The foodservice research and consulting firm Technomic, has identified several, based on visiting restaurants in cities across the country and using its MenuMonitor database. They say, number one, consumers want to be assured that what they are eating is real, they want complete descriptions and they very much favor locally sourced foods. Another is the widening options for proteins – the rising costs for beef mean that chicken will be big again in 2014 but pork is a projected rising protein star- served in regional barbecue dishes, Hispanic and other ethnic fare. Also more lamb and game meats, egg entrees and vegetarian alternatives will widen the protein choices.
Bright pops of red color in the form of cranberries show up through the holidays. They’re not just pretty and tasty, they’re good for us. Cranberries are a tart fruit that are cholesterol free and low in sodium. They contain vitamin C and are rich in fiber. And studies show they have preventative benefits. Cranberries and cranberry juice have antibacterial properties and can help maintain a healthy urinary tract which studies indicate may also help prevent ulcers and gum disease.
It takes hours to prepare and minutes to eat a typical Thanksgiving meal. But how long does it take for bacteria to grow on that meal that could potentially make you sick? Storing leftover turkey and other foods within two hours is one of the most important steps.
So you’ve bought the right turkey and you’re going to stuff it and cook it. Food safety experts say be sure to cook it the right way – to avoid any foodborne illnesses.
You’ve probably eaten at a buffet or another restaurant where a chef slices and serves roast beef from a very large cut of meat. That cut is the Steamship Round which contains the top, bottom and eye round combined. To prepare the home version of that, Chef Dave Zino says, you would choose the Top Round. A 3.5 ounce serving of top round has just under 8 grams of fat which classifies it as “lean” and is an excellent source of protein. Low fat and low calorie accompaniments include horse radish and/or mustard.
Saving money on the holiday dinner can be done with planning. While economists say some prices for the traditional meal are higher and some are lower than last year, like turkeys, you’re going to save the most when you take extra steps to do so. Nutritionist Tammy Roberts with the University of Missouri Extension says to stick with the traditional basics of the Thanksgiving meal and you’ll save money: Turkey, stuffing, potatoes, green bean casserole, cranberry sauce and pumpkin pie. Her advice, don’t overbuy because “the most expensive food you buy is what you throw away.”
Lamb is lean and a good source of protein at 21 grams per serving. Most cuts meet the definition of “lean” and lamb contains several B vitamins, iron and magnesium. Lamb’s internal safe temperature should reach 145 degrees Fahrenheit. As with other red meats, ground lamb should be cooked to 160 degrees for optimum safety. A three-ounce serving of lamb has 175 calories and eight grams of total fat.
Dave Zino, the executive chef for the National Cattlmen’s Beef Association, says just because beef is lean it doesn’t mean you have to load up your pan with oil to cook it. Lean beef cuts contain less than 10 grams of total fat but, remember, that is for a three-ounce serving.
Dairy foods are known for their calcium, but there’s more going on. Whey protein is one of the nutrients in milk and other dairy products that are good for you and can help in the recovery period after intense exercise. Stephanie Cundith is a Registered Dietitian with the Midwest Dairy Council and she’s also a runner. While the balance of nutrients in milk, especially chocolate milk, have been shown through research to help recovery after workouts, she says, the protein portion of milk is a standout.
Stephanie Cundith is a Registered Dietitian and nutrition communications manager for the Midwest Dairy Association. She is also a runner and her drink of choice after a run is chocolate milk.