Cooking Up Change: Healthy School Lunches

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We welcome Daovan Brown and Rayvan Harris, Marshall Metropolitan High School students who just won a national contest, and Rochelle Davis with the Healthy Schools Campaign. (WLS)

Making sure young kids eat healthy food, no matter where, is a big concern these days.

This morning, we're connecting you with Chicago students who are helping make the school community here healthier with great lunches.

We welcome Daovan Brown and Rayvan Harris, Marshall Metropolitan High School students who just won a national contest, and Rochelle Davis with the Healthy Schools Campaign.

Marshall Metropolitan High School's Recipes:

Cooking up Change Recipe Form - Main Dish
School Name: John Marshall High School

Our Haitian Spice Chicken

Ingredients:
4 pieces or 1 Lb. each Chicken thighs and drumsticks
1/2 tsp Allspice
2 Tbsp Soy (1 Tbsp for marinade and 1 Tbsp for the beans)
1/2 tsp cumin
1/2 tsp Garlic Powder
1/2 cup Pineapple juice from canned pineapples
1 cup brown rice
1/4 cup Pineapple
1/2 cup Black beans
1/2 tsp turmeric

Directions:
1. Marinate chicken with cumin, garlic powder, allspice, pineapple juice and 1 T. soy in a pan overnight.
2. Place chicken in pan and bake for 25 minutes. Add water if needed.
3. Boil rice in 1 c. of water for 15 minutes remove from heat and cover with foil.
4. Cook beans in sauce pot. Add 1 T of soy sauce and cook at low heat for 5 minutes.
5. Add turmeric to rice and sift with a fork, then add beans and pineapple.

Serving Size: 2
Yield: 2
Convection oven
350 degrees
20 minutes


Cooking up Change Recipe Form - Vegetable Side Dish
School Name: John Marshall High School

Slamming Collard Greens

Ingredients:
1 bunch fresh or 2 cups frozen collard greens
1/2 cup Red onions(sliced)
1/2 tsp Soy
1 tsp Garlic powder
1 Tbsp canola oil
1/3 cup Carrots (diced)
1/2 Tbsp cumin
1 tsp Cajun Seasoning

Directions:
1. Rinse greens in cold water. Dry with towel. Set aside
2. In a heated saut pan add oil. Add greens, carrots and onions cook until tender.
3. Add soy sauce, Cajun seasoning, garlic powder and cumin to greens and remove from heat.

Serving Size: 2
Yield: 2
Stove top
10 minutes


Cooking up Change Recipe Form - Fruit Side Dish
School Name: John Marshall High School

Pineapple Surprise Parfait

Ingredients:
1/2 cup low fat Vanilla yogurt
1 cup Pineapple chunks
1/4 cup Granola (Nature Valley Oats n Honey)
1/2 tsp Cinnamon

Directions:
1. Layer the yogurt onto the bottom of the cup.
2. Add pineapple, cinnamon and granola
3. Continue with the next 2 layers
4. Keep chilled until service

Related Topics:
foodcommunityschoolstudentshealthy recipesstaying healthyEast Garfield Park
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