Recipes
Cuban Ham and Black Bean Soup
By: Chef Shellie Kark
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
By: Kaiser Permanente Thrive
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
By: EatWell@School
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
By: Meal Makeover Moms
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
By: EatWell@School
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
By: EatWell@School
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
By: Cooking Matters Colorado
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
By: Cooking Matters Colorado
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
By: EatWell@School
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
By: Cooking Matters Colorado
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