Sunday, November 14, 2010

Dealing with Holiday STRESS :\

IT'S SNOWING!!!  What???  You'd think I just moved to Utah last week ;)
You know how family stresses me out?  (Just kidding)…..Just wanted to get your attention so you can see the importance in our meeting this week!  You see….it's one thing to have your EATING plan in tact.  (Knowing what you'll consume during your holiday meals.)   But it's ANOTHER thing to think about HOW THAT PLAN CAN GO HAYWIRE BECAUSE OF THE STRESS YOU DEAL WITH DURING THE HOLIDAYS!!!  This stress can be normal…"have to do everything to get ready stress", can be financial stress, can be family pushing goodies stress.  Can be MANY types of STRESS!!!  But whether you like it or not….STRESS HAPPENS!!  Honestly, this meeting is VITAL because if you can manage holiday stress…you can handle a lot!!  Mental Rehearsing…..Winning Outcomes…..Storyboarding….SO MANY TOOLS THAT CAN HELP PREPARE US FOR WHAT LIES AHEAD!!!  Get into a meeting!!  Don't just throw caution to the wind…..GET READY to take CHARGE of your EMOTIONS which will ultimately provide you with BETTER EATING RESULTS!!!  Which will provide you with a HAPPIER….LESS STRESSED YOU!!!!!  
I can't wait to see you!!!

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My Meetings- Provo Center: Monday 10am, Tuesday 5:30pm.  Payson: Wednesday 6pm
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1 point pumpkin pie   

 1 15oz can pumpkin

1 can evaporated skim milk (12oz)

3/4 cup egg substitute or 3 egg whites

1/2 tsp salt

3 tsp. pumpkin spice

1 tsp vanilla

2/3 cup splenda or sugar to taste

 Combine all ingredients and beat until smooth.  Using a whisk works great.  Pour into a 9" sprayed pie pan (glass works best).  Place pie plate in a 15" x 10" baking pan; add 1/2 inch of hot water (4-6 cups of water does the trick)

Bake at 350 for 50-55 min or until a knife inserted comes out clean.

 Serves 8

Whole pie 8 pts or 1 pt for 1/8th pie.  If you use sugar it would be 2pts per serving.

Top with a little fat free cool whip for even more of a treat!  Counts as a veggie serving and is high in fiber!



 This stuffing is infused with the wonderful flavors of sage and chive.  Whole wheat bread adds lots of healthy fiber!

 1 spray - cooking spray

12 slices whole-wheat bread, cubed*

2 tsp olive oil

2 tsp light butter

1 cup onion, diced

3 med stalks celery, diced

2 tsp dried thyme

2 tsp dried sage

1/2 tsp salt

1/4 tsp black pepper, freshly ground

2 cups chicken broth

2 TBSP chives, fresh, chopped

 Preheat oven to 350.  Coat a 4 quart shallow baking dish with cooking spray.

 Arrange bread cubs on a large ungreased baking sheet in a single layer ( use 2 baking sheets if there is not enough room)

Bake until lightly toasted, about 8-10 min.  Remove bread from oven and set aside.  Leave oven set to 350

 Meanwhile in a large skillet over med-high heat, heat oil and butter together.  Add the celery and onions; saute' until soft about 3 min  (I also add mushrooms).   Add the thyme, sage, salt and pepper and stir to coat.  Cook until herbs are fragrant, approx 1 min.

 Transfer onion mixture to a large mixing bowl.  Add bread, broth and chives; toss to combine.  Spoon mixture into prepared baking dish and cover with foil; bake 20 min.  Uncover and bake until top is golden brown, about 15 min.  Divide into 8 pieces and serve.

 *Leave the bread bag open and somewhat uncovered for 1-2 days at room temp before making recipe.

Feel free to substitute your favorite bread, whole grain, sourdough or a light variety (this could affect the pts value)

For added flavor add about 1 cup of diced granny smith apples ( could affect the pts value).

 You can make this in advance and bake it just before serving.  The stuffing will last 3 days in the refrigerator or 3 months in the freezer.  If frozen, thaw before baking.


8 servings    1 serving = 2pts

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