Cook: Breeze Petty, 11
Hometown: Thermopolis, Wyo.
Breeze’s zucchini cornbread was one of the few dishes prepared by the White House chefs and served at the state dinner, but chili is her favorite meal—a comfort food she turned to after her dad suffered serious injuries working on an oil rig. The rising sixth grader says her secret ingredient is “definitely the zucchini” and describes the First Lady as “really tall.” To make the recipe healthier, she swapped ground beef for turkey and used yogurt rather than oils in the cornbread.
Breeze’s advice: “Eating healthy, some people think it can be hard. But if you feel like you can make it healthy, then you can.”
Ingredients:
For the scrumptious chili:
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1 tablespoon oil
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2 pounds ground lean turkey
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1 medium onion, chopped
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4 cloves garlic, minced
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4 (15-ounce) cans chili beans in sauce
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2 (15-ounce) cans petite diced tomatoes
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2 (8-ounce) cans tomato sauce
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3 teaspoons chili powder
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1/2 cup unbleached all-purpose flour
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1 1/2 cups cornmeal
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1/4 cup sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup plain nonfat yogurt
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2 large eggs, beaten
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1 cup shredded zucchini
Preparation:
Make the scrumptious chili:
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In a large sauté pan over moderate heat, warm the oil. Add the turkey and cook, stirring to break up the meat, until browned and cooked through, about 10 minutes. Add the onion and garlic and cook until translucent, about 5 minutes. Add the chili beans in sauce, tomatoes, tomato sauce, chili powder, and simmer, stirring occasionally, for 20 minutes.
Make the cornbread:
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Preheat the oven to 400°F. Lightly grease an 8- by 8-inch baking pan or spray it with cooking spray.
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In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt. Stir in the yogurt, eggs, and shredded zucchini. Be careful not to overmix—stir only until just blended. Pour the batter into the prepared pan and bake until the center springs back when gently pressed, 20 to 25 minutes.
364 calories; 30g protein; 56g carbohydrates; 3g fat (.5g saturated fat); 802mg sodium
Makes 12 servings