Tuesday, September 18, 2012

Healthy School, Healthy Minds Campaign...


Healthy Kids, Healthy Minds Campaign



Meijer and Produce for Kids are partnering with DonorsChoose.org (an online charity aimed at helping teachers across America obtain classroom supplies) for their second annual Healthy Schools, Healthy Minds campaign to help raise funds for local schools across the country.


Now through September 29th, local shoppers like you can contribute to this cause and support your local schools by adding produce to your Meijer shopping lists. During the campaign participating fresh fruit and vegetable suppliers will make a donation based on consumption of their fresh produce items to DonorsChoose.org, which will support local classroom projects.

To date, 230,000 public and charter school teachers have used DonorsChoose.org to secure $120 million in books, art supplies, technology and other resources to enhance student learning.

You can be on the lookout for the Produce for Kids display unit, featuring characters from popular Sprout shows, LazyTown and Noodle and Doodle, in the produce section of your local Meijer store.  The more items you add to your shopping lists, the more local classrooms will benefit!

Meijer will also be featuring the Ideal Meals program from Produce for Kids in the produce department.  Ideal Meals cards provide 12 quick, easy, and healthy chef-created/dietitian-approved complete meal solutions for breakfast, lunch, dinner and desserts. 




Here are just a few of those recipes, can you say yum!  Who doesn't want to serve their family healthy meals.  Now you can do it while supporting a great cause, get out to your local Meijer and start purchasing fresh product today!










Ingredients:

·   3 pears, peeled, cored, sliced
·   2 apples, peeled, cored, sliced
·   1 cup rolled oats
·   ⅔ cup brown sugar
·   ½ cup whole wheat flour
·   6 Tbsp. unsalted butter
·   ¼ tsp. allspice
·   2 Tbsp. orange juice
·   ¼ cup caramel dip

Directions:

1. Preheat oven to 375°F.  
2. Lightly butter 8x8-inch baking pan, dust with flour. Cover bottom of baking dish with pears and apples.
3. Blend oats, brown sugar, flour, butter and allspice with electric mixer until it binds and is coarse. Crumble mixture over the pear and apple slices. Sprinkle with orange juice. 
4. Bake 30 - 35 minutes or until golden brown and fruit is soft. Drizzle with caramel dip.

Nutrition Information:

Apple Pear Crumble Calories 417, Fat 12.54g, Protein 6.43g, Carbohydrate 85.72g, Fiber 7.66g, Cholesterol 30mg, Sodium 57mg, Calcium 61mg, Vitamin A 431 IU, Vitamin C 10.37mg, Iron 2.22mg

Serves 6
Preparation Time: 30 minutes






Ingredients:

·   2 cups potatoes, quartered
·   2 cups carrots, peeled, chopped
·   2½ cups green lentils, cooked
·   2 bell peppers, seeded, chopped
·   1 cup mushrooms, chopped
·   2 cups onions, chopped
·   6 cloves garlic, peeled, minced
·   2 large tomatoes, chopped
·   6 cups reduced-sodium chicken broth
·   1 Tbsp. Italian seasoning
·   2 - 3 Tbsp. fresh lemon juice, or as needed

Directions:

1. Place potatoes, carrots, lentils, peppers, mushrooms, onions, garlic, tomatoes and broth in slow cooker. 
2. Cook on high for 1 hour, add Italian seasoning. Reduce heat to low and cook for 7 hours. 
3. Turn off heat, season with lemon juice.

Nutrition Information:

Lentil & Veggie Soup Calories 423; Fat 5.08g; Protein 21.92g; Carbohydrate 76.62g; Fiber 13.6g; Cholesterol 6mg; Sodium 762mg; Calcium 311mg; Vitamin A 8184 IU; Vitamin C 66.04mg; Iron 5.20mg


Serves 6
Preparation Time: 15 Minutes
Cook Time: 8 hours








Ingredients:

·   2 Tbsp. olive oil
·   2 cups mushrooms, chopped
·   1 cup green bell pepper, seeded, chopped
·   1 large onion, finely chopped
·   3 cups spinach, loosely packed, chopped 
·   1 lb. 2% cottage cheese
·   2 cups (plus ½ cup) shredded mozzarella cheese, divided
·   ¼ tsp. salt
·   26 oz. jarred low sodium pasta sauce 
·   2 large zucchini, sliced, ¼-inch thick rounds
·   8 oz. no-boil whole wheat lasagna noodles

Directions:

Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach. Cook 5 minutes, or until water evaporates. Season with salt and pepper.
2. In mixing bowl, mix cottage cheese, 2 cups mozzarella cheese and salt. Divide into 2 portions.
3. Grease slow cooker. Cover bottom with ⅓ of sauce and assemble as follows: single layer noodles, ⅓ of cooked vegetables, single layer zucchini, 1 portion of cottage cheese mixture, single layer of noodles. Repeat layering once in same order. Add layer of remaining sauce, cooked vegetables and zucchini.
4. Sprinkle ½ cup mozzarella cheese on top.
5. Cook on low for 5 hours or until noodles and zucchini are tender.

Nutrition Information:

Slow Cooker Veggie Lasagna: Calories 490, Fat 16.32g, Protein 31.17g, Carbohydrate 50.81g, Fiber 4.64g, Cholesterol 51mg, Sodium 379mg, Calcium 614mg, Vitamin A 2696 IU, Vitamin C 39.07mg, Iron 2.88mg


Serves 8
Preparation Time: 20 Minutes
Cook Time: 5 hours





You can also enter the Produce Pinterest Challenge where there are awesome prizes to be won -- 


1st place (2 winners), Cookware set valued at $250  

2nd place (3 winners), Gift basket filled with your favorite Sprout and LazyTown Merchandise



3rd place (4 winners), $50 gift card to your local grocery store

(winners will be announced on 11/07/2012 --happy entering!)



Disclaimer: All information was provided to The Jackson Five Family Blog from the PR Company along with a complimentary gift card in exchange for this feature. However, our opinions of the product are entirely our own and we have not been paid to publish positive sentiments towards the company or product in anyway!









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