Nestle's school wellness fiesta

Once again Nestle has put the emphasis on children's health with the launch of the Nestle's Schools Wellness Fiesta. The launch took place at The Gleaner Company's North Street offices recently.

Here are some of their tips for keeping them and us healthy.

Good To Remember

Pack your child's lunch box with items from the six food groups and 'Mix it Right' concepts. Include water, one fruit drink, one main meal (food or sandwich combo with vegetables), one fruit and one sweet or savoury snack.

Vegetarians can create nutritious budget-friendly meals using only staple foods, legumes, vegetables and fruit food groups. This way, your body always gets the necessary nutrients from one healthy meal.

Chicken in Broccoli Sauce

Preparation time 30 mins

Serves 4

1lb boneless chicken breast pieces

1 pk Maggi season up all-purpose

1 tbs butter

1 tbs white wine

For The Sauce

1/4 cup onion, finely chopped

2 cups broccoli florets, chopped

2 Maggi garlic onion bouillon cubes

1²/³ cups Carnation Evaporated Milk

Method

Season chicken breasts with Season Up and set aside. Sauté chicken in butter until cooked and browned on both sides, add wine and let it cook for three minutes, remove from heat, and set aside in a warm place.

In the same pan, sauté onion and broccoli in remaining butter, add bouillon cubes and evaporated milk, let it cook for five minutes, remove from heat, blend and return to heat. Pour sauce over browned chicken breasts.

Mango Custard

Preparation time 40 mins + chill time

Serves 6

2 cups Carnation Evaporated Milk

1 egg

2 egg Yolks

3tbs granulated sugar

4tsp powdered unflavoured gelatin

3tbs hot water

1¹/² cups mango puree

Method

1. Grease six custard cups or ramekin dishes with a little cooking spray.

2. Whisk egg and egg yolks with sugar. Add milk to egg mixture and whisk to incorporate.

3. Gently heat mixture over medium low heat. Do not boil.

4. Stir continuously until custard slightly coats back of a wooden spoon.

5. Sprinkle gelatin in 3 tbsp hot water, stirring until dissolved.

6. Stir dissolved gelatin into the custard. Whisk in mango puree.

7. Pour into prepared cups and chill for about 3 hours or until set. Garnish as desired.

Black Eye Peas & Rice

Preparation time: 30 mins

Serves 6

2tsp oil

3 seasoning peppers, finely chopped

1tsp garlic, minced

1 onion, finely chopped

2tbs each finally chopped celery, scallion and thyme

2/3 cup pumpkin, diced

1 can black eye peas, drained

1¹/² cups rice

2 cups water

1 pk (50g) Maggi Coconut Milk Powder, dissolved

¹/² cup water

4 Maggi vegetable bouillon cubes

Method

1. In a medium pot heat oil and sauté seasoning peppers, garlic, onion, celery, scallion and pumpkin for 5 minutes.

2. Add remaining ingredients and bring to a boil.

3. Reduce to a simmer and cook for 25 minutes until rice is tender and moisture is absorbed.

Fish and Vegetable Pouches

Preparation time: 30 mins

Serves 4

4 fish fillets (approx.1 lb)

3 Maggi Hot Pepper Cubes

1 chocho, julienned

1 carrot, julienned

1 sweet pepper, diced

1/4 cup scallion, chopped

2 tbs cilantro (optional)

1 tbs olive oil

Method

1. Season fish with pepper cubes and set aside.

2. Cut 4 pieces of heavy-duty aluminium foil about 14 inches long.

3. Divide chocho, carrots and sweet pepper evenly among each piece of foil.

4. Place a fish fillet on top of each pile of vegetables.

5. Sprinkle scallions, cilantro and olive oil over each piece of fish.

6. Fold foil to seal each pouch tight and place on a baking sheet.

7. Bake pouches in a preheated oven at 400 degrees F for 20 minutes.