Most Popular Recipes - Healthy Recipe Revamp

  • 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
  • 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.
  • 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 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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
  • 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.
  • 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
  • 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
  • Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana.
  • “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.
  • 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
  • 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.
  • 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.

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