Monday, April 26, 2010

Mix and Match Meals

A "Restaurants and Institutions" survey found that about 70 percent of the United States adults decide what to eat for dinner at 4:00 P.M. or later. One way to ease the "dinner dilemna" is to plan meals like some people plan clothing purchases. Consider the person who mixes and matches a few clothing items into dozens of different outfits. You can do the same with foods by combining basic foods into an assortment of different and tasty meals. Try this list of foods for mixing and matching: Assorted Fresh Fruits in Season: Can be eaten "plain, as is;" chopped, sliced and added to salads; toppers for frozen desserts; or layered with pudding for a parfait. Cheese: Used in cheese sandwiches (toasted or untoasted): add to main dish salads; mix into a white sauce and serve over vegetables like broccoli or baked potatoes; or grate and use in a casserole topping. Eggs: Hard-cook, slice and use for a main dish salad; fry: scramble; make into an omlet or use in egg salad sandwiches. Frozen Vegetables: Cook and serve or toss into soups; add to casseroles or pasta dishes. Milk: Use in white sauces, puddings and cream soups. Use milk as a base for beverages. Meat, Poultry and Fish: Can be used as a single entree or combined or added to pasta dishes, casseroles, or even pizza topping. Rice and Pasta: Offer with seasonings as a side dish, serve topped with a sauce; mix with other foods and a white sauce or can of soup for a casserole; use in cold salads; or added to soups. By mixing and matching different combinations your meals and snacks will have a better chance of being nutritious as well as offer variety to your menues.

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