Reci-Meals Rescue Time-Starved Parents and Their Hungry Kids


PITTSBURGH – August 22, 2006 – Say “aloha” to the lazy days of summer.  When school’s in session, so are carpooling, soccer practices and PTA meetings – all of which put the squeeze on family dinnertime.  With little or no time to make dinner for the troops, the solution often is fast food, drive-thru or take out – quick, but unhealthy alternatives to a nourishing meal. 

To those seeking a convenient way to keep their families eating healthfully – never fear, ReciMeals are here.

ReciMeals are designed to be complete, nutritious and delicious meals that are ready to serve with just a beverage and in some cases, a side salad or slice of bread.  These new creations from the Canned Food Alliance, with help from registered dietitian and author Roberta L. Duyff, are packed with significant amounts of at least three of the five food groups from the USDA’s MyPyramidReciMeals are nutrient rich and with most requiring less than 30 minutes of prep time, they are both a healthful and convenient solution to the dinnertime crunch. 

“Each of the ReciMeals, developed by the CFA and available on mealtime.org has been designed to put nutrition first,” says Duyff.  “The fact that ReciMeals use canned ingredients and require less than 30 minutes of prep time makes them the perfect choice for busy consumers concerned about making healthful food choices.” 

ReciMeals to the Rescue

The simple secret of ReciMeals is the use of canned foods – most of which are found right in your own pantry or are readily available at your local grocery store.  Why canned ingredients?  Canned foods are nutritionally comparable to their cooked fresh and frozen counterparts. 

And, because they are already cooked in most cases, consumers can save valuable time preparing meals.

New ReciMeal varieties include:

  • Gingered Sweet Potato-Ham Causa
  • Chicken-Artichoke Risotto with Gruyère Cheese
  • Spicy Eggs Rancheros
  • Peppered Turkey-Corn Quesadillas with Tomato Salsa
  • Savory Four Bean Ham-Pasta Salad
  • Choucroute Garni (garnished sauerkraut)
  • Italian-Style Stuffed Eggplant
  • Hearty Black-Eyed Pea and Tomato Stew
  • Open-Face Chicken Bruschetta on Garlic Bread
  • Grilled Chicken Breast Over Peppered Succotash

“With the diverse selection of ReciMeals on www.mealtime.org, there is truly something for every palate in the family, and each meal idea is as smart as it is delicious,” Duyff added.

Log on to www.mealtime.org to view all the ReciMeals, hundreds of other healthful and easy-to-prepare meal ideas and to sign up to receive CANnection – the CFA’s weekly e-mail providing delicious recipes, helpful cooking tips and more.

CANNED FOOD NUTRITION

A University of Massachusetts study found that recipes prepared with canned ingredients are comparable in nutrition to recipes prepared with their cooked fresh and frozen counterparts. 

An earlier study of single ingredients by the University of Illinois found that the nutrition in canned, frozen and cooked fresh was comparable.

Other studies have found that heat from canning or cooking makes some antioxidants more available to your body.  For example, the lycopene in canned tomatoes and the lutein in canned corn.  And in research with blueberries, canned blueberries were found to be a better source of some flavanoids, a type of phytonutrient, than fresh or frozen blueberries.

ABOUT THE CANNED FOOD ALLIANCE

The Canned Food Alliance is a partnership of the American Iron and Steel Institute’s Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members.  The primary mission of the CFA is to serve as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food.  

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