February 2016

It's been forever since the Lorain Ward RS activated this blog but last night (Feb. 16) we held our monthly mid-week meeting...Relief Society Heart Healthy and shared some very healthy food offerings from our sisters.  This was followed by an outstanding instruction given by Hailey Sorenson on getting ourselves to eat good food in order to become healthy, not just to lose weight.

Summer Vegetable Stack  --  Serves 8 -- Susan Hatch

2 medium Zucchini
1 medium yellow squash
2 medium russet potatoes
3 large firm plum tomatoes
2 T olive oil
3 garlic cloves, pressed
1 T Italian seasoning
1 t. salt
1 cup shredded Italian cheese blend

1. Preheat oven to 400 degrees.  Slice Zucchini, squash, potatoes and tomatoes into medium thick slices.  Place vegetables in a large mixing bowl.

2.  Add oil, pressed garlic, seasoning and salt. Toss to coat

3.  Arrange vegetables in rows in a med. sized baker.  Cover the baker with aluminum foil; bake 45-50 minutes or until potatoes are almost tender

4.  Remove baker from oven to cooling rack. Remove foil; top with cheese. Bake uncovered, 5-10 minutes or til cheese is melted and golden brown.



Turkey Breakfast Sausage  -- Serves 3  -- Hailey Sorenson

3/4 t. dried sage
3/4 t. Morton's lite salt
1/4 t. ground black pepper
1/8 t. dried marjoram
1 t. splenda brown sugar
1/8 t. crushed red pepper flakes
3/8 pinch ground cloves
11 ounces ground turkey

1.  In a small bowl, combine the spices.  Mix well.

2.  Place the turkey in a large bowl and add the mixed spices to it.  Mix well with your hands and form into patties.

3. Saute the patties in a large skillet over medium high heat for 5 minutes per side or until internal turkey temperature reaches 160 degrees.