Green Beans With Potatoes and Smoked Turkey USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Green Beans with Potatoes and Smoked Turkey consists of frozen green beans and smoked turkey combined with onions and fresh red potatoes.
CACFP CREDITING INFORMATION
⅓ cup (3 fl oz spoodle) provides 0.5 oz equivalent meat and ¼ cup vegetable.
5 from 2 votes

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Instructions
 

  • Remove turkey meat from bone.
  • In a large stock pot, add turkey, water, potatoes,margarine, onions, garlic, thyme, pepper, and onion powder. Cook uncovered over medium–high heat for 8 minutes. Stir well. About half of the water 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.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Pour 2 qt 3 cups (about 5 lb 6½ oz) 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.
  • Portion with 3 fl oz spoodle (⅓ cup).

Nutrition INFORMATION

Nutrition Facts
Green Beans With Potatoes and Smoked Turkey USDA Recipe for Child Care Centers
Amount Per Serving 0 ⅓ cup (3 fl oz spoodle)
Calories 75 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 180mg8%
Potassium 212mg6%
Total Carbohydrate 7g2%
Dietary Fiber 2g8%
Total Sugars 1g1%
Protein 6g12%
Vitamin D 1IU7%
Calcium 30mg3%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Mature onions: 10 oz
Red potatoes: 1 lb 1 oz
50 Servings:
Mature onions: 1 lb 4 oz
Red potatoes: 2 lb 2 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 5 lb 6½ oz
About 2 qt 3 cups/1 steam table pan
(12" x 20" x 2½")
50 Servings:
About 10 lb 13 oz
About 1 gal 1 qt 1⅔ cups/2 steam table pans (12" x 20" x 2½")