Inspira Health Network, Inc.

FALL 2017

Spirit of Women magazine is a national publication presented to women by hospitals and their physicians. The magazine provides up-to-date, evidence-based healthcare information and promotes our hospitals as leaders in women's health excellence.

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Try these two kid-friendly entrees that the family can make together. Recipes Fresh tomato pita pizza 2 teaspoons olive oil 1 medium red bell pepper, cored, seeded, chopped ½ cup chopped onion 4 small-medium tomatoes, diced, seeds and juice drained off (2 cups diced) 1 tablespoon tomato paste ¼ teaspoon each: salt, dried oregano 1 / 8 teaspoon pepper 2 (7-inch) pita breads, preferably freshly made 2 (3-ounce) cooked chicken andouille or Italian sausages, thinly sliced 1 cup shredded, reduced-fat mozzarella cheese Heat oil in large skillet over medium heat. Add bell pepper and onion. Cook over medium heat 10 minutes, stirring occasionally. Add tomatoes, tomato paste, salt, oregano and pepper. Cook 5 minutes, or until sauce thickens. Place pita bread on foil-lined baking sheet. Bake 5 minutes in preheated 400-degree oven. Remove from oven. Spread half the tomato sauce over each pita bread. Top with sausage. Sprinkle ½ cup cheese over each. Return to 400-degree oven 13 minutes or until cheese melts. Cut each pizza in half. Makes 4 servings Per serving: 260 calories / 10 grams total fat / 20 grams protein / 28 grams carbohydrate / 42.5 milligrams cholesterol / 745 milligrams sodium / 3.5 grams dietary fiber Shortcut: Substitute one (11-inch) ready-to-bake pizza crust for the two pita breads. Follow label for baking instructions. Baked potato sliders 1 large baking potato, about 6 inches long and 2 inches thick 2 teaspoons olive oil ½ cup chopped onion 1 cup frozen corn kernels, thawed 1 medium green bell pepper, cored, seeded, chopped 1 (15-ounce) can reduced-sodium black beans, drained ¼ teaspoon each: ground cumin, salt, pepper 1 / 8 teaspoon chipotle chili powder ¾ cup crumbled queso fresco (mild Mexican cheese) Salsa (optional) Pierce potato in several places. Place on baking sheet in preheated 400-degree oven. Bake 1 hour or until knife easily pierces the flesh. Remove and set aside to cool. Heat oil in large skillet. Add onion, corn and bell pepper. Cook over medium heat 10 minutes, stirring occasionally. Stir in beans, cumin, salt, pepper and chili powder. Spray nonstick cooking spray on baking sheet. With a sharp knife, cut potato into four lengthwise slices, each about ½-inch thick. Place on baking sheet. Mound about ¾ cup black bean mixture on each slice. Top each with 3 tablespoons cheese. Return to 400-degree oven. Bake 10 minutes or until cheese melts slightly. Remove from oven. Ease onto plates with spatula. Serve salsa on the side if desired. Makes 4 servings Per serving (without salsa): 363 calories / 9 grams total fat / 15 grams protein / 58 grams carbohydrates / 16 milligrams cholesterol / 517 milligrams sodium / 12 grams dietary fiber Shortcut: Skip the potato, and pack the bean mixture and cheese into tortilla shells. PHOTOGRAPHED BY CHRISTINE PETKOV 7 Cook as a team Include each family member in food preparation at his or her level of expertise. Toddlers, for example, can wash produce and dry salad greens in a salad spinner. Children around age 5 can count out vegetables, such as 10 baby carrots, or sprinkle shredded cheese on an entree and toss a salad. Older children can measure dry ingredients, while preteens can learn to safely chop vegetables. At age 6, Gradney's son stands on a stepstool and mixes ingredients. Although the process can be messy at times, there's a big payoff, she says: Children who are included in meal preparation are also learning about making healthy food choices. "Teaching kids to cook is a gift that lasts a lifetime," says Farrell.

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