Pumpkins are so much more than colorful decorations-they offer big benefits for your health.
Photo: Randy MayorBenefits
Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It's high in vitamin C and beta carotene. Pumpkins are also high in lutein and zeaxanthin, substances that may help prevent the formation of cataracts and reduce the risk of macular degeneration. Canned pumpkin has a similar nutrient profile with slightly less fiber than fresh, but more bioavailable beta carotene due to heat used in the canning process.
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Photo: Beau Gustafson; Katie StoddardPumpkin-Cranberry Muffins
Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
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Pumpkins are so much more than colorful decorations-they offer big benefits for your health.Read More »from Superfood: pumpkin
Coleslaw is the salad of choice at most barbecue joints and cookouts and is so much more than shredded cabbage.
Beatriz Da CostaCabbage and Apple SlawRead More »from Sensational slaws for Labor Day
Bring fruit to the table as a surprise ingredient in this colorful cole slaw recipe. The crunch of the ripe apple perfectly complements the bite of the crisp cabbage. Chill before serving to let the flavors blend.
2 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 large unpeeled Fuji apple cored, quartered, and thinly sliced
2 tablespoons finely chopped fresh flat-leaf parsley
In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until
Snack your way to good health by selecting foods with the most nutritional bang. Choose foods packed with vitamins and nutrients to satisfy your cravings and keep you feeling full longer.Read More »from Healthy snacks under 75 calories
Jaime Harder Caldwell, M.A., R.D., Randy MayorEdamame Dip
Similar to hummus, but with fewer calories and fat grams, this dip packs a fiber-and-protein punch from soy beans and cannellini beans. It's an ideal treat for the mid-day munchies because it is low in fat and has only 61 calories per serving.
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Jaime Harder Caldwell, M.A., R.D.Garlic-Parmesan Popcorn
Make a twist on a classic by adding garlic, parmesan and cayenne pepper to popcorn (a whole grain snack) for an extra burst of flavor. Research shows that whole grains may help reduce the risk of developing many major diseases including heart disease, diabetes, and certain cancers.
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Jaime Harder Caldwell, M.A., R.D.Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
White beans are an excellent source of two essential minerals, folate and iron, as well as fiber, which helps keep you feeling full longer. Pair the dip with
Beat the freshman fifteen and skip cafeteria lines with these dorm room-ready recipes and gadgets that make eating college-style an A+ experience.Read More »from Cooking in college (to avoid the Freshman 15)
Zoë Gowen, Photo: Lee Harrelson; Styling: Mindi ShapiroAvoid the Freshman Fifteen
It's dormitory move-in day. Say good bye to curfew, intruding parents, pesky siblings, meals on the table, and your old jean size. Say hello to all-night parties, late-night studying, life in a cinder block room, a diet of fast food, and stretch pants. The Freshman Fifteen is no myth. But with these must-have college cooking gadgets and easy dorm room recipes, it really is possible to still wear your favorite skinny jeans come exam time.
Zoë GowenThe Microwave
Every college student must have a microwave-its uses are endless. This sleek little microwave is powerful and efficient, and still packs enough room for a full-size rotating plate. Whip up this tasty Microwave Snack Mix when you need fuel for the mind.
Related: Meals from the Microwave
Zoë GowenThe Mini-Fridge
If you want to keep perishable food in your room and avoid buying
Classic Southern recipes are featured in The Help, both the movie and the novel, and are as much a part of the action as Aibileen, Minny, Skeeter, and Hilly. Here are a few of the featured foods.Read More »from Southern recipes inspired by "The Help"
Chocolate Icebox Pie Law mercy. Even Minny's Terrible Awful Thing couldn't keep us from trying this ultra-decadent pie made with homemade chocolate filling. It's topped with whipped cream and chopped chocolate candy bar pieces; what more could you ask for?
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Jennifer DavickCreamy Grits Casserole Celia never met a pork chop she couldn't burn, but she could do up grits like the queen of Sugar Ditch. If grits are a regular on your breakfast or brunch menu, try this decadent twist: Grits Casserole. Flavored with Gouda, Cheddar, and a dash of red pepper, these grits are no sides dish-they're the star of the show. As Abilene says, "That's all grits is, a vehicle. For whatever it is you rather be eating." Melty cheese, anyone?
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Charles WaltonCurried Chicken Tea Sandwiches Everyone knows that chicken
Check out these unique twists on the traditional pickle, from pickled okra to dilled green beans.Read More »from Homemade pickling recipe twists
Dilled Green Beans
Green beans make for delicious pickles, especially when paired with red peppers and garlic. Grab a couple of pounds from your local farmers' market during peak season and you'll have homemade pickles to enjoy the rest of the year.
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Related: Simple Green Bean Recipes
Photo: Becky Luigart-StaynerSpicy Pickled Okra
Make good use of an abundant summer okra harvest by whipping up these spicy pickles. White peppercorns and jalapeños add some kick, making these pickles a great side dish or martini garnish.
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Photo: Randy MayorEasy Refrigerator Pickles
Love traditional sliced cucumber pickles? You can make your own with this easy recipe. The pickles keep in the fridge for up to one month.
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Zucchini makes for great breads, cakes, soups, and more-why not pickles, too? Rice vinegar and ginger add a little Asian flair to this easy pickling recipe.
Follow these three tips for packing a safe lunchbox that is sure to keep your kids healthy and out of the nurse's office. By: Toby Amidor, MS, RD
© JLP/Jose L. Pelaez/CorbisSchool Lunchbox Safety
Sending the kids to school with a healthy and enjoyable lunch is a challenge all by itself. Then there is worry of making sure the food you pack is safe to eat. Luckily, a few simple steps can ensure the well-being of your little ones.
Foods like dairy products, deli meats, tuna, eggs, mayonnaise, and other popular kid-friendly goodies are high risk foods. When these foods are kept at room temperature, it creates the perfect environment for bacteria to multiply. Kids have a weaker immune system than adults, which puts them at higher risk when exposed to food bugs.
Related: Love Your Leftovers
Tip #1: Pack Safe Food
Start out by safe packing:
• Proper hand washing: Wash hands using warm soap and water.
• Clean reusable bags: Clean spills and debris from lunch bags. Odors canRead More »from Is your lunchbox making you sick?
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.Read More »from Mongolian beef recipe
Photo: Randy Mayor; Styling: Leigh Ann RossYIELD: 4 servings (serving size: 1 cup)
TOTAL: 20 minutes
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Bruce Weinstein and Mark Scarbrough,
What your child eats has a major impact on learning. Here are the best foods to help your child make the grade.Read More »from Brain-boosting foods
If you want to give your kids an academic edge this school year, you may ask them to study harder, spend less time in front of the TV, or log more hours at the library. But those aren't the only ways to boost their brainpower. The key to good grades could be as close as your kitchen according to a 2008 Journal of School Health study which found that the quality of a child's diet was directly linked to academic performance. Before your kids hit the books, make sure they fuel up with these power foods first.
Try: Whole Grain Marshmallow Crispy Bars
Related: Benefits of Eating Breakfast
Photo: Jennifer Davick; Buffy Hargett; Vanessa McNeil RocchioChili
Chili, a unique combo of beef, beans, and tomatoes, dishes up a hefty dose of iron, a mineral kids need to deliver oxygen to their brains. Making yours with lean cuts of beef, like top or bottom round, can keep it healthy by slashing saturated fat. You can also trim the fat by using 95
The MyRecipes staff sat down with Nancy Rice, president of the School Nutrition Association, to chat about kids' school lunches and what can be done to make them healthier.Read More »from Are school lunches getting a makeover?
Photo courtesy of School Nutrition AssociationParents want to know: Why is so much processed and breaded food served in school lunches? Why aren't there more fresh fruits and vegetables on the menu?
Research shows schools nationwide are serving more fresh fruits and vegetables, whole grains, and low-fat dairy items. While some schools are scratch-preparing foods, others struggle to cover the high labor, equipment, and staff training costs associated with scratch-prep. However, thanks to federal nutrition standards which limit fat, saturated fat, and portion size in school meals, most pre-prepared school foods are healthier than many of the processed foods you'll find in the grocery store.
Related: Raise a Vegetable Eater
What improvements are being made to school lunches to make them healthier?
Schools have worked hard to make kid favorites healthy options