Reducing food waste during Hunger Action Month
September is Hunger Action Month, a nationwide initiative to take action against hunger. Statistics show that 1 in 7 Americans struggle to get enough to eat. While many go without, others are guilty of wasting enormous amounts of food. Americans waste an estimated 40 percent of our food, with the average person throwing out 25 pounds of food every month. Dairy products are one of the most egregious wasted food products. Many people don't understand the "Sell-by" and "Use-by" dates on products.
Registered Dietitian Robin Brown from the Midwest Dairy Council joined ABC 7 to talk about food waste, and how to know when to discard the food in your home.
Link: www.midwestdairy.com
RECIPES:
Strawberry Frozen Yogurt Squares
Servings: 9
Total Time: 15 minutes
Ingredients:
1 can (14 ounces) fat-free sweetened condensed milk, divided
Non-stick cooking spray
1 cup Post Grape Nuts or similar cereal
teaspoon ground cinnamon
Pinch ground cloves
1 package (10 ounces) frozen strawberries (about 2 cups)
3 cups fat-free strawberry or vanilla yogurt
Preparation:
Measure 1 cup of sweetened condensed milk; set aside. Line 8x8-inch baking pan with foil; spray with non-stick cooking spray. In medium bowl, combine cereal, cinnamon, cloves and remainder of sweetened condensed milk. Spread cereal mixture on bottom of pan, place in freezer.
Place strawberries and yogurt in a blender, cover and blend. Add 1 cup sweetened condensed milk; blend until smooth. Pour mixture over cereal, smoothing to edges of pan. Cover with foil (or plastic wrap) and freeze 8 hours or until firm.
Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares and serve.
Substitution Idea:
Squares may be individually wrapped and stored in freezer for single servings.
Nutritional Facts Per Serving:
Calories: 200
Total Fat: 0g
Cholesterol: 5mg
Sodium: 150mg
Carbohydrates: 42g
Dietary Fiber: 2g
Protein: 7g
Calcium: 20% Daily Value
Berry Yogurt Parfait Pancakes
Servings: 6
Total Time: 55 minutes
Ingredients:
Batter:
1 cups all-purpose flour
cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
1 cups low-fat buttermilk
1 egg
1 tablespoon unsalted butter, melted
1/8 teaspoon almond extract
Topping:
1 cups low-fat plain or vanilla yogurt
cup low-fat granola
3 cups mixed berries (strawberries, blueberries, raspberries)
Preparation:
In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter and almond extract. Pour wet ingredients into dry and mix until smooth (the batter will be thick).
Heat griddle or large skillet coating with cooking spray over medium heat. Pour 3 tablespoons batter onto griddle and cook until bubbles on pancake start to break (about 2 minutes). Flip with spatula and cook other side until golden brown. Repeat until batter is gone.
To assemble each serving, place one pancake on a plate and spread 2 tablespoons of yogurt on top. Top with cup berries and sprinkle with 1 tablespoon granola. Top with a second pancake and spread an additional 2 tablespoons vanilla yogurt on top. Top with another cup berries and another 1 tablespoon granola. Repeat to make remaining 5 servings.
Nutritional Facts Per Serving:
Calories: 325
Total Fat: 5g
Cholesterol: 42mg
Sodium: 451mg
Carbohydrates: 59g
Protein: 12g
Calcium: 30% Daily Value
Raspberry-Strawberry Yogurt Smoothie
Servings: 4
Total Time: 5 minutes
Ingredients:
1 cup low-fat vanilla yogurt
1 cup frozen raspberries, unsweetened
1 cup frozen strawberries, unsweetened
cup low-fat milk
1 cup ice (about 12 cubes)
Preparation:
Blend all ingredients in a blender until smooth. Serve immediately and enjoy.
Substitution Idea: For those with lactose intolerance, lactose-free milk may be used in place of regular milk. The yogurt in this smoothie can also aid in digestion.
Nutritional Facts Per Serving:
Calories: 168
Total Fat: 16g
Cholesterol: 5mg
Sodium: 69mg
Carbohydrates: 32g
Dietary Fiber: 4g
Protein: 6g
Calcium: 19% Daily Value
Easy to Please Breakfast Yogurt Parfait
Servings: 1
Total Time: 5 minutes
Ingredients:
1 cup low-fat vanilla yogurt
cup crunchy low-fat cereal or granola divided
cup fresh fruit, sliced (strawberries, blueberries, bananas)
Preparation:
To assemble parfait, begin with spooning half of the yogurt in the bottom of a bowl or tall glass. Add 2 tablespoons cereal and cup fruit. Spoon on the rest of the yogurt. Top with remaining 2 tablespoons of cereal.
Substitution Idea:
Use any favorite flavor or yogurt as a base. You can also substitute canned fruit (drained) for fresh fruit.
Nutritional Facts Per Serving:
Calories: 140
Total Fat: 7g
Cholesterol: 10mg
Sodium: 330mg
Carbohydrates: 13g
Dietary Fiber: 2g
Protein: 7g (3.8g from dairy)
Calcium: 15% Daily Value
