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2025-2026

A Taste of TNG From Our Team to Your Table

Creative and inspiring recipes that you can make at home.

Tastes like breakfast happiness. – Student Judge

The Nutrition Group 2025-2026 Cookbook

what’s inside? BREAKFAST

PIZZA

Breakfast Category Winner: Breakfast Dunkers ———————————————–––—— 6 Buzzy Bees Breakfast Pizza* ———–––––—————— 7 Homemade Poptart with Strawberry Preserves* ——————————————————————————— 8 Apple Nachos —————————————————————————— 9 BLT Breakfast Wrap ————————————————————— 10 Blue Sky Smoothie ————————————————————— 11 Breakfast Pinwheel ————————————————————— 12 Cheesy Taco Scramble —————————————————— 13 Cottage Apple Bake ———————————————————— 14 Country Egg Omelet Muffin ————————————— 15 Cranberry Cinnamon Rolls —————————————— 16 Egg-cellent Loaded Tot Bowl ————————————— 17 French Toast Stromboli ————————————————— 18 Sweet Breakfast Rice (Arroz con Leche) ——— 19 Veggie Frittata ————————————————————————— 20 Waffle, Egg, Sausage, Cheese Sandwich ——— 21

Individual Lunch Category Winner Big Mac Pizza —–—————————————————————— 44 À La Carte Category Winner Pizza Pretzel ————————————–———————————— 45 Jalapeño Popper Pizza* ———————————————— 46 Cold Vegetable Pizza ——————————————————— 47 Double Crust Empanada Pizza ——————————— 48 Jalapeño Popper Pizza - West Branch Area — 49 Pepperoni Pizza Soup ——————————————————— 50 Pizza Grilled Cheese on Ciabatta ————————— 51 Southwestern Pizza ———————————————————— 52 Very Veggie Pizza —————————————————————— 53

LUNCH/DINNER Team Lunch Category Winner Big Mac Bowl —————————————————————————– 22 Wellness Wednesday Category Winner Apple & Raisin Jicama Slaw —————–—————— 23 Pollo Crema (Creamy Taco Chicken)* ——— 24 Baked Potato Soup ————————————————————— 25 Cheesy Chicken and Rice —————————————— 26 Chicken Cordon Bleu Sandwich —————————— 27 Chili ————————————————————————————————— 28 Crispy Caesar Chicken Sandwich ————————— 29 Crispy Chicken Caprese Sandwich ———————— 30 Cuban Ciabatta ———————————————————————— 31 Devil Mac Burger Bowl —————————————————— 32 Hot Honey BBQ Chicken Quesadillas ————— 33 Oriental Noodles ——————————————————————— 34 Rodeo Burger —————————————————————————— 35 Shepherd’s Pie Bowl ———————————————————— 36 Sloppy Joe ———————————————————————————— 37 Sloppy Joe Pinwheel ——————————————————— 38 Sloppy Joe Tots ———————————————————————— 39 Stuffed Pepper Casserole ———————————————— 40 Stuffed Peppers ———————————————————————— 41 Stuffed Taco Bell Peppers ——————————————— 42

* Indicates Finalist

SALADS Green Pea and Roasted Red Pepper Salad* — 54 Zesty Orange Summer Salad w/ Chicken & Signature Vinaigrette* —————————————— 55 Asian Cucumber Salad —————————————————— 56 Fall Kale Salad ————————————————————————— 57 Mandarin Kale Salad ———————————————————— 58 Zesty Garbanzo Bean Salad —————————————— 59

SNACKS Crisp Cucumber Ranch Dill Bowl ————————— 60 Hot Honey Hawaiian Cauliflower ————————— 61 Pepperoni Dippers ————————————————————— 62

SWEET TREATS Hot Cocoa S’mores Puppy Chow* ————————64 Apple Peanut Butter Dumpling ——————————— 65 Chocolate Marshmallow Pudding Parfait ———66 Cinnamon Apple/Cranberry —————————————— 67 Frozen Peach Cup —————————————————————— 68 Honey Banana ————————————————————————— 69 Jungle Dunkers ———————————————————————— 70 Oatmeal Raisin Cookies ————————————————— 71 Peanut Butter Squares —————————————————— 72

The Nutrition Group 2025-2026 Cookbook

Celebrating collaboration and creativity, one recipe at a time. At The Nutrition Group, we are all about great people and great food, and this collection is a true reflection of both. What began as a simple call for entries quickly turned into something much more meaningful. Team members from across TNG answered the invitation to share the recipes that inspire them, represent their communities, and bring joy to the students and guests we serve every day. From creative twists on school favorites to dishes rooted in tradition, each submission tells a story of care, pride, and passion for food service.

The Nutrition Group 2025-2026 Cookbook

Every recipe has been tailored to ingredients and quantities that you can make in your home kitchen.

This recipe book is more than a compilation of dishes. It’s a celebration of the individuals behind the scenes... the chefs, managers, and team members who show up each day committed to nourishing others. It highlights the creativity that lives in our kitchens, the diversity of flavors across our programs, and the shared mission that connects us all which is “caring people serving great food.” We hope this collection inspires you as much as it has inspired us. Whether you’re recreating a favorite or discovering something new, these recipes are a reminder of what makes The Nutrition Group special: a community dedicated to feeding bodies, supporting schools, and making every meal count. The Nutrition Group 2025-2026 Cookbook

BREAKFAST

WINNER Breakfast Category

Breakfast Dunkers Submitted By: Stefane Nirella DFN: Regina Lutz District: Canon-McMillan RECIPE DESCRIPTION These Breakfast Dunkers feature a crispy crust topped with a melty Italian cheese, fluffy scrambled eggs, and savory sausage crumbles. Cut into easy-to-handle strips, they are perfect for dunking into syrup or a side of salsa. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 8 Servings Serving Size: 3 ea

INGREDIENTS 1 Store Bought Pizza Flatbread Crust 5 Eggs (Scrambled) ½ Cup Breakfast Sausage (cooked and crumbled) 1 ½ Cup Shredded Italian Blend Cheese Nonstick Cooking Spray

INSTRUCTIONS Prepare the Toppings: Cook the eggs and sausage crumbles according to your preferred methods. Ensure the eggs are soft-scrambled and the sausage is heated to an internal temperature of 165°F. Layer the Cheese: Spread the Italian cheese blend evenly over the entire crust, making sure to reach all the way to the edges to create a “cheesy edge.” Add Proteins: Evenly sprinkle the cooked eggs and sausage crumbles over the cheese layer. Bake: Bake at 400°F for approximately 10 minutes or until the cheese is bubbly and the crust is golden. Cut: Cut into desired shapes and portions.

The Nutrition Group 2025-2026 Cookbook

BREAKFAST

FINALIST Breakfast Category

Buzzy Bees Breakfast Pizza

Submitted By: Hallie Runser DFN: Jeannine Miller District: Wattsburg Area

RECIPE DESCRIPTION Featuring warm, creamy peanut butter sauce and a grape jelly swirl and finished with a golden drizzle of honey for a hint of sweetness. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: 10 Servings Serving Size: 1 slice

INGREDIENTS 1 Store Bought Pizza Crust 1 Cup Creamy Peanut Butter ¼ Cup Grape Jelly (Trans Fat Free) 1 TBSP Honey

INSTRUCTIONS Bake: Bake the crust according to package directions Prepare Peanut Butter: While the shell bakes, microwave the peanut butter for 30–45 seconds until it is smooth and easy to spread. Spread evenly on the pizza. Prepare Jelly: Warm the jelly in the microwave for 15–20 seconds until thin, drizzle on pizza with spoon. Final Bake: Return the pizza to the oven for an additional 2 minutes. Cut: Using a pizza cutter, cut the pizza into 10 equal wedges. First cut the pizza in half, then cut each half into 5 equal slices for a total of 10 servings.

The Nutrition Group 2025-2026 Cookbook

BREAKFAST

FINALIST Breakfast Category

Homemade Poptart with Strawberry Preserves Submitted By: Miranda Rawleigh & Mary Mosher DFN: Katrina Doud District: Wellsboro RECIPE DESCRIPTION Put a fresh, homemade twist on a childhood favorite! These “Poptarts” use pizza dough to create a warm, flaky pocket filled with sweet strawberry preserves. Topped with a drizzle of vanilla icing and colorful sprinkles, these hand-held treats provide a fun and nostalgic breakfast made at home. RECIPE OVERVIEW Prep Time: 30 minutes Cook Time: 7–10 minutes Total Time: 40 minutes

INGREDIENTS 1 Store Bought Pizza Dough ½ Cup Strawberry Preserves 4 TBSP Vanilla Icing 1 oz Sprinkles

Yield: 8 Servings Serving Size: 1 Poptart INSTRUCTIONS Prepare Crust: Proof dough per package directions. Shape and Cut: Stretch the dough out rectangularly to fill a baking sheet. Cut the dough into 8 equal rectangular pieces. Fill: Place approximately 1/2 oz of strawberry preserves into the center of each dough square. Seal: Fold the dough over the filling to create a pocket. Use the tines of a fork to press the edges together, ensuring a tight seal so the preserves stay inside during baking. Bake: Place in a 350°F oven and bake for 7–10 minutes, or until the crust is golden brown. Decorate: While still warm, top each pocket with vanilla icing and a garnish of sprinkles to give it the classic “Poptart” look. Serve: Serve warm as a delicious breakfast treat. 8

The Nutrition Group 2025-2026 Cookbook

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Apple Nachos Submitted By: Renee Stalter DFN: Kristen Collarini District: Lakeland RECIPE DESCRIPTION Celebrate the flavors of fall with these simple and satisfying Apple Harvest Yogurt Bowls. Creamy vanilla yogurt is layered with crisp, fresh apple slices and topped with crunchy granola for the perfect balance of smooth and crisp. A quick, wholesome option for breakfast, snack time, or a light dessert. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes Yield: 4-6 Servings Serving Size: 1 Bowl

INGREDIENTS 1 Fresh Apple (Sliced) ½ Cup Vanilla Yogurt ¼ Cup Granola Optional Toppings: Caramel drizzle, chocolate chips, or whipped topping.

INSTRUCTIONS Base: Spoon about 1/3 to 1/2 cup of vanilla yogurt into each serving bowl. Fruit: Top the yogurt with half of the apple slices. Crunch: Evenly sprinkle granola over the apples and yogurt. Customization: If desired, add a light drizzle of caramel, a few chocolate chips, or a dollop of whipped topping for an extra treat. Serve: Serve immediately while the granola is crunchy and the fruit is chilled.

The Nutrition Group 2025-2026 Cookbook

BREAKFAST

BLT Breakfast Wrap Submitted By: Alicia Long DFN: Regina Lutz District: Canon-McMillan RECIPE DESCRIPTION This BLT Breakfast Wrap takes the classic combination of smoky bacon, crisp lettuce, and juicy tomatoes and elevates it with fluffy scrambled eggs and melty white American cheese. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 1 Serving Serving Size: 1 Each

INGREDIENTS 1 Each 10-Inch Tortilla Wrap 2 Eggs (Scrambled) 2 Each Bacon Strip (Cooked) 1 Slice American Cheese 2 TBSP Shredded Lettuce 2 TBSP Fresh Tomato (Diced)

INSTRUCTIONS Prepare the Proteins: Cook the eggs and bacon to your preferred methods. Ensure the eggs are fluffy and the bacon is cooked through. Prep the Toppings: Dice the tomatoes and cut the white American cheese slice in half. Assemble: • Lay the tortilla flat. • Place the ingredients in layers in the center of the wrap in the following order: Cheese, Scrambled Eggs, Bacon, Lettuce, and Tomato. Fold and Roll: • Fold the two sides of the wrap toward the middle over the filling. • Fold the bottom edge toward the middle. • Roll the wrap upward tightly to close and secure the filling. Serve: Serve warm.

The Nutrition Group 2025-2026 Cookbook

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Blue Sky Smoothie Submitted By: Nicole Monus DFN: Wendy Miller District: Poland RECIPE DESCRIPTION Take a sip of the sunshine with the Blue Sky Smoothie! This refreshing, vibrant treat blends creamy vanilla yogurt, chilled milk, and sweet bananas with tropical pineapple tidbits for a smooth, fruity base. To make it truly magical, fluffy whipped topping is used to make “clouds” against the side of the cup, creating a beautiful, sky-themed beverage that tastes as good as it looks. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes Yield: 4 Servings Serving Size: 8 oz

INGREDIENTS 2 Cups Milk 1 Banana 1 Cup Pineapple Tidbits 1 Cup Vanilla Yogurt 1 oz Whipped Topping (for garnish) Blue Food Coloring as needed

INSTRUCTIONS Preparation: Ensure all liquid and fruit ingredients are thoroughly chilled before starting. Blend: Place the milk, banana, pineapple tidbits, food coloring and vanilla yogurt into a blender. Blend on high until the mixture is completely smooth. Create the Sky: Using a spoon or piping bag, dollop small amounts of whipped topping against the inside walls of four clear cups to resemble fluffy clouds. Portion: Carefully pour the blended smoothie mixture into the decorated cups.

The Nutrition Group 2025-2026 Cookbook

BREAKFAST

Breakfast Pinwheel Submitted By: Stefane Nirella DFN: Regina Lutz District: Canon-McMillan RECIPE DESCRIPTION These Breakfast Pinwheels feature soft pizza dough filled with fluffy scrambled eggs, savory sausage crumbles, and melty feathered American cheese. Rolled and baked until golden brown, each slice reveals a beautiful swirl of breakfast favorites. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 10 Servings Serving Size: 1 slice

INGREDIENTS 1 Purchased Pizza Dough Ball 6 Eggs (Scrambled) 1 Cup Sausage Crumbles 1 ½ Cup Shredded Cheese Nonstick Cooking Spray

INSTRUCTIONS Prepare Toppings: Cook the eggs and sausage crumbles according to your preferred method. Ensure the eggs are fully cooked and the sausage reaches an internal temperature of 165°F. Prep the Dough: Place the dough onto a flat surface and stretch to a rectangle (approximately 12X16). Layer: Spread the cheese across the middle of the dough, extending it evenly toward the edges. Fill: Evenly sprinkle the cooked scrambled eggs and sausage crumbles over the layer of cheese. Roll: Carefully pull the bottom half of the dough over to cover the filling. Continue to roll the dough tightly toward the top edge until it forms a long, uniform piece. Bake: Bake in a preheated oven at 400°F for approximately 10 minutes, or until the dough is golden brown and the cheese is melted. Slice & Serve: Allow the roll to rest for a minute, then cut into 10 even slices to reveal the “pinwheel” swirl. Serve warm.

The Nutrition Group 2025-2026 Cookbook

BREAKFAST

Cheesy Taco Scramble Submitted By: Sarah Stellar DFN: Mary Hinkle District: Mount Carmel Area RECIPE DESCRIPTION The Cheesy Taco Turkey Scramble combines fluffy scrambled eggs with zesty taco meat for a southwestern-style breakfast that’s both filling and flavorful. Topped with a melt-in-your-mouth blend of Cheddar Jack cheese. It’s a fantastic way to fix your “taco Tuesday” craving first thing in the morning. RECIPE OVERVIEW Prep Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

INGREDIENTS 5 Eggs (scrambled) 1/3 Cup Prepared Taco Meat ¼ Cup Cheddar Jack Cheese Nonstick Cooking Spray

Yield: 5 Servings Serving Size: 1 portion INSTRUCTIONS Prepare Pan: Spray a baking pan with cooking spray. Mix: In a bowl, whisk the eggs until smooth. Add the taco meat and stir until well combined. Load: Pour the mixture into the prepared 8x8 cooking pan and cover tightly with a lid or foil. Bake: Bake for 25 minutes in a 350 degree oven until eggs are set. Serve: Divide into 5 servings and enjoy.

The Nutrition Group 2025-2026 Cookbook

BREAKFAST

Cottage Apple Bake Submitted By: Kelli Perri DFN: Regina Lutz District: Canon-McMillan RECIPE DESCRIPTION This recipe combines creamy cottage cheese with hearty oats and sweet apple slices, naturally sweetened with a touch of honey. Infused with aromatic cinnamon and vanilla, it bakes into a golden, cake-like consistency that is both satisfying and wholesome. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: 50 minutes Yield: 12 Servings Serving Size: ½ Cup

INGREDIENTS 1 lb Cottage Cheese 2 Cups Oats 2 Cups Apple Slices (canned and drained) 3 Eggs (beaten) ¼ Cup Honey ½ TBSP Ground Cinnamon 1 tsp Vanilla Extract Nonstick Cooking Spray

INSTRUCTIONS Preheat: Preheat your oven to 350°F. Prep the Fruit: Drain the apple slices and give them a rough chop into slightly smaller, bite-sized pieces. Set aside. Create the Base: In a large mixing bowl, whisk together the honey, eggs, ground cinnamon, and vanilla extract until well combined. Combine: Gently fold the cottage cheese and the oats into the egg mixture. Fold in Fruit: Add the chopped apple slices to the bowl and fold carefully to ensure the fruit is evenly distributed throughout the batter. Bake: Coat a 8x8 baking pan with nonstick cooking spray. Pour the mixture into the pan, spreading it evenly. Bake uncovered for 30 minutes or more, until the top is golden brown and the bake is firm/set. Set and Serve: Allow the bake to cool slightly before cutting into 12 servings. Best served warm.

The Nutrition Group 2025-2026 Cookbook

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Country Egg Omelet Muffin Submitted By: The Techies DFN: Terri Gebro District: Schuylkill Tech RECIPE DESCRIPTION These Country Egg Omelet Muffins are loaded with a fresh vegetable medley of bell peppers, tomatoes, and onions, paired with savory sausage crumbles. Baked until fluffy and topped with melty Monterey Jack cheese. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 12–15 minutes Total Time: 30 minutes Yield: 6 Servings Serving Size: 1 Muffin

INGREDIENTS 6 Eggs Beaten ¼ Cup Shredded Monterey Jack Cheese ¼ Cup Breakfast Sausage (cooked and crumbled) 3 TBSP Diced Bell Pepper 3 TBSP Diced Tomato 3 TBSP Diced Onion Nonstick Cooking Spray

INSTRUCTIONS Prep the Veggies: Small-dice the bell peppers, tomatoes, and onions. Combine them in a bowl to create a uniform vegetable medley. Prepare the Tin: Generously spray a muffin tin with nonstick cooking spray. Layer the Base: Place 1/2 TBSP of the vegetable mixture into the muffin tin (about 1/4 TBSP per section). Add Protein: Layer sausage crumble over the vegetable portion in each of the muffin sections. Pour: Carefully pour the liquid eggs over the vegetable and sausage mixture, dividing it evenly between the sections. Cheese Topping: Top each section with Monterey Jack cheese. Bake: Bake in a preheated oven at 325°F for 12–15 minutes. Cook until the eggs are set and reach a minimum internal temperature of 165°F. Serve: Let the omelet muffins cool slightly, then remove from the muffin tin and serve warm. The Nutrition Group 2025-2026 Cookbook

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Cranberry Cinnamon Rolls Submitted By: Julie Olson DFN: Stacy Noll District: Hempfield Area RECIPE DESCRIPTION By simmering dried cranberries with cinnamon, this recipe creates a jam-like filling that adds a tart, seasonal twist to the classic cinnamon roll. Topped with a silky homemade vanilla glaze, these rolls offer a perfect balance of spice, fruit, and sweetness that makes for a comforting breakfast. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 10–12 minutes Total Time: 35 minutes Yield: 12 Servings Serving Size: 1 Roll

INGREDIENTS For the Filling & Dough: 1 Each Store Bought Prepared Bread Dough 2 cups Dried Cranberries 1 ½ Cups Water 2 TBSP Cinnamon (for cranberry mixture) 2 tsp Cinnamon (for dusting dough)

For the Powdered Sugar Icing: 1 cup Powdered Sugar 1–1 1/2 TBSP Milk 1/2 tsp Vanilla Extract

INSTRUCTIONS Overnight Prep: Thaw dough if frozen per package instructions. When thawed, open and shape into rectangle. Prepare Cranberry Filling: In a small pan, combine the dried cranberries, 1.5 cups of water, and 2 TBSP of cinnamon. Heat the mixture for about 15 minutes until the cranberries have softened and the liquid has reduced into a thick sauce. Season the Dough: Dust the surface evenly with the remaining 2 tsp of cinnamon. Assemble: Evenly spread the cranberry mixture over the dough, leaving a 1/2-inch border along one of the long edges to allow for sealing. Roll and Cut: Carefully roll the dough up toward the clean edge and pinch the seam to seal it. Place the roll seam-side down on the baking sheet and cut into 12 even slices. Bake: Arrange the slices cut-side down on the prepared baking sheet. Bake at 350°F for 10–12 minutes, or until the dough is golden and cooked through. Glaze: While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract until smooth. Finish: Drizzle the icing over the warm cinnamon rolls before serving.

The Nutrition Group 2025-2026 Cookbook

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Egg-cellent Loaded Tot Bowl Submitted By: Crystal Jones DFN: Elizabeth Miller District: Sharpsville RECIPE DESCRIPTION Featuring a base of crispy, golden tater tots topped with a fluffy, seasoned egg scramble and a rich, savory sausage gravy infused with garlic and sautéed onions. Finished with an optional sprinkle of melted Cheddar-Jack cheese, this bowl is hearty, comforting, and packed with flavor. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 4 Servings Serving Size: 1 Bowl

INGREDIENTS 2 Cups Prepared Tater Tots 6 Eggs 1 Cup Country Gravy (prepared with your preferred method) ½ LB Sausage (cooked and crumbled) 1/8 Cup Raw Onion (diced) 1/8 tsp Ground Black Pepper Shredded Cheddar-Jack Cheese (optional garnish)

INSTRUCTIONS Prepare Sausage Gravy: Sauté onions and mix with sausage to add to your prepared country gravy. Tator Tots: Bake tots in oven at 400 degrees until brown and crispy (about 20-25 minutes) Cook the eggs: Scramble eggs and season Serve: Layer the finished components into your bowl starting with the tots and followed by the gravy and eggs. Finish with shredded cheese if desired.

The Nutrition Group 2025-2026 Cookbook

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French Toast Stromboli Submitted By: The Chefs of Northwestern Wildcats DFN: Heather Brady District: Northwestern RECIPE DESCRIPTION This creative “stromboli” uses a pizza crust base that is transformed into a cinnamon-sugar delight. Each piece is rolled into a crescent shape, egg-washed for a golden finish, and baked until perfectly tender. Served with a dusting of powdered sugar and sides of syrup and peanut butter. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 10–12 minutes Total Time: 25 minutes Yield: 8 Servings Serving Size: 1 Slice

INGREDIENTS 1 Each purchased pizza dough ¼ Cup Egg (beaten) 3 TBSP Melted Butter 2 ½ TBSP Cinnamon Sugar Mix 2 ½ tsp Powdered Sugar 1 Cup Peanut Butter (1 oz per serving) Syrup

INSTRUCTIONS Season the Base: Stretch out the pizza crust and evenly sprinkle the cinnamon sugar over the entire surface. Cut & Shape: Cut the crust into 8 equal triangular parts. Roll each piece tightly from the wide end to the point, forming a crescent/stromboli shape. Egg Wash: Arrange the rolls on a baking sheet and brush the tops generously with the liquid egg to ensure a golden-brown finish. Bake: Bake in a preheated oven until the dough is fully cooked and reaches the proper internal temperature (165°F). Finish: Immediately upon removing from the oven sprinkle evenly with powdered sugar. Serve: Serve each stromboli with syrup cup and peanut butter for dipping.

The Nutrition Group 2025-2026 Cookbook

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Sweet Breakfast Rice (Arroz con Leche) Submitted By: Trine Lasora DFN: Rebecca Farina District: Jim Thorpe RECIPE DESCRIPTION A warm, comforting, and creamy start to the day! This sweet breakfast rice traditionally known as Arroz con Leche is a wholesome alternative to oatmeal. Simmered slowly in whole milk until thick and velvety, it is delicately flavored with vanilla and sugar. Finished with a dusting of cinnamon and best served alongside fresh fruit. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 50–60 minutes Total Time: 1 hour Yield: 10 Servings Serving Size: 1 Bowl

INGREDIENTS ¾ Cup White Rice 1 Cup Water (for initial boiling) 4 Cups Whole Milk 2 tsp Vanilla Extract 2 tsp Sugar 1 tsp Cinnamon (for garnish) Fresh Fruit (Optional)

INSTRUCTIONS Prep the Rice: Rinse the white rice thoroughly under cold water to remove excess starch. Initial Simmer: Place the rice in a large pot with 1 cup of water. Bring to a boil and cook until all the water has been absorbed by the rice. Heat the Milk: While the rice is simmering, warm the 4 cups of whole milk in a separate pan or in the microwave (do not boil). Slow Cook: Once the water is absorbed, add the hot milk to the rice pot. Reduce heat and simmer for approximately 45 minutes. Stir frequently to prevent the rice from sticking to the bottom and to help it achieve a thick, creamy consistency. Flavor: Once the mixture has thickened to a porridge-like texture, stir in the vanilla extract and sugar. Serve: Portion the rice into bowls while hot. Top with a generous dusting of cinnamon and serve with a side of fresh seasonal fruit, if desired.

The Nutrition Group 2025-2026 Cookbook

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Veggie Frittata Submitted By: Meri Caputo DFN: Kristen Collarini District: Lakeland RECIPE DESCRIPTION This dish features roasted potatoes and a vibrant blend of peppers and onions, all baked into a fluffy egg base. Seasoned with aromatic Italian herbs and thyme, then topped with a melty Italian cheese blend. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 10 servings Serving Size: 1/3 Cup

INGREDIENTS 9 Eggs (beaten) 1 ½ Cups Diced Potatoes 2 Tbs Vegetable Oil 1/3 Cup Peppers and Onions (mixed and sliced thin) 12.50 oz Italian Blend Cheese 1 tsp Thyme 1 tsp Italian Seasoning ½ tsp Salt ½ tsp Black Pepper

INSTRUCTIONS Roast the Vegetables: Toss the diced potatoes with salt, pepper, oil and Italian seasoning. Roast until tender. Separately roast the peppers and onions until soft and slightly caramelized. Layer the Pan: In a medium sized baking dish, spread the roasted potatoes evenly across the bottom. Top with the roasted peppers and onions. Add Eggs: Pour the liquid egg mixture over the vegetables, ensuring even coverage. Garnish: Sprinkle the Italian cheese blend over the eggs and finish with a dusting of thyme. Bake: In a 325 degree oven bake for approximately 20 – 25 minutes or until the eggs are fully set and reach an internal temperature of 165°F. Portion: Cut into 10 servings and serve warm.

The Nutrition Group 2025-2026 Cookbook

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Waffle, Egg, Sausage, Cheese Sandwich Submitted By: Brandy Lamphere DFN: Leanne Young District: Athens Area RECIPE DESCRIPTION Who says breakfast is only for the morning? This “Brunch for Lunch” favorite features a hearty combination of savory sausage and a fluffy egg, layered with melty American cheese. Sandwiched between two warm waffles, this dish offers the perfect blend of sweet and savory. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Yield: 1 Serving Serving Size: 1 Sandwich

INGREDIENTS 2 Each Frozen Waffles 1 Egg (fried or scrambled) 1 Each Cooked 2 oz. Sausage Patty 1 Slice American Cheese

INSTRUCTIONS Prep the Pan: Place two waffles and one sausage patty on a small baking tray. Heat: Place the pan in a preheated oven at 400°F. Bake for approximately 5 minutes, or until the sausage has reached a safe internal temperature of 165°F and the waffles have started to crisp. Assemble: • Start with one warm waffle as the base. • Place the cooked egg on the waffle. • Layer the American cheese slice over the egg. • Top with the sausage patty. Finish: Place the second waffle on top to close the sandwich. Serve: Serve warm. This pairs perfectly with a side of syrup for dipping and a side of fresh fruit. The Nutrition Group 2025-2026 Cookbook

LUNCH / DINNER

WINNER

Team Lunch Category

Big Mac Bowl Submitted By: Team Carbondale DFN: Roselyn Durkin District: Carbondale Area RECIPE DESCRIPTION This “Big Mac” Bowl swaps the bun for a base of crispy, golden tater tots. Topped with savory ground beef, melty cheese, and fresh shredded lettuce, it’s finished with sliced tomatoes, tangy pickles, and a signature sauce. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 15–20 minutes Total Time: 30 minutes Yield: 8 Serving Serving Size: 1 Bowl

INGREDIENTS 4 cups Tater Tots 1 Lb Ground Beef (Cooked and drained) 1/8 tsp Beef Base ½ Cup Water 1 TBSP Soy Sauce 1 TBSP Tomato Paste 1 TBSP Yellow Mustard

½ tsp Granulated Garlic ½ tsp Onion Powder ½ tsp Black Pepper ½ Cup Shredded Cheese 4 Cups Shredded Lettuce 1 Tomato (sliced) 3 - 5 Pickle Chips 2 Tbs Thousand Island Dressing

INSTRUCTIONS Cook the Base: Prepare the tater tots according to the manufacturer’s instructions until they are golden and crispy. Prepare the Protein: Cook the beef thoroughly. Ensure you drain the beef and season with the beef base, water, soy sauce, tomato paste, mustard, and dry seasonings. Assemble the Bowl: • Start with a base of ½ cup tater tots in a serving bowl. • Layer about ¼ cup of the cooked beef over the tots. • Sprinkle shredded jack cheese over the warm beef so it begins to melt. Add Fresh Toppings: Layer shredded lettuce, tomato slices, pickle chips on top. Finish: Drizzle with thousand island dressing Serve: Serve immediately while the base is hot and the toppings are fresh and crisp.

The Nutrition Group 2025-2026 Cookbook

LUNCH / DINNER

WINNER

Wellness Wednesday Category

Apple & Raisin Jicama Slaw

Submitted By: Jennifer Selman DFN: Jennifer Selman District: Lebanon

RECIPE DESCRIPTION Refresh your palate with this crisp and crunchy Apple & Raisin Jicama Slaw. This unique side dish swaps traditional cabbage for jicama and fresh apples, offering a satisfying snap in every bite. Tossed with shredded carrots, sweet raisins, and a creamy, tangy homemade dressing, it’s a bright and nutrient-dense addition to any meal that perfectly balances sweet and savory. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes (plus chilling) Yield: 24 Servings Serving Size: ½ Cup

INGREDIENTS For the Dressing: 2 Cups Mayonnaise 4 TBSP Sugar 3 TBSP Lemon Juice 3 TBSP Apple Cider Vinegar 1 tsp Black Pepper 1 tsp Salt

For the Slaw: 1.75 lb Jicama 4 Apples ¼ Cup Shredded Carrot ¼ Cup Raisins

INSTRUCTIONS Prepare the Dressing: In a small mixing bowl, combine the mayonnaise, sugar, lemon juice, vinegar, pepper, and salt. Whisk until the mixture is completely smooth and the sugar has dissolved. Prep the Produce: Using a mandolin or a sharp knife, cut the jicama and apples into uniform matchsticks (julienne). Combine: In a large bowl, toss together the jicama, apples, shredded carrots, and raisins until well mixed. Dress the Slaw: Pour the prepared dressing over the fruit and vegetable mixture. Toss thoroughly to ensure an even coat. Serve: Chill 30 minutes before serving.

The Nutrition Group 2025-2026 Cookbook

LUNCH / DINNER

FINALIST

Individual Lunch Category

Pollo Crema

(Creamy Taco Chicken) Submitted By: Sarah Stellar DFN: Mary Hinkle District: Mount Carmel Area RECIPE DESCRIPTION Tender diced chicken is simmered in a savory, zesty sauce made from a blend of sour cream, cream of chicken soup, and white American cheese. Infused with classic taco seasonings and served over a fluffy bed of steamed rice. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: ~50 minutes Yield: 4 Servings Serving Size: 1/2 cup chicken mixture over 1 cup rice

INGREDIENTS ½ lb Chicken (Cooked and diced or shredded) 1.5 Cups White Rice (Steamed) 1/3 Cup Sour Cream 1/3 Cup White American Cheese

¾ Cups Water 1 tsp Chicken Base 1 Can Cream of Chicken Soup ½ TBSP Taco Seasoning

INSTRUCTIONS Whisk the Sauce: In a sauce pan, combine the water, chicken base, sour cream, cream of chicken soup, and taco seasoning. Whisk thoroughly until the mixture is smooth and well combined. Combine Ingredients: Add the diced chicken and the white American cheese to the sauce. Stir gently to ensure the chicken is evenly coated and the cheese is distributed. Steam: Cook on low for 30–35 minutes to ensure the American cheese is completely melted and the sauce is well blended. Prep the Rice: While the chicken cooks, steam rice per package directions. Portion and Serve: Portion the creamy chicken mixture over 1 cup of steamed rice. Serve: Serve hot and garnish with cilantro (optional).

The Nutrition Group 2025-2026 Cookbook

LUNCH / DINNER

Baked Potato Soup Submitted By: Lori Giglotti DFN: Rebecca Farina District: Jim Thorpe RECIPE DESCRIPTION Warm up a chilly afternoon with this creamy and hearty Baked Potato Soup. This recipe features a savory base of tender potatoes, carrots, and celery simmered with aromatic onion, garlic, and herbs. Finished with American cheese to create a smooth, velvety texture, it’s a classic comfort food that is always a favorite. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: 5 Servings Serving Size: 8 oz (1 Cup)

INGREDIENTS 1 ½ lb Diced Potatoes (frozen or fresh) 1/3 Cup Diced Carrots (frozen or fresh) ¼ Cup Celery (finely chopped) 1/2 Cup Diced Onions 1 tsp Garlic Powder ½ tsp Onion Powder ½ tsp Black Pepper ¾ Cup Shredded American Cheese Dried Parsley (for garnish) Water (enough to cover ingredients)

INSTRUCTIONS Prepare the Base: In a large stockpot, combine the diced potatoes, carrots, celery, and diced onions. Season: Add the garlic powder, onion powder, and black pepper to the pot. Boil: Fill the pot with water until it is about 1–2 inches above the ingredients. Bring to a boil, then reduce heat and simmer for approximately 20 minutes, or until all vegetables are fork-tender. Incorporate Cheese: Once the vegetables are soft, begin gradually adding the quick-melt American cheese to the pot. Stir constantly to ensure the cheese melts evenly and doesn’t stick to the bottom. Simmer & Set: Continue to stir until the soup reaches a smooth, creamy consistency and an internal temperature of 165°F. Garnish: Finish with a sprinkle of dried parsley for color.

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Cheesy Chicken and Rice Submitted By: Dart Forish DFN: Kristen Collarini District: Lakeland RECIPE DESCRIPTION This Cheesy Chicken and Rice entrée combines wholesome rice with tender shredded chicken and a rich, velvety queso cheese sauce. Tossed with roasted peppers and onions and lightly seasoned with garlic and black pepper. It’s a comforting, satisfying meal that always pleases! RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 20–25 minutes Total Time: 40 minutes Yield: 1 Serving Serving Size: 1 Bowl

INGREDIENTS 1 Cup Rice (Prepared) ¼ Cup Queso Cheese Sauce ¼ Cup Chicken (cooked and shredded) 1 Tbs Peppers and Onions (mixed and sliced thin) ½ tsp Garlic Powder Pinch Black Pepper Water (As needed for consistency)

INSTRUCTIONS Prepare the Base: Cook the brown rice according to package directions. Roast Vegetables: Roast the peppers and onions until they are tender and slightly caramelized to enhance their natural sweetness. Heat Proteins and Sauce: Heat the shredded chicken and the queso cheese sauce together until hot. Combine: In a large mixing bowl or pan, fold together the prepared rice, warm queso, shredded chicken, and roasted peppers and onions. Season: Add the garlic powder and black pepper, stirring well to ensure even distribution of flavor. Adjust Consistency: If the mixture appears too thick, add a small amount of water (1 TBSP at a time) to maintain a creamy texture. Cook: Continue to cook for another 5-10 minutes so flavors can marry. Serve: Spoon chicken and rice mixture into a bowl and serve hot.

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LUNCH / DINNER

Chicken Cordon Bleu Sandwich Submitted By: Tracy Schrey District Chef: Todd Gurry District: Pennsbury RECIPE DESCRIPTION This Chicken Cordon Bleu Sandwich features a crispy homestyle breaded chicken topped with melty provolone cheese and savory ham. Served on hamburger bun, it offers a perfect balance of textures and flavors. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 1 Serving Serving Size: 1 Sandwich

INGREDIENTS 1 Each Breaded Chicken Breast 1 Slice Deli Ham 1 Slice Provolone Cheese 1 Each Hamburger Bun 1 TBSP Honey Mustard

INSTRUCTIONS Cook the Chicken: Cook the breaded chicken per package instructions. Add Cheese: As soon as the patties are finished cooking and are at temperature, place one slice of provolone cheese directly onto each chicken while still hot. Layer the Ham: Place slice of ham on top of the cheese. Assemble: Place the chicken on the bottom half of the hamburger bun. Finish: Spread 1 TBSP of honey mustard on the top half of the bun. Serve: Top the sandwich and serve warm.

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LUNCH / DINNER

Chili Submitted By: Renee Nortum DFN: Dana Mollander District: Bradford Area RECIPE DESCRIPTION This chili recipe features lean ground beef simmered in a robust base of pizza sauce and diced tomatoes, packed with kidney beans. Seasoned with chili powder and black pepper, it offers a deep, savory flavor that isn’t too spicy. Best served over a fluffy bed of rice. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: 5 Servings Serving Size: 1/2 Cup Chili + 1/2 Cup Rice

INGREDIENTS 1 lb Ground Beef ½ Cup Kidney Beans 1 ¼ Cups Pizza Sauce ½ Cup Diced Tomatoes 2 TBSP Chili Powder ¼ tsp Black Pepper 2 ½ Cups Cooked Rice (about 1/2 cup per serving)

INSTRUCTIONS Brown the Meat: In a large skillet cook the ground beef until it is fully browned and reaches an internal temperature of 165°F. Drain excess fat thoroughly. Combine Ingredients: Once the beef is cooked, add the kidney beans, pizza sauce, diced tomatoes, chili powder, and black pepper directly to the pan. Stir well to incorporate the spices. Simmer: Reduce heat and allow the chili to cook for 45 minutes. This slow simmer allows the flavors to blend, and the beans to soften. Prepare Rice: While the chili is simmering, steam the rice according to package directions to ensure it is hot and fluffy for service. Assembly: • Portion approximately 1/2 cup of cooked rice into a bowl. • Top the rice with the warm chili.

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Crispy Caesar Chicken Sandwich Submitted By: Team Dunmore DFN: Barb Cwikla District: Dunmore RECIPE DESCRIPTION The Crispy Caesar Chicken Sandwich features a perfectly golden breaded breast served on a soft hamburger bun. Topped with fresh, crunchy romaine lettuce and a drizzle of creamy Caesar dressing. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 10–12 minutes Total Time: 20 minutes Yield: 1 Serving Serving Size: 1 Sandwich

INGREDIENTS 1 Each Breaded Chicken Breast 1 Each Hamburger Bun ¼ Cup Romaine Lettuce 2 TBSP Caesar Dressing

INSTRUCTIONS Prepare the Chicken: Bake or heat the breaded chicken according to the manufacturer’s directions until it reaches an internal temperature of 165°F. Assemble the Base: Place the cooked chicken onto the bottom half of the hamburger bun. Add Toppings: Layer 1/4 cup of fresh romaine lettuce directly on top of the chicken. Drizzle: Evenly pour Caesar dressing over the lettuce. Finish: Place the top half of the bun on the sandwich.

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Crispy Chicken Caprese Sandwich Submitted By: Team Dunmore DFN: Barb Cwikla District: Dunmore RECIPE DESCRIPTION The Chicken Caprese Sandwich features a perfectly golden breaded breast served on a soft hamburger bun. Topped with fresh, crunchy romaine lettuce, sliced tomato, and balsamic dressing. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 10–12 minutes Total Time: 20 minutes Yield: 1 Serving Serving Size: 1 Sandwich

INGREDIENTS 1 Each Breaded Chicken 1 Each Hamburger Bun ¼ Cup Romaine Lettuce 2 Slices Tomato 2 TBSP Balsamic Dressing

INSTRUCTIONS Prepare the Chicken: Bake or heat the breaded chicken according to the manufacturer’s directions until it reaches an internal temperature of 165°F. Assemble the Base: Place the cooked chicken onto the bottom half of the hamburger bun. Add Toppings: Layer lettuce and tomato directly on top of the chicken. Drizzle: Evenly pour balsamic dressing over the lettuce. Finish: Place the top half of the bun on the sandwich.

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Cuban Ciabatta Submitted By: Team Titanic DFN: Deanna Yonki District: Northwest Area RECIPE DESCRIPTION This entrée features savory shredded pork layered with sliced deli ham and melty American cheese, all nestled inside a ciabatta bun. Tangy pickles and sweet honey mustard provide the signature taste. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 10–12 minutes Total Time: 25 minutes Yield: 1 Sandwich

INGREDIENTS 1 Each Ciabatta Bun ¼ Cup Shredded Pork 2 slices Deli Ham 1 slice American Cheese 3-4 Pickles 1 TBSP Honey Mustard

INSTRUCTIONS Prep the Pork: Utilize your favorite pulled pork recipe. Setup: Lightly coat a sheet pan with nonstick cooking spray. Arrange the bottom halves of the ciabatta buns on the tray. Layer: • Evenly distribute the heated shredded pork onto the bottom buns. • Layer deli ham and American cheese on top of the pork. • Place 3–4 pickles over the cheese. Finish Assembly: Spread the honey mustard on the top half of the ciabatta bun and place it on the sandwich. Bake: Bake at 350°F until the bun is lightly browned and the cheese is melted. Serve: Serve warm.

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Devil Mac Burger Bowl Submitted By: Team Devils DFN: Mary Jo Grazious District: Old Forge RECIPE DESCRIPTION Get ready for a flavor-packed, “low-carb” alternative to the classic burger! The Devil Mac Burger Bowl takes all the best parts of a deluxe cheeseburger savory beef, zesty pickles, fresh veggies, and a signature “Special Sauce” and serves them up over a bed of crisp romaine and golden french fries. Finished with crunchy tortilla chips on the side. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 4 Servings Serving Size: 1 Bowl

INGREDIENTS The Base & Toppings: 4 Cups Chopped Romaine Lettuce 1 Cup Diced Tomatoes (6x6) ½ Cup Sliced Red Onions 12 Each Dill Pickle Slices (3 per bowl) ¼ Cup Shredded Monterey Jack/Cheddar Cheese 2 Cups French Fries (Prepared) Bulk Tortilla Chips (10 per bowl) ½ LB Ground Beef (cooked and seasoned)

Special Devil Mac Sauce: ½ Cup Mayonnaise 1 TBSP Ketchup 2 TBSP Pickle Relish ½ tsp Onion Powder 1 tsp White Vinegar 2 tsp Sugar ½ tsp Salt

INSTRUCTIONS Beef Prep: Prepare the ground beef and season to taste. Ensure it is cooked to a minimum internal temperature of 165°F. Whisk the Sauce: While the beef is cooking, combine the mayonnaise, ketchup, relish, onion powder, vinegar, sugar, and salt in a small bowl. Whisk until smooth. Assemble the Garden Base: In large serving bowls, portion out 2 cups of chopped romaine lettuce. Top each with 1/4 cup diced tomatoes, 1/4 cup sliced red onions, 3 dill pickles, and 1/2 oz of shredded cheese. Cook the Fries: Bake the fries according to the manufacturer’s instructions. Final Assembly: Top each chilled salad base with 1/2 cup of hot french fries and 2 oz of the warm beef mixture. Garnish & Serve: Drizzle the Special Devil Mac Sauce over the top. Serve with 10 tortilla chips on the side of each bowl.

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LUNCH / DINNER

Hot Honey BBQ Chicken Quesadillas Submitted By: Athens Team DFN: Leanne Young District: Athens Area RECIPE DESCRIPTION These Hot Honey BBQ Chicken Quesadillas are a perfect blend of smoky, sweet, spicy, and creamy flavors. Tender shredded chicken is tossed in BBQ sauce, layered with melty cheese, and finished with a drizzle of homemade hot honey. Designed to be crisp and balanced, this recipe provides a comforting and satisfying meal that is easy to prepare and always pleases! RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 8 Servings Serving Size: 1 Quesadilla

INGREDIENTS 8 Each Flour Tortillas (10-inch) 3 Cups Chicken (cooked and shredded) 1 ¼ Cups BBQ Sauce 2 Cups Cheddar Cheese (shredded) 2 Cups Monterey Jack Cheese (shredded) ½ to ¾ Cup Hot Honey (prepared) 2 TBSP Olive Oil or Butter

For Hot Honey: 1 Cup Honey 1-2 tsp Red Pepper Flakes 1 TBSP Apple Cider Vinegar

INSTRUCTIONS Prepare the Base: In a large mixing bowl, toss the shredded chicken with BBQ sauce until evenly coated. Prepare Hot Honey: Warm honey gently over low heat. Stir in red pepper flakes and simmer for 3–5 minutes. Remove from heat, let steep for 15 minutes, then stir in apple cider vinegar. (Strain if desired). Assemble: Lay a tortilla flat. Sprinkle cheese over one half of the tortilla, add the BBQ chicken mixture, and drizzle 1–2 teaspoons of hot honey over the chicken. Fold and Secure: Add a small additional sprinkle of cheese over the chicken to act as “glue” and fold the tortilla in half. Cook: Heat a skillet or griddle over medium heat and lightly coat with oil or butter. Cook each quesadilla for 2–3 minutes per side until golden brown and the cheese is fully melted. Rest: Let the quesadillas rest briefly to allow the cheese to set. Portion: Cut into wedges and serve warm. The Nutrition Group 2025-2026 Cookbook

LUNCH / DINNER

Oriental Noodles Submitted By: Teresa Lodes DFN: Teresa Lodes District: St. Marys Area RECIPE DESCRIPTION This dish features tender ramen noodles and savory browned beef, both seasoned with an aromatic spice blend of garlic, ginger, and cumin. Tossed in soy sauce and served hot, it’s a quick and flavorful entrée that brings a delicious international flair. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 8 Servings Serving Size: 1 Bowl

INGREDIENTS 1 LB Ground Beef 3 Packs Ramen Noodles ¼ Cup Onion (diced) 3 TBSP Soy Sauce 2 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Ground Cumin ½ tsp Ground Ginger ½ tsp Black Pepper

INSTRUCTIONS Prepare Seasoning Blend: In a small bowl, combine the garlic powder, onion powder, cumin, ginger, and black pepper. Mix thoroughly. Cook the Beef: Brown the raw beef with the diced onions in a skillet and cook until the beef is fully cooked (165°F). Drain any excess fat. Season the Beef: Add exactly half of the seasoning mixture (approx. 1 TBSP) and 2 TBSP of soy sauce to the cooked beef. Stir well to coat. Prepare Noodles: Boil the ramen per package directions and omit seasoning packet. Drain the water thoroughly. Season the Noodles: Toss the drained noodles with the remaining half of the seasoning mixture and 1 TBSP of soy sauce. Assembly: To plate, portion seasoned noodles into a bowl and top with the beef mixture. Serving Suggestion: This dish pairs perfectly with a side of steamed broccoli!

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LUNCH / DINNER

Rodeo Burger Submitted By: Mary Schoolmaster DFN: Dana Mollander District: Bradford Area RECIPE DESCRIPTION The Rodeo Burger brings the bold flavors of the West! This hearty burger features a juicy beef patty topped with melty American cheese and a thick, crispy onion ring. Drizzled with tangy BBQ sauce and served on a soft hamburger roll, it’s a smoky, crunchy, and savory meal. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 10–12 minutes Total Time: 15 minutes Yield: 1 Serving Serving Size: 1 Burger

INGREDIENTS 1 Each Hamburger Roll ¼ LB Beef Patty (store bought or made fresh) 1 Slice American Cheese 1 Each Onion Ring (frozen) 1 TBSP BBQ Sauce

INSTRUCTIONS Cook the Proteins: Prepare the beef patty to your preferred method and bake the onion ring according to the manufacturer’s instructions. Ensure the beef patty reaches a safe internal temperature of 160°F and the onion ring is golden and crispy. Melt the Cheese: For a perfect finish, place the cheese slice on the beef patty during the last minute of cooking to allow it to melt slightly. Assemble the Base: Place the cooked beef patty (with melted cheese) onto the bottom half of the hamburger roll. Add the Crunch: Place one hot, crispy onion ring directly on top of the cheese. Sauce it Up: Drizzle tangy BBQ sauce over the onion ring. Finish: Top with the other half of the roll. Serve with your favorite side of fries!

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LUNCH / DINNER

Shepherd’s Pie Bowl Submitted By: Angela Kalchick DFN: Amy Hehn District: Tamaqua Area RECIPE DESCRIPTION Cozy up with a classic comfort dish served in a modern, easy-to-eat format. The Shepherd’s Pie Bowl features a foundation of fluffy, buttery mashed potatoes topped with a hearty blend of savory beef and colorful vegetables. Everything is brought together with a rich brown gravy, creating a warm, satisfying meal that feels like home cooking in every spoonful. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: 4 Servings Serving Size: 1 Bowl

INGREDIENTS 2 Cups Mashed Potatoes (utilize your favorite personal recipe) 1 LB Ground Beef (Cooked) ½ LB Mixed Vegetable Blend (Corn, peas, carrots, etc.) ½ Cup Brown Gravy (Your choice of canned or made from scratch)

INSTRUCTIONS Steam Vegetables: Steam the mixed vegetable blend until tender and vibrant. Prepare Components: Prepare your mashed potatoes, gravy, and cook your ground beef. Create the Base: Start the assembly by placing 1/2 cup of prepared mashed potatoes into the bottom of the serving bowl. Combine Filling: In a separate vessel, toss the prepared beef crumble and steamed mixed vegetables with the brown gravy until evenly coated. Assemble: Scoop the beef and vegetable gravy mixture directly over the mashed potato base. Serve: Serve hot.

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LUNCH / DINNER

Sloppy Joe Submitted By: Ashley Griffith DFN: Lily Briggs District: Brentwood Borough RECIPE DESCRIPTION Ground beef seasoned with garlic and pepper, simmered in a tangy sauce made from scratch with ketchup, mustard, and a splash of soy sauce for added depth. Thickened with a simple roux for a rich, hearty texture. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: 6 Servings Serving Size: 1 Sandwich

INGREDIENTS 1 lb Raw Ground Beef 6 Each Hamburger Buns 1/8 Cup Soy Sauce 1/8 Cup Ketchup 1 TBSP Mustard ½ Cup Water 2 TBSP Margarine or Butter ¾ Cup Flour 1 tsp black pepper 1 tsp granulated garlic

INSTRUCTIONS Prep the Sauce: In a large bowl, whisk together the low-sodium soy sauce, ketchup, mustard, and water. Set the mixture aside. Brown the Meat: In a large skillet or sauté pan, brown the ground beef until it is fully cooked (reaching an internal temperature of 165°F or higher). Season: Mix in the garlic and pepper to ensure the meat is evenly flavored. Create the Base: Once the meat is cooked, add the margarine and flour directly to the pan. Stir constantly for a few minutes until the margarine is completely melted and the flour is fully incorporated (no white streaks remaining). Thicken: Pour the sauce mixture into the meat. Continue to stir and cook for about one minute, or until the sauce has thickened and coats the beef thoroughly. Portion: Divide the meat mixture onto each hamburger bun. Serve: Serve hot and enjoy!

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Sloppy Joe Pinwheel Submitted By: Jean Herrick DFN: Rebecca Farina District: Jim Thorpe RECIPE DESCRIPTION This recipe merges a scratch-made, savory Sloppy Joe filling with a soft pizza crust. By rolling the seasoned ground beef and onion mixture directly into the dough and topping each spiral with melty Monterey Jack cheese, you create a tasty pinwheel! RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 10 Servings Serving Size: 1 Pinwheel (Roll)

INGREDIENTS Sloppy Joe Meat: 2 Cups Ground Beef (cooked) ½ Cup Onions (Diced) 2 Cups Ketchup ½ Cup Brown Sugar 1/3 Cup Tomato Paste 2 TBSP Ground Mustard 2 tsp Garlic Powder 2 tsp Black Pepper

The Dough & Toppings: 1 Each Purchased Pizza Dough 1 ½ Cup Shredded Monterey Jack Cheese

INSTRUCTIONS Dough Prep: Remove the dough from packaging and stretch it to form a 12x16 rectangle. Prepare the Filling: • Place the ground beef and diced onions in a large pan. Cook over medium-high heat until the beef is fully browned and the onions are translucent. • Drain the excess grease thoroughly and return the mixture to the pan. • Add the ketchup, brown sugar, tomato paste, mustard seed, garlic powder, and black pepper. Stir well and simmer until the sauce has thickened. Let the mixture cool slightly so it doesn’t tear the dough. Assemble the Pinwheels: • Stretch the risen dough slightly on a prepared surface. • Spread approximately 2.5 cups of the prepared Sloppy Joe mixture along the long edge of the dough. • Carefully roll the dough into a tight log, tucking the edges as you go to secure the filling. Portion: Using a bench scraper or knife, cut the log into 10 even slices (pinwheels). Final Topping: Place the pinwheels on a parchment-lined sheet tray. Top each pinwheel with 1 oz of Monterey Jack cheese. Bake: Bake in a preheated oven at 350°F for approximately 10–15 minutes, or until the dough is golden brown and the internal temperature reaches 165°F. Service: Serve warm. 38

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LUNCH / DINNER

Sloppy Joe Tots Submitted By: Penny Reing DFN: Sherry Eichelberger District: Shamokin Area RECIPE DESCRIPTION This recipe takes a savory, from-scratch Sloppy Joe base simmered with onions, garlic, and a tangy tomato sauce, and tops it with a crispy layer of golden tater tots. Finished with a blanket of melted shredded cheese. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 5 servings Serving Size: 1 Cup

INGREDIENTS 1 lb Ground Beef ½ lb Tater Tots ¼ Cup Onion (diced) ½ Cup Ketchup 5 TBSP Tomato Paste 1 TBSP White Vinegar 1 TBSP Water 2 TBSP Brown Sugar ¼ tsp Ground Mustard Seed ½ tsp Garlic Powder ¼ tsp Black Pepper ¼ Cup Shredded Cheese

INSTRUCTIONS Prepare the Sloppy Joe Base: In a large skillet, brown the ground beef and diced onions until the meat is fully cooked (165°F). Drain excess fat. Simmer: Stir in the ketchup, tomato paste, white vinegar, water, brown sugar, ground mustard, garlic powder, and black pepper. Simmer together to allow the flavors to develop. Pan Assembly: Spoon the mixture into a medium sized baking pan. Top with Tots: Cover pan evenly with frozen tater tots. First Bake: Place the pan in a preheated oven at 375°F and bake for 20 minutes, or until the tots are beginning to brown and get crispy. Add Cheese: Remove the pan from the oven and sprinkle shredded cheese over the top of the tater tots in each pan. Final Bake: Return to the oven for an additional 5 minutes, or until the cheese is completely melted and bubbly. Serve: Allow to cool slightly and serve warm.

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LUNCH / DINNER

Stuffed Pepper Casserole Submitted By: Jason Miller DFN: Kari Snyder District: Montoursville RECIPE DESCRIPTION Enjoy all the savory goodness of a traditional stuffed pepper without the prep-heavy assembly! This Stuffed Pepper Casserole features a colorful medley of fresh red, yellow, and orange bell peppers sautéed with onions and garlic. Combined with hearty ground beef in a rich marinara and chicken stock reduction, the mixture is seasoned with a touch of paprika, chili powder, and a hint of cayenne for depth. Served over a generous bed of fluffy rice and garnished with melted shredded cheese. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 5 Servings Serving Size: 1 bowl

INGREDIENTS 1 lb Ground Beef ¼ Cup Fresh Diced Onion ¾ Cup Fresh Red Peppers ¾ Cup Fresh Yellow Peppers ¾ Cup Fresh Orange Peppers 1.5 Cups Marinara Sauce ½ Cup Chicken Stock (or base equivalent)

1 Cup White Rice (dry) ¼ Cup Shredded Cheddar Cheese ½ tsp Paprika ¼ tsp Chili Powder ¼ tsp Sugar 1 Dash Cayenne Pepper 1 TBSP Garlic (Chopped)

INSTRUCTIONS Brown the Meat: In a large skillet, brown the ground beef until fully cooked (165°F). Drain the excess fat thoroughly. Prep Vegetables: Finely dice the onions and the red, yellow, and orange peppers. Sauté: Add the diced onions, peppers, and garlic to a skillet. Sauté for approximately 2 minutes until just softened. Mix the cooked ground beef back into the vegetables. Season: Add the paprika, chili powder, sugar, cayenne, and any additional spices to taste. Create the Sauce: In a large pot, combine the marinara sauce, chicken stock, and a splash of water. Bring the mixture to a boil. Combine: Fold the meat and vegetable mixture into the sauce. Reduce heat and simmer to let the flavors blend. Prepare Rice: Steam the rice according to package directions until fluffy and tender. Portion & Build: • Portion ½ cup rice into serving bowl. • Top the rice with ¼ cup the savory meat and pepper mixture. Garnish: Top each bowl with 1/4 oz of shredded cheese while warm to allow for melting. 40

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Stuffed Peppers Submitted By: Mary Schoolmaster DFN: Dana Mollander District: Bradford Area RECIPE DESCRIPTION These Stuffed Peppers feature fresh green pepper halves filled with a savory blend of ground beef, fluffy rice, and a balanced mix of aromatic spices. Topped with rich marinara sauce and a melty mozzarella blend, they are baked until tender and golden. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Yield: 2 Servings Serving Size: 1 Pepper

INGREDIENTS 1 Each Fresh Green Pepper (Cleaned and halved) ½ Cup Ground Beef (Cooked) 1 Cup Cooked Rice ½ Cup Marinara Sauce ¼ Cup Mozzarella Cheese Blend 1/4 tsp Salt 1/4 tsp Black Pepper 1/4 tsp Garlic Powder 1/4 tsp Onion Powder

INSTRUCTIONS Prepare Filling: In a mixing bowl, combine the cooked ground beef, cooked rice, salt, black pepper, garlic powder, and onion powder. Mix thoroughly to ensure spices are evenly distributed. Prep Peppers: Wash the green peppers and cut them in half vertically. Remove the seeds and ribs to create a clean cavity for the filling. Fill and Sauce: Stuff each pepper half with approximately 1/2 cup of the beef and rice mixture. Top the filling with approximately 1/4 cup of marinara sauce. First Bake: Place the stuffed peppers in a baking pan. Bake at 350°F for 30 minutes until the pepper begins to soften. Finish: Remove from the oven and sprinkle 1 oz of the mozzarella cheese over each pepper. Return to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and the internal temperature reaches 165°F. Serve: Allow to cool slightly and serve warm.

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Stuffed Taco Bell Peppers Submitted By: Tonya Elkins DFN: Hanna Washington District: Spartanburg South Carolina RECIPE DESCRIPTION This recipe takes a fresh, crisp bell pepper and stuffs it with a savory blend of seasoned taco beef and fluffy rice. After cooked to a perfect tender-crisp texture, it’s topped with melty shredded cheese and finished in the oven. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

INGREDIENTS 1 Each Fresh Bell Pepper (Green, Red, or Yellow) ¼ Cup Beef Taco Meat (Prepared) ½ Cup Rice (Cooked) ¼ Cup Shredded Cheese

Yield: 1 Serving Size: 1 Pepper INSTRUCTIONS Prep the Peppers: Wash the bell peppers thoroughly. Cut off the tops and remove all seeds and ribs from the interior. Mix the Filling: Prepare the rice and the beef taco meat according to your preferred methods. In a large mixing bowl, fold the rice and taco meat together until well combined. Stuff: Fill each prepared bell pepper with the rice and beef mixture. Steam: Arrange the stuffed peppers in a baking pan and cover with foil. Bake at 300 degrees for 20 minutes to soften the peppers. Melt: Remove the pan from the oven. Top each pepper with shredded cheese. Bake: Place the pan in a preheated oven at 350°F for 5 minutes, or until the cheese is fully melted and bubbly.

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LUNCH / DINNER

“

100% amazing! I would definitely eat it again! – Student Judge

The Nutrition Group 2025-2026 Cookbook

PIZZA

WINNER

Individual Lunch Category

Big Mac Pizza Submitted By: Michele Speck DFN: Sue Cook and Alex Ficorilli District: Shaler Area RECIPE DESCRIPTION This creative mashup brings the iconic flavors of a classic double-decker burger to a fresh pizza crust. Featuring a tangy Thousand Island base, seasoned beef, a melty blend of American and Italian cheeses, and the essential crunch of dill pickles and shredded lettuce. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 5–14 minutes Total Time: 25 minutes Yield: 8 Servings Serving Size: 1 Slice

INGREDIENTS 1 Each Store Bought Pizza Crust ½ Cup Thousand Island Dressing 1 Cup Cooked Ground Beef 1 Cup Shredded American Cheese 1 Cup Shredded Italian Cheese Blend

24 Each Dill Pickle Slices ¼ Cup Shredded Iceberg Lettuce 1 tsp Granulated Garlic 1 tsp Black Pepper 1 tsp Onion Powder

INSTRUCTIONS Cook: In a pan, cook the beef and season with the garlic, pepper, and onion powder until evenly coated. Apply the Base: Spread the Thousand Island dressing evenly over the pizza crust, leaving room for the edges. Layer the Toppings: • Evenly distribute the seasoned beef over the dressing. • Layer both cheeses over the meat. • Place 24 pickle slices on top of the cheese. Bake: at 400°F for approximately 12–14 minutes. Garnish & Serve: Sprinkle the shredded iceberg lettuce over the cooked pizza just before serving to maintain its crunch.

The Nutrition Group 2025-2026 Cookbook

PIZZA

WINNER À La Carte Category

Pizza Pretzel

Submitted By: Melissa Preklas DFN: Lily Briggs District: Brentwood Borough

RECIPE DESCRIPTION Transform a classic snack into a savory masterpiece with the Pizza Pretzel. A soft, pillowy pretzel topped with a melty Italian cheese blend and finished with savory pepperoni slices. Baked until bubbly and golden, this “twist” on a traditional pizza is a fun, portable, and utterly delicious option for a satisfying treat. RECIPE OVERVIEW Prep Time: 2 minutes Cook Time: 4–5 minutes Total Time: 7 minutes Yield: 1 Serving Serving Size: 1 Pretzel

INGREDIENTS 1 Soft Pretzel 1/2 tsp butter spray ½ cup Shredded Italian Blend Cheese 3 Pepperoni Slices Optional: 1/4 cup Marinara Sauce for dipping

INSTRUCTIONS Preparation: Place the soft pretzel on a baking sheet lined for easy cleanup. Seasoning: Evenly spray the top of the pretzel with the butter spray to ensure the toppings adhere and to add a boost of flavor. Assembly: Generously sprinkle the Italian cheese blend over the pretzel, covering the surface area, and then place three pepperoni slices on top. Baking: Bake at 375°F for 4–5 minutes, or until the cheese is fully melted and starting to bubble. Enjoy! For an enhanced experience, offer with a side of red sauce for dipping.

The Nutrition Group 2025-2026 Cookbook

PIZZA

FINALIST

Team Lunch Category

Jalapeño Popper Pizza Submitted By: North Penn-Mansfield Pizzatears DFN: Candy Slingerland District: Southern Tioga RECIPE DESCRIPTION Turn up the heat with the Jalapeño Popper Pizza! This creative pizza swaps traditional red sauce for a silky, tangy blend of cream cheese and sour cream infused with zesty jalapeño juice. Topped with a generous layer of melty mozzarella, smoky crumbled bacon, and diced jalapeños, it captures all the flavors of the classic appetizer perfectly. It’s a bold, savory, and spicy! RECIPE OVERVIEW Prep Time: 25 minutes Cook Time: 12 minutes Total Time: 37 minutes Yield: 8 Servings Serving Size: 1 Slice

INGREDIENTS 1 Each Store Bought Pizza Crust 1 Cup Sour Cream 1/3 Cup Cream Cheese (Softened) 4 Cups Shredded Mozzarella Cheese 1 Cup Sliced Jalapeños (Diced, plus 1 cup juice reserved) 1 LB Sliced Bacon (Cooked and crumbled) 1 TBSP Dried Parsley (For garnish)

INSTRUCTIONS Crust Prep: Prepare the pizza crust per package directions. Bacon Prep: Cook the bacon until fully cooked, but do not overcook. Set aside to cool completely, then crumble into small pieces. Cream Cheese Sauce: Soften the cream cheese at room temperature for about 20 minutes. In a large bowl, use a hand mixer to cream together the softened cream cheese and sour cream until the texture is completely smooth. Flavor the Sauce: Mix jalapeño juice as needed (reserved from the sliced jalapeños) into the cream cheese mixture until well combined. Sauce the Pizza: Spread the prepared cream cheese mixture evenly over the pizza crust, leaving room for the edges. Layer Cheese & Toppings: • Spread mozzarella cheese evenly over the sauce. • Sprinkle the crumbled bacon evenly over the cheese. • Dice 1 cup of sliced jalapeños and spread them evenly over the bacon layer. Bake: Bake in a preheated oven at 375°F for 12-15 minutes. Rotate: Rotate the pizza halfway through the baking time to ensure the crust is golden and the cheese is evenly melted. Finish: Garnish with parsley if desired, slice, and serve hot. 46

The Nutrition Group 2025-2026 Cookbook

PIZZA

Cold Vegetable Pizza Submitted By: Kitchen Heroes DFN: Sundareen Cirko District: Everett Area RECIPE DESCRIPTION This Cold Vegetable Pizza features a crispy, golden-brown crust topped with a cool and zesty ranch-infused cream sauce. Loaded with finely chopped broccoli, cauliflower, cherry tomatoes, and vibrant shredded carrots. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 6 minutes Total Time: 26 minutes Yield: 8 Servings Serving Size: 1 slice

INGREDIENTS 1 Each Store Bought Pizza Crust 8 oz Sour Cream 3 TBSP Dry Ranch Seasoning ¼ Cup Ranch Dressing 1/3 Cup Fresh Broccoli Florets (Finely chopped) 1/3 Cup Each Fresh Cauliflower (Finely chopped) 1/3 Cup Each Fresh Cherry Tomatoes (quartered) ¼ Cup Shredded Carrots ¼ Cup Cheddar & Monterey Jack Cheese Blend (For garnish)

INSTRUCTIONS Prepare the Crust: Prepare the pizza crust per package directions. Cool: Remove from the oven and set aside. Note: The crust must be completely cool before adding the toppings to prevent the sauce from melting. Prepare the Sauce: In a mixing bowl, combine the sour cream, dry ranch seasoning, and ranch dressing. Whisk until the mixture is smooth and well-incorporated. Assemble: • Spread the ranch cream mixture evenly over the cooled pizza crust. • Finely chop the broccoli, cauliflower, and tomatoes. Arrange them evenly across the pizza. • Top with the shredded carrots from the salad mix. Serve: Cut the pizza into 8 slices and serve.

The Nutrition Group 2025-2026 Cookbook

PIZZA

Double Crust Empanada Pizza Submitted By: Sierra Beers DFN: Nancy Iseminger District: Wyalusing RECIPE DESCRIPTION Take pizza night to the next level with this creative fusion of two global favorites! This Double Crust Empanada Pizza features a savory, hearty filling of ground beef, onions, and tomato seasoned with a zesty blend of taco seasoning and cumin. Encased between two golden pizza crusts, it’s finished with a buttery Parmesan topping. RECIPE OVERVIEW Prep Time: 20 minutes (plus proofing) Cook Time: 15 minutes Total Time: 35 minutes Yield: 16 Servings Serving Size: 1 Slice

INGREDIENTS 2 Store Bought Pizza Crusts 2 ½ LB Ground Beef ½ Cup Yellow Onion (diced) ½ Can (small) Tomato Soup ½ LB Shredded Monterey Jack/ Cheddar Cheese ½ TBSP Beef Paste Base

2 ½ TBSP Taco Seasoning ½ TBSP Ground Cumin ½ TBSP Dried Oregano 2 TBSP Butter or Margarine (melted) 1 oz Parmesan Cheese

INSTRUCTIONS Cook the Filling: In a skillet, brown the ground beef. Add the diced onions and tomato soup. Once the onions are translucent, stir in the taco seasoning, cumin, oregano, and beef base. Cool: Allow the meat mixture to cool before assembly to ensure the dough maintains its texture. Assemble Base: Spread the cooled meat mixture evenly over the bottom crust, leaving a 1/2-inch border at the edge. Add Cheese: Sprinkle the shredded Monterey Jack/Cheddar cheese evenly over the meat layer. Top and Seal: Place the second pizza crust on top of the cheese. Twist the edges of the top and bottom crusts together to create a tight seal. Finish the Top: Brush the top crust with melted butter sprinkle with Parmesan cheese and extra oregano (if desired). Portion: Cut the dough into 16 slices, but do not separate them before baking. Bake: Bake at 350°F on a high fan for 15-20 minutes, or until the crust is golden. Serve: Cool slightly before cutting and serving.

The Nutrition Group 2025-2026 Cookbook

PIZZA

Jalapeño Popper Pizza Submitted By: Tiffany Robison DFN: Tiffany English District: West Branch Area RECIPE DESCRIPTION This Jalapeño Popper Pizza features a velvety base of blended cream cheese and ranch dressing. Smothered in spicy shredded Pepper Jack cheese, savory crumbled bacon, and zesty jalapeño slices, it delivers the perfect balance of heat and comfort. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 12–14 minutes Total Time: 35 minutes Yield: 8 Servings Serving Size: 1 Slice

INGREDIENTS 1 Each Prepared Pizza Crust 8 oz Cream Cheese (Softened) ¾ Cup Ranch Dressing 1 ½ Cup Shredded Pepper Jack Cheese 6 Each Bacon Slices (Fully cooked and crumbled) 12 Each Jalapeño Pepper Slices (Drained)

INSTRUCTIONS Prep the Crust: Prepare the crust according to package directions. Make the Base: In a small bowl, whisk together the softened cream cheese and ranch dressing until smooth. Set aside. Shape: Once the dough is soft enough to work with, stretch the edges out slightly and form a crust edge. Prepare Toppings: Cook the bacon with your preferred method. Once crisp, crumble it and set aside. Assemble: • Spread the ranch/cream cheese base mixture evenly over the crust, filling it up to the edge of the crust. • Evenly distribute the shredded Pepper Jack cheese over the base, ensuring it touches the crust edge to help keep it in place during the bake. • Sprinkle the crumbled bacon and drained jalapeño slices across the top of the cheese. Bake: Place in a preheated oven at 400°F–450°F for approximately 12–14 minutes, or until the cheese is bubbly and starting to turn golden brown. Finish: Immediately upon removal from the oven. Serve: Cut into 8 slices and serve.

The Nutrition Group 2025-2026 Cookbook

PIZZA

Pepperoni Pizza Soup Submitted By: Mel’s Kitchen DFN: Terri Gebro District: Schuylkill Tech IU RECIPE DESCRIPTION This Pepperoni Pizza Soup takes smooth, comforting tomato soup and infuses it with zesty Italian herbs. Each serving is topped with a generous portion of melty Italian cheese and savory pepperoni slices. Served with warm, garlic-buttered pretzel bites for dipping. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 5 Servings Serving Size: 6 oz

INGREDIENTS 1 Can Condensed Tomato Soup (Prepared per package instructions) 10 Each Pepperoni Slices (2 per serving) 1 TBSP Italian Seasoning 1 Cup Shredded Mozzarella Cheese Pretzel Bites/Breadsticks (preferred choice from grocery store)

INSTRUCTIONS Prepare the Soup Base: Place the tomato soup in a pot. Add the Italian seasoning. Stir well to combine. Heat: Heat the soup mixture until hot. Bake Pretzel Bites: Arrange the pretzel bites (or breadsticks) on a sheet pan per package instructions. Serve: Ladle the hot soup into serving bowls. Top with mozzarella cheese and pepperoni slices, then serve warm with pretzel bites or breadsticks for dipping.

The Nutrition Group 2025-2026 Cookbook

PIZZA

Pizza Grilled Cheese on Ciabatta Submitted By: Ashley Griffith DFN: Lily Briggs District: Brentwood Borough RECIPE DESCRIPTION Featuring a crusty ciabatta bun filled with zesty red sauce and a melty Italian cheese blend, it’s finished with a savory hint of garlic. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Yield: 1 Serving Serving Size: 1 Sandwich

INGREDIENTS 1 Each Ciabatta Bun ¼ Cup Pizza Sauce ¼ Cup Shredded Mozzarella Cheese ½ TBSP Butter or Margarine ½ tsp Granulated Garlic OR 1 tsp fresh chopped garlic

INSTRUCTIONS Prep the Base: Place the bottom half of the ciabatta bun onto a parchment-lined baking sheet. Add Sauce: Spread the pizza sauce evenly across the bottom bun. Layer Cheese: Top the sauce with the Italian cheese blend. Assemble: Place the top half of the ciabatta bun over the cheese to close the sandwich. Bake: Place in a preheated oven at 350°F and bake for approximately 5 minutes, or until the bread is toasted and the cheese is fully melted. Season: While baking, melt the butter in a microwave safe dish and stir in garlic. Once finished baking remove from the oven and immediately brush the top of the bun with the garlic spread for a fragrant, savory finish. Serve: Serve hot and enjoy!

The Nutrition Group 2025-2026 Cookbook

PIZZA

Southwestern Pizza Submitted By: North Penn-Mansfield Pizzatears DFN: Candy Slingerland District: Southern Tioga RECIPE DESCRIPTION This recipe swaps traditional marinara for a bold salsa base, topped with tender diced chicken tossed in even more salsa for maximum flavor. Smothered in a melty Cheddar Jack cheese blend and garnished with parsley and oregano for a pop of color. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 22 minutes Total Time: 37 minutes Yield: 8 Serving Size: 1 Slice

INGREDIENTS 1 Each Store Bought Pizza Crust 1 Cup Diced Chicken (cooked) 1 ½ Cup Salsa 3 Cups Cheddar Jack Cheese 1 TBSP Dried Parsley 1 TBSP Dried Oregano

INSTRUCTIONS Prep the Crust: Prepare the pizza crust per package directions. Cook & Season Chicken: Cook chicken if necessary and cool. Mix with half of the salsa. Assemble the Base: Using a ladle, spread the remaining salsa evenly over the prepared pizza crust. Layer Toppings: • Evenly distribute the salsa-coated chicken over the base layer. • Top with the Cheddar Jack cheese, ensuring even coverage across the pie. • Sprinkle the parsley and oregano over the cheese to add flavor and vibrant color. Bake: Bake in a preheated oven at 350°F with the fan speed on High for 12 minutes. • Crucial Step: Rotate the pizza halfway through the cooking time to ensure an even bake and a perfectly golden crust. Serve: Cut into 8 slices and serve hot.

The Nutrition Group 2025-2026 Cookbook

PIZZA

Very Veggie Pizza Submitted By: Team Brentwood DFN: Lily Briggs District: Brentwood Borough RECIPE DESCRIPTION Refresh your pizza routine with this colorful, garden-fresh “Cold Pizza” that’s as nutritious as it is delicious. The pizza is topped with a zesty ranch-infused cream cheese spread and is loaded with finely chopped baby carrots, broccoli, and vibrant bell peppers. Finished with a sprinkle of shredded American cheese. RECIPE OVERVIEW Prep Time: 20 minutes (includes baking) Cook Time: 0 minutes Total Time: 1 hour, 20 minutes (includes cooling and chilling) Yield: 10 Slices Serving Size: 1 Slice

INGREDIENTS 1 Store Bought Pre-Baked Pizza Crust 8oz Cream Cheese (softened) 1 TBSP Dry Ranch Seasoning 2 tsp Milk ½ Cup Baby Carrots (finely chopped) ½ Cup Fresh Broccoli Florets (finely chopped) ½ Cup Fresh Green Peppers (finely chopped) ½ Cup Fresh Red Peppers (finely chopped) 1 Cup Shredded American Cheese

INSTRUCTIONS Prepare the Spread: In a medium bowl, whisk together the softened cream cheese, ranch seasoning, and milk until smooth and spreadable. Assemble: Spread the cream cheese mixture evenly over the pre-baked crust. Layer the finely chopped broccoli, cauliflower, carrots, and peppers evenly across the top. Finish with an even layer of shredded American cheese. Chill: Refrigerate the pizza for at least 1 hour to allow the flavors to blend and the topping to set. Serve: Cut into 10 slices and serve cold.

The Nutrition Group 2025-2026 Cookbook

SALADS

FINALIST

Wellness Wednesday Category

Green Pea and Roasted Red Pepper Salad Submitted By: Penny Reing DFN: Sherry Eichelberger District: Shamokin Area RECIPE DESCRIPTION Add a pop of color to your summer menu with this Green Pea and Roasted Red Pepper Salad. This creamy, savory side dish combines tender green peas with smoky roasted red peppers and cubed American cheese. Elevated by a tangy dressing featuring a hint of Worcestershire and a subtle kick from Nashville Hot seasoning, it’s a refreshing yet bold salad that offers a delightful blend of textures in every bite. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 0 minutes (Chill time required) Total Time: 15 minutes (plus 1 hour chilling) Yield: 12 Servings Serving Size: 1/2 Cup

INGREDIENTS 3 Cups Frozen Peas (Thawed and drained) 6 Slices American Cheese ¼ Cup Onion (Finely chopped) ¼ Cup Roasted Red Peppers (Drained and chopped) ¼ Cup Mayonnaise

¼ Cup Sour Cream 2 tsp Worcestershire Sauce 1 tsp Nashville Hot Seasoning ¼ tsp Salt ¼ tsp Black Pepper

INSTRUCTIONS Prep the Produce: Finely chop the onion. Drain the roasted red peppers thoroughly and chop into small pieces. Prep the Cheese: Stack the American cheese slices and cut them into small, uniform cubes. Make the Dressing: In a medium mixing bowl, whisk together the mayonnaise, sour cream, Worcestershire sauce, Nashville Hot seasoning, salt, and black pepper until smooth. Combine: Stir the chopped onions and roasted red peppers into the dressing mixture. Fold: Gently fold in the cubed cheese and the green peas, tossing until all ingredients are evenly coated in the sauce. Chill: Cover and refrigerate for at least 1 hour (or overnight) to allow the flavors to melt together. Served Chilled: Chill 30 minutes before serving. 54

The Nutrition Group 2025-2026 Cookbook

SALADS

FINALIST

Individual Lunch Category

Zesty Orange Summer Salad w/ Chicken & Signature Vinaigrette Submitted By: Tonya Elkins DFN: Hanna Washington District: Spartanburg South Carolina District 5 RECIPE DESCRIPTION A bright and refreshing lunch entrée featuring a crisp bed of spring mix topped with crunchy shredded red cabbage, sweet mandarin oranges, and tart Craisins. This dish utilizes a “zero-waste” approach by using the reserved mandarin orange juice to create a tangy citrus vinaigrette that perfectly balances the savory chicken and sweet fruit. RECIPE OVERVIEW Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes Yield: 1 Serving Serving Size: 1 Bowl

INGREDIENTS ½ Cup Cooked Chicken (Grilled or Breaded) 1 Cup Fresh Spring Mix ¼ Cup Red Cabbage (Finely shredded) ½ Cup Mandarin Oranges (Fruit only) ¼ Cup Craisins ½ Cup Reserved Mandarin Orange Juice 2 TBSP White Vinegar 1 TBSP Yellow Mustard 2 ¼ tsp Honey ¼ tsp Black Pepper

INSTRUCTIONS Drain the mandarin oranges, place the fruit in one container, and reserve the juice in a separate mixing bowl. Prepare Signature Vinaigrette: To the reserved juice, add the white vinegar, yellow mustard, honey, and black pepper. Whisk or shake vigorously until the dressing is emulsified. Set aside for service. Vegetable Prep: Wash the red cabbage and shred it finely. Base Assembly: Place 1 cup of fresh spring mix into the serving bowl. Garnish & Protein: Top the greens with the shredded cabbage, mandarin orange segments, and Craisins. Place the ½ cup of cooked chicken (chilled) directly on top. Serve: Serve the salad chilled with the prepared dressing. The Nutrition Group 2025-2026 Cookbook

SALADS

Asian Cucumber Salad Submitted By: Tonya Elkins DFN: Hanna Washington District: Spartanburg South Carolina District 5 RECIPE DESCRIPTION Cool, crisp, and slightly spicy, this Asian Cucumber Salad is a refreshing side dish that packs a flavor punch. Fresh sliced cucumbers are tossed in a savory dressing of sesame oil, soy sauce, and white vinegar, balanced with a touch of sweetness. A sprinkle of red pepper flakes adds just the right amount of heat. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes (plus chilling) Yield: 10 Servings Serving Size: 1/2 Cup

INGREDIENTS 3 Medium Cucumbers 1 TBSP Soy Sauce 1 TBSP White Vinegar 1 TBSP White Granulated Sugar 1 TBSP Vegetable Oil 1/3 Cup Soybean Salad Oil 1 TBSP Red Pepper Flakes

INSTRUCTIONS Prepare the Dressing: In a mixing bowl, combine the soy sauce, white vinegar, sugar, sesame oil, soybean salad oil, and red pepper flakes. Whisk vigorously until the sugar is dissolved and the dressing is well combined. Prep the Cucumbers: Wash the cucumbers thoroughly and slice them into thin rounds. Toss: Add the sliced cucumbers to the bowl with the dressing. Toss gently until every slice is evenly coated and the sauce is fully incorporated. Chill: Refrigerate the salad and keep chilled at 41°F or below to maintain crispness. Serve: Portion into your favorite serving bowl and serve cold.

The Nutrition Group 2025-2026 Cookbook

SALADS

Fall Kale Salad Submitted By: Stacey Clemson DFN: Amy Hehn District: Tamaqua Area RECIPE DESCRIPTION Celebrate the flavors of the season with this vibrant Fall Kale Salad. This nutrient-packed dish features hearty chopped kale tossed with crisp diced apples and colorful shredded carrots. The secret is in the homemade apple-honey vinaigrette a light, tangy dressing infused with apple cider vinegar, honey, and a touch of unsweetened applesauce. It’s a crisp, refreshing, and healthy option that makes eating your greens a seasonal delight. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 8 Servings Serving Size: 1 Cup

INGREDIENTS For the Dressing: 2 tsp Ground Mustard Seed 1 TBSP Honey 3 TBSP Canola Oil 1 TBSP Apple Cider Vinegar 1/2 Cup Unsweetened Applesauce 1/4 tsp Salt 1/8 tsp Ground Black Pepper

For the Salad: 6 Cups Chopped Kale 3/4 Cup Diced Apple 3/4 Cup Shredded Carrots

INSTRUCTIONS Whisk the Dressing: In a small bowl, combine the ground mustard seed, honey, salad oil, apple cider vinegar, unsweetened applesauce, salt, and black pepper. Whisk vigorously until the dressing is emulsified and smooth. Prep the Greens: In a large mixing bowl, toss together the chopped kale, diced apples, and shredded carrots. Dress and Toss: Pour the prepared dressing over the salad ingredients. Incorporate: Mix well, ensuring the kale is thoroughly coated (massaging the dressing into the kale for a minute can help soften the leaves). Serve: Serve immediately as a fresh side salad.

The Nutrition Group 2025-2026 Cookbook

SALADS

Mandarin Kale Salad Submitted By: Sarah Stellar DFN: Mary Hinkle District: Mount Carmel Area RECIPE DESCRIPTION Brighten up your day with the Mandarin Kale Salad, a refreshing blend of sweet and savory flavors. This vibrant salad pairs hearty, nutrient-dense kale with juicy mandarin oranges and tart dried cranberries. Crisp cucumber slices add a cooling crunch, all brought together by a light and fruity raspberry vinaigrette. It’s a colorful, antioxidant-rich dish that makes eating healthy feel like a treat! RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 12 Servings Serving Size: 1/2 Cup

INGREDIENTS 1 lb Fresh Kale ¼ Cup Dried Cranberries 1 ½ Cups Mandarin Oranges (drained) ¾ Cup Cucumbers (quartered and sliced) ¾ Cup Raspberry Vinaigrette (purchased)

INSTRUCTIONS Prepare the Kale: Destem the kale leaves, wash them thoroughly, and chop them into bite-sized pieces. Prep the Vegetables: Quarter the cucumber lengthwise and then slice into thin pieces. Drain the Fruit: Thoroughly drain the mandarin oranges to ensure the salad doesn’t become watery. Assemble: In a large mixing bowl, combine the chopped kale, dried cranberries, cucumbers, and drained mandarin oranges. Dress and Toss: Pour the raspberry vinaigrette over the mixture and toss well to ensure every leaf is evenly coated. Serve Chilled: Chill for 30 minutes before serving.

The Nutrition Group 2025-2026 Cookbook

SALADS

Zesty Garbanzo Bean Salad Submitted By: Team Galinsky DFN: Jessica Benjamin District: Crestwood RECIPE DESCRIPTION This Zesty Garbanzo Bean Salad combines hearty chickpeas with a crunchy medley of red bell peppers, cucumbers, and red onions. The dish gets a tangy kick from diced banana peppers and a house-made vinaigrette infused with ginger, Italian herbs, and a hint of red pepper heat. RECIPE OVERVIEW Prep Time: 25 minutes Cook Time: 0 minutes Total Time: 25 minutes (plus marinating time) Yield: 12 Servings Serving Size: 1/2 Cup

INGREDIENTS 2 Each Cans Garbanzo Beans (small cans) ½ Cup Banana Peppers (Drained, juice reserved) ½ Cup Red Bell Peppers (Diced) ½ Cup Cucumber (Seeded and diced)

¼ Cup Red Onion (Diced) ½ Cup Canola Oil ½ Cup White Vinegar ¼ Cup Sugar 1 TBSP Italian Seasoning ¼ tsp Red Pepper Flakes ¼ tsp Ginger (Ground) ¼ tsp Salt

INSTRUCTIONS Prep the Beans: Drain and rinse the two cans of garbanzo beans thoroughly. Set aside in a large mixing bowl or food storage container. Prep the Vegetables: • Red Bell Peppers: Remove stems and seeds; dice. • Cucumbers: Remove the wet seeds (to prevent sogginess); dice. • Red Onion: Remove skin and root; dice. • Banana Peppers: Drain the peppers, saving the juice for the dressing. Dice the peppers. Create the Vinaigrette: In a separate bowl, combine the reserved banana pepper juice, oil, white vinegar, sugar, salt, Italian seasoning, ginger, and red pepper flakes. Whisk vigorously until the sugar is dissolved and the dressing is well-emulsified. Combine: Add all the diced vegetables to the garbanzo beans. Pour the vinaigrette over the mixture. Marinate: Toss gently to coat all ingredients. For the best flavor, let the salad sit in the refrigerator for at least 1–2 hours (or overnight) to allow the beans to soak up the dressing. Serve Chilled: Chill 30 minutes before serving. The Nutrition Group 2025-2026 Cookbook

SNACKS

Crisp Cucumber Ranch Dill Bowl Submitted By: Hallie Runser DFN: Jeannine Miller District: Wattsburg Area RECIPE DESCRIPTION Cool, creamy, and packed with a savory punch, the Crisp Cucumber Ranch Dill Bowl is the ultimate summer side dish. This bowl features fresh sliced cucumbers and zesty diced onions tossed in a herbaceous dressing of sour cream, dry ranch, and aromatic dill. Topped with a blend of shredded Monterey Jack and Cheddar cheeses and finished with salty, crumbled bacon, it’s a high-flavor snack that brings a satisfying crunch to taste buds. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes (plus chilling) Yield: 6 Servings Serving Size: ½ Cup

INGREDIENTS 2.5 Cups Sliced Cucumbers ½ Cup Shredded Monterey Jack/ Cheddar Cheese 4 Slices Cooked Bacon (crumbled) ½ Cup Sour Cream 1 TBSP Dry Ranch Seasoning 2 TBSP Onion (finely diced) 1 TBSP Dried Dill Weed 1 tsp Ground Black Pepper

INSTRUCTIONS Prep the Vegetables: Slice the cucumbers and finely dice the onions. Set them aside in a large mixing bowl. Prepare the Dressing: In a separate small bowl, whisk together the sour cream, dry ranch seasoning, and dried dill weed until well combined. Prep the Bacon: Cut or crumble the cooked bacon into small pieces. Assemble: Add the dressing and the crumbled bacon to the cucumber and onion mixture. Toss gently to ensure everything is evenly coated. Finish: Fold in the shredded Monterey Jack and Cheddar cheese. Serve Chilled: Chill 30 minutes before serving.

The Nutrition Group 2025-2026 Cookbook

SNACKS

Hot Honey Hawaiian Cauliflower Submitted By: Kitchen Heroes DFN: Sundareen Cirko District: Everett Area RECIPE DESCRIPTION Fresh cauliflower florets are tossed in a vibrant “Hot Honey” glaze made with pineapple juice, spicy hot sauce, and crushed red pepper flakes. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 0 minutes or Light Steam (Optional) Total Time: 15 minutes

INGREDIENTS 1 Each Fresh Cauliflower (Large heads) ½ Cup Honey 1/3 Cup Hot Sauce ¼ Cup Pineapple Juice 1 tsp Crushed Red Pepper

Yield: 8 Servings Serving Size: ½ Cup INSTRUCTIONS Prep the Vegetable: Wash the fresh cauliflower thoroughly. Cut the heads into uniform, bite-sized florets. Set these aside in a large mixing bowl. Prepare the Glaze: In a separate medium bowl, combine the honey, pineapple juice, and hot sauce. Whisk: Whisk the liquid ingredients very well until the honey is fully incorporated and the sauce is smooth. Add Heat: Stir in the crushed red pepper flakes. Toss: Pour the prepared hot honey Hawaiian sauce over the cauliflower florets. Toss gently but thoroughly until every piece is well-blended and evenly coated.. Service Tip: This dish can be served raw as a crunchy slaw-style side or lightly cooked before tossing for a tender-crisp texture.

The Nutrition Group 2025-2026 Cookbook

SNACKS

Pepperoni Dippers Submitted By: Stacey Clemson DFN: Amy Hehn District: Tamaqua Area RECIPE DESCRIPTION Satisfy those pizza cravings with a clever, keto-friendly twist! These Pepperoni Dippers feature savory pepperoni slices sandwiched together with a rich, velvety cream cheese filling. Baked until the pepperoni achieves a perfect, salty crunch, these bite-sized “sandwiches” are served with a side of zesty marinara for dipping. It’s a high-protein, flavor-packed snack that’s as fun to eat as it is delicious. RECIPE OVERVIEW Prep Time: 5 minutes Cook Time: 12–14 minutes Total Time: 20 minutes

INGREDIENTS 20 Slices Pepperoni 2 oz Cream Cheese (from loaf) 2 oz Marinara Sauce (for dipping)

Yield: 1 Serving Serving Size: 10 Dipper Sandwiches INSTRUCTIONS Assemble: Lay out 10 slices of pepperoni. Spread an equal amount of the 2 oz of cream cheese onto each slice. Cap: Top each prepared slice with the remaining 10 pepperoni slices to create 10 mini “sandwiches.” Bake: Arrange the sandwiches on a baking sheet and bake at 400°F for 12–14 minutes, or until the pepperoni is crisp and the cheese is warm. Serve: Plate the 10 Pepperoni Dippers and serve alongside a 2 oz portion of marinara sauce for dipping.

The Nutrition Group 2025-2026 Cookbook

SNACKS

“

It has a good, delicate, salty taste... – Student Judge

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

FINALIST À La Carte Category

Hot Cocoa S’mores Puppy Chow Submitted By: Hallie Runser DFN: Jeannine Miller District: Wattsburg Area RECIPE DESCRIPTION Cozy up with a classic campfire flavor in a crunchy, snackable form! This Hot Cocoa S’mores Puppy Chow takes crisp rice cereal and coats it in a rich layer of melted semi-sweet chocolate. Instead of traditional powdered sugar, it is tossed in real instant hot cocoa mix for a deep chocolatey finish, then mixed with fluffy mini marshmallows. It’s a nostalgic, sweet treat that brings the warmth of a winter mug to every bite. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Yield: 12 Servings Serving Size: 1 Cup

INGREDIENTS 12 oz Semi-Sweet Chocolate Chips 10 oz Rice Chex Cereal 1 TBSP Butter or Margarine 9 Packets Instant Hot Cocoa Mix (.55oz each) 1 Cup Mini White Marshmallows

INSTRUCTIONS Melt: Using a double-boiler method, melt the chocolate chips and butter/ margarine. For easy cleanup, place them in a zip-top bag and submerge the bag in a pan of boiled water, squeezing occasionally until the mixture is fully smooth. Prep Cereal: Place the Rice Chex cereal into a large mixing bowl. Coat: Pour the melted chocolate mixture over the cereal. Gently toss with a spatula until every piece is evenly coated. Dust: Sprinkle the contents of the hot cocoa packets over the coated cereal and gently toss again to create a chocolatey “dusting.” Mix: Add the mini marshmallows and toss gently one last time to combine. Store: Store in an airtight container in a cool, dry place for up to 7 days. 64

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Apple Peanut Butter Dumpling Submitted By: Cathi Hoffman DFN: Mary Hinkle District: Mount Carmel Area RECIPE DESCRIPTION A warm, flaky, and comforting treat! This snack features soft dough wrapped around a creamy peanut butter center and fresh, crisp apple slices. Baked until golden brown and finished with a sweet vanilla icing drizzle. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 8 minutes Total Time: 25 minutes Yield: 12-16 Servings Serving Size: 1 dumpling

INGREDIENTS 1 Store Bought Pizza Crust 1/3 Cup Peanut Butter 8 Fresh Apples (sliced) 1/3 Cup Vanilla Icing Non-Stick Spray

INSTRUCTIONS Prep the Dough: Stretch the dough into a rectangle and cut it into 16 equal squares. Place the squares on a full-sized baking sheet sprayed with pan release. Cover and allow to sit at room temperature until the dough is soft and pliable. Fill: Add 2 tsp of peanut butter to the center of each dough square. Layer: Top the peanut butter with 1/2 of a fresh sliced apple. Fold: Carefully stretch the corners of the dough square toward the center, folding them over the apples and peanut butter so they cross in the middle, creating a “dumpling” shape. Arrange: Place the assembled dumplings on a sprayed baking tray, leaving at least 1 inch of space between each one. Bake: Bake at 350°F for approximately 8 minutes, or until the dough is golden brown. Finish: Heat the vanilla icing and drizzle 1 tsp over each warm dumpling. Serve warm.

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Chocolate Marshmallow Pudding Parfait Submitted By: Penny Reing DFN: Sherry Eichelberger District: Shamokin Area RECIPE DESCRIPTION A creamy, layered pudding parfait featuring smooth, rich pudding topped with fluffy whipped topping and finished with a satisfying crunch of chopped peanuts. Each spoonful blends silky sweetness with light, airy texture and a nutty bite. A simple yet indulgent treat! RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Yield: 1 Serving Size: 1 Parfait

INGREDIENTS ½ cup Chocolate Pudding – Divided in half 3 TBSP Whipped Topping (split into 2TBSP and 1TBSP layers) 2 oz Mini Marshmallows – Divided in half ¼ tsp Mini Chocolate Chips ¼ tsp Chopped Peanuts 12 oz Cup

INSTRUCTIONS First Layer: In a 12 oz cup, add half of the chocolate pudding, followed by 2 TBSP of whipped topping and half of the mini marshmallows. Second Layer: Repeat the layering process by adding the remaining chocolate pudding, whipped topping, and mini marshmallows. Topping: Finish the parfait by sprinkling the mini chocolate chips and chopped peanuts over the top. Enjoy!

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Cinnamon Apple/ Cranberry Submitted By: Julie Olson DFN: Stacy Noll District: Hempfield Area RECIPE DESCRIPTION Sweet sliced apples are tossed with tart cranberries and aromatic cinnamon to create a flavorful base, then topped with a light granola crunch. It’s a wholesome, naturally sweet treat that works perfectly as a side dish or a light snack. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes

INGREDIENTS 6 Cups Sliced Apples (canned) 1 Cup Dried Cranberries 1 TBSP Cinnamon ¼ Cup Granola

Yield: 12 Servings Serving Size: 1/2 Cup INSTRUCTIONS Prep the Apples: Open the apples and drain approximately half of the water/liquid from the can, then empty the apples and remaining liquid into a large mixing bowl. Add Fruit: Add the cranberries and add them to the bowl with the apples. Season: Add cinnamon to fruit mixture. Add Texture: Mix in granola last minute so it does not get soggy. If serving later, add the granola right before serving. Enjoy!

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Frozen Peach Cup Submitted By: Kimberly Evanick DFN: Todd Gurry District: Pennsbury RECIPE DESCRIPTION A refreshing, single-ingredient treat that makes fruit the star of the show! By simply blending sweet diced peaches into a silky smooth purée and freezing them in individual portions, you create a vibrant, icy dessert. RECIPE OVERVIEW Prep Time: 10 minutes Freezing Time: 2 hours Total Time: 2 hours 10 minutes

INGREDIENTS 1 15 oz. can Diced Peaches Disposable Cups ¼ Cup Apple Juice

Yield: 4 Servings Serving Size: ½ Cup INSTRUCTIONS Prep: Open the cans of diced peaches. Blend: Empty the entire contents of the can (including the juice/syrup) into a high-speed blender. Process: Blend until the mixture is completely smooth and no lumps remain. Portion: Pour the blended peach purée into the cups, filling each one just below the rim to allow for slight expansion during freezing. Freeze: Place the cups in the freezer for at least 2 hours. Serve: Pull from the freezer immediately before consumption. This treat is best enjoyed while firm and icy!

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Honey Banana Submitted By: Kristin Ryjer DFN: Regina Lutz District: Canon-McMillan RECIPE DESCRIPTION This dish features fresh bananas sliced and tossed in a light coating of golden honey and aromatic cinnamon. RECIPE OVERVIEW Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes

INGREDIENTS 10 Each Fresh Bananas ¼ Cup Honey ½ TBSP Ground Cinnamon

Yield: 10 Servings Serving Size: ½ Cup INSTRUCTIONS Prepare the Glaze: In a large mixing bowl, combine the honey and ground cinnamon. Whisk or stir until the cinnamon is fully incorporated into the honey. Slice: Peel and slice the bananas into uniform rounds (approximately 1/4 inch thick). Coat: Add the banana slices to the bowl with the honey-cinnamon mixture. Toss: Gently fold the bananas using a rubber spatula until every slice is evenly coated. Be careful not to mash the fruit. Portion: To desired serving sizes.

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Jungle Dunkers Submitted By: Team Brentwood DFN: Lily Briggs District: Brentwood Borough RECIPE DESCRIPTION Take a walk on the wild side with Jungle Dunkers! This interactive snack features crunchy, animal-shaped Jungle Crackers paired with a creamy vanilla icing dip. Topped with a vibrant burst of rainbow sprinkles, it’s a playful and sweet treat that turns snack time into a colorful safari adventure. Perfect for a quick, fun, and portable pick-me-up! RECIPE OVERVIEW Prep Time: 2 minutes Cook Time: 0 minutes Total Time: 2 minutes

INGREDIENTS 1 package Teddy Grahams (Or 2oz of bulk packed) 2 TBSP Vanilla Icing 1 tsp Rainbow Sprinkles

Yield: 1 Serving Size: 1 INSTRUCTIONS Prepare the Dip: Portion vanilla icing into a 2 oz portion cup. Add Flare: Evenly distribute the rainbow sprinkles over the top of the icing. Assemble: Serve the prepared dip alongside ¼ cup Teddy Grahams. Enjoy!

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Oatmeal Raisin Cookies Submitted By: Christine Griffton DFN: Rebecca Farina District: Jim Thorpe RECIPE DESCRIPTION These cookies are lightly spiced with cinnamon and packed with fiber-rich oats and sweet raisins. With a hint of buttermilk for a tender texture, they are a perfect “better-for-you” treat. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 36 Cookies Serving Size: 1 cookie

INGREDIENTS 1 ½ Cups Flour (Sifted) 1 ½ Cups Oats 1 Cup Raisins 1 Cup Sugar ½ Cup Butter ¾ Cup Buttermilk ¼ Cup Egg (Whisked) 1 tsp Baking Soda 1 tsp Cinnamon ½ tsp Salt

INSTRUCTIONS Sift Dry Ingredients: Sift the flour first to measure. Sift a second time while adding the salt, baking soda, and cinnamon to ensure even distribution. Cream Butter and Sugar: In a large mixing bowl or stand mixer, blend the butter and sugar until the mixture is smooth and light. Incorporate Wet Ingredients: Slowly mix in the whisked egg and the buttermilk until combined. Combine: Stir in the flour mixture half at a time, being careful not to overmix. Fold in the oats and raisins by hand or on a very low mixer setting. Scoop: Using a small scoop, form approximately 1-inch balls and place them on a sprayed or parchment-lined baking sheet. Bake: Bake in a preheated oven at 400°F for approximately 10 minutes or until the edges are golden brown. Cool: Allow cookies to cool on the tray for a few minutes before moving to a wire rack.

The Nutrition Group 2025-2026 Cookbook

SWEET TREATS

Peanut Butter Squares Submitted By: Team Tamaqua Area High School DFN: Amy Hehn District: Tamaqua Area RECIPE DESCRIPTION Simplicity meets satisfaction in these Peanut Butter Squares. These treats offer a smooth, protein-packed base of creamy peanut butter balanced with a touch of vanilla and a light dusting of powdered sugar. With no baking required, these squares are a delightful, chilled snack that delivers a melt-in-your-mouth texture that students will absolutely love. RECIPE OVERVIEW Prep Time: 15 minutes Cook Time: 0 minutes (Chill time required) Total Time: 15 minutes (plus setting time)

INGREDIENTS 2 1/3 Cups Jif Peanut Butter 10 TBSP Butter or Margarine 1 2/3 lb Powdered Sugar (Reserve 1/3 lb for topping) 3/4 tsp Vanilla Extract

Yield: 20 Squares Serving Size: 1 Square INSTRUCTIONS Prepare Topping: Set aside 1/3 pound of the powdered sugar to be used as a final garnish. Mix: Combine the peanut butter, margarine, vanilla extract, and the remaining powdered sugar in a mixer. Blend on a medium speed until the mixture is completely smooth and uniform. Form: Transfer the mixture to a 13x9 pan. Gently press it down until it is even and flat across the entire pan. Set: Place the pan in the refrigerator and chill until the mixture has set and is firm to the touch. Finish: Evenly sprinkle the reserved 1/3 pound of powdered sugar over the top. Portion: Cut into 20 equal squares and serve chilled.

The Nutrition Group 2025-2026 Cookbook

Absolutely magnificent. One of the best of all time.

– Student Judge

The Nutrition Group 2025-2026 Cookbook