K-12
Lunch
Turkey Enchilada with Tropical Salsa
Tuscan Turkey Pasta
1
½ cups
Serving Size
Delight students with a deliciously balanced, Italian-inspired dish featuring sliced turkey medallions and whole-grain penne pasta in a rich tomato sauce. Crunchy zucchini and spinach layer on the functional benefits of this comforting and craveable dish.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Nonstick cooking spray
50 Portions 2 sprays
100 Portions 4 sprays
Penne pasta, whole grain-rich blend (USDA or Commercial)
50 Portions 6 lbs. 4 oz.
100 Portions 12 lbs. 8 oz.
Tomatoes, diced, no salt added, canned (USDA or Commercial)
50 Portions 1 #10 can
100 Portions 2 #10 cans
Tomato sauce, low-sodium, canned (USDA or Commercial)
50 Portions 1 #10 can
100 Portions 2 #10 cans
Chicken broth, low-sodium
50 Portions 1 gal
100 Portions 2 gal
Italian seasoning, dried
50 Portions ¼ cup
100 Portions ½ cup
Granulated garlic
50 Portions ¼ cup
100 Portions ½ cup
Dehydrated onion
50 Portions ⅔ cup
100 Portions 1 ⅓ cup
Zucchini, fresh, diced
50 Portions 1 ½ lb.
100 Portions 3 lbs.
Spinach, no salt added, frozen
50 Portions 1 ½ lb.
100 Portions 3 lbs.
Directions Show More
- Thaw Spinach: Thaw spinach in the refrigerator 1-2 days before service. Drain well.
- Prepare and Cook Pasta Dish: Preheat oven to 350°F. Prepare 100 servings using 4 – 4” steamtable pans. Spray each steamtable pan generously with nonstick cooking spray. Add each ingredient to each pan: ½ can diced tomatoes, ½ can tomato sauce, 2 qts chicken broth, 2 Tbsp Italian seasoning, 2 Tbsp granulated garlic, and 1/3 cup dehydrated onion. Stir well. Stir in 3 lb 2 oz pasta and 3 lb frozen turkey medallions. Cover tight. Bake in the oven for 30 minutes. Remove from the oven. Add 12 oz zucchini and 12 oz spinach to each pan. Stir well. Cover and bake for 30 more minutes or until pasta is tender. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
- Serve: 12 fl oz spoodle (~12.9 oz wt) scoop.
Nutrients per Serving Show More
Calories 311 kcal
Saturated Fat 0.3 g
Trans Fat 0 g
Total Fat 2 g
Cholesterol 24 mg
Calcium 48 mg
Total Dietary Fiber 4 g
Iron 3 mg
Sodium 357 mg
Sugars 4 g
Carbohydrate 52 g
Vitamin A 1,969 IU
Vitamin C 12 mg
Protein 21 g
Component
Meat/Meat Alt 1 oz. eq.
Grain 2 oz. eq.
Fruit 0 cup(s)
Vegetable ½ cups
Milk 0 cup(s)
Other Delicious K-12 Recipes
Get All Things Butterball Delivered to Your Inbox
Find Your Broker
Follow Us
