Yesterday I researched some areas of my diet to make sure I am getting enough Calcium and Dietary Fiber. With the Weight Watchers diet I am more aware of fiber content, and they do want to have two Milk products per day.
With both my mother and my mother’s mother having Osteoporosis, it is in my best interest to check to make sure I am getting the correct amount of Calcium. I found this site:
The minimum requirement is 1000 mg a day. The article also lists some good calcium rich products. Between my multivitamin, 2 glasses of calcium enriched milk and a cup of brocolli each day I am doing ok.
The other issue both Mom and Grandma are facing is the Fiber issue. Not much fun to talk about, less fun to have. Anyway here is a site to figure out how much is needed each day:
Here is a site that lists good sources of fiber:
On food packaging the fiber content is listed with the carbs.
So according to the calculator I need 21 grams of fiber a day. Doing ok there – between healthy cereal for breakfast (All-Bran was on a 2 for 1 sale at Albertsons here this week) and this new love of brocolli, I am doing fine.
Here is a link to Sharon Osbournes colon cancer resourses.
Ok enough of that depressing stuff. Actually it wasn’t too depressing since I am getting the right amount of these two items somehow.
Happy note – Pampered Chef update. I received my authorization to return my sauce pan. I am glad about that as I do really like the products and was very dissapointed in what happened to my pan.
I am going to try a recipe tonight that I found on "blog friend’s" site:
Mike and Tanya’s Corner of the World
Weeknight Chicken Cordon Bleu
Prep: 15 min Cook: 25 min Makes: 6 servings
1/3 cup milk 2 slices Swiss cheese
1/3 cup dry bread crumbs 2 tsp. vegetable oil
2 skinless, boneless chicken breast halves – pounded to ¼” thickness
1/3 can cream of chicken soup salt and pepper to taste
2 Tbsp. and 2 tsp. heavy cream 2 sliced cooked ham
Preheat oven to 350 degrees. Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9×13” baking dish. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper. Pour over the chicken. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
I am going to need to do something different for me – I think a low cal/low fat version of the sauce will do it.
I am off for a basketball game with a two year old then a visit to Manya and MeeMee’s.