Oodles Of Noodles CACFP Center Recipe 1

Oodles of Noodles USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic. Children will find this dish to be an oodle of noodle delight!
CACFP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides ¼ cup vegetable and 2 oz equivalent grains.
3 from 1 vote
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Ingredients
 

25 Servings

    Weight

    • - - Water
    • 2 lb 12 oz Pasta, whole-wheat, dry
    • - - Extra virgin olive oil
    • 3 lb *Fresh grape tomatoes, halved
    • - - Dried basil
    • - - Sea salt
    • - - Ground black pepper
    • 2 oz Fresh garlic, minced
    • 3½ oz Whole-wheat flour
    • - - Low-sodium vegetable broth
    • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

    Measure

    • 2 gal Water
    • 3 qt 2¾ cups Pasta, whole-wheat, dry
    • ⅓ cup Extra virgin olive oil
    • 2 qt *Fresh grape tomatoes, halved
    • ⅛ cup Dried basil
    • 1 Tbsp Sea salt
    • ½ Tbsp Ground black pepper
    • ¼ cup Fresh garlic, minced
    • ¾ cup Whole-wheat flour
    • 2 qt ¼ cup Low-sodium vegetable broth
    • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

    50 Servings

      Weight

      • - - Water
      • 5 lb 8 oz Pasta, whole-wheat, dry
      • - - Extra virgin olive oil
      • 6 lb *Fresh grape tomatoes, halved
      • - - Dried basil
      • - - Sea salt
      • - - Ground black pepper
      • 4 oz Fresh garlic, minced
      • 7 oz Whole-wheat flour
      • - - Low-sodium vegetable broth
      • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

      Measure

      • 4 gal Water
      • 1 gal 3 qt Pasta, whole-wheat, dry
      • ⅔ cup Extra virgin olive oil
      • 1 gal *Fresh grape tomatoes, halved
      • ¼ cup Dried basil
      • 2 Tbsp Sea salt
      • 1 Tbsp Ground black pepper
      • ½ cup Fresh garlic, minced
      • 1½ cups Whole-wheat flour
      • 1 gal ½ cup Low-sodium vegetable broth
      • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • 2 lb 12 oz Pasta, whole-wheat, dry
        • - - Extra virgin olive oil
        • 3 lb *Fresh grape tomatoes, halved
        • - - Dried basil
        • - - Sea salt
        • - - Ground black pepper
        • 2 oz Fresh garlic, minced
        • 3½ oz Whole-wheat flour
        • - - Low-sodium vegetable broth
        • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

        Measure

        • 2 gal Water
        • 3 qt 2¾ cups Pasta, whole-wheat, dry
        • ⅓ cup Extra virgin olive oil
        • 2 qt *Fresh grape tomatoes, halved
        • ⅛ cup Dried basil
        • 1 Tbsp Sea salt
        • ½ Tbsp Ground black pepper
        • ¼ cup Fresh garlic, minced
        • ¾ cup Whole-wheat flour
        • 2 qt ¼ cup Low-sodium vegetable broth
        • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

        50 Servings

          Weight

          • - - Water
          • 5 lb 8 oz Pasta, whole-wheat, dry
          • - - Extra virgin olive oil
          • 6 lb *Fresh grape tomatoes, halved
          • - - Dried basil
          • - - Sea salt
          • - - Ground black pepper
          • 4 oz Fresh garlic, minced
          • 7 oz Whole-wheat flour
          • - - Low-sodium vegetable broth
          • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

          Measure

          • 4 gal Water
          • 1 gal 3 qt Pasta, whole-wheat, dry
          • ⅔ cup Extra virgin olive oil
          • 1 gal *Fresh grape tomatoes, halved
          • ¼ cup Dried basil
          • 2 Tbsp Sea salt
          • 1 Tbsp Ground black pepper
          • ½ cup Fresh garlic, minced
          • 1½ cups Whole-wheat flour
          • 1 gal ½ cup Low-sodium vegetable broth
          • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • 2 lb 12 oz Pasta, whole-wheat, dry
            • - - Extra virgin olive oil
            • 3 lb *Fresh grape tomatoes, halved
            • - - Dried basil
            • - - Sea salt
            • - - Ground black pepper
            • 2 oz Fresh garlic, minced
            • 3½ oz Whole-wheat flour
            • - - Low-sodium vegetable broth
            • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

            Measure

            • 2 gal Water
            • 3 qt 2¾ cups Pasta, whole-wheat, dry
            • ⅓ cup Extra virgin olive oil
            • 2 qt *Fresh grape tomatoes, halved
            • ⅛ cup Dried basil
            • 1 Tbsp Sea salt
            • ½ Tbsp Ground black pepper
            • ¼ cup Fresh garlic, minced
            • ¾ cup Whole-wheat flour
            • 2 qt ¼ cup Low-sodium vegetable broth
            • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

            50 Servings

              Weight

              • - - Water
              • 5 lb 8 oz Pasta, whole-wheat, dry
              • - - Extra virgin olive oil
              • 6 lb *Fresh grape tomatoes, halved
              • - - Dried basil
              • - - Sea salt
              • - - Ground black pepper
              • 4 oz Fresh garlic, minced
              • 7 oz Whole-wheat flour
              • - - Low-sodium vegetable broth
              • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

              Measure

              • 4 gal Water
              • 1 gal 3 qt Pasta, whole-wheat, dry
              • ⅔ cup Extra virgin olive oil
              • 1 gal *Fresh grape tomatoes, halved
              • ¼ cup Dried basil
              • 2 Tbsp Sea salt
              • 1 Tbsp Ground black pepper
              • ½ cup Fresh garlic, minced
              • 1½ cups Whole-wheat flour
              • 1 gal ½ cup Low-sodium vegetable broth
              • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • 2 lb 12 oz Pasta, whole-wheat, dry
                • - - Extra virgin olive oil
                • 3 lb *Fresh grape tomatoes, halved
                • - - Dried basil
                • - - Sea salt
                • - - Ground black pepper
                • 2 oz Fresh garlic, minced
                • 3½ oz Whole-wheat flour
                • - - Low-sodium vegetable broth
                • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

                Measure

                • 2 gal Water
                • 3 qt 2¾ cups Pasta, whole-wheat, dry
                • ⅓ cup Extra virgin olive oil
                • 2 qt *Fresh grape tomatoes, halved
                • ⅛ cup Dried basil
                • 1 Tbsp Sea salt
                • ½ Tbsp Ground black pepper
                • ¼ cup Fresh garlic, minced
                • ¾ cup Whole-wheat flour
                • 2 qt ¼ cup Low-sodium vegetable broth
                • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

                50 Servings

                  Weight

                  • - - Water
                  • 5 lb 8 oz Pasta, whole-wheat, dry
                  • - - Extra virgin olive oil
                  • 6 lb *Fresh grape tomatoes, halved
                  • - - Dried basil
                  • - - Sea salt
                  • - - Ground black pepper
                  • 4 oz Fresh garlic, minced
                  • 7 oz Whole-wheat flour
                  • - - Low-sodium vegetable broth
                  • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

                  Measure

                  • 4 gal Water
                  • 1 gal 3 qt Pasta, whole-wheat, dry
                  • ⅔ cup Extra virgin olive oil
                  • 1 gal *Fresh grape tomatoes, halved
                  • ¼ cup Dried basil
                  • 2 Tbsp Sea salt
                  • 1 Tbsp Ground black pepper
                  • ½ cup Fresh garlic, minced
                  • 1½ cups Whole-wheat flour
                  • 1 gal ½ cup Low-sodium vegetable broth
                  • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • 2 lb 12 oz Pasta, whole-wheat, dry
                    • - - Extra virgin olive oil
                    • 3 lb *Fresh grape tomatoes, halved
                    • - - Dried basil
                    • - - Sea salt
                    • - - Ground black pepper
                    • 2 oz Fresh garlic, minced
                    • 3½ oz Whole-wheat flour
                    • - - Low-sodium vegetable broth
                    • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

                    Measure

                    • 2 gal Water
                    • 3 qt 2¾ cups Pasta, whole-wheat, dry
                    • ⅓ cup Extra virgin olive oil
                    • 2 qt *Fresh grape tomatoes, halved
                    • ⅛ cup Dried basil
                    • 1 Tbsp Sea salt
                    • ½ Tbsp Ground black pepper
                    • ¼ cup Fresh garlic, minced
                    • ¾ cup Whole-wheat flour
                    • 2 qt ¼ cup Low-sodium vegetable broth
                    • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

                    50 Servings

                      Weight

                      • - - Water
                      • 5 lb 8 oz Pasta, whole-wheat, dry
                      • - - Extra virgin olive oil
                      • 6 lb *Fresh grape tomatoes, halved
                      • - - Dried basil
                      • - - Sea salt
                      • - - Ground black pepper
                      • 4 oz Fresh garlic, minced
                      • 7 oz Whole-wheat flour
                      • - - Low-sodium vegetable broth
                      • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

                      Measure

                      • 4 gal Water
                      • 1 gal 3 qt Pasta, whole-wheat, dry
                      • ⅔ cup Extra virgin olive oil
                      • 1 gal *Fresh grape tomatoes, halved
                      • ¼ cup Dried basil
                      • 2 Tbsp Sea salt
                      • 1 Tbsp Ground black pepper
                      • ½ cup Fresh garlic, minced
                      • 1½ cups Whole-wheat flour
                      • 1 gal ½ cup Low-sodium vegetable broth
                      • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • 2 lb 12 oz Pasta, whole-wheat, dry
                        • - - Extra virgin olive oil
                        • 3 lb *Fresh grape tomatoes, halved
                        • - - Dried basil
                        • - - Sea salt
                        • - - Ground black pepper
                        • 2 oz Fresh garlic, minced
                        • 3½ oz Whole-wheat flour
                        • - - Low-sodium vegetable broth
                        • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

                        Measure

                        • 2 gal Water
                        • 3 qt 2¾ cups Pasta, whole-wheat, dry
                        • ⅓ cup Extra virgin olive oil
                        • 2 qt *Fresh grape tomatoes, halved
                        • ⅛ cup Dried basil
                        • 1 Tbsp Sea salt
                        • ½ Tbsp Ground black pepper
                        • ¼ cup Fresh garlic, minced
                        • ¾ cup Whole-wheat flour
                        • 2 qt ¼ cup Low-sodium vegetable broth
                        • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

                        50 Servings

                          Weight

                          • - - Water
                          • 5 lb 8 oz Pasta, whole-wheat, dry
                          • - - Extra virgin olive oil
                          • 6 lb *Fresh grape tomatoes, halved
                          • - - Dried basil
                          • - - Sea salt
                          • - - Ground black pepper
                          • 4 oz Fresh garlic, minced
                          • 7 oz Whole-wheat flour
                          • - - Low-sodium vegetable broth
                          • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

                          Measure

                          • 4 gal Water
                          • 1 gal 3 qt Pasta, whole-wheat, dry
                          • ⅔ cup Extra virgin olive oil
                          • 1 gal *Fresh grape tomatoes, halved
                          • ¼ cup Dried basil
                          • 2 Tbsp Sea salt
                          • 1 Tbsp Ground black pepper
                          • ½ cup Fresh garlic, minced
                          • 1½ cups Whole-wheat flour
                          • 1 gal ½ cup Low-sodium vegetable broth
                          • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • 2 lb 12 oz Pasta, whole-wheat, dry
                            • - - Extra virgin olive oil
                            • 3 lb *Fresh grape tomatoes, halved
                            • - - Dried basil
                            • - - Sea salt
                            • - - Ground black pepper
                            • 2 oz Fresh garlic, minced
                            • 3½ oz Whole-wheat flour
                            • - - Low-sodium vegetable broth
                            • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

                            Measure

                            • 2 gal Water
                            • 3 qt 2¾ cups Pasta, whole-wheat, dry
                            • ⅓ cup Extra virgin olive oil
                            • 2 qt *Fresh grape tomatoes, halved
                            • ⅛ cup Dried basil
                            • 1 Tbsp Sea salt
                            • ½ Tbsp Ground black pepper
                            • ¼ cup Fresh garlic, minced
                            • ¾ cup Whole-wheat flour
                            • 2 qt ¼ cup Low-sodium vegetable broth
                            • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

                            50 Servings

                              Weight

                              • - - Water
                              • 5 lb 8 oz Pasta, whole-wheat, dry
                              • - - Extra virgin olive oil
                              • 6 lb *Fresh grape tomatoes, halved
                              • - - Dried basil
                              • - - Sea salt
                              • - - Ground black pepper
                              • 4 oz Fresh garlic, minced
                              • 7 oz Whole-wheat flour
                              • - - Low-sodium vegetable broth
                              • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

                              Measure

                              • 4 gal Water
                              • 1 gal 3 qt Pasta, whole-wheat, dry
                              • ⅔ cup Extra virgin olive oil
                              • 1 gal *Fresh grape tomatoes, halved
                              • ¼ cup Dried basil
                              • 2 Tbsp Sea salt
                              • 1 Tbsp Ground black pepper
                              • ½ cup Fresh garlic, minced
                              • 1½ cups Whole-wheat flour
                              • 1 gal ½ cup Low-sodium vegetable broth
                              • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • 2 lb 12 oz Pasta, whole-wheat, dry
                                • - - Extra virgin olive oil
                                • 3 lb *Fresh grape tomatoes, halved
                                • - - Dried basil
                                • - - Sea salt
                                • - - Ground black pepper
                                • 2 oz Fresh garlic, minced
                                • 3½ oz Whole-wheat flour
                                • - - Low-sodium vegetable broth
                                • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

                                Measure

                                • 2 gal Water
                                • 3 qt 2¾ cups Pasta, whole-wheat, dry
                                • ⅓ cup Extra virgin olive oil
                                • 2 qt *Fresh grape tomatoes, halved
                                • ⅛ cup Dried basil
                                • 1 Tbsp Sea salt
                                • ½ Tbsp Ground black pepper
                                • ¼ cup Fresh garlic, minced
                                • ¾ cup Whole-wheat flour
                                • 2 qt ¼ cup Low-sodium vegetable broth
                                • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

                                50 Servings

                                  Weight

                                  • - - Water
                                  • 5 lb 8 oz Pasta, whole-wheat, dry
                                  • - - Extra virgin olive oil
                                  • 6 lb *Fresh grape tomatoes, halved
                                  • - - Dried basil
                                  • - - Sea salt
                                  • - - Ground black pepper
                                  • 4 oz Fresh garlic, minced
                                  • 7 oz Whole-wheat flour
                                  • - - Low-sodium vegetable broth
                                  • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

                                  Measure

                                  • 4 gal Water
                                  • 1 gal 3 qt Pasta, whole-wheat, dry
                                  • ⅔ cup Extra virgin olive oil
                                  • 1 gal *Fresh grape tomatoes, halved
                                  • ¼ cup Dried basil
                                  • 2 Tbsp Sea salt
                                  • 1 Tbsp Ground black pepper
                                  • ½ cup Fresh garlic, minced
                                  • 1½ cups Whole-wheat flour
                                  • 1 gal ½ cup Low-sodium vegetable broth
                                  • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • 2 lb 12 oz Pasta, whole-wheat, dry
                                    • - - Extra virgin olive oil
                                    • 3 lb *Fresh grape tomatoes, halved
                                    • - - Dried basil
                                    • - - Sea salt
                                    • - - Ground black pepper
                                    • 2 oz Fresh garlic, minced
                                    • 3½ oz Whole-wheat flour
                                    • - - Low-sodium vegetable broth
                                    • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

                                    Measure

                                    • 2 gal Water
                                    • 3 qt 2¾ cups Pasta, whole-wheat, dry
                                    • ⅓ cup Extra virgin olive oil
                                    • 2 qt *Fresh grape tomatoes, halved
                                    • ⅛ cup Dried basil
                                    • 1 Tbsp Sea salt
                                    • ½ Tbsp Ground black pepper
                                    • ¼ cup Fresh garlic, minced
                                    • ¾ cup Whole-wheat flour
                                    • 2 qt ¼ cup Low-sodium vegetable broth
                                    • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • 5 lb 8 oz Pasta, whole-wheat, dry
                                      • - - Extra virgin olive oil
                                      • 6 lb *Fresh grape tomatoes, halved
                                      • - - Dried basil
                                      • - - Sea salt
                                      • - - Ground black pepper
                                      • 4 oz Fresh garlic, minced
                                      • 7 oz Whole-wheat flour
                                      • - - Low-sodium vegetable broth
                                      • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

                                      Measure

                                      • 4 gal Water
                                      • 1 gal 3 qt Pasta, whole-wheat, dry
                                      • ⅔ cup Extra virgin olive oil
                                      • 1 gal *Fresh grape tomatoes, halved
                                      • ¼ cup Dried basil
                                      • 2 Tbsp Sea salt
                                      • 1 Tbsp Ground black pepper
                                      • ½ cup Fresh garlic, minced
                                      • 1½ cups Whole-wheat flour
                                      • 1 gal ½ cup Low-sodium vegetable broth
                                      • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • 2 lb 12 oz Pasta, whole-wheat, dry
                                        • - - Extra virgin olive oil
                                        • 3 lb *Fresh grape tomatoes, halved
                                        • - - Dried basil
                                        • - - Sea salt
                                        • - - Ground black pepper
                                        • 2 oz Fresh garlic, minced
                                        • 3½ oz Whole-wheat flour
                                        • - - Low-sodium vegetable broth
                                        • 1 lb 4 oz *Fresh Swiss chard, stems removed, chopped

                                        Measure

                                        • 2 gal Water
                                        • 3 qt 2¾ cups Pasta, whole-wheat, dry
                                        • ⅓ cup Extra virgin olive oil
                                        • 2 qt *Fresh grape tomatoes, halved
                                        • ⅛ cup Dried basil
                                        • 1 Tbsp Sea salt
                                        • ½ Tbsp Ground black pepper
                                        • ¼ cup Fresh garlic, minced
                                        • ¾ cup Whole-wheat flour
                                        • 2 qt ¼ cup Low-sodium vegetable broth
                                        • 1 qt 2½ cups *Fresh Swiss chard, stems removed, chopped

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • 5 lb 8 oz Pasta, whole-wheat, dry
                                          • - - Extra virgin olive oil
                                          • 6 lb *Fresh grape tomatoes, halved
                                          • - - Dried basil
                                          • - - Sea salt
                                          • - - Ground black pepper
                                          • 4 oz Fresh garlic, minced
                                          • 7 oz Whole-wheat flour
                                          • - - Low-sodium vegetable broth
                                          • 2 lb 8 oz *Fresh Swiss chard, stems removed, chopped

                                          Measure

                                          • 4 gal Water
                                          • 1 gal 3 qt Pasta, whole-wheat, dry
                                          • ⅔ cup Extra virgin olive oil
                                          • 1 gal *Fresh grape tomatoes, halved
                                          • ¼ cup Dried basil
                                          • 2 Tbsp Sea salt
                                          • 1 Tbsp Ground black pepper
                                          • ½ cup Fresh garlic, minced
                                          • 1½ cups Whole-wheat flour
                                          • 1 gal ½ cup Low-sodium vegetable broth
                                          • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
                                          • Heat oil. Sauté half of tomatoes over medium heat for 2 minutes until skins soften. DO NOT OVERCOOK. Tomatoes should maintain their shape.
                                            For 25 servings, use a large stockpot.
                                            For 50 servings, use 1 roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove.
                                            Reserve remaining tomatoes for step 6.
                                          • Add basil, salt, pepper, and garlic.
                                          • Sprinkle flour over tomatoes. Sauté over medium heat for an additional 1-2 minutes. When mixture begins to thicken add broth. Bring to a boil uncovered. Reduce heat to low.
                                          • Add Swiss chard and the remaining tomatoes. Simmer over low heat, uncovered, for 2 minutes or until Swiss chard is wilted.
                                            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Pour over pasta and serve.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 8 fl oz ladle (1 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Oodles of Noodles USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 cup (8 fl oz ladle)
                                          Calories 234.73 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 0.56g4%
                                          Cholesterol 0mg0%
                                          Sodium 323.28mg14%
                                          Total Carbohydrate 43.44g14%
                                          Dietary Fiber 5.33g22%
                                          Protein 8.69g17%
                                          Vitamin A 1519.19IU30%
                                          Vitamin C 14.79mg18%
                                          Calcium 49.85mg5%
                                          Iron 5.37mg30%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Grape tomatoes: 3 lb 1 oz
                                          Swiss chard: 1 lb 6 oz
                                          50 Servings:
                                          Grape tomatoes: 6 lb 2 oz
                                          Swiss chard: 2 lb 12 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          25 Servings:
                                          About 9 lb 8 oz
                                          About 1 gal 1 qt
                                          50 Servings:
                                          About 20 lb 8 oz
                                          About 2 gal 2 qt