CentraState - Healthy Directions

Eat Well: Nutrition Programs at CentraState LIGHTEN UP WEIGHT-LOSS FOR PREDIABETES & DIABETES Learn the skills needed to control blood sugars and maintain a healthy weight. Jul. 19–Aug. 9 Sept. 6–Sept. 27 9:30–10:30 am 4 Classes Cost: $49 FUN, INFORMATIVE COOKING DEMONSTRATIONS AND TASTINGS • Cooking for a Healthy Weight Aug. 2, 7–8 pm • Quick & Healthy Snacks Sept. 13, 7–8 pm 1 Class Cost: $12 For more information and to register, visit www.livelifewellnj.com or call 732-308-0570. HD INGREDIENTS: 3 medium tomatoes, peeled, chopped ½ cup cucumber, seeded, chopped ½ cup green pepper, chopped 2 green onions, sliced 2 cups low-sodium vegetable juice cocktail 1 tablespoon lemon juice ½ teaspoon basil, dried ¼ teaspoon hot pepper sauce 1 clove garlic, minced DIRECTIONS: • Combine all ingredients into a large mixing bowl. • Cover and chill in the refrigerator for several hours. Serves: 4 NUTRITIONAL INFO (PER SERVING): Calories: 52 Fat: less than 1 g Cholesterol: 0 mg Sodium: 41 mg Fiber: 2 g Protein: 2 g Carbohydrate: 12 g Gazpacho SO YOU LOVE SOUP, BUT THE CALENDAR SAYS JULY INSTEAD OF FEBRUARY? NOT TO WORRY! THESE CLASSIC, DELICIOUS CHILLED SOUPS WILL SATISFY YOUR CRAVING FOR EATING LIQUID GOODNESS OUT OF A BOWL WHEN THE TEMPERATURE OUTSIDE IS APPROACHING TRIPLE DIGITS. PLUS, THEY'RE GREAT FOR YOU! INGREDIENTS: 4 leeks (white bottoms with a bit of green) 1 medium onion 1 tablespoon olive oil 4 medium potatoes, peeled and finely sliced 4 cups unsalted chicken broth ¼ teaspoon mace or nutmeg 2 cups evaporated skim milk, chilled 6 tablespoons chopped chives Ground black pepper, to taste DIRECTIONS: • Finely chop the leeks in a blender or food processor. • Heat the olive oil over medium heat in a large saucepan. Add in the chopped leeks and onion, and sauté until tender and opaque (not browned), for five to seven minutes. Add in the potatoes, chicken broth, and mace. Cook over medium heat until the potatoes are tender. • Pour the mixture into the blender or food processor and blend until smooth. Pour the blended mixture into a large bowl and refrigerate. • Before serving, stir in the evaporated milk. Ladle into individual bowls and top each with 1 tablespoon chives and pepper to taste. Serve cold. Serves: 6 NUTRITIONAL INFO (PER SERVING): Fiber: 3 g Protein: 13 g Carbohydrate: 44 g Vichyssoise Chill Out with Summer Soups Calories: 264 Fat: 4 g Cholesterol: 3 mg Sodium: 164 mg 15 www.centrastate.com Summer 2016

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