Recipe of the Week- Thanksgiving Side Dishes

Sausage Stuffing

6 servings, about 3/4 cup each

Ingredients

• 10 cups of the cheddar bites snack bag
• 8 ounces bulk turkey sausage
• 1 1/2 teaspoons canola oil
• 3 stalks stalks celery, chopped
• 2 medium onions, chopped
• 1 clove garlic, finely chopped
• 3 Golden Delicious or McIntosh apples, peeled and chopped
• 2 tablespoons chopped fresh sage, or 2 teaspoons dried rubbed
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1/2 teaspoon dried basil
• 2 cups reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Preheat oven to 350°F.
2. Meanwhile, cook sausage in a large nonstick skillet over medium heat, stirring with a wooden spoon to break it up, until no longer pink, 5 to 10 minutes. Drain in a colander to remove excess fat.
3. Add oil to the pan and heat over medium-low heat. Add celery, onions and garlic; cook, stirring, until softened, about 5 minutes. Add apples and cook, stirring, until tender, 8 to 10 minutes more. Transfer to a large bowl.
4. Add the sausage, cheddar bites, sage, thyme and basil to the bowl. Toss well. Drizzle broth over the mixture and toss until evenly moistened. Season with salt and pepper. Transfer to a lightly oiled 9-by-13-inch baking pan.
5. Cover the stuffing with foil and bake until heated through, 35 to 45 minutes. If you want a crisp top, uncover it for the last 15 minutes.

Per serving: 183 calories; 4 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 26 g carbohydrates; 2 g added sugars; 11 g protein; 4 g fiber; 512 mg sodium; 317 mg potassium.

Exchanges: 1 starch, 1/2 fruit, 1 lean meat

 

 

Chipotle Smashed Sweet Potatoes

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1 whole canned chipotle pepper in adobo sauce, chopped
• 1 teaspoon adobo sauce from can of peppers
• 1/2 teaspoon salt

Directions

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

DIET CENTER NOVEMBER 2010 NEWSLETTER

Diet Center November 2010 Newsletter

Would you believe..

1.      The number of overweight people in the U.S. is currently 97 million American adults or 55% of the population (according to the National Institute of Health, June 1998).

2.      The number of overweight Americans increased from 25% to 33% between 1980 and 1991 and to 55% currently.

3.      The percentage of dietary fat American adults consume daily is 34% of their total daily intake.

4.      At any given time, 33-40% of adult American women are trying to lose weight.

5.      Nearly 80% of patients with type 2 diabetes are obese.

6.      Annually 300,000 deaths are attributable to poor diet and inactivity.

7.      Obesity related diseases approaches $100 billion dollars annually.

8.      Obesity more than doubles ones chance of developing high blood pressure.

9.      Almost half of breast cancer cases are diagnosed among obese women; and an estimated 42% of colon cancer cases are diagnosed among obese individuals.

10.  Americans spend an additional 33 billion dollars annually on weight reduction products and services.

 Pounds Are Falling…

 

Elga Owens - lost 16.5 pounds and 17 inches within 6 weeks!

“In September 2010, I stepped on the scale and my worst fears came true.  I was 20 pounds overweight. I had been avoiding the scales and buying bigger clothes but now I was faced with a moment of truth; how was I ever going to get back on track? It seemed an impossible situation.

I talked with a friend who was in a similar situation and we decided to partner together and check out the Diet Center that had recently opened in our city.  Frustrated with myself and not knowing what to expect,  I hesitantly walked through the Diet Center doors.  That day changed my life.  I walked into a beautifully decorated center and my confidence was immediately bolstered by a positive and friendly staff.

I was assigned a weight loss consultant, Nikki Nemer, and very confidently and professionally she began to map out a diet plan that would work for me and my lifestyle.  I honestly can’t  believe how quickly I have been able to lose weight.  In 6 short weeks, I am four pounds from my goal.  I am feeling great and my self esteem is through the roof!  The information and assistance I have received will go with me the rest of my life and I am confident now that I can maintain a healthy weight.  Thank you Diet Center.  You have truly helped me transform my life!” - Elga Owens.

 

Lose To Live, Lose To Give CONTEST !

Congratulations to all of our Diet Center® Clients for losing a total of 325.5 lbs in the month of October!

Way to go Donna Dawson for winning the contest and losing 11.5 lbs!

                 “The charity I chose to donate to is the Wilson Crisis Center.  My decision was based on the fact that there are a lot of  needs in Wilson County that most of us don’t even know about or take the time to know about, but thanks to a great advocate for the community, Nancy Sallenger and her team at the Wilson Crisis Center do know these needs first hand and help on a daily basis to meet those needs.  I have no doubt and help on a daily basis to meet those needs.  I have no doubt that Nancy will be put it to good use and it is a wonderful feeling to know what this donation will bless someone that is in need of it,” - Donna Dawson.

Recipe of the Week

Creamy Mac and Cheese with Crusty Breadcrumbs

Ingredients:

1 box of DC Macaroni and Cheese

24 oz of skim milk

½ cup fat free cottage cheese

¼ cup fat free cream cheese

¼ cup dried parsley

1 tablespoon chopped garlic

1 teaspoon onion powder

½ teaspoon ground pepper

Dash of red pepper flakes

½ teaspoon dried oregano

½ teaspoon salt free steak seasoning

Dash of paprika

½ bag of DC cheddar cheese double bites

Directions:

Combine macaroni and cheese and milk and follow directions on the box. When completed mix all other ingredients together and place in a casserole dish.  Sprinkle on top the other ½ of the DC cheddar double bites. Bake at 350 degrees for 20 minutes

Recipe of the Week

Rigatoni with Squash and Chicken

Ingredients

-        3 tablespoons olive oil

-        1 pound butternut squash, trimmed and cut into 1 inch cubes

-        5 chopped garlic cloves

-        ½ teaspoon cinnamon

-        ½ teaspoon nutmeg

-        ½ teaspoon ground pepper, onion powder

-        1 cup sodium free chicken bouillon

-        3 packets diet center fettucini alfredo

-        1 pound chicken

-        ½ cup fresh chopped basil

-        1 cup sliced mushrooms

-        ½ skim milk (add more to reach your consistency of choice)

-        1/8 cup fat free cream cheese

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, and seasonings. Saute until the squash is golden and tender, 5 to 7 minutes.  Add the chicken stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes.  Transfer the squash mixture to a blender or food processor and puree. Return to skillet and add chopped basil, mushrooms, and cream cheese and stir to combine. Add milk to give it a cream like base.

Prepare chicken with seasonings of choice and bake. Set aside.

When sauce is complete prepare fettucini. In individual bowls prepare each packet, ½ cup of sauce and 4 oz of chicken.

Enjoy!

One serving equals:

1 Dairy, 2 starches, 4 protein, ½ vegetable, 1 fat, 1 additional