Eat like a Raven with these back-to-school recipes

  • This jambalaya is just one of the meals served to Ravens players and coaches at their training facility by the Classic Catering People.
This jambalaya is just one of the meals served to Ravens players… (Courtesy of Ashley Boarman )
August 21, 2012|By Sarah Kickler Kelber | The Baltimore Sun

It's back-to-school time, and perhaps you are settling back in to a family-dinner routine after summer chaos. Or perhaps you at least plan to. If your picky eater isn't getting into the groove just yet, perhaps these recipes will help. Tell your kids they are eating just like the Ravens do. You won't be exaggerating.

These two recipes -- for Ravens jambalaya and roasted chicken and vegetable lasagna -- come from the Classic Catering People, the caterer for Baltimore Ravens training facilities, and are actually regularly fed to the players and coaches.

Check the out below:

Nick’s Ravens Jambalaya
Makes: 6-8 servings
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Chopped Garlic
1 Med Onion Diced
1 Red Pepper Diced
1 Green Pepper Diced
1 Pkg. Spicy Turkey Sausage
1 Lb. Jumbo Shrimp
1 Can Diced Tomatoes
1 Can Chili Sauce
2 Tbsp. Worcestershire Sauce
*(1-2 Dashes of Tabasco- Optional for more heat)*
1 Tbsp. Old Bay
Salt & Pepper to taste
5 Cups Steamed Brown Rice
1-2 Cups Chicken Stock as needed
2 Tbsp Fresh Chopped Parsley
Chopped Scallions for Garnish
 Heat olive oil in a large skillet; add the shrimp, sauté for 4 minutes until the shrimp is firm. Remove shrimp from skillet. Add onion, green & red peppers and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in sausage, can diced tomatoes, chili sauce, 1 cup of chicken stock, Worcestershire Sauce, old bay, parsley and salt and pepper to taste. Let simmer for 10 to 15 minutes. Add cooked brown rice and Shrimp and heat for another 5 minutes. If the jambalaya becomes too thick, add additional chicken stock. Garnish with chopped scallions.

Provided by The Classic Catering People, exclusive caterer for the Baltimore Ravens’ training facilities 

Ravens Chicken & Roasted Vegetable Lasagna
Makes: 10-12 servings
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Chopped Basil
2 Tbsp. Chopped Parsley
2 Tbsp. Chopped Scallions
1 tsp. Red Pepper Flakes
Salt & Pepper to taste
2 Tbsp. Chopped Garlic
1 Med. Onion Diced
1 Red Pepper Sliced
1 Zucchini Sliced Thinly on the Diagonal
1 Squash Sliced Thinly on the Diagonal
1 Cup Shredded Carrots
1 Lb. Cooked Chicken Breast Sliced Thinly (Grilled or Baked)
1 (16 oz.) Carton Low-fat Cottage Cheese
2 Cups Low-fat Shredded Mozzarella Cheese
1 ½ Cups Grated Parmesan Cheese
1(26oz.) Jar Marinara
12 No-boil Lasagna Noodles
Coat a non- sticking baking pan with cooking spray. Place zucchini, squash, red pepper, onion & carrots on baking pan & brush with Olive oil & sprinkle with Salt & Pepper. Bake for 15 minutes at 400 degrees.
In a bowl combine Cottage cheese, ½ cup of grated parmesan, garlic, basil, parsley, red pepper flakes, Salt & Pepper.
Spread about ¼ cup marinara sauce in a 13-in. x 9-in. x 2in. baking dish coated with non-stick spray. Layer the pan with four lasagna noodles, half of roasted vegetables, half of sliced chicken, and half of cottage cheese mixture. Sprinkle with half of Mozzarella cheese and grated Parmesan. Repeat layer of noodles, vegetables, chicken and cottage cheese mixture. Top with remaining noodles and sauce.
Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining Mozzarella and parmesan cheese. Bake for another 10 minutes. Let Lasagna stand for 10 minutes before serving. Garnish with fresh parsley.

Provided by The Classic Catering People, exclusive caterer for the Baltimore Ravens’ training facilities

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