Childhood obesity has tripled in the last 30 years across the United States and here in our community. In an effort to address this major health issue, the Jim and Juli Boeheim Foundation awarded Crouse Hospital a $10,000 grant to expand nutrition education activities at Hughes Elementary School in Syracuse.
The grant provides funding for a monthly after-school program called Healthy Habits at Hughes, which educates parents and children on how to move in the direction of better eating, specifically by using portion control and adding more fruits and vegetables to their daily diet. On Tuesday, April 18, students and their families were treated to another after-school healthy meal that featured strawberry pineapple smoothies and, for the main course, Asian Chicken Wrap.
Try the recipes for yourself... and enjoy!
Asian Chicken Wrap
Ingredients for Asian Chicken Wrap
One four-ounce skinned, boneless, raw chicken breast
One large fresh mushroom, finely chopped
1/4 cup water chestnuts, canned - drained and chopped
One fresh carrot – finely peeled and chopped
Chinese sesame seed oil (1/3 teaspoon)
2 teaspoons hoisin sauce (2 teaspoons)
1/4 cup fresh red pepper, finely chopped
Water (1 teaspoon) seasoned rice vinegar (1 teaspoon)
1/3 cup fresh and shredded red cabbage
2/3 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger root
1/3 teaspoon canola oil
Two-three green leaf lettuce leaves
1/4 cup chopped fresh red onion
Trim chicken breast of all visible fat.
Roast in a standard oven at 325 degrees until minimum internal temperature is 165 degrees. Cool quickly or refrigerate and use within 48 hours.
Dice chicken into half-inch chunks.
Combine hoisin sauce, water, vinegar, garlic, ginger and sesame oil and whisk.
In a sauté pan, heat oil over medium heat. Sauté diced chicken, carrots, onions, mushrooms and peppers until vegetables are softened.
Combine chicken mixture, shredded cabbage and water chestnuts.
Pour hoison dressing over top. Toss to evenly coat.
Using two-three lettuce leaves, wrap mixture in leaves and serve hot or cold.
Strawberry Pineapple Smoothie
Ingredients for Strawberry Pineapple Smoothie
Two learge fresh strawberries
1/3 cup unsweetened canned pineapple juice
1/4 cup low-fat vanilla yogurt
Add all ingredients to blender.
Process until smooth – usually puree setting works best.
Recipes and instruction are provided courtesy of Crouse Hospital through a grant from the Jim and Juli Boeheim Foundation and with support from Wegmans.