Upcoming Events: Oct 7- Office closed for staff training. Oct. 11- InterACT webinar program for Cus- todial & Foster Families. See page 3 for more information. act. 12-Nov. 16 Powerful Tools for Caregiv- ers Tuesdays 7:00-8:30 pm via Zoom. See flyer inside for more information. act. 20 Commercial Pesticide Applicator Training 9 am to 11:30 am Union County Ex- tension & Outreach Office. Pre-registration re- quired. act. 23 Bright Eyes in the Park 4 to 5:30 pm McKinley Park by the bear-Union County Ex- tension will be there. Come see us!! Inside this issue: Commercial Pesticide Applicator Training Schedule Horticulture MonthlyQuestion Receiving Cattle Nutrition Recipe insert pg 3 pg 2 pg 4 To receive an electronic version of this newslet- ter, send your email address to [email protected]or (641)782-8426. Freezer Meals-Cook Now, Enjoy Later. Saving Time and Money By Sarah Francis & Ruth Litchfield, Nutrition and Wellness State Specialists with lowa State University Extension & Outreach Having frozen, home-cooked meals is a healthy alternative to store-bought frozen meals. They also save you money and reduce stress around planning and preparing mealtimes. Freezer meals will limit your time in the kitch- en, especially after a long day at work. Three steps for freezing meals Many items such as soups, casseroles, baked goods and meat entrees can be frozen and later reheated or baked. Freezing leftovers provides a meal for another day while helping reduce food waste. Francis and Litchfield recom- mend following these steps. Step 1. Plan ahead. Planning meals ahead of time saves time by making sure you have the food items you will need. Decide how many days or meals you want to pre- pare ahead and freeze. Review your schedule or calendar and take into account days where you will not need a meal. When planning your menu keep in mind: How much space do you have available in your freezer? Do you have appropriate freezer containers such as freezer bags, jars or plastic containers? Use the Spend Smart, Eat Smart website to help plan your menu (https:// spendsmart.extension.iastate.edu/plan/menu-planning). Are you rp;irlinB someone else's newsletter? Would you like to receive your own copy? Let us know by phone, email, or stopping in. Step 2. Choose recipes and foods that can freeze well. Many recipes and foods freeze well. Most casseroles should be frozen before baking, especially when all the I
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Slow Cooker Pork Chili
Serves 6. Serving size 1-1/4 cup. Cost per serving: $1.52
INGREDIENTS * 1-U2 cups salsa
@ 2 pounds boneless pork butt, roast orshoulder
0 1 cup bell pepper, diced (1 medium)
* 1 cup onion, diced (1 medium)
* 1 can (15 oz.) low sodium pinto beans
@ 1 can (14.5 oz.) low sodium diced toma-toes
DIRECTIONS:
Trim visible fat from pork. Cut pork into 2 inch chunks and place in slow cooker.
Add pepper, onion, and salsa. Cook on a low setting for 6 hours or a high setting
for 3 hours. Shred the meat by pulling it apart with a fork. (You should have
about 4 cups). Put half (2 cups) of the shredded pork in the freezer or refrigerator.
This can be used for another meal (like shredded pork sandwiches). Freeze the
meat if it will not be used within 4 days. Return the remaining 2 cups of pork to
the slow cooker. Add pinto beans and diced tomatoes. Cook another 30 minutes
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