If these statistics don’t make you stop in your tracks and think about the things that we are feeding our kids, I don’t know what will.

According to the Centers for Disease Control and Prevention, 16 percent of children (over 9 million) 6-19 years old are overweight or obese — a number that has tripled since 1980. In addition to the 16 percent of children and teens ages 6 to 19 who were overweight in 1999-2002, another 15 percent were considered at risk of becoming overweight. (“Prevalence of Overweight and Obesity Among Children and Adolescents: United States, 1999-2002″; Oct. 6, 2004)

According to the Centers for Disease Control and Prevention, over the past three decades the childhood obesity rate has more than doubled for preschool children aged 2-5 years and adolescents aged 12-19 years, and it has more than tripled for children aged 6-11 years. (“Prevalence of Overweight and Obesity Among Children and Adolescents: United States, 1999-2002″; Oct. 6, 2004)

Overweight adolescents have a 70 percent chance of becoming overweight or obese adults. This increases to 80 percent if one or more parent is overweight or obese. (United States Department of Health and Human Services)

Those numbers are staggering but in a way not really surprising. Look at all the fast food joints, junk-food, soda pop, etc that is stocked in super markets, gas stations, etc. Even schools provide access to junk, at least the ones in this area do. Back to the fast food for a minute, and actually it’s not just fast food chains it’s restaurants too, have you seen the size of their meals? They provide enough food in one serving for two people!

So what do all these statistics have to do with our children? Well it’s up to us to teach them good eating habits and exercise. The old saying children learn what they live is so true. It’s not a bad thing that we have to be role models for our children in all areas including healthy eating and exercising. It just might force us to get healthy as well!    Make this a family affair. Take walks together, ride bikes, etc. At the grocery store let the kids help you pick out fruits and veggies! And you can get more ideas and information by picking up your copy of Mom’s Talk eBooks Guide to Raising Fit & Healthy Kids Ebook.

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Now is the time to save some money. So many dishes can be made from these wonderful veggies and fruits. Here are some ideas for your next meal or two, or three or more.

Fresh Salsa

Fresh salsa is a big hit for fall. You can use the yellow, red or green peppers finely sliced along with some fresh onion and garlic to create your own salsa. Depending on the peppers you have planted you can make a Mexican salsa as well as a simple tomato salsa. If you have harvested peaches or apple, you can even make a salsa with these items. If you choose to can salsa make sure you follow a recipe that is tried and sure to keep the acid out of your salsa.

Sweet Potato Dishes Galore

Sweet potatoes have huge nutritional benefits. A sweet potato pie is just one of the many yummy things you can make. This root makes wonderful custards, casseroles and stews. It keeps fairly well if kept in dark places. Once is has become woody, it is no longer good for use.

Zucchini Bread

Zucchini makes the best bread and is a treat in the fall. You can freeze this vegetable and use it all winter long in breads and potato pancakes (try adding zucchini to this.)

Decorate Your Home with Squash & Gourds

Squash and gourds can be used as decoration in your home or yard. If you’ve harvested them you will know that they are everywhere in the fall. Take some fall flowers (mums are particularly hardy), squash and gourds and make table decorations from them. Of course you can prepare and freeze squash for winter use.

Hash It Out Over Hash of All Kinds

Beets diced up finely with some fresh potatoes and a little pot roast or corned beef finely diced will make a tasty hash. Don’t count this out in the fall. You can make a hash with apples, sweet potatoes, butternut squash or really anything you desire. The word hash encompasses a lot of different foods of your choice. If you wanted to omit the meat you could make a simple veggie and fruit hash. Search the net for some recipes.

Apples, Apples, Apples

Apples not only taste good but they make the house smell delicious as well. Applesauce is a great way to use up the apple leftovers and you can also freeze this for later use. Apple pies, apple cobblers (and peach too), apple crisp and apple butter are just a few of the ways you can use up your harvest.

With winter fast approaching, you will want to get as many of your goodies up in cans tucked away or frozen. There’s nothing like going to the pantry or freezer and seeing your hard labor waiting for you. Happy Harvest!

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Many families enjoy some wonderful salads. Here are a few of favorites. Of course you can incorporate whatever ingredients your family prefers.

Not your traditional tossed salad: A traditional tossed salad is awesome and easy to make, but sometimes as a standalone meal, it may not fully satisfy those hungry appetites at dinner. To enhance a traditional tossed salad try adding some of the following ingredients for extra flavor and protein:

• Chunks of cubed cheddar cheese
• Slices of lunchmeat, like turkey, chicken breast or ham
• Leftover chicken breast
• Zucchini squash slices
• Yellow squash slices
• Crumble some leftover taco meat, tortilla chips and Catalina dressing for a taco salad

Chef’s salad: Basically a chef’s salad is an upgraded tossed salad. Just add hardboiled eggs, chunks of cheese and sliced ham, turkey, chicken breast and roast beef and voila, you have a chef’s salad. Hearty and yummy!

Spinach salad:

Made with yummy spinach leaves or baby spinach leaves, a spinach salad is cool, refreshing and yummy! I like to add shredded cheese, slices of ham, turkey and roast beef, cucumbers, pickles, black olives and for added zest some jalapenos! I top mine with an Italian dressing or balsamic vinaigrette.

Sandwiches:

Another great meal idea you can create without cooking is sandwiches. Yes, sandwiches for dinner. When it’s too hot to cook, some cool sandwiches are the ticket. Not only are they easy and heat free, but they are also less filling than a big huge dinner! Some great summer sandwiches are:

Chicken salad:

I love chicken salad and love to have a batch made up for last minute, easy on the go meals. Serve some on a pita or flat bread, in a tortilla or in a croissant to change things up a bit.

Deli style sandwiches:

I love to sink my teeth into a yummy, thick sandwich filled with all of the fixings of a deli. Pile on the meats, cheeses, and veggies! Some of my favorites are:

• Ham
• Turkey
• Roast Beef
• Chicken Breast
• Corned Beef
• Salami
• Pepperoni
• Bacon
• Alfalfa or Bean Sprouts
• Cucumbers
• Pickles
• Tomatoes
• Romaine or Leaf Lettuce
• Green Peppers

Serve on thick bread with brown mustard, if you like, and mayonnaise.

Dinner doesn’t always have to be a huge 3 or 4 course cooked or baked meal. A hearty salad or sandwich will satisfy your kids, hubby and guests, while keeping you cool at the same time.

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I have had a few things happen, one of my sons was hit by a car, he is fine now. Another son has been facing some issues at school. As you can see my focus has been had to be elsewhere. Things have begun to calm down so my computer time has increased.

I have some yummy recipes to share for this warm weather and grilling season ahead.  I look forward to sharing these and more with you all.

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What You Need:

• 1 large sweet potato, sliced thin
• 1 TBSP olive oil
• Salt to taste

How to Make It:

1. Preheat oven to 350 degrees.
2. Place the sliced sweet potatoes on a cookie sheet in a single layer.
3. Drizzle with the olive oil.
4. Sprinkle with the salt.
5. Bake 10 minutes, flip and continue baking another 2 minutes or until a light golden brown.

The salt on these chips is optional.  If you prefer a little sweeter taste, sprinkle them with a little cinnamon before baking.

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• 1 (8 oz.) pkg. cream cheese, room temperature
• 1 C sour cream
• 1/3 C sugar
• 2 t vanilla extract
• 2 lbs. seedless green grapes
• 2 lbs. seedless red grapes
• 3 T brown sugar
• 3 T pecans, chopped

How to Make It:

1. Place the cream cheese into a large mixing bowl.
2. Add the sour cream to the bowl.
3. Sprinkle the sugar into the mixture.
4. Pour in the vanilla extract.
5. Use an electric mixer on medium speed and beat the ingredients until smooth and well blended.
6. Fold the grapes into the cream mixture being sure they are covered well.
7. Cover the bowl tightly and refrigerate 1 hour or until chilled through.
8. Place the brown sugar in a mixing bowl.
9. Add the pecans and coat them with the brown sugar.
10. Sprinkle the mixture over the salad just before serving.

Serves:  16

The brown sugar and pecans set this salad.  Use any type of grape you like as long as they are seedless.  This makes a great salad for potluck dinners or family get together.

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