RECIPE DETAILS
Item ID: FS010
Batch Quantity: 92
Serving Size: 1
Serving Measure: CUP
Serving Description: 1 serving = 1 cup
Nutrition Link: 80142
Food Category: Entrees
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: MPS
RECIPE DETAILS
Item ID: FS010
Batch Quantity: 92
Serving Size: 1
Serving Measure: CUP
Serving Description: 1 serving = 1 cup
Nutrition Link: 80142
Food Category: Entrees
HACCP: POULT
HACCP Process Category: SameDay
Recipe Source: MPS
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Minneapolis Public Schools Nutrition Services
Chicken Strips: Pilgrim’s Pride #1330 FC CN Dark Meat Chicken Menu Strips with Grill Marks 2.48 oz = 2 oz MMA
Butternut squash yields: 84%
Cooked onions yield: 78%
Kale yields: 73%
Ginger yields: 63%
Preparation
Dice onion. Mince garlic and ginger.
Destem kale, chop into 2″ pieces.
Peel butternut squash and deseed. Chop into large dice.
Sautee squash and onions for 5 minutes.
Add spices and coconut milk.
Bring mixture to a boil.
Add chicken.
Simmer for 20 minutes - add lime juice and remove from heat.
Serving
For Service: Ladle 8 oz into bowl or mug
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: 2 | Calories: 392.42 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 46.01% | |
| Red Orange: 0.125 | Grains: 0 | Sodium: 518.11 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
