Residents Learn How to
Cook Healthier in Pitt-Bradford Class
Students in the “Healthy Cooking” course sponsored by the University of Pittsburgh at Bradford a prepared delicious yet nutritious meal.
The course was taught by Bradford Area High School’s family and consumer science teacher, Kimberly Preston. Class was in session from 9 a.m. to 1 p.m. on June 27 in the BAHS Home Economics Lab. These courses are part of a series of summer classes designed to promote healthy living.
Students Renae Lucks and Connie Upton prepared a healthier alternative to chicken alfredo. Their version of the recipe used chicken broth, flour and fat-free cream cheese instead of the traditional butter and milk. They also added less parmesan cheese and used whole wheat pasta. These simple changes slashed 310 calories and 30 grams of fat from each serving of the dish.
For a side, they made a salad of vitamin C-filled steamed broccoli and cherry tomatoes with a light vinaigrette perfect for hot summer days. To make the salad even healthier, they omitted the quarter teaspoon of salt called for in the recipe. They finished the meal with fat-free blueberry cheesecake trifle, made with sugar- and fat-free pudding, skim milk and fat-free Cool Whip.
The pair agreed that learning how to make recipes healthier was their favorite part of the course. Preston had them go to the Mayo Clinic’s website and look up the article “Recipe makeovers: 5 ways to create healthy recipes,” which can be found at http://www.mayoclinic.com/health/healthy-recipes/NU00584). Both women were excited to apply what they learned at home.
Lucks said that she enjoyed the “relaxing atmosphere” in the classroom, high praise from someone who confided that she doesn’t cook much because she can’t fit it into her busy schedule. Upton, Lucks’ friend and co-worker in the Warren school district, added that they both “try to be healthy” and were eager to take the course and learn some new cooking techniques.
They took the leftovers of the light meal home for supper and agreed that they’d take another cooking class in a heartbeat.
A second “Healthy Cooking” course will be offered from 6 to 8 p.m. Aug. 6 and 7. The cost for the class, which includes all food items and materials, is $59. Class size is limited to eight students.
For more information or to register, contact the Division of Continuing Education and Regional Development at (814)362-5078 or contined@pitt.edu.
Pictured, Kimberly Preston, the family and consumer science teacher at Bradford Area High School, serves broccoli and tomato salad made by the students in her Healthy Cooking class. Students also prepared a healthy alternative to chicken alfredo and fat-free blueberry cheesecake trifle for dessert. The course, sponsored by the University of Pittsburgh at Bradford’s Division of Continuing Education and Regional Development, will be held again from 6 to 8 p.m. Aug. 6 and 7 in the BAHS Home Economics Lab.
Pitt-Bradford photo
The news leader of the Twin Tiers ...
since 1947
The course was taught by Bradford Area High School’s family and consumer science teacher, Kimberly Preston. Class was in session from 9 a.m. to 1 p.m. on June 27 in the BAHS Home Economics Lab. These courses are part of a series of summer classes designed to promote healthy living.
Students Renae Lucks and Connie Upton prepared a healthier alternative to chicken alfredo. Their version of the recipe used chicken broth, flour and fat-free cream cheese instead of the traditional butter and milk. They also added less parmesan cheese and used whole wheat pasta. These simple changes slashed 310 calories and 30 grams of fat from each serving of the dish.
For a side, they made a salad of vitamin C-filled steamed broccoli and cherry tomatoes with a light vinaigrette perfect for hot summer days. To make the salad even healthier, they omitted the quarter teaspoon of salt called for in the recipe. They finished the meal with fat-free blueberry cheesecake trifle, made with sugar- and fat-free pudding, skim milk and fat-free Cool Whip.The pair agreed that learning how to make recipes healthier was their favorite part of the course. Preston had them go to the Mayo Clinic’s website and look up the article “Recipe makeovers: 5 ways to create healthy recipes,” which can be found at http://www.mayoclinic.com/health/healthy-recipes/NU00584). Both women were excited to apply what they learned at home.
Lucks said that she enjoyed the “relaxing atmosphere” in the classroom, high praise from someone who confided that she doesn’t cook much because she can’t fit it into her busy schedule. Upton, Lucks’ friend and co-worker in the Warren school district, added that they both “try to be healthy” and were eager to take the course and learn some new cooking techniques.
They took the leftovers of the light meal home for supper and agreed that they’d take another cooking class in a heartbeat.
A second “Healthy Cooking” course will be offered from 6 to 8 p.m. Aug. 6 and 7. The cost for the class, which includes all food items and materials, is $59. Class size is limited to eight students.
For more information or to register, contact the Division of Continuing Education and Regional Development at (814)362-5078 or contined@pitt.edu.
Pictured, Kimberly Preston, the family and consumer science teacher at Bradford Area High School, serves broccoli and tomato salad made by the students in her Healthy Cooking class. Students also prepared a healthy alternative to chicken alfredo and fat-free blueberry cheesecake trifle for dessert. The course, sponsored by the University of Pittsburgh at Bradford’s Division of Continuing Education and Regional Development, will be held again from 6 to 8 p.m. Aug. 6 and 7 in the BAHS Home Economics Lab.
Pitt-Bradford photo
The news leader of the Twin Tiers ...since 1947
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