RECIPE DETAILS
Item ID: FS010
Serving Description: 1 Cup (8oz.)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS010
Serving Description: 1 Cup (8oz.)
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. Wash and dice the onion.
2. Wash and mince the garlic and ginger.
3. Wash and de-stem kale and chop into 2″ pieces.
4. Wash and peel, and deseed butternut squash. Chop into 1″ cubes.
Preparation
1. Saute squash and onions in oil for about 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 about 20 minutes and until chicken reaches an internal temperature of 165 degrees F.
6. Remove from the heat and add the lime juice and kale.
7. Stir the mixture until the kale wilts and is fully incorporated.
8. Transfer to hotel pans for service.
9. Hold hot above 140 degrees F until service.
Serving
Serving = 1 Cup (8oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 2 | Calories: 391.85 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 45.88% | |
| Red Orange: 0.125 | Grains: 0 | Sodium: 455.59 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
