Losing weight is better with support

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case


Penny Case is involved with TOPS in Wellington, which is held from 6:30-7:30 p.m. on Thursdays at the Kelly Street fire station.Weigh in from 6-6:30 p.m. The first visit is free.

I miss my wonderful friends at Take Off Pounds Sensibly. Since I don’t get off work until late, I haven’t been able to attend meetings. One idea is to go every other week. I do so much better trying to lose my excess poundage when I go. Dieting alone is hard.

I learn so much when I attend. We have programs about different subjects dealing with foods, exercises, and nutrition. Some members even weigh themselves every week, which makes you try harder to lose. We have a Best Loser of the Week trophy and you can earn free dues with weight loss also.

It’s interesting seeing who has lost weight over the past year. We have some members who have reached their goals — they are Keeping Off Pounds Sensibly.

I need to start going back as I feel so much better when I have lost weight. Even my knees don’t hurt. Carrying all that excess weight isn’t good for your knees and feet. For example, pick up a 50-pound bag and walk around with it for a while. See how you feel afterward. I see so many overweight people on scooters, walkers, and canes. If only they would go for walks, even for short distances, and go on a nice diet plan, they would feel so much better. Americans have the highest overweight problem of any country.

I’ve heard from many people who know they need to lose some weight but don’t want to give up the foods they like. You don’t have to. When I go on a diet, I figure if I can cut down on my portion size, I’ll be able to lose weight. For example, instead of having my usual two pork chops, I’ll have only one. I cut my helping of potatoes in half. I’ll eat salads and my normal helping of veggies. I’m not a sweets-eater, but if I do have something like cookies I’ll eat just one.

Until next time, enjoy these recipes.

Herbed Potato Chips

• Nonstick olive oil

• Flavored cooking oil

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

• 1 tbsp. olive oil

• 2 tbsp. minced fresh dill, thyme, or rosemary

• 1/4 tsp. garlic salt

• 1/8 tsp. pepper

• 1 1/4 cup nonfat sour cream

Preheat oven to 450 degrees. Spray large nonstick baking sheets with cooking spray; 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 prepared baking sheets; coat potatoes with cooking spray. Bake 10 minutes then turn slices over. Brush with oil, combine dill, garlic salt, and pepper in small bowl; sprinkle evenly over potato slices. Continue baking five to 10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream.

Honey Pumpkin Pie

• 1 can (16 oz.) solid pack pumpkin

• 1 cup evaporated lowfat milk

• 3/4 cup honey

• 3 eggs, slightly beaten

• 2 tbsp. flour

• 1 tsp. cinnamon

• 1/2 tsp. ginger

• 1/2 tsp. rum extract

• Pastry for single 9-inch pie crust

Combine all ingredients except pastry in large bowl and beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400 degrees for 45 minutes or until knife inserted near center comes out clean. Top with fat-free whipped cream or vanilla ice cream.

Festive Stuffed Peppers

• 1 can condensed tomato soup with garden herbs, divided

• 1/4 cup water

• 8 oz. extra lean ground beef or turkey

• 1 cup cooked rice

• 1/2 cup frozen corn, thawed

• 1/4 cup sliced celery

• 1/4 cup chopped red bell peppers

• 1/2 tsp. Italian seasoning

• 2 green, yellow, or red bell peppers, cut in half lengthwise and seeds removed

In a small bowl, mix half can soup and water. Pour into 8×8 inch baking dish; set aside. In large skillet, brown beef over medium-high heat and drain well. In a large bowl, combine remaining soup with cooked beef, rice, corn, celery, chopped pepper, and Italian seasoning; mix well.

Fill pepper halves equally with beef mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350 degrees for 35 to 40 minutes. Place peppers on serving dish and spoon remaining sauce from baking dish over peppers.

Italian Style Meatloaf

• 1 can (6 oz.) no salt added tomato paste

• 1/2 cup dry red wine

• 1/2 cup water

• 1 tsp. minced garlic

• 1/2 tsp. each dried basil and oregano leaves

• 1/4 tsp. salt

• 12 oz. lean ground round

• 12 oz. ground turkey breast

• 1 cup fresh whole wheat bread crumbs (2 slices wheat bread)

• 1/2 cup shredded zucchini

• 2 egg whites

Preheat oven to 350 degrees; combine tomato paste, wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes and set aside. Combine beef, turkey, bread crumbs, zucchini, egg, and 1/2 cup reserved tomato mixture in a large bowl. Mix well. Shape into a loaf and place in an ungreased 9x5x3 loaf pan. Bake 45 minutes. Discard any drippings. Pour 1/2 cup remaining tomato mixture over loaf. Return to oven for 15 minutes. Place on serving platter. Cool 10 minutes before slicing.

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.

Penny’s Pantry Penny Case
http://aimmedianetwork.com/wp-content/uploads/sites/44/2016/08/web1_penny-case-1.jpgPenny’s Pantry Penny Case


Penny Case is involved with TOPS in Wellington, which is held from 6:30-7:30 p.m. on Thursdays at the Kelly Street fire station.Weigh in from 6-6:30 p.m. The first visit is free.