Our September meeting will be here before we know it! On Thurday the 16th, we will have a speaker come to talk to us about nutrition. If there are any specific questions, please comment and we can hopefully get them answered for you that evening.
Also, we are thinking of having each of us bring an easy, healthy recipe that our families/kids actually like/eat to share with the group. I know we all get caught in a rut of the same things over and over and some new ideas from each other might be just what we all need. You can post your recipe here and we can get them combined to hand out and email to each other.
Here's a great article focusing on the value of eating healthy Life from living food from the New York Times on Tuesday, July 20, 2010 you should check out.
Another great article to read is Grocery Shopping: 10 Tips to Make it Healthy - Healthy Recipes, Nutrition and Cooking Tips to Improve Health on MedicineNet.com
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New recipe I recently found - just devils food cake mix and can of pumpkin (so more healthy than regular cupcakes with frosting) - and easy to do.
http://www.hungry-girl.com/week/weeklydetails.php?isid=614
And I also tried spice cake mix with a 15 oz can of pumpkin - tastes like pumpkin bread. http://www.hungry-girl.com/girls/biteoutdetails.php?isid=2126
My kids and I loved them!
A quick healthy dinner for those on the run....Mini personal pizzas. Ingredients: Whole wheat english muffins, jar of pizza sauce, cut up veggies, mozzarella cheese. Top an english muffin with sauce, veggies and a little cheese. Put in toaster oven until desired temperature/crispiness is reached.
Fiesta Chicken & Rice Wraps
1 can cream of chicken soup – low sodium
1 cup salsa
½ cup water
1 cup uncooked instant brown rice
2 cups cubed cooked chicken
Tortillas
Mix soup, salsa & water in pan. Heat to boil. Stir in rice and chicken. Cover & remove from heat. Let stand 5 minutes. Spoon about 1 cup of mixture down center of each tortilla.
Mexican Chicken Chili
1lb boneless skinless chicken breasts, cubed
1 TBSP canola oil
2 cans (14 ½ oz each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 oz) black beans, rinsed & drained
1 can chopped green chilies
2 TBSP chili powder
½ tsp salt
¼ tsp cayenne pepper
1 can reduced sodium chicken broth
Sour cream for serving
In a small skillet, brown chicken in oil. Transfer to a 5 qt. slow cooker. Stir in remaining ingredients. Cover & cook on low for 5-6 hours or until chicken is no longer pink. Serve with dallop of sour cream. Freezes well.
Lasagna
Preheat over to 350
8 oz lasagna noodles
1 lb hamburger meat browned & drained
3 cans (14 ½ oz each) diced tomatoes, undrained
1 can (small) tomato paste
8 oz mozzarella cheese (shredded)
8 oz swiss cheese (sliced)
Parmesan cheese as desired.
1 TBSP Italian seasoning
½ TBSP oregano
½ TBSP thyme
1 TBSP garlic powder
Brown and drain meat. Add canned tomatoes & paste. Add spices & cook sauce for 10-20 minutes to blend falvors. Make noodles as directed on box. Layer in 9X13 baking pan, ½ noodles, ½ sauce, mozzarella cheese, ½ noodles, ½ sauce. Cover with Swiss cheese. Parmesan as desired on top. Bake 30 minutes or until golden. Can refrigerate before baking for several days.
Ceasar Salad by ??
2 T Parm cheese
2 T olive oil
2 T Lemon Juice
2 T water
1 T lite sour cream
1 tsp worsh
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp ppepper
2 garlic minced
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