Juice GFS $0.06/fl oz $0.03 $1.20 $3.00
TOTAL COST     $1.64 $65.60 $164.00
CHICKEN PICCATA NUTRITION
INFORMATION
Ingredient Carbohydrate Protein Fat Saturated Fat Sodium Cholest Potassium
erol
Wine 1g 0g 0g 0g 180mg 0mg n/a
Chicken 0g 25g 3g 0.5g 75mg 80mg n/a
Linguine 42g 7g 1g 0g 0mg 0mg 120mg
Olive Oil 0g 0g 7g 2g 0mg 0mg n/a
All-Purpose 6g 1g 0g 0g 0mg 0mg 8mg
Flour
Pepper 0g 0g 0g 0g 0mg 0mg n/a
Garlic 0g 0g 0g 0g 0mg 0mg n/a
Lemon Juice 0g 0g 0g 0g 0mg 0mg n/a

Italian 0g 0g 0g 0g 0mg 0mg n/a

seasoning
Capers 0g 0g 0g 0g 157mg 0mg n/a
Parsley 0g 0g 0g 0g 0mg 0mg 0mg
TOTAL 49g 33g 11g 2.5g 412mg 80mg 128mg

 Calories: 196 calories carbohydrate + 132 calories protein + 99 calories fat = 427 calories per serving chicken piccata
 22.5 grams from saturated fat, 5.3% from saturated fat
PASTA AL
POMODORO RECIPE
•Original
  Recipe: Serves 4
• 8 oz linguine noodle
• 1 cup veggie crumble
• 2 tablespoons garlic
• 2 tablespoons
• 2 tablespoons onion
• 2 cups diced tomatoes
• 3 tbsp Italian herbs
• 1 tsp ground black pepper
• ½ cup marinara sauce
• ½ tsp sugar
•Serving Size: 1
• 2 ounce linguine noodle
• ¼ cup veggie crumble
• ½ tablespoons garlic
• ½ tablespoons olive oil
• ½ tablespoons onion
• ½ cup diced tomato
• ¾ tablespoon Italian herbs
• ¼ tsp ground black pepper
• 2 tbsp marinara sauce
• tsp sugar
 PASTA AL POMODORO
COOKING DIRECTIONS
• Prepare pasta according to package instructions.
• In a large skillet, add veggie crumbles and water. Cook over medium-high
heat. Set aside in a separate dish once cooked.
• In a separate pan, sauté olive oil, garlic and onion for 2 minutes over
medium heat.
• Add tomato's and herbs, continue to cook for 5 minutes until the tomato's
soften.
• Add marinara sauce and veggie crumbles to pan. Stir regularly to
continue to cook for 5 minutes.
• Season with pepper and sugar.
• Serve sauce over pasta. Enjoy!
PASTA AL POMODORO COST

Ingredient Placed Ordered Cost Cost per Serving Cost for 40 servings Cost for 100 Serving
 
Veggie Crumble GFS $0.33/ounce $0.66 $26.40 $66.00
Linguini Noodle GFS $0.06/ounce $0.12 $4.80 $12.00
Garlic GFS $0.26/ounce $0.02 $0.80 $2.00
Onion Lumetta $14.55 for 2/5# $0.02 $0.80 $2.00
Olive oil GFS $0.07/fl oz $0.04 $1.60 $4.00
Tomatoes Lumetta $24.25 for 2/5# $0.25 $10.00 $25.00
Italian Herbs GFS $0.76/ounce $0.14 $5.70 $14.25
Ground black GFS $0.60/ounce $0.02 $0.80 $2.00
pepper
Marinara sauce GFS $0.04/ounce $0.04 $1.60 $4.00
Sugar GFS $0.04/ounce $0.02 $0.80 $2.00
TOTAL     $1.33 $53.20 $133.00
PASTA AL POMODORO
NUTRITION INFORMATION
Ingredient Carbohydrate Protein Fat Saturated Fat Sodium Cholesterol Potassium

Veggie Crumble 1g 5g 1g 0g 157g 0mg 56mg

Linguine Noodle 42g 7g 1g 0g 0mg 0mg 120mg

Marinara Sauce 3g 1g 1g 0g 128mg 0mg 95mg

Tomatoes 4g 1g 0g 0g 0mg 0mg 214 mg

Onion 0g 0g 0g 0g 0mg 0mg 12mg

Olive Oil 0g 0g 7g 2g 0mg 0mg n/a

Italian Herbs 0g 0g 0g 0g 0mg 0mg n/a

Ground Black 0g 0g 0g 0g 0mg 0mg n/a

Pepper

Garlic 0g 0g 0g 0g 0mg 0mg n/a

Sugar 1g 0g 0g 0g 0mg 0mg n/a

TOTAL 51g 14g 10g 2g 285mg 0mg 497mg

Calories: 204 calories carbohydrate + 56 calories protein + 90 calories fat = 350 calories per serving
BRUSSEL SPROUTS COOKING
DIRECTIONS
•Rinse Brussel sprouts under water
•Cut off the ends of each Brussel sprouts
and slice them in half
•Toss Brussel sprouts in olive oil, lemon
juice, garlic and black pepper
•Place in a covered pan with water
•Put pan in steamer for 5-7 minutes or
under tender
•Serve immediately and enjoy!
BRUSSEL SPROUT RECIPE
Original Recipe: Serves 4
• 15 ounces Brussel Sprouts
• 4 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp +2 tsp garlic
• ½ tsp salt
• ½ tsp ground pepper
Recipe: Serves 1
• 3.75 ounces Brussel Sprouts
• 1 tbsp lemon juice
• 1/5 tbsp garlic
• 1/8 tsp salt
• 1/8 tsp ground black pepper
BRUSSEL SPROUTS
Ingredient Placed Cost Cost per Cost for 40 Cost for 100
Ordered Serving servings Serving
 
Brussel Sprout Lumetta $1.50/ pound $0.35 $14.00 $35.00
Olive oil GFS $0.07/fl oz $0.02 $0.80 $2.00
Salt GFS $0.02/ounce $0.02 $0.80 $2.00
Ground black GFS $0.60/ounce $0.02 $0.80 $2.00
pepper
Garlic GFS $0.26/ounce $0.05 $2.00 $5.00
Lemon Juice GFS $0.06/fl oz $0.02 $0.80 $2.00
TOTAL     $0.48 $17.37 $43.73
BRUSSEL SPROUT NUTRITION
INFORMATION
Ingredien Carbohydrat Protein Fat Saturated Sodium Cholestero Potassium
t e Fat l
Brussel 8g 3g 0g 0g 22mg 0mg 441mg
Sprout
Olive Oil 0g 0g 2g 0g 0mg 0mg n/a
Ground 0g 0g 0g 0g 0mg 0mg n/a
Black
Pepper
Garlic 0g 0g 0g 0g 0mg 0mg n/a
Lemon 0g 0g 0g 0g 0mg 0mg n/a
Juice
TOTAL 8g 3g 2g 0g 22mg 0mg 441mg

Calories: 32 calories carbohydrate + 12 calories protein + 18 calories fat = 62 calories per serving
CANNOLI
RECIPE
oRecipe for one serving:
oOne shell
o3 ounces cannoli filling
o17 grams mini chocolate chips (or
enough to coat each end)
o0.33 grams powdered sugar (a
sprinkle)
CANNOLI
DIRECTIONS
•Place cannoli filling bag into a
pipet and snip the end off. Fill
each cannoli shell using the
pipet.
•Dip each cannoli end into
chocolate chips. Sprinkle
powdered sugar over each
cannoli.
•Enjoy!
CANNOLI
COST
Ingredient Placed Cost Cost per Cost for 40 Cost for 100
Order Serving servings servings

Cannoli shells GFS $0.44/each $0.44 $17.6 $44.00

Cannoli Filling GFS $0.26/ounce $0.78 $31.20 $78.00

Mini Chocolate GFS $0.19/ounce $0.02 $0.80 $2.00

Chips

Powdered Sugar GFS $0.04/ounce $0.02 $0.08 $2.00

CANNOLI NUTRITION
INFORMATION
Ingredient Carbohydrate Protein Fat Saturated Sodium Cholesterol Potassium
Fat

Shell 9g 1g 5g 0g 20mg 10mg n/a

Cannoli 21g 6g 12g 7.5g 60mg 30mg n/a
Filling

Mini 10g 1g 4g 2g 0mg 0mg 0mg

Chocolate
Chips

Powdered 0g 0g 0g 0g 0mg 0mg n/a

Sugar

TOTAL 40g 8g 21g 9.5g 80mg 40mg 0mg

Calories: 160 calories carbohydrate + 32 calories protein + 189 calories fat = 381 calories per cannoli
 Distribute • Nursing stations
flyers • Morning post
MARKETI throughout
the
•
•
Bulletin boards
Elevators
NG AND hospital • Cafeteria

PROMOTI Decorate
ONAL serving
station to
• Wear Italian chef hats

PLAN attract the

• Display Italian flag
• Decorate raffle basket
attention table in cafeteria
of
customers
HANDOUT
THANK YOU FOR
ATTENDING! ANY
QUESTIONS?