+++++++++++++++++++++++++++++++++++++++++++++++++++
Champions for Change
Making School Lunches Healthier
+++++++++++++++++++++++++++++++++++++++++++++++++++
Change Champions are people who volunteer or seek to creatively make changes happen. They have a clear vision and desire to actively contribute to make the world a better place and are the keys to creating a healthier environment and lifestyle. They passionately give of themselves so that others can have the opportunity to pursue their dreams
Who are they? You will find that they are just average parents, caregivers, workers, professionals, officials, children, and people just like you. Change champions promote the change from within, and you might recognize them by how passionately they share their talents, experiences, new ideas, and helping hands.
When Michele Obama asked for some chefs to help out and volunteer, approximately 600 chefs, cooks, and culinary instructors traveled to the White House to see how they could help out. They were the Change Champions. There would be lots of little rocks in the road, but they were there to “Go for It.” I, for one, am very thankful for their efforts and willingness to try to promote a healthier lifestyle for our kids.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Chef Monique Hooker
Chef Monique Hooker at Work Preparing Salad
At the present time, Monique works with “MOSES” on the annual Organic Conference, overseeing all aspect of the food service for the conference and is a board member of the “Healthy Kids Task Force” and “Farm to School” for The Vernon County, Wisconsin area school district. Monique is eager to share her knowledge and appreciation of good food with students of all ages. Chef Hooker advocates the use of fresh, seasonal ingredients in the preparation and presentation of original dishes. She’s an outstanding Culinary Change Champion.
How lucky we are to have Chef Monique Hooker as part of the guiding force in the U.S. for healthier school food.
Chef Monique creates recipes that are simple to prepare and stress using seasonal ingredients. She wants everyone to experience the joy and satisfaction of preparing meals from fresh ingredients.
Below are a few recipe ideas that she shared with various school staffs during training sessions.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Mediterranean Ratatouille
Mediterranean Ratatouille
About the Recipe: Late summer, when the vegetables burst with flavor, is the perfect time to make this dish. It’s easy to prepare and captures the wonderful comforting flavors of summer. You could easily add some yellow squash and add some fresh basil
+++++++++++++++++++++++++++++++++++++++++++++++++++
Butternut Mac ‘N Cheese
Butternut Mac ‘N Cheese
About the Recipe: It is hard to believe that it contains one-half pound of squash in this delicious casserole. The top is crisp while the center is soft with a mild cheddar flavor. The tiny tomatoes on the top add a nice juicy addition and are so attractive. You can serve it for a light supper with a fresh salad or as a side dish. Monique told me that it’s one of the most popular recipes on a school lunch menu.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Harvest Apple Cobbler Cups
Harvest Apple Cobbler Cups
About the Recipe: Celebrate the rich flavors of fall with Harvest Apple Cups. Lots of healthy goodness is packed in these delicious dessert cups. Zucchini, carrots, and applesauce provide moisture and reduce fat while whole wheat adds that extra punch of flavor. Just think about having your own mini apple cobbler in a cup. So yummy!
‘+++++++++++++++++++++++++++++++++++++++++++++++++++
Chef Cyndie Story
Let me introduce you to Chef Cyndie Story, RD, who worked with programs nationwide to train school nutrition employees at the kitchen level as a certified chef, registered dietitian, and has a Doctorate degree in Food and Lodging Management as well as 20 years experience in school foodservice. She works as an independent consultant and trainer providing hands-on and demonstration-style quantity food production, food safety consultations and even video productions.
She educates school foodservice professionals throughout the U.S. to go the extra mile in preparing and serving healthier options for children.
Below are a few recipe ideas that she shared with various school staffs.
+++++++++++++++++++++++++++++++++++++++++++++++++++
True Greek Salad with Lemon Dressing
True Greek Salad with Lemon Dressing
About the Recipe: Fresh tomatoes, crunchy cucumbers, red onion bits, crisp sweet peppers, savory black olives, and country parsley combine to create this fresh and light Greek Salad. Tossed with fresh lemon dressing, it adds a delightful Mediterranean touch to your dinner. Serve it on a bed of fresh crisp lettuce.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Moroccan Carrot Salad
Moroccan Carrot Salad
About the Recipe: This Moroccan Carrot Salad is simply seasoned lightly with cinnamon and orange flavors, producing a mild delicious dressing that is sure to have kid appeal. I added some chopped parsley for color with dried cherries. I toasted some walnuts and spiral sliced our carrots for a unique flavor and texture. This recipe can be used as a base recipe for creating a side dish, adding some cooked brown rice or your favorite grain.
It’s a great dish to include with your favorite supper.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Tomato, Basil, and Mozzarella Salad
Tomato, Basil, and Mozzarella Salad
About the Recipe: Red and yellow cherry size tomatoes team with mini mozzarella cheese balls for one of the most popular salad combinations. Just top some lettuce with those cute baby tomatoes and add a touch of sweet basil. The kids will love the mini tomatoes, and it also makes a great lunch box addition
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Granola Breakfast Brittle
Granola Breakfast Brittle
About the Recipe: The crunchy granola pieces are perfect for breakfast, filled with healthy oats and plenty of orange and maple flavor. They are crisp yet surprise you with soft tart cranberries. If you like them extra crispy, bake until golden brown. Like chomping-good brittle, they are fun to even dip in your hot tea, coffee, or milk. One word of caution: Buy an extra box of oats since I know you’ll be making this one again.
+++++++++++++++++++++++++++++++++++++++++++++++++++
USDA National School Lunch Challenge
Recipes for Healthy Kids: Cookbook for Homes
Last Published: 04/19/2016
The recipes in the cookbook feature foods both children and adults 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 like Porcupine Sliders, Smokin’ Powerhouse Chili, and Squish Squash Lasagna, these kid-tested, kid-approved recipes are sure to please children and be an instant hit!
For additional information and see additional recipes:
http://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-homes
+++++++++++++++++++++++++++++++++++++++++++++++
++++++
Porcupine Sliders
Porcupine Sliders
About the Recipe: These turkey burgers, moist and flavored with just the right amount of spices and sweetness from cranberries, are served on small whole-grain rolls. The addition of brown rice to burger mixture creates a prickly look like little porcupines. The simple ingredients and easy preparation make it perfect for a quick menu idea.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
Healthy Lunchtime Challenge
The Healthy Lunchtime Challenge & Kids’ “State Dinner” invited U.S. children ages 8-12, in collaboration with a parent or guardian, to create an original lunch recipe that is healthy, affordable, and tasty. One winner was selected from each state, the District of Columbia, and U.S. Territories. Each winner flew, with a parent or guardian, to Washington, D.C., to attend a Kids’ “State Dinner” at the White House, hosted by the First Lady, where a selection of the winning healthy recipes was served that promotes cooking and healthy eating!
Teeny Zucchini Triangular Panini
Teeny Zucchini Triangular Panini with Sweet Potato Fries
About the Recipe: The vegetable patties are so delicious that you won’t even mind the extra steps to make them. Crisp, yet moist, they produce a tasty Panini served in triangles with tomato sauce or even ranch dressing.
About the Recipe: These sweet chili potatoes are a delicious addition for those cool harvest dinners. They’re very easy to prepare, full of healthy goodness, and will complement any supper or snack urges. If these are part of Indiana’s lunch menu, I’m ready to join the lunch line.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Bountiful Florida Fish Cakes
Bountiful Florida Fish Cakes with Salsa
About the Recipe: Golden tender fish cakes, flavored with smoked paprika or your favorite seasoning contain healthy brown rice and delicious black beans. The tropical salsa and sunshine orange yogurt sauce provide a light refreshing touch served with the fish cakes.
++++++++++++++++++++++++++++++++++++++++++++++++++
Chicken Cheeseball Kabobs on Veggie Spaghetti
Chicken Cheeseball Kabobs on Veggie Spaghetti
About the Recipe: The chicken meatballs are delicious with the marinara sauce and the melting cheese is a delightful surprise. The veggie spaghetti was light and full of flavor. It is a beautiful dinner dish. You will have to watch out as the kids will want to munch on any melted oven cheese drippings as they are crunchy good.
+++++++++++++++++++++++++++++++++++++++++++++++++++
