Parents Guide of Las Vegas

Pool Safety
How to Prepare and Prevent Unexpected Accidents
Preventing Death, Drowing and Injury
Australian Swim School: Learning to Swim Year Round
Pool Directory

Departments
Letter from the Publisher
Dining Out: Mimi’s Cafe
Dining In: Baked Ziti
Recommended Reading
Featured Teacher
Picture Me!
Family Calendar
Classified Directory

Features
Tips on Talking to Toddlers Effectively
Vegas PBS Honored with National Education Award
Spread the Word Nevada: Kids to Kids Day
Family that plays together, stays healthy together!
Self-Esteem as an Outcome of Academic Achievement
How to Hire a Babysitter
Kids Grow at Summer Camp
Guide to Day Camps
Getting to Know Gymcats

Advisory Board
Ethel Archibald
Jen Flinders
Carmen Miller
Ellen Gianni Nelson

Contributors
Gina Badalaty
Sharon Blight-Claus
Laura Dolan
Bonnie Ferrar
Julie Fletcher
Drew Gray
Toby Roberts
Tarra Rowley
Audrey Sherwood
Randy Welch

Art Director
Hugh Roper

Graphic Designers
Brittany Lish
Rick Maenza

Publisher
Mark Sherwood

To advertise call: (702) 530-2380

ParentsGuide of Las Vegas is published monthly by Postman Right Media, LLC. Copyright 2009.

Dear Parents,

Thank you for picking up the premiere issue of ParentsGuide of Las Vegas. We are the largest, most widely distributed, and hopefully the most valuable family publication in Las Vegas. Each month, PGLV prints and distributes (free of charge to its readers) thousands of magazines, at hundreds of locations and special events across Clark County.

Our special theme for this issue is Swimming and Water Safety. As we prepared this issue, I was surprised to learn that Nevada is only one of 10 states in the country in which drowning surpasses all other causes of death to children 14 and under. One such death occurred to a friend of mine in 1999. If this issue of PGLV helps just one family avoid that kind of tragedy, our efforts will have been worthwhile.

A special thanks to our advertisers, without whom it would not be possible to produce this publication each month. I would especially, like to thank Ray Wold from Amazing Clowns, Lexy Capp from Nannies & Housekeepers U.S.A., and Jim Mason of Family Music Centers who all instantly recognized the need for this magazine in our community.

Best regards,

Mark Sherwood, Publisher

Finding kid-friendly restaurants that mom and dad enjoy as much as the kids isn’t always easy. If you aren’t in the mood for fast food, and want to have decent sit-down dinner without breaking the bank, then you might consider Mimi’s Cafe. There are four Las Vegas area locations, each one feels distinctive and unique. Here’s a sampling from their dinner menu;

Pasta Primavera: Fresh vegetables sautéed in garlic butter, tomatoes, asiago cream sauce and penne pasta.

Santa Fe Shrimp and Chicken Fettuccine: Garlic Shrimp, tomatoes, corn, spinach and mushrooms sautéed in chipotle asiago cream sauce.

Honey Dijon Salmon: Glazed honey salmon and grilled asparagus drizzled with Dijon cream sauce. Served with sautéed spinach and mashed potatoes.

*The great thing about Mimi’s*—it isn’t much more expensive than the typical family chain restaurant.

Finding a kid-friendly recipe that is easy to make and tasty for the whole family can be challenging. Here is one to try.

Lasagna-Style Baked Ziti

1	pound ziti
1	tablespoon olive oil
1	large yellow onion, diced
¾	teaspoon kosher salt
¼	teaspoon black pepper
1	pound lean ground beef
3	cloves garlic, minced
½	cup chopped fresh oregano (optional)
1	26-ounce jar pasta sauce
½	cup (2 ounces) grated Parmesan
1	15-ounce container ricotta
1	10-ounce box frozen spinach, thawed and squeezed to remove liquid
1	cup grated mozzarella

Cook ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, heat the oil over medium-low heat. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

Yield: Makes 4 servings

_Each month ParentsGuide of Las Vegas features one kid-friendly recipe from our readers. E-mail your favorite recipe to Editor@ParentsGuideLV.com. If your recipe is published you will receive 25 DineLV Dollars from DineLV.com. _