RECIPE DETAILS
Item ID: FS079
Serving Description: 1/2 Cup (4oz.)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS079
Serving Description: 1/2 Cup (4oz.)
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Minneapolis Public Schools Nutrition Services
Butternut squash yields: 84%
Cooked onions yield: 78%
Kale yields: 73%
Ginger yields: 63%
1. Dice onion.
2. Mince garlic and ginger.
3. Destem kale and chop into 2″ pieces.
4. Peel and deseed butternut squash. Chop into large dice.
Preparation
1. Saute squash and onions in oil for 5 minutes.
2. Add the minced garlic, ginger, dried spices, and coconut milk.
3. Bring mixture to a boil.
4. Reduce to a simmer once it comes to a boil, then add the chicken.
5. Simmer for 20 minutes.
6. Remove from the heat and add the lime juice and kale.
7. Stir the mixture until the kale wilts and is fully incorporated.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 1 | Calories: 194.7 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 46.17% | |
| Red Orange: 0 | Grains: 0 | Sodium: 271.28 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
