Warm Ways to Fight Winter Weight

Winter is a beautiful season, with an abundance of snow (in a few states...though certainly not in mine), crisp morning air, and decoratively dressed snowmen. However, winter also tends to bring something that puts fear into men and women alike...the dreaded winter weight gain.

Although there isn't much we can do about winter's arrival, we can certainly do something to help change our eating habits during this time. Winter often deters many types of activity, which makes weight gain inevitable. When you cannot get outside and engage in the types of activity you might usually do, one way to help maintain your weight is start eating warm, delicious foods that are made with healthy ingredients. Healthy foods are often looked upon as bland or even tasteless, but there are many wonderful recipes available that are guaranteed to keep you warm while keeping you full at the same time.

The KaTom staff has offered many of their favorite recipes for the winter season. We are sharing these with you in hopes that you will have a healthier, lighter winter season. Try these and enjoy! (And even let us know how they turned out!)

Veggie Fajitas

Ingredients:

2/3 medium red bell pepper
1/3 medium onion
1/4 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
3/4 cup pinto beans, rinsed and drained
1/3 cup low sodium salsa
1 flour tortilla (approximately 6 inch diameter)
3/4 cup zucchini squash
1/3 Tbsp. olive oil

Directions: Rinse and cut peppers, onion, and zucchini into thin vertical slices. Heat olive oil in a skillet to medium high and add the vegetables. Stir-fry about 3-4 minutes, or until vegetables are tender, but still crunchy. Add the cumin, chili powder, garlic powder, and beans. Cook for about 3-4 more minutes. Stir in salsa to mix thoroughly and cook for another minute. Spoon mixture down the center of the tortilla(s), roll up and heat about 15-20 seconds in a microwave oven and serve. Note: Microwave ovens vary in power. Check after 10 seconds.

Amount Per Serving: Calories: 410. Calories from fat: N/A. Total Fat: 8g. Saturated Fat: 1.5g. Cholesterol: 0mg. Sodium: 450mg. Total Carbohydrate: 70g. Dietary Fiber: 19g. Sugars: 12g. Protein: 17g.

Warm Vegetable, Barley, & Pasta Soup

Prep Time: 20 minutes

Cooking time: 40 minutes

Ingredients:

Cooking oil spray
1 medium onion, cut in thin wedges
1 clove garlic, crushed
1 stick celery, chopped
1 medium carrot, chopped
400g canned tomatoes and herbs
1/4 c. tomato paste
300g can red kidney beans, drained
4 c. vegetable or chicken stock
2 Tbsp. Worcestershire sauce
1/3 c. small pasta spirals
1/3 c. pearl barley
2 Tbsp. chopped fresh basil
Few drops Tabasco sauce (optional)
4 slices soy and linseed bread

Directions: Spray a large saucepan lightly with oil, add onion and garlic and stir over medium heat for about 2 minutes, or until onion is soft but not browned. Add celery, carrot, tomatoes, tomato paste, beans, stock, Worcestershire sauce, pasta, barley, basil, and Tabasco. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until barley is soft. Serve with soy toast.

Soy Toast: Lightly spray both sides of bread with oil, cut into triangles or strips and bake in hot oven for 5-6 minutes or grill until lightly browned.

Lisa's Chicken Potato Chowder

Ingredients:

5-7 medium - large potatoes
1/2 lb. bacon
1 c. shredded cheese
1 can whole kernel corn
1 can cream of chicken condensed soup
1 can cream of mushroom condensed soup
1 lb. boneless / skinless chicken breast
1 - 1 1/2 tsp. salt
2 tsp. Pepper
1 tsp. Garlic salt
1 Clove fresh (1.5 tbsp canned) diced garlic
1 tsp. chicken bouillon
2 small - medium or 1 large onion, finely diced

Directions: Peel and cut potatoes into small cubes (approximately 1/2"). Put potatoes into 5 quart stock pot with 3 quarts boiling water. Add 1 - 1 1/2 tsp salt. Allow to boil for approximately 45 minutes. While the water is boiling, fry bacon over medium - medium-low heat, saving 2 - 4 tbsp. bacon grease. Cut or crumble bacon into small bits and add to boiling potatoes. Cut chicken into bite sized pieces and sauté with onion(s) and garlic in 2 - 4 tbsp. bacon grease over medium heat (for lower fat recipe, vegetable / canola / olive oil can be substituted for bacon grease). Do not overcook chicken. Add to stock pot with boiling water and potatoes and stir gently. Add 1 tsp. ground black pepper. Add 1 can condensed cream of chicken soup, garlic salt, and chicken bouillon and stir gently until thoroughly mixed. Add 1 can condensed cream of mushroom soup and stir gently until thoroughly mixed. Stir in corn. Stir in shredded cheese gradually until melted. Turn heat to medium-low, cover and simmer for 1 - 2 hours. Enjoy!