Winners were chosen from each state, all of whom were invited to a Kids' State Dinner at the White House!
Check out a recipe from one of the winners, 8-year-old Jacob Hirsch from Michigan.
Jacob Hirsch's Picky-Eater Pita Pizza Pockets
Makes 4 servings
2 tbsp. olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 (28-oz.) can whole tomatoes
2 medium carrots, shredded
1 red bell pepper, seeded and chopped
1 medium zucchini, shredded
1 tsp. dried oregano
¼ cup baby spinach leaves
2 cooked boneless, skinless chicken breasts, cut into cubes
4 whole wheat pitas
1 cup shredded part-skim mozzarella cheese
1. Preheat the oven to 350º. In a medium saucepan over moderate heat, warm the oil. Add the onions and garlic, and sauté until they begin to soften, 5 minutes. Add the tomatoes, carrots, bell pepper, zucchini, and oregano, and simmer for 20 minutes. Add the spinach, and continue simmering, 1 minute. Let cool. Purée the vegetables with an immersion or regular blender, if desired.
2. Place a quarter of the chicken cubes inside each pita pocket. Add a few tablespoons of sauce, and sprinkle with mozzarella cheese. Arrange the pita pizza pockets on a large baking sheet, and bake until the cheese is melted, 8 to 10 minutes.