Made With:
Product
Campbell's® Healthy Request® Condensed Tomato Soup
Campbell's® Healthy Request® condensed Tomato soup offers the rich traditional flavor of tomato soup with a more nutritious profile.
Tip
1.8 oz chicken fajita strips provides 1 oz equivalent meat/meat alternate.
If pasta is prepared in advance of the day of service, follow directions for cooking pasta for same day service. After it’s cooked and drained, return the pasta to the vessel and cover it with cold water. Add ice, stir gently, and chill the pasta to 40°F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40°F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for service at 140°F or higher.
Breaking spaghetti in half will make it easier to portion with a spoodle.
Recipe variation: Substitute unseasoned cooked enriched ramen noodles for the whole grain spaghetti. To make this recipe for 50 portions, use 4 lb raw noodles. To make this recipe for 100 portions, use 8 lb ramen noodles. This amount of ramen noodles will contribute 1 oz equivalent grain per serving.
Nutrition Facts
Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 0.5c
- darkGreen: 0.0c
- redOrange: 0.25c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.125c
- additional: 0.125c
- fruit: 0.0c
- milk: 0.0c
Total Time
Not Available
Serving & Size
1 SERVING
Yields
Fajita chicken strips, red and green bell pepper, red curry paste, sweet and sour sauce and whole grain spaghetti combine with Campbell's® Healthy Request® Condensed Tomato Soup for an authentic dish packed with flavor.
Nutrition Facts
Nutrition Facts
Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 0.5c
- darkGreen: 0.0c
- redOrange: 0.25c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.125c
- additional: 0.125c
- fruit: 0.0c
- milk: 0.0c
estimate your profit
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | ||||||
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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.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
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