Weight loss is easier with friends


Penny’s Pantry Penny Case


Penny’s Pantry Penny Case
http://aimmedianetwork.com/wp-content/uploads/sites/44/2015/08/web1_penny-case2.jpgPenny’s Pantry Penny Case

When I was younger I could lose weight fast.

Now it’s harder and you seem to do the right things and you still can’t get your weight off fast enough. But I have faith in myself and know I can do it.

It was easier when I was living alone. I didn’t have to cook. I would eat a nice lunch where I work. At night if I got hungry I would fix myself something simple or a bowl of cereal. You need to eat to lose — a diet of three balanced meals a day or four to six small meals and drink lots of water. Omit junk food and fast food places out of your life.

I’ve been good lately, according to the Take Off Pounds Sensibly scales, losing pounds three weeks in a row. I hope I lose again at our next meeting (in Wellington) as I’ll get a month’s free dues. Our club is a wonderful way for overweight people who really want to lose their excess weight.

We have so many good programs and great ideas for how to lose weight and stay on focus. I found out its way harder to lose pounds by yourself. Having a group of wonderful TOPS pals really helps. When you feel like you want to eat something you shouldn’t eat or are feeling bad you can call one of your TOPS pals to help you get through whatever is bothering you.

Come to a meeting and see for yourself. The first visit is free. We have a great and friendly group and I know you will not be disappointed. My group meets from 6:30-7:30 p.m. on Thursdays at the Kelly Street fire station in Wellington. For more information, call me at 440-647-0459.

Until next time, enjoy these light recipes:

Herbed Potato Chips

• Non-stick olive oil-flavored cooking spray

• 2 medium red potatoes (about 1/2 pound), unpeeled

• 1 tbsp. olive oil

• 2 tbsp. minced dill, thyme, or rosemary (fresh or dried)

• 1/4 tsp. garlic salt

• 1/8 tsp. black pepper

• 1 1/4 cup non-fat sour cream

Preheat oven to 450 degrees. Spray large non-stick baking sheets with cooking spray and set aside. Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange potato slices in single layer on baking sheets; coat with cooking spray. Bake 10 minutes, turn slices over, and brush with oil. Combine dill, garlic, salt, and pepper in small bowl, then sprinkle evenly on potato slices. Continue baking five to 10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream. Makes about 60 chips.

Sweet and Sour Stir Fry

• 1 tbsp. vegetable oil

• 1 pound skinless chicken breasts cut into three-inch strips

• 1 can (8 oz.) sliced water chestnuts, drained

• 1 cup 2 1/2-inch red bell pepper strips

• 1/4 cup chopped onion

• 2 tbsp. cornstarch

• 2 tbsp. soy sauce

• 1 tbsp. white vinegar

• 1 can (8 oz.) pineapple chunks packed in juice, undrained

• 1/4 tsp. ground ginger

• 1/4 tsp. salt

• 1 3/4 tsp. sugar substitute

• 1 package (6 oz.) frozen pea pods

Heat oil in wok or skillet. Add chicken and cook until chicken is no longer pink (five to six minutes). Remove and set aside. Add water chestnuts, pepper, and onion to wok. Cook until veggies are tender (three or four minutes), stirring constantly. Combine cornstarch, soy starch, and vinegar in small bowl; stir to dissolve cornstarch. Add pineapple with juice, ginger, and salt. Add to vegetable mixture. Cook until sauce thickens (two to three minutes), stirring constantly. Stir in sugar substitute. Add pea pods and chicken; cook until pea ponds and chicken are heated through (two to three minutes). Good over rice. Makes four servings. You can also use green or yellow or orange peppers.

Cold Asparagus with Lemon Mustard Dressing

• 12 spears fresh asparagus

• 2 tbsp. fat-free mayonnaise

• 1 tbsp. sweet brown mustard

• 1 tbsp. fresh lemon juice

• 1 tsp. grated lemon peel, divided

Steam asparagus until crisp and bright green; immediately drain. Run under cold water until cool. Drain. Combine mayo, mustard, and lemon juice in small bowl; blend well. Stir in 1/2 tsp. lemon peel; set aside. Divide asparagus between two plates. Spoon 2 tbsp. dressing over top of each asparagus serving. Sprinkle each with 1/4 tsp. lemon peel. Serves two.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

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