Announcing the Winners of the 2013 Healthy Lunchtime Challenge!

Congratulations to the contest winners listed below! Winners were selected from over 1,300 delicious entries, which were evaluated in Washington, D.C., by a panel of judges that included Let’s Move! executive director and assistant White House chef Sam Kass; Epicurious editor-in-chief Tanya Steel; representatives from the USDA and the Department of Education; two children who recently graduated from Share Our Strength’s Cooking Matters program; and D.C. Central Kitchen’s Michael F. Curtin, Jr., whose organization prepared the food for tasting.

All the winners have been contacted, and we’re excited to meet everyone at the White House July 9th at the second annual Kids’ “State Dinner” hosted by First Lady Michelle Obama.

Thanks to all of the talented junior chefs who participated in the contest! Watch this space for a free downloadable ecookbook with the winning recipes, coming soon, plus pictures from the 2013 Kids’ “State Dinner.”

The Winners:

  • Alabama: Kindall Sewell-Murphy, age 10, Kale, Broccoli, Chicken, and Apple Salad
  • Alaska: Rowan Bean, age 9, Alaskan Ceviche with Mango
  • Arizona: Alexandra Nickle, age 10, Banana’s Black Bean Burritos
  • Arkansas: Emma-Kate Schaefer, age 8, Confetti Spring Rolls with Orange-Cilantro Sauce
  • California: Rose Scott, age 12, Pork and Tofu Lettuce Cups
  • Colorado: Nicholas Hornbostel, age 8, Sushi Salad
  • Connecticut: John Breitfelder, age 9, Quinoa “Risotto” with Shrimp and Kale
  • Delaware: Braeden Mannering, age 9, Tortilla Bowl Deluxe
  • District of Columbia: Ingrid Gruber, age 9, Inga Binga’s Salmon Salad
  • Florida: Nicole Medina, age 10, Summer Salmon
  • Georgia: Regan Matthews, age 12, Sweet Potato Turkey Sliders
  • Hawaii: Eleanor Cowell, age 8, Curried Chicken Salad and Taste of the Tropics Fruit Bowl
  • Idaho: Mac Wirth, age 8, Veggie Barley Salad with Orange-Honey Vinaigrette
  • Illinois: Taddy Pettit, age 10, Black Bean Wrap with Jicama-Grilled Corn Salsa
  • Indiana: Lydia Finkbeiner, age 9, Sneaky Chili Surprise
  • Iowa: Corrine VanderGaast, age 9, Stone Curry with Brown Rice
  • Kansas: Olivia Neely, age 10, Fun Mini Pizzas with Veggies & Cauliflower Crust
  • Kentucky: Regan Strehl, age 11, Raisin Bran Muffins
  • Louisiana: Brynna Robert, age 12, Sweet and Spicy Stir-Fry
  • Maine: Noah Koch, age 9, Vegan Powerhouse Pesto Pasta
  • Maryland: Emma Scielzo, age 10, Chicken Masala Wrap
  • Massachusetts: Shefali Singh, age 12, Shefali’s Scrumptious Spring Rolls
  • Michigan: Jacob Hirsch, age 8, Picky-Eater Pita Pizza Pockets
  • Minnesota: Kaitlyn Kirchner, age 9, Garden Stir-Fry
  • Mississippi: Reed Lindsey, age 10, Pan-Seared Mississippi Catfish on a Bed of River Rice
  • Missouri: Henry Oates, age 8, Confetti Peanut-Ginger Party Pasta
  • Montana: Joshua Garrigues, age 8, Healthy Vegetable Fried Quinoa
  • Nebraska: Bence Brown, age 9, Terrific Tuna Casserole
  • Nevada: Isabella Gross, age 11, Chex Chicken and Bellaberry Smoothie
  • New Hampshire: Olivia Beauchesne, age 12, Liv’s Curry Chicken Salad Sandwich
  • New Jersey: Goldie Siegel, age 8, Hawaiian Turkey Sliders with Mango-Pineapple Salsa
  • New Mexico: Louis Teich, age 10, Spinach Frittata
  • New York: Peter Murphy, age 9, Super Rescue Soup
  • North Carolina: Vijay Dey, age 12, Spring Rolls
  • North Dakota: Charli McQuillan, age 8, Asian Fajitas
  • Northern Mariana Islands: Genzo Gonzales, age 11, Kangkong Pomegranate Salad
  • Ohio: Anisha Patel, age 11, Kickin’, Colorful Bell Peppers Stuffed with Quinoa
  • Oklahoma: Ogden Johnson, age 10, Taco de Camarón
  • Oregon: Audrey Russell, age 10, Salmon Fried Rice
  • Pennsylvania: Ganesh Selvakumar, age 9, Lentil-Spinach Soup and Mint Chutney
  • Puerto Rico: Aliana Arzola-Piñero, age 9, Yummy Eggplant Lasagna Rolls
  • Rhode Island: Samantha Mastrati, age 12, Italian Garden Salsa with Crunchy Chicken Tenders
  • South Carolina: Corbin Jackson, age 9, Bring It On Brussels Sprout Wrap!
  • South Dakota: Owen Kerkvliet, age 9, Hidden Veggie Lasagna
  • Tennessee: Makenna Hurd, age 9, Makenna’s Bodacious Banana Muffins
  • Texas: Devanshi Udeshi, age 12, Slam Dunk Veggie Burger
  • Utah: Cecily Asplund, age 10, Lucky Lettuce Cups
  • Vermont: Colin Hurliman, age 9, Champ’s Maple BBQ Turkey Burgers
  • Virgin Islands: Sakari Clendinen, age 8, Zucchini Pancakes & Passion Fruit Banana Smoothie
  • Virginia: Campbell Kielb, age 8, Orange-Chicken Lettuce Wraps
  • Washington: Amber Kelley, age 10, Nummy No-Noodle Lasagna
  • West Virginia: Jessica Wolfe, age 9, Spicy Tofu Lettuce Cups
  • Wisconsin: Liam Kivirist, age 11, Wisconsin Solar Oven–Simmered Chili
  • Wyoming: Breeze Petty, age 11, Scrumptious Chili with Zucchini Cornbread






Low-fat Buttermilk Ranch Dressing

A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables!
There is nothing better than homemade dressing, store bought dressing just doesn’t do it for me. Serve this over your favorite garden salad or dip your favorite veggies in it.
I slightly modified this recipe from my friend Susan’s blog Farmgirl Fare. I love her blog, she is a former California city chick turned Missouri farm girl, complete with chickens, sheep and donkeys! I often tell her how lucky she is to have her own farm fresh eggs and fresh produce, and she often tells me how lucky I am to live near a Trader Joe’s. You can easily halve this recipe and leftovers can be stored in the fridge for about 4-5 day. Enjoy!!
Low-fat Buttermilk Ranch Dressing
Gina’s Weight Watcher Recipes
Servings: 13 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 52.3 • Fat: 2.0 g • Carbs: 5.5 g • Fiber: 0.0 g • Protein: 3.4 g • Sugar: 3.7 g
Sodium: 288.8 mgIngredients:

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman’s light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 2 cups 1% low fat buttermilk
In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.
Stir in the white balsamic vinegar; then buttermilk.

Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired. The flavors will become bolder over time.