A kaleidoscope of kids' creations

Sixth-graders cook up nutritious recipes

During National Nutrition Month in March, Rochester area teachers and students joined the Post-Bulletin's Newspaper in Education program for a practical study of good nutrition.

They used an educational curriculum to assist them in their research, and as a culmination of their studies students worked alone or in teams of two to create or convert recipes that would show the principles of good nutrition. Then the recipes were judged by registered dietitians.

First-place winners are:

Morgan Marx and Sarah Smith, sixth-graders at Wabasha-Kellogg Elementary School, for a snack, Kaleidoscope Bananas.


Tricia Mueller and Lyndsie Kaehler, sixth-graders at St. Charles Elementary School, for breakfast, Fruity-Tootie Bar.

Adam Troendle and Stephanie Vernon, sixth-graders at St. Charles Elementary School, for a main dish, Broc-n-Rolls.

Amber Lewis, sixth-grader at Wabasha-Kellogg Elementary School, for a dessert, Honey Bunch Crisp.

Mitchell Phetsomphou and Jeff Heim, sixth-graders at St. Charles Elementary School, for an ethnic snack, Wanton Pouch.


Judges said Morgan and Sarah's snack recipe was very creative and an easy-to-make snack. The snack allows children to eat something that looks fun but is healthy and low-fat at the same time, the judges said.

Kaleidoscope bananas

2 bananas


6 ounces strawberry-banana flavored yogurt

1 cup Fruity Pebbles cereal

4 popsicle sticks

Peel the bananas and cut them down the middle crosswise. Put a popsicle stick into the cut ends, halfway into the banana. Spread the yogurt all over the bananas and roll the bananas in the Fruity Pebbles. Makes 4 banana treats.


Judges said Tricia and Lyndsie's breakfast recipe was creative and low in fat as well as high in fiber. It is also easy to make.

Fruity-tootie bar

1/2 cup strawberry fat-free yogurt


1/8 cup mixed frozen fruit

2 plain granola bars

Mix yogurt and frozen fruit together in a medium sized bowl. Next, sandwich yogurt mixture in between granola bars and freeze for 1/2 hour to 1 hour.

Judges described Adam and Stephanie's main dish recipe as a great way to incorporate vegetables into a main meal and it includes four of the major food groups -- meat, vegetable, bread, cheese.


1 tube of 12 breadsticks

1 cup shredded Swiss cheese

1/4 pound fully cooked, sliced ham


1 cup chopped broccoli

1/2 small onion, chopped

1 tablespoon Dijon mustard

1/2 teaspoon lemon juice

Pinch of cheddar or parmesan cheese

Combine Swiss cheese, broccoli, onion, Dijon mustard and lemon juice. Spread mixture evenly on 12 slices of ham. Roll up ham. Stretch breadsticks to about 12 inches and roll around ham rolls. On top, sprinkle cheddar or parmesan cheese for taste. Bake at 375 degrees for 20-25 minutes.


Judges said Amber's dessert recipe "sounded yummy" and it is a great way to use a variety of fruit. The fruit and oatmeal add a lot of fiber.


Honey bunch crisp

3 cups peeled sliced apples

1 cup dried cherries

1/2 cup oatmeal

1/2 cup unbleached flour

1 cup low fat margarine

1 cup honey

1 teaspoon cinnamon


9-by-9 pan


Fat-free, sugar-free ice-cream or whipped cream

Preheat the oven to 350 degrees. Then, cut the margarine into the flour and oatmeal until it is crumbly. Toss 1/2 cup of honey into the mixture and slightly mix it in. Set the mixture aside. Next, spray the 9-by-9 pan with Pam and mix the other 1/2 cup of honey with the apples, cherries and cinnamon into it. Spread the apple and cherry mixture over the base of the pan. Top it with the flour and oatmeal mix and bake for 25 minutes or until bubbly. Serve this with fat-free, sugar-free ice cream or whipped cream.


Judges described Mitchell and Jeff's ethnic snack as creative and makes use of a nice variety of vegetables.

Wanton pouch

Wanton sheets

1 pound ground pork

3/4 cup chopped onion

2 tablespoon diced celery

1/2 cup diced carrots

1 cup chopped bokchoy

1 tablespoon sugar

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon oyster sauce

Mix all ingredients in large bowl. Put mixture in wanton sheets and fold into triangles, pinching the corners closed. Next, either fry the wanton sheets or bake them. If baking, set oven at 375 degrees until wanton turns light brown.

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