Time And EnergyStart In The Kitchen (NAPSA)—With the economy causing families to cut daily spending, Americans can turn to the kitchen pantry to slash food bills and provide stockpiled security for the family. Save time and money andstill turn out healthy, delicious meals at home byfollowing these helpful hints from Glory Foods: e Think Green—Stock up on canned vegetables in one big shop- ping trip to save fuel. Fresh from the field to sealed in 24 hours, canned food will remain fresh in the pantry for up to three years. Go Green—Recycle left- overs. Research shows American households toss out up to 30 per- cent of their food products bought every year. Avoid throwing money (and rotten produce) into the garbage by opting for nonperishable goods versus fresh items that could spoil faster. e Save Green—Maximize sav- ings when it comes to food prep. Heat-and-eat meals can be ready in under five minutes—saving hours of cooktop space and reducing energy costs. main course meals for under $2 per serving. 2 4 4 4 1 Tbsp. fresh garlic, minced tsp. thymeleaves, dried tsp. fennel seeds, dried tsp. red pepperflakes qt. chicken broth 1 27-oz. can Glory Foods Mixed Greens % lb. fettuccine noodles, dried 2 tsp. salt, grated or shredded Parmesancheeseto taste Bring a large pot of water to a boil. Add a little salt and the fettuccine noodles. Cook the noodles for 12-15 minutes health and nutrition to cut gro- until they are done, stirring occasionally to prevent them from sticking. Heat oil ina nutrients that help fight viruses, mushroomsandsaut, stirring occasionally until the mushrooms are slightly browned e Kat Greens—Don’'t sacrifice cery bills. Canned Southern-style greens are rich in antioxidants, calcium and vitamin E—key enhance lung health, offer heart protection and increase brain function. For per-person savings at the dinner table, try this nutritious and delicious recipe with an average cost of about $1.75 per serving. Mixed Greens with Fettuccine Serves 4-6 “4 cup extra virgin olive oil % lb. mushrooms,sliced %” thick large saut pan. Add the and dry add the softened. Stir in all the spices and immediately the chicken broth. Stir in mixed greens until the mushrooms and garlic are evenly mixed. Heat until the greens are simmering. Drain the noodles in a colander. Add noodles to the greens mixture and stir until well blended. Divide the noodles and greens into serving bowls. Top with Parmesancheeseif desired. For more recipes and information, visit www.GloryFoods.com.
