Food that Makes Cents

Stretch that Grocery Budget Part 5- Meal Prep as Sanity Saver

2010-10-19T11:27:00.000-05:00

Now that you are a menu planning pro, it is time to make that menu planning even easier. Great kitchen shortcuts can make weekday meals go even quicker. Try them out!

· Make a double or triple batch of rice and freeze them in batches so you can just pull them out and thaw the day you need them.

· Try dried beans in the crock pot and also freeze them in batches.

· Buying chunk cheese to save money? Have your kids shred and then freeze. Just don’t freeze chunks of cheese as they tend to crumble when you thaw them.

· Next time you make a freezer friendly meal, double up and freeze a batch.

· Cut up your veggies for the week on a weekend.

· Chop onions and freeze in one cup increments for use. You can even caramelize them and then freeze.

· Save veggie scraps in a bag in the freezer. Then use them to make broths.

Any other great money saving tips you would like us to share? Send an email to Katie Wahl at kwahl@emergencyfoodshelf.org.

Customer Appreciation Day!

2010-09-16T14:54:00.003-05:00

Monday, September 20th is Customer Appreciation Day at the Fare For All Warehouse Sales in New Hope. Stop in any time from 9:30am-7:00pm and let us celebrate you with delicious food, drinks, and frozen meat pack raffles. We hope to see you all on Monday!!

Stretch that Grocery Budget Part 4- Menu Planning

2010-09-14T13:59:00.001-05:00

Ever come home from a long day at work, starving? So you rummage through your cupboards and everything seems like it is going to take forever to cook. So you break out a bag of chips to tide you over and grab your take out menus. About $20 or $30 later you have a meal that not only cost you what several meals cooked at home would cost but no control over the content of ingredients. So how to remedy this very common situation? Get out your calendar, take a look in your pantry and refrigerator and gather your grocery store sale flyers. Doing about 30 minutes of work can save you money, time and make sure you have a healthy meal on the table.

Menu planning is really basic. Make sure you know what items in your pantry and fridge that you need to use up and plan meals around those items first. Then add in other family favorite meals. While you are adding meals to your calendar, keep your grocery list close and add any needed ingredients. Don’t forget to build in a night for leftovers as well, or make sure they get packaged up for easy lunches. Looking for a great menu planner printout? Check out Faithful Provision’s at http://faithfulprovisions.com/resources/downloads/.

So next time you are starving and can’t figure out what to eat, remember that a little time spent menu planning can save you time, money and keep you healthy.

Closed on Labor Day

2010-09-03T10:35:00.003-05:00

Fare For All Monday Sales in New Hope will be closed on Labor Day, September 6th. Our staff and volunteers wish you a safe and fun holiday weekend!

Stretch that Grocery Budget Part 3- Make a List and Stick to it!

2010-08-24T15:03:00.001-05:00

With your new found budget and your cash in hand, it’s time to hit the grocery store! Do you ever go to the grocery store with no plan and then come home with a whole bunch of items that don’t amount to real meals? This is a definite recipe to spend more than you wanted to while probably eating out more and spending even more money.

Before you hit the grocery store, make a list. You can do this a couple of different ways. First, you can keep a list on your fridge/pantry and as you run out of things, you can add them to the list. This ensures that you will never be without staples like ketchup or mustard. Second, you can just go through your fridge/pantry right before you go to the grocery store. This can help as you will be able to see exactly what you have on hand so you don’t overbuy or waste food you have already bought and paid for.

So make that list and stick to it when you grocery shop. It can definitely help you save you money!

Fare For All In the News!

2010-08-13T13:03:00.002-05:00

Our Outreach Coordinator Sophia was on KARE 11 this morning! Watch this great news clip about Fare For All!

http://www.kare11.com/news/news_article.aspx?storyid=865742

Easy Kid-Friendly Snacks

2010-08-12T17:16:00.007-05:00

Here are two simple recipes that are not only kid-friendly, but nutritious too!

Crunchy Apples

1. Cut any kind of apple into wedges.

2. Cover the ends of the apple wedges with peanut butter.

3. Sprinkle granola over the peanut butter so it will stick.

See photo.

Tortilla Roll-Up

1. Spread peanut butter and jelly on a tortilla.

2. Top with a sliced banana and chocolate chips.

3. Roll up and warm in microwave for 10 seconds.

Have your child help make his or her treat, and enjoy it together!

Volunteer Spotlight

2010-08-05T14:54:00.004-05:00

Fare For All relies on hundreds of volunteers to help distribute food to the community. From helping with packaging food to distributions in the community and spreading the word to those they know, volunteers are vital to the success of Fare For All. Marlene Touchberry is one of our many dedicated volunteers. Marlene has lived in St. Louis Park for 26 years and has always enjoyed giving back to her community. For the past year and a half, Marlene has been one of the consistent faces participants see at our St. Louis Park site. When talking about why she volunteers, Marlene responds: “I enjoy giving back and helping people in the community. Fare For All provides a good deal on food and lots of variety. It’s also very enjoyable working with the other volunteers that help out each month.” Fare For All is able to exist because of the support and dedication of volunteers like Marlene. Many volunteers understand the need to support their communities, and Fare For All is a resource that benefits everyone looking to stretch their food budget. Thank you to Marlene and all of our volunteers for their on-going support.

If you would like to get involved with volunteering: Contact Kate Burggraff with STEP to volunteer at our St. Louis Park location, 952.925.4899 x14, Kate@stepslp.org. Otherwise contact Sarah Nelson with Fare For All for general volunteering information at 763-450-3897 or snelson@emergencyfoodshelf.org.

Visit our St. Louis Park site at: Lenox Community Center, 6715 Minnetonka Blvd., St. Louis Park, MN 55426. Distributions are on Tuesdays once a month from 4:00-6:00pm. The next upcoming distributions will be August 31st and September 28th.

COUPON ALERT!!

2010-08-02T14:28:00.002-05:00

Print this coupon and bring it to our Express site in Roseville on August 17th from 3:00-5:00pm to get $5.00 off of your purchase. This coupon is ONLY valid on August 17th at Real Life Church in Roseville.

FFA Meat Dating

2010-07-30T12:05:00.003-05:00

Ever wondered what that date on your Fare For All meat products is? Our licensed, registered dietitian explains it all here:

Last time I was at the grocery store, fresh chicken breasts were on sale for a steal. I decided it would be great to stock up and popped them in the freezer when I got home for future use. I know lots of friends and family who do the same thing in order to have quality groceries at a good price. This is similar to how Fare For All operates with their frozen meat products. Fare For All gets quality frozen meats from reputable companies. These meats are frozen before their use by date to ensure freshness and food safety. At that point, meat is transported to the Fare For All warehouse via a frozen trailer and placed in freezers. The cold chain is always kept intact to ensure that the quality meats you buy are food safe. So you may see Use By dates that are past but you can rest assured that they have been frozen prior to that date. Fare For All is committed to providing quality produce and meats at a good price.

If you ever have questions about any of our dating, don’t hesitate to contact Katie Wahl, our licensed, registered dietitian at kwahl@emergencyfoodshelf.org

Summer food safety

2010-07-19T16:35:00.002-05:00

Summertime is prime time for food bourne illnesses. Check out these food safety tips from HealthPartners Clinics:

"Hamburgers, potato salad, and other tasty summer treats can become breeding grounds for bacteria when left in the heat and humidity. Follow these tips to prevent illnesses:

1. Toss out food that has been sitting out longer than two hours.

2. Avoid eating hot food that has become cold, or cold food that has become warm.

3. Separate raw and cooked foods and cook everything thoroughly.

4. Wash your hands often or bring moist wipes if water is not available."

Plums a plenty!

2010-07-13T13:32:00.002-05:00

We have plums in the Produce Packs this month! Here’s a delicious Plum Sorbet recipe to dazzle your next dinner guests:

1 cup plums, pitted and chopped

2 cups fresh orange juice

6 Tbsp sugar

2 Tbsp orange zest

Combine plums, orange juice, sugar, and orange peel in a blender. Process until smooth. Pour the mixture into a freezer dish, and freeze for for about 4 hours.

30 minutes before serving puree the sorbet once more in the blender for a few seconds.

Keep in freezer until ready to serve.

Recipe from www.cooksunited.co.uk

Kids Eat Free!

2010-07-09T13:43:00.002-05:00

When summer comes and the kids are out of school, it can place an extra financial burden on families when it comes to their food budget. While shopping at Fare For All helps to stretch dollars, there is also a new program where kids who normally eat free or reduced price schools lunches can eat lunch for free while they are out of school.

"To fill the nutritional gap facing children during the summer months, Second Harvest Heartland has teamed up with the Minnesota Vikings and Target to work with the Minnesota Department of Education to help facilitate the Summer Food Service Program (SFSP) in Minnesota and help bring more meals to more kids this summer."

Go to www.2harvest.org/summermeals to find your nearest location.

Picnic anyone?

2010-06-29T14:03:00.003-05:00

Looking for a healthy new dish to bring to your 4^th of July party this weekend? Jenny, a Fare For All participant, sent this to us and it sounds delicious!

Blue Cheese Slaw

½ cup Ranch Dressing (lite or regular)

1/3 cup pre-crumbled blue cheese

½ to ¾ of a head of FFA cabbage, shredded or chopped

2 small FFA apples, diced or shredded with or without the peel

1/3 cup chopped walnuts or pecans, toasted (optional)

¼ cup dried cranberries or cherries, chopped (optional)

Ground black pepper

To toast nuts: Preheat oven to 350 degrees. Place nuts on baking sheet with a lip. Bake for 5-10 minutes. Watch for them to turn slightly brown. Remove from oven and allow to cool to room temperature.

Mash the blue cheese into the ranch dressing a bit and mix the two together in a large mixing bowl. Shred apples using the large side of a grater, or dice up. Add cabbage and apples. Toss to coat cabbage. Add pepper to your taste. Chill for up to 4 hours before serving.

Add the dried fruit and nuts just before serving. Toss.

Learn how to start eyeballing your recipes!

2010-06-28T13:45:00.001-05:00

Ever wondered how your favorite TV chefs can cook all those fantastic meals and never use a single measuring device? Now you can too with this easy “cheat sheet” from Trisha Thompson at kitchendaly.com

¼ teaspoon = 1 dime
½ teaspoon = 1 nickel
1 teaspoon = 1 quarter
1 tablespoon = 1 walnut
2 tablespoons = 1 ping-pong ball
¼ cup = 1 large egg
1/3 cup = 1 billiard ball
½ cup = 1 tennis ball
¾ cup = 1 baseball
1 cup = 1 small glass

Fare For All Visits Fridley!

2010-06-24T11:06:00.002-05:00

Last week, Sophia, Fare For All's Outreach Coordinator, was invited to attend a Rotary Club meeting in Fridley, MN. Sophia talked about the Fare For All program, and encouraged the members of the Rotary Club to come check out the program and to spread the word in their community. If you would like to invite a Fare For All staff member to come and speak at one of your events, or if you have some events to suggest to us, please contact Sophia at slenarzcoy@emergencyfoodshelf.org.

Try this new spin on a homemade popsicle!

2010-06-18T13:25:00.002-05:00

Looking for new fun and nutritious snacks to feed your kids? Here’s a healthy one that they can even help make! Instead of making homemade popsicles with juice, try using yogurt to make Frozen Yogurt Pops! All you need is an 8 ounce container of your favorite yogurt.

1. Pour yogurt into paper cups. Fill them almost to the top.
2. Stretch a small piece of plastic wrap across the top of each cup.
3. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
4. Put the cups in the freezer until the yogurt is frozen solid.
5. Remove the plastic wrap, peel away the paper cup, and eat your pop!
*If parts of the paper cup stick to the yogurt, try running it briefly under cold water to get it off.

Recipe from: summerrecipes.net

Are You Living in the Danger Zone?

2010-06-16T14:44:00.004-05:00

Check out this great post from Fare For All's nutrition intern: Melissa Christianson:

What is the danger zone?

The temperature range in which food borne bacteria can grow is known as the danger zone. Bacteria grow most rapidly between 40 ° and 140 °F, doubling in number in as little as 20 minutes. That's why consumers are advised to never leave food out the refrigerator over 2 hours. If the temperature is above 90 °F, food should not be left any longer than 1 hour.

If you are traveling with cold foods, bring a cooler with a cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep foods hot without a heat source when traveling, so it’s best to cook foods before leaving home, cool them, and transport them cold. This is especially important to be aware of, as temperatures are reaching their height during July and August, and cases of food borne illness tend to rise in the summer.

Pointers:

Try to always store cold foods in a cooler with ice when a refrigerator is not available.

Get a food thermometer to take with you on outings.

Take temperatures of meats when cooking them from raw.

* Poultry breasts: 165 °F
* Ground beef: 160 °F
* Steaks and chops: 160 °F

Do not grill meat partially and finish cooking later!

Do not depend on the color of your meat to determine whether or not it’s ready/safe to eat!

Try to pick foods that are already cooked if you can, but, when grilling outdoors, be sure to have separate cutting boards and utensils for meats to avoid cross contamination.

Avoid using dairy products at your picnic or at your patio party. Mayonnaise can go bad pretty quickly.

Be aware of how long cold foods are exposed to warm temperatures during travel. Two hours is the maximum time for foods to still be safe to eat. Do not eat anything that has sat in a car, on a picnic table, etc. for two or more hours!

Tis the season for barbeques, picnics and outdoor smorgasbords! Inhabit the sunshine, not the danger zone!

Try something new today!

2010-06-11T11:50:00.004-05:00

Here at Fare For All we love trying new recipes. Especially ones that come from you! Here is a recipe from one of our Traditional Fare For All participants from Litchfield. Thanks Judith!

Whole Lotta Veggies Soup

1 ½ c. coarsely chopped carrot
1 c. coarsely chopped celery
½ c. cut green beans, fresh or frozen
1 coarsely chopped bell pepper, any color
1 c. fresh or frozen peas
1 coarsely chopped large onion
4 c. cubed red potatoes, not peeled
5-6 oz. fresh spinach, remove stems and cut into strips
6 c. cold water
¼ c. butter (do not omit!)
1 ½ tsp. salt
1 tsp. pepper
1 ½ tsp. dried sage
1 Tbsp. dried basil
¼ c. chopped fresh Italian parsley or 1 ½ Tbsp. dry parsley

Place veggies into a Dutch oven or large kettle. Add water and bring to a boil. Add remaining ingredients. Reduce to a simmer. Partially cover and cook until veggies are tender, or about 30 minutes. Enjoy!

A Sweet Treat to Beat the Humid Heat

2010-06-02T10:08:00.008-05:00

Don’t let the humidity get to you! Cool down by making yourself a nice cold smoothie. Smoothies can be a great tasting way to pack in some of your vitamins and nutrients for the day. Fare For All offers a variety of fruits that you could add to your smoothie, including apples, oranges, mangos and more!

Check out this great informational article about smoothies from Jennifer Murray at bellaonline.com: “While there are hundreds of ways to make a fruit smoothie, with varying tastes and textures, here are the basics: First, chopped fruit (one type of fruit or several) is the smoothie's fruit base. Great fruits to use are bananas, berries (including strawberries and blackberries), pineapples, mangos, and/or kiwi. Second, add an ingredient to the smoothie as a thickener. Good choices include low-fat yogurt, low-fat frozen yogurt, a can of frozen juice concentrate, frozen fruit, or a cup of ice. How much of these ingredients you will use depends on how thick you want your smoothie to be. Third, you will need a liquid so everything will blend smoothly. You can add skim milk, soy milk, fruit juice or even water (some smoothie makers use flavored water). Start with 1/4 cup and then add more if needed. An extra option to enhance flavor is to add a sweetener, cinnamon or vanilla extract. A good rule of thumb for the ingredient measurements is to make your smoothie with 1 part fruit, 1 part liquid, and 2 parts thick base. For example: for 1 smoothie (a little over 1 cup), you would use 1/4 cup fruit, 1/4 cup liquid, and 1/2 cup thickener. But these measurements are not set in stone. The great thing about smoothies is you can experiment to get exactly what you want!
Directions
Put all ingredients in a blender and blend until smooth. Serve immediately or refrigerate. You may want to serve in a chilled glass if serving immediately.
Tips
A lot of people choose to add nutritional supplements to their smoothies, such as wheat germ, Vitamin C powder or ground flaxseed. Also, if you want extra protein, add soy protein isolate or soy protein concentrate. The most common recipe for a fruit smoothie is orange juice, strawberries, and a banana that is blended until smooth. Calorie-wise, a version of the fruit smoothie that is the lowest in calories just uses water (flavored water is optional), fruit, and ice cubes. Adding dairy products or soy adds protein, calcium, and a different taste to your smoothie.”

Jennifer Murray, www.bellaonline.com

Increase your Vitamin D Intake

2010-05-25T10:52:00.011-05:00

Vitamin D is essential to a balanced and healthy body. We often hear about this vitamin associated with the sun; however, Vitamin D is also found in food and supplemental form. Exposure to sunlight naturally gives our bodies Vitamin D by aiding the absorption of calcium into the body. Vitamin D, among other things, is essential for helping bones absorb calcium, keeping them strong to prevent osteoporosis.

However, as great as natural sunlight sounds to all of us, many of our lives are spent inside working, in front of a computer, or in a car. Amidst the busy schedules of life, try to incorporate ways to increase Vitamin D in your lifestyle. Moderate exposure to the sun can be beneficial without a huge time commitment. Try adding more outdoor sunshine to your life by taking a walk over your lunch break, eating dinner outside, or if possible bike to work.

Let’s be honest, some days are easier than others to get outdoors. For the harder days there are a few food sources of Vitamin D that you can focus on bringing into your diet. Salmon, tuna, sardines, eggs and fortified milk are all sources of Vitamin D. Supplemental forms of Vitamin D are also available. See your local pharmacy or vitamin store to purchase Vitamin D supplements.

Challenge yourself to increase your exposure to the sun, add Vitamin D food sources to your diet and/or take a supplement. Vitamin D will help you sustain a healthy and balanced body and life. Take the necessary steps now to prevent health issues in the future. We are naturally given Vitamin D by the sunshine- find ways to get outside and enjoy the nice weather this season.

Pay Cash

2010-05-24T16:06:00.005-05:00

Stretch That Grocery Budget
The Stretch That Grocery Budget series is devoted to helping you save money on groceries. Posts will be centered on budgeting, shopping sales, bulk shopping, coupons, Fare For All, and resources. Follow along each week for new ways to keep your dollars in your wallet. The Stretch That Grocery Budget series is written by EFN’s resident dietitian, Katie Wahl. You can contact her at kwahl@emergencyfoodshelf.org.

Stretch That Grocery Budget – Pay Cash
So your grocery budget is set, or at least you are on your way. But your grocery budget is only as good as your ability to stick to it and if you are using a debit or credit card, going over a little bit is not a big deal. One sure fire way to stick to your grocery budget is to use cash. If you budget $100 per week for groceries, and your total at check out is $104.34, if you only have cash you will have to put something back to stay within your budget. It may seem embarrassing at first, but really this is about being disciplined. In these trying financial times, I bet you will find less embarrassment and more respect for sticking to your budget. So try cash and see if it helps! Small changes over time will lead to big savings in the long run.

Can Cake be Healthy???

2010-05-21T09:54:00.003-05:00

You don't normally associate cake and nutrition. But that doesn’t mean you can't "healthify" some of your favorite baked good recipes with simple substitutions. Next time you are whipping up your favorite chocolate cake or cupcakes, try using canned pumpkin (unsweetened) in place of up to 3/4 of the oil called for in a recipe. This can cut down significantly on the calories and fat in your final product as well as add a bit of fiber from the canned pumpkin!

Apple sauce, pureed prunes, and mashed bananas can also be used to replace up to 3/4 of oil in a recipe. Making small changes like this will not affect the flavor or moisture in your recipe and can help you eat healthier! Try it the next time you're baking!

Help Make Fare For All Go Greener

2010-05-20T14:08:00.006-05:00

Each week at our warehouse sale in New Hope, you can now recycle your used paper and plastic bags. Just drop them into the barrel inside the door when you come to do your weekly shopping! Help contribute to sustainable living by recycling at Fare For All.

Start With a Budget

2010-05-17T14:31:00.002-05:00

How many items in your budget are fixed? Think about your mortgage, car payments, insurance, cell phones, etc. These budget items are the same every month and have a set due date. But how about your grocery budget? It is one of the few areas of your budget that you can control the most.

So many of us go to the grocery store with no plan or budget in mind and then are surprised at the check out by how much we spent and how little we actually got for our money. So how do you set your grocery budget? If you can, take a look at your bank statement and add up everything you spent in the last 4-6 weeks. If you do not have access to your statements, then for the next month, save ALL of your receipts for grocery purchases. Be honest, if you stopped to get milk at the corner store, then that counts toward your food budget.

Now you know how much you are spending and you can begin to cut back slowly. Just like any habit, slow and steady wins the race. If it seems like you are spending too much, begin by subtracting 10 percent of your total budget and work within that amount for the next month. Continue to lower it if you like. Knowing the amount you can spend on something helps you set limits. You will be more likely to utilize what you have in your pantry and plan ahead if you have a set budget. And remember, this is a learning process, so if you go over your budget one month, try to reign it in the next month.

Stretch That Grocery Budget

2010-05-17T14:28:00.002-05:00

The Stretch That Grocery Budget series is devoted to helping you save money on groceries. Posts will be centered on budgeting, shopping sales, bulk shopping, coupons, Fare For All, and other budget stretching resources. Follow along each week for new ways to keep your dollars in your wallet. The Stretch That Grocery Budget series is written by EFN’s resident dietitian, Katie Wahl. You can contact at her at kwahl@emergencyfoodshelf.org.

Tips to Maintain a Healthy Diet and Lifestyle

2010-05-14T16:18:00.005-05:00

With summer nearing, what better time than now to refresh

and remind ourselves about living healthy and maintaining a
balanced diet! Here are a few tips to keep you on track:

1. Start slow and make changes to your eating habits over time.
2. Eat smaller portions, watch what you eat.
3. Think moderation.
4. Eat breakfast and eat smaller meals throughout the day.
5. Eat with others whenever possible.
6. Eat colorful– the more color in your diet the more variety of veggies and fruits you consume.
7. Drink more water- aim for 8 glasses a day.
8. Switch to whole grains.
9. Try different types of protein. Switch up your meals and substitute meat with beans or fish.
10. Focus on Calcium and Vitamin D to build strong bones.
11. Plan your meals ahead– make some quick and easy for busy days.
12. Be more active. Find ways to incorporate exercise into your daily routine.

13. Cook at home rather than eating out. Worried about the cost of cooking healthy? Purchase your fresh produce and frozen meat through Fare For All!

14. Take time to relax. Find something that helps you destress and take time for yourself in your daily schedule.

Grow Your Own Herb Garden

2010-05-12T12:07:00.005-05:00

Spring time is here! Hopefully this chillier weather is nearing the end and summer will be on its way! As summer draws near, it is time to start thinking about planting. Even if you don’t have a garden there are things you can plant in pots and put on a patio, deck, or front doorstep. Growing your own herb garden is a great way to add flavor to your food and save money. Instead of buying herbs at the store, simply buy and plant them once and enjoy the added flavor to your food all summer. In a medium size pot you can plant your choice of several different herbs. Any local green house or nursery will have a variety of herbs to choose from, whether you want to plant from seed or young plant. Not sure what herbs you would use? Below is information on a few common herbs to help you better decide what would be useful for you to grow. Growing your own herb garden can save you money, add flavor to your Fare For All food, as well as be a fun new project. Who knows, maybe you start with a potted herb garden and then try tomatoes!?

Basil: Used primarily in Pasta or Tomato dishes. Sweet herbal flavor. Try topping tomatoes and mozzarella cheese with Basil for a fresh light salad.

Cilantro: Used primarily in Mexican, Middle-Eastern, and Asian foods. Citrus flavoring. Try adding it to salsa, dips for beans and chips, or mix it with sour cream to top tacos or chili.

Mint: Used primarily in desserts and jellies. Strong flavor with a cool after-taste. Try adding to salad dressings and or topping desserts.

Parsley: Used primarily as a garnish. Light fresh scent and flavor. Try adding it to salad dressings for light spice or atop steamed veggies or pasta for added flavor.

Rosemary: Used primarily in meat dishes. Tea-like aroma and piney flavor. Try adding it to melted butter to top veggies or add to meat dishes for extra flavor.

Info from: www.culinarycafe.com

Fare For All in the News

2010-05-11T13:33:00.002-05:00

Fare For All was recently highlighted in the Twin Cities Daily Planet. Check out this article for information and facts on Fare For All, specifically the Express program. Visit our website for more information www.fareforall.org. Stay posted for more Fare For All news.

Twin Cities Daily Planet Article

Get Creative with your FFA Potatoes

2010-05-04T10:27:00.001-05:00

Twice Baked Potatoes with Vegetable Filling
Ingredients:
4 large FFA potatoes
1 cup thin, bite-sized FFA carrot strips
1 cup thinly sliced red or green pepper
½ teaspoon dried Italian seasoning
1 tablespoon margarine
1 cup thin, bite-sized zucchini strips
½ cup shredded Monterey Jack cheese

Directions:
1. Scrub and prick potatoes. Bake in 425 degree oven for 45 to 60 minutes until tender. Cool 10 minutes or until easy to handle. Cut ½ inch slice lengthwise from top of each potato and discard. Scoop out potato pulp, leaving ½ inch of the shell intact.
2. In a medium bowl, mash the pulp with a potato masher. Set aside.
3. For the filling, in a medium skillet cook carrot, pepper, and Italian seasoning in margarine until crisp-tender. Add zucchini and cook for a minute more, or until zucchini is tender. Stir vegetable mixture into mashed potatoes. Fill potato shells with mixture. (At this point, the potatoes may be refrigerated for up to 1 day).
4. Place potatoes on baking sheet. Bake in 400 degree oven for 15 to 20 minutes or until heated through (this will be 25 to 30 minutes if the potatoes were refrigerated). Sprinkle with cheese; let stand for 2 minutes.

Add More Fruit To Your Daily Life

2010-05-03T14:03:00.005-05:00

Fruit is an important part of a balanced and healthy diet. Try adding more fruit to your everyday diet by eating fresh, frozen, dried, or canned. Go easy on the fruit juices unless they are 100% fruit juice without many added sugars. Try substituting fruit juice with a piece of fruit for breakfast. Grab an apple or orange to eat at lunch. For dinner cut-up fruit as a side, add fruit to a green leaf salad, or puree for a fruit smoothie for dessert. A healthy diet includes 5 servings of fruits and vegetables a day. Is this overwhelming despite creative ways to eat more fruit? Fresh fruit can be very expensive for a daily budget. Utilize Fare For All to save up to 40% on fresh fruits and veggies. This week Fare For All has more fruit than usual in the produce and regular packages. These packages will each include 3 apples, 3 oranges, 2 grapefruit, and 1 mango. Come to any of our Express distribution locations this week to purchase a package of produce. Visit our website www.fareforall.org for distribution locations. Challenge yourself to add more fruit to your diet. Whether you eat it whole, cut-up, or pureed be creative in ways to introduce more fruit to your daily life.

Grilling Season is Here

2010-04-19T14:09:00.001-05:00

April showers are supposed to bring May flowers, but it looks like spring has come early this year. With all this nice weather, a lot of Minnesotans have already been firing up their grills. If you want to find some great deals on Golden Plump chicken, Jennie-O turkey, or Hormel pork tenderloins, Fare For All has just what you need. Come check out our New Hope location on Mondays to buy items individually, or visit any of our sites to purchase a Mega Meat Pack for just $22.

First Things First

2010-03-01T14:34:00.005-06:00

All of us at Fare For All know that times are tough. Even though we hear on the news that the recession is over, many Minnesota families have a different story to tell. Our goal at Fare For All is to offer top quality groceries for almost half of what you would pay at the grocery store. We believe that every Minnesota family deserves a full fridge, freezer, and pantry. Fare For All is committed to offering food that is fresh and nutritious. Our program is open to anyone who needs to make their food budget stretch farther during these difficult times. Follow our blog to find out about the food we sell, great ways to prepare it, nutrition tips from our own registered dietitian, and creative ways to stretch your budget.

There are two versions of the Fare For All program: Traditional Fare For All and Fare For All Express. Visit our website to find out the details: www.fareforall.org. Once you decide what version is best for you, here is what you can expect to find.

Traditional Fare For All: If you have decided to use the traditional model, you call our office to place your order and pay for your food package(s). Then, on the day of the monthly food distribution, you go to the site in your community that hosts Fare For All. The program is run by wonderful volunteers who are just as committed to the idea of saving money as we are. Once you arrive, you show your receipt to a volunteer, order for the following month, pick up your package, and are on your way.

Fare For All Express: If Fare For All Express is the way you decide to go, there is no need to register in advance. Just check our website to find out what site is closest to you, check the day and time that we will be there, and show up. Fare For All staff and volunteers will be there to help. The first thing you will see is a display table that shows exactly what will be in the packages we are selling. Next, you will come to the cash register where you order and pay. Lastly, volunteers will fill up your cart with food and you are ready to enjoy great food at an even better price.

For more information on both versions, visit our website