By Judy Dodd, MS, RD, LDN, Giant Eagle^® Food and Nutrition Advisor

The warmer weather means cooler, lighter meals. That can be good for both health and energy use! But, before you put your crock pot out of reach, plan ahead. There’s value in slow-cooker meals in both what you put in it and how you use it. In case you don’t have a slow-cooker, the same results can be achieved in the oven or on the top of the range. Our grandmothers used “Dutch ovens”, generally a cast iron or other large, heavy stove-top pot with a lid. Dutch ovens are “in” these days, one of those older ideas that have hit the daytime food shows as “trendy” and new! The point is to think about entrée or protein foods that can be used as “planned-over’s”. The same foods that fit a crock pot are likely to fit into Dutch oven cooking styles. Chili, light stews, pot roast, brisket or stewing chickens (that takes on another face for a second or third meal are top on the list. Bean dishes that double as a protein main dish or a hearty side dish or salad are other options. For many the best time to cook is weekends or along with other meal preparation. The focus should be more than one meal. It’s a great way to freeze ahead for those days when it’s too hot to cook or time is short. If summer includes time at a cabin or condo, freeze now and carry some starter meals with you. Here are some ideas:

• Chili is always on the top of the list since you can feature beans, turkey or beef. Great on a salad for the classic “taco salad”, a easy anytime meal, or if you keep it thick, you have a filling for a bun or a wrap. Go lean by browning any meat or ground turkey with the onions and draining any fat.
• Pot roast or brisket are great starters for a beefy meal that can be recycled into barbequed beef, sliced to add to a salad or sandwich. Slice and freeze any planned overs in single layer family size packs. Since the meat is already cooked, you can take it from the freezer to the salad, sandwich or with veggies for a stir-fry.
• Chicken is another mainstay that can have many faces from soup, to salads, to sandwiches and stir fry. Remember to add some onions, carrots, and celery to the pot to add flavor to the chicken and the broth.
• Once the fresh tomatoes are in season, there are endless uses including homemade marinara sauce, stewed or cooked tomatoes to add to other dishes. As more local produce comes into view, remember to find ways to make these a feature in your meals and snacks. Strawberries, asparagus, early peas and greens are top on the list.
• Add cut strawberries to salads (with some fresh spinach).
• Steam asparagus and drizzle with vinaigrette to add to salads and sandwiches. Try turkey and asparagus on a whole grain tortilla or wrap.

May 2011