Parent Teacher Magazine Gaston County Schools March/April 2017 | Page 2

SIMPLE STEPS TO

HEALTHIER KIDS

WINTER

Come winter , a bright , fragrant orange is like a little ray of sunshine . Select citrus fruits that feel heavy for their size and that feel firm . If they ’ ve got any mold or soft-looking spots , skip them ( buying a big bag can be a bargain , but try to look carefully at all the oranges in it ). Store oranges at a room temperature for a few days , or in the refrigerator for up to two weeks .
TRY THIS !
Before you eat your next orange , wash and dry it and grate the zest ( the outer , most colorful part of the peel ) into a little jar of olive oil . The zest will make the oil taste like oranges , and you can keep it for making delicious salad dressings or marinades .

Snack : Cinnamon Oranges

Cinnamon might make you think of apples — but it goes well with oranges , and the flavor combination is both unusual and completely perfect .
■ ADULT NEEDED : YES ■ HANDS-ON TIME : 15 MINUTES ■ TOTAL TIME : 15 MINUTES ■ MAKES : 30 ( ½-CUP ) SERVINGS
KITCHEN GEAR Sharp knife ( adult needed ) Cutting board Measuring spoon Large platter
INGREDIENTS 15 oranges
1 tablespoon ground cinnamon
INSTRUCTIONS Wash your hands with soap and water , then gather all your kitchen gear and ingredients and put them on a clean counter . 1 . Cut each orange in half through the stem , then cut each half into slices .
2 . Arrange the slices on the platter and sprinkle evenly with the cinnamon . Serve right away .

Dinner : Roast Chicken with Oranges

The fruit roasts alongside the chicken to make a delicious topping once everything ’ s cooked .
DID YOU KNOW ?
Navel oranges are so-called because the part opposite the stem end looks like a belly button . And the bigger the navel on a navel orange , the sweeter the orange .
■ ADULT NEEDED : YES ■ HANDS-ON TIME : 15 MINUTES ■ TOTAL TIME : 1 HOUR , 15 MINUTES ■ MAKES : 4 ( 3-OZ ) SERVINGS
KITCHEN GEAR Large baking sheet with sides Sharp knife ( adult needed ) Measuring spoons
Serving spoon Pot holders Large plate or platter
INGREDIENTS 4 chicken thighs , trimmed of excess fat 1 red onion , peeled and sliced 2 small oranges , peeled , separated into their natural sections and seeded ½ teaspoon salt ½ teaspoon black pepper 1 lemon , cut into quarters
INSTRUCTIONS Wash your hands with soap and water , then gather all your kitchen gear and ingredients and put them on a clean counter .
1 . Turn the oven on and set it to 450 degrees .
2 . Put the chicken , onion and oranges on the baking sheet . Be sure nothing overlaps with anything else . Sprinkle the chicken with the salt and pepper . ( Wash your hands with soap and water before and after handling raw chicken or meat ).
3 . Put the baking sheet in the oven and cook until the chicken is browned on top and cooked inside and the onions and fruit have softened and darkened , 45 minutes to 1 hour . You ' ll know the chicken is done when you poke it with a knife and clear liquid runs out .
4 . Move the chicken to the large plate or platter . Squeeze the lemon juice over the fruit and onions and then top the chicken with the roasted fruit mixture . Serve right away .
Or Else
Any vegetarians in the house ? Instead of chicken , ues a ( 14-ounce ) block of firm tofu drained , cut into 4 equal slices , brushed with low-sodium soy sauce , and sprayed lightly with cooking spray . Reduce total cooking time to 30 minutes