Milwaukee Post
Issue link: http://www.ifoldsflip.com/i/996995
12 • Milwaukee County Post • June 22, 2018 Family Features O f the many chal- lenges 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 encourag- ing lifelong healthy habits. One strategy for achiev- ing that goal is to pair famil- iar foods with vegetables and prepare them in inter- esting ways. This tactic — pairing foods kids already enjoy with the foods you want them to start eating willingly — is called "asso- ciative conditioning," and can help encourage chil- dren to try the new food, according to research con- ducted by Elizabeth Capaldi-Phillips and Devina Wadhera and pub- lished 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 encour- age the consumption of veg- etables. 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 ben- efits of both beef and veg- gies. Find more family-friend- ly recipes and tips to encourage nutritious eating habits from the North American Meat Institute, a contractor of The Beef Checkoff, at meatpoultrynu- trition.org. Fried Bologna Cups Recipe courtesy of The Beef Checkoff Yield: 8 bologna cups Vegetable oil spray 8 slices beef bologna P o t a t o - V e g e t a b l e Filling (enough for one bologna cup): 1/4 cup mixed vegetables 1/4 cup mashed potatoes 1 tablespoon grated ched- dar cheese Apple Salad Filling (enough for one bologna cup): 3 tablespoons chopped apple 2 teaspoons minced cel- ery 1 teaspoon golden raisins 2 teaspoons light mayon- naise 1 teaspoon plain, low-fat yogurt Spray large, nonstick skillet with vegetable oil spray. Set skillet over medi- um 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. To make Potato- Vegetable Filling: In small, microwave-safe bowl, stir together vegetables and potatoes; microwave until hot. To make Apple Salad Filling: In small bowl, stir apple, celery, raisins, may- onnaise and yogurt. Spoon desired filling into each cup. For cups with Potato-Vegetable Filling, top with grated cheese. 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 pret- zels 1/2 cup unsalted, dry- roasted peanuts 1/2 cup beef jerky, bro- ken or chopped into 1/4- inch bits 1/2 cup golden raisins In large bowl, stir kettle corn, pretzels, peanuts, beef jerky and raisins together. Seal in sandwich bags or serve in bowl. 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 Thread pieces of meat onto skewers, alternating with cheese, broccoli and carrots. Arrange on plate and serve. Note: To prevent chok- ing, children should be seat- ed while eating, especially when a recipe involves toothpicks; encouraged to take their time and thor- oughly chew their food; and should be carefully super- vised. When serving young children, cut any circular- shaped foods like grapes, carrots or hot dogs into thin, coin-shaped slices or long, thin strips. 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 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 In medium bowl, stir together corned beef, car- rots, water chestnuts, cashew pieces and teriyaki sauce. Spoon onto lettuce leaves and serve. Fried Bologna Cups Encourage healthy-eating habits FOOD Related story Six tips to encourage nutri- tious snacking. Page 13 Jerky Trail Mix Salami-Babs Green Bean Twists and Beefy Lettuce Cups