With so many fruits and vegetables, it can be hard to remember how to store everything to keep it fresh for as long as possible. Stretch your dollar by properly storing your fruits and vegetables. Print the guide below to help you remember what gets stored where. Keep it near the refrigerator so you and your family can easily access it later!
When you have a recipe that needs cooked, deboned chicken, how much chicken do you need to buy and cook? Avoid buying too little or too much with these helpful tips.
One cup cubed or shredded chicken:
Using a whole chicken:
When using a whole chicken, 1 pound of uncooked chicken is about 1 cup of cooked, deboned chicken. For example, a 2 ½ to 3 pound whole chicken, or fryer, will produce about 2 to 3 cups of cooked, cubed chicken.
Using a rotisserie chicken:
You can also purchase a rotisserie chicken to use in your recipe. The average rotisserie chicken is about 2 pounds. The whole chicken will make about 3 cups of chicken- this is about 2 cups of white meat and 1 cups of dark meat. White meat comes from the chicken breast and wings. Dark meat comes from the thighs and drumsticks.
Download this infographic as a PDF or a picture.
(Information from: http://www2.ca.uky.edu/poultryprofitability/Cheeps_and_Chirps/Trivia_question_chicken_wings.pdf)
[print-friendly]Canned vegetables and beans are a great way to include cheap nutrient-dense foods to your eating pattern. However, many people think they are bad. Why is this?
Sodium! Many canned foods have sodium in them because it helps preserve the food for the shelf. In just a couple of steps, you can reduce the sodium of your canned beans (and other canned vegetables). The best way to reduce the sodium is to:
Even though you are reducing sodium, other vitamins and minerals are not lost during rinsing and draining!2 So go ahead and buy the canned beans from your local grocery store if you are short time!
2. Haytowitz DB. Effect of draining and rinsing on the sodium and water soluble vitamin content of canned vegetables. Nutrient Data Lab, USDA-ARS-BHNRC; FASEB Journal, 25:609.3, 2011.
While baking can be a fun activity, did you know that baking is a science? Each week, there is a new recipe from Dinner Tonight to try. If it didn’t come out just right, here are few tips and tricks to make your next recipe a success!
If you don’t have many baking recipes, stay tuned for a “Pecan Coffee Cake” recipe on Friday!
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!
