(NAPSI)-With a growing obesity crisis in America, now is the time to help children understand more about healthy food choices, well-balanced meals, portion control and the benefits of increased physical activity. With most families constantly on the go, however, dining together at home, healthful eating and family exercise often go by the wayside.
Fortunately, you can find help in the frozen-food aisles of your local grocery store to easily bring your family together at mealtime. Whether it’s a complementary side dish or a complete ready-to-heat-and-eat meal, there are many great-tasting, nutritious options you can get from the freezer to the table in minutes—and all for a very good value.
Special deals on many popular frozen foods were found in October when the National Frozen & Refrigerated Foods Association (NFRA) celebrates Cool Food for Kids. Try these Cool Tips from the NFRA to help develop healthful family lifestyles:
• Check serving sizes on the nutrition labels to keep your food portions at just the right amount.
• Frozen foods can make it easy to put a cool dinner together—try frozen vegetables, potatoes, chicken or fish.
• Get your family up and moving by planning fun activities after dinner.
Most importantly, get your day started off with a great breakfast, such as this one:
Morning Glory Egg Sandwich
2 frozen “everything” bagels, thawed and toasted
⅓ cup frozen chopped mixed peppers, thawed
1½ cups egg substitute
3 Tbsp fat-free milk
¼ cup part-skim mozzarella cheese
salt and pepper to taste
Coat skillet with cooking spray. Add peppers; cook over medium heat for about 3 minutes. Whisk egg substitute and milk together; pour into skillet with peppers, and stir occasionally while cooking, until eggs reach desired doneness. Stir in cheese and salt and pepper to taste. Spoon half mixture on each toasted bagel. Serve with “heat and serve” fully prepared turkey sausage and a calcium-rich orange juice, if desired. Serves 2.
For more recipes, tips and information on frozen foods, visit www.EasyHomeMeals.com or Facebook at www.facebook.com/EasyHomeMeals. You can also find rules and details for entering a $7,500 Sweepstakes.
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Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Friday, November 12, 2010
Tuesday, August 31, 2010
Creative Takes on PB&J Help Peanut Butter Lovers 'Feed America'
/PRNewswire/ -- While more than 50 percent of peanut butter connoisseurs admit their favorite sandwich is the classic PB&J, an adventurous 14 percent say their favorite combo is one unique to them. Those one-of-a-kind recipes are what Southern Peanut Growers sought in its recent "PB&J My Way" contest. Peanut butter lovers nationwide were called upon to reinvent the traditional sandwich, drawing hundreds of entries that also were purposefully created to support the nation's leading hunger relief organization, Feeding America.
Pledging to match one jar of peanut butter per recipe submission, SPG beat its goal. The organization will donate 3,000 jars of peanut butter to Feeding America's nationwide network of food banks this fall.
"Not only did this contest inspire imagination among peanut butter lovers," said Leslie Wagner, executive director, Southern Peanut Growers, "it also gave participants a unique opportunity to make a difference by providing nutritious food to the people who need it most."
SPG narrowed the recipe entries down to the top ten creative sandwiches. Rules were simple: include peanut butter, and offer a fresh perspective on the traditional treat. Below are SPG's top three picks:
The Bangkok Peanut Butter Sandwich, submitted by Michael C. California
Recipe Excerpt: A mouth-watering spin on Thai fare. Aside from peanut butter, star ingredients include Serrano pepper, soy sauce, coconut and mint leaves. The spread is layered over sliced bread and topped with cucumber slices and a hint of orange marmalade.
Peanut Butter, Strawberries and Basil Sandwich, submitted by Merry G. California
Recipe Excerpt: Simple to prepare yet rich in flavor. Peanut butter-covered baguette slices are topped with freshly sliced strawberries. Finish with a sprinkle of fresh, chopped basil.
Peanut Butter Ice Cream Sandwich, submitted by Dyan C. Virginia
Recipe Excerpt: A refreshing, sweet frozen treat. Two dark chocolate cookies are smothered with peanut butter and vanilla ice cream to resemble a moon pie. Roll crushed peanuts, toasted coconut, jimmies and/or chocolate chips along the edges for added deliciousness.
SPG awarded a one-year supply of peanut butter (one case) to each of the 10 winners. Complete recipes are featured at www.peanutbutterlovers.com.
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Pledging to match one jar of peanut butter per recipe submission, SPG beat its goal. The organization will donate 3,000 jars of peanut butter to Feeding America's nationwide network of food banks this fall.
"Not only did this contest inspire imagination among peanut butter lovers," said Leslie Wagner, executive director, Southern Peanut Growers, "it also gave participants a unique opportunity to make a difference by providing nutritious food to the people who need it most."
SPG narrowed the recipe entries down to the top ten creative sandwiches. Rules were simple: include peanut butter, and offer a fresh perspective on the traditional treat. Below are SPG's top three picks:
The Bangkok Peanut Butter Sandwich, submitted by Michael C. California
Recipe Excerpt: A mouth-watering spin on Thai fare. Aside from peanut butter, star ingredients include Serrano pepper, soy sauce, coconut and mint leaves. The spread is layered over sliced bread and topped with cucumber slices and a hint of orange marmalade.
Peanut Butter, Strawberries and Basil Sandwich, submitted by Merry G. California
Recipe Excerpt: Simple to prepare yet rich in flavor. Peanut butter-covered baguette slices are topped with freshly sliced strawberries. Finish with a sprinkle of fresh, chopped basil.
Peanut Butter Ice Cream Sandwich, submitted by Dyan C. Virginia
Recipe Excerpt: A refreshing, sweet frozen treat. Two dark chocolate cookies are smothered with peanut butter and vanilla ice cream to resemble a moon pie. Roll crushed peanuts, toasted coconut, jimmies and/or chocolate chips along the edges for added deliciousness.
SPG awarded a one-year supply of peanut butter (one case) to each of the 10 winners. Complete recipes are featured at www.peanutbutterlovers.com.
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Saturday, October 3, 2009
Score A Big Hit With Game Day Sandwiches
(NAPSI)-No matter what team you root for, game day can be an excellent reason to host a get-together. Whether watching the game at home or tailgating in the stadium parking lot, one of the most important elements is the food.
An easy-to-use ingredient that amps up any game day menu is the Hass avocado. It is available year-round and can be identified by its dark, pebbly skin that generally turns from green to purplish-black when ripe. While it serves as the main ingredient in guacamole, its creamy texture also can be a great topping for just-grilled meats, sandwiches, salads and more.
To inspire sports fans to create a quick and delicious game day meal, Curtis Stone, host of TLC's "Take Home Chef" and author of "Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood," is sharing his recipe for "Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado."
"When you are getting together with your friends for the game, you want to create good food that doesn't keep you away from the action all day," says Stone. "That's why I love working with Hass avocados; you can quickly dice them up and incorporate them into a variety of dishes to add a great flavor and texture."
Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado
Recipe created by chef Curtis Stone for the Hass Avocado Board
Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Hass Avocado Pesto
Ingredients
2 cloves garlic
1½ bunches fresh basil leaves
⅓ cup pine nuts, toasted
⅓ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
1 ripe, fresh Hass avocado, peeled, seeded and scooped out*
1 tsp. fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Instructions
1. In a food processor, puree the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
2. Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.
Grilled Bacon and Buffalo
Mozzarella Sandwiches with Hass Avocado
Ingredients
4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
Extra-virgin olive oil, for grilling
Hass Avocado Pesto (see make-ahead recipe above)
1 ripe, fresh Hass avocado, peeled, seeded, quartered and cut into ¼-inch slices*
1 tsp. fresh lemon juice
Salt, to taste
Fresh ground black pepper, to taste
1 large, vine-ripened tomato, cored and cut into ¼-inch slices
1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
8 slices bacon, cooked and broken in half
Instructions
1. Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
2. Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
3. In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
4. Season the tomatoes with salt and pepper to taste.
5. On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
6. Place the tops of the bread onto the sandwiches and press firmly.
7. Place a sandwich in a pre-heated sandwich press.
8. Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
9. Repeat with remaining sandwiches.
10. Cut the grilled sandwiches in half, arrange on a platter and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information Per Serving: Calories 820; Total Fat 59 g (Sat 15 g, Trans 0 g, Poly 7.9 g, Mono 27.8 g); Cholesterol 55 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Protein 29 g
For more game day recipes, visit the Hass Avocado Board Web site at www.avocadocentral.com.
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An easy-to-use ingredient that amps up any game day menu is the Hass avocado. It is available year-round and can be identified by its dark, pebbly skin that generally turns from green to purplish-black when ripe. While it serves as the main ingredient in guacamole, its creamy texture also can be a great topping for just-grilled meats, sandwiches, salads and more.
To inspire sports fans to create a quick and delicious game day meal, Curtis Stone, host of TLC's "Take Home Chef" and author of "Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood," is sharing his recipe for "Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado."
"When you are getting together with your friends for the game, you want to create good food that doesn't keep you away from the action all day," says Stone. "That's why I love working with Hass avocados; you can quickly dice them up and incorporate them into a variety of dishes to add a great flavor and texture."
Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado
Recipe created by chef Curtis Stone for the Hass Avocado Board
Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Hass Avocado Pesto
Ingredients
2 cloves garlic
1½ bunches fresh basil leaves
⅓ cup pine nuts, toasted
⅓ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
1 ripe, fresh Hass avocado, peeled, seeded and scooped out*
1 tsp. fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Instructions
1. In a food processor, puree the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
2. Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.
Grilled Bacon and Buffalo
Mozzarella Sandwiches with Hass Avocado
Ingredients
4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
Extra-virgin olive oil, for grilling
Hass Avocado Pesto (see make-ahead recipe above)
1 ripe, fresh Hass avocado, peeled, seeded, quartered and cut into ¼-inch slices*
1 tsp. fresh lemon juice
Salt, to taste
Fresh ground black pepper, to taste
1 large, vine-ripened tomato, cored and cut into ¼-inch slices
1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
8 slices bacon, cooked and broken in half
Instructions
1. Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
2. Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
3. In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
4. Season the tomatoes with salt and pepper to taste.
5. On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
6. Place the tops of the bread onto the sandwiches and press firmly.
7. Place a sandwich in a pre-heated sandwich press.
8. Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
9. Repeat with remaining sandwiches.
10. Cut the grilled sandwiches in half, arrange on a platter and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information Per Serving: Calories 820; Total Fat 59 g (Sat 15 g, Trans 0 g, Poly 7.9 g, Mono 27.8 g); Cholesterol 55 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Protein 29 g
For more game day recipes, visit the Hass Avocado Board Web site at www.avocadocentral.com.
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Thursday, July 2, 2009
Plan A Practically Perfect Picnic
(NAPSI)-The next time you're looking for inspiration to liven up a picnic, take a cue from Chef Dan Kish, former Associate Dean at The Culinary Institute of America and current Vice President of Food at Panera Bread. "Salads, seasonal fruit, frozen treats and picnic-ready sandwiches are simple and delicious additions to any outing."
To spice up the same-old sandwiches, Kish suggests picking up a few loaves of freshly baked bread. Try chicken salad on slices of tomato basil bread or top toasted Asiago cheese bread with a variety of dips and spreads for an appetizer. From focaccia and sesame semolina to Ciabatta and sourdough, there are seemingly endless bread options to please every picnicker.
Kish also recommends using last night's leftovers as today's picnic lunch. Mix this morning's bacon and hard-boiled eggs with grilled chicken and some freshly chopped romaine lettuce for a delicious chopped Cobb salad. If you don't have time to make a salad on your own, you can try Panera's version of this much-loved and delicious classic. Made with all-natural antibiotic-free pepper mustard chicken, Applewood-smoked bacon, hard-boiled eggs, crumbled Gorgonzola and served on a bed of crisp romaine lettuce, the chopped Cobb salad is a savory addition to any picnic.
For those looking to get their fruit fix, Kish suggests creating a salad that uses the season's freshest fruit. Create your own version of a Panera favorite, the Strawberry Poppyseed Salad, by using garden-fresh lettuce, juicy strawberries and blueberries and other fresh fruit, such as pineapple and Mandarin oranges. Top the salad with crispy pecans for a little crunch. For those looking to eat lighter, Kish advises packing dressing on the side to help control calories and avoid soggy lettuce.
Once you've finished the salads and sandwiches, wind down the afternoon with a frozen lemonade. With a few fresh-squeezed lemons, sugar and some ice, it's a great way to relax and refresh on a warm day.
For a wholesome picnic sandwich, try this recipe.
Roasted Red Pepper and
Avocado Sandwich
(Makes 2 sandwiches)
Ingredients:
2 Ciabatta loaves, cut in half lengthwise
½ cup roasted garlic hummus
1 small jar of roasted red peppers
½ avocado, peeled, pitted and cut into ¼" slices
juice of ½ fresh lemon
½ tomato cut into ¼" slices
2 small leaves of lettuce
salt and pepper
Directions:
Spread ¼ of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.
Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick.
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To spice up the same-old sandwiches, Kish suggests picking up a few loaves of freshly baked bread. Try chicken salad on slices of tomato basil bread or top toasted Asiago cheese bread with a variety of dips and spreads for an appetizer. From focaccia and sesame semolina to Ciabatta and sourdough, there are seemingly endless bread options to please every picnicker.
Kish also recommends using last night's leftovers as today's picnic lunch. Mix this morning's bacon and hard-boiled eggs with grilled chicken and some freshly chopped romaine lettuce for a delicious chopped Cobb salad. If you don't have time to make a salad on your own, you can try Panera's version of this much-loved and delicious classic. Made with all-natural antibiotic-free pepper mustard chicken, Applewood-smoked bacon, hard-boiled eggs, crumbled Gorgonzola and served on a bed of crisp romaine lettuce, the chopped Cobb salad is a savory addition to any picnic.
For those looking to get their fruit fix, Kish suggests creating a salad that uses the season's freshest fruit. Create your own version of a Panera favorite, the Strawberry Poppyseed Salad, by using garden-fresh lettuce, juicy strawberries and blueberries and other fresh fruit, such as pineapple and Mandarin oranges. Top the salad with crispy pecans for a little crunch. For those looking to eat lighter, Kish advises packing dressing on the side to help control calories and avoid soggy lettuce.
Once you've finished the salads and sandwiches, wind down the afternoon with a frozen lemonade. With a few fresh-squeezed lemons, sugar and some ice, it's a great way to relax and refresh on a warm day.
For a wholesome picnic sandwich, try this recipe.
Roasted Red Pepper and
Avocado Sandwich
(Makes 2 sandwiches)
Ingredients:
2 Ciabatta loaves, cut in half lengthwise
½ cup roasted garlic hummus
1 small jar of roasted red peppers
½ avocado, peeled, pitted and cut into ¼" slices
juice of ½ fresh lemon
½ tomato cut into ¼" slices
2 small leaves of lettuce
salt and pepper
Directions:
Spread ¼ of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.
Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick.
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Monday, January 19, 2009
Blueberry French Toast For Cozy Mornings
(NAPSI)-On days when the sky is gray and cold winds blow, brighten the morning with the comforting flavors of "Blueberry French Toast Sandwich." The recipe is super fast and easy to make with a few convenient ingredients that go together to create a warm breakfast or brunch entrée.
You'll find fresh blueberries in the produce aisle of your supermarket right now. They come to us directly from South America, where the climate is perfect for growing blueberries while it's winter here in the northern hemisphere. This year, expect to see more fresh winter blueberries than ever--and excellent quality--thanks to ideal weather conditions in Chile.
Fresh blueberries add much more to winter breakfasts than a cheerful reminder of blue summer skies. A whole cup of blueberries has just 80 calories and provides the fiber, vitamin C and manganese our bodies need.
BLUEBERRY FRENCH TOAST SANDWICH
1 package (3 ounces) cream cheese, softened
1½ tablespoons confectioners' sugar
1 package (about 12 ounces) frozen French toast (6 slices)
¾ cup fresh blueberries
In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.
YIELD: 3 servings
Visit www.blueberrycouncil.org for more recipes.
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You'll find fresh blueberries in the produce aisle of your supermarket right now. They come to us directly from South America, where the climate is perfect for growing blueberries while it's winter here in the northern hemisphere. This year, expect to see more fresh winter blueberries than ever--and excellent quality--thanks to ideal weather conditions in Chile.
Fresh blueberries add much more to winter breakfasts than a cheerful reminder of blue summer skies. A whole cup of blueberries has just 80 calories and provides the fiber, vitamin C and manganese our bodies need.
BLUEBERRY FRENCH TOAST SANDWICH
1 package (3 ounces) cream cheese, softened
1½ tablespoons confectioners' sugar
1 package (about 12 ounces) frozen French toast (6 slices)
¾ cup fresh blueberries
In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.
YIELD: 3 servings
Visit www.blueberrycouncil.org for more recipes.
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Monday, August 11, 2008
School Lunch Packing 101
CC Note: All over Fayette County early this morning, the sounds of groans filled the air as moms had to start the daily grind of preparing school lunches. Here are some tips as you get your children ready to face the day at school.
(NAPSI)-Busy parents know the school year means a packed planner filled with everything from recitals to soccer games to parent-teacher conferences. As time gets stretched, they often fall back on routines, one of which is what they pack for lunch.
“Everyone needs some shortcuts to help during the busy school season, especially when it comes to packing a lunch,” says nutrition expert Bridget Swinney, M.S., R.D. “But it’s important to give your kids variety, make it fun and filled with favorites so you can feel confident your kids will eat their lunch and stay nourished throughout the day. Kid-favorite sandwiches always do the trick. For moms who want more sandwich options, Oscar Mayer has a 98% Fat Free Bologna with .5 grams of fat and 1 gram of sugar.”
Following are some tips to help parents pack a lunch they know their kids will love and they can feel good about sending in their backpacks.
Get Kids Involved--Help your kids get excited about lunchtime by including them in the process. Invite them along to the grocery store and have them pick out nutritious foods from each food group. They’ll be more likely to eat foods they picked out, and they might just learn about the food groups during the process.
Support the Sandwich Standbys--Remember the sandwich classics that your kids love and you know they’ll look forward to eating. For those concerned about sugar in their kids’ lunches, you may be surprised to learn that a sandwich made with Oscar Mayer Beef Bologna has only 4 grams of sugar, making it a kid favorite you can feel good about packing. Plus, the balance of nutrients it provides will help your kids feel full throughout the day.
Save Time--Use the weekends to think ahead about packing lunches. Cut up vegetables and fruit, premake sandwiches and stock up on healthy snacks so there’s minimal preparation in the morning. Alternate new combinations with kid favorites like bologna. Some varieties like Oscar Mayer Beef Bologna are made with premium beef and no fillers--it’s so easy it’s sure to be an adult favorite, too.
Make it Fun--Break out of a lunchtime rut by brainstorming creative ways to capture your kids’ appetites and attention. Encourage them to “play with their food” by using cookie cutters to create sandwiches in fun shapes or wrap their sandwich in a whole grain tortilla and cut into bite-sized pinwheel pieces. Of course, including a quick note or joke will brighten any child’s day.
Take a Dip--Kids love to dip their foods, so let them have fun with it. First combine an assortment of veggies like carrots, grape tomatoes and red bell peppers. Then include a dip of your choice like low-fat dressing, hummus or yogurt for some dipping fun.
For more lunchtime ideas, visit oscarmayer.com.
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Fayetteville, Peachtree City, Tyrone
(NAPSI)-Busy parents know the school year means a packed planner filled with everything from recitals to soccer games to parent-teacher conferences. As time gets stretched, they often fall back on routines, one of which is what they pack for lunch.
“Everyone needs some shortcuts to help during the busy school season, especially when it comes to packing a lunch,” says nutrition expert Bridget Swinney, M.S., R.D. “But it’s important to give your kids variety, make it fun and filled with favorites so you can feel confident your kids will eat their lunch and stay nourished throughout the day. Kid-favorite sandwiches always do the trick. For moms who want more sandwich options, Oscar Mayer has a 98% Fat Free Bologna with .5 grams of fat and 1 gram of sugar.”
Following are some tips to help parents pack a lunch they know their kids will love and they can feel good about sending in their backpacks.
Get Kids Involved--Help your kids get excited about lunchtime by including them in the process. Invite them along to the grocery store and have them pick out nutritious foods from each food group. They’ll be more likely to eat foods they picked out, and they might just learn about the food groups during the process.
Support the Sandwich Standbys--Remember the sandwich classics that your kids love and you know they’ll look forward to eating. For those concerned about sugar in their kids’ lunches, you may be surprised to learn that a sandwich made with Oscar Mayer Beef Bologna has only 4 grams of sugar, making it a kid favorite you can feel good about packing. Plus, the balance of nutrients it provides will help your kids feel full throughout the day.
Save Time--Use the weekends to think ahead about packing lunches. Cut up vegetables and fruit, premake sandwiches and stock up on healthy snacks so there’s minimal preparation in the morning. Alternate new combinations with kid favorites like bologna. Some varieties like Oscar Mayer Beef Bologna are made with premium beef and no fillers--it’s so easy it’s sure to be an adult favorite, too.
Make it Fun--Break out of a lunchtime rut by brainstorming creative ways to capture your kids’ appetites and attention. Encourage them to “play with their food” by using cookie cutters to create sandwiches in fun shapes or wrap their sandwich in a whole grain tortilla and cut into bite-sized pinwheel pieces. Of course, including a quick note or joke will brighten any child’s day.
Take a Dip--Kids love to dip their foods, so let them have fun with it. First combine an assortment of veggies like carrots, grape tomatoes and red bell peppers. Then include a dip of your choice like low-fat dressing, hummus or yogurt for some dipping fun.
For more lunchtime ideas, visit oscarmayer.com.
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Fayetteville, Peachtree City, Tyrone
Thursday, January 3, 2008
Super Subway on South 85 Fayetteville
Some days cooking is impossible. Sitting down at a "nicer" restaurant is likewise out due to time constraints. Choices boil down to tossing something in the microwave, calling out for pizza or Chinese or running through a drive thru restaurant.
Then, there is the take-out option at Subway.
Yesterday I had one of those days where everything took longer than it should and the idea of a microwave dinner didn't appeal in the least.
On the way home I was mentally going through all the options I'd pass on the way. Wendy's, Chic-fil-A, the grocery stores, and the option that grabbed my taste buds, Subway.
I zipped into the Publix shopping center (on Hwy. 85, Fayetteville going south out of town) and managed to get a parking spot right smack in front of Subway. I was meant to be there!
I wasn't the only one who was tempted by their great sandwiches and salads, the line was fairly long. It was cold, not worth going back out to the car so I made the sacrifice. I hate lines.
It went amazingly fast. In no time my sandwiches were made and I was ready to check out. I have to commend the staff, manager, and owner of that Subway. They were courteous, extremely helpful and really, really nice.
I thought my hubbie would like a bowl of their chicken and dumpling soup. Perfect for a cold, cold day. There wasn't enough for a full bowl so the nice folks gave me what was left at no charge. Now I know that's not really a monumental thing in the scheme of things, but what it showed me is that they were nice people. That small thing will have me telling my friends how nice they are and will have me driving past another Subway to patronize that store.
You kind of expect to get the same food from one chain or franchise to the next. Even though the food may be the same, the quality often isn't. Soggy lettuce, watery soup, overcooked burgers and stale sandwiches that have been sitting under the heat lamps for too long are just a few things that set one franchise off from another of the same name.
I always enjoy Subway. They have great choices, you can eat as healthy as you want and you get great value for your hard earned dollars.
The Subway I stopped at last night was a cut above the norm. The people are what made the difference.
Then, there is the take-out option at Subway.
Yesterday I had one of those days where everything took longer than it should and the idea of a microwave dinner didn't appeal in the least.
On the way home I was mentally going through all the options I'd pass on the way. Wendy's, Chic-fil-A, the grocery stores, and the option that grabbed my taste buds, Subway.
I zipped into the Publix shopping center (on Hwy. 85, Fayetteville going south out of town) and managed to get a parking spot right smack in front of Subway. I was meant to be there!
I wasn't the only one who was tempted by their great sandwiches and salads, the line was fairly long. It was cold, not worth going back out to the car so I made the sacrifice. I hate lines.
It went amazingly fast. In no time my sandwiches were made and I was ready to check out. I have to commend the staff, manager, and owner of that Subway. They were courteous, extremely helpful and really, really nice.
I thought my hubbie would like a bowl of their chicken and dumpling soup. Perfect for a cold, cold day. There wasn't enough for a full bowl so the nice folks gave me what was left at no charge. Now I know that's not really a monumental thing in the scheme of things, but what it showed me is that they were nice people. That small thing will have me telling my friends how nice they are and will have me driving past another Subway to patronize that store.
You kind of expect to get the same food from one chain or franchise to the next. Even though the food may be the same, the quality often isn't. Soggy lettuce, watery soup, overcooked burgers and stale sandwiches that have been sitting under the heat lamps for too long are just a few things that set one franchise off from another of the same name.
I always enjoy Subway. They have great choices, you can eat as healthy as you want and you get great value for your hard earned dollars.
The Subway I stopped at last night was a cut above the norm. The people are what made the difference.
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