Transcript Extension Nutrition Program (ENP) Trained ENP Nutrition Advisors are available to help families at no cost. For further information contact any of your local.

Extension Nutrition Program (ENP)
Trained ENP Nutrition Advisors are
available to help families at no cost.
For further information contact any of
your local County Extension Offices.
Funding and program partners are:
*Idaho Department of
Health and Welfare
and
*Food Stamp Program of
Food and Nutrition Service, USDA.
ENP Classes offered :
Arco : Every Thursday at 7:00 p.m.
BIC building, 159 N. Idaho Street,
Arco, ID.
Burley: Arbor Office, 2040
Overland, Burley, ID. Every
Thursday at 2:00 p.m.
Twin Falls: Arbor Office, 1139 Falls
Avenue, Suite C. Every Friday at
10:00 a.m.
For more information contact:
Cammie Jayo
Phone: 208-734-9590
____________________________
Eat Well for Less
Come join the fun while learning how
to:
• Plan easy, quick, and tasty meals
that your whole family will love.
• Get your kids to eat more fruits and
vegetables and like them.
• Stretch your food dollars.
• Get your family to be more
physically active and have fun.
These classes are offered at no
charge.
____________________________________________
The University of Idaho provides equal opportunity in
education and employment on the basis of race, color,
religion, national origin, gender, age, disability, or status
as a Vietnam-era veteran, as required by state and
federal laws.
Cooperating Counties:
Twin Falls County Extension Office
Rhea Lanting, Extension Educator
Cammie Jayo, ENP Coordinator
246 3rd Avenue East, Twin Falls, ID 83301
Phone: 208-734-9590
Fax: 208-733-9645
http://www.agls.uidaho.edu/enp/
http://extension.ag.uidaho.edu/twinfalls
Butte County Extension Office
Phone: 208-527-8587
Fax: 208-527-3448
Cassia County Extension Office
Grace Wittman, Extension Educator
Phone: 208-878-9461
Fax: 208-878-7862
Custer County Extension Office
Phone: 208-879-2344
Fax: 208-879-5246
Gooding County Extension Office
Phone: 208-934-4417
Fax: 208-934-4092
Jerome County Extension Office
Lyle Hansen, Extension Educator
Phone: 208-324-7578
Fax: 208-324-7562
Lemhi County Extension Office
Katie Hoffman, Extension Educator
Phone: 208-756-2815
Fax: 208-756-6915
Lincoln County Extension Office
Phone: 208-886-2406
Fax: 208-886-2407
Minidoka County Extension Office
Donna Gillespie, Extension Educator
Phone: 208-436-7184
Fax: 208-436-6889
Plan Ahead
Keep meals simple! You can make healthy meals fast.
Twice Baked Potatoes
Makes 4 servings
Choose foods to promote a healthy future
at every stage of life.
For more information about Food Stamp
benefits,
call or visit your local
Health and Welfare office.
Twin Falls: 208-736-2110
Burley: 208-678-1121
Jerome: 208-324-8144
Salmon: 208-756-3336
Food stamps expand your ability to eat a
variety of foods!
________________________
For more Information on ENP "Classes"
contact:
Cammie Jayo
Twin Falls County Extension Office
Phone: 208-734-9590, ext. 11
Ingredients:
4 medium russet potatoes
8 ounces lean ground beef
1 cup broccoli florets, finely
chopped
1 cup water
1 cup shredded reduced-fat
Cheddar cheese, divided
½ cup reduced-fat sour cream
½ teaspoon salt
¼ teaspoon freshly ground
pepper
3 green onions, sliced
Directions:
1. Pierce potatoes all over with a fork. Place in the microwave and cook on
medium, turning once or twice, until the potatoes are soft, about 20 minutes. (or
in your oven preheated to 400 degrees for 40-60 minutes depending on the size
of the potato).
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often,
about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli
and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the
broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for
another use. Scoop out the insides into a medium bowl. Place the potato shells
in a small baking dish. Add ½ cup Cheddar , sour cream, salt and pepper to the
potato inside and mash with a fork or potato masher. Add green onions and the
potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the
remaining ½ cup cheese. Microwave on High until filling is hot and the cheese is
melted, 2 to 4 minutes. (or bake at 400 degrees for 10 minutes).
Nutrition Information: Per serving: 274 calories; 10 g fat (5 g saturated, 4 g
mono); 52 mg cholesterol; 24 g carbohydrate; 22 g protein; 2 g fiber; 514 mg
sodium; 740 mg potassium.
Nutrition bonus: Vitamin C (42% daily value), Zinc (27% DV), Potassium
( 21% DV), Calcium (19% DV) . 2-1/2 Carbohydrate Servings.
Cook when you have more time – maybe on
weekends. Make soups, stews, or casseroles to freeze
for the next week.
Do some tasks the day before. Wash and cut
vegetables or make fruit salad. Your child can help.
Cook noodles for pasta salad. Cook lean ground beef
or turkey for tacos. Refrigerate all food items until
used.
Make non-cook meals and snacks:
• salads with canned tuna, chicken or beans
• cold sandwiches
• raw vegetables and low-fat yogurt
• fruit
Cook for today and later. You can make enough meat
sauce for spaghetti today and for topping a baked
potato tomorrow.
Benefits of Meal Planning
 Saves time. You will have everything you need for the meal you
want to prepare, which will save running to the store for missing
items.
 Saves money. Going to the store less frequently helps save money.
 Improves nutritional value of meals. When you plan meals, you
are more likely to serve foods that are nutritious.
 Reduces stress by eliminating the question, what should I cook for
dinner.