
Entrées
K-12
Lunch
Baked Penne Pasta with Turkey Meat Sauce
Serving Size
Vibrant colors and flavors come together in this salad, featuring turkey bacon with an herby dressing and mozzarella over romaine.
Ingredient
50 Portions
100 Portions
Avocado, fresh pulp, packaged
50 Portions 3 ½ cups
100 Portions 1 qt. 3 cups
Greek yogurt, plain, nonfat
50 Portions 3 ½ cups
100 Portions 1 qt. 3 cups
Garlic cloves, fresh OR garlic, minced, jar
50 Portions 4 ½ cloves OR 1 tbsp. 1 ½ tsp.
100 Portions 9 cloves OR 3 tbsp.
Lime juice, bottled
50 Portions ¾ cup
100 Portions 1 ½ cups
Cilantro, fresh
50 Portions 3 cups
100 Portions 1 qt. 2 cups
Vegetable oil (USDA or Commercial)
50 Portions 1 ½ cups
100 Portions 3 cups
Water, tap
50 Portions 3 cups
100 Portions 1 qt. 2 cups
Salt, table
50 Portions 1 tbsp.
100 Portions 2 tbsp.
Black pepper, ground
50 Portions 1 ½ tsp.
100 Portions 1 tbsp.
Romaine lettuce, fresh, chopped
50 Portions 12 lbs. 12 ½ oz.
100 Portions 25 lbs. 9 oz.
Mozzarella, shredded (USDA or Commercial)
50 Portions 3 lbs. 2 oz.
100 Portions 6 lbs. 4 oz.
Tomatoes, fresh, grape or cherry, halved
50 Portions 1 gal. 2 qts. 1 cup
100 Portions 3 gals. 2 tbsp.
CCP: Hold thawed turkey bacon, dressing and salads at 40° F or lower. Heat cooked bacon to 165° F or higher for 15 seconds.
Calories 376 kcal
Saturated Fat 6 g
Trans Fat 0 g
Total Fat 28 g
Cholesterol 70 mg
Calcium 72 mg
Total Dietary Fiber 4 g
Iron 2 mg
Sodium 712 mg
Sugars 1 g
Carbohydrate 10 g
Vitamin A 10,929 IU
Vitamin C 18 mg
Protein 23 g
Component
Meat/Meat Alt 3 oz. eq.
Vegetable 1 ½ cup eq.
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