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Feeding your family on a tight schedule does not mean it is possible to not eat well. Take advantage of your favorite fruits and vegetables available year-round in containers.

Canned foods can be a smart way to add fruits and veggies to your diet. Because convenient nutrition is provided by them, processed foods will help you meet up with the new 2005 Dietary Directions for Americans.

Processed meals are pre-cooked and pre-cut, saving time in the kitchen. They could also remain on the shelf for couple of years without losing nutritional elements.

Reports from the University of Massachusetts and the University of Illinois concur that canned foods are nutritionally comparable to prepared fresh and frozen varieties.

Sweet potatoes are not only for christmas. Rich in vitamin A, canned sweet potatoes are particularly delightful in this recipe for Gingered Sweet Potato-Apple Salad, which originated by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that maintain vegetables and fruits as well balanced meals. Try this nutrient-dense angle on an American favorite.

Gingered Sweet

Potato-Apple Salad

1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed

1 can (8 ounces) pineapple tidbits, drained

1 apple, cored and diced

1/2 cup diced celery

1/2 cashews were chopped by cup coarsely

1/4 glass honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Combine sweet carrots, pineapple, apple, oatmeal and cashews in a big bowl. In a tiny bowl, mix salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at the least 1 hour. Serve over salad greens.

Makes 6 servings.

Dietary data per serving: calories: 222, whole fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg. open in a new browser