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Cover Story Cookbook author Holly After-School | £*££ \ I /- J ' y recipes for Attack “I’m hungry. What’s to eat?” Those words are likely the first you hear from your children or grandchildren when they get home from school. The challenge is finding foods that they like and that are nutritious, too. With childhood obesity a major health concern across the nation, American Profile asked cookbook author Holly Clegg to develop recipes for healthful after-school snacks. Describing herself as the one-time "queen of whipping cream and butter," the former caterer and Cordon Bleu-trained chef changed her own eating habits and those of her three children years ago. Today, she’s the author of 10 cookbooks, including her latest, The New Holly Clegg Trim and Terrific Cook book (Running Press, 2006). Clegg notes her recipes are "mother cooked and kid approved.” More Kid-friendly Recipes For more ideas on kids snacks and cooking with kids, visit the website of our sister publication, Relish. www.relishmag.com Photos by High Cotton Food Styling & Photography \ Southwestern Chicken Quesadillas Use leftover chicken or rotisserie chicken to whig up these high flier snacks. 12 (6- to 8-inch) whole-wheat tortillas I cup salsa I cup shredded cooked chicken •A cup black beans, drained and rinsed Zi cup fresh corn I cup shredded reduced-fat Monterey Jack or Mexican blend cheese 1. Preheat the oven to 450 F. 2. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine chicken, black beans, corn and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere. 3. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Yield: 6 quesadillas. IjHT -v a- y a ijjfj A Jf OMF7 * Roasted Red Bell Pepper Dip This clip — high in calcium and vitamin C—is great with veg etable sticks or pita crisps. I (10-ounce) jar roasted red bed peppers, drained I tablespoon olive oil I (16-ounce) container reduced fat cottage cheese or silken tofu 1 garlic clove, minced 2 tablespoons chopped fresh basil 14 teaspoon salt Freshly ground black pepper I. Place peppers, oil, cottage cheese and garlic in a food processor or blender. Blend until very smooth. Stir in basil, salt and pep per. Yield: 3 cups. V I* v ?££?!■ .. M i|& c;fM ' Page 6 American Profile