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Wisconsin Ranks #8 For Adults Who Hate Their Veggies

Kids are stereotyped for not eating their vegetables, but adults are guilty too! The Center for Disease Control analyzed data from the Behavioral Risk Factor Surveillance System (BRFSS), which estimated that only 23.2% of adults in Wisconsin and 26.3% of adults nationwide consumed vegetables three or more times per day last year. Wisconsin ranked #8, on our top 10 list for lowest adult vegetable consumption – otherwise known as our “Top 10 States Whose Adults Hate Their Veggies” list (see list below).

Top 10 States Whose Adults Hate Their Veggies
Percentage of adults who eat vegetables three or more times a day:
South Dakota – 19.6%
Louisiana – 21.3%
Mississippi – 21.6%
Iowa – 21.9%
West Virginia – 22.1%
South Carolina – 22.9%
Missouri – 23.0%
Wisconsin – 23.2%
Illinois – 23.3%
Oklahoma – 23.5%

To help combat the massive deficiency in vegetable consumption, Birds Eye has teamed up with the Meal Makeover Moms, Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD, to offer delicious vegetable recipes kids will love and easy cooking tips for busy adults. Birds Eye® is also launching the “Feed Kids Better” initiative to benefit Share Our Strength’s No Kid Hungry Campaign. Simply “Like” Birds Eye vegetables on Facebook (www.Facebook.com/BirdsEyeVegetables) and Birds Eye will make a $1.00 donation to Share Our Strength to help provide nutritious food to families in need (up to $50,000 until December 31, 2010). You’ll also get a coupon for your next purchase of Birds Eye vegetables. So, when you share your love of vegetables by serving Birds Eye, you’re helping others do the same.

Complete BRFSS Report: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5935a1.htm

Top 10 States for Adult Vegetable Consumption (Love Their Veggies)
Percentage of adults who eat vegetables three or more times per day:
Tennessee – 33.0%
Washington, D.C. – 32.3%
Maine – 30.6%
Oregon – 30.5%
New Hampshire – 30.4%
Vermont – 30.3%
Virginia – 30.3%
Georgia – 29.5%
Kentucky – 29.4%
Maryland – 28.7%

Cheesy Spinach Bake Recipe

Ingredients:
1 10-ounce box frozen chopped spinach, thawed
2 large eggs
½ cup 1% low-fat milk
1 tablespoon extra virgin olive oil or melted butter
½ cup seasoned dried bread crumbs
½ teaspoon baking powder
1 cup shredded reduced-fat Cheddar cheese
¼ cup grated Parmesan cheese
Kosher salt

Instructions:
Preheat the oven to 350⁰F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside
Drain the spinach in a colander. Press with the back of a large spoon to remove excess moisture. Set aside
Whisk together the eggs, milk, and olive oil in a large bowl. Whisk in the bread crumbs and baking powder. Stir in the spinach, Cheddar cheese, and Parmesan cheese until well combined
Spread the mixture evenly in the prepared pan. Bake until the mixture is set and the top is golden brown, 25 to 30 minutes. Slice into 2 x 4-inch rectangles and serve. Sprinkle the tops with a few pinches of salt to taste

Winter Squash Risotto Recipe

Ingredients:
2 Tbsps olive oil
1/2 cup onion, chopped
1 1/2 cups dry arborio rice
4 slices ready to serve bacon, chopped
1/2 tsp dried sage
3 1/2 cups hot chicken broth
1 box Birds Eye® Cooked Winter Squash (12 oz), thawed
1 Tbsp butter
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Instructions:
Heat oil in heavy saucepan over MEDIUM heat
Add onion and cook until translucent
Add rice, bacon, and sage, stir to coat with oil
Ladle 1/2 cup hot broth into the rice; cook at a strong simmer, stirring constantly, until broth is absorbed
Continue adding broth, 1/2 cup at a time, stirring constantly and letting each addition absorb before adding the next
When there is 1 cup broth remaining, stir in squash. Continue cooking, adding additional broth as needed until rice is creamy yet firm
Stir in butter and cheese
Season to taste with salt and pepper