Helpful Reminders from the Kitchen
May 2021 Update:
Current procedures include:
- Any guest can dine inside. We still have dividers up at all the tables and are limiting the number of guests in the dining room to 40. Each guest is required to wear a mask and wash their hands before picking up a meal. Each guest dining in will also have their temperature taken. Once at the tables, masks can be removed while eating but must be reapplied before leaving the table.
- We are providing second servings at noon for lunches and 6:00 pm for evening meals. Guests who would like a second serving can leave the dining room through the east door, reenter through the front door, and pick up a second meal. Each team will need to adjust their amount of food accordingly.
- Up to six volunteers are now allowed in the kitchen.
- We are open as a day shelter for guests Monday through Friday.
- All meals are served in takeout containers which are supplied by Matt Talbot.
- Matt Talbot is providing bottled water and small cartons of milk.
Also, a friendly reminder to fill out your Daily Report with the names of your volunteers and the number of meals you served.
If you have questions, please check out our COVID 19 Response tab or contact Sydne (402-817-0622 or Sydne.Wirrick-Knox@MTKO.org).
Thank you all for the additional support and help through these unusual times!
STRIVE COOKBOOK NOW AVAILABLE
This cookbook was inspired by our STRIVE Program (which started in 2014) and includes recipes for main course, soup, side dish, salad, dessert, and dressing & seasonings - all to serve 150 people! We hope these recipes encourage and inspire you to prepare healthy meals. All recipes follow the STRIVE Guidelines:
· Seasonal (or frozen) fruits and vegetables make up half the plate
· Only lean meats are used
· At least 1/2 of the grains are whole grains
· Fat-free or low-fat calcium-rich foods are offered
· Foods served are low in sodium
There is a laminated copy of the cookbook in the Matt Talbot kitchen for anyone to use. Since we would like to keep this copy in the kitchen, we would be happy to produce a copy for your individual teams. If you would like your own copy, please contact Sydne at sydne.wirrick-knox@mtko.org or 402-817-0622.
We have many of the recipes available below. Happy meal planning!
Selected STRIVE Recipes
-
Ground Beef Vegetable Soup (serves 150)
45 pounds ground beef
90 celery ribs, chopped
22 medium onions, chopped
90 medium potatoes, large dice
22 (15 ounce) cans tomato sauce
22 (14.5 ounce) cans diced tomatoes
3 (72 ounce) bags of frozen mixed vegetables
2 3/4 teaspoon ground thyme
22 bay leaves
6 cups water, as needed
ground pepper to tasteDirections:
1. Cook and stir ground beef until crumbly and evenly browned. Drain off excess fat.2. Stir carrots, celery, and onion into ground beef, cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, diced tomatoes, frozen mixed vegetables; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf. Add water, replenishing as needed while cooking.
3. Bring soup to a simmer, place a cover on, and cook, stirring regularly, until potatoes are tender, about 1 hour. Remove bay leaves before serving.
Calories: 451
Sodium: 550 mg
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.
