Who Will Be the Biggest Loser?

Five teams are losing weight - only one will win

Lori Karol, R.N.

Transitional trauma unit

Her tip: “Watch your carbohydrates and eat smaller meals throughout the day to raise your metabolism.”

Enchilada Casserole

• 2-3 boneless chicken breasts
• 1 can chopped green chiles
• 1 chopped onion
• 1 can low-fat cream of chicken soup
• 2 cans green chile enchilada sauce
• 6 chopped soft tortilla shells
• 1 1/2 c. low-fat Mexican cheese

Cook cubed chicken until done. In another pan, saute onion and chopped chiles. Add enchilada sauce, soup and chopped tortilla shells. Add 1/2 cup of cheese and chicken. Mix together and bake for one hour at 350 degrees. Add the remaining cheese to the top and bake until melted.

See You at the Fair

Learn how to use your $500 Culture of Wellness benefit to get healthy at these fairs:

• Tue., Jan 16.; 11 a.m. – 2 p.m., LVH–Muhlenberg, education conference center
• Thu., Jan. 18;1 0 a.m. – 1:30 p.m., LVH–Cedar Crest, lobby areas and classrooms 2 and 3
• Tue., Jan. 23; 11 a.m. – 2 p.m., LVH–17th and Chew, Center for Healthy Aging

Shelly Marks, R.N., loved that her transitional trauma unit (TTU) colleagues would get together for staff parties. As patient care coordinator, Marks knew the good food and conversation gave colleagues a break from the stress of caring for trauma patients. Only one thing bothered her. “When dietitians walked by, they would tease us because we were eating unhealthy foods,” Marks says.

The comments got Marks thinking. What could TTU colleagues do to reduce stress, improve teamwork and collegiality, and get healthy? Then the answer hit her. “I decided to start a ‘biggest loser’ competition, like the one on TV,” she says.

The response was so great, TTU invited colleagues from other departments that care for trauma patients to join the four-month
weight-loss competition. About 100 signed on and are encouraged through weekly e-mails to use Culture of Wellness programs to lose weight and get healthy. They are divided by department into five teams, and are following these rules:

• All participants must weigh in at the kickoff event.
• Participants may attend monthly weigh-ins to track their progress, and the mandatory final weigh-in is on Jan. 15.
• Because the amount of weight a person needs to lose to reach his ideal weight varies, the team that loses the highest percentage of body weight wins
• The biggest loser will be announced at a special event on Jan. 26

Wait! There’s one more rule. Everyone must submit a recipe—healthy or not. Weight Management Center colleagues will review each recipe and substitute healthy alternatives for fattening ingredients. “We plan to take all the healthy recipes and publish a cookbook,” Marks says. “The proceeds will benefit trauma prevention programs, like Safety Town.”

You’ll have to wait for a future CheckUp to see which team is the biggest loser. For now, meet the team captains, use their healthy recipes for holiday parties and practice their weight-loss tips to shed your unwanted pounds.

Her tip: “Go for a walk in the morning. It gives you more energy during the day and time to concentrate on your family after work.”

Pumpkin Fluff

• 1 can (15 oz.) pumpkin
• 1 container (8 oz.) fat-free whipped cream
• 1 tsp. pumpkin spice
• 1 box nonfat vanilla pudding

Eat plain or place in a low-fat graham cracker pie crust for a low-fat pumpkin pie.

Use fat-free whipped cream as a topping.

Her tip: “Exercise, but make time for yourself. Eat right, but treat yourself on occasion. Everything in moderation.”

Baked Ravioli

• 9 oz. package frozen cheese ravioli
• 2 c. Italian breadcrumbs
• 3/4 c. reduced-fat parmesan cheese
• 1/4 c. skim milk
• 1/4 c. Egg Beaters
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 1/2 c. marinara sauce

Prepare ravioli as per package directions. Drain and let cool. Whisk together milk, Egg Beaters, salt and pepper in a bowl. Dip ravioli into mixture and dredge in breadcrumbs. Bake until golden brown. Cover ravioli with marinara sauce and sprinkle with parmesan cheese.

Her tip: “Eat six small meals a day. Always carry a healthy snack so you have an alternative when you’re tempted to eat junk food.”

Parmesan Corn Chowder

• 2 c. water
• 2 c. diced potatoes
• 1/2 c. diced carrots
• 1/2 c. diced celery
• 1/4 c. chopped onion
• 1/4 tsp. pepper
• 1/4 c. light margarine
• 1/4 c. flour
• 2 c. skim milk
• 1 c. reduced-fat grated parmesan
• 1 can (17 oz.) unsalted creamed corn

Add potatoes, carrots, celery, onion and pepper to boiling water. Cook for 10 minutes or until potatoes are soft. In another saucepan, melt the margarine and add flour. Add milk until slightly thickened. Add the grated cheese until melted. Pour the milk mixture into the vegetable mixture and stir. Add the creamed corn and cook until heated through. Do not boil. Serve immediately with crackers, bread or salad.

Her tip: “When you crave a snack, eat a piece of fruit. Go for a 30-minute walk at least three times a week.”

Vegetable Soup

• 1/2 head of cabbage, sliced thin
• 2 chopped onions
• 4 diced potatoes
• 4 chopped celery stalks
• 1 can diced tomatoes
• 1 can tomato paste
• 1 bag frozen mixed vegetables
• 1 bay leaf
• 2 tsp. dried basil
• Sea salt
• Pepper
• Cayenne hot sauce (amount depends on personal taste)
• 3 low-sodium vegetable bouillon cubes

Add all ingredients, except frozen vegetables, to pot of boiling water. Add frozen vegetables when the potatoes and cabbage are thoroughly cooked. Finish with bay leaf.

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