Food, Family & Fun
A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch
This Week's Recipe:

Fruit Cole Slaw
15 minutes Serves: 6

This makes a nice side dish for lunch or snack, and it's fabulous at picnics and barbecues
Ingredients
1/2 head of cabbage shredded (approximately 2 quarts)
1 16 oz. can fruit cocktail, juice-packed, drained
1 cup nonfat plain yogurt
Juice of 1 lemon (or 2 limes)
1/2 cup honey
1/4 cup vinegar
1 banana, sliced
1/2 tsp salt
1/8 tsp pepper
3 Tbsp sliced and toasted almonds (optional)
  1. Shred cabbage
  2. Combine all ingredients in a large bowl.
  3. Top with almonds (optional) and enjoy!
Nutrients per serving
1/2 cup
Calories 185 Saturated Fat .1 g Iron .9 mg
Protein 4 g Cholesterol 0 mg Calcium 125 mg
Carbohydrate 46 g Vitamin A 33 RE Sodium 244 mg
Total Fat .4 g Vitamin C 31 mg Dietary Fiber 3 g
The official date of Columbus Day is on October 12th. When Christopher Columbus first came to the Americas, Native Americans were eating foods no others had seen: pumpkins, squash, corn, tomatoes, potatoes. Imagine that—Italy without tomatoes or the Irish without potatoes. Thai food without hot chile peppers! But it was true. Native American foods soon traveled around the world, and became popular. Your children can look up Columbus in the library, and write down all the foods that were native to America, but soon traveled all around the world.
Autumn

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Food, Family &
Fun Archive		 September 1998 Recipes

Week #1 (Recipe: Pork Chops with Apples)
Week #2 (Recipe: Meal in a Potato)
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