Most Popular Recipes - Healthy Recipe Revamp

  • This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals.
  • 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
  • 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
  • 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.
  • 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
  • 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.
  • This Asian-inspired recipe was modified to reduce the amount of oil and eliminate extra salt.
  • 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.
  • These Chicken Soft Tacos from Salida Union School District in California use whole chicken breasts or turkey for a healthier kid-favorite entree.
  • 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
  • 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.
  • A healthy revision to the Texas Veggie Griller Sandwich featured on Lebanon Valley College’s Fusion Street Food Truck.
  • In this take on a classic guacamole, sweet potatoes have taken the place of avocado to reduce the amount of fat in the dish.
  • 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 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
  • 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
  • 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 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
  • 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
  • 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.

Pages