Rotary Club Benefit

The Valle Verde Rotary Club of Green Valley, Arizona has been sponsoring a program called "Jazz For Fun", a benefit dinner for three area school music groups - The Rio Rico High School Jazz Band, The Great Expectations Jazz Band and the Sahuarita High School Jazz Band.

They sell tickets, obtain underwriting from corporate sponsors, hold a silent auction and sell pizza, beer, wine and soft drinks to its members on this night in which the groups all perform short programs while providing the entertainment for the evening. In years past the club has raised upwards of $5,000 on this night and the proceeds are divided equally among the three music organizations.

Our kids are just happy to play and get free pizza, though some could not attend this year because the event always falls during Rodeo Week, when many of our parents use the two days off to take mini-vacations. And most of the bands were a little shorthanded because of this scheduling issue. Organizers tell me they will work to change the schedule next year.

Our band played a mix of tunes, from new to old. We started with a a brand new funk chart called The Defibrillator, and continued with Don't Know Why, Traces, Shiny Stockings and finished with In the Swing Things, a new chart that is written in an uptempo Glenn Miller style. Each band was asked to have four numbers, which allowed time for set-up, tuning, performance, awards presentation and tear-down for the next group.

All told a very fun night of music and meeting of old friends. All the bands sounded great and at least in this area we know that Jazz Education is alive in our schools. We thank Valle Verde Rotary Club for its dedication to music education and its support of our programs. It is a lot of work to put something like this together and we are so happy to contribute to this program.

Update On Weightloss

It's been awhile! I have been so busy that I just have not had time to do much with this blog, even though I think about it often!

I'll start by saying that since I last blogged in mid-October I have shed about 35 pounds. I'm working out - not everyday - but three to four times a week aerobically. And I am watching my intake of sugar, fats, and carbs. Especially carbs! If there are chips in the house I am on them! And breads are just as deadly to me!

My biggest issue in weight-loss is a low metabolic rate. I struggle with this and I must admit that my doctor has prescribed Phentermine as a way to up my rate. It has helped and I definately have more energy. But I also suffer now from occasional insominia. I'll go to sleep at my usual 11:15 pm but will jump wide wake at 2:30 AM on many nights. I usually takes me an hour to go back to sleep; no good if I have to get up at 5:00 work day mornings.

But I'll accept that if it translates to one to two pounds lost weekly. Sometimes that is not possible because our bodies adjust, but overall it's a good goal to keep in mind. I'll keep you informed as I continue my quest for a healthier me!

A good result already has been my medical exams. I had complete bloodwork done since I last reported in and the results were great. I had a cholesteral reading of almost 200 at my last physical - a bad sign. This time it was 171; a great drop even before I had begun to lose the weight that I would eventually lose. It's a relief and great incentive to keep going!

I must say that I have great friends on the social networks who are working hard right with me. Keisha and Deketra have been great, and there are others who are cheering me on as I return the favor to for them. Thank you all for your enthusiasm and best wishes as we progress to a healthier us!

Great Dinner Ideas

Spicey Chipotle Shrimp Ingredients

• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon chopped fresh cilantro (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• wooden or metal skewers

Directions

1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Original Recipe Yield 10 servings

 

Corn Salad Ingredients

• 2 cups fresh or frozen corn
• 3 medium tomatoes, seeded and chopped
• 1 medium green pepper, diced
• 1/2 cup chopped red onion
• 1/2 cup sliced celery
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 (6.5 ounce) jar marinated artichoke hearts, undrained
• 1/4 cup reduced-fat Italian salad dressing
• 5 fresh basil leaves, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon lemon-pepper seasoning

Directions

1. In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.

 

Italian Sausage Stuffing

The holidays are just around the corner. Here is a stuffing recipe I learned from Vince Scalise, a chef featured on a 940 KNST in Tucson, AZ.
 
2 boxes Stove Top Chicken Herb stuffing
1 box Pepperidge Farm Herb stuffing
 
Mix together in a large bowl
 
1 10 oz. package chopped spinach
3 cans chicken broth, low sodium
1 lb hot  Italian sausage
1 cube butter
11/2 cups Parmesan cheese, grated
1 red bell pepper
1 green bell pepper
6 green onions
2 small yellow onions
1 cup cooked brown rice
1 cup cooked wild rice
 
Chop all these ingredients fine and mix with the parmesan cheese
 
Melt butter and cook together with the spinache and chicken broth, then pour into the stuffing mix
 
Remove casing from the sausage and then brown. Pour into the stuffing mix. If you wish to cut some of the fat drain the cooked meat first; otherwise pour it all into the stuffing mix.
 
Mix all ingredients thoroughly
 
Yields roughly 7 pounds of stuffing or enough for a 14-18 lb bird.

Progress

When you are trying to lose weight it is so interesting how your body fights to retain fat. It will burn muscle before fat, unless you are moving regularly.

On Sunday despite my beat efforts my weigh in was at a standstill from the week before. No panic though. I realized it was my body adjusting. I went to two a day cardio sessions. This morning? Two pounds lost.

So if you are trying to lose weight don't be discouraged. The initial loss will be water and you'll see bigger loss numbers. Then comes the work. If you understand this process it will work for you!
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Diet Progress

It is so hard to change once regular diet after so many years of eating what you ate. I am the first to admit that empty carbs sweets and alcohol are my worst vices. I love breads, my chips, my burgers and fries, and of course my mixed drinks, especially my Jack Daniels Sours and Margaritas. And lately I have been brewing and bottling my own beer, so that was adding to my malaise.

Now of course these things are not terrible if you have them only ocassionally, but I had once again fallen into the habit of too much of a good thing. So we took a real hard look at our grocery purchases and started to shop healther; no white rice, potatoes, pasta or flour and more fruits, vegetables and leaner meats.

Now Linda has been into healthy eating longer than me and is in great shape. She works out often twice a day and is where she wants to be. I had been well under 300 about six years ago and it's crept back up in recent years. So I am changing my diet for the long haul. Yes I will have a drink from time to time, but I am not drinking any alcohol for three months. I am a month into that process and it's going well.

One thing for sure; the beer that I am aging in bottles will taste mighty fine - in moderation - when I go back to having a bottle! It actually has been easier than I thought. I am doing cardio twice a day for an hour total on my treadmill or stationary bike; I am lifting weights (to rehab by surgically repaired shoulder), and really have been watching my calories carefully.

So through September 1, when I started, I am down 15 pounds and feel really good. There are some great aids on the web to help. I am using www.calorieking.com as a great way to keep track of my exercise and what I eat. It is a great database for all kinds of foods, including restaurant chain fare.

I weigh in on Wednesday mornings and Sunday mornings. Can't wait to see what the results will be tomorrow. Now there are lots of hills and plateaus in this process and I know the body adjusts to fat burn quickly. It will be even more interesting to see how I adjust. I will keep you posted.

Pizza Beans

Okay this is a weird one I admit, but I was looking for a substitute for the dough that I consume in pizza every Friday night. It's a habit I need to break. This was very good and satisfied my pizza craving without all the fat, grease and empty carbs from white flour dough. It comes from Jeff Smith, one of my favorite TV chefs from yesteryear.

PIZZA PINTO BEANS

1/2 pound pinto beans, soaked and drained overnight (you can substitute canned)
1/2 pound boneless chicken tenders, sliced thin
1 cup yellow onions, chopped
2 cloves garlic
1 tbsp olive oil
1/2 cup of your favorite meatless sppaghetti sauce
Three or four slices Swiss cheese
1/2 cup lowfat shredded mozzarella cheese
1 tsp dry oregano
Chopped basil leaves
salt and pepper

Cook the beans in 1 quart of water until tender, about an hour. Drain and pour into a cassarole dish. If using canned beans rinse off the juice and pour into the dish.

In a frying pan heat the oil and saute the onions, adding the garlic after the onions become clear.

Season the chicken with salt, pepper and oregano and add to the pan until lightly brown but not cooked through. Drain away the oil.

Layer slices of Swiss cheese across the beans and spread chicken and onion mixture on top of the cheese. Spread evenly and pour sauce over the cassarole contents.

Tear basil leaves and spread oover the cassarole before sprinkling the mozzarella on top. Bake at 375 for 25 minutes, until lightly browned on top. Serve with a salad.

I estimate that this dish contains about 475 calories.