Sunday, November 28, 2010

Happy Belated Turkey Day!

I hope all of you had a wonderful Thanksgiving! Last week was crazy with all of the cooking and baking that needed to be done and I've been eating those delights for the past four days.

Starting tomorrow it's diet time as the engagement pics are set to be taken December 10th. Have a super Sunday evening!

Wednesday, November 24, 2010

Quick, Easy Tips to Help You Avoid Overeating at Thanksgiving

Below are some great tips from Deborah Enos, who's weekly "Health in a Hurry" newsletter provides practical yet useful tips for staying healthy and losing weight.

Exercise in the morning. I always walk or jog on the day of a “food event”. The exercise will boost my endorphins, which gives me more control over my appetite throughout the day. Even 15 minutes of exercise can be helpful.

Protein in the morning. I eat a high protein breakfast on the day of an event. The protein will help to prevent sugar cravings later in the day. The protein will also fill up my tummy for a few hours, helping me to stay away from the appetizer tray. My favorite breakfast? An egg(s) and toast.

Eat a high fiber snack an hour before the meal. The fiber content will fill me up, allowing me to be more focused on friends than food. I will usually slice up an apple and snack on it as I’m getting ready.

Don’t wear pants that have an elastic waistband! Most of us will eat to “fill the space”, so wear pants with a belt.

I try to have a cup of hot herbal tea or decaf coffee in my hand. The hot liquid helps to kill my appetite. This allows me to slow down and really enjoy my food.

Drink enough water. I start my day with at least 8 ounces of water and I drink water throughout the day. Dehydration can enhance the feelings of “hunger”. So, staying hydrated can help you feel full. Not sure how much water you should be drinking? Look in the toilet bowl! Your urine should look almost clear. If your urine is dark orange, you are probably dehydrated (or you’ve just taken some vitamins).

Monday, November 15, 2010

Thanksgiving Already?

This year has been a complete and total blur. Honestly, one minute I was picking out bathing suits for the summer and the next, I'm trying to figure out what the heck I'm supposed to make when both my family and my fiance's family come in town for Turkey Day. This is a lot of pressure people!

Of course the traditional turkey is in order but I'd really like to add some Texas/Southwest elements to the meal and I'm hoping to find as many low-calorie and heart healthy recipes as possible. Yes, I'm still going to indulge like none other but at least this way, I can indulge with less guilt.

Margarine will be in as many recipes as I can squeeze it into. Great taste, low in saturated fats and it always that extra something to my recipes. I'm actually thinking about making a variation of the chicken stuffed acorn squash below but stuffing it with some rice or something.

What are you making this year for Turkey Day?

Friday, November 05, 2010

Chicken-Stuffed Acorn Squash

Perfect for the Fall!

Chicken-Stuffed Acorn Squash

2 medium acorn squash (about 1 1/4 pounds each)
12 ounces ground raw chicken
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups frozen mixed vegetables
1 5-ounce container light semi-soft cheese with garlic and herb
1/4 tsp salt
1/4 cup corn bread stuffing mix or 2 tbl fine dry breadcrumbs
1 tbl reduced-calorie margarine, melted

Instructions Halve squash lengthwise. Remove seeds; discard. Place squash, cut side down, in a 3 qt rectangular baking dish. Bake in 350 degree oven for 30 minutes.
Meanwhile, in a large skillet cook chicken, onion and garlic till chicken is browned and onion is tender; drain off fat. Stir in vegetables, cheese and salt.
Turn squash cut side up and spoon in chicken mixture. Bake, loosely covered, 20 minutes more until squash is tender and filling is heated through. Stir together stuffing mix or crumbs and melted margarine; sprinkle over filling. Bake, uncovered, 3 minutes more. Serves 4