March is National Nutrition Month®. This year’s theme is Enjoy the Taste of Eating Right. The foods people enjoy are likely the ones they eat the most. Create healthy meals by combining taste and nutrition.
Every Wednesday we do just that with our Bites, Camera, Action! program. Universal Orlando chefs perform cooking demonstrations for middle-schoolers at four Orange County schools. In addition to a cooking demonstration, students participate in a nutrition education game, and receive a bag of food to take home to their families.
Last week, children were able to watch Chef Ed Colleran and Mayor Buddy Dyer make Turkey Veggie Mac & Cheese. Yum!
Turkey Veggie Mac & Cheese
1 package whole-wheat or gluten free macaroni, cooked
1 1/2 cups butternut squash, cut into small cubes, boiled and pureed
1 cup low-fat milk
1 tablespoons butter or butter alternative
3 tablespoons non-fat Greek yogurt
1 cup shredded part-skim Cheddar
1/2 cup shredded part-skim jack cheese
1/2 pound lean ground turkey, cooked
1/2 cup frozen carrots and peas mixture
Sea salt and freshly ground black pepper
Small amount shredded Parmesan, for garnish
1. Preheat the oven to 350 degrees F.
2. Put butternut squash puree in a large pan over medium-high heat. Add the milk, butter, and yogurt and continue to stir until incorporated. When the puree begins to simmer. Slowly start adding the cheeses, mixing the entire time. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste.
3. Stir in cooked turkey, carrots & peas. Then slowly add the macaroni until all of the pasta is used, transfer the mixture to an oven-safe casserole dish. Sprinkle Parmesan on top and bake for 20 minutes.
4. Remove the casserole from the oven and allow it to cool for at least 10 minutes. Serve hot!
Click here for more tasty recipes to try this month.