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.”
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Tuesday, June 16, 2009
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 www.Ragu.com.
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.
Ingredients:
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
Directions:
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.
Ingredients:
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)
Directions:
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
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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 www.Ragu.com.
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.
Ingredients:
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
Directions:
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.
Ingredients:
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)
Directions:
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
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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 http://www.variety-playhouse.com/ 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 www.ticketmaster.com, www.variety-playhouse.com or at the Variety Playhouse Box Office.
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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 http://www.variety-playhouse.com/ 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 www.ticketmaster.com, www.variety-playhouse.com or at the Variety Playhouse Box Office.
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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 www.LoveYourRaisins.com.
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
Directions:
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
Ingredients:
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
Directions:
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.
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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 www.LoveYourRaisins.com.
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
Directions:
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
Ingredients:
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
Directions:
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
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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.
Ingredients:
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
Preparation:
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 www.nutraflora.com or www.nof.org.
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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.
Ingredients:
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
Preparation:
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 www.nutraflora.com or www.nof.org.
Courtesy of ARAcontent
-----
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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 www.fruitsandveggiesmorematters.org.
Crazy Curly Broccoli Bake
Ingredients:
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
Instructions:
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
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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 www.fruitsandveggiesmorematters.org.
Crazy Curly Broccoli Bake
Ingredients:
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
Instructions:
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
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Saturday, May 30, 2009
The Caffeine Conundrum
(NAPSI)-Here's eye-opening news for many mothers-to-be: Experts at the American Dietetic Association address the question of whether pregnant women can safely drink coffee in a new book.
"Expect the Best: Your Guide to Healthy Eating Before, During, & After Pregnancy" (John Wiley & Sons, Inc.), by registered dietitian Elizabeth M. Ward, gives practical advice based on the latest scientific research about the relationship between diet and pregnancy.
"As a registered dietitian and a mother of three, I know how difficult it is to wade through all of the news regarding diet and pregnancy," Ward says.
Caffeine is a stimulant that slightly increases blood pressure and heart rate. Nevertheless, "most experts agree that a small amount of caffeine each day is safe during pregnancy," says Ward. "A more important issue is that drinking too many beverages with caffeine may crowd other more nutritious choices, such as milk and 100 percent juice, out of your diet, so choose wisely," Ward recommends.
The book provides a list of nearly 65 foods and their caffeine content, plus numerous recipes for healthful and tasty meals, drinks and snacks during pregnancy.
Here's a way to get the taste of a coffee shop beverage without all the caffeine and get some much-needed nutrients, such as protein and calcium, in the process.
Mocha Java Smoothie
Makes 1 serving
1 tablespoon warm water
1 teaspoon decaffeinated instant coffee granules
1 cup 1% low-fat milk
2 tablespoons fat-free chocolate syrup
1 ice cube
Dissolve coffee granules in the warm water, then place in a blender or food processor. Add milk, chocolate syrup and ice cube. Blend on high speed for 1 to 2 minutes, or until frothy. Pour into tall glass and drink immediately.
Per serving: Calories: 211; Total fat: 3 grams; Saturated fat: 2 grams; Trans fat: none; Cholesterol: 12 milligrams; Sodium: 135 milligrams; Carbohydrates: 38 grams; Dietary fiber: 1 gram; Protein: 9 grams; Calcium: 300 milligrams; Iron: 1 milligram
The book is available at bookstores and online retailers and from the American Dietetic Association at www.eatright.org. Click on "Shop."
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"Expect the Best: Your Guide to Healthy Eating Before, During, & After Pregnancy" (John Wiley & Sons, Inc.), by registered dietitian Elizabeth M. Ward, gives practical advice based on the latest scientific research about the relationship between diet and pregnancy.
"As a registered dietitian and a mother of three, I know how difficult it is to wade through all of the news regarding diet and pregnancy," Ward says.
Caffeine is a stimulant that slightly increases blood pressure and heart rate. Nevertheless, "most experts agree that a small amount of caffeine each day is safe during pregnancy," says Ward. "A more important issue is that drinking too many beverages with caffeine may crowd other more nutritious choices, such as milk and 100 percent juice, out of your diet, so choose wisely," Ward recommends.
The book provides a list of nearly 65 foods and their caffeine content, plus numerous recipes for healthful and tasty meals, drinks and snacks during pregnancy.
Here's a way to get the taste of a coffee shop beverage without all the caffeine and get some much-needed nutrients, such as protein and calcium, in the process.
Mocha Java Smoothie
Makes 1 serving
1 tablespoon warm water
1 teaspoon decaffeinated instant coffee granules
1 cup 1% low-fat milk
2 tablespoons fat-free chocolate syrup
1 ice cube
Dissolve coffee granules in the warm water, then place in a blender or food processor. Add milk, chocolate syrup and ice cube. Blend on high speed for 1 to 2 minutes, or until frothy. Pour into tall glass and drink immediately.
Per serving: Calories: 211; Total fat: 3 grams; Saturated fat: 2 grams; Trans fat: none; Cholesterol: 12 milligrams; Sodium: 135 milligrams; Carbohydrates: 38 grams; Dietary fiber: 1 gram; Protein: 9 grams; Calcium: 300 milligrams; Iron: 1 milligram
The book is available at bookstores and online retailers and from the American Dietetic Association at www.eatright.org. Click on "Shop."
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Thursday, May 28, 2009
Free Donut at Dunkin' Donuts to Celebrate National Donut Day June 5
/PRNewswire/ -- Dunkin' Donuts, America's all-day, everyday stop for coffee and baked goods, is marking National Donut Day with a sweet nationwide offer to help Americans celebrate the joy and fun of donuts. On June 5, 2009, participating Dunkin' Donuts restaurants throughout the country will give every customer a free donut of their choice, with the purchase of any beverage, limit one per customer.
Also on National Donut Day, Dunkin' Donuts will announce the winner of its first-ever "Create Dunkin's Next Donut" contest. From nearly 130,000 donut contest creations submitted online, one of 12 finalists will win a $12,000 grand prize and have their winning donuts sold in Dunkin' Donuts locations throughout the country. Americans can vote for their favorite finalist online at www.dunkindonuts.com/donut.
National Donut Day, held the first Friday of June each year, was started by the Chicago Salvation Army more than 70 years ago. According to Dunkin' Donuts' Brand Marketing Officer Frances Allen, the day holds particular relevance in 2009. "From office meetings to Sunday get-togethers, donuts are one of those foods that lift people's spirits and bring genuine delight to any situation. And now more than ever, Americans are seeking those small moments of happiness," she said. "We hope our free donut offer will create an opportunity for people to celebrate donuts and bring some extra happiness to their day."
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Also on National Donut Day, Dunkin' Donuts will announce the winner of its first-ever "Create Dunkin's Next Donut" contest. From nearly 130,000 donut contest creations submitted online, one of 12 finalists will win a $12,000 grand prize and have their winning donuts sold in Dunkin' Donuts locations throughout the country. Americans can vote for their favorite finalist online at www.dunkindonuts.com/donut.
National Donut Day, held the first Friday of June each year, was started by the Chicago Salvation Army more than 70 years ago. According to Dunkin' Donuts' Brand Marketing Officer Frances Allen, the day holds particular relevance in 2009. "From office meetings to Sunday get-togethers, donuts are one of those foods that lift people's spirits and bring genuine delight to any situation. And now more than ever, Americans are seeking those small moments of happiness," she said. "We hope our free donut offer will create an opportunity for people to celebrate donuts and bring some extra happiness to their day."
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Wednesday, May 27, 2009
Because You're A W-O-M-A-N
(NAPSI)-You shuttle the kids to school, do the dishes, help with the homework, handle the company's high-profile accounts, pick up the dry cleaning, hit the supermarket, cook a hot supper and tuck everyone in at night. No, this isn't "Survivor Suburbia"...it's your life. Isn't it time you think about yourself, too?
Women have different nutritional requirements during life's various stages. In adolescence, extra calcium helps healthy bone growth. Childbearing years need iron and folic acid, while seniors need monounsaturated fats and soy foods that keep heart disease and certain cancers at bay.
Fortunately, there are delicious foods for every stage. In fact, if you eat wholesome natural foods rather than overly processed foods, you can justify just about anything. Craving a gooey wedge of Brie? Go ahead, it's great for your bones. Salivating over a juicy steak? Dig into that iron. Ogling another can of California Ripe Olives? Go for it. Just remember, all things in moderation.
Grilled Flank Steak With Avocado And Olive Salsa
1 cup finely diced red onion (⅛ inch)
¼ cup red wine vinegar
2 Tbsp. olive oil
2 Tbsp. chopped tarragon
1 Tbsp. chopped thyme
1½ tsp. kosher salt
½ tsp. ground black pepper
1 medium avocado, diced (½ inch)
1 cup California Black Ripe Olives, halved
1 cup sweet 100 tomatoes, halved
1½ lbs. flank steak
In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt, and pepper. Set aside. Spoon ⅓ cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, California Black Ripe Olives and tomatoes and set aside. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes. Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side. Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips. Place onto serving plates and top with avocado olive salsa just before serving. Serves 4.
Visit www.calolive.org for more recipes.
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Women have different nutritional requirements during life's various stages. In adolescence, extra calcium helps healthy bone growth. Childbearing years need iron and folic acid, while seniors need monounsaturated fats and soy foods that keep heart disease and certain cancers at bay.
Fortunately, there are delicious foods for every stage. In fact, if you eat wholesome natural foods rather than overly processed foods, you can justify just about anything. Craving a gooey wedge of Brie? Go ahead, it's great for your bones. Salivating over a juicy steak? Dig into that iron. Ogling another can of California Ripe Olives? Go for it. Just remember, all things in moderation.
Grilled Flank Steak With Avocado And Olive Salsa
1 cup finely diced red onion (⅛ inch)
¼ cup red wine vinegar
2 Tbsp. olive oil
2 Tbsp. chopped tarragon
1 Tbsp. chopped thyme
1½ tsp. kosher salt
½ tsp. ground black pepper
1 medium avocado, diced (½ inch)
1 cup California Black Ripe Olives, halved
1 cup sweet 100 tomatoes, halved
1½ lbs. flank steak
In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt, and pepper. Set aside. Spoon ⅓ cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, California Black Ripe Olives and tomatoes and set aside. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes. Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side. Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips. Place onto serving plates and top with avocado olive salsa just before serving. Serves 4.
Visit www.calolive.org for more recipes.
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Thursday, May 21, 2009
A Delicious Quick-Fix Cobbler
(NAPSI)-Even better than serving up delicious food, many cooks contend, is finding an easy way to prepare it.
For example, here's a recipe for One-Bowl Peach and Blueberry Cobbler that could be the easiest cobbler you'll ever make. Simply throw all the ingredients in an oven-safe dish and top with any fruit you have on hand. The result is warm fruit comfortably nestled in soft pillows of dough. Serve with whipped cream or a scoop of vanilla ice cream.
One-Bowl Peach and Blueberry Cobbler
Prep time: 5 minutes; hands-off cooking time: 30 minutes; serves 4.
¼ cup butter, melted
1 cup buttermilk pancake mix
½ cup sugar
½ cup milk
3 cups sliced peaches (fresh, frozen or canned, such as jarred peaches in light syrup
½ cup blueberries, fresh or frozen
¼ tsp ground cinnamon (optional)
1. Preheat oven to 375ºF.
2. Select an 8 x 8-inch square ovenproof dish or a glass 9-inch pie plate for the cobbler. (If you're feeding a crowd, double the recipe and use a 9 x 13-inch baking dish.) Melt butter right in the baking dish and use it as a mixing bowl.
3. Add pancake mix, sugar and milk to melted butter. Stir with a fork until just combined. Batter will be lumpy--do not overmix.
4. Scatter peaches and blueberries evenly over batter. Lightly sprinkle cinnamon evenly on top.
5. Bake for 30 minutes or until light golden brown.
You can use apples, pears, plums or mixed berries. Frozen or canned fruit works just as well as fresh fruit in this recipe, which can be found in the book "Cooking With All Things Trader Joe's" by Deana Gunn and Wona Miniati. The cookbook features easy recipes that use everyday, budget-friendly ingredients and time-saving shortcuts.
Learn More
For more tips and recipes, visit www.cookingwithtraderjoes.com.
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For example, here's a recipe for One-Bowl Peach and Blueberry Cobbler that could be the easiest cobbler you'll ever make. Simply throw all the ingredients in an oven-safe dish and top with any fruit you have on hand. The result is warm fruit comfortably nestled in soft pillows of dough. Serve with whipped cream or a scoop of vanilla ice cream.
One-Bowl Peach and Blueberry Cobbler
Prep time: 5 minutes; hands-off cooking time: 30 minutes; serves 4.
¼ cup butter, melted
1 cup buttermilk pancake mix
½ cup sugar
½ cup milk
3 cups sliced peaches (fresh, frozen or canned, such as jarred peaches in light syrup
½ cup blueberries, fresh or frozen
¼ tsp ground cinnamon (optional)
1. Preheat oven to 375ºF.
2. Select an 8 x 8-inch square ovenproof dish or a glass 9-inch pie plate for the cobbler. (If you're feeding a crowd, double the recipe and use a 9 x 13-inch baking dish.) Melt butter right in the baking dish and use it as a mixing bowl.
3. Add pancake mix, sugar and milk to melted butter. Stir with a fork until just combined. Batter will be lumpy--do not overmix.
4. Scatter peaches and blueberries evenly over batter. Lightly sprinkle cinnamon evenly on top.
5. Bake for 30 minutes or until light golden brown.
You can use apples, pears, plums or mixed berries. Frozen or canned fruit works just as well as fresh fruit in this recipe, which can be found in the book "Cooking With All Things Trader Joe's" by Deana Gunn and Wona Miniati. The cookbook features easy recipes that use everyday, budget-friendly ingredients and time-saving shortcuts.
Learn More
For more tips and recipes, visit www.cookingwithtraderjoes.com.
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