| May 2006
 A Message From The Moms
As we write this message to all of our fellow Meal Makeover Moms, we’re flying at 30,000 feet somewhere between Phoenix and Boston. For the last few days we have been shooting a pilot for a new PBS reality cooking show called Recipe Rescue. In the 30-minute show, we help a family from Mesa, AZ create healthier holiday recipes -- everything from light and fluffy mashed potatoes to a super-rich yet healthy chocolate torte. The producers of Recipe Rescue plan to distribute it to PBS stations nationwide to air in December. We’ll let you know when and where it will run once we get more details. The photo above was shot on the set!
We are also working on an article for Better Homes & Gardens’ annual Diet 2007 magazine. The story will focus on the role of parents in helping kids maintain a healthy weight without putting them on a “diet.” If you would like to share your personal insights or success stories with your children, send us a personal email. We’d love to hear from you.
Other fun news: The five winners of our last giveaway are Brenda M., from Austin, TX, Tammy C., from Aloha, OR, Nina H., from Manchester, MO, Kim E., from Georgetown, KY, and Gina S., from Glen Gardner, NJ. Each will receive a one-year subscription to Nick Jr. Family Magazine.
For our next giveaway, our friends at Anolon Cookware, www.Anolon.com, will send seven lucky winners 12-inch nylon-tip tongs. These must-have tongs are ideal for all of your non-stick cookware. Visit our home page to enter.
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Tired of the same family recipes night after night? Karen S., mother of three from Newport News, VA was. That’s why she sent us an email asking for some fun new dinner ideas. She told us her family likes Mexican food so we created a new twist on their favorite beef tacos.
Shrimp & Black Bean Tacos
Makes 6 Servings
12 taco shells
1 tablespoon canola oil
1 pound fresh or frozen medium cooked shrimp, thawed
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
One 15 1/2-ounce can black beans, drained and rinsed
1 1/2 cups frozen corn kernels, thawed
1 cup mild salsa
One 8-ounce can crushed pineapple, very well drained
1 cup preshredded reduced-fat Cheddar cheese
Toppings (optional):
1 avocado, peeled, pitted, and sliced
1 tomato, chopped
1/2 cup reduced-fat sour cream
1 cup shredded lettuce
Preheat the oven to 350°F. Bake the taco shells according to package directions. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute. Add the beans, corn, salsa, and pineapple and heat through, about 2 minutes. Add the cheese and heat until melted. Place about 1/3 cup of the shrimp filling into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings.
NOTE: Use a soft flour tortilla if your children find hard taco shells difficult to bite into.
Nutrition Information per Serving: 390 calories; 13g fat (3g saturated fat, 0.5g omega-3 fat); 620mg sodium; 42g carbohydrates; 6g fiber; 27g protein; 20% calcium; 20% vitamin C; 20% iron
* If you would like us to give one of your favorite recipes a healthy makeover, Click Here.
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www.MealMakeoverMoms.com
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moms@mealmakeovermoms.com
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