How to Wash Your Hands Correctly (from www.kidshealth.org)

Here are some simple steps for scrubbing those germs away. Demonstrate this routine to your child - or better yet, wash your hands together with your child several times a day so he or she learns how important this good habit is.

Wash your hands in warm water. Make sure the water isn't too hot for little hands.

Use soap and lather up for about 10 to 15 seconds (antibacterial soap isn't necessary - any soap will do). Make sure you get in between the fingers and under the nails where uninvited germs like to hang out. And don't forget the wrists!

Rinse and dry well with a clean towel.

To minimize the germs passed around your family, make frequent hand washing a rule for everyone, especially:

before eating and cooking

after using the bathroom

after cleaning around the house

after touching animals, including family pets

after visiting or taking care of any sick friends or relatives

after blowing one's nose, coughing, or sneezing

after being outside (playing, gardening, walking the dog, etc.)

Don't underestimate the power of hand washing! The few seconds you spend at the sink with your child could save you trips to the doctor's office.

My First Tuna Salad

Homemade Macaroni and Cheese

Fresh-baked Pretzel

Granola Bars

Hummus Pita Triangles

Black Bean Salad with Yellow Corn and Red Pepper

Fruit Pancakes

Grilled Turkey Pizza

Fruit and Yogurt Parfaits

Chocolate Covered Pretzels

Breakfast Tacos

10-minute Salmon Steak

Spaghetti Sauce

* An asterisk beside a recipe title indicates the recipe is from or modified from www.FamilyFun.go.com recipe collection

Every family seems to have its own add-ins for tuna salad. Some like diced onion, hard-boiled eggs, sweet or green olives, or pickle relish. Try this salad first, then add what you want.

Ingredients:
One 6-1/2 oz. can tuna packed in water
1 tbsp. yellow mustard
2 tbsp. low-fat mayonnaise

Step 1
Open the can of tuna and put it in a bowl. Use a fork to break it up.

Step 2
Add the mayonnaise and mustard. Mix well. Serve on bread for sandwiches, with crackers, or by itself. Makes 3 servings.
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Mac and cheese made from scratch……not from a box!

Ingredients:
2 tbsp. butter
2 tbsp. all-purpose flour
Salt and pepper
1/3 cup skim milk
1-1/2 cups shredded cheddar cheese
8 oz. sour cream
1 cup elbow macaroni, cooked

Directions
Melt the butter in a medium saucepan. Blend in the flour, salt, and pepper and gradually add the milk and cheese. Cook and stir over medium heat until smooth and slightly thickened. Stir in the sour cream and the cooked noodles and continue cooking over low heat until heated through. Serve immediately or transfer to a baking dish and broil until it is lightly crisp and brown on top. Makes four servings.
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The essential formula for bread is 3-1/2 cups flour to 1-1/2 cups water. Adding butter, cream, or vegetable oil makes a richer loaf and retains the moisture in the bread. To make pretzels, you need to follow a basic bread loaf recipe and add a little sugar to speed up the yeast action so you do not have to wait for the dough to rise.

2 tsp. dry yeast
1-1/2 cups warm water
1-1/2 tsp. salt
1 tsp. melted butter, vegetable oil, or heavy cream
3-1/2 cups unbleached white flour (or 2-1/2 cups white and 1 cup whole wheat flour mixed
1 tbsp. sugar
1 egg yolk, beaten
1 tsp. water
toppings for pretzels

Directions
Dissolve the yeast the bowl of warm water. Add the sugar. When the yeast has softened, add melted butter and salt. Stir in the flour with a wooden spoon until it becomes too difficult to manage. Turn the dough out onto a well-floured board and let it rest - absorbing more of the four - while you clean out and oil the bowl. Knead the dough, working in additional flour as needed, until it is smooth and elastic (about 5 minutes) Cut it into about six snakelike portions and let the kids make whatever shapes they like. When completed, brush with one beaten egg yolk mixed with one teaspoon of water. Sprinkle on coarse salt or poppyseeds. Place pretzels on a foil-covered cookie sheet (shiny side down), and bake for 15 minutes at 425 degrees.
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Ingredients:
2 cups granola
2 cups old-fashioned oatmeal
1 cup raisins or chopped dried apricots
1 cup sunflower or sesame seeds
½ cup peanuts, broken or chopped
1 cup honey
½ cup peanut butter
2 eggs, beaten
4 tbsp. margarine

Step 1
Butter a 9-inch square baking pan. Mix the dry ingredients in a bowl or brown paper bag. Combine the honey and peanut butter in a large saucepan over medium heat, stirring with a wooden spoon until smooth and liquid. Add the beaten eggs slowly (or they'll separate), stirring continuously until the mixture begins to boil. Remove from the heat, stir in the margarine, then let cool to room temperature.

Step 2
Add the granola mixture to the saucepan and stir to coat evenly. Spoon into your prepared pan and smooth by using the back of a spoon or your hand. Refrigerate covered for at least 2 hours before cutting into the squares. Wrap these individually in waxed paper, foil, or plastic wrap and store in the refrigerator.
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Made from chickpeas and tahini (a sesame seed paste available in the natural foods section of most supermarkets), this classic Middle Eastern spread makes a nutritious appetizer or sandwich filling.

Ingredients:
1 19 oz. can chickpeas
1 garlic clove
¼ cup tahini
¼ cup lemon juice
2 tbsp. olive oil
¼ tsp. cumin (optional)
Parsley (optional)
Red Pepper (optional)
Pita Bread

Directions
Use this recipe as an opportunity to teach your kids how to measure ingredients and operate a food processor (with supervision).

Drain the chickpeas in a colander and rinse them thoroughly in cold water. This step is especially important because canned chickpeas are packed in a liquid that's high in sodium. Set aside.

Next, peel the garlic clove and place it in a food processor fitted with a metal blade. Close the top and process until the garlic is chopped (you may need to scrape the insides of the bowl a few times to ensure the garlic is finely minced).

Add the rinsed chickpeas to the food processor, then add the tahini, lemon juice, olive oil, and cumin, if desired (remind kids not to touch the blade as they add ingredients to the processor). Close the top and process for 1 minute or until smooth.

Use a sharp knife to cut the pita bread into triangles (older kids and parents only). Spread about 1 tbsp. of hummus on each triangle. Arrange on a platter. For a fun presentation, arrange the triangles in a star shape, garnish the tips with sprigs of parsley. Add a red pepper face in the center.

Makes 2 cups
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This dish gets its flavor boost from fresh cilantro, the bright green leaves that add the flavor you've probably experienced in fresh Mexican salsa. Most supermarkets now stock cilantro all year, but if not, flat-leaf parsley is a fair substitute: It won't taste authentic, but it will taste good. Serves 6 generously as a side dish or 4 as a main dish.

Ingredients:
2 15-1/2 oz cans black beans, drained and rinsed
1 cup frozen corn kernels
1 red bell pepper
1 bunch scallions
1/3 cup fresh cilantro, chopped
3 tbsp extra-virgin olive oil
3 tbsp. red wine vinegar
1 small clove garlic, finely minced (optional)
¼ tsp. salt or to taste
¼ tsp. black pepper, or to taste

Step 1
Pour the beans into a colander. Pour the frozen corn on top of the beans. Rinse the vegetables with cool tap water. Drain well. Pour the beans and corn into a 3-quart or larger bowl.

Step 2
Seed and finely dice the bell pepper and add it to the bowl. Finely chop the scallions, using all of the whites and enough green tops to make ½ cup. Add them to the bowl. Using kitchen shears or a knife, chop the cilantro and add it to the bowl.

Step 3
To make the dressing, pour the olive oil into a 2-cup glass measure. Whisk in the vinegar, optional garlic, salt and black pepper. Add to the beans. Serve at once or chill until ready to serve.
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Ingredients:
2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
2 tbsp. sugar
2 eggs
2 cups milk
3 tbsp. vegetable oil
Butter
About 1 cup of fruit, such a blueberries, raspberries, sliced strawberries, apples, peaches, or bananas
Maple syrup

Step 1
Sift the flour, baking powder, salt, and sugar into a large bowl. Show your kids how to measure accurately, using dry measuring cups and leveling off the flour. Be sure to have them check for any remaining lumps in the bottom of the sifter.

Step 2
Whisk the eggs and milk in a separate bowl, then whisk in the oil. Pour the egg mixture over the dry ingredients and stir with a spoon, but do not beat. The batter will be a little bit lumpy, but that's okay. For fluffier pancakes, substitute buttermilk for the milk and use 2 tsp. baking soda instead of baking powder.

Step 3
Melt 1 tbsp. of butter in a griddle or electric skillet on medium high. Then, being careful not to splatter the hot butter, drop about ¼ cup of batter for each pancake (a job for older kids and parents only). Be sure to leave enough room between the cakes for them to grow. For fun, you can drizzle the batter into shapes. Pour it into a plastic bag, snip a small hole in one corner and squeeze the batter into hearts, teddy bears, numbers, or your child's initials on the hot griddle.

Step 4
To help the kids pick their favorite fillings, set out bowls of the prepared fruits.
Ask your kids what fruits they want to add to their pancakes, then gently press blueberries, raspberries, or apple or banana slices into the batter.

Step 5 Cook until the pancakes bubble on the top and brown on the bottom. Flip, then cook until brown on the other side. For successful cooking, use a griddle that heats evenly. Keep it on medium high - if it's too hot, the pancakes will burn on the outside and remain gooey on the inside; if it's not hot enough, the crust will turn hard and the inside will be dry. Cook a test pancake in the beginning, then adjust your heat accordingly.

Step 6
Serve the pancakes hot with butter and maple syrup if you like. Or, stockpile them on an oven-proof dish and set in a warm oven for any late sleepers. Makes 20 pancakes.
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Ingredients:
1 red bell pepper
1 green bell pepper
1 yellow or orange bell pepper
1 tsp. oregano
½ tsp. salt
½ tsp. pepper
2 cups shredded cooked turkey
1 10-ounce tube refrigerated pizza dough
8 tbsp. grated mozzarella or cheddar cheese

Step 1
Prepare grill for direct heat cooking. Grill peppers over hot coals 15 to 20 minutes, turning them occasionally until all sides are blackened. Put peppers in paper bag, fold down top and allow to cool. Under running water, remove charred skin, seeds, and ribs from peppers. Place on paper towel to dry. Sprinkle peppers with ½ tsp. oregano and ¼ tsp each salt and pepper. Cut peppers into ¼-inch strips. Set aside.

Step 2
In small bowl, combine turkey with remaining oregano, salt, and pepper. Unroll pizza dough and pat into rectangle, approximately 10 x 13 inches. Cut dough into 4 equal pieces.

Step 3
Spray grill with vegetable cooking spray. Place dough on grill over hot coals and grill 4 to 5 minutes or until dough is puffy and lightly browned. Turn dough over and grill 2 to 3 minutes until dough is done.

Step 4
Top each pizza with ¼ of the peppers and turkey and 2 tbsp. of the cheese. Cover the grill and heat the pizzas 5 to 10 minutes or until cheese melts. Makes 4 servings.
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Ingredients:
8 oz. low-fat or fat free vanilla yogurt
½ cup fresh or frozen fruit of your choice (strawberries, blueberries, peaches, raspberries, blackberries, bananas, etc)
¼ low-fat granola

Directions
Pour half the yogurt into a parfait or other medium-sized glass
Scoop in half of the fruit on top of the yogurt (if using frozen fruit, let it thaw first)
Add half the granola on top of the fruit.
Repeat these three steps with the other half of all the ingredients.
Enjoy!
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Ingredients:
Pretzel rings
Wax paper
1 (16 ounce) bag semisweet chocolate chips
Microwave-safe bowl
Fork
An adult should help with this project.
Melt the chocolate chips in the bowl, stopping every 15 seconds to stir the chocolate.
Dip each pretzel, one at a time, into the melted chocolate, using a fork to hold each pretzel.
Lay the pretzels on wax paper and let cool.
You can also drizzle your finished pretzels with white chocolate to make zebra stripes.
You can also dip strawberries, graham crackers, Gumi bears and marshmallows.
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Ingredients:
Small whole wheat tortilla
1 Egg
¼ cup bell pepper, chopped
¼ cup carrots, shredded
2 Tablespoons salsa
1 ounce cheddar cheese, shredded (1 small block the size of your thumb or a Tablespoon of pre-shredded cheese)

Directions:
1. Chop bell pepper, shred carrots and cheese and set aside
2. Scramble egg in skillet, add bell peppers and carrots to skillet when egg is almost finished cooking.
3. Remove egg from heat and scoop the egg and vegetable mixture onto the tortilla shell.
4. Add the cheese and salsa on top of the egg.
5. Fold the tortilla over and enjoy!

Options: Add any vegetable you would like to this recipe. It does not have to be just bell peppers and carrots. Also try adding spices or herbs to get different tastes.
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(from www.kidshealth.org)
Ingredients:
2 6-oz. salmon steaks
butter or vegetable oil cooking spray or canola oil spray

Directions:
Preheat the broiler. Cover the broiling pan with aluminum foil and lightly grease the foil with butter or vegetable oil cooking spray.
Place the steaks on the pan and broil the salmon for 5 minutes. Turn the steaks carefully and broil the other side for 4 to 5 minutes or until the fish is firm but still springy and a bit translucent in the center.
Serve immediately topped with the sauce of your choice.
Makes 2 servings
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(from www.kidshealth.org)
Ingredients:
2 14.5-oz. cans of crushed tomatoes
1 6-oz. can of tomato paste
2 cloves garlic, diced
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 c. broccoli, chopped into florets
2 tbsp. olive oil or vegetable oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. cumin
1 tsp. thyme
1/2 lb. spicy Italian sausage (optional)

Directions:
Heat oil over medium-high heat in a pan.
Add garlic and onion and cook until the onion is translucent (more clear than white).
Add peppers and broccoli and sauté for a few minutes.
Add crushed tomatoes, tomato paste, and spices. When mixture is bubbling, reduce heat to simmer and cover. Simmer for at least 60 minutes, stirring occasionally. The longer it simmers, the better it tastes.
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