just for kids

july 2002

What are your memories of summer? Some of mine that remain clear as the summer night sky revolve around sharing a camp site with bunk-mates at camp. The counselors made a camp fire and we helped prepare our dinner and then breakfast the next morning. Stories, both scary and not, were shared and all of us had no trouble writing our letters home the day we went to camp. We liked camping so much that we convinced our parents to allow us to invite friends over to sleep outdoors at home. My parents would put up a tent and all of us would bring sleeping bags and supplies. The best part about a tent in the back yard is the proximity of creature comforts. My parents were always available as was my older brother and his friends who told us stories when we were younger, and who came by to "hang out" when we became teens. Of course the type of food we ate depended on our age. As a teenager with friends who were always trying to lose those last 5 pounds, our snacks were fresh fruit and, if we were cheating, chips and dips from the refrigerator. You could tell how much sleep we got by the number of soda bottles or cans that we had in trash cans in the morning. As teens we were very able to cook in the kitchen and bring food outside or bring food outside to cook over the grill. In the wilds of campouts and summer camp, we roasted hot dogs for dinner, grilled hamburgers and cooked eggs for breakfast, toasted bread on the coals. We often made eggs in the hole and sprinkled them with sugar before digging in. This was done under the ever present eyes of our counselors so that safety was the name of the game. We were not only taught how to cook our meals, but how to douse the fire and make sure that the forest was as safe as we were. Later on in my camping experience we would ride horses on trails in the mountains and camp by stream for the night. Then we not only cared for ourselves but our animals for three or four days at a time, knowing that each evening when we made camp that a truck with supplies arrived before us and that we had all the supplies we needed-a benefit of going to a girls' camp in the 50's and 60's. This month, we bring you some recipes that children can make when you take them camping. Most are very easy as food preparation is not high on anyone's list when you are out in the woods or even in the back yard. Friendship and sleeping in a tent or under the stars, swimming in the lake, stream or back yard pool, riding a horse on trails, and looking out for animals and birds make the time valuable. However, as I write this article, a family in Utah is begging for their kidnapped daughter to be returned, so camping out is not a time for children to be alone. This is a time for specialized counselors at camp and parents at home to keep that ever-vigilant eye on the scene. No child can make a fire or tend one without adults present. No child should be in charge or other children. When a child has diabetes, this is not only true, it is common sense. Your child has to bring diabetic supplies, extra glucose tablets for days on horseback or in the woods hiking as well as testing supplies and all of those little extras that keep everyone comfortable and healthy. How often you check on your children will depend on their age and ability to ask for help. The youngest children will need an adult with them at all times. Let's look at some recipes for the camp out. Some are snacks and some are for meals. All will delight your child and friends. Vegetables and Sweet Cheese Dip (makes 12 servings) 8 oz low-fat cream cheese, softened 1/4 cup crushed pineapple, packed in its own juice, drained sliced vegetables such as celery, carrots, jicama, seeded cucumber Combine the cream cheese and pineapple. Keep cold until ready to serve. Surround with vegetables, counting 6 to 8 vegetable pieces as 1 vegetable exchange. Per serving (dip only): 47 calories (65% calories from fat), 2 g protein, 3 g total fat, (2.1 g saturated fat), 2 g carbohydrate, 0 dietary fiber, 11 mg cholesterol, 56 mg sodium, 32 mg potassium Diabetic exchanges: 1 fat Hotdog Pop (makes 4 servings) Long skewers 4 low-fat turkey dogs 4 refrigerated lowered-fat biscuits Mustard Skewer the hotdogs. (If skewers are wood, make sure to soak in water first) Flatten the biscuits and wrap one around each hot dog. Hold over hot coals or low fire until the dough is browned and the hot dog is warmed through. Enjoy with mustard. Per serving: 143 calories (45% calories from fat), 7 g protein, 7 g total fat (2.1 g saturated fat), 13 g carbohydrate, 0 dietary fiber, 41 mg cholesterol, 798 mg sodium, 109 mg potassium Diabetic exchanges: 1 medium-fat protein, 1 carbohydrate (bread/starch) Popcorn Gorp (makes 6 servings) 4 cups hot air popped corn (make this at home and store in air-tight plastic bags) 1 cup pumpkin seeds refrigerated butter flavored cooking spray 1/8 teaspoon garlic powder 1 teaspoon Worcestershire sauce dash of Tabasco sauce (optional) Place popcorn on a large piece of aluminum foil, distributing seeds evenly over popcorn. Evenly spray with cooking spray. Sprinkle with garlic powder. Drizzle Worcestershire and Tabasco sauce over all. Close and reheat on the coals or fire for a few minutes. Carefully open to avoid any steam. Serve warm. Per serving: 146 calories (62% calories from fat), 6 g protein, 11 g total fat (2.0 g saturated fat), 9 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 14 mg sodium, 210 mg potassium Diabetic exchanges: 1 very lean protein, 1/2 carbohydrate (bread/starch) Fingers in the Cookie Jar (makes 6 servings) 4 graham crackers, 2 1/2-inch square 4 small no-fat pretzels 1 tablespoon chocolate sprinkles 6 small paper cups Crush the graham crackers and pretzels in a plastic bag. Children can use a rolling pin with adult supervision. Add the sprinkles and divide into the 6 paper cups. Allow children to eat with their fingers. Yummy in the tummy. Per serving: 33 calories (14% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 7 g carbohydrate, 0 dietary fiber, 0 cholesterol, 66 mg sodium, 5 mg potassium Diabetic exchanges: 1/2 carbohydrate (bread/starch) Quick Graham Pick-Me-Ups (makes 1 serving) graham cracker quarter 1 teaspoon natural peanut butter per quarter 5 thin crosswise slices of banana All the children can make open sandwiches of graham crackers and peanut butter topped with slices of banana. Really good for children and adults alike. These are a good substitute for Some'mores. Per serving: 59 calories (44% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated fat), 7 g carbohydrate, 1 g dietary fiber, 28 mg sodium, 95 mg potassium Diabetic exchanges: 1/2 carbohydrate (bread/starch), 1/2 fat Tortilla Roll-Ups (makes 2 servings) Thanks to the Kraft People, we have this idea for a quick snack for the great outdoors. 1 8-inch flour tortilla 1 teaspoon Miracle Whip Free Salad Dressing 1 tablespoon Taco Bell Thick and Chunky Salsa 1 large lettuce leaf 2 1-ounce slices turkey breast Spread the tortilla with Miracle Whip and salsa. Top with lettuce leaf and turkey slices. Roll up tightly. Help the child cut the roll-up in half, then enjoy. Per serving: 98 calories (7% calories from fat), 9 g protein, 1 g total fat (0.1 g saturated fat), 13 g carbohydrate, 1 g dietary fiber, 12 mg cholesterol, 654 mg sodium, 101 mg potassium Diabetic exchanges: 1 very lean protein, 1 carbohydrate (bread/starch) Barbecued Pizza Bites (makes 6 bites) 1 4-ounce Italian pizza crust 2 tablespoons barbecue sauce 1/2 cup mixed chopped vegetables, such as mushrooms, scallions, and bell peppers 1/3 cup grated low-fat cheddar cheese Chopped fresh cilantro, to taste Allow the children to layer the pizza crust with sauce, veggies, cheese and cilantro. Place in covered rack and place on grill or over coals. Cook until the cheese melts. Cut into 6 slices and pass around. Per serving: 67 calories (21% calories from fat), 4 g protein, 2 g total fat (0.6 g saturated fat), 9 g carbohydrate, 1 g dietary fiber, 1 mg cholesterol, 181 mg sodium, 35 mg potassium Diabetic exchanges: 1/2 lean protein, 1/2 carbohydrate (bread/starch) New Fangled Egg in the Hole (makes 1 serving) refrigerated butter spray 1 whole wheat slice of bread 1/4 cup egg substitute 1/2 teaspoon sugar substitute mixed with a dash of ground cinnamon, or to taste Coat a heavy pan with cooking spray. Using a biscuit cutter or knife, remove a center circle from the bread Place the bread on the pan and fill the hole with egg substitute. Brown and turn. Sprinkle with cinnamon sugar mixture and serve. Per serving: 107 calories (10% calories from fat), 9 g protein, 1 g total fat (0.3 g saturated fat), 16 g carbohydrate, 2 dietary fiber, 0 cholesterol, 273 mg sodium, 156 mg potassium Diabetic exchanges: 1 very lean protein, 1 carbohydrate (bread/starch) FTG