Recipe Revamp Archive

05-11-2013
Whole-wheat flour is the key to this pumpkin muffin.
04-09-2013
Carrots, whole grains and oats increase nutritional quality of this breakfast treat.
11-13-2012
Salad features black beans, asparagus, carrots and green beans to help the district meet vegetable requirements.
10-08-2012
Student-developed recipe gets buy-in from picky eaters.
09-20-2012
Using lower-fat milk and cheese creates a healthier version of this classic.
09-12-2012
Popular beef dish gets a vegetarian makeover.
09-11-2012
Fresh vegetables lead the way in this mild salsa.
08-15-2012
Chicken and green chile are the stars of this alternative burger.
08-14-2012
This taco uses a 50/50 mix of mushrooms and ground beef for the taco’s filling.
07-10-2012
Substituting super grains for white rice makes this pilaf pack a punch.
06-11-2012
Removing flour and substituting low-fat yogurt for sour cream made this classic healthier.
05-16-2012
Using raisin foam puts a fun twist on a traditional cookie.
04-30-2012
Substituting beef for turkey cuts calories in this homestyle dish.
04-18-2012
Tulsa district has developed recipes featuring red, orange and leafy green vegetables.
04-18-2012
Cornell University's baked chicken Marsala reduced calories by 50%
01-31-2012
Austin ISD's better-for-you cinnamon apples.
01-17-2012
This salad features produce from UNH's garden.
01-17-2012
District drew up meals like this tandoori chicken with veggies to make menus healthy.
01-17-2012
Feta cheese and spinach make a delicious and heathier sauce for chicken at University of Georgia.

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