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Feeding your household on a tight schedule does not mean you are able to not eat well. Make the most of your veggies and favorite fruits available year-round in cans.

Canned meals can be quite a good way to include vegetables and fruits to your diet plan. Because convenient nutrition is provided by them, canned foods can help you meet the new 2005 Dietary Guidelines for Americans.

Processed meals are pre-cooked and pre-cut, saving amount of time in your kitchen. They are able to also remain on the shelf for approximately 2 yrs without losing nutritional elements.

Reports from the University of Massachusetts and the University of Illinois make sure canned foods are nutritionally much like prepared fresh and frozen varieties.

Sweet potatoes aren't just for christmas. Rich in vitamin A, canned sweet potatoes are particularly delightful in this recipe for Gingered Sweet Potato-Apple Salad, which originated by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that preserve fruits and veggies as well balanced meals. Try this nutrient-dense angle on an American favorite.

Gingered Nice

Potato-Apple Salad

1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed

1 can (8 ounces) pineapple tidbits, cleared

1 apple, cored and diced

1/2 cup diced celery

1/2 cup coarsely chopped cashews

1/4 cup honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Mix sweet potatoes, pineapple, apple, oatmeal and cashews in a large bowl. In a small bowl, mix salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at the least 1 hour. Serve over salad greens.

Makes 6 servings.

Nutritional data per serving: calories: 222, whole fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg. understandable