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3 Sisters Stew

RECIPE DETAILS

Item ID: Ing002

Batch Quantity: 14

Serving Size: 1

Serving Measure: Cup

Serving Description: 1 Cup (8.75oz)

Nutrition Link: 80592

Food Category: Entrees

HACCP:

HACCP Process Category: Unassigned

Recipe Source: TBD

RECIPE DETAILS

Item ID: Ing002

Batch Quantity: 14

Serving Size: 1

Serving Measure: Cup

Serving Description: 1 Cup (8.75oz)

Nutrition Link: 80592

Food Category: Entrees

HACCP:

HACCP Process Category: Unassigned

Recipe Source: TBD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Butternut Squash Yield = 84%
Onion Yield = 78%

Preheat oven to 375 degrees

1. Dice butternut squash, onions, and bell peppers.

Preparation

2. Prep butternut squash, spread on sheet pan and roast in oven for about 30 min
3. In large pot over medium heat, sautee onion and garlic for about 5 min.
4. Add spices and stir.
5. Add bell pepper, squash and stir to combine.
5. Add remaining ingredients and simmer for about an hour.

Serving

Serving = 1 Cup or 8.75 oz


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.75 Meat/Meat Alternative: 0.25 Calories: 163.67
Dark Green: 0 Milk: 0 Sat. Fat: 6.51%
Red Orange: 0 Grains: 0 Sodium: 1255.1
Legumes: 0
Starchy: 0
Other: 0.75
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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