K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Thai Bento
1
each
Serving Size
This recipe was developed and approved by Chef Brenda
Ingredients Show More
Ingredient
50 Portions
100 Portions
Butterball turkey breast, sliced
50 Portions 10 lb 7 ½ oz or 350 slices
100 Portions 20 lb 15 oz or 700 slices
Whole grain rich cracker, at least 2 oz eq grain
50 Portions 6 lb 4 oz
100 Portions 12 lb 8 oz
Red bell peppers, whole, fresh
50 Portions 6 lb 13 oz
100 Portions 13 lb 10 oz
Pears, canned, diced, packed in juice or light syrup or pre-cupped
50 Portions 14 lb 1 oz or 2.125 #10 cans
or 1 gal 2 qts 1 cup
100 Portions 28 lb 2 oz or 4.25 #10 cans
or 3 gal 2 cups
*Milk option
50 Portions 50 – 8 fl oz containers
100 Portions 100 – 8 fl oz containers
Peanut Thai Sauce:
Peanut butter, smooth (USDA or Commercial)
50 Portions 3 lb 8 oz or 1 qt 2 ¼ cups
100 Portions 3 qt ½ cup or 7 lb
Soy sauce, less sodium
50 Portions ¾ cup
100 Portions 1 ½ cups
Rice vinegar
50 Portions 2/3 cup
100 Portions 1 1/3 cup
Ginger, ground
50 Portions ¼ cup
100 Portions ½ cup
Granulated garlic
50 Portions 2 Tbsp
100 Portions ¼ cup
Water, room temperature (may increase as needed)
50 Portions 1 1/2 cup
100 Portions 3 cups
Cayanne pepper, ground
50 Portions ½ tsp
100 Portions 1 tsp
Lime juice, bottled
50 Portions 1 Tbsp
100 Portions 2 Tbsp
Directions Show More
- Thaw Turkey: Two days before preparing sandwiches, thaw turkey in the refrigerator overnight. After turkey is thawed, remove turkey from packaging and place in 2” full perforated steamtable pans lined with a 4” full regular steamtable pan to catch the juices. Cover and allow to drain overnight in the refrigerator. Drain turkey well and discard juices. CCP: Hold at 40 °F or lower.
- Roll Turkey Slices: Roll 7 turkey slices per serving. CCP: Hold at 40 °F or lower.
- Slice Peppers: Slice peppers into thick slices for dipping into sauce. CCP: Hold at 40 °F or lower.
- Prepare Sauce: Mix all peanut butter, soy sauce, rice vinegar, ginger, garlic, water, cayenne pepper, and lime juice in a food processor or mixer. Mix until well combined. Using a #24 scoop, place each serving in a 3 fl oz souffle cup. CCP: Hold at 40 °F or lower.
- Serve Meal: Place ingredients into a grab n go container: 1 #24 scoop Thai peanut sauce, 7 slices turkey, ½ cup bell peppers, ½ cup pears & juice, and 1-8 fl oz milk. CCP: Hold at 40 °F or lower.
Nutrients per Serving Show More
Calories 746 kcal
Saturated Fat 6 g
Trans Fat 0 g
Total Fat 29 g
Cholesterol 55 mg
Calcium 378 mg
Total Dietary Fiber 9 g
Iron 3.4 mg
Sodium 1,261 mg
Sugars 42 g
Carbohydrate 84 g
Vitamin A 2,447 IU
Vitamin C 80 mg
Protein 38 g
Component
Meat/Meat Alt 3 oz. eq.
Grain 2 oz. eq.
Fruit ½ cup(s)
Vegetable ½ cup(s)
Milk 1 fl oz
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