I hope you and your families stayed warm and safe during all this snow/ice we have had lately.
The first month of the year has already been busy. I'm not really sure where the time went, but there were several programs completed this month in Crawford County.
As always, if you need anything, please reach out!-Tristin
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FACS in a SNAP
January has been a busy month of continuing programs and starting new programs with the local schools.
I started a new session of Teen Cuisine at Butterfield and Food, Fun, and Reading at Cedarville. There are several more programs on the schedule for the remainder of the school year.
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Best Care- 2023
There will be two dates offered for a total of 10 PDR hours.
Training dates: Saturday, February 11 OR March 11
Time: 9am - 2pm
Location: Crawford County Extension Office -
OR we will offer an option to attend virtually via ZOOM.
We do a working lunch so no scheduled lunch break.
If you would like to register now- you can use this link.
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Focus on Fiber
Do you have enough fiber in your diet? Have you noticed commercials all about fiber or food packaging with “high in fiber” or “excellent source of fiber”? What is fiber and why does it matter?
Fiber is found in all plants that are eaten as food, fruits, vegetables, beans, peas, and grains. Fiber is a type of carbohydrate (carb) that our bodies can’t digest. You can only get fiber in your diet by eating plant foods.
Fiber is an important part of a healthy diet. It performs multiple functions in our bodies. Fiber can help prevent constipation and keeps your digestion moving along. Fiber-rich foods tend to be more filling than foods that are low in fiber and are often lower in calories.
You can read more about fiber and see a great recipe full of fiber here.
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Extension Homemakers Club Update
Thank you to everyone who attended the January Leader Training.
Remember there will be a board meeting on February 3rd at 9am. Leader Training will follow.
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Crawford County EHC Upcoming Events
- February 3rd - 9:00 a.m. Board Meeting
- February 3rd - 10:00 a.m. Leader Training
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Sheet Pan Mini Meatloaves and Vegetables
4 Servings
Ingredients
- 2 large carrots, cut into large chunks (peeling is optional)
- 1 large potato, cut into large chunks (peeling is optional)
- ¼ head of broccoli, cut into large chunks
- 1 ½ tablespoons oil (ex. olive, canola, or vegetable)
- Salt and pepper, to taste
- 1 slice of bread, crumbled
- ½ cup milk (or milk alternative)
- 1 pound ground beef
- ¼ teaspoon granulated onion or onion powder (or your favorite seasonings)
- ¼ teaspoon granulated garlic or garlic powder (or your favorite seasonings)
- ¼ teaspoon salt
- 2 teaspoons steak sauce (optional)
- ½ cup canned diced tomatoes (optional)
- ¼ teaspoon oregano (optional)
- Ketchup or Barbecue sauce (optional)
Directions
- Wash hands with soap and warm water.
- Rinse fresh vegetables before preparing and prepare as directed above.
- Preheat oven to 400°F.
- In a medium bowl, combine carrots, potato, broccoli, oil, salt, and pepper. Stir to coat and set aside.
- In a medium bowl, combine bread and milk, so that the milk soaks the bread. Add ground beef, onion powder, garlic powder, salt, steak sauce (if using), diced tomatoes (if using) and oregano (if using).
- Line a large baking sheet (use aluminum foil or parchment paper for easy clean up) and form ½ cup mini meatloaves onto one side of the pan and add vegetables to the other side of the pan.
- Bake until beef reaches a temperature of 155°F, about 25 minutes.
- Serve immediately.
Source: Arizona Health Zone
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The University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. | | | | | | |