Stir-fry Chicken Fajita, Squash and Corn
1 lb. Hubbard squash,
1/2 lb. fresh or frozen
1 4-oz. can diced green
4 oz. onion, diced
4 oz. red bell pepper,
2 tbsp canola oil
4 oz. tomatoes, diced
1/2 tsp ground black pepper
1/2 tsp cumin
1/2 tsp garlic powder
22 oz. rice, cooked
Gather, dice, and measure
out vegetables, chicken, and other ingredients.
Heat oil in a 12-ounce skillet for
6 servings, or a tilt skillet for larger batches. Sauté
onion until translucent. Add chicken and squash and stir-fry
until squash is barely tender. Add corn, green chile, red
pepper, tomato and spices. Mix and stir until mixture reaches
180 degrees. Reduce heat and let mixture simmer 2-3 minutes.
Be careful to not overcook - this is a stir-fry, not a stew.
Pan up and serve over 4 oz. rice
using a No. 6 disher for stir-fry (for high school students).
For the original 50-serving recipe,
School District's entry in a healthy school lunch recipe contest
sponsored by the Obama administration won second place in its category,
the district learned last week.
"We're thrilled," said Cathy
Getz, the district's food service director, who developed the recipe
along with a team of local collaborators. "Of course, we would
have rather had first so we could go to the final cook-off, but
for us to get as far as we did was amazing - and most importantly,
it calls attention to the fact that Kayenta is serious about feeding
our kids healthy foods."
The recipe, Stir-Fry Fajita Chicken, Squash
and Corn, will appear in a cookbook titled "Recipes for Healthy
Kids" along with the other top 10 recipes in each category.
The district also received a total of $2,000, which Getz said will
be used to reimburse its expenses in developing the recipe.
The winners were announced June 15.
A team of judges including a representative
from the U.S. Department of Agriculture, a chef from the American
Culinary Association, and a food service director traveled around
the country in May to sample the recipes and observe them being
"They were really interesting people,
very professional," Getz said. "The whole experience was
It was fun for the judges as well, as
their hosts treated them to a tour of Monument Valley while they
were in Kayenta. They dined at The View, of course.
"One of the ladies had never been
West before, so it was really interesting for her," Getz said.
Getz also prepared goody bags for the
professional foodies including such Southwestern staples as Anasazi
beans, blue corn meal and dried corn, along with suggested recipes
"They went back with an education
on Native American foods," Getz said.
The Kayenta recipe was edged out in its
category by Central Valley Harvest Bake, devised by Joshua Cowell
School in Manteca, Calif. Runner-up was Crunchy Hawaiian Chicken
Wrap, by Mount Lebanon Elementary School in Pendleton, S.C.
The Kayenta recipe, inspired by the local
winter squash, was entered in the "Dark Green and Orange Vegetables"
category. Other categories included Whole Grains and Dried Beans
The first place recipes from each category
will compete for the grand prize at a national cook-off event July
25 during the American Culinary Federation National Convention in