Summer's freshest ideas to feed your kids well

(ARA) – Summertime brings out the best in family meals -- fresh vegetables and fruit, fresh-air dining and a fresh opportunity for parents to maintain their commitment to feeding their kids well.

According to a recent study by Ohio State University and published in the Journal of the American Dietetic Association, of children ages 2 to 5, less than 22 percent meet recommendations for their daily vegetable intake and for children ages 6 to 11, it’s less than 16 percent.

“With a little creative know-how, it’s easy to create summer meals that are full of veggies, value, variety and versatility,” says Sylvia Klinger, a registered dietitian, mother of two and member of the Ragu nutrition advisory panel.

Klinger offers some tips for adding more of the good stuff to your kids’ diets this summer.

* Eat out … side: Spend less time in the kitchen with quick and easy recipes like Chicken Margherita. Once the meal is ready to go, dine together on the patio, or spread a picnic blanket on your lawn for a special summer celebration.

* Nurture natural nutrition: Use the summer break to teach your kids about satisfying and nutritious meals. Bring them along to the farmers market, or take a special trip to a local farm. Let them select from among the fresh, brightly colored vegetables, then decide as family how to prepare them.

“One of the easiest ways to incorporate veggies into children’s diets is to use a great tasting tomato sauce like Ragu Old World Style pasta sauce, which provides more than a full serving of vegetables in every half-cup of sauce,” says Klinger. “It also contains vitamins A and C, anti-oxidants and lycopene. Add even more vegetables by combining with your farm-fresh suggestions for a delicious veggie pizza.”

* Skip the sweets, but delight in dessert: Keeping dinner healthy doesn’t have to mean sacrificing dessert. Take advantage of the abundance of fruits in the summer to make dessert as healthy as the main course. Slice up a juicy watermelon or freeze fruit juice in a cup with fresh fruit for your own homemade ice pops.

* Switch up summer snacking: Being out of school means kids have more free time to snack. While eating frequent, small meals is a good idea, it’s important to keep kids focused on the good stuff. Get in the habit of switching from junk food to healthy bites by preparing good-for-you snacks in advance.

For nutritious meal inspiration and delicious recipes visit www.Ragu.com.

Try these kid-friendly recipes the whole family is sure to love:

Chicken Margherita

Makes four servings. Prep time: 5 minutes. Cook time: 10 minutes.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound)
1 tablespoon olive oil
2 cups Ragu Old World Style Margherita Smooth Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil leaves

Directions:

Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Add sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil. Serve, if desired, with hot cooked penne pasta topped with additional sauce, heated.

Meatball Hero Sandwiches

Makes four servings. Prep Time: 10 minutes. Cook Time: 25 minutes.

Ingredients:

1 pound. lean ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
1 jar (1 pound,10 ounces.) Ragu Old World Style Sweet Tomato Basil Pasta Sauce
4 Italian rolls (about 6 inches long each), halved lengthwise
1 cup shredded mozzarella cheese (about 4 ounces)

Directions:

Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.

Courtesy of ARAcontent

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Helping kids stay strong during the summer months

(ARA) - Summer meals may taste great, but many also lack some of the essential nutrients kids need, especially when it comes to building and maintaining strong bones.

With more than 90 percent of girls and 75 percent of boys ages 9 to 13 not getting the daily recommended 1,300 milligrams of calcium for their age group, according to the National Osteoporosis Foundation, the need is greater than ever for parents to ensure their kids are developing strong bones for life. The good news is some simple, easy-to-take steps can make a big difference when it comes to building strong bones.

Providing kids with bone-healthy food options is one easy step parents can take. These foods include not only those rich in calcium, but also those that contain prebiotic fiber, a non-digestible soluble fiber that can help significantly boost calcium absorption. One popular prebiotic fiber available in a variety of food products is NutraFlora. Parents can easily spot foods fortified with NutraFlora, by looking for the NutraFlora green leaf logo.

“One way parents can help ensure kids get and absorb the calcium they need is to make recipes that incorporate calcium-rich and prebiotic-fortified ingredients,” says Dr. Coni Francis, a registered dietitian with GTC Nutrition. “This can be particularly important during the summer when kids are not getting balanced breakfasts and lunches at school.”

One great option for summer breakfasts and snacks is a quick and easy yogurt parfait, which includes calcium-rich yogurt, as well as cereal fortified with prebiotic fiber. This bone-healthy recipe is even easy enough for kids to make themselves.

Yummy Yogurt Parfait

Recipe developed by GTC Nutrition.

Ingredients:

6 ounce package peach Horizon Organic Yogurt
Snack-size can diced peaches in fruit juice
1 teaspoon wheat germ
1/4 cup Barbara’s Bakery Organic Wild Puffs cereal

Preparation:

Drain peaches. Layer a parfait glass or other glass with yogurt, peaches, wheat germ and cereal. Use cereal for top layer of parfait (fresh fruit can be substituted).

In addition to consuming and absorbing adequate amounts of calcium, kids need regular exercise to ensure a lifetime of strong bones. Similar to muscles, bones become stronger through regular activity, and the warm summer months are a great time for kids to increase their activity levels.

To learn more about building and maintaining healthy bones visit www.nutraflora.com or www.nof.org.

Courtesy of ARAcontent

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia

Kids Compete To Become "Baker Of The Year"

(NAPSI)-A popular recipe contest adds a new ingredient to the mix by inviting kids and their baking "sous chef" parents (grandparents, aunts or uncles) to take part.

The contest centers on recipes that can be made in Hasbro's Easy-Bake Oven, which has given many kids their first baking experience. The 2009 "Baker of the Year" contest celebrates 45 years of making sweet memories in the classic side-loading lightbulb oven.

To enter the contest, children ages 8 through 12, along with their "sous chef," are invited to log on to www.easybake.com and submit their favorite original recipes, using one or more Easy-Bake mixes. In addition to submitting a copy of their recipe, entrants must upload a photo that features their creation, themselves and their "sous chef."

Through February 2009, one child-"sous chef" pair will be chosen each month as a finalist, for a total of seven finalists. In May, the seven pairs of finalists will be flown to Walt Disney World Resort in Orlando, Fla., where they will compete for the winning title.

Each finalist will be assisted in the kitchen throughout the competition by his or her "sous chef." Contest entries will be judged based on the criteria of creative use of ingredients, presentation, ease of preparation and taste.

The grand prize-winning pair will receive a culinary-inspired trip for four to San Francisco, where the group will visit local food-related sites and attractions. The six runners-up will each receive a $500 gift card and a one-year supply of Easy-Bake mixes. All finalists will have their recipe and photo of their creation appear on the Web site.

To honor its birthday, the oven will "cook up" a new look by bringing back its original aqua color.

For more details on how you can enter the contest, visit www.easybake.com.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Produce for Kids(R) and PBS KIDS(R) Partner for a Second Year with Nationwide School-Based Healthy Eating Campaign

PRNewswire-USNewswire/ -- Produce for Kids(R) (PFK), an organization that promotes the benefits of healthy eating and supports worthy causes for children and PBS KIDS(R), which provides content, resources and tools that support the positive development of the whole child - the cognitive, emotional, social and physical, are partnering for a second year to raise awareness among kids, parents and teachers of the role fresh fruits and vegetables play in a healthy diet. As part of PBS KIDS' long term commitment to children's health, the partnership highlights the multi-faceted "Eat Smart for a Great Start" campaign, which focuses on school-based programs this fall and features a nationwide classroom contest; resources and tools for parents and educators; fun games and activities for kids; and a variety of regional events, celebrity appearances and in-school promotions. In-store promotions and local community events generated from the first year of the partnership will also continue throughout the coming year at even more participating grocery stores.

From September 4 through October 31, participating retailers and produce companies will make a monetary donation for every fresh produce item purchased during the campaign. Donated funds will support PBS' efforts to provide educational content, resources and outreach materials to families and educators that promote healthy behaviors among kids. Participating local PBS member stations will also raise awareness of the importance of eating fruits and vegetables through community events, character visits and other activities with participating grocery stores including Giant Food Stores, King Soopers, Meijer, Price Chopper and Publix Super Markets.

Highlighting the need for a concerted educational campaign that promotes healthy eating, a Produce for Kids national study released in May 2008 revealed that only 18 percent of America's children are eating the recommended three or more daily servings of fresh fruits and vegetables, and 43 percent of kids have one or less daily serving of fresh produce.

"Our fall campaign will make healthy eating a central topic of discussion and learning in classrooms and communities nationwide," said John Shuman, president of Produce for Kids. "Together, PFK, PBS KIDS and our sponsors are delivering engaging, interactive ways for kids to learn healthy eating habits that last a lifetime."

"Encouraging families to eat right and be active is not just a one-time message and PBS KIDS is committed to helping families explore what it means to lead healthy lifestyles," said Loren Mayor, VP Corporate Partnerships, PBS. "As a longtime advocate of supporting a child's total well-being - cognitive, social, emotional and physical - PBS KIDS is thrilled to extend this partnership with Produce for Kids to encourage more nutritional food choices as one of the key ingredients to fostering a healthier generation."

-----
www.fayettefrontpage.com
Fayette Front Page
News You Can Use
Fayetteville, Peachtree City, Tyrone

One Creative Kid Chef Could Win a $25,000 Scholarship Fund

CC Note: Come on Fayette County! Grab that peanut butter jar and get going!

(NAPSI)-As parents prepare for the back-to-school season, packing school lunches such as the traditional peanut butter and jelly sandwich is a great way to stick to the family budget and satisfy even the pickiest eaters. A recent survey conducted by Kelton Research on behalf of The J.M. Smucker Company found a variety of ways adults prefer to eat their sandwiches made with peanut butter--69 percent of consumers prefer to use creamy peanut butter while 36 percent like their sandwiches toasted. However, for the past six years, thousands of kid chefs from across the country have been able to think outside the "lunch box" and create butterfly pancakes, lettuce wraps and even a "Monstwich" using Jif® peanut butter and their own imagination to earn scholarship funds.

From August 4 through November 14, 2008, the makers of Jif peanut butter are accepting entries for the 7th Annual Jif Most Creative Peanut Butter Sandwich Contest™. The grand-prize winner will receive a $25,000 scholarship fund and four runners-up will be awarded a $2,500 scholarship fund. The contest is open to children ages 6 to 12.

Last year's most creative peanut butter sandwich was influenced by a child's love of Chinese food. Eleven-year-old Samuel Sosa of Riverside, California, hit a home run with his "Crunchy Chinese Fortune Cookie Sandwich," consisting of Jif Creamy peanut butter, celery and apple on wheat bread crimped into the shape of a fortune cookie. The "fortune cookies" are served with a dipping sauce of Jif Creamy peanut butter, coconut milk, soy sauce, brown sugar, lemon juice, sesame oil and chili powder. Samuel added more creativity to his sandwich by handwriting fortunes such as "Smile, Mom Loves You" for his "cookies."

Jif is also offering up something for adults to help spark their creativity. For years, choosy moms have made Jif their No. 1 choice of peanut butter, which is why Jif is inviting adults to share stories--250 words or less--of how moms make the best choices for their families in the Jif Moms Voice their Choice Contest™. One grand-prize winner will win a trip to New York City to serve as a judge at the 7th Annual Jif Most Creative Peanut Butter Sandwich Contest final live judging event in March 2009. Last year's winner and mother of two, Mary Grabowski, from Commerce, Mich., said in her winning essay "The way I make the best choices for my family is simply by using two things: my heart and my head. The job of 'Mom' is the hardest job in the world but is definitely the most rewarding."

For Official Rules, entry form, recipes or to learn more about the contests, visit www.jif.com.

-----
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone

Healthy Idea: Kick The Kids Off The Couch!

CC Note: Now that the summer vacation time for school aged children in winding down, and it's just gotten plain old hot, be sure to try some easy cooking ideas. This is a great one.

(NAPSI)-Studies show that over the course of a year, children spend more time watching TV than they do in school or participating in any activity other than sleeping. To break the couch habit, you can look for budget-friendly outdoor activities or healthy at-home alternatives.

A few ideas might include a day at the zoo or hiking and swimming. And because activities can work up an appetite, you can “cook up” some recipes that the whole family can create together. Here’s a nutritious recipe that’s modeled after kids’ favorite restaurant foods using Sanderson Farms 100 percent Natural Chicken. It has no added sodium, which is so important to health-conscious families these days:

Cheesy Chicken Quesadilla Dippers

Serves 4

6 Sanderson Farms chicken tenders

1 tablespoon canola oil

1½ teaspoons adobo seasoning or any low-sodium seasoned salt

4 8-inch flour tortillas

1 cup shredded low-fat Monterey Jack cheese

½ cup prepared mild tomato salsa

1½ cups skim milk

8 ounces processed cheese made with 2 percent milk

Preheat gas grill or grill pan with medium heat.

Preheat oven to 300° F.

In a resealable bag, combine chicken tenders with canola oil and adobo seasoning.

Massage chicken through the bag, evenly coating the tenders with spices.

Grill the chicken over medium-high heat for 3 minutes per side or until chicken is cooked through. Chicken should be cooked to an internal temperature of 165° F.

Remove from heat and dice.

Dipping Sauce:

In a small saucepan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens.

Once the sauce has thickened, remove from heat. Cover the cheese sauce with plastic wrap so it touches the surface of the sauce. This keeps the sauce from forming a thin film over the top. Set aside.

Place tortillas on a metal sheet pan; layer half of each tortilla with shredded cheese, diced chicken, salsa and more shredded cheese. Fold in half. Place in preheated oven and cook for 5 minutes or until the cheese is melted and the tortillas are light golden brown. Remove from oven and cut into handheld triangle pieces. Serve with low-fat cheese dipping sauce.

For more recipes, visit www.sandersonfarmsrecipes.com.

An active day can lead to creating a dish together that the whole family can enjoy.