Are family meals a lost art?

MEDIA SEGMENT: IAND Media Spokesperson Anne Elizabeth Cundiff on KCCI News 8




Are family meals a lost art? In our world today, with fast paced lives, busy work schedules and

extracurricular activities, drive-thru meals and takeout food have become the norm. What impact does this have on our kids, our families and ourselves? Your Iowa Academy of Nutrition and Dietetics registered dietitian, Anne Cundiff, will discuss the benefits of having family meals, easy meal solutions and tips to make family dinners a success.


Eat One More Family Meal Together Each Week

Research shows when families eat meals together on a regular basis, they have closer relationships and benefit from the time they share. Anne will discuss the importance of family meals as well as the benefits each family member receives when they set a goal of eating one more meal a week together. Anne will also show the audience how to create a family favorite meal providing balance and creativity.


Tips for Family Meal Success

Pick one to two days a week for everyone to commit to eating together.

Family style breakfast and lunch count too!


Participate in #FamilyMealsMonth Campaign


Families all across the country are joining the family meals movement.

You can too! Take a selfie while you raise your oven mitts and pledge to commit to one more family meal per week.  Use the designated hashtags, #FamilyMealsMonth to share your photo and tell your friends about it.  Post pledge photos, mealtime pictures, favorite recipes and shopping tips. Follow your favorite supermarket or food brands’ social media channel to discover their family meals focused solution this September and throughout the year.


Tricked Out Tacos:

Serves 4

Ingredients

  • 8 street taco flour tortillas

  • ½ c. shredded Cheddar cheese

  • 8 hard shell taco shells

  • 1 tsp. extra-virgin olive oil

  • ½ small onion, finely chopped

  • 1 93% lean ground beef

  • 1 tbsp. chili powder

  • ½ c. low-sodium black beans, drained and rinsed

  • ¼ c. fresh pico de gallo

  • Kosher salt, optional

  • 2 c. shredded romaine lettuce

  • ⅓ c. tomato , finely chopped

  • ¼ c. Chobani Savor low-fat plain squeezable

  • Greek yogurt, for serving

  • Lime wedges, for serving


Directions

  1. Heat oven to 350 degrees and place street taco tortillas on a cookie sheet and sprinkle each with Cheddar cheese. Place a taco shell in center of each tortilla round on top of cheese and bake 3 minutes or until cheese is melted and gooey. Remove from oven and gently wrap tortilla rounds around the shells until they're stuck together.

  2. Heat oil in a large skillet over medium-high heat. Add onion and cook 3 minutes or until softened. Add ground beef and chili powder and cook until beef is fully cooked, breaking up meat into small chunks. Stir in beans and pico de gallo and cook until beans are warmed through. If desired, season to taste with salt.

  3. Fill shells with ground beef mixture; top with shredded romaine and tomato. Serve with Chobani Savor and lime wedges.


Recipe adapted from www.hy-vee.com



Anne Cundiff represents Iowa Academy of Nutrition and Dietetics as a nutrition

expert promoting healthy eating throughout the community.


Anne is a member of The Academy of Nutrition and Dietetics.

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