Sunday, January 31, 2010

Momentum 2010 Challenge #5

Can you believe that it is the last day of January???  WOW!!  We only have one more arctic month and then we are heading into Spring :)  Yes, I am a Spring/Summer/Fall lover!
So how are the challenges going???  How are you doing with the Emotional Eating?  Are you taking some time to really think about why you are eating?  Taking time to think about how you are feeling?  Please don't be discouraged if this one seems like a toughie, it is :)  Each time you take note of what you are eating, and why you are eating it, you are making progress, HUGE progress!  How is your list of non-food ways to take care of your non-hunger needs?  Put this list where you can see it, make copies .  I can't wait to hear about what you have learned about yourself this week :)  I can't wait to hear about a time or two that you did something on your list.
Now this week, it is time for the Momentum 2010 Challenge #5 (right?)  I can't wait to see y'all this week in the meetings and get on our way :)
Hey, you know, we have got some empty seats in the meetings :(  Why don't you bring your best friend, sister, mother or neighbor.  This really is the BEST plan out there, share it with the ones you love :)
Oh, and be sure to check out the recipe below.  YUMMY!!!

Visit my blog at Melting Marion
My Meetings- Provo Center: Monday 10am, Tuesday 5:30pm.  Payson: Wednesday 6pm
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Summer Corn, Bacon and Potato Chowder

POINTS® Value:    4
Servings:  4


1 medium Yukon Gold potato(es)   

1 spray(s) cooking spray   
1/2 cup(s) celery, chopped   
1/4 cup(s) onion(s), chopped (or 1 large shallot)   
4 piece(s) corn on the cob, kernels removed with a knife   
1 cup(s) sweet red pepper(s), diced   
4 oz Canadian-style bacon, diced   
2 cup(s) fat-free skim milk   

1/2 tsp table salt   

1/4 tsp black pepper   

1/8 tsp hot pepper sauce, or to taste   


  • Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

  • Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.

  • Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.


  • Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.

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