The winning recipes by Debra Petty and Debbi Bray:
Italian Bean Recipe
1st place Culinary Winner in Legume Side Dish Category
Recipe By Debb Petty
Serving Size: 30
2 cups black beans, canned -- drain and rinse
2 cups kidney beans, canned -- drain and rinse
2 cups whole kernel corn, fresh or frozen -- steamed and cooled
2 cups tomatoes, fresh is best -- diced
1/2 cup red onion -- chopped
1/2 cup green bell pepper -- chopped
1 cup Italian dressing (homemade is best)
1 teaspoon garlic salt or garlic salt-free seasoning
Combine all ingredients and chill until ready to serve.
Per Serving (excluding unknown items): 30 Calories; trace Fat (5.8%
calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Healthy Spinach Lasagna Rolls
1st place Culinary Winner in Meatless/Vegetarian Entree
Recipe By Debi Bray
Serving Size: 9
9 lasagna noodles -- cooked
10 ounce package spinach, frozen -- thawed and completely drained
15 ounce container fat free ricotta cheese
1/2 cup grated parmesan cheese
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasoning
to taste, salt and fresh pepper
32 ounces spaghetti sauce
9 tablespoons part skim milk mozzarella cheese -- shredded
Preheat oven to 350 degrees. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, salt and pepper in a bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles.
Make sure noodles are dry by patting them with a paper towel. Take 1/3
cup of ricotta mixture and spread evenly over a noodle. Roll carefully
and place seam down onto the baking dish. Repeat with remaining
Ladle sauce over the noodles in the baking dish and top each one with 1
Tablespoon of mozzarella cheese. Cover baking dish tightly with
aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9
rolls. To serve, ladle a little sauce on the plate and top with lasagna
Per Serving (excluding unknown items): 515 Calories; 10g Fat (16.8%
calories from fat); 22g Protein; 87g Carbohydrate; 11g Dietary Fiber;
31mg Cholesterol; 762mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2
Lean Meat; 4 1/2 Vegetable; 1 Fat.
Two Rockdale County Public School employees recently competed in the Georgia School Nutrition Associations' seventh annual state Culinary Competition at Le Cordon Bleu College of Culinary Arts in Tucker.
Nutrition manager Debra Petty and nutrition assistant Debi Bray used their Italian Bean Salad, Sweet Potato Slaw and Spinach Lasagna recipes to beat fellow colleagues in their district and were selected as two of 20 school nutrition professionals from across the state to compete in the final round of the state competition.
With new national nutrition standards in place for all school meals, cafeterias are required to serve more fruits, vegetables and whole grains, and less sodium, calories and trans-fat. Recipes in the competition were judged by chef instructors from Le Cordon Bleu and must appeal to students' pallets, reflect the new nutrition standards and be either a Red/Orange Vegetable Side Dish, Legume Side Dish and Meatless/Vegetarian Entree.
The Georgia School Nutrition Association is a nonprofit professional organization representing more than 6,000 members who provide high-quality, low-cost meals to students across the state. Founded in 1951, GSNA is devoted exclusively to protecting and enhancing children's health and well-being through school meals and sound nutrition education.
For Petty's and Bray's winning recipes, go to rockdalenews.com on Monday.