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Tuesday, November 13, 2012

Lights On! Event for Orem City

Thanksgiving is coming! Celebrate at the City of Orem's Lights On! event, Monday, November 19 at 6pm on the west side of the City offices (State Street and Center). I am chairman of this event this year and I'm hoping it will be our best one ever! The event is focused on the children of our city, and trying to get them to be a "light" in the lives of others during the holiday season through service. So much of Christmas is "gimme, gimme, gimme" so this starts the season off with a nice warm perspective. 

See details here, and please come with all the children in your life on Monday night! Dress warm. The program will be only 30 minutes. 

Thanksgiving Dinner Recipe Collection

I collected some recipes on a Pinterest board that may give you some ideas for cooking a full course Thanksgiving meal without loads of calories. So many recipes for these traditional meals are handed down from previous generations, and those generations typically didn't think twice about throwing in a stick of butter or a tub of sour cream into just about everything. The meal will still be BIG, because there are so many courses, but these recipes will help. I think if you make as many things as possible on the lighter side, you can feel good about splurging on ONE thing that is your favorite. Take it easy the day before and the day after, drinking plenty of water and you'll be fine.


If you have other healthier recipes you'd like to share, email them to me and I'll add them to the board.

Here are some I've received from you:

Roasted Sweet Potatoes

2 large sweet potatoes
1 T. Olive oil
fresh thyme and rosemary, or Cajun seasoning
Salt and pepper

Cut potatoes into cubes or wedges. Place in a bowl, drizzle with olive oil and toss to coat evenly. Toss in desired seasoning and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35-45 minutes. 

Crustless Pumpkin Pie
6 servings @ 2 PointsPlus per serving

1 can (15oz) pumpkin – not pumpkin pie mix
1 can evaporated skim milk (12 oz)
3 egg whites ½ tsp. salt
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 tsp. vanilla
2/3 cup Splenda
                           Combine ingredients and mix until smooth.  Pour into a 9” pie pan that has been sprayed with non-stick spray.  Bake at 400 degrees for 15 minutes than at 325 for 45 minutes or until a knife inserted near the center comes out clean.  

2 (3oz,) pkg. raspberry sugar free Jell-0
1 1/2 c. boiling water
1/2 c.  sugar free ginger ale
1 (10 oz.  Pkg. Frozen raspberries
1 (10 oz.) pkg. Frozen cranberry/orange relish – make your own
Juice and zest of one lemon
1/2 c. chopped pecans
1/2 c. chopped celery

Dissolve Jell-O in boiling water to which ginger ale has been added.  Stir in frozen raspberries and relish.  Stir slowly until melted.  Add juice and zest and nuts and celery.   Pour into an oiled 6-cup mold or bowl.  Cover and refrigerate until firm.  Can use a ring mold and fill center with whipped cream.

Pumpkin Muffins
1 Spice Cake Mix
1 can pumpkin
¾ cup water
1 tsp. baking soda
Mix all ingredients and divide evenly into 24 paper-lined muffin tins.  Bake at 350 degrees for 20 to 25 minutes. May add 1/4 cup raisins.

2 points each

Lemon Bars
1 1lb box one step Angel food Cake Mix
1 can Lemon pie filling
Mix together and put in 9x13 pan.  Bake at 350 degrees for 20 to 25 minutes or until done – using the toothpick test.  Dust with a little powdered sugar if desired.

24 servings @ 3 PointsPlus each

Low Fat Chex Party Mix
¾ teaspoon garlic powder
1-cup pretzels
1 ½ teaspoons seasoned salt
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
3 cups Wheat Chex® cereal
1-cup garlic-flavor bite-size fat-free bagel chips or regular-size fat-free bagel chips, broken into 1-inch pieces
2 tablespoons Worcestershire sauce
3 tablespoons margarine or butter (not tub products)
½ teaspoon onion powder
Heat oven to 250 degrees.  Melt margarine in large roasting pan in the oven.  Stir in seasonings.  Gradually stir in remaining ingredients until evenly coated.  Bake 1 hour, stirring every fifteen minutes.  Spread on paper towels to cool.  Store in airtight container or freeze.

And don't forget to check out my all-time favorite recipe for using leftover turkey. It's on my Recipes page, and it's almost all the way at the bottom. Cranberry Turkey Enchiladas! YUM!

Monday, November 5, 2012

You are people

I've been thinking about something lately. This "Zumba Instructor" culture is full of lots of extremes. I can't begin to explain it to you. But every time it starts to "get to me" I come back to some core feelings that I do hope you understand.

I love our time together. You are not "clients" or "customers" or even "students" to me. You are people. You all have your own stories and struggles and talents and for some reason you come to my classes. I try to treat you right and I'm willing to offer you anything I can to send you off with a smile on your face and a happy feeling in your heart so you can do all those other things in life that you need to.

You are my friends. And I'm so grateful to know you. Thank you for supporting ME, because I need the smile and happy feeling, too, and sometimes YOU are the only way to make that happen!