Back to Back Issues Page
The Healthy Family Meals Newsletter, Issue #51 -- October Family Interview and the Corn Harvest
October 26, 2006


Welcome! Learn How to Combine Healthy Recipes with Family Adventure!


If you are receiving your first issue of the Healthy Family Mealtime Makeover -- Thanks for signing up! I hope you learn a new nutrition and wellness tip each week.

To receive your complimentary e-book that I have written on how to get your family excited about eating breakfast, download Breakfast and Brunches FREE!


Kindy's Musings....

Let's welcome another healthy family who are willing to share their journey in upstate New York. Meet the Priests (Jared, Megan, Isaiah, and two girls)

1.What are your children's ages? Two 4 year olds and a 4 month old

2.Do you shop discount grocery stores, chain supermarkets or farmer's markets?

Chain super markets, and occasionally a farmers market.

3.How often?

Once a week.

4. Favorite cookbook?

I love Rachel Ray, and I go online frequently to get recipes from all her different cook books.

5.Recipe last used or created?

Slow cooker Pot Roast.

6.What meals do you eat together?

Dinner and sometimes breakfast and lunch on weekends.

7.Biggest meal challenge? None really , just being too lazy to do all the prep work to eat healthier!

8.Do you have a family garden?

When we have our own home we will.

9.Any grocery shopping success tips?

It's easier without the kids!

10.What has your family done in the last month to get healthier?

Eating better,(we cut out processed foods like pastries and stuff with lots of sugar.)

11.How often do you eat processed foods? Maybe once or twice a week.

12.What would you like to do in the future to eat healthier?

More organic foods.. they are just expensive .. I'd like to start making my own multi grain breads.

Thanks Megan for sharing your mealtime habits with us -- your family is doing a great job!




Try the easy recipe below:

RECIPE OF THE WEEK

Layered Southwestern Pasta Salad

Serves 6.

Start to Finish: 20 minutes

Ingredients:

8 oz pasta shells, macaroni, or other pasta shape, uncooked

2 tsp vegetable oil

tsp ground cumin

salt to taste

1 15 oz can black beans, rinsed and drained

1 cups fresh corn (off cob)or frozen

1 red bell pepper, cut into strips

cup sliced green scallions

1 2 oz can black olives, drained

cup mayonnaise

cup sour cream

cup plus 2 TBSP medium or mild salsa

2 TBSP minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, red pepper, green onions and olives in a 2 - 3 quart straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa, mix well.

Spread mixture evenly over top of pasta. Sprinkle with cilantro. Cover bowl and chill overnight.

Source: Light & Healthy Pasta Recipes; National Pasta Association



FOOD FOCUS

Corn

The only native American cereal grain, corn is believed to have originated in Mexico or Central America and constituted the staple food of civilization as far back as primitive times. The United States is the largest corn-producing country, followed by China, Brazil, Russia, Mexico, and India.

Corn can be cooked with or without its husk. Husked corn is sometimes wrapped in aluminum foil before being cooked on the barbecue grill. When boiling corn, avoid adding salt to the water and do not overcook, as this will cause it to harden and lose flavor.

Immerse the ears of corn in the boiling water and cook for 3 to 4 minutes for small ears and 5 to 7 minutes for larger ears.

When buying fresh sweet corn, examine the kernels and press on a kernel with your fingernail to test their juiciness. If it is fresh, a milky juice will squirt out.

Avoid corn that is sold on displays exposed to direct sunlight or high temperatures as heat speeds up the process that makes corn starchy.

Corn on the cob loses its flavor rapidly and is best when eaten as soon as possible, preferably on the day of purchase. If it is not eaten immediately, it should be stored in its husk in the refrigerator.

Cooked fresh corn is a good source of folic acid, potassium, and thiamin; it also contains magnesium, vitamin C, phosphorus, niacin, zinc, and riboflavin and is rich in dietary fiber.





Check out a new water drink company that was founded by Kara Goldin, a mother of four who cares about providing healthy beverages to families....she talks more below about Hint..

The idea behind Hint is simple: pure water, nature's original refreshment, accented with a hint of natural flavor.

No sugar, no artificial sweeteners: Hint is a refreshing alternative to sodas, juice and other sweetened drinks and it tastes great.

Sound good? It tastes even better.

We thank you for trying Hint, hope that you and your family enjoy it, and wish you excellent health.

Kara Goldin

CEO, Founder.

Hint, Inc

Hint is available in many specialty markets and is also sold in fine spas and hotels. If Hint is not yet available in your favorite store, please ask for it.

Hint is adding new stores, spas and hotels every week and are also interested in school and corporate lunch programs.

Get Hint delivered right to your door, click here.


What will your family do for healthier MEALTIMES?

Celebrating Healthy Families 2006



I want to continue to offer an excellent resource in 2006 that will help you save thousands of dollars on GROCERY SHOPPING!

Meet Lana Dorazio whom I consider an "expert" grocery shopper. She has developed a grocery shopping system that you can learn too.

Save Thousands Grocery Shopping & Cook Great Food.

REDISTRIBUTION POLICY
I encourage you to forward this newsletter to your friends, other parents, and colleagues for their review and enjoyment. However, please do so only by sending it in full, thereby keeping the copyright and subscription information intact.
Also, if you wish to post this newsletter to a newsgroup or electronic discussion group, you may do so if you preserve the copyright and subscription information.


Thanks for reading and have a great week!

Kindy --Your Family Dietitian


Copyright (c) 2006, http://www.healthy-kid-recipes.com

Back to Back Issues Page