School Nutrition



|[pic] |From the Cafeteria to the Kitchen Table: |

| |Healthy School Meal Recipes Shared at |

| |School Nutrition Association’s 67th Annual National Conference |

This summer, school nutrition professionals from across the country will meet at School Nutrition Association’s (SNA) 67th Annual National Conference (ANC) to sample healthy foods and beverages and share ideas for their school cafeterias.

Interactive Culinary Demonstrations will highlight innovative, nutritious recipes that meet federal nutrition standards requiring school meals to include more fruits, vegetables and whole grains. Cafeterias must also limit sodium, calories and unhealthy fats in school meals.

The following recipes will be prepared on the ANC exhibit floor. Attendees will bring home these healthy recipes in school-sized portions, but chefs have also developed the following family-sized versions for you to try at home.

Contents

Baked Acorn Squash Bowl 3

Bistro Spinach Salad 4

California Chutney and Brown Rice 5

California Dreaming Slaw 6

Family Recipe for Yogurt Sundae 7

Fiesta Mushroom Blend Taco Salad 8

Greek Orzo Salad w/ Watermelon and Citrus Herb Chicken 9

Meaty Mushroom Marinara 10

Peachy Chipotle Drizzle with Asian Slaw with Chicken 11

Power Panini 12

Shroom’n Turkey Meatloaf 13

Sunny California Salsa 14

Turkey Meatball Sandwich with Strawberry Arugula Side Salad 15

Whole Grain Recipes 16

YoCaramel Dip with Fruit 17

Courtesy of Sunkist Foodservice

Baked Acorn Squash Bowl

Cook Temperature: 350˚ F

Cook Time: 35 - 40 minutes

|Portion |Ingredient |Directions |

|1 half |Squash, acorn, 8 oz |Preheat convection oven to 350˚F. |

|3 wedges |Apple wedges |Using a chef’s knife, cut squash in half. |

|1/8 tsp |Curry powder |Remove the seeds using a large spoon. |

| | |To prepare the apples, wash and cut into wedges using the Sunkist Sectionizer. Use the |

| | |blade cup that wedges and cores apples and pears. |

| | |Place squash half on a sheet pan. |

| | |Sprinkle squash with 1/8 tsp curry powder. |

| | |Place 3 apple wedges inside the squash bowl. |

| | |Bake squash at 350˚F for approximately 35 to 40 minutes until squash is tender. Squash |

| | |should reach an internal temperature of 135˚F or above. The baking time may be less for |

| | |locally grown squash with higher moisture content. |

| | |Hold and serve at 135˚F or above. |

Courtesy of Sunkist Foodservice

Bistro Spinach Salad

| |6 | |

|Ingredient |Servings |Directions |

|Spinach leaves, baby |8 oz |Combine the baby spinach, romaine lettuce and shredded carrots, and mix well. |

|Romaine lettuce, chopped, pre-cut |9 oz |Portion 2 cups of salad mix into each salad bowl. |

|Carrots, grated or matchstick julienne |1 ½ cups |Top with 1 egg (sliced or quartered), or 2 ounce sliced grilled chicken and 5 1/8|

|Tomatoes, Roma, Slices |11 oz |inch sliced tomatoes. |

|Eggs, Large hard cooked, quartered or |6 ea |Portion ½ ounce of the vinaigrette into cups to serve alongside the salad OR toss|

|sliced | |with greens just prior to service. |

|-or- |-or- |Hold and serve at 41˚F or below. |

|Chicken, precooked, sliced or diced |12 oz |For the vinaigrette dressing: |

| | |Combine vinegar, honey, mustard and salt in a mixing bowl. If using immersion |

|Vinaigrette dressing: | |blender, place ingredients in a tall container. |

|Red wine vinegar |1 oz |Whisk until well blended. |

|Honey |1 ½ tsp |Slowly add the vegetable oil while whisking, and whisk until well combined. |

|Dijon mustard |1 ½ tsp | |

|Salt |Dash | |

|Vegetable oil |¼ cup | |

Courtesy of the California Olive Committee and the California Cling Peach Board

California Chutney and Brown Rice

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Courtesy of the California Olive Committee and the California Cling Peach Board

California Dreaming Slaw

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Courtesy of General Mills Foodservice

Family Recipe for Yogurt Sundae

Yield: 4 Sundaes

Ingredients

2 Cups Yoplait Original Lowfat Yogurt, Strawberry

2 Cups Strawberries, Fresh, sliced

¼ cup Raspberry Sauce

2 Teaspoons Rainbow Sprinkles

1 cup Chocolate Chex Cereal

Directions

1. Portion ½ cup of yogurt into each cup.

2. Portion ½ cup of strawberries on yogurt

3. Drizzle 1 Tablespoon of raspberry sauce over yogurt and strawberries.

4. Scatter ½ teaspoon of sprinkles across top of Sundae.

5. Scatter ¼ cup of Chocolate Chex across top of Sundae.

Courtesy of The Mushroom Council

Fiesta Mushroom Blend Taco Salad

Mix up your next Taco Tuesday with a mushroom and beef blended taco salad

Ingredients

• 1 Pound Ground Beef, 85% Lean

• 12 Ounces Mushroom, Fresh, Diced

• 1/4 TSP Garlic Powder

• 1/2 TSP Onion Powder

• 1/2 TBLS Chili Powder

• 1 TSP Cumin, Ground

• 1/2 TSP Paprika

• 1/2 TSP Salt

• 1/2 TSP Black Pepper

• 1/4 TSP Dried Oregano Leaves

• 1/4 TSP Cayenne Pepper

• 1 TBLS Flour, All Purpose

• 1/2 Cup Water

• 1 Pound Scoops, Whole Grain

Directions

• In skillet, brown off ground beef. Drain any additional fat.

• Add diced mushrooms and stir to cook for 5 minutes.

• Whisk all dry seasoning together.

• Add seasoning to meat mixture and stir to coat well.

• Add water and simmer for 15 minutes to thicken sauce.

• Yield: 10 – 2 ounces of taco mix with chips, diced tomatoes, lettuce and cheese.

Courtesy of McCormick for Chefs

Greek Orzo Salad w/ Watermelon and Citrus Herb Chicken

Serves 4

|Ingredients |Quantities |Instructions |

|Chicken breast, boneless, skinless |12 oz. |Combine chicken with Citrus Herb Seasoning and oil. Marinate for at least 30 minutes before|

| | |roasting off in 350F oven until internal temperature of 165F is met. Slice chicken into |

| | |strips. |

|Lawry’s Salt Free Citrus Herb Seasoning |2 tsp. | |

|Vegetable oil |1 tsp. | |

|orzo |1 cup |Cook orzo according to package instructions. Drain in a sieve and rinse under cold water |

| | |until cool. Drain well. |

| | | |

| | |Toss tomato with vinegar, 1 tsp oil, and 1/8 teaspoon pepper. Marinate 15 minutes. |

| | | |

| | |Toss together orzo, dill, Mediterranean Seasoning, remaining 2 tsp. oil and pepper lemon |

| | |juice, and mint, in a large bowl. Toss well to blend all ingredients. |

| | | |

| | |Plating Instructions: To assemble – place ½ cup dressed orzo in bottom of bowl, top with ½ |

| | |cup greens, ¼ cup marinated tomatoes, ¼ cup cucumbers, ¼ cup watermelon and a few red onion|

| | |slices. Finish with 2 tsp. crumbled feta, 1 pepperoncini and 2 oz of cooked sliced chicken.|

| | | |

|grape tomatoes, cut in half |1 cup | |

|red-wine vinegar |1 tbsp | |

|extra-virgin olive oil, divided |1 tbsp | |

|lemon juice |2 tbsp | |

|McCormick Culinary Dill Weed |1/4 tsp | |

|Lawry's Touch of Sea Salt Mediterranean Seasoning |1 tsp | |

|McCormick Culinary Black Pepper, Pure Ground, divided |1/4 tsp | |

|cucumber, halved lengthwise, deseeded & diced |1 cup | |

|McCormick Culinary Mint Leaves |1/2 tsp | |

|red onion, thinly sliced |1/3 cup | |

|mixed young greens |2 cups | |

|watermelon |1 cup | |

|feta cheese, crumbled |3 tbsp. | |

| | | |

Courtesy of The Mushroom Council

Meaty Mushroom Marinara

Umami rich mushrooms pack this spaghetti sauce with flavor AND a vegetable serving

Ingredients

• 1 Pound 4 Ounces Ground Beef, Raw, 85% lean

• 12 Ounces Mushrooms, Fresh, Diced

• 13 Cups Tomato Sauce Canned, Low Sodium

• 1 ¼ Cup Tomato Paste Canned, Low Sodium

• 2 Cups Water

• 1 TBLS Garlic Powder

• 1 TBLS Onion Powder

• 1 TSP Black Pepper, Ground

• 1 TSP Parsley Leaves, Dried

• 1 TSP Basil Leaves, Dried

• 1 TSP Oregano Leaves, Dried

• 1/2 TSP Thyme Leaf, Dried, Ground

• 1 TSP Italian Seasoning Mix, No Salt Added

• 1 ½ TBLS Brown Sugar, Unpacked

Directions

• In skillet, brown off ground beef. Drain any additional fat.

• Add diced mushrooms and stir to cook for 5 minutes.

• Whisk all dry seasoning together.

• Add seasoning to meat mixture and stir to coat well.

• Add tomato paste, tomato sauce and water. Bring to a low boil, turn down and simmer for 30 – 45 minutes to thicken sauce.

• Serve a ½ cup ladle of sauce over ½ cup cooked spaghetti.

• Yield: 10 – 1 Cup Servings

Courtesy of General Mills Foodservice

Peachy Chipotle Drizzle with Asian Slaw with Chicken

Yield: 4 servings

Ingredients

Peachy Chipotle Drizzle dressing

2 Containers (6 oz) Yoplait Original Lowfat Yogurt, Harvest Peach

1 Can (11 oz) drained mandarin orange segments

1/8* Teaspoon Ground chipotle powder (*Adjust amount for desired level of heat.)

Asian Slaw with Chicken

2 cups 3-color coleslaw blend (from 16-oz bag)

2 cups finely sliced kale

2 cups cubed cooked chicken breast

½ cup Chow Mein noodles

Directions

1. In large bowl, place Dressing ingredients; mix well.

2. Add coleslaw blend, kale and chicken to Dressing; toss to coat.

3. Top salad with noodles. Serve immediately.

Tip: Ingredients may be served as a Wrap in a Whole Grain Flour Tortilla.

Courtesy of The Mushroom Council

Power Panini

Hearty Portabella, Spinach and Tomato Panini put’s the meat in Meat-less Monday

Ingredients

• 10 Pieces Thin Buns (100 Calories, Higher Fiber)

• 10 Ounces Mushrooms, Portabella

• 20 Slices of Tomatoes, Medium, Fresh

• 10 Ounces of Spinach, Baby, Fresh

• 20 - ½ Ounce Sliced American cheese. Reduced Fat, Reduced Sodium

• Pan Spray

• Panini Machine

Directions

• Pull all ingredients and place at work area.

• Preheat conventional oven to 375⁰F

• Slice portabella mushroom lengthwise and place on parchment paper lined baking sheet.

• Bake for 5 minutes. Remove and set aside.

• Set up assembly line for making Panini’s.

• Turn on Panini machine to pre-heat.

• Wash hands thoroughly and cover with gloves.

• Assemble sandwiches by placing 1 slice of cheese on each side of skinny bun.

• Top one side with 2 slices of portabella (about 1 ounce roasted), 1/4 cup fresh spinach leaves (about 20 pieces) and 2 slices of tomatoes.

• Top with other piece of bun with cheese.

• Press firmly together.

• Spray Panini machine lightly.

• At 400°F, grill Panini for 3 minutes.

• Yield: 10 - Sandwiches

Courtesy of The Mushroom Council

Shroom’n Turkey Meatloaf

The mushrooms add moisture, flavor and an additional vegetable serving to spice up a classic American dish.

• Ingredients

• 1.5 Pounds Ground Turkey, 85% Lean

• 1/3 cup chopped fresh onions

• 3/4 cup diced fresh celery

• 12 ounces White Mushrooms, diced

• 1/3 Cup Low Sodium Ketchup

• 2 Whole Large Eggs

• 1 Cup Oats, Regular, Dry

• 1 Teaspoon Black Pepper

• 1/2 Teaspoon Salt

• ¼ Teaspoon Dried Basil Leaves

• 1/8 Teaspoon Dried Oregano Leaves

• 1 Teaspoon Garlic Powder

• ½ Teaspoon Dry Mustard

• 1/8 Teaspoon Dried Thyme

• 1/8 Teaspoon Dried Marjoram

• 1 Tablespoon Dried Parsley Flakes

• 3 Tablespoons of Thai Chili Sauce

Directions

• In 3-quart bowl, whisk ketchup and eggs together.

• Whisk in all seasoning and herbs.

• Add oats and mix well.

• Add diced vegetables and mix well to incorporate.

• Add turkey and blend lightly. Do not over mix or meat will toughen up.

• Spray baking pan or 12” cast iron skillet. Cover and refrigerate 6 hours or overnight to let the flavors blend.

• Uncover pans and baste top of loaf with 3 Tablespoons of Thai chili sauce. You may substitute ketchup if you choose.

• Bake uncovered at 375⁰F for 50 minutes or until an internal temperature of 165⁰F is reached for at least 15 seconds.

• Yield: 10 – 4.8 ounce slices, enough for dinner and lunches too!

Courtesy of the California Olive Committee and the California Cling Peach Board

Sunny California Salsa

[pic]

Courtesy of McCormick for Chefs

Turkey Meatball Sandwich with Strawberry Arugula Side Salad

Serves 4

|Ingredients |Quantities |Instructions |

|lean ground turkey (93/7) |3/4 lb |Combine the ground turkey, All Purpose Seasoning, egg substitute and fresh bread |

| | |crumbs. Divide this mixture into 16 meatballs. Bake meatballs at 400F for 10 minutes or|

| | |165F internal temp. Optional step – lightly grill meat balls over medium high heat. |

| | | |

| | |Heat tomato sauce until simmering and add meatballs. Cook 5-10 minutes. |

| | | |

| | |Assemble the sandwich with 4 meatballs, ¼ cup of sauce and 2 Tbsp. of cheese. |

|Lawry's Salt-Free All Purpose Recipe Blend |2 tbsp | |

|egg substitute |1/4 cup | |

|panko bread crumbs |½ cup | |

|2 oz whole grain baguette |4 each | |

|no salt added tomato sauce |1 1/2 cup | |

|part skim mozzarella, shredded |1/2 cup | |

|baby arugula |4 cups |Combine baby arugula, strawberries and almonds in a small bowl. Combine olive oil and |

| | |balsamic vinegar and use to dress the salad. Toss and divide into 4 salads. |

|strawberries, sliced |1 cup | |

|almonds, slivered (optional) |2 tbsp | |

|olive oil |1 tsp | |

|balsamic vinegar |2 tbsp | |

Courtesy of ConAgra Mills

Whole Grain Recipes

ConAgra Mills will host a culinary demonstration featuring large batch recipes from Denver Public Schools, Colorado that use Ultragrain All-Purpose Flour and Ultragrain Pasta for whole grain rich scratch cooking and baking. Ultragrain is the first 100% whole wheat flour that offers whole grain nutrition with the taste, texture, and appearance of traditional white flour. Ultragrain brand flours are available at many grocery stores across the country. For family-sized recipes using Ultragrain, visit .

Courtesy of General Mills Foodservice

YoCaramel Dip with Fruit

Yield: 6 servings

Ingredients

1 cup Yoplait® Original Vanilla Yogurt

1 package (4 oz) Reduced Fat Cheese Cream, softened

2 Tablespoons packed Brown Sugar

1 Teaspoon Vanilla Extract

Directions

1. Beat all ingredients with electric mixer on medium speed until smooth and creamy.

2. Serve chilled as a dip with fruit or carrots or use as a spread for bagels, biscuits or muffins.

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