GAME DAY HEALTHY EATING TIPS FROM JENNY CRAIG:
· Fill up on fewer calories, and sip on a broth-based soup before the big game.
· If tempted by too many indulgent choices, take a small portion of the one you like best. Incorporating a small splurge can keep you from feeling deprived and overindulging later.
TAKE AN ALCOHOL TIME-OUT (DRINK DOs AND DON’Ts)
· Instead of grabbing a regular soda or alcoholic beverage, make a pitcher of iced tea and sweeten it with a no-calorie sweetener.
· If you plan on drinking alcohol, alternate your drinks with water. This will help you to stay hydrated and avoid excess calories snacking.
· Keep it light and take it slow when it comes to alcohol. If you are going to have a beer, make it a light one. Plan your number of drinks in advance.
STAY IN MOTION
· Keep your energy levels up! During breaks in the action, get up on your feet and move, but not to the food table. Stretch your arms and legs, do squats or practice your own touchdown celebration moves.
· Take advantage of commercial breaks and music during the halftime show to dance, laugh and move around.
MINDFUL MAIN EVENT
· If you are hosting, provide lots of healthy choices for the big game to give your guests options. Take a look at some of the recipes below.
· Plan ahead, eat mindfully, and enjoy the day with your friends. The more you get wrapped up in the game and socializing, the less you’ll focus on the food.
· If you are faced with a calorie-laden buffet, use the smallest plate you can find to keep your servings portion-controlled. Fill up once and avoid the second helping.
HEALTHY GAME DAY RECIPES:
JENNY-FRIENDLY SLOPPY JOSÉS
Prep Time: 10 minutes/ Cook Time: 10 minutes
· 1 1/4 pound(s) lean ground beef or turkey
· 1 can (15.5 ounces) sloppy joe sauce
· 1 cup canned, red kidney beans, rinsed and drained
· 1 can (7 ounces) Mexican-style corn
· 10 (6-inch) corn tortillas, heated according to package directions, kept warm
· 3/4 cup lettuce, finely shredded
· 1/2 cup tomato, finely diced
· Brown ground beef or turkey in a large skillet over medium-high heat, chopping and turning often, about 5 minutes, until cooked through.
· Add the sloppy joe sauce, kidney beans, and corn and heat through, about 3 minutes.
· To serve, place a tortilla in a small soup bowl and ladle half cup of the Sloppy José mixture in the center.
· Top with shredded lettuce and chopped tomato.
· Yield: 10 servings
JENNY-FRIENDLY LAYERED NACHOS featuring Jenny’s Cuisine® Turkey Chili
Prep Time: 10 minutes/ Cook Time: 5 minutes
· Nonstick cooking spray
· ½ cup onion, chopped
· 1 Jenny’s Cuisine® Turkey Chili
· or (15 oz) refried beans
· ½ cup salsa
· 1 Tbl lime juice
· ½ tsp chili powder
· 8 cups tortilla chips
· 1 cup shredded reduced-fat Colby and Monterey Jack cheese blend
· ½ cup jicama, diced
· 1 large tomato, diced
· ¼ cup Cotija cheese, crumbled
· ½ avocado, diced
· 4 spring onion, minced
· 1 jalapeno, thinly-sliced
· 1/8 cup cilantro, chopped
· Preheat oven to 400°.
· Spray pan with nonstick cooking spray and sauté onion until translucent. Stir in refried beans, salsa, lime juice, chili powder and simmer.
· In a 9” x 13” baking dish, place 2 cups of tortilla chips topped with bean mixture and ¼ cup shredded cheese. Layer evenly and repeat 3 more times. Bake for 5 minutes (or until cheese is melted).
· Top with jicama, tomato, Cotija, avocado, onion, jalapeno and cilantro.
· Yield: 8 servings
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