From: Pilates Studio [pilatesconnection@cox.net]

Sent: Monday, March 08, 2010 9:20 PM

Subject: Weight Loss Challenge Newsletter, March 8, 2010

Weight Loss

NEWSLETTER

March 8, 2010

Looking for a past newsletter or recipes? Clear here to access the archive!

THIS WEEK’S TOPIC…

What Does 300 Calories Really Look Like?

See Pictures of 300, 350, and 400-Calorie Meals

- By Nicole Nichols, Health Educator, and sparkpeople.com

Wonder what 300 calories looks like? 300 calories look drastically different when you're eating in instead of dining out. Choosing healthier, more nutritious foods--at home and away--means you can eat much more food and still lose weight. Check out these 18 meal comparisons to see for yourself.

Click here for the full article, showing you how healthy homemade meals can be much more satisfying than restaurant options.

March Calendar…31 Days to a Healthier Diet

- Sparkpeople.com

Click here to download your copy of the Healthier Diet Calendar.

Weight Loss Challenge Winner of the Week:

Last week’s weight loss winner will be announced tomorrow. Watch your email!

RECIPES

CHICKEN MARSALA

1/4 cup Gold Medal® all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasts (about 1 1/4 lb)

2 tablespoons olive or vegetable oil

2 cloves garlic, finely chopped

1 cup sliced fresh mushrooms (3 oz)

1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes

1/2 cup dry Marsala wine or Progresso® chicken broth (from 32-oz carton)

1. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.

3. Add chicken to skillet. Cook uncovered about 8 minutes, turning once, until chicken is brown. Add wine. Cook uncovered 8 to 10 minutes, turning once, until chicken is no longer pink in center.

Servings 4. Calories 290, 1 Starch, 4.5 Protein, 1 Vegetable.

HEALTHIFIED SPICY TOSTADAS

Make this for lunch or for a quick supper meal, with a salad.

4 6-inch corn tortillas

4 teaspoons olive oil

1 medium onion, chopped

1 cup canned Progresso® black beans, rinsed and drained

1 cup chopped seeded tomato

1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)

2 tablespoons chopped fresh cilantro

1 clove garlic, minced

1 fresh jalapeño chile pepper, seeded and finely chopped

1. Preheat oven to 425°F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.

2. Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.

3. Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Servings 4. Calories 230. 2.5 Starches, 2 Protein, 1 Vegetable, 1 Fat, 6 mg. Fiber.

Recipes from www.eatbetteramerica.com.

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Tucson, AZ 85710

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