recipes

Meal Ideas 31 May 2018

Encourage Healthy Eating Habits

(Family Features) Of the many challenges parents face daily, encouraging healthy eating habits for their children can be one of the most vexing. While the consumption of nutritious foods like vegetables is good for kids while they’re young, it can also serve an important role in encouraging lifelong healthy habits.

One strategy for achieving that goal is to pair familiar foods with vegetables and prepare them in interesting ways. This tactic – pairing foods kids already enjoy with the foods you want them to start eating willingly – is called “associative conditioning,” and can help encourage children to try the new food, according to research conducted by Elizabeth Capaldi-Phillips and Devina Wadhera and published in the “Journal of the Academy of Nutrition and Dietetics.”

For example, prepared beef products like hot dogs, deli roast beef, salami and summer sausage provide sources of nutrients like protein, zinc and vitamin B12. In addition to the direct benefits, these meats can also be used in recipes like Green Bean Twists and Salami-Babs to help encourage the consumption of vegetables.

Easy-to-make recipes such as Jerky Trail Mix, Fried Bologna Cups and Beefy Lettuce Cups also provide simple snacking solutions for kids that include the nutritional benefits of both beef and veggies.

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6 Strategies to Encourage Nutritious Snacking

With an abundance of prepared-in-advance snacks available that likely come along with unnecessary salts and sugars, it can be difficult to encourage kids to eat snacks with healthier ingredients.

Quick recipes that include beef and veggies may not be the first snack idea that comes to mind for kids (or parents), but it’s not impossible to instill better decision-making in the kitchen. Skip the chips and improve your children’s snack habits with these simple ideas for influencing healthier decisions:

  • Enhance the visual appeal of foods by piercing them with decorative toothpicks.
  • Offer a variety of colorful foods on a plate.
  • Create color contrasts with foods on a plate or in a bowl.
  • Arrange foods in an orderly way using a bento box or divided plate that helps keep them separate.
  • Involve kids in preparing their meals.
  • Pair nutritious foods, like fruits and vegetables, with well-liked or familiar foods.

Find more family-friendly recipes and tips to encourage nutritious eating habits from the North American Meat Institute, a contractor of The Beef Checkoff, at meatpoultrynutrition.org.
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Fried Bologna Cups

Recipe courtesy of The Beef Checkoff
Yield: 8 bologna cups

  • Vegetable oil spray
  • 8          slices beef bologna

Potato-Vegetable Filling (enough for one bologna cup):

  • 1/4       cup mixed vegetables
  • 1/4       cup mashed potatoes
  • tablespoon grated cheddar cheese

Apple Salad Filling (enough for one bologna cup):

  • 3          tablespoons chopped apple
  • 2          teaspoons minced celery
  • 1          teaspoon golden raisins
  • 2          teaspoons light mayonnaise
  • teaspoon plain, low-fat yogurt
  1. Spray large, nonstick skillet with vegetable oil spray. Set skillet over medium heat and lay bologna slices in pan, as many as will fit in one layer. Let bologna fry until it cups. Transfer cups to serving plate and fry remaining bologna in same fashion.
  2. To make Potato-Vegetable Filling: In small, microwave-safe bowl, stir together vegetables and potatoes; microwave until hot.
  3. To make Apple Salad Filling: In small bowl, stir apple, celery, raisins, mayonnaise and yogurt.
  4. Spoon desired filling into each cup. For cups with Potato-Vegetable Filling, top with grated cheese.

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Jerky Trail Mix

Recipe courtesy of The Beef Checkoff
Yield: 4 cups

  • 1 1/2    cups kettle corn with no added sugars
  • 1          cup mini unsalted pretzels
  • 1/2       cup unsalted, dry-roasted peanuts
  • 1/2       cup beef jerky, broken or chopped into 1/4-inch bits
  • 1/2       cup golden raisins
  1. In large bowl, stir kettle corn, pretzels, peanuts, beef jerky and raisins together. Seal in sandwich bags or serve in bowl.

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Salami-Babs

Recipe courtesy of The Beef Checkoff
Yield: 8 kebabs

  • 6          ounces beef salami or summer sausage, cut into 3/4-inch chunks
  • 8          bamboo skewers (8 inches long)
  • 4          ounces cheese (cheddar or swiss), cut into 1/2-inch chunks
  • 16        small broccoli florets
  • 4          baby carrots, cut in half crosswise
  1. Thread pieces of meat onto skewers, alternating with cheese, broccoli and carrots. Arrange on plate and serve.

Note: To prevent choking, children should be seated while eating, especially when a recipe involves toothpicks; encouraged to take their time and thoroughly chew their food; and should be carefully supervised. When serving young children, cut any circular-shaped foods like grapes, carrots or hot dogs into thin, coin-shaped slices or long, thin strips.
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Green Bean Twists

Recipe courtesy of The Beef Checkoff
Yield: 16 twists

  • 8          ultra-thin slices roast beef, about 2 ounces, cut in half lengthwise
  • 16        green beans, trimmed, blanched and chilled
  1. Wrap one slice roast beef around each bean, creating spiral, arrange on plate and serve.

Beefy Lettuce Cups

Recipe courtesy of The Beef Checkoff
Yield: 8 lettuce cups

  • 8          ounces corned beef, chopped
  • 1/2       cup shredded carrots
  • 1/2       cup chopped water chestnuts
  • 2          tablespoons unsalted, dry-roasted cashew pieces
  • 2          tablespoons teriyaki sauce
  • 8          butter lettuce leaves
  1. In medium bowl, stir together corned beef, carrots, water chestnuts, cashew pieces and teriyaki sauce. Spoon onto lettuce leaves and serve.

Source: North American Meat Institute

Meal Ideas 03 April 2017

Wrap It Up

Easy Meals That Go Anywhere

(Family Features) Once again, you’re in a rush to pick up one child from soccer practice and take the other one to dance class — you have to feed them something, but there’s no time to eat at home. What do you do? Forget fast food. Everything you need for something quick, delicious and portable could be in your kitchen already. 

In just minutes, you can wrap up an easy meal for your dashboard dining experience using tortillas. They’re versatile, with recipes that go beyond traditional Mexican fare. They’re so handy, in fact, that they’re outsold in the U.S. only by fresh breads, and they outsell bagels two to one. Most tortillas are made from either corn or flour, but they come in a variety of flavors and sizes, as well as fat free, heart healthy, low carb, whole wheat and multi-grain versions. And moms will appreciate that corn tortillas are naturally low fat and a good source of fiber.
Wrapping up favorite ingredients inside a tortilla is a simple way to make breakfast, lunch or dinner a moveable feast the whole family can enjoy anywhere.

To help busy moms, Mission Foods, the makers of Mission Tortillas, has tips and recipes for healthy, easy-to-travel meals.

On-the-Go Meal Ideas

  • Breakfast — Breakfast burritos with eggs, ham, cheese & salsa start the day off right.
  • Lunch — Turkey, Red Delicious apple and cottage cheese wraps make lunch at the office a real treat.
  • Dinner — Kids love quesadillas. Dress up the basic chicken quesadilla with avocado and mushrooms.

For more easy-to-make, easy-to-take recipes, visit www.missionmenus.com.

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Low Carb Stromboli Wraps

Serves 4
Cook Time: 15 minutes
Prep Time: 12 minutes

  • 4 Mission Carb Balance 8-inch Soft Taco Size Flour Tortillas
  • 1/3 cup butter or margarine, softened
  • 6 tablespoons Parmesan cheese, shredded
  • 4 ounces provolone cheese, thinly sliced
  • 4 ounces salami, thinly sliced
  • 4 ounces ham thinly, sliced
  • 1/2 cup (4-ounce jar) roasted red bell peppers, rinsed and cut into strips
  • 4 ounces mozzarella cheese, shredded
  • Marinara or pizza sauce, heated
  1. Heat oven to 400°F.
  2. Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Parmesan. Arrange one fourth each of provolone, salami, ham and roasted peppers over center of tortillas, leaving border around edges. Sprinkle with one fourth of the mozzarella.
  3. Fold up “wrap fashion.” Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
  4. Bake 12 to 15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.

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Pizzadillas

Serves: 4
Prep Time: 5 minutes
Cook Time: 12 minutes

  • 4 Mission Sundried Tomato Basil Wraps
  • 3/4 cup prepared marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup thinly sliced pepperoni rounds (approximately 72 slices)
  1. Evenly spread 3 tablespoons marinara on each wrap.
  2. Sprinkle 1/2 cup mozzarella evenly over marinara sauce on each wrap.
  3. Layer 1/4 cup (about 18 slices) pepperoni over shredded cheese on each wrap.
  4. Fold each wrap in half, forming a half moon.
  5. Heat 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray.
  6. Place two pizzadillas in skillet and cook for 3 minutes on each side until crisp and golden brown. Remove and reserve hot. Repeat for other pizzadillas.
  7. Cut each pizzadilla into quarters and serve one full sliced portion to each person.

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Cheeseburger Soft Tacos

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

  • 4 Mission 6-inch Fajita Flour Tortillas
  • 1 pound lean ground sirloin
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded sharp cheddar cheese or 4 ounces sliced
  • 1 red tomato, cut into 1/4-inch slices (4 total slices)
  • 2 small green leaf lettuce leaves
  • 1 large red onion, sliced into 1/4-inch slices, then pulled into rings
  • 12 dill pickle slices
  1. Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
  2. Heat a 10-inch non-stick skillet (or use a square, deep walled non-stick electric skillet) over medium high heat.
  3. Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to desired temperature.
  4. Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
  5. Warm tortillas in microwave for 10 seconds.
  6. For 1 serving: place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice, 1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.

Source: Mission Foods

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