Recipes
Garlicky Sesame-Cured Broccoli Salad
By: Chef Shellie Kark
Yield: 6-8 servings Ingredients 1½ t. red wine vinegar 1 t. kosher salt, plus more to taste 2 heads fresh, raw broccoli, 1 # each, cut into florets 2/3 rd’s c. extra virgin olive oil 4 large garlic cloves, minced... Read More
Fruity Chicken Kebabs
By: Meal Makeover Moms
We often hear from fellow moms that an easy way to coax kids into eating more fresh fruit is to put it on a toothpick or skewer. So that's exactly what we do with these playful kebabs. By skewering kid-friendly... Read More
Fresh Corn Chowder
By: Kaiser Permanente Thrive
Yield: 6 servings Ingredients 5½ cups low-sodium canned chicken broth ½ cup dry white wine 4 or 5 ears fresh corn ¼ teaspoon freshly ground black pepper Garnish 3 red peppers 1 teaspoon salt ½ teaspoon freshly ground black pepper... Read More
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