National Nutrition Month: Nutrition and Food Factoids!

March 5, 2012

caroliretonjones

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Naples Olive Oil Company (Photo credit: Amy Guth)

Food Tip:

Want to have your vegetable oils keep longer? Store them in the refrigerator. more on this story – click here

Herb Infused Olive Oil & Olive Oil Recipe | Pottery Barn (potterybarn.com)

Your personal metabolism test!

March 9, 2011

caroliretonjones

Carol Ireton-Jones, Cooking Demos, energy expenditure

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Wondering how many calories you need? Watch this video about measuring your metabolic rate. Call PNT to schedule your personal metabolism test! 972-238-1811.

PNT at the Texas State Fair!

September 26, 2010

caroliretonjones

Cooking Demos, healthy eating, Registered Dietitians, snack foods, Texas State Fair

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PNT Dietitian Carol Ireton-Jones, PhD, RD will be at the Texas State Fair Tuesday, September 28 at 1:00 pm and 3:00 pm demonstrating healthy and delicious recipes using dairy products at the Dairy Max booth.

Sunday’s recipe:

Southwestern Taco Dip

Makes 10 (3/4 cup) Servings
Prep Time:	20 minutes

Ingredients:

2 tsp chili powder

1 can refried beans, 16oz can spicy, fat-free

1/3 cup salsa, chunky

1 8oz container yogurt, plain fat-free or low fat

1 cup chopped lettuce, iceberg

1 cup cheese, Mozzarella reduced-fat shredded

1 cup cheese, Cheddar, reduced fat, shredded

1 tomato, seeded and chopped

1/3 cup onion, green sliced including green tops

2 Tb black olives, chopped

Instructions:

Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.

For more recipes, go to the Dairy Max website http://www.dairymax.org/recipes.aspx

Crab and Avocado Duet

June 23, 2010

lutherjones

Chef's Corner, Cooking Demos, Fathers, fitness foods, Luther Jones, recipes, Registered Dietitians

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CRAB & AVOCADO DUET (Serve 2)

1. Ripe Avocado, Peeled, Pitted, ½” Chunks      ½ ea.
2. Lemon Juice                                                                1 ½ T
3. Salt                                                                                   1/8 +
4. Dijon Mustard                                                             ½ +
5. Lump Crabmeat                                                         4 oz.
G. Chives, Chpd.                                                              1 T

MIP: SMALL BOWL/MEDIUM BOWL/15 OZ. MOLD (TIN CAN)

• IN SMALL BOWL, COMBINE 1 W/ ½ T OF LEMON JUICE & SEASON W/ SOME SALT
• IN MEDIUM BOWL, WHISK TOGETHER REMAINING LEMON JUICE & 4
• ADD 5 & FOLD CAREFULLY
• IN 15 OZ. CAN ON SERVING PLATE, ADD AVOCADO MIX & THEN CRABMEAT MIX
• PRESS DOWN GENTLY (BUT FIRMLY) & REMOVE CAN
• ADD GARNISH

Cal 150, Fat 8g (Sat 1g), Protein 15g, Carb 5g, Fiber 3g, Chol 65mg, Sodium 390mg/Serving

If this is your first visit to this site it might help to know what the symbols mean. “EVOO” means Extra Virgin Olive Oil, “TT” means “to taste,” “G” means “garnish”, “AN” means “as needed,” “+” means “teaspoon,” and “T” means “tablespoon.” MIP is an abbreviation for the French phrase mise en place which means to “to put in place” or to have at hand those things you need to prepare the recipe.

The recipes in this series also use a unique numerical system, which I have devised, that speeds things up. Every ingredient is listed in the order it is to be used. If to be used together, they all have the same number. With experience only these numbers are necessary to master the recipe. It’s quick and easy. Try it!