Healthy Recipe Contest

To celebrate National Nutrition month during the month of March, NARMC's Food and Nutrition Department (FANS) hosted a healthy recipe cook-off.

FANS team members competed for the coveted titles in several different categories including entree, side dish, sweet treat and breakfast. During March, copies of the recipes were available in the cafeteria.

Winners include:

• Entrée—Erica Pennington

• Baja shrimp stackers

• Side dish—Kim Lewin

• Curry butternut squash soup

• Sweet treat—Erica Pennington

• Fruit salsa with homemade cinnamon chips

• Breakfast—Kathy Trull

• Migas with corn tortillas

Entree

Baja Shrimp Stacks

By Erica Pennington

Ingredients:

Shrimp 1 pound

Soy Sauce ½ cup

Brown sugar 2 Tablespoons

Ground ginger 1 teaspoon

Cucumber or tomato 1 cup, chopped

Avocado 2 large, cut into chunks

Red bell pepper 1 thinly sliced

Basmati rice 2 cups, prepared

Sriracha and Ranch Garnish to taste

Directions:

1. Prepare rice and set aside. Rice may be prepared the day before for better consistency.

2. In a small mixing bowl, whisk together soy sauce, brown sugar, and ground ginger. Set aside.

3. Peel and de-vein shrimp. Based on individual preference, chop shrimp into bite sized pieces or leave whole.

4. In a lightly oiled pain over medium heat, add shrimp and sliced red bell pepper. Add sauce to shrimp and bell pepper mixture and cook for 8 to 10 minutes, stirring occasionally.

5. In small bowls or single serving dishes, begin to build shrimp stacks. Begin with shrimp and pepper mixture, about 1 inch deep.

6. Add 1 cup rice. Using a spoon, press down firmly so that ingredients will hold shape for serving.

7. Add avocado and tomatoes/cucumbers on top of rice.

8. Flip small bowl/single serving dish over. Top with sriracha and ranch, as desired and serve.

Side Dish

Curried Butternut Squash Soup

By Kim Lewin

Ingredients:

Butternut Squash 1 large

Onion 1 large, chopped fine

Carrots 2 whole, peeled and chopped fine

Olive oil 3 Tablespoons

Chicken broth 6 cups

Coconut milk 1 can

Garlic 3 cloves, crushed

Chili powder 1 teaspoon

Coriander 1 teaspoon

Turmeric 2 teaspoons

Ginger ½ teaspoon

Spanish paprika 1 teaspoon

Nutmeg ¼ teaspoon

Heavy whipping cream 1 cup

Directions:

1. Peel squash, de-seed, and chop into ½ inch cubes.

2. Sautee the onions, garlic and carrots in the olive oil for about 10 minutes.

3. Add chicken broth and bring to a boil. Add chopped squash.

4. Add all spices and cook until squash becomes tender. Add coconut milk.

5. Add mixture, in batches, to blender and blend until smooth. Return to pan.

6. Add cream and stir until combined. Heat through and serve warm.

Sweet Treat

Fruit Salsa & Cinnamon Chips

By Erica Pennington

Salsa Ingredients:

Strawberries 1 pint

Kiwi 2 whole

Green apple 1 whole

Gala apple 1 whole

Ground nutmeg ¼ teaspoon

Ground cinnamon ½ teaspoon

Lemon juice ¼ cup

Sugar (or Splenda) ½ cup (or converted equivalent of Splenda)

Cinnamon Chip Ingredients:

Flour tortillas - as desired

Cooking spray

Sugar and cinnamon mixture to desired sweetness

Fruit Salsa Directions:

1. Dice strawberries, kiwi, and apples.

2. Combine fruit, lemon juice, sugar, and spices.

3. Stores in refrigerator until ready to serve. Use cinnamon chips to dip.

Cinnamon Chip Directions:

1. Preheat oven to 350 degrees.

2. Lay tortillas on wax paper and spray each with cooking spray. Sprinkle with cinnamon sugar mix.

3. Cut tortillas into eights and place on cookie sheet. Bake for 8-12 minutes until crisp.

Breakfast

Kathy’s Megas

By Kathy Trull

Ingredients:

Chorizo 1 pound

Eggs 6, beaten

Cheddar Cheese 1 cup, shredded

Soft Corn Tortillas 3 chopped, plus additional whole, as desired

Rotel 1 can

Directions:

1. Brown and crumble chorizo. Drain off any excess grease.

2. Add beaten eggs and ½ cup of the shredded cheese. Cook and stir until eggs are cooked through.

3. Pour in Rotel and chopped corn tortillas. Gently stir and heat thoroughly.

4. Sprinkle remainder of shredded cheese on top.

5. Serve warm with soft corn tortillas.