Have you seen recipes that use oat flour and wanted to make it yourself? We show you how to make this versatile flour with this quick video.
Use it to make Spelt Pancakes, Microwave Breakfast Cake, Pumpkin Spice Drops, and more!
Get Fresh with Fruits and Vegetables
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!
How Much Chicken?
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:
- 1 cup of cubed or shredded chicken is about 5 ¼ ounces of cooked, deboned chicken.
- 1 cup of cubed or shredded chicken is also about 1 boiled chicken breast.
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]Reducing Sodium in Canned Beans
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:
- rinse the beans for about 10 seconds under lukewarm water1 and then
- drain the beans for about 2 minutes1
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!
1. Jones JB, Mount JR. Sodium reduction in canned bean varieties by draining and rinsing. Presented at the Institute of Food Technologists Annual Meeting; June 6–10, 2009; Anaheim, CA. 2009.
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.
Baking is a Science
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!
- Read the Recipe – Look at the measurements of each ingredient to make sure you use the right amount of every ingredient. Make to properly measure ingredients to get an exact measurement.
- Use the right ingredients – each ingredient has certain properties that allow chemical reactions to happen that help make your recipe successful.
- Follow the instructions – Complete your recipe in the order given in the directions. The order in which you do things may alter your recipe.
If you don’t have many baking recipes, stay tuned for a “Pecan Coffee Cake” recipe on Friday!
