There Are So Many “Pastabilities” for National School Lunch Week!

This week is National School Lunch Week!

To celebrate NSLW, we are featuring recipes from our first-ever Meals Plus Customer Cookbook, which Meals Plus Customers will receive this winter. The cookbook will feature over 50 school meal recipes submitted by Meals Plus Customers and school meal recipes using USDA Foods. Every Meals Plus Customer will receive one copy, and additional copies will be available for sale. Wednesday’s featured recipe is Yakisoba and was submitted by Onslow County School System (NC).

Yakisoba

Ingredients:
10 lb. ground beef
5 lb. 13 oz. spaghetti noodles
6 lb. 3 oz. cabbage (coleslaw mix)
3 ½ c. soy sauce
1 ½ tbsp. table salt
2 tbsp. garlic powder
Water

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Directions:
1. Put water, salt and noodles in pan.
2. Cook in steamer until tender 10-12 min, stir occasionally. Drain well. CCP: Thaw ground beef in refrigerator on bottom shelf from frozen state.
3. Brown the ground beef in the steamer or tilt kettle.
4. Drain thoroughly. Chop into bits.
5. Add cooked noodles, soy sauce, garlic powder and coleslaw mix to the beef.
6. Toss mixture gently. CCP: Cook combined mixture to 155°F or higher.
7. Cook mixture to 155°F or higher.
8. Use food release on pans.
9. Pour Yakisoba into two 12” x 20” x 2” full pans. CCP: Maintain temperature of spaghetti mixture at 141°F or higher.
10. Never combined leftover product with newly prepared product when serving or reheating.
11. Cover, label and date any leftover product and store in cooler.
12. Be sure product depth is no more than 2 inches deep in the pan. CCP: Always cool leftovers to 70°F within 2 hours and 41°F within 4hrs. CCP: Reheat all leftovers to 165°F before serving.
13. Use leftover product next day.
14. Discard any leftovers after next day service.
15. Use 1(#8) spoodle or 2(#8) scoops.

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Nutrients per serving:
Calories – 250
Chol. (mg) – 48.52
Sodium (mg) – 765.49
Fiber (gm) – 4.20
Iron (mg) – 2.54m
Calc. (mg) – 48.16
Vit. A (IU) – 110.25
Vit. C (mg) – 22.74
Protein (gm) – 20.26
Carb. (gm) – 22.39
Tot. Fat (gm) – 8.71
Sat. Fat (gm) – 3.23
Sugars (gm) – 0.01*
Trans. Fat (gm) – 1.19

We are sharing one recipe for every day of NSLW, so stay tuned for more school lunch recipes. Click here for our other featured recipes, and check out the the School Nutrition Association’s NSLW 2015 Toolkit for free handouts, ideas to celebrate NSLW and more!

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