Crunchy Hawaiian
Chicken Wrap
By: Mount Lebanon Elementary School
Modified by: Cynthia Walz, Chef & Child,
Chefs Move to School committee member
Ingredients
¼ cup light mayonnaise
1
/8 cup rice vinegar (replaces white
vinegar)
Method of Preparation
1. In a small mixing bowl, combine mayonnaise, vinegar, all
spices and sugar for the dressing. Mix well. Cover and
refrigerate.
1
/8 cup sugar (reduced due to sweetness
of rice vinegar)
1 tsp. poppy seeds
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
1 ½ tsp. ginger (replaces chili powder)
2. Combine broccoli, carrots, pineapple, and spinach in a large
bowl. Stir in dressing and chicken. Mix well. Serve
immediately or cover and refrigerate.
3. For each wrap, place M cup filling on the bottom half of the
tortilla and roll in the form of a burrito. Place seam side
down. Cut diagonally. Serve immediately.
2 cups fresh broccoli shredded
1 ½ cups fresh carrots shredded
1 cup canned crushed pineapple juice
drained
1 cup fresh baby spinach
3 cups cooked diced chicken ½ inch
pieces
6 -10 inch whole wheat tortillas
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Ginger Cilantro
Pesto
Submitted by: Elizabeth Mikesell, CEC, AAC,
Chef & Child, Special Programs Ambassador
Ingredients
16 limes
8 oz. Cilantro picked and washed
4 oz. Jalapeno, seeded and chopped
4 oz. ginger, chopped
Method of Preparation
1. Zest the limes. Cut them in half and juice them.
2. Combine lime zest and juice with the remaining ingredients
food processor bowl and pulse until well-combined. Do not
over process as this will cause the sauce to discolor.
4 oz. garlic, chopped
8 oz. Green onions, chopped
2 cups Vegetable oil
Salt and pepper to taste
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Apple-Ginger Juice
Submitted by: John Selick, Chef & Child,
Chefs Move to School committee member
Ingredients
1 carrot
3 apples
Ginger, 1-inch piece
Method of Preparation
1. Using a juicing machine, process carrot, apple and ginger into
a glass filled with ice. Squeeze juice from lemon and add to
drink. Stir and enjoy.
1 lemon
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Ginger Winter
Warmer
http://www.chopchopmag.org/recipe/ginge
r-winter-warmer
Kitchen Gear:
Small pot
Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cup
Fine mesh strainer
Mug
Method of Preparation
1. Put the ginger and water in pot, cover and bring to a boil
over medium-high heat for 2 minutes.
2. Turn heat to low and cook for 10 minutes.
3. Set strainer over mug and pour liquid through it. Compost or
throw away ginger in sieve.
4. Add honey and stir. Add lemon (optional), and serve.
Spoon
Ingredients
1 (3-inch) piece fresh ginger, unpeeled
and chopped
2 1⁄2 cups cold water
2 teaspoons honey
2 lemon wedges (if you like)
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Chocolate Zucchini
Cupcakes
By: Stacey Antine, MS, RD, and HealthBarn
USA
Ingredients
1 cup zucchini, grated
1 cup applesauce, unsweetened
1 teaspoon vanilla extract
½ cup agave nectar, divided
¼ cup brown sugar
1 cup whole wheat flour
½ cup all purpose, unbleached flour
¼ cup flaxseed, ground
½ teaspoon baking powder, low sodium
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon, divided
½ teaspoon ginger, ground
¼ teaspoon cloves, ground
¼ teaspoon nutmeg, grated
½ cup cocoa, unsweetened
Method of Preparation
1. Preheat oven to 350°F and line muffin cups with paper liners.
2. Put grated zucchini in paper towels and squeeze out as much
water as possible. Set aside.
3. In large mixing bowl, add applesauce, vanilla extract, ¼ cup
agave and mix thoroughly.
4. Add flours, baking soda, baking powder, flaxseeds, 1
teaspoon cinnamon and other spices, and mix well. Add
cocoa and mix thoroughly.
5. Add zucchini mixture and stir thoroughly.
6. Fill paper liners with chocolate zucchini batter to ¾ full. Bake
for approximately 20 minutes or until a toothpick comes out
clean from the center of cupcake.
7. Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl.
Before serving, drizzle agave mixture over cupcakes as icing
and enjoy!
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms