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Healthy Eating and Good Nutrition Go Hand-in-Hand in Tight Economic Times

Monday, December 8, 2008 General News J E 4
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DENVER, Dec. 8 Consumer research confirms what we alreadyknow -- that U.S. consumers have cut spending significantly over the past sixmonths. More than one-third have made measurable cutbacks in frequentpurchases, such as dining out, according to Booz & Company (October 2008).That creates the opportunity for families to enjoy more healthy home-cookedmeals. All it takes is just a little planning and more fresh produce. Thereis a popular myth that fresh produce is too expensive. It is not-- particularly if you count on potatoes.

Potatoes, a mainstay of traditional diets for centuries, contain essentialvitamins and minerals, fiber, and antioxidants and are fat-, sodium- andcholesterol-free. Even better, one serving -- a medium (5.3 ounce) potato willonly set you back about 25 cents. Pound for pound, potatoes are still one ofthe best values in the produce department. To learn more about the potato andideas for eating better on a budget, visit http://www.potatogoodness.com.

"It's easy to keep this vegetable as healthy as it was when it was pulledfrom the ground," says Linda McCashion, vice president of public relations forthe United States Potato Board (USPB). "Just keep food 'partner' ingredientsnutritious, too."

Roasted, mashed, baked or au gratin, the USPB offers several suggestionsfor cutting the shopping bill without sacrificing nutrition ... to the tune ofno more than $1.50 per serving!

-- Top baked potatoes with salsa and low fat sour cream, vegetarian chilior ground turkey mixed with taco seasoning, olives and tomatoes, and toppedwith low fat shredded cheddar cheese

-- Cook Once -- Eat Twice! The key is to make extra potatoes to carry youover to the next meal. Top a Caesar salad with garlic roasted potatoesinstead of croutons for lunch or turn Tuesday's pork tenderloin and potatodinner into Wednesday's BBQ pork and potato wrap, complete with shreddedcabbage and carrots

-- Use one pan and a microwave to whip up Southwest Potatoes Au Gratin:Cut two potatoes in half lengthwise, then slice across into 1/4-inch-thickhalf moons. In a 1-quart microwave-safe dish, combine 5-6 raw chicken tenders,a can of diced tomatoes and taco seasoning, mixing well. Arrange potatoes ontop in a single layer. Sprinkle low fat shredded cheddar cheese on top.Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes.For a host of healthy potato recipes, visithttp://www.momsdinnerhelper.com.

SOURCE United States Potato Board
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