Rachael Ray Promotes Healthy Recipes for School Cafeterias
Healthy school recipes by Rachel Ray will be available to every school in the US though a new nutritional initiative with the potential to reach more than 30 million students.
In celebration of September’s National Childhood Obesity Awareness Month, television personality, author, and founder of the Yum-o! organization, Rachael Ray, and the Alliance for a Healthier Generation have collaborated to create these delicious new recipes.
“Getting students excited about the food they eat in school and giving them access to flavorful choices made with more fresh fruits and vegetables and whole grains is so important when it comes to teaching them about making healthy food choices,” says Ray.
The collaboration with the Alliance for a Healthier Generation is a natural fit, as the Alliance’s Healthy Schools Program is one of the largest school-based childhood obesity programs in the country, supporting more than 12,000 schools in their efforts to create healthier places for students to learn and staff to work.
The school-friendly recipes were piloted in nine school districts throughout the US, including California, Florida, Ohio, New Jersey, New York, Nebraska, North Carolina, Indiana, and Texas. Recipes were evaluated based on food service staff and student feedback.
The eight new recipes meet the Alliance for a Healthier Generation’s school nutrition guidelines, which meet or exceed USDA guidelines, and focus on increased lean protein, whole grains, fruits, vegetables and low-fat and fat-free dairy in addition to reduced total fat, saturated fat and sodium levels. Recipes available to school food service professionals include:
· Southwestern Turkey Cobb Salad: Uses USDA turkey roasts and Rachael’s special Yum-o! Southwest Ranch Sauce to create a salad with a taste as big as Texas.
· Silly Chili con Fusilli: Five-alarm fun served over fusilli pasta including a “fixin’ bar” that gives students a chance to customize their own meal.
· Orange You Glad its Glazed Chicken and Noodles: Add some zing to USDA chicken with this new “a-peeling” Orange Glazed Chicken. Serve with chopsticks for added fun.
Additional recipes include: Yakitori Chicken Noodle Bowls, Cheesy Mac & Trees, BBQ Turkey Sloppy Joes, Mexi-Mac and Cheese, and Turkey Tacos. In addition to providing the recipes, shopping lists and nutritional information for each recipe, the Alliance also provides best practices for preparing, introducing and serving these recipes to students.