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Most families are still munching today on Thursday’s Thanksgiving leftovers. The average weight gain during the holiday season is five pounds, andTexans are getting fatter and fatter. In fact, the Lonestar state is now ranked the 10th most obese state in the country, according to a report by Trust for America’s Health and the Robert Wood Johnson Foundation.
(BPT) - The holiday season is a time for everyone to indulge in delicious foods but doing so shouldn’t be a guilt-ridden experience. There are several options available to satisfy your taste buds while still staying on track. The following are some snack options that not only embrace the latest food trends but are sure to please your guests as well.
(NAPSI)—As Americans strive to eat healthier and add more fruits and vegetables to their diets, a recently concluded “market basket” study has a simple message for consumers: think frozen.
(StatePoint) Whether you’re playing host or bringing a side dish to someone else’s holiday gathering, preparing a delicious crowd-pleaser that’s simple and affordable to make is a priority for many.
DETROIT— Silvana Davis was 16 when breast cancer took her mother.
If meals were a movie, they’d probably be something like this: “Delicious Dishes,” starring Meat as the tasty plate protagonist and Vegetable, Meat’s unconditionally loving friend. In other words, veggies are often pegged as complementary to the main dish — an accessory to a dapper steak au poivre, like how a nice scarf brings out your eyes.
(BPT) - Crisp air, changing leaves and cozy knit sweaters signify the return of autumn. Fall can be a busy time for most families, juggling back-to-school routines, carpools, homework, after school events and sports practice. Now is a great time to slow down, bring the whole family together and enjoy all of the exciting activities fall has to offer.
(BPT) - With the return of cool autumn weather, our thoughts turn to warm, comforting foods. But cold-weather cooking needn’t be dull. This year, take your menu cues from restaurant and cooking trends to create fun fall foods your entire family will enjoy.
(NewsUSA) - In today's busy, high-tech era, women are carrying more and more responsibility. Society expects them to earn a living; climb the corporate ladder; manage a home; and provide for the family by cooking, cleaning, doing laundry and helping care for them. In addition, these women -- who are spread too thinly and on-call 24/7 -- are expected to look good and feel good.
Lettuce, collards, peppers, tomatoes, Brussels sprouts and cauliflower grow well in Central Texas during the fall months.
(BPT) - What’s for dinner? It’s a question most of us ask every day. With evening routines packed full of extracurricular activities, chores and preparation for the following day, we don't always have as much time as we'd like to make dinner. Fortunately, a quick, delicious and healthy meal can still be an option for your family, even when you’re short on time. All it takes is a little planning, some common ingredients and one trip to the grocery store.
(NAPSI)—As interest in locally grown produce and fresh ingredients rises across the country, a new star is making its way to the center of the plate—vegetables. In recent years, chefs and home cooks alike have taken notice of the rich vegetables that are locally available and the versatility they bring to a meal as the main dish.
Leslie Patricelli didn't keep junk food in the house when her three kids were toddlers, but the goofy, bald baby in her board book "Yummy Yucky" grins from ear to ear over chocolate sauce and cookies.
Staff Sgt. Jessie Wright, of Headquarters and Headquarters Company, Warrior Transition Brigade, paints a cauliflower to represent the human brain during an open house at Carl R. Darnall Army Medical Center's Traumatic Brain Injury clinic Thursday.
Staff Sgt. Jesse Wright, Headquarters and Headquarters Company, Warrior Transition Brigade, paints a cauliflower head to depict a brain with the help of Tracy Brown, a certified occupational therapy assistant at the Carl R. Darnall Army Medical Center's Traumatic Brain Injury clinic, during its open house Thursday, March 21, 2013, at Fort Hood.
Even in the bright new days of the new year, cabbages, cauliflower and rutabagas are nutritional powerhouses in need of a little PR. They can bring new and unexpected flavors to the table, but ho-hum ways of cooking them fail to inspire all but the most loyal fans.
One of my favorite foods as a child was broccoli, but I wouldn’t touch a similar vegetable — cauliflower.
Roasted Rutabagas With Golden Raisin-Maple Vinaigrette. Here’s something the author never thought she would say about rutabagas: Yum.
Lemon Garlic Israeli Couscous With Cauliflower. If you’re accustomed to seeing cauliflower drowning in a cheese sauce, this pilaf - light, bright and modern - will be a revelation.
Napa Cabbage, Shiitake and Pork Fried Rice. Napa cabbage, also known as Chinese cabbage, has a more delicate taste than the traditional green cabbage.
Try White Bean, Andouille and Kale Soup.
Cabbages, cauliflower and rutabagas are nutritional powerhouses in need of a little PR. Try this Twice-Baked Curried Potatoes With Savoy Cabbage.
The Central Texas College Culinary Arts Department will offer German cuisine at Friday’s Patio Cafe. Dinner will be served from 6 to 7:30 p.m. in the Student Center (Bldg. 108).
Most menu items at Adelea's on Main in Salado use organic fruits and vegetables, so it didn't take much to get chef/owners Jennifer Lohse Angell and Kelly Angell thinking about what they'd feed their son when Ren was born last year.
When spring arrives, I like to start lightening up meals with fresh vegetables.
Belton Senior Activity Center’s annual Christmas party is from 6:30 to 9:30 p.m. Dec. 19 at 842 S. Mitchell St., Belton.