Monday, June 29, 2009

Best "Low And Slow" Barbecue Starts With A Smoker

(NAPSI)-A growing number of smokers are appearing in backyards across the country. In fact, according to the 20th Annual Weber GrillWatch Survey, smoker ownership among U.S. grill owners has climbed from 12 to 17 percent during the last four years. Fans of this "low and slow" barbecuing turn to smokers, as they allow food to develop deep flavors while cooking at lower temperatures.

"Flavor and tenderness are the top two components of great barbecue," says Chef Jamie Purviance, author of the new top-selling cookbook "Weber's Way to Grill." "The best way to achieve a distinct smoky flavor and moist, tender barbecue is by using a water smoker. It's the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours."

Weber's Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyards alike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit

Try this delicious recipe from "Weber's Way to Grill":

Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce


3 tablespoons kosher salt

2 tablespoons pure chile powder

2 tablespoons light brown sugar

2 tablespoons granulated garlic

2 tablespoons paprika

4 teaspoons dried thyme

4 teaspoons ground cumin

4 teaspoons celery seed

2 teaspoons freshly ground black pepper

4 racks St. Louis-style spareribs


1 cup apple juice

½ cup apple cider vinegar

2 tablespoons Worcestershire sauce

5 fist-sized chunks hickory or apple wood (not soaked)


2 cups ketchup

1 cup apple juice

⅔ cup apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons honey

2 tablespoons reserved rub

1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.

2. In a medium bowl, mix the rub ingredients. Set aside 2 tablespoons for the sauce.

3. Remove the tough flap of meat called the skirt, hanging from the bone side of a full rack of spareribs. Cut off the long strip of meat, called the brisket, which runs along the bottom of the rack. Also trim off any meat dangling from either end of the spareribs. Use a dinner knife to get under the membrane and lift it so that you can grab an edge with paper towels, and peel off the membrane. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.

4. In a small bowl, mix the mop ingredients.

5. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least ½ inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 and 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 225° and 250°F by opening and closing the vents.

6. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.

7. When the meat has shrunk back at least ½ inch in several places, lightly brush the ribs on both sides with sauce.

8. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side. Makes 8 servings.

Fayette Front Page
Georgia Front Page

Thursday, June 25, 2009

Shrimp and Seafood for the Summer: Bring the Beach Home!

/PRNewswire/ -- This year, "staycations" are more popular than vacations. So, instead of traveling to the seafood, start a family tradition and bring the seafood home.

An exciting way to gather friends together is by re-creating the allure of the coast by throwing a beach party. Decorating for the party is a breeze; purchase inexpensive tiki torches and candles for ambiance, spread out beach towels and add pops of color with beach pails and beach balls of all sizes. Add some beach music and the party is sure to bring the kid out in everyone.

For the food, SeaPak makes serving seafood convenient and affordable with products that will please coastal company of all ages. For the kids, dish up SeaPak's tasty Popcorn Shrimp or new Tilapia Tenders with a variety of dipping sauces and fresh-cut vegetables on the side. Spoil the adults in the crowd with SeaPak's best-selling Jumbo Butterfly Shrimp or Shrimp Scampi. Or, toss SeaPak's Salmon Burgers on the grill for a twist on traditional grilling fare.

"During these trying economic times, we've seen shoppers migrate to the frozen seafood section," said Bryan Jaynes, Marketing Director, SeaPak Shrimp Company. "They are looking for good food they can eat at home, and the frozen seafood section is a great place to start. With products like our Tilapia Tenders and Salmon Burgers, consumers have more seafood choices than ever before."

Tucked away on a beautiful barrier island in Georgia, SeaPak uses the "coastal secrets" it's been gathering for more than 60 years to make great tasting shrimp and seafood. "Many people have told us that it's comforting to know it's still possible to enjoy delicious, restaurant-style seafood at home," said Jaynes.

For more beach party menu ideas, visit and pick from over 100 delicious recipes, such as Island Quesadillas with Lime Sour Cream or, try the recipe below.

Salmon Burger Tacos with Fruit Salsa
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4 - 6 servings


2 packages (12.8 oz) SeaPak(R) Salmon Burgers
2 Tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon olive oil
1/4 teaspoon garlic powder
4 flour or corn tortillas
2 cups torn, iceberg lettuce

Fruit Salsa
1 can (20 oz) crushed or chunk pineapple, drained
1/4 cup diced red onion
1 to 2 Tablespoons minced jalapeno peppers
3 Tablespoons chopped cilantro
3 Tablespoons fresh lemon, or lime juice

COMBINE lemon juice, chili powder, oil, and garlic in small bowl.

RUB salmon burgers with mixture. Cover and refrigerate about 15 to 30 minutes.

MIX together fruit salsa ingredients in a bowl.
GRILL burgers according to package directions.

PLACE tortillas on grill, heat 10 seconds on each side, and top each tortilla with 1/2 cup lettuce.

EVENLY break up salmon burgers over lettuce.

TOP with about 2 Tablespoons fruit salsa.

Fayette Front Page
Georgia Front Page

Wednesday, June 24, 2009

La Costena's Motto: 'Budget Meals, Yes! Bland Meals, No!'

/PRNewswire/ -- La Costena, manufacturers of the #1 selling jalapenos in the U.S., is on a mission to remind Americans budget cuisine does not have to equal bland cuisine in its fourth annual Feel the Heat Jalapeno Tour. The tour will highlight how it's affordable, easy and fun to add the taste of flavor to your everyday meals with La Costena products.

While cooking in a mobile and state-of-the art kitchen, the "Por Sabor" chefs will demonstrate to families how to use salsas, beans, and jalapenos to season every day meals. The tour will be featured at some of the nation's biggest family festivals.

"The 'Por Sabor' patrol will help families realize during these tough economic times they can still cook delicious and inexpensive meals," said Chef Xochitl Guzman. "We want to show budget-minded Americans how salsa, beans and jalapenos can infuse mouth-watering flavor to eggs, baked potatoes, grilled chicken, soups, and spaghetti sauce. You can even throw sliced jalapenos into the ultimate comfort foods when times are tough like macaroni and cheese, or try stirring jalapenos into cornbread, slide them atop a hamburger, or sprinkle a few slices in your Caesar salad."

$200 Award for "Spicy Sport" Winner

At each stop during the tour, La Costena plans to award $200 to the person whose taste buds can endure the "spicy sport" by speed eating jalapenos in one minute. Competitors may also attempt to beat the record by Los Angeles who ate 31 whole La Costena pickled jalapenos last year.

Food Feat Feeds the Hungry

Continuing with its tradition to serve the community La Costena has pledged to donate an assortment of its authentic Mexican food products to local food banks and hunger relief agencies for each jalapeno consumed during these contests.

Family Festival Stops

The La Costena Feel the Heat Jalapeno Tour will be featured at popular family festivals in several major cities. Among them are the Fiesta del Charro, Chicago, IL; Oxnard Salsa Festival, Oxnard, CA; Fiesta del Sol, San Diego, CA; Festival Peachtree Latino, Atlanta, GA; Viva! Chicago Latino Music Festival, Chicago, IL; Labor Day Festival, Chicago, IL; Fiestas Patrias, Chicago, IL.

Fayette Front Page
Georgia Front Page
Arts Across Georgia

Tuesday, June 23, 2009

Thai-Style Lettuce Wraps Made Easy

(NAPSI)-The right recipes can help add an unexpected flair to your next get-together.

For instance, Thai-Style Lettuce Wraps are an easy way to make finger food that's great for a brunch, a lunch or as an appetizer at an Asian-themed dinner.

The healthful, fun-to-eat treats are made with fat-free California golden raisins for just the right hint of sweetness and are sure to be a crowd-pleaser.

Thai-Style Lettuce Wraps

1 tablespoon vegetable oil

11/4 pounds ground chicken

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup onion, finely chopped

3/4 cup Sun-Maid Golden Raisins

1/2 cup peanuts

1/4 cup sweet red Thai chili sauce

4 teaspoons lime juice

1/4 cup cilantro, finely chopped

24 Bibb lettuce leaves, rinsed and patted dry

Heat vegetable oil over medium-high heat in large skillet. Add ground chicken when oil is shiny, and season with salt and pepper. Brown chicken using a spatula to break into small pieces.

Add chopped onion and sauté until soft, about 2 minutes. Add Golden Raisins and peanuts. Stir in sweet Thai chili sauce and lime juice; heat through, stirring occasionally. Remove from heat and stir in cilantro.

Form a single lettuce leaf into a cup and spoon 2 to 3 tablespoons of chicken mixture into lettuce cup to serve.

Makes 6 main-course servings or 12-18 appetizers.

Fayette Front Page
Georgia Front Page
Arts Across Georgia

Saturday, June 20, 2009

Quick And Easy Salads For Busy Families

(NAPSI)-Salads can be a tasty way to add more vegetables into your family's diet and get closer to the five to seven daily servings recommended by the USDA.

Tomato and Basil Pasta Salad is a healthful and delicious recipe to serve your active family; a light, flavorful salad packed with nutritious vegetables and drizzled with a canola oil vinaigrette.

It's easy to improvise on this basic recipe. You can substitute other vegetables that your family loves and use a different vinegar or other seasonings. For a heartier meal, add chopped, cooked chicken or cubes of cheese.

Versatile canola oil is great in salads like this because it allows the flavor of other ingredients to come through. High in omega-3s yet free of cholesterol and trans fat, canola oil is the lowest of all vegetable oils in saturated fats.

Prepare this salad the night before and store undressed until dinner. Just add the vinaigrette before serving.

Tomato and Basil Pasta Salad

2 cups cherry tomatoes, halved

2 medium cucumbers, peeled, seeded and chopped

1 broccoli top, cut into bite-size pieces

1 medium red onion, thinly sliced

3 yellow squashes, blanched and sliced (or 2 small zucchini, chopped)

1 cup fresh basil, torn

1 pound penne pasta, cooked according to package directions

1/4 cup canola oil

1/4 cup good red wine vinegar

Salt and pepper to taste

Toss all the ingredients with the pasta. Refrigerate 1 to 2 hours before serving.

Yield: 8 servings

For more recipes, visit

Fayette Front Page
Georgia Front Page
Arts Across Georgia

Friday, June 19, 2009

Quick And Healthful Breakfast Ideas

(NAPSI)-If you're looking for simple ways to add a burst of nutrition to your family's breakfasts, it could pay to get the facts on flax.

Flax is an oil-rich seed brimming with healthful omega-3 fatty acids, fiber and protein. Research to date indicates that approximately 1 to 2 tablespoons of milled or ground flaxseed daily may provide adequate supplementation of omega-3's. You can buy whole flaxseed-which has a nutty flavor when roasted-in stores and then use a coffee grinder or food processor at home to grind the seed and help release its nutritional value. From there, flax can be sprinkled into orange juice, on cereal or spread with peanut butter to provide a quick nutritional boost. It's also great for baking.

For instance, muffins made with flaxseed can be served warm immediately after baking for a family weekend meal, or cooled and stored in the freezer and then thawed in the microwave for a healthful breakfast on the go.

Try these satisfying Golden Grain Muffins, full of whole grains, fiber and sweet dried fruit.

Golden Grain Muffins

1 cup quick-cooking oats

½ cup natural bran

½ tsp. salt

½ tsp. cinnamon

1 cup buttermilk*

½ cup honey

1 whole egg

1 egg white, beaten

¼ cup canola oil

1 cup whole wheat flour

¾ cup ground flaxseed

2 tsp. baking powder

1 tsp. baking soda

½ cup golden raisins, chopped

Preheat oven to 375° F. In a large bowl, combine oats, bran, salt, cinnamon and buttermilk. Mix well and let stand 15 minutes. Add honey, egg mixture and oil. Mix well.

In another bowl, combine flour, ground flaxseed, baking powder and baking soda. Add to oat mixture and stir just until moistened. Stir in raisins. Spray muffin tins with a nonstick cooking spray. Using a 1/3 cup measure, scoop batter into tins. Bake 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean. Remove from oven and let cool 5 minutes. Remove muffins from tins and place on rack to cool. Yield: 12.

*Buttermilk substitute: 1 cup plain yogurt or 1 Tbsp. lemon juice or vinegar, plus enough milk to equal 1 cup. Let stand 5 minutes.

For more information and recipes using flax, visit

Fayette Front Page
Georgia Front Page
Arts Across Georgia

Tuesday, June 16, 2009

Swiss Premium Ready-to-Drink Iced Tea Makes a National Splash This Summer

Chill out this summer with a delicious and refreshing glass of Swiss Premium Tea. The ready-to-drink iced tea hits refrigerated sections of local grocery stores this month. Available in gallon and half-gallon jugs, as well as single-serve pints, Swiss Premium Tea comes in an array of flavors, including Regular and Diet with Lemon, Sweetened Tea/Southern Style and Green Tea with Ginseng and Honey.

Approximately 85 percent of tea consumed in the United States is iced and Swiss Premium Tea is the natural beverage choice for the entire family. It is a great alternative to sugary beverages because it does not contain high fructose corn syrup, artificial flavors or preservatives. It provides tea drinkers with a natural source of antioxidants that may help increase the body’s protection against free radical damage and support good health.

“To date, Swiss Premium Tea has only been marketed in a number of select markets, yet it is ranked as the third top-selling brand in the country,” said Rick Zuroweste, Senior Vice President and Chief Marketing Officer for Dean Foods, owners of the Swiss Premium Tea brand. “Added to that, tea consumption has doubled nationally over the past decade. For these reasons, we see tremendous growth and refreshment opportunities by introducing the Swiss Premium Tea brand to a national audience.”
Community News You Can Use
Follow us on Twitter: @gafrontpage

Summer's freshest ideas to feed your kids well

(ARA) – Summertime brings out the best in family meals -- fresh vegetables and fruit, fresh-air dining and a fresh opportunity for parents to maintain their commitment to feeding their kids well.

According to a recent study by Ohio State University and published in the Journal of the American Dietetic Association, of children ages 2 to 5, less than 22 percent meet recommendations for their daily vegetable intake and for children ages 6 to 11, it’s less than 16 percent.

“With a little creative know-how, it’s easy to create summer meals that are full of veggies, value, variety and versatility,” says Sylvia Klinger, a registered dietitian, mother of two and member of the Ragu nutrition advisory panel.

Klinger offers some tips for adding more of the good stuff to your kids’ diets this summer.

* Eat out … side: Spend less time in the kitchen with quick and easy recipes like Chicken Margherita. Once the meal is ready to go, dine together on the patio, or spread a picnic blanket on your lawn for a special summer celebration.

* Nurture natural nutrition: Use the summer break to teach your kids about satisfying and nutritious meals. Bring them along to the farmers market, or take a special trip to a local farm. Let them select from among the fresh, brightly colored vegetables, then decide as family how to prepare them.

“One of the easiest ways to incorporate veggies into children’s diets is to use a great tasting tomato sauce like Ragu Old World Style pasta sauce, which provides more than a full serving of vegetables in every half-cup of sauce,” says Klinger. “It also contains vitamins A and C, anti-oxidants and lycopene. Add even more vegetables by combining with your farm-fresh suggestions for a delicious veggie pizza.”

* Skip the sweets, but delight in dessert: Keeping dinner healthy doesn’t have to mean sacrificing dessert. Take advantage of the abundance of fruits in the summer to make dessert as healthy as the main course. Slice up a juicy watermelon or freeze fruit juice in a cup with fresh fruit for your own homemade ice pops.

* Switch up summer snacking: Being out of school means kids have more free time to snack. While eating frequent, small meals is a good idea, it’s important to keep kids focused on the good stuff. Get in the habit of switching from junk food to healthy bites by preparing good-for-you snacks in advance.

For nutritious meal inspiration and delicious recipes visit

Try these kid-friendly recipes the whole family is sure to love:

Chicken Margherita

Makes four servings. Prep time: 5 minutes. Cook time: 10 minutes.


4 boneless, skinless chicken breast halves (about 1 pound)
1 tablespoon olive oil
2 cups Ragu Old World Style Margherita Smooth Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil leaves


Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Add sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil. Serve, if desired, with hot cooked penne pasta topped with additional sauce, heated.

Meatball Hero Sandwiches

Makes four servings. Prep Time: 10 minutes. Cook Time: 25 minutes.


1 pound. lean ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
1 jar (1 pound,10 ounces.) Ragu Old World Style Sweet Tomato Basil Pasta Sauce
4 Italian rolls (about 6 inches long each), halved lengthwise
1 cup shredded mozzarella cheese (about 4 ounces)


Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.

Courtesy of ARAcontent

Fayette Front Page
Georgia Front Page

Tuesday, June 9, 2009

Richard Blais One-Day Only Interactive Cooking Demonstration

Variety Playhous, Saturday, June 27
Tickets on Sale Now

Renowned chef and culinary designer Richard Blais is bringing the heat to Variety Playhouse on Saturday, June 27, 2009 for an interactive cooking demonstration that is sure to dazzle food lovers and aspiring chefs everywhere. Atlanta-based Chef Blais, creative director of FLIP Burger Boutique and a finalist on season four of BRAVO’s “Top Chef,” is known for his playful sense of humor and extreme cooking techniques.

During this atypical cooking demonstration, where audience participation is encouraged, Blais – with the help of his trusty cooking crew known as the “Trailblaisers” - will prepare a three-course meal and discuss molecular gastronomy and the future of dining.

Blais will also share his expertise on stage with all the gadgets and elements (including liquid nitrogen) that have helped him solidify his place as one of the most innovative and creative chefs today. Blais will also give insider tips and advice on how to use molecular gastronomy at home.

This high-energy cooking demonstration in a theater setting will feature a large projection screen so not a single step is missed. Several lucky audience members will be invited on stage to participate and sample the cuisine. There will be opportunities to ask questions throughout the demonstration. Visit for more information.

WHAT: Richard Blais: Cooking Demonstration
WHEN: Saturday, June 27, 2009
TIME: 3 p.m.
WHERE: Variety Playhouse
1099 Euclid Ave
Atlanta, GA 30307

TICKETS: Tickets cost $25 and are available online at, or at the Variety Playhouse Box Office.
Community News You Can Use
Follow us on Twitter: @gafrontpage

Monday, June 8, 2009

Please picky eaters with kid-friendly favorites

(ARA) - What’s the best way to get picky eaters to enjoy good-for-you foods? Get kids involved in preparing meals and snacks. Experts agree that when children lend a hand (or two) in meal preparation, they are much more likely to eat what they’re proud to have helped make.

One food that pleases even the pickiest of eaters is California Raisins. Raisins are a family-favorite snack and tasty addition to recipes that can help add to a child’s recommend fruit servings. Just 1/4 cup is a serving of fruit for adults and children older than 4 years, which make raisins a convenient and delicious way to add flavorful fruit to any recipe.

Start the day off right with a wholesome breakfast of whole grain pancakes with California Raisins and bananas topped with Cinnamon-Raisin Syrup. The batter for these No-Mess Banana Nut Pancakes is made in a zip-top bag and is easily mixed together by kids’ own hands, with the advantage of letting children have mess-free fun helping out in the kitchen.

Or, for a tasty treat the whole family will enjoy, bake up a batch of healthful Chewy Oatmeal Raisin Cookies then have kids help squish low-fat ice cream between the cookies for a yummy ice cream sandwich. For even more fruit and fun, try rolling the edges of the ice cream sandwich in California Raisins.

For more delicious, kid-friendly and budget-wise recipe ideas, along with nutritional information, visit

No-Mess Banana Nut Pancakes with Cinnamon-Raisin Syrup
Cost per serving: $.96
Makes four to six servings

Prep time: 10 minutes
Cook time: about 10 minutes total

Pancake Ingredients:
1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California Raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Cinnamon Raisin Topping Ingredients:
1/2 cup maple syrup
1/4 cup California Raisins
1/4 teaspoon cinnamon

Place banana in a large resealable bag and squeeze well to mash. Add remaining pancake ingredients; seal and squeeze to mix well. Snip a small corner off the bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles. Cook over medium heat for about 3 minutes on each side, until lightly browned. For topping, combine ingredients in a small bowl; microwave on high for about 30 seconds or until warm.

Chewy Oatmeal Raisin Cookie Ice Cream Sandwiches
Cost per sandwich: $.51
Makes 18 ice cream sandwiches

Prep time: 15 minutes
Cook time: 10 to 12 minutes

1 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/4 cups California Raisins, divided
2 to 3 tablespoons hot water
1/4 cup heart healthy vegetable spread, softened
2 eggs
1 1/2 cups brown sugar
3 cups old fashioned oats
1 1/2 quarts light vanilla ice cream or fat-free frozen yogurt

Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

Measure flour, cinnamon, salt, soda, ginger and cloves into large mixing bowl. Mix well and set aside. Combine 3/4 cup raisins and hot water in food processor or blender. Process until smooth. Add spread, eggs and brown sugar and process until light. Turn into flour mixture and mix well. Stir in oats and remaining 1 1/2 cups raisins just until combined. Drop by tablespoonfuls onto baking sheets and flatten slightly. Bake for 10 to 12 minutes. Cool completely.

Spoon about 1/3 cup ice cream onto each of nine cookies and top with remaining cookies. Wrap individual sandwiches in plastic wrap and store in the freezer.

Courtesy of ARAcontent

Fayette Front Page
Fayetteville, Peachtree City, Tyrone
Georgia Front Page

Saturday, June 6, 2009

Helping kids stay strong during the summer months

(ARA) - Summer meals may taste great, but many also lack some of the essential nutrients kids need, especially when it comes to building and maintaining strong bones.

With more than 90 percent of girls and 75 percent of boys ages 9 to 13 not getting the daily recommended 1,300 milligrams of calcium for their age group, according to the National Osteoporosis Foundation, the need is greater than ever for parents to ensure their kids are developing strong bones for life. The good news is some simple, easy-to-take steps can make a big difference when it comes to building strong bones.

Providing kids with bone-healthy food options is one easy step parents can take. These foods include not only those rich in calcium, but also those that contain prebiotic fiber, a non-digestible soluble fiber that can help significantly boost calcium absorption. One popular prebiotic fiber available in a variety of food products is NutraFlora. Parents can easily spot foods fortified with NutraFlora, by looking for the NutraFlora green leaf logo.

“One way parents can help ensure kids get and absorb the calcium they need is to make recipes that incorporate calcium-rich and prebiotic-fortified ingredients,” says Dr. Coni Francis, a registered dietitian with GTC Nutrition. “This can be particularly important during the summer when kids are not getting balanced breakfasts and lunches at school.”

One great option for summer breakfasts and snacks is a quick and easy yogurt parfait, which includes calcium-rich yogurt, as well as cereal fortified with prebiotic fiber. This bone-healthy recipe is even easy enough for kids to make themselves.

Yummy Yogurt Parfait

Recipe developed by GTC Nutrition.


6 ounce package peach Horizon Organic Yogurt
Snack-size can diced peaches in fruit juice
1 teaspoon wheat germ
1/4 cup Barbara’s Bakery Organic Wild Puffs cereal


Drain peaches. Layer a parfait glass or other glass with yogurt, peaches, wheat germ and cereal. Use cereal for top layer of parfait (fresh fruit can be substituted).

In addition to consuming and absorbing adequate amounts of calcium, kids need regular exercise to ensure a lifetime of strong bones. Similar to muscles, bones become stronger through regular activity, and the warm summer months are a great time for kids to increase their activity levels.

To learn more about building and maintaining healthy bones visit or

Courtesy of ARAcontent

Fayette Front Page
Georgia Front Page
Arts Across Georgia

Monday, June 1, 2009

Tips For Eating Better On A Budget

(NAPSI)-There's good news for those looking for an economical way to offer their family a healthier diet. Healthy eating doesn't have to be expensive. It's possible to buy a cart full of healthy items without breaking the bank.

Think in terms of nutrition per dollar and the nutrition "powerhouse" in the diet is fruits and vegetables. They offer higher vitamin, mineral and fiber content per calorie compared to just about everything else you can eat! Fruits and veggies, including 100 percent juice and beans, provide both nutrition and great taste, making them a great value for your food dollar.

Canned, frozen and dried fruits and vegetables are as nutritious as fresh because they are processed quickly after harvest, locking in their flavor and nutrients. They are also very wallet friendly. But don't skip the fresh produce aisle! Fresh fruits and veggies are still less expensive than other foods when compared by price per serving and nutrition per dollar.

In fact, fruits and vegetables are probably the cheapest form of health insurance you can buy. Eating them may help reduce the risk of obesity and many diseases. Everyone can benefit from eating more fruits and vegetables, so fill at least half of your plate with them at every meal. They're budget friendly and good for your health.

Crazy Curly Broccoli Bake is a kid-friendly, veggie-centric comfort food that's inexpensive to make.

For more healthy and delicious recipes and a Video Center that takes you step by step through the process of selecting, storing and preparing many different varieties of fruits and vegetables, visit

Crazy Curly Broccoli Bake


1½ cups whole wheat corkscrew pasta, dry

3 cups broccoli, frozen, chopped

1 10.5-oz. can low-fat cream of broccoli soup, condensed

½ cup skim milk

2 tablespoons plain breadcrumbs

¼ teaspoon salt-free seasoning blend


Preheat oven to 350°F. Cook pasta according to package directions. Place frozen broccoli in large microwave-safe dish and cook for 2 minutes on HIGH. Coarsely chop cooked broccoli. Mix soup with skim milk, and add to chopped broccoli. Add cooked pasta and mix. Top with bread- crumbs and seasoning blend. Bake in oven for 10-15 minutes until heated through.

Serves: 6

Nutrition Information per Serving: Calories: 164, total fat: 2.2g, saturated fat: 0.6g, % of calories from fat: 11, protein: 8g, carbohydrate: 31g, cholesterol: 2mg, dietary fiber: 5g, sodium: 351mg

By Elizabeth Pivonka, President, Produce for Better Health Foundation

Fayette Front Page
Georgia Front Page
Arts Across Georgia
Political News You Can Use