cookbook for child care centers
2 Recipes for Healthy Kids Cookbook for Child Care Centers 
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Table of Contents

8Porcupine Sliders Grand Prize Winner 50Tasty Tots Popular Choice Winner 96Tuscan S

and Bean 1st Place Wi

Whole Grains Dark Green and Orange Vegetables Dry Beans and P

Chic’ Penne

1st Place Winner

Mediterranean Quinoa Salad2nd Place WinnerAztec Grain SaladChicken Alfredo with a TwistChicken Curry CasseroleOodles of NoodlesPeppy QuinoaRainbow RiceStir-Fried Green Rice, Eggs, and Ham

Central Valley Harvest Bake 1st Place WinnerStir-Fry Fajita Chicken, Squash, and Corn 2nd Place WinnerBok Choy WrappersCrunchy Hawaiian Chicken WrapHarvest Delight Roasted Fish Crispy Slaw WrapSmokin’ Powerhouse ChiliSquish Squash Lasagna Sweet Potato and Black Bean Stew

Lentils of the 2nd Place WinConfetti SoupEagle Pizza Fiesta MexicaFiesta WrapHarvest StewPurple Power Spanish ChicVegetable Ch

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2 Recipes for Healthy Kids Cookbook for Child Care Centers 

Recipes for Healthy Kids Competition Acknowledgement PaThe United States Department of Agriculture (USDA), Food and Nutrition Service (FNS) would like to thank the following people and organizations for their support of the Recipes for Healthy Kids Competition. The Recipes for Healthy Kids Competition provided the perfect opportunity for school nutrition professionals, students, parents, chefs, and community members to cook up some new ideas and get children excited about making healthy choices. We want to thank all of the Recipes for Healthy Kids teams that participated in the competition. The teams submitted over 340 recipes for this contest.United States Department of AgricultureJaney Thornton, PhD, SNS, Deputy Under Secretary for Food, Nutrition, and Consumer ServicesFood and Nutrition Service, USDAAudrey Rowe, AdministratorProject LeadAnn Hall, MRE, RD, LDNProject Team

White HouseSam Kass, Assistant White House Chef, Senior Food Initiatives, served as the Master of CeremHealthy Kids Competition’s national cook-off at Federation (ACF) National Convention.Food and Nutrition Information Center, NaLibrary, Agricultural Research Service, USDesiree Stapley, MEd, RD Natalie Partridge, MS, RDChallenge PostAdministered the contest and designed and moBrandon KesslerSamantha TseColin NederkoornSchool Nutrition Association (SNA)Each school day, SNA members take on the chaof serving healthy, nutritious meals to more thamillion school children.JudgesKatie Wilson, PhD, SNSHelen E. Phillips, SNSKaren M. Green

Eileen Ferruggiaro, PhD, RDTim Vazquez, RDHeidi BishopSonya Barnes, MS, RDSheldon Gordon, MS, RDMydina Thabet, MS, RD, LDNEbony S. James, MS, RDMichelle Prettyman, RD, LDBarbara Jirka, PhD, SNS Gwen Holcomb

Erika Pijai, MS, RDJulie Fort, MPH, RD Bruce AlexanderCheryl WilsonJack CurrieMary Jean Kirchner Sherl WhiteTama EliffAngela Leone, MS, RD
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American Culinary Federation (ACF)One of its many roles includes serving as the official representative for the Chef & Child Foundation, founded in 1989, to educate children and families in understanding proper nutrition, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition, and obesity.ACF National PresidentMichael Ty, CEC, AACACF Government Relations Committee ChairDamian Martineau, AACJudgesShawn L. Hanlin, CECRene J. Marquis, CEC, CCE, PCEC, CCA, AACRoland E. Schaeffer, CEC, AAC, HOFRandy J. Torres, CECDavid J. Turcotte, CEC, AACACF StaffHeidi Cramb Kevin BrunePatricia A. CarrollTracy SmithMichelle Whitfield, MHA

Roniece Weaver & Associates, Inc. (RWA)RWA is an Orlando-based consulting nutrition Roniece Weaver, MS, RD, LD. Its focus is on intinnovative cooking strategies. RWA was responand recipe standardization. Holly GraphicsDesign and layout by Byron HollyMark Taulbee PhotographyPhotographsHebni Nutrition ConsultantsGlen R. Providence Larry WalkerDon CarlockBridget MonroeYolanda DanielsKeon JohnsonAnthony McCastler

Fabiola GCandace Gloria JoEllareethRojean WCharles Dr. Mau
4 Recipes for Healthy Kids Cookbook for Child Care Centers 

The Marketing Guide Food Allergens 

The Marketing Guide provides special purchasing information on foods that will sustain trimming loss during production. These foods are marked with an asterisk (*) in the ingredient column of the recipe format. For items marked with an asterisk, the quantity listed under “Weight” and “Measure” in the recipe is the edible portion. This is the quantity required for production and therefore does not account for trimming loss. The Marketing Guide shows the as purchased quantity required when ordering. For example, 5 pounds 1 ounce of broccoli must be purchased in order to yield 4 pounds 1 ounce. 

Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, somfood allergies can cause severe reactions, and meven be life-threatening.There is no cure for food allergies. Strict avoidaof food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences. Check with parents of the childin your care to make sure that you are aware of food allergies they may have.For more information go to the Special Needs S

Nutrition Service’s School Meals Guidance & Rfns.usda.gov/cnd/guidance/default.htm.

Know the SymptomsSymptoms of food allergies typically appear frotwo hours after a person has eaten the food to Allergic reactions can include:■ Hives ■ Flushed skin or rash ■ Tingling or itchy sensation in 

the mouth 

■ Face, tongue, or lip swelling ■ Vomiting and/or diarrhea ■ Abdominal cramps 

■ Coug■ Dizzin

lighth

■ Swelli

vocal 

■ Diffic■ Loss o
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Tips From The 10 Tips Nutrition Education Series

Make half your plate veggies and fruits Vegetables and fruits are full of nutrients and may help to promote good health. Choose red, orange, and dark green vegetables such as tomatoes, sweet potatoes, and broccoli.Include whole grainsAim to make at least half your grains whole grains. Look for the words “100% whole grain” or “100% whole wheat” on the food label. Whole grains provide more nutrients, like fiber, than refined grains.Know what to look for on the ingredient listRead the ingredient list and choose products that name a whole grain ingredient first on the list. Look for “whole wheat,” “brown rice,” “bulgur,” “buckwheat,” “oatmeal,” “whole-grain cornmeal,” “whole oats,” “whole rye,” or “wild rice.” Add lean proteinChoose protein foods, such as lean beef and pork, or chicken, turkey, beans, or tofu. 

Don’t forget the dairyPair your meal with a cup of fat-free or low-fat They provide the same amount of calcium and essential nutrients as whole milk, but less fat acalories. Don’t drink milk? Try soymilk (soy bevas your beverage. Avoid extra fatUsing heavy gravies or sauces will add fat and healthy choices. For example, steamed broccoltopping it with cheese sauce. Try other optionsfat parmesan cheese or a squeeze of lemon.Try new foodsKeep it interesting by picking out new foods yolike mango, lentils, or kale. You may find a new tasty recipes with friends or find them online.choosemyplate.gov/healthy-eating-tips/ten-

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6 Recipes for Healthy Kids Cookbook for Child Care Centers 

Recipes for Healthy Kids Cookbook

Kid-Approved Recipes For Child CareIf you’re looking to add to your collection of delicious, kid-approved recipes that are made from healthy ingredients, look no further than the Recipes for Healthy Kids Cookbook. The recipes in this cookbook feature foods that children and adults alike should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar, and sodium. With fun names such as Porcupine Sliders, Smokin’ Powerhouse Chili, and Squish Squash Lasagna, even picky eaters are sure to taste and try these recipes. The featured recipes are standardized for 25 and 50 servings and include no more than 15 ingredients. These kid-tested, kid-approved recipes are sure to please children and be an instant hit in your child care program!This cookbook features a collection of recipes from the Recipes for Healthy Kids Competition. The top recipes in each category have been standardized for cookbooks for home, child care centers, and schools. The cookbooks and recipes are also available from the Team Nutrition Web site at Teamnutrition.usda.gov. The Challenge From the White HouseThis cookbook contains the top 30 recipes from the Recipes for Healthy Kids Competition, which the U.S. Department of Agriculture (USDA) launched in September 2010 in support of First Lady Michelle Obama’s Let’s Move!

initiative. The USDA collaborated with the American Culinary Federation (ACF) and the School Nutrition Association (SNA) on this nationwide competition. Teams of students (grades 4 

are Centers

p f

ory 

mber 

Move!

Culinary

n (SNA)

ades 4 
Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

to 12), school nutrition professionals, chefs, parents, and other interested community members were challenged to partner and create tasty and healthy new recipes. The recipe challenge was created to increase students’ 

intake of foods in these under-consumed competition categories: dark green and orange vegetables, dry beans and peas, and whole grains.Each “Recipe Challenge Team” used the talents of its team members to create recipes that could be a new creation or a twist on a recipe already being enjoyed at the school. Chefs provided food expertise, while school nutrition professionals shared insight as to what can be accomplished in school settings. Together the chef and school nutrition professional helped kids, parents, and community members to prepare nutritious dishes. Each team held taste-testing events at its school to help ensure that its recipe would be a winner at the competition. 

The Recipes for Healthy Kids CompetitionAfter weeks of hard work by the teams, over 340 recipes were submitted to the competition. What followed was an extensive process of reviewing, ranking, and judging. The top three schools with the winning recipe from each category prepared their dish at a national cook-off. ■ Reviewing and ranking: The 340 eligible recipes were reviewed and 

ranked within each category by teams of ACF chefs and USDA Food and Nutrition Service (FNS) staff to determine the top 30 recipes, 10 in each of the 3 recipe categories.

■ Onsite judging: The top 15 teams were visited by a team of three 

judges, made up of an FNS staff member, an ACF chef, and a school nutrition professional. The judges were met with a warm welcome and much enthusiasm by the recipe challenge teams at each school. The 

recipes were served to the students. The judges recipe and chose the First Place Finalists in eac■ National cook-off: The three First Place Finacook-off held at the ACF National Convention ifor the Grand Prize were the teams preparing PValley Harvest Bake, and Tuscan Smoked TurkeHouse chef Sam Kass served as Master of CereJudges included FNS Administrator Audrey RowNutrition Association, Helen Phillips; and two Aand Shawn Hanlin. Porcupine Sliders was the GRecipes for Healthy Kids Competition.■ Public Choice voting: In addition to the natiopublic votes were cast online to determine the the top 15 semi-finalist recipes at the competitirecipe, Tasty Tots, received over 2,000 commuWinning RecipesThe top recipes in each category were judged onutrition, creativity and originality, ease of use ipresentation. Recipe category winners received benefit their school meals programs.
8 

GRAND PRIZE WINNERRecipes for Healthy KidsThese mouth-watering turkey burgers are made with the right amount of spices and a burst of sweet cranberries and served on small whole-grain rolls; watch children delight in the flavors!
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For this recipe competition, the South Education Center Alternative (SECA) School created a recipe challenge team, which developed the national cook-off Grand Prize winning Porcupine Sliders. What exactly are Porcupine Sliders? Meant to be served as an entrée, they are healthy, mouth-watering turkey burgers, high in protein, with just the right amount of spices and a kick of sweet cranberries, all served on whole-grain rolls. Students put their heads together in the school kitchen, mixing and matching the ingredients to find the perfect blend. They worked hard and had fun developing 

the tasty burger. The addition of brown rice to the burger mixture created a prickly look like little porcupines – thus their name. Then the school’s foodservice professionals made the sliders, and the team served them to their classmates that ate school lunch that day. After surveying the lunch room, the team received the positive feedback they needed to enter the competition for the big win!Porcupine Sliders are a delicious, nutritious, and appetizing new way to get kids to eat healthy. The simple ingredients and easy preparation makes them a favorable choice for a quick menu idea that kids will enjoy!

Our Story

Porcupine Sliders 

south education center alternative school Richfield, Minnesota

School Team Membschool nutrition prWanda NickolaichefTodd Bolton (Parasole community membersTheresa Guthrie (FamScience Teacher) and Bloomington Public HstudentsAdilene D., Chris D., D
10 Recipes for Healthy Kids Cookbook for Child Care Centers 

Porcupine Sliders Meal Components: Meat/Meat Alternate-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 1 3⁄4 cups 3 1⁄2 cups 1. Combine water and brown rice in 

Cover and cook until water is absFluff. Cover and refrigerate.Critical Control Point: Cool to 40 °

Brown rice, long grain, regular, dry 4 3⁄4 oz 3⁄4 cup 9 1⁄2 oz 1 1⁄2 cups 

Canola oil 1 Tbsp 2 Tbsp 2. Heat oil. Sauté onions, celery, an

soft. Cover and refrigerate. Critical Control Point: Cool to 40 

*Fresh onions, diced 3 oz 1⁄2 cup 2 Tbsp 6 oz 1 1⁄4 cups*Fresh celery, diced 7 oz 1 1⁄2 cups 14 oz 3 cups Fresh garlic, minced 1 1⁄2 oz 2 Tbsp 2 1⁄2 oz 1⁄4 cup

Raw ground turkey, lean 3 lb 8 oz 1 qt 3 cups 6 lb 15 1⁄2 oz 3 qt 2 cups 3. Combine turkey, eggs, cranberrie

sauce, salt, peppers, brown rice, 

Liquid, whole egg 1 1⁄4 cups 2 1⁄2 cups

Dried cranberries, chopped 6 oz 1 1⁄4 cups 12 oz 2 1⁄2 cups

*Fresh baby spinach, chopped 5 oz 1 qt 10 oz 2 qt Worcestershire sauce 1 Tbsp 2 Tbsp Salt 1 1⁄2 tsp 1 Tbsp 

Ground black pepper 2 tsp 1 Tbsp 1 tsp

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Porcupine Sliders 

Meal Components: Meat/Meat Alternate-Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Serving Yield Volume1 slider provides 1 3⁄4 oz equivalent 

meat/meat alternate, V cup other vegetable, and 1 oz equivalent grains.

25 Servings: about 5 lb 12 oz

25 Servings: 25 sliders

50 Servings: about 11 lb 8 oz

50 Servings: 50 sliders

Nutrients Per ServingCalories 247.00Protein 16.35 gCarbohydrate 25.53 gTotal Fat 9.26 g

Saturated Fat 2.22 Cholesterol 85.29 mVitamin A 539.83  (40.96 RAVitamin C 1.56 m

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Ground white pepper 1⁄4 tsp 1⁄2 tsp

4. Portion into patties using a No. 8 

parchment lined sheet pan (18” x pan release spray.

 For 25 servings, use 1 pan.  For 50 servings, use 2 pans. 5. Bake: Conventional oven: 350 °F for  Convection oven: 325 °F for 14  DO NOT OVERCOOK.

 Critical Control Point: Heat to 165 

seconds.

6. Critical Control Point: Hold for ho

Mini whole-grain rolls (1 oz each) 1 lb 9 oz 25 3 lb 2 oz 50 7. Serve on mini whole-grain rolls

8. If desired serve with lettuce, slice

and condiments.

9. Serve 1 slider.

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.

Marketing Guide

Food as Purchased for 25 servings 5

Red onions 4 oz Celery 9 oz 1 Baby spinach 12 oz 1 
1ST PLACE WINNERWhole GrainsThis whole-wheat pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please.

12
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Students who have a passion for food and who enjoy a challenge were handpicked by their food science teacher. Once the team was formed, they begin to strategize, and the recipe creation began at a very basic level. With the help of pictures, the team discussed all the foods eligible for the competition. Using a chalkboard, they wrote down what each team member liked to eat and began to form the basic dishes they wanted to try. After a couple of test runs, the team was ready to try out their recipe creation on the Winograd students. Their creation, Chic’ Penne, was an instant hit with kids. Not found at your local fast food restaurant, Chic’ Penne has a little hint of black pepper and is anything but ordinary. By combining the best ingredients, this recipe produces a dish that not only looks good, but tastes good too! Our Story

Chic’ Penne 

winograd k-8 elementary school Greeley, Colorado

School Team Membschool nutrition prKara Sample, RD, SNchefAmanda Smith community memberEmily Wigington (AmstudentsJace K., Bethany V., A
14 Recipes for Healthy Kids Cookbook for Child Care Centers 

Chic’ Penne Meal Components: Meat/Meat Alternate-Dark Green Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 1 gal 2 qt 3 gal 1. Heat water to a rolling boil.Penne pasta, multi-grain, dry 3 lb 3 qt 3 L cups 6 lb 1 gal 3 1⁄2 qt 2. Slowly add pasta. Stir constantly

about 8 minutes or until al dente

 DO NOT OVERCOOK. Drain wel

Granulated garlic 1 Tbsp 1 tsp 2 Tbsp 2 tsp 3. Toss cooked pasta with garlic.

 For 25 servings, add 2 tsp (rese For 50 servings, add 1 Tbsp 1 ts

for step 5).

4. Transfer pasta to steam table pan  For 25 servings, use 1 pan. For 50 servings, use 2 pans.

*Fresh broccoli florets, chopped 1” 1 lb 9 oz 2 qt 3 1⁄4 cups 3 lb 2 oz 1 gal 1 1⁄2 qt 5. Cook broccoli for 5 minutes in bo

toss with remaining garlic.

Frozen, cooked diced chicken, thawed, 1⁄2” pieces

1 lb 3 1⁄4 cups 2 lb 1 qt 2 1⁄2 cups 6. Add broccoli and chicken to past

Low-sodium chicken broth 1⁄2 cup 1 cup 7. Sauce: 

Combine broth, salt, pepper, anconstantly.

 For 25 servings, use 1 qt milk (re For 50 servings, use 2 qt milk (r

Salt 1 Tbsp 2 TbspGround black pepper 2 tsp 1 Tbsp 1 tspNonfat milk 1 qt 1 1⁄2 cups 2 qt 3 cups

Enriched all-purpose flour 1⁄4 cup 1⁄2 cup 8. Combine remaining milk with flo

Reduce heat to low. Stir constantthickens. 

Reduced-fat cheddar cheese, shredded 8 oz 2 cups 1 lb 1 qt 9. Add cheese. Continue to stir unt

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Meal Components: Meat/Meat Alternate-Dark Green Vegetable-Grains 

Chic’ Penne 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. For a creamier sauce, use an equal quantity of fat-free half and half in place of milk.

Marketing Guide

Food as Purchased for 25 servings 5

Broccoli 1 lb 9 oz 

Serving Yield Volume1 1⁄2 cups (two 6 fl oz spoodles) provides 1 oz equivalent meat/meat alternate, W cup dark green vegetable, 

and 1 3⁄4 oz equivalent grains. 

25 Servings: about 14 lb 

25 Servings: 1 steam table pan

50 Servings: about 27 lb 8 oz

50 Servings: 2 steam table pans

Nutrients Per ServingCalories 299.26Protein 18.64 gCarbohydrate 44.43 gTotal Fat 5.50 g

Saturated Fat 2.16 Cholesterol 25.88 mVitamin A 618.36  (77.54 RAVitamin C 17.23 m

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Low-fat mozzarella cheese, low moisture, part-skim, shredded

8 oz 2 cups 1 lb 1 qt

10. Divide cheese sauce evenly and 11. Cover with foil and bake: Conventional oven: 350 °F for  Convection oven: 350 °F for 4  Critical Control Point: Heat to 16

seconds.

12. Critical Control Point: Hold for h13. Portion two 6 fl oz spoodles (1 1⁄2 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
16 

2ND PLACE WINNERWhole GrainsA nutritious whole grain called quinoa is mixed with a colorful variety of vegetables. 
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Bellingham Memorial Middle School in Bellingham, Massachusetts, serves over 800 students in grades 5-8. The school seeks to establish itself as an exemplary middle school by developing programs that are responsive to student needs. The parents, staff, and surrounding community work together to promote school ideals and ensure that each student has the opportunity to reach his or her fullest potential as a responsible member of society.The recipe challenge team consisted of the Director of Food Service, two chefs, 24 students, and the Health and Wellness Specialist from the local YMCA. The team held an afterschool cooking class led by chefs to decide how they would develop a winning recipe. After a discussion on the value of healthy eating and a lesson on basic nutrition, the students were divided into four groups, and each group was assigned a cook-leader. The chosen recipe was Mediterranean Quinoa Salad. It features a nutritious whole grain called quinoa, mixed with a colorful variety of vegetables, including red bell peppers, parsley, and cherry tomatoes, feta cheese, and a light lemon dressing. The enticing side dish was served to over 200 5th and 7th grade students. As anyone can guess, this party of flavors received rave reviews.Our Story

Mediterranean Quinoa Salad

bellingham memorial middle school Bellingham, Massachusetts

School Team Membschool nutrition prJeanne Sheridan, SNS chefRodney Poles (Whole partner chef from Chechefsmovetoschools.community membersKaren Ring (Healthy Foods Market) and La(Youth and CommunYMCA) studentsDylan B., Elizabeth B., 
18 Recipes for Healthy Kids Cookbook for Child Care Centers 

Mediterranean Quinoa Salad Meal Components: Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #3: Complex 

Quinoa, dry 1 lb 10 1⁄2 oz 1 qt 1⁄4 cup 3 lb 6 oz 2 qt 1⁄2 cup 1. Rinse quinoa in a fine mesh strain

not cloudy. 

Low-sodium chicken broth 2 qt 1 gal 2. Combine quinoa and broth in a co

boil. Reduce heat and simmer untabout 10-15 minutes. When donering will pop out of the kernel. The when it is fully cooked. Fluff. Cov

Lemon juice 1⁄4 cup 1⁄2 cup 3. Dressing: combine lemon juice, v

ground pepper. Mix well. Set asid

Red wine vinegar 1⁄4 cup 1⁄2 cup

Fresh garlic, minced 1 Tbsp 2 Tbsp Extra virgin olive oil 1⁄4 cup 1⁄2 cup 

Salt 2 tsp 1 Tbsp 1 tspGround white pepper 1⁄2 tsp 1 tsp*Fresh red bell peppers, diced 5 1⁄2 oz 1 cup 11 oz 2 cups 4. Combine red peppers, green onio

black olives in a large bowl. Add 

*Fresh green onions, diced 2 oz 1⁄2 cup 4 oz 1 cup*Fresh red onions, diced 3 oz 1⁄2 cup 6 oz 1 cup*Fresh cherry tomatoes, halved 11 1⁄2 oz 2 cups 1 lb 61⁄2 oz 1 qtBlack olives, sliced 2 1⁄2 oz 1⁄2 cup 5 oz 1 cup

Feta cheese, crumbled 3 oz 1⁄2 cup 6 oz 1 cup 5. Mix in cooled quinoa. Fold in feta *Fresh parsley, finely chopped 1 cup 2 cups

6. Transfer to a steam table pan (12

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.7. Critical Control Point: Cool to 40 

Cover and refrigerate until servic

8. Portion with 6 fl oz spoodle (3⁄4 c

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Mediterranean Quinoa Salad 

Meal Components: Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Marketing Guide

Food as Purchased for 25 servings 

Red bell peppers 7 oz Green onions 2 1⁄2 oz Red onions 3 1⁄2 oz 

Cherry tomatoes 11 1⁄2 oz Parsley 3⁄4 oz 

Serving Yield Volume3⁄4 cup (6 fl oz spoodle) provides V cup other vegetable and 1 oz equivalent grains. 

25 Servings: about 4 lb 8 oz

25 Servings: about 2 quarts 1 cup1 steam table pan

50 Servings: about 9 lb

50 Servings: about 1 gallon 2 cups2 steam table pans

Nutrients Per ServingCalories 165.87Protein 6.66 gCarbohydrate 22.66 gTotal Fat 5.62 g

Saturated Fat 1.2Cholesterol 3.03 mVitamin A 414.48  (24.27 RAVitamin C 12.38 m

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
20 

Whole GrainsAztec Grain Salad combines a South American, high-protein grain called quinoa with aromatic roasted butternut squash, crisp apples, and dried cranberries to make a delicious and colorful side dish.
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Novi Meadows, an upper elementary Blue Ribbon Exemplary School, drew on the talents and hard work of students, staff, parents, and the community to create their unique recipe. The School Nutrition Action Committee (SNAC) brainstormed recipe ideas that would not only fulfill the nutritional requirements of the contest, but would also be appealing to the students. The SNAC wanted to come up with something that was different and chose quinoa as the whole grain to feature in the recipe. Quinoa was then paired with traditional American fall produce to create a unique flavor experience. Aztec Grain Salad was named by the students, and it is a fantastic side dish to offer your students.Our Story

Aztec Grain Salad 

novi meadows 6th grade upper elementary school Novi, Michigan

School Team Membschool nutrition prJoAnn ClementschefIna Cheatem (Naturacommunity memberMichelle Thompson studentsCory G., Bryan T., and 
22 Recipes for Healthy Kids Cookbook for Child Care Centers 

Aztec Grain Salad Meal Components: Red/Orange Vegetable-Fruit–Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #3: Complex 

Quinoa, dry 2 lb 3 oz 1 qt 1 1⁄2 cups 4 lb 6 oz 2 qt 3 cups 1. Rinse quinoa in a fine mesh strain

not cloudy. 

Water 2 qt 3 cups 5 qt 2 cups 2. Combine quinoa and water in a c

to a boil. Reduce heat and simmeabsorbed, about 10-15 minutes. Wand a white ring will pop out of tappear only when it is fully cooke

*Fresh Granny Smith apples, peeled, cored, cubed 3⁄4”

1 lb 13 oz 1 qt 1 cup 3 lb 10 oz 2 qt 2 cups 3. Combine apples, squash, and ca

and half of the cinnamon. Reservcinnamon for step 6. Toss well to 

*Fresh butternut squash, peeled, cubed 1⁄2” 2 lb 1 qt 3 cups 4 lb 3 qt 2 cups

Canola oil 1⁄4 cup 1⁄2 cup 

Ground ginger 1 tsp 2 tsp Ground cinnamon 2 1⁄2 tsp 1 Tbsp 2 tsp 4. Transfer apple/squash mixture to 

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.5. Roast until squash is soft and slig

DO NOT OVERCOOK.

 Conventional oven: 400 °F fo Convection oven: 400 °F for 1

Frozen orange juice concentrate 6 oz 3⁄4 cup 12 oz 1 1⁄2 cups 6. Combine orange juice concentra

vinegar, salt, black pepper, white ginger and cinnamon. Whisk dre

Extra virgin olive oil L cup M cup Honey 1 Tbsp 1 tsp 2 Tbsp 2 tspDijon mustard 1 1⁄2 tsp 1 Tbsp

Red wine vinegar 1⁄2 cup 1 cup 

Salt 1⁄2 tsp 1 tsp Ground black pepper L tsp M tsp

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Aztec Grain Salad 

Meal Components: Red/Orange Vegetable-Fruit–Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #3: Complex 

Ground white pepper 1⁄4 tsp 1⁄2 tspFresh cilantro, finely chopped 1 Tbsp: 

Option: Add 

additional for 

garnish

2 Tbsp

Option: Add 

additional for 

garnish

Dried cranberries, finely chopped 10 oz 2 cups 1 lb 4 oz 1 qt 7. In steam table pan (12” x 20” x 4

squash mixture, cranberries, rais

 For 25 servings, use 1 pan. For 50 servings, use 2 pans. Option: garnish with additional c Cover and refrigerate at 40 °F to  combine. 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Marketing Guide

Food as Purchased for 25 servings 

Granny Smith apples 2 lb 6 oz Butternut squash 2 lb 8 oz 

Serving Yield Volume1 cup provides (8 fl oz spoodle) V cup red/orange vegetable, W cup 

fruit, and 1 oz equivalent grains.

25 Servings: about 9 lb 8 oz 

25 Servings: about 1 gallon 1 quart1 steam table pan

50 Servings: about 19 lb

50 Servings: about 2 gallons 2 quarts2 steam table pans

Nutrients Per ServingCalories 297.80Protein 6.41 gCarbohydrate 53.56 g Total Fat 7.83 g

Saturated Fat 0.9Cholesterol 0 mVitamin A 3391.52  (170.84 RAVitamin C 15.22 m

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
24 

Whole GrainsThis rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-grain rotini noodles.
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Located in southwest Ohio, Van Buren Middle School is a proud member of the Kettering City School Family. The school continually strives to be a leader in educational excellence. The Van Buren Middle School recipe challenge team initially developed nine recipes for testing. From these recipes, five were prepared and served to approximately 500 students. Students were asked to vote for their favorite two recipes and provide comments. The team submitted two recipes to the Recipes for Healthy Kids Competition, and the Chicken Alfredo With a Twist recipe proved to 

be a winner! The team felt that the experience was an excellent way to gain student support and to market healthy choices for the lunch menu.This recipe saves on fat and calories by using fat-free half and half, and boosts the fiber content by incorporating whole grains, using whole-grain rotini instead of traditional fettuccine noodles. These ‘twists’ make this a healthy alternative to the classic chicken alfredo that students will surely delight in eating. 

Our Story

Chicken Alfredo With a Twist 

van buren middle school Kettering, Ohio

School Team Membschool nutrition prLouise Easterly, LD, SchefRachel Tilford community memberMary Kozarec (SchoostudentsGraham B., Jonathan Aand Savannah S.
26 Recipes for Healthy Kids Cookbook for Child Care Centers 

Chicken Alfredo With a Twist Meal Components: Meat-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 3 gal 6 gal 1. Heat water to a rolling boil.Rotini pasta, whole-grain, dry 2 lb 2 qt 2 3⁄4 cups 4 lb 5 qt 1 1⁄2 cups 2. Slowly add pasta. Stir constantly

Cook about 8 minutes or until al DO NOT OVERCOOK. Drain wel

3. Pour into steam table pans (12” x  For 25 servings, use 1 pan. For 50 servings, use 2 pans. Critical Control Point: Hold pasta 

Low-fat, reduced-sodium cream of chicken soup, condensed 

4 lb 11 oz 2 qt 1 W cups 

(1 1⁄2 No. 3 cans)

9 lb 6 oz 1 gal 3⁄4 qt

(3 No. 3 cans)

4. Combine soup, half and half, pep

and chicken. Cook over medium often.

 Critical Control Point: Heat to 16

seconds.

Fat-free half and half 1 qt 2 cups 3 qtGround white pepper 1 tsp 2 tspGarlic powder 1⁄2 tsp 1 tspParmesan cheese, grated 8 1⁄2 oz 3 cups 1 lb 1 oz 1 1⁄2 qt

Frozen, cooked diced chicken, thawed, 1⁄2” pieces

3 lb 4 oz 2 qt 2 1⁄2 cups 6 lb 8 oz 1 gal 1 1⁄4 qt

5. Combine noodles and sauce imm6. Critical Control Point: Hold for ho7. Portion with 8 fl oz spoodle (1 cu

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Chicken Alfredo With a Twist 

Meal Components: Meat-Grains 

NotesKeep noodles and sauce separate until serving time to maintain consistency of sauce. Sauce will thicken upon standing.Serving Yield Volume1 cup (8 fl oz spoodle) provides 2 oz equivalent meat and 1 oz equivalent grains.

25 Servings: about 13 lb

25 Servings: about 1 gallon 2 quarts1 steam table pan

50 Servings: about 26 lb 8 oz

50 Servings: about 3 gallons2 steam table pans

Nutrients Per ServingCalories 344.92Protein 29.71 gCarbohydrate 40.85 gTotal Fat 8.16 g

Saturated Fat 3.59 Cholesterol 68.68 mVitamin A 449.55  (28.74 RAVitamin C 0.38 m

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
28 

Whole GrainsIn this traditional, spiced Indian dish, tender chicken strips, fresh carrots, diced celery, and brown rice are tossed in a creamy curry sauce and baked until golden.
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The students of Garfield Elementary School were eager to accept the Recipes for Healthy Kids

Competition challenge. The recipe challenge team began by brainstorming ideas and developing recipes for each category of the competition. Students then prepared the dishes for their peers and used the feedback to perfect the recipes. While all of the dishes were popular at Garfield, the Chicken Curry Casserole gained special attention from the competition judges. This chicken curry recipe originated from a student who was inspired by a favorite dish her aunt makes at home. Chicken Curry Casserole is a dish to warm the heart and please the soul!

Our Story

Chicken Curry Casserole 

garfield elementary school Washington, District of Columbia

School Team Membschool nutrition prDanielle Schaub, RD chefClay Berry (Executive Chartwells-Thompsocommunity memberSapna Batheja, MS, RAmerican AssociatiostudentsMark K., Carmen J., an
30 Recipes for Healthy Kids Cookbook for Child Care Centers 

Chicken Curry CasseroleMeal Components: Meat/Meat Alternate-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 1 qt 3 cups 3 qt 2 cups 1. Boil water.Brown rice, long-grain, regular, dry 1 lb 8 oz 3 3⁄4 cups 3 lb 1 qt 3 1⁄2 cups 2. Place 1 lb 8 oz brown rice in each 

2 1⁄2”).

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.3. Pour boiling water (1 qt 3 cups pe

rice. Stir. Cover pans tightly.

Canola oil 1⁄4 cup 1⁄2 cup 4. Bake:

 Conventional oven: 350 °F for  Convection oven: 325 °F for 45. Remove from oven and let stand 

Low-sodium chicken broth 1 cup 2 cups 6. Cook oil and broth over medium *Fresh carrots, shredded 1 lb 1 1⁄2 oz 1 qt 1 cup 2 lb 3 oz 2 qt 2 cups 7. Add carrots, celery, and onions. C

vegetables are tender. Set aside.

*Fresh celery, diced 11 1⁄2 oz 2 1⁄4 cups 1 lb 7 oz 1 qt 1⁄2 cup

*Fresh onions, chopped 1⁄2” 11 oz 2 1⁄2 cups 1 lb 6 oz 1 qt 1 cupCurry powder 3 Tbsp 1⁄4 cup 2 Tbsp 8. Combine curry, garlic, pepper, saGarlic powder 1 1⁄2 Tbsp 3 TbspGround black pepper 3⁄4 Tbsp 1 1⁄2 Tbsp

Salt 1 1⁄2 tsp 1 Tbsp

Low-fat yogurt, plain 1 lb 2 cups 2 lb 1 qt

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Chicken Curry Casserole

Meal Components: Meat/Meat Alternate-Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

Serving Yield Volume3⁄4 cup (6 fl oz spoodle or No. 8 scoop) provides 1 1⁄4 oz equivalent meat/meat alternate, V cup other vegetable, and 

3⁄4 oz equivalent grains.

25 Servings: about 10 lb 8 oz

25 Servings: about 1 gallon 1 1⁄4 quarts

50 Servings: about 21 lb

50 Servings: about 2 gallons 2 1⁄2 quarts

Nutrients Per ServingCalories 220.32Protein 14.33 gCarbohydrate 26.40 gTotal Fat 6.47 g 

Saturated Fat 1.34 Cholesterol 50.70 mVitamin A 3161.50  (158.37 RAVitamin C 2.56 m

Marketing Guide

Food as Purchased for 25 servings 

Carrots 1 lb 6 oz Celery 14 oz Mature onions 13 oz 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Frozen, cooked fajita chicken strips, thawed, diced 1”

3 lb 2 oz 2 qt 6 lb 4 oz 1 gal 9. Add vegetable mixture to rice. Fo

chicken. Combine well. 

10. Bake uncovered: Conventional oven: 400 °F for  Convection oven: 375 °F for 10  Critical Control Point: Heat to 1

seconds.

11. Critical Control Point: Hold for h12. Portion with 6 fl oz spoodle or N
32 

Whole GrainsThis colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic. Children will find this dish to be an oodle of noodle delight!
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

When the Assistant Principal asks you to work on a recipe challenge project, you roll up your sleeves and get busy! For the recipe challenge team at Lincoln Junior High School, foodservice members, teachers, students, parents, and a chef all came together on Saturdays to cook, taste, and adjust recipes. At the start of the project, a handful of students and teachers brainstormed a list of their favorite foods and ideas that they thought might work for this project. Teams were formed that represented each of the contest categories. Each team prepared its initial recipe during a weekend cooking session. Using the feedback provided by the team, the chef adjusted each of the recipes and prepared them for a student taste testing. Thirty students tasted the recipes and were asked to comment and share whether they would eat the dish if it were served again. Based on their feedback, the school submitted three recipes as part of the contest. They were thrilled that one of their recipes, Oodles of Noodles, was selected and featured in this cookbook. Our Story

Oodles of Noodles 

lincoln junior high school Skokie, Illinois

School Team Membschool nutrition prKathy Jones chefPatsy Bentivegna community membersJoe Cullota (Teacher) (Board Member and studentsSarah B., Matt L., Elizaand Hannah W.
34 Recipes for Healthy Kids Cookbook for Child Care Centers 

Oodles of Noodles Meal Components: Red/Orange Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 2 gal 4 gal 1. Heat water to a rolling boil.Penne pasta, whole-wheat, dry 2 lb 12 oz 3 qt 2 3⁄4 cups 5 lb 8 oz 1 gal 3 qt 2. Slowly add pasta. Stir constantly 

about 8 minutes or until al denteOVERCOOK. Drain well.

Extra virgin olive oil L cup M cup 3. Heat oil. Sauté half of tomatoes o

until skins soften. DO NOT OVEmaintain their shape. 

 For 25 use a large stockpot.  For 50 servings, use 1 roasting  (20 Y” x 17 W” x 7”) on top of st

 Reserve remaining tomatoes for 

*Fresh grape tomatoes, halved 3 lb 2 qt 6 lb 1 galDried basil V cup 1⁄4 cup 4. Add basil, salt, pepper, and garlic

Sea salt 1 Tbsp 2 TbspGround black pepper 1⁄2 Tbsp 1 TbspFresh garlic, minced 2 oz 1⁄4 cup 4 oz 1⁄2 cup

Whole-wheat flour 3 1⁄2 oz 3⁄4 cup 7 oz 1 1⁄2 cups 5. Sprinkle flour over tomatoes. Sau

additional 1-2 minutes. When mibroth. Bring to a boil uncovered. 

Low-sodium vegetable broth 2 qt 1⁄4 cup 1 gal 1⁄2 cup*Fresh Swiss chard, stems removed, chopped

1 lb 4 oz 1 qt 2 1⁄2 cups 2 lb 8 oz 3 qt 1 cup 6. Add Swiss chard and the remain

heat, uncovered, for 2 minutes oCritical Control Point: Heat to 14seconds.

7. Pour over pasta and serve.8. Critical Control Point: Hold for ho9. Portion with 8 fl oz ladle (1 cup).

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Oodles of Noodles 

Meal Components: Red/Orange Vegetable-Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

Serving Yield Volume1 cup (8 fl oz ladle) provides V cup 

red/orange vegetable, V cup other vegetable, and 2 oz equivalent grains. 

25 Servings: about 9 lb 8 oz 

25 Servings: about 1 gallon 1 qt

50 Servings: about 20 lb 8 oz

50 Servings: about 2 gallons 2 qt

Nutrients Per ServingCalories 234.73Protein 8.69 gCarbohydrate 43.44 gTotal Fat 4.00 g 

Saturated Fat 0.56 Cholesterol 0 mVitamin A 1519.19  (75.96 RAVitamin C 14.79 m

Marketing Guide

Food as Purchased for 25 servings 

Grape tomatoes 3 lb 4 oz Swiss Chard 1 lb 6 oz 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
36 

Whole GrainsThis surprisingly peppy side dish combines spicy green chilies, cilantro, and toasted pepitas with the nutty flavor of quinoa, giving this dish a Latino flair that will spice up any menu. 
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

The recipe challenge team at Sartell Middle School decided to feature quinoa as its key ingredient. From South America, this versatile whole grain can be prepared in many different ways. As a light and fluffy alternative to rice or couscous, students are sure to enjoy quinoa—a nutty-flavored whole grain.The team members all had one thing in common: a passion for serving healthy food to students. The recipes the team developed were based on the suggestions of the students. Each team member did research individually before coming together as a group to decide which recipes to make. Once the recipes were developed, a tasting session was held in order to fine-tune the recipes.In the end, three recipes were developed by the team and taste-tested by the entire student body. On tasting day, the students were given a brief survey to obtain their feedback on each recipe. More than 300 surveys were completed, and the results were overwhelmingly positive for Peppy Quinoa, which is when the team realized that they had a winning recipe in their hands. Move over pasta, quinoa is in the house!Our Story

Peppy Quinoa 

sartell middle school Sartell, Minnesota

School Team Membschool nutrition prJanice Sweeter chefPaul Ruszat community membersKelly Radi (Parent) anstudentBryan S. 
38 Recipes for Healthy Kids Cookbook for Child Care Centers 

Peppy Quinoa Meal Components: Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Pepitas (pumpkin seeds), dried 1⁄2 cup 3 3⁄4 oz 1 cup 1. Roast pepitas in oven until light b

 Conventional oven: 350 °F for  Convection oven: 350 °F for 7 

Quinoa, dry 2 lb 1 oz 1 qt 4 lb 2 oz 2 qt 2. Rinse quinoa in a fine mesh strai

cloudy.

Water 2 qt 2 cups 1 gal 1 qt 3. Combine quinoa, water, and base 

bring to a boil. Reduce heat and sabsorbed, about 10-15 minutes. Wand a white ring will pop out of tappear only when it is fully cooke

Low-sodium chicken base 2 1⁄2 oz 3 Tbsp 5 oz 1⁄4 cup 2 Tbsp

4. Lightly coat steam table pan (12” 

spray.

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.5. Transfer quinoa to steam table p

*Fresh onions, diced 8 oz 1⁄2 cup 1 Tbsp 1 lb 3 cups 2 Tbsp 6. Add onions, chilies, and garlic. MCanned diced green chilies 1 lb 3 oz 2 L cups 2 lb 6 oz 1 qt M cupFresh garlic, minced 2 oz 1⁄4 cup 4 oz 1⁄2 cup

7. Cover pan with parchment paper 

aluminum foil. 

8. Bake: Conventional oven: 350 °F for  Convection oven: 350 °F for 3 Critical Control Point: Heat to 14

seconds.

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Peppy Quinoa 

Meal Components: Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Serving Yield Volume1⁄2 cup (No. 8 scoop) provides V cup 

other vegetable and 1 1⁄4 oz equivalent grains.

25 Servings: about 6 lb

25 Servings: about 3 gallons 2 cups1 steam table pan

50 Servings: about 12 lb

50 Servings: about 6 gallons 1 quart2 steam table pans

Nutrients Per ServingCalories 174.70Protein 6.38 gCarbohydrate 28.60 gTotal Fat 3.85 g

Saturated Fat 0.49 Cholesterol 0.28 mVitamin A 243.85  (12.13 RAVitamin C 9.53 m

Marketing Guide

Food as Purchased for 25 servings 

Mature onions 9 oz Green onions 4 oz 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Fresh cilantro, chopped 2 1⁄2 oz 3 1⁄2 cups 5 oz 1 qt 3 cups 9. Toss in cilantro, green onions, pe

taste.

*Fresh green onions, diced 1 1⁄2 oz 1⁄2 cup 3 oz 1 cupFresh lime juice (optional) 1⁄2 to 1 cup 1 to 2 cups

10. Hold for hot service at 135 °F or 11. Portion with No. 8 scoop (1⁄2 cup
40 

Whole GrainsThis delicious combination of five different whole grains, three vegetables, and chicken makes for a tasty entrée on any menu.
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Highland Elementary School is a dynamic and exciting place to work or to go to school. Students were eager to hear about the recipe competition and were challenged to submit an essay describing why they would like to be chosen for the recipe challenge team.After meeting to decide which recipe would appeal most to the kids, the team developed two recipes that were entered into the contest. During the recipe tasting, Rainbow Rice was an instant smash hit with the students and received great reviews. Rainbow Rice is exactly that – a colorful rainbow of healthy vegetables, wholesome grains, and protein. Rainbow rice is certainly a wonderful way to introduce children to a variety of grains that they are sure to enjoy: brown rice, wild rice, barley, quinoa, and bulgur wheat.Creating and sampling the recipes was a wonderful learning experience for the entire team. Packed with whole grains and colorful vegetables, this recipe is a sure winner for those wanting a healthy dish without sacrificing taste. The team believes that once you have tasted “Rainbow Rice,” you will feel like you’ve gone over the rainbow! Our Story

Rainbow Rice

highland elementary school Cheshire, Connecticut

School Team Membschool nutrition prSusan Zentek chefPatricia D’Alessio (Pecommunity membersRebecca Frost (Teach(Teacher) studentsLuke E., Randi C., Shan
42 Recipes for Healthy Kids Cookbook for Child Care Centers 

Rainbow Rice Meal Components: Meat-Dark Green Vegetable-Red/Orange Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Brown rice, long-grain, regular, dry 10 oz 1 1⁄2 cups 1 lb 4 oz 3 cups 1. Combine brown rice, brown and w

and base in stockpot.

 For 25 servings, add 1 qt 1 cup  For 50 servings. add 2 1⁄2 qt w Reserve remaining base for st2. Heat to a rolling boil. Cook until w

minutes. Stir once. Cover and colow heat. Fluff.Critical Control Point: Hold at 135 

Brown and wild rice blend, dry 5 oz 3⁄4 cup 10 oz 1 1⁄2 cups

Barley, quick pearl, dry 7 oz 2 cups 13 1⁄2 oz 1 qt

Quinoa, dry 3 1⁄2 oz 1⁄2 cup 6 1⁄2 oz 1 cup 3. Rinse quinoa in a fine mesh strai

cloudy.

4. Combine quinoa, bulgur wheat, w

stockpot.

 For 25 servings, add 3 cups w For 50 servings, add 1 qt 2 cup Bring to a boil. Reduce heat to 

Simmer until water is complet

 Note: When done, quinoa will 

out of the kernel. The white rifully cooked.Critical Control Point: Hold at 

Bulgur wheat, dry 5 oz 1 cup 10 oz 2 cupsLow-sodium chicken base 2 Tbsp 1 tsp 2 1⁄2 oz 1⁄4 cup 2 tsp

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Rainbow Rice 

Meal Components: Meat-Dark Green Vegetable-Red/Orange Vegetable-Grains 

Ingredients

25 Servings 50 Servings Directi

Weight Measure Weight Measure Process #2: Sam

*Fresh carrots, diced 1 lb 4 oz 1 qt 2 lb 8 oz 2 qt 5. Combine carrots, red peppers, oi*Fresh red bell pepper, diced 1 lb 5 1⁄2 oz 3 1⁄4 cups 2 lb 11 oz 6 1⁄2 cups

Extra virgin olive oil 1 Tbsp 1 tsp 2 Tbsp 2 tspKosher salt 1 tsp 2 tsp

6. Lightly coat steam table pan (12” 

spray. Transfer vegetables to stea

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.7. Roast: Conventional oven: 375 °F 10 m Convection oven: 350 °F for 10 

Frozen, cooked diced chicken, thawed, 1⁄2” pieces

3 1⁄2 lb 3 qt 2 cups 7 lb 1 gal 3 qt 8. Fold in rice/barley combination, 

chicken, and spinach. Return to oCritical Control Point: Heat to 165 seconds.

*Fresh baby spinach, chopped 10 oz 1 qt 1 lb 4 oz 2 qt 

9. Critical Control Point: Hold for ho10. Portion with 8 fl oz spoodle (1 cu

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
44 Recipes for Healthy Kids Cookbook for Child Care Centers 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Serving Yield Volume1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, V cup dark green vegetable, V cup red/orange 

vegetable, and 1 oz equivalent grains.

25 Servings: about 10 lb

25 Servings: about 1 gallon 2 quarts1 steam table pan

50 Servings: about 19 lb

50 Servings: about 2 gallon 2 quarts2 steam table pans

Nutrients Per ServingCalories 232.21Protein 22.22 gCarbohydrate 28.16 gTotal Fat 4.15 g

Saturated Fat 1.01 Cholesterol 55.41 mVitamin A 5414.43  (270.72 RAVitamin C 37.41 m

Marketing Guide

Food as Purchased for 25 servings 5Carrots 1 lb 8 oz 3 Red bell peppers 1 lb 11 oz 3 Baby spinach 12 oz 1 

Rainbow Rice Meal Components: Meat-Dark Green Vegetable-Red/Orange Vegetable-Grains 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook foTips for Choosing Whole-grain Foods

Search the label Whole grains can be an easy choice when preparing meals. Choose whole-grain breads, breakfast cereals, and other prepared foods. Look at the Nutrition Facts labels to find choices lower in sodium, saturated (solid) fat, and sugars.Look for the word “whole” at the beginning of the ingredient listSome whole-grain ingredients include whole oats, whole-wheat flour, whole-grain corn, whole-grain brown rice, wild rice, and whole rye. Foods that say “multi-grain,” “100% wheat,” “high fiber,” or are brown in color may not be a whole-grain product.Find the fiber on label If the product provides at least 3 grams of fiber per serving, it is a good source of fiber. If it contains 5 or more grams of fiber per serving, it is an excellent source of fiber.

Is gluten in whole grains? People who can’t eat wheat gluten can eat whocarefully. There are many whole-grain productscertified gluten-free oats or oatmeal, popcorn, bquinoa that fit gluten-free diet needs.Keep a lid on it When storing whole grains from bulk bins, use colids and keep in a cool, dry location. A sealed comaintaining freshness and reducing the possibior moisture.What’s the shelf life?Since the oil in various whole-grain flours differtoo. Most whole-grain flours keep well in the remonths and in the freezer for 6 to 8 months.Wrap it up Whole-grain bread is best stored at room temppackaging, tightly closed with a quick-lock or twwill cause bread to lose moisture quickly and bewrapped bread will store well in the freezer.
46 

Whole GrainsInspired by a popular children’s book with a similar title, this hot main dish creatively combines brown rice, spinach, eggs, and ham to create a great wholesome meal that satisfies the pickiest of eaters. 
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

A local restaurant owner and chef worked with the recipe challenge team comprised of students from McDougle Elementary School and Culbreth Middle School. The team developed this recipe using the chef’s cooking style, consisting of North Carolina ingredients and Asian-inspired flavors. The Stir-Fried Green Rice, Eggs, and Ham is a beautifully presented colorful dish that will be an instant kid favorite, not only due to the recipe’s name, but also its taste! Students from three area elementary schools, a middle school, and the local high school participated in developing the recipes and tasting the food. The students were very excited to participate in the program knowing that their decisions could help make changes on their school menu. Our Story

Stir-Fried Green Rice, Eggs, and Ham (Turk

mcdougle elementary school/culbreth middle school Chapel Hill, North Carolina

School Team Membschool nutrition prRyan McGuirechefAndrea Reusing (Owcommunity membersJoe Palladino (CafeteMiddle School) and LManager of the Food for Chapel Hill CarrbostudentBridget P. 
48 Recipes for Healthy Kids Cookbook for Child Care Centers 

Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham)Meal Components: Meat/Meat Alternate-Dark Green Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 3 qt 1 cup 1 gal 2 1⁄2 qt 1. Boil water.Brown rice, long-grain, regular, dry 2 lb 13 oz 1 qt 3 cups 5 lb 10 oz 3 qt 2 cups 2. Place 2 lb 13 oz brown rice in eac

x 2 1⁄2”).

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.3. Pour boiling water (3 qt 1 cup pe

rice. Stir. Cover pans tightly. 

4. Bake: Conventional oven: 350 °F for  Convection oven: 325 °F for 45. Remove from oven and let stand 

Salt 1 1⁄4 tsp 2 1⁄2 tsp 6. Add salt to brown rice. Mix well. 

Liquid eggs  ORFresh large eggs, beaten

2 1⁄2 cups 

OR 

10

1 qt 1 cup

OR

20

7. Whisk eggs and water.  For 25 servings, 1⁄4 cup water. For 50 servings, 1⁄2 cup water.

8. Lightly coat pan with pan release 

Chop and set aside for step 12.Reserve other half of egg mixture 

Vegetable oil 1⁄4 cup 1 Tbsp 1⁄2 cup 2 Tbsp 9. Sauté ham in vegetable oil over h

ham begins to brown.

Extra-lean turkey ham, diced 1⁄4’’ 12 oz 2 cups 1 lb 8 oz 1 qt 10. Reduce heat to medium. Mix in 

11. Add remaining egg mixture. Stir 

or until cooked.

*Fresh green onions, diced 5 oz 2 cups 10 oz 1 qt 12. Mix in onions, spinach, chopped 

Critical Control Point: Heat to 16seconds.

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Stir-Fried Green Rice, Eggs, and Ham (Turkey Ham)

Meal Components: Meat/Meat Alternate-Dark Green Vegetable-Grains 

Ingredients

25 Servings 50 Servings Directi

Weight Measure Weight Measure Process #2: Sam

Frozen chopped spinach, thawed, drained OR * Fresh spinach, chopped

1 1⁄2 lb 

OR 

2 lb 8 oz

3 cups

OR

1 gal

3 lb

OR 

5 lb

1 qt 2 cups 

OR

2 gal

Sesame oil 1 Tbsp 1 tsp 2 Tbsp 2 tspLow-sodium soy sauce 1 Tbsp 2 Tbsp

13. Critical Control Point: Hold for h14. Portion with 8 fl oz spoodle (1 cu

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Serving Yield Volume1 cup (8 fl oz spoodle) provides 1⁄2 oz 

equivalent meat/meat alternate, V cup dark green vegetable, and1 1⁄2 oz equivalent grains. 

25 Servings: about 9 lb 8 oz

25 Servings: about 1 gallon 1 quart

50 Servings: about 19 lb 8 oz

50 Servings: about 2 gallons 2 quarts

Nutrients Per ServingCalories 238.44Protein 8.76 gCarbohydrate 34.96 gTotal Fat 7.09 g

Saturated Fat 1.36 Cholesterol 73.69 mVitamin A 1960.62  (120.34 RAVitamin C 0.82 m

Marketing Guide

Food as Purchased for 25 servings 5

Green onions 6 oz 1Spinach 2 lb 14 oz 5 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
50 

POPULAR CHOICE WINNERRecipes for Healthy KidsA healthy, kid-friendly alternative to traditional ”fried” potatoes, Tasty Tots are made with sweet potatoes and garbanzo beans (chickpeas).
Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

Dark Green a

The recipe challenge team at Bellingham Memorial Middle School began by brainstorming healthy menu items that would be well accepted by students. The team learned how to execute the contest’s recipe development during an afterschool cooking class led by chefs from a Whole Foods Market. After a discussion on the value of healthy food and basic nutrition, the team divided into four groups and developed eight recipes. The recipes were taste-tested by over 200 students and resulted in rave reviews. Two of these recipes, Tasty Tots and Mediterranean Quinoa Salad, became winning recipes featured in this cookbook.Tasty Tots are a combination of sweet potatoes, garbanzo beans (chickpeas), and cinnamon that come together to form a unique, delicious dish. This variation of a classic side dish is a yummy addition to any menu. Our Story

Tasty Tots

bellingham memorial middle schoolBellingham, Massachusetts

School Team Membschool nutrition prJeanne Sheridan, SNS chefRodney Poles (Whole chef from Chefs Move chefsmovetoschools.community membersKaren Ring (Healthy EFoods Market) and La(Youth and CommunitstudentsDylan B., Elizabeth B., 
52 Recipes for Healthy Kids Cookbook for Child Care Centers 

Tasty TotsMeal Components: Red/Orange Vegetable-Other Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh sweet potatoes, peeled, coarsely shredded

6 lb 1 gal 1 qt 12 lb 2 gal 2 qt 1. Spread shredded sweet potatoes 

26” x 1”) lightly coated with pan r

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.2. Bake sweet potatoes until slightl Conventional oven: 350 °F for  Convection oven: 350 °F for 1

Canned low-sodium garbanzo beans (chickpeas), with liquid

3 lb 7 oz 2 qt 1 1⁄2 cups 

(1⁄2 No. 10 can)

6 lb 14 oz 1 gal 3 cups 

(1 No. 10 can)

3. Puree garbanzo beans, including 

a smooth consistency. Yields: 

 For 25 servings, about 1 qt 3 1⁄4  For 50 servings, about 3 qt 2 1⁄2 

Vegetable oil 1⁄2 cup 1 cup 4. Combine sweet potatoes, pureed 

onions, pepper, onion powder, an

 For 50 servings mix in enriche

bind the product. (Flour added contribute significantly to the 

 Refrigerate at 40 °F for 40-50 

to form. 

Salt 2 tsp 1 Tbsp 1 tspGranulated garlic 2 tsp 1 Tbsp 1 tsp*Fresh green onions, finely diced 3 oz 3⁄4 cup 2 Tbsp 6 oz 1 3⁄4 cups

Ground black pepper 1 tsp 2 tspOnion powder 2 tsp 1 Tbsp 1 tspGround cinnamon 2 tsp 1 Tbsp 1 tspEnriched all-purpose flour 0 0 2 1⁄2 oz 1⁄2 cup

5. Using a No. 40 scoop, place mix

(18” x 26” x 1”) lined with parchmwith pan release spray.

 For 25 servings, use 2 pans. M For 50 servings, use 4 pans. M
Dark Green a

Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

6. Cover tots on sheet pan with laye

second sheet pan and lightly pres

7. Bake until light brown: Conventional oven: 400 °F for  Convection oven: 400 °F for 9  Critical Control Point: Heat to 14

seconds.

8. Critical Control Point: Hold at 135 9. Serve 6 tots. 

Tasty Tots 

Meal Components: Red/Orange Vegetable-Other Vegetable 

Notes*See Marketing Guide for purchasing information on foopreparation or when a variation of the ingredient is avai

Serving Yield Volume6 tots provides: W cup red/orange 

vegetable and 1⁄4 cup other vegetable.†

†The legumes in this recipe contribute to the other vegetable subgroupand not the meat/meat alternate component since the beans are not visibly recognizable as legumes in the Tasty Tots recipe. This vegetable side dish with legumes is limited to the vegetable component because of its function as a vegetable in the meal.FACT: Improving the nutrient content of the foods children eat by disguising nutrient-rich vegetables and fruits in the food is a great idea for people of all ages. However, it is not a menu planning principle that teaches and encourages children to recognize and choose a variety of healthy fruits and vegetables.

25 Servings: about 7 lb 5 oz

25 Servings: 150 tots

50 Servings: about 14 lb 10 oz

50 Servings: 300 tots

Nutrients Per ServingCalories 186.22Protein 4.79 gCarbohydrate 31.66 gTotal Fat 4.92 g

Saturated Fat 0.4Cholesterol 0 mVitamin A 15408.01  (772.01 RAVitamin C 18.61 m

Marketing Guide

Food as Purchased for 25 servings 5

Sweet potatoes 9 lb 14 oz 1Green onions 3 O oz 7 
54 

1ST PLACE WINNERDark Green and Orange Vegetables A succulent side dish that provides a striking contrast of flavors and textures. 
Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

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The rich agricultural region of Manteca, California, grows many crops annually, including winter squash, pumpkin, corn, watermelon, and almonds. Therefore, the recipe challenge team’s goal was to develop a dish that featured a locally grown, dark green or orange vegetable. The team selected butternut squash because of its flavor and colorful eye appeal and the fact that it was grown in the school district’s garden. This squash is a deep orange-colored winter squash with a sweet, nutty taste similar to pumpkin. The team discovered that even though a large quantity of butternut squash is grown in their area, many students had never tasted it. It was important to the team to develop a recipe that would introduce students to a delicious, healthy vegetable. This succulent side dish combines the sweetness of butternut squash with the spicy kick of jalapenos and red peppers and is baked together with black beans, red quinoa, and granola for an absolutely delightful mouthful. It complements a variety of entrées, including grilled chicken or roast turkey.Our Story

Central Valley Harvest Bake 

joshua cowell elementary school Manteca, California

School Team Membschool nutrition prSandy Helsel chefBryan Ehrenholm (OwThe Lunch Pail Restaucommunity membersBonnie Bennett (SchoTolan-Davi, RD (ComstudentsCameron H., Genesis Matthew M., and Eliz
56 Recipes for Healthy Kids Cookbook for Child Care Centers 

Central Valley Harvest Bake Meal Components: Red/Orange Vegetable-Other Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh butternut squash, peeled, cubed 1⁄2” 5 lb 4 oz 1 gal 1⁄4 qt 10 lb 8 oz 2 gal 1⁄2 qt 1. Toss squash in half of oil reservin

Transfer to a sheet pan (18”x 26”release spray. 

 For 25 servings, use 1 pan.  For 50 servings, use 2 pans. 2. Roast uncovered until lightly bro Conventional oven: 350 °F for  Convection oven: 350 °F for 2 Critical Control Point: Hold at 13

Extra virgin olive oil 2 1⁄2 Tbsp 1⁄4 cup 1 Tbsp*Fresh red onions, diced 4 oz 3⁄4 cup 8 oz 1 1⁄2 cups 3. Toss onions, jalapeno peppers, an

*Fresh jalapeno peppers, finely diced 3 Tbsp 1 3⁄4 oz L cup

*Fresh red bell peppers, diced 4 1⁄4 oz 3⁄4 cup 8 1⁄2 oz 1 1⁄2 cups 4. Line a sheet pan (9”x 13”x 1”) wi

pan liner. Spread vegetable mixtu

5. Roast:  Conventional oven: 350 °F for  Convection oven: 350 °F for 1 Check mixture after 10 minute

they soften and turn brown arOVERCOOK.Remove from oven.

 Critical Control Point: Hold at 13

Red quinoa, dry 1 oz V cup 2 oz 1⁄4 cup 6. Rinse quinoa in a fine mesh strai

cloudy.

Water W cup 3⁄4 cup 7. Combine quinoa and water in a c

a boil. Reduce heat to low and simabsorbed, about 15 minutes. Wha white ring will pop out of the keonly when it is fully cooked.
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Central Valley Harvest Bake 

Meal Components: Red/Orange Vegetable-Other Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canned low-sodium black beans, drained, rinsed OR *Dry black beans, cooked (See Notes Section)

8 1⁄2 oz

OR

8 1⁄2 oz

1 cup

(V No. 10 can)

OR

1 cup

1 lb 1 oz

OR

1 lb 1 oz

2 cups

(1⁄4 No. 10 can)

OR

2 cups

8. Combine squash, black beans, q

Fresh oregano, chopped 1⁄4 cup 1 Tbsp 1⁄2 cup 2 TbspSweetened applesauce 12 1⁄2 oz 1 L cups 1 lb 9 oz 2 M cups 9. Mix in applesauce, salt, and optiKosher salt 1 tsp 2 tspFresh lime juice (optional) V cup 1⁄4 cup

10. Fold in onion and pepper mixtu11. Lightly coat steam table pan (12

spray. Pour mixture into pan, pre

 For 25 servings, use 1 pan.  For 50 servings, use 2 pans.

Low-fat granola, no fruit 8 oz 2 1⁄4 cups 1 lb 1 qt 1⁄2 cup 12. Sprinkle granola evenly over the 

13. Bake until heated through and g Conventional oven: 350 °F for  Convection oven: 350 °F for 2 Critical Control Point: Heat for 

seconds. 

14. Critical Control Point: Hold for h15. Portion with No. 8 scoop (1⁄2 cu
58 Recipes for Healthy Kids Cookbook for Child Care Centers 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. OR Chill for later use.  Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry black beans = about 2 1⁄2 cups dry or 4 1⁄2 cups cooked beans.

Serving Yield Volume1⁄2 cup (No. 8 scoop) provides:W cup red/orange vegetable and V cup other vegetable.

25 Servings: about 7 lb 8 oz

25 Servings: 1 steam table pan

50 Servings: about 14 lb

50 Servings: 2 steam table pans

Nutrients Per ServingCalories 97.43Protein 2.03 gCarbohydrate 20.26 gTotal Fat 1.92 g

Saturated Fat 0.32 Cholesterol 0 mVitamin A 8911.78  (478.72 RAVitamin C 18.56 m

Marketing Guide

Food as Purchased for 25 servings 5Butternut squash 6 lb 4 oz 1Red onions 5 oz 1Jalapeno peppers 1 oz 2 Red bell peppers 5 1⁄2 oz 1Dry black beans 4 1⁄4 oz 8 

Central Valley Harvest Bake Meal Components: Red/Orange Vegetable-Other Vegetable 
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Know your farmer. Know your food. Fruits and vegetables do not have to travel as far when you buy from local farmers. Farms can also be a great place to learn about where your food comes from. 

Celebrate the season Use fresh vegetables and fruits that are in seashave more flavor, and are usually less expensivmarket is a great source of seasonal produce.
60 

2ND PLACE WINNERDark Green and Orange VegetablesThis main dish creatively combines southwest spices with an Asian cooking style, blending the flavors of locally grown produce with fajita chicken strips, all stir-fried to perfection.
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Located in the northeastern corner of Arizona on the Navajo Indian Reservation, Monument Valley High School is part of the Kayenta Unified School District. For the recipe challenge, two student teams worked together to help prepare and sample dishes. The team ultimately developed Stir-Fry Fajita Chicken, Squash, and Corn. This dish combines the mildly sweet flavor of butternut squash and the individual flavors of onions, corn, red peppers, and diced chilies brought together with a blend of black pepper, cumin, garlic powder, and diced tomatoes. The Stir-Fry Fajita Chicken, Squash, and Corn dish uses the natural flavors from vegetables and spices to make a savory meal, which can only be matched by the aroma produced when cooking.Our Story

Stir-Fry Fajita Chicken, Squash, and Corn 

monument valley high school Kayenta, Arizona

School Team Membschool nutrition prCathy Getz chefPaul Gray (Head Coocommunity membersSamantha J. Interpretand Mike Williams studentsKevin B. and Brett B.
62 Recipes for Healthy Kids Cookbook for Child Care Centers 

Stir-Fry Fajita Chicken, Squash, and Corn Meal Components: Meat-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 3 qt 1 gal 2 cups 1. Boil water.Brown rice, long-grain, regular, dry 3 lb 1 qt 3 1⁄2 cups 6 lb 3 qt 3 cups 2. Place 3 lb brown rice in each ste

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.3. Pour water (3 quarts per steam t

Cover pans tightly.

4. Bake: Conventional oven: 350 °F for  Convection oven: 325 °F for 45. Remove from oven and let stand 

Granulated garlic 1 tsp 2 tsp 6. Sprinkle brown rice with granula

seasoning, reserving the other hcilantro. Critical Control Point: Hold at 13

Salt-free chili-lime seasoning blend 2 Tbsp 1 tsp 1⁄4 cup 2 tsp

Fresh cilantro, chopped 1⁄4 cup 1⁄2 cup

Canola oil 1⁄2 cup 1 cup 7. Heat oil. Sauté onions for 2-3 mi

 For 25 servings, use a large st For 50 servings, use a roasting 

(20 Y” x 17 W” x 7”) on top o

*Fresh onions, diced 1 lb 3 cups 2 Tbsp 2 lb 1 qt 2 1⁄4 cupsFrozen, cooked fajita chicken strips, thawed

4 lb 1 gal 8 lb 2 gal 8. Add chicken, squash, and remain

over high heat for 10 minutes or 

*Fresh butternut squash, peeled, cubed 1⁄2” 4 lb 3 qt 1 cup 8 lb 1 gal 2 1⁄2 qt

*Fresh red bell peppers, diced 1⁄2” 1 lb 3 cups 2 lb 1 qt 2 cups 9. Add red peppers, corn, green ch

cumin, and garlic powder. Continheat for no more than 7 minutes vegetables. DO NOT OVERCOO

Frozen corn, thawed, drained 2 lb 1 qt 1 1⁄2 cups 4 lb 2 qt 3 cupsCanned, diced green chilies 1 lb 2 cups

(1⁄2 No. 10 can)

2 lb 1 qt

(1 No. 10 can)

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Stir-Fry Fajita Chicken, Squash, and Corn 

Meal Components: Meat-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Serving Yield Volume3⁄4 cup (6 fl oz spoodle) stir-fry mixture over 1⁄2 cup (No. 8 scoop) brown rice provides 1 1⁄4 oz equivalent 

meat, W cup red/orange vegetable, V

cup starchy vegetable, 1⁄4 cup other 

vegetable, and 1 oz equivalent grains.

25 Servings: about 12 lb 12 oz stir-fryabout 6 lb brown rice

25 Servings: about 1 gallon 2 quarts stir-fryabout 3 quarts brown rice

50 Servings: about 25 lb stir-fryabout 12 lb brown rice

50 Servings: about 3 gallons stir-fryabout 1 gallon 2 quarts brown rice

Nutrients Per ServingCalories 396.34Protein 19.52 gCarbohydrate 58.87 gTotal Fat 10.01 g

Saturated Fat 1.69 Cholesterol 62.31 mVitamin A 7346.86  (359.04 RAVitamin C 44.16 m

Marketing Guide

Food as Purchased for 25 servings 5

Mature onions 1 lb 3 oz 2 Butternut squash 4 lb 13 oz 9 Red bell peppers 1 lb 4 oz 2 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canned low-sodium diced tomatoes 1 lb 2 oz 2 1⁄4 cups

(1⁄4 No. 10 can)

2 lb 4 oz 1 qt 1⁄2 cup

(1⁄2 No. 10 can)

Ground black pepper 2 tsp 1 Tbsp 1 tspGround cumin 1 Tbsp 2 TbspGarlic powder 2 tsp 1 Tbsp 1 tsp 10. Reduce heat to low and simmer 

 Critical Control Point: Heat to 1seconds.

11. Critical Control Point: Hold for h12. Portion 6 fl oz spoodle (3⁄4 cup) 

cup) brown rice.

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
64 

Dark Green and Orange VegetablesThis dish offers a sweet mixture of brown rice, juicy pineapple, tasty chicken, and bok choy, tossed with sweet and sour sauce and wrapped in a fresh, crisp romaine lettuce leaf.
Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

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Students with a passion for food were handpicked by their food science teacher. The culinary knowledge of their school nutrition professional, and a local chef, along with the organizational skills of a community member, rounded out this recipe challenge team. They combined their love of food, clever personalities, and amazing ideas to create recipes students would enjoy. They began by writing down favorite foods of the team members, and used this list to craft basic dishes to try in the kitchen. The team experimented with different techniques and ingredients that everyone would enjoy. They decided to use bok choy as a main ingredient. This dark-green leafy Chinese cabbage with a light, sweet flavor is a new vegetable to most students. They knew that presentation would be the key in getting students to try it. After much experimentation, a recipe was developed that is truly a hands-on experience, the Bok Choy Wrappers. This recipe challenged kids to try something new. Bok Choy Wrappers are not your typical wrap! They let you eat with your hands by making a wrap of crisp romaine lettuce leaves filled with a delicious and nutritious combination of chicken, pineapple, brown rice, and of course, bok choy!Our Story

Bok Choy Wrappers 

winograd k-8 elementary school Greeley, Colorado

School Team Membschool nutrition prKara Sample, RD, SNchefAmanda Smith community memberEmily Wigington (AmstudentsJace K., Bethany V., A
66 Recipes for Healthy Kids Cookbook for Child Care Centers 

Bok Choy Wrappers Meal Components: Meat-Dark Green Vegetable-Fruit-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Water 3 qt 1 gal 2 qt 1. Boil water.Brown rice, long-grain, regular, dry 2 lb 8 oz 1 qt 2 1⁄4 cups 5 lb 3 qt 1⁄2 cup 2. Place 2 lb 8 oz brown rice in each 

2 1⁄2”).

 For 25 servings, use 1 pan.  For 50 servings, use 2 pans.3. Pour water (3 qt per steam table 

Cover pans tightly.

4. Bake: Conventional oven: 350 °F for  Convection oven: 325 °F for 45. Remove from oven and let stand 

*Fresh bok choy, sliced 1⁄4” 1 lb 11 oz 2 qt 3 lb 6 oz 1 gal 6. Combine brown rice, bok choy, p

sour sauce, and soy sauce. Pour x 2 1⁄2”). 

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.

Canned pineapple tidbits, in 100% juice 3 lb 5 oz 1 qt 2 cups 

(1⁄2 No. 10 can)

 6 lb 10 oz 3 qt 

(1 No. 10 can)

Frozen, cooked chicken strips, thawed 3 lb 1 oz 3 qt 6 lb 2 oz 1 gal 2 qtSweet and sour sauce 3 cups 1 qt 2 cupsLow-sodium soy sauce 1 Tbsp 2 Tbsp

7. Bake:  Conventional oven: 350 °F for  Convection oven: 350 °F for 2 Critical Control Point: Heat to 16

seconds.

8. Critical Control Point: Hold for ho

 *Fresh romaine lettuce, outer leaves, rinsed, dry

2 lb 8 oz 50 leaves 5 lb 100 leaves 9. Top each romaine lettuce leaf wi

of filling. Optional: garnish with dof lettuce in toward center; roll udown. Serve immediately. 

10. Serve 2 wraps.

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Bok Choy Wrappers 

Meal Components: Meat-Dark Green Vegetable-Fruit-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Students can assemble their own lettuce wraps. Portion 1 1⁄2 cups filling alongside 2 romaine lettuce leaves. May also serve over a bed of romaine lettuce.Extra lettuce leaves can be used for making salads. 

Serving Yield VolumeTwo wraps provide 1 oz equivalent meat, 3⁄4 cup dark green vegetable, V cup fruit, and 1 1⁄2 oz equivalent grains.One wrap provides 1⁄2 oz equivalent meat, W cup dark green vegetable, and 3⁄4 oz equivalent grains.

25 Servings: about 13 lb (filling) about 2 lb 8 oz (Romaine lettuce)

25 Servings: about 1 gallon 3 quarts (filling)about 1 1⁄2 quarts (Romaine lettuce)50 wraps

50 Servings: about 27 lb (filling)about 5 lb (Romaine lettuce)

50 Servings: about 3 gallons 1 1⁄2quarts (filling)about 3 quarts (Romaine lettuce)100 wraps

Nutrients Per Serving (2 wraps)Calories 376.10Protein 12.83 gCarbohydrate 56.18 gTotal Fat 11.15 g

Saturated Fat 2.32 Cholesterol 22.64 mVitamin A 4449.94  (223.51 RAVitamin C 27.55 m

Marketing Guide

Food as Purchased for 25 servings 5

Bok choy 2 1⁄4 lb 4 

Romaine lettuce 4 lb 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
68 

Dark Green and Orange VegetablesThis appealing main dish combines seasoned chicken, sweet pineapple, and crunchy shredded vegetables, topped with a delicious poppy seed dressing all wrapped in a warm, whole-wheat tortilla.
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Mount Lebanon Elementary School is located in beautiful, historic Pendleton, South Carolina. For this competition, the “Healthy Kids Committee” at Mount Lebanon worked diligently with a local chef to develop, test, and prepare a recipe. Using a list of basic food items that Mount Lebanon students liked the best, the team worked together to create a tasty wrap served as a main dish. The recipe was a hit with students on the first try. The team tested the recipe twice and then served it to a small group of students. To narrow down the choices, this wrap was cooked once with fish and once with chicken. The students were split half and half on which one they liked the best, so the team opted for chicken.As its name suggests, Crunchy Hawaiian Chicken Wrap is a deliciously crunchy recipe with a refreshing hint of tropical sweetness. By popular demand, the recipe is currently featured on the Mount Lebanon Elementary School menu. Our Story

Crunchy Hawaiian Chicken Wrap 

mount lebanon elementary school Pendleton, South Carolina

School Team Membschool nutrition prVikki MullinaxchefLorett Arnold-Hayes the Green) community memberKristi Martin (School studentChandler W.
70 Recipes for Healthy Kids Cookbook for Child Care Centers 

Crunchy Hawaiian Chicken Wrap Meal Components: Meat-Dark Green Vegetable-Red/Orange Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #1: 

Light mayonnaise 8 oz 1 cup 1 lb 2 cups 1. To make dressing, combine mayo

seeds, onion powder, garlic powdRefrigerate at 40 °F. 

White vinegar 3⁄4 cup 1 1⁄2 cupsSugar 8 oz 1 cup 1 lb 2 cupsPoppy seeds 1 Tbsp 1 tsp 2 Tbsp 2 tspOnion powder 2 Tbsp 1⁄4 cup

Garlic powder 2 Tbsp 1⁄4 cupChili powder 2 Tbsp 1⁄4 cup*Fresh broccoli, shredded 1 lb 8 oz 2 qt 3 lb 1 gal 2. Combine broccoli, carrots, spina

dressing and chicken. Critical Control Point: Cool to 40 

*Fresh carrots, shredded 1 lb 1 qt 1 cup 2 lb 2 1⁄2 qt

*Fresh baby spinach, chopped 6 1⁄4 oz 2 1⁄2 cups 12 1⁄2 oz 1 qt 1 cupCanned crushed pineapple, in 100% juice, drained

10 1⁄2 oz 1 1⁄4 cups

(V No. 10 can)

1 lb 5 oz 2 1⁄2 cups

(N No. 10 can)

Frozen, cooked diced chicken, thawed, 1⁄2” pieces

3 lb 4 oz 2 qt 2 1⁄2 cups 6 lb 8 oz 1 gal 1 1⁄4 qt

Whole-wheat tortillas, 10” (1.8 oz each) 25 50 3. Portion filling with No. 6 scoop (M 

Roll in the form of a burrito and s

4. Critical Control Point: Hold for co5. Serve 1 wrap (two halves).

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Crunchy Hawaiian Chicken Wrap 

Meal Components: Meat-Dark Green Vegetable-Red/Orange Vegetable-Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. May prepare filling 1 day ahead for flavors to blend.Suggestion: Keep wraps and filling separate and assemble at time of serving to prevent tortillas from getting soggy. Or serve slaw/chicken mixture and tortilla separately and allow kids to build their own. 

Serving Yield Volume1 wrap (two halves) provides 2 oz equivalent meat, 1⁄4 cup dark green vegetable, V cup red/orange vegetable, 

V cup other vegetable, and 1 3⁄4 oz 

equivalent grains.1⁄2 wrap (one half) provides 1 oz equivalent meat, V cup dark green vegetable, V cup other vegetable, and 3⁄4 oz equivalent grains.

25 Servings: about 8 lb

25 Servings:about 1 gallon 25 wraps 

50 Servings: about 16 lb

50 Servings: about 2 gallons 50 wraps

Nutrients Per Serving (1 wrap)Calories 307.83Protein 23.78 gCarbohydrate 41.50 gTotal Fat 6.38 g

Saturated Fat 1.63 Cholesterol 53.24 mVitamin A 3845.42  (193.13 RAVitamin C 27.36 m

Marketing Guide

Food as Purchased for 25 servings 5

Broccoli 1 lb 14 oz 3 Carrots 1 lb 4 oz 2 Baby spinach 7 V oz 1

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
72 

Dark Green and Orange VegetablesInspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish. 
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The recipe challenge team was formed when the students at The Guild expressed an interest in learning how to cook healthier, fresher meals. To meet this need, the Harvest Delight dish was created featuring locally grown ingredients seasoned with fresh aromatic herbs and a subtle taste of maple. In existence since 1940, The Guild is a residential school for students ages 6 to 22 years. The school serves students with mental health issues, autism, developmental disabilities, and emotional and behavioral challenges.The Harvest Delight recipe was initially served in the school’s residence hall for a small group of students. The students enjoyed the dish and gave it high ratings.Harvest Delight was then served to the entire student body. Over 90 percent of the students who evaluated the recipe rated it “very good” to “excellent.” The team was overjoyed with the recipe’s positive feedback and was happy to find a fresh vegetable dish that is popular with the students. Who knew that sweet potatoes, butternut squash, carrots, spinach, dried cranberries, and apples could cause so much excitement? The colorful and delicious blend of vegetables, fruits, and herbs of Harvest Delight is sure to please any student!Our Story

Harvest Delight

the protestant guild for human services, inc. Waltham, Massachusetts

School Team Membschool nutrition prDoreen Mangini, PhD chefChef Florentinecommunity memberErin Ridge (Special EdThe Guild School)studentSamantha I. 
74 Recipes for Healthy Kids Cookbook for Child Care Centers 

Harvest Delight Meat Components: Red/Orange Vegetable-Other Vegetable-Fruit 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh carrots, 1⁄4” slices 1 lb 8 oz 1 qt 1 cup 3 lb 2 qt 2 cups 1. Place carrots in a perforated stea

Cover and steam for 10 minutes o

*Fresh sweet potatoes, peeled, cubed 1” 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups 2. Toss carrots, sweet potatoes, squ

and salt.Line sheet pan (18” x 26” x 1”) wwith pan release spray. Spread ve For 25 servings, use 2 pans. For 50 servings, use 4 pans.Roast uncovered until tender and vegetables midway through cook

 Conventional oven: 425 °F for  Convection oven: 425 °F for 18 

*Fresh butternut squash, peeled, cubed 1⁄2” 1 lb 8 oz 3 L cups 3 lb 1 qt 2 M cups*Fresh red onions, diced 8 oz 1 1⁄2 cups 1 Tbsp 1 lb 3 cups 2 Tbsp

Olive oil L cup M cup

Sea salt 1 tsp 2 tsp*Fresh green apples, peeled, cubed 1⁄2”Note: Place apples in a bowl of water with a squirt of lemon juice to prevent them from browning. Drain when ready to use.

2 lb 1 qt 3 L cups 4 lb 3 qt 2 M cups 3. Combine apples, thyme, oregano

Fresh thyme, finely chopped 1 1⁄2 Tbsp 3 TbspFresh oregano, finely chopped 1 1⁄2 Tbsp 3 TbspFresh sage, finely chopped 1 1⁄2 Tbsp 3 TbspFresh rosemary, finely chopped 1 Tbsp 2 TbspMinced garlic 1 Tbsp 1⁄2 tsp 2 Tbsp 1 tsp 4. Remove vegetables from oven. L

mixture. Spread evenly.Roast uncovered until slightly te

 Conventional oven: 400 °F fo Convection oven: 400 °F for 15. Remove vegetable/apple mixture 

table pan (12” x 20” x 21⁄2”) light

 For 25 servings use 1 pan. For 50 servings use 2 pans.
Dark Green a

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Harvest Delight 

Meat Components: Red/Orange Vegetable-Other Vegetable-Fruit 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Serving Yield Volume1⁄2 cup (4 fl oz spoodle or No. 8 scoop) provides W cup red/orange 

vegetable, V cup other vegetable, and V cup fruit.

25 Servings: about 9 lb

25 Servings: about 3 quarts1 steam table pan

50 Servings: about 18 lb

50 Servings: about 1 gallon 2 quarts2 steam table pans

Nutrients Per ServingCalories 92.61Protein 1.20 gCarbohydrate 16.16 gTotal Fat 3.14 g

Saturated Fat 0.43 Cholesterol 0 mVitamin A 11203.66  (560.18 RAVitamin C 10.94 m

Marketing Guide

Food as Purchased for 25 servings 5

Carrots 2 lb 2 oz 4 Sweet potatoes 2 lb 4 Butternut squash 1 lb 12 oz 3 Red onions 9 oz 1 Green apples 2 lb 9 oz 5 Spinach 6 1⁄4 oz 1

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Maple syrup 2 1⁄2 Tbsp 1⁄4 cup 1 Tbsp 6. Drizzle with maple syrup and tos

Roast until tender:

 Conventional oven: 400 °F for  Convection oven: 400 °F for 5  Critical Control Point: Heat to 14

seconds.

*Fresh spinach, coarsely chopped 5 1⁄2 oz 3 cups 11 oz 1 qt 2 cups 7. Remove vegetable/apple mixture 

spinach. Mix in cranberries and s

Dried cranberries, finely chopped 1 oz 3 Tbsp 2 oz L cup

8. Critical Control Point: Hold for ho9. Portion with 4 fl oz spoodle or N
76 

Dark Green and Orange VegetablesA combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, all contained in a whole-wheat tortilla, with fresh avocado. 
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There are many benefits to living in Orlando, Florida. Liberty Middle School realized this when they learned a local chef from Universal Studios in Orlando would be a member on the recipe challenge team. At the initial meeting with the students, the chef used this opportunity to discuss the importance of making healthy food choices. As a focus of one of his lessons, he introduced the students to new ingredients, including bok choy which was used in their recipe submission. The recipe also used whole-wheat tortilla wraps, meeting the need to integrate more whole grains into kids’ diets. Together with the school’s kitchen staff, the recipe team helped to develop Roasted Fish Crispy Slaw Wrap. The recipe was entered into the contest under the Vegetable category and was selected as one of the top 15 recipes in the contest. The excitement leading up to their final contest placement was uncontrollable with the judging day being May 5, “Cinco de Mayo.” What a great day for a celebration! The team is ecstatic to have their recipe featured in this cookbook and is sure that other students will enjoy this crunchy, tasty delight!Our Story

Roasted Fish Crispy Slaw Wrap 

liberty middle school Orlando, Florida 

School Team Membschool nutrition prSharon Springer chefEd Colleran (ExecutivStudios)community memberSarah Thornquest (PhstudentsJoshua A., Tyler W., Kand Priscilla R.
78 Recipes for Healthy Kids Cookbook for Child Care Centers 

Roasted Fish Crispy Slaw WrapMeal Components: Meat-Dark Green Vegetable-Red/Orange Vegetable–Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh red cabbage, shredded 1 lb 9 oz 2 qt 1⁄2 cup 3 lb 2 oz 1 gal 1 cup 1. Combine red cabbage, white cab

and balsamic dressing to make sl

*Fresh white cabbage, shredded 1 lb 9 oz 1 qt 2 1⁄2 cups 3 lb 2 oz 3 qt 1 cup 2. Critical Control Point: Cool to 40 

Cover and refrigerate until ready 

*Fresh carrots, shredded 1 lb 9 oz 1 qt 1 cup 3 lb 2 oz 2 qt 2 cups*Fresh bok choy, julienne sliced 12 oz 2 1⁄2 cups 1 lb 8 oz 1 qt 1 cupFresh cilantro, chopped 1⁄2 cup 1 cupLight Balsamic vinaigrette dressing 2 L cups 1 qt M cup

Frozen Tilapia filets, thawed (4 oz portions) 

6 lb 4 oz 25 pieces 12 lb 8 oz 50 pieces 3. Place Tilapia portions on sheet p

parchment paper and lightly coa

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.

Extra virgin olive oil 1⁄4 cup 1⁄2 cup 4. Brush oil on Tilapia and sprinkle 

Salt-free chili-lime seasoning blend 1⁄4 cup 1 Tbsp 2 oz 1⁄2 cup 2 Tbsp

5. Roast:  Conventional oven: 375 °F for  Convection oven: 375 °F for 9  When done, fish will flake easily  Critical Control Point: Heat to 14

seconds. 

6. Critical Control Point: Hold at 13

*Fresh romaine lettuce, julienne sliced 13 oz 1 qt 2 1⁄4 cups 1 lb 10 oz 3 qt 1⁄2 cup 7. Place 1⁄4 cup lettuce on tortilla.

Cut fish in half and place both pieoz spoodle (1 cup) slaw and one Squeeze lime on top of filling.Roll in the form of a burrito and s

Whole-grain tortillas, 8” (1.7 oz each) 25 50

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Roasted Fish Crispy Slaw Wrap

Meal Components: Meat-Dark Green Vegetable-Red/Orange Vegetable–Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh avocadoes, sliced 1⁄4” 7 1⁄2 oz 25 slices 15 oz 50 slices

*Fresh limes, cut into quarters 5 oz 25 quarters 

(about 7 limes)

10 oz 50 quarters

(about 14 

limes)

8. Cut diagonally in half and serve.9. Portion 1 wrap (two halves).

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Serving Yield Volume1 wrap (two halves) provides: 2 1⁄2oz equivalent meat, V cup dark green vegetable, 1⁄4 cup red/orange 

vegetable, Y cup other vegetable, and 1 1⁄2 oz equivalent grains.1⁄2 wrap (one half) provides: 1 1⁄4 oz 

equivalent meat, V cup red/orange vegetable, 1⁄2 cup other vegetable, and O oz equivalent grains.

25 Servings: about 16 lb

25 Servings: about 2 gallons25 wraps

50 Servings: about 31 lb 8 oz

50 Servings: about 4 gallons50 wraps Nutrients Per Serving (1 wrap)

Calories 341.64 Protein 28.83 gCarbohydrate 36.67 gTotal fat 10.10 g

Saturated Fat 1.50 Cholesterol 50.42 mVitamin A 6406.03  (349.68 RAVitamin C 46.84 m

Marketing Guide

Food as Purchased for 25 servings 5

Red Cabbage 1 lb 14 oz 3 White Cabbage 1 lb 12 oz 3 Carrots 1 lb 14 oz 3 Bok choy 1 lb 2 Romaine Lettuce 1 lb 4 oz 2 Avocadoes 12 oz 1 Limes 7 limes 1

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
80 

Dark Green and Orange VegetablesA chili made of a blend of vegetables, black beans, and smokey spices all served with ancient Aztec whole-grain quinoa. 
Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

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Hopkins West Junior High School is located just across the Hopkins border in Minnetonka, Minnesota. It was one of the first middle schools in the State to receive the Blue Ribbon National Schools of Excellence award from the U.S. Department of Education. It was also named one of the “100 Highly Effective Middle Level Schools” by the National Association of Secondary School Principals.The recipe challenge team developed dishes that were prepared by the school nutrition staff and then offered to students during their lunch hour. A “Meet the Chef” table was set up for students to submit their recipe evaluation forms and suggestions. In the end, the results showed that the Smokin’ Powerhouse Chili was a success among students. It stands apart because of its warm, rich flavors. As the recipe challenge team describes it, their vegetarian quinoa chili is “the bomb!” As a main dish, it has a smoky blend of spices coupled with some of Minnesota’s best harvest. Smokin’ Powerhouse Chili is the perfect dish to help you warm up from the inside out on a cold winter’s day!Our Story

Smokin’ Powerhouse Chili 

west junior high school Minnetonka, Minnesota

School Team Membschool nutrition prBarbara Mechura chefJenny Breen, MS (Cocommunity membersMary Jo Martin (PareSue Nefzger (Parent aScience Teacher)studentsRyan K., Liam P., Ty L., 
82 Recipes for Healthy Kids Cookbook for Child Care Centers 

Smokin’ Powerhouse ChiliMeal Components: Meat Alternate-Legume Vegetable–Red/Orange Vegetable–Other Vegetable–Additional Vegetable–Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh onions, diced 1 lb 8 oz 1 qt 3⁄4 cup 3 lb 2 qt 1 W cups 1. Sauté onions and garlic for 2 min

release spray. 

 For 25 servings, use a large st For 50 servings, use a roasting  (20Y” x 17 W” x 7”) on top of 

2. Add half of the stock and bring t

Reserve remaining vegetable sto

Fresh garlic, minced 2 oz 1⁄4 cup 4 oz 1⁄2 cup

Low-sodium vegetable stock 3 V cups 1 qt 2 1⁄4 cups

*Fresh carrots, diced 1⁄2” 1 lb 9 oz 1 qt 3 L cups 3 lb 2 oz 3 qt 2 M cups 3. Add carrots, red peppers, and gr

Simmer uncovered over low-med

*Fresh red bell peppers, diced 3⁄4 lb 2 1⁄4 cups 1 lb 8 oz 1 qt 1⁄2 cup

Dry ground chipotle pepper, (optional) 1 Tbsp 2 Tbsp*Fresh sweet potatoes, peeled, diced 1⁄2” 1 lb 2 oz 3 1⁄4 cups 2 lb 4 oz 1 qt 2 1⁄2 cups 4. Steam sweet potatoes until soft 

perforated steam table pan (12” 

 For 25 servings, use 1 pan. For 50 servings, use 2 pans. .

Canned low-sodium diced tomatoes 2 lb 14 1⁄2 oz 1 qt 3 cups 

(M No. 10 can)

5 lb 13 oz 3 qt 2 cups 

(1 L No. 10 cans)

5. Add remaining stock, tomatoes,  powder, cumin, and salt to veget Continue to simmer over low hea

Canned low-sodium tomato sauce 1 lb 11 1⁄2 oz 3 3⁄4 cups 

(L No. 10 can)

3 lb 7 oz 1 qt 3 1⁄2 cups (M

No. 10 can)

Fresh cilantro, chopped 1 cup 2 1⁄2 oz 2 cupsChili powder 3 Tbsp 1 tsp 2 oz 1⁄2 cup

Ground cumin 3 Tbsp 1 tsp 1⁄2 cup 

Salt 1 tsp 2 tsp

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

Smokin’ Powerhouse Chili

Meal Components: Meat Alternate-Legume Vegetable–Red/Orange Vegetable–Other Vegetable–Additional Vegetable–Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canned low-sodium black beans drained, rinsed OR*Dry black beans, cooked (See Notes Section)

3 lb

OR

3 lb

2 qt 

(1 1⁄4 No. 10 cans)

OR 

2 qt

6 lb

OR

6 lb

1 gal

(2 1⁄2 No. 10 cans)

OR

1 gal

6. Add beans, corn, and sweet pota

Simmer uncovered over low hea

 Critical Control Point: Heat to 14

seconds.

Frozen corn, thawed, drained 1 lb 3 cups 2 lb 1 qt 2 cups 7. Critical Control Point: Hold for hoQuinoa, dry 1 lb 2 1⁄2 cups 2 lb 1 qt 1 cup 8. Rinse quinoa in a fine mesh strai

cloudy.

Water 3 1⁄2 cups 1 qt 3 cups 9. Combine quinoa and water in a 

a boil. Reduce heat to low and sabsorbed, about 15 minutes. Wha white ring will pop out of the kappear when it is fully cooked.

10. Critical Control Point: Hold for h11. Portion 8 fl oz ladle (1 cup) chili. 

(1⁄4 cup) cooked quinoa.

12. If desired, serve chili with 1⁄4 cup 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
84 Recipes for Healthy Kids Cookbook for Child Care Centers 

Serving Yield 1 cup (8 fl oz ladle) chili and 1⁄4 cup (No. 16 scoop) quinoa provides:Legume as Meat Alternate: 1 oz equivalent meat alternate, 1⁄2 cup red/orange vegetable, V cup other vegetable, V cup additional vegetable, and 1⁄2 oz equivalent grains.ORLegume as Vegetable: 1⁄4 cup legume vegetable, 1⁄2 cup red/orange vegetable, V cup other vegetable, V

cup additional vegetable, and 1⁄2 oz equivalent grains.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 14 lb50 Servings: about 27 lb

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. OR Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry black beans = about 2 1⁄4 cups dry or 4 1⁄2 cups cooked beans.

Nutrients Per ServingCalories 183.60Protein 7.45 gCarbohydrate 37.50 gTotal Fat 1.66 g

Saturated Fat 0.18 Cholesterol 0 mVitamin A 9023.99  (434.86 RAVitamin C 38.82 m

Marketing Guide

Food as Purchased for 25 servings 5Mature onions 1 lb 12 oz 3 Carrots 2 lb 4 oz 4 Red bell peppers 1 lb 2 Sweet potatoes 1 lb 8 oz 3 Dry black beans 1 lb 12 oz 3 

Smokin’ Powerhouse ChiliMeal Components: Meat Alternate-Legume Vegetable–Red/Orange Vegetable–Other Vegetable–Additional Vegetable–Grains 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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86 

Dark Green and Orange VegetablesThis savory recipe is made with a slightly sweet tomato sauce deliciously tucked between layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese.
Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

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The recipe team from Liberty Elementary School made it a goal to create a recipe that would be enjoyed by kids. Students wanted a new lunch menu with more flavor and variety. They started the recipe development process by surveying 4th and 5th grade students. After the survey results were compiled, the team decided to test two recipes and conduct a student taste test to measure the quality of the recipes. With feedback from students, the team developed Squish Squash Lasagna, featuring butternut squash. This savory vegetable has a deep orange color and sweet, nutty taste similar to pumpkin that children are sure to enjoy. After sampling the dish, some students returned for second helpings. That’s when the team knew that this recipe was a hit! Students at Liberty Elementary School were thrilled to learn that this recipe could be a part of their daily lunch program. Squish Squash Lasagna offers students a flavorful dining experience. Excite students by making this dish a part of your planned lunch menu!Our Story

Squish Squash Lasagna 

liberty elementary school Powell, Ohio

School Team Membschool nutrition prJackie BillmanchefJeff Lindemeyer (ExeMitchell Restaurants)community membersNicole Hancock and MstudentsTori L., Alexis H., Leah 
88 Recipes for Healthy Kids Cookbook for Child Care Centers 

Squish Squash Lasagna Meal Components: Meat Alternate-Red/Orange Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh onions, diced 12 oz 2 L cups 1 lb 8 oz 1 qt 3⁄4 cups 1. To make tomato sauce, sauté oni

minutes. Add tomatoes, oreganolow heat, uncovered, for 30 minu

Fresh garlic, minced 1 1⁄2 oz 2 Tbsp 1 tsp 3 oz 1⁄4 cup 1 1⁄2 tsp

Canola oil 1 tsp 2 tspCanned low-sodium diced tomatoes 3 lb 2 oz 1 qt 2 cups 

(1⁄2 No. 10 can)

6 lb 4 oz 3 qt 

(1 No. 10 can)

Dried oregano 3⁄4 tsp 1 1⁄2 tsp

Dried thyme 3⁄4 tsp 1 1⁄2 tsp

Dried basil 3⁄4 tsp 1 1⁄2 tsp

Whole-wheat lasagna sheets, no-boil, 3 1⁄2” x 7” sheets

1 lb 3 oz 32 sheets 2 lb 6 1⁄4 oz 64 sheets 2. Place pasta sheets in hot water f

as dish is assembled.

*Fresh butternut squash, peeled, sliced 1⁄4” 4 lb 10 oz 70 slices 9 lb 4 oz 140 slices*Fresh spinach, sliced 1/8” 8 oz 3 1⁄4 cups 1 lb 1 qt 2 1⁄2 cups

Low-fat mozzarella cheese, low-moisture, part-skim, shredded

12 1⁄2 oz 3 V cups 1 lb 9 oz 1 qt 2 1⁄4 cups

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

Ingredients

25 Servings 50 Servings Directi

Weight Measure Weight Measure Process #2: Sam

3. Assembly:

Lightly coat steam table pan (12” spray.

 For 25 servings, use 1 pan. For 50 servings, use 2 pans. Spread ingredients evenly across First layer: a. 16 lasagna sheets, slightly o b. 2 1⁄2 cups tomato sauce (abo c. about 2 1⁄2 cups spinach (4 o d. 2 lb 5 oz squash slightly oveSecond layer: Repeat first layerThird layer: a. 2 1⁄2 cups tomato sauce (abo4. Cover with foil and bake until squ Conventional oven: 350 °F for  Convection oven: 350 °F for 45. Remove from oven. Sprinkle 12 1⁄2 

over each pan of lasagna.

6. Bake uncovered until cheese star Conventional oven: 350 °F for  Convection oven: 350 °F for 10  Critical Control Point: Heat to 14

seconds.

7. Remove from oven and allow to s8. Critical Control Point: Hold for ho9. Portion: Cut each pan 5 x 5 (25 p

Squish Squash Lasagna 

Meal Components: Meat Alternate-Red/Orange Vegetable-Other Vegetable-Grains 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
90 Recipes for Healthy Kids Cookbook for Child Care Centers 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

Serving Yield Volume1 piece provides 1⁄2 oz equivalent meat alternate, X cup red/orange 

vegetable, V cup other vegetable, and 

3⁄4 oz equivalent grains.

25 Servings: about 10 lb

25 Servings: 1 steam table pan

50 Servings: about 19 lb 8 oz

50 Servings: 2 steam table pans

Nutrients Per ServingCalories 175.41Protein 7.59 gCarbohydrate 29.05 gTotal Fat 3.72 g

Saturated Fat 1.58 Cholesterol 7.65 mVitamin A 9102.60  (455.95 RAVitamin C 18.19 m

Marketing Guide

Food as Purchased for 25 servings 5

Mature onions 14 oz 1 Butternut squash 5 lb 8 oz 1Baby spinach 9 N oz 1 

Squish Squash Lasagna Meal Components: Meat Alternate-Red/Orange Vegetable-Other Vegetable-Grains 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook foTips for Affordable Fruits and Veggies

Try canned or frozenCompare the price and the number of servings from fresh, canned, and frozen forms of the same veggie or fruit. Canned and frozen items may be less expensive than fresh. For canned items, choose fruit canned in 100% fruit juice and vegetables with “low sodium” or “no salt added” on the label.Keep it simpleBuy vegetables and fruits in their simplest form. Pre-cut, pre-washed, ready-to-eat, and processed foods are convenient, but often cost much more than when purchased in their basic forms.
92 

Dark Green and Orange VegetablesThis hearty main dish combines the sweetness of orange sweet potatoes and robustness of black beans, with the surprise addition of Swiss chard and a light touch of cumin. Serve over brown rice or whole-wheat couscous for a warm delight!
Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

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What can happen when you put sweet potatoes and black beans together? Well, if you are part of the recipe challenge team at Skyline High School, you get Sweet Potato and Black Bean Stew. Skyline High School is located on a beautiful 45-acre campus at the crest of the Oakland Hills in California. Its recipe challenge team grew out of an existing afterschool cooking academy that teaches cooking skills and nutrition. The team started out with several recipes that led to a recipe cook-off, which eventually resulted in the development and submission of two recipes. Both recipes received overwhelmingly positive responses from the Skyline High School student body. The team is excited to have both recipes, Sweet Potato and Black Bean Stew and Spanish Chickpea Stew, represented in this cookbook.The wonderful combination in the Sweet Potato and Black Bean Stew recipe is as savory as it is sweet. This stew is brought to a healthy and earthy conclusion by the addition of flavorful Swiss chard, a delicately mild-flavored, dark-green leafy vegetable. Served over brown rice or whole-wheat couscous, this stew will warm the soul and feed the mind.Our Story

Sweet Potato and Black Bean Stew 

skyline high school Oakland, California

School Team Membschool nutrition prDonnie Barclift chefJenny Huston community membersRusty Hopewell (Heaand Sage Moore studentsKaren M., Quailyn S., 
94 Recipes for Healthy Kids Cookbook for Child Care Centers 

Sweet Potato and Black Bean StewMeal Components: Meat Alternate-Legume Vegetable-Dark Green Vegetable-Red/Orange Vegetable-Other Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Dried New Mexican chili peppers, whole 3 6 1. Sauté chili peppers and onions in 

 For 25 servings, use a large st For 50 servings, use a roasting  (20 Y” x 17 W” x 7”) on top o

*Fresh onions, diced 1 lb 9 oz 1 qt 1 1⁄2 cups 3 lb 2 oz 2 qt 3 cupsVegetable oil 1⁄2 cup 1 cupGround cumin 1 1⁄2 Tbsp 3 Tbsp 2. Add cumin and sauté for 2 minu*Fresh sweet potatoes, peeled, cubed 1⁄2” 3 lb 2 qt 2 1⁄4 cups 6 lb 1 gal 1 qt 3. Add sweet potatoes, black bean

Bring to a boil.

Canned low-sodium black beans, drained, rinsed OR *Dry black beans, cooked (See Notes Section)

12 lb 2 oz

OR

12 lb 2 oz

1 gal 1 L qt 

(3 No. 10 cans)

OR

1 gal 1 L qt

24 lb 4 oz

OR

24 lb 4 oz

2 gal 2 M qt

(6 No. 10 cans) 

OR

2 gal 2 M qt

Orange juice 3 cups 1 qt 2 cupsLow-sodium chicken stock 1 qt 2 qt 4. Cover and reduce heat to low. Si

potatoes are tender.

Red wine vinegar 1⁄4 cup 1⁄2 cup 5. Remove chilies and discard. Add 

chard. Cover.

 Critical Control Point: Heat to 14

seconds.

Salt 1 tsp 2 tspGround black pepper 1 tsp 2 tsp*Fresh Swiss chard, no stems, chopped 1⁄2” 

OR Frozen Swiss chard, chopped

1 lb

OR

12 oz

1 qt 1 cup 

OR

1 qt 1 cup

2 lb 

OR

1 lb 8 oz

2 qt 2 cups

OR

2 qt 2 cups

6. Critical Control Point: Hold for h7. Portion with 8 fl oz ladle (1 cup).
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Teamnutrition.usda.gov Recipes for Healthy Kids Cookbook fo

Sweet Potato and Black Bean Stew

Meal Components: Meat Alternate-Legume Vegetable-Dark Green Vegetable-Red/Orange Vegetable-Other Vegetable 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is availableSpecial tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. ORChill for later use.  Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry black beans = about 2 1⁄4 cups dry or 4 1⁄2 cups cooked beans.

In place of the New Mexican Chilies use California, Anaheim, or Ancho chilies. If using powdered chili use Ancho Chili Powder and use 1 Tbsp per chili.

Serving Yield 1 cup (8 fl oz ladle) provides: Legume as Meat Alternate: 3 oz equivalent meat alternate, V cup dark green vegetable, 1⁄4 cup red/orange vegetable, and 1⁄4 cup other vegetable.ORLegume as Vegetable: 3⁄4 cup legume vegetable, V cup dark green vegetable, 1⁄4 cup red/orange vegetable, and 1⁄4 cup other vegetable.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 16 lb 8 oz50 Servings: about 32 lb

Nutrients Per ServingCalories 222.48Protein 10.35 gCarbohydrate 43.48 gTotal Fat 4.43 g

Saturated Fat 0.34 Cholesterol 0 mVitamin A 8847.71  (442.39 RAVitamin C 25.75 m

Marketing Guide

Food as Purchased for 25 servings 5

Mature onions 1 lb 13 oz Sweet potatoes 3 lb 12 oz Dry black beans 4 lb 11 oz Swiss chard 1 lb 1 oz 
96 Recipes for Healthy Kids Cookbook for Child Care Centers 

1ST PLACE WINNERDry Beans and PeasThis hearty soup will surely tantalize taste buds with tender smoked turkey chunks, Navy beans, and a colorful array of veggies, all simmered in a deliciously seasoned broth.
Recipes for Healthy Kids Cookbook fo

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Asheville, North Carolina, located in the heart of the Blue Ridge Mountains, is known for its heritage, arts, and fine dining. Ira B. Jones Elementary School in Asheville shares a taste of another wellknown region of fine dining–Tuscany–as its recipe team prepared Tuscan Smoked Turkey and Bean Soup. The recipe challenge team worked together to develop the recipe, and a number of students tasted and evaluated the recipe before it was submitted to the competition.After Ira B. Jones Elementary School received semifinalist status, 350 servings of the Tuscan Smoked Turkey and Bean Soup were prepared for a special lunch menu celebration. Asheville Mayor Terry Bellamy attended the event to give her support and presented a proclamation declaring May 24, 2011, as “Healthy Kids Challenge Day,” encouraging students to focus on healthy choices through food and physical activity.The team’s hard work paid off! The recipe features Navy beans, which are actually white in color, but got their popular name because they were a staple food of the U.S. Navy in the early 20th century. Tuscan Smoked Turkey and Bean Soup is sure to tease and please the senses and warm the toes! Delizioso!!Our Story

Tuscan Smoked Turkey and Bean Soup 

ira b. jones elementary school Asheville, North Carolina

School Team Membschool nutrition prSusan Bowers chefDenny Trantham (ExePark Inn Resort and Scommunity membersTara Jardine (School VAmeriCorps Represen(Principal)studentNichelle B.
98 Recipes for Healthy Kids Cookbook for Child Care Centers 

Tuscan Smoked Turkey and Bean SoupMeal Components: Meat/Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Other Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh onions, diced 1⁄2” 8 oz 1 1⁄2 cups 1 Tbsp 1 lb 3 cups 2 Tbsp 1. Place onions, celery, carrots, kale

large stockpot. Sweat vegetable mStir frequently. Cook until vegetabtranslucent.

*Fresh celery, diced 6 oz 1 1⁄4 cups 12 oz 2 1⁄2 cups

*Fresh carrots, diced 6 oz 1 1⁄4 cups 12 oz 2 1⁄2 cups

*Fresh kale, no stems, coarsely chopped 8 oz 1 qt 2 1⁄4 cups 1 lb 3 qt 1⁄2 cup

Canned low-sodium tomato paste 41⁄2 oz 1⁄2 cup 

(1⁄4 No. 2 1⁄2 can)

9 oz 1 cup 

(L No. 2 1⁄2 can)

Fresh garlic, minced 1⁄4 cup 1⁄2 cup

Low-sodium chicken stock 1 gal 2 gal 2. Add stock, beans, salt, and pepp

3. Reduce temperature to low heat. 

minutes. Stir occasionally.

Canned low-sodium Navy beans, drained, rinsedOR *Dry Navy beans, cooked (See Notes Section)

2 lb 14 oz

OR

2 lb 14 oz

1 qt 3 M cups

(O No. 10 can)

OR

1 qt 3 M cups

5 lb 12 oz

OR

5 lb 12 oz

3 qt 3 L cups

(1 1⁄2 No. 10 cans)

OR

3 qt 3 L cups

Salt 2 tsp 1 Tbsp 1 tspGround black pepper 1⁄2 tsp 1 tspSmoked turkey breast, 1⁄4” pieces 1 lb 6 oz 1 qt 2 lb 12 oz 2 qt 4. Add turkey, parsley, thyme, and b

minimum of 10 minutes.  Critical Control Point: Heat to 16seconds.

*Fresh parsley, chopped 2 Tbsp 1⁄4 cup

Fresh thyme, finely chopped 2 Tbsp 1⁄4 cup

Fresh basil, finely chopped 2 Tbsp 1⁄4 cup

5. Critical Control Point: Hold for ho6. Portion with 8 fl oz ladle (1 cup).
Recipes for Healthy Kids Cookbook fo

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Tuscan Smoked Turkey and Bean Soup

Meal Components: Meat/Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Other Vegetable 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is availableSpecial tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 13⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. ORChill for later use.  Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry Navy beans = about 2 1⁄4 cups dry or 5 Y cups cooked beans.

Serving Yield Volume1 cup (8 fl oz ladle) provides:Legume as Meat Alternate: 1 1⁄2 oz 

equivalent meat/meat alternate, V cup red/orange vegetable, and V cup other vegetable.ORLegume as Vegetable: 1⁄2 oz equivalent meat, 1⁄4 cup legume vegetable, V cup red/orange vegetable, and V cup other vegetable. Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 12 lb 12 oz

25 Servings: about 1 gallon 2 quarts

50 Servings: about 25 lb 8 oz

50 Servings: about 3 gallons

Nutrients Per ServingCalories 134.55Protein 14.51 gCarbohydrate 13.62 gTotal Fat 2.83 g

Saturated Fat 0.67 Cholesterol 20.68 mVitamin A 3058.35  (152.89 RAVitamin C 7.00 m

Marketing Guide

Food as Purchased for 25 servings 5

Mature onions 10 oz 1 Celery 7 1⁄4 oz 1

Carrots 7 1⁄4 oz 1Kale 12 oz 1 Dry Navy beans 1 lb 5 oz 2 Parsley 1⁄2 oz 1 
100 Recipes for Healthy Kids Cookbook for Child Care Centers 

2ND PLACE WINNERDry Beans and PeasFlavored with ground red chili, cumin, garlic, and a touch of tomatoes, these lentils have a “salsa flavor” that kids are sure to love. Even better, this tasty lentil-based recipe can be served as a side item or main dish.
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Sweeney Elementary is a large K through 5th grade elementary school on the south side of Santa Fe, New Mexico. The school celebrates the diversity of its students and emphasizes equality and access to programs for all students. The recipe challenge team came together to create this delicious dish with the support of Cooking with Kids, a nonprofit organization in Santa Fe that provides hands-on nutrition education each year to elementary school students in public schools. The students helped pick recipe names, and the Cooking with Kids Super Chef engaged the students in conversation, critique, and feedback on the recipes. Over 30 students in 5th grade actively created and evaluated several trial recipes, which were sampled by more than 400 students. This led to the development of the final recipe, Lentils of the Southwest. Lentils have so much potential for school food service menus. Packed with protein, vitamins, and fiber, they are easy to cook and have great versatility. Lentils of the Southwest can be served as a side dish to make the perfect New Mexican lunch. When accompanied by brown rice, this lentil recipe becomes a tasty and hearty main dish. The team is very happy that their recipe was chosen as a finalist to be represented in the cookbook. Our Story

Lentils of the Southwest 

sweeney elementary school Santa Fe, New Mexico

School Team Membschool nutrition prJudi Jacquez (DirectoServices)chefRocky Durham community membersJane Stacey (Cooking and Anna Farrier (CooLiaison)studentsMelanie S., Jailey B., Mand Nicole A.
102 Recipes for Healthy Kids Cookbook for Child Care Centers 

Lentils of the SouthwestMeal Components: Meat Alternate-Legume Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Lentils, brown or green, dry 15 oz 2 1⁄4 cups 1 lb 13 1⁄2 oz 1 qt 1⁄2 cup 1. Rinse lentils and sort out any unwWater 1 qt 1⁄4 cup 2 qt 1⁄2 cup 2. Combine lentils and water in a st

heat and simmer, uncovered, unt30-40 minutes.

*Fresh onions, diced 4 oz 3⁄4 cup 2 Tbsp 8 oz 1 3⁄4 cups 3. Sauté onions and garlic in oil for 

cumin, red chili pepper, and chili over low heat.

Fresh garlic, minced 1 Tbsp 2 Tbsp 4. Combine onions and garlic with 

 For 25 servings, add 1 1⁄2 cups 

 For 50 servings, add 3 cups w5. Stir in tomatoes and salt. Bring t

simmer uncovered for 20 minute

 Critical Control Point: Heat to 14

seconds.

Extra virgin olive oil 1 Tbsp 2 TbspGround cumin 1 Tbsp 1 tsp 2 Tbsp 2 tspGround red chili pepper 1 Tbsp 2 TbspChili powder 1 1⁄2 tsp 1 Tbsp

Canned low-sodium diced tomatoesOR *Fresh tomatoes, diced

12 oz

OR

12 oz

1 1⁄2 cups

(V No. 10 can)

OR

1 1⁄2 cups

1 lb 8 oz

OR

1 lb 8 oz

3 cups

(1⁄4 No. 10 can)

OR

3 cups

Salt 1 1⁄2 tsp 1 Tbsp

Fresh cilantro, finely chopped 1 1⁄2 cups 2 oz 3 cups 6. Stir in cilantro before serving.

7. Critical Control Point: Hold for ho8. Portion with 2 fl oz ladle (1⁄4 cup)
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Lentils of the Southwest

Meal Components: Meat Alternate-Legume Vegetable 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. 

Serving Yield Volume1⁄4 cup (2 fl oz ladle) provides: Legume as meat alternate: 1 oz equivalent meat alternate.ORLegume as vegetable: 1⁄4 cup legume vegetable.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not both simultaneously.

25 Servings: about 4 lb 25 Servings: 

about 2 quarts

50 Servings: about 9 lb 50 Servings: 

about 1 gallon 1 quart

Nutrients Per ServingCalories 68.66Protein 4.56 gCarbohydrate 10.96 gTotal Fat 0.92 g

Saturated Fat 0.11 Cholesterol 0 mVitamin A 251.11  (10.38 RAVitamin C 2.80 m

Marketing Guide

Food as Purchased for 25 servings 5

Dry lentils, brown or green 15 oz 1 Mature onions 6 oz 1Tomatoes 14 oz 1 
104 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasThis delicious recipe mixes together black-eyed peas, savory smoked turkey ham, fresh vegetables, and a secret ingredient, kale, to make up this warm, winter-wonder soup! 
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Located in Charleston, South Carolina, Burke Middle and High School takes pride in sharing its rich history of 96 years of intellectual enlightenment. The school strives to help each student reach his/her individual potential while achieving measurable success in the classroom. This does not stop inside the school, but reaches outside to the community, and was evident in the collaboration to create Confetti Soup! This recipe challenge team formed a dynamic group with a local restaurant chef as their lead. The chef invited the team members to his restaurant to begin developing recipes for the competition. They worked to perfect the recipes and later prepared the recipes for the students to try. All of their hard work resulted in Confetti Soup. This isn’t your everyday soup—students will surely be asking for more! Our Story

Confetti Soup 

burke middle and high school Charleston, South Carolina

School Team Membschool nutrition prErin Boudolf, RDchefCraig Deihl community membersJennifer Moore (The MSouth Carolina’s BoeinHealthy Lifestyles in CColeen Martin (The MCarolina’s Boeing CenLifestyles in Children astudentsAuja R., Keshawn J., Q
106 Recipes for Healthy Kids Cookbook for Child Care Centers 

Confetti SoupMeal Components: Meat/Meat Alternate-Legume Vegetable-Other Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canola oil 2 1⁄2 Tbsp 1⁄4 cup 1 Tbsp 1. Heat oil.

 For 25 servings, use a large st For 50 servings, use 1 roasting  (20 Y” x 17 W” x 7”) on top of 

 Sauté onions and celery for 2-3 m

*Fresh onions, diced 15 oz 3 cups 1 lb 14 oz 1 qt 2 cups*Fresh celery, diced 15 oz 3 cups 1 lb 14 oz 1 qt 2 cups*Fresh carrots, diced 15 oz 3 cups 1 lb 14 oz 1 qt 2 cups 2. Add carrots, salt, pepper, fennel, 

(optional). Sauté for an additiona

Salt 2 tsp 1 Tbsp 1 tspGround black pepper 2 tsp 1 Tbsp 1 tspFennel seed, whole 1 tsp 2 tspCrushed red pepper (optional) 1⁄2 tsp 1 tspCanned black-eyed peas, drained, rinsed OR Frozen black-eyed peas(See Notes Section)

2 lb 13 oz

OR

2 lb 13 oz

1 qt 2 1⁄2 cups

(M No. 10 can)

OR

2 qt

5 lb 10 oz

OR

5 lb 10 oz

3 qt 1 cup

(1 L No. 10 cans)

OR

1 gal

3. Add peas and water. Cook uncov

20-25 minutes.

Water 3 qt 2 cups 1 gal 3 qtTurkey Ham, extra lean, diced 1⁄4” 1 lb 8 oz 3 N cups 3 lb 1 qt 2 K cups 4. Add turkey ham and kale. Cook c

additional 10 minutes or until ka Critical Control Point: Heat to 16seconds.

*Fresh kale, coarsely chopped 2 oz 1 1⁄4 cups 4 oz 2 1⁄2 cups*Fresh parsley, finely chopped L cup M cup 5. Critical Control Point: Hold for ho

Add parsley immediately before 

6. Portion with 8 fl oz ladle (1 cup).
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Confetti Soup

Meal Components: Meat/Meat Alternate-Legume Vegetable-Other Vegetable 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Cooking time increases if frozen black-eyed peas are used. Cook until peas are soft.

Serving Yield Volume1 cup (8 fl oz ladle) provides :Legume as Meat Alternate: 1 1⁄2 oz equivalent meat/meat alternate and 1⁄4

cup other vegetable.ORLegume as Vegetable: 1⁄2 oz equivalent meat, 1⁄4 cup legume vegetable, and 1⁄4

cup other vegetable.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 12 lb 

25 Servings: about 1 gallon 2 quarts

50 Servings: about 23 lb

50 Servings: about 3 gallons

Nutrients Per ServingCalories 94.09Protein 7.92 gCarbohydrate 10.39 gTotal Fat 2.83 g

Saturated Fat 0.40 Cholesterol 17.53 mVitamin A 3033.33  (151.67 RAVitamin C 4.22 m

Marketing Guide

Food as Purchased for 25 servings 5

Mature Onions 1 lb 2 oz 2 Celery 1 lb 2 oz 2 Carrots 1 lb 2 oz 2 Kale 2 1⁄2 oz 5 Parsley 3⁄4 oz 1 
108 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasA delicious combination of pizza and taco, this recipe is made with whole-grain tostada shells, refried beans, shredded cheese, and a stack of colorful veggies. 
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Byars Elementary School is located approximately an hour southeast of Oklahoma City. It is one of the few pre-kindergarten through 8th grade schools in the State. Byars is an old railroad town that was a thriving community in the early 1900s. The train is gone but the locomotion energy prevails as when community members teamed up with the school to pursue the recipe challenge. During the development phase, the recipe challenge team decided to name their creation after the school mascot. Taste-tested by the student body, Eagle Pizza was a winner. Eagle Pizza will give kids the power and energy they need for a busy day. Take your meals to the top by offering Eagle Pizza, and your students will soar like an eagle when they choose this yummy main dish! Our Story

Eagle Pizza 

byars elementary school Byars, Oklahoma

School Team Membschool nutrition prVickie SpraychefRuth Burrows, DTR community memberSandra Walck (past SstudentsGracie S., Braden P., Sand Travis W.
110 Recipes for Healthy Kids Cookbook for Child Care Centers 

Eagle PizzaMeal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh spinach, julienne sliced 2 1⁄2 oz 2 cups 5 oz 1 qt 1. Combine lettuce and spinach in b*Fresh romaine lettuce, julienne sliced 4 oz 2 cups 8 oz 1 qtSalt-free chili-lime seasoning blendORSalt-free taco seasoning blend(See Notes Section)

3 Tbsp

OR

3 Tbsp

1⁄4 cup 2 Tbsp

OR

1⁄4 cup 2 Tbsp

2. Mix salt-free seasoning and bean

Canned low-sodium refried pinto beans, fat-free

3 lb 14 oz 1 qt 2 3⁄4 cups

(1⁄2 No. 10 can)

7 lb 12 oz 3 qt 1 1⁄2 cups

(1 1⁄4 No. 10 cans)

*Fresh green bell peppers, diced 1 lb 3 cups 2 lb 1 qt 2 cups 3. Sauté green peppers, onions, and 

coated with pan release spray. Se

*Fresh onions, diced 1 lb 3 cups 2 Tbsp 2 lb 1 qt 2 N cupsCanned low-sodium corn, drained, rinsed 1 lb 11 oz 3 3⁄4 cups

(1⁄2 No. 10 can)

3 lb 6 oz 1 qt 2 cups

 (1 No. 10 can)

Tostada shells (round) (0.5 oz each) 25 50 4. Portion beans with No. 16 scoop 

Spread evenly.

Reduced-fat Mexican cheese blend, shredded

8 oz 2 cups 1 lb 1 qt 5. Top with L cup vegetable mixtur

6. Place tostadas on a sheet pan (1

pan release spray. 

 For 25 servings, use 2 pans. For 50 servings, use 4 pans. Bake until cheese is melted: Conventional oven: 350 °F for  Convection oven: 350 °F for a Critical Control Point: Heat to 14

seconds.

7. Critical Control Point: Hold for ho

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Eagle Pizza

Meal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh carrots, shredded 12 3 3⁄4 cups 1 lb 8 oz 1 qt 3 1⁄2 cups 8. Top each tostada with:

 1 Tbsp 1 tsp spinach/lettuce m 2 Tbsp carrots  1 Tbsp salsa  1 Tbsp sour cream Serving suggestion: serve toppin

Low-sodium salsa, mild 12 oz 1 1⁄2 cups 1 lb 8 oz 3 cups Fat-free sour cream 12 oz 1 1⁄2 cups 1 lb 8 oz 3 cups

9. Serve one tostada pizza.

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
112 Recipes for Healthy Kids Cookbook for Child Care Centers 

Eagle PizzaMeal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Salt-free taco seasoning blendFor 25 servings:1 Tbsp dried onion1 Tbsp chili powder1 1⁄2 tsp cumin1 1⁄2 tsp crushed red pepper1 1⁄2 tsp garlic powder3⁄4 tsp oregano1 1⁄2 tsp cornstarchFor 50 servings:2 Tbsp dried onion2 Tbsp chili powder1 Tbsp cumin1 Tbsp crushed red pepper1 Tbsp garlic powder1 1⁄2 tsp oregano 1 Tbsp cornstarchCombine all ingredients. Store in airtight container. *If using immediately, do not add cornstarch.TIP: Prepare one tostada pizza using exact measurements and use it as a guide to assemble remaining pizzas.

Serving Yield 1 tostada pizza provides: Legume as Meat Alternate: 1 1⁄4 oz equivalent meat alternate, V cup red/orange vegetable, V cup starchy vegetable, V cup other vegetable, and 1⁄2 oz equivalent grains.ORLegume as Vegetable: 1⁄4 cup legume vegetable, V cup red/orange vegetable, V cup starchy vegetable, V cup other vegetable, and 1⁄2 oz equivalent grains.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 12 lb 50 Servings: about 23 lb 8 oz

Nutrients Per ServingCalories 205.96Protein 8.86 gCarbohydrate 32.20 gTotal Fat 5.69 g

Saturated Fat 2.16 Cholesterol 6.85 mVitamin A 3226.56  (177.20 RAVitamin C 20.38 m

Marketing Guide

Food as Purchased for 25 servings 5Spinach 3 oz Romaine lettuce 6 1⁄4 oz Green bell peppers 1 lb 4 oz Mature onions 1 lb 2 oz Carrots 1 lb 1 oz 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Teamnutrition.usda.govSalt and SodiumTips to help you cut back

Think freshMost of the sodium Americans eat is found in processed foods. Eat highly processed foods less often and in smaller portions—especially cheesy foods, such as pizza; cured meats, such as bacon, sausage, hot dogs, and deli/luncheon meats; and ready-to-eat foods, like canned chili, ravioli, and soups. Fresh foods are generally lower in sodium.Enjoy home-prepared foodsCook more often at home—where you are in control of what’s in your food. Preparing your own foods allows you to limit the amount of salt in them.Fill up on veggies and fruits—they are naturally low in sodiumEat plenty of vegetables and fruits—fresh or frozen. Eat a vegetable or fruit at every meal.Adjust your taste budsCut back on salt little by little—and pay attention to the natural tastes of various foods. Your taste for salt will lessen over time.

Skip the saltSkip adding salt when cooking. Keep salt off the dinner table. Use spices, herbs, garlic, vinegar, ofoods or use no-salt seasoning mixes. Try black curry, ginger, or rosemary.Read the labelRead the Nutrition Facts label and the ingredienpackaged and canned foods lower in sodium. Lo“low sodium,” “reduced sodium,” or “no salt addPay attention to condimentsFoods like soy sauce, ketchup, pickles, olives, saseasoning packets are high in sodium. Choose land ketchup. Have a carrot or celery stick insteaUse only a sprinkling of flavoring packets instea
114 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasThis main dish is filled with hearty, healthy ingredients. Its colorful vegetables are layered with crunchy corn chips, smooth black beans, flavorful cumin, oregano, and lively salsa, and baked to perfection as an aromatic, savory casserole.
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At the Ithaca City School District in picturesque Ithaca, New York, their mission is to educate every student to become a life-long learner. The team’s chef is a co-owner of a local restaurant which is considered one of the “pioneer” restaurants for preparing and serving healthy, local, plant-based meals. The New York Coalition for Healthy School Food was just beginning to work with the school district on a project that develops and implements plant-based entrées, using local organic beans as much as possible, and a team was created. For its entry into the Recipes for Healthy Kids Competition, the 

team worked to create Fiesta Mexican Lasagna. While developing the recipe, team members spoke with students to gain feedback on the recipe and conducted numerous tastings, which allowed the team to modify the recipe accordingly. The team and students were thrilled that the recipe was selected as a finalist. Fiesta Mexican Lasagna features golden butternut squash, corn, and peppers roasted until sweet and the natural flavors caramelize together. This deliciously spicy spin on an Italian classic will leave your students wanting more!

Our Story

Fiesta Mexican Lasagna 

ithaca city school district Ithaca, New York

School Team Membschool nutrition prDenise Agati (Food SchefWynnie Stein (Chef, community membersAmie Hamlin (ExecutCoalition for Healthy (Owner, Cayuga Pure studentsAlyia C. and Josie W. 
116 Recipes for Healthy Kids Cookbook for Child Care Centers 

Fiesta Mexican LasagnaMeal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canola oil 2 1⁄2 Tbsp 1⁄4 cup 1 Tbsp 1. Combine oil, green peppers, corn

remaining onions for step 5. Toss (18” x 26” x 1”).

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.2. Roast uncovered until lightly bro Conventional oven: 350 °F for  Convection oven: 350 °F for 12 

*Fresh green bell peppers, diced 5 oz 3⁄4 cup 10 oz 1 1⁄2 cups

Canned low-sodium corn, drained, rinsed 1 lb 8 oz 3 1⁄4 cups

(L No. 10 can)

3 lb 1 qt 2 1⁄2 cups

(M No. 10 can)

*Fresh onions, diced 1 lb 8 oz 1 qt 3 lb 2 qt *Fresh butternut squash, peeled, cubed 1⁄2” 1 lb 12 oz 1 qt 3 1⁄2 cups 3 lb 8 oz 3 qt 3 cups 3. Place squash in perforated steam 

and steam for 15 minutes or unti

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.4. Mash squash until smooth. Add 

oregano and half of cumin. Resecumin for step 5. Mix well. Set as

Ground oregano 2 tsp 1 Tbsp 1 tsp 5. Lightly coat nonstick pan with pa

onions, oregano, and cumin with gsalt for 5 minutes or until soft.

Ground cumin 2 tsp 1 Tbsp 1 tspGranulated garlic 2 tsp 1 Tbsp 1 tspChili powder 2 tsp 1 Tbsp 1 tspPaprika 2 tsp 1 Tbsp 1 tspSalt 2 tsp 1 Tbsp 1 tsp

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Fiesta Mexican Lasagna

Meal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canned low-sodium black beans, drained, rinsed OR*Dry black beans, cooked (See Notes Section)

4 lb 4 oz

OR

4 lb 4 oz

1 qt 3 M cups

(1 V No. 10 cans)

OR

1 qt 3 M cups 

8 lb 8 oz

OR

8 lb 8 oz

3 qt 3 L cups

(2 1⁄4 No. 10 cans)

OR

3 qt 3 L cups

6. Puree onion mixture and beans i

consistency. If needed, add wate

 For 25 servings, use about V  For 50 servings, use about 1⁄4 

 Set aside.

Canned low-sodium meatless spaghetti sauce

2 lb 12 oz 1 qt 1 cup

(K No. 10 can)

5 lb 8 oz 2 qt 2 cups

(1 No. 10 can)

7. Combine spaghetti sauce and sa

Canned low-sodium salsa, mild 1 lb 12 oz 3 1⁄2 cups

(N No. 10 can)

3 lb 8 oz 1 qt 3 cups

(K No. 10 can)

Low-sodium tortilla chips 1 lb 8 oz About 265 chips 3 lb About 530 chips 8. For 25 servings, crumble 8 oz to

remaining 1 lb whole tortilla chipFor 50 servings, crumble 1 lb torremaining 2 lb whole tortilla chip

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
118 Recipes for Healthy Kids Cookbook for Child Care Centers 

Fiesta Mexican LasagnaMeal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

9. Assembly:

Lightly coat steam table pan (12” spray.

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.First layer: a. 1 qt 1⁄4 cup sauceSecond layer: a. 8 oz whole chips (about 85  b. 1 qt 1 cup (about 2 lb 4 oz) b c. 1 qt 1⁄2 cup (about 1 lb 15 oz Third layer: Repeat second layerFourth layer: a. 1 qt 1⁄4 cup sauce b. 8 oz crumbled chips, about 

10. Tightly cover pans.11. Bake: Conventional oven: 350 °F for  Convection oven: 350 °F for 3 Critical Control Point: Heat to 14

seconds.

12. Remove from oven. Uncover. Al

serving.

13. Critical Control Point: Hold at 1314. Cut each pan 5 x 5 (25 pieces p

Serve 1 piece (2” x 3 O” square)

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher.ORChill for later use.  Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry black beans = about 2 1⁄2 cups dry or 4 1⁄2 cups cooked beans.

Serving Yield 1 piece provides:Legume as Meat Alternate: 1 oz equivalent meat alternate,W cup red/orange vegetable, 1⁄4 cup starchy vegetable, V cup other vegetable, and O oz equivalent grains.ORLegume as Vegetable: 1⁄4 cup legume vegetable, W cup red/orange vegetable, 1⁄4 cup starchy vegetable, V cup other vegetable, and 3⁄4 oz 

equivalent grains.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 18 lb 50 Servings: about 36 lb

Nutrients Per ServingCalories 263.63Protein 8.71 gCarbohydrate 52.16 gTotal Fat 4.09 g

Saturated Fat 0.51 Cholesterol 1.00 mVitamin A 3768.71  (179.72 RAVitamin C 15.61 m

Marketing Guide

Food as Purchased for 25 servings 5

Green bell peppers 8 oz 1 Mature onions 1 lb 12 oz 3 Butternut squash 2 lb 4 oz 4 Dry black beans 1 lb 6 oz 2 

Fiesta Mexican LasagnaMeal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Starchy Vegetable-Other Vegetable-Grains 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
120 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasThis delicious main dish features a quinoa and black bean filling seasoned with cumin, chili powder, lime juice, and a medley of shredded carrots, red peppers, red onion, and reduced-fat cheddar cheese.
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Charter Oak International Academy, nestled in the midst of the West Hartford, Connecticut School District, is a thriving magnet school with students from 20 countries, speaking 14 languages! For the contest the recipe challenge team included students from three schools involved in the Chefs Move to Schools program or Farm to School pilot program and one of the founders of “Growing Great 

Schools,” a newly formed parent advocacy group. The team’s objectives were to improve the nutritional quality of meals being served in schools and to connect students with their food sources. To test the recipe, Fiesta Wrap was served to over 250 students, and an overwhelming majority gave the recipe a “thumbs-up.” This winning creation combines spices, whole grains, legumes, and vibrant vegetables to create a taste that is unforgettable. To top it off, kids can crown their wraps with fresh tomatoes, lettuce, and corn salsa.The team was excited to work on the contest and was even more thrilled when their recipe was chosen to be featured in this cookbook.

Our Story

Fiesta Wrap 

charter oak international academy West Hartford, Connecticut

School Team Membschool nutrition prSharon Riley (Area MNutrition Services)chefHunter Morton (ExecDowntown Restaurancommunity memberAlicia Brown (Parent) studentsCole C., Sasha W., ReNiranda M.
122 Recipes for Healthy Kids Cookbook for Child Care Centers 

Fiesta Wrap Meal Components: Meat Alternate-Legume Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Quinoa, dry 6 1⁄2 oz 1 cup 13 oz 2 cups 1. Rinse quinoa in a fine mesh strain

cloudy.

Water 2 cups 1 qt 2. Combine quinoa and water in a c

a boil. Reduce heat to low and simabsorbed, about 10-15 minutes. Wand a white ring will pop out of thonly appear when it is fully cooke

Canned low-sodium black beans, drained, rinsed OR *Dry black beans, cooked(See Notes Section)

3 lb 6 oz

OR

3 lb 6 oz

2 qt

(Y No. 10 can)

OR

2 qt 

6 lb 12 oz

OR

6 lb 12 oz

1 gal

(1 3⁄4 No. 10 cans)

OR

1 gal 

3. Place half of the black beans in a 

mash, using gloved hands. Some 

 For 25 servings, mash to yield 

 For 50 servings, mash to yield 

*Fresh carrots, shredded 5 1⁄2 oz 1 L cups 11 oz 2 M cups Filling:

4. Combine quinoa, mashed beans, 

onions, chili powder, cumin, lime salt. Mix thoroughly.

Reduced fat white cheddar cheese, shredded 

3 oz 1 cup 6 oz 2 cups

*Fresh red bell peppers, diced 5 1⁄2 oz 1 cup 11 oz 2 cups*Fresh red onions, diced 5 1⁄2 oz 1 cup 11 oz 2 cupsChili powder 1 Tbsp 2 TbspGround cumin 1 1⁄2 Tbsp 3 TbspLime juice 1 1⁄2 Tbsp 3 TbspSalt 0 2 tspWhole-wheat tortillas, 6” (0.9 oz each) 25 50 5. Using a No. 8 scoop (1⁄2 cup), spr

tortilla. Roll in the form of a burrifilling on half the tortilla and fold 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Fiesta Wrap 

Meal Components: Meat Alternate-Legume Vegetable-Grains 

Ingredients

25 Servings 50 Servings Directi

Weight Measure Weight Measure Process #2: Sam

Vegetable oil 1⁄4 cup 1⁄2 cup 6. Brush filled wraps lightly with oil 

sheet pan (18” x 26” x 1”).

 For 25 servings, use 1 pan. For 50 servings, use 2 pans.7. Bake until golden brown:

Conventional oven: 325 °F for 15 Convection oven: 300 °F for 10 m Critical Control Point: Heat to 140 

8. Critical Control Point: Hold for ho9. If desired, serve with fresh diced 

and/or salsa.

10. Serve 1 wrap.

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
124 Recipes for Healthy Kids Cookbook for Child Care Centers 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher.ORChill for later use.  Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry black beans = about 2 1⁄4 cups dry or 4 1⁄2 cups cooked beans.

Serving Yield 1 wrap provides:Legume as Meat Alternate: 1 oz equivalent meat alternate and 1 oz equivalent grains.ORLegume as Vegetable: 1⁄4 cup legume vegetable and 1 oz equivalent grains. Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 5 lb (fillin50 Servings: about 12 lb (filli

Nutrients Per ServingCalories 175.48Protein 6.86 gCarbohydrate 26.93 gTotal Fat 5.07 g

Saturated Fat 0.63 Cholesterol 1.91 mVitamin A 1465.09  (77.28 RAVitamin C 11.98 m

Marketing Guide

Food as Purchased for 25 servings 5Dry black beans 14 oz 1 Carrots 6 oz 1

Red bell peppers 6 oz 1Red onions 6 1⁄4 oz 1

Fiesta Wrap Meal Components: Meat Alternate-Legume Vegetable-Grains 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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126 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasThis hearty dish is a perfect blend of spinach, sweet potatoes, red potatoes, northern beans, tomatoes, and chicken. To round out the dish, the flavors of carrots, celery, onions, and garlic take this stew to the next level!
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When the recipe challenge team came together to work on this recipe challenge project, they had no idea what they had gotten themselves into. Their first task was figuring out how to organize a tasting event because their school had over 750 students. The team then began experimenting with different ingredients and recipes and held small taste testing sessions to gather feedback and make improvements. All of their hard work led to the development of Harvest Stew. This flavorful dish was created to satisfy the palate of students, teachers, and staff while being a filling, nutritious meal to fuel them for the rest of their day. Initially when the Harvest Stew recipe was created, it was prepared with kale. However, spinach was substituted because it was more readily available for the school district. Over 600 students sampled the recipe during their lunch period. Parents of students were also encouraged to attend the tasting with their children. Parents, students, and teachers were enthusiastic about the new recipe and overwhelmingly enjoyed the dish, with 70 percent of the students approving of the recipe. The school is proud that North Carolina sweet potatoes from their Farm to School program were featured in this stew.Our Story

Harvest Stew

david d. jones elementary school Greensboro, North Carolina

School Team Membschool nutrition prPam CecilchefMatthias Hartmanncommunity membersJen Schell (Parent) an(Nutritionist) studentsMaria S., Bailey P., NeAyatollah H.
128 Recipes for Healthy Kids Cookbook for Child Care Centers 

Harvest Stew Meal Components: Meat/Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Additional Vegetable 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Vegetable oil 2 1⁄2 Tbsp 1⁄4 cup 1 Tbsp 1. Heat oil:

 For 25 servings, use a large st For 50 servings, use a roasting  (20 Y” x 17 W” x 7”) on top o

 Sauté onions, carrots, and celery 

browned.

*Fresh onions, diced 10 oz 1 1⁄2 cups 1 lb 4 oz 3 cups*Fresh carrots, diced 6 oz 1 cup 12 oz 2 cups*Fresh celery, diced 8 1⁄2 oz 1 M cups 1 lb 1 oz 3 L cupsEnriched all-purpose flour 1 1⁄2 oz 1⁄4 cup 1⁄2 Tbsp 3 oz 1⁄2 cup 1 Tbsp 2. Sprinkle flour over vegetables an

Mix well. Bring to a boil uncovere

Water 1 qt 1 cup 2 qt 2 cupsLow-sodium chicken base 1 1⁄2 tsp 1 Tbsp

Salt-free seasoning 1⁄2 tsp 1 tsp 3. Add seasoning and garlic powde

heat for 2 minutes.

Garlic powder 1 1⁄2 tsp 1 Tbsp

Canned low-sodium diced tomatoes 1 lb 10 oz 3 1⁄4 cups

(1⁄4 No. 10 can)

3 lb 4 oz 1 qt 2 1⁄2 cups

(1⁄2 No. 10 can)

4. Add tomatoes, sweet potatoes, 

Simmer uncovered over low heaare tender.

*Fresh sweet potatoes, peeled, cubed 1” 12 oz 3 1⁄2 cups 1 lb 8 oz 1 qt 3 cups*Fresh red potatoes, unpeeled, cubed 1” 12 oz 2 cups 1 lb 8 oz 1 qtFrozen, cooked diced chicken, thawed, 1⁄2” pieces 

13 oz 2 M cups 1 lb 10 oz 1 qt 1 L cups 5. Add chicken, beans, and spinach

additional 10 minutes. Critical Control Point: Heat to 16seconds.

Canned low-sodium great northern beans, drained, rinsed OR *Dry great northern beans, cooked(See Notes Section)

3 lb 8 oz

OR

3 lb 8 oz

1 qt 2 M cups

(Y No. 10 can)

OR

1 qt 2 M cups

7 lb

OR

7 lb

3 qt 1 L cups

(1 3⁄4 No. 10 cans)

OR

3 qt 1 L cups
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Harvest Stew 

Meal Components: Meat/Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Additional Vegetable 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. ORChill for later use.  Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry great northern beans = about 2 1⁄2 cups dry or 6 1⁄4 cups cooked beans.

Serving Yield 3⁄4 cup (6 fl oz ladle) provides:Legume as Meat Alternate: 1 1⁄2 oz equivalent meat/meat alternate, 1⁄4cup red/orange vegetable, and V cup 

additional vegetable. ORLegume as Vegetable: 1⁄2 oz equivalent meat, 1⁄4 cup legume vegetable, 1⁄4cup red/orange vegetable and V cup additional vegetable.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 9 lb 8 oz. 50 Servings: about 19 lb

Nutrients Per ServingCalories 123.71Protein 7.95 gCarbohydrate 18.19 gTotal Fat 2.24 g

Saturated Fat 0.27 gCholesterol 13.14 mgVitamin A 3426.42 IU (162.53 RAE)Vitamin C 8.83 mg

Iron 1.88 mgCalcium 50.22 mgSodium 57.37 mgDietary Fiber 5.03 g

Marketing Guide

Food as Purchased for 25 servings 5

Mature onions 12 oz 1 Carrots 7 1⁄4 oz 1Celery 10 1⁄4 oz 1 

Sweet potatoes 1 lb 2 Red potatoes 12 L oz 1 

Dry great northern beans 1 lb 4 oz 2 Baby spinach 3 oz 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

*Fresh baby spinach, chopped 2 1⁄2 oz 1 cup 5 oz 2 cups

6. Critical Control Point: Hold for ho7. Portion with 6 fl oz ladle (3⁄4 cup)
130 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasRolled up in a whole-wheat tortilla are avocado, white beans, lettuce, and shredded purple cabbage that pack a powerful purple punch in this delicious vegetarian wrap. 
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The Newman Elementary School is the largest elementary school in the Needham Public School District. Serving over 700 students in preschool through the 5th grade, Newman offers an engaging and supportive learning environment for all children. The recipe competition was a great opportunity for the students to play a major role in sustaining a healthy school environment. Six students helped out with the recipe challenge. When great northern beans became available, the team took the challenge of preparing beans in a recipe that kids would eat and enjoy. The recipe challenge team worked for several weeks in the school kitchen trying different recipes that combined puréed beans with a variety of different ingredients.They eventually decided that avocado and purple cabbage yielded the best color and flavor combination for the entrée. The end result was called Purple Power Bean Wrap. It’s sure to surprise and delight your children! Our Story

Purple Power Bean Wrap 

newman elementary school Needham, Massachusetts

School Team Membschool nutrition prSteve Farrell chefSue Findlaycommunity membersKim Benner (Parent) astudentsJames B., John B., MaBecca S., and Chloé M
132 Recipes for Healthy Kids Cookbook for Child Care Centers 

Purple Power Bean WrapMeal Components: Meat Alternate-Legume Vegetable-Dark Green Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Canned Beans Proc

Weight Measure Weight Measure Dried Beans Process #

Canned low-sodium great northern beans, drained, rinsed OR*Dry great northern beans, cooked(See Notes Section)

3 lb

OR

3 lb

1 qt 1 M cups 

(M No. 10 can)

OR

1 qt 1 M cups

6 lb

OR

6 lb

2 qt 3 L cups

(1 L No. 10 cans)

OR

2 qt 3 L cups

1. Puree beans in food processor to 

aside. Yields:

 For 25 servings, about 1 qt 3 c For 50 servings, about 3 qt 2 c

*Fresh avocados, peeled, seeded 1 lb 6 oz About 3 2 lb 12 oz About 6 2. Puree avocado, lemon zest and ju

salt to a smooth consistency. Mi

*Fresh lemons, zested then juiced About 3 1 Tbsp zest 

1⁄2 cup juice

About 6 2 Tbsp zest 

1 cup juice

Fresh garlic cloves, minced 1⁄4 cup 1⁄2 cupExtra virgin olive oil 3 Tbsp 1⁄4 cup 2 Tbsp

Chili powder 1 1⁄2 tsp 1 Tbsp

Salt 2 1⁄4 tsp 1 1⁄2 Tbsp

*Fresh purple cabbage, finely shredded 1 lb 2 oz 1 qt 1 cup 2 lb 4 oz 2 qt 2 cups 3. Combine shredded cabbage with 

refrigerate at 40 °F for no more toxidizing and turning brown.

Whole-wheat tortillas, 10” (1.8 oz each) 25 50 4. Using a No. 10 scoop (W cup) sp

tortilla.

*Fresh romaine lettuce, shredded 1 lb 10 oz 3 qt 1 cup 3 lb 4 oz 1 gal 2 1⁄2 qt 5. Add 1⁄2 cup of lettuce and roll in t

6. Cut diagonally in half.7. Critical Control Point: Hold for co8. Portion 1 wrap (two halves).

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Purple Power Bean Wrap

Meal Components: Meat Alternate-Legume Vegetable-Dark Green Vegetable-Other Vegetable-Grains 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Avocadoes vary in size according to the season. Please measure this product by weight and not by produce amounts. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. ORChill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry great northern beans = about 2 W cups dry or 5 1⁄4 cups cooked beans.

Serving 1 wrap provides:Legume as Meat Alternate: 1 oz equivalent meat alternat1⁄4 cup dark green vegetable, 1⁄4 cup other vegetable, and 1 3⁄4 oz equivalent grains.ORLegume as Vegetable: 1⁄4 cup legume vegetable, 1⁄4 cup dark green vegetable, 1⁄4 cup other vegetable, and 1 3⁄4 oz 

equivalent grains.1⁄2 wrap provides:Legume as Meat Alternate: 1⁄2 oz equivalent meat alternatV cup dark green vegetable, V cup other vegetable, and 3⁄4 oz equivalent grains.ORLegume as Vegetable: V cup legume vegetable, V cup dark green vegetable, V cup other vegetable, and 3⁄4 oz equivalent grains.Legume vegetable can be counted as either a meat alternate as a legume vegetable but not as both simultaneously.

Nutrients Per Serving (1 wrap)Calories 274.40Protein 7.62 gCarbohydrate 37.91 gTotal Fat 9.53 g

Saturated Fat 0.77 gCholesterol 0 mgVitamin A 2879.83 IU (143.99 RAE)Vitamin C 23.56 mg

Iron 2.48 mgCalcium 53.97 mgSodium 424.25 mgDietary Fiber 8.36 g

Marketing Guide

Food as Purchased for 25 servings 5

Dry great northern beans 1 lb 1 oz 2 Avocados 3 (2 lb) Lemons 3 (1 lb) Purple cabbage 1 lb 6 oz 2 Romaine lettuce 2 lb 6 oz 4 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
134 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasThe mild spicing of cumin and paprika, the heartiness of chickpeas, the soothing taste of spinach, the slight acidity of tomatoes, and the sweetness of golden raisins, create a delicious stew that will make your mouth water.
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Skyline High School is located on a beautiful 45-acre campus at the crest of the Oakland Hills in California. The recipe challenge team grew out of an existing afterschool cooking academy that teaches cooking skills and nutrition. The opportunity to participate in the challenge was presented to the cooking academy, and several students participated. The team partnered with a local chef who brought in three concepts for recipes that the students prepared and tasted. The aromas that resulted from cooking the recipes enticed even more students to join the team.After conducting taste tests and receiving approvals by the students, the team eventually submitted not one, but two stew recipes which were both selected to be featured in this cookbook: Spanish Chickpea Stew and Sweet Potato and Black Bean Stew.The hearty Spanish Chickpea Stew will make a delightful addition to any menu. The flavors of this stew are well-balanced by the slight acidity of the tomatoes, creating a delicious main dish when served over brown rice or whole-wheat couscous. Our Story

Spanish Chickpea Stew 

skyline high school Oakland, California

School Team Membschool nutrition prDonnie BarcliftchefJenny Hustoncommunity membersRusty Hopewell (Heaand Sage Moore studentsKaren M., Quailyn S., 
136 Recipes for Healthy Kids Cookbook for Child Care Centers 

Spanish Chickpea Stew Meal Components: Meat Alternate-Legume Vegetable–Dark Green Vegetable-Other Vegetable-Fruit 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Extra virgin olive oil 3⁄4 cup 1 1⁄2 cups 1. Heat oil: 

 For 25 servings, use a large st For 50 servings, use one roast (20 Y” x 17 W” x 7”)

 Add garlic and sauté for 2-3 min

sauté for 5-7 minutes until the on

Fresh garlic, minced 2 Tbsp 2 tsp 3 oz 1⁄4 cup 1 L Tbsp

*Fresh onions, diced 2 lb 8 oz 2 qt 5 lb 1 galSweet paprika 2 Tbsp 2 tsp 1⁄4 cup 1 L Tbsp 2. Mix in paprika and cumin.

Ground cumin 1 1⁄2 tsp 1 Tbsp

Frozen spinach, chopped 2 lb 4 oz 3 qt 4 lb 8 oz 1 gal 2 qt 3. Add spinach and sauté for 15 miCanned low-sodium garbanzo beans (chickpeas), drained, rinsedOR*Dry garbanzo beans (chickpeas), cooked(See Notes Section) 

4 lb 1 oz

OR

4 lb 1 oz

2 qt 2 cups 

(1 No. 10 can) 

OR 

2 qt 2 cups 

8 lb 2 oz

OR

8 lb 2 oz

1 gal 1 qt 

(2 No. 10 cans) 

OR

1 gal 1 qt 

4. Mix in garbanzo beans (chickpea

Bring to a boil. Reduce heat to lominutes or until raisins are plum

Golden seedless raisins 1 lb 3 oz 3 3⁄4 cups 2 lb 6 oz 1 qt 3 1⁄2 cups

Canned low-sodium diced tomatoes 1 lb 5 oz 2 1⁄2 cups 

(1⁄4 No. 10 can)

2 lb 10 oz 1 qt 1 cup

(1⁄2 No. 10 can)

Low-sodium chicken stock 1 qt 2 1⁄4 cups 3 qt 1⁄2 cup

Red wine vinegar 1⁄4 cup 1⁄2 cup 5. Add vinegar, salt, and pepper. M

 Critical Control Point: Heat to 14seconds.

Salt 1 tsp 2 tspGround black pepper 1 tsp 2 tsp

6. Critical Control Point: Hold at 137. Portion with 8 fl oz ladle (1 cup).
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Spanish Chickpea Stew 

Meal Components: Meat Alternate-Legume Vegetable–Dark Green Vegetable-Other Vegetable-Fruit 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher.  ORChill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry garbanzo beans (chickpeas) = about 2 1⁄2 cups dry or 6 1⁄4 cups cooked garbanzo 

beans (chickpeas).

Serving Yield Volume1 cup (8 fl oz ladle) provides:Legume as Meat Alternate: 1 1⁄2 oz equivalent meat alternate, V cup dark green vegetable, 1⁄4cup other vegetable, and V cup fruit.

ORLegume as Vegetable: W cup legume vegetable, V cup dark green vegetable, 1⁄4 cup other vegetable, and V cup fruit.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

25 Servings: about 13 lb 12 oz

25 Servings: 1 gallon 3 quarts

50 Servings: about 27 lb 8 oz

50 Servings: 3 gallons 2 quarts

Nutrients Per ServingCalories 241.00Protein 7.80 gCarbohydrate 37.92 gTotal Fat 7.90 g

Saturated Fat 1.10 mCholesterol 0 mVitamin A 3324.60  (158.85 RAVitamin C 6.53 m

Marketing Guide

Food as Purchased for 25 servings 5

Mature onions 2 lb 4 oz 4 Dry garbanzo beans 1 lb 10 oz 3 (chickpeas)
138 Recipes for Healthy Kids Cookbook for Child Care Centers 

Dry Beans and PeasThis warm and wonderful vegetarian chili will light up your palate with three flavorful beans mixed together with vegetables and spices, surrounded by crunchy corn tortilla chips, and sprinkled with a blend of cheeses.
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Cedar Cliff High School, located near Hershey, Pennsylvania, is committed to quality education that prepares students to be responsible adults. To foster this commitment, it seized the recipe competition as an opportunity to involve students, parents, and community members in a real-life challenge of creating a nutritious recipe kids enjoy. The recipe team, which included a chef, a student team member, and the school nutrition professional, created the Vegetable Chili Boat recipe. More than 250 students selected the chili and were surveyed. The results were overwhelmingly positive, with the majority of the students stating that they would purchase the meal again. The team decided to launch the Vegetable Chili Boat as its contest entry. This recipe packs a punch with southwest flavor! It is a delight to the eye and a fiesta for the mouth!Our Story

Vegetable Chili Boat 

cedar cliff high school Camp Hill, Pennsylvania

School Team Membschool nutrition prTodd Stoltz chefThomas Long, CEC ASodexo at Holy Spirit community memberJaci Scott, (Family and Teacher)studentTessa L.
140 Recipes for Healthy Kids Cookbook for Child Care Centers 

Vegetable Chili BoatMeal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canola oil 3 Tbsp 1 tsp L cup 1 tsp 1. Heat oil. 

 For 25 servings, use a large st For 50 servings, use one roast (20 Y”x 17 W” x 7”) on top of 

*Fresh onions, diced 11 1⁄4 oz 2 L cups 1 lb 6 1⁄2 oz 1 qt M cup 2. Sauté onions and green peppers 

and chili powder. Stir well. Cook 

*Fresh green bell peppers, diced 8 1⁄4 oz 1 1⁄2 cups 1 lb 1⁄2 oz 3 cups

Canned low-sodium pinto beans, drained, rinsed OR*Dry pinto beans, cooked (See Notes Section)

10 1⁄2 oz

OR

10 1⁄2 oz

1 1⁄2 cups 

(1⁄4 No. 10 can)

OR

1 1⁄2 cups 

1 lb 5 oz

OR

1 lb 5 oz

3 cups 

(1⁄2 No. 10 can)

OR

3 cups 

Canned low-sodium kidney beans, drained, rinsed OR *Dry kidney beans, cooked (See Notes Section)

10 3⁄4 oz

OR

10 3⁄4 oz

1 M cups

 (1⁄4 No. 10 can)

OR

1 M cups

1 lb 5 1⁄2 oz

OR

1 lb 5 1⁄2 oz

3 L cups 

(1⁄2 No. 10 can)

OR

3 L cups

Canned low-sodium black beans, drained, rinsed OR *Dry black beans, cooked (See Notes Section)

1 lb 3 oz

OR

1 lb 3 oz

2 1⁄4 cups

(L No. 10 can)

OR

2 1⁄4 cups

2 lb 6 oz

OR

2 lb 6 oz

1 qt 1⁄2 cup

(M No. 10 can)

OR

1 qt 1⁄2 cup

Chili powder 2 1⁄2 oz 1⁄4 cup 2 Tbsp 5 oz 3⁄4 cupCanned low-sodium diced tomatoes 1 lb 5 1⁄2 oz 2 1⁄2 cups

(1⁄4 No. 10 can)

2 lb 11 oz 1 qt 1 cup

(1⁄2 No. 10 can)

3. Add diced tomatoes, stock, and 

medium-high heat. Reduce heatminutes. 

Low-sodium chicken stock 1 qt L cup 2 qt M cup

Hot sauce 1 tsp 2 tsp

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Vegetable Chili Boat

Meal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Other Vegetable-Grains 

Ingredients

25 Servings 50 Servings Direct

Weight Measure Weight Measure Process #2: Sam

Canned low-sodium tomato paste 9 oz 1 cup

(L No. 2 1⁄2 can)

1 lb 2 oz 2 cups

(M No. 2 1⁄2 can)

4. Add tomato paste and mix well. 

minutes. Critical Control Point: Heat to 14seconds.

5. Pour into serving pans.6. Critical Control Point: Hold for ho

Reduced-fat cheddar cheese, shredded 3 1⁄2 oz 1 cup 7 oz 2 cups 7. Combine cheddar and mozzarella Low-fat mozzarella cheese, low-moisture, part-skim, shredded

3 1⁄2 oz 1 cup 7 oz 2 cups

Low-sodium tortilla chips 9 oz 62 chips 1 lb 2 oz 124 chips

8. Portion with 6 fl oz ladle (3⁄4 cup) 

bowl. Garnish with 2-3 chips and 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
142 Recipes for Healthy Kids Cookbook for Child Care Centers 

Notes*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available. Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently 

with lid tilted until tender, about 2 hours.Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher.ORChill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry pinto beans = about 2 W cups dry or 5 1⁄4 cups cooked beans.1 lb dry kidney beans = about 2 1⁄2 cups dry or 6 1⁄4 cups cooked beans.1 lb dry black beans = about 2 1⁄4 cups dry or 4 1⁄2 cups cooked beans.

Serving Yield 3⁄4 cup (6 fl oz ladle) provides:Legume as Meat Alternate: 1 oz equivalent meat alternate, 1⁄4 cup red/orange vegetable, and 1⁄4 oz equivalent grains.ORLegume as Vegetable: 1⁄4 oz equivalent meat alternate, V cup legume vegetable, 1⁄4 cup red/orange vegetable, V cup other vegetable, and 1⁄4 oz equivalent grains.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously

25 Seabou50 Seabou

Nutrients Per ServingCalories 141.07Protein 7.26 gCarbohydrate 20.72 gTotal Fat 4.20 g

Saturated Fat 1.16 Cholesterol 4.28 mVitamin A 1226.43  (63.57 RAVitamin C 14.13 m

Marketing Guide

Food as Purchased for 25 servings 5

Mature onions 13 oz 1 Green bell peppers 11 oz 1 Dry pinto beans 3 oz Dry kidney beans 7 oz 1Dry black beans 8 oz 1 

Vegetable Chili BoatMeal Components: Meat Alternate-Legume Vegetable-Red/Orange Vegetable-Other Vegetable-Grains 

The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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Serving Food Safely

Food safety should be kept in mind at all times, especially when adding new recipes to your menu. The following tips may be used to help ensure that the healthy and delicious meal options you serve are also safe to eat. Preparation■ Always wash hands with warm water and soap for 20 seconds 

before and after handling food. 

■ Don’t cross-contaminate. Keep raw meat, poultry, fish, and their 

juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. 

■ Cutting boards, utensils, and countertops can be sanitized by using a 

solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. 

■ Marinate meat and poultry in a covered dish in the refrigerator. 

Thawing

■ Refrigerator: The refrigerator allows slow, safe thawing. Make sure 

thawing meat and poultry juices do not drip onto other food. 

■ Cold Water: For faster thawing, place food in a leak-proof plastic bag. 

Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. 

■ Microwave: Cook meat and poultry immediately after microwave 

thawing. 

CookingCook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preferenceto cook meat to higher temperatures. Cook all lamb, and veal to an internal temperature of 16food thermometer. Cook all poultry to an internas measured with a food thermometer.Serving

■ Hot food should be held at 140 °F or warme■ Cold food should be held at 40 °F or colder. ■ Perishable food should not be left out more t

temperature (1 hour when the temperature is aFor more information on food safety, please visit h
144 Recipes for Healthy Kids Cookbook for Child Care Centers 
U.S. Department of Agriculture

Food and Nutrition ServiceFNS-FNS-442October 2012The U.S. Department of Agriculture (USDA) prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex (including gender identity and expression), marital status, familial status, parental status, religion, sexual orientation, political beliefs, genetic information, reprisal, or because all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD).To file a complaint of discrimination, write to USDA, Assistant Secretary for Civil Rights, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, S.W., Stop 9410, Washington, DC 20250-9410; or call toll-free at (866) 632-9992 (English) or (800) 877-8339 (TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay). USDA is an equal opportunity provider and employer.