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Menu Planning For Picky Preschool Eaters
By Nicole Brekelbaum, Fri Dec 9th

Create nutritional menus that kids can enjoy using these quicktips.

Sort Foods into Five Main Groups: Start by creating alist of foods that you would like to serve to your child. Foreach food listed try to sort it into a Milk, Bread, Fruit,Vegetable, or Meat group. These are the main food groupsidentified by the USDA’s Child and Adult Care Food Program.Place yogurt, for instance, in the milk group, pancakes andenriched tortilla in the bread group and eggs and beef in themeat group. Choose foods carefully to ensure a variety oftastes, textures, and colors.

Create a menu for each meal serving: So you have in mindthree main meals per day consisting of breakfast, lunch, anddinner. Try to understand that some preschoolers may just eattwo meals a day, sometimes eating a light dinner or skippingdinner altogether. There is no need to worry if your child eatseverything on his plate. Over the course of the week the varietyof foods he eats will supply him with the nutrients he needs.Referencing your food list again, create a breakfast menu.Choose a bread, milk, and fruit/vegetable item from your foodlist such as pancake, milk, and peaches. Presto! You have justcreated your first breakfast menu. For lunch choose a bread,milk, meat and two fruit /vegetable foods. For example milk,meatballs, tomato sauce (vegetable equivalent), spaghetti (breadequivalent)and banana. Do the same for dinner. If want yourchild to

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Oven-Roasted Squash with Garlic and Parsley
Winter squash becomes tender and sweeter when roasted-a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. (Recipe adapted from Alice Waters.)
Moroccan Skirt Steak with Roasted Pepper Couscous
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet-just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.
Brine-Cured Roast Turkey
A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that makes it so juicy and flavorful that you'll remember it for years to come. Brining the turkey takes 3 days so you'll need to plan ahead, but the lengthy brining time really pays off with fabulous flavor. Make sure you start with an all-natural bird without any added water and sodium solution. (Recipe adapted from Alice Waters.)
Mediterranean Saut? Shrimp and Fennel
Serve this saut? fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy-with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.
Acorn Squash Stuffed with Chard and White Beans Recipe
Acorn squash's natural shape makes it just right for stuffing. The filling in this recipe has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.
Roasted Pumpkin-Apple Soup
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.

try new foods, place an old favorite in the mix toencourage his taste buds. Here is a sample weekly menu with abreakfast, lunch, and afternoon snack.

SampleMenu
	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
Breakfast	Milk,Orange Juice, Cereal	Milk, Apples,Toast	Milk, Pancake,Bananas	Milk, Orange Juice,Cereal	Milk, Bananas,Toast	Milk, Cereal, OrangeJuice
Lunch	Milk, PeanutButter and Jelly Sandwich, Bananas, Apples	Milk, Turkey, Bread, Apples, Bananas	Milk, Chicken, Macaroni, Beans,Pineapples	Milk, Chicken, Bread, Corn,Potato	Milk, Fish Sticks, Beans, Potato,Bread	Milk, Ham, Bread, Corn,Banana
Afternoon Snack	Yogurt, Bananas	Orange Juice,Cheese Crackers	Yogurt,Peaches	Orange Juice,Crackers	Orange Juice,Crackers	Fruit Juice,Crackers

Stay within Budget:When purchasing your food items try to stick to your budget.Preparing your menus a day ahead saves you time and can alsosave you money. Try to rotate menus every four to five weeks, orrepeat one fruit or vegetable on different days so that food isnot wasted.

About the author:Nicole Brekelbaum is a published author, the director of Young Achievers Inc.in Pflugerville, Texas, and founder of Pflugerville ChildcareOnline. Visit her company's website athttp://www.youngachieversinc.com.

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Corn Pancakes a la Floriani
<p>Try this wonderful corn pancake recipe with flavorful Floriani Red Flint heirloom grain corn.</p>
Help Build a Community Garden in Harlem
<p>You can help support a community garden in New York City's East Harlem neighborhood.</p>
56 Heirloom Tomatoes Rated Excellent for Flavor
<p>Amy Goldman has done gardeners an unprecedented service with <em>The Heirloom Tomato: From Garden to Table</em>, an excellent source for comprehensive flavor ratings of 200 heirloom tomato varieties.</p>
Heritage Chicken Cooking Competition
<p>Good Shepherd Poultry Ranch announces the heritage chicken cooking competition. With the right recipe for whole-bird, cut-up, de-boned or barbequed heritage chicken, you could win $1,000. Plus, you'd be contibuting to a worthy cause - promoting heritage breeds.</p>
Oven-Roasted Squash with Garlic and Parsley
Winter squash becomes tender and sweeter when roasted-a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. (Recipe adapted from Alice Waters.)
Moroccan Skirt Steak with Roasted Pepper Couscous
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet-just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.
Brine-Cured Roast Turkey
A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that makes it so juicy and flavorful that you'll remember it for years to come. Brining the turkey takes 3 days so you'll need to plan ahead, but the lengthy brining time really pays off with fabulous flavor. Make sure you start with an all-natural bird without any added water and sodium solution. (Recipe adapted from Alice Waters.)
Mediterranean Saut? Shrimp and Fennel
Serve this saut? fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy-with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.
Acorn Squash Stuffed with Chard and White Beans Recipe
Acorn squash's natural shape makes it just right for stuffing. The filling in this recipe has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.
Roasted Pumpkin-Apple Soup
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.