Chipotle Fish Tacos

These dishes may not be the ones you remember from the cafeteria when you were in school. Dallas ISD Chef Trina Nelson said the district has been working hard to come up with new recipes for delicious and healthy meals. Some of these recipes were created by Dallas ISD culinary students.


Chipotle Fish Tacos

10 grilled Pollock fillets (whitefish)
4 tbsp onion and garlic powder
2 tbsp Italian seasoning
1 tbsp multi-spice
1 tbsp ground cumin
1 tbsp lemon pepper
¼ tsp cayenne pepper
¼ tsp salt
3 tbsp olive oil
10 whole grain tortillas

Line a cooking sheet with parchment paper and coat with non-stick spray. Combine dry spices and olive oil in a bowl to form a paste. Dip Pollock fillets into the paste. Coat generously!

Line the fish on the prepared sheet pans. If desired, freeze fish and cooking sheet overnight. Thaw fish in the refrigerator for at least one hour prior to cooking. 

Preheat oven to 375 degrees. Cook fish for 13-15 minutes until an internal temperature of 165 degrees is reached.

Serve on whole grain tortilla with salsa, fresh veggies, and any other toppings you choose!

Note: Fish may be seasoned and marinated one day ahead of time.


Baked Penne Pasta

2 jars tomato sauce
4 tbsp granulated sugar
4 tbsp Italian seasoning
1 tsp ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp crushed red pepper flakes
3 lbs whole grain penne pasta
2 tbsp olive oil
2 ½ lbs shredded mozzarella cheese

Use large pot to cook pasta until it is al dente (tender, but firm to touch). Carefully drain water from pasta. Add olive oil to pasta and mix until coated. Pour pasta into 9x13 pan.

Preheat oven to 350 degrees. Mix tomato sauce, sugar, spices, and approximately 1.5 lbs of mozzarella in a separate bowl. Combine well.

Add mixture to the pan of pasta and top with additional 1 lbs of mozzarella cheese.

Spray underside of a piece of foil with non-stick spray and cover the pasta. Cook for about 25-30 minutes until cheese has melted and internal temperature is 140 degrees.

Remove foil and cook for an additional 5 minutes to brown cheese.


Homestyle Collard Greens

1 lbs collard greens
1 lbs mustard greens
1 lbs turnip greens
½ lbs diced turkey ham
6 tbsp garlic powder
6 tbsp onion powder
6 tbsp Italian seasoning
3 tbsp granulated sugar
¾ cup diced yellow onion
¾ cup chopped green bell pepper
3 cups chicken broth
1 gallon tap water

Pick mustard, collard, and turnip greens from stems. Wash the greens thoroughly to remove dirt and any other particles.

Lay leaves on top of one another and roll them tightly. Slice into ¼ inch strips and then chop the leaves.

In a large pot combine all ingredients except greens and mix well. Add collard, mustard, and turnip greens and mix well again.

Put the pot on the stove at a medium heat, and allow to cook for 2-3 hours. Stir occasionally and add water when needed. Continue to cook until greens are tender.

Taste to see if the flavor of the greens are as they should be, adding additional seasonings if needed.


Blueberry Crisp

Crust:
1 cup all-purpose flour
1/3 cup whole white wheat flour
¾ cup brown sugar
1 tbsp ground cinnamon
A dash of salt
2 tbsp of butter or margarine
2 cups rolled oats

Filling:
2 cups granulated sugar
6.5 cups of fresh blueberries
1/3 cup lemon juice
1 tsp vanilla extract

Combine flour, brown sugar, cinnamon, salt, and oats in a large bowl. Add butter or margarine to dry ingredients, mixing until mixture resembles small size crumbles. Set bowl aside.

Preheat the oven to 375 degrees.

Combine blueberries, sugar, vanilla, and lemon juice together in a pot and cook on stove at a medium heat for approximately 3-5 minutes, stirring occasionally until mixture is thickened.

Pour blueberry mixture in a greased 9x13 pan and sprinkle the crumble across the top. Bake crumble until the top is browning, usually around 25 minutes.

Let cool before cutting and serving.


Chicken and Waffles

30 Breaded chicken tenderloins
20 whole grain waffles
Maple syrup
Butter or margarine (optional)

Preheat oven to 375 degrees. Spray a cooking sheet with non-stick spray. Place frozen chicken tenders in one single layer across sheet.

Cook frozen chicken tenders 7-14 minutes according to specific cooking instructions, until an internal temperature of 160 degrees is reached.

Toast waffles in toaster, toaster oven, or on cooking sheet in oven. Cover with foil for softer waffles, or uncover for a crispier texture.

Serve 3 tenders with 2 waffles and a side of syrup and optional butter or margarine.

LINK: dallasisd.nutrislice.com

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