Whole Grain Apple Cranberry Stuffing

2 cups low-sodium chicken broth, hot
1 cup dried cranberries
1 cup chopped celery
1 onion, chopped
2 tablespoons unsalted butter
2 Granny Smith apples, cored and finely chopped
6 cups day-old whole grain baguette, cut into 1/2-inch cubes
3 large eggs, scrambled
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 dried sage leaf, chopped



Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with nonstick cooking spray. Combine the broth and cranberries in a small bowl and let soak for 30 minutes. Saute the celery and onions in the butter in a large skillet until tender, 5 minutes. Add the apples and cook for 5 minutes, stirring frequently. Remove from the heat and transfer to a large bowl.
Place the baguette cubes into a largebowl. Pour the broth and cranberries over. Pour in the eggs, and then add the salt, poultry seasoning, pepper, cinnamon and sage and mix together.
Mix in the onion and celery mixture. Spoon the stuffing into the prepared dish and bake until the center is set, 35 to 40 minutes.

POWER HOUSE PUMPKIN SMOOTHIE - 130 calories

POWER HOUSE PUMPKIN SMOOTHIE –130 calories

·       1/2  cup Unsweetened Pumpkin Puree   =40 calories

·       1/2 of a container of nonfat Greek Yogurt or Icelandic Skyr = 60-70 calories

·       1/3 cup of Silk Pure Unsweetened Almond Milk (or nonfat milk – 45 calories)  =10 calories

·       1 splash of Maple Syrup  =10 calories (optional, but yummy)

·       ¼ tsp of coconut or vanilla extract = ZERO calories

·       One dash of Pumpkin Pie Spice  =ZERO calories

·       1/4 cup of ice  =ZERO calories

·       A light dusting of Graham Cracker Crumbs for topping  =trace calories (also optional)

·       Add a veggie of choice= Minimal calories (10 per ½ cup)

TOTAL =130-140 CALORIES of Pumpkin Pie Yumminess!

CHILDHOOD OBESITY RATES STABILIZING

Since 1980, rates of obesity have doubled in 2- to 5-year-olds, quadrupled in 6- to 11-year-olds, and tripled in 12- to 19-year-olds. Recent reports show encouraging signs that obesity rates are stabilizing, and even declining in certain populations in the United States. Some probable causes of obesity include culture, societal norms, community assets, and practices at home influence a child’s opportunity to make healthy choices and, in the end, influence weight status. One-third of children in the United States eat fast food. One study indicated that children of certain ethnicities have less opportunities for safe play and have more exposure to media advertisements regarding unhealthy food choices. Other nutrition factors include:

• ·       Meals away from home 
• ·       Large portions sizes
• ·       Increased screen time
• ·       Advertising
• ·       Sugar sweetened beverages
• ·       Availability and convenience of refined foods
• ·       Decreased physical activity at home and at school
• ·       Safety issues in their environment for physical activity

• References: National Institute of Health, Tufts Universtity

Southside Featured on Cook's Corner

Southside Middle School presented a mouth watering display of spinach stuffed chicken, garlic whole grain noodles and a colorful display of fresh vegetable salad on WMUR's Cook's Corner on Monday, August 21. Cat Levesque (pictured), chef, and Helen Guilmette, Food Service Manager, demonstrated how to prepare this delicious meal served to the students at Southside. Jim Connors, Director of School Food Services, and Jennifer Gillis (pictured here), Principal, came along to help behind the scenes. If you missed this showing, please click  on the link below. Nice job ,Team Southside!

http://wmur.com/article/lunch-lessons-southside-stuffed-chicken/12042344?src=app

SUMMER SNACKNG!

Snacking can be an important part of healthy eating if you choose the right foods. Use this handout to make healthy choices for you and your family. Snacking can be useful and can improve endurance prior to exercise rather than eating an entire meal. Healthy snacks can meet our nutrient needs, increase our energy levels, control blood sugars, help with weight loss and manage our hunger.

      ·        

·       Choose foods a variety from the five food groups: protein, fruits, vegetables, whole grains, and dairy. Snacks should be at least two food groups.

·       Snacks should always include a fruit or vegetable in addition to another foods group. People who are losing weight or have diabetes should limit intake of fruit to 2-3 servings which is about 2-3 cups of cut up fresh fruit or 2-3 small pieces of fruit.

·       Lean protein as a snack in small amounts can last longer and help with feeling fuller so is believed to help with weight control.

·       Always carry snacks when away from home to avoid the temptation of choosing a high fat, sodium or sugar snack or beverage. Keep snack baggies, plastic storage containers, ice packs and lunch coolers on hand!

·       Water or low fat milk are the best beverage choices. Infused water or hot or cold naturally flavored ice teas are a great choice. Other choices are unsweetened soy or almond milk.

 SNACK SUGGESTIONS!

• Celery with all natural peanut butter
• Reduced fat cheese or part skim string cheese with whole grain crackers & 4 oz. 100% fruit juice
• Whole grain popcorn & 4 oz. 100% juice or water with fruit slices
• Mini pizza made with whole grain pita or English muffin topped with vegetables, part skim mozzarella cheese and low sodium tomato sauce
• Yogurt parfait: berries, low sugar, nonfat yogurt and 2 Tablespoons of low sugar granola
• Trail mix: high fiber, low sugar cereal, unsalted nuts, unsalted pumpkin or sunflower seeds and 1-2 Tablespoons craisins
• Nonfat cottage cheese and pineapple
• Part skim mozzarella and tomatoes
• Baby carrots, grape tomatoes, peppers with hummus
• Half whole grain bread with all natural nut butter and bananas
• All natural nut butter and apples
• Berries with nonfat, low sugar yogurt
• Smoothie with nonfat yogurt, 100% juice and frozen unsweetened or fresh fruit
• Low sugar, whole grain cereal (1/2 cup),  nonfat milk and ½ banana
• Half whole grain sandwich with tuna or lean meat (leftover chicken or turkey)
• Half small pita loaded with vegs, reduced fat shredded cheese and hummus
• Dark leafy green salad, almonds and mango or unsweetened mandarin oranges
• Avocado and/or low sodium salsa with whole grain sweet potato corn chips