Wellness Enrichment Night

Karla Chambers arranged for a "wellness expert" to come and talk with us about healthy eating, exercising, etc. She was a wonderful speaker and had a lot of great tips, one of which was to try as hard as possible to up our intake of fish, nuts and fruit. She said that the majority of people do not get enough of these three things.

Visiting afterward...

Some of us stayed after for the freezer meal group:

We made chicken enchiladas, chicken pillows and poppy seed chicken.

It was a wonderful evening! The recipes from the healthy choices taster's table as well as the freezer meal recipes are included in the following posts. Enjoy!

(F.Y.I. Along the upper right hand side of this site are two sections: labels and blog archive. You can click on the labels to pull up all recipes under certain categories and in the archive each recipe name is listed which you can click on to pull up each recipe, rather than having to search through the site to find one you are looking for.) 

Cherry Berry Trifle

Karla Chambers

(adapted from Susan Stokes' recipe)

1 - 14 ounce Angel Food Cake, broken into 1 inch pieces

1 - 8 ounce Lite Cool Whip

1 - 1/3 ounce instant fat free vanilla pudding, prepared following package directions

1 - 20 ounce Cherry Pie Filling, lite

plus

1 - 20 ounce Berry Pie Filling (or berry jam with fresh or frozen berried added or whole cranberry sauce, etc.)

Almonds, sliced.

Layer in a 3 quart clear glass (trifle) serving bowl.

*** use only 1/2 of the portions in each layer

Layer #1 Angel Food Cake (using only 1/2 the ingredient portions)

Layer #2 Cool Whip and Vanilla Pudding, stirred together

Layer #3 Cherry Pie Filling and Berry Filling, stirred together

Layers #4, #5, #6: repeat layers #1, #2, #3

Top with almonds.

Refrigerate overnight.

Yum! Yum!

Banana Bread

Dian Jepsen

Cream together:

3 cups bananas, mashed

3/4 cup sugar

2 egg whites

1/4 cup margarine

Add:

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

Bake at 325 degrees for 1 hour.

Makes one loaf.

Sunshine Carrot-Raisin Salad

Colleen Swan

Stir together:

1/3 cup plain nonfat yogurt

1 Tablespoon sugar

3 Tablespoons lite Miracle Whip

1/4 teaspoon vanilla extract

3 dashes cinnamon, ground

2 dashes nutmeg, ground

Add:

1/2 cup raisins

1- 8 ounce can pineapple tidbits, drained

3 cups shredded carrots

2 Tablespoons coconut (optional)

1 Tablespoon peanut butter (optional)

Chill.

1.7 fat grams, 110 calories per serving

Texas Caviar

Deana Davis

1 can corn, drained

1 can black beans, drained

1 can black-eyed peas, drained

1 can or 3-4 fresh tomatoes, diced

1/2 green bell pepper, sliced

3 green onions, sliced

1/4 bunch fresh cilantro, finely chopped

1/4 cup Italian Dressing

Salt and pepper to taste.

Mix together and chill.

Serve with tortilla chips or crackers.

Tai Chicken Stir Fry

Karen Miller

4 chicken breasts, boneless, skinless

4 cups broccoli, shredded

1 cup carrots, shredded

1 onion, diced

Sauce:

1/2 cup sugar

1/2 cup peanut butter, creamy

6 Tablespoons soy sauce

1/3 cup orange juice

2 Tablespoons cooking oil

2 teaspoons garlic, minced

2 teaspoons fresh ginger, grated

1 Tablespoon red pepper, crushed

Stir fry chicken and set aside. Stir fry vegetables and set aside.

Combine with sauce.

Serve over rice.

Chicken Enchiladas

Mozzarella cheese

3-4 chicken breasts (boiled and cut into chunks)

1/2 green pepper (tiny pieces, saute first)

Sauce:

1 can cream of chicken soup

1 cup sour cream, yogurt, cottage cheese or cream cheese

1/2 cup water

8-10 tortillas

Put some sauce in bottom of pan. Layer on tortillas: chicken, cheese, peppers/onions and sauce. Roll up and put in pan. Pour remaining sauce over top and sprinkle with cheese. Cook at 350 for 30 minutes or until bubbles.

6-8 servings

Freezes well.