BEST COOKING RECIPES

Many of us eat more food at work than we do at home simply because working hours span mealtimes and snack times. We grab breakfast foods from home or pick up something to eat at our desk. Lunch comes from a brown bag
the cafeteria or a restaurant. For some
snacking helps break up the afternoon and boosts energy levels for the rest of the workday.

Breakfast at your desk should be convenient
tasty
nutritious and mess-free. A quick rule: Include whole grains
dairy and a fruit. One option is yogurt (dairy) topped with Whole Grain Totalฎ (whole grain) and diced peaches (fruit). A muffin made with whole grain cereal
along with milk and a banana
is also satisfying and easy to eat.

Packing lunch takes little time and allows you to choose what you want to eat. "Peel and wash vegetables
rinse and spin lettuce
slice cheese and fill water bottles on Sunday for the entire week
says Dayle Hayes, R.D., a nutrition consultant and author in Billings, Mont.
Wrap single servings of luncheon meats in plastic wrap
label and freeze. In the morning
use the frozen meat for a sandwich. It should be defrosted by lunchtime." Hayes also suggests preparing a couple extra servings when you're making dinner so that you have lunch leftovers.

Food safety is essential to prevent spoilage. Pack breakfast and lunch with cold packs if a refrigerator is not available. Heat chili
soup and other hot foods until very hot; then pack in a clean
insulated container warmed with boiling water. Open only when ready to eat.

Snacks may be the most difficult
and resisting the lure of office goodies can be a challenge. Hayes recommends stocking your desk with nutritious
nonperishable snacks. If you have been told to eat less sodium to help control your blood pressure
limit snack foods that are overly salty. Area grocery or health food stores may offer more lower-sodium choices.

Banana-Wheat Muffins

Streusel

1 tablespoon Gold Medalฎ all-purpose flour

1 tablespoon packed brown sugar

1 tablespoon butter or margarine
softened

1/3 cup slightly crushed Whole Grain Totalฎ cereal

Muffins

3/4 cup mashed ripe bananas (about 2 medium)

1/2 cup milk

3 tablespoons packed brown sugar

3 tablespoons vegetable oil

1 egg

11/4 cups Gold Medalฎ all-purpose flour

21/4 teaspoons baking powder

1/4 teaspoon salt

11/4 cups slightly crushed Whole Grain Totalฎ cereal

1. Heat oven to 400ฐF. Grease bottoms only of 12 regular-size muffin cups. Stir together streusel ingredients until crumbly; set aside.

2. In large bowl
stir together bananas
milk
3
tablespoons brown sugar
oil and egg. Stir in 11/4 cups flour
baking powder and salt just until flour is moistened; stir in 11/4 cups slightly crushed cereal. Divide batter evenly among muffin cups
filling each about 2/3 full. Sprinkle streusel evenly over batter in muffin cups.

3. Bake about 20 minutes or until golden brown.