INGREDIENTS:

5 Strawberries washed

1 Med Banana

1 Cup light strawberry yogurt (watch the sugars)

1/2 Cup 1% or skim milk

1/2 Cup light fruit juice

4 Ice cubes

12 Popsicle sticks

DIRECTIONS: Mix all ingredients together in a blender, and blend until smooth.  Pour into 3 oz cups or containers, cover with plastic wrap and insert Popsicle sticks.  Freeze for at least 5 hours.

SERVES: 12

COMMENTS:  This is one of those recipes that you need to watch all the natural sugars.  You can use your favorite types of fruits also, and the yogurt of your choice.

INGREDIENTS:

3 lb Boneless pot roast

4 Cloves garlic thinly sliced

3 Carrots cut into 1/2 in circles

1 Lg onion sliced

3/4 cup V-8 juice with hot sauce added to your taste

1/3 cup Beef Broth

1 Tablespoon horseradish (you can add more to your taste)

1 Teaspoon Worcestershire sauce (optional)

4 Teaspoons cornstarch (optional)

DIRECTIONS:  Preheat oven 325 degrees.  Using a heavy pot place trimed pot roast in it.  Using a sharp knife cut 1 inch cuts into the meat all over and insert the garlic.  Brown roast on top of the stove on all sides.  Mix all other ingredients and add to the pot roast.  If you feel there is not enough liquid in the pot add a little more V-8.  You should have approx. 2-3 inches of liquid in the pot.  Cover and bake for 2/12-3 1/2 hours.  Check often to make sure liquid has not evaporated.  If liquid is gone continue to add V-8 or broth or water.  When you insert a cooking fork and it it slides off the meat, it will be finished.  At this point you can remove the meat and vegetables, add corn starch (optional) to make a gravy.  Cut meat into slices or pieces, place on a serving plate with vegetables.

COMMENTS:  This is a no fail pot roast.  You can also cook some potatoes to serve along with the meat.  You can also add you favorite spices when cooking the pot roast.

WHERE: PENROSE ST FRANCIS HOSPITAL

WHEN: 1ST AND 3RD TUESDAY
2ND AND 4TH FRIDAYS

TIME: 6:30 - 8:30PM

LOCATION: ROOM CC-A,B,C

DIRECTIONS: ENTER HOSPITAL OFF NEVADA-PARK IN THE FIRST PARKING LOT YOU
COME TO ON THE RIGHT–WALK IN FROM OF THE PENRAD IMAGING BUILDING AND ENTER THE HOSPITAL THROUGH THE FIRST DOOR YOU
COME TO–THE ROOMS ARE LOCATED JUST UP THE HALL.

INFORMATION: SUPPORT LEADERS
STEVE COHEN 661-6404
KAY JONES 238-8557

INGREDIENTS:

3/4 cup grated Parmesan Cheese

6 Boneless, skinless thin sliced chicken breasts fillets

1 Can chicken broth

1 Can 26.5 oz Hunts |Traditional Spaghetti Sauce (no sugar added)

6 slices low fat cheese

Fresh Chopped Italian Parsley

DIRECTIONS: Preheat oven 350 degrees.  Place chicken breasts in a baking dish with some of the broth and the Parmesan cheese.  Cover and bake until done.  After chicken is done, remove from the baking dish and pour off the chicken broth.  Pour 3/4 of the spaghetti sauce into the bottom of the dish, place chicken on top and spoon some the rest of the sauce on top of each piece of chicken.  Top each piece of the chicken breast with the sliced low fat cheese put back in oven and reheat until cheese is melted.  Garnish with parsley.