Q: I teach nutrition to my Girl Scout troop during March since it’s National Nutrition Month. What’s the theme this year?

A: The theme is “Step Up to Nutrition & Health.” The National Nutrition Month 2006 key messages are based on the 2005 Dietary Guidelines for Americans:

¢ The food and physical activity choices made today – and every day – affect your health and how you feel today and in the future. Eating right and being physically active are keys to a healthy lifestyle.

¢ Make smart choices from every food group. Give your body the balanced nutrition it needs by eating a variety of nutrient-packed foods every day. Just be sure to stay within your daily calorie needs.

¢ Get the most nutrition out of your calories. Choose the most nutritionally rich foods you can from each food group each day – those packed with vitamins, minerals, fiber and other nutrients, but lower in calories.

Here’s some recipes that the American Dietetic Assn. is sharing to commemorate National Nutrition Month. Hope you’ll try them!

One-post red beans & rice

1/2 pound andouille sausage

1 large onion, chopped

3 cloves garlic, chopped

2 ribs celery, chopped

1 (14 1/2-ounce) can diced tomatoes with liquid

1 (15-ounce) can kidney beans, drained and rinsed

2 cups water

1/2 teaspoon salt

1/4 to 1 teaspoon black pepper

2 teaspoons ground thyme

2 teaspoons dried sweet basil

1 to 2 teaspoons cayenne

1 tablespoon paprika

2 to 5 drops hot pepper sauce

1 bay leaf

1 cup uncooked brown rice

1 green bell pepper, chopped

Brown the sausage with the onion, garlic and celery for about 4 to 6 minutes. Add the tomatoes, kidney beans, water, salt, pepper, thyme, basil, cayenne, paprika, hot sauce and bay leaf. Bring to a boil. Add the rice, decrease heat, cover and simmer 45 minutes. Remove from heat. Add the green pepper, stir well, cover and let stand 10 minutes. Stir before serving. Serves 4.

Delmarva chicken

Del (for Delaware) mar (for Maryland) va (for Virginia) is a corner of the country where three states come together. It’s famous for its fresh chicken, apples and cider.

1/3 cup flour

2 teaspoons salt

1/2 to 1 teaspoon white pepper

2 teaspoons garlic powder

2 teaspoons dried sage

2 pounds boneless, skinless chicken breasts or thighs

3 tablespoons canola oil

4 medium-size unpeeled Granny Smith apples, sliced thinly

2 cups apple cider

1 tablespoon cornstarch

1 cup nonfat milk

Mix the flour, salt, pepper, garlic powder, and sage in a shallow pan. Dredge the chicken through the flour mixture.

Heat the oil in an extra-large heavy skillet or a Dutch oven over medium-high heat; add the chicken pieces and brown each side 5 minutes. Add the apple slices and cider; simmer, uncovered, until the apples are tender, about 20 minutes. The cider should be reduced by half of the original volume.

Remove the apple slices and the chicken to a deep serving platter; cover and keep warm.

Blend the cornstarch into the milk until smooth; pour into a pan with the apple cider sauce.

Increase the heat; stir until the sauce thickens. Adjust the sage, garlic powder and pepper to taste. Pour the sauce over the chicken and apples. Serves 8.

– Recipes provided courtesy of John Wiley & Sons. From American Dietetic Association Cooking Healthy Across America by American Dietetic Assn. and Food and Culinary Professionals, a dietetic practice group of ADA.