Whisk together yogurt, honey and vanilla in a small bowl

Spoon 2 tablespoons yogurt mixture into each of 4 parfait glasses.  Top each with 1/4 cup raspberries.  Top raspberries with 1/4 cup sorbet, then top evenly with remaining raspberries (1/4 cup each).  Spoon remaining 2 tablespoons yogurt (per parfait_ over raspberries.  Sprinkle with crumbled biscotti or crumbled gingersnaps and serve. 

Makes 4 servings

From: Dietary Cooking       Dietary Exchanges; 1/2 Fat, 1 Fruit, 1 1/2 Starch

Calories 171, Total Fat 3g, Saturated Fat 1g, Protein 7g, Carbs 33g, Cholesterol 15mg, Dietary Fiber 4g, Sodium 55mg

Cook pasts according to package directions, omitting any salt or fat; drain.  Rinse in cold water; drain again.

Combine pasta, apples, celery, pecans, raisin, yogurt and mayonnaise in a large bowl. Toss gently until blended.  Cover and chill 5 minutes.   

From: Diabetic Cooking                                                                                                   Dietary Exchanges ;  2 Fat, 1 1/2 Fruit,  2 Starch.

Calories 320, Total Fat 11g, Saturated Fat 1g, Protein 7g, Carbs 52g, Cholesterol <1mg, Dietary Fiber 5g, Sodium 118mg

• 6 medium potatoes
• 6 carrots, peeled and cut into chunks
• 2 onions, peeled and cut into chunks
• 2 boneless, skinless turkey tenderloins, frozen
• 1 cup frozen peas
• 1 cup frozen corn
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt (optional)
• 1/2 teaspoon hot pepper flakes (optional)
• 13 ounces no salt added spaghetti sauce
• 2 cups water

Wash and scrub potatoes (peel if not organic), cut into quarters, and place in slow cooker.  Add carrots, onions, and frozen turkey tenderloins to potatoes.  Place remaining ingredients into slow cooker in the order listed and mix slightly.  Cook on high for 7 hours or on low for 10-11 hours.  Break tenderloins into bite size chunks before serving.

Serves 8.

calories 275, total fat 2.5g, cholesterol 35mg, carbs 37g, sugar 11g, Protein 27gm, Sodium 410mg, Fiber 6g

Source: Licety-Split Meals for Health-Conscious People on the Go.

According to the Centers for Disease Control and Prevention (CDC), the larger the number of Salmonella bacteria present in the egg, the more likely it is to cause illness. Keeping eggs refrigerated prevents Salmonella present in the eggs from growing to higher numbers. Proper cooking will reduce the number of bacteria present, so an egg with a runny yolk poses a greater health risk than a completely cooked egg.

Follow a few simple egg safety steps to help prevent foodborne illness:

·         Avoid eating recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers’ homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. Anyone who thinks they might have become ill from eating recalled eggs should consult their health care providers.                            

·         Keep eggs refrigerated at ? 45º F at all times.

·         Discard cracked or dirty eggs.

·         Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.

·         Avoid consuming raw or undercooked eggs. This is especially true for young children, elderly persons, and persons with weakened immune systems or severe illness.  Cook eggs until both the white and the yolk are firm (160º F) and eat promptly after cooking.

·         Refrigerate unused or leftover egg-containing foods promptly.

·         Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs. Under the Michigan Food Code, restaurants are required to denote items that may contain raw or undercooked items on their menus.

For information on safe handling of eggs visit: www.eggsafety.org.

For information on the egg recall in Michigan visit: www.michigan.gov/mda.

For information on the egg recall in the US visit: www.fda.gov/Safety/Recalls/MajorProductRecalls/ucm223522.htm

But here’s something uplifting: You may be able to attack all these heart risks by focusing on one — your cholesterol levels.

Women perk up more than men
A recent study looked at how lowering cholesterol affected the moods of a group of women and men. For one year, the group ate a low-fat diet — a proven way to cut cholesterol.

Participants who reduced their total and LDL, or “bad,” cholesterol levels also reported feeling less anxious — with women showing the biggest improvement. At the end of the study, those who reduced their cholesterol also said they felt less depressed and hostile.

Researchers aren’t exactly sure why lowering cholesterol improved the participants’ moods. One theory is that people tend to feel better about themselves after they successfully achieve a goal.

Follow this cholesterol-healthy diet
Do you want to try and improve your cholesterol — and your mood — at the same time? Try out the diet tactics used by the participants. They adhered to the following recommendations by the American Heart Association:

• Total fat intake: 30 percent or less of all calories
• Saturated fat intake: less than 10 percent of all calories
• Polyunsaturated fat intake: no more than 10 percent of all calories
• Monounsaturated fat intake: no more than 15 percent of all calories
• Total cholesterol intake: less than 300 milligrams

Last reviewed: June 2010

 from BCBS LIving Health-e

•  4 cups canned bean (garbanzo, kidney & cannellini beans work well)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 2 stalks celery, diced
• 4 cups packed spinach 

Drain and rinse beans in cold water. 

In a medium bowl, combine beans, olive oil, lemon juice and garlic; toss to coat well. Let stand for 30 minutes.

Add remaining ingredients and toss well.  Serve

Serve immediately.

* Your baby is younger than age 3 months and has a rectal temperature of 100.4 degrees or higher
* Your baby is between ages 3 months and 6 months and gets a temperature of 101 degrees or higher, even if the child  doesn’t seem sick
* Your child is age 6 months or older and gets a temperature of 103 degrees or higher, even if the youngster appears to feel OK
* Your child has a seizure
* Your child has an earache or sore throat in addition to a fever

Acetaminophen, such as Tylenol, or ibuprofen, such as Advil or Motrin, help reduce fevers.   Do not give ibuprofen to children younger than age 6 months, though.   And ask your doctor before giving any medicine to children younger than age 3 months.   Do not give a child aspirin unless your doctor advises it.   Aspirin has been linked to Reye’s syndrome, a rare but potentially fatal disease.

These other strategies can also make your little patient more comfortable:

*Sponge your child with lukewarm water to reduce fever, but do not use rubbing alcohol or cold water for baths. Cold baths can cause shivering, which raises body temperature.
* Keep your child’s room cool.
* Dress your child in light clothing.
* Encourage your child to take in extra fluids by drinking water and eating popsicles, gelatin and soup.

It’s important to realize that fever is the body’s response to fighting off an infection.

One of the biggest worries parents have about high fevers is the risk for brain damage.   Knowing the facts may help you breathe a little easier.   It turns out that fevers do not usually cause brain damage unless they are higher than 107.6 degrees, according to the National Institutes of Health.

(from BCBS Newsletter- Feb 2010 )