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Kentucky's Winning Recipe: One Bag Bluegrass Bake!

“My family likes to go camping and hiking a lot. My mom and I were trying to think of some healthy choices for lunch instead of hotdogs and hamburgers on the grill. So we came up with this one-bag bake that included seasonal veggies and local fish. We used an aluminum foil pouch and placed it in our campfire. It was a hit with our whole family! All we needed was our one bag and a fork! Now we make it at home all the time! Super yummy!!!”

Will Bingham, Age 10, the 2016 Healthy Lunchtime Challenge winner from Kentucky

Makes 1 Serving


  • 4 ounces trout fillets or any local flaky fish, like salmon
  • 1 tablespoon grated lemon zest
  • ½ lemon, thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly grated pepper
  • ½ red or yellow bell pepper, julienned
  • ½ cup zucchini, peeled and julienned
  • 1 garlic clove, peeled and minced
  • 2 sprigs thyme  
  • ½ cup navy or white beans, rinsed and drained
  • Plain Greek yogurt as topping (optional)
  • Cooked brown rice (optional)


  1. Preheat oven to 400°F.  In a large mixing bowl, gently toss all ingredients except navy beans, yogurt, and rice. On a large piece of parchment paper or aluminum foil, add the fish and beans. Fold the parchment or foil over and crimp and fold so it’s sealed. Bake in the oven for 25 minutes. Let bag sit for 5 minutes before opening. Serve with yogurt and cooked brown rice.

459 calories 26g fat 28g carbohydrates 30g protein