Breakfast Winner

Breakfast Pizza
Michael David Defee
Vidor
Age 6

Remember to always have an adult help you prepare this recipe.

Ingredients
4 waffles
1  8-ounce serving of yogurt (any flavor)
½ cup assorted fruit (kiwi, strawberry & cantaloupe), sliced
¼ cup coconut
¼ cup pecans, finely chopped

Preparation
Toast waffles in toaster and let cool. Spread 2 tablespoons of yogurt over each waffle. Top with fruit. Sprinkle with coconut and pecans on top.

Makes 4 Servings                  Serving Size:  1 each

Nutrition per serving
Calories: 227; Total Fat: 10 g; Saturated Fat: 3 g; Cholesterol: 11 mg;
Protein: 6 g; Carbohydrates: 28 g; Dietary Fiber: 2 g; Sodium: 312 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.

Sunshine Salad
Krystal Kobelia
Canton
Age 10

Remember to always have an adult help you prepare this recipe.

Ingredients
2 chicken breasts, diced
3 cups lettuce
2 cups fresh baby spinach leaves
1 cup tomato, chopped
½ cup black olives, chopped
½ cup purple onion, diced
½ cup grated, low-fat cheddar cheese
4 tablespoons low-fat Italian dressing
1 cup freshly squeezed orange juice
1 avocado, sliced

Preparation
Grill chicken and cut into pieces; set aside. Mix the lettuce, spinach, tomato, onion, and olives together. Layer chicken over salad and sprinkle cheese across top. Mix Italian dressing with freshly squeezed orange juice and drizzle over salad. Garnish with avocado.            

            Makes 4 servings                    Serving Size: 2 cups

Nutrition per serving
Calories: 391; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 90g; Protein: 37; Carbohydrates: 17 g Dietary Fiber: 5 g; Sodium: 446 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.

Remember to always have an adult help you prepare this recipe.

Ingredients
2 pounds lean beef cross-rib roast, sliced ½ inch thick
1 cup carrots, diced ½ inch thick
1 cup plum tomatoes, chopped
½ cup onions, chopped
2 medium garlic cloves, chopped
6 mini corns on the cob
½ pound yellow squash, sliced ½  inch thick
¾ pound small red potatoes cut in half
1 ¼ teaspoon salt
6 cups water

Preparation
In a large pot combine ribs, carrots, tomatoes, garlic, onions and salt over medium high heat, stirring constantly for 5 minutes. Add water and corn, cover and boil for 20 minutes. Add potatoes and squash. Cover and cook for 25 additional minutes.

Makes 6 servings                          Serving Size: 8 ounces

Nutrition per serving
Calories: 260; Total Fat: 6 g; Saturated Fat: 2 g; Cholesterol: 63 mg;
Protein: 25 g; Carbohydrates: 27 g; Dietary Fiber: 4 g; Sodium: 64 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.

Yogurt Fruit Twist
Kelly Ward
Sugarland
Age 14

Remember to always have an adult help you prepare this recipe.

Ingredients
¼ cup mandarin oranges, drained
¼ cup strawberries, sliced
4 tablespoons low-fat vanilla yogurt
1 teaspoon graham cracker, crushed

Preparation
Layer 1/8 cup of oranges, 2 tablespoons of yogurt, and 1/8 cup of strawberries in the bottom of a small clear glass. Repeat layers. Place graham cracker crumbs on top.

Makes 1 serving

Nutrition per serving
Calories: 94; Total Fat: 1 g; Saturated Fat: 1 g; Cholesterol: 3 mg; Protein: 4 g; Carbohydrates: 18 g; Dietary Fiber: 2 g; Sodium: 59 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.