Newspaper Archive of
Valley News and Views
Drayton , North Dakota
Lyft
November 28, 2013     Valley News and Views
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November 28, 2013
 

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Page 10 November 28th 2013 .I iiiii!iiiii?ii!ii!i!iii ii~iiii:i: Valley News and Views Try putting large trays of eaten in the student cafeteria which trims food waste, labor veggies and fruits first, and in quite a long time, and I and water use. place the higher-fat, higher- was pleasantly surprised by We stopped at the hot food calorie foods farther down the vast number of choices, line first. "Do you want red the buffet line. We each grabbed a plate sauce or Alfredo sauce on Recently, I ate lunch with and proceeded to make our your spaghetti?" the pleasant my 18-year-old son at the choices. They no longer use young worker asked me. campus foodservice. Ihadn't trays at the food service, "Could I have some of each?"I replied. I noticed the dessert bar "You sure can!" he said as as I walked to the table with he created a neat pattern on my heaping plates. I really my pasta and added a thick needed a tray. The desserts slice of garlic bread to my looked tasty, too. I set my plate. I think he gave me a plates down and went back double portion, though, to fit for a dessert. However, I did all that sauce, choose a small piece. Well, it He added a big scoop of was kind of small. green beans on the side. When I settled down to eat I bypassed the make-your- surrounded by my bountiful own sandwich buffet and the assortment of food, my son area with all-daybreakfast. I grinned at me and said, stopped at the salad bar and "You have a lot of food there, picked up another plate. I Mom." As we ate, my son added about five different raved about the pineapple types of salads to my second soft-serve ice cream. plate. "Would you get me some We reserve the right to limit quantities Not all sale items available at all participating stores, Start}rig and ending dates may vary by store. Not responsible for graphic or typographical errors. SALE PRICES GOOD NOVEMBER 29 - DECEMBER 3 PHONE 7O 1-454-381l DRAYTON, NORTH DAKOTA H_H__QJJ_~: Monday & Thursday 8:00 A.M. TO 8:00 P.M. t Tuea,, Wed., & Ftl. 8:00 k.u. To 6:30 P.M. Saturday 8:00 A,M, TO 4:00 e,a. / Sunday 9:00 A.M, TO 4:00 P,M. ASSORTED HY-TOP EO CIDER CS )KIES APPLE s3'" 3 TOMATO ........ ............. ..... AM B LHICK N N DL~ ~ NORTHERNBATH SOUPS TISSUE I " ozs. I LAYS ASSORTED REG. $4,99 PARTY SlZE CHIPS s3ss Hunt's Assorted Tomatoes .................. 14.s ozs. Joan of Arc Assorted Kidney Beans ............... tsozs. Chef Boy-Ar-Dee Canned Meals .............. 15 ozs Hunt's Assorted Spaghetti Sauce ............ 24 OZS. Selected Varieties Creamettes Pasta ........... 16 ozs Minute Rice White Rice .................. 2B ozs Hunt's Tomato Sauce ............. t5 oz. Can O0 Famous Dave's Barbecue Sauce ............ 29 ozs. 1 -9 Betty Crocker Assorted Cookie Mix ................ 175 ozs. I00 Kellogg's Bite Size Assorted Frosted Mini Wheats .............. 99 35 Count Clorox Wipes .................... s22, ..,, o,., s2z, Napkins .................. 250 Count 29 Betty Crocker Assorted i Glad Cupcake Mix .................... Press 'n Seal ............... 7o sq ft aS Betty Crocker Assorted $J't 49 Brownie Mix .................... . ~ TAKE ADVANTAGE OF GREATER Assorted 29 SAVINGS WHEN YOU REDEEM Hunt's Pudding .............. 4 Pack YOUR SHOPPER'S CASH CARDS 6OLD PLUMP OSCAR MAYER COTTO SALAMI or BONELESS Am CUT BONBESS COUNTRY STYLE Schweigert Chicken Patties or Nuggets ..... 26-30 ozs. Armour Meat Balls ............. 14ozs. Milford Valley Farms Chicken Kiev ......... 5 ozs, Milford Valley Farms Cordon Bleu .......... 5 ozs. 499 John Morrell Braunschweiger ...... 16 ozs. John Morrell Cervelat ............... ozs. Oscar Mayer Assorted Lunchab[es with Juice Pack .... 4 oz. Average Lobster Tail .............. Each 16ozs. Per lb. 19 Per lb. HY-TOP ASSORTED SHREDDED 88 8 ozs~ CASS CLAY ORANGE JUICE 64 OZS. CASS CLAY HALF & HALF Pint CASSCLAY WHIPPING CREAM Pint Cass Clay Assorted 2/$ Chip Dips ............... 8 Shedd's Country Crock Spread... simply Fresh Assorted Mashed Potatoes ....... 24 Hy-Top Butter ................... 4X4 BOX S249 PEPPERIDGE FARM GARLIC TOAST S BABY CARROTS ......... FRESH CRANBERRIES ..... ....................... DOLE COLE SLAW MIX. JIMMY'S COLE SLAW DRESSING 19l $ 1lb. Bag CRISP CELERY .......... 12 oz. Bag FRESH YAMS ........ SWEET ONIONS ....... 29 Each 11.25 ozs. ASSORTED BANQUET TV DINNERS TOMBSTONE ASSORTED 12" PIZZA Each CASS CLAY VANILLA NY VANILLA ICE CREAM 4 Quart Pail Old Orchard Apple Juice ............ Old Orchard Cran.Juice Blends ........ =s. pineapple ice cream?" I asked. He didn't raise an eyebrow as he rose from the table. He's a good son. While he was getting us ice cream, I added some of my untouched food to his plate to avoid wasting it. I had taken and eaten way too much food. I was groggy all afternoon. As we move into the holiday season, we often are tempted by all sorts of food attractively arranged on buffet lines at holiday parties. We might eat way more than we usually do. Researchers BrianWansink and Andrew Hanks from Cornell University recently reported the results of their buffet experiment in the online Journal PLOS One. The researchers studied the foods chosen by 124 people at a brea ast buffet during a health conference. The foods included "less healthful" breakfast foods such as cheesy eggs, bacon, fried potatoes and cinnamon rolls. The "more healthful" options were fruit, low-fat granola and yogurt. One buffet line was set up in order from "most healthful" to "least healthful" and the other line set up in the opposite order. The order the foods were presented in had a major impact on the food choices of the conference attendees. The first three foods on the buffet line made up about two-thirds of the food chosen by the participants. When fruit was first on the buffet, 85 percent of the people served themselves fruit. When fruit was last on the buffet line, 54 percent added some fruit. How can we use this information? You can nudge people in the direction of healthful choices by placing the more healthful choices first in line. Try putting large trays of veggies and fruits first, and place the higher-fat, higher-calorie foods farther down the buffet line. Next time I am at a tempting buffet or cafeteria, I am going to follow my own advice: Check out all the food first. Peruse the full buffet menu before you decide what you really want to eat. Start with the fruit and vegetables. If you want to try many foods, serve yourself very small amounts. Slow down and visit with your companions. Have a glass of water and some salad, fruit and/or soup before you go to the main dish .area. Decide ahead of time how many times you will go through the buffet line or how many clean plates or bowls you will accept. Stand away from the buffet line so you are not tempted to graze continually. Here's a recipe adapted from the University of Nebraska Lincoln Extension Service office in Lancaster County. Broth-based soups rich in vegetables and beans are filling foods that curb your appetite. This one also makes use of leftover turkey. Mediterranean-style Turkey Soup 1 Tbsp. olive oil or canola oil 1 chopped, sweet yellow onion I c. thinly sliced carrots I red bell pepper, diced 2 tsp. diced garlic 1 (15-ounce) can diced tomatoes 4 c. low-sodium chicken broth 1 Tbsp. dried basil 1/8 tsp. cayenne pepper (optional) 2 c. chopped roasted turkey (or chicken) 2 (15-ounce) cans Great Northern beans (or other white bean) Salt, pepper to taste Parmesan cheese (optional) Heat oil in medium-sized pan over medium heat. Continued on Page7 View ind Download KellI ,'s Ad Online By Going to www.valle rnv.com