Recipe News: Recipes for Sloppy Joes and spaghetti boost whole grains simply

Eat more whole grains! We hear it everywhere these days. We've made the switch to whole-grain bread, but we're still having a problem switching to whole-grain pasta. Some we've tried tasted like we might as well be eating the box.
Manufacturers heard consumer complaints and are developing tastier whole-grain products, so check them out. Here are some tips to make the conversion easier to swallow.

•Begin by substituting one-quarter of whole-grain pasta mixed in with regular pasta. Work your way up to a higher percentage every time you serve pasta. Soon, your family will be accustomed to the new look, feel and taste.

•Look for products that are high in fiber. Some brands boast as much as three times more fiber than their regular-pasta counterparts.

•Look for fresh, refrigerated whole-grain pasta. Its texture tends to be softer than dried pasta. Follow the package directions carefully to avoid over- or undercooking.

•If your regular supermarket doesn't sell whole-grain pasta, ask the grocery manager to order it. National brands such as Hodgson Mill and Creamette have lines that include whole-grain pasta and pasta with whole-grain blends.