Latest Recipes - Healthy Recipe Revamp

  • Colorado Springs School District 11 developed a kid-favorite lunch staple from scratch. 
  • “At a full-time retreat focused on using more legumes and grains, several cooks developed this Lentil Sloppy Joe Sandwich recipe,” explains Carol Fletcher, assistant director for residential dining.
  • This Asian-inspired recipe was modified to reduce the amount of oil and eliminate extra salt.
  • Tacos are always a student favorite. To create a healthier version that also takes an alternative protein into account, Greenville County Schools swapped traditional ground beef for black beans.
  • Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana.
  • Soups can often be high in sodium. This recipe, which has a mix of fresh and frozen vegetables serving as its backbone, was modified to cut down on the salt.
  • In this take on a classic guacamole, sweet potatoes have taken the place of avocado to reduce the amount of fat in the dish.
  • This recipe was the winning dish in the third annual Ultimate Chef Challenge among the 13 hospitals in the Long Island-LIJ Health System.
  • A healthy revision to the Texas Veggie Griller Sandwich featured on Lebanon Valley College’s Fusion Street Food Truck.
  • Apples, carrots, cranberries, scallions, walnuts and green pepper add layers of nutritious flavor and texture to a blend of protein-packed grains and quinoa in this hearty salad.
  • This recipe was demoed at The Culinary Institute of America’s fourth annual Healthy Flavors, Healthy Kids conference in San Antonio.
  • This dish, created by Chef Victor Calautti at Park Vista Retirement Community, in Youngstown, Ohio, takes a classic dish and makes it healthier three ways.
  • This district in east Los Angeles County revamped its breakfast items to meet the new whole-grain requirements specified under the Healthy, Hunger-Free Kids Act.
  • Served as an accompaniment to a ground turkey burger, this refreshing whole-grain salad is one of many healthy varieties offered at Lake Erie College.
  • Typically more of an indulgent dish, this healthy spin on creamy risotto omits butter and heavy cream, “transforming traditional risotto into a healthful accompaniment as a side dish,” according to Executive Chef Cameron Clegg.
  • The Cranzy Chicken Taco is a great way to offer a fun, kid-friendly menu item while boasting the nutritional requirements with beans and leafy green vegetables.
  • The recipe switches out bread crumbs and uses a ground rice cereal as the binder, notes Mary Cooley, dining services director at Pennswood Village in Newtown, Pa., adding that the idea came from one of the residents.
  • Beef short ribs are braised with wild mushrooms and pearl onions in a rich beef stock and rich-tasting wine mixture.
  • This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals.
  • A healthy take on Southern fried chicken, this dish offers all the flavor of the comfort food favorite without the calories.

Pages