A healthy combo for kids

Can healthy food taste good?

Absolutely, judging by the results of the recent recipe competition among Minneapolis Public School employees, sponsored by HealthPartners yumPower program, which is working with MSP in a pilot effort to get students to eat more fruits and vegetables. Go carrots! Rah-rah broccoli!

The winning recipe and two finalists will appear on the lunch menu of MPS students next fall. First place went to Nicole Kuhse, above, a first- and second-grade teacher at Marcy Open School, for her Turkey Butternut Squash Chili, which is a favorite on her family's Thanksgiving table. Finalists were Nancy Alholm, who works in special education, for Wild Rice Chicken Salad and Cyndi Fraedrich, who works in community education, for Salmon With Avocado Mango Salsa, whose food will also appear on the school-lunch menu.

Get your kids ready for the recipes by preparing these dishes at home first.

TURKEY AND BUTTERNUT SQUASH CHILI
Serves 12.
First place winner in competition among Minneapolis Public School employees. From Nicole Kuhse.

2 tbsp. olive oil

1 1/2 onion, chopped

1 lb. ground turkey breast

1 lb. butternut squash, peeled, seeded and cut into 1-inch dice

3/4 c. chicken broth

1 (4.5 oz.) can chopped green chiles

2 (14.5 oz.) cans petite diced tomatoes

1 (15.5 oz.) can white hominy, drained

1 (8 oz.) can tomato sauce

1 tbsp. chili powder, or more to taste

2 tbsp. cumin

2 tbsp. garlic salt

Heat olive oil in large pot over medium heat. Stir in onion and garlic; cook and stir for 3 minutes (be careful not to burn garlic). Add turkey and stir until crumbly and no longer pink.

Bring to a simmer and cook 30 minutes, or until squash is soft.

WILD RICE CHICKEN SALAD
Serves 4 to 6.
Finalist recipe, from Nancy Alholm.

1 c. uncooked wild rice

1 tbsp. olive oil

Salt and pepper to taste

3/4 c. water

3/4 c. dried cranberries

3/4 c. dried apricots (diced same size as cranberries)

1 c. mandarin oranges (if canned, drain well)

2 to 2 1/2 c. red seedless grapes, cut in half

Dressing:

1/3 c. light oil (canola or safflower)

2 tbsp. rice vinegar

2 tbsp. red wine vinegar

1 1/2 tbsp. sugar

1/2 tsp. pepper

2 to 3 green onions, finely sliced, including some of the greens, to equal 1/4 c.

Cook wild rice according to package directions. Rinse with cool water and drain well. Place in a large bowl.

Meanwhile, heat olive oil to medium; lightly salt and pepper chicken. Cook at medium heat for 5 minutes. Turn chicken over, reduce heat, add 3/4 cups water, cover and continue cooking until internal temperature is 165 degrees (10 to 12 minutes).

Remove chicken and let cool. Cut into bite-sized pieces. Add chicken to wild rice. Taste for seasoning and adjust accordingly. Add cranberries, apricots, oranges and grapes, and mix well.

SALMON WITH AVOCADO MANGO SALSA
Serves 4.
Finalist recipe, from Cyndi Fraedrich.

1 whole salmon, filleted into 2 boneless halves

Salt and pepper to taste

Juice of 1 fresh lemon

2 avocado, chopped

1 large mango, chopped

1/4 c. chopped fresh cilantro

Juice from 1 lime

1 c. quinoa

1 1/2 c. water

Lemon and/or lime slices, for garnish

For salsa: Mix mango, red onions and cilantro together, mashing avocado slightly. Squeeze in lime juice and toss.

For quinoa: Rinse quinoa in a mesh sieve under cold water, bring 1 1/2 cups water to boil. Add quinoa, stir, cover and simmer for 15 minutes. Fluff with fork.