BAF Lentil PenneMore Details
12 lb + 8 ozLentil Penne, dry
6.25 cupRanch dressing, low-fat, prepared
4 lb + 9 ozGrape tomatoes, fresh, halved
4 lb + 8 ozCucumber, fresh, seedless, large diced
7 lb + 8 ozOlives, canned, drained, whole
6 lb + 4 ozCheese, mozzarella, part-skim, cubed (USDA or commercial)
- 1. Using a large pot, boil 6 1/4 gallons of water. Cook pasta for 11 minutes. Stir frequently. Strain and rinse with cold water immediately. OR: Using 2- 12” x 20” x 4” steamtable pans, add enough hot water to cover pasta by 1/2-inch or more and stir. Steam uncovered 18-21 minutes (to desired tenderness), strain immediately, rinse with cold water. Cool in the refrigerator.
- 2. Toss lentil penne with ranch dressing. Toss tomatoes and cucumbers.
- 3. In 4-compartment bento containers fill each individual section as follows: 1/3 cup (2 oz) ranch lentil penne, 1/4 cup (2 oz server) tomato-cucumber salad, 1/4 cup (2 oz server) olives, 1 oz mozzarella cubes. Serve chilled.
|Amount Per Serving|
|Calories 366||Calories from Fat 0|
|% Daily Value*|
|Total Fat 20g||30%|
|Saturated Fat 7g||35%|
|Trans Fat 0g|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 12g||0%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Credit as Legume Vegetable: 1 oz eq M/MA, 1/4 cup Legume, 1/8 cup Red/Org, 3/8 cup Other OR Credit as M/MA: 2 oz eq M/MA, 1/8 cup Red/Org, 3/8 cup Other
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