Beef, Black Eye Peas & Collard Skillet (BASIC)
$8.00
BASIC = for regular diets, pregnancy, heart care, diabetes
Lower Sodium: <700mg (<2300 mg/day)
Heart Friendly: Fiber >3-5g, Sugar limited, Sodium <810mg
Diabetes: CHO<65g, Sodium <810mg
Quantity
Ingredients (100 portions):
● Ground Beef: 30 lb (480) oz
● Parboiled Brown rice (dry): 11 lb (176 oz)
● Collard greens, fresh: 25 lb (400 oz) (assuming 22 lb (352 oz) deveined, then
shredded)
● Black-eyed peas (boiled without salt): 12.5 lb (200 oz)
● Yellow onions (diced): 10 lb (160 oz)
● Granulated Garlic: 1⁄2 cup
● Black pepper: 1⁄4 cup
● Paprika: 1 cup
● Tomato paste, unsalted: 1 cup
● Low sodium beef broth: 2.75 gallons (352 oz)
● Vegetable oil: 2 cups
2-item meal
Ground beef, collard greens, potatoes, onions +
Rice
Serving portion:
95 g (3.3 oz) beef
[136 g (4.8 oz) x .70 d/t shrinkage]
304 g collard greens, peas, onions, sauce]
[399 g ground beef + collard greens, peas, onions,
sauce]
138 g cooked rice (0.9 C.) assuming 155g ckd/C.
[50 g uncooked x 2.75=138 g ckd]
578 g total raw ingredients
Diabetes Na<810mg CHO<65g
Renal Na<700mg K <833mg P <300mg
Instructions:
1. Cook rice according to the package directions set aside to cool
2. Add the oil to the tilt skillet the brown beef, and set aside
3. Add the tomato paste, the paprika & black pepper and cook for 5 minutes
4. After 5 minutes add onions, potato & collard greens, black eyed peas and cook for
another 10 minutes covered.
5. Return beef and add the broth, bring to a boil. cool
6. Portion rice on one side and the beef on the other side and freeze.