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Americans eat more than twice the global average of beef, poultry, pork and other meat and hospital food service operations often mirror this trend. Reducing the overall amount of meat served in hospital facilities provides health, social and environmental benefits that are consistent with prevention-based medical practices.

Our recipes over the course of 2012 will be featured from the Balanced Menus Recipe Toolkit - a recipe database designed for hospitals, or commercial-scale kitchens, to create healthier meals with less protein derived from animal sources. We will also work to include featured seasonal produce and offer storage tips when possible.

 

Spring

Summer

Spring Asparagus and White Bean Salad

Fresh-Pickin' Raspberry Chicken

 

Eggplant with Peanut Sauce

 

Watermelon Gazpacho

 

Vegetable Stir-fry with Tofu & Pasta

 

Fall

Winter

Whole Wheat Fettuccine with Winter Greens, Walnuts and Ricotta Salata

 

Wheat Berry Salad with Red Fruit

 

Pork, White Bean and Kale Soup

 

Southwestern Stuffed Acorn Squash

 

Current Featured Recipe

Chicken Chili with White Beans

Serving size: 1 cup

Ingredients for: 50 servings

Ingredients 

  • 13 c canned white beans, drained
  • 9 1/2 lb chicken breast cut in bite-size pieces
  • 1/4 c garlic, crushed
  • 1/3 c olive oil
  • 10 c chopped onions
  • 25 c (5.9L) low-sodium chicken broth, low sodium
  • 13 c canned tomatoes with green chiles
  • 1 c flour
  • 3 T cumin
  • 2 T chili powder

 

Directions

Heat sauce pan over medium heat and add oil to sauté the onions and garlic until tender. Add the chicken and sauté for 5 minutes. Mix the flour with the chicken broth and blend well. Add the chiles, tomato, cumin and chili powder to the chicken mixture. Cook for 3 minutes, add broth and beans Bring to boil then reduce to a simmer for ten minutes