K-12
Baked Penne Pasta with Turkey Meat Sauce
Mediterranean Turkey Salad Bowl with Lemon-Herb Dressing
1
Salad
Serving Size
This recipe was developed and approved by Chef Brenda
Ingredients Show More
Ingredient
50 Portions
100 Portions
DRESSING
Vegetable oil (USDA or Commercial)
50 Portions 3 qt ½ cup
100 Portions 1 gal 2 qt 1 cup
Lemon juice, bottled
50 Portions 1 qt 1 cup
100 Portions 2 qts 1 cups
Apple cider vinegar
50 Portions 1 qt
100 Portions 2 qts
Sugar, granulated
50 Portions 2/3 cups
100 Portions 1 1/3 cups
Granulated garlic
50 Portions ¼ cup
100 Portions ½ cup
Salt, table
50 Portions 1 Tbsp
100 Portions 2 Tbsp
Black pepper, ground
50 Portions ½ Tbsp
100 Portions 1 Tbsp
Xanthan gum (optional)
50 Portions 1 Tbsp
100 Portions 2 Tbsp
Oregano, dried leaves
50 Portions 1/2 cup
100 Portions 1 cup
SEASONED RICE
Nonstick cooking spray
50 Portions 1 spray
100 Portions 2 spray
Brown rice, dry, long-grain, parboiled
50 Portions 6 lb 4 oz or 3 qts 2/3 cups
100 Portions 12 lb 8 oz or 1 gal 2 qt 1 1/3 cups
Water, tap, hot (0.2 cup per 1 oz rice, dry)
50 Portions 160 fl oz or 1 gal 1 qt
100 Portions 320 fl oz or 2 gal 2 qt
Turmeric, dried, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Cumin, dried, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Granulated garlic
50 Portions ¼ cup
100 Portions ½ cup
Onion powder
50 Portions 2 Tbsp
100 Portions ¼ cup
SALAD
Slice-N-Tact Oil Brown Turkey Breast-Frozen Alternative
Baby spinach, fresh
50 Portions 13 lb 8 oz
100 Portions 27 lb
Cucumber, fresh, unpared, diced
50 Portions 2 lb 4 oz
100 Portions 4 lb 8 oz
Grape or cherry tomatoes, halved
50 Portions 2 lb 8 oz
100 Portions 5 lb
Garbanzo beans, low-sodium, canned, drained and rinsed
50 Portions 2 lb 11 oz or 5/8 #10 can or 1 qt 2 ¼ cups
100 Portions 5 lb 6 oz or 1 ¼ # 10 cans or 3 qt ½ cup
Mozzarella cheese, lite, shredded (USDA or Commercial)
50 Portions 1 lb 9 oz
100 Portions 3 lb 2 oz
Directions Show More
- Thaw Turkey: Thaw under refrigeration for 48 hours. Once thawed, stack two slices on top of each other. Quarter, making 8 pieces per salad. Hold at 41° F or lower.
- Cook and Cool Rice One Day Before Service: Preheat oven to 350 ̊F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice, 2 Tbsp turmeric, 2 Tbsp cumin, ¼ cup granulated garlic, 2 Tbsp onion powder, and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed. Spread rice onto two full sheet pans and cool. Cool to 70° F within 2 hours. Cool to 41° F within 4 hours.
- Prepare Salad Dressing: Add all ingredients to a food grade bucket, except oregano. Using an immersion blender, blend ingredients together. Stir in dried oregano. Place in 4 fl oz portion cups with lids. Store in refrigerator for up to 7 days. Refrigerate at 41° F or lower until served. (Note: Xanthan gum is used to keep dressing from separating. It is optional.) Cold service 41° F or lower.
- Prepare Salads in Grab n Go Clamshells: In each container place 2 cups packed (4.3 oz wt) spinach at the bottom. Sprinkle with 1 cup (8 fl oz spoodle) seasoned, cooled rice. Arrange the following ingredients around the bowl: 8 quarter slices turkey (3.36 oz wt), 1/8 cup (0.7 oz wt) cucumber, 1/8 cup (0.8 oz wt) halved tomatoes, 1/8 cup (1.3 oz wt) garbanzo beans, ½ oz (1 fl oz spoodle/2 Tbsp) mozzarella cheese, and 1 container (1/4 cup) salad dressing. Refrigerate at 41° F or lower until served. Cold service 41° F or lower.
Nutrients per Serving Show More
Calories 935 kcal
Saturated Fat 7 g
Trans Fat 0 g
Total Fat 64 g
Cholesterol 55 mg
Calcium 163 mg
Total Dietary Fiber 7 g
Iron 27 mg
Sodium 687 mg
Sugars 5 g
Carbohydrate 61 g
Vitamin A 11,732 IU
Vitamin C 47 mg
Protein 31 g
Component
Meat/Meat Alt 2.5 oz. eq.
Grain 2 oz. eq.
Vegetable 1 3/8 cup(s)
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