The Healthy Kids Cookbook: Prize-Winning Recipes for Sliders, Chili, Tots, Salads, and More for Every Family
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About this ebook
If you’re looking for a collection of delicious, nutritious recipes that kids will love, look no further than The Healthy KidsCookbook! In these bright pages with full-color photographs, you’ll find thirty health-conscious recipes for a wide variety of delectable foods, and with fun names such as Porcupine Sliders, Smokin’ Powerhouse Chili, and Squish Squash Lasagna, even picky eaters are sure to love this cookbook’s meals.
The recipes within serve six, include no more than fifteen commonly available ingredients, and are easy for families and home cooks to prepare. Even better, all of these healthy meals are low in total fat, saturated fat, sugar, and sodium, and each one features foods that children and adults alike should eat more of, including nutrient-rich vegetables, beans and peas, and whole grains. They’re perfect for growing kids, health-conscious families, and anyone who enjoys tasty food that’s good for you!
The Healthy Kids Cookbook features fun and kid-friendly recipes such as:
- Oodles of Noodles
- Tasty Tots
- Eagle Pizza
- Rainbow Rice
- Harvest Delight
- Stir-Fried Green Rice, Eggs, and Ham
- Confetti Soup
- And many more!
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The Healthy Kids Cookbook - Team Nutrition USDA
Recipes for Healthy Kids Competition Acknowledgement Page
The United States Department of Agriculture (USDA), Food and Nutrition Service (FNS) would like to thank the following people and organizations for their support of the Recipes for Healthy Kids Competition. The Recipes for Healthy Kids Competition provided the perfect opportunity for school nutrition professionals, students, parents, chefs, and community members to cook up some new ideas and get children excited about making healthy choices. We want to thank all of the Recipes for Healthy Kids teams that participated in the competition. The teams submitted over 340 recipes for this contest.
United States Department of Agriculture
Food and Nutrition Service, USDA
Project Lead
Ann Hall, MRE, RD, LDN
Project Team
Eileen Ferruggiaro, PhD, RD
Tim Vazquez, RD
Heidi Bishop
Sonya Barnes, MS, RD
Sheldon Gordon, MS, RD
Mydina Thabet, MS, RD, LDN
Ebony S. James, MS, RD
Michelle Prettyman, RD, LD
Barbara Jirka, PhD, SNS
Gwen Holcomb
Cheryl Jackson Lewis, MPA, RD, LDN
Erika Pijai, MS, RD
Julie Fort, MPH, RD
Desiré Stapley, MEd, RD
Natalie Partridge, MS, RD
Bruce Alexander
Cheryl Wilson
Jack Currie
Mary Jean Kirchner
Sherl White
Tama Eliff
Angela Leone, MS, RD
Challenge Post
Administered the contest and designed and monitored
Web site
Brandon Kessler
Samantha Tse
Colin Nederkoorn
School Nutrition Association (SNA)
Each school day, SNA members take on the challenge of serving healthy, nutritious meals to more than 31 million school children.
Judges
Katie Wilson, PhD, SNS
Helen E. Phillips, SNS
Karen M. Green
American Culinary Federation (ACF)
One of their many roles includes serving as the official representative for the Chef & Child Foundation, founded in 1989, to educate children and families in understanding proper nutrition and serving as the voice of the culinary industry in its fight against childhood hunger, malnutrition, and obesity.
ACF National President
Michael Ty, CEC, AAC
ACF Government Relations Committee Chair
Damian Martineau, AAC
Judges
Shawn L. Hanlin, CEC
Rene J. Marquis, CEC, CCE, PCEC, CCA, AAC
Roland E. Schaeffer, CEC, AAC, HOF
Randy J. Torres, CEC
David J. Turcotte, CEC, AAC
ACF Staff
Heidi Cramb
Kevin Brune
Patricia A. Carroll
Tracy Smith
Michelle Whitfield, MHA
Roniece Weaver & Associates, Inc. (RWA)
RWA is an Orlando-based consulting nutrition practice, headed by Roniece Weaver, MS, RD, LD. The focus is on integrating food, wellness, and innovative cooking strategies. RWA was responsible for testing, evaluation, and recipe standardization.
Hebni Nutrition Consultants
Glen R. Providence
Larry Walker
Don Carlock
Bridget Monroe
Yolanda Daniels
Keon Johnson
Anthony McCastler
Fabiola Gaines
Candace Weaver
Gloria Jolly
Ellareetha Carson
Rojean Williams
Charles Daniels
Dr. Maurice Woodard
Holly Graphics
Design and layout by Byron Holly
Mark Taulbee Photography
Photographs
Food Safety Advice
Clean: Wash Hands and Surfaces Often
Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops, and food.
■ Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom or changing diapers.
■ Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water, or prepare your sanitizer according to the manufacturer’s instructions, before you go on to the next food.
■ Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.
■ Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
■ Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
■ Keep books, backpacks, or shopping bags off the kitchen table or counters where food is prepared or served.
Separate: Don’t Cross Contaminate
Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood, and eggs, keep these foods and their juices away from ready-to-eat foods.
■ Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator.
■ Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
■ Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs.
Cook: Cook to Proper Temperatures
Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods.
■ Use a food thermometer, which measures the internal temperature of cooked meat, poultry, and egg dishes, to make sure that the food is cooked to a safe internal temperature.
■ Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
■ Use microwave-safe cookware and plastic wrap when cooking foods in a microwave oven.
Chill: Refrigerate Promptly!
Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe.
Keeping a constant refrigerator temperature of 40 °F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40 °F or below. The freezer temperature should be 0 °F or below.
■ Refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store.
■ Never let raw meat, poultry, eggs, cooked food, or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).
■ There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave using the defrost setting. Food thawed in cold water or in the microwave should be cooked immediately.
■ Always marinate food in the refrigerator.
■ Use or discard refrigerated food on a regular basis.
Keeping Cold Lunches Cold
Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salads, ahead of time to allow for