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Healthy & Time Saving Tips. 1. Strategies for Menus 2. Menu Helpers 3. Substitute healthier options 4. Prepping foods 5. Safe Kitchen.

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Presentation on theme: "Healthy & Time Saving Tips. 1. Strategies for Menus 2. Menu Helpers 3. Substitute healthier options 4. Prepping foods 5. Safe Kitchen."— Presentation transcript:

1 Healthy & Time Saving Tips

2 1. Strategies for Menus 2. Menu Helpers 3. Substitute healthier options 4. Prepping foods 5. Safe Kitchen

3 o Grocery Shopping o Plan around Sales Circular or Coupons o Give yourself time to shop smart Pick foods that can be cooked or prepared easily and are healthy o Set a Limit for take out each week o If you do take out, make it on day you cant cook o Choose foods you can control portion and calories like sandwiches or salads with condiments on the side o All hands on deck o Get side items the kids can fix to help out

4 o Keep all members of the family informed Print/Write and Post Weekly Menu o Get Everyone involved Pick colors, themes nights (Healthy Homemade Pizza Night) or foods that begin with certain letters for little kids (Letter S- Soup & Sandwiches) Make it FUN and SIMPLE!!

5 o Choose quick sides to pair with time consuming entrees o Frozen microwaveable steamer vegetables o Bagged salad kits o Pre-cut fresh fruit and veggies o Plan left overs for busy nights (ball games, dance, church, class, or just a long day) o Have a few flexible menu days for the unexpected crazy day. Low fat hot dogs with whole wheat buns can be supplemented any day of the week. o Use the food pyramid and include all food groups Variety of foods = more minerals and vitamins

6 Dinner Tonight Videos - Healthy Living - Texas AgriLife Research and Extension Center at Dallas Whats for Dinner Tonight? Step by step video help for simple meals Texas Agri-Life Extension Agency Tip Sheets, Videos, Recipes, Healthy Programs, Family Nutrition Information, Blogs & Facebook

7 University of Nebraska-Lincoln (UNL) Extension in Lancaster County FOOD: Nutrition, Safety & Cooking

8 Eatingwell.com Recipes- Heart Healthy, Healthy Weight, Quick meals, Vegetarian and More Tips & Ideas Magazine or Website Registered Dietitian Support

9 National Heart Lung and Blood Institute Mom, Whats for Dinner? Check out Deliciously Healthy Meals Downloads, handouts, tips, recipes, and videos

10 Small Changes make big impacts!!! Lower fat, salt intake and sugar Apple sauce for vegetable oil You can reduce sugar Learn to cook without salt, use herbs instead Replace fat free plain yogurt for sour cream Add canned beans or mushrooms and veggies to bulk up meat/protein dishes. Increases fiber and lowers fat. (canned beans tomatoes, frozen corn and soy beans in salads, taco meat) Rinsing cooked ground beef, beans and canned goods to reduce fat and or sodium

11 Prep produce after grocery shopping Clean and chop carrots, celery, mushrooms, onions for easy and quick fixes Remove berry stems and pre-slice fruit for quick desserts Make extra protein for fillings such as chicken or ground beef and freeze for fast low fat wraps or tacos etc.

12 Get the family to help!!!! Swap T.V. time for music and cooking, making dinner time a fun family affair!

13 Clean- wash hands (20sec.) and surfaces with hot soapy water Separate- raw and cooked foods, never reuse a plate or dish that held raw food! Cook- Cook food to its safe temperature Print/Write and post inside a kitchen cabinet Buy a meat thermometer Chill Within two hours of cooking afety/index.asp

14 How to defrost food? Thawing RefrigeratorThe refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. Cold WaterFor faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. MicrowaveCook meat and poultry immediately after microwave thawing.

15 Safe Cooking, Know when its done! Temperature Danger Zone (TDZ) 40°F- 140°F Food left in TDZ over 2 hours can be DANGEROUS Ground Beef: always cook to internal 160° F Basics/index.asp

16 Presented by: Debra B. Reed, PhD, RD, LD Texas Tech University College of Human Sciences Department of Nutrition, Hospitality, and Retailing Ext. 251


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