Be Sure to Follow These Steps!
SNACK SMART
Healthy Munchies Ease Travel With Kids
“I’m hungry” may be the second most common complaint parents hear when traveling with kids — right behind, “Are we there yet?” Children need to eat often because they have small stomachs and high energy needs. Running on empty can cause irritability and fatigue, tempting many parents to resort to fast-food drive-thrus. A healthier, thriftier route may be to invest time upfront in planning and preparing snacks to keep your kids happy. Some snacks can occupy preschoolers with counting, sorting pieces, or assembling their own treats. For example, preschoolers handed a bag of rainbow-colored Goldfish crackers may be tempted to sort and count by color. Kids can create mini-sandwiches from homemade “lunchable” bags with high-fiber crackers, Artisana nut-butter packets, lean deli
meats, and cheese. “Ants on a log” is another entertaining snack: Stuff celery sticks with nut butter, hummus, or cream cheese and line the filling with raisins or nuts. The most satisfying, energizing snacks combine protein, healthy fat, and fiber. Making your own trail mix enables you to select high-fiber, low-sugar ingredients such as nuts, dried fruit, whole-grain pretzels, and unsweetened dry cereal. Legume-based chips such as Harvest Snaps or Hippeas chickpea snacks can add novelty. If you’re short of time, consider assembling some ready-to-grab items such as RX Bars with Nut Butter, high-protein Chomps meat sticks, dried fruit, rice cakes, and portable tubes of low-fat yogurt. Fresh fruit and handheld cheese sticks or Babybel mini- snacks are spill-proof protein sources. A few
hard-boiled eggs, perhaps with a little hot sauce or ketchup, can calm hunger. And for youngsters in a growth spurt, some rolled-up slices of deli meat with cheese can satisfy their boundless appetites. Finding the right container or bag can make portable snacks easier to manage. If you have room among your belongings for a small cooler, keep yogurt, fresh veggies, and other perishables handy. A small, inexpensive tackle box or zippered tote can be another space- saving solution. Once all the preparations are behind you, you can relax knowing your kids will be well-nourished and ready to enjoy the trip!
One-Pot Chicken Noodle Soup
YOUR MONTHLY NEED-TO-KNOWS DO MONKEYS ACTUALLY EAT BANANAS? Yes, but not the bananas we slice up! The bananas naturally thriving in their tropical homelands often have less sugar than those offered at your local supermarket. For monkeys, these store-bought bananas are the equivalent of a slice of cake! WHEN DID ALASKA BECOME PART OF THE UNITED STATES? On March 30, 1867, the U.S. purchased Alaska from Russia for $7.2 million. At first, many Americans criticized the Secretary of State William Seward’s decision, calling the new state “Seward’s Folly” or “Seward’s Icebox.” WHAT WAS THE FIRST CD EVER MADE? Surprisingly enough, the first CD made in the United States for commercial release was Bruce Springsteen’s 1984 album “Born in the USA.” However, the first CD to ever be commercially produced was Billy Joel’s 1978 album “52nd Street,” which would go on to be released on CD in Japan in 1982. HOW MANY PEOPLE IN THE WORLD ARE LEFT-HANDED? According to research, only 10%–12% of the entire world’s population is left-handed!
INGREDIENTS
DIRECTIONS
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2 1/2 lbs skinless, bone-in chicken thighs
1. Season chicken with salt and pepper. In an 8-quart stockpot over
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1 tsp salt
medium-high heat, add oil and chicken
1 tsp pepper 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, minced
and cook until golden brown, 3–4 minutes. Remove chicken and set aside. 2. Add onion to drippings; cook over medium-high heat for 4–5 minutes. Add garlic and cook for 1 minute. Add broth and bring to a boil. Return chicken to pot. Add celery, carrots, bay leaves, and thyme. Reduce heat and cover; simmer until chicken is tender, 25–30 minutes. 3. Turn off heat. Remove chicken to a plate. Add noodles and let stand, covered, until noodles are tender, 20–22 minutes. 4. Shred chicken meat into bite-size pieces,
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10 cups chicken broth 4 celery ribs, chopped 4 medium carrots, chopped
2 bay leaves
1 tsp dried thyme 3 cups uncooked egg noodles (about 8 oz) 1 tbsp chopped fresh parsley 1 tbsp lemon juice
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and return to pot. Stir in parsley and lemon juice, and discard bay leaves.
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Inspired by TasteOfHome.com
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