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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Sep 13, 2000
Page
14
Healthful ideas for variety in kids lunches include deviled eggs in insulated containers with baked tortilla chips and veggie sticks, broccoli florets, radishes, and cucumber. Add salmon salad on multigrain, homemade soups, quiche, or grilled chicken wrapped in whole wheat tortillas for balanced options.
National Cancer Institute promotes Five A Day as a simple way to reduce cancer risk by diet changes. It urges three vegetables and two fruits daily, notes higher fiber and lower fat, and offers tips including servings, recipes, and quick lunch ideas. Column credits Lisa L. Kel Extension educator.
Late summer grilled zucchini shells are filled with a chickpea or red bean mixture scented with pepper onion garlic and Parmesan. Cooked vegetables mix with tomato and basil then spooned into hollowed shells and grilled 10 to 15 minutes until crisp tender. Serves four main dish portions or eight side portions.
The Food and Friends menus are not published this week. For menu information call 301 694 1605, Monday through Friday, 8 30 a m to apm.
A simple one pan skillet dish cooks ground beef with spaghetti sauce and water, then pasta, ricotta, and mozzarella. Cover and simmer in stages totaling about 30 minutes, yielding four servings. Substitutions include ground turkey or crumbled sausage. Recipe attributed to Pollio Milan Cheese Co.
A retrospective on African American culinary traditions evolving into a national moverment. From Gael Green's 1994 New York feature to Village Voice columns in 1997 1998 the culture spreads across restaurants cookbooks and home kitchens. Norma Jean and Carole Darden elevated Spoonbread guiding readers through Southern classics and recipes in Spoonbread and Jam.
An early 21st century diet discussion contrasts protein heavy and carb light plans. It notes fats near the peak of a diet pyramid while carbohydrates form the broad base with fruits and vegetables in between. It cites Atkins and low carb trends, linking high carb intake to insulin rise and fat storage, and questions how to adapt healthy eating for modern times with CISDA studies cited.
College meal guide shows peanut noodles with uncooled pasta and a soy sauce blend. The page details stir fried vegetables with broccoli and optional crumbled tofu, plus ground meat tacos and a tortilla hummus combo, all yielding four servings.
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