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HOME >> PROGRAMS & SERVICES >> HEALTHY LUNCH CLUB September 8, 2010

Small Step # 130. Snack on popcorn or whole grain crackers. >>MORE

HEALTHY LUNCH CLUB
OCTOBER 2009 - HEALTHY LUNCH CLUB GUIDELINES
  • Eat only green or yellow menu items from the Stop & Go guide if eating out OR
  • Eat at least one serving of fruit and one serving of vegetables for lunch each day
    Participants who are compliant with the program guidelines for at least 25 days during October will receive HWY Credit and be entered into a drawing to receive one of one hundred $50 gift cards.
    HWY CODE:
    CHANGE EMAIL STATUS | TRACKING CARD | PAST MESSAGES & RECIPES
    OCTOBER: 1 2 5 6 7 8 9 12 13 14 15 16 19 20 21 22 23 26 27 28 29 30
    October 22, 2009

    Fast Food Factoid: Despite the scientific evidence that supports the need to consume whole grains and cereals, food makers claim that Chocolate Frosted Sugar Bombs breakfast cereal is part of a healthy breakfast.

    Food For Thought: Healthy plant oils like olive, peanut, and soybean oil should be part of a healthy diet. These oils are high in poly- and monounsaturated fats. They are actually good for you because they improve your blood cholesterol. Trans fats, on the other hand, dramatically increase your risk of heart disease because they make cholesterol worse. Source: CDC

    Healthy Lunch Recipe: Tuna Bean Salad
    Recipe Summary:
    Preparation Time: 4 hours, 15 minutes
    Number of Servings: 6
    Cups of Fruits and Vegetables Per Person: 1.00
    Ingredients:
    Salad
    3 medium green bell peppers
    3 medium red bell peppers
    2 15 oz, cans white beans, rinsed and drained
    2 6 oz cans, water packed tuna, drained
    1/2 cup sliced ripe olives
    1 head lettuce
    2 medium tomatoes cut into wedges

    Dressing
    1/2 tsp grated lemon peel
    1/3 cup lemon juice
    1/4 cup olive oil
    2 Tbsp fresh chopped parsley
    1 tsp rosemary
    1 Tbsp Dijon mustard

    Directions: Salad Set oven to broil. Place bell peppers on broiler pan. Broil with tops 4 to 5 inches from heat about minutes on each side or until skin blisters and browns. Remove from oven. Wrap in towel; let stand 5 minutes. Remove skin, stems, seeds, and membranes of the peppers. Cut peppers into 1/4-inch slices. Toss peppers, beans, tuna, olives, and dressing in a bowl. Cover and chill for 4 hours, stirring occasionally. Spoon salad onto lettuce leaves and garnish with tomato wedges. Dressing Mix all dressing ingredients thoroughly in a tightly covered container. Nutrition Facts Tuna Bean Salad Serving Size 1/6 salad Amount Per Serving Calories 370 Calories from Fat 100 % Daily Value (DV)* Total Fat 12g 18% Saturated Fat 2g 8% Trans Fat 0g 0% Cholesterol 15mg 5% Sodium 170mg 7% Total Carbohydrate 42g 14% Dietary Fiber 9g 36% Sugars 3g Protein 27g Vitamin A 70% Vitamin C 300% Calcium 15% Iron 35% * Percent Daily Values are based on a 2,000 calorie diet.


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