We have a growing problem in this country: childhood obesity. Last week, we went grocery shopping with a local family to see what they were doing right and wrong when it comes to shopping for food. Now, let's take those ingredients to make a healthy meal.

Cooking healthy for her kids is something Tracy Porter of Fayetteville tries to do every night. "I do want them to have salads and vegetables and fruits and healthier meats and fish and that kind of thing," said Porter. But as a mom of four, who cooks five to six nights a week, it's not always easy. "It's tough. It's challenging to not make a hot dog and macaroni and cheese for the kids," she said.

So we teamed up with Wegmans chef Dana Patterson to cook up a quick, healthy meal that Tracy can make for her family. On the menu: pan-seared chicken breast on a bed of field greens, cider-glazed carrots with pumpkin seeds and red mashed potatoes.

The following recipes are from Wegmans.

Pan-Seared Chicken Breast:

Ingredients:

1 pkg thin-sliced chicken breast cutlets

Pan searing flour

Salt & Pepper

1 Tbsp Extra-Virgin Olive Oil

Cooking instructions:

1. Sprinkle chicken with salt and pepper.

2. Dust Chicken with pan-searing flour; pat off excess.

3. Heat oil in ovenproof skillet on medium-high, until oil faintly smokes; add chicken.

4. Cook a couple of minutes on each side.

5. Reduce heat and cover.

6. Check temperature with meat thermometer. Chicken should be cooked to 165 degrees.

7. Place on top of a bed of field greens.

Cider-Glazed Carrots with Pumpkin Seeds:

Ingredients:

1 pkg (2 lbs) Carrots

2 Tbsp Basting Oil

2 Cups Apple Cider

1 Tbsp Clover Honey

1 Tbsp Lemon-Dill Finishing Butter

Salt and pepper to taste

2 Tbsp tamari pumpkin seeds

Cooking Instructions:

Preheat oven to 450 degrees

1. Place carrots on baking sheet; drizzle with basting oil. Toss to coat. Arrange in single layer on baking sheet.

2. Roast 20 min. Until tender. Remove from oven; set aside.

3. Make glaze while carrots roast: Add cider and honey to large skillet on medium-high. Stir to blend; bring to a boil. Cook, stirring about 10 min. until liquid is a syrupy consistency and mixture has reduced about half. Remove from heat. Add lemon-dill butter; stir to melt and blend.

4. Add carrots; toss to coat. Season to taste with salt and pepper. Sprinkle with pumpkin seeds.

Red Mashed Potatoes:

Ingredients:

2-1/2 lbs. Red potatoes, peeled, washed, quartered

1/2-1 cup milk

6 Tbsp unsalted butter, cut into pieces

Salt and white pepper to taste

Cooking Instructions:

1. Place potatoes in medium pot; cover with cold water. Bring to boil on high; reduce heat. Simmer 30-35 min, until knife-tender. Drain.

2. Pour milk into small saucepan; bring to summer on low. Set aside and keep warm.

3. Return potatoes to pot; heat on low 3-5 min to remove excess moisture.

4. Add butter. Gradually add milk.

5. Mash with potato masher or hand-held mixer. Season to taste with salt and white pepper.