Latest Recipes - Healthy Recipe Revamp

  • To create a healthier alternative to a traditional meatloaf, Salvatore Cantalupo, corporate chef for Corporate Image Dining Services in Samford, Conn., decided to make a meatloaf with a Cajun twist. “We have been making an effort to look at all our
  • When Ed Astarita, pastry chef at Iowa State University, recently hosted the corporate chef from the California Raisin Board he wanted to do something that was fun and different than the regular raisin recipes already available. These oatmeal “r
  • Michael Atanasio, manager of food and nutrition at Overlook Medical Center in Summit, N.J., often takes well-known dishes and augments the recipes to make them healthier. One such recipe is the hospital’s Beef Stroganoff. Atanasio removed flour and
  • For Case Western Reserve University in Cleveland, Bon Appétit Management Co. constantly does recipe revamps, as part of its healthy cooking initiative and “stealth” nutrition.
  • At the Produce Marketing Association’s Foodservice Conference and Expo last month, one demonstration challenged chefs to create kid-friendly menu items that met the MyPlate guidelines of half the plate being fruits and vegetables. The winning recipe
  • At the University of Nevada in Reno non-beef burgers such as this Santa Fe Chicken Burger have become some of the most popular options at the Downunder Café, the main residential dining facility, according to Chef John Worring of Chartwells. Worrin
  • Brian Kiernan, foodservice director for the Fredericksburg City Public Schools in Virginia, provided this recipe, which features a variety of fresh vegetables, herbs, citrus, low-sodium canned tomatoes products and dried spices. Kiernan says roasting the
  • Douglas Kirkland, manager of purchasing and production for Dining Services at Messiah College in Mechanicsburg, Pa., says after the department kept getting requests for more and more vegetarian dishes, the decided to revamp its popular beef taco pie.
  • For students at Messiah College in Mechanicsburg, Penn., macaroni and cheese is an all-time favorite classic comfort food. “We revamped this recipe due to popular demand, “ says Percell D. Green, executive chef for Messiah College Dining Servi
  • This granola recipe from Greenville County Schools in South Carolina was developed by a high school student and Chef Ron Jones. The student had been “kind of waging a war on us,” says Eileen Staples, director of food and nutrition services. To
  • This recipe from Mt. Lebanon (Pa.) School District was designed to meet the new school meal regulations, specifically legumes. This Campfire Side Salad features black beans, but it also includes asparagus, carrots and green beans to help the district meet
  • Angie Gaszak, R.D., nutrition specialist for Saint Paul (Minn.) Public Schools, says: “This wholesome breakfast item is made in the Nutrition Center. These cookies are packed full of whole-grain flour, oats and shredded carrots. They also include lo
  • Angie Gaszak, R.D., nutrition specialist, says this recipe was just one of the district’s breakfast items that were developed when the department started offering more from-scratch options. Gaszak says that by cooking from scratch, the department ca
  • Fran Schuelke, executive chef for Corporate Image Dining Services at First Stamford Café, in Connecticut, says many of her customers are trying to eat healthier, so coming up with chicken dishes that they’ll accept seemed like a no-brainer. T
  • A couple of years ago a campus initiative was started at Penn State University, in University Park, to promote healthier eating within residential dining halls. That initiative prompted Corporate Executive Chef of Culinary Support Services Bill Laychur an
  • Michael Atanasio, manager of food and nutrition at Overlook Medical Center, says he likes “to challenge people in terms of thought and creativity.” He certainly put his chef, Todd Daigenault, to the test when he asked him to come up with a cak
  • Indiana University Dietetic Technician Susan Herr says dining services has improved the nutritional content of food offerings on campus by putting a healthy twist on popular but traditionally less healthy menu choices. 
  • Allyn Graves, director of food service for the district, says this recipe was created to help meet the USDA’s new meal regulations. Next school year, all grains served at lunch must be 100% whole grain rich. The district’s goal is to get to th
  • Vinnie Livoti, director of food services, modified this recipe, which some might already consider healthy, to be less salty. 
  • Vanderbilt University in Nashville, Tenn., revamps the classic loaded potato with a healthy loaded sweet potato.

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