The Healthy School Lunch That We’re Taking to Congress, Created by the Student Chefs of Tilden Caree

February 26, 2010 | Written By:


On March 2, the student chefs of Tilden Career Community Academy high
school in Chicago will bring the school lunch they created to Congress!
The healthy, great-tasting meal won first place in HSC's Cooking up
Change healthy cooking contest
and was served in Chicago high schools
last month.

Check out the award-winning recipe below, and
don't forget to send a letter urging your Congressional leaders to try
the lunch for themselves
on Tuesday and support healthy school food for all students.

Chicken-Vegetable Jambalaya

  • 4 cups Onion, diced               
  • 2 cups Bell Peppers, diced
  • 2 cups Celery, diced               
  • 3 Tbsp Vegetable oil
  • 5 lb Dark chicken meat, cubed           
  • 6 cups Tomatoes, diced (canned)
  • 1 cup Tomato Paste               
  • 2 Tbsp Hot Sauce
  • 1 Tbsp Garlic Powder               
  • ½ tsp Basil
  • 2 tsp Paprika                   
  • 3 cups Chicken Stock*
  • 4 cups Rice (uncooked)               
  • 3 Tbsp Cajun Seasoning
  • 2 cups Spinach                   
  • 6 cups Water
  1. In a large, heavy pot over medium heat, sauté onion, pepper, spinach, and celery in oil.
  2. Add chicken and cook, stirring occasionally, until chicken is cooked through.
  3. Add tomatoes, tomato paste, hot sauce, and spices.
  4. Simmer, uncovered, for 15 minutes.
  5. Add chicken stock and water, bring to a quick boil, and add rice.
  6. Cover pot and reduce heat, simmering for 15 min.

Serving size: 1 ½ cups. Makes 21 servings.

Cucumber Salad   

  • 9 cups Cucumbers, peeled and sliced            
  • 3 cups Carrot sticks
  • 9 cups Tomatoes, sliced                
  • 1 cup Italian Dressing
  1. In a large, heavy pot over medium heat, sauté onion, pepper, spinach, and celery in oil.

Serving size: ¾ cup. Makes 28 servings.

Jalapeño Cornbread    

  • 5 lb Cornbread mix                    
  • 6 cups Water
  • 1 cup Chopped Jalapenos        
  • 2 cups Frozen cut corn
  • 2 cups Shredded Cheese
  1. Place water in a mixer bowl, add total contents of mix using a paddle.
  2. Mix at low speed for 15 sec.
  3. Scrape bowl then add corn, peppers and cheese. Mix on low for another 15 sec.
  4. Spread batter evenly into paper-lined 24×16” sheet pan.
  5. Bake at 400 F for 20-25 minutes.

Serving size: 3×2” slice. Makes 8 servings.



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