Did you hear about this?
A day after menu labeling was debated on Capitol Hill, FDA conceded that chain restaurants and other establishments need more time to comply with the December 2015 menu labeling deadline. They agreed to a one year delay for businesses to post calorie information.
The Food Marketing Institute (FMI) and other trade groups representing convenience stores and pizza chains have been lobbying Congress like crazy to change the December 2015 deadline, saying the final rule was unclear and was not accompanied by a promised guidance document to help industry with some of the more thorny issues.
There have been questions on a range of issues, such as the definition of “restaurant-type food” and technical issues on nutritional databases and signage. Groups have criticized FDA’s closed-door policy when the agency was drafting the rule.
FDA also signaled its plans to publish a draft guidance document next month that “provides answers to some of the most frequently asked and crosscutting questions that the agency has received to further assist covered establishments in complying with the rule.”
I don’t know about you, but I like having the calorie information posted on restaurant menus. I actually use the information to make my decision on what to eat when I go out and the information is available.
Food for Thought: Independence Day is considered the biggest hot dog holiday of the year, with about 155 million hot dogs consumed, according to the National Hot Dog and Sausage Council. And there’s a 1 in 3 chance your hot dog originated in Iowa, home to 19.7 million hogs and pigs. North Carolina is another hog hub! However, A and I did not eat hot dogs this past 4th of July!
Fun Fact: Guys are 70% more likely to start getting the recommended 150 minutes of exercise a week if you already do!
Quote of the Day:
“There is no living thing that is not afraid when it faces danger. The true courage is in facing danger when you are afraid.” -L. Frank Baum
A and I made this BBQ Chicken Enchilada recipe together a few weeks ago. It actually turned out really well! I would definitely try making it again! You should try it, too!
BBQ Chicken Enchiladas
- 2 Tablespoons vegetable oil
- 1 small onion, peeled and diced
- 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- salt and pepper
- 1 (15.5 ounce) can black beans, rinsed and drained
- ½ cup whole-kernel corn
- 1 (8-count) package Old El Paso large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 1/4 cups red enchilada sauce, homemade or Old El Paso
- ½ cup BBQ sauce, homemade or store-bought
– Preheat oven to 350 degrees F.
– In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Stir in beans and corn until combined. Remove from heat and set aside.
– In a separate bowl, whisk together enchilada sauce and BBQ sauce until combined. Set aside.
– To assemble the enchiladas, lay out a tortilla on a flat work surface then spread two tablespoons of sauce over the surface of the tortilla. Add a few spoonfuls of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients and filling ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
– Bake uncovered for 20-25 minutes until the cheese is melted and the tortillas are crispy around the edges. Remove from oven and serve immediately, garnished with chopped fresh cilantro and extra diced onions if desired.