Friday, May 29, 2009


Hi Everyone,

"With sixty-six percent of American adults overweight or obese, investing in a healthy lifestyle is a smart financial strategy that can yield a lifetime of benefits." financial expert Jean Chatzky.

Eating healthy is a big step to a healthy lifestyle. You can eat healthy and keep the cost reasonable by doing some planning first.

Checking out the sales at the grocery store can save you money, but only if you buy just what you need. When I go to the store without a list I always end up forgetting something I needed and bringing home several things that I do not. Does that sound familiar?? Step one is to make a list of what you need.

Did you know that buying frozen and canned foods are just as nutritious (sometimes more so) than buying fresh products? Think about buying extra when these items are on sale.

Buying in season also makes a big difference. I like to buy extra strawberries when they are at a good price. I cut them up, put a few in the blender and make my own strawberry sauce. This can be put into containers and frozen for great strawberry shortcake, or pancake syrup all year long!!!

How about bring you own lunch and snacks to work. Not only will you save money, but you will probably save calories also. According to the lunch savings calculator on American Public Media Website, brown bagging it can save you $70. per month.

This week at our meetings we will have more cost cutting tips - so see you there!!


How about this for a great appetizer!!

8 servings (3 clams each)
2 points per serving

2tsp olive oil
2 slices canadian bacon, finely chopped
1 small red bell pepper, finely diced
1 shallot, minced
1 garlic clove minced
1/4 tsp salt
1 Tbsp chopped fresh parsley
1 tsp grated lemon zest
2 dozen littleneck clams, shucked, bottom shells reserved

1. Preheat the grill to medium high.
2. Heat the oil in a small nonstick skillet over medium heat. Add the bacon, bell pepper, shallot, garlic, and salt; cook, stirring, until softened, 6-8 minutes. Remove the skillet from the heat; stir in the parsley and lemon zest.
3. Place 1 clam in each shell and top each with about 1 teaspoon of the bell pepper mixture. Place the clams on the grill rack and grill, covered, until just cooked, about 3 minutes. Serve at once.

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