Healthy Habits at Home, Ginger Beebe

Arkansas' First Lady Ginger Beebe

As First Lady of Arkansas, I care deeply about the well-being of the children of our State. They are our future and our greatest responsibility.


Childhood obesity is a growing problem in our Nation and in our State. Almost 38 percent of Arkansas children and teens are overweight or obese, compared to 29 percent nationwide. Being overweight not only contributes to other health problems, it also affects academic performance. The obesity epidemic is not something we can ignore; fighting it requires a persistent focus on daily efforts to change our eating and fitness routines.


There are small steps we can take to teach Arkansas children healthier ways to live. We have to change the way people think about food, not just children but parents and teachers, as well. We have to increase physical activity and encourage children to play outside. You can even start your own garden, and have children learn the benefits of working with the soil to produce delicious food!


If we all work together, we can help ensure a healthy future for all children in Arkansas!


Below, you will find some of my favorite easy-to-prepare recipes for children. I encourage you to visit my Web site at http://www.arkansasfirstlady.com/ to view more recipes.


Pizza Squares
2 (8- count) packages refrigerator crescent roll dough 1 carrot grated
4 green onions, chopped
½ cup black olives, chopped
1 tomato, chopped
1 small head broccoli florets cut into bite-size pieces
1 cup shredded low fat Cheddar cheese
1 cup chopped cauliflower
16 ounces low fat cream cheese, softened
1 envelope ranch salad dressing mix


Preheat oven to 375 degrees. Unroll dough and pat into a rectangle on a baking sheet, pressing the perforations gently to seal. Bake for 13 to 15 minutes or until light brown. Remove crust and let stand until cool.


Toss vegetables with the cheese in a large bowl and set aside. Combine cream cheese and salad dressing mix with a hand mixer until smooth and fluffy. Spread cream cheese mixture over the cooled baked crust. Sprinkle with the vegetable mixture. Cut into small squares to serve.


You can substitute other vegetables if you like. Example: bell peppers, mushrooms, spinach leaves, red onion, and alfalfa sprouts.


Apple Cheddar Quesadillas
6 whole wheat tortillas
12 oz. shredded low-fat Cheddar cheese
2 apples (Gala or Fuji), washed and sliced
2 tbsp. butter


Sprinkle 2 to 3 tbsp. cheese over one-half of tortilla.
Place several apple slices, barely overlapping, on top of cheese.
Then sprinkle 2 more tbsp. of cheese on top of apples and fold tortilla in half. Repeat with remaining tortillas. Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.


Editor's Note: MOD Voices is honored to have our state's First Lady as a guest blogger.