Recipe Friday: A Delicious Winning Meal from Our Cooking up Change Champions
June 14, 2013 | Written By: Healthy Schools Campaign
This winning recipe is easy, healthy and makes a great lunch or dinner.
Before Cooking up Change, the participating teams like to keep their recipes a secret. Now that the contest has come and gone, we wanted to share the winning team’s recipe with you so that you can try making it in your own home! It’s easy, healthy and makes a great lunch or dinner. Student chefs Cesar, Cecilia and Carlos, the winning team from Santa Ana Valley High School in Orange County, California, got rave reviews for their “Pita-Packs-a-Punch” and Hot & Sweet Slaw. Maybe you’ll get them, too, if you make their dish!
The pita is colorful and flavorful, and the slaw gets its heat from the jalapenos and its sweetness from the orange juice, a one-two punch that starts off surprising and keeps you coming back for more. It was a favorite dish at the reception and the legislative briefing, and would be great on tacos, sandwiches or as a side salad, maybe for your Father’s Day barbecue this weekend. Hope you enjoy!
2 oz. ground turkey
1 tbsp beans, kidney, canned
1/4 cup tomatoes, fresh, diced
1/4 cup cucumber, fresh, diced
1/2 cup lettuce, romaine, chopped, fresh
1/2 oz shredded cheddar cheese
1 6” pita bread, whole grain
1/8 cup alsa
1/2 tbsp taco seasoning
How to Make It:
Sautee ground turkey with taco seasoning
Mix together kidney beans, diced tomatoes, and diced cucumber in a medium bowl and set aside
Cut whole grain pita in half and stuff with sautéed turkey, chopped romaine, and mixed together vegetables
Sprinkle with cheddar cheese and top with salsa.
Hot & Sweet Slaw:
1/2 cup cabbage, red, shredded, fresh
1/2 cup carrots, shredded, fresh
1/4 cup peppers, chili, jalapeno, fresh
1/8 cup orange juice
1 tbsp sugar
1 tbsp corn, cut, whole kernel, frozen
1 tbsp low-fat mayonnaise
1/4 cup green apple
How to Make It:
Thinly shred red cabbage and carrots and place in a medium bowl. Roast corn in a pan over medium heat until slightly browned. Place cooled roasted corn in same bowl.
Julienne slice jalapenos and green apple. Place in bowl with shredded cabbage and carrots.
In a separate bowl, combine OJ, sugar, and mayonnaise. Mix together well.
Pour dressing into bowl over the prepared vegetables. Mix well and chill before serving.
Learn more about the Cooking up Change national competition!