Celebrate FCS – Tips to Eating at Home
What is FCS Day?
Family and Consumer Sciences (FCS) provides individuals with the skills to lead better lives, build strong families, and make meaningful contributions to our communities. FCS has evolved from the time it was founded as Home Economics over 100 years ago. Nevertheless, the goal of supporting families and communities remains the same. We celebrate FCS on December 3 to honor the founder, Ellen Swallow Richards on her birthday. You can celebrate too by pledging to “Dine In” with loved ones on December 3, 2020!
Tips to Eating at Home with Ease
- Plan Ahead. Set aside time each week to plan meals. Ask family members for their input and “shop” the pantry first to see what ingredients are readily available. *Some folks meal plan for a few weeks to a month in advance. Try out different methods to find what works best for you!*
- Makeover your leftovers. To avoid meal fatigue use leftovers as ingredients for the next meal. For example, turn leftover beef or chicken into quesadillas or add to greens for a salad. Find out more about how to makeover your leftovers with these tips and recipes.
- Cook Extra. When you have spare time plan ahead by doubling a recipe and freezing half of it. Many soups and casseroles freeze well and are a great time saver on busier days. These foods can be frozen in single servings to use for lunches or portion control. It also saves time to have parts of meals prepared, for example, brown ground beef to freeze and use later in spaghetti sauce or tacos.
- Use slow-cookers/multi-cookers. Take advantage of the slow-cooker or multi-cooker. Reference this fact sheet for safety tips for using multi-cookers and slow cookers.
- Save money and time with canned and frozen ingredients. Canned and frozen foods often get a bad rap. Spoiler alert! Canned and frozen vegetables can be just as nutritious as fresh. For optimal nutrition choose those with no added sugar or sodium. Canned seafood can also be an inexpensive, nutritious, alternative to fresh. Try out these recipes using canned tuna and salmon.
Classic Chicken Noodle Soup
- 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total)
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup peeled and sliced carrot
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- black pepper, to taste
- 1 cup (1 1/2 oz) egg noodles
- parsley, for garnish
Directions for Multicooker
Season the chicken with salt. Press saute and add oil. Add the onion, celery, carrot, and garlic and saute until soft, 4 to 5 minutes. Add the chicken, broth, bay leaves, and 1/8 teaspoon black pepper. Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking. Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure. Quick or natural release. Garnish with parsley and serve.
*Serves 4; 223.5 Calories per Serving Recipe from Skinny Taste