Whole-wheat flour is the key to this pumpkin muffin.
Carrots, whole grains and oats increase nutritional quality of this breakfast treat.
Salad features black beans, asparagus, carrots and green beans to help the district meet vegetable requirements.
Student-developed recipe gets buy-in from picky eaters.
Using lower-fat milk and cheese creates a healthier version of this classic.
Popular beef dish gets a vegetarian makeover.
Fresh vegetables lead the way in this mild salsa.
Chicken and green chile are the stars of this alternative burger.
This taco uses a 50/50 mix of mushrooms and ground beef for the taco’s filling.
Substituting super grains for white rice makes this pilaf pack a punch.
Removing flour and substituting low-fat yogurt for sour cream made this classic healthier.
Using raisin foam puts a fun twist on a traditional cookie.
Substituting beef for turkey cuts calories in this homestyle dish.
Tulsa district has developed recipes featuring red, orange and leafy green vegetables.
Cornell University's baked chicken Marsala reduced calories by 50%
Austin ISD's better-for-you cinnamon apples.
This salad features produce from UNH's garden.
District drew up meals like this tandoori chicken with veggies to make menus healthy.
Feta cheese and spinach make a delicious and heathier sauce for chicken at University of Georgia.