Prolon Transition Day Meal Guide
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Christopher & Melissa
CANAL HOUSE COOKING VOLUME N°3 has just arrived. It is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold win- ter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. We make jars of marma- lade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings. We roast root vegetables in the winter and lamb in the spring. Take a peek at some of the pages to the right and see what we are up to. Canal House Cooking Volume N°3, Winter & Spring is the third book of our award-winning series of seasonal recipe collections. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all winter and through the spring with Canal House Cooking! Christopher & Melissa Copyright © 2010 Christopher Hirsheimer & Melissa Hamilton Photographs copyright © 2010 by Christopher Hirsheimer Canal House Illustrations copyright © 2010 by Melissa Hamilton C o o k i n g All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. -
A50.—Grog Bowl Guidance
A50.—GROG BOWL GUIDANCE GROG BOWL OVERVIEW 1. Toilet bowls or similar devices are prohibited for use as grog bowls. 2. Solid items will not be included as grog ingredients. 3. Cadets preparing the grog will drink the first cup (full) while demonstrating the proper reporting procedures to the President of the Mess. 4. The grog must be opened and closed before the guest speaker’s remarks. 5. The grog will be open for a maximum of 15 minutes during the program. The President of the Mess will close the grog by stating “Although violations are rampant, I feel enough have been dealt with and justice has been served. The decorum of the Mess has been restored.” 6. All violations must be in keeping with the rules of the Mess and in good taste. 7. No hazing or punitive actions are allowed as part of the Mess. 8. Guests will not be sent to the grog, instead appropriate cadet hosts will accept the honors in proxy. 9. Sending violators to the grog will be done in rhyme. It’s a disgrace and it’s certainly a bore To this Mess I must confess For someone forgot to leave duty at the door There is a problem I will address To the grog, Cadet Martin you should send Though I really hate to turn in my mate For he is in violation of rule number ten Cadet Smith reported late Was it a call of nature that couldn’t wait Or a call home to say he would be late Whatever the reason for his departure jive Cadet Jones is in violation of rule number five 10. -
2015 Nutrition Master List
2015 Nutrition Master List Food Item Serving Size Calories Carbs Protein Sat Fat Sodium 1000 Island, FF 1.5 oz 45 11 0 0 390 Apple Sauce, plain 1/2 Cup 50 12 0 0 0 Apple Sauce, strawberry 1/2 Cup 60 14 0 0 10 Asian Chicken (9-12) 4 oz 167 21 12 0.5 222 Asian Chicken (k-8) 4 oz 167 21 12 0.5 311 Bagel 1 each 140 29 6 0 180 Baked Beans 1/2 Cup 113 23 5 0 220 Baked Potato, Regular 1 whole 160 32 0 4 0 BBQ Dip Cup 1 oz 60 16 0 0 120 BBQ Glazed Chic Bites 5 pc (1/2 Cup) 200 14 22 1 370 BBQ Pulled Pork on bun 1 sandwich 371 41 26 2.5 481 Benefit Bar 1 each 280 48 5 3 220 Black Beans 1/2 C 140 25 8 0 330 Blended Veggies, w/ butter 1/2 Cup 29 4 0 0 44 Blue Apples 1/2 Apple 75 20 0.5 0 40 Bosco Stick, 4" (k-5) 1 stick 110 14 6 1.5 140 Bosco Sticks, 6" (6-12) 2 sticks 280 30 18 5 420 Breaded Chicken Sandwich (9-12) 1 sandwich 356 41 25 1 806 Breaded Chicken Sandwich (K-8) 1 sandwich 328 39 20 2 626 new Breadstick 1 each 70 14 3 0 140 Breadstick, Klosterman's 1 stick 70 14 3 0 140 Breakfast Bar, Cinnamon Toast Crunch 1 each 150 30 3 1 115 Breakfast Bar, Golden Grahams 1 each 150 30 2 1 110 Breakfast Bar, Oat'n Honey Nature Valle 1 each 190 29 4 1 160 Breakfast Bar, Trix 1 each 150 30 2 1 105 Breakfast Pizza Boat 1 each 200 25 8 2.5 330 Broccoli Cheddar Rice 1/2 Cup 200 41 5 0.5 290 Broccoli Slaw 1/2 Cup 100 23 2.5 0 101 Broccoli, steamed/butter 1/2 Cup 14 3 0 0 30 Brown Rice- asian K-8 3/4 Cup 155 33 3.5 0 6 Brown Rice- asian 9-12 1 Cup 206 44 4.5 0 8 Bruschetta Chicken Pasta 3/4 Cup 356 29 22 4 687 Buffalo Chicken Strips 3 each 260 17 15 2.5 390 -
Centerplate Catering Menus
ROLAND E. POWELL CONVENTION CENTER > CateringCatering MenuMenu INDEX 2 INDEX Welcome! Welcome to the Catering Menu for the Roland E. Powell Convention Center in Ocean City, Maryland. Congratulations on your decision to hold your special And of course we always welcome special requests. event here at the Roland E. Powell Convention Center. Please don’t hesitate to ask our Chef to create something It’s a great venue for fun and memorable entertaining. special for your next event. As part of the world’s leading hospitality company, our Here’s to great times and a truly memorable experience. entire team of culinary professionals at Centerplate Thanks for joining us! Catering is at your service. We understand how to reduce the stress of planning your event, and we’re dedicated to supporting your success. We’re truly excited for the opportunity to help you and your guests have a great time! This season, our catering menu features a number of changes that we think you’ll enjoy. From innovative new signature dishes using local ingredients, to regional Gary Leach favorites, all the food and beverage choices we’re suggesting are carefully chosen and specially prepared Gary Leach, General Manager to encourage and complement good times. The Roland E. Powell Convention Center 410.723.8658 Office 410.524.3245 Fax [email protected] 3 INDEX Index Page GENERAL INFORMATION 7-10 BREAK SERVICE 31 A LA CARTE 12-14 RECEPTION 33-38 – NON-ALCOHOLIC BEVERAGES 12 – HORS D’OEUVRES 33-34 – BAKERY 13 – DISPLAYS 35 – SNACKS & LIGHT FARE 14 – STATIONS 36-38 BREAKFAST 16-18 BAR SERVICE/BEVERAGES 40-42 – OPTIONS 16 – HOSTED BAR 40 – ENHANCEMENTS 17 – ALCOHOLIC BEVERAGES 41 – LIGHT FARE 18 – WINE 42 LUNCH/DINNER 20-29 Click on any of the INDEX items – BOXED LUNCHES 20 to jump immediately to that page. -
Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys
IHSN International Household Survey Network Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys Lisa C. Smith Olivier Dupriez Nathalie Troubat IHSN Working Paper No. 008 February 2014 www.ihsn.org Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys Smith, Lisa C., Olivier Dupriez and Nathalie Troubat February 2014 IHSN Working Paper No. 008 i This report was written by: Lisa C. Smith TANGO, International International Household Survey Network (Consultant) Olivier Dupriez World Bank Nathalie Troubat Food and Agriculture Organization of the United Nations ii Table of contents Table of contents ............................................................................................................................. iii List of figures ................................................................................................................................... v List of tables ..................................................................................................................................... iii Acronyms ......................................................................................................................................... vi Acknowledgements .......................................................................................................................... vii Executive summary ........................................................................................................................ -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
WIC COOKBOOK 2Nd Edition Hello WIC Families
WIC COOKBOOK 2nd Edition Hello WIC Families, We’ve all had that moment when our child runs up to us with the unavoidable question, “What are we going to eat?” Suddenly you panic, realizing you haven’t thought about cooking. Yet you remember that you just went grocery shopping. There is plenty of food, but what meal will you cook? Don’t worry, we’ve got you! We’re proud to announce a new, updated Wisconsin WIC Cookbook with a variety of new recipes that were curated with WIC families (like yours) in mind. The recipes throughout the cookbook use WIC-approved ingredients along with ordinary items you can find at your local grocery store. You’re busy, and finding the perfect recipe shouldn’t be a hassle. We organized this cookbook with the following categories: WIC MOM STRONG INTRODUCTORY LETTER Wisconsin WIC helps you buy the foods that you and your children need to stay healthy. With the new, updated WIC cookbook, you’ll know what to make when your child asks what’s for breakfast, lunch, or dinner, or if they just need a snack! Be Mom Strong, ULTIMATE BREAKFAST CASSEROLE YIELD METHOD TIME 6–9 servings Bake 45 min. INGREDIENTS INSTRUCTIONS • 1 1Cup cup cheddar shredded cheese cheddar cheese 1. Preheat the oven to 350 degrees, and spray a non-stick 9 x 13 pan. • 6 6eggs eggs 2. Chop and dice all vegetables. • 3 3tbsp tbsp milk milk 3. In a bowl, crack 6 eggs and add the milk, and then whisk together. • 1 1Cup cup broccoli broccoli florets, florets, choppedchopped 4. -
THE HANDBOOK Your South Beach Success Starts Here!
THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit .............. -
Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan
Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan Eating a balanced and healthy diet provides a number of benefits – from preventing disease to increasing your energy level. This meal plan provides an array of recipes to help you create healthy meals and snacks for four weeks. In addition, the information below will help you calculate the appropriate calorie intake needed to achieve your personal weight loss goals. CALCULATE YOUR CALORIE GOAL Most people will lose weight on a daily diet of 1,500 calories. If you want to be even more precise about cutting calories, this simple calculation will give you a daily calorie goal that can help you lose a healthy 1 to 2 pounds per week: > Your current weight x 12 = Calories needed to maintain your weight • To lose 1 pound a week: Cut 500 calories a day • To lose 2 pounds a week: Cut 1,000 calories a day Ideally, you should both exercise to burn calories and cut back on calories you consume. Do not eat less than 1200 calories a day unless under a doctor’s supervision. BREAKFAST LUNCH SNACK DINNER For breakfast, try some Aim for a lunch that is Try some of the healthy For dinner, aim for a of the 300—350 calorie 325—400 calories. Browse snack options. meal that is 500 calories. breakfast options. through the options. See some of the recipes. IMPORTANT INFORMATION ABOUT THE DAILY CALORIE CALCULATION : This formula is used in many clinical weight loss trials—and, it's true—it assumes that the person using the equation is sedentary. -
3 Course Brunch Menu $30 Per Person Please Add Applicable Sales Tax, 4% Admin Fee and Suggested 18% Gratuity
3 Course brunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________ first COURSE (Family Style Appetizers ) Housemade Pickles, plus 2 more of your choice: Select Two: Crispy Kale Cheese & charcuterie plate Deviled eggs Seasonal Salad Chicken liver mousse Seasonal tart Pierogies _______________________________________________________________________________________ SECOND COURSE Select 4 options for guests to choose from: Base Hit Smoked salmon benedict crispy hash brown, two sunny eggs, chesapeake smokehouse salmon, poached eggs, greg’s housemade sausage, comeback sauce * horseradish hollandaise, dressed greens * In Season B.L.T Deviled egg toast see current menu egg salad, deviled yolks, capers, onions, toasted club white, salmon roe PA Dutch Hash two poached eggs, potatoes, pickled bologna, Cinnamon chip French toast Lebanon bologna, hollandaise * great harvest cinnamon chip bread, whipped cream, maple syrup ________________________________________________________________________________________ _ THIRD COURSE Select Two options to be served family style: Tandy Cake Bread Pudding Angel food cake Vegan Pot de Creme *Warning: consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses. Alert your server if you have special dietary requirements 3 Course Lunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________ -
Food Access, Affordability, and Quality in a Paraguayan Food Desert by Meredit
Residence in a Deprived Urban Food Environment: Food Access, Affordability, and Quality in a Paraguayan Food Desert by Meredith Gartin A Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy Approved April 2012 by the Graduate Supervisory Committee: Alexandra Brewis Slade, Chair Amber Wutich Christopher Boone ARIZONA STATE UNIVERSITY August 2012 ABSTRACT Food deserts are the collection of deprived food environments and limit local residents from accessing healthy and affordable food. This dissertation research in San Lorenzo, Paraguay tests if the assumptions about food deserts in the Global North are also relevant to the Global South. In the Global South, the recent growth of supermarkets is transforming local food environments and may worsen residential food access, such as through emerging more food deserts globally. This dissertation research blends the tools, theories, and frameworks from clinical nutrition, public health, and anthropology to identify the form and impact of food deserts in the market city of San Lorenzo, Paraguay. The downtown food retail district and the neighborhood food environment in San Lorenzo were mapped to assess what stores and markets are used by residents. The food stores include a variety of formal (supermarkets) and informal (local corner stores and market vendors) market sources. Food stores were characterized using an adapted version of the Nutrition Environment Measures Survey for Stores (NEMS-S) to measure store food availability, affordability, and quality. A major goal in this dissertation was to identify how and why residents select a type of food store source over another using various ethnographic interviewing techniques. Residential store selection was linked to the NEMS-S measures to establish a connection between the objective quality of the local food environment, residential behaviors in the local food environment, and i nutritional health status. -
Add a Celebratory Champagne Toast for $3 Per Person. $2 Mimosas Every Saturday and Sunday for Brunch! Mimosa Carafes Available for $18 a Piece
$25 per person Available in our Private Dining Room. Package includes non-alcoholic beverages. Brunch start times between 10am and 12:30pm. Host is welcome to arrive early and decorate! Host Chooses 1 Starter served Family Style upon arrival Fresh Fruit Variety Biscuits with seasonal Jam & Butter Loaded baked potato tots with bacon cheddar, scallion and house ranch Country doughnuts, cinnamon and sugar, vanilla anglaise Host Chooses 2 Sides served Buffet Style Classic scrambled eggs Hash-brown casserole Pommes Frites served with ketchup Warm Brussels Sprouts Salad (LouVino’s #1 selling dish) Mixed Green Salad served with ranch & balsamic Host Chooses 2 Mains served Buffet Style Fried Chicken Tacos Chicken Biscuit Sliders Biscuits & house sausage gravy Fried Green tomato BLT on croissant Pimento Cheese Chicken Salad Sandwiches on croissant Stuffed French Toast: berry jam, bourbon maple & whipped cream Add a celebratory champagne toast for $3 per person. $2 Mimosas every Saturday and Sunday for Brunch! Mimosa Carafes available for $18 a piece. www.louvino.com $25 PER PERSON Customize your limited menu from the options below; the menu will be printed and on the tables for your guests the day of your event. Package includes non-alcoholic beverages. Host is welcome to arrive early and decorate! Your brunch includes biscuits with jam & butter on the tables upon arrival, a plated entrée for each guest served with family style fruit & dessert. Choose Four Entrées for your printed menu: biscuits ‘n gravy w/ house goetta gravy, sunny side up egg*