Monday Message - Recipe of the Week

Pumpkin Bread

Enjoy the aroma of pumpkin pie all year long with this delightfully rich and hearty quick bread. Pour a glass of low-fat milk to enjoy with a slice at breakfast - and you and your family are ready to start the day.

Ingredients

Vegetable oil or cooking spray
2 ⅔ cups sugar
⅓ cup canola oil
⅓cups unsweetened applesauce
1 15-ounce can pumpkin
4 eggs
⅔ cup nonfat plain yogurt
2 ⅔ cups all-purpose flour
⅔ cup toasted wheat germ
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ teaspoons baking powder
1teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups raisins

Directions

1. Preheat oven to 350 F. Spray two 8 ½-by-4 ½-by 2 ½-inch loaf pans or 24 muffin tins with the cooking spray.
2. Cream together the sugar, canola oil, applesauce, pumpkin, eggs and yogurt until smooth.
3. Stir together the flour, wheat germ, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.
4. Combine the dry mixture with the wet one; stir until well combined. Fold in the raisins.
5. Pour into the prepared pans (fill the muffin tins ⅔ full). Bake for 50 minutes (loaves) or 25 minutes (muffins).

Cooking Tip

Instead of raisins, substitute sweetened dried cranberries, which lend a tangy taste.
This freezes well as mufffins or bread, up to three months. Thaw at room temperature, in the microwave (about 15 seconds per muffin or slice, or in the toaster (slices only).
Recipe by Corrina Riemann, RD from Cooking Healthy Across America, © American Dietetic Association.

Monday Message - Happy Halloween!

It's easier than ever to find Halloween treats to make your zombie or superhero happy while providing a health benefit!

View the full Kids Eat Right Article here.

Mix some of these suggestions into your usual Halloween Treat basket OR forgo the treats and let Trick-o-Treaters have their choice of Healthy Treats at your door.

Whole-grain cheddar flavored crackers

Fruit snacks made with 100 percent fruit with added vitamin C

Fruit leathers made with 100 percent fruit

Sugar-free gum

Animal-shaped graham crackers made without trans fat

Mini rice cereal treat bars

Cereal bars made with real fruit

Individual fruit cups

Mini 100-percent fruit juice boxes

Low-fat pudding cups

Baked, unsalted bags of pretzels

Halloween Recipes!

Enjoy the aroma of pumpkin pie all year long with this delightfully rich and hearty quick bread. You can even use this recipe to make muffins instead.  Recipe Link

You can use cookie cutters for these chips or better yet, get your kids involved in cutting the ghosts for this Halloween Chips and Spider Dip recipe.  Recipe Video

Carving your pumpkins? Don’t throw away the seeds! Toast them with olive oil and some spices for a great treat.  Recipe Link

Monday Message - Crazy for Kale!

Get your kids crazy for kale! This leafy green looks a lot like spinach and packs vitamins A, K and C. Read up on Kale in this Information Link.

Need a few good Kale Recipes?

• Potato Kale Soup: Words of Wellness Recipe
• Lemony Kale Salad: The Lemon Bowl Recipe
• Butternut Squash and Kale Pasta: The Lemon Bowl Recipe
• Banana Berry Kale Smoothie: The Lemon Bowl Recipe
• Baked Kale Chips: All Recipes

My favorite way to get this nutritious veggie into my diet is to chop it up and mix it in with my salad greens. I like a crunchy salad so Kale is the perfect green addition!  Try adding it to your next salad....remember kale is much more than a garnish.

Monday Message - Recipe of the Week

Sweet Potato Strips

Sweet potatoes are popular because they taste great and are a nutrition superstar. Try these Sweet Potato Strips next time your child wants a snack.

Recipe Video

Monday Message - Recipe of the Week

Roasted Squash Trio

Recipe By: Dawn Blatner, RD

Wondering how to prepare all the squash you see in your supermarket or convenience store? This squash trio will be the stars of your dinner table! Move over cubes!

Ingredients

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
Salt and black pepper, to taste
1 small acorn squash, seeded and cut into 6 wedges (2" each)
1 small butternut squash, seeded and cut into 6 rectangular pieces (2" each)
1 small calabaza squash, seeded and cut into 8 wedges (2" each)
1-2 teaspoons dried rubbed sage
1-2 teaspoons minced canned chipotle peppers in adobo sauce
1-2 teaspoons ground cumin
6 tablespoons chopped hazelnuts

Directions

1. Preheat oven to 450°F.
2. Make dressing: Combine vinegar, oil, honey, salt and black pepper.
3. Toss acorn squash with 2 tablespoons dressing and sage.
4. Toss butternut squash with 2 tablespoons dressing and chipotle peppers in adobo.
5. Toss calabaza squash with 2 tablespoons dressing and cumin.
6. Place the squash on baking sheet and roast for 20 minutes; flip and roast 20 more minutes.
7. Remove from the oven and sprinkle with hazelnuts.

Cooking Tip

Eat the squash skin, it will be tender and flavorful.  

Nutirtion Facts: Recipe Link

Monday Message - Get Active with your Family

Want your kids to get active? Exercise with them. Show them that exercise can be fun instead of a chore. Check out these Exercise Tips for all weather conditions.

Monday Message - Recovering from a Cold

In spite of all your efforts to stay healthy, your child has caught a cold. What should they eat while recovering? Read up on the latest nutrition information in this Kids Eat Right Article

Monday Message - Recipe of the Week

Gazpacho

Recipe By: Gold Ewalt MS RD      

Gazpacho is a traditional Spanish cold soup that is a perfect way to use fresh summer vegetables. No stove or cooktop required! Here is a northerner's version of this traditional Spanish cold soup that is very popular in Florida and a perfect way to use fresh summer vegetables anywhere.

Ingredients

• 3 large tomatoes, coarsely chopped
• 1 green bell pepper, seeded and chopped
• 1 cucumber, chopped
• 1 ripe avocado, peeled, seeded and coarsely chopped
• 1/2 medium-size red onion, coarsely chopped
• 1/4 cup chopped Kalamata olives, about 4 to 6 olives)
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil, or 2 teaspoons dried
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce
• 1 46-ounce can reduced-sodium tomato juice
• 1/4 to 1/2 teaspoon freshly ground black pepper
• croutons or breadsticks

Directions

Combine all the ingredients in a large bowl, stirring well. Cover and refrigerate at least 2 hours before serving. Serve with croutons.

Cooking Tip

Substitute an equal volume of vegetable juice (regular or spicy) for the tomato juice.

Nutrition Facts