Glenwood Middle School
By: Amanda Carson, Grade 7
About this recipe:
“I have taken one of our family’s favorite recipes and have made a healthier version. The recipe was relatively healthy to begin with but I changed some ingredients and was able to reduce the calories, carbohydrates, fat and sugar content This is a quick, healthy recipe for the whole family to enjoy.”
“This competition is important to me because I love to cook and it is my passion and I want to share that with people. I love this recipe because it is so flavorful, easy, and something anyone can do.”
4 – 7 pieces of flatbread
1/4 cup sugar-free peach preserves
2 cups shredded roasted chicken
4 ounces of sliced Brie
2 nectarines, pitted and sliced
3 cups baby spinach leaves
1/4 cup bottled Fat Free Italian dressing
- Preheat oven to 425 degrees.
- Place pieces of flatbread on a baking sheet.
- Brush preserves over flatbread to within 1/2 inch of the edge.
- Layer chicken, brie, and nectarines on the flatbread.
- Bake for 10 to 12 minutes or until the edges are glolden and cheese just begins to melt.
- Top with greens and drizzle with dressing.
- (Makes 4 servings)
West Friendship Elementary School
By: Sienna Williams, Kindergarten
About This Recipe: I love rainbows and vegetables so I picked one ingredient for each color of the rainbow. Lots of colors mean lots of different vitamins. It is important to eat healthy foods to keep your body strong!
4 cups Wacky Mac (vegetable enriched noodles found in noodle aisle)
1 cup chopped seedless cucumber
1 cup chopped broccoli
1 cup red (purple) cabbage, shredded
1 cup shredded carrots
1 cup chopped yellow pepper
1 cup chopped red pepper
1 cup blueberries
½ cup chopped walnuts
1 cup cubed Colby Jack Cheese
½ cup light mayonnaise
¼ cup light Italian dressing
- Cook Wacky Mac as directed on package and cool.
- In small bowl, mix mayonnaise and dressing.
- In another bowl, mix cucumber, broccoli, cabbage, carrots, red and yellow peppers, blueberries, walnuts, and cheese.
- Add Wacky Mac and dressing to vegetable mix and stir.
Patapsco Middle School
By: Kate Rocheleau, 7th Grade
During the school week, we don’t have a lot of time for dinner with homework and after-school activities so I created this quick and easy recipe I can make all by myself using healthy ingredients. Even my twin sister who is kind of a picky eater loves these! Also, we don’t eat any animal products at my house, but I’ve provided alternatives in case you do.
Prep time: 10 minutes
Cooking Time: 15 minutes
What you need:
• 1 15-oz. can black beans, drained & rinsed
• ½ cup canned whole kernel corn, drained (can also use frozen)
• ¼ cup roasted red peppers from a jar, finely chopped
• 1 T lime juice (juice from half of a lime)
• 1 tsp. ground cumin
• ½ tsp. sea salt
• ¼ tsp. smoked paprika
• 4 soft-taco size whole wheat tortillas
• 1 cup (4 oz.) dairy-free cheese shreds (such as Daiya) or reduced-fat grated cheddar cheese
• ½ cup dairy-free sour cream (such as Tofutti) or reduced-fat sour cream
• ½ cup salsa of choice (I like medium)
• 1 ripe avocado, sliced lengthwise
• ¼ cup cilantro, chopped
What you do:
1. Place black beans in a medium mixing bowl and mash roughly with the back of a fork. Add next 6 ingredients (corn through smoked paprika) and stir to combine.
2. Heat an 11-inch square non-stick griddle over medium heat. (If you don’t have a griddle, you can use a large skillet or sauté pan too.) Place one tortilla on the griddle, and working quickly, spread 1/3 cup of filling on half of the tortilla. Sprinkle with 2 T cheese and fold empty half of tortilla over filling with tongs. Cook until golden brown, about 2-3 minutes on each side. Repeat with remaining tortillas, filling, and cheese. I can cook two quesadillas on my griddle at a time.
3. Using a spatula, remove quesadilla to a cutting board and cut into 4 equal triangles. Arrange on plate and top with 2 T sour cream, 2 T salsa, ¼ of avocado and 1 T cilantro.
Yield: 4 small or 2 large servings