I tried as best I could to eat healthy during the Superbowl.  I think I did pretty good.  I did have a wing or 2 and a couple of chips; but for the most part, I feel good today!

I found this website with some fun facts on it.  I thought it was quite amusing how many people call in sick the day after, that there is a 20 percent increase in antacid sales, and that Superbowl Sunday is the 2nd top eating day in the United States right after Thanksgiving!  Click on the highlighted link to get some more fun facts

Anytime I overeat, whether it be Superbowl, Thanksgiving, vacation.  I’ve found these tips help me get back on track -

The next day:

Drink LOTS of water!

Reduce your heavy fats and try to eat WHOLE foods – stay away from those processed ones

I try to eat fish and lean chicken for a week

Eat LOTS of fresh fruits and vegetables

& Finally – kick up your exercise a notch or 2!

You will be feeling better!  I also want to share a couple of recipes that I find really tasty; but low in fat!

BAKED SALMON WITH CREAM SAUCE:

2#’s salmon fillets

3/4 cup non fat sour cream

1/3 cup non fat mayonnaise

2 T. flour

2T. fresh squeezed lemon juice

1/4 tsp. dried dill weed

8 oz. non fat cream cheese – softened

1- clove of garlic, minced

1/3 cup white wine

salt & pepper to taste

Paprika – for garnish

Preheat oven to 400 degrees.  Wash salmon fillets and pat dry.  Spray a 9×13 inch baking dish with non-stick spray.  Arrange the salmon, skin side down, in a single layer.  In a mixing bowl, combine the sour cream, mayonnaise, flour, lemon, dill, cream cheese, garlic and wine until smooth.  Spread evenly over salmon.  Sprinkle lightly with salt and pepper and garnish with a sprinkle of paprika.  Bake uncovered for 15-20 minutes or until internal temperature reaches 140 degrees. 

APPROXIMATE COOKING TIMES FOR SALMON:

1/4 -1/3″   3-4 min.

1/2 – 3/4″  4-6 min.

1 – 1 1/2″  8-12 minutes

This is a favorite vegetable salad of mine!  I like to keep it handy in the refrigerator to “munch” on when I get a craving for food!  It tastes better if you let it marinade overnight!

MARINATED VEGGIE SALAD:

• 1 pint cherry tomatoes, halved
• 1 medium zucchini, cubed
• 1 medium yellow summer squash, cubed
• 1 medium cucumber, cubed
• 1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces
• 1 can (6 ounces) pitted ripe olives, drained
• 1 small red onion, chopped
• 8oz. sliced button mushrooms (fresh)
• cut up broccoli and cauliflower
• 1/2 to 3/4 cup Low Fat Zesty Italian salad dressing

Until next time!

Chef Kathy