Planning menus, buying food and fixing meals your family likes can be challenging tasks. Staying within your food budget can add to the challenge. This is the first in a series of publications to help you eat well but spend less at the grocery store. It includes sample menus that you can adapt to meet your family's tastes.
Pulses are a type of legume characterized by seeds that grow in pods. These ancient crops have been used in worldwide cuisine for thousands of years. Pulses include chickpeas (also known as garbanzo beans), lentils and dry peas.
Pulse foods are rich sources of protein, fiber, vitamins such as folate, and minerals such as iron and potassium. They are low in fat and sodium, and are naturally gluten- and cholesterol-free. Researchers have reported that regular consumption of pulses may reduce the risk of heart disease, diabetes and certain types of cancer.
The purpose of this publication is to show how to use more pulse foods in your diet and provide tested recipes and two weeks of sample menus at the 1,800- and 2,100-calorie levels.
This publication provides background on making freezer meals featuring pulse recipes.
This series share tips for saving money while buying and making healthy and delicious food.
Pulse foods include chickpeas (or garbanzo beans), lentils and split peas. These inexpensive foods provide protein, complex carbohydrates, and several vitamins and minerals. Like other plant-based foods, they contain no cholesterol and little fat or sodium. They are an excellent source of fiber and folate, along with many other vitamins and minerals.
Many people do not have a lot of time to devote to meal preparation. While many convenience foods are available, some are high in sodium or fat. You can make these foods more nutritious without doing a lot of work. From Cooking 101 (Week 6) Quick and Easy Menus, Recipes and Tips for Singles and Couples
Who knew an entire meal could be prepared on the grill? Try these recipes the next time you want to ignite your guests' taste buds.
Your favorite team is winning and you just watched the best half-time show you have ever seen. You reach into the bowl of crunch snacks and discover it's empty. How did that happen? Included in this publication are tips to manage snacking, ideas on how to make snacks healthier, along with recipes to enjoy.
We chose the recipes in this cookbook because they are tasty, nutritious, economical and easy to prepare. We hope some become your family favorites!
Let’s practice our food sodium knowledge by modifying a chili recipe.
Let’s practice our heart-healthy fat knowledge by modifying a brownie recipe.
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.
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.
What veggies are in your refrigerator, freezer or pantry?
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.
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.