Food for the Finicky

If the peas and string beans get left in the cold on your kids’ plates with frustrating regularity, getting them to eat healthy may take some creativity. Involving your kids in the cooking is one way to encourage them to eat the greener foods, but making themed meals, foods they can dip, and stuff on a stick might be the secrets to their stomachs. Here are Prevention magazine recipes that will add two healthy, kid-friendly faves to your arsenal.

Chicken Kebabs
Kebabs are always great fun-kids especially like them served right on the skewers. The chicken bursts with a sweet and tangy marinade.

Ingredients
* 3 tablespoons olive oil
* 3 tablespoons balsamic vinegar
* 2 tablespoons maple syrup
* 1 tablespoon country dijon mustard
* 2 cloves garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound boneless, skinless chicken breasts, cut into 1" pieces
* 2 red and/or green bell peppers, cut into 1" pieces
* 1 large onion, cut into 1" pieces

Directions
1. In a 13" x 9" baking dish, combine the oil, vinegar, maple syrup, mustard, garlic, salt, and black pepper. Thread the chicken, bell peppers, and onion alternately onto 8 metal skewers. Lay the skewers in the baking pan and baste with the marinade. Cover and refrigerate for up to 3 hours, turning occasionally.

2. Coat the unheated grill rack with cooking spray. Preheat the grill.

3. Place the skewers on the rack and grill, turning occasionally, for 14 minutes, or until the chicken is no longer pink and the vegetables are tender.

Nutritional Facts per serving
CALORIES 283.9 CAL

FAT 11.8 G

SATURATED FAT 1.8 G

CHOLESTEROL 65.8 MG

SODIUM 275.9 MG

CARBOHYDRATES 16.4 G

TOTAL SUGARS 11.7 G

DIETARY FIBER 1.9 G

PROTEIN 27.4 G

Veggie Pizza

Pizza is almost a sure thing with most kids, but it’s also a great way to sneak some veggies into them. This recipe is perfect to make with your kids, so they can choose the veggies they like best.

Ingredients
* 1 English muffin, split
* 1/4 cup tomato sauce
* 1/4 cup chopped mushrooms
* 2 tablespoons chopped green bell pepper
* 2 tablespoons chopped onion
* 2 tablespoons shredded reduced-fat mozzarella cheese

Directions
1. Preheat the oven or toaster oven to 350°F.

2. Toast the muffin halves. Evenly divide the sauce, mushrooms, bell pepper, onion, and cheese between the muffin halves.

3. Bake for 3 minutes, or until the cheese is melted.

Nutritional Facts per serving
CALORIES 194.7 CAL

FAT 3.2 G

SATURATED FAT 1.7 G

CHOLESTEROL 7.5 MG

SODIUM 665.4 MG

CARBOHYDRATES 32.3 G

TOTAL SUGARS 6 G

DIETARY FIBER 3.7 G

PROTEIN 10.8 G