K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Tortilla Soup with Whole Grain Tortilla Chips
1
½ cups
Serving Size
This recipe was developed and approved by Chef Brenda
Ingredients Show More
Ingredient
50 Portions
100 Portions
Butterball Oven Prepared Pre-Sliced Browned Breast of Turkey, thawed, cubed
50 Portions 10 lb 7 oz
100 Portions 20 lb 14 oz
Chicken brown, low sodium
50 Portions 1 gal 1 qt
100 Portions 2 gal 2 qt
Dehydrated onions
50 Portions 1 cup
100 Portions 2 cups
Granulated garlic
50 Portions 1 Tbsp 1 ½ tsp
100 Portions 3 Tbsp
Chili powder
50 Portions ¼ cup
100 Portions ½ cup
Oregano, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Black pepper, ground
50 Portions 1 Tbsp
100 Portions 2 Tbsp
Enchilada sauce, low sodium, red
50 Portions 3 lb 5 oz
100 Portions 6 lb 10 oz
Tomato, diced, no salt added, canned (USDA or Commercial)
50 Portions 6 lb 6 oz
100 Portions 12 lb 12 oz
Black beans, low sodium, canned, drained and rinsed (USDA or Commercial)
50 Portions 4 lb 9 oz
100 Portions 9 lb 2 oz
Corn, no salt added, frozen
50 Portions 4 lb 10 oz
100 Portions 9 lb 4 oz
Green chilis, chopped, canned, undrained, mild
50 Portions 3 lb 3 ½ oz
100 Portions 6 lb 7 oz
Pepper jack cheese, shredded (USDA or Commercial)
50 Portions 12 ½ oz
100 Portions 1 lb 9 oz
Green onions, fresh, sliced
50 Portions 12 ½ oz
100 Portions 1 lb 9 oz
Cilantro, fresh, chopped
50 Portions 3 ⅛ oz
100 Portions 6 ¼ oz
Lime wedge, cut into half wedges
50 Portions 50 half wedges (~4 ¼ limes)
100 Portions 100 half wedges (~8 ⅓ limes)
Whole grain rich tortilla chips (at least 2 oz eq grain)
50 Portions 6 lb 4 oz
100 Portions 12 lb 8 oz
Directions Show More
- Thaw Turkey: Thaw under refrigeration for 48 hours. Cube slices. Hold at 41° F or lower.
- Prepare Soup: Turn stockpot or kettle heat on medium-high heat. Add broth. Whisk in dehydrated onions, granulated garlic, chili powder, oregano, black pepper, and enchilada sauce. Stir in diced tomatoes, black beans, corn, and green chilis. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
- Serve: 1 ½ cups (12 fl oz spoodle). Hold at 140° F or higher. Garnish with ¼ oz (1 Tbsp) pepper jack cheese, 2 Tbsp (1 fl oz spoodle) green onions, 1 Tbsp cilantro, and 1 half wedge lime. Hold at 41° F or lower. Serve with 2 oz wt tortilla chips.
Nutrients per Serving Show More
Calories 515 kcal
Saturated Fat 3 g
Trans Fat 0 g
Total Fat 17 g
Cholesterol 49 mg
Calcium 136 mg
Total Dietary Fiber 9 g
Iron 3 mg
Sodium 1,173 mg
Sugars 5 g
Carbohydrate 63 g
Vitamin A 558 IU
Vitamin C 20 mg
Protein 32 g
Component
Meat/Meat Alt 2.25 oz. eq.
Grain 2 oz. eq.
Vegetable 7/8 cups(s)
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