1
/
r
or
Howev r, it i Y to vary the
m nu and offer food that do not fit
tb traditional breakfast ideal.
Stuff u th following alter-
native:
- peanut utter and jelly
andwi h
- yogurt and t t wi th jelly
- fre h fruit and cottage che e
- chee e and crac e
- oup
- popcorn
- breakfast taco
-leftovers
U
re an e mple.
tbat children be introdu ed to
variety of natural wh legrains.
Di cretion i ur d wh 0 el t-
ing breakf t m w II.
"Anumb r of br akfa t mea are
mar d lean or lit . They may have
fewer calorie , but 7 � of tb
calories may come fr m fat," Stu
aid.
To add protein to th momin
meal, she recommend e i ther
. Canadian bacon or bam that ha been
prepared in a non- tick killet or
paren .
4 bon.1 aa port loin
ehop • 3/4-ln h thle
2 tap . ground blae
p.pp.r
1/2 tapa. thyme
2 tapa. v.g.tabl. 011
2 tapa. Wore.at.rahlr.
a.ue.
her child?"
When po ible, paren
is include th child in menu p�
Ding, boppin and meal prepara­
tion. The entire family sbould
p uce th ABCs of nutrition.
r-
rSlaw
Coarsely chop 1/4 head 0 red or
green cabb gee To with 2 t I .
vine , 1 tsp. oil and In. tsp. c lery
seed. Serve immediately or cov r;
refrigerate overnight. Serve 4.
Catori per serving: 37.
Coat chop with pepper and
thyme. H t oil in I rge skillet over
medium-high heat. Add chops, (X)()
to brown one side (2-3 minut );
tum to bro n other ide. Remove
chops from an, keep warm. Deglaze
skillet ith Worceatenbire uace;
add uce to bot·pan. atir co lantly
to remove any pan juic::cs coo cd to
bottom of skillet Pour ccumulated
juices over chops and erve immedi­
ately. Serv 4. Calori per rv­
ina: 182.
Coo 10 ounce package of frozen
cut green beans ICCOrdin to pac -
a directio (microwave or stove
top). Draln, stir in 1 tbls. coarse-
Weekday
81 :
30 inutes
or Le
Having a pizza home-delivered in
30 minutes or leas used to be the
quintessential experience in con­
venience. But it hun't taken long
for America's standards for speed to
urpass even that.
TOday, Americans spend an
average of anly 30 minutes a night
during the week preparing their own
meals at home. Driven by the use of
microwave ove - nearly 90 per­
cent of Americans now own at least
one - and the abundance of quality
microwaveable convenience foods,
coMumera don't spend any more
time in the kitchen than it takes to
order out.
: This may be why recent food
hend studies from the Good
Housekeeping Institute show that
over half of Americans purchase
frozen entrees to serve to their
am,lUes and near1y 60 percent. of
those who purchase frozen entree
Considermicrowaveability "very im­
�l1ant" when making their purchase
decisioM. It doesn't mean, how­
ever, tbat Americam will sacrifice
quality, taste and health benefits.
, "Americans today demand
produc and services that are quick
nd cay," says Mona Doyle, presi­
�ent of The Consumer Network.
;"Tbey also want to"have their �kc
� eat it too,' particularly when it .
comes to food products. Americam
Want produdS that will make their
ivel easier but' that are nutri tiO\.8 and
I teful."
,
t
: TO MEET the demand for
:nutritious, tMteful, quality products,
t General Foods bas introduced
XRAFI' EATING RlOIIT frozen
,entrees, 10 er in sodium, calories,
:choleaterol and fat than the leading
:regular frozen entrees.
: If the new rule in your household
'il "30 minutes or IClS," then the new
:KRAFr EATING RIOIIT frozen
:entrees should fit right in. With the
:belp of a microwave oven, in just six
: to seven minutes, each 9- to 10-
:ounce entree is ready for the table. It
:can take almost long just to look
: up the phone number for 8 tong pizza
:ptace!
I
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