Recommended Recipes - Healthy Recipe Revamp

  • 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. 
  • 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
  • At North Carolina State, in Raleigh, N.C., Executive Chef Bill Brizzolara created these baked chicken tenders as a healthier alternative to traditional fried chicken tenders.
  • 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.
  • 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
  • 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
  • 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.
  • 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
  • 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
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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
  • 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
  • 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.
  • 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.

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