Cookbook For Homes - TN.gov
cookbook for homes
2Recipes for Healthy Kids Cookbook for HomesTeamNutrition.usda.gov
Table of Contents30Tasty TotsSmoked Turkeyand Bean Soup58 TuscanWhole GrainsDark Green and Orange VegetablesDry Beans and Peas10 Chic’ Penne1st Place Winner32 Central Valley Harvest Bake1st Place Winner60 Lentils of the Southwest2nd Place Winner12 Mediterranean Quinoa Salad2nd Place Winner36 Stir-Fry Fajita Chicken,Squash, and Corn2nd Place Winner62 Confetti Soup64 Eagle Pizza38 Bok Choy Wrappers68 Fiesta Mexican Lasagna40 Crunchy Hawaiian Chicken Wrap72 Fiesta Wrap42 Harvest Delight76 Harvest Stew8Porcupine SlidersGrand Prize Winner14 Aztec Grain Salad18 Chicken Alfredo with a Twist20 Chicken Curry Casserole22 Oodles of Noodles24 Peppy Quinoa26 Rainbow Rice28 Stir-Fried Green Rice, Eggs,and Ham (Turkey Ham)TeamNutrition.usda.govPopular Choice Winner1st Place Winner46 Roasted Fish Crispy Slaw Wrap78 Purple Power Bean Wrap48 Smokin’ Powerhouse Chili80 Spanish Chickpea Stew52 Squish Squash Lasagna82 Vegetable Chili Boat56 Sweet Potato and BlackBean StewRecipes for Healthy Kids Cookbook for Homes1
Recipes for Healthy Kids Competition Acknowledgement PageThe United States Department of Agriculture (USDA),Food and Nutrition Service (FNS) would like to thankthe following people and organizations for their supportof the Recipes for Healthy Kids Competition. The Recipesfor Healthy Kids Competition provided the perfectopportunity for school nutrition professionals, students,parents, chefs, and community members to cook upsome new ideas and get children excited about makinghealthy choices. We want to thank all of the Recipes forHealthy Kids teams that participated in the competition.The teams submitted over 340 recipes for this contest.White HouseUnited States Department of AgricultureDesiree Stapley, MEd, RDNatalie Partridge, MS, RDJaney Thornton, PhD, SNS, Deputy Under Secretary forFood, Nutrition, and Consumer ServicesFood and Nutrition Service, USDAAudrey Rowe, AdministratorProject LeadAnn Hall, MRE, RD, LDNProject TeamEileen Ferruggiaro, PhD, RDTim Vazquez, RDHeidi BishopSonya Barnes, MS, RDSheldon Gordon, MS, RDMydina Thabet, MS, RD, LDNErika Pijai, MS, RDEbony S. James, MS, RDBarbara Jirka, PhD, SNSGwen Holcomb2Sam Kass, Assistant White House Chef, Senior PolicyAdvisor for Healthy Food Initiatives, served as theMaster of Ceremonies at the Recipes for Healthy KidsCompetition’s national cook-off at the AmericanCulinary Federation (ACF) National Convention.Food and Nutrition Information Center, NationalAgricultural Library, Agricultural ResearchService, USDAChallenge PostAdministered the contest and designed and monitoredWeb siteBrandon KesslerSamantha TseColin NederkoornSchool Nutrition Association (SNA)Michelle Prettyman, RD, LDJulie Fort, MPH, RDBruce AlexanderJack CurrieMary Jean KirchnerSherl WhiteTama EliffCheryl WilsonAngela Leone, MS, RDRecipes for Healthy Kids Cookbook for HomesEach school day, SNA members takeon the challenge of serving healthy,nutritious meals to more than 31million school children.JudgesKatie Wilson, PhD, SNSHelen E. Phillips, SNSKaren M. GreenTeamNutrition.usda.gov
American Culinary Federation (ACF)Roniece Weaver & Associates, Inc. (RWA)One of their many roles includesserving as the official representativefor the Chef & Child Foundation,founded in 1989, to educate children and families inunderstanding proper nutrition and serving as the voiceof the culinary industry in its fight against childhoodhunger, malnutrition, and obesity.RWA is an Orlando-based consulting nutrition practice,headed by Roniece Weaver, MS, RD, LD. The focus ison integrating food, wellness, and innovative cookingstrategies. RWA was responsible for testing, evaluation,and recipe standardization.ACF National PresidentMichael Ty, CEC, AACACF Government Relations Committee ChairDamian Martineau, AACJudgesShawn L. Hanlin, CECRene J. Marquis, CEC, CCE, PCEC, CCA, AACRoland E. Schaeffer, CEC, AAC, HOFRandy J. Torres, CECDavid J. Turcotte, CEC, AACHebni Nutrition ConsultantsGlen R. ProvidenceLarry WalkerDon CarlockBridget MonroeYolanda DanielsKeon JohnsonAnthony McCastlerFabiola GainesCandace WeaverGloria JollyEllareetha CarsonRojean WilliamsCharles DanielsDr. Maurice WoodardHolly GraphicsDesign and layout by Byron HollyMark Taulbee PhotographyPhotographsACF StaffHeidi CrambKevin BrunePatricia A. CarrollTracy SmithMichelle Whitfield, MHATeamNutrition.usda.govRecipes for Healthy Kids Cookbook for Homes3
Food Safety AdviceClean: Wash Hands and Surfaces OftenBacteria can be spread throughout the kitchen and get ontohands, cutting boards, utensils, counter tops, and food. Wash your hands with warm water and soap for atleast 20 seconds before and after handling food andafter using the bathroom or changing diapers. Wash your cutting boards, dishes, utensils, andcounter tops with hot soapy water after preparing eachfood item and before you go on to the next food. Consider using paper towels to clean up kitchensurfaces. If you use cloth towels wash them often in thehot cycle of your washing machine. Rinse fresh fruits and vegetables under runningtap water, including those with skins and rinds thatare not eaten. Rub firm-skinned fruits and vegetables under runningtap water or scrub with a clean vegetable brush whilerinsing with running tap water. Keep books, backpacks, or shopping bags off the kitchentable or counters where food is prepared or served. Use one cutting board for fresh produce and aseparate one for raw meat, poultry, and seafood. Never place cooked food on a plate that previouslyheld raw meat, poultry, seafood, or eggs.Cook: Cook to Proper TemperaturesFood is safely cooked when it reaches a high enoughinternal temperature to kill the harmful bacteria thatcause foodborne illness. Use a food thermometer tomeasure the internal temperature of cooked foods. Use a food thermometer, which measures theinternal temperature of cooked meat, poultry, and eggdishes, to make sure that the food is cooked to a safeinternal temperature. Make sure there are no cold spots in food (wherebacteria can survive) when cooking in a microwaveoven. For best results, cover food, stir, and rotate for evencooking. If there is no turntable, rotate the dish by handonce or twice during cooking. Use microwave-safe cookware and plastic wrap whencooking foods in a microwave oven.Separate: Don’t Cross ContaminateCross-contamination is how bacteria can be spread. Whenhandling raw meat, poultry, seafood, and eggs, keep thesefoods and their juices away from ready-to-eat foods. Separate raw meat, poultry, seafood, and eggs fromother foods in your grocery shopping cart, grocery bags,and in your refrigerator.4Recipes for Healthy Kids Cookbook for HomesTeamNutrition.usda.gov
Chill: Refrigerate Promptly!Refrigerate foods quickly becausecold temperatures slow the growthof harmful bacteria. Do not overstuff the refrigerator. Cold air mustcirculate to help keep food safe.Keeping a constant refrigeratortemperature of 40 F or below is oneof the most effective ways to reducethe risk of foodborne illness. Use anappliance thermometer to be surethe temperature is consistently 40 For below. The freezer temperatureshould be 0 F or below. Refrigerate or freeze meat, poultry, eggs, and otherperishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food, or cutfresh fruits or vegetables sit at room temperature morethan two hours before putting them in the refrigerator orfreezer (one hour when the temperature is above 90 F). There are three safe ways to defrost food: in therefrigerator, in cold water, and in the microwave usingthe defrost setting. Food thawed in cold water or in themicrowave should be cooked immediately. Always marinate food in the refrigerator. Use or discard refrigerated food on a regular basis.thorough chilling in the refrigerator. Keepcooked food refrigerated until time toleave home.To keep lunches cold away from home,include a small frozen gel pack or frozenjuice box. If there’s a refrigerator available,store perishable items there upon arrival.Insulated, soft-sided lunch boxes or bagsare best for keeping food cold, but metalor plastic lunch boxes and paper bags canalso be used. If using paper lunch bags,create layers by double bagging to helpinsulate the food.Some food is safe without a cold source. Items thatdon’t require refrigeration include whole fruits andvegetables, hard cheese, unopened canned meat andfish, chips, breads, crackers, peanut butter, jelly, mustard,and pickles.Keeping Hot Lunches HotUse an insulated container to keep food like soup, chili,and stew hot. Fill the container with boiling water, letstand for a few minutes, empty, and then put in thepiping hot food. Keep the insulated container closeduntil lunchtime to keep the food hot — 140 F or above.Keeping Cold Lunches ColdPrepare cooked food, such as turkey, ham, chicken, andvegetable or pasta salads, ahead of time to allow forTeamNutrition.usda.govFor more information, visit the USDA Food Safety andInspection Service (FSIS): fsis.usda.govRecipes for Healthy Kids Cookbook for Homes5
Recipes for Healthy Kids CookbookKid-Approved Recipes For HomeIf you’re looking to add to your collection of delicious,kid-approved recipes that are made from healthyingredients, look no further than the Recipes for HealthyKids Cookbook. The recipes in this cookbook featurefoods that children and adults alike should consumemore of: dark green and orange vegetables, dry beansand peas, and whole grains. All of these healthy recipesare low in total fat, saturated fat, sugar, and sodium.With fun names such as Porcupine Sliders, Smokin’Powerhouse Chili, and Squish Squash Lasagna, evenpicky eaters are sure to taste and try these recipes.The featured recipes serve six, include no morethan 15 commonly available ingredients,and are easy for families and homechild care providers to prepare.These kid-tested, kid-approvedrecipes are sure to please childrenand be an instant hit at home or inyour home child care program!This cookbook features a collection ofrecipes from the Recipes for Healthy KidsCompetition. The top recipes in each categorytegoryhave been standardized for cookbooks fororhome, child care centers, and schools. Thecookbooks and recipes are also availableefrom the Team Nutrition Web site atTeamNutrition.usda.gov.6Recipes for Healthy Kids Cookbookook for HomesThe Challenge From the White HouseThis cookbook contains the top 30 recipesfrom the Recipes for Healthy Kids Competition,which the U.S. Department of Agriculture (USDA)launched in September 2010 in support of FirstLady Michelle Obama’s Let’s Move! initiative. TheUSDA collaborated with the American CulinaryFederation (ACF) and the School NutritionAssociation (SNA) on this nationwide competition.Teams of students (grades 4 to 12), school nutritionprofessionals, chefs, parents, and other interestedcommunity members were challenged to partnerTeamNutrition.usda.gov
and create tasty and healthy new recipes. The recipechallenge was created to increase students’ intake offoods in these under-consumed competition categories:dark green and orange vegetables, dry beans and peas,and whole grains.Each “Recipe Challenge Team” used the talents of itsteam members to create recipes that could be a newcreation or a twist on a recipe already being enjoyed atthe school. Chefs provided food expertise, while schoolnutrition professionals shared insight as to what canbe accomplished in school settings. Together the chefand school nutrition professional assisted kids, parents,and community members to prepare nutritious disheswhich students would actually choose. Each team heldtaste-testing events at its school to help ensure theirrecipes would be a winner at the competition.The Recipes for Healthy Kids CompetitionAfter weeks of hard work by the teams, over 340 recipeswere submitted to the competition. What followed wasan extensive process of reviewing, ranking, and judging.The top three schools with the winning recipe from eachcategory prepared their dish at a national cook-off. Reviewing and ranking: The 340 eligible recipes werereviewed and ranked within each category by teams ofACF chefs and USDA Food and Nutrition Service (FNS)staff to determine the top 30 recipes, 10 in each of thethree recipe categories. Onsite judging: The top 15 teams were visited by ateam of three judges, made up of an FNS staff member,TeamNutrition.usda.govan ACF chef, and a school nutrition professional. Thejudges were met with a warm welcome and muchenthusiasm by the recipe challenge teams at eachschool. The recipes were served to the students. Thejudges sampled and scored each recipe and chose theFirst Place Finalist in each category. National cook-off: The three First Place Finalistscompeted in a national cook-off held at the ACFNational Convention in July 2011. Competing for theGrand Prize were the teams preparing Porcupine Sliders,Central Valley Harvest Bake, and Tuscan Smoked Turkeyand Bean Soup. White House chef Sam Kass acted asMaster of Ceremonies for the cook-off. Judges includedFNS Administrator Audrey Rowe; President of theSchool Nutrition Association, Helen Phillips; and twoACF chefs, Rene Marquis and Shawn Hanlin. PorcupineSliders was the Grand Prize winner of the Recipes forHealthy Kids Competition. Public Choice voting: In addition to the nationalcook-off, over 16,000 public votes were cast onlineto determine the Popular Choice winner from the top15 semi-finalist recipes at the competition’s Web site.The winning recipe, Tasty Tots, received over 2,000community votes.Winning RecipesThe top recipes in each category were judged on studentinvolvement, nutrition, creativity and originality, easeof use in schools, and recipe presentation. A total of 12,000 in prizes was given to the recipe categorywinners to benefit their school meals programs.Recipes for Healthy Kids Cookbook for Homes7
Porcupine SlidersGRAND PRIZE WINNERRecipes for Healthy Kidssouth education center alternative schoolRichfield, MinnesotaOur StoryThe South Education Center Alternative (SECA) Schoolrecipe challenge team put their heads together in theschool kitchen, mixing and matching the ingredients tofind the perfect blend and created the national cook-offGrand Prize winning Porcupine Sliders.These mouth-watering turkeyburgers are made with theright amount of spices and aburst of sweet cranberries andserved on small whole-wheatrolls; watch children delight inthe flavors!What exactly are Porcupine Sliders? They are healthy,mouth-watering turkey burgers, high in protein, withjust the right amount of spices and a kick of sweetcranberries, all served on small whole-wheat rolls. Theaddition of brown rice to the burger mixture created aprickly look like little porcupines – thus their name.Porcupine Sliders are a delicious, nutritious, and appetizingnew way to get kids to eat healthy. The simple ingredientsand easy preparation makes them a favorable choice for aquick menu idea that kids will enjoy!School Team Membersschool nutrition professional: Wanda Nickolaichef: Todd Bolton (Parasole Restaurant Holdings, Inc.)community members: Theresa Guthrie (Family andConsumer Science Teacher) and Mary Lair (SchoolNurse, Bloomington Public Health)students: Adilene D., Chris D., Dominic L., and Dolores P.8Recipes for Healthy Kids Cookbook for HomesTeamNutrition.usda.gov
Porcupine SlidersWhole GrainsIngredientsDirectionsV cup Brown rice, long-grain, regular, dry1. Preheat oven to 350 F.1 tsp Canola oil1 ½ Tbsp Fresh onion, peeled, diced¼ cup Fresh celery, diced1 ½ tsp Fresh garlic, minced1 lb Raw ground turkey, lean1 Egg, beaten5 Tbsp Dried cranberries, chopped¾ cup Fresh baby spinach, chopped1 tsp Worcestershire sauce2. Combine brown rice and ½ cup water in a small potand bring to a boil. Turn heat down to low. Cover andcook until water is absorbed, about 30-40 minutes.Fluff with a fork. Cover and refrigerate until completelycooled. A rice cooker may be used with the samequantity of brown rice and water.3. Heat canola oil in a small skillet. Add onions, celery,and garlic. Cook over medium heat for 5 minutes or untiltender. Remove from heat. Cover and refrigerate untilcompletely cooled.½ tsp Salt½ tsp Ground black pepper1 dash Ground white pepper6 (1 oz each) Mini whole-wheat rolls (small dinnerroll size)Preparation Time: 30 minutesCooking Time: 1 hour 20 minutesMakes six sliders1 slider provides 1 ¾ oz equivalent meat/meat alternate, V cup othervegetable, and 1 oz equivalent grains.4. In a medium mixing bowl, combine turkey, egg,cranberries, spinach, Worcestershire sauce, salt,peppers, brown rice, and sautéed vegetables. Mix well.Shape into 6 patties.5. Line a large baking sheet with parchment paper andlightly coat with nonstick cooking spray. Place pattiesevenly spaced on baking sheet.6. Bake uncovered for 20-25 minutes at 350 F to aninternal temperature of 165 F or higher for at least 15seconds (use a food thermometer to check the internaltemperature). Do not overcook. Remove from oven andserve on a mini whole-wheat roll. Serve immediately.7. May be served with onion, lettuce, tomatoes, ketchup,and mustard.Nutrients Per Seving: Calories 247, Protein 16 g, Carbohydrate 26 g, Dietary Fiber 3 g, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 85 mg, Vitamin A 540 IU(41 RAE), Vitamin C 2 mg, Iron 2 mg, Calcium 65 mg, Sodium 366 mgTeamNutrition.usda.govRecipes for Healthy Kids Cookbook for Homes9
Chic’ Penne1ST PLACE WINNERWhole Grainswinograd k- 8 elementary schoolGreeley, ColoradoOur StoryThis whole-wheat pasta dishis bright and fun with freshbroccoli, chicken, and meltedcheese that is sure to please.The Winograd K-8 Elementary School team started therecipe creation discussing all the foods eligible for thecompetition. Then, they wrote down what each teammember liked to eat. After a couple of test runs of basicdishes, they ended up with a tasty dish called Chic’ Penne.Not found at your local fast food restaurant, Chic’ Pennehas a little hint of black pepper and is anything butordinary. By combining the best ingredients, this recipeproduces a dish that not only looks good, but tastesgood too! This main dish will be an instant hit withyour children.School Team Membersschool nutrition professional: Kara Sample, RD, SNSchef: Amanda Smithcommunity member: Emily Wigington (AmeriCorpsVISTA Volunteer)students: Jace K., Bethany V., Abraham A., and Amairani P.10Recipes for Healthy Kids Cookbook for HomesTeamNutrition.usda.gov
Chic’ PenneWhole GrainsIngredientsDirections3 cups Penne pasta, whole-wheat, dry (12 oz)1. Preheat oven to 350 F.1 tsp Granulated garlic2. In a large pot, bring 2 quarts water to a boil. Graduallystir in pasta and return to a boil. Cook uncovered for 8-10minutes or until tender. Do not overcook. Drain well. Tosspasta with ½ teaspoon garlic.2 cups Fresh broccoli florets1 cup Cooked diced chicken, ½” pieces (4 oz)1 ½ cups Fat-free half and half1 Tbsp Enriched all-purpose flourV cup Low-sodium chicken broth1 tsp Salt½ tsp Ground black pepper½ cup Reduced-fat cheddar cheese, shredded (2 oz)½ cup Low-fat mozzarella cheese, low-moisture,part-skim, shredded (2 oz)Preparation Time: 20 minutesCooking Time: 20 minutesMakes six 1 ½-cup servings1 ½ cups provides 1 oz equivalent meat/meat alternate, W cup darkgreen vegetable, and 1 ¾ oz equivalent grains.3. Fill a medium pot with water and bring to a boil.Add broccoli florets and cook for 5 minutes. Drain well.Sprinkle with remaining garlic.4. Transfer pasta and broccoli to a medium casseroledish (about 8” x 11”) coated with nonstick cooking spray.Add chicken. Mix well.5. In a small mixing bowl, mix ½ cup half and half withflour. Whisk to remove lumps.6. In a medium skillet, heat chicken broth, salt, pepper,and remaining half and half. Stir constantly. Stir in halfand half/flour mixture. Stir constantly and bring to a boil.7. Reduce heat to low. Stir frequently for 5 minutes. Sauce
4 Recipes for Healthy Kids Cookbook for Homes TeamNutrition.usda.gov Food Safety Advice Clean: Wash Hands and Surfaces Often Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops, and food. Wash your hands with warm water and soap for at least 20 seconds before and after handling food and
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