What's cooking in your quarantine kitchen? Episode 36

Description

As we all cope with stay-at-some orders due to COVID-19, cooking and grocery shopping have become more challenging. In this special episode, Registered Dietitians Alice Henneman and Liz Ward share tips for stocking your fridge, pantry, and freezer while sharing quick meal ideas.

Liz Ward, RDN, recipe developer, writer and nutrition communicator from the Boston area. Registered Dietitian Alice Henneman, RDN, was actively engaged as an extension educator with University of Nebraska-Lincoln for 37 years. They both provide helpful nutrition tips, recipes, and answer food question online via various social media channels.

Tips for stocking up:

It's time to appreciate all food. Canned, frozen, and dried are healthy choices to stretch your food between shopping trips.
You can store cans anywhere in the house. Save freezer space and buy whatever possible in cans. Best by date is for quality.
Canned tuna, peanut butter, canned beans, eggs, cottage cheese, cheese, and Greek yogurt are all nutritionally dense foods that will keep well.
Dry milk is great for using in baking, making oatmeal etc so you can save fresh milk for drinking.
Nuts, dried fruit, whole grain rice, and whole grain pasta are great too.
Buying dairy products right now is important. Dairy farmers are having to dump milk.

Tips for cooking with what's on hand: