From the Nutritionist: SMART Tips for Healthy Weight Loss

From The Nutritionist

Trish Zecca, M.S

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SMART Tips for Healthy Weight Loss

It's that time of the year again…when a lot of us take stock of our lifestyles and plan some New Year's resolutions. If you are seeking to shed some pounds (like most of us), simply wanting to "lose weight" is too broad of a resolution. This year make a successful resolution, one that is SMART: Specific, Measurable, Achievable, Relevant and Time bound. A SMART resolution could be "Lose 5 pounds in the next two months by drinking water instead of sugar sweetened beverages."

It's also important to choose a weight loss strategy that you can maintain and fits your lifestyle. One strategy I recommend is to select more low energy dense foods in place of high energy dense foods. Energy density refers to the amount of calories in a given weight of food. Here are some tips to achieve a diet lower in energy density:

Add Soup to Your Weight Loss Plan
Research suggests that when people eat soup, a low energy dense food, before a meal, they consume fewer calories at that meal. The 2010 Dietary Guidelines for Americans state there is some evidence that "soup, particularly broth or water-based soups, may lead to decreased calorie intake and body weight over time." SMART resolution: Eat soup three days a week in place of my regular lunch and pair with low fat yogurt, fresh veggies or whole grain crackers.

Trim Calories with Fruits and Vegetables
Most fruits and vegetables have high water content and few calories so you can eat a larger volume of food and feel fuller on fewer calories. For example, ½ cup of cooked spinach contains only 20 calories (low energy dense) verses 110 calories in ½ cup of cooked pasta (high energy dense). SMART resolution: At dinner make ½ of my plate vegetables and fruit.

No matter what your strategy for weight loss, remember to drink lots of water, exercise regularly and keep a daily journal to track your progress. Put your resolution into action by selecting one of these healthy meal plans featuring your favorite Campbell and Pepperidge Farm products.

For more information and tips, visit our Weight Management section .

Happy New Year,
Trish

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En Papillote Technique

1. Prepare the parchment paper
Get a large piece of parchment paper, approximately 2.5 times as large as a single portion of food. Cut the paper into a heart shape, lightly brushing one side with oil. This creates a slight barrier to water, preventing the paper from becoming soaked too quickly. Another option, though not as attractive, is to use tin foil instead of parchment paper.

2. Select the ingredients
This is a very quick-cooking approach, so it works best with tender proteins such as fish and shellfish. The accompanying ingredients, like julienned vegetables (matchstick size), must be small enough to cook at the same rate as the fish. In some cases the vegetables can be blanched, or quickly cooked in boiling water, to ensure proper doneness. Fresh herbs will go a long way in providing flavor.

3. Assemble the packet
Lay the oiled, heart-shaped paper on a baking tray, oiled side up. Season your vegetables with salt, pepper, extra virgin olive oil, and half of the herbs. Toss them around for an even coat. Place enough for one portion on half of the paper. Bunch them up to create a bed for your fish, leaving about two inches between the food and the edge of the paper. Place the seasoned fish on the vegetables and sprinkle the remaining herbs. Add a splash of the liquid on top of the fish, just enough to add moisture.

4. Seal the packet
To seal, fold the heart over to enclose the fish and vegetables (so it resembles a teardrop). Starting at the top of the heart, fold about 1/4" of the edge toward the center. Fold over again to create a seal. Continue along the length of the parchment, folding each section twice. When you get to the point of the heart, twist and fold to finish the seal.

5. Bake your dinner
Bake the packet in a 425°F oven for 10-14 minutes, depending on the size of the fish. The packet will puff and brown while in the oven and as the steam builds. When cooked, remove from the oven and carefully place the packet on a plate. With a knife or scissors cut an "X" on the top and fold back the edges for a dramatic presentation and a delicious, healthy meal.

Spicy Flounder and Clams with Summer Vegetables

Prep Time: Less than 20 minutes
Cooking Time: 10-14 minutes
Yield: 2 servings

Ingredients:

1/3 cup carrots, finely cut julienne
1/3 cup sugar snap peas, cross cut thinly
1/3 cup zucchini, yellow, finely cut julienne
6 each cherry tomatoes, cut in half
1 Tbsp. shallot, minced
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
2 tsp. parsley, fresh, minced
Dash salt
Dash black pepper
6 oz. fillet, flounder (2 fillets, 3oz. each)
2 Tbsp. Low Sodium Spicy Hot V8^® 100% Vegetable juice
3/4 lb. clams, in the shell

Instructions:

Preheat the oven to 425°F.
Combine the carrots, sugar snap peas, zucchini, cherry tomatoes, shallot, garlic, extra virgin olive oil, half of the parsley, salt and pepper in a bowl. Toss well to combine.
Lightly oil two large heart shaped pieces of parchment paper.
With the parchment paper on a sheet tray, place half of the vegetable mixture in the center of one half of each heart leaving about a 2" border.
Lightly season each fillet with salt and pepper. Fold or roll the fillet to create a uniform thickness and place on top of the vegetables.
Top the fish with the remaining herbs and the Low Sodium Spicy Hot V8^® 100% Vegetable juice.
Place half of the clams around each portion of vegetables and fish.
Fold the heart over to enclose the fish and vegetables so that it resembles a teardrop.
Starting at the top of the heart, fold about 1/4" of the edge towards the center. Fold over again to create a seal.
Continue with this method along the length of the parchment packet folding each section twice to make an attractive edge.
When you get to the point of the heart twist and fold to finish the seal.
Bake the packets for 10-14 minutes (depending on the thickness of the fish).
Remove from the oven and serve by cutting an "X" in the top and folding back the edges.

Nutrition Information (per serving):

Calories 180, Total Fat 9g, Saturated Fat 1g, Monounsaturated Fat 5g, Polyunsaturated Fat 1g, Cholesterol 50mg, Sodium 450mg, Carbohydrate 10g, Fiber 2g, Sugar 4g, Protein 16g.

This year make a resolution that's SMART: Specific, Measurable, Achievable, Relevant & Time bound.