Recommended Recipes - Healthy Recipe Revamp

  • 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.
  • 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

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