K-12
Southwest Turkey Arroz con Queso Bowl
Turkey Marinara Ramen
1
Bowl
Serving Size
This recipe was developed and approved by Joe Urban
Looking for a low-lift, super-fast lunch menu option? You can't go wrong with this simple pasta dish featuring ground turkey spaghetti sauce and whole-grain ramen noodles.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Turkey, Ground, 85/15, All Natural, 2/10#, Butterball, Product # 22655 50002
50 Portions 9 lbs., 6 oz.
100 Portions
Noodles, Ramen, Whole Grain, 144/28g, 8.54#, 1WG, Woodles, 810037811933
50 Portions 33 ⅓ noodle cake
100 Portions
Sauce, Marinara, Sweet, Canned, 6/105oz, 39.38#, Red Gold, REDNA99
50 Portions 8 lbs., 12 oz.
100 Portions
Oil, Vegetable, 6/1gal, USDA, 100439
50 Portions 2 tbsp., ¼ tsp.
100 Portions
Directions Show More
- Bring water to a boil. Add ramen noodles and cook for 4 1/2 minutes. Drain noodles and rinse under cold running water to stop the cooking process. Drain well and set aside for assembly. Critical Control Point: Hold cold at 41°F or below until assembly.
- Prepare Turkey Marinara in a tilting skillet or on the stovetop.
- For tilting skillet preparation:
1. Preheat tilting skillet over medium heat. Add vegetable oil to the skillet. Add raw ground turkey and cook, breaking it apart as it cooks, until fully cooked and no pink remains. Critical Control Point: Cook ground turkey to an internal temperature of 165°F for 15 seconds.
2. Add marinara sauce to cooked turkey. Stir until fully combined. Continue cooking until the Turkey Marinara is heated through. Critical Control Point: Heat to 165°F for 15 seconds. - For stovetop preparation:
1. Add vegetable oil to a large stockpot or saucepot over medium heat. Add raw ground turkey and cook, breaking it apart as it cooks, until fully cooked and no pink remains. Critical Control Point: Cook ground turkey to an internal temperature of 165°F for 15 seconds.
2. Add marinara sauce to cooked turkey. Stir until fully combined. Continue cooking until the Turkey Marinara is heated through. Critical Control Point: Heat to 165°F for 15 seconds. - Assembly:
1. Place 1 cup of ramen noodles in each serving bowl.
2. Top with 6 oz spoodle of Turkey Marinara sauce. - Serve immediately or hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
***Pro Tip- Garnish with Parsley and Grated Parmesan Cheese.
CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
Nutrients per Serving Show More
Calories 448.507
Saturated Fat 4.583 gm
Trans Fat 0.000 gm
Total Fat 22.764 gm
Cholesterol 63.750 mg
Calcium 211.903*
Total Dietary Fiber 5.240 gm
Iron 4.695*
Sodium 499.357 mg
Potassium 328.369*
Sugars 3.101* gm
Carbohydrate 39.711 gm
Vitamin A N/A*
Vitamin C N/A*
Protein 23.740 gm
Vitamin D 0.000*
* Indicates missing Nutrient Information.
Component
Meat/Meat Alt 2 oz
Grain 2 oz
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