Green Beans with Potatoes and Smoked Turkey USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Green Beans with Potatoes and Smoked Turkey is an excellent side dish with a smoky flavor that pairs frozen green beans, potatoes, and onions with smoked turkey.
CACFP Adult Portion Crediting Information
¾ cup (6 oz slotted spoodle) provides ½ cup vegetable (½ cup other vegetable), and 1 oz equivalent meat.
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Instructions
 

  • Shred turkey meat into small pieces.
  • In a large stock pot, add turkey, water, potatoes, margarine, onions, garlic, thyme, pepper, and onion powder. Cook uncovered over medium heat for 16 minutes. Stir well. About half of water (about 1 qt 2 cups) will remain in the pot while the rest will cook away.
  • Add green beans. Cook uncovered over medium heat for 10-15 minutes. DO NOT OVERCOOK. Green beans should be bright green.
  • Drain excess liquid (up to 1 qt 2 cups per batch of 25).
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Pour 9 lb 2 oz (1 gal 2 cups) green bean, potato, and turkey mixture into a large steam table pan (12” x 20” x 2½”).
    For 25 servings use 1 pan.
    For 50 servings use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve ¾ cup (portion with 6 oz slotted spoodle).

Nutrition INFORMATION

Green Beans with Potatoes and Smoked Turkey USDA Recipe for Adults in CACFP
Amount Per Serving
 
0 ¾ cup (6 oz slotted spoodle)
Calories
113
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
27
mg
9
%
Sodium
 
337
mg
15
%
Total Carbohydrate
 
8
g
3
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
13
mcg
Vitamin C
 
5
mg
6
%
Vitamin D
 
11
IU
73
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
Potassium
 
289
mg
8
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh red potatoes: 1 lb 1 oz
Fresh onion: 14 oz
50 Servings:
Fresh red potatoes: 2 lb 2 oz
Fresh onion: 1 lb 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 9 lb 2 oz
About 1 gal 2 cups/1 steam table pan
(12” x 20” x 2½”).
50 Servings:
About 18 lb 4 oz
About 2 gal 1 qt/2 steam table pans
(12” x 20” x 2½”).