Healthy Ways

Pour canned red enchilada sauce into a 9 x 13 inch casserole, and line with corn or whole-wheat tortillas. Top with browned lean ground beef and shredded low-fat Monterey Jack cheese. Repeat layers.
Bake at 400° for 15 minutes.

Vegetarian option: Omit the meat, or substitute refried beans.

(From Stafford W. Thomas, Jr., Principal)

Whisk together two eggs and 1/4 cup fat-free milk, and scramble with diced red pepper in a skillet (coat with nonstick cooking spray). When set, spoon onto a whole-wheat tortilla. Top with shredded low-fat cheddar cheese and salsa, and roll up.
Note:
Make it the night before, and microwave for a fast breakfast.

(From Stafford W. Thomas, Jr., Principal)

Toss together shredded lettuce, diced tomatoes, canned corn, and canned black beans. Add a dressing of 1/4 cup low-fat sour cream blended with 1/4 cup store bought guacamole. Sprinkle with baked tortilla chips.

(From Stafford W. Thomas, Jr., Principal)

Give your child nutritious choices by keeping a supply of fresh fruits (apples, bananas, cantaloupe) and vegetables (baby carrots to dip in low-fat ranch dressing, baking potatoes to microwave and top with low-fat cheese). Other ideas: low-fat granola bars, instant oatmeal, low-fat strawberry yogurt.

Your child needs snacks to keep his body going strong all day long. What he doesn’t need is extra sugar or fat! Try these ideas to get your teen or preteen in the habit of healthy snacking.

Many foods are available in healthier versions these days. Look for baked chips rather than fried, air popped popcorn instead of oil or butter varieties, whole-wheat pretzels, and reduced-fat crackers.