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Snack Smart HEALTHY MUNCHIES EASE TRAVEL WITH KIDS
BEGINNINGS BLANKETS CARNATION CAPRICORN GARNET HEALTHY ICICLE PENGUIN PLANNING RESOLUTION SNOWBOARD SOUPY
“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!
INGREDIENTS
• 2 1/2 lbs skinless, bone-in chicken thighs • 1 tsp salt • 1 tsp pepper • 2 tbsp olive oil • 1 large onion, chopped • 3 garlic cloves, minced • 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
DIRECTIONS
1. Season chicken with salt and pepper. In an 8-quart stockpot over medium-high heat, add oil and chicken 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, and return to pot. Stir in parsley and lemon juice, and discard bay leaves.
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