Family Mealtimes - Slow Down Childhood Obesity

As seen on KMGH-TV 7

Cool Veggie Pizza

Crust:
1 pound frozen whole wheat bread dough
All purpose flour
1/4 teaspoon cornmeal

Preheat oven to 450 degrees. Spray 12-inch pizza pan lightly with nonstick cooking spray or coat pan lightly with oil. Sprinkle pan with cornmeal, shaking to coat bottom. Thaw bread dough according to package directions. On a lightly floured board with a lightly floured rolling pin, roll dough into a 14-15 inch circle. Bake for 7 to 10 minutes or until lightly golden.

Filling
8 oz. low-fat cream cheese
1 teaspoon dill
1 package ranch dressing mix

Mix filling ingredients until thoroughly blended. Spread on cooled baked bread dough crust.
Top with a combination of raw veggies: grated zucchini, grated carrots, chopped tomatoes and green peeper, broccoli, cauliflower, and scallions. Use your imagination to add what you have on hand.

Star Fruit Salad
Makes 4 servings - Each serving equals 1 cup of fruit or vegetables
From Produce for Better Health

2 star fruit
2 kiwis
2 bananas
1 cup mango fruit nectar
1 cup low fat vanilla yogurt

Peel kiwi and banana, cut into medium size pieces. Slice star fruit into ¼-inch thickness. Combine all fruits in bowl. Add nectar over mixture. Refrigerate for 3 hours. Top with vanilla yogurt.

4 Servings: Nutritional analysis per serving: Calories 201, Protein 5g, Fat 2g, Calories From Fat 7%, Cholesterol 3mg, Carbohydrates 46g, Fiber 6g, Sodium 46mg.

Stir-Fried Beef Gyros in Pita Pockets

From www.beefitswhatfordinner.com

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoons olive oil
1 medium onion, halved, thinly sliced
¼ teaspoon salt
1/8 teaspoon pepper
4 pita breads, cut in half
2 small tomatoes, thinly sliced
½ cup prepared cucumber ranch dressing

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove.
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove.
Repeat with remaining beef. Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes and dressing.

4 Servings: Nutrition information per serving: 503 calories; 24 g fat (4 g saturated fat; 5 g monounsaturated fat); 75 mg cholesterol; 721 mg sodium; 40 g carbohydrate; 2.2 g fiber; 29 g protein; 7.2 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 3.9 mg iron; 43.2 mcg selenium; 4.6 mg zinc.