The 2015 Healthy Lunchtime Challenge Kids' 'State Dinner .
2015
2015
FIRST LADY MICHELLE OBAMAI am thrilled to present the 2015 Healthy Lunchtime ChallengeCookbook, and I am so excited for you to try the deliciousrecipes from our young chefs.Since we launched this challenge four years ago, kids fromacross our country have showcased their culinary talentsand submitted creative recipes. My team and I always havesuch fun sampling these scrumptious, healthy meals, and itis never easy to select our favorites. From this year’s nearly1,000 entries, we chose 55 winners – one from each U.S. state,four territories, and the District of Columbia – to highlightin this cookbook and invite to attend the annual Kids’ StateDinner at the White House.One of the best parts about this collection of recipes is thatyou can make each and every one in your kitchen at home.I encourage you – with the help of your family and friends– to pick out a recipe, find fresh ingredients in your localcommunity, and prepare a tasty dish together.Congratulations to our amazing kid chefs, and I wish youall the very best.
WGBHNEWMAN’S OWNKids Cook and Learn!Ingenuity. Enthusiasm. Talent. Those are only some of the ingredientsdemonstrated by the junior chefs from all across the United Statesentering the fourth annual Healthy Lunchtime Challenge.Newman’s Own Foundation andNewman’s Own believe in the importance ofhealthy eating and cooking. We are proud to continuethe tradition started by our founder, the late actorPaul Newman, of donating all profits and royaltiesfrom the sale of Newman’s Own products—includingsalad dressing and pasta sauce—to charities worldwide.Newman’s Own congratulates the 2015 HealthyLunchtime winners and encourages kids andfamilies to keep cooking, reaching, and dreaming!WGBH is pleased to salute the young cooks who share their winningculinary creations in these pages. And we’re delighted for WGBH to beat the table in support of kids and their families, and in partnership withFirst Lady Michelle Obama, the U.S. Department of Education, and theU.S. Department of Agriculture.We are especially grateful to Newman’s Own for providing the supportto make this opportunity possible, and to children’s healthy eatingexpert Tanya Steel, who has been involved with the Healthy LunchtimeChallenge since its inception. Our thanks also to Delta Air Lines forproviding transportation for the winners; to the Westin Georgetown forhosting the families in D.C.; and to D.C. Central Kitchen for cookingthe finalist recipes for the judging event.Whether it’s learning about numbers and letters, how to expressfeelings, or the keys to healthy eating, in our media-hungry world,WGBH—PBS’s leading producer for TV, the Web, and mobile—assuresthat young people don’t fill up on empty calories. As the station thatbrought Julia Child and her recipes to television, this is a missiondear to our hearts. Bon appétit!brigid sullivanVice President, Children’s Mediaand Educational Programming
TABLE OFCONTENTS
TABLE OF CONTENTSALABAMAINDIANANEW HAMPSHIRESOUTH CAROLINAAlabama Fancy Fish Tacos. . . . . . . . . . . . . . . . . . . . . . . . . 12Little Man Lunch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40ALASKAIOWACorn and Turkey Meatball Lentil Soupwith Whole-Wheat Pita Chips. . . . . . . . . . . . . . . . . . . . . 70Pan-Roasted Grouper withCarolina Gold Rice Salad. . . . . . . . . . . . . . . . . . . . . . . . . . 96Deliciousness over Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Mary’s Garden Farfalle Feast. . . . . . . . . . . . . . . . . . . . . . 42NEW JERSEYSOUTH DAKOTAARIZONAKANSASStorm of Deliciousness BBQ Chicken Soup. . . . . . . 98Oodles of Zoodles withAvocado Pistachio Pesto. . . . . . . . . . . . . . . . . . . . . . . . . . 16Black Bean Burger with Kale Chipsand Jasmine's Freeze Out Smoothie. . . . . . . . . . . . . . . 44Crispy-Skin Salmon Over Pastawith Garbanzo Bean Sauce. . . . . . . . . . . . . . . . . . . . . . . . . 72NEW MEXICOFarro with a Tennessee Twist. . . . . . . . . . . . . . . . . . . . . 100New Mexican Style Layered Tostadawith Cauliflower Tortilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . 74ARKANSASKENTUCKYArkansas Baked Almond Catfish. . . . . . . . . . . . . . . . . . . 18Shake It Off with a Turkey Roll. . . . . . . . . . . . . . . . . . . . 46CALIFORNIALOUISIANACalifornia Rainbow Taco with Mic-kaleObama Slaw and Barack-amole. . . . . . . . . . . . . . . . . . . . 20Sam’s Southern Savoring Salmon Supreme(S to the 5th power) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48COLORADOMAINERain's Turkey Chili. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Vegan Superhero Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Curried Chickpeas with Baked Tofuover Cilantro Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78CONNECTICUTMARYLANDHannah’s Eggy Potato Scramble . . . . . . . . . . . . . . . . . . 24Quinoa Crusted Spinach Tofu Pie. . . . . . . . . . . . . . . . . 52NORTH DAKOTADELAWAREMASSACHUSETTSSpinach Power Salad with Mandarin Vinaigrette. . 26Melting Pot Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54FLORIDAMICHIGANCaribbean Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28TENNESSEETEXASNEW YORKCouscous Salad with Chicken, Artichoke,and Lemon Skewers and Tangy Texas Tzatziki. . . 102Spinach and Apple Salad with Blueberry Vinaigretteand Whole-Grain Cheese Pennies. . . . . . . . . . . . . . . . . 76U.S. VIRGIN ISLANDSNORTH CAROLINAHurricane Salmon and Lentil Patties. . . . . . . . . . . . . 104UTAHMix It Up Sushi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106VERMONTStuffed Peppers Delite . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80Maya's Delicious Vegetarian Little Lasagnas. . . . . 108NORTHERN MARIANA ISLANDSVIRGINIARota Sweet Potato Salad withGrilled Chicken Breast. . . . . . . . . . . . . . . . . . . . . . . . . . . . 82Rainbow Chili. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110Fizzle Sizzle Stir Fry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56OHIOTeriyaki Chicken with Cabbage Salad. . . . . . . . . . . . . 112GEORGIAMINNESOTAS.S. Asparagus Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84WASHINGTON D.C.Mango-Cango Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Secret Service Pizza Delight. . . . . . . . . . . . . . . . . . . . . . . 58OKLAHOMAVegetable Confetti Spring Rolls. . . . . . . . . . . . . . . . . . . 114GUAMMISSISSIPPIWEST VIRGINIAY'obama Yakisoba. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Ground Turkey Flower. . . . . . . . . . . . . . . . . . . . . . . . . . . . 60M‘eggs’ican Quesadillas withPineapple Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . . . 86HAWAIIMISSOURIEast Meets West! Chinese Pot Stickersand Tuscan Salad with Aloha Sorbet . . . . . . . . . . . . . . 34Gateway Crescent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62IDAHOHungry Brother Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Scrumptious Veggie Noodles withSun-Dried Tomato Sauce and Chicken. . . . . . . . . . . . 36ILLINOISGaram Masala Quinoa Burger with Raita. . . . . . . . . . 38MONTANANEBRASKAFabulous Fish Tacos. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66NEVADAEggplant "Obama"san. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68WASHINGTONPhoebe's Phish Tacos with Kale Chips. . . . . . . . . . . . . 88Honey Baked Salmon with Spinach Quinoa,Pineapple Salsa, and Cucumber-DillDipping Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116PENNSYLVANIAWISCONSINOREGONChicken Taco Tower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90PUERTO RICOWrap It Up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92RHODE ISLANDMexican–Jewish Barley Pozole. . . . . . . . . . . . . . . . . . . . 94Mediterranean Rockin’ Roasted Vegetablesin Cool Cucumber Boats . . . . . . . . . . . . . . . . . . . . . . . . . . 118WYOMINGIndian Tacos. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
RECIPES
Alabama Fancy Fish TacosMakes 4 Servings 393 calories 5g fat 56g carbohydrates 33g protein12INGREDIENTSPREPARATION4 fresh or frozen tilapia filletsSalt to taste1 cup quinoa, rinsed1 large carrot, peeled and thinly sliced1 large cucumber, thinly sliced½ cup red cabbage1 cup broccoli, chopped¼ cup fresh cilantroJuice of 1 lime4 whole-wheat tortillas or wraps1. P reheat the oven to 350 F. On a large baking sheet,place the tilapia, and add salt to taste (if frozen, defrostthe fish first). Bake for 25 minutes, or until the fish flakeseasily with a fork.COOKBOOK OF WINNING RECIPES2. M eanwhile, in a medium pot, bring 2 cups of water andthe quinoa to a boil over medium heat; reduce heat to lowand cook for about 20 minutes, or until tender.3. I n a large bowl, combine the vegetables and cilantro.When the fish is done, squeeze lime juice over each fillet.Fill each whole-wheat tortilla with fish and about ¼ cupvegetables. Roll up and serve.Chef Jay Wolanzyk,Age 10“ I wanted to make something healthythat gave me energy to play sports,”says Jay. “I play outside a lot afterschool or I have a ballgame and Iwanted something good to fill meup. I’m kind of a picky eater, but Ilove fish and I knew I wanted it to bethe main ingredient. My mom addsvegetables in food that I may not see,so I like these better because theyare different colors and I can tellwhich ones I’m eating!”AlabamaALABAMA13
Chef Sable Scotton,Age 10“I really like vegetables. In thesummer, I wander through the gardeneating peas, carrots, broccoli, andeven flowers like nasturtiums,” saysSable. “I also love to fish for wildsalmon and other types of whitefishwith my family, so this recipe bringstogether my two favorite worlds. Thisrecipe is for one of my favorite foodsbecause it is so delicious and healthy.It uses wild salmon that we harvestfrom the Yukon River and then jarourselves. However, any species ofcanned salmon can be used.”Alaska14COOKBOOK OF WINNING RECIPESDeliciousness over RiceMakes 6 Servings 341 calories 13g fat 35g carbohydrates 22g proteinINGREDIENTSPREPARATION2 cups chopped cauliflower2 cups chopped broccoli2 carrots, peeled and thinly sliced1 cup snap peas2 cups rainbow chard leaves,cut into 1-inch strips1 garlic clove, peeled and minced1 tablespoon avocado or olive oil1 teaspoon black pepper½ teaspoon salt2 tablespoons unsalted butter¼ cup peeled and diced onion¼ cup diced celery2 tablespoons all-purpose flour2 cups 1% milk1 (15-ounce) can salmon3 cups cooked brown rice1. Preheat the oven to 350 F. In large bowl, combinecauliflower, broccoli, carrots, snap peas, rainbow chard,garlic, avocado or olive oil, pepper, and salt. Place in a13- by 9-inch baking pan and bake for about 20 minutes,or until the veggies are just soft.2. I n a large saucepan, melt the butter over medium heat.Add the onion and celery and sauté for 5 minutes, stirringfrequently. Add the flour and stir until bubbly. Add themilk, whisking to mix, until the sauce begins to bubbleand thicken, about 10 minutes. Add the salmon androasted vegetables and stir to combine. Divide the riceand salmon-veggie mix among 6 bowls and serve.ALASKA15
Oodles of Zoodles withAvocado Pistachio PestoMakes 5 Servings 310 calories 31g fat 8g carbohydrates 3g proteinINGREDIENTSPREPARATIONFor the Pesto:1 ripe avocado1 packed cup fresh basil1 packed cup fresh cilantro1 jalapeño, ribs and seeds removed2 garlic cloves, peeledJuice of 1 lime½ cup olive oil1 teaspoon salt, or to taste½ cup pistachios1. T o make the Pesto: In a blender or food processor,blend 1 cup water with all the pesto ingredients, exceptthe pistachios, until incorporated. Add the pistachios andblend until mostly smooth. Taste and adjust seasoningif needed. Set aside.For the Zoodles:4 zucchinis, peeled2 cups cherry tomatoes, halved2 cups peeled, shredded carrots½ medium red onion, peeledand thinly sliced16COOKBOOK OF WINNING RECIPES2. T o make the Zoodles: Use a grater, peeler, mandolineslicer, or spiralizer to turn the zucchini into zoodles.(I used a spiralizer to get the noodle A.K.A. zoodle shape.)In a large bowl, mix the zoodles with the tomatoes, carrots,and red onion. Arrange the salad in bowls. Top with thepesto and serve.Chef Nia Thomas,Age 10“ I am not a big fan of cookedzucchini, but when my sister madezucchini noodles one day with atomato sauce, I loved it,” says Nia.“So, I started experimenting andcame up with a very delicious pestosauce by using lots of flavors thatI love, like avocado, spinach, andpistachios. It turned out so deliciousand when I made it for dinner for myfamily, they loved it. It is crunchyfresh, and the sauce is just awesome.”ArizonaARIZONA17
Arkansas BakedAlmond CatfishMakes 6 Servings 273 calories 11g fat 16g carbohydrates 28g protein18INGREDIENTSPREPARATION2 pounds catfish fillets½ cup low-fat milk1 large egg1 teaspoon salt¼ teaspoon black pepper1 cup breadcrumbs or panko(Japanese breadcrumbs)½ cup sliced almonds¼ onion, peeled and minced1 tablespoon unsalted butter, melted1. P reheat the oven to 500 F. Cut the catfish fillets roughlyin half, so you have enough to feed 6 people evenly. Lightlygrease a large baking sheet.COOKBOOK OF WINNING RECIPES2. I n a medium bowl, whisk together the milk, egg, salt,and pepper. In a separate bowl, combine the breadcrumbs,almonds, and onion.3. D ip the fish pieces in the milk and egg mixture, thendredge them in the breadcrumb mixture, making sure theyare evenly coated on both sides. Place the fish pieces onthe baking sheet, drizzle with the melted butter and bakefor 15 minutes, or until the fish flakes easily with a fork.Chef Aspen Smith,Age 11“ My family loves catfish, especiallyfried, but my dad and other familymembers have heart problems,” saysAspen. “I wanted something that washealthier for all of us to enjoy. I loveto cook and bake and this is reallyhealthy, good, and easy to prepare.I watch cooking shows all the timeand put a few ideas together in thisrecipe. I love it and hope you do, too!”ArkansasARKANSAS19
Chef Aria Pelaez,Age 9“ I was inspired to make this recipebecause my family makes blandtacos,” says Aria. “I took leftoverBBQ pineapple, tomatoes, orangepeppers, and red onions and madea taco with them. I added grilledfish and I made a guacamole yogurtsauce to give it a strong taste. Thisdish makes my mouth water. Yourock, Mrs. Michelle Obama!P.S. This is gluten free! My granddadhas Celiac so I try to eat gluten free,too, in his honor.”CaliforniaCalifornia Rainbow Tacowith Mic-kale Obama Slawand Barack-amoleMakes 4 Servings 482 calories 22g fat 55g carbohydrates 25g proteinINGREDIENTSPREPARATIONFor the Tacos:1 tablespoon vegetable oil1 cup fresh pineapple, cut into 1-inch chunks1 red onion, peeled and cut into 1-inch chunks1 orange, red, or green bell pepper, seededand cut into 1-inch chunks24 cherry tomatoes2 fresh tilapia fillets8 corn tortillas½ cup low-fat Mexican cheese blend1. Grill the veggies and fish: Grease the grill lightlywith vegetable oil to prevent sticking and preheat tomedium-high. Place the fruit and veggies on 4 skewers,alternating the pineapple, onion, bell pepper, and cherrytomatoes. Cook the veggies and fish, turning once,about 5 minutes per side, or until cooked throughand browned on the outside.For the Slaw:½ cup shredded cabbage½ cup finely chopped kale¼ cup peeled shredded carrots¼ cup fresh cilantro¼ cup red onion, peeled and diced1 tablespoon vegetable oilJuice from 3 limesSalt and pepper to taste2. M eanwhile, make the slaw: In a large bowl, combineall the slaw ingredients and mix thoroughly.3. Make the dip: In a blender or food processor, combineall the dip ingredients. Blend until just mixed, thenseason to taste with salt and pepper.4. W arm each tortilla in a frying pan over low heat.Flip then sprinkle with 1 tablespoon of cheese and heatuntil the cheese melts. Place each tortilla on a plate andtop with ¼ piece of fish and a few grilled vegetables.Top each with 1 big spoonful of cabbage slaw, drizzlewith Guacamole-Yogurt dip, roll up, and serve.For the Dip:2 avocadoes, pitted1 cup yogurt1 garlic clove, peeled and minced¼ cup chopped fresh cilantroJuice from 3 limesSalt and pepper to tasteEquipment:4 skewers20COOKBOOK OF WINNING RECIPESCALIFORNIA21
Rain’s Turkey ChiliMakes 10 Servings 288 calories 6g fat · 40g carbohydrates 23g protein22INGREDIENTSPREPARATION2 tablespoons olive oil1 pound lean ground turkey1 medium red bell pepper,deseeded and diced1 small zucchini, diced1 white onion, peeled and diced1 cup carrots, peeled and diced3 kale leaves with stems removed,chopped finely2 (14.5-ounce) cans fire-roasteddiced tomatoes in juice1 (15-ounce) can dark red kidney beans,drained and rinsed1 (15-ounce) can pinto beans, drainedand rinsed4 cups low-sodium chicken broth1 cup old-fashioned rolled oats2 tablespoons of chili powder (or to taste)1 tablespoon honey1 garlic clove, peeled and minced1 teaspoon onion powder1 teaspoon ground cumin2 teaspoons dried oregano1 teaspoon salt½ teaspoon pepper1. I n a large stockpot, heat the olive oil over medium heat.Add the turkey and cook, breaking up the meat with awooden spoon for about 12 minutes, or until light brownand cooked through.COOKBOOK OF WINNING RECIPES2. A dd the vegetables to the stockpot, cover, and cookfor 10 minutes. Add the remaining ingredients, reducethe heat to low, and simmer for 40 minutes. Enjoy yourdelicious chili!Chef Rain Adams,Age 11“ This chili is a vegetable-packedsuper food that follows MyPlateguidelines,” says Rain. “Vegetablesmake up 50% of each serving, theturkey 25%. My secret ingredient,oats, makes up the grain, andcompletes this great tasting, healthymeal.” Rain recommends that thisturkey chili be served with bakedtortilla chips and apple slices.ColoradoCOLORADO23
Hannah’s EggyPotato ScrambleMakes 2 Servings 437 calories 19g fat 43g carbohydrates 25g protein24INGREDIENTSPREPARATION2 sweet potatoes1 cup Brussels sprouts1 garlic clove, peeled and crushed1 tablespoon olive oil1 teaspoon apple cider vinegarPinch of saltPinch of pepper½ cup mushrooms, chopped4 large eggs2 tablespoons milk¼ cup low-fat cheese¼ cup whole-wheat breadcrumbs¼ cup ham, shredded1. P reheat the oven to 400 F. Wash and dry the sweetpotatoes, place on a large baking sheet, and bake for40 minutes.COOKBOOK OF WINNING RECIPES2. M eanwhile, in a baking dish, toss the Brussels sproutswith the garlic, olive oil, apple cider vinegar, salt, andpepper. Add to the oven where the sweet potatoes arebaking. After 10 minutes, add the mushrooms, andcook for another 10 minutes, or until the veggies areslightly browned.3. I n a small bowl, whisk together the eggs and milk. Cookin a nonstick pan over medium heat for about 2 minutes,or until the eggs are scrambled.4. W hen the potatoes and veggies are cooked, removefrom the oven (leave the oven on) and carefully cut thesweet potatoes in half lengthwise, being careful not to ripthe skin. Scoop out the sweet potato flesh and place in amedium bowl. Add the Brussels sprouts-mushroom mixtureand the scrambled eggs, mix together well, and placeinto the potato skins. Sprinkle the cheese, breadcrumbs,and shredded ham on top of each potato half. Bake for5 minutes, or until the cheese has melted.Chef Hannah Betts,Age 10“ I came up with my recipe, becauseI wanted a meal that was filling andhealthy, and also included sweetpotatoes as I really love them,”says Hannah. “I do gymnastics andswimming, so I need food that isgoing to fill me up and give me lotsof energy. I love to cook and I helpmy mom out in the kitchen all thetime. Even my little brother Daniel(who wants to be president one day)says it is delicious. I hope youenjoy it, too.”ConnecticutCO
PREPARATION 1. Preheat the oven to 350 F. On a large baking sheet, place the tilapia, and add salt to taste (if frozen, defrost the fish first).
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