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Sunrise Chef: Ryan McNulty

Published On: Feb 28 2013 11:38:14 PM CST

Metz Culinary Management has launched healthy eating programs for its school district partners to help them reduce the number of students throwing away healthy food options while educating them on the importance of a healthy diet. The basis of this program is creative combinations of fresh and flavorful ingredients that enhance student meals while meeting nutrition standards mandated by the U.S. Department of Agriculture. Here are a few examples of dishes Metz has created for its school district partners:

Vegetable Chili Biscuit Bowl

Ingredients:
Vegetable Oil - 2 TBSP
Yellow Onion, diced - 1/2 CUP
Garlic, minced - 1 TBSP
Green Peppers, diced - 1 CUP
Yellow Squash, diced - 1 CUP
Zucchini, diced - 1 CUP
Chili Powder - 2 TBSP
Cumin - 1 TBSP
Tomatoes, canned, puree - 2 CUPS
Tomatoes, canned, diced - 2 CUPS
Water - 1 CUPS
Kidney Beans, drained, rinsed - 2 CUPS
Hot Sauce - 1 TBSP
Salt - 1 TBSP
Black Pepper - 1/2 TBSP

Method of Preparation:
1.) In a large pot, heat oil over medium heat.
2.) Add the onions and garlic and sauté for 3 minutes, until translucent.
3.) Add the peppers, yellow squash and zucchini. Continue to cook for 3 minutes.
4.) Add in the chili powder, cumin, tomatoes and water. Simmer for 15 minutes.
5.) Add remaining ingredients and simmer for an additional 15 minutes.
6.) Adjust seasoning and consistency if necessary and serve with your favorite toppings.

Chicken Tikka Masala

Ingredients:
Vegetable Oil - 2 TBSP
Chicken Breast, cubed - 1 LB
Tikka Masal Sauce (prepared) - 2 CUPS
Water - 1 CUP
Green Beans, halved, cooked - 1 CUP
Sweet Potatoes, diced, cooked - 1 CUP
Green Peas, cooked - 1/4 CUP
Jasmine Rice, cooked - 4 CUPS

Method of Preparation:
1.) In a large pot, heat oil over medium heat.
2.) Add the chicken and sauté for 5 minutes, until golden brown.
3.) Add the prepared tikka masala sauce and water and mix to combine.
4.) Bring sauce to a boil and reduce heat to simmer for 5 minutes.
5.) Add green beans, sweet potatoes and peas and simmer for 2 more minutes.
6.) Adjust seasoning if necessary and serve over jasmine rice.

Cream of Potato Soup

Ingredients:
Margarine - 3 TBSP
Yellow Onions, diced - 1 CUP
Celery, diced - 1/2 TBSP
AP Flour - 1/4 CUP
Chicken Broth, heated - 1 QT
Russet Potatoes, peeled, diced - 3 CUPS
Milk, 2% - 2 CUPS
Salt - 1 TBSP
White Pepper - 1 TSP

Method of Preparation:
1.) In a large pot, melt the margarine over medium heat.
2.) Add the onions and celery and sauté for 3 minutes, until translucent.
3.) Add the flour and continue to cook for 3 minutes, stirring continuously.
4.) Using a whisk, slowly whisk in the hot broth until fully incorporated and lump free.
5.) Bring the soup to a boil and reduce to a simmer.
6.) Add the potatoes, milk and seasoning and simmer until tender.
7.) Adjust seasoning and consistency if necessary and serve with your favorite toppings.