KidFit Online

The Holiday season is right around the corner and we all know it can lead to some mouth-watering temptations that little hands can’t seem to stay away from! Here are some tips on how to keep everyone’s hands away from Santa’s plate of cookies:

• Start traditions with the family that don’t center around food. Instead of baking cookies and cakes, give your kids a holiday craft to work on! For ideas, CLICK HERE.
• If you just can’t put down the spatula and stop making brownies, try making them with Splenda, Truvia, or another calorie-free sweetener. Applesauce can also be substituted for the use of oils in many recipes.
• It’s a perfect time to take a walk with the family! Bundle everyone up and take a walk after the sun has set—check out all of the light displays in your neighborhood.
• Many people are making their holiday gifts this year to save money, which is great, but don’t feel obligated to make something full of calories! Bake your favorite casserole for a friend, have the kids put together trail mix for relatives, or if you want to get really creative, make and film a family video and email it to all of your friends wishing them a happy holiday.

Be sure to get the kids involved this holiday season and you’re sure to end 2009 with family-filled fun!

Not every child is a “joiner.” Some would prefer to do things on their own or play with a few other children to joining a sports team or other activity. While there is nothing wrong with that kind of independence, it is important for your child to try new things. He could unlock some hidden potential and discover something that he really loves to do.

Jeff Contino has noticed a big difference in his children because of their involvement in karate class.

“Since Luke and Jenna started at karate, they have shown an increased willingness to do activities that they have never attempted before. This includes participating in sports and other group activities,” he said. “They have also displayed an increased confidence in all aspects of their lives, such as playing together at home, involvement in school and playing with other kids.”

Your child may be too shy to try something new. Joining a new activity with another child he knows from school or the neighborhood could help ease him into it. Once he has found something he likes, he will have an increased confidence that will help him overcome his fear of trying new things and meeting new people.

Contributed by Solomon Brenner Master instructor of Action Karate for question or Holiday specials call 1888-99 Shark Check out his Blog at http://mastersolomonbrenner.tumblr.com/

Mexican Chile Fondue

Makes 9 servings
Prep Time:15 minutes
Cook Time: 5 minutes

Ingredients
1-1/2 cup (6 ounces) shredded jalapeño Pepper Jack cheese
1-1/2 cup (6 ounces) shredded white Cheddar cheese
2 tablespoons plus 1-1/2 teaspoons cornstarch
1-1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 tablespoons thinly sliced green onions
2 tablespoons chopped ripe black olives

Directions
In a medium-size bowl, toss the cheese with the cornstarch.

In a medium-size heavy-bottomed saucepan, heat the chicken broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the green onions and olives.

Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with fresh vegetables for dipping: sugar snap peas, baby corn, broccoli florets, asparagus spears, miniature carrots with tops, tear-drop yellow and red cherry tomatoes, jicama and tortillas wedges.

Red Pepper-Swiss Fondue

Makes 14 servings
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients
1-1/2 cups (about 6 ounces) shredded Swiss cheese
1-1/2 cups (about 6 ounces) shredded domestic Gruyere or Gouda cheese
1/4 cups (about 1 ounce) grated Parmesan cheese
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup diced red pepper
2 tablespoons butter
1 cup vegetable or chicken broth
1 cup lowfat milk
1/4 cup lemon juice
2 tablespoons fresh dill, chopped or 2 teaspoons
dried dill weed
1/8 teaspoons ground nutmeg
Salt and ground white pepper to taste

Directions
For dipping:

Assorted filled ravioli prepared according to package directions, then drained.

In a medium-size bowl, toss the cheese with the cornstarch.

In a medium-size heavy-bottomed saucepan, cook the red pepper in the butter over medium heat 2 to 3 minutes. Add the broth and milk and heat until barely simmering. Stir in the lemon juice. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, nutmeg, salt and pepper.

Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.

Honey-Blue Cheese Fondue

Makes 6 servings

Ingredients
1/2 cup heavy cream
1 teaspoon cornstarch
1 teaspoon lemon juice
2 cups (8 ounces) domestic Gorgonzola cheese, crumbled
3 tablespoons honey
2 tablespoons walnuts, chopped and toasted
Fresh figs, dates, apricots and apples (for dipping)

Directions
In small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. Stir in honey.

Transfer to a ceramic fondue pot, sprinkle with toasted walnuts and keep warm over burner. Serve immediately with fruit.

Amaretto-Mascarpone Fondue

Makes 6 servings

Ingredients
2 tablespoons butter
1 1/2 cups mascarpone cheese
2 tablespoons sugar
1 1/2 tablespoons amaretto flavored liqueur or espresso coffee
1/2 teaspoon orange extract, optional
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
9 firm ripe peaches, nectarines and/or pears, cut in halves, pits and stems removed
1/4 cup butter (1/2 stick) melted

Directions
In small-size saucepan, heat 2 tablespoons butter and mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract; heat 1 to 2 minutes.

Transfer to ceramic fondue pot and keep warm over burner. Sprinkle with cinnamon and nutmeg.

Preheat grill or broiler. Brush lightly with melted butter. Grill fruit over medium-hot coals until just heated through, 2 to 3 minutes on each side (don’t allow fruit to get too soft.) If broiling, broil fruit 3 to 4 minutes, turning once.

For serving, use skewers to dip fruit into fondue.