Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
For some children, trying new foods is not an appealing proposition. Finding easy recipes that encourage young chefs in the kitchen can also introduce them to new foods. When children help prepare their meals, they are more willing to expand their culinary tastes.
Letting children have input in deciding on a menu (when given two or three healthy choices) and preparing their meals also makes them more open to trying new kinds of food. Those children who go grocery shopping with their parents before helping fix a meal tend to be more excited about tasting the new foods they prepared than those who did not participate in the preparations.
This also gives parents the opportunity to teach their children how to pick out fresh, ripe produce as well as how to make a meal with them.
Giving kids some control over their food choices while developing their cooking skills, not only helps develop their taste buds, it gives them a taste for exploring a variety of foods and the skills they need to eat a healthy diet.
Regularly trying a few new foods at a time also helps ensure that children are getting the wide array of nutrients and vitamins that their growing bodies need. So, be sure to include fresh vegetables and fruits in easy to make dishes that even the youngest kids can help prepare for meals.
Cheddar beef enchiladas is one meal that will appeal to many children. Combining familiar ingredients with some more exotic flavors, these enchiladas can satisfy even the pickiest member of the family.
From "Casseroles, Slow Cooker & Soups" by Taste of Home editors (RDA Enthusiast Brands):
Yield: 2 casseroles (5 to 6 enchiladas each)
Directions:
In a large skillet, cook beef over medium heat until no longer, pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
Spread about 2 tablespoons of refried beans, 1/4 cup of the beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam-side down in two greased 13x9x2-inch baking dishes.
Combine salsa and soup; pour down the center of the enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 F for 20 to 25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to three months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 for 30 minutes. Uncover; bake 5 to 10 minutes longer, or until heated through and cheese is melted.
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