Are you a Publix shopper? Starting September 27th, Produce for Kids is teaming up with Publix stores for the second annual Healthy Families, Helping Kids campaign to raise money for local health and nutrition-based classroom projects through DonorsChoose.org.
The campaign runs through October 4th, so hurry to Publix, stock up on some of your grocery needs. The joint campaign will help raise money for classroom projects that encourage healthy relationships with food. The more produce Publix shoppers add to their shopping lists, the more hope they can give to local children. All participating fresh fruit and vegetable suppliers at Publix stores will make a consumption-based donation DonorsChoose.org. Last year, the campaign raised over $169,000 and supported 652 classroom projects throughout the country.
Below are some nutritious and delicious brand new fall inspired PFK recipes that will keep the whole family nutritiously fed from breakfast to dessert:
Fruity Pumpkin Pie Smoothie
Preparation Time: 5 minutes
1 cup canned pumpkin purée
2 cups lowfat vanilla yogurt
1 cup spinach, loosely packed
½ cup pomegranate juice
1 medium banana
1 medium mango, chopped
1 tsp. cinnamon
⅛ tsp. cloves
Place pumpkin, yogurt, spinach, juice, banana, mango, cinnamon and cloves into blender. Blend until smooth.
Suggested Sides for a Complete Meal:
• 1 slice whole wheat toast with 1 Tbsp. nut butter
Recipe by Christine Pittman of Cook the Story
Hearty Turkey & Kale Chili
Preparation Time: 10 minutes
Cook Time: 8 hours
1 lb. lean ground turkey
1 medium onion, diced
1 green bell pepper, seeded, diced
4 cloves garlic, minced
1½ Tbsp. chili powder
1½ Tbsp. cumin
2 tsp. dried oregano
2 Tbsp. tomato paste
2 cans (14.5 oz.) diced tomatoes, drained
1 can (15 oz.) low-sodium black beans, drained, rinsed
1 can (15 oz.) no salt added corn, drained
¾ cup low-sodium chicken broth
4 cups kale, tough stems removed, chopped
1 cup 2% plain Greek yogurt
1 cup unsalted tortilla chips, crushed
Add turkey, onion, pepper, garlic, chili powder, cumin, oregano, tomato paste, tomatoes, black beans, corn, broth and kale to slow cooker, and cook on low 8 hours.
Top with Greek yogurt and tortilla chips.
Pear-Stuffed Baked ApplesServes 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:4 large apples
2 pears, peeled, chopped
½ lemon, juiced
¼ cup pecans, finely chopped
¼ cup dried cranberries
1 Tbsp. cinnamon
¼ tsp. nutmeg
⅓ cup light brown sugar
2 Tbsp. caramel dip
Preheat oven to 425°F.
Remove tops from apples and core, leaving apples whole. Sprinkle inside with lemon juice.
Mix pear, pecans, cranberries, cinnamon, nutmeg and brown sugar in bowl.
Tightly pack apples with pear mixture. Place in baking dish and add water to fill pan ½-inch. Bake 30-40 minutes, or until apples are soft.
Drizzle with caramel dip.