Yield
25
Portion Size
198 g / 6.9 oz
Category
Pork
Featured Maple Leaf Product: Pulled Pork (26980)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pulled Pork | 1.5 Kg | 3.3 Lbs |
| Scalloped Potato Mix (with 2 mix pouches included) | 1/2 Carton/1/2 Pouches | 1/2 Carton/1/2 Pouches |
| Tomato Sauce, Marinara-type | 1.4 L | 1.5 Quarts |
| Water | 1 L | 4.2 cups |
| Margarine | 50 g | 1.8 oz |
| Onions, Fresh, diced | 240 ml | 1 cup |
| Green Peppers, diced | 240 ml | 1 cup |
| Parmesan Cheese, grated | 120 ml | 1/2 cup |
| Italian Herbs (dried Thyme and Rosemary) | 10 ml | 2 tsp |
Method
- In a pot, bring the water to a boil and add the tomato sauce and margarine. Stir in mix pouches and then add dried potato slices.
- Add the remaining ingredients except for the Parmesan cheese and combine completely in a hotel pan(s).
- Sprinkle the top of each hotel pan with Parmesan cheese and bake in a preheated 300 F oven for 40 minutes or until potatoes are fully cooked and the chicken reaches an internal temperature of 165 F (74 C).
Suggested Accompaniments
Garnish with fine chopped parsley. Serve with sauteed spinach or a vegetable side salad (nutritional analysis not included in totals).
Nutritional Info per 198 g / 6.9 oz
| Calories (43.6% from fat) | 262 kcal |
| Fat | 12.6 gm |
| Saturated Fat | 4.33 gm |
| Trans Fat | 0.5 gm |
| Cholesterol | 40 mg |
| Sodium | 502 mg |
| Carbohydrates | 21.9 gm |
| Dietary Fiber | 1.9 gm |
| Sugars | 6.6 gm |
| Protein | 14.7 gm |
| Vitamin A | 41 mcg |
| Vitamin C | 18 mg |
| Calcium | 56 mg |
| Iron | 1.61 mg |
| Potassium | 389 mg |
| Phosphorous | 122 mg |