Perfect Picnics – Frugal Food Safety Tips

Summer is finally here and for a lot of us that means heading out to the lake or to the park for a picnic with friends or family. Unfortunately, if we’re not careful when we plan, transport and serve that picnic, our outing might not end up happily. Here are some tips to remember when planning an outdoor meal: 1. Keep hot foods hot and cold foods cold. Bacteria multiply quickly at temperatures between 40 and 140 degrees. Foods that have been kept at unsafe temperatures are a prime source of foodborne illnesses. 2. Plan ahead and try to take foods that don’t spoil so quickly. At any rate, don’t eat anything that’s been sitting out for more than an hour, especially if the temperature is over 80. 3. Try to take only the amount of food that will be eaten, so there will be no leftovers. 4. Pack your food with ice or cold packs in an insulated cooler. Place foods that will be eaten last in the bottom. You can make your own blocks of ice by freezing water in milk cartons or other plastic containers. Place ice blocks or cold packs between containers of food, never just place containers of food on top of ice. 5. You might want to bring 2 coolers — 1 for drinks, because it will be opened more often, and 1 for the food, that can be set in the shade and kept closed until needed. 6. If you’re planning to cook hamburgers at the picnic site, shape your meat into patties and freeze before putting into the cooler. Take along a meat thermometer to be sure you cook the meat to an internal temperature of at least 160 degrees. 7. An extra zip-top bag full of ice can be placed in the top of the cooler. The extra ice will come in handy for the trip home. If your day is a long one, and the ice melts the cold water can come in handy, also. 8. Carry your cooler inside your car, instead of in your hot trunk and be sure to place it in a shady spot and maybe even cover it with a blanket when you reach your destination. Open it only when necessary. 9. Instead of bringing whole jars of condiments, pack what you will need into smaller plastic containers. 10. Bring lots of clean utensils for serving as well as eating. Pack pre-moistened towelettes and paper towels for easy cleanup. 11. And remember this rule from the U. S. Department of Agriculture regarding leftovers: When in doubt, throw it out!

Bacteria and Food-borne Diseases

Types of BacteriaBacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.Harmless bacteria Most bacteria fall into this category. They are neither help us nor are harmful to us. These bacteria have a specific purpose, but are not a concerning to us in terms of food safety,Beneficial bacteria Believe it or not some bacteria are helpful to us. Some bacteria are used in foods to make cheeses and yogurts. And still others live in our bodies to fight of harmful bacteria.Undesirable bacteria Undesirable bacteria is responsible for food spoilage. This type of bacteria may not make you sick, but they show themselves by the use of odors, sticky or slimy surfaces and discoloration.Illness causing bacteria or pathogens These are the bacteria that cause most food-borne illnesses. Pathogens do not necessarily leave detectable odors or taste in food. This makes it impossible to tell if food is contaminated by smelling or tasting, or looking at it. The only way to protect yourself from this bacteria is by proper food handling and sanitation.Bacteria GrowthBacteria simply multiply by splitting in half. Under the ideal conditions, they can double in number every 15 to 30 minutes. This means that one single bacterium could multiply to a million in less than 6 hours.What do bacteria need to multiply?Food Some from of food is a basic requirement for bacteria to grow.Moisture Water is required for bacteria in order to absorb food. Dry foods will not support bacterial growth. As well, foods with very high salt or sugar content make bacteria unable to use the moisture present.Temperature Bacteria grow best at warm temperatures between 40 and 140┬░F. This temperature range is what we call the food danger zone.Air Most bacteria require oxygen to grow, but not all. There are some exceptions, one type of bacteria being botulism.Time When bacteria are introduced to a new environment, they need time to adjust before they start to grow. This time is called the lag phase and last about one hour.How is bacteria transferred?Bacteria are carried from one place to another by being carried. This can happened by peoples hands, coughs, other food, utensils, equipment, water, or pests.Preventing Bacteria GrowthNow that we know how bacteria grow and are spread; we should be able to prevent food-borne illness by following three simple steps.1.    Keep bacteria from spreading by not letting anything that might contain bacteria tough the food. This includes people, dirty equipment, utensils and possibly other foods.2.    Stop bacteria from growing by taking away the conditions that encourage growth. The most effective way is to keep food out of the danger zone. Keep foods below 40┬░F and about 140┬░F3.    Finally kill the bacteria. Most bacteria are killed if they are subject to a temperature above 165┬░F for 30 seconds. This is how we make food safe by cooking. This heat is also how we sanitize dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. Using sanitizing agents is best way to sanitize counter tops and large equipment.

Making The Food-Mood Connection

(NC)-Food is more that just fuel for our bodies. What we eat – and when – has a major influence on the hormones that control our moods and emotional well-being, according to Sam Graci, nutritional researcher and author of the new book – The Food Connection: The Right Food at the Right Time.
For many Canadians, eating-on-the-go and opting for convenience foods – instead of healthy foods – is a way of life in today’s fast-paced, stress-filled society. Poor eating habits not only cause poor concentration, depression and fatigue, but they are making Canadians “hormonally” unhealthy. Foods that are high in cholesterol and fat are wreaking havoc on the hormones that control moods.
Serotonin is the hormone that regulates the body’s appetite, obsessive behaviors and cravings – and it also controls our moods. Getting just the right amount of this hormone will help keep the body emotionally fit – and prevent us from packing on unwanted pounds. However, too much serotonin can cause nausea and diarrhea, and too little can leave us feeling anxious, restless, depressed, impulsive and aggressive.
Balance your moods – and cravings – by eating protein at the right time of day and with the right amount of carbohydrates. It’s important to reduce protein during the day and increase the amount of complex carbohydrates such as ripe fruits and raw vegetables that we eat. Try a nutritional supplement such as greens+™ – just one serving is the equivalent of six organic salads.
Each meal or snack has a major hormonal affect on our current mood, energy, mental clarity and emotional stability. Our last snack before bed will determine how well we’ll sleep during the night, and that sleep will have a direct impact on our appetite, motivation, energy, decisiveness and overall moods the following day. The next time you’re tempted to reach for a candy bar or bag of potato chips, think about the consequences it will have on your hormones – and your overall health.

10 Simple Ways To Safely Store Food

Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in. Here’s some tips to protect your family and yourself.
Storing Vegetables
1. Vegetables should be stored in the vegetable crisper in the refrigerator. However, keep potatoes, sweet potatoes, onions, and garlic in a cool, dark, well ventilated place, but not in the refrigerator. Tomatoes have better flavor if they are not refrigerated. Once cut, tomatoes should be refrigerated like any vegetable.
2. Store vegetables in the refrigerator crisper in plastic bags to prevent loss of moisture and nutritional values. However, eggplant and capsicums should be stored open in the crisper as they sweat if stored in plastic bags. Put mushrooms in a paper bag (not in a plastic bag) before placing them in the crisper.
Storing Fruits
3. Apples and berries should always be kept in the refrigerator for maximum crispness. Summer stone fruits and melons should sit at room temperature until they are ripe, then go into the refrigerator. Grapes & fruits that are not yet fully ripe can be left in a fruit bowl in the kitchen.
4. Citrus fruits are fine at room temperature unless it is very hot, in which case, put them in the refrigerator. Bananas should be kept at cool room temperature. Their skins become black if they are refrigerated, although the flesh is still fine to eat.
Storing Dairy Products
5. Always check the expiry date on dairy products, especially milk. Don’t buy milk if it will expire in 2-3 days. Milk generally starts giving smell before its expiry date even if you store it in the refrigerator! Generally, milk bottles at the front of the shelf in the supermarket have an expiry date of only a few days. Look for bottles at the back of the shelf.
Storing Frozen Foods
6. Pack all your frozen foods together in an insulated container to keep them frozen until you get home. If foods defrost on the way home and you re-freeze them in a domestic freezer, large ice crystals will form and can rupture cell membranes in the food allowing nutrients to escape. Keep frozen foods frozen to maintain quality, as bacteria will begin to multiply when the food is thawed.
Storing Meat Products
7. Fresh meat, chicken, and fish always carry some bacteria so these foods must always be kept cold. Bacterial growth slows down in the refrigerator; at room temperature, they grow rapidly. Cooking kills these bacteria. Store meat, seafood and chicken in the coldest part of the refrigerator. See that any uncooked products do not come into contact with other foods in the refrigerator. They should be stored at the bottom part of the refrigerator so that any juices that drip out won’t contaminate other foods on lower shelves.
8. Make sure that fish or other seafood are wrapped and use as soon as possible. Throw them out if not used within two days.
9. If you are going to freeze meat, seafood or poultry, enclose it in freezer wrap and freeze as soon as possible after bringing it home. Store eggs in the refrigerator, preferably in their cartons, as it provides protection and prevents moisture loss through the shell.
Storing Other Products
10. Do not allow pet foods to come into contact with human foods. Pantry items (canned foods, cereals, etc.) should be stored in a dark place like in a cupboard or pantry. Keep oils out of direct light.

10 Wide Open Tips For Food Safety In The Great Outdoors

Hiking, camping, and boating are good activities for active people and families. However, if the food isn’t handled correctly, food-borne illness can be an unwelcome souvenir.
1. Choose foods that are light enough to carry in a backpack and that can be transported safely. Keep foods either hot or cold. Since it’s difficult to keep foods hot without a heat source, it’s best to transport chilled foods. Refrigerate or freeze the food overnight. What foods to bring? For a day hike, just about anything will do as long as you can fit it in your backpack and keep it cold — sandwiches, fried chicken, bread and cheese, and even salads — or choose non- perishable foods.
2. Keep everything clean. Remember to bring disposable wipes if you’re taking a day trip. (Water is too heavy to bring enough for cleaning dishes!)
3. It’s not a good idea to depend on fresh water from a lake or stream for drinking, no matter how clean it appears. Some pathogens thrive in remote mountain lakes or streams and there’s no way to know what might have fallen into the water upstream. Bring bottled or tap water for drinking. Always start out with a full water bottle and replenish your supply from tested public systems when possible. On long trips you can find water in streams, lakes, and springs, but be sure to purify any water from the wild, no matter how clean it appears.
4. If you’re backpacking for more than a day, the food situation gets a little more complicated. You can still bring cold foods for the first day, but you’ll have to pack shelf-stable items for the next day. Canned goods are safe, but heavy, so plan your menu carefully. Advances in food technology have produced relatively lightweight staples that don’t need refrigeration or careful packaging. For example:
==> peanut butter in plastic jars;
==> concentrated juice boxes;
==> canned tuna, ham, chicken, and beef;
==> dried noodles and soups;
==> beef jerky and other dried meats;
==> dehydrated foods;
==> dried fruits and nuts; and
==> powdered milk and fruit drinks.
5. If you’re cooking meat or poultry on a portable stove or over a fire, you’ll need a way to determine when it’s done and safe to eat. Color is not a reliable indicator of doneness, and it can be especially tricky to tell the color of a food if you’re cooking in a wooded area in the evening. It’s critical to use a food thermometer when cooking hamburgers. Ground beef may be contaminated with E. coli, a particularly dangerous strain of bacteria. Illnesses have occurred even when ground beef patties were cooked until there was no visible pink. The only way to insure that ground beef patties are safely cooked is to use a food thermometer, and cook the patty until it reaches 160В° F. Be sure to clean the thermometer between uses.
6. To keep foods cold, you’ll need a cold source. A block of ice keeps longer than ice cubes. Before leaving home, freeze clean, empty milk cartons filled with water to make blocks of ice, or use frozen gel-packs. Fill the cooler with cold or frozen foods. Pack foods in reverse order. First foods packed should be the last foods used. (There is one exception: pack raw meat or poultry below ready-to-eat foods to prevent raw meat or poultry juices from dripping on the other foods.)
7. Camping supply stores sell biodegradable camping soap in liquid and solid forms. But use it sparingly, and keep it out of rivers, lakes, streams, and springs, as it will pollute. If you use soap to clean your pots, wash the pots at the campsite, not at the water’s edge. Dump dirty water on dry ground, well away from fresh water. Some wilderness campers use baking soda to wash their utensils. Pack disposable wipes for hands and quick cleanups.
8. If you’re planning to fish, check with your fish and game agency or state health department to see where you can fish safely, then follow these guidelines for Finfish:
==> Scale, gut, and clean fish as soon as they’re caught.
==> Live fish can be kept on stringers or in live wells, as long as they have enough water and enough room to move and breathe.
==> Wrap fish, both whole and cleaned, in water-tight plastic and store on ice.
==> Keep 3 to 4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice.
==> Store cooler out of the sun and cover with a blanket.
==> Once home, eat fresh fish within 1 to 2 days or freeze them. For top quality, use frozen fish within 3 to 6 months.
9. If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise discard leftover food.
10. Whether in the wild or on the high seas, protect yourself and your family by washing your hands before and after handling food.

10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)

Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans (for example, some bacteria are used beneficially in making cheese and yogurt). However, the prime causes of food-borne illness include parasites, viruses, and bacteria such as:
1. E. coli O157:H7
2. Campylobacter jejuni
3. Salmonella
4. Staphylococcus aureus
5. Listeria monocytogenes
6. Clostridium perfringens
7. Vibrio parahaemolyticus
8. Vibrio vulnificus
9. Hepatitis A virus, and
10. Norwalk and Norwalk-like virus
Bacteria that cause disease are called pathogens. These organisms can become unwelcome guests at the dinner table. When certain pathogens enter the food supply, they can cause food-borne illness. They’re in a wide range of foods, including meat, milk and other dairy products, spices, chocolate, seafood, and even water. Millions of cases of food-borne illness occur each year.
Most cases of food-borne illness can be prevented. Careless food handling sets the stage for the growth of disease- causing “bugs.” For example, hot or cold foods left standing too long at room temperature provide an ideal climate for bacteria to grow. Proper cooking or processing of food destroys bacteria.
Fresh does not always mean safe. The organisms that cause food poisoning aren’t the ones that cause spoilage. Wax often coats certain kinds of produce, such as apples and cucumbers, and may trap pesticides. To remove the wax, wash with very diluted dish detergent and a soft scrub brush, or peel (the best nutrients are often in the peel, however).
Foods may be cross contaminated when cutting boards and kitchen tools that have been used to prepare a contaminated food, such as raw chicken, aren’t cleaned before being used for another food, such as vegetables.
How Bacteria Get In Food
Bacteria may be present on products when you buy them. Plastic-wrapped boneless chicken and ground meat, for example, were once part of live chicken or cattle. Raw meat, poultry, seafood, and eggs aren’t sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons. Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.
Unpasteurized fruit and vegetable juices and ciders, foods made with raw or undercooked eggs, chicken, tuna, potato and macaroni salads, and cream-filled pastries harboring these pathogens have also been implicated in food-borne illnesses, as has fresh produce.
Poultry is the food most often contaminated with disease- causing organisms. It’s been estimated that 60 percent or more of raw poultry sold at retail probably carries some disease-causing bacteria.
Bacteria such as Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus and Salmonella have been found in raw seafood. Oysters, clams, mussels, scallops, and cockles may be contaminated with hepatitis A virus.
If you have a health problem, especially one that may have impaired your immune system, don’t eat raw shellfish and use only pasteurized milk and cheese, and pasteurized or concentrated ciders and juices.
Keep It Clean
The cardinal rule of safe food preparation in the home is: Keep everything clean.
The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.
Keep your work area clean and uncluttered. Be sure to wash the countertops with a solution of 1 teaspoon chlorine bleach to about 1 quart of water or with a commercial kitchen-cleaning agent diluted according to product directions. They’re the most effective at getting rid of bacteria.
Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in the washing machine in hot water.
While you’re at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of one teaspoon bleach to one quart of water or a commercial cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.
Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 1 teaspoon chlorine bleach to about 1 quart of water.
Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for other foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Visit The Cutting Board Factory for a great selection of food-safe cutting boards.
Always use clean utensils and wash them between cutting different foods.
Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they’re used.
Don’t put cooked meat on an unwashed plate or platter that has held raw meat.
Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don’t use soap or other detergents. If necessary (and appropriate) use a small scrub brush to remove surface dirt.
Keep your kitchen clean and bacteria-free. Clean kitchen surfaces with hot soapy water using antibacterial sponges and soaps.
The sponges themselves should be bacteria-free. Microwave them for about a minute to keep them clean and dry.
Keep benches, cutting boards, knives, pans or other utensils clean.

10 Easy Ways To Protect Your Family From Food Poisoning

Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, “Common Practices” could be POISONING your family!
Here’s how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don’t buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the “use by” or “sell by” date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40В° F and the freezer to 0В° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don’t overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40В° F. Hot food should be kept hot, at or above 140В° F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140В° F. Foods that have been cooked ahead & cooled should be reheated to at least 165В° F. Reheat leftovers thoroughly to at least 165В° F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40В° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140В° F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40В° F and 140В° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165В° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.

Pleasures of Soup

Often our diets change during the cold weather. More hot foods then cold sandwiches grace the dinner table. Our schedules do not slow down so we seek out hardy, quick to prepare meals.
Making a pot of soup is a perfect solution for a healthy, hot meal. There are dozens of different soups that you can make.
Make your meal different then chicken noodle or tomato soup, why not try a creamy wild rice mushroom, white chicken chili, cheesy potato with bacon, country bean or even Italian wedding soup.
You do not have to make these wonderful soups from scratch or pour from a can, purchase a soup kit and add fresh meat for a great home made taste.
Soup kits provide all of the dried ingredients, spices and instructions. The ingredients you add are minimal and the cooking easy and relatively quick.
You can find these soup kits from several small Internet businesses that sell gourmet foods at very affordable prices. Make dinner different tonight and try a soup kit for your family.

A PEARfectly Fun Snack For Kids

(NC)’А”Looking for ways to incorporate healthy foods into your kid’s snacks that they will actually want to eat? Sweet and juicy fresh pears are a versatile and yummy addition to a lot of childrens’ favorite snack foods. Fresh USA Pears are loaded with good-for-you stuff like Vitamin C, potassium and fiber, but they are so sweet that your child won’t guess they are eating a very healthy fruit. Pears contain levulose, one of the sweetest known sugars, making them a good alternative to processed sweets since an average size pear has only 100 calories and no saturated fat. You can find a gallery of great kid’s recipes and games at usapears.com.
In the meantime, here are a few quick and easy ways to add fresh pears to your child’s snack menu:
‘Ав Add fresh sliced pears to peanut butter and jelly sandwiches.
‘Ав Top a bowl of frozen low-fat vanilla or chocolate yogurt with wedges of fresh pears.
‘Ав Sprinkle chopped pears on hot or cold cereal.
‘Ав Halve and core a fresh pear. Fill up the center with one of your child’s favorite soft foods. (Jelly/jam, caramel or chocolate sauces are tops on our topping list!)
‘Ав Tie pieces of “string cheese” around fresh slices of pears

Convenient Foods Are Changing The Way We Cook

(NC)’А”Convenient foods, a rapidly-growing grocery store segment, take the rush out of meal time preparation and make it easy for family members to help get dinner on the table.
Convenient foods are quick to prepare or ready to heat-and-eat vegetables and meats that you mix-match-and-season according to your family’s tastes. Many convenient offerings, including new Schneiders Quick Serve frozen chicken and pork, are packaged in re-sealable bags to minimize waste and make storage easy.
With convenient foods, it’s easy to prepare nutritious balanced meals. Dieters and moms who want to include some vegetables in school lunches are already familiar with pre-washed baby carrots. Mixed salad greens and pre-sliced ready-to-eat fresh fruit salads are great ways to enjoy the recommended five to ten servings of fruits and vegetables. Shredded cheese, as a quick topping for broccoli, enriches the meal with extra calcium. And, using frozen, fully cooked chicken and pork slices meal preparation down to size.
Stocking convenient foods in your refrigerator or freezer makes it easy for school-aged children or kitchen-adventurous dads to start dinner. Ready-to-heat mashed potatoes eliminate the need to use sharp knives to peel and slice. And, heating individual portions of Schneiders Quick Serve fully-cooked chicken and pork in the microwave oven is quick and safe, even if a telephone call interrupts the task at hand.
With preparation so easy the only hard part is deciding what’s for dinner. While you may not like preplanning meals, posting a weekly menu on the fridge eliminates one more excuse for reluctant helpers. Include simple instructions and challenge the first one home to start meal preparation rather than raid the cupboard for snacks.