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Show Pge C2- - THE DAILY HERALD, Provu. l uh, Tuesday, April 2X 19 Imitation ground beef New frozen meals fit for A'v x2 . - - works in some recipes Bmnie Tatuiy Leblang is a registered dietitian. Canlrn Wyman is a junkfthkl fanatic. Each eek, they critique three newfixni items. Green Giant Harvest Burgers For Recipes. $2.69 per resealable frozen bag. Bonnie: I was less than pleased with the payability of Green Giant's Harvest Burgers when we tested them last year. But these new crumbles are better, especially w hen you mask the taste and consistency in tacos. lasagna. spaghetti sauce, chili, sloppy Joes and other recipes of that type. Harvest Burgers for Recipes ce . also works nutritionally as long as y ou make sure to cut back on the salt in the regular recipe. That's because a pound of Han est Crumbles contains 1.080 milligrams sodium to ground beef's none. That's a big difference but then, so is the difference between the fat in Harvest Crumbles compared to ground beef: A pound of ground beef contains up to 100 grams fat to Harvest Crumbles' none. That makes Harv est Crumbles a good substitution for those cutting back on fat but not for those worried about salt. Carolyn: I know I have a junk food reputation to uphold. But I would be lying if 1 said 1 didn't like these new imitation ground beef crumbles from Green Giant. That probably has a lot to do with the spaghetti sauce, and chili and beans 1 put it in. Han est Burgers for Recipes doesn't have much of its ow n flavor. That's one of the reasons I didn't like the original Green Giant Harvest Burger patties, which were designed to be served alone, on a roll. But Harvest for Burgers Recipes doesn't interfere with the flavor of a spaghetti and chili sauce but does prov ide bulk and a consistency close enough to ground beef to fool even me. Harvest Burger crumbles are also cheaper than ground beef, can be used in small quantities and don't have to be browned before use. Considering all that, even am willing to play health food fool. Keebler Reduced Fat Gra1 ham Cracker Ready Crust. crust. $1.59 per Bonnie: Here's good news: d Keebler has taken of the fat out of its graham cracker pie crust, but left in most of the taste. Considering that most pie fillings are high in calories and fat. most people could use the 2 grams of fat savings per serving this new reduced-fa- t pie crust represents. Add that to how good they taste and can't imagine why anyone would continue to buy Keebler's recular graham cracker Keadv Crust. Caroly n: If you're try ing to cut back on calories and fat. craham one-thir- 1 diabetics cracker pie crust is a great place to do it. Given the typical fillings of chocolate pudding or ice cream, who's going to notice if the pie crust is not quite up to snuff? The good news Bonnie just reported, accurately as it turns out. is that Keebler's new reduced-fa- t graham crust tastes so good that you might even be able to get away with using one of the reduced-fa- t filling recipes offered on the back of this product label. Weight Watchers Desserts. Triple chocolate eclair, New X r , - v. Csichra well-staffe- sty le cheesecake, chocolate ry parfait rovale. $1.99 per 6.42-t- o e box of two or three frozen desserts. Bonnie: A first glance at the packaging of these new treats 10.48-ounc- might make you think they were really low fat desserts. "Up to 75 percent less fat than a regular dessert." touts both the chocolate raspberry roy ale and the straw berry parfait rovale. But what's a regular dessert? According to the FDA. on a "less than" claim, it can be any one a company chooses. In this case, the company chose some extremely for examhigh-fa- t comparisons ple, comparing their strawberry parfait rovale to Friendly s Original Fudge Sundae with its 16 grams of fat instead of the 5 grams of fat store-bran- d strawberry sundae, which it much more closely resembles. It all seems so unnecessary since these are actually fairly low in fat if only moderate in calories (up to 190 per sening). Carolyn: Bonnie has a problem w ith the "less than" claims made on these new dessert packages. My problem is with the way they neglect to advertise that they're multiserve. The fact that these boxes contain more than one dessert is good from the point of finances but bad if you're one of this product's Steak 'n Seasoned Beef Kabobs help get the grilling season off to the right start. In 30 minutes or less, discover a gold mine of flavor with nuggets of gar GARLIC-PEPPE- R SKEWERED PORK boneless pork loin roast (about 2 12 pounds) 6 to 15 cloves garlic, finely minced 13 cup fresh lime juice 3 tablespoons each firmly packed brown sugar and soy sauce 2 tablespoons vegetable oil 2 teaspoons ground black 1 pepper 14 teaspoon cayenne pepper 6 (12 to 14-inc- h) metal skew- ers green onions, cut in pieces (optional) Cutting crosswise, cut about I pound off roast; cut this pound crosswise into six chops. Set aside in 9xl3x2-incX h dish. Stand remaining I 12 found roast on end: cut roast in half, slicing down, across width and tutting lengthwise to make 2 wide slabs. Cut each slab across J . IiiT den fresh vegetables grilled with tasty rib eye steaks. This steak and vegetable combination is sure to be a hit with family members. steaks sizzle on grill Rib eye From the Beef Industry Council namesake weight watchers and thought you were going to be able to eat everything in these small boxes for the package-promote- d less-tha- n 200 calories. The good news is that all four are tasty enough that you'll probably want to eat more than one at a sitting. (And that's probably bad news for weiuht watchers!) there are no trips back for forgotten items. 4. Try ing to do it all in one trip. Believe it or not. the more often you shop, the less time it will take. 5. Not familiarizing yojrself with the store. The more familiar you are with a store, the more quickly you find items. 6. Not choosing the "right" checkout lane. The best option is the express lane if y ou have 10 items or fewer. If not. don't automatically go to the first or last checkstand. See if the checker is doing his or her own bagging and assess the volume in carts ahead of vou. slices; ingredients, except pork and green onions. Spoon marinade mixture over each poik chop and each pork slice: cover and refrigerate for at least one hour or over night. Thread pork slices, ribbon style, onto skewers, alternating pork with green onion pieces. Grill skewers and chops over medium-ho- t briquets about 3 minutes per side or until no longer pink in center. Chops may require to 2 minutes longer. Do not overcook. Remove skewers; serve immediately. Cover and refrigerate unused grilled chops for Thai Pork Salad). Makes 4 to 6 skewers, plus 6 pork chops for Thai Pork Salad. Nutrition information per serving ( I skewer): 247 calories; 23 grams protein; 13 grams fat; 73 milligrams cholesterol; 425 milligrams sodium. THAI PORK SALAD 8 cups lightly packed shredded cabbage or fresh packaged coleslaw I rup lightly packed rilantro I 14 teaspoon ground red pepper Salt and pepper Vegetable Kabobs: 6 small (approximately 1 pound) red potatoes, halved 2 medium yellow squash, cut thick slices into 3 tablespoons butter, melted 2 teaspoons minced fresh oregano leaves 1 large clove garlic, crushed Place potatoes and 2 tablespoons water in microwave-saf- e container. Cover, venting one corner, and microwave on HIGH for 6 to 7 minutes or until barely fork tender, stirring once. Alternately thread cooked potatoes and squash on six ' -- place in djsh with chops. In medium bowl, combine all (Continued from Paj:e CI) i 'V civ raspberry rovale, and strawber- grain into RECIPES: '' Photo Courtesy ttw 6eel Industry Council Supermarket Sampler 3. Not making a great shopping list. With a great shopping list, d. 5 - last-minu- . o XT "Steak" your claim and taste what's heating up backyards this season versatile, delicious beef. a Start spring or summer night sizzling with Steak "N Seasoned Vegetable Kabobs. In 30 minutes or less, discover a gold mine of flavor w ith nuggets of garden fresh vegetables grilled w ith tasty rib eye steaks. It's a rich find anv familv will love. STEAKS N SEASONED VEGETABLE KABOBS 3 beef rib eye steaks, cut I inch thick (approximately 2 pounds) 2 teaspoons minced fresh oregano leaves -- skewers. butter. 2 Combine being met. , Many oi those she counseled wanted her to cook for them. So she thought, "why not?" Thus, a whole new line of easy-to-finutritious as well as delicious meals w as conceived. Pettino noted that there doesn't seem to be a line of such foods anywhere in the nation, mi her's are a first. Pettino and her mother, Stella Maria Petko. put their heads together, and. using Petko's familv recipes, they modified them for a diabetic diet, and began production. There are currently seven entrees available, but Pettino hopes to expand the line to include tea- spoons oregano and garlic; brush half of mixture ov er vegetables. Meanwhile in a small bowl, 2 teaspoons oregano and red pepper; sprinkle on both sides of beef steaks; reserv e. Place steaks and kabobs on grid coals. over medium Grill steaks uncovered 12 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill kabobs 10 minutes, turning occasionally and brushing with remaining butter mixture. Season steaks and vegetables with salt and pepper as desired. Cane steaks crosswise into thick slices; sene with vegetables. Makes 6 sen inns. combine ash-cover- lunch, breakfast and specialty items. Dinners now available include chicken with thyme sauce over rice with carrots and cherries' for dessert: flounder fillet w ith:(acw potatoes, wild rice, green Jjciiia and peaches: or pasta withed chicken, spinach and btg Joli sened with fruit cocklaiLjaJ-lopepotatoes with ham, brussel sprouts and fruit cocktail; beef enchilada with Spanish rice and baked apples, to name a few.vu Marketed under the name of Stella Maria, the foods come individually packaged, frozen, and will keep for up to six months in a freezer, or 21 days in the refrigerator. They can be reheated in boiling w ater or in a microwave. Each ounce meal pan ides less than 10 grams of fat. less than o()0 milligrams of sodium, and low sugar. They are calorie controlled (each meal contains 380 calories). approximately USD A approved, and believe me. they are good. In addition to those people with health concerns, the frozen meals are especially handy for those who are on the go. the homebound, college students, new Get ready to grill by following these tips From Kingsford Products Company To help you get ready for barbecue season, home economists provide these helpful grilling tips: Bring out the barbecue: Every grill needs a good annual cleaning after winter storage. L'se a wire grill brush to loosen stuck-o- n food particles, then spray the grate with oven cleaner and rinse thoroughly, or wash w ith hot soapy water. W hen you're ready to gnli. rub the crid with veeelable oil or cooking spray spray w ith non-stic- k to prevent food from sticking, i Stock up on charcoal: tUli tor's note: This is the series on the fifth of a Akron Diet, tin eating unJ exercise plan. By JANE SNOW Knight-Ridde- r Newspapers Here are the instructions for Week Five of the Akron Diet. Continue follow ing the instructions for the previous weeks. Each week we'll print additional instructions. Food plan: Make one lower-fa- t fiKxJ choice each day Buy a paperback guide to fat content of foods at a bookstore, and start familiarizing yourself with which foods are high and which are low in fat. Choose a book that lists the fat and calories for homemade, restaurant and convenience foods. Make sure the li tings are for amounts that are easy to figure out one slice of bread instead of I ounce, for example. . -- at 12 teaspoon salt 14 to 12 teaspoon cayenne pepper 13 cup fresh lime juice 1 tablespoon sugar In large bowl, combine cabbage, cilantro and mint; set aside. h In skillet, heat oil over 10-inc- heat. Add pork, onion, nuts, salt and cayenne. Cook and stir 2 minutes; remove from heat. Stir in lime juice and sugar. Spoon hot poik mixture over cabbage; toss well to coat. Serve immediately. Makes 5 main-dissen ings or medium-hig- h h 0 side-dis- serv ings. h Nutrition information per serving: 281 calories; 18 grams protein; 15 grams fat; 41 milligrams cholesterol; 496 milligrams sodi- urn. tit Trend-settin- g restaurants continue to favor dry spice rubs for grilling They're a of seasonings combination rubbed directly onto meat, poultry or fish to enhance the flavor of these foods when they're grilled. No marinatinc is necessan. 1 1 foods and hips in a straight line (don't lock knees). Exhale and push back to starting position (don't lock elbows). Repeat four times. The Doorway Chest Press and other strengthening exercises build lean muscle mass, which bums more calories than fat. The e.xer cises also strengthen hones, which helps prevent osteoporosis. Gradually, we w ill add eight more strengthening exercises that will be done twice a week. All can be donj at home with no special equipment such as Nautilus machines oi weights. , Ideally, strengthening exereises should be done after cardiovascular exercise, such as our five minutes of Continuous movement. This helps prevent injuries. If you don't have time to do the exercises warm up a few minutes before doing strengthening exercises. Move around, using both arms and legs . rKrv -- mothers. Meals can be shipped, frozen, to a person's door for S.V97 per entree, plus the cost of shipping. Pettino staled in an interview with The liily Herald, that he will be marketing her products nationwide very soon. They will be sold in specialty food stores. For now. they can be ordered by phone. For charge card orders, call (800) 600-237customer ser2 vice, call (954) or the fax number is (954) 493-896More information about these special foods can obtained by writing to Stella Maria's, Inc., 2430 E. 772-778- 8. back-to-bac- r ri divu., ron .1 r- Fla.. 33308. S slices h Gel ready to grill: Marriott Hotel.' Wednesday April 24th. 1996 tablespoons vegetable oil 6 grilled pork loin chops, cut l4-inc- long-handle- d Tlme Out for Autism '96 2 12 large red onion, sliced in thin slivers 12 cup lightly salted roasted cashews or peanuts d Other things to keep on hand: a wire grill brush to help clean the gniteJ toiigs and insuflame retardant mitts to prolated, tect hands from the fire. lower-fa- t Each day. make one lower-fa- t choice in a restaurant, at work or at home. Buy pretzels instead of chips from the vending machine, or skip the sour cream on your baked potato. Buy low fat ice creanj instead of Ben and Jerry's. Snack on low-fmicrowave popcorn instead of fried tortilla chips while watching television. The low er-fchoice can be different each day. The purpose is to start learning how to make wise Ihk1 choices. Exercise plan: Add one minute of continuous movement daily, for a total of five minutes. On Mondays and Thursdays, do iXxMAvay Chest Presses, a strengthening exercise. Here's how: Stand facing a doorway. 1 12 feet from the opening. Grip the doorway at shoulder height on either side. Lean your body toward the doorway, keeping head, neck leaves, coarsely chopped 30 large mint leaves, coarsely-choppe- into Good! quality charcoal is quick to light, long to bum. Store briquets in a cool, w hen charcoal absorbs dry area moisture, it can be harder to light. Have the proper tools on hand: Tongs and a spatula are the key tools to have ready when grilling season begins; they help you turn food without piercing it. so you don't lose any delicious juices. Dieters should choose Tips on grocery shopping Manx people gripe that shopping takes too much time. But there are ways to save time and make the trip more enjoyable and productive. Here are some key time wasters, and techniques to reclaim lost time. 1. Shopping at a "bad" time. What's a bad time? Whenever you're cranky, tired or hungry. You will be inefficient when your mind and emotions are elsewhere. 2. Shopping on the "wrong" day. The best time to shop is when a store is moderately busy not at a peak time, but when it is still scious. .. Petti no stated that there are approximately 7,000 senior citizens living in Ft. Lauderdale who are diabetic, or on restricted diets, foods was and finding easy-to-fi- x next to impossible. "These people didn't expect to retire and have to start cooking and watching what they cat. And many complained that the foods they could eat were bland and not appealing." she says.; Pettino has been a registered dietitian and a certified diabetes educator since 1989. As a result of her years of counseling and w orking with those ho require special care in eating, she was deeply concerned that their needs were not jj it WIN" k By PHILIP LEMPERT Chicago Tribune FORT LAUDERDALE. Fla. Seeing a definite need, dietitian Liz (Lisa) pettineo of, Fort Lauderdale. Florida, has come up with just the right foods for those w ho are diabetic, or, for that matter, anyone who is health con- l- York By LYRAtNE JONES Special to The Herald - i The Autism Society of Utah cordially Invites you to an with: evening of Ron McBride. Head Football Coach of Unlxrfsity of Utah s sportsmanship Utes, Running LaVelle Edwards. Head Football Coach ofllrigham Young Unhrrslty's Cougars. and Chris Tunis, Program Director from Sports Radio $70. ; - i. ., Please Join Ron, LaVeUe and Chris for dinner, lively discussion, and auction to benefit the Autism Society of Utah and ASls continued efforts in education and aiding individuals and families touched by autism. " ' .. Mini: Wednesday, April 24th, 1998 30 p in. to 10:00 pan. Cocktail Reception at 6:30 p.m. Dinner served at 7:30 p.m. Coaches Discussion u1W begin at 8:30 p.m. Where: The Marriott Hotel . 75 South West Temple Ticket will not be Issued; CALL 583-704- 9 .tur ii ime will Itc held hi the door. FOR RESERVATIONS iuauu-erdal-t e, |
