Ed note: This week, First Lady Michelle Obama is guest editing the iVillage website. She worked with the editors there to create a weeklong series of great articles and videos with advice for families looking to Rev Up their Back to School Routine and introduce healthy new habits for everyone in the household. The editors of iVillage asked readers to share their own strategies for making changes stick in their families.

The bad habits kids learn in childhood can last a lifetime. Here’s how to help your child break them for good.

Bad Habit: Devouring Seemingly Healthy Snacks and Drinks That Are Loaded with Sugar

“Many snacks that seem ‘healthy,’ such as granola bars, contain a lot of added sugar,” says Kristi King, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics. “Even beverages such as energy drinks contain few nutrients and lots of added sugar, which translates into calories your child doesn’t need.”

What to do: Offer water, water flavored with just a drizzle of fruit juice or low-fat milk instead of soda, juice and fruit juice drinks. At snack time give them whole foods, like apples with a smear of peanut butter, crackers and low-fat cheese or Greek yogurt with real fruit, says King.

First Lady Michelle Obama has dinner with members of the Halls family at their home in Ocoee, Fla., Feb. 10, 2012. Kern Halls, 37, cooked a meal for the First Lady and his family based on the principles of "My Plate," a new USDA nutrition system that aims to replace the old pyramid system. (Official White House Photo by Chuck Kennedy)

Bad Habit: Skipping Breakfast

Kids skip breakfast more than any other meal of the day and the consequences are pretty dangerous. . “There’s evidence that skipping breakfast is associated with a risk of being overweight and making poor food choices later in the day,” says Angela Lemond, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics. Kids who do eat breakfast are less irritable and better able to process information, pay attention and do well on tests.

What to do: Get kids up a few minutes earlier so they have time for breakfast. To keep them fuller longer, serve meals that contain protein, fiber and healthy fats (try scrambled egg in a whole wheat tortilla with low-fat cheese or avocado). For late risers, send them off to school with easy-to-grab foods such as hard-boiled eggs or an English muffin with peanut butter, says Lemond.

Bad Habit: Too Much Screen Time

Multiple studies show that too much TV and computer time is bad for kids. Watching fast-paced cartoons interfered with toddlers’ attention spans and organizational skills, studies suggest. Plus, a Pediatrics study showed that video games are associated with attention problems in kids and young adults. And too much TV at a young age can result in bigger waistlines and a lower ability to play sports by the end of fourth grade, according to a study at University of Montreal.

What to do: For children younger than two, avoid TV altogether. For older kids, keep TVs out of kids’ bedrooms and declare a “no media” rule during meal time. Limit the overall amount of time spent in front the TV, computer or video games to two hours per day, advises the American Academy of Pediatrics.

Bad Habit: Not Playing Outside

Half of preschool kids are not being taken outside to play every day by either parent, a recent study found. Yet playing outdoors is great for kids’ motor development, vision, vitamin D level and mental health. Plus, it’s fun!

What to do: The American Academy of Pediatrics recommends at least 60 minutes of daily exercise. Get outside with your kid at least once a day -- even if it’s not for a full hour, some activity is better than none. Go on a bike ride, take a walk as a family after dinner, shoot some hoops, play Frisbee or a game of tag. You can even wash the car or walk the dog together for exercise. “The goal is to make activity a part of your lifestyle,” says King.

Bad Habit: Boycotting Certain Foods (or Eating a Limited Diet)

Your kid has decided she’s only going to eat French fries or she’s boycotting anything red, and you’re worried she’s not getting the nutrition she needs. “Some food bouts last longer than others, but it’s not unusual for toddlers to exclude certain foods,” says Lemond. “It’s a phase that may occur off on and on for one to two years.”

What to do: Ride it out. The more upset you get, the more likely your toddler will persist. Offer foods she says she doesn’t like up to 10 times -- kids need multiple exposures before they decide they like something. If your child is insistent about not eating the foods you offer, be patient, says Lemond. If she skips a meal over pickiness, she’ll likely eat when she’s hungry at the next meal.

Bad Habit: Not Getting Enough Calcium

Kids build about 90 percent of their adult bone mass by age 17, which is important for preventing osteoporosis and fractures later in life. Yet fewer than 1 in 10 girls and 1 in 4 boys ages 9 to 13 get adequate daily calcium, according to the National Institutes of Health (NIH).

What to do: Kids ages 4 to 8 need 1,000 mg of calcium per day; older kids need 1,300 mg. Serve calcium-rich foods for meals and snacks, and limit soda, especially as a replacement for milk. Encourage kids to eat low-fat dairy such as yogurt and cheese; serve leafy green veggies like kale and spinach with dinner; and buy calcium-fortified cereals. Kids between 1-13 years old should be taking 600 IUs of vitamin D to help absorb that bone-building calcium. Weight-bearing activities such as walking, running, dancing and basketball also help build bones, according to the NIH. So the more active kids are the better for their bones!

Ed note: This week, First Lady Michelle Obama is guest editing the iVillage website. She worked with the editors there to create a weeklong series of great articles and videos with advice for families looking to Rev Up their Back to School Routine and introduce healthy new habits for everyone in the household. The editors of iVillage asked readers to share their own strategies for making changes stick in their families.

Planning family meals for the week can sometimes feel like you’re facing a Quickfire challenge on Top Chef: One wrong move and you'll be at the mercy of the most ruthless judges -- your cranky, hungry kids. But feeding your family doesn't need to be a source of stress. Check out these smart tips from iVillage moms to help you plan out a week's worth of meals.

Try Shopping Online

"I was the primary shopper before coming to the White House. I'd have my list for the week. And oftentimes, I could get [to the store] during the weekday when it wasn't crowded. So I was very efficient with my shopping, get in and out. And then, I discovered online grocery shopping, which was actually Moses coming down with the Ten Commandments. It was like, whoa, I see the light. Online grocery shopping really helped take some time off of my schedule." -- First Lady Michelle Obama

First Lady Michelle Obama, Sam Kass, Senior Policy Advisor for Healthy Food Initiatives, and Top Chef Head Judge Tom Colicchio, center, watch as "chef'testants" from past seasons of “Top Chef" take part in a cooking competition at the Kleberg Rylie Recreation Center in Dallas, Texas, Feb. 10, 2012. The contest highlighted the work being done in schools across America to provide healthier food to students. (Official White House Photo by Sonya N. Hebert)

Keep It Fresh

"I'm very intentional about the shopping, but as far as recipes and planning meals, it's very basic. We stick to vegetables and meat, and we just identify a menu of vegetables that we like and we load up on those. I generally shop twice a week because I prefer fresh vegetables and fresh fish -- so I'm usually in the store on Sunday and Wednesday." -- Sandy, friend of First Lady Michelle Obama

Buy, Season and Freeze

"To save time and money, I buy my meat in bulk, which I then season, divide into portions and freeze. When prepping for a week's worth of meals, I place each entrée in a glass container, so I can easily identify its content at a moment's notice." -- 
Maimah, Aldie, VA

Reinvent Leftovers

"We have a large family (6 people) and so when I plan for the week, I like to buy meat in large quantities, cook big meals and use the leftovers for lunch the following day. Another thing I enjoy doing is using leftovers to create another dinner that's a spin-off of its predecessor. For instance, I'll make tacos one night, save the leftover meat, and then make burritos the following night." -- Shara, Pine, AZ

Take a Vote

"My best tip is to ask family members to tell you their five favorite meals. Make a list of all the ingredients you need for each dish, and then stock those ingredients in your freezer or pantry. Keep a running list of the favorite meals so you can cycle them through your repertoire. When meal planning for the week, consult the list to save time and Mommy brain power.” -- Stacey, Fair Lawn, New Jersey

Put the Picky Eaters to Work

"I have my picky 15-year-old help with menu planning. She goes through cookbooks and makes a list of all the recipes she likes. It's as great way to expose her to new types of foods while also making sure she'll eat what I make." -- Sharon, Fort Bragg, CA

The Freezer Is Your Friend

"With three kids in sports, we're all over the map when it comes to family dinner. To help keep my cool, I plan my meals by looking in my freezer! I always make double batches of taco meat, pastas and other family favorites that can be pulled out of the freezer and popped into the oven or on the stovetop to reheat." -- Wendy, Newberry, MI

Crock Pots Rock

"Once the school year starts, my family's schedule gets busy. Between team sports, homework and my work, dinner can easily fall by the wayside. To make sure my kids eat well-balanced and nutritious meals throughout the week, I use my crock-pot. I can start cooking first thing in the morning simply by placing everything in the pot. The meal will cook throughout the day and be ready when we finally all get home." --Mindy, Deerfield, IL

Make a Rainbow

"Aside from having a husband who is an amazing chef, my biggest tip for planning family meals is to plan a menu for the week as a family activity. We plan each meal by using a checklist of proteins, fruits and veggies and side dishes of all the colors of the rainbow. This makes it much more fun and exciting when the kids actually choose to eat or try foods like purple eggplant or yellow squash blossoms." -- Britt, Newport Beach, CA

Make It a Family Affair

"As a family life teacher, author and 
mother of five, life is busy! So I have each of my three older children 
choose one night a week when they are responsible for cooking the family meal. At the beginning of the week, they write out a list of the ingredients they need and I do the shopping. Then it's up to them to do the prep work, cooking, and clean up. It's a great way to build skills while reinforcing independence and self-confidence. My two younger children love helping
me prepare meals, so they are practicing for when they get to the point, 
they can cook a meal on their own as well." -- Anastasia, Bridgehampton, NY

Split the Work

"When my girls were young, my neighbor, Karen, and I would exchange meals twice a week. It worked like a charm. On Tuesdays, I would double my recipe -- one for my family and then I'd drop the other half off to Karen's house. On Thursdays, she did the same for me. My family loved it when Karen made dinner, the entrée was always a delicious and I loved having a little extra time out of the kitchen!" -- Suzanne, Bothell, WA

Be Flexible With Menu Planning

"I used to be diligent about making a very precise menu for every day of the week, but I actually found it more stressful to be tied into food that my family may or may not be excited about that day. Now I plan a loose guide of the proteins and general veggies for the week and make what sounds good to us in the moment. It's actually a lot less stressful!" -- Heather, Corinth, TX

Ed note: this was first published on wh.gov

Today, First Lady Michelle Obama hosted the first-ever Kids’ “State Dinner” at the White House, welcoming 54 budding chefs to a formal luncheon in the East Room. The guests, all between the ages of 8 and 12, represent all U.S. states, three territories and the District of Columbia.

Each of the guests, along with their parents, submitted a healthy recipe as part of the Healthy Lunchtime Challenge, which invited families to create an original lunchtime recipe that is healthy, affordable and delicious, and follows the nutritional guidelines of MyPlate.

Don't miss this great gallery of photos from the Kids' State Dinner

“Believe it or not, more than 1,200 kids submitted recipes for this challenge -- 1,200. It's a big competition,” the First Lady said. A panel of judges from the organizations that teamed up with Mrs. Obama on this initiative -- Epicurious, the Department of Education and the Department of Agriculture—tasted each of the recipes that made it to the final round of the competition and picked their favorites from each state, as Mrs. Obama explained.

And they spent hours trying to decide which ones were the healthiest and the tastiest and the most fun to cook and eat. And it wasn't easy to choose one winner from every single state. You were the winner in your state -- the whole state. You guys won! Cool!

But you're here because your recipes truly stood out, right? And that’s really saying something. You came up with dishes that were packed with nutritious, delicious ingredients; dishes that are good for you, but more importantly, they taste good, too. See? It can happen -- healthy and tasty at the same time.

The junior chefs and their parents enjoyed several of the judges’ selections at lunch, including a Quinoa, Black Bean, and Corn Salad created by 11-year-old Haile Thomas of Arizona, Yummy Cabbage Sloppy Joes, created by 12-year-old Rori Coyne of Kansas. There was even dessert: a Strawberryana Smoothie, created by 11-year-old Stefani Shimomura-Sakamoto who came all the way from Hawaii.

Not one to be left out of all the fun, President Obama stopped by to surprise the guests, and told all the young people how proud he was of their hard work.

Look, let's face it, I don't cook that often these days. But I remember cooking and it's not always easy to make something that people like to eat. Then for you guys to actually come up with recipes that are healthy and tasty, and to do it in a way that helps to contribute to spreading the word about healthy eating among your peers -- that's a really big deal.

So we're very proud of you. We're very impressed with everything that you've done.

Check out a video of the President’s remarks below:

For more information:

• Behind the Scenes Video: White House Chefs Prepare for the Kids' State Dinner
• Behind the Scenes Video: Judging the Kids' State Dinner
• Read more about the Kids' State Dinner from Let's Move!
• Download the Healthy Lunchtime Challenge Cookbook

Sydney created these Baked Zucchini Fries to accompany her Homerun Meatloaf Burger. “I thought I could show kids how delicious vegetables could be when you think of fun and creative ways to add them to your meal,” she says. She likes to serve this with fresh strawberry lemonade. —Sydney Brown, age 11, North Carolina

Ingredients:

1 large egg white

1/3 cup milk

½ cup Parmesan cheese

1/2 cup unseasoned breadcrumbs

Salt and pepper

2 large green or yellow zucchini, peeled, trimmed, and cut into (2-inch-long, ¼-inch-thick) strips

Preparation:

1. Preheat the oven to 425°F.
2. Combine the egg white and milk in a small bowl, and combine the Parmesan, breadcrumbs, salt, and pepper in another small bowl.
3. Dip the zucchini slices first in the milk mixture and then in the cheese mixture. Shake off any excess, then move to a baking sheet and place in the oven.
4. Bake for 10 to 15 minutes.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

“I came up with this idea because I love to eat fresh, healthy, and light food. I came up with the name for the salad because I am very interested in the important job of the Secret Service.” Michael likes to have this with a tasty carrot soup he calls Bunny Bisque. –Michael Lakind, age 9, Texas

Makes 4 servings

Ingredients:

4 slices whole-grain bread, cut into cubes

2 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

1 teaspoon parsley

3/4 cup extra-virgin olive oil

1/4 cup white-wine vinegar

1 (8-ounce) package fresh baby spinach

2 skinless boneless chicken breasts, grilled or cooked and cut into thin slices

1 pint strawberries, stemmed and sliced

Preparation:

1. Preheat the oven to 300°F.
2. On a baking sheet, drizzle the bread cubes with butter, stirring so each piece gets a little butter. Season to taste with salt and pepper, and sprinkle with parsley. Bake until the bread is crisp, about 20 minutes.
3. While the bread is baking, in a small bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.
4. In a large bowl, combine the spinach, chicken, strawberries, and croutons. Drizzle with the dressing, and serve.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

“My lunch is a healthy and fun take on a hamburger. I came up with this burger because I love meatloaf, and I thought I could show kids how delicious vegetables could be when you think of fun and creative ways to add them to your meal,” says Sydney. She likes to serve this with Baked Zucchini Fries and fresh strawberry lemonade. —Sydney Brown, age 11, North Carolina

Makes 8 servings

Ingredients:

2 pounds lean ground beef

½ cup finely diced green bell pepper

½ cup finely diced zucchini

½ cup finely diced onion

½ cup unseasoned breadcrumbs

1 garlic clove, minced

¼ cup tomato sauce

1 egg

Salt and pepper

½ cup ketchup

½ cup barbecue sauce

Reduced-fat provolone cheese or any other type of melting cheese

8 whole-wheat or multigrain hamburger buns, toasted

For garnish: Lettuce and tomato slices

Preparation:

1. Preheat the oven to 425°F.
2. In a large bowl, mix together the ground beef, green bell pepper, zucchini, onion, breadcrumbs, garlic, tomato sauce, egg, salt, and pepper. Make patties and place them on a baking sheet.
3. Bake for about 20 minutes, then flip them and cook for another 10 minutes.
4. Mix together the ketchup and barbecue sauce, drizzle on the burgers, and bake for an additional 10 to 15 minutes.
5. Add a slice of cheese to each burger and bake until melted, about 1 minute.
6. Remove the burgers from the oven and place the burgers on buns. Serve garnished with lettuce and tomato.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

Esther’s mom, Dae Young, is a big fan of the high-fiber pitaya fruit (dragonfruit), and happily, so is Esther. They combined it with chicken and cabbage to make a healthy, vibrant salad. They like to layer the salad ingredients when they serve it and if you do this, serve the dressing on the side. –Esther Huh, age 11, Northern Mariana Islands

Makes 1 serving

Ingredients:

1 cup diced cooked chicken breast

½ pitaya (dragonfruit) or 2 kiwi, peeled and diced

2 slices pineapple, peeled, cored, and diced

½ head cabbage, cored, cut into ¼-inch-thick slices, and chopped

1/3 cup plain reduced-fat yogurt

1 tablespoon low-sodium soy sauce

2 teaspoons white vinegar

1 teaspoon sugar

Pinch cayenne or minced hot red chile to taste

2 teaspoons black sesame seeds

Preparation:

1. In a large bowl, combine the chicken, pitaya, pineapple, and cabbage. In a small bowl, whisk together the yogurt, soy sauce, vinegar, sugar, and cayenne. Add the yogurt sauce to the fruit and cabbage, and toss to coat. Sprinkle with sesame seeds and serve.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

Logan’s mom says, “Ever since my children have been babies, we as a family have stayed away from the fast foods and frozen foods section of the grocery store. I lost my father at a young age due to health issues from being obese, and I make it a priority to teach my children the importance of healthy eating and longevity of life.” Logan likes to round out this meal with whole-wheat bread, milk, and raspberries. –Logan Rosene, age 8, North Dakota

Makes 8 servings

Ingredients:

1 pound ground turkey

32 ounces low-sodium chicken broth

2 cups thinly sliced carrots

6 celery ribs, trimmed and cut into ¼-inch-thick slices

2 cups thinly sliced cabbage

2 (15-ounce) cans kidney beans, drained and rinsed

1 (28-ounce) can crushed tomatoes

Salt and pepper

Preparation:

1. In a large sauté pan over moderate heat, cook the turkey until browned and cooked through, about 8 minutes.

2. While the turkey is cooking, in a large stockpot, combine the chicken broth with the carrots, celery, cabbage, beans, and tomatoes. Add the cooked turkey and simmer, over moderate heat until the vegetables are soft, about 30 minutes. Season to taste with salt and pepper.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

“I decided to make this recipe because nectarine salsa is my favorite! I could eat it on anything,” says Emma. “I chose a wrap because they are fun to take in my lunchbox.” Emma likes to have these with corn-and-black bean salad, blueberries and strawberries, and milk. –Emma Kenney, age 9, New Mexico

Makes 4 servings

Ingredients:

1 pound chicken breast tenders, preferably organic

2 tablespoons olive oil

2 teaspoons ground cumin

Salt and pepper

2 nectarines, diced

1 avocado, pitted, peeled, and diced

1 bunch scallions, white and light green parts only, thinly sliced

1/4 cup fresh cilantro, chopped

Juice of 1/2 lime

4 whole-wheat tortillas

4 cups fresh baby spinach, preferably organic

Preparation:

1. Preheat the oven to 375°F.
2. In a large ovenproof dish, drizzle the chicken with 1 tablespoon of the olive oil and sprinkle with the cumin. Season to taste with salt and pepper, and gently toss to coat the chicken in the oil and spices. Bake until the chicken is cooked through, 15 to 20 minutes. Let cool slightly.
3. In a medium bowl, combine the nectarines, avocado, scallions, and cilantro. Add the lime juice and the remaining 1 tablespoon olive oil, and gently toss to combine.
4. Place the wraps on individual plates and evenly distribute the chicken, salsa, and spinach. Roll each wrap around the filling from bottom to top, overlapping one end, burrito style. Slice the wraps diagonally, and enjoy!

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

"I first made this recipe when I was about 4 years old," says Tarteel. "What inspired me to create it is that me and my whole family always loved salmon as our fish of the month. One story I can tell you about this wonderful recipe is that salmon was the first type of fish I ever had." Tarteel serves this with a berry smoothie. –Tarteel Idais, age 9, New Jersey

Makes 4 Servings

Ingredients:

1 pound salmon, divided into 4 (4-ounce) fillets

1 1/2 cups broccoli

1 garlic clove, peeled

1 medium onion, thinly sliced

1 scallion, white and light green parts only, chopped

1 tablespoon olive oil

1/3 cup barbecue sauce

1 cup brown rice

Preparation:

1. Preheat the oven to 400°F. Place the salmon, broccoli, garlic, onion, and scallions in a greased baking dish. Brush with oil, drizzle with barbecue sauce, and bake until the salmon is cooked through and crispy and the vegetables are soft, about 20 minutes. (You can also grill or broil the salmon.)
2. While the salmon is baking, cook the rice in 2 cups of water. Serve the salmon and veggies atop the rice.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

"I came up with this lunch because I like to eat burritos, and sometimes my Mom packs them for my lunch at school. I serve homemade pineapple salsa with the burrito," says Ella. She likes to have this with a berry smoothie made with Greek yogurt, as well as a side salad.—Ella Barrett, age 8, New Hampshire

Makes 4 servings

Ingredients:

For the pineapple salsa:

1 pineapple, peeled, cored, and cut into small pieces

1/2 red onion, thinly sliced

1 1/2 red, green, yellow, or orange bell peppers, stemmed and sliced

1 jalapeño, seeded and sliced

Fresh cilantro leaves from 6 sprigs

¼ cup freshly squeezed lime juice

½ teaspoon packed brown sugar

1/2 teaspoon salt

For the burrito:

1 tablespoon olive oil

1 (15-ounce) can black beans, drained and rinsed

Salt

4 (10-inch) whole-wheat tortillas

½ cup grated or shredded cheese of your choice

1 avocado, pitted, peeled, and sliced

Fresh cilantro, chopped (optional)

Preparation:

Make the pineapple salsa:

1. In a food processor or blender, combine the pineapple, red onion, bell peppers, jalapeño, and cilantro. Blend just until chunky, then transfer to a bowl.
2. In a small bowl, whisk together the lime juice, brown sugar, and salt. Drizzle the lime-juice mixture over the salsa, and stir to combine.

Make the burrito:

1. In a small saucepan over moderate heat, warm the olive oil. Add the beans and cook, mashing gently with a wooden spoon, until heated through, about 3 minutes. Season to taste with salt.
2. Warm the tortillas in the microwave, then place them on individual plates. Evenly divide the beans among the tortillas, then top each with cheese; microwave to melt the cheese, about 20 seconds each. Divide the avocado slices among the burritos, then tightly roll each tortilla around its filling from bottom to top, overlapping one end, burrito style. Serve with the Pineapple Salsa and additional cilantro, if desired.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

Dad Kenneth writes: "Operation Apple Alien Status Report. Mission: Make and eat an out-of-this-world lunch that is fun and nutritious:

1) Assemble Apple Alien and place it on launch pad (plate).

2) Remove Apple Alien's antennas and prepare for take-off.

3) Launch a flying object (flying disk wrap, fruit meteor, or veggie asteroid) from antenna and fly it to the mother ship (a hungry tummy):

Final Report: Mission accomplished! Kids had fun flying (eating) the Apple Alien, are reenergized with healthy food and ready for more adventures."—Aaron Beckman, age 8, Nebraska

Makes 1 serving

Ingredients:

1 (10-inch) whole-wheat wrap

¼ cup plus 1 tablespoon ranch dressing or your favorite homemade dressing

1 1/2 tablespoons cottage cheese

2 slices smoked turkey breast

1 1/2 slices Cheddar or your favorite cheese

1/4 cup fresh baby spinach

4 baby carrots, cut into slices

6 snap peas, cut in 1/4-inch-thick slices

6 grape tomatoes

4 grapes, halved

2 large strawberries, halved

1 large apple

1 teaspoon creamy peanut butter

1 cashew, sliced horizontally in half

1/4 cup low-fat vanilla yogurt

Preparation:

Special equipment: 3 long wooden skewers, 1 short plastic cup (2 1/2 inches diameter, 1 inch high)

1. Place the wrap on a plate and spread 1 tablespoon of the ranch dressing in the center, then add the cottage cheese, turkey, Cheddar, and spinach. Tightly roll the wrap into a cylinder, and cut into 3/4-inch-thick slices.
2. Thread 8 to 10 pieces of fruit and vegetables (reserving 2 carrot slices), along with the wrap slices, in the desired order on each of 3 wooden skewers, keeping the skewer base empty.
3. Place the base of the apple in the opening of a short plastic cup and push the filled skewers into the top part of the apple to create the alien'santennas.
4. Spread peanut butter on 1 side of each of the 2 reserved carrot slices and the flat side of both cashew halves. Using the peanut butter as "glue," attach the carrot slices as eyes and the cashews as a smile for the apple alien. Serve with the remaining 1/4 cup of ranch dressing and the yogurt, for dipping the fruits and veggies in.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

“I do a lot of cooking with my family, and we do homemade pizza a lot. It’s fun, since everyone can choose what they would like on their own pizza,” says Kayla. “I always like to use things from my own garden, such as the spinach, basil, and cherry tomatoes.” She enjoys this with milk and an apple with cinnamon. –Kayla Wayman, age 9, Montana

Makes 1 to 2 servings

Ingredients:

Whole-Wheat Pizza Crust:

1/3 cup all-purpose flour

¼ cup whole-wheat flour

¾ teaspoon rapid-rise yeast (from a ¼-ounce packet)

¼ teaspoon salt

¼ teaspoon sugar

½ teaspoon olive oil

¼ cup warm water (105-115°F)

Toppings:

2 tablespoons pizza or tomato sauce

6 fresh spinach leaves

¼ cup sliced leftover grilled chicken breast

¼ cup shredded part-skim mozzarella

4 cherry tomatoes, sliced

2 fresh basil leaves, chopped

Preparation:

1. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, yeast, salt, and sugar. Add the oil and warm water, and stir with a wooden spoon to form a sticky ball. On a lightly floured work surface, knead the dough, dusting with flour as needed, until smooth and elastic, about 4 minutes. Transfer to a medium bowl, cover with plastic wrap, and let rise in a warm place until nearly doubled, about 25 minutes.
2. Arrange a rack in the bottom of the oven and preheat to 500°F, or preheat a gas grill.
3. Stretch dough to about 9 inches, or in whatever shape you want, and place on a lightly oiled baking sheet.
4. Spoon the tomato sauce on top and, using the back of a spoon and leaving a border of at least ½ inch, spread it over the dough. Top with the spinach, chicken, cheese, and fresh tomato. Cook the pizza on the pan in the oven or on the grill, covered, until the crust is crisp and golden and the cheese is bubbly, about 7 minutes. Sprinkle with fresh basil and serve.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

“I’ve always loved kale chips, and can eat the entire head of kale this way!”—Samuel Wohabe, age 9, New York

Ingredients:

1 bunch kale, stems removed and leaves torn into bite-size pieces

2 tablespoons olive oil

¼ teaspoon salt

Preparation:

1. Preheat the oven to 400°F. On a large nonstick baking pan, drizzle the kale with olive oil, season with salt, and toss until evenly coated. Bake until crispy, about 15 minutes.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

Today's Kids' State Dinner is a White House original in many ways -- it's not only the first time the guests of honor are ALL under the age of 13, it's also the first time the White House kitchen has served a formal meal where the entire menu was created by "chefs" who have no formal training. But Executive Chef Cris Comerford and Executive Pastry Chef Bill Yosses say they learned a thing or two about healthy cooking from the young winners of the Healthy Lunchtime Challenge -- check it out:

Find out more about the Kids' State Dinner and the Healthy Luncthime Challenge -- and tune in to watch the State Dinner live today at 10 am EST here.

Recipes for dishes served at the Kids State Dinner:

Kale Chips
Quinoa, Black Bean and Corn Salad
Yummy Cabbage Sloppy Joes
Strawberry Smoothie

First Lady Michelle Obama sent the message below to the White House email list, to let people know about first-ever White House Kids' State Dinner -- you can watch it live online later this morning:

Hello --

Tomorrow is going to be a special day at the White House, and I wanted to make sure you got a chance to be a part of it.

At lunchtime, 54 kids from all over the United States will join me in the East Room for the first-ever Kids' State Dinner.

Each of these young people worked with their parents to create an original lunch recipe. We asked them to design a dish that was healthy, affordable, and tasty -- and which met the nutritional guidelines set up by the U.S. Department of Agriculture. A panel of judges from the groups who partnered with us on this project -- the Department of Agriculture, the Department of Education, and Epicurious -- chose these 54 recipes as their favorites.

So now, the kid chefs and their parents are on their way to the White House, and tomorrow we'll all enjoy a meal together and take in a musical performance from Nickelodeon's Big Time Rush. You can watch the whole thing as it happens on our website -- will you join us tomorrow?

• WHAT: The Kids' State Dinner at the White House
• WHEN: August 20 at 10 a.m. EDT
• WHERE: http://www.letsmove.gov/kids-state-dinner

As a mom, I know that parents are always looking for new ideas to make sure our kids are eating right and staying healthy. That's part of why we launched the Let's Move! initiative.

And it's why we're working with the Department of Education and Epicurious to share a free printable and downloadable cookbook with the winning recipes that these young people created with their parents.

You can learn more about our work to solve the problem of childhood obesity so that all our kids can grow up healthy at LetsMove.gov.

And tomorrow, I hope you will join in the fun of the Kids' State Dinner.

Thanks!

First Lady Michelle Obama

P.S. -- To get a preview of some of the great recipes, go here.

"We were making dinner one night, and Mom had a lot of cabbage, which I wasn't sure I liked. She also had lean ground beef, which I love," says Rori, who also is a big fan of sloppy joes. "Mom showed me how to make cabbage, beef, and a bunch of other vegetables taste better than a package [of sloppy joes]. She says this is an affordable meal for us, since we can make a pound of beef last several meals. I like mine with fresh fruit."—Rori Coyne, age 12, Kansas

Makes 8 servings

Ingredients:

1 pound lean ground beef

1 medium onion, diced

1 medium zucchini, shredded or diced

2 ribs celery, diced

1/2 cup chopped red pepper

1 1/2 cups finely shredded cabbage

1 cup tomato sauce or crushed tomatoes

1 tablespoon brown sugar

2 tablespoons lemon juice

1 tablespoon white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 sandwich rolls, split (optional)

Preparation:

1. In a large skillet, cook the beef until cooked through, about five minutes. Drain the fat from the skillet, and reserve the meat on a plate.
2. In the same pan over moderate heat, cook the onion, zucchini, celery, red pepper, and cabbage until all the vegetables are crisp-tender, about 4 minutes. Add the cooked beef to the pan and stir to combine.
3. In a small bowl, combine the tomato sauce or crushed tomatoes, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt, and pepper. Pour the sauce into the pan with the beef and vegetables and simmer, stirring occasionally, until thickened, about 8 minutes.
4. While the sloppy joes are simmering, toast the buns in the oven or toaster oven.
5. Evenly divide the mixture among the toasted bun bottoms, top with the other halves, and serve.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

"I created this recipe because I love to eat salmon. I decided to combine some of my other favorite foods to make a healthy lunch," says Stefani. "My recipe is served with half a cup of brown rice topped with furikake (seasoned seaweed). I enjoy drinking fruit smoothies, so I blended strawberries, bananas, milk, and some low-fat yogurt!" We’re providing both of Stefani's recipes, because her smoothie is a classic recipe that you can improvise on with different fruits as well as by adding wheat germ, flaxseed, or peanut butter.—Stefani Shimomura-Sakamoto, age 11, Hawaii

Makes 1 serving

Ingredients:

1 tablespoon vegetable or olive oil

1 (4-ounce) salmon fillet

1 garlic clove, minced

Salt

Pepper

1 cup organic spring greens

1/2 cup cooked brown rice

1 teaspoon furikake (seasoned seaweed)

For garnish:

Sliced pineapple, strawberries, seedless grapes, bananas, lychees, oranges, and apples

Preparation:

1. In a large sauté pan over moderate heat, warm the vegetable or olive oil. Add the salmon and garlic, and cook until the salmon is golden brown, about 2 minutes. Flip the salmon and continue cooking until golden brown and just cooked through, about 4 more minutes. Season to taste with salt and pepper.
2. Arrange the spring greens on a plate and top with the salmon. Surround the salad with your favorite fruit or serve separately. Serve with a scoop of brown rice seasoned with furikake.

Strawberryana Smoothie

Makes 1 Serving

Ingredients:

1 cup low-fat milk

1 cup low-fat plain or vanilla yogurt

1 cup frozen strawberries

1 frozen banana, peeled

Preparation:

In a blender, combine the milk, yogurt, strawberries, and banana. Blend until thoroughly combined.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

Haile's family gave up eating white rice after learning her dad is diabetic, so they began experimenting with quinoa. Haile's recipe adds the protein-packed grain to the family's favorite black bean and corn salsa, and they serve the salad hot or cold with tacos or just about anything else, like shrimp, chicken, pork, fish, or lean red meats. Haile's mom, Charmaine, reports the secret to its success is that "all the kids love it, the ingredients are affordable, it's easy to make, and it's just plain good."—Haile Thomas, age 11, Arizona

Makes 6 servings

Ingredients:

2 (15-ounce) cans organic black beans, drained and rinsed

4 cups fresh corn

1 pint cherry tomatoes, quartered

2 cups cooked quinoa

1 medium red onion, chopped

1/2 bunch fresh cilantro or flat-leaf parsley

1 medium red onion, chopped

2 avocados, pitted, peeled, and cut into cubes

1 tablespoon extra-virgin olive oil

1 lemon, halved

Sea salt

Preparation:

1. In a large bowl, combine the black beans, corn, tomatoes, quinoa, cilantro or parsley, red onion, avocados, and olive oil. Squeeze the lemon halves and add their juice to the bowl. Toss to combine then season to taste with salt and serve.

Cook's Note:

To make this dish hot, warm it on the stovetop or in a microwave, or saute; all the vegetables together and add the avocado and cilantro or parsley after it's plated.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.

“I came up with the recipe for Fish-Fueled Pepper Rockets when I was trying to find an interesting way to use a pretty orange bell pepper I saw in the grocery store,” says Samuel. “I wanted to make fish that night too, so I decided it would be fun to stuff the pepper with the fish and mix the flavors. When it was done, it looked like a rocket ship. And I’ve always loved kale chips, and can eat the entire head of kale this way!”—Samuel Wohabe, age 9, New York

Makes 3 servings

Ingredients:

1 tablespoon olive oil

1/2 pound halibut fillet

Salt and pepper

3 orange bell peppers, stemmed and seeds removed

1 cup shredded Manchego cheese

Kale chips (see below)

1 cup cooked quinoa

Preparation:

1. Preheat the oven to 350°F.
2. In a sauté pan over moderate heat, warm the olive oil. Add the halibut and sear, flipping once, until cooked through, about 4 minutes. Season to taste with salt and pepper. Cut the halibut into bite-size pieces.
3. Stuff each pepper with 1/3 of the cooked halibut and 1/3 of the shredded Manchego cheese. Place the peppers on a nonstick baking pan, open side up, and bake until soft, about 30 minutes. Serve with kale chips and quinoa.

Kale Chips

Ingredients:

1 bunch kale, stems removed and leaves torn into bite-size pieces

2 tablespoons olive oil

¼ teaspoon salt

Preparation:

1. Preheat the oven to 400°F. On a large nonstick baking pan, drizzle the kale with olive oil, season with salt, and toss until evenly coated. Bake until crispy, about 15 minutes.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.