0
HOUR
0
SERVINGS

SERVING SIZE

8oz milk, 2 oz turkey, 1 potato, ½ cup watermelon, 1.2oz Crave-N-Rave Real Dill Cobbers

Components

milk, meat, vegetable, fruit, grain
One serving provides 8oz eq. milk, 2oz eq. meat, ¾ cup eq. vegetable, 1/2 C Fresh Fruit Equivalent and 1oz eq. grain

Directions

  • 1
    Cut turkey into 3/8 – ½ inch cubes and add to marinade consisting of olive .oil, lemon juice, garlic, oregano and salt and pepper. Cover and refrigerate for at least 30 minutes.
  • 2
    Wash and dry potatoes and place into a preheated 350 degrees Fahrenheit oven for 1 hour or until tender.
  • 3

    In a large skillet over medium-high heat cook drained turkey until internal . temperature reaches at least 165 degrees Fahrenheit for 15 seconds.

  • 4

    Remove rind and cut watermelon into ½ inch cubes serving with lime zest.

  • 5
    Portion milk in to 16 8oz servings.
  • 6
    Slice into top of potato, slightly pushing in to open, top with turkey and garnish with Crave-N-Rave Real Dill Cobbers, serve with watermelon.

Ingredients

  • 1
    1 gallon milk or (16) 8oz milk cartons
  • 2
    2.2lbs turkey breast
  • 3

    (16) 120 count Russet potato (6.5oz average)

  • 4
    (1) 3lbs watermelon (8 cups diced)
  • 5
    (16) 1.2oz Crave-N-Rave Real Dill Cobbers
  • 6
    2 Tbsp olive oil
  • 7
    1 Tbsp lemon juice
  • 8
    2 tsp minced garlic
  • 9
    2 tsp lime zest
  • 10
    1 tsp dried oregano
  • 11
    Salt and pepper to taste