I wouldn't necessarily feed kids low fat or low calorie meals. Healthy, yes, but kids generally shouldn't diet. They need fat for brain development.

Here's an idea... tacos.. let the kids eat the tacos, and turn your meal into a taco salad. Not really making two different meals..just making two variations.

I try to just eat less of the bad stuff (mac n cheese) and more of the good stuff. Add lots of fruits (especially this time of year) and vegetables to your meals and you can focus on them.

I've always cooked low-fat, high-nutrition, low-calorie meals, and include a lot of whole foods rather than processed foods; and everyone ate the same things at our house - kids and all....

Whole foods tend to naturally be low-fat and low-calorie, and I think of them as Nature's original FAST FOODS. What's easier than washing something, slicing or chopping (if needed) and eating? I focus on using a lot of veggies, beans, whole fruit and wholegrains, which are all very filling because they are also high-fiber. Low-fat meats are easy to choose and use. Watch portions sizes.

Check your local library for "diet", "low-fat", "low-calorie" cookbooks. Get the kids to go through them with you - especially if there are lots of pictures - and let them help choose some new meal selections - maybe even help with food preparation. It's never too early (or too late) to teach good nutrition and how to plan a meal.

You'll also find you can make many of your family favorites using low-fat substitutes and can eat them if you watch your portions. Eat extra fruits and veggies, and go light on the entree. Don't make this punishment for anyone. Your good food habits will benefit EVERYONE.

How about chicken "nuggets" the kids will love and you can enjoy as well? They will be oven baked, not deep-fried.

NUTTY CHICKEN FINGERS (217 calories)
(source: Better Homes and Gardens New Dieter's Cook Book - There are LOTS of great kid-friendly foods in this book.)

1/3 c. cornflake crumbs
1/2 c. finely chopped pecans
1 T. dried parsley flakes
1/8 t. salt
1/8 t. garlic powder
12 oz. boned skinless chicken breast halves, cut into 1x3-inch strips (chicken tenderloins will also work)
2 T. skim milk

In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.

Bake in 400F oven for 7-9 minutes or until chicken is tender and no longer pink. Makes 5 servings.

Nutrition per serving: 217 calories, 23 g. protein, 7 g. carbohydrate, 10 g. fat, 59 mg. cholesterol, 178 mg. sodium, 245 mg potassium.
----------------------

I like to serve this with fresh veggies and a little homemade "Ranch" dressing for dipping the veggies and the chicken in. Zucchini, cucumber, carrot and celery sticks, cherry tomatoes, landscaped with broccoli "trees"...

Add these for dessert (from the same Cook Book) and some fresh fruit, and you'll have a great low-fat, low-calorie meal.

GINGERBREAD CUPCAKES (137 calories)
1 c. all-purpose flour (I use wholegrain flour + 2 T. flaxmeal to increase the fiber - which makes you feel fuller.)
1/2 t. baking powder
1/2 t. ground ginger
1/2 t. ground cinnamon
1/4 t. baking soda
dash salt
1 slightly beaten egg white
1/3 c. molasses
1/3 c. water
3 T. cooking oil

Line eight 2-1/2-inch muffin cups with paper bake cups; set aside.

In medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt.

In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just till blended.

Spoon mixture into prepared muffin cups.

Bake in a 350°F oven for 15 to 20 minutes or till cupcakes spring back when pressed lightly in center. If desired sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes - 8 servings.

Nutrition: 137 calories, 2 g. protein, 20 g. carbohydrates, 5 g. fat, 0 mg. cholesterol, 82 mg. sodium, 168 mg. potassium.

---------------

Most people benefit by just watching what a serving of something is. When we eat spaghetti at home, I serve 1/2-cup of meat sauce on 1/2 c. of cooked spaghetti. One-half cup of cooked spaghetti is a serving from the bread/cereal group and we only eat 4 servings of bread/cereal a day (we follow the old Basic Four - it fits our food requirements better then the Food Pyramid). The 1/2 c. spaghetti sauce usually has about 3-oz. of lean ground beef or bison (even less fat and fewer calories), or ground turkey in it. That's equal to a serving of meat. Add a tossed salad and some fruit (skip the garlic bread).

FRESH APPLE "PIE"
Wash, core, and slice a red and a green apple into bite-size bits (leave the peel on). Put the apple bits into nice dessert dishes and top with a couple tablespoons of Caramel Apple-Dip. I also toss on some Sprouted Whole Grain Cereal (kinda like Grape Nuts) for the "crust".

Hubby says it's like having apple pie, just more refreshing. You can also add some cinnamon or apple pie spice to the apples, a few raisins, some chopped walnuts or pecans.... You'll be skipping the high-fat pie crust.

Have fun finding new foods that everyone will like. :-)

-Grainlady