Weekly Food for Thought with tips on getting a good breakfast in the morning, "How to Grill: The Complete Illustrated Book of Barbecue Techniques" by Steven Raichlen and more.

Mornings can be one of the most hectic parts of the day for busy parents, and it’s easy to skimp on the little things that keep you at your best and ready for the rest of the day.


Heinz Nutritionist Carla Addison shares a few easy tips to get the day started right:


Plan it out. A good day starts with a good plan. Think about what you'll eat not only for breakfast but also throughout the day before hunger strikes. This way, you're less likely to indulge and more likely to make smart choices. Also, be sure to plan healthy snacks for in between meal times. You'll feel prepared and ready to take on the day with confidence.


Fresh fruit is your friend. Always leave a bowl of fresh fruit on the counter so you never walk out of the door hungry, even if you're in a big rush. Keep the fruit bowl at eye level so that it's in sight and top of mind for everyone. For those extra hectic mornings when you don't have time to sit down and eat, bananas, peaches, oranges and apples make great on-the-go options.


Write in a food journal. A food journal is a great way to identify the healthy choices that you're making and recognize the food habits that you might need to change. Start the day with a few minutes of documentation, whether that's writing down your snacks from the day before, a grocery list or a meal schedule for the coming week.


-- Smart Ones/ Family Features


Tip of the Week: Hunting season


When hunting, the game must be dressed as soon as it is shot because bacterial action can begin immediately. Hanging should be done at 40 degrees or below, and taking the carcass to a commercial meat locker is recommended. For more information, call your county or state extension service of your state university.


-- FoodSaftey.gov


Easy recipe: Autumn Pierogies and Apples


1 package (16-ounces) frozen MRS. T'S Potato & Cheddar Pierogies


1 tablespoon vegetable oil


1 large sweet onion, halved and sliced


1 tablespoon butter


2 red apples, cored and cut into 1/4-inch-thick slices


1/2 teaspoon ground cinnamon, divided


1/2 cup sour cream


Saute pierogies as package directs. Cook onion slices in 12-inch skillet over medium heat, in hot oil, until lightly browned and just tender, stirring occasionally. Remove to bowl. Melt butter in same skillet over medium heat. Add apple slices and teaspoon cinnamon; cook until lightly browned, stirring occasionally. Combine sour cream with remaining teaspoon ground cinnamon in small bowl. Combine pierogies with onions and apple mixture; toss to mix well. Serve with sour cream.


-- Mrs. T's Pierogies    


Did You Know?


Purchase produce that is not bruised or damaged. When selecting fresh-cut produce, choose items that are refrigerated or surrounded by ice. -- FoodSafety.gov 


Food Quiz


Most kitchens are equipped with at least one paring knife. What does "pare" mean?


A. To divide in half by cutting into two pieces


B. To remove the bones from meat or fish


C. To slice into thin strips


D. To remove the peeling or outer skin of a fruit or vegetables with a knife


-- funtrivia.com


Answer is at bottom of column


Wise to the Word


leaven: To add a leavening agent to a mixture such as a batter or dough in order to make it rise.


-- epicurious.com


Number to Know


100: One medium baked sweet potato with skin is 100 calories.


 -- calorieking.com


The Dish On …


"How to Grill: The Complete Illustrated Book of Barbecue Techniques" by Steven Raichlen


The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. Master the techniques that make barbecue great with this show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, this book covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab or chicken breast. Plus the perfect burger.


-- Workman Publishing Company Inc.


Food Quiz Answer


D. To remove the peeling or outer skin of a fruit or vegetables with a knife


GateHouse News Service