Ideas for Packing Healthy Snacks and Lunches for Your Children

As most of our children have started school, it is important that we continue to provide nutritious meals and snacks for our kids throughout the year. Even though school lunches are available, they are not always the healthiest choice. Send a variety of foods from each food group: protein, low-fat dairy, whole grains, veggies, fruits, nuts and seeds to make sure your child is getting the nutrition they need.

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Balsamic Grilled Steak Salad with Peaches

INGREDIENTS

1 lb. skirt steak, trimmed of fat

1/4 c. balsamic vinegar

1 clove garlic, minced

1 tbsp. brown sugar

1 tbsp. vegetable oil

kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

Juice of 1 large lemon

6 c. baby arugula

2 peaches, thinly sliced

1/3 c. crumbled blue cheese or feta

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Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS 

1 c. quinoa 

2 pt. cherry tomatoes 

Extra-virgin olive oil, for drizzling 

kosher salt 

1/2 c. chopped fresh parsley 

1/2 c. chopped fresh dill, divided 

1/2 c. chopped green onions, divided 

2 tsp. anchovy paste 

1/2 c. mayonnaise 

1 tbsp. white vinegar 

2 small cloves garlic, chopped 

2 tbsp. skim milk 

1 c. crumbled feta 

2 c. shredded grilled chicken 

1 c. shredded red cabbage 

DIRECTIONS 

  1. Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes. 
  2. Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes. 
  3. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  4. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  5. In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing. 

April 2019 Newsletter

HCCUA NEWSLETTER April 2019 

Dear HCCUA Members:  

Diabetes has been cited as the most challenging health problem in the 21st century. Over 25 million people in the United States have diabetes. Both type 1 and type 2 diabetes speed up the aging of our bodies and accelerate the development of atherosclerosis, or cardiovascular disease. In fact, diabetes doubles the risk of heart attack and stroke. 

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Hazelnut Crusted Tilapia with Zucchini Ribbons

INGREDIENTS

1/2 c. hazelnuts

1/2 c. panko bread crumbs

1 clove garlic, chopped

1 large egg

1 c. all-purpose flour

4 6- to 8-oz. tilapia fillets

kosher salt

Freshly ground black pepper

2 lb. zucchini (about 4 medium-sized)

2 tbsp. extra-virgin olive oil, divided

2 tbsp. butter, divided

1/4 c. chopped fresh parsley

Maldon sea salt

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Cream of Fresh Tomato Soup

Ingredients

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped red onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 1 tablespoon minced garlic (3 cloves)
  • 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock, preferably homemade
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream
  • Croutons, for garnish

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Pizza Spaghetti Recipe

INGREDIENTS
• 1/2 pound lean ground beef (90% lean)
• 1/2 pound Italian turkey sausage links, casings removed
• 1/2 cup chopped sweet onion
• 4 cans (8 ounces each) no-salt-added tomato sauce
• 3 ounces sliced turkey pepperoni
• 1 tablespoon sugar
• 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 9 ounces uncooked whole wheat spaghetti
• 3 tablespoons grated Parmesan cheese
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February 2016 Monthly Newsletter

Dear HCCUA Members:

Guess what!  There is a pattern that proves love is good for more than just the soul!  Love is good for your health. Research suggests that people who are in love or in long-term relationships are more likely to have stronger immune systems, lower blood pressure, maintain greater resistance to the common cold, recover faster after illness and injury, and decrease anxiety and depression.

When we discover that extraordinary connection that is “love” with another person, positivity begins to flow and your nervous system is filled with positive hormones. Dopamine, one of the hormones generated when individuals are in love, evokes emotions of pleasure, optimism, energy and a sense of well-being. Continue reading “February 2016 Monthly Newsletter”