The Saturday Evening Post » family meals http://www.saturdayeveningpost.com Home of The Saturday Evening Post Sat, 18 May 2013 12:00:17 +0000 en-US hourly 1 http://wordpress.org/?v=3.5 Kid-Friendly, Family Favorite http://www.saturdayeveningpost.com/2010/02/25/health-and-family/food-recipes/kidfriendly-family-recipes.html?utm_source=rss&utm_medium=rss&utm_campaign=kidfriendly-family-recipes http://www.saturdayeveningpost.com/2010/02/25/health-and-family/food-recipes/kidfriendly-family-recipes.html#comments Thu, 25 Feb 2010 14:00:54 +0000 Heather Ray http://www.saturdayeveningpost.com/?p=18802 March is National Nutrition Month, and the American Dietetic Association is encouraging adults to be good role models. Try this family-favorite tonight!

Kid-Friendly, Family Favorite The Saturday Evening Post

]]> Children learn their habits, attitudes, and beliefs from their parents and other caregivers, and that includes their willingness to try new and healthy foods. For National Nutrition Month®, the American Dietetic Association encourages adults to be good role models by teaching children how to appreciate nutrition and enjoy healthful eating.

“The most important thing you can do is offer your children as many new foods as possible, as early in life as possible,” says registered dietitian and ADA Spokesperson Sarah Krieger.

Try this recipe from the American Dietetic Association for National Nutrition Month.

Szechuan Beef Stir-Fry

Stir Fry

Stir Fry

(Makes 4 servings)

  • 1 package (10 ounces) fresh vegetable stir-fry blend
  • 3 tablespoons water
  • 2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 ounces each)
  • 1 clove garlic, minced
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked white or brown rice, prepared without butter or salt
  • 1/4 cup dry-roasted peanuts

Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat until crisp-tender, about 4 minutes. Remove and drain vegetables. Set aside.

Meanwhile, cut beef steaks into 1/4-inch thick strips.

Heat same skillet over medium-high heat until hot. Add half of the beef and half of the garlic; stir-fry 1 to 2 minutes until beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.

Return beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir until heated, about 1 to 2 minutes. Serve over rice. Sprinkle with peanuts.

Nutrition Facts

Per Serving
calories: 351
fat: 11 g
saturated fat: 3 g
monounsaturated fat: 5 g
cholesterol: 64 mg
sodium: 1,147 mg (Using low-sodium stir-fry sauce will significantly reduce the sodium level.)
carbohydrate: 29 g
fiber: 3 g
protein: 32 g

Kid-Friendly, Family Favorite The Saturday Evening Post

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