Healthy lunch and snack recipes from Hillsborough schools - FOX 13 News

Healthy lunch and snack recipes from Hillsborough schools

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TAMPA (FOX 13) -

--Chef Ben’s Chewy Granola Bars

Ingredients:

  • 6 cups Old Fashioned Oats
  • 1 ½ cups Coconut
  • 1 cup Whole Wheat Flour
  • 1 cup Brown Sugar
  • 1 tsp Sea Salt
  • 3 cups Dried Fruit (your choice)
  • ¾ tsp Cinnamon
  • 1 cup Butter, melted
  • 1 cup Sun Butter (or peanut butter, almond butter)
  • 1 Tbsp Vanilla Extract
  • ¾ cup Honey

Directions:

  1. Line a ½ sheet pan with parchment paper which has been sprayed with pan spray and set aside.
  2. Stir together the oats, coconut, whole wheat flour, brown sugar, salt, dried fruit, and cinnamon in a large bowl.
  3. In a microwave soft bowl, combine the butter, sun butter, vanilla extract, and honey and heat for 1-2 minutes to soften. Remove from microwave and whisk together to combine.
  4. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing firmly to ensure it molds to the shape of the pan.
  5. Bake at 350 degrees for 30-35 minutes. Remove from oven and allow to cool at room temperature. Cover with plastic wrap and place in refrigerator for 4-6 hours (this allows the bars to set).
  6. Once cool, remove from pan and cut into squares. Store them in an air tight container in the refrigerator.


--Southwest Black Bean & Ruby Wild Blend™ Shaker Salad

Yield: 16 servings; each portion provides 2 grain/bread servings (100% whole grain), 1 cup vegetable (½ cup red/orange, ½ cup starchy), 2 oz. eq. meat/alt.

Ingredients:

  • 2 lbs. InHarvest Ruby Wild Blend™
  • 2 c. lime juice
  • 2 T. cumin
  • 1-2/3 T. kosher salt
  • 2 T. black pepper
  • 2 c. olive oil
  • 8 c. red bell pepper, chopped
  • 2 c. cilantro, chopped
  • 8 c. black beans, canned, drained, low sodium
  • 8 c. corn kernels, thawed if using frozen

Directions:

  1. Cook InHarvest Ruby Wild Blend according to package directions.
  2. Drain well and cool completely on a sheet pan.
  3. Whisk together the lime juice, cumin, salt, pepper and oil.
  4. Fill 2-oz. dressing cups with ¼ c. of dressing and cover each with a lid.
  5. Layer ingredients into 16-oz. cups as follows:
    1. 1 c. Ruby Wild Blend 
    2. ½ c. bell pepper
    3. 2 T. cilantro
    4. ½ c. black beans
    5. ½ c. corn
  6. Cover the cup with a flat lid. Place the dressing cup on top of the flat lid. Place the domed lid on top of the salad cup and press to seal.
  7. To make the salad, remove lids from the cup. Pour contents of the dressing container into the cup. Replace the domed lid only and shake the salad until ingredients are mixed.

Nutrition Facts:

  • Per serving: 644 cal., 19 g pro., 111 g carb., 15 g fiber, 17 g fat, 2 g sat. fat, 0 mg chol., 599 mg sod.

Note: For each salad, you will need a 16-oz. clear cup with a flat no-slot lid and a domed no-hole lid, as well as a 2-oz. portion cup with lid.


--Mediterranean White Quinoa Shaker Salad

Yield: 17 servings; each portion provides 2 grain/bread servings (100% whole grain), 1 cup vegetable (½ cup red/orange, ½ cup other), 2.5 oz. eq. meat/alt.

Ingredients:

  • 2 lbs. InHarvest White Quinoa
  • 1 c. lemon juice
  • 4 t. oregano, dried
  • 1¾ T. kosher salt
  • 2¼ t. black pepper
  • 1 c. olive oil
  • 8½ c. cucumbers, diced
  • 8.5 oz. feta cheese crumbles
  • 8½ c. carrots, shredded
  • 8½ c. garbanzo beans

Directions:

  1. Cook InHarvest White Quinoa according to package directions.
  2. Cool completely on a sheet pan.
  3. Whisk together the lemon juice, oregano, salt, pepper and oil.
  4. Fill 2-oz. dressing cups with 1/8 c. of dressing and cover each with the lid.
  5. Layer ingredients into 16-oz. cups as follows
    1. 1 c. White Quinoa\
    2. ½ c. cucumbers
    3. .5 oz. feta cheese (about 1/8 c.)
    4. ½ c. carrots
    5. ½ c. garbanzo beans
  6. Cover the cup with the flat lid. Place the dressing cup on top of the flat lid. Place the domed lid on top of the salad cup and press to seal.
  7. To make the salad, remove lids from the cup. Pour contents of the dressing container into the cup. Replace the domed lid only and shake the salad until ingredients are mixed.

Nutrition Facts: Per serving: 522 cal., 17 g pro., 71 g carb., 12 g fiber, 20 g fat, 4 g sat. fat, 13 mg chol., 790 mg sod.

Note: For each salad, you will need a 16-oz. clear cup with a flat no-slot lid and a domed no-hole lid, as well as a 2-oz. portion cup with lid.

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