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Nutrition News: Tipping the Scales

Charlyn Fargo on

A: A home cook needs a thermometer as much as a restaurant chef does. You're cooking for people you love, and you don't want to make them sick from undercooked food. Using a thermometer is the best way to determine whether a piece of meat is done. Be sure and insert the tip of the thermometer into the thickest part, steering clear of bone. It's best to take the temperature at two different places. Chicken (and poultry) should be cooked to 165 degrees F; ground beef (and whole cuts of meat like pork chops) to 155 F and fish to 145 F.

RECIPE

When we hear "bacon", most of us think "not so healthy." But in the right proportion, it can add flavor and not too many calories. This sweet potato, bacon and veggie skillet makes a great company breakfast or easy dinner. The sweet potatoes and veggies add vitamin A and fiber, and the eggs provide plenty of protein. It's from Allrecipes magazine.

SWEET POTATO, BACON AND VEGGIE SKILLET

Servings: 8

1 tablespoon olive oil

 

2 cups chopped broccoli

1 cup chopped onion

2 cloves garlic, minced

2 cups cooked sweet potato cubes (about 1 10-ounce potato)

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