Breakfast Finalists
Pancake Supreme
Haven Lane Elerson
Ben Wheeler
Age 10
Remember to always have an adult help you prepare this recipe.
Ingredients
2 cups whole grain pancake mix
2 teaspoons chopped pecans
1 granny smith apple
½ cup toasted coconut
1 ½ cups water
Preparation
Preheat oven to 350 degrees. Placed coconut on a cookie sheet and place in oven for three minutes to toast. Dice the apple into small pieces. Combine pancake mix with water then add the pecans, diced apple, and toasted coconut. Heat skillet over medium heat. Cook pancakes on skillet until top bubbles and the edges rise. Flip pancakes and cook until done.
Makes 4 servings Serving Size: 1 each
Nutrition per serving
Calories: 342; Total Fat: 12 g; Saturated Fat: 5 g; Cholesterol: 79 mg; Protein: 11 g; Carbohydrates: 48 g; Dietary Fiber: 5 g; Sodium: 764 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
Inside Out Breakfast Sandwich
Nina Ho
Sugarland
Age 14
Remember to always have an adult help you prepare this recipe.
Ingredients
1 egg
1/8 teaspoon kosher salt
2 slices whole grain bread
2 strips turkey bacon
2 tablespoons grated low fat mozzarella cheese
1/8 teaspoon pepper
1 teaspoon chopped parsley or parsley flakes
Preparation
Using a small round cookie cutter cut a hole into both pieces of bread. In a small bowl, beat egg and mix with parsley, salt and pepper. Heat a small skillet over medium heat and spray with non-stick cooking spray. Put one piece of bread into the skillet and pour half of the egg mixture into the hole very slowly. Cook for two minutes then flip over with a spatula. Cook another minute and remove from heat. Turn the skillet heat down to low and spray with non-stick cooking spray again. Repeat process with other piece of bread and remaining egg mixture. Microwave the bacon slices until crispy and put in between the sandwich along with the cheese and serve.
Makes one serving
Nutrition per serving
Calories: 312; Total Fat: 12 g; Saturated Fat: 4 g; Cholesterol: 240 mg; Protein: 22 g; Carbohydrates: 31 g; Dietary Fiber: 4 g; Sodium: 917 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
Lunch Finalists Anna's Tuna Deluxe Sandwich
Anna Della Rosa
Arlington
Age 10
Remember to always have an adult help you prepare this recipe.
Ingredients
1 six ounce can chunk light tuna in water, drained
1 medium grade A boiled egg, chopped
4 pimento stuffed manzanilla green olives, chopped
½ small red delicious apple with skin, chopped
2 lettuce leaves, shredded
1 roma tomato, sliced
2 tablespoons low-fat mayonnaise
2 slices whole wheat bread
Preparation
Mix drained tuna with chopped egg in a bowl. Add chopped olives, chopped red apple with skin, shredded lettuce, and roma tomato. Add low-fat mayonnaise and mix well. Spread mix on bread.
Makes 4 servings Serving Size: 1 each
Nutrition per serving
Calories: 145; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 66 mg; Protein: 14 g; Carbohydrates: 11 g; Dietary Fiber: 2 g; Sodium: 316 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
Healthy Chicken Burrito
Andrew Richie
Schertz
Age 11
Remember to always have an adult help you prepare this recipe.
Ingredients
1 pound ground chicken
1 medium onion, chopped
2 medium carrots, julienned
4 whole wheat flour tortillas
½ teaspoon garlic powder
½ teaspoon seasoning salt
4 ounces low-fat grated cheddar cheese
Preparation
Coat pan with vegetable spray. Cook ground chicken until light brown with onion and carrots. Sprinkle with garlic powder and seasoning salt. Melt cheese on tortilla in microwave until soft, then spread. Place chicken over cheese. Roll tortilla over filling and press lightly to seal.
Makes 4 servings Serving Size: 1 each
Nutrition per serving
Calories: 420; Total Fat: 15 g; Saturated Fat: 6 g; Cholesterol: 117 mg; Protein: 45 g; Carbohydrates: 28 g; Dietary Fiber: 5 g; Sodium: 756 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
Dinner Finalists Cerella's Stir Fry
Cerella Turnbow
Big Spring
Age 12
Remember to always have an adult help you prepare this recipe.
Ingredients
1½ pounds boneless chicken
1½ cups whole fresh mushrooms
½ onion, diced
1 green pepper, diced
16 ounces frozen broccoli and cauliflower mix
3 teaspoons soy sauce
2 cups of rice
Preparation
Cut meat into bite size pieces and sauté in soy sauce until done. Add mushrooms, onions, and green pepper and sauté vegetables until tender. Add frozen broccoli and cauliflower mix to pan. Cook until done. Cook rice in separate pot. Serve stir-fry over rice. Add soy sauce to taste.
Makes 6 servings Serving Size: ¾ cup
Nutrition per serving
Calories: 316; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 101 mg; Protein: 37 g; Carbohydrates: 21 g; Dietary Fiber: 3 g; Sodium: 289 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
Crispy Chicken Tacos
Maria Roxanne Morris
Goliad
Age 8
Remember to always have an adult help you prepare this recipe.
Ingredients
2 chicken breasts
1 tablespoon vegetable oil
¼ cup onion, chopped
1 teaspoon garlic powder
1 tablespoon cumin powder
5 corn tortillas
2 cups shredded lettuce
1 tomato, chopped
1 cup shredded cheddar cheese
Preparation
Cook chicken breast in water for thirty minutes, remove and let cool. Chop the chicken and brown in oil with onion. Add spices and cook with ½ cup of water for ten minutes. Toast the tortillas at 250 degrees in oven. Fill the tortilla shells with chicken and top with lettuce, tomatoes and cheese.
Makes 5 servings Serving Size: 1 each
Nutrition per serving
Calories: 248; Total Fat: 8 g; Saturated Fat: 2 g; Cholesterol: 63 mg; Protein: 29 g; Carbohydrates: 15 g; Dietary Fiber: 2 g; Sodium: 467 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
Snack Finalist The Fruit Surprise
Selena Gutierrez
Canton
Age 10
Remember to always have an adult help you prepare this recipe.
Ingredients
1 tablespoon squeezed lemon juice
1 cup cantaloupe, diced
1 cup watermelon, diced
½ teaspoon chili powder
2 bamboo skewers
Preparation
Place fruit in a bowl and put in the freezer and chill for fifteen minutes. Take fruit out of the freezer and sprinkle lemon juice over and mix gently. Gather several pieces of each fruit and stack. Put skewer through stacked fruit and lightly sprinkle chili powder on top.
Makes 2 servings Serving Size: 2 cups
Nutrition per serving
Calories: 56; Total Fat: 1 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Protein: 1 g; Carbohydrates: 13 g; Dietary Fiber: 1 g; Sodium: 15 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
Simple Fruit Salad
Scarlett Rose Ochoa
Jourdanton
Age 9
Remember to always have an adult help you prepare this recipe.
Ingredients
1 apple, cored and diced
1 pear, cored and diced
½ cup grapes
½ cup raisins
2 tablespoons low-fat plain yogurt
Preparation
Place diced apple and pear in a large bowl. Next add the grapes and raisins, mix well. Scoop into two small bowls. Top each with a tablespoon of plain yogurt.
Makes 2 servings Serving Size: 1 each
Nutrition per serving (includes optional ingredients)
Calories: 223; Total Fat: 1 g; Saturated Fat: 0 g; Cholesterol: 1 mg; Protein: 3 g; Carbohydrates: 57 g; Dietary Fiber: 6 g; Sodium: 16 mg
Note: Recipe ingredients have been provided by contestants. Brand names included in recipes do not imply an endorsement from the Texas Department of Agriculture.
