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Apple-Raspberry Sorbet

Happy Friday, everyone! To celebrate the weekend, here is a deliciously healthy recipe to enjoy. Gather your family and friends to enjoy this sweet treat and beat the heat!

This raspberry sorbet recipe is a wonderful way to use extra summer berries to make a dairy-free, healthy and light dessert perfect for any hot day. If you can’t find apple-raspberry juice, apple juice works well.

MAKES 6 SERVINGSDF8430_Krasner
Active Time: 15 minutes
Total Time: 4 3/4 hours
Course: Dessert

Ingredients

  • 4 cups of raspberries (about 1 pound), fresh or frozen (see Tips)
  • 1 cup of water
  • 1/2 cup of apple-raspberry juice
  • 5 tablespoons of sugar

Directions

  1. Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
  2. Combine water, juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Nutrition Information Per serving: 116 calories; 29 g carbohydrates; 0 g fat (0 g sat, 0 g mono); 0 g protein; 0 mg cholesterol; 0 g dietary fiber; 1 mg potassium; 10 mg sodium. Nutrition bonus: Vitamin C (20% daily value)

By EatingWell.com, ©Meredith Corporation.

Seasonal Health Tips

During this fall/winter season, make sure to take proper precautions to ensure that you are in the best health possible!

Fall for Good Health

Spaghetti with Quick Meat Sauce Recipe

Photo Courtesy of: EatingWell.com / http://bit.ly/1uxlrrY
Photo Courtesy of: EatingWell.com / http://bit.ly/1uxlrrY

Almost everything is better from scratch – and making your own foods with fresh ingredients is a much healthier alternative than consuming pre-packaged, pre-cooked foods. So instead of opening a jar of sauce, try this easy recipe for spaghetti with meat sauce and extra vegetables. Serve with steamed broccoli or a green salad, garlic bread, and roasted pears for dessert. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

Ingredients (makes 8 servings):

  • 1 pound whole-wheat spaghetti
  • 2 tsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1 pound lean (90% or leaner) ground beef
  • 1 28-ounce can crushed tomatoes
  • ¼ cup chopped flat-leaf parsley
  • ½ cup grated Parmesan cheese
  • ½ tsp salt

Directions:

  1. Cook pasta according to package directions. Drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5-8 minutes.
  3. Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3-5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4-6 minutes. Stir in parsley and salt.
  4. Serve the sauce over the pasta, sprinkled with cheese.

Nutrition Facts

Per serving 389 calories; 9g fat (3g saturated, 3g monounsaturated); 48mg cholesterol; 53g carbohydrate; 0g added sugars; 28g protein; 9g fiber; 416mg sodium; 709mg potassium

Recipe adapted from EatingWell.com – http://bit.ly/1uxlrrY

Chicken and Cranberry Salad Recipe

Cranberry and Chicken Salad

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett via Southern Living

In the midst of summer, it’s always nice to eat something light and healthy that won’t weigh heavy on your stomach in all this heat. Many people opt for quick and easy, but filling recipes, and we have the perfect one to share: Chicken and Cranberry Salad!

 

Ingredients

12 oz. (1 1/2 cups) chicken, cooked and diced
1/2 cup vinaigrette dressing
1 cup dried cranberries (or cherries)
2 tablespoons almonds (sliced, may be toasted)
1 head of lettuce or equivalent

Directions

1. Toss chicken, cranberries, and almonds with dressing.
2. Serve on a mound of chopped lettuce.

 
Nutrition (1/4 of recipe):
Calories – 290                                      Carbohydrates – 34 g
Total fat – 5 g                                     Dietary fiber – 4 g
Saturated fat – 1 g                             Sugars 27g
Cholesterol – 70 mg                            Protein 28g
Sodium – 80 mg                                 
 
Source: USDA

Tyler Pipe & Coupling Holds “The Right Stuff” Challenge

Tyler Pipe Right Stuff ChallengeThe Wellness Committee at Tyler Pipe and Coupling in Marshfield, Missouri, recently rolled out a new team wellness challenge called  the “Right Stuff” challenge. The challenge will run from May 11 to August 15, and has 3 categories to develop habits by doing the “Right Stuff” for health.  

 Category #1 has 4 parts which include:

  • Drink half of your body weight in ounces daily; 
  • Exercise 30 minutes or more daily;
  • Eat a healthy breakfast daily – Grams of Carbs that are equal to or less than Grams of Protein; and
  • Get 7 or more hours of sleep nightly. 

Team members earn 1 point for each “Right Stuff” habit – up to 4 points daily and up to 28 points per week which they keep track of on a weekly score card.

Category #2 – Greatest percentage of weight loss

Category #3 – Most inches lost

Monthly prizes will be awarded in each of the three categories and team members will have the opportunity to win in each or all categories. Grand prizes will be awarded at the end of the Right Stuff Challenge.  

Gineine Rust provided a very interesting and informative presentation about the benefits of drinking water, exercise, eating a healthy breakfast and getting adequate sleep. She then measured and weighed participants for the Challenge. Gineine will assist by maintaining the “Top Secret Binder” with the recorded measurement numbers throughout the challenge.

Tyler Pipe and Coupling “CHALLENGES” other McWane facilities to do the “Right Stuff,” too!

Fava Beans with Red Onion and Mint Recipe

Fava Beans with Red Onion and Mint

Healthful eating is never so easy as it is in the spring. With fresh fruits and vegetables flourishing, you only need minimal preparation to bring out maximum flavor. From salads to sides, entrées to desserts, here is one of our wholesome springtime favorites: Fava Beans with Red Onion and Mint!

3 cups peeled shelled fresh fava beans (2 ½ pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

1. Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
2. Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp‐tender, about 4 minutes.
3. Add beans and cook until just heated through, then season with sea salt and pepper.
4. Toss in mint. Serve immediately.

Tuscan White Bean Dip Recipe

Tuscan White Bean Dip

In honor of World Health Day, we’d like to share a tasty, yet healthy Tuscan White Bean Dip recipe with you all!

1 teaspoon olive oil
1 tablespoon garlic, chopped (about 3 cloves)
2 tablespoons onions, chopped
1 cup low-sodium cannellini beans, rinsed
1/4 cup low-sodium chicken broth
1 tablespoon fresh parsley, rinsed, dried, and chopped (or 1 teaspoon dried)
1 teaspoon fresh oregano, rinsed, dried, and chopped (or 1/4 teaspoon dried)

Combine ingredients. Served with chopped carrots and celery sticks. Makes 6 servings. Enjoy!

Nutritional information per serving:
Calories – 87                                      Carbohydrates – 10 g
Total fat – 4 g                                     Potassium – 158 mg
Saturated fat – 1 g                             Vitamin A – 2%
Cholesterol – 0 mg                            Vitamin C – 4%
Sodium – 25 mg                                 Calcium – 0%
Total fiber – 3 g                                 Iron – 6%
Protein – 3 g
 
 *Percent Daily Values are based on a 2,000 calorie diet.