Recipes for Healthy Kids

As part of the First Lady’s Let’s Move initiative, the national competition – Recipes for Healthy Kids – results in new and great-tasting recipes for school lunches.

| July 1, 2011

  • Squash is a key ingredient in the Stir-Fry Fajita Chicken, Squash and Corn recipe from Monument Valley High School in Kayenta, Arizona.
    Squash is a key ingredient in the Stir-Fry Fajita Chicken, Squash and Corn recipe from Monument Valley High School in Kayenta, Arizona.
    iStockphoto.com/Edward O'Neil Photography Inc.
  • Mediterranean Quinoa Salad, from Bellingham (Massachusetts) Memorial Middle School, is a runner-up in the Recipes for Healthy Kids contest.
    Mediterranean Quinoa Salad, from Bellingham (Massachusetts) Memorial Middle School, is a runner-up in the Recipes for Healthy Kids contest.
    iStockphoto.com/Lauri Patterson
  • Lentils of the Southwest is a soup recipe from Sweeney Elementary School in Santa Fe, New Mexico. The recipe placed second in the dry beans category of the Recipes for Healthy Kids contest.
    Lentils of the Southwest is a soup recipe from Sweeney Elementary School in Santa Fe, New Mexico. The recipe placed second in the dry beans category of the Recipes for Healthy Kids contest.
    iStockphoto.com/Denise Bush

  • Squash is a key ingredient in the Stir-Fry Fajita Chicken, Squash and Corn recipe from Monument Valley High School in Kayenta, Arizona.
  • Mediterranean Quinoa Salad, from Bellingham (Massachusetts) Memorial Middle School, is a runner-up in the Recipes for Healthy Kids contest.
  • Lentils of the Southwest is a soup recipe from Sweeney Elementary School in Santa Fe, New Mexico. The recipe placed second in the dry beans category of the Recipes for Healthy Kids contest.

Washington, D.C. — Agriculture Secretary Tom Vilsack recently announced the finalists in First Lady Michelle Obama's Recipes for Healthy Kids competition, a national contest to promote healthy eating among children. The first-place recipes from categories of Whole Grains, Dark Green and Orange Vegetables, and Dry Beans and Peas will compete for the Grand Prize at a national cook-off event during the American Culinary Federation National Convention in Dallas, Texas, on July 25.

"Creating and consuming nutritious meals provides a foundation for healthy lives among America's children," Vilsack says. "The Obama administration supports the many innovative strategies in place that enable our schoolchildren to learn, thrive, grow – and ultimately win the future. We congratulate these teams on their hard work, creativity, and dedication to improving the health and nutrition of kids across the country."

USDA and the First Lady launched the Recipes for Healthy Kids competition last September, challenging teams of school nutrition professionals, chefs, students, and community members to develop creative, nutritious, and kid-approved recipes that schools can easily incorporate into National School Lunch Program menus. The contest is a component of the First Lady's broader Let's Move! initiative that also includes Chefs Move to Schools, which encourages chefs to work with schools in their communities.

The public also had the opportunity to vote on their favorite selection in the Popular Choice Award. The honoree for the Popular Choice Award, Tasty Tots from Bellingham Memorial Middle School Bellingham, Massachusetts, will receive $1,500.



The first, second, and runner-up winning recipes and schools for each category are:

Dark Green and Orange Vegetables 






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