Here is the latest email from Dr. Jacobs.
Manage the Munchies with This TV Trick
By RealAge
You might be able to switch off food cravings just by pressing this button: "Mute."
Yep, just press the mute button on your remote control anytime a commercial comes on. Studies suggest that TV shows loaded with food advertisements could be a recipe for gaining weight.
TV's Weighty Influence
In a new study of kids, researchers checked the TV-watching habits and weight of 0- to 12-year-olds in 1997 and then again 5 years later. It turned out that the more TV commercials the kids saw, the heavier they tended to be. Even if the kids watched lots of television, their weight tended to be healthier if their shows were light on commercials (a la public television programming). Scary stuff. And other research has shown that adults eat larger quantities of snack foods after watching food ads on TV.
Danger Signals
Researchers suspect that pictures of gooey pizza, fizzy sodas, glistening burgers, and buttery cookies prime the brain for thoughtless eating, bypassing your ability to make smart food decisions. If muting the sound isn't enough to keep your mind off waist-widening munchies, turning the TV off might be a better plan. Or consider recording your shows and fast-forwarding through the ads.
Monday, July 5, 2010
Pasta Salad with Broccoli and Peanuts
Pasta Salad with Broccoli and Peanuts
Source: ABEILLE1
Ingredients
Coarse salt
1/2 pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped
Instructions
1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
2. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
3. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
4. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.
Serves 4 or 8; Points 12 or 5
Source: ABEILLE1
Ingredients
Coarse salt
1/2 pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped
Instructions
1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
2. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
3. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
4. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.
Serves 4 or 8; Points 12 or 5
Sunday, July 4, 2010
Venetian Apricot Chicken
Venetian Apricot Chicken
Source: Olive Garden
Ingredients
Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste
Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste
Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning
1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish
Instructions
COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
GRILL chicken until internal temperature reaches 165°F.
PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
TOP chicken breasts with apricot sauce and garnish with chopped parsley.
NI from the site:
380/4/8 - Dinner portion; 280/3/8- Lunch portion
Source: Olive Garden
Ingredients
Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste
Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste
Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning
1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish
Instructions
COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
GRILL chicken until internal temperature reaches 165°F.
PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
TOP chicken breasts with apricot sauce and garnish with chopped parsley.
NI from the site:
380/4/8 - Dinner portion; 280/3/8- Lunch portion
Saturday, July 3, 2010
Orzo with Chicken and Asiago
Orzo with Chicken and Asiago
Source: SALLY327
Ingredients
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper
Instructions
Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.
Yield: 4 servings (serving size: 1 1/4 cups) Yields: 4, 1 ¼ c. servings
NUTRITION PER SERVING: CALORIES 384(14% from fat); FAT 5.9g(sat 2.9g,mono 1.5g,poly 0.7g); PROTEIN 34.3g; CHOLESTEROL 64mg; CALCIUM 179mg; SODIUM 656mg; FIBER 2.9g; IRON 3.3mg; CARBOHYDRATE 45.7g
Source: SALLY327
Ingredients
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper
Instructions
Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.
Yield: 4 servings (serving size: 1 1/4 cups) Yields: 4, 1 ¼ c. servings
NUTRITION PER SERVING: CALORIES 384(14% from fat); FAT 5.9g(sat 2.9g,mono 1.5g,poly 0.7g); PROTEIN 34.3g; CHOLESTEROL 64mg; CALCIUM 179mg; SODIUM 656mg; FIBER 2.9g; IRON 3.3mg; CARBOHYDRATE 45.7g
Friday, July 2, 2010
Pack Your Plan for Vacation
Here is a summary of my Weight Watchers meeting on June 29, 2010.
For months you've been saving up for that much-needed vacation. You've brought bagged lunches to work, passed on that tempting new pair of heels, and cut down on pricey restaurant meals with friends – all in the name of a little rest and relaxation. And what better time to indulge yourself than when you're on vacation, right? After all, you've earned it. The trouble is, you've been so good about sticking to your diet, and you've finally lost that extra weight you put on during the winter. The last thing you want is to return from your blissful vacation and discover that you've put the pounds back on.
According to travel studies the average person can gain up to 8 lbs per week on vacation!! Are you okay with that? Remember: There's more to vacationing than food. In order to still lose weight while on vacation there are a few things that you should do to prepare yourself.
1. You need to decide if you want to lose or if you are going to be ok with an 8lb gain….If you want to lose please read on…
2. Packing your plan is what needs to happen next. Think of all the things that you should pack that you use now on a regular basis to stay on plan. Make sure that these things make it in to your suitcase:
• tracker/journal
• pts calculator/ pocket guide
• complete food companion/ dining out companion
• exercise clothes and shoes…if you don’t pack them you are less likely to do activity
• pedometer
• positive attitude-remind yourself of all you have accomplished! Relish in that smaller dress size!
• portable snacks- Obviously bananas bruise but apples, oranges, grapes, baby carrots, mini bars, fiber one bars, popcorn, and oatmeal all travel quite nicely.
• water bottle- it is always a good idea to keep a water bottle with you at all times..sometimes when we think we are hungry we are really just thirsty. Plus you can keep refilling the same bottle versus paying 2.50 for a fresh bottle each time!
3. Remember what your goals are…It is not easy to lose 8 lbs but it is amazing how quickly we can gain it back! Have you worked hard all this time just to gain it back on vacation? NO WAY!
*Pack a note in your suitcase to remind yourself that you can lose while on vacation. Set an alert on your calendar on your phone for halfway through the week asking you if you have stayed on plan.
4. Go to the meeting finder on www.weightwatchers.com See if there is a local meeting that you could attend to see how you are doing weight wise and to give you that extra boost in motivation.
5. You will be tempted by foods that you normally do not eat so it is ok to indulge a little. If you find yourself indulging a lot remember that you do have your 35 weekly points and any activity points you may have earned along the way. The more cheesecake you eat….the more activity you should partake in. Most hotels now a days have some type of fitness center. Check around town for parks or local hiking trails.
6. Limit sugary or creamy drinks. Part of kicking back on vacation is having a few libations, but an eight-ounce Pina Colada can have as much as 450 calories and 18 grams of fat. Drink in moderation, and opt for things like light beer, which has only about 100 calories, or liquor blended with non-sugar mixers such as soda water, instead of tonic. Remember to follow each drink with plenty of water.
7. Be confident you can have a wonderful trip and lose weight too!
I hope you all have a wonderful holiday weekend and I look forward to seeing you soon!
For months you've been saving up for that much-needed vacation. You've brought bagged lunches to work, passed on that tempting new pair of heels, and cut down on pricey restaurant meals with friends – all in the name of a little rest and relaxation. And what better time to indulge yourself than when you're on vacation, right? After all, you've earned it. The trouble is, you've been so good about sticking to your diet, and you've finally lost that extra weight you put on during the winter. The last thing you want is to return from your blissful vacation and discover that you've put the pounds back on.
According to travel studies the average person can gain up to 8 lbs per week on vacation!! Are you okay with that? Remember: There's more to vacationing than food. In order to still lose weight while on vacation there are a few things that you should do to prepare yourself.
1. You need to decide if you want to lose or if you are going to be ok with an 8lb gain….If you want to lose please read on…
2. Packing your plan is what needs to happen next. Think of all the things that you should pack that you use now on a regular basis to stay on plan. Make sure that these things make it in to your suitcase:
• tracker/journal
• pts calculator/ pocket guide
• complete food companion/ dining out companion
• exercise clothes and shoes…if you don’t pack them you are less likely to do activity
• pedometer
• positive attitude-remind yourself of all you have accomplished! Relish in that smaller dress size!
• portable snacks- Obviously bananas bruise but apples, oranges, grapes, baby carrots, mini bars, fiber one bars, popcorn, and oatmeal all travel quite nicely.
• water bottle- it is always a good idea to keep a water bottle with you at all times..sometimes when we think we are hungry we are really just thirsty. Plus you can keep refilling the same bottle versus paying 2.50 for a fresh bottle each time!
3. Remember what your goals are…It is not easy to lose 8 lbs but it is amazing how quickly we can gain it back! Have you worked hard all this time just to gain it back on vacation? NO WAY!
*Pack a note in your suitcase to remind yourself that you can lose while on vacation. Set an alert on your calendar on your phone for halfway through the week asking you if you have stayed on plan.
4. Go to the meeting finder on www.weightwatchers.com See if there is a local meeting that you could attend to see how you are doing weight wise and to give you that extra boost in motivation.
5. You will be tempted by foods that you normally do not eat so it is ok to indulge a little. If you find yourself indulging a lot remember that you do have your 35 weekly points and any activity points you may have earned along the way. The more cheesecake you eat….the more activity you should partake in. Most hotels now a days have some type of fitness center. Check around town for parks or local hiking trails.
6. Limit sugary or creamy drinks. Part of kicking back on vacation is having a few libations, but an eight-ounce Pina Colada can have as much as 450 calories and 18 grams of fat. Drink in moderation, and opt for things like light beer, which has only about 100 calories, or liquor blended with non-sugar mixers such as soda water, instead of tonic. Remember to follow each drink with plenty of water.
7. Be confident you can have a wonderful trip and lose weight too!
I hope you all have a wonderful holiday weekend and I look forward to seeing you soon!
Margarita Chips
Margarita Chips
Source: Coastal Living, MARCH 2001
Ingredients
1 1/2 teaspoons fine-grained sea salt
2 teaspoons lime zest, chopped
Vegetable oil
12 (6-inch) corn tortillas, each cut into 6 wedges
Instructions
Combine salt and lime zest.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry tortilla wedges in small batches in hot oil about 30 seconds or until golden. Drain on paper towels; sprinkle with lime salt.
Note: Homemade lime salt tastes fresher than packaged lime salt.
Yield: 8 to 10 servings
Source: Coastal Living, MARCH 2001
Ingredients
1 1/2 teaspoons fine-grained sea salt
2 teaspoons lime zest, chopped
Vegetable oil
12 (6-inch) corn tortillas, each cut into 6 wedges
Instructions
Combine salt and lime zest.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry tortilla wedges in small batches in hot oil about 30 seconds or until golden. Drain on paper towels; sprinkle with lime salt.
Note: Homemade lime salt tastes fresher than packaged lime salt.
Yield: 8 to 10 servings
Thursday, July 1, 2010
Easy Sausage Cheese Balls
Easy Sausage Cheese Balls
Source: All Recipes
Ingredients
1 pound turkey sausage
4 cups Shredded reduced fat sharp cheddar cheese
3 cups baking mix
Instructions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
3.Bake for 12 to 15 minutes. Serve hot.
Serves: 3 dozen
NI: Cal 137, Fat 9.4, Points 2
Source: All Recipes
Ingredients
1 pound turkey sausage
4 cups Shredded reduced fat sharp cheddar cheese
3 cups baking mix
Instructions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
3.Bake for 12 to 15 minutes. Serve hot.
Serves: 3 dozen
NI: Cal 137, Fat 9.4, Points 2
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