Pantry Picks – Tortillas

Last week Justine introduced you to the new feature on our website called Pantry Picks and shared some ways to use whole wheat bread. I am excited about this new collection of resources because it highlights how we can make the best use of ingredients that are inexpensive, long-lasting and really easy to prepare. This week I’m highlighting our Pantry Pick on whole wheat tortillas.

We use a fair amount of tortillas in my house. We like Mexican flavored foods so I make a number of meals using whole wheat tortillas. And if I need a quick lunch or supper for my kids, they often choose a simple cheese quesadilla. My son prefers a white flour tortilla for his quesadilla but will eat the whole wheat tortillas for other meals.

Here are a few ways to use whole wheat tortillas:

This week try a new recipe using whole wheat tortillas!

Jody Gatewood

Jody Gatewood

Jody Gatewood is a Registered Dietitian who enjoys spending time in the kitchen baking and preparing meals for her family. She does lots of meal planning to stay organized and feed her family nutritious meals.

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Pantry Picks – Whole Wheat Bread

We are excited to announce a new feature on Spend Smart. Eat Smart. called Pantry Picks. Pantry Picks
provide tips on nutrition, storage, and preparation for foods that you might commonly find in your
pantry or cupboard. Each week this month, we are going to look at a different Pantry Pick. We hope you
learn some new ways to use these staple foods.

Today, I am going to introduce you to our first Pantry Pick – whole wheat bread. You can almost always
find a loaf of whole wheat bread in my pantry. Find out why I like whole wheat bread on my post from
last week. We usually use whole wheat bread for sandwiches and toast. If you or your family prefer
another type of bread for sandwiches and toast, fear not!. Here are some other great uses for whole
wheat bread:

Make sure to check out our new Pantry Picks section on our website for more information about whole
wheat bread. Next week Jody will be sharing about tortillas.

Enjoy!

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Croutons

Our June recipe of the month is homemade croutons. If you enjoy store-bought croutons on your salad, on your soup, or for a quick snack, you are going to love these. When I make these, my children, my husband, and even my mom devour them – there are never any leftovers.

The thing I like about homemade croutons is that they are made with whole wheat bread. Using whole wheat bread is important to me because it has more nutrients than wheat bread or white bread. In particular, it has more fiber, which is something we all need to get more of. Fiber helps protect against chronic diseases and it helps keep our digestive system healthy.

If you are like my children, you will just eat these croutons on their own. But, if you are like me, you will want some recipes to use along with your croutons. My favorite recipe to top with these croutons is Autumn Soup. I also like croutons on a salad, such as Whole Meal Salad. Regardless of how you serve your croutons, I hope you try this recipe soon.

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Crispy Baked Chicken

Our May recipe of the month is Crispy Baked Chicken and it is a popular one.  Boneless, skinless chicken is coated in crushed cornflakes and baked. Serve this tasty chicken with a fruit and a vegetable and you have a complete meal.  Many people I have talked to about this recipe like to season the crushed cornflakes beyond the garlic powder. Some suggestions I have received include basil, Italian seasoning, chili powder, lemon pepper, and oregano.  If you have a favorite herb or spice give it a try!

Recently, we have been talking a lot about unit pricing on the blog.  This recipe is a great chance to use your unit pricing skills when buying the chicken.  The recipe calls for 1 ½ pounds of boneless, skinless chicken. This can take several forms, so lets look at the unit price below to see what is the best buy.

Breasts Price

Package Size

Unit Price

$5.90

1.69 pounds

$3.49 per pound

Thighs Price

Package Size

Unit Price

$3.83

1.54 pounds

$2.49 per pound

Tenders Price

Package Size

Unit Price

$5.62

1.28 pounds

$4.39 per pound

In this case, the chicken thighs were the best buy.  Remember, prices will change from week to week, so make sure to double check the unit price before you buy.

Enjoy!

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Solid fats and oils: What’s the difference?

Back in 2013, I wrote a blog comparing the cost and nutrition of different vegetable oils. That blog was recently shared by a national outlet and it received a lot of attention. As a result, we got a lot of questions related to what type of fat or oil is best to use so we thought it was time to write another blog on that topic.

When talking about fats and oils, it helps to define each term. Solid fats are fats that are solid at room temperature like butter or lard. Solid fats mainly come from animal foods. Oils are fats that are liquid at room temperature, like canola or olive oil. Oils come from many different plants and from fish. However, coconut, palm, and palm kernel oils (tropical oils) are solid at room temperature because they have high amounts of saturated fatty acids. Therefore, they are classified as a solid fat rather than as an oil.

All fats and oils are a mixture of saturated fatty acids and unsaturated fatty acids (monounsaturated and polyunsaturated). Solid fats contain more saturated fats and/or trans fats than oils. Saturated fats and trans fats tend to raise LDL cholesterol levels in the blood, which in turn increases the risk of heart disease. Here is a chart that shows the different amounts of saturated and unsaturated fatty acids in different types of solid fats and oils.

*Information from the USDA National Nutrient Database https://ndb.nal.usda.gov/ndb/search/list?home=true

There has been some research lately that has led some people to believe that saturated fats aren’t as harmful as once thought. Along with that, coconut oil is widely promoted as having many health benefits. However, in July 2017 the American Heart Association issued an advisory recommending against using coconut oil. Analysis of more than 100 published research studies reaffirmed that saturated fats raise LDL cholesterol. In addition, seven controlled trials showed that coconut oil raised LDL levels.

To learn how much oil is recommended for you, visit https://www.choosemyplate.gov/oils. Currently, most Americans eat more solid fat than recommended while consuming fewer oils than recommended. Therefore, the 2015 Dietary Guidelines for Americans recommend shifting from solid fats to oils. This includes using oils (except tropical oils like coconut oil) in place of solid fats when cooking. And to increase the intake of foods that naturally contain oils, such as seafood and nuts, in place of some meat and poultry. This week for an evening meal you might consider making the Broiled Salmon Justine shared at the beginning of the month!

Jody Gatewood

Jody Gatewood

Jody Gatewood is a Registered Dietitian who enjoys spending time in the kitchen baking and preparing meals for her family. She does lots of meal planning to stay organized and feed her family nutritious meals.

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Children and Fish

A few weeks ago, I mentioned that I rarely ate fish growing up. However, fish is a favorite of my children. We usually eat it for dinner once a week.

You may be wondering if I am worried about my children being exposed to mercury in the fish I feed them. The answer is no because I choose fish that the EPA and FDA have designated safe to eat including cod, pollock, salmon, and tilapia. This chart has great advice on the appropriate types and amounts of fish for children and pregnant women. It is safe for children ages 2 years and older to eat one or two servings of fish per week. Eating fish may even have lifelong health benefits. These include brain function and prevention of chronic disease.

Adding fish, or any food, to the menu at home can be tricky. Family members of all ages may not be comfortable with new foods. Here are some of the things I try:

  • Stick with it for the long haul. The more they see the food, the more likely they are to try it (and like it). It may take weeks, months, or years, but they will eventually try it.
  • Serve it with other things they like. Favorite side dishes can make a new food more appealing. * Serve it as part of a mixed dish. Our Fish and Noodle Skillet is a great way to include fish with other tasty foods your family members may like.

Try adding fish to your weekly menu. Let us know how it goes!

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Safe Seafood

We are starting to get a few days of beautiful weather here in Iowa and for me that means firing up the grill! I love to cook food on my grill and one of my favorites is salmon. I have heard from several friends that they are unsure about cooking fish at home and sometimes they are concerned about food safety and seafood. Today I have rounded up some top safety tips related to seafood to help you feel confident cooking fish at home.

  • Choose fish that has been kept at a safe temperature. In Iowa, that often means that fish is frozen when we buy it. Frozen fish is often very high quality and some fish in the fresh case at my store was previously frozen. Fish should smell mild. Flesh should be firm and eyes should be clear on whole fish. When buying frozen fish, choose packages that are free of frost.
  • Wash your hands thoroughly before and after handling raw fish and keep raw fish separate from ready-to-eat foods. Clean surfaces and kitchen tools that touched raw fish with hot soapy water.
  • If you plan to eat your fish within two days, you can store it in the refrigerator. If it will be longer before you eat it, store it in the freezer. You can defrost fish in the microwave, but for the best results, thaw fish in the refrigerator overnight.
  • Cook fish to 145 degrees Fahrenheit.
  • Cooked fish is safe at room temperature for up to two hours unless the temperature is above 90 degrees Fahrenheit. On very hot days, refrigerate fish within one hour.
  • If you enjoy fishing, put fish you plan to eat in a cooler of ice immediately.

The Food and Drug Administration has a helpful website related to keeping seafood safe. I hope these tips help you feel confident cooking seafood at home. Next week Justine will share some information related to serving seafood to children. Please share your favorite seafood dishes on our social media!

Christine Hradek

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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Four Layer Supper

Our March recipe of the month is an old favorite here in Iowa. Four Layer Supper is a casserole that has been a staple recipe here for many years. The name says it all, this recipe is a casserole made up of four layers – potatoes, green beans, ground beef and onions, and cheese.

Over the years, we have learned from this recipe and made some updates. These updates make the recipe easier, more nutritious, and less expensive.

  • To save time, prick the potatoes with a fork and microwave them for 5 minutes before cutting them up. This will reduce the baking time by 15-20 minutes.
  • To add nutrition to this recipe, substitute sweet potatoes for all or some of the white potatoes. Sweet potatoes boost the fiber and vitamin A in this recipe.
  • To save money on this recipe, check your grocery ads and substitute a less expensive meat for the ground beef. This could even be leftover cooked meat from a previous meal.

Enjoy!

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Cheesy Chicken Casserole

Our February recipe of the month is Cheesy Chicken Casserole.  This recipe is an easy, tasty, and nutritious one dish meal.

Some of my favorite dinners to make are one dish meals.  All the ingredients come together in one pot, skillet, baking dish, or slow cooker.  Homemade one dish meals are my favorites because: 

  • They are often nutritious.  One dish meals typically contain three or four food groups (vegetables, grains, protein, and dairy).
  • They are often flexible allowing you to use different types of veggies, proteins or grain foods based on what you enjoy and what you have on hand.
  • They are easy to clean up.  One dish meals do not dirty a lot of dishes.
  • They are easy to prepare.
  • They are less expensive than boxed or frozen one dish meals.

Make Cheesy Chicken Casserole your own by changing up the protein and the vegetables.  You can adjust this recipe based on the foods you have on hand.

Enjoy!

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Vegetable Dip

Last week our blog was all about buying yogurt.  This week we have a tasty recipe using yogurt as the main ingredient – Vegetable Dip.  This recipe is very helpful at my house because my youngest son will not eat vegetables unless he has something to dip them in.  I like this recipe better than ranch dressing or store bought dip because the yogurt adds some nutrition to those vegetables that he would not get otherwise.

This recipe is so easy – all you have to do is combine plain yogurt with some seasonings.  Make sure that you let this dip rest in the refrigerator overnight. This rest time gives the flavors from the seasonings time to mingle together.  The hardest part of this recipe is slicing the vegetables to dip in it!

Find the full recipe here.

Enjoy!

 

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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