Then again, how many TV celebrity cooks can whip up a "genuinely delicious" and nutritious meal for an entire family in minutes on the cheap? It's a beneficial skill for frenzied, working parents lured by the ease of processed microwaveables or for college students on fixed budgets.

But today, Cutler shares her passion for "cheap, easy and healthy" cooking with families who frequent the Community Action food bank in Provo. One of thousands of cooking demonstrations offered each year through Utah State University's Food Sense Nutrition Education Program, the event coincides with others throughout the state highlighting national Hunger Awareness Week.

Hunger isn't something typically associated with America, a country of excess where obesity has reached epidemic proportions.

As a group, the nation's poor are far from undernourished. Most are, in fact, supernourished, as evidenced by high rates of obesity and diabetes among the poor, says Steve Blackman, an advocate at Utahns Against Hunger.

But many families struggle to purchase and fix nutritious meals, said Blackman. Utah has the fifth-highest rate of food insecurity in the nation, as measured by the number of people who report not knowing where their next meal will come from. Last year, 112,000 Utahns fit that category. Another 35,000 experienced hunger at some point during the year.

"Hunger is alive and well in Utah," said Jim Thomas, director of the Community Action food bank, which serves Utah, Wasatch and Summit counties. "Locally, we're not serving homeless people off the street. We're serving people with children, people with a temporary crisis or who live below the poverty level."

Utah boasts a robust anti-hunger network, which manages to feed most of the state's hungry. In addition to local food pantries, The Church of Jesus Christ of Latter-day Saints operates an expansive welfare program for its members.

Last year, the state's largest hunger relief agency, the Utah Food Bank, handed out 22 million pounds of free food, or 14 million meals. The food bank's warehouse collects grocery items and ships them throughout the state to more than 260 pantries, churches, senior centers, after-school programs and group homes.

The success of these efforts has led to fewer Utahns relying on the federal food stamp program, said Curt Stewart, a spokesman for the Department of Workforce Services. Only 50 percent of eligible Utah households use food stamps.

Food stamps give families greater purchasing freedom, allowing them to choose fresh vegetables over canned foods, but the average monthly allotment covers only $80 in groceries. By month's end, most families have run out and turn to pantries for emergency stores.

Also, more than two-thirds of food stamp households nationally have health problems related to consumption of sodium, cholesterol and sugar and being overweight, according to the U.S. Department of Agriculture.

"In some cases, people lack the education - they've never learned the basics of nutrition," Cutler said.

That's where Cutler's expertise pays off. She teaches families how to make the most of their food stamps and pantry items.

Her ingredients are mostly limited to the kinds of staples found at food banks. The typical emergency food package includes: 4 cans of vegetables, 4 cans of soup, 2 cans of tuna, 2 cans of beans, 2 cans of fruit or pie filling, 1 canned pasta or package of macaroni and cheese and one package of top ramen noodles. Families get a bit more.

Not exactly the equivalent of edamame, sushi-grade tuna and exotic soft cheeses found in today's designer fare.

But Cutler says, "We try to come up with the tastiest meals possible. It certainly beats eating kidney beans out the can."

The program, which will send instructors to homes if asked, also offers education about exercise and the nutrition pyramid, and reached 30,000 people last year.

Today's meal: taco soup, corn and bean salad and tuna casserole. Cutler tries to pair canned items with others staples typically found in the refrigerator, such as mayonnaise or Italian dressing. A running favorite, the corn and bean salad, can cost less than $3 to make.

Brigham Young University student Brian King came "because I just like to cook," he said. Michelle, a Provo mother of three who frequents the food pantry and asked not to use her full name, came because she is "always looking for new recipes. I have the food but getting it into a shape that the kids will enjoy is tough." Raquel, her 7-year-old daughter, felt she had "found a winner" in the taco soup.

Want to help?

The summer months are often difficult for hunger-fighting agencies. The Utah Food Bank works with local businesses to collect cash and food donations.

l To start a food drive at your company, get information by visiting www.utahfoodbank.org

l Most wanted items: Fruits and vegetables, chili, tuna, peanut butter, pasta and beans, boxed dinners, baby food and formula and personal hygiene items.

l To set up a summer food site to distribute free federal lunches in your community, phone Steve at 801-328-2561. Areas in need are St. George, Cedar City and Tooele.

Need help?

Free lunches, breakfasts: School is out for the summer, but free school lunches, and in some areas, breakfasts are available for children under 18. Kids can eat at more than 160 sites statewide - at schools, churches, nonprofit groups, summer camps, city and county buildings and colleges. No identification is needed. To find a location nearest you, phone Utahns Against Hunger at 1-800-453-3663. From Salt Lake City you may also dial 328-2561.

To enroll in Utah State University's free nutrition classes, phone 801-851-8460, ext. 0.