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Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls,

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Presentation on theme: "Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls,"— Presentation transcript:

1 Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls, ID Phone: Fax: Butte County Extension Office Phone: Fax: Cassia County Extension Office Grace Wittman, Extension Educator Phone: Fax: Custer County Extension Office Phone: Fax: Gooding County Extension Office Phone: Fax: Jerome County Extension Office Lyle Hansen, Extension Educator Phone: Fax: Lemhi County Extension Office Katie Hoffman, Extension Educator Phone: Fax: Lincoln County Extension Office Phone: Fax: Minidoka County Extension Office Donna Gillespie, Extension Educator Phone: Fax: Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls, ID Phone: Fax: Butte County Extension Office Phone: Fax: Cassia County Extension Office Grace Wittman, Extension Educator Phone: Fax: Custer County Extension Office Phone: Fax: Gooding County Extension Office Phone: Fax: Jerome County Extension Office Lyle Hansen, Extension Educator Phone: Fax: Lemhi County Extension Office Katie Hoffman, Extension Educator Phone: Fax: Lincoln County Extension Office Phone: Fax: Minidoka County Extension Office Donna Gillespie, Extension Educator Phone: Fax: Extension Nutrition Program (ENP) Extension Nutrition Program (ENP) Trained ENP Nutrition Advisors are available to help families at no cost. For further information contact any of your local County Extension Offices. Funding and program partners are: *Idaho Department of Health and Welfare and *Food Stamp Program of Food and Nutrition Service, USDA. Extension Nutrition Program (ENP) Extension Nutrition Program (ENP) Trained ENP Nutrition Advisors are available to help families at no cost. For further information contact any of your local County Extension Offices. Funding and program partners are: *Idaho Department of Health and Welfare and *Food Stamp Program of Food and Nutrition Service, USDA. ENP Classes offered : Arco : Arco : Every Thursday at 7:00 p.m. BIC building, 159 N. Idaho Street, Arco, ID. Burley: Arbor Office, 2040 Overland, Burley, ID. Every Thursday at 2:00 p.m. Twin Falls: Arbor Office, 1139 Falls Avenue, Suite C. Every Friday at 10:00 a.m. For more information contact: Cammie Jayo Phone: ____________________________ Eat Well for Less Come join the fun while learning how to: Plan easy, quick, and tasty meals that your whole family will love. Plan easy, quick, and tasty meals that your whole family will love. Get your kids to eat more fruits and vegetables and like them. Get your kids to eat more fruits and vegetables and like them. Stretch your food dollars. Stretch your food dollars. Get your family to be more physically active and have fun. Get your family to be more physically active and have fun. These classes are offered at no charge. ____________________________________________ The University of Idaho provides equal opportunity in education and employment on the basis of race, color, religion, national origin, gender, age, disability, or status as a Vietnam-era veteran, as required by state and federal laws.

2 Choose foods to promote a healthy future at every stage of life. For more information about Food Stamp benefits, call or visit your local Health and Welfare office. Health and Welfare office. Twin Falls: Burley: Jerome: Salmon: Food stamps expand your ability to eat a variety of foods! ________________________ For more Information on ENP "Classes" contact: Cammie Jayo Twin Falls County Extension Office Phone: , ext. 11 Plan Ahead Keep meals simple! Keep meals simple! You can make healthy meals fast. Cook when you have more time Cook when you have more time – maybe on weekends. Make soups, stews, or casseroles to freeze for the next week. Do some tasks the day before Do some tasks the day before. Wash and cut vegetables or make fruit salad. Your child can help. Cook noodles for pasta salad. Cook lean ground beef or turkey for tacos. Refrigerate all food items until used. Make non-cook meals and snacks: salads with canned tuna, chicken or beans cold sandwiches raw vegetables and low-fat yogurt fruit Cook for today and later. Cook for today and later. You can make enough meat sauce for spaghetti today and for topping a baked potato tomorrow. Plan Ahead Keep meals simple! Keep meals simple! You can make healthy meals fast. Cook when you have more time Cook when you have more time – maybe on weekends. Make soups, stews, or casseroles to freeze for the next week. Do some tasks the day before Do some tasks the day before. Wash and cut vegetables or make fruit salad. Your child can help. Cook noodles for pasta salad. Cook lean ground beef or turkey for tacos. Refrigerate all food items until used. Make non-cook meals and snacks: salads with canned tuna, chicken or beans cold sandwiches raw vegetables and low-fat yogurt fruit Cook for today and later. Cook for today and later. You can make enough meat sauce for spaghetti today and for topping a baked potato tomorrow. Twice Baked Potatoes Makes 4 servings Ingredients: 4 medium russet potatoes 8 ounces lean ground beef 1 cup broccoli florets, finely chopped 1 cup water 1 cup shredded reduced-fat Cheddar cheese, divided Directions: 1.Pierce potatoes all over with a fork. Place in the microwave and cook on medium, turning once or twice, until the potatoes are soft, about 20 minutes. (or in your oven preheated to 400 degrees for minutes depending on the size of the potato). 2.Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. 3.Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add ½ cup Cheddar, sour cream, salt and pepper to the potato inside and mash with a fork or potato masher. Add green onions and the potato mixture to the broccoli and meat; stir to combine. 4.Evenly divide the potato mixture among the potato shells and top with the remaining ½ cup cheese. Microwave on High until filling is hot and the cheese is melted, 2 to 4 minutes. (or bake at 400 degrees for 10 minutes). Nutrition Information: Per serving: 274 calories; 10 g fat (5 g saturated, 4 g mono); 52 mg cholesterol; 24 g carbohydrate; 22 g protein; 2 g fiber; 514 mg sodium; 740 mg potassium. Nutrition bonus: Vitamin C (42% daily value), Zinc (27% DV), Potassium ( 21% DV), Calcium (19% DV). 2-1/2 Carbohydrate Servings. ½ cup reduced-fat sour cream ½ teaspoon salt ¼ teaspoon freshly ground pepper 3 green onions, sliced Benefits of Meal Planning Saves time. You will have everything you need for the meal you want to prepare, which will save running to the store for missing items. Saves money. Going to the store less frequently helps save money. Improves nutritional value of meals. When you plan meals, you are more likely to serve foods that are nutritious. Reduces stress by eliminating the question, what should I cook for dinner.


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