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Cilantro Pork With Sweet Potato Rice

Contributed by: NAPSA

Getting Your Kids To Eat Right This School Year

(NAPSA) - Parents aren't the only ones trying to make sure their kids eat better this school year.

Depending on where you live, you can expect to see schools take steps like teaming with local farmers to put more fresh fruits and vegetables on lunchroom menus, and even ending New York City's time-honored bake sales to fund extras like field trips.

The sense of urgency can be traced to the latest warning from medical experts: Today's youths may be the first to have shorter life spans than their parents as a result of being overweight or obese.

One concrete measure that parents are taking, according to a new survey by Wakefield Research, is checking nutrition labels for no-nos. High on their radar screens: fats, especially trans fats-the overconsumption of which worried 86 percent of those parents polled.

Remember, though, there are two kinds of fats the body can't make itself and yet are essential for a balanced diet: omega-6 linoleic acid (omega-6 LA) and omega-3 alpha-linolenic acid (omega ALA) polyunsaturated fatty acids. Since those fats are found in every tub of Country Crock-which also recently eliminated trans fats-here's a recipe for a pork dish kids should love that uses the soft spread instead of butter.

As nutrition expert Ruth Carey, RD, CCSD, notes: "The key is making small, simple changes that add up to a hugely positive impact on diet."

Prep Time: 15 minutes - Cook Time: 40 minutes

Ingredients:

• 4 bone-in pork chops, 1-inch thick (about 2 lbs.)
• 4 Tbsp. Shedd's Spread Country Crock(r) Spread, divided
• 1 clove garlic, finely chopped
• 1 large onion, thinly sliced
• 1 large sweet potato or yam, peeled and cubed
• 3 1/2 cups water
• 1 1/2 cups uncooked long-grain rice
• 3 Tbsp. Knorr(r) Chicken Flavor Bouillon, divided
• 1 can (15.5 oz.) black beans, drained
• 2 Tbsp. chopped fresh cilantro

Serving Size: Makes 4 Servings