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Recipes

Cuban Ham and Black Bean Soup

Yield: 12-18 servings Ingredients 1 or 2 meaty smoked ham hocks or turkey legs (about 1½ pounds) Olive oil 3 whole cloves 2 medium to large onions, chopped into ½ inch dice 1 each small to medium green and red... Read More

Cold Angel Hair Pasta with Fresh Corn and Tomatoes

Yield: 6 Servings Ingredients 8 to 10 ounces angel hair pasta (capellini) 2 cups cooked fresh corn kernels (from 3 medium ears) 2 pounds flavorful tomatoes, diced ½ cup natural low-fat vinaigrette (try balsamic vinaigrette) 6 to 8 fresh basil... Read More

Chicken Alfredo

Chicken Alfredo with Side Salad and Apple Pie Entered into the 2011 EatWell@School cooking competition by Bruce Randolph High School. Yield: 8 servings Ingredients Chicken Alfredo: 24 ounces whole wheat spaghetti 5 cups skim or 1% milk 2 tablespoons +... Read More

Cheesy Spinach Bake

Frozen spinach rocks: It's inexpensive, nutritious, and a convenience ingredient you can feel good about. On its own, it's far from appetizing — and one could argue that from a child’s perspective, it's kind of gross. But combined with Italian... Read More

Cheesy Chicken Pasta Bake

Cheesy Chicken Pasta Bake with Vegetable Ragu Spinach and Carrot Muffins with Carrot Sticks Fruit and Yogurt Parfait Entered into the 2011 EatWell@School cooking competition by Manual High School. Yield: 8 servings Ingredients Cheesy Chicken Pasta Bake with Vegetable Ragu:... Read More

Cauliflower Fettucini Alfredo with Chicken

Entered into the 2010 EatWell@School cooking competition by Bruce Randolph School. Yield: 8 servings Ingredients Pasta, Sauce and Vegetables: 12 oz. fettuccini, dry ½ cup spinach, fresh 1 head cauliflower, cut into even florets 2 cups broccoli, chopped into small... Read More

Black Bean Vegetable Quesadillas

Yield: 6, 1 (8-inch) quesadilla per serving Ingredients 2 medium carrots 1 medium zucchini 1 Tablespoon canola oil ½ cup canned or frozen corn ½ (15-½ ounce) can black beans Pinch of salt ½ teaspoon ground black pepper 4 ounces... Read More

Black Bean Butternut Squash Chili

Ingredients 2 tablespoon olive oil 2 -3 cups butternut squash, peeled and cubed 1 medium onion, diced 3 garlic cloves, minced 2 tablespoon chili powder 2 teaspoon cumin 1 (15oz) can black beans, drained and rinsed 2 cups vegetable broth... Read More

Baked Chicken Parmesan

Baked Chicken Parmesan with Sauteed Vegetables, Pear Salad and Grandma’s Apple Cake Muffins Entered into the 2011 EatWell@School cooking competition by KIPP Denver Collegiate. Yield: 8 servings Ingredients Baked Chicken Parmesan: 12 servings chicken legs 2 onions, diced 3 tomatoes,... Read More

Baked Chicken Fingers

Yield: 8, 4 ounces cooked chicken per serving Ingredients 2½ pounds boneless chicken breasts ¼ cup nonfat plain yogurt ¼ cup water ¼ teaspoon salt ¼ teaspoon ground black pepper 2 cups Italian seasoned bread crumbs ½ cup Parmesan cheese,... Read More