Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls, ID 83301 Phone: 208-734-9590 Fax: - PowerPoint PPT Presentation

1 / 2
About This Presentation
Title:

Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls, ID 83301 Phone: 208-734-9590 Fax:

Description:

Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls, ID 83301 – PowerPoint PPT presentation

Number of Views:97
Avg rating:3.0/5.0
Slides: 3
Provided by: UofI
Category:

less

Transcript and Presenter's Notes

Title: Cooperating Counties: Twin Falls County Extension Office Rhea Lanting, Extension Educator Cammie Jayo, ENP Coordinator 246 3rd Avenue East, Twin Falls, ID 83301 Phone: 208-734-9590 Fax:


1
Cooperating CountiesTwin Falls County
Extension OfficeRhea Lanting, Extension
EducatorCammie Jayo, ENP Coordinator246 3rd
Avenue East, Twin Falls, ID 83301Phone
208-734-9590Fax 208-733-9645http//www.agls.uid
aho.edu/enp/http//extension.ag.uidaho.edu/twinfa
llsButte County Extension OfficePhone
208-527-8587Fax 208-527-3448Cassia County
Extension OfficeGrace Wittman, Extension
EducatorPhone 208-878-9461Fax
208-878-7862Custer County Extension
OfficePhone 208-879-2344Fax
208-879-5246Gooding County Extension
OfficePhone 208-934-4417Fax
208-934-4092Jerome County Extension OfficeLyle
Hansen, Extension EducatorPhone
208-324-7578Fax 208-324-7562 Lemhi County
Extension OfficeKatie Hoffman, Extension
EducatorPhone 208-756-2815Fax 208-756-6915
Lincoln County Extension OfficePhone
208-886-2406Fax 208-886-2407 Minidoka County
Extension OfficeDonna Gillespie, Extension
EducatorPhone 208-436-7184Fax 208-436-6889
ENP Classes offered
Extension Nutrition Program (ENP) Trained ENP
Nutrition Advisors are available to help families
at no cost. For further information contact any
of your local County Extension Offices. Funding
and program partners are Idaho Department of
Health and Welfare and Food Stamp Program of
Food and Nutrition Service, USDA.
  • Arco Every Thursday at 700 p.m. BIC building,
    159 N. Idaho Street, Arco, ID.
  • Burley Arbor Office, 2040 Overland, Burley, ID.
    Every Thursday at 200 p.m.
  • Twin Falls Arbor Office, 1139 Falls Avenue,
    Suite C. Every Friday at 1000 a.m.
  • For more information contactCammie JayoPhone
    208-734-9590
  • ____________________________
  • Eat Well for Less
  • Come join the fun while learning how to
  • Plan easy, quick, and tasty meals that your
    whole family will love.
  • Get your kids to eat more fruits and
    vegetables and like them.
  • Stretch your food dollars.
  • Get your family to be more physically active
    and have fun.
  • These classes are offered at no charge.

Extension Nutrition Program
Hotline News
Winter 2008
____________________________________________ The
University of Idaho provides equal opportunity in
education and employment on the basis of race,
color, religion, national origin, gender, age,
disability, or status as a Vietnam-era veteran,
as required by state and federal laws.
2
  • Plan Ahead
  • Keep meals simple! You can make healthy meals
    fast.
  • Cook when you have more time maybe on weekends.
    Make soups, stews, or casseroles to freeze for
    the next week.
  • Do some tasks the day before. Wash and cut
    vegetables or make fruit salad. Your child can
    help. Cook noodles for pasta salad. Cook lean
    ground beef or turkey for tacos. Refrigerate all
    food items until used.
  • Make non-cook meals and snacks
  • salads with canned tuna, chicken or beans
  • cold sandwiches
  • raw vegetables and low-fat yogurt
  • fruit
  • Cook for today and later. You can make enough
    meat sauce for spaghetti today and for topping a
    baked potato tomorrow.

Twice Baked Potatoes Makes 4 servings Ingredient
s 4 medium russet potatoes 8 ounces lean ground
beef 1 cup broccoli florets, finely chopped 1
cup water 1 cup shredded reduced-fat Cheddar
cheese, divided
½ cup reduced-fat sour cream ½ teaspoon salt ¼
teaspoon freshly ground pepper 3 green
onions, sliced
Choose foods to promote a healthy future at
every stage of life. For more information about
Food Stamp benefits, call or visit your local
Health and Welfare office. Twin Falls
208-736-2110 Burley 208-678-1121 Jerome
208-324-8144 Salmon 208-756-3336 Food stamps
expand your ability to eat a variety of
foods! ________________________ For more
Information on ENP "Classes" contact Cammie
Jayo Twin Falls County Extension Office Phone
208-734-9590, ext. 11
  • Directions
  • Pierce potatoes all over with a fork. Place in
    the microwave and cook on medium, turning once or
    twice, until the potatoes are soft, about 20
    minutes. (or in your oven preheated to 400
    degrees for 40-60 minutes depending on the size
    of the potato).
  • Meanwhile, brown meat in a large skillet over
    medium-high heat, stirring often, about 3
    minutes. Transfer to a large bowl. Increase heat
    to high, add broccoli and water to the pan,
    cover, and cook until tender, 4 to 5 minutes.
    Drain the broccoli add to the meat.
  • Carefully cut off the top third of the cooked
    potatoes reserve the tops for another use. Scoop
    out the insides into a medium bowl. Place the
    potato shells in a small baking dish. Add ½ cup
    Cheddar , sour cream, salt and pepper to the
    potato inside and mash with a fork or potato
    masher. Add green onions and the potato mixture
    to the broccoli and meat stir to combine.
  • Evenly divide the potato mixture among the potato
    shells and top with the remaining ½ cup cheese.
    Microwave on High until filling is hot and the
    cheese is melted, 2 to 4 minutes. (or bake at 400
    degrees for 10 minutes).
  • Benefits of Meal Planning
  • Saves time. You will have everything you need
    for the meal you want to prepare, which will
    save running to the store for missing items.
  • Saves money. Going to the store less frequently
    helps save money.
  • Improves nutritional value of meals. When you
    plan meals, you are more likely to serve
    foods that are nutritious.
  • Reduces stress by eliminating the question,
    what should I cook for dinner.

Nutrition Information Per serving 274 calories
10 g fat (5 g saturated, 4 g mono) 52 mg
cholesterol 24 g carbohydrate 22 g protein 2 g
fiber 514 mg sodium 740 mg potassium. Nutrition
bonus Vitamin C (42 daily value), Zinc (27
DV), Potassium( 21 DV), Calcium (19 DV) .
2-1/2 Carbohydrate Servings.
Write a Comment
User Comments (0)
About PowerShow.com