WEEK OF NOVEMBER 7 â€“ 13, 2010
Tip of the Week
Hereâ€™s a fun factâ€¦Golf exercises are those that specifically target the muscles used during the golf swing. Golfers can improve their swings in various ways by incorporating golf exercises into a workout routine: lengthening the backswing, improving rotation, strengthening wrists and forearms and the muscles of the core.
Spend time golfing(or on mini-golf courses with friends or loved ones and youâ€™ll be exercising your arms and core muscles, while having fun.
Challenge of the Week
(I think Annâ€™s suggestions are great, so Iâ€™m posting but ALL credit goes to Ann : )
100 jumping jacks
Myth of the Week(Is it True or False?)
â€Certain foods, like grapefruit, celery, or cabbage soup, can burn fat and make you lose weight.â€
No foods can burn fat. Some foods with caffeine may speed up your metabolism (the way your body uses energy, or calories) for a short time, but they do not cause weight loss.
Healthy Recipe of the Week
Hungarian Beef Goulash
This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
Servings: 8 servings, about 1 cup each
Prep: 30 mins
Total: 4 hrs 30 mins
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2 - 2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note) //Chelseaâ€™s Note: The recipe could use a couple more spoons full, so I would say about 3 tbsps
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, choppedand browned
1 small red bell pepper, choppedand browned
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
2 tablespoons cornstarch mixed with 4 tablespoons water
2 tablespoons chopped fresh parsley
1 carrot, sliced or cubed (optional)
1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with browned onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Ingredient Note: Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Also, adding potatoes to the recipe will higher the carbs, but will also thicken the sauce.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
Calories 180, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 48 mg, Sodium 250 mg, Carbohydrate 6 g, Fiber 1 g, Protein 25 g, Potassium 298 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Iron 15%. Exchanges: Vegetable 1,Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet