Recommended Recipes - Healthy Recipe Revamp

  • 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.
  • This gluten-free quinoa salad recipe “is an authentic ethnic Lebanese dish that our chefs at ISU Dining have developed for a new venue that is scheduled to open at Union Drive Marketplace on the west side of Iowa State’s campus in the spring,” explains Kent Davis, communications specialist for ISU...
  • Douglas Kirkland, manager of purchasing and production for Dining Services at Messiah College in Mechanicsburg, Pa., says after the department kept getting requests for more and more vegetarian dishes, the decided to revamp its popular beef taco pie.
  • 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.
  • 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.
  • Students at the Cypress-Fairbanks Independent School District, in Houston, have been enjoying the same chocolate chip cookie recipe for decades.
  • 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.

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