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Tariff Costs Put New Pressure on U.S. Corporate Profits

Rising tariff expenses are beginning to weigh heavily on U.S. companies, prompting executives across multiple industries to warn that profit margins may tighten in the months ahead. Many firms had initially suggested they could manage the added costs through efficiency improvements or selective price increases, but that confidence is fading as import-related expenses continue to climb. Companies that rely on global supply chains are feeling the strain most acutely. Higher costs on imported materials and components are forcing difficult decisions: pass the increases on to consumers, risking weaker demand, or absorb the costs internally, which directly erodes profitability. For many businesses, neither option is attractive. Consumer-facing brands are finding it especially challenging to raise prices further, as shoppers show growing sensitivity to even modest increases. This resistance limits the ability of firms to offset tariff-driven expenses, creating a squeeze that is beginning t...
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Wholesome Bites: Nourishing and Nutritious Lunches for Kids

 

Wholesome Bites: Nourishing and Nutritious Lunches for Kids


Here are three more healthy lunch and snack recipes for children:

1. Mini Quiches:

Ingredients:

  • Whole wheat or gluten-free pie crust (store-bought or homemade)
  • Eggs
  • Milk (dairy or non-dairy)
  • Chopped vegetables (spinach, bell peppers, tomatoes, onions, etc.)
  • Grated cheese (cheddar, mozzarella, etc.)
  • Salt and pepper to taste

Instructions:

  • Preheat the oven according to the pie crust package instructions.
  • Roll out the pie crust and use a cookie cutter or cup to cut out small circles that will fit into mini muffin tins.
  • Place the pie crust circles into the muffin tin, forming mini crusts.
  • In a bowl, whisk eggs, milk, salt, and pepper to create the quiche mixture.
  • Distribute chopped vegetables and grated cheese into each mini crust.
  • Pour the egg mixture over the vegetables and cheese.
  • Bake in the preheated oven until the quiches are set and golden brown.
  • Allow them to cool slightly before serving.

2. Yogurt Parfait:

Ingredients:

  • Greek yogurt (plain or flavored)
  • Mixed berries (strawberries, blueberries, raspberries)
  • Honey or maple syrup (optional)
  • Granola or crushed whole grain cereal

Instructions:

  • In a glass or jar, layer Greek yogurt, mixed berries, and a drizzle of honey or maple syrup (if desired).
  • Repeat the layers until the container is filled, leaving some space at the top.
  • Top with a sprinkle of granola or crushed cereal for added crunch.
  • Serve immediately or pack it for a healthy on-the-go snack.

3. Veggie Quesadillas:

Ingredients:

  • Whole wheat tortillas
  • Grated cheese (cheddar, mozzarella, etc.)
  • Sliced bell peppers
  • Sliced zucchini or squash
  • Chopped tomatoes
  • Sliced black olives (optional)

Instructions:

  • Heat a non-stick skillet over medium heat.
  • Place a tortilla in the skillet and sprinkle grated cheese on one half.
  • Add sliced bell peppers, zucchini or squash, chopped tomatoes, and black olives (if using) on top of the cheese.
  • Fold the tortilla in half over the veggies and cheese.
  • Cook for a few minutes on each side until the tortilla is golden brown and the cheese is melted.
  • Remove from the skillet and allow to cool slightly before cutting into wedges.

These recipes offer a mix of flavors and textures to keep children interested in healthy eating. Make sure to adapt the recipes according to your child's preferences and any dietary restrictions they may have.

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