Recipe by Lynn Fredericks . Ingredients: ¼ Cup Sesame Seeds ½ Cup Chopped Almonds ½ Cup Chopped Dried Apricots, Apples, or Other Dried Fruit🍎🍓 ½ Cup Raisins or Dried Cranberries 2 ½ Cups Puffed Rice Cereal 1 ¼ Cup Rolled Oats ½ Cup Almond Nut Butter, Smooth and Preferable Raw 🥜 ½ Cup Agave Syrup …
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Recipe by Teen Battle Chefs at H.S. for Health Careers and Sciences Prep Time: 20 minutes Cook Time: 30 minutes Yield: 6-8 servings French Bouillabaise: a French seafood stew from Provencal. Our version features fish, shrimp, clams, kale, carrots and bell peppers for additional vitamins, minerals and fiber. Serve with warm bread. Enjoy! 2 large,…
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Recipe by Teen Battle Chefs at Brooklyn Lab High School Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings Thai Red Curry: a fragrant curry made from red curry paste and coconut milk teaming with tofu, asparagus, and other tasty vegetables. 1 pound Firm Tofu, drained and pressed for 30 minutes to remove…
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From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Prep Time: 30 minutes Cook Time: 25 minutes Yield: 4-6 servings FamilyCook’s founder, Lynn Fredericks, adapted this recipe…
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By Rose Cadet, Winner, ‘Best Presentation’ at Taco Reboot Food Day Event Serves 4 adults, or 2 adults and 3-4 children Ingredients 8 Six-inch corn tortillas 1 pound medium/large shrimp, peeled and deveined 1 15-oz can black beans, drained and rinsed 1 cup mango salsa (recipe on right) 1/4 cup chipotle mayonnaise (recipe on right)…
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By Kelcey Ince, Winner, ‘Best Taste’ at Taco Reboot Food Day Event Serves 4 adults, or 2 adults and 3-4 children Ingredients 8 Six-inch corn tortillas 1 pound medium/large shrimp, peeled and deveined 1 15-oz can black beans, drained and rinsed 1 cup bell peppers (any color!), thinly sliced 1/2 cup monterrey jack cheese, shredded…
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Stephanie Brooks – Dietetic Intern, FamilyCook Productions Serves: 4 adults, or 2 adults & 3-4 children Ingredients 16 oz fresh salmon filets 1 cup dry quinoa (any color) 2 cups water 1 bunch asparagus 2 crowns broccoli 2 cloves garlic, chopped 4 Tbsp extra virgin olive oil, divided 1 lemon Salt and pepper Optional –…
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Stephanie Brooks – Dietetic Intern, FamilyCook Productions Serves: 4 adults, or 2 adults & 3-4 children Ingredients 16oz boneless, skinless chicken breast 2 eggs ½ cup whole wheat flour 1 cup cornmeal 2 tsp salt 1 tsp ground black pepper 2 Tbsp Italian spice blend (ex: parsley, oregano, thyme, garlic, onion) Cooking spray 6 oz…
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Robert Wiedmaier – CEO/Executive Chef, RW Restaurant Group (Marcel’s, Brasserie Beck, Mussel Bar & Grille, Wildwood Kitchen, BRABO) Serves 4 Adults, or 2 Adults & 3-4 Children For the Grilled Salmon Ingredients 16-ounce Salmon filets 1 Tbsp Olive oil Salt (to taste) Pepper (to taste) Procedure Cut the salmon filets in 4-ounce pieces for adults…
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Todd Gray, Executive Chef / Co-Owner, Equinox, Washington, DC Serves 4 Adults, or 2 Adults & 3-4 Children Ratatouille Ingredients: 2 ripe tomatoes ¼ cup olive oil 1 red onion medium, cut into medium dice 2 garlic cloves, finely minced 1 small eggplant, peeled and cut into 1-inch cubes 1 zucchini medium, cut into 1-inch…
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