Search Results for: turkey

The Importance of Breakfast

May 9, 2016 by Dinner Tonight

We all know the familiar saying, “Breakfast is the most important meal of the day” and it truly does play an important part in giving us and our families a strong start for our day. The American Academy of Pediatrics website -healthychildren.org – details the many benefits of encouraging your family to have breakfast:

Evidence that demonstrates children who eat breakfast have a lower BMI than those who skip breakfast
Studies that show students who have breakfast have more energy and concentration and do better in school
Better overall nutrition and eating more important nutrients, vitamins, and minerals

Tips to make breakfast a good time for family mealtime:

Prepare the night before! Plan what the family will have for breakfast the next morning and make as much as possible the night before. If your family wants cereal for breakfast, have the bowls, spoons, and box of cereal on the table. Then the next morning you can grab the milk from the refrigerator, slice a banana or wash a handful of berries, and breakfast is ready. Make sure to minimize the morning scramble of finding missing homework, library books, or a stray shoe by having backpacks organized and picking out school outfits, complete with socks, shoes, and accessories.
Set the alarm – and go to bed early! A common reason for skipping breakfast is not having enough time, so make sure to head to bed early and set the alarm to allow for enough breakfast time the next morning.
Avoid distractions! Keep the TV, phones, and other electronic devices off in the morning.
Keep it easy! If you know that you do not have a lot of time in the morning or are consistently running late then check out our videos featuring quick morning meals and make-ahead breakfasts.

Try some of our breakfast recipes for a nutritious start to your day!

How to Keep a Cold Lunch Cold

September 19, 2016 by Dinner Tonight

Now that school is back in session, many children are packing a meal to take with them. Cold lunches can get hot sitting out for a few hours before lunchtime, allowing bacteria to grow that could make the lunch unsafe to eat. The proper cooling system is key for ensuring that the meal packed for your child will be safe for consumption at lunch. Following these necessary tips and tricks will help you to achieve that goal.

Wanting to know more about back to school food safety information, visit foodsafety.gov.

Check out these lunch recipes!

Slow Cooker Calibration

October 17, 2016 by Dinner Tonight

If the slow cooker in your house hasn’t been used in a while or even if you use it on a regular basis, it is a good idea to test it for accuracy. Follow these simple steps for slow cooker calibration to make sure everything is working properly and your food is safe!

Fill the slow cooker 1/2 to 2/3 full with water. The amount of water you need depends on the size of the slow cooker.
Turn the slow cooker on to LOW and let heat for 8 hours. Do not lift the lid during this time!
Check the water temperature with an accurate food thermometer. Do this quickly since the temperature in the slow cooker drops 10 to 15 degrees once the lid is removed.
The temperature of the water should be between 185 and 200 degrees.
- If the water temperature is less than 185 degrees, the slow cooker is not safe to use and should be thrown out.
- If the temperature is over 200 degrees, then that is an indication that food cooked for 8 hours in the slow cooker without any stirring would likely be overdone; therefore, your slow cooker should be safe to use.

Download this how-to as an infographic PDF or image!

Check out our recipes!

Kabob Skewers: Not Just for Dinner

October 24, 2016 by Dinner Tonight

Most people think of kabob skewers for shish kabobs full of meat and vegetables for the dinnertime grill, but those bamboo, wooden, or metal skewers can make any mealtime fun!

Here are a few fun ideas for using skewers at breakfast, lunch, snack, and dessert:

Start the day with a kabob – Make breakfast fun by stacking waffles and strawberries onto the skewer.
Sandwich on a stick – Alternate pieces of whole grain bread with low-fat cheese chunks and pieces of deli sliced turkey breast for a lunchbox change-up.
Make a healthy desert – Thread washed fruit (sliced if needed) onto a skewer for a healthy dessert (or even a simple snack stack).

Get older children involved by letting them thread different food onto the skewers. Keep in mind that the ends are sharp, so use caution, always observe kids in the kitchen, and use soft foods.

Colors for Nutrition

March 23, 2018 by Dinner Tonight

Nutrients present themselves as different colors in in fruits and vegetables. Different colors = different nutrients! If you see a lot of the same colors on your plate, consider mixing it up!

Did you know that adding color to your meals will help you live a longer, healthier life? Colorful fruits and vegetables can paint a beautiful picture of health because they contain phytonutrients, compounds that give plants their rich colors as well as their distinctive tastes and aromas. Phytonutrients also strengthen a plant’s immune system. They protect the plant from threats in their natural environment such as disease and excessive sun.

When humans eat plant foods, phytonutrients protect us from chronic diseases. Phytonutrients have potent anti-cancer and anti-heart disease effects. And epidemiological research suggests that food patterns that include fruits and vegetables are associated with a reduced risk of many chronic diseases, including cardiovascular disease, and may be protective against certain types of cancers.

The American Cancer Society recommends 2 1/2 cups per day of fruits and vegetables. The most recent US Dietary Guidelines recommend consuming even more: 2 1/2 cups of vegetables and 2 cups of fruit, based on a 2,000-calorie diet.

Below is a quick run down of some of the phytonutrients that you’ll find in fruits & veggies of that color:

Red: Rich in the carotenoid lycopene, a potent scavenger of gene-damaging free radicals that seems to protect against prostate cancer as well as heart and lung disease.
Found in: strawberries, cranberries, raspberries, tomatoes, cherries, apples, beets, watermelon, red grapes, red peppers, red onions

Orange and yellow: Provide beta cryptothanxin, which supports intracellular communication and may help prevent heart disease.
Found in: carrots, sweet potatoes, yellow peppers, oranges, bananas, pineapple, tangerines, mango, pumpkin, apricots, winter squash (butternut, acorn), peaches, cantaloupe, corn

Green: These foods are rich in cancer-blocking chemicals like sulforaphane, isothiocyanates, and indoles, which inhibit the action of carcinogens (cancer-causing compounds).
Found in: spinach, avocados, asparagus, artichokes, broccoli, alfalfa sprouts, kale, cabbage, Brussels sprouts, kiwi fruit, collard greens, green tea, green herbs (mint, rosemary, sage, thyme, and basil)

Blue and purple: Have powerful antioxidants called anthocyanins believed to delay cellular aging and help the heart by blocking the formation of blood clots.
Found in: blueberries, blackberries, elderberries, Concord grapes, raisins, eggplant, plums, figs, prunes, lavender, purple cabbage

White and brown: The onion family contains allicin, which has anti-tumor properties. Other foods in this group contain antioxidant flavonoids like quercetin and kaempferol.
Found in: onions, cauliflower, garlic, leeks, parsnips, daikon radish, mushrooms

Source:

Harvard Health Blog – find the original article here.

Here are some of our most fruit and veggie packed recipes for you to check out!

Fruits:

Vegetables: