|
Sticking to the budget is top of mind for many shoppers but can be challenging when planning family meals! This National Family Meals Month, with help from your Hy-Vee registered dietitian team, we hope to show you how shopping with health in mind does not have to break the bank. Skip the fast food and eat healthier to stick to your budget and health goals as a whole family! Eating at home can be a healthier and less costly option when you follow these dietitian-approved tips: 1.MAKE MEAL PLANNING A PRIORITY: Planning meals in advance helps pinpoint the ingredients needed and makes shopping more efficient. Decide what you want to eat and buy just the ingredients called for in the recipes (after checking your pantry to make sure you don’t double up on ingredients you already have); that way you are not tempted to add in extra calories. Explore healthy recipes at Hy-Vee.com/recipes. The searchable database has hundreds of recipes listed according to category (appetizer, main dish, one dish, dessert, etc.). You also can search under special dietary considerations such as vegan, vegetarian, low-carb and diabetes-friendly. 2.GROCERY SHOPPING: Use Hy-Vee’s grocery delivery or pick-up to stop impulse buys and stick to your grocery list. You can ensure you are getting just what you need and sticking to your budget! 3.SHOP IN SEASON: Fresh fruits and veggies that are in season often taste better and are a cost-effective way to get more plants into your diet! Enjoy these while they are readily available and then switch to frozen in their off-season or canned unsweetened fruit and no-salt-added canned vegetables. Canned and frozen options are nutritiously dense, budget-friendly and perfect for keeping your pantry/freezer stocked with better-for-you sides and snacks! 4.SHOP HY-VEE’S EXCLUSIVE VALUE BRAND That’s Smart! Stock your pantry with Hy-Vee’s exclusive value brand and save an average of 15-20% over national name brands! Using Hy-Vee’s That’s Smart! for pantry staples, canned goods, frozen items dairy and snacks is a great way to cook with quality ingredients without spending a fortune! 5.FOCUS ON NUTRIENT-RICH FOODS: Stock up on foods that offer a nutritional punch without knocking out your budget. Eggs, oatmeal, beans, brown rice, nonfat Greek yogurt, whole-wheat bread and multigrain pasta are just some examples of inexpensive, nutrient-dense foods you can plan satisfying meals around. Enjoy these That’s Smart! Chicken Enchiladas — a delicious, family-friendly dinner option that is easy on the wallet! That’s Smart! Chicken Enchiladas All you need: 1 lb boneless skinless chicken breasts 1 (15.5-oz) jar That’s Smart! mild salsa 1 (8-oz) pkg That’s Smart! cream cheese, cubed 1 tbsp That’s Smart! chili powder 1 (15-oz) can Hy-Vee no-salt-added black beans 1 cup That’s Smart! shredded imitation Cheddar cheese 8 Hy-Vee fajita-size whole-wheat tortillas 1 (10-oz) can Hy-Vee red enchilada sauce Desired toppings such as light sour cream or cilantro All you do: 1)Spray a 4-to-6-quart slow cooker with nonstick spray. Add chicken, salsa and cream cheese to slow cooker; sprinkle with chili powder. Cook on HIGH for 3 hours or LOW for 5 hours, stirring occasionally. 2)Remove chicken from slow cooker and shred using two forks. Place chicken back in the slow cooker for an additional 10 to 15 minutes. 3)Meanwhile, preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish with nonstick spray. Add 1/3 cup shredded chicken filling to each tortilla. Top with 1 tablespoon shredded imitation Cheddar cheese. Wrap tightly and place seam-side-down in prepared dish. Cover with red enchilada sauce and wrap tightly with foil. Bake 20 minutes or until heated through (165 degrees). Tip: Make these enchiladas ahead of time and freeze until you're ready to serve! Make enchiladas and place in prepared 9x13-inch baking pan. Cover with enchilada sauce and wrap tightly with aluminum foil. Freeze for up to 1 month. When ready to serve, thaw overnight in the refrigerator. Bake at 350 for 30 minutes or until heated through (165 degrees). 4)Serve topped with desired toppers such as sour cream, additional cheese and/or cilantro. Recipe source: https://www.hy-vee.com/recipes-ideas/recipes/thats-smart-chicken-enchiladas Sign up for our On Demand Eating Better on a Budget Virtual Store Tour by visiting https://www.hy-vee.com/health/hy-vee-dietitians/default.aspx. Or reach out to your local Hy-Vee dietitian for more expert budget-friendly health tips! The information is not intended as medical advice. Please consult a medical professional for individual advice. 
0 Comments
Along with the usual assortment of tomatoes that we are accustomed to planting, this year our garden includes a ‘cousin’ that we sometimes have difficulty locating when it is time to plant– tomatillos. This weedy-looking plant tries its best to take over the space while we try to just keep it contained! The tomatillo is native to Central American where it grew wild (hence its desire to spread) and was domesticated in Mexico where it has been grown as a food crop for hundreds of years. Tomatillos are also known as husk tomatoes, Mexican green tomatoes, Mexican ground cherry, and strawberry tomatoes. They are a member of the nightshade (Solanaceae) family, as are tomatoes, potatoes, eggplant, and peppers. The outer paper-like husk of the tomatillo resembles a Chinese lantern and acts as a sort of protection to the fruit inside. Tomatillos are ripe when the fruit fills and splits the husk, however the fruit itself should be green and firm. Fruit that is yellow will tend to a sweeter flavor, rather than the characteristic tart flavor expected of a tomatillo. After peeling the husk away, the tomatillo will be sticky, which is normal and easily washed away. Tomatillos are rich in Vitamins C and K, which provide immune support and help our bodies heal from injury. They also provide niacin that helps our body turn carbohydrates in to energy and potassium that aids in muscle contraction and regulation of blood pressure. Of course, as with all fruits and vegetables, there is also fiber which aids in digestive health. As a traditional part of Mexican cooking, tomatillos are often found in stews, moles, and salsas. For a quick fresh green salsa, sauté 2 cups chopped tomatillos, ½ cup diced onion, ½ cup diced green chili, and 1 minced garlic clove in 2 tbsp. oil. Add ¼ cup of water and heat until the vegetables are soft. Purée mixture in a blender and add 2 tablespoons chopped fresh cilantro if desired. If you have an abundance of tomatillos (like I am expecting) the recipe below is our favorite to preserve some of that garden goodness to enjoy long past garden season. Green Tomatillo Salsa (Makes about 5 pints) Ingredients: 5 cups chopped tomatillos 1-½ cups seeded, chopped long green chiles ½ cup seeded, finely chopped jalapeño peppers 4 cups chopped onions 1 cup bottled lemon or lime juice 6 cloves garlic, finely chopped 1 tablespoon ground cumin (optional) 3 tablespoons dried oregano leaves (optional) 1 tablespoon salt 1 teaspoon black pepper Instructions: Wash hands, work surfaces, and equipment with warm, soapy water. Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. Chop tomatillos. Preparing Peppers: (Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.) If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods: Oven or broiler method - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister. Range-top method - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister. After blistering skins, place peppers in a pan and cover with a damp cloth. Cool several minutes; slip off skins. Discard seeds and chop peppers. Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 15 minutes (adjust for altitudes above 1000 feet as recommended). When time is up, turn off heat, remove canner lid, and let jars sit in water for 5 minutes more. Remove jars and let sit undisturbed on counter for 24 hours, checking for vacuum seal after 2 hours. Visit the National Center for Home Food Preservation for more information and safe, tested recipes like this one. https://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html Nutrition information: (2 tablespoons) Calories: 10, Total Fat: 0g, Saturated Fat: 0g, Sodium: 89mg, Carbohydrates: 2.5g, Fiber: 0g, Protein: 0g (StatePoint) The supplement industry is booming, with more than four in five Americans taking vitamins or supplements, according to a recent Harris Poll on behalf of the American Osteopathic Association. Despite their popularity, the FDA doesn’t test the effectiveness, safety or quality of supplements or their ingredients. To help you navigate this largely unregulated industry, NovaFerrum, a leading manufacturer of iron supplements for children and adults whose products have been clinically proven safe, effective and well tolerated, offers the following primer: • Good sourcing. Where it comes from is almost as important as what’s in it. Manufacturers can cut corners by working with lower-quality global suppliers or operating in places that require little oversight. Look for products sourced and manufactured in the United States. • Proper dosage. There is wide variation in the amount of active ingredients in each supplement. Some iron supplements, for example, contain only slightly more iron than a glass of tap water. Make sure you get what you’re paying for. On the other hand, taking too high a dosage can be dangerous. Know the Tolerable Upper Intake Level or UL (the maximum amount you can ingest without negative side effects) of each supplement you take. • Truthful product claims. Don’t be fooled by product claims not backed by third parties. The “certified gluten-free” symbol on food packaging means stringent steps were followed to prevent gluten cross-contamination and that the food has been independently tested by a third party. Similarly, many products are listed as vegan, kosher and halal, but smart consumers know to look for those that are vegan-verified and Etimad Halal or Kosher certified. • The right ingredients. While organic is a good thing when you buy vegetables, when it comes to products that require a shelf-life, this might not be the best approach. Some popular “all-natural” supplements have been recalled due to bacterial contamination. Without some level of preservative, harmful bacteria can grow in liquid supplements and make users seriously ill. • Trustworthy brands. The supplement industry has experienced a number of lawsuits and recalls for issues related to ineffectiveness and adverse reactions. Do your homework. • Science-backed products. Don’t trust your family’s health to a formula cooked up in a kitchen sink. Seek scientifically proven solutions based on years of pharmaceutical and health care experience and recommended by licensed medical professionals. Choose only supplements that have voluntarily undergone full-scale, multi-year clinical trials to prove that they’re safe, effective and well-tolerated. • Easy ingestion. Look for infant and children’s products that actually taste good enough that they’ll take them. Also, when it comes to iron supplements, stick with formulations that reduce iron-related gastrointestinal side effects often experienced by people of all ages. • Doctor-approved solutions. What you put into your body impacts your health in myriad ways, so choosing a supplement is essentially making a medical decision. Don’t rely on slick advertising. Always get your doctor’s counsel. “Whether you’re taking supplements for athletic performance, to fill nutritional gaps or to boost wellness, it’s essential to make smart choices,” says Patrick Monsivais, CEO of NovaFerrum. “The good news is that with a little research, you can determine which are effective and made from high-quality ingredients, and which are a waste of money or, worse, potentially harmful.”
School is back in session, after-school activity schedules are booking up and carpooling everyone’s friends from one sporting event to the next is keeping your family busier than ever! It’s time to recharge and refuel with help from your Hy-Vee dietitian team just in time for National Family Meals Month! You may have noticed your family members picking up eating habits and cues from one another at mealtime. We have found that families that improve their healthy eating habits as a whole achieve lasting success rather than if only one family member is working on their health and wellness. Begin 4 Families is our four-week virtual nutrition education program where we encourage the whole family to focus on their health while building a positive relationship with food and giving them the knowledge to fuel their bodies. Each week of Begin 4 Families programming will focus on a different health topic where a Hy-Vee dietitian will provide realistic and useful tips on:
Balanced Bagel Serves 1 All you need: ½ whole-wheat bagel 2 tbsp peanut or almond butter ½ banana, sliced 1 tbsp mini dark chocolate chips All you do:
Recipe source: https://hy-veekidsfit.com/ Throughout the month of September, we are offering Begin 4 Families for FREE! Does your family have a busy schedule and can’t commit to the same date and time each week? You can also opt for the on-demand version of Begin 4 Families where you can watch a Hy-Vee dietitian walk through the program when it works best for your busy family. You can register for one of our three virtual sessions for free with a promo code from your local Hy-Vee dietitian! The information is not intended as medical advice. Please consult a medical professional for individual advice (StatePoint) Very common in adults and on the rise in children, heel pain continues to be the number one reason patients seek care from foot and ankle surgeons. While experts say there are many reasons for heel pain, including bursitis, Achilles tendonitis, bone bruises, fractures, growth spurts and nerve pain, the most common cause is plantar fasciitis, a condition that one in 10 people will suffer from in their lifetime. According to the American College of Foot and Ankle Surgeons (ACFAS), plantar fasciitis can have serious repercussions if left untreated. Here’s what to know: What is Plantar Fasciitis? Plantar fasciitis is an inflammation of the band of tissue (the plantar fascia) that extends from the heel to the toes in which the fascia becomes irritated and then inflamed. Symptoms include pain on the bottom of the heel, pain in the arch of the foot, and swelling on the bottom of the heel. For many, the pain is worse upon arising and increases over a period of months. A telltale sign of mechanical issues in the foot, those with overly flat feet or high-arched feet are more prone to developing plantar fasciitis. Lifestyle factors can also play a role. Wearing non-supportive footwear on hard, flat surfaces puts abnormal strain on the plantar fascia. This is particularly evident when one’s job requires long hours on the feet. Obesity and overuse may also contribute to plantar fasciitis. How is it Treated? “We typically treat plantar fasciitis conservatively, at first,” said Michael J. Cornelison, DPM, FACFAS, a foot and ankle surgeon and president of the American College of Foot and Ankle Surgeons. “This can include a combination of remedies, including rest, exercises that stretch the calf muscles, orthotics, icing the heel, over-the-counter medications like ibuprofen, supportive footwear and physical therapy.” Most patients respond well to conservative treatments. However, depending on the severity of the plantar fasciitis, additional therapies may be required, including: • Injection Therapy: Growth factor injections and platelet rich plasma injections are used to boost the body’s healing response and help repair injured tissue. • Shockwave Therapy: This in-office treatment uses sound waves delivered over the skin to slightly damage the tissue and stimulate the body’s natural repair process. This helps the plantar fasciitis heal and relieves pain symptoms without making an incision. Patients can expect to be up and moving immediately after treatment, but it may take three to six months to see results. • Ultrasonic Treatment: In this newer procedure, a small incision is made into the heel of the foot and a probe directs ultrasonic energy at the fascia to break down bad tissue and help the healing process. A diagnostic ultrasound tool is used to create an image of the inside of the foot and guide the probe. Patients may need to wear a boot immediately after the procedure for up to two weeks and they can expect to see improvements anywhere from three to six months after the procedure. • Surgery: Also called a plantar fasciotomy, this minimally invasive, minimally traumatic surgical treatment involves making a small incision through the heel into the damaged tendon to try to lengthen it and relieve tension. Patients tend to recover in six to 10 weeks, but it may take up to three months to resume exercise and more vigorous activities. No matter what kind of treatment a patient undergoes, the underlying causes that led to the condition may remain. Preventive measures, such as wearing supportive shoes, stretching and using custom orthotic devices, are the mainstay of long-term treatment for plantar fasciitis. For more heel pain information and to find a foot and ankle surgeon near you, visit FootHealthFacts.org, the patient education website for the American College of Foot and Ankle Surgeons.
We always hear the claim that breakfast is the most important meal of the day. Why is this? It turns out that people who eat breakfast are actually able to make better food decisions throughout the day and tend to be a healthier weight than non-breakfast eaters. Starting the day with a good source of protein and fiber helps balance blood sugars for the remainder of the day, which provides for more stable energy and fewer cravings. Try this out for yourself, and see how you feel! Breakfast really is an ideal opportunity to start your day fueled and energized! Guarantee a good start to your day by prepping quick, energy-boosting breakfasts filled with good-for-you ingredients. Look for breakfast options that include:
To get started, try meal-prepping this dietitian-approved prep-ahead smoothie pack recipe! It would be a wonderful on-the-go breakfast paired with 1 or 2 hard-boiled eggs. Green Good-Morning Smoothie Serves 2 (12 oz each) All you need: Freezer ingredients: ½ cup Hy-Vee frozen broccoli florets, cooked and cooled ½ cup Hy-Vee frozen unsweetened pineapple chunks ½ cup Hy-Vee frozen unsweetened sliced peaches ½ cup Hy-Vee frozen avocado chunks ½ cup lightly packed Full Circle Market organic baby spinach ½ cup lightly packed Full Circle Market organic baby kale ½ cup green seedless grapes ½ cup sliced zucchini 2 tbsp hulled hemp seed hearts Additional ingredients: 1 cup Hy-Vee original unsweetened almond milk 1 cup water All you do:
Recipe source: August 2022 Hy-Vee Seasons magazine For more ideas from Hy-Vee dietitians, visit hy-vee.com for additional nutrition services including Freezer Meal Prep Workshops and our Healthy Habits Menu Plan Program. The information is not intended as medical advice. Please consult a medical professional for individual advice. The Jackson County Health Department announced the first probable case of monkeypox in an Eastern Jackson County resident in a press release on August 17th. “Initial testing for orthopoxvirus, the genus of viruses that includes monkeypox and smallpox, was completed at the Missouri State Public Health Lab,” Bridgette Shaffer, Jackson County Health Department Director, said. “Based on the individual’s symptoms and positive orthopoxvirus result from the state laboratory, we’re considering this a probable monkeypox case and are taking action to identify and vaccinate contacts.” Additional confirmatory testing at the U.S. Centers for Disease Control and Prevention (CDC) is pending, and results are expected in the coming days. The Jackson County Health Department communicable disease team has provided isolation guidance to the patient. The team has contacted all persons who may have been in contact with the patient while they were infectious, and those contacts have been offered post-exposure vaccination (JYNNEOS) to help stop the spread of disease. “The threat to Eastern Jackson County residents is low at this time,” Shaffer said. Monkeypox is most commonly transmitted through direct physical contact with infectious rash, scabs or body fluids. It can also be spread through respiratory droplets from prolonged face-to-face contact and contact with contaminated items (clothing, linens, etc.). Anyone can become infected if they come into direct physical contact with an infectious person. “Monkeypox is less contagious than COVID-19 but can affect anyone,” Shaffer said. “It does not just affect one community or group.” Anyone experiencing flu-like symptoms (fever, swollen lymph nodes, exhaustion) and/or an unexplained rash on their face, palms, arms, legs, genitals, or perianal region should call their healthcare provider as soon as possible. Most people recover within 2-4 weeks, but the disease can be serious, especially for immunocompromised people, pregnant people and children. Those who suspect they have been exposed to monkeypox should call the health department at (816) 404-9898, as they may be eligible for post-exposure vaccination. For more information about monkeypox symptoms, how it spreads, prevention, treatment and more, visit the Centers for Disease Control and Prevention’s website or the Jackson County Health Department’s website.   Denise Sullivan, Nutrition & Health Education Specialist, MU Extension-Jackson County Cucumbers are a popular summer vegetable that many people include in their garden or market basket. Cucumbers are a high-water content member of the squash family and are about 96% water, which makes them a very low-calorie food – about 8 calories per half cup. They are also low in sodium, and are good sources of potassium, magnesium, vitamin K and fiber. Potassium is a nutrient that is important in maintaining healthy blood pressure, while magnesium and Vitamin K play a role in bone health. The type of fiber in cucumbers is beneficial in both digestive and cardiovascular health and helps to create a feeling of satiety. Since most of the nutrients are in the skin, eating cucumbers with the peel provides the most nutritional benefit. There are two main types of cucumbers: slicing and pickling types. The most common slicing cucumbers are standard garden cucumbers. Theses cucumbers have larger, soft, edible seeds; however, some people choose to remove them. To retain moisture, it is common for food processors to coat the skin of the cucumber with food grade wax. English or Persian cucumbers are also slicing cucumbers and are sometimes referred to as gourmet, ‘burpless’, or seedless cucumbers. These varieties are longer and thinner than standard cucumbers, have seeds that are very small, and are usually shrink-wrapped to seal in moisture. Slicing cucumbers range in size from 7 to 12 inches or longer depending on variety. Pickling cucumbers tend to be smaller, with a thinner, often bumpy skin. Gherkins are one of the most common pickling cucumbers and their small 3-4 inch size makes them perfect for whole pickles. Kirby cucumbers grow to be 5-6 inches and are good for pickling or snacking whole. Standard garden cucumbers can be used for pickling, particularly for relish, however because burpless cucumbers result in a less desirable finished product, they are not recommended for pickling. Making cucumbers into pickles can be done with either a quick process, taking just a few hours or a fermentation process, which takes several days to weeks. When choosing a pickling method, be sure to select a process that uses current research methods and food preservation recommendations. If you are uncertain of where to look for canning methods, you might start with print resources and the online food preservation course offered by University of Missouri Extension that can be found here: https://extension.missouri.edu/courses/103256-food-preservation-2022 When selecting cucumbers, choose slender, firm, green produce without wrinkles or soft spots. For optimal freshness, store unwashed for up to one week in a moisture proof bag. As with all fresh produce, wash before preparation and serving. Adding white vinegar to water and soaking cucumbers for five minutes prior to a gentle scrub with a vegetable brush can help dissolve any wax used in commercial processing. To remove the seeds, if desired, cut the cucumber in half lengthwise and scoop the seeds with a teaspoon. Cucumbers make a delicious crunchy snack – with or without a dip – and a tasty addition to a salad. The recipe below combines vibrant colors, textures and flavors and is delicious served with grilled chicken or fish and is a wonderful way to add more plants on your plate! Cucumber Blueberry Salad (Makes 4 servings) Vinaigrette: 2 tablespoons extra virgin olive oil 2 tablespoons white balsamic (or other) vinegar 1 tablespoon lime juice, freshly squeezed or bottled 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper Salad: 4 slices whole grain bread 1 cup fresh blueberries 1 medium English cucumber, cut into small chunks 4 cups fresh arugula 1/4 medium red onion, thinly sliced 1/4 cup crumbled reduced-fat Feta cheese 2 tablespoons coarsely chopped walnuts, toasted Directions
Nutrition Information: Calories: 212, Total Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Sodium: 368 mg, Total Carbohydrate: 24 g, Dietary Fiber: 4 g, Total Sugars: 10 g, Protein: 7 g Recipe from USDA Mixing Bowl
As summer comes to a wrap, planning is an important part of keeping us on track for getting back to busy while maintaining healthy eating habits. It’s time to power your day with help from fiber-rich plants and protein-packed eggs! Did you know that eggs can fit into a heart-healthy diet? Plus, consuming more fruits and vegetables can help reduce the risk of cardiovascular disease. How do we make eating veggies as habitual as brushing our teeth? Pair them with the endlessly versatile egg. At breakfast, lunch or dinner, pairing vegetables and eggs increases preference, establishing lifelong habits over time. And pairing a source of protein and fiber can help fill you up at mealtime – helping with weight management, blood sugar control and more. Not only are eggs a good source of protein, they are also a rich source of choline, which helps support lifelong brain health at every age and stage, including memory, thinking, mood and more. Additionally, eggs can help you better absorb the nutrients found in vegetables, such as vitamin E and carotenoids. Eggs and veggies are a perfect pairing! Breakfast is the meal where the fewest vegetables are eaten but the easiest to incorporate. Ready in just 5 minutes and including just 5 ingredients, Microwave Egg & Veggie Breakfast Bowls put you one step closer to building a habit of veggies at breakfast. Try this delicious and nutritious recipe for a nutrient-dense breakfast that packs in the produce. Serve it with a piece of fresh fruit and a slice of whole-wheat toast with nut butter to round out the meal. Bonus: This recipe is Heart-Check Certified by the American Heart Association. Microwave Egg & Veggie Breakfast Bowl Serves 1 All you need: 1 egg 2 tbsp thinly sliced baby spinach 2 tbsp chopped mushrooms 2 tbsp shredded mozzarella cheese 2 cherry tomatoes, sliced All you do:
Recipe source: https://www.incredibleegg.org/recipes/microwave-egg-veggie-breakfast-bowl/ Looking for a few extra ideas? Make the most of every meal and snack time by including color with your eggs:
For more great ideas to pair eggs with vitamin-rich plants – visit with a Hy-Vee registered dietitian today. The information is not intended as medical advice. Please consult a medical professional for individual advice by Cathy Bylinowski, M.S. Horticulture, Horticulture Instructor, University of Missouri Extension- Jackson County, MO August looks like it will be hot. Even with challenging weather conditions, there are many important gardening activities we can do this month. Outdoor Flowering Plants and Ornamentals
Edible/Vegetable Gardening
Fruits Production
Turfgrass
Have an abundance of zucchini this summer? Here’s a tasty way to use extra: Chocolate Chip Zucchini Muffins INGREDIENTS 2 cups whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/2 cup unsweetened applesauce 1/4 cup oil (canola, olive, or vegetable) 1/4 cup nonfat milk 1 banana, mashed 1/4 cup brown sugar 1 cup zucchini, washed and shredded (about 1/2 large unpeeled zucchini) 1/4 cup chocolate chips INSTRUCTIONS
 |
Categories
All
Archives
September 2022
|
RSS Feed
Grain Valley NewsGrain Valley News is a free community news source published weekly online. |
Contact Us |
|