Q: My four-year old hates meat. Should I be worried that she’s not getting enough protein in her diet?

A: We hear this question from a lot of worried moms whose kids refuse to take even one bite of meat. What we have found, however, is that although some kids will repeatedly shun beef, pork, and chicken, they get plenty of protein elsewhere. Children need anywhere from 30 to 40 grams of protein a day. To put those numbers in perspective and see how easy it is to reach that goal, consider the following:

•	one 8-ounce glass of milk = 8 grams protein
•	2 ounces pasta (about one cup cooked) = 7 grams protein
•	1/2 cup black beans = 6 grams protein
•	one 8-ounce yogurt = 7 grams protein

April 2004

A Message From The Moms

When we tested the recipes for The Moms' Guide to Meal Makeovers, we made each one over and over again and even asked moms across the country to test them. After all, the last thing we wanted was a recipe that flopped or an angry email from a frustrated mom! Well, we're happy to report that since our book was released in January, we've received nothing but fan mail. One of our favorite quotes came from a mother of three whose entire family ate the same meal for the very first time without complaint. She wrote:
"Please let me say thank you and state my amazement at your ability to publish recipes that, right out of the gate, please all three of my VERY picky children. Mealtime has become one of my most major headaches in my day, every day! I have two new resolves; fix one meal, most usually from your cookbook, and tell my family that the short order chef has quit."

We feel like we're making a difference in peoples lives and we're incredibly excited about it. News about our book is spreading fast thanks to word of mouth and some very positive press. Check out Liz's March appearance on the Today Show: http://www.msnbc.msn.com/id/4432693

Our major goal right now is to get on The Oprah Winfrey Show. As Janice likes to say, "Oprah needs us … she just doesn't know it yet." We were surfing Oprah's site the other day and noticed that the producers are working on a show that's right up our alley. According to their website, they want to hear from viewers whose family dinner time is driving them crazy … either because the kids fight at the table, refuse to eat dinner, have bad manners (you get the drift). If you think this describes life at your house and that our book has helped ease your stress, please visit the following link and tell Oprah your story. And don't forget to tell her all about Janice and Liz (a.k.a. The Meal Makeover Moms). Hey, let's all get on Oprah! https://www.oprah.com/plugger/templates/
BeOnTheShow.jhtml?action=respond&plugId=D62700002

	The Whole Enchilada Bake Makes 8 servings When Belinda, a mother of two from Colorado, sent us her favorite recipe for enchiladas, we crunched the nutrition numbers, calculated well over a day’s worth of saturated fat per serving, and ran right to our kitchens. The problem with Belinda’s recipe wasn’t the flavor (it sounded yummy) but rather the two cups of heavy cream and the 8-ounce package of cream cheese. Our revamped recipe, made with a can of vitamin-A packed sweet potatoes (canned sweet potatoes are often packed in heavy syrup but a quick rinse washes much of it away), is a bit out of the box but the luscious flavor of this easy weeknight casserole is sure to keep the whole family smiling. One 15-ounce can sweet potatoes, drained & rinsed One 16-ounce container lowfat cottage cheese 2 large eggs (use omega-3 eggs if available) 3/4 teaspoon ground cumin 1/4 teaspoon chili powder One 15-ounce can all-natural enchilada sauce Twelve 6-inch corn tortillas, cut in half 2 cups diced leftover roasted or baked chicken One 11-ounce can corn kernels, drained and rinsed 1 1/2 to 2 cups preshredded reduced-fat Cheddar cheese Preheat the oven to 375°. Place the sweet potatoes, cottage cheese, eggs, cumin, and chili powder in a blender or food processor and pulse until completely pureed. Spread 1/4 cup enchilada sauce in the bottom of a 9 x 13-inch baking dish coated with cooking spray. Arrange 8 tortilla halves in the baking dish, allowing them to overlap slightly. Top evenly with 1 cup sweet potato mixture, 1 cup chicken, half the can of corn, 1/2 cup cheese, and 1/2 cup enchilada sauce. Repeat the next layer with 8 tortilla halves, 1 cup sweet potato mixture, 1 cup chicken, the remaining corn, 1/2 cup cheese, and 1/2 cup enchilada sauce. Top with the remaining tortillas, sweet potato mixture, enchilada sauce, and 1/2 to 1 cup cheese. Bake, uncovered, until the casserole is heated through and bubbly, about 35 minutes. Nutrition Information per Serving: 340 Calories, 9 grams Total Fat, 3.5 grams Saturated Fat, 38 grams Carbohydrate, 3 grams Fiber, 29 grams Protein, 700 milligrams Sodium, 130% vitamin A * If you would like us to give one of your favorite recipes a healthy makeover, visit www.MealMakeoverMoms.com.

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