You could win a 6-month Gym Membership or one of five $100 Grocery Vouchers!
HERE’S HOW TO ENTER:
Simply purchase any 2 K
ashi products and bring your recipt to BGA, 1 Mill Creek or enter online at www.bga.bm
Contest ends February 28, 2013
Employees of Lindo’s Group of Companies and their immediate family are not eligible to participate in contest.
Campbell is serving up three new varieties of Chunky soup in bolder flavors: Chipotle Chicken and Corn Chowder, Kickin’ Buffalo-Style Chicken and Jammin’ Jerk Chicken with Rice & Beans.
Recipes from Hidden Valley Ranch Kitchens
Makes 6 (1/2-cup) Servings
Ingredients:
1/2 packet Hidden Valley Original Ranch Dips Mix (0.5 oz)
1 cup plain non-fat Greek yogurt
1 cup light sour cream
1 box (10 oz) frozen chopped spinach, thawed and well-drained
1/3 cup chopped walnuts (or consider using pecans or water chestnuts)
Preparation:
1. Combine Ranch Dips Mix, yogurt, sour cream, spinach, and walnuts.
2. Chill 30 minutes or until just before serving.
3. Serve with whole wheat crackers and raw vegetables.
Chill Time: At least 30 minutes
Baked Chicken TendersMakes 8 Servings
Ingredients:
1 packet (1.1 oz) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
2 cups non-fat Greek yogurt
1 1/2 cups low-fat buttermilk
1 package (20 oz) chicken tenders
1 cup whole wheat bread crumbs
1/3 cup sliced almonds
1 teaspoon garlic powder
1/4 teaspoon pepper
Olive oil cooking spray
Preparation:
1. Combine 1/2 packet Ranch Dressing and Seasoning Mix with yogurt; refrigerate.
2. Combine remaining Ranch Dressing and Seasoning Mix with buttermilk; refrigerate.
3. Rinse chicken and thoroughly pat dry on paper towels.
4. Combine chicken and buttermilk mixture together in a food storage zipper bag.
5. Refrigerate 6 to 24 hours.
6. Heat oven to 425°F.
7. In a food processor, combine breadcrumbs, almonds, garlic powder and pepper.
8. Coat chicken in breadcrumb mixture.
9. Set a wire rack on baking sheet and coat with cooking spray.
10. Lay chicken pieces on wire rack and spray with more cooking spray.
11. Bake 16 to 18 minutes until no longer pink (internal temp at least 170°F).
12. Use yogurt mixture as a dipping sauce.
WINE SUGGESTION: Carmel Road Monterey Chardonnay 2010
Suggested by Stefan F. Gitschner.
Available at Gosling’s Stores.
This Month E
NTER TO WIN Chef Livio Ferigo’s Amore Bermuda cookbook!!
Simply try out the recipes provided here from Hidden Valley Ranch OR submit your own favorite snack recipe, and comment/email to tell us about it. We will choose from the comments who wins!
Congratulations to our President, Giorgio Zanol, who has been awarded a Member of the British Empire by Her Majesty the Queen in her New Year Honours List. Thank you for your leadership and contribution to the Bermuda community, Giorgio!
Read more on this year’s recipients….
Training for the Bermuda Marathon Weekend? Then you know nutrition is a critical part of tackling a marathon or half-marathon. What’s the best food to eat to maintain the energy and stamina required for race day? CARBS! Stored carbohydrates, or glycogen, is the body’s energy stockpile of fuel for working muscles.
During training men and women should consume 2000-2500 calories a day – 65% should come from carbohydrates and 10% should come from protein – protein repairs muscle tissue. The remaining 20-25% of calories should come from unsaturated fats.
Eating complex carbohydrates is always best as they are absorbed by the body more slowly (thus preventing dips in blood sugar and energy) and frequently contain more vitamins and minerals than simple or fast carbohydrates.
Good sources of carbohydrates: potatoes, yams, beans, peas, whole grain cereal, pasta, and bread, brown rice, corn, raisins, apples, bananas, carrots and other root vegetables. Good sources of protein: low fat milk, beans, green peas, lean beef, chicken, fish, eggs, cheese, yogurt, nuts, peanut butter, cottage cheese, tofu and soy products.
Each age has deemed the new born year
The fittest time for festal cheer
– Walter Scott
