Holiday Centerpieces

Why not add a special touch to your holiday feast this year? Add some spice with these easy to make pumpkin centerpieces.

1 Medium pumpkin

1 bunch of faux fall leaves
1 square floral foam

1 table runner

1 roll of crafters ribbon

Cut a circle around the stem of the pumpkin and remove the stem, seeds and insides of pumpkin. Once the pumpkin is hollow rinse the inside with water.

You can pat the inside dry with paper towels ( it will not become completely dry).

Place the floral foam inside the pumpkin and arrange the faux foliage inside the foam to where the floral is sticking out of the pumpkin.

Place the table runner down the middle of your table and cut the crafters ribbon of your choice to the length of the table cloth. Place the ribbon down the center of the table. Finally place the decorative pumpkin on top of the table runner and ribbon.

“When we get stressed, we tend to eat foods that are lower in nutritional value, which is a double-edged sword: now, you are in a cycle that just leads to feeling worse,” says registered dietitian and American Dietetic Association spokeswoman Amy Jamieson-Petonic.

Sampson states that because food has a huge impact on overall well-being, the choices we make every day can have a significant effect on our health – mental, physical and spiritual.

“People often don’t realize how good they will feel when they start eating well. It can give you a better outlook and the clarity of mind and body to face tough situations,” Jamieson-Petonic says.

Sampson says that the question then becomes: What is healthy eating? And what’s a healthy way to lose weight?

Fad dieting dates back to at least the 1820s. But there is no one magic diet plan. All foods can fit into a healthy eating plan, as long as wise choices are made.

“You can lose weight on virtually any diet,” says another ADA spokesman, registered dietitian Roberta Anding. “If you eat less, you will lose weight.”

Moderation and smaller portion sizes are the key.

In order to find moderation you will need to assess your eating habits and see where changes can be modified.

Sampson makes a good point when she says that weight loss isn’t only about diet, exercise and personality. Life events also can alter the number on the scale. Job loss, career moves, promotions, weddings, pregnancies, parties and holidays are only a handful of the numerous blissful (and stressful) events impacting our waistlines.

“Stress and anxiety can make it hard just to get through the day,” Jamieson-Petonic says. “Food is connected to so many levels of our being.”

Emotional eating has become the norm. In fact, 75% of overeating can be triggered by emotions, according to a study by the University of Maryland. Feeding our feelings has fed the obesity epidemic.

Lifestyle is another factor. Being tired and overworked- mealtime seems like a huge feat when compared with a drive-through. When there’s no time to cook and children to feed, making mindless choices becomes a way of life. Prepackaged foods and already-prepared food have become the norm.

But a healthy meal doesn’t have to be a big production. Plan ahead and meals can be convenient, healthy and inexpensive.

And it all starts with knowing yourself.

Realizing the role that personality plays in everyday food choices forces us to look at behavior modification for some real-life, practical solutions.

Wendy Sampson is a registered dietitian at Froedtert Memorial Hospital. Nicole Kerneen-Fasules is a consultant dietitian with Way of Life Nutrition and Fitness.  Credit: JSOnline

Crab Stuffed Mushrooms

Makes 30 mushrooms

4 slices sourdough bread, crusts removed, diced small

1 tablespoon red wine vinegar

3/4 cup mayonnaise

3 tablespoons clarified butter

3 tablespoons chopped chives

1 pound Alaskan snow crab meat

6 tablespoons softened butter

1 teaspoon minced garlic

30 large mushrooms, stemmed

1/2 cup white wine

1 teaspoon salt

1 teaspoon pepper

Smoked cheddar sauce

1-1/2 cups heavy cream

1-1/2 cups milk

Pinch of cayenne pepper

3 tablespoons cornstarch

1/4 cup water

8 ounces (2 cups) smoked cheddar cheese, grated

Mix bread, vinegar, mayonnaise, butter and chives until well combined. Add crab and mix well. Refrigerate until ready to stuff mushrooms.

In a saute pan over medium heat, melt the butter. Add the garlic and mushrooms. Saute lightly. Add wine, salt and pepper. Cook until mushrooms are soft. Drain and cool.

For sauce: Heat cream, milk and cayenne in a heavy-bottomed saucepan. Make a slurry of cornstarch and water. Add to cream mixture over medium heat, stirring until thickened. Remove from heat. Add cheese, stirring until incorporated. Keep warm.

To assemble mushrooms: Stuff mushrooms with as much crab mix as will fit. Place in a baking dish. Bake in a 350-degree oven for 10 minutes. Transfer to a serving plate, top with cheese sauce and serve immediately.

(From Executive Chef Brian Rutherford at Bully’s East Restaurant.)

Blueberry Picking, Sawyer Michigan

If your looking for something to do on the weekend and don’t want to spend a lot of dough – pick some blueberries!  The midwest is full of fresh berry picking stands.  While camping in Michigan we came across a blueberry picking stand and decided to stop.  It was so much fun, we spent some quality time together and picked fresh berries that soon became part of my dessert last night.  For about $3.00 we walked away with 2 pounds of goodness.

Thanks to “The Blueberry Patch” in Sawyer, Michigan – while they are in season visitor’s get to either pick their own or have them picked for them.  If you choose to pick your own the farm will provide you with a bucket for picking.

“The Blueberry Patch” is located near Warren Dunes State Park in southwestern Michigan and is easily accessible from Interstate 94 if coming north from Chicago or south from Benton Harbor, MI. Take the Sawyer Exit (12) and you’re approximately one mile from the farm.   Phone: (269) 426-4521

Try our Blueberry Pie Recipe!

1 pkg. Spaghetti noodles or noodles of your choice
1/2 lb turkey bacon- chopped
3 boneless skinless chicken breasts (cut into strips)
1 tbs chopped dried onions
1 tbs garlic gloves
1 tsp liquid smoke
1 tsp Worcester sauce
1/4 cup Parmesan cheese
1 tbs flour
1 can Italian style diced tomatoes
1 can Italian style tomato sauce
1 can tomato paste
1 tbs garlic powder
1 tbs onion powder
1 tbs basil
1/4 cup chopped mushrooms
1 tbs black pepper
1 tbs olive oil
Directions: Cooke noodles according to package directions. Cook bacon and dried onions until browned. Add chicken and season with half seasonings and half Worcester and liquid smoke. Cook chicken thoroughly and add mushrooms. Cover and let mushrooms soften, stirring occasionally. Add diced tomato, sauce, paste and remaining seasonings and condiments. Cook on medium-low heat stirring occasionally. Sauce may be runny so add Parmesan cheese and flour and stir. Simmer over low heat until sauce thickens. Once sauce is thickened to your preference- add over noodles and serve.
Note: You can also add a 1/4 cup of dry red wine to the chicken mixture before adding the mushrooms and let it reduce for 1 few minutes before adding the remaining ingredients.

According to sources, the family is now suing KFC for unsanitary conditions that they believe led to the incident. The case is being held in a New South Wales state Supreme Court.

It is being said that the transfer of salmonella could have derived from workers transfering work stations without sanitation.

The hearing is in continuance.

The statements allegated above are purely for report purposes and do not reflect the views and opinions of the mealGal Staff.

Enchiladas

Who says that left-overs aren’t good?  Last night on my home from work I decided to make burritos.  Simple enough!  Just tortilla’s, ground turkey, seasonings, cheese, refried beans, lettuce, tomatoes and sour cream.  After a long day at the office it was the perfect, simple and easy recipe.  Now if I could only master the burrito roll.  Haha.

So, after little preperation and much eating I wrapped up the leftover meat, beans, sauce, chopped vaggies and placed them in the fridge.  Not one to waste food I decided that I would have Enchiladas today.  So,  when I got home today I removed last nights left overs from the fridge;  grabbed my enchilada sauce and baking dish and started to prepare my enchilada dinner.  Ok, sounds a lot like last nights dinner but with the twist of enchilda sauce and some green chilies – it tasted like a new fresh meal.

This is a perfect example of an economical meal that both adults and kids can enjoy.  Afterall, most kids love gooey cheese.

Want the full recipe?  Email Mealgal!

With this tip we are going to go with the BBQ theme.  Don’t worry!  I’m not going to head you in the direction of a trailer parked in the back and everyone on the invite wearing jeans and cutoffs.  You can still have a nice BBQ menu for your outdoor wedding.

Main Dish:

Cherry and Pineapple Glazed Chicken  &  Grilled Filet with Bernaise Sauce

Side Dish:

Roasted Parsley potatoes

Vegetable:

Spicy Zucchini and tomato medly  &  Grilled Garlic asparagus with baby tomato’s

Email me for recipe instructions

Decorating the Tables

Cherry and Coolwhip delight

While I was shopping yesterday I was in the mood for something sweet and something cool.   I am always coming up with new ways to create something low-budget, fast, waist-band friendly and delicious at the same time.  So,  I thought about cool whip.  Its cool, light and refreshing!  Now I just needed something to go with my cool whip.  Afterall, anyone can just eat coolwhip.  Being focused on my waist-line I thought “Fruit”.  Now what kind of fruit?  I Love cherries, so immediately my mind went to cherries.  I decided to settle with cherrie pie filling. Yum!  Cherrie pie filling and coolwhip.  Sounds perfect but no quite done.

Here is what I came up with:
•    1 jar cherry pie filling
•    1 pkg.  low-fat cool whip
•    1 Hershey chocolate bar
•    Hershey chocolate syrup
•    2 graham cracker wafers
•    1 tsp cinnamon
Directions: Place 2 graham cracker wafers on bottom of plate.  Layer with cool whip, layer with cherries, layer with cool whip again.  Take the Hershey syrup and drizzle over the top.  Use a grater to shave a few shavings from the Hershey bar and serve.  Serves 1-6
Ok, while not so figure-friendly it is delightful.  I made this for myself but you can easily make this for more than one person.