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Posted by Elena Guylay, Idaho on August 16, 2012
Posted by Haley Matthews on August 16, 2012
Posted by Deborah Goncalves, Florida on August 16, 2012
“I came up with this lunch because my grandmother always made this for my mother and taught the recipe to her,” says Deborah. She likes to serve this with a baby arugula and greens salad with a blue-cheese vinaigrette and watermelon cut up to look like fries. –Deborah Goncalves, age 12, Florida Makes 6 servings Ingredients: 2 cups bulgur wheat
Posted by Jourdann Latney, Delaware on August 16, 2012
"My aunt introduced me to chickpeas, and I grow tomatoes and mint in the yard," reports Jourdanne. "This is a high-protein vegetarian lunch. I serve sliced cucumbers with this, and grapes or orange slices for dessert. Beverage choice is plain or flavored water or seltzer water." –Jourdann Latney, age 12, Delaware  Makes 4 servings
Posted by Betsy DaSilva, Conneticut on August 16, 2012
Posted by Sean Reichbach, California on August 16, 2012
Posted by Trey Sims, Arkansas on August 16, 2012
"This is one of Trey's favorite salads," says mom Carrie. "We serve it with a whole-grain baguette to get all of the food groups in. This is a great-tasting, healthy lunch that my kids enjoy because there are so many flavors and textures."  Trey likes this with raspberry vinaigrette, but a simple olive oil and balsamic vinegar dressing would be delicious, too. —Trey Sims, age 12, Arkansas
Posted by Harrison Booker, Oklahoma on August 16, 2012
Posted by Logan Kendall, Ohio on August 16, 2012
“I came up with this idea one Memorial Day. My grandma made a Veggie Pizza, and when I heard about this contest, I made up my own wrap,” says Logan. “I would serve grapes or carrots with this.” –Logan Kendall, age 11, Ohio  Makes 3 servings  Ingredients: 8 ounces low-fat cream cheese
Posted by Robert Robinson, Oregon on August 16, 2012