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Lunches

Shakshuka

Ingredients •    1 tablespoon olive oil •    2 jalapeno peppers, seeded and diced •    1 yellow onion, diced •    28 ounce can of crushed tomatoes •    1 teaspoon cumin •    1 teaspoon hot smoked paprika •    6 NestFresh Eggs •  ... Read More

Egg White Chicken Tenders

Ingredients 1 pound skinless, boneless chicken breasts 1/2 cup whole wheat flour 1 tablespoon ground paprika 1 1/2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 3 NestFresh Eggs separated into whites or 3/4... Read More

Cilantro Lime Pulled Pork Sandwiches

Ingredients 1/2 cup olive oil 4 tablespoons chopped fresh cilantro 1 medium onion, diced 1 1/2 teaspoon cumin 2 garlic cloves, minced 2 tablespoons juice from lime 1 tablespoon white vinegar 1 tablespoon liquid smoke 1/2 teaspoon salt 1 teaspoon ground... Read More

Egg Salad Sandwiches

Egg Salad Sandwiches Yield: 2 servings Ingredients 4 NestFresh eggs 1/3 cup egg white mayonnaise (recipe below) 1/2 teaspoon yellow mustard 2 tablespoons chopped green onion 2 tablespoons finely diced celery 1/4 teaspoon fresh dill (or 1/8 teaspoon dried dill)... Read More

Chile Verde with Turkey and Brown Rice

This is a winning recipe from the 2013 EatWell@School Cooking Competition. Students at Manual High School in Denver stuck to strict school food nutrition guidelines and a budget of less than $1 per student when creating this healthy meal. Serves 8... Read More

Rosemary White Bean Kale Soup

This flavorful, super nutritious soup includes squash, white beans and kale for a hearty helping of vegetarian/vegan comfort food. Ingredients: 3 cups water 1 cup vegetable broth 1 leek sliced (only the white part) 1 red bell pepper chopped 1/2... Read More

Chicken Breasts With Goat Cheese and Fire-roasted Tomatoes

Hands-on Time: 7 minutes Hands-off Time: 5 to 9 minutes This dish is exceptionally easy to make and worth every second. That said, there is one thing to note: Be careful when checking the chicken for doneness. The tomatoes will... Read More

Southwest Chicken Hash

Recipe courtesy of the students at Manual High School, Denver, CO, who competed during the EatWell@School Cooking Competition 2012-2013. Ingredients: 12-2 oz rolls Whole grain dinner roll 2 lb  Chicken, fajita strips, full cooked, medium dice 24 oz Sweet potatoes, orange,... Read More

Chicken Panini Wrap

Jen, Maria, Maria, Ivan and Janeth of Bruce Randolph School are our 2012 EatWell@School Cooking Competition winners and the creators of this recipe. Denver Public Schools and the Denver Museum of Nature & Science's T-Rex Cafe featured this dish on May... Read More

Chicken Fajitas with Sautéed Vegetables

Entered into the 2011 EatWell@School cooking competition by Martin Luther King, Jr. Early College. Yield: 8 servings. Chicken Fajitas: 24 ounces chicken breast, cut into strips (sometimes sold pre-cut as fajita meat) 12 ounce can black beans 10 ounces brown... Read More

Black Beans and Rice

Yield: 8 Ingredients 1 lb. dried black beans, sorted for stones and rinsed 1 Tbsp. corn oil 1 onion, chopped 4 cloves garlic, minced 6 cups low-sodium vegetable broth 2 bay leaves 3 Tbsp. red cooking wine 1/4 tsp. cayenne... Read More

“Let Us” Roll-Ups

Yield: 4 servings Ingredients 1 pound ground chicken, beef, or turkey 1 medium carrot, minced or grated 1 cup minced broccoli crowns and stems 1 head romaine lettuce, separated, washed, and dried Chopped unsalted peanuts or cashews, for garnish (optional)... Read More

“Ritzy” Chicken Nuggets

Yield: Makes 12-16 nuggets to feed 3-4 children Ingredients 2 chicken breasts (with the bone each weighing approx. 8oz; slightly less without) 1 cup buttermilk 1¾ cup Ritz cracker crumbs ½ cup vegetable oil Directions Cut out the chicken bone... Read More

Zucchini Green Bean Salad

Yield: 4 servings Ingredients 1 lb. zucchini, trimmed ¼ lb. green beans, trimmed 1 T. fresh dill, finely chopped ¼ c. scallions, finely chopped 1 c. white mushrooms, sliced 1/3 c. white wine vinegar 1/3 c. olive oil Salt and... Read More

White “Green Chili”

Yield: 8 servings Ingredients ½ c. flour 2 t. ground cumin 2 t. dried oregano ½ t. ground pepper 2 t. kosher salt 3 pounds boneless, skinless chicken pieces, *cut into 1½" cubes Olive oil to sauté 1 c. diced... Read More

Watermelon, Feta and Black Olive Salad

Yield: Serves 8 Ingredients 1 small red onion 2-4 limes, depending on juiciness 3½ pounds sweet, ripe watermelon 9 ounces feta cheese Bunch fresh flat-leaf parsley Bunch fresh mint, chopped 3-4 tablespoons extra-virgin olive oil 4 ounces (½ cup) pitted... Read More

Spaghetti Squash Marinara Style

Here's a great way to utilize spaghetti squash into an Italian style dish. Yield: 4 Servings Ingredients 1 2 lb. spaghetti squash halved lengthwise and seeded* 1 Tbsp. canola oil 2 cloves garlic, minced 1 small onion, chopped 1 green... Read More

Shepherd’s Pie

Entered into the 2010 EatWell@School cooking competition by Manual High School. Yield: 8 servings Ingredients 2 lbs lean ground beef (90% lean or higher) 2 tsp olive oil 2 medium onions, chopped (about 3 cups) 6 medium carrots, diced 1... Read More

Rainbow Salad with Black Beans, Mint, and Lemon

"It all started when I broke my arm and was feeling forlorn," says Aidan. "I wasn't allowed to play soccer, ride my unicycle, run, or do anything fun. My mom got me four mint plants to cheer me up. I... Read More

Quinoa, Black Bean and Corn Salad with Cumin-Chile Vinaigrette

Yield: 4 servings Ingredients 1½ c. water Salt ¾ c. quinoa 3 T. extra virgin olive oil 1½ t. lemon juice 1/8 t. ground cumin ¼ t. pure chile powder Salt and freshly ground pepper to taste ½ c. black beans,... Read More

Quick Apple Sausage Quesadillas

As family nutrition experts, we're often asked to give cooking demonstrations and lectures to groups of moms. From preschool playgroups to parent teacher organizations, we welcome the opportunity to meet fellow moms (and dads) and to dish about our favorite... Read More

Polynesian Shrimp Tacos

Taco filling is typically made with ground meat — but it doesn't have to be. For this recipe, we combine the convenience of frozen shrimp with the usual taco seasonings: chili powder, cumin, garlic, and salsa. Then we add in... Read More

Parmesan and Herb-Crusted Chicken

Parmesan and Herb-Crusted Chicken with Creamy Pesto Spaghetti and Stuffed Tomato Entered into the 2010 EatWell@School cooking competition by Martin Luther King Jr. Early College. Yield: 8 servings Ingredients Parmesan and Herb-Crusted Chicken: 12 oz. boneless, skinless chicken breast 3... Read More

Northwest Apple Salad

Yield: 4, ¾ cup per serving Ingredients 2 medium Granny Smith apples 2 Tablespoons dried currants 3 Tablespoons plain low-fat yogurt 1 Tablespoon whole, shelled walnuts Optional Ingredients: 2 Tablespoons dried cranberries 1 Tablespoon honey Directions Rinse and remove cores... Read More

Lighter Pasta Primavera with Shrimp

A light pasta dish packed with healthy vegetables of your choice. Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 4 Ingredients 2 tablespoons butter 2 tablespoons flour 2 cups low fat milk ½ cup grated... Read More

Garlicky Sesame-Cured Broccoli Salad

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

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

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

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