WE EIRE ALWAYS /Food 4 113C1In MG ANTIQUE JEWELRY SILVER COINS POCKET WATCHES GOLD COINS COIN COLLECTIONS TIFFANY ROLEX WATCHES FRANKLIN MINT STICK PINS STERLING SILVER BROACHES SILVER DOLLARS HUMMELS ANTIQUE SILVER SILVER BARS FLATWARE SETS DIAMONDS CANDLESTICKS GEMSTONES PAPER MONEY SCRAP GOLD PATEK PHILUPE OBJECTS D'ART VACHERON BOWLS is TRAYS TEA SERVICES COIN WATCHES CARTIER RINGS VAN CLEEF PIAGET POSTCARDS 10-24 KARAT GOLD PENDANTS CHAINS ROYAL DO(JLTON EARRINGS We are interested in serving you or your died in the appraisal or liquidation of your coins, jewelry, collectables or an entire estate. PLEASE CALL OR STOP IN! 33700 WOODWARD AVENUE BIRMINGHAM , MI 48009 24&644-8565 Mon; Fri. 9-6 I Saturday 9-4 Metro MOW Since 1956 yogurt and pudding are good exam- ples of foods that don't suffer from tasteless-substitute-syndrome. Davis still gives her kids cold cuts, but they're healthy versions. "I pack meats that have 3 percent or less fat, and low sodium," said Davis. "I also try to give them car- rot sticks, so they know there's something healthy in there." Sher involves her daughters in the choosing process to make their lunches kid-friendly. "Samantha likes tuna, so she usually gets tuna," she said. When her children like what they eat, she doesn't worry about their lunches being thrown away. The choices in lunch foods are staggering. More of What 501.1 want! Read 3N Marketplace in the Classified section of this week's Jewish News MICHIGAN MENOPAUSE ACTION TEAM 12/4 1998 /VOW We 1/24 112 Detroit Jewish News Sneaky health food, notes and child-input are just a few great ways of making kids lunches into happier meals. Here are some others: • Name your foods — carrot sticks become "crazy carrots" and rolled sandwiches become "Ferris wheels". Get the picture? • Cut sandwiches into rough puz- zle pieces — three to five pieces is a good number. • Pack all sandwich ingredients separately so the kids can build their own. • Send sandwich halves with dif- ferent Fillings for variety, like half a tuna sandwich and half an egg salad sandwich. • Write messages with condi- ments on the food. Messages written in ketchup or mustard are fun. • Cut vegetables into interesting shapes, like carrot rounds or "coins" and cucumber or zucchini "boats" (cut vegetables lengthwise, scoop out the seeds and slice). • Keep produce seasons in mind. While apples, plums and grapes are in profusion at the markets right now, other fruits will become avail- able throughout the year. Variety will make kids' lunches less boring. • Some markets now sell bread that's dyed in bright colors your children will love. Ask around. Kid Recipes You don't have to be a kid to like these easy lunch recipes. They're for all ages and make great dinners and snacks, too. Recipes are for one or two chil- dren. Multiply amounts for the num- ber of lunches you need. TURKEY SOFT BURRITOS 1 whole wheat tortilla or small lavash 2 T vegetarian refried beans 2 ounces cooked turkey, chopped 2 T chopped fresh tomato 2 T shredded lettuce 2 slices avocado 2 T shredded lowfat or non-dairy cheese (optional) 3 T taco sauce (optional) Spread beans on lavash. Sprinkle turkey, tomato, and lettuce and cheese if desired on one end of the tortilla. Place avocado over the other ingredients and roll into a burrito. Pack in plastic wrap or foil to keep the burrito in shape. Pack a little taco sauce on the side for dip- ping. Makes 1 burrito. PITA PIZZA POCKET 1/2 pocket pita 3 T low-sodium tomato or pizza sauce 1 ounce part-skim mozzarella cheese Vegetable fillings of choice Spread sauce in pita pocket. Sprin- kle remaining ingredients in pock- et. Pack in foil or plastic wrap to keep filling ingredients in place. Some schools have microwave ovens the students can use to heat up meals. These are great hot or cold. Makes 1 pizza. FRUITY CHICKENY PASTA SALAD 1/2 cup cooked pasta shape 1/2 cup cooked chicken (optional) 1/2 cup chopped apples 2 T diced celery 2 T diced carrots 1/4 cup pineapple chunks 2 T golden raisins 3 T lowfat mayonnaise Combine all ingredients. Serves 1- 2. HEALTHY CHICKEN NUGGETS 1 cup plain or seasoned bread crumbs 3 T margarine 3 T water 1 t Dijon mustard (optional) 1 boneless chicken breast, cut into 4-6 chunks Preheat oven to 450 F. Place bread crumbs in a bowl. Set aside. Place margarine, water and mustard, if using, in a microwave safe bowl. Microwave on high for 1 minute or until the margarine is melted. Stir to combine the ingredients. Dip the chicken pieces in the margarine water mixture and then in the bread crumbs. Make sure the nuggets are well-coated before placing them on a cookie sheet that has been sprayed with non-stick cooking spray. Bake nuggets for 4 minutes on one side, turn over, and bake 4 minutes on other side. Let cool completely before packing. Makes 1 serving. FRUITY DIP FOR VEGETABLES OR APPLE SLICES 1 T crushed pineapple 1 T soft light cream cheese 1 t peanut butter 1 t honey or brown rice syrup Combine ingredients and stir well. Makes 1 serving. Cl