Hibbing Health Lifestyles Coalition - Recipe

HOMEMADE TURKEY SOUP

To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.
6 lb turkey breast. It should have some meat (at least 2 cups)remaining on it to make a good, rich soup.
2 medium onions
3 stalks of celery
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried tarragon
1/2 tsp salt
to taste black pepper
1/2 lb Italian pastina or pasta

Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.
Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.
Simmer covered for about 2-1/2 hours.
Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator.
After cooling, skim off fat.
While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.
Add turkey meat to skimmed soup along with herbs and spices.
Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes until pastina is done. Serve at once or refrigerate for later reheating.

Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup

Each serving provides:
Calories: 226
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg

State Wide Smoking Ban

The state smoking ban has sparked heated debate between legislators at the Capitol, and now, citizens can pipe up through an online survey and comment web site.

To access the survey and comment page go to: http://www.house.leg.state.mn.us/survey/hf305.asp

Survey results and comments will be distributed to all committee members when the bill received its next hearing.

Hibbing Healthy Lifestyles - Recipe

SCRUMPTIOUS MEAT LOAF

Use extra lean ground beef to lower the fat content in this meat loaf.
1 lb ground beef, extra lean
1/2 cup tomato paste (4 oz.)
1/4 cup onion, chopped
1/4 cup green peppers
1/4 cup red peppers
1 cup tomatoes, fresh, blanched, chopped
1/2 tsp mustard, low sodium
1/4 tsp ground black pepper
1/2 tsp hot pepper, chopped
2 cloves garlic, chopped
2 stalks scallion, chopped
1/2 tsp ginger, ground
1/8 tsp nutmeg, ground
1 tsp orange rind, grated
1/2 tsp thyme, crushed
1/4 cup bread crumbs, finely grated

Mix all ingredients together.
Place in 1-pound loaf pan (preferably a pan with a drip rack) and bake covered at 350° F for 50 minutes.
Uncover pan and continue baking for 12 minutes.

Makes 6 servings--Serving size: 6 (1-1/4-inch) thick slices

Calories 193

Fat 9 g

Saturated fat 3 g

Cholesterol 45 mg

Sodium 91 mg

Functional Fitness for Older Adults

Join us for an introductory class for Functional Fitness for Older Adults. The program is designed for improving strength, range of motion, endurance, balance, independence and quality of life for older adults.

The one hour classes will be held on the following dates:

• Wednesday, February 21 at 10:30 a.m. at Grade Lutheran Church
• Thursday, February 22 at 1:30 p.m. at the Hibbing Community Senior Center located in the Memorial Building
• Thursday February 27th at 10:00 a.m. at the 7th Avenue Apartments in Hibbing.

The classes are offered at no charge to participants by the Center for Independent Living of Northeastern Minnesota. Carlene Jaros is the instructor.

To register or for more information call 218 262 6675.

Hibbing Healthy Lifestyles Coalition - Recipe

Meatball Soup
Ground chicken and lean ground beef lower the amount of fat in this soup.
1/2 pound ground chicken
1/2 pound ground lean beef
10 cups water
1 tablespoon annato (achiote)
1bay leaf
1 small onion, chopped
1/2 cup green pepper, chopped
1 teaspoon mint (yerbabuena)
2 small tomatoes, chopped
1/2 teaspoon oregano
4 tablespoons instant corn flour (masa harina)
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon salt
2 medium carrots, chopped
1 medium chayote (christophine), chopped
2 cups cabbage, chopped
2 celery stalks, chopped
1 10-ounce package frozen corn
2 medium zucchini, chopped
1/2 cup cilantro, minced

In a large pot, combine water, annato, bay leaf, half of the onion, green pepper, and 1/2 teaspoon of mint. Bring to a boil.
In a bowl, combine chicken and beef, the other half of the onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch meatballs. Place meatballs in boiling water and lower heat.

Cook over low heat for 30 to 45 minutes.

Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes.

Add corn and zucchini and cook for another 5 minutes.

Garnish with cilantro and the rest of the mint.

Yield: 8 servings--Serving size: 1 1/4 cups

Each serving provides:
Calories: 161

Total fat: 4 g

Saturated fat: 1 g

Cholesterol: 31 mg

Sodium: 193 mg

Calcium: 47 mg

Iron: 2 mg

Get Informed!

On February 14th watch the PBS Special THE HIDDEN EPIDEMIC: HEART DISEASE IN AMERICA. This production of WGBH Boston is an examination of the number 1 killer of Americans. Heart Disease strikes more than 50 percent of its victims without warning. Following the documentary, Larry King interviews medical experts about how to improve one’s heart health.

Click HERE for program schedule and more information.

Hibbing Healthy Lifestyles Coalition - Recipe

Cabbage Slaw

Ingredients:

1 small head cabbage (1 pound), thinly sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 tablespoons chopped pimiento or red bell pepper
½ cup cider vinegar
3 tablespoons vegetable oil
2 ½ teaspoons Equal for Recipes or 8 packets Equal sweetener or 1/3 cup Equal Spoonful
1 teaspoon celery seed
½ teaspoon dry mustard
¼ teaspoon salt
1/8 teaspoon ground black pepper

Equal sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

Directions:

1. Combine cabbage, green pepper, onion and pimiento in medium bowl.
2. Measure remaining ingredients into jar; cover with lid and shake to blend well. Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to serve.

Yield: Makes 12 (1/2 cup) servings.

Nutritional Information:
Each serving provides:
Calories 49
Protein 1 g
Total Carbohydrates 4 g
Total Fat 4 g
Cholesterol 0 mg
Sodium 52 mg
Food Exchanges 1 vegetable, ½ fat

37% calorie reduction from traditional recipe.