Recommended Recipes - Healthy Recipe Revamp

  • 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.
  • 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

Pages