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'Planned-Overs': Two Meals in One
by Pat Melgares
Cooking once and eating twice is a time-saver in the kitchen, a concept that a
Kansas State University nutritionist calls 'planned-overs.'
"Don't overlook your leftovers," said Mary Meck Higgins, who is with K-State Research and Extension.
"If you make up a stew, for instance, you can put half of it in the freezer and sometime when
you're not able to make the evening meal, you can just defrost that, heat it up and you're ready to go."
About all that's required to keep 'planned-overs' is room in the freezer, she said.
"Convenience is paramount in our society," Higgins said. "We want something to be fast,
but we also want it to be nourishing. That's one of the points of eating; we want food
not only to taste good, but also to be nutrient-rich so that we nourish our bodies healthfully."
For more information on health and nutrition, interested persons may contact their local K-State Research
and Extension office.
K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station
and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the
well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension
offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is
on the K-State campus, Manhattan.
Source: Pat Melgares, News Coordinator
pmelgare@oznet.ksu.edu
K-State Research and Extension
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