Smart Portions – A Healthy Weight Loss Management Program coming soon to River Parishes Community College
River Parishes Community College, in collaboration with the LSU AgCenter, is offering the Smart Portions Program January 8 through February 26, 2020, Wednesday mornings, from 10:00 – 11:30 a.m.
This 8-week lifestyle weight control program teaches healthy eating using the ChooseMyPlate food groups and proper portion sizes.Regular physical activity and focus on a healthy weight are key to success.The 8-week program includes:
- Weekly 1 – ½ hour classes
- Resource binder
- Personalized meal plan
- Weekly weigh-ins
- Journal of Personal Progress
- Food demonstrations & tasting
- Tools to keep you on track and motivated
Smart Portions Orientation is January 8, 2020. Sign up today! Call Cynthia Clifton at 985-497-3261 to enroll.
Attendance at Orientation is mandatory to participate in the program.
10 Food Safety Tips to Keep Germs Out of Your Holiday Meal
We all have our hang-ups when it comes to food. Some of us cringe when we watch someone else consume food that’s been on the floor. Others stop mid-chip when a guest double dips in the guacamole.
Public health and safety organizations NSF International surveyed more than 1000 consumers to learn about Americans’ biggest kitchen pet peeves. Some of the most interesting findings:
- 78% of respondents are grossed out when guests double dip. But talk about double standards: 36% admitted to double dipping a utensil to taste food while they were cooking for others.
- 43% say they have gotten sick or had an upset stomach after eating at a dinner party.
- 8% have served something that fell on the floor.
- 66% are most bothered when others use the dish towel for something other than drying dishes.
In order to keep your holiday free of germs, NSF has you covered with these 10 safety tips.
- Just say no to cross-contamination. If you’re preparing a meal that includes meat or fish, make sure you wash your cutting board with hot soapy water between each use, or use a different cutting board for foods like fruits and vegetables.
- Keep your sponges and dishcloth out of the sink. Sponges and dishcloths can contain coli-form bacteria, a family or bacteria that includes Salmonella and E. coli, according to an NSF International Germ Study. Allow sponges to dry between uses, or microwave wet sponges for two minutes once per day. Wash dishcloths in a washing machine on the hot cycle with bleach and replace both often.
- Wash your hands A Lot. Use warm soapy water and scrub 20 seconds before and after handling food.
- Clean kitchen utensils with hot soapy water after each use. NSF’s “Germ Study” found Salmonella, E. coli, yeast and mold on various applications, including blender gaskets and can openers, which were not cleaned and dried after being used.
- Dry kitchen appliances and utensils before storing. Putting away wet appliances and utensils is basically like putting out a welcome mat for germs. Wash with warm soapy water and then thoroughly air dry.
- Keep hot foods hot and cold foods cold. Perishables should never sit out at room temperature for more than two hours – and their temperatures should never reach above 40 degrees. Store cold items in the fridge until you’re ready to serve.Use ice trays or bowls to help keep them cool. Use warming dishes or keep hot foods stored in the oven.
- No double dipping. Your house-guest is not just being a germaphobe. Double dipping with either your fingers, utensils or chips – can spread germs.This goes for taste-testing your recipes as well.If you go in for a taste, grab a clean utensil to continue cooking.
- Don’t wash your chicken or turkey. Washing raw poultry can spread bacteria onto your counter-tops, dishes or other food. All you need to do is cook your bird at the proper temperature.Use a food thermometer to make sure your poultry is thoroughly cooked through.
- Never cook while sick. This should go without saying, but don’t cough or sneeze onto food.
- Keep separate towels for drying hands and dishes. To avoid cross-contamination, keep the towel you use to dry your dishes separate from the towel intended for drying hands. By using the same towel, you risk spreading the germs from the hand towel onto your clean dishes.
1 10 to 12-pound turkey
¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola, oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 ½ cups)
3 cups water, plus more as needed
- Position a rack in the lower third of the oven, preheat to 475 degrees F.
- Remove giblets and neck from turkey cavities and reserve for making gravy.Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.Mix minced herbs, oil, salt and pepper in a small bowl.Rub the herb mixture all over the turkey, under the skin and onto the breast meat.Place aromatics and 10 of the herb sprigs in the cavity.Tuck the wing tips under the turkey.Tie the legs together with kitchen string.Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes.
- Remove the turkey from the oven.If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.Reduce oven temperature to 350 degrees and continue roasting for 1 ¼ to 1 ¾ hours more.If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 degrees F.
- Transfer the turkey to a serving platter and cover with foil.(If you’re making Herbed Pan Gravy, start here.)Let the turkey rest for 20 minutes.Remove string and carve.
If you would like to participate in any of the nutrition workshops, please call Cynthia Clifton at 985-497-3261.
The LSU AgCenter is a statewide campus of the LSU System and provides equal opportunities in programs and employment.
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