Recommended Recipes - Healthy Recipe Revamp

  • 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 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.
  • In this take on a classic guacamole, sweet potatoes have taken the place of avocado to reduce the amount of fat in the dish.
  • 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.
  • 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
  • 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.
  • 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.
  • After several requests from café guests, this dish was created specifically to provide a healthier option for students.
  • 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

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