Healthy Eating: Summer Celebration

Celebrate the start of summer this week. With most schools out of session for summer, it’s time to gather together as a family with delicious recipes using fresh and fun ingredients. 

If kids are home from school this summer, enlist their help measuring, pouring, mixing, stirring and preparing meals. School aged children can help set the table as well. Getting kids involved in mealtimes builds confidence and life skills. Don’t let learning take a summer vacation!

Start with a featured family meal of Creamy Scallop + Pea Fettuccine and Mango Melon Salad with Strawberry Sauce with Maple Walnut Tapioca Pudding. Other tasty recipes to enjoy this week include Chicken-Fried Steak + GravyQuick Chicken Cordon BleuYogurt Fruit Salad and Aztec Salad.

Family Meals Matter” features registered dietitian–approved recipes with foods from all the food groups to reflect Dairy Council of California's nutrition philosophy and to elevate the health of children and parents. For more information, nutrition tools and additional family meal recipes, please visit our website, HealthyEating.orgHealthy Eating Made Easier™

Creamy Scallops and Pea Fettuccini

Creamy Scallops and Pea Fettuccini, EatingWell, photo by Ken Burris.

HEALTHY EATING SHOPPING LIST

(Includes ingredients to make at least four servings of each Featured Family Meal recipe)

CREAMY SCALLOP + PEA FETTUCCINE 
Ingredients:
8 ounces whole-wheat Fettuccine
1 pound large dry sea Scallops, (see Note)
1/4 teaspoon Salt, divided
1 tablespoon extra-virgin Olive oil
1 8-ounce bottle Clam juice, (see Tip)
1 cup low-fat Milk
3 tablespoons all-purpose Flour
1/4 teaspoon ground white Pepper
3 cups frozen Peas, thawed
3/4 cup finely shredded Romano cheese, divided
1/3 cup chopped fresh Chives
1/2 teaspoon freshly grated Lemon zest
1 teaspoon Lemon juice

MANGO MELON SALAD WITH STRAWBERRY SAUCE 

Ingredients:
1 Mango, peeled and sliced into bite-size pieces
1/2 Cantaloupe, peeled and sliced into bite-size pieces
1/2 Honeydew, peeled and sliced into bite-size pieces

Sauce:
1 1/2 cups fresh or partially thawed frozen Strawberries
1 tablespoon Lemon juice
1/4 cup confectioners' Sugar

MAPLE WALNUT TAPIOCA PUDDING
Ingredients:
2 cups low-fat Milk
2 large Eggs, well beaten
2 tablespoons plus 2 teaspoons quick-cooking Tapioca
1/4 teaspoon Salt
1/2 cup plus 2 tablespoons pure Maple Syrup, divided
1 teaspoon Vanilla extract
4 tablespoons chopped Walnuts
Pinch of ground Cinnamon
Pinch of ground Nutmeg