Brought to you by Viva Vegetables
|
|
- Dina Paul
- 5 years ago
- Views:
Transcription
1 How to Nourish With legumes Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of thehow to Nourish With lesson series is to provide adults and older children with helpful information and demonstrations about selecting, preparing, cooking with, and storing vegetables. This basic knowledge may encourage families to include vegetables more often as a mainstay of family meals and snacks. Objectives: 1. Adults will explain a health benefit provided by legumes. 2. Adults will explain how to select legumes. 3. Adults will discuss cost- and time-effective strategies for incorporating legumes into family meals. 4. Adults will discuss preparation and storage techniques of legumes, including cleaning, trimming, cooking, and storing 5. Adults will make and taste food that includes legumes. Total Time: ~1 hour Materials Samples of various legumes (see attached) Ingredients for recipes (see attached) Cooking equipment required for recipes Plates and utensils for taste-testing Bag of beans for price matching (know the price) Prepackaged meal for price matching (know the price) Preparation Required Sort beans (type of beans optional: pinto, black, kidney) cook in crock pot (takes 6-8 hours so plan ahead) Pre-cook brown rice and cool for spicy black bean salad recipe Chop/prepare ingredients for spicy black bean salad Chop vegetables or pita wedges for dipping in hummus This material was funded by USDA's Food Stamp Program. The Food Stamp Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call or visit online at Uhttp:// U. In accordance with Federal law and U.S. Department of Agriculture's policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. This institution is an equal opportunity provider and employer. To file a complaint of discrimination, write USDA, Director of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C or call (202) (voice and TDD). USDA is an equal opportunity provider and employer. 1 P a g e
2 LESSON PLAN Introduction: Definition and types of legumes Time: 7 minutes Welcome participants to the class and thank them for attending. Take a moment to introduce yourself and the program. Ask the class: What are legumes? How can you tell if something is a legume? What are some examples? o are plants that have pods with tiny rows of seeds. o They include beans, peas, lentils and peanuts. Give a list of different types of legumes. While listing legumes hold up pictures of the various legumes (see appendix). When able, pass around legumes in small baggies for the audience to visually see what they look like. o Possible dried legumes to pass around: Pinto beans, black beans, black eyed peas, lentils, kidney beans, garbanzo beans and lima beans. Ask the class: What legumes do you commonly cook at home? Objective 1: Adults will explain a health benefit provided by legumes. Activity: Nutrition Fact Discussion Time: 7 minutes Ask the class: What are some health reasons that you eat legumes? are known to be a good source of fiber. Ask the class: Why is fiber good for us? o Keeps your intestines healthy and functioning properly. o Soluble fiber helps to lower cholesterol. o May decrease risk of developing some cancers, particularly colon cancer. o Provide energy over a sustained period of time Objective 2: Adults will understand how to select the best legumes. Activity: Discussion Time: 3minutes Fresh o A few legumes are available fresh and include peas and beans (like green beans). o Choose those that are blemish-free and are not shriveled. Dried o When picking dried legumes they should have a deep glossy color. o Avoid buying legumes that have a cracked, dry-looking or faded color because they have probably been on the shelf for a while. Canned o can also be purchased in cans, look for low-sodium canned foods and avoid bulges or dented cans. However, if the low-sodium versions are more expensive, you can rinse the beans in water before you cook them to get rid of some of the sodium. Frozen o Some types of legumes are also available frozen. o When choosing frozen legumes, choose legumes without added sodium if possible. 2 P a g e
3 Objective 3: Adults will understand cost- and time-effective strategies for incorporating legumes into family meals Activity: Compare cost of meat to beans Time: 15 minutes Hold up a bag of legumes, your choice (know the price). Have the class guess how much the bag costs per serving. Then hold up a pound of hamburger or chicken or tell the class that you will compare the beans to a pound of meat. Ask the class: How much does this meat cost per serving? Explain that the meat would feed a family of 4 (or whatever the serving size is) for one meal while the bag of dried beans would feed a family of 4 for several meals (look at serving sizes). are cheap and will stretch your food dollar when added to meals. Ask the class: What are some ways to add more legumes into your diet? o Prepare soups, stews and casseroles that feature legumes o Used pureed beans for the basis of dips and spreads, may also use as a fat replacer Use chickpeas for hummus (dip or spread for sandwiches), replace shortening in cookies o Add legumes to salads (see list below for varieties) o Prepare legumes as a side dish at meals How and When to Use Various : Type of Legume: Black Beans Black Eyed Peas Kidney Beans White Beans Lentils Garbanzo Beans (chick peas) Pinto Beans Edamame (green soy beans) Lima Beans How to use various legumes: Mexican dishes, beans with rice, soups, stews Southern dishes with ham and rice, salads (cold), soups, casseroles Salads, soups, chili, Cajun bean dishes Add to soups, fat replacer, pasta Indian dishes, soups, side dishes, salads, stews Middle east dishes, soups, salads, hummus, casseroles Refried beans, Mexican dishes, beans with rice, soups Side dishes, snacks, soups, casseroles, pasta dishes Succotash (mixture of lima beans, corn and possibly tomatoes or meat mixed in a skillet and topped with butter), casseroles, soups, and salads Objective 4: Adults will understand preparation and storage techniques of legumes, including cleaning, trimming, cooking, and storing. Activity: Discussion Time:10 minutes Cleaning/Sorting: When packaged, dried legumes may still contain rocks and dirt and need to be sorted. Sort through legumes picking out any rocks or dirt. Once sorted through, rinse well. The legumes should be handsorted; a colander will not remove all rocks or other debris. 3 P a g e
4 Soaking: Dried legumes need to be soaked in room temperature water. Soak for 8-24 hours or overnight. Quick soak method: o Place beans in water, bring to a boil, boil 2 minutes. o Remove from heat and continue to soak for additional 1 hour. Cooking: If you do not do the quick soak method, drain soaking water and rinse legumes well before cooking, eliminating some of the gas associated with eating beans. o What causes gas in beans Beans contain sugars that are not absorbed in the small intestine The body lacks the enzyme to break down certain types ofsugar found in beans, so sugars are still intact when they hit the large intestine Bacteria found in the small intestine breaks down the sugars causing gas Can purchase Beano to decrease gas associated with beans Beano contains the enzyme needed to break down the sugars Gas will not decrease with the more beans eaten Use fresh water, simmer beans until they are tender o Water may be changed several times during cooking to further reduce the flatulence qualities of beans Add salt or other seasonings after cooking o If added before cooking it may make legumes hard. Type of Legume: Quantity: Soak Time: Cook Time: Black, pinto 2 cups hours 4-8 hours Kidney Beans 2 cups 12 hours 6-8 hours Black eyed peas 2 cups 12 hours 1-2 hours White beans 2 cups 24 hours At least 4 hours Chick peas (garbanzo) 1 cup 24 hours About 6 hours Lentils, split peas 2 cups 7hours About an hour Storing: Dry lentils, beans and peas store best at room temperature. Beans can last up to 30 years if properly stored. o Store in an airtight container on a dark, dry shelf. Cooked legumes can be stored in the refrigerator for 2-3 days or placed in the freezer for a couple of months. Objective 5: Adults will make and taste something that includes legumes. Activity: Taste Black Bean Spicy Salad, taste Crock-Pot Dried Beans Make and taste hummus, dip vegetables or pita chips in the hummus Time: 15 minutes 4 P a g e
5 Conclusion: Summary and Regroup Time: 3 Minutes Ask the class: What are you going to make this week with legumes? Encourage class to make one recipe this week using legumes. 5 P a g e
6 Black Eyed Peas Lentils Chick Peas (Garbanzo Beans) Pinto Beans Edamame (soy beans) Kidney Beans Split Peas Black Beans 6 P a g e
7 Black Bean Spicy Salad Hummus Ingredients: 2 16-oz cans garbanzo beans 3 cloves garlic, peeled 1/3 C tahini 1 tsp salt Juice of 1 lemon ¼ tsp cayenne pepper, ground ¼ tsp cumin, ground ¼ tsp black pepper 1/3 C extra virgin olive oil 1 handful parsley ¾ green onions cut into 1 pieces Water as needed (approx 1/3 C) Place all ingredients in food processor or blender. Add water as needed to form a smooth paste. Adjust seasonings to taste. Garnish with parsley if desired. Serve with pita bread wedges and fresh vegetables. Combine Following ingredients: 2 15-oz cans black beans, drained and rinsed 2 cups corn, thawed 1 cup celery chopped ¾ cup green onion, chopped 2 cups tomatoes chopped 1 green pepper, chopped ¼ cup fresh cilantro, minced Whisk following ingredients: 1/3 cup red wine vinegar 1/3 cup olive oil 2 tsp Tabasco sauce 2 tsp salt ½ tsp black pepper Pour over bean mixture, Mix well. Stir into Bean mixture: 6 cups cooked brown rice, cooled Best if salad served chilled. This material was funded by USDA's Food Stamp Program. The Food Stamp Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call or visit online at Uhttp:// U. In accordance with Federal law and U.S. Department of Agriculture's policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. This institution is an equal opportunity provider and employer. To file a complaint of discrimination, write USDA, Director of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C or call (202) (voice and TDD). USDA is an equal opportunity provider and employer. Crock Pot Beans Yield: 5-6 cups 2 cups dried beans of choice (pinto, black, kidney, etc.) 8 cups water Optional ingredients: 1 small onion, chopped 2 cloves garlic, minced 1 tsp cumin ½ tsp pepper ½ tsp oregano 1 tsp salt Sort beans checking for rocks, dirt etc. Rinse well. Combine rinsed beans and water in crock pot. Cook on low for 6-8 hours (or overnight) until beans are soft. At this point remaining ingredients may be added-continue cooking until onion is tender and flavors blend, about 30 minutes. 7 P a g e
8 What are your Favorite How to Add to Meals Tips on Cooking/Storing New to Try Type of Legume: Black Beans Black Eyed Peas Kidney Beans White Beans Lentils Garbanzo Beans (chick peas) Pinto Beans Edamame (green soy beans) Lima Beans How to use various legumes: Mexican dishes, beans with rice, soups, stews Southern dishes with ham and rice, salads (cold), soups, casseroles Salads, soups, chili, Cajun bean dishes Add to soups, fat replacer, pasta Indian dishes, soups, side dishes, salads, stews Middle east dishes, soups, salads, hummus, casseroles Refried beans, Mexican dishes, beans with rice, soups Side dishes, snacks, soups, casseroles, pasta dishes Succotash, casseroles, soups, and salads Type of Legume: Quantity: Soak Time: Cook Time: Black, pinto 2 cups hours hours Kidney beans 2 cups 12 hours 6-8 hours Black eyed 2 cups 12 hours 1-2 hours peas White beans 2 cups 24 hours At least 4 hours Chick peas (garbanzo) 1 cup 24 hours About 6 hours Lentils, split peas 2 cups 7hours About an hour 8 P a g e
Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign
How to Nourish With Jicama Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series is to
More informationBrought to you by Viva Vegetables
How to Nourish With cauliflower Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series
More informationBrought to you by Viva Vegetables
How to Nourish With peppers Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series is
More informationBrought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign
How to Nourish With sweet potatoes Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason legumes are healthy for them. 2. Children will explain that legumes come from a plant that grows in the ground. 3. Children will experience legumes using
More informationBrought to you by Viva Vegetables
How to Nourish With spinach Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series is
More informationBrought to you by Viva Vegetables
How to Nourish With corn Brought to you by Viva Vegetables A Utah State University Extension and Nutrition, Dietetics and Food Sciences Department Initiative The goal of the How to Nourish With lesson
More informationBrought to you by Viva Vegetables
How to Nourish With tomatoes Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series is
More informationPlums in various forms such as fresh, frozen, dried, and juiced.
Plum Objectives Participant will: 1. Explain a health benefit provided by plums. 2. Describe cost- and time-effective strategies for incorporating plums into family meals. 3. Explain how to select plums.
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason summer squash is healthy for them. 2. Children will explain that summer squash comes from a plant that grows in the ground. 3. Children will experience summer
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason peas are healthy for them. 2. Children will explain that peas come from a plant that grows in the ground. 3. Children will experience peas using their senses
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason cucumbers are healthy for them. 2. Children will explain that cucumbers come from a plant that grows in the ground. 3. Children will experience cucumbers
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason spinach is healthy for them. 2. Children will explain that spinach comes from a plant that grows in the ground. 3. Children will experience spinach using
More informationBrought to you by Viva Vegetables
How to Nourish With cucumber Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series is
More informationObjectives. Required Materials:
Objectives Participant will: 1. Children will explain one reason potatoes are healthy for them. 2. Children will explain that potatoes come from a plant that grows in the ground. 3. Children will experience
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason carrots are healthy for them. 2. Children will explain that carrots come from a plant that grows in the ground. 3. Children will experience carrots using
More informationCantaloupe. Optional Supplemental Materials:
Cantaloupe Brought to you by the Food $ense Program Objectives Participant will: 1. Explain a health benefit provided by cantaloupe. 2. Describe cost- and time-effective strategies for incorporating cantaloupe
More informationBrought to you by Viva Vegetables
How to Nourish With salad greens Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason asparagus is healthy for them. 2. Children will explain that asparagus comes from a plant that grows in the ground. 3. Children will experience asparagus
More informationWatermelon. Required Materials: Recipe ingredients and utensils for demonstrations. Lesson handouts (see pgs. 5-6). Required paperwork for program.
Watermelon Objectives Participant will: 1. Explain a health benefit provided by watermelon. 2. Describe cost- and time-effective strategies for incorporating watermelon into family meals. 3. Explain how
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason tomatoes are healthy for them. 2. Children will explain that tomatoes come from a plant that grows in the ground. 3. Children will experience tomatoes using
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason root vegetables are healthy for them. 2. Children will explain that root vegetables come from a plant that grows in the ground. 3. Children will experience
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason peppers are healthy for them. 2. Children will explain that peppers come from a plant that grows in the ground. 3. Children will experience peppers using
More informationRequired Materials: LESSON PLAN. Total Time: minutes
Objectives 1. Children will explain one reason broccoli is healthy for them. 2. Children will explain that broccoli comes from a plant that grows in the ground. 3. Children will experience broccoli using
More informationMenu Planning One of the most important things you will ever do!
Menu Planning One of the most important things you will ever do! To save time and money, budget food dollars, plan menus, and shop wisely. PLAN MENUS Select some family favorites. Add some budget stretchers.
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason rhubarb is healthy for them. 2. Children will explain that rhubarb comes from a plant that grows in the ground. 3. Children will experience rhubarb using
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason squash is healthy for them. 2. Children will explain that a squash comes from a plant that grows in the ground. 3. Children will experience the food using
More informationTexas A&M AgriLife Extension Service. Easy Supper Tonight! Created by: Monica Walker, Baylor County Extension Agent
Easy Supper Tonight! Created by: Monica Walker, Baylor County Extension Agent This custom cookbook was created using recipes from the SNAP-Ed Connection Recipe Finder Database. Recipes included in the
More informationVegetable Chili Boat cedar cliff high school
Vegetable Chili Boat cedar cliff high school Camp Hill, Pennsylvania Our Story Cedar Cliff High School is committed to preparing students to be responsible adults. The school seized the competition as
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason corn is healthy for them. 2. Children will explain that corn comes from a plant that grows in the ground. 3. Children will experience corn using their senses
More informationEnjoy Pulses Kathy Savoie, Extension Educator
Eat Well Nutrition Education Program Eat Well! A Newsletter for Healthy Eating Enjoy Pulses Kathy Savoie, Extension Educator Inside Fall 2016 Food Safety Corner Using Leftover Pulses Kid s Korner After
More informationUSDA is an equal opportunity provider and employer.
The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender
More informationKitchen Basics. Required Materials: Optional Supplemental Materials: Preparation Required:
Kitchen Basics Objectives Participant will: 1. Identify how cooking at home improves nutrition and saves time and money. 2. Identify basic kitchen equipment needed for successful meal preparation. 3. Identify
More informationMAKE YOUR PLATE GREAT!
SPONSORING AGENCY MAKE YOUR PLATE GREAT! Create a Great Plate! The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment o n the basis
More informationManager s Corner: Mise en Place
: PROJECT COORDINATOR Theresa Stretch, MS, RDN, CP-FS EXECUTIVE DIRECTOR Aleshia Hall-Campbell, PhD, MPH The University of Mississippi, School of Applied Sciences www.theicn.org Key Area: 1 Operations
More informationLifetime Nutrition and Wellness
Suggested Beverages Recipes Created by: Compiled by the Statewide Instructional Resources Development Center with permission from USDA This custom cookbook was created using recipes from the SNAP-Ed Connection
More informationEGGstra, EGGstra Read All About It
Food Storage Tips All eggs need to be refrigerated. Refrigerate raw eggs for no longer than 1 month. Refrigerate hard-cooked eggs for no longer than 1 week. Use raw leftover yolks and whites within 4 days.
More informationMise en Place. PROJECT COORDINATOR Theresa Stretch, MS, RDN, CP-FS. EXECUTIVE DIRECTOR Aleshia Hall-Campbell, PhD, MPH
Mise en Place PROJECT COORDINATOR Theresa Stretch, MS, RDN, CP-FS EXECUTIVE DIRECTOR Aleshia Hall-Campbell, PhD, MPH Key Area: 2 Operations Code: 2100 Food Production 2018 Institute of Child Nutrition
More informationWhole Grain Chicken Fajitas. Available Daily: Cheese Pizza Chartwells Super Whole Wheat Crust w/ Olive Oil & Flax
SEPTEMBER 3-6, 2013 Sizzle Sloppy Joe on Whole Grain Bun Whole Grain Chicken Fajitas Mashed Potato & Popcorn Chicken Bowl Bake Buffalo Chicken Outtakes Croutons & with and Seasoned Broccoli Mixed Vegetable
More informationLegumes Dry Beans and Peas Getting the Most Nutrition for Your Money
E-43 6-00 Legumes Dry Beans and Peas Getting the Most Nutrition for Your Money By Jenna Anding* Legumes, or peas and beans, are a great source of folate. A 1/2-cup serving of cooked pinto beans has more
More informationMealtime Memo. Serving Safe Food in Child Care
Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness
More informationFrom the Pantry to the Kitchen
950 West 13th Avenue Eugene, OR 97402 Ph: 541-682-4243 Nutrition Education Ph: 541-682-4281 Toll Free Ph: 800-872-8980 Fax: 541-682-2377 Web: http://extension.oregonstate.edu/lane/nutrition/ food_pantry_project
More informationn g o f e r v i Be sure to try your school meal on for size. Breakfast or lunch, the portions are just right and can be used as a good portion guide.
Be sure to try your school meal on for size. Breakfast or lunch, the portions are just right and can be used as a good portion guide. A S e r v i n g o f Texas Department of Agriculture Food and Nutrition
More informationThere are no changes at this time for OVS at breakfast. A student is offered 4 full components (M/MA, G/B, Milk and F/V) and may decline one.
Slide 1 Image courtesy of Portland Public Schools Point of Service How to recognize a reimbursable meal Slide 2 Offer versus Serve Offer vs. Serve (OVS) is required for high schools, but may be implemented
More informationFor ½ cup and ¾ cup Servings
For ½ cup and ¾ cup Servings USDA Nondiscrimination Statement The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of
More informationEasy and Nutritious Family Recipes
Easy and Nutritious Family Recipes University of California Cooperative Extension Fresno County What s inside... Page How To Read The Nutrition Facts Food Label... 1 Definitions of Cooking Terms and Weights
More informationHOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS? LESSON 1 HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS?
H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & F R U I T S? LESSON 1 H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & FRUITS? HOW CAN MYPLATE HELP ME EAT MORE
More informationVegetarian Bishop s Bean Soup
Bean Cuisine Bean Information 1 Cup of most dried beans = 2 2 ½ cups cooked beans. 1 pound cooked = approximately 6 cups (about 4 servings) 2 cups of dried beans = 5 cups after soaking 1 cup of dried pinto
More informationHOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS? LESSON 1 HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS?
H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & F R U I T S? LESSON 1 H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & FRUITS? HOW CAN MYPLATE HELP ME EAT MORE
More informationTexas AgriLife Extension Service Family and Consumer Science P.O. Box 279, Panhandle, TX Phone:
June 2016 Fruit of the Month: Cantaloupe The cantaloupe was named after the commune Cantalupo in Sabina, in the Sabine Hills near Tivoli, Italy, a summer residence of the Pope. It was originally cultivated
More informationClementines in various forms such as fresh, canned, puree, jam, etc.
Clementine Objectives Participant will: 1. Explain a health benefit provided by clementines. 2. Describe cost- and time-effective strategies for incorporating clementines into family meals. 3. Explain
More informationBeans YOUR PATH TO WELLNESS. Karen Malkin Health Counseling
YOUR PATH TO WELLNESS Karen Malkin Health Counseling Basic Aduki Cooking Time: 70 minutes Yield: 4 servings 1 cup aduki beans 5-inch piece kombu 4 cups water 2 bay leaves 1 teaspoon sea salt 1. Wash beans.
More informationCACFP CHILD AND ADULT CARE FOOD PROGRAM NOVEMEBER 2010
CACFP CHILD AND ADULT CARE FOOD PROGRAM NOVEMEBER 2010 DIRECT DEPOSIT Delaware Parents Association would like to let you know that we will be offering Direct Deposit to all the participants in the CACFP.
More informationLunchroom Inspiration
Alabama State Department of Education October 2018 Volume 5: Issue 3 Lunchroom Inspiration This year I have asked my CNP managers to take photos of their daily lunches for me to post on our FB page, Sylacauga
More informationReview & Technical Assistance Unit Training Series
Review & Technical Assistance Unit Training Series Healthy School Meal Pattern Training SY 2013-14 Healthy School Meal Pattern 2013-14 Breakfast Effective July 1, 2013 3 Grade Groups 3 Food Components
More informationCornmeal. Optional Supplemental Materials:
Cornmeal Objectives Participant will: 1. Explain a health benefit provided by eating whole-grain dried corn. 2. Describe how to purchase and store dried corn. 3. Describe how to cook dried corn. 4. Explain
More informationRecipe: Grilled Asparagus
Recipe: Grilled Asparagus 2 tablespoons olive oil 1 teaspoon salt (kosher, if available) 1 teaspoon black pepper 1 teaspoon lemon juice 1 pound fresh asparagus 1. Combine first four ingredients and whisk
More informationMore Veggies! Learning on the Go...from NDC s Take Out Menu!
More Veggies! Learning on the Go...from NDC s Take Out Menu! Make Your Plate Great with More Veggies! Mom was right when she said to eat your veggies! We ll take that a step further and tell you things
More informationMinisink Valley High School Lunch Menu April 30 May 4
Minisink Valley High School Lunch Menu April 30 May 4 30 WEEK 1 Seasoned Chicken Or Black Bean 1 WEEK 1 2 WEEK 1 3 WEEK 1 4 WEEK 1 All Hot Dog Stir-Fry Patty Gen Tso Chicken Hot N Spicy Chicken Patty Seasoned
More informationFamily Recipes. BBQ Black Bean & Pineapple Pizza serves 4. BBQ Ranch Sweet Potato Pizzas serves 4
Pizza Book Family Recipes BBQ Black Bean & Pineapple Pizza 4 flour tortillas (burrito size) 1 cup barbecue sauce ½ red onion diced drain, rinsed 15-oz can black beans 4 cups pineapple diced 1 bunch green
More informationFuFu This popular African dish is fun to say and fun to eat. Serve fufu in place of mashed potatoes for a sweet surprise.
Adult Recipe Cards FuFu This popular African dish is fun to say and fun to eat. Serve fufu in place of mashed potatoes for a sweet surprise. 3 cups water 4 ripe plantains 1 tbsp butter 1 clove of garlic,
More informationBaked Potato Soup. Nutrition Facts. Cherokee Nation Health Services. Tips: Servings per Recipe: 12 Serving Size: 1 cup
Baked Potato Soup Tips: Try leaving on the potato skins for added flavor and some extra fiber. Recipe courtesy of Cooking Light magazine. Servings per Recipe: 12 Calories per Serving: 219 Total Fat: 7g
More informationA cycle menu is a series of menus that is repeated over a specific period of time, such as 4 weeks. The menu is different each day during the cycle.
Slide 1 Cycle Menus Your Key to Effective Menu Planning for the New Meal Pattern Cycle Menus are your key to effective menu planning for the New Meal Pattern. With the additional documentation that is
More informationUSDA Fresh Fruit and Vegetable Program
USDA Fresh Fruit and Vegetable Program Fresh Fruits and Veggies Serving Safely and Attractively The First Step to Enjoy Fruits and Veggies! Hand Washing is the single most important means of preventing
More informationAcknowledgement Statement USDA GUIDANCE & OFFER VERSUS SERVE. Offer Versus Serve-Guidance. Offer Versus Serve-Question. Please Select Your Answer
Acknowledgement Statement USDA GUIDANCE & OFFER VERSUS SERVE NATIONAL SCHOOL LUNCH PROGRAM SY 2012-2013 You understand and acknowledge that the training you are about to receive does not cover the entire
More informationPeaches in various forms such as fresh, dried, canned, puree, jam, etc.
Peach Objectives Participant will: 1. Explain a health benefit provided by peaches. 2. Describe cost- and time-effective strategies for incorporating peaches into family meals. 3. Explain how to select
More informationDundee High School LUNCH MENU March 1 - March 4, 2016
Dundee High School LUNCH MENU March 1 - March 4, 2016 Monday Tuesday Wednesday Thursday Friday General Tso's Chicken Lucky Fried Rice Vegetable Egg Roll Light Soy Sauce Boneless Wing Bar with Assorted
More informationFabulous fruits. Versatile Vegetables
Have this ebook branded with your Company Logo and Website URL. http://www.jogena.com/resources/ebookbranding.htm This ebook courtesy of Jogena's ebook and ezine Directory http://www.jogena.com Fabulous
More informationEat Well! A Newsletter for Healthy Eating
Eat Well Nutrition Education Program Winter 2015 Inside Food Bites Food Product Dating Kid s Korner Easy Hummus Ask Eat Well Laurie Colton Aroostook County Food Safety Corner Canned Food Safety Eat Well
More informationMushroom & Barley Soup
5.5 ounces pearl barley, raw 1 gallon vegetable broth 1 tablespoon vegetable oil ½ pound yellow onions, diced 3 ounces mushrooms, sliced ½ ounce carrots, diced ¼ cup white wine 2 ounces diced potatoes
More informationCooking With Bread. Cooperative Extension System College of Agriculture and Natural Resources
Cooking With Bread Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Kirklyn M. Kerr, Director, Cooperative Extension
More informationFruit of the Month: APPLE
September 2014 Fruit of the Month: APPLE It may be a slight exaggeration to say that an apple a day keeps the doctor away, but it is only slight. Apples provide us with both soluble and insoluble fibers
More informationDundee High School LUNCH MENU March 1 - March 3, 2017
Dundee High School LUNCH MENU March 1 - March 3, 2017 Monday Tuesday Wednesday Thursday Friday Boneless Wing Bar with Assorted Sauces, Baked, Curly Fries, Power Carrots & Super Celery Sticks Viking Bowl
More informationGN , CCNE: Texas Chili Cook-Off
GN-000-26, CCNE: Texas Chili Cook-Off Client-centered nutrition education uses methods like group discussions and hands-on activities to engage participants in learning. This outline starts with a Snapshot
More informationMENU. Day 1 Nectarine Smoothie Chickpea Salad Red Lentils with Potatoes
MENU Day 1 Nectarine Smoothie Chickpea Salad Red Lentils with Potatoes Day 2 Strawberries & Cream Overnight Oats Red Lentils with Spinach & Nectarine Salad Caponata over Quinoa Day 3 California Eggs Chickpea
More informationMENU. DAY ONE Orange Banana Smoothie Brown Rice & Butternut Salad Steak Mojo with Chipotle Black Bean Medley
PREP GUIDE MENU DAY ONE Orange Banana Smoothie Brown Rice & Butternut Salad Steak Mojo with Chipotle Black Bean Medley DAY TWO Overnight Apple Pie Oats Steak Salad Tacos Cajun Salmon with Roast Winter
More informationWIC Participant Responsibilities
WIC Participant Responsibilities USING WIC VOUCHERS 1. Only you or your proxy can spend your WIC vouchers at the store. 2. Buy only WIC food in the amount listed on the voucher. 3. If you are buying other
More informationSAMPLE CHILD CARE MENUS CACFP-182 (7/12) PAGE 1 OF 5
SAMPLE CHILD CARE MENUS The following 20-day cycle menu is a sample only. Portion sizes are for children ages 3 through 5 years. You may change any of the meals shown, rearrange the order or make substitutions
More informationJune 2010 The McDougall Newsletter Page 1
June 2010 The McDougall Newsletter www.drmcdougall.com Page 1 Featured Recipes This month s newsletter is focused on simple meals that require little, if any, cooking so you can spend more time outside
More informationMonth of Menus Healthy Meals for Healthy Living
Month of Menus Healthy Meals for Healthy Living The Month of Menus is a tool to help families use groceries available from local food pantries to prepare nutritious meals. Efforts have been made to plan
More informationServing High Quality Meals in Summer Meal Programs. June 2016
Serving High Quality Meals in Summer Meal Programs June 2016 Importance of High Quality Meals Increase and retain participation Help children learn, grow, and stay healthy 2 What is a High Quality Meal?
More informationServing High Quality Meals in Summer Meal Programs
Serving High Quality Meals in Summer Meal Programs June 2016 Importance of High Quality Meals Increase and retain participation Help children learn, grow, and stay healthy 2 What is a High Quality Meal?
More informationPomegranate. Required Materials: Recipe ingredients and utensils for demonstrations. Lesson handouts (see pgs. 6-7). Required paperwork for program.
Pomegranate Objectives Participant will: 1. Explain a health benefit provided by pomegranates. 2. Describe cost- and time-effective strategies for incorporating pomegranates into family meals. 3. Explain
More informationGarland ISD Breakfast in the Classroom Breakfast Menu - Nutrition
Date : 11/30/2015 Menu : 15-16 BIC Week 2 Day 1 Na Carb Cereal, Fruity Cheerios 96.00 Each 120.000 1.500.000.000.000 150.000 26.000 2.000 10.000 2.000 500.000 18.000 100.000 4.500 String Cheese 1.00 Each
More informationUsing an air popper: Place desired amount of corn in popper and follow manufacturer s instructions. YOU DO NOT ADD OIL TO THE AIR POPPER!
Recipes Provided by: Sheryl Shenefelt, CN (www.aplacetobe.com) More recipes in Sheryl s books co-authored with David Brownstein, MD The Guide to Healthy Eating, The Guide to a Gluten-Free Diet and The
More informationSchool Nutrition Program Lunch Meal Pattern
School Nutrition Program Lunch Meal Pattern Nutrition and Wellness Division Illinois State Board of Education USDA is an equal opportunity provider and employer. 1 Overview of Meal Pattern Measurements
More informationMENU. DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli
PREP GUIDE MENU DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli DAY TWO Breakfast Scramble Lentil Broccoli Salad Warm Black Bean
More informationAlice Harte November Breakfast Menu
Alice Harte November Breakfast Menu The following are served daily: Fruit choices include: Apples, Bananas, Oranges, Seasonal Options. Milk Choices include: 1% Plain, Non-Fat Plain, Non-Fat Flavored. 1)
More informationCabbage, Broccoli, and Cauliflower Salad. Cabbage, Broccoli, and Cauliflower Salad
Ingredients 2 cups shredded cabbage 2 cups broccoli, diced 2 cup cauliflower, diced 1/2 red onion, diced 1 cup mayo Cabbage, Broccoli, and Cauliflower Salad 1/4 cup white vinegar 2 Tbsp sugar 1. Combine
More informationGarland ISD Regular K-8 Breakfast Menu - Nutrition
Date : 11/30/2015 Menu : 15-16 K-8 Breakfast Week 2 Day 1 Serving Size l (Kl) S Na rb Blueberry Muffin Top Cereal, Trix 1.00 Each 1.00 Each 240 108.642 8.988.500 25 190 158.025 42 23.704 2.988 20 8.889
More informationOnion. Optional Supplemental Materials Dried onions. Powered onion. Pickled onions.
Onion Objectives Participant will: 1. Explain a health benefit provided by onions. 2. Explain how to select onions. 3. Discuss cost and time effective strategies for incorporating onions into family meals.
More informationMENU. DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli
PREP MENU DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli DAY TWO Breakfast Scramble Lentil Broccoli Salad Warm Black Bean & Barley
More informationOSU. Nutrition Facts. The Tomato. Bringing the University to YOU
The Tomato OSU Bringing the University to YOU Pittsburg County OSU Extension 707 W Electric McAlester OK 74501 Office: 918.423.4120 Fax: 423.7053 www.oces.okstate.edu/pittsburg Nutrition Facts HEALTH BENEFIT:
More informationSelection, Preparation, Nutrition
Dry Beans and Peas Georgia Lauritzen, Nutrition and Food Sciences Specialist Selection, Preparation, Nutrition FN 207 Varieties of Beans Navy Beans Navy beans are also known as pea beans, a small white
More informationMENU. DAY ONE Orange Banana Smoothie Brown Rice & Butternut Salad Portobello Mojo with Chipotle Black Bean Medley
PREP MENU DAY ONE Orange Banana Smoothie Brown Rice & Butternut Salad Portobello Mojo with Chipotle Black Bean Medley DAY TWO Overnight Apple Pie Oats Portobello Tacos Harvest Pilaf & Roast Winter Vegetables
More informationAsian Bean Dip MAKES ABOUT 3 CUPS. Try this dip with a variety of beans such as aduki beans, black beans, white beans, or even edamame.
Asian Bean Dip MAKES ABOUT 3 CUPS Try this dip with a variety of beans such as aduki beans, black beans, white beans, or even edamame. 1 15 oz can of unsalted beans or 2 cups cooked beans 1 tsp fresh ginger
More informationWIC Cashier Responsibilities
WIC Cashier Responsibilities ACCEPTING WIC VOUCHERS Ask for the WIC ID folder and keep it until the end of the sale. Do not allow a sale if the WIC ID folder is unsigned or not presented. Refer customers
More informationMENU. DAY ONE Orange Banana Smoothie Brown Rice & Butternut Salad Portobello Mojo with Chipotle Black Bean Medley
PREP GUIDE MENU DAY ONE Orange Banana Smoothie Brown Rice & Butternut Salad Portobello Mojo with Chipotle Black Bean Medley DAY TWO Overnight Apple Pie Oats Portobello Tacos Harvest Pilaf & Roast Winter
More informationPREPARING FOR THE BREAKFAST NEW MEAL PATTERNS
PREPARING FOR THE BREAKFAST NEW MEAL PATTERNS SY 2013 2014 Acknowledgement Statement You understand and acknowledge that the training you are about to receive does not cover the entire scope of the program;
More informationWISCONSIN WOMEN, INFANTS & CHILDREN NUTRITION PROGRAM
WIC approved foods WISCONSIN WOMEN, INFANTS & CHILDREN NUTRITION PROGRAM Effective Nov. 1, 2010 Oct. 31, 2013 The following is a listing of fruits and vegetables that may be purchased with WIC Fruit and
More information