1 week Ago By CAMI WELLS Hall County Extension
Regularly scheduled meals and snacks help your young child learn structure for eating. Children are more likely to eat healthy meals and try new foods if snacks are not offered too close to mealtime. Here are tips for following a meal and snack schedule: Cami Wells Plan for three meals and two snacks each day.
Young children often do not eat enough at a meal to stay full until the next mealtime. Make sure the foods offered at meals and snacks include fruits, vegetables, whole grains, dairy foods and lean protein. Set reasonable limits for the start and end of a meal.
When you can see that your child is no longer interested in the meal, excuse him from the table. It is also important to listen to your child. For example, if your child says she is hungry, offer a small, healthy snack.
It’s important to allow children to recognize when they are hungry or full. Be prepared for hungry bodies at predictable times. This might mean you might need to pack a snack if you are away from home at typical snack or mealtimes.
When at home, designate a certain area such as the kitchen table as the “eating-only zone.” Limit snacking and meals to that location. This helps limit the mess as well as prevents the mindless munching in front of the TV.
Bell Pepper Nachos Wash hands with soap and water. Clean the bell peppers by scrubbing with a clean vegetable brush under running water. Preheat oven to 375 degree F.
Spray a baking sheet with non-stick cooking spray. Set aside. In a large skillet, brown ground beef until internal temperature reaches 160 degrees F when measured with a food thermometer.
Drain fat. In a small bowl, combine spices and salsa. Add to cooked meat.
Remove seeds, core and membrane from bell peppers. Slice each one into 6 vertical pieces. Set sliced bell peppers on prepared baking sheet.
Evenly distribute meat mixture into the bell pepper slices. Top with cheese. Bake for 10 minutes or until cheese is melted and peppers are hot.
Makes 9 servings. Store leftovers in a sealed container in the refrigerator for up to four days. Nutrition information per serving (1/9 of recipe): Calories 160, total fat 8g, saturated fat 3.
5g, cholesterol 45mg, sodium 370mg, total carbohydrates 4g, fiber 2g, total sugars 2g, includes 0g added sugars, protein 17g, vitamin d 0%, calcium 6%, iron 10%, potassium 6%. Cami Wells is an Extension Educator for Nebraska Extension in Hall County. Contact Cami by phone at 308-385-5088, by email at cwells2@unl.
edu or visit the Hall County website at www.hall.unl.
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