Most Popular Recipes - Healthy Recipe Revamp

  • A healthy take on Southern fried chicken, this dish offers all the flavor of the comfort food favorite without the calories.
  • 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.
  • Blueberry Muffins
    Bomm’s alterations to the standard muffin recipe involved the use of garbanzo beans, applesauce and fat-free buttermilk.
  • After several requests from café guests, this dish was created specifically to provide a healthier option for students.
  • Cypress-Fairbanks’ Entrée Salads
    While entrée salads aren’t new for the district, Brent Trudeau, production manager/executive chef, says his team worked during the summer to expand the options and meet the new guidelines of the Healthy, Hunger-Free Kids Act.
  • Inspired by a personal challenge to not eat processed or canned food for a weekend, Michael Rennicke, executive chef with Eurest at West Bend Mutual, in Wisconsin, created this daypart-flexible entrée to showcase a variety of fresh, healthy vegetables.
  • 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
  • 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
  • After several requests from café guests, this dish was created specifically to provide a healthier option for students.
  • Students at the Cypress-Fairbanks Independent School District, in Houston, have been enjoying the same chocolate chip cookie recipe for decades.
  • Colorado Springs School District 11 developed a kid-favorite lunch staple from scratch. 
  • 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.
  • 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.
  • This gluten-free quinoa salad recipe “is an authentic ethnic Lebanese dish that our chefs at ISU Dining have developed for a new venue that is scheduled to open at Union Drive Marketplace on the west side of Iowa State’s campus in the spring,” explains Kent Davis, communications specialist for ISU...
  • 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
  • Brian Brooks wrote his own recipe for a beef and bean dish that he claims, during the course, of a year cuts out “1,100 pounds of fat and 940 pounds of salt” from the dish.
  • This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals.

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