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April 25, 2012
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Video Feature: Mid-Ohio Foodbank Virtual Tour
Take a look inside the workings of Mid-Ohio Foodbank
with President & CEO Matt Habash.
(Click below to have a look.)
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Created by Mid-Ohio Foodbank.
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Featured Event: "Stamp Out Hunger"
Put your non-perishable donation in a bag by your mailbox.
Letter carriers will deliver it to a local food bank.
Saturday, May 12
Mark your calendar for the 20th anniversary of the "Stamp Out Hunger" food drive. On Saturday, May 12, residents can place bags of non-perishable food items near their mailboxes; letter carriers then pick up the food contributions and deliver them to local food banks. It's that easy! Hosted by the National Association Letter Carriers, it's the largest one-day food drive in the nation and has raised over 1 billion lbs. of food nationally since its inception in 1991. Most-needed foods this year are chili with beans, canned fruit (in juice or light syrup), tuna, canned vegetables, canned meat, soup (with vegetables) & peanut butter. Learn more, and share the invite with your Facebook friends!
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Recipe Challenge: Pasta-Tuna Salad
Start Cookin' with the Operation Feed Recipe Challenge!
As part of nutrition education initiatives here at the Foodbank, we're on the lookout for recipes that highlight how easy it can be to cook dinner on a dime ... and eat healthy. Participation in the challenge is open to all--professional chefs & novice cooks alike. Entries will be reviewed by Dr. Amy, our Director of Nutrition, and approved recipes will be posted weekly on the Foodbank's website & shared through our social media networks.
Featured Recipe: Pasta-Tuna Salad
(part of the Frugal Foursome from the Dispatch Kitchen's Robin Davis)
Ingredients
- 3 cups small pasta shells
- Salt and pepper
- 1 tablespoon cider vinegar
- 1 can (5 ounces) tuna, drained, flaked
- 1 large carrot, shredded
- 1 small red onion, finely chopped
- 3/4 cup light mayonnaise
- 2 tablespoons low-fat milk
- 2 teaspoons prepared or Dijon mustard
- 1 teaspoon dried dill weed
Instructions
- Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain. Rinse well and drain again. Spread out pasta on a baking sheet. Sprinkle with vinegar. Cool.
- Combine pasta, tuna, carrot and onion in a large bowl. Whisk mayonnaise, milk, mustard and dill in a medium bowl. Pour over pasta. Toss to coat.
- Season to taste with salt and pepper.
Serves Approximately: 4
Cost
Total Cost = $4.06 / Cost per serving = $1.02
Nutrient Analysis
525 calories; 20 g protein; 71 g carbohydrates; 4 g fiber; 17 g fat (3 g saturated); 35 mg cholesterol; 492 mg sodium
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Did You Know?
Mid-Ohio Foodbank distributed 50% more fresh produce in January & February
of 2012 than during those same months in 2011, a total of 1.5 million lbs! Responding to new funding sources for produce, the Produce Market program launched in February rather than July this year, making items like greens,
tomatoes, citrus, potatoes, cabbage & sweet potatoes more readily available
during winter months to families in need.
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When everyone does a little, the Foodbank can do a lot!
Learn more about Operation Feed.
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