Making healthy choices: Snack timeposes challenges for health conscious

By Janice M. Howard / Style Editor for the Southern Standard

River Park Hospital CEO Steve Otto joins Ann Cox, consumer specialist and cookbook author, as they take the stage at Three Star Mall to promote health and nutrition. (Margaret Hobbs photo)

Some situations pose special challenges for making healthy food choices, especially snack time, dessert time, and eating out.

Americans, in general, like to snack and often substitute tasty morsels for meals because they’re quick and easy. Eating too many snacks that are high in sugar, fat and salt can add calories without giving you important nutrients you need. On the other hand, nutritious snacks can help you get needed nutrients, especially if you find it easier to eat only small amounts of foods at meals.

A live cooking demonstration by Ann Cox, who appears regularly on Channel 5 “Talk of the Town” and “Channel 4 Magazine,” was a special treat for those gathering for the recent Healthy Family Fair at Three Star Mall. The cookbook author and consumer specialist shared information on healthy eating and nutrition while being assisted by River Park CEO Steve Otto.

The duo entertained their audience with on-stage food preparation. Then, folks were invited to sample a variety of the dishes that had been demonstrated.

River Park marketing director Susan Barrett said they were pleased that Ann Cox’s schedule would allow her to participate in the hospital-sponsored Healthy Family Fair again this year.

“The day was a huge success; we had a great turnout,” Barrett noted. “It is our job to keep our community healthy, and this is one of the ways we do this.”

Strawberry Pie

3/4 cup rolled oats
1 teaspoon sugar
3 tablespoon cooking oil
3 tablespoons cornstarch
5 cups halves strawberries
1/2 of a 6 ounce frozen apple juice concentrate (about 1/2 cup)
1/2 cup all-purpose flour
3 tablespoons cold skim milk
1 cup strawberries
1 tablespoon lemon juice
Several drops of red food coloring

Place the oats in a blender and blend until ground for about one minute. In a bowl, stir together oats, flour, sugar and 1/4 teaspoon salt. Combine milk and oil; add to flour mixture. Stir until moistened. Form into a ball; flatten slightly with hands.
Dampen work surface to prevent sliding. Place ball of dough between two squares of waxed paper; roll dough into a 12-inch circle. Peel off top paper and fit dough, paper side up, into a 9-inch pie place. Remove paper. Prick bottom and sides; flute edge. Bake in a 450 degree oven 10-12 minutes. Cool.
In a saucepan, mash the strawberries; add 3/4 cup water. Bring to a boiling; reduce heat. Simmer, uncovered, 2 minutes. Sieve; discard pulp. In same saucepan, combine juice and cornstarch. Add sieved liquid. Cook until bubbly, Cook 2 minutes more. Remove from heat. Stir in lemon juice. Cool berries. Pour into crust. Chill at least five hours.

Mandarin Chicken Salad

1 8-ounce can pineapple chunks
3 cups cooked or canned chicken, cubed
1/2 cup seedless raisins or chopped dates
1 11-ounce can Mandarin oranges, drained
1 8-ounce container plain low-fat yogurt
1/3 cup hoisin sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
2 bananas, sliced
8 cups lettuce , (1 pound)

Drain pineapple, reserving 1/4 cup juice. Combine pineapple chunks, chicken, raisins and oranges in large serving bowl; set aside. Stir together yogurt, reserved pineapple juice, hoisin sauce, garlic powder and dry mustard in bowl.
Spoon over chicken mixture; toss to coat evenly. Cover and chill 1 hour to blend flavors. Add bananas just before serving. Arrange salad on serving platter and spoon chicken mixture over salad.

Magic Fruit

1 can lite fruit cocktail, undrained
1 can lite pear slices, chopped and undrained
1 can lite pineapple chunks, undrained
1 apples, cored and cubed
1 cup strawberries, chopped
1 small package sugar-free instant vanilla pudding

Combine all fruit and mix well, stir in dry pudding mix. Cover and refrigerate for 8 hours or overnight. Serves 8.

Squash Medley

1 large onion, chopped
2 medium fresh tomatoes, peeled and sliced
2 ounces reduced fat cheddar cheese, grated
1 pound summer squash, sliced
1/2 teaspoon salt
Pepper to taste

Saut? onion in a nonstick skillet, sprayed with nonstick spray, until transparent. Add squash, salt and pepper and cook until tender. Add small amount of water if necessary. Layer squash and onion mixture, then tomato slices in 9-inch square dish. Top with grated cheese. Bake uncovered in preheated oven at 375 degrees for 30 minutes.