YIELD: 1 serving 1 oz. pasta (rotini), cooked 2 oz. mixed vegetables, cooked 2.85 oz. chicken, dark fajita meat, cooked 2 oz. prepared orange sauce 1. Place ½ cup noodles (use 4 oz. spoodle) in 8 oz. casserole bowl. 2. Portion 2 oz. vegetables using #16 scoop on top of noodles. 3. Weigh 2.85 oz. chicken using a 3 oz. spoodle and place on top of vegetables and noodles. 4. Use a 2 oz. ladle of orange sauce and portion on top of bowl. Cover with lid. Recipe: Orange County ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.