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Posted by Finwe Wiedenhoeft, Wisconsin on August 16, 2012
Posted by Grace Ratchford, Wyoming on August 16, 2012
“I love pasta, and I wanted to come up with something filling and healthy at the same time. Adding protein and a vegetable to one of my favorite dishes made it creative, healthy, and delicious,” says Grace. She likes to serve this with a side of fruit, such as grapes or watermelon. –Grace Ratchford, age 12, Wyoming  Makes 4 to 6 servings
Posted by Iliana Gonzales-Evans, Washington, DC on August 15, 2012
“I came up with my recipe by watching my grandma make tortillas,” says Iliana. “One day I came up with the Mexican Delight. To go along with my main course, I would serve a healthy serving of brown rice and a delicious fruit smoothie.” —Iliana Gonzales-Evans, age 11, District of Columbia Makes 4 servings Ingredients:
Posted by Jonah Schaik, Illinois on August 15, 2012
Posted by Aidan Gould, Colorado on August 15, 2012
Posted by Riley Sorensen, Minnesota on August 15, 2012
Posted by Avery McNew, Michigan on August 15, 2012
Posted by Linda Martinez, Mississippi on August 15, 2012
Posted by Ajani Patton-Imani, Iowa on August 15, 2012
Posted by Penny Weaver, Campaigns and Partnerships Specialist, USDA Food and Nutrition Service on August 15, 2012
On a sunny July afternoon, a long line of students, ranging in ages from 4-18, listened eagerly as Boston Mayor Thomas Menino and representatives from USDA’s Food and Nutrition Service (FNS) and Boston Public School System kicked off the Summer Food Service Program (SFSP). Cafeteria staff from Lila Frederick School in Dorchester, Mass. cooked and served a BBQ lunch for about 100 eligible SFSP students from the local neighborhood. On the menu: turkey hot dogs, grilled chicken, corn on the cob, fresh slices of watermelon, grape juice and fat free milk.
Posted by Alexea Wagner, Nevada on August 15, 2012
“I saw sloppy joes at school, but I wanted to make sure they were cruelty-free,” says Alexea, who serves this with kale salad that has shredded carrot, spicy pecans, and sliced strawberries, and a big glass of soy milk. –Alexea Wagner, age 9, Nevada Makes 4 servings Ingredients: 1 tablespoon olive oil 1 (8-ounce) package tempeh, sliced
Posted by Caroline Cowart, Rhode Island on August 15, 2012
Caroline’s mom, Jennifer, says, “We came up with this lunch recipe because Caroline prefers egg whites instead of regular eggs, and she likes broccoli quite a bit.” They like to serve this with wheat toast and mixed fruit. —Caroline Cowart, age 12, Rhode Island Makes 1 serving Ingredients: 3 large egg whites
Posted by Lauren Kuperman, South Carolina on August 15, 2012
“My daughter Lauren loves Asian cuisine,” says her mom, Faye. “This can be challenging to pack for a lunch. I have come up with this satisfying ‘Asian-style’ lunch for her. I usually cook the noodles the night before. They are very easy to cook: It only takes 2 minutes in boiling water.” –Lauren Kuperman, age 12, South Carolina Makes 1 serving
Posted by Laura Printon, Vermont on August 15, 2012
Laura took a cooking class in the third grade, which inspired her desire to pick “salsa ingredients” from the garden, reports her mother, Catherine. Because Laura’s brother likes soft tortillas, Laura incorporated chicken or tofu tortillas into the meal along with serving beans and fruit, like kiwi. –Laura Printon, age 9, Vermont Makes 6 servings
Posted by Gabriel Reed, Virgin Islands on August 15, 2012
“We grew fresh greens at Gabriel’s school,” reports his mom, Vanessa. “We chose kale, tomatoes, and basil from the garden, and made lasagna.  We served samples to 84 fourth-graders, and they loved it!” Gabriel often has this with fresh slices of mango and milk. —Gabriel Reed, age 11, Virgin Islands Makes 8 servings Ingredients: