This school lunch recipe comes from a wonderful friend and cafeteria worker in the Salem school district.
Amy’s Greek roots coupled with her time living in Massachusetts led to this variation of a local staple. With an abundance of frozen raw ground beef, peppers, onions, canned tomatoes, and elbow macaroni what better to make than some American Chop Suey – Greek style!? To do so Amy adds some cinnamon and Greek oregano to bring this classic dish a Mediterranean twist.
As a side note we’ve made this recipe with both fresh and frozen commodity peppers and onions so feel free to use whatever you have on hand.
12.5 pounds whole grain elbow macaroni
16.75 pounds ground Beef 85/15, thawed from frozen
6.25 pounds green peppers, finely chopped*
6.25 pounds yellow onions, medium dice*
12 oz. tomato Paste
2 Tbsp dried oregano
1 Tbsp cinnamon
1 Tbsp garlic powder
2 tsp kosher salt
2 tsp black pepper
12.75 pounds diced tomatoes
3.8 pounds tomato sauce, no salt added
*Can substitute 13# frozen peppers and onion mix for fresh ingredients.
3 bunches flat leaf parsley, finely chopped
Cooking times may vary depending on microwave wattage
1. Heat from frozen for 4 minutes on high with lid slightly opened at the corner.
2. Uncover and stir contents then heat for additional 1-2 minutes or until internal temperature reads 165 degrees.
3. Let sit for 3 minutes to cool before eating.
2 oz. meat/meat alternate
2 oz. grain equivalent
1/4 cup red/orange vegetable
Calories 394 calories Saturated Fat 4.16 g Sodium 102mg Carbohydrate 49.84
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.