BBQ
CHICKEN
PIZZA
INGREDIENTS
1 box pizza dough mix
2 tbsp yellow cornmeal
½ cup BBQ sauce
¼ cup cilantro, chopped
¼ cup red onion, chopped
1 small green bell pepper, chopped
1 lb diced, cooked chicken
½ cup low-fat shredded cheddar cheese
½ cup low-fat shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Make pizza dough according to package directions. Sprinkle cornmeal on a
sheet pan and spread dough to desired thickness.
3. Mix cilantro with BBQ sauce. Spread evenly over pizza crust, starting at
edges and then filling in the middle of the pizza – making sure sauce covers
all of the crust.
4. Sprinkle each topping separately and evenly over sauce in the order listed
starting with the red onion and ending with the mozzarella cheese.
5. Bake at 350 degrees for 12 minutes or cheese is melted.
OTHER INFORMATION
Recipe courtesy of Wayzata Public Schools.
Serves six.
Serving size is one slice.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of colorful vegetables, protein and dairy.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
BEETS
N'
SWEETS
INGREDIENTS
3 beets, peeled and diced
2 sweet potatoes, peeled and diced
1 small onion, chopped
2 tbsp olive oil
1 tsp garlic powder
1/8 tsp salt
1 tsp black pepper
1 ½ tsp sugar
DIRECTIONS
1. Preheat oven to 400 degrees.
2. In a large bowl, combine all ingredients together. Mix well.
3. Spray a casserole dish with non-stick spray. Spread vegetable mixture
evenly in the dish being careful not to crowd the vegetables.
4. Bake at 400 degrees for 25 minutes. Remove and gently mix. Bake for an
additional 20 minutes or until vegetables are fork-tender.
OTHER INFORMATION
Recipe courtesy of Wayzata Public Schools.
Serves six.
Serving size is ½ cup.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of colorful vegetables.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
BERRY
CHICKEN
SALAD
INGREDIENTS
¼ cup cider or white wine vinegar
¼ cup seedless red raspberry jam
1 tsp Dijon mustard
1/3 cup olive oil
Pinch of salt
Pinch of pepper
5.5 oz bag of romaine and spinach spring mix
1 ½ cups blueberries, raspberries or strawberries
1/8 cup sliced red onion
1 cup sugar snap peas
1 rotisserie chicken
DIRECTIONS
1. Blend vinegar, jam, mustard, olive oil, salt and pepper until well combined.
2. Using forks, pull meat from rotisserie chicken. Discard the skin.
3. Portion salad into bowls in the following order:
1 cup romaine and spinach salad mix
¼ cup berries
2-3 slices red onion
2-3 sugar snap peas
1/3 cup (3 oz by weight) pulled chicken
4. Dress with 2 tbsp over top just prior to serving.
OTHER INFORMATION
Recipe courtesy of Sartell-St Stephen Public Schools.
Serves six.
Serving size is one salad.
THIS RECIPE ADDS COLOR TO YOUR DAY
CONTACT INFORMATION
[email protected]
It counts toward your daily amount of fruits, colorful vegetables and protein.
For information about food and health, go to www.ChooseMyPlate.gov.
CHICKEN
TORTILLA
BAKE
INGREDIENTS
2 tbsp vegetable oil
¾ cup chopped green pepper
½ cup chopped red pepper
¼ cup chopped red onion
1 tbsp canned green chilies, chopped
1 ½ tbsp canned Jalapeno peppers, seeds removed, diced
½ tsp each dried oregano, chili powder and ground cumin
1 ½ cups no salt added tomato juice
½ cup salsa
5 oz cooked, diced chicken
1 can (15 oz) black beans, drained and rinsed
6 whole grain corn tortillas
3 oz reduced-fat shredded cheddar cheese
DIRECTIONS
1. Preheat oven to 350°. Coat a glass pie plate with cooking spray.
2. Heat oil in a skillet. Add peppers, onion, chilies, jalapeno and spices. Saute
for 5 minutes or until tender.
3. Add tomato juice and salsa and cook for 8 minutes. Remove vegetable
mixture from skillet and place in a large bowl. Add beans and chicken and stir
to combine.
4. Assemble 2 tortillas, 1/3 of the chicken/bean mixture and 1 oz cheese in
the pie plate. Repeat layering twice. Tightly cover with aluminum foil and
bake at 350 degrees for 30 minutes.
OTHER INFORMATION
Recipe courtesy of Owatonna Public Schools.
Serves six.
Serving size is one piece.
THIS RECIPE ADDS COLOR TO YOUR DAY
CONTACT INFORMATION
[email protected]
It counts toward your daily amount of whole grains, colorful vegetables,
protein and dairy. For information about food and health, go to
www.ChooseMyPlate.gov.
CHIPOTLE
RICE AND
RED BEANS
INGREDIENTS
1 ¾ cup water
1 tbsp butter
1 tsp garlic powder
1/8 tsp salt
½ tsp black pepper
½ tsp chili powder
¼ tsp chipotle pepper powder
½ tsp dried cilantro
½ tsp ground cumin
½ tsp dried oregano
½ tsp dried thyme
½ cup long-grain brown rice
½ cup canned pinto beans, drained and rinsed
¼ cup minced onion
DIRECTIONS
1. Bring water, butter and seasonings to a boil.
2. Add rice, beans and onion. Cover and simmer on very low heat until rice is
done, approximately 45 minutes.
OTHER INFORMATION
Recipe courtesy of Sartell-St Stephen Public Schools.
Serves six.
Serving size is ¼ cup.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of whole grains.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
CORN AND
EDAMAME
SALAD
INGREDIENTS
Dressing
3 tbsp fat-free mayonnaise
2 tbsp lemon juice
¼ tsp black pepper
1/8 tsp ground ginger
Salad
1 ½ cups frozen edamame, thawed
¼ cup chopped onion
¼ cup diced red pepper
1 tsp dried cilantro
DIRECTIONS
1. Whisk together mayonnaise and lemon juice. Add black pepper and ginger
and stir until well combined.
2. Combine corn, edamame, onion, red pepper and cilantro. Mix well
3. Add dressing to corn/edamame mix and stir until well-coated.
OTHER INFORMATION
Recipe courtesy of Saint Paul Public Schools.
Serves six.
Serving size is ½ cup.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of colorful vegetables.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
ROASTED
BUTTERNUT
SQUASH
INGREDIENTS
1 medium (about 2 ½ lbs) butternut squash
½ tbsp unsalted butter
1 ½ tbsp olive oil
¼ cup packed brown sugar
Pinch of salt
¼ tsp ground cinnamon
¼ tsp black pepper
DIRECTIONS
1. Preheat oven to 375 degrees.
2. Peel butternut squash (cut off both ends, cut half-wise, scoop seeds, and
use peeler or small knife to remove skin). Cut into ½” cubes.
3. Melt the butter and combine with olive oil, brown sugar, salt, cinnamon
and pepper. Add squash and mix thoroughly until squash is well coated.
4. Spray a casserole dish with non-stick spray and spread the coated squash
into the dish, being careful not to overcrowd.
5. Bake at 375 degrees for 30-35 minutes, until cooked through and lightly
browned.
OTHER INFORMATION
Recipe courtesy of Owatonna Public Schools.
Serves six.
Serving size is ½ cup.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of colorful vegetables.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
SANTA FE
WRAP
INGREDIENTS
1/8 cup salsa
1/8 cup light ranch dressing
¼ tsp chipotle pepper powder
2 cups washed, dried and chopped romaine lettuce
1 medium tomato, diced
¾ cup frozen corn, thawed
¼ cup reduced-fat finely shredded cheddar cheese
1 lb cooked, diced chicken breast
3 whole grain 10” tortillas
DIRECTIONS
1. In a bowl, mix together the salsa, ranch dressing, and chipotle pepper
powder until well combined.
2. In a separate bowl, combine the lettuce, tomatoes, corn and cheese. Toss
with dressing mixture until evenly coated.
3. Arrange 1/3 of the chicken down the middle of a tortilla. Lay 1/3 of the
vegetable mixture on top. Fold in edges and roll tortilla over. Cut in half.
4. Repeat with remaining tortillas. Refrigerate until ready to serve.
OTHER INFORMATION
Recipe courtesy of Wayzata Public Schools.
Serves six.
Serving size is ½ wrap.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of whole grains, colorful vegetables and
protein.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
SPRING
SALAD
MIX
INGREDIENTS
3 cups baby spinach, washed
1/8 cup julienned red onion
1 cup frozen, sweeted, sliced strawberries, thawed
1/3 cup drained mandarin oranges
Dressing
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp poppy seeds
2 ½ tbsp sugar
1 tsp vegetable oil
DIRECTIONS
1. Mix together spinach, onions, strawberries and oranges.
2. In a separate bowl, using a whisk, mix together the lemon juice, vinegar,
poppy seeds, sugar and vegetable oil.
3. Just before serving, toss salad mixture with dressing.
OTHER INFORMATION
Recipe courtesy of Owatonna Public Schools.
Serves six.
Serving size is ½ cup.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of fruits and colorful vegetables.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
TURKEY
HOAGIE WITH
YOGURT
SPREAD
INGREDIENTS
Spread
½ cup 2% plain Greek yogurt
¼ tsp each garlic powder, ground cumin, black pepper
1 tbsp fresh chopped mint leaves
Sandwich
6 whole grain 6” hoagie rolls
1 lb 3 oz reduced-sodium deli style turkey
2 cups washed fresh spinach leaves
1 small cucumber, peeled and sliced
1 medium Roma tomato, sliced
DIRECTIONS
1. Make spread by combining yogurt with remaining spread ingredients. Can
be made and refrigerated one day in advance.
2. Spread both sides of hoagie rolls with 1 ½ tbsp yogurt spread.
3. Place four slices (approximately 3 oz) of turkey on one half of each of the
hoagie.
4. Place eight cucumber slices, one or two tomato slices and a layer of
spinach leaves on top of the turkey on each hoagie.
OTHER INFORMATION
Recipe from Great Trays.
Serves six.
Serving size is one sandwich.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of whole grains, colorful vegetables and
protein.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
TURKEY
SLOPPY
JOE
INGREDIENTS
1 lb 93% lean ground turkey
¼ cup dehydrated onion flakes
1 tsp chili powder
½ cup ketchup
½ tbsp mustard
8 oz can tomato sauce
2 tbsp packed brown sugar
6 whole wheat 4” hamburger buns
DIRECTIONS
1. If frozen, thaw ground turkey in refrigerator.
2. In a pan over medium heat, brown the turkey until internal temperature
reaches 155° for 15 seconds and all the meat is cooked through. Drain and
rinse cooked meat.
3. Mix onion flakes, chili powder, ketchup, mustard, tomato sauce and brown
sugar. Add to ground turkey. Heat on low for 10-15 minutes, stirring
occasionally.
4. If desired, warm buns in microwave.
5. Spoon turkey mixture onto buns.
OTHER INFORMATION
Recipe courtesy of Dover-Eyota Public Schools.
Serves six.
Serving size is one sandwich.
THIS RECIPE ADDS COLOR TO YOUR DAY
It counts toward your daily amount of whole grains and protein.
For information about food and health, go to www.ChooseMyPlate.gov.
CONTACT INFORMATION
[email protected]
VEGETARIAN
CHILI
INGREDIENTS
½ tbsp olive oil
¾ cup diced onion
½ cup each chopped red and green bell peppers
½ tsp ground coriander
2 cloves garlic, minced
14.5 oz can diced tomatoes
8 oz can tomato sauce
1 1/3 cup water
½ tsp each ground cumin and salt
½ tbsp chili powder
1/8 tsp each white pepper and cayenne pepper
15 oz can reduced-sodium pinto beans, drained and rinsed
15 oz can black beans, drained and rinsed
DIRECTIONS
1. Heat oil in a large pot. Saute onion, peppers, coriander and garlic for 10
minutes.
2. Add canned tomatoes, tomato sauce and water. Stir to combine.
3. Add remaining seasonings (cumin, salt, chili powder, white pepper,
cayenne pepper) and cook, stirring occasionally, until heated through, about
15 minutes.
4. Add beans and simmer for at least 30 minutes, stirring occasionally.
OTHER INFORMATION
Recipe courtesy of Saint Paul Public Schools.
Serves six.
Serving size is one cup.
THIS RECIPE ADDS COLOR TO YOUR DAY
CONTACT INFORMATION
[email protected]
It counts toward your daily amount of colorful vegetables and protein.
For information about food and health, go to www.ChooseMyPlate.gov.
WHITE
CHICKEN
CHILI
INGREDIENTS
12.5 oz can chicken, shredded with forks
15 oz can Northern beans, drained and rinsed
2 Roma tomatoes, diced
2 ½ cups reduced-sodium chicken broth
1 ½ tbsp all purpose flour
1 tbsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 ¼ tsp chili powder
1 tsp ground cumin
½ tsp dried oregano
DIRECTIONS
1. In a large stockpot, combine the chicken, beans, tomatoes and broth.
Whisk in flour before heating. Cover and simmer over medium heat.
2. Heat oil in a pan over medium heat. Add the onions, peppers and garlic
and sauté until the vegetables are soft and brown, 6 to 8 minutes.
3. Add onion/pepper mixture to stockpot.
4. Stir in chili powder, cumin and oregano. Simmer for at least 10 minutes or
until all the vegetables are soft.
OTHER INFORMATION
Recipe courtesy of Owatonna Public Schools.
Serves six.
Serving size is ¾ cup.
THIS RECIPE ADDS COLOR TO YOUR DAY
CONTACT INFORMATION
[email protected]
It counts toward your daily amount of colorful vegetables and protein.
For information about food and health, go to www.ChooseMyPlate.gov.