30 Recipes ~ 2 1/2 Day - Part 3

This is the last of the highlights from the Healthy Cuisine For Kids Class. If you missed Part 1 & 2 - You can find Veggies here and Meats here.


Asian Sesame Noodle Salad made with whole grain pasta. This one had some kick to it...I think there was a bit of measuring issues with the red pepper flakes, actually.



This dough is amazing. It is a yeast dough that is thick and pourable. It can be used to make pizza crust, or baked into focaccia bread. This one was made with half whole wheat flour, with herbs and garlic granules added to the dough and topped with olive oil and low fat mozzarella cheese. It is so delish that I make this one at home.



Tabouleh salad is my favorite! The flavor combination is fabulous! I find this does not go over well with the majority of students at my school when offered as a choice with the main meal, but it is a huge hit with my vegetarian eaters who frequent the salad bar.



These whole wheat sugar cookies are the bomb! The wheat flour lends a nutty flavor and if you get the right type of wheat flour where you find bits of the grain you can deceive everyone to think there are nuts in the cookies. I'm not a fan of nutmeg, but I can tolerate it in these cookies.

FYI - The Culinary Institute of America writes, reviews, and updates the recipes that the USDA gives all schools as standardized recipes. All of the recipes I have featured between the three blog posts are available to every school that participates in the National School Lunch Program.

Healthy Cuisine For Kids

This week I had the pleasure of attending special training put on by the National Food Service Management Institute ~ Healthy Cuisine for Kids. A chef/instructor from the Culinary Institute of America was brought in to teach the lab portions of our classes.




Our mission was to attend the three days of class/lab sessions, and then spend another day in training to begin preparations so we can teach the course to other food service staff around the state. We prepared 60 different dishes. The pace was hectic, and we all felt like we were Iron Chefs for the week. At the end of each lab session, we were expected to taste test every dish and rate it. By the end of the day I was so stuffed that the last thing I could think about was eating dinner. It was insane, my poor belly felt worse than over-indulging on Thanksgiving Dinner.

Here are some examples of the end results...

Drop Biscuits made with Whole Wheat Flour

Mexican Quiche made with whole wheat pie crusts

Homemade Pizza Crust with Homemade Sauce and Reduced Fat Cheese