Oct 9, 2009

Tips for Eating Out

MyPyramid.gov has some great tips for eating healthier while eating out. Here of some of them:
  • Ask for whole wheat bread.
  • Get your salad dressing served on the side and only eat what you want.
  • Choose main dishes that include fruits and vegetables such as stir fries or kabobs.
  • Order broiled, steamed, or grilled dishes instead of fried or sauteed.
  • Choose smaller portions.
  • Only eat until you are full. Don't feel like you have to clean your plate.
  • Avoid "all you can eat" buffets. Order a menu item instead to help control your portions.
  • Share a main dish with a friend.
  • Order an appetizer instead of a main dish if the portion sizes are too large.
  • Take the left-overs home instead of trying to eat everything on your plate.
  • Before you start eating your food, pack half of it in a to-go box for later.
  • Ask for low-fat salad dressing or low-fat milk.
  • Don't add extra butter to your food.
  • Choose healthy sides such as steamed vegetables and fruit instead of fries.
 For more info on eating healthy visit  MyPyramid.gov

Healthy Recipe of the Week


Lighter Mac & Cheese
Ingredients
  • Cooking spray
  • 1 pound elbow macaroni
  • 2 (10-ounce) packages frozen pureed winter squash
  • 2 cups 1 percent lowfat milk
  • 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
  • 2 ounces Monterey Jack cheese, grated (about 2/3 cup)
  • 1/2 cup part-skim ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons grated Parmesan
  • 2 tablespoons unseasoned bread crumbs
  • 1 teaspoon olive oil
Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

Recipe from the Food Network created by Ellie Krieger.