Recommended Recipes - Healthy Recipe Revamp

  • Colorado Springs School District 11 developed a kid-favorite lunch staple from scratch. 
  • 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
  • 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.
  • 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.
  • 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.
  • Vanderbilt University in Nashville, Tenn., revamps the classic loaded potato with a healthy loaded sweet potato.
  • 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.
  • 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 recipe was the winning dish in the third annual Ultimate Chef Challenge among the 13 hospitals in the Long Island-LIJ Health System.
  • 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.
  • Vinnie Livoti, director of food services, modified this recipe, which some might already consider healthy, to be less salty. 
  • 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 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.
  • A healthy revision to the Texas Veggie Griller Sandwich featured on Lebanon Valley College’s Fusion Street Food Truck.
  • Blueberry Muffins
    Bomm’s alterations to the standard muffin recipe involved the use of garbanzo beans, applesauce and fat-free buttermilk.
  • 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
  • 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
  • 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.
  • This recipe was demoed at The Culinary Institute of America’s fourth annual Healthy Flavors, Healthy Kids conference in San Antonio.
  • After several requests from café guests, this dish was created specifically to provide a healthier option for students.

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