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    Archived pages: 59 . Archive date: 2012-07.

  • Title: Kids Eat Smart Foundation
    Descriptive info: .. Mr.. Arch Spencer (pictured second from the left) has been chosen as the Newfoundland and Labrador Provincial Winner of the Senior Heroes Contest for his volunteering commitment to Sacred Heart Academy, Marystown, Kids Eat Smart Club.. Spencer is pictured here with volunteers Celeste Mitchell, Daniel Ward, and Lisa Power.. Congratulations Mr.. Arch Spencer and thank you for your commitment to ensuring children and youth in this province are well-nourished to be ready to learn!.. To learn more about this contest visit.. http://www.. salutetoseniorservice.. com/senior-heroes/.. Check Out the Photo Gallery for the Kids Eat Smart Foundation 2012 Gala: The Birthday Party.. Incorporated in 1992, Kids Eat Smart Foundation has been supporting nutrition programs, called Kids Eat Smart Clubs, for school-aged children and youth for 20 years.. This year we celebrated our Kids Eat Smart Foundation Gala with a Birthday Party.. Check out some nutritious and delicious recipes.. If you would like to volunteer with a Kids Eat Smart Club then check out the.. Online Volunteer Registration Form on the.. Become a Volunteer.. page.. Kids Eat Smart Foundation is run by a Board of Directors who generously donate their time to help support our efforts in ensuring that school-aged children in our province attend school well nourished to be ready to learn..  ...   Pictures.. TD Kids Eat Smart Province-Wide Walk to Breakfast 2011.. Kids Eat Smart Foundation Donor Recognition Breakfast 2011.. Kids Eat Smart Foundation Apple Day 2011.. Kids Eat Smart Foundation Rooting for Health 2011.. Kids Eat Smart Foundation Gala 2010: An Evening in Sheraton Forest.. Kids Eat Smart Foundation Newfoundland and Labrador is a registered charitable organization that supports the education, health, and well-being of school children throughout Newfoundland and Labrador through support of quality nutrition programs.. The goal is to provide children with the nutrition they need to learn, to grow, and to be their best.. Kids Eat Smart Foundation supports clubs in the four school districts in the province, providing over 52,000 students with access to nutritional programs.. District.. # KES Clubs.. District 1: Labrador.. 12.. District 2: Western.. 61.. District 3: Nova Central.. 52.. District 4: Eastern.. 91.. Total.. 216.. The Kids Eat Smart Foundation was the Recipient of the 2007 Canadian Medical Association's Award for Excellence in Health Promotion.. Our Sustaining Partner.. Home.. About Us.. KES Clubs.. Events.. News Room.. Contact Us.. Donors and Partners.. School Profile.. Baltimore School.. Location:.. Ferryland.. Contact Person:.. Maria Chidley & June Ann Carey.. Type of program:.. Breakfast.. School enrollment:.. 280.. Number of kids in Club:.. 90.. Days per week:.. 5.. School website..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Botwood Boys & Girls Club.. Botwood.. Darlene Rice.. Snack.. 300.. 50..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: June 2012.. Melon Ball Delight.. (adapted from allrecipes.. com).. Ingredients.. Watermelon balls or cubes.. 1 cup.. Cantaloupe balls or cubes.. Honeydew balls or cubes.. Lime juice.. 1/3 cup.. Sugar.. 1 1/2 tsps.. Honey.. 2 tbsps.. Flaked unsweetened coconut, toasted.. 1/4 cup.. Fresh mint.. Directions.. Place melon balls on a tray and allow to freeze (about an hour).. Remove from freezer and place in bowl.. In a separate bowl, mix the lime juice, sugar, and honey; pour over the melonballs and toss to coat.. Sprinkle with coconut; garnish with mint if desired.. Pasta Salad with Feta and Snow Peas.. (adapted from everydayfoods.. Fusilli or other short pasta.. 1 lb.. Snow peas, sliced diagonally into 1/2 strips (remove strings).. 4 oz.. Yellow bell pepper, chopped in 1/2 pieces (remove ribs seeds).. 1.. Scallions, thinly sliced.. 2.. Fresh cilantro, chopped.. 1/2 cup.. Crumbled feta cheese.. Olive oil.. White-wine vinegar.. Balsamic vinegar.. 1 tsp.. Salt.. Pepper.. 1/4 tsp.. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add snow peas during last minute of cooking.. Drain pasta and peas in a colander and rinse under cold water.. In a large bowl, combine pasta and peas, bell pepper, feta, oil, vinegars, salt and pepper; toss to combine.. Add the scallions and cilantro right before serving.. Serve chilled or at room temperature.. Balsamic Grilled Vegetables.. (adapted from tasteofhome.. Olive Oil.. 1 tbsp 1/2 tsp.. Dried oregano.. Fresh garlic, finely chopped.. 1/2 tsp.. Fresh asparagus, trimmed.. Small carrots, cut in half lengthwise.. 3.. Sweet red pepper, cut into 1 strips.. Sweet potato, cut into 1/2 slices.. Yellow summer squash, cut into 1/2 slices.. Medium red onion, cut into 4 wedges.. In a small bowl, combine the oil, honey, 1tbsp vinegar, oregano, and garlic.. Pour 3 tbsps of mixture into a large re-sealable bag and add the vegetables.. Seal bag and turn to coat; refrigerate for 1 1/2 hours.. Cover and refrigerate the remaining marinade mixture.. Place vegetables on a grilling grid or disposable foil pan(poke holes in the bottom of the pan with a fork to allow liquid to drain).. Transfer to grill rack.. Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender.. Transfer to a large serving platter.. Combine reserved marinade and remaining vinegar; drizzle over vegetables.. Sprinkle with pepper.. Apple Barbequed Pork Chops.. (adapted from tasteofbbq.. Homemade Apple Sauce.. Large apple, peeled and finely diced.. Cinnamon.. Water.. 1/2 - 1 cup (as needed).. Homemade BBQ Sauce.. Reduced-sodium ketchup or no-salt-added canned crushed tomatoes.. Lemon juice.. 6 tbsp.. Worcestershire sauce.. 2 tbsp.. Fresh minced garlic (or double portion of garlic powder).. Paprika.. Brown sugar or honey.. 1/8 tsp.. Water or low-sodium stock (optional if sauce is too thick).. Lean pork chops.. : Bring to a boil on medium-high heat for 15 minutes, stirring contantly to prevent burning.. Mash any large poieces of apple with a fork or place mixture into a blender for a few minutes to remove any lumps.. Add prepared apple sauce to BBQ sauce ingredients in a small non-stick saucepan.. Bring to a boil, reduce heat and simmer for 10 minutes.. Remove from heat and cool completely.. Cover lean pork chops with apple barbeque sauce (setting some sauce aside for topping).. Marinade pork chops for 1-2 hours in the refrigerator.. Barbeque pork on medium heat until pork reaches an internal temperature of 165 degrees farenheit and meat is no longer pink.. Brush with remaining sauce and cook for an additional 5 minutes.. May 2012.. Rise and Shine Muffins.. Healthy fruit muffins are a great way to start your day! Take care if a week's worth of breakfasts and/or snacks by preparing a batch of muffins in the weekend.. Combine your muffin with a glass of milk or yogurt for a breakfast that can be prepared in seconds.. ca).. All-purpose flour.. 1 1/4 cups.. Whole wheat flour.. Ground cinnamon.. 3 tsp.. Baking soda.. 2 tsp.. Eggs.. Applesauce.. 3/4 cup.. Vegetable oil.. Vanilla extract.. Grated carrots.. 2 cups.. Medium tart apple, peeled and grated.. Crushed pineapple, drained.. 1 (8 oz) can.. Flaked coconut.. Raisins.. Chopped walnuts (optional).. In a large bowl, combine flours, sugar, cinnamon, baking soda, and salt.. In separate bowl, combine the eggs, applesauce, oil, and vanilla; stir into dry ingredients just until moistened (batter should be lumpy and thick).. Stir in carrots, apple, pineapple, coconut, raisins, and nuts (optional).. Fill greased or paper-lined muffin cups two-thirds full.. Bakke at 350 degrees farenheit for 20-24 minutes or until a toothpick comes out clean.. Cool for 5 minutes before removing from pans to wire racks,.. Turkish Spinach and Beef Pasta.. Whole wheat pasta.. 1 tbsp.. Onion, diced.. Garlic clove, chopped.. Chopped frozen spinach, thawed.. 1 (10 oz) box.. Extra lean ground beef.. 1/2 lb.. White rice.. Seasoning.. Plain yogurt or feta cheese (optional).. In a large pot, cook pasta as per package instructions.. In a separate pot, heat olive oil over medium heat.. Add onion and cook until soft (about 3 minutes), add garlic and cook for another minute.. Add ground beef and stir until cooked (7-10 minutes or until browned).. Squeeze the excess water out of the spinach and stir into beef.. Add rice and water, give it a quick stir, cover and continue to cook until rice is done (about 10 minutes).. Season as desired.. Serve pasta topped with spinach and plain yogurt or feta cheese (optional).. Apple Chicken Stir Fry.. Boneless, skinless chicken, cubed.. Onion, thinly sliced.. Carrots, thinly sliced.. 1 3/4 cups.. Light vegetable oil.. Dried basil, crushed.. Fresh or frozen pea pods.. Medium baking apple, cored and thinly sliced.. Whole grain rice, cooked.. Stir-fry chicken in vegetable oil in a nonstick skillet until lightly browned and cooked.. Remove chicken.. Stir-fry onion, carrots, and basil in oil in same skillet until tender.. Stir pea pods and water.. Cook for 2 minutes.. Remove from heat and stir in apple.. Add  ...   from Everday Food, December 2007).. Ground cumin.. All-pupose flour.. Tomato paste.. Reduced-sodium vegetable broth.. Cheddar cheese, grated.. Black beans, rinsed and drained.. 1/2 can.. Spinach, chopped.. Frozen corn kernels, thawed.. Large whole wheat tortillas.. 4.. Sauce: In a medium saucepan, heat oil over medium heat.. Add 1/2 tsp cumin, flour, and tomato paste, and cook, whisking for 1 minute.. Whisk in broth and 1/4 cup of water.. Brin to a boil.. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.. Season with pepper and set aside.. Filling: In a large bowl, combine 1/2 cup of cheese, beans, spinach, corn, and 1/2 tsp of cumin, and seson with pepper.. Preheat oven to 400 degrees farenheit.. Lightly oil an 8 inch square baking dish and set aside.. Stack tortilla, wrap in damp paper towels, and microwave on high for 1 minute.. Top each tortilla with 1/3 cup filling, roll up tightly and arrange, seam-side down, in prepared baking dishes.. Dividing evenly, sprinkle enchiladas with remaining 1/2 cup of cheese and top with sauce.. Bake, uncovered, until hot and bubbly for 15-20 minutes.. Cool 5 minutes before serving.. February 2012.. Nurturing Mushroom and Spinach Pasta.. heartandstroke.. Whole wheat rotini, rigatoni pasta.. 375 g / 12 oz.. Garlic cloves, minced.. Onion, chopped.. Dried thyme.. Fresh mushrooms, sliced.. 4 cups.. Fresh spinach, chopped.. Fresh basil or parsley, chopped.. Boil pasta to desired texture.. Drain.. Heat oil in a large non-stick skillet over medium heat; add garlic, onion, and thyme.. Cook for about 1 minute.. Add mushrooms, continue to stir and cook until starting to brown.. Sprinkle with flour; cook and stir for 1 minute.. Gradually stir in milk and bring to a boil.. Continue to cook and stir until thickened.. Stir in spinach, basil, and pepper; cook just until spinash is wilted.. Toss with pasta.. Admirable Apple Cranberry Crisp.. Apples, peeled and thinly sliced.. 5 cups.. Fresh or frozen cranberries.. Quick-cooking rolled oats.. Brown sugar, packed.. Cloves.. Unhydrogenated margarine.. In a 2-quart baking dish, combine apples and cranberries.. In a small bowl, stir together granualated sugar and 1/2 teaspoon cinnamon.. Sprinkle over fruit mixture in baking dish; toss to coat.. In a small bowl, combine oats, brown sugar, flour, and 1/2 teaspoon cinnamin and cloves.. Using a pastry blender, cut in butter until crumbly.. Sprinkle oat mixture evenly over apple mixture.. Bake for 30 to 35 minutes or until apples are tender.. Serve warm.. Irresistible Quinoa Pilaf.. Quinoa.. Low sodium chicken stock.. Large Garlic clove, minced.. Green onions, chopped.. Celery, diced.. 1 1/2 cups.. Carrots, diced.. Zucchini, diced.. Cracked black pepper.. Lemon rind.. Unsalted whole almonds, chopped.. Raisins (optional).. Fresh cilantro.. Rinse quinoa in cold water.. Add to pot with salt and chicken stock.. Cover and cook on high until liquid begins to boil and then reduce heat to low for 15-20 minutes (follow package cooking instructions).. Meanwhile in a frying pan, heat olive oil on medium heat and cook garlic until golden brown (caution over cooking garlic).. Add green onions (white parts only), celery, and carrots.. Cook for 4 minutes, stirring occasionally to prevent burning.. Add zucchini and pepper and cook for additional 3 minutes.. Add lemon juice, lemon zest, and balsamic vinegar.. Cook for 2 minutes before adding chopped almonds.. Remove from heat.. Mix cooked ingredients with cooked quinoa and green onions.. Add raisins if desired with fresh cilantro and lemon juice.. If you like it hot add chillies and replace raisins with sundrued tomatoes or sweet bell peppers.. Alternatively, add curry powder to the vegetables during the cooking stage to create a curry flavored pilaf!.. for more Valentine's Day recipes, courtesy of Rikki-Lee Andrews, Atlantic Program Coordinator, Breakfast Clubs of Canada.. for Pancake Day recipes, courtesy of Rikki-Lee Andrews, Atlantic Program Coordinator, Brekfast Clubs of Canada.. January 2012.. Roasted Red Pepper Sweet Potato Soup.. (adapted from Canadian Living the Vegetarian Collection:.. Creative meat-free dishes that nourish inspire).. Sweet red peppers, coarsely chopped.. (substitute: orange or yellow peppers).. Medium sweet potatoes, peeled and cubed.. White or red onion, chopped.. Garlic cloves.. Dried basil (or other italian herbs).. Low sodium or no salt vegetable broth.. (substitute: low sodium chicken broth).. Greek or Balkan style plain (no sugar added) yogurt.. Fresh parsley, chopped.. (substitute: fresh cilantro).. Preheat oven to 425 degrees farenheit.. In large roasting pan, toss together red peppers, sweet potatoes, onion, garlic, olive oil, herbs, and pepper.. Roast in prreheated oven for about 1 hour (stirring occasionally).. Using food processor or hand-held emulsion mixer, puree roasted vegetables with broth.. Strain mixture into saucepan and whisk in 1 cup of water.. Bring soup to a boil and reduce heat to simmer for 5 minutes.. Separately, stir together yogurt and fresh parsley.. Pour soup into 4 medium-sized bowls and add yogurt mixture as a garnish.. Serve soup with whole wheat rolls or whole wheat pita bread.. Hot Apple Cider.. 100% apple juice.. Cinnamon sticks.. Ground nutmeg.. Orange, sliced (not peeled).. Place all ingredients in saucepan and bring to a boil, stirring occasionally.. Reduce to a simmer for 15 minutes.. Discard cinnamon sticks and cloves.. Slow Cooker Lemon and Olive Chicken.. (adapted from Canadian Living, November 2011).. Carrots, chopped.. Ribs celery, chopped.. Fennel bulb, cored and chopped.. Large stuffed green olives.. 10.. Garlic cloves, crushed.. Bay leaves.. Boneless skinless chicken thighs.. Sodium-reduced chicken broth.. Gremolata Garnish:.. Grated zest of lemon.. 1 (lemon).. In slow cooker, combine carrots, celery, fennel, onion, garlic, bay leaves, oregano, and pepper.. Top vegetables with chicken.. Add broth and 3/4 cup of water.. Cover and cook on low until juices run clear when chicken is pierced, 5 1/2 to 6 hours.. Discard bay leaves.. Whisk flour with 1 cup of the cooking liquid until smooth; whick in lemon juice.. Whisk into slow cooker, cook covers, on high until thickened, about 15 minutes.. Mix parsley with lemon zest; serve sprinkled over chicken mixture.. Appalachia High School.. St.. George's.. Cindy Kyle.. 230.. 65..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: There are several ways to volunteer with a local Kids Eat Smart Club:.. Program Coordinators oversee and coordinate programs.. Fundraising initiate and coordinate fundraising efforts.. Shoppers purchase food for the programs.. Book-keeping keep account of receipts, donations, etc.. Daily volunteers — prepare, serve, clean-up, smile and chat with kids.. If you would like to volunteer with a Kids Eat Smart Club  ...   New Volunteer Application.. New Volunteer Application (online).. Volunteer Registration Form (pdf/mail-in).. If you are already a volunteer with a Kids Eat Smart Club but have not yet registered with the Foundation please submit a Volunteer Registration Form.. Volunteer Registration Form (online).. or contact the Volunteer/Donor Development Coordinator, Susan Vardy through phone: 1-877-722-1996 or.. email.. Presentation Junior High.. Corner Brook.. Wenda Greeley.. 406..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Holy Family Elementary.. Chapel Arm.. Joan Piercey Trahey.. 123.. 70..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Gill Memorial Academy.. Musgrave Harbour.. Verley Morgan.. 135.. 30..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Peter's Academy (BC).. Benoit's Cove.. Carol Anne Eldridge.. 186.. 35..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Donald C.. Jamieson Academy.. Burin Bay Arm.. Ross Tilley.. 410.. 140..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Virginia Park Elementary.. John's.. Patricia Emberley.. 212..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Botwood Memorial Academy.. Helen Noseworthy.. 348.. 295..

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  • Title: Kids Eat Smart Foundation
    Descriptive info: Exploits Valley High.. Grand Falls-Windsor.. Nancy Ivany.. 518..

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  • Archived pages: 59