Child Nutritional Content
- mma: 3.0oz
- grain: 0.0oz
- totalVegetable: 1.625c
- darkGreen: 0.0c
- redOrange: 1.25c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.375c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Crisp lettuce cups with ground turkey sautéed with hoisin sauce, ginger, red and yellow bell peppers, and Campbells® Healthy Request® tomato soup, then topped with crunchy carrots and green onion.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|sesame oil||5 tbsp.|
|garlic||4 oz.||0 3/4 cups|
|onion||23 oz.||6 ea.|
|yellow bell pepper||12.5 oz.||3 ea.|
|red bell pepper||13 oz.||3 ea.|
|ginger root||1 pcs.|
|ground turkey||6 lb.|
|hoisin sauce||0 1/4 cups|
|reduced sodium soy sauce||1 cups|
|Bibb lettuce||13 oz.||24 ea.|
|carrot||26 oz.||12 ea.|
|green onion||5 oz.||12 ea.|
|1. Heat oil in a large saucepan. Add onions, half of red and yellow peppers, garlic, and ginger. Cook until soft, stirring occasionally.|
|2. Add ground turkey, Campbell's® Healthy Request® Condensed Tomato Soup ,hoisin and soy sauce to onion mixture and stir. Bring to simmer. Cook until turkey is completely cooked.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
|3. To Serve: Using a # 8 scoop, portion 1/2 cup turkey mixture into each lettuce leaf. Top with remaining red and yellow bell pepper mix, shredded carrots and scallions.|
- Meal contributions: 3 oz meat/meat alternate, 1-5/8 cups TOTAL vegetables (1-1/4 cups red/orange, 3/8 cup other)