Latest Recipes - Healthy Recipe Revamp

  • Fragrant cumin and cinnamon season chunks of lamb that are skewered and grilled. Served on a bed of arugula along with mango chutney and rice, this is a palate pleasing dish.
  • Steven Burke, foodservice chef, and June Hayman, nutritionist, at the Austin Independent School District in Texas, reworked this classic Southern item to meet the USDA’s definition of a whole-grain product.
  • Michael Rosenberger, director of food and nutrition services for the Irving Independent School District in Texas, says one of his most successful recipe makeovers was with the district’s rolls, which have always been made in house.
  • Several years ago Princeton University's Rob Harbison, executive chef, worked with Cary Neff, author of the Conscious Cuisine cookbook, to develop a line of salad dressings that reduced fat content. They did this by using thickened vegetable broth to
  • At North Carolina State, in Raleigh, N.C., Executive Chef Bill Brizzolara created these baked chicken tenders as a healthier alternative to traditional fried chicken tenders.
  • Mark D'Abundo, executive chef for Gourmet Dining Services at Kean University in Union, N.J., makes a version of eggplant Parm without cutting out flavor.
  • At the University of Texas at Austin, Scott Meyer, associate director for dining services, says for summer conferences they write a menu that is a blend of a young adult tastes and a kiddie menu.
  • At Ball State University, Bill Kimes, general manager for Catering, developed this recipe as an alternative to heavy pasta salads with mayo-based dressings.
  • This recipe from Eric Miller, Flik Independent School Dining regional executive chef and director of dining services at Oldfields School in Glencoe, Md., uses fresh ingredients instead of canned to lower the sodium content.
  • This recipe from the Spring Independent School District in Texas cuts out added salt by using a housemade seasoning mix to add punch to the beef.
  • At Pennsylvania State University, in State College, Executive Chef Mark Kowalski created this zucchini corn quesadilla to satisfy demand for a quesadilla option that was not only healthy but also vegetarian.
  • At 30,000-student University of Kansas in Lawrence, Executive Chef Janna Traver created a new twist on their turkey burger by adding a seaweed salad as a topping.
  • Ben Guggenmos, culinary specialist, School District of Hillsborough County in Florida, created this healthy version of the kid-favorite Rice Krispies treat by replacing butter with flax seed oil.
  • These Chicken Soft Tacos from Salida Union School District in California use whole chicken breasts or turkey for a healthier kid-favorite entree.
  • This healthy grilled chicken is served with a seemingly decadent cheese sauce at the University of Georgia, in Athens. The feta cheese, which is lower in calories than many cheeses, and spinach make for a delicious but still healthy pairing.
  • Last December the child nutrition department at Los Angeles Unified School District sat down to draw up menus that would fit the new guidelines as proposed under the Healthy, Hunger-Free Kids Act such as this Tandoori Chicken with Veggies and Whole-Wheat
  • Using products from a campus garden and other local sources creates opportunities for lots of new, fresh flavors. At the University of New Hampshire, in Durham, this salad uses pears from a local orchard, cheese from a local producer and mesclun greens fr
  • Steven Burke, foodservice chef at the Austin Independent School District, has revamped more than 125 recipes in an attempt to make his district's menu healthier. One of the district's mainstays was a Glazed Apples recipe.
  • At Cornell University, in Ithaca, N.Y., Cornell Dining has a campuswide program called Eating Well with Cornell Dining. The program highlights any menu items that are reduced in fat, calories and sodium and made with all unprocessed ingredients, says Stev

Pages