Recommended Recipes - Healthy Recipe Revamp

  • 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.
  • 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
  • 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
  • “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.
  • Beef short ribs are braised with wild mushrooms and pearl onions in a rich beef stock and rich-tasting wine mixture.
  • This recipe from Mt. Lebanon (Pa.) School District was designed to meet the new school meal regulations, specifically legumes. This Campfire Side Salad features black beans, but it also includes asparagus, carrots and green beans to help the district meet
  • This healthy grilled chicken is served with a seemingly decadent cheese sauce at the University of Georgia, in Athens. The feta cheese, which is lower in calories than many cheeses, and spinach make for a delicious but still healthy pairing.
  • This Asian-inspired recipe was modified to reduce the amount of oil and eliminate extra salt.
  • This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals.
  • 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
  • These Chicken Soft Tacos from Salida Union School District in California use whole chicken breasts or turkey for a healthier kid-favorite entree.
  • Tacos are always a student favorite. To create a healthier version that also takes an alternative protein into account, Greenville County Schools swapped traditional ground beef for black beans.
  • A healthy take on Southern fried chicken, this dish offers all the flavor of the comfort food favorite without the calories.
  • 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
  • Ben Guggenmos, culinary specialist, School District of Hillsborough County in Florida, created this healthy version of the kid-favorite Rice Krispies treat by replacing butter with flax seed oil.
  • Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana.

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