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Steps to Reducing Trans Fat and Saturated Fat in Recipes
Let’s practice our heart-healthy fat knowledge by modifying a brownie recipe.
Located in
Food & Nutrition
VARY YOUR VEGGIES: Add Some Vegetables to Your Diet
Keep washed, ready-to-eat vegetables on hand and easy to find. How many times does someone in your family open the refrigerator door to see what there is to eat and take one of the first foods he or she sees? So let the cleaned vegetables be seen first. Also, set them out when meals and snacks are eaten. On the run? Cut up some veggies and put them in zip-top bags. Stop in the produce department to see if some vegetables are cut up and ready to eat for a snack. If you do not have a cooler or refrigerator nearby, remember to eat cut-up produce within two hours for safety.
Located in
Food & Nutrition
VARY YOUR VEGGIES: How to Prepare Vegetables
Try something new! To take advantage of all their benefits, eat a variety of colors every day and vary your cooking methods to add variety to your menus. Cooking methods: microwave, steam, sitr-fry, pan, bake, broil.
Located in
Food & Nutrition
VARY YOUR VEGGIES: How to Select and Store Vegetables
What veggies are in your refrigerator, freezer or pantry?
Located in
Food & Nutrition
VARY YOUR VEGGIES: Serve More Vegetables
Most adults and children need 2 to 3 cups of vegetables per day, but the amount varies depending on age, gender and amount of physical activity.
Located in
Food & Nutrition
Wild Side of the Menu No. 1 Care and Cookery
The most succulent wild game can be destroyed by improper handling in the field or improper cooking at home. The handling of the meat from harvesting to preparing can make a major difference in flavor and safety of the end product. The purpose of this publication is to provide information on proper care and cookery of wild game so you can fully enjoy the fruits of the field.
Located in
Food & Nutrition
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