Healthy Recipes
Below, find recipes included the District's "Inside Centennial Schools" e-newsletter and shared with the community.
Chicken Taco Casserole
Chicken Taco Casserole
- Prep time: 15 minutes
- Cook time: 30 minutes
- Servings: 10
INGREDIENTS
- 4 cups boneless, skinless chicken breasts (cooked and shredded)
- 1 cup sour cream
- 1 (24 oz.) jar of salsa
- 1 (15 oz.) can black beans (drained and rinsed)
- 2 green onions, sliced
- 1 (15 oz.) can of corn
- 1 (1oz.) taco seasoning
- 1/2teaspoon black pepper
- 1 (10.5 oz.) can of cream of chicken soup
- 2-1/2 cups cheddar cheese (shredded and divided)
- 1 (13 oz.) bag tortilla chips, crushed (by hand)
INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9" x 13" baking dish by coating it with a non-stick cooking spray.
2. Add chicken, sour cream, salsa, black beans, green onions, corn, taco seasoning, black pepper, cream of chicken soup, and 1 cup of cheddar cheese in a large bowl. Mix until well combined.
3. Crush chips by hand and spread half of them on the bottom of the prepared baking dish. Then spread half of the chicken mixture over the crushed chips.
4. Repeat and top with remaining cheddar cheese.
5. Bake for 30 minutes, until bubbly and cheese is completely melted.
NUTRITION FACTS
- Calories: 573
- Total fat: 19g
- Sodium: 697mg
- Carbohydrate: 73g
- Total sugar: 9g
- Dietary fiber: 12g
- Protein: 35g
Recipe provided by Gallagher, Live Well Monthly.
Spiced Roasted Butternut Squash Soup
- Cook time: 60 minutes
- Serves 4-6
Ingredients:
1 large butternut squash, 2.5 lbs., halved vertically and seeded
1 T. + 1 t. olive oil, divided
Salt and pepper
1 yellow onion, diced
1/4 t. pumpkin pie spice
3/4 t. cardamom
1/2 t. salt
1/8 t. white pepper
Up to 3 cups vegetable broth, depending on size of squash--2.5 cups were used for 2.5 lb. squash
Optional garnish: Pepitas
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Brush squash with 1 t. olive oil and sprinkle with salt and pepper. Turn squash cut side down and bake until tender, about 45-55 minutes.
Meanwhile, heat 1 T. olive oil in a medium pot over medium heat. Add onion and cook until translucent, about 5-7 minutes. Transfer to high speed blender.
Once butternut squash is cooled, scoop out flesh and transfer to high-speed blender.
Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth.
Set high-speed blender to soup setting or let blend at high speed for 6 minutes.
Stir or blend in coconut milk. Season with additional salt, to taste.
Garnish with pepitas and a drizzle of coconut milk.
Nutrition Facts:
Calories: 200
Total Fat: 10g
Sodium: 588mg
Carbohydrates: 26g
Dietary Fiber: 5g
Protein: 5g
Recipe provided by Gallagher, Live Well Monthly.