Want to $ave some green? Plan your pantry!

Today’s green tip: stretch your food dollar!

Prevent food waste.

• Cut down on the amount of food you throw away; freeze leftovers or use them in recipes like soups or casseroles.
• Take leftovers for lunch instead of eating out; store properly to keep foods safe to eat.
• Before buying an unfamiliar food, be sure you know how to prepare it.
• Buy only the amount of food you can store and use before it spoils.

Plan ahead.

• Plan meals for a week using foods on hand and grocery store specials.
• Clip and use coupons. (Click here for some coupon tips.)
• Cook large batches when possible; divide into portions and freeze.

General money-saving tips.

• Cut down on expensive ready-to-eat salty and sweet snacks.
• Enjoy seasonal or dried fruit, veggies (cut your own), whole grain crackers, or lowfat yogurt for nutritious snacks.
• Limit pre-made meals and fast foods.
• Buy a reusable water bottle and fill it with tap water.  Refrigerate overnight and keep it with you during the day.
• Avoid excess soda, expensive energy drinks, and coffee shop drinks.

Source: ”Managing in Tough Times”, University of Florida, IFAS, Department of Family, Youth, and Community Sciences

“31 Days of Green” begins…NOW!

In honor of Living Well month, I have decided to embark on a rather ambitious project: 31 Days of Green.  Each day – and I’m talking working days here – I’ll be talking about something green, whether it’s a healthy green food or an energy-saving tip or a way to save some green (money).

So come on, join me in adding a little “color” into your life!

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Today’s green tip combines two green topics: money and the environment.

Do you drink bottled water?  You may be surprised to learn that most bottled water is nothing more than purified tap water – the same stuff that comes out of your faucet.  Don’t be led astray by the mountain on the label.  What’s more, many bottled water producers don’t list their water source on the label, thereby confusing many consumers.

Also consider the cost.  Many bottled waters are pricey, many times the cost of tap water filtered at home.  Part of that price is convenience, part is packaging, and part is prestige.  But remember, every time you twist the cap off a purchased bottle of water, you’re needlessly wasting money AND adding to the tons of discarded plastic in the environment.  Filtering your own tap water – and you may not even have to filter it depending on your taste preferences – and filling up a reusable water bottle will save you a lot of money and save space in the landfills, too.  Tap water is just a fraction of what commercially bottled water costs, even taking into consideration the price of the filter.

And speaking of reusable water bottles, sturdy plastic ones are great, but check the bottom for the number inside the recycle symbol.  If that number is 1, 2, 4, 5, or 6, it is safe, meaning it is very unlikely to contain any of the controversial compound bisphenol, which has been shown to exert weak, but detectable, hormone-like properties, thereby raising concern about its use in consumer products.  Avoid bottles with the number 3 or 7 inside the recycle symbol as these may contain bisphenol.  You may also want to try reusable bottles made from stainless steel, which are both safe and durable and do not contain any bisphenol.

Thanksgiving turkey tips.

If you’re going to be cooking a turkey this Thanksgiving, there are a few things you should keep in mind:

1. Thaw it the right way.  Proper thawing takes time; don’t wait until the last minute!  The safest way to thaw your bird is in the refrigerator.  The rule of thumb is 24 hours in the fridge for every 5 pounds.  For example, if your bird is 20 pounds, begin thawing it at least 4 days before Thanksgiving to ensure that it’s ready to cook when the day comes.  DO NOT THAW YOUR TURKEY AT ROOM TEMPERATURE by leaving it sitting out overnight.  This is a surefire way to encourage bacterial growth.

2. Cook it to the proper temperature.  Poultry – including turkey – is one food type that is very susceptible to contamination.  In fact, odds are your turkey is contaminated when you buy it.  But don’t fear!  Cooking your turkey to the proper temperature will ensure a safe meal.  All poultry, including those that are stuffed, must be cooked to at least 165 degrees Fahrenheit and be able to hold that temperature for at least 15 seconds.  Check the temperature by inserting a meat thermometer like this one into the thickest part of the bird – namely, the breast.  Be sure to check the stuffing temperature, too!  (NOTE: This temperature is for food safety purposes only.  Actual cooking temperature will be higher.)

3. Clean and sanitize utensils, counters, and hands.  To prevent cross-contamination (the spread of germs from one surface to another), be sure to clean and sanitize everything your turkey touches.  This includes knives, cutting boards, pots and pans, and YOUR HANDS.  Proper handwashing is vital to limiting the spread of viruses and bacteria and reducing your risk of foodborne illness.  View this poster to learn the proper handwashing procedure.

4. Put leftovers away promptly.  Leaving leftovers sitting out too long is asking for trouble.  The longer food sits out at room temperature, the higher the risk of contamination.  To be safe, don’t leave leftovers sitting out for longer than 2 hours.  Store all leftovers in airtight containers (resealable bowls, zipper bags, etc.) and place them in either the refrigerator or freezer.  Frozen foods can generally be kept without loss of quality for up to six months.  Refrigerated foods, if stored properly, should be used within 3-4 days.

For more information, please check out this terrific resource from the U.S. Department of Agriculture:  Let’s Talk Turkey: A Consumer’s Guide to Safely Roasting a Turkey.

Other helpful resources:

The USDA Meat & Poultry Hotline:
1-888-674-6854 (10:00AM – 4:00PM Eastern Time, M-F)

The Butterball Turkey Talk-Line:
1-800-288-8372 (1-800-BUTTERBALL)