Seniors Newsletter
Luncheon - May 17th 12:15-1:30 Y dining area
Have a question about Medicare-D? Guest Speaker: Walgreen’s Pharmacist Drinks will be provided courtesy of Walgreen’s. Please sign up at the front desk so we can get a head count and don’t forget to bring a dish to share with the group!
Bowling - May 31st 12:30 – 2:00
Where? YMCA Bowling Center Come join us for fun and fellowship. Bring a healthy snack to share. Drinks will be provided.
Luncheon – June 21st 12:30 – 2:00
It’s back by popular demand! We will be having a cookout at Finch Park. Hamburgers and hotdogs will be provided by the Y and they’ll be cooked by Doug and Eugene. Please sign up at the front desk to bring side dishes and condiments. WILL NEED TO KNOW A HEAD COUNT BY JUNE 14TH IN ORDER TO KNOW HOW MUCH MEAT TO PURCHASE
Dash Baseball – June 26th Leave Y at 11:00 a.m.
Must have minimum of 20 Cost $20.00 includes all you can eat hot dog, hamburger, and chicken sandwiches with a side and non-alcoholic beverage. Also includes your seat and souvenir baseball cap. Sign up at the front desk. Must be signed up and paid by June 21st.
Bowling – June 28th 12:30 – 2:00
Come join us for fun & fellowship at the YMCA Bowling Center. Bring a healthy snack to share with the group. See you there!
THINGS TO DO IN THE KITCHEN FOR HEALTHIER EATING
»Replace red meat with fish, chicken, nuts, and seeds at meal times.
»Cook with liquid oils (vegetable or olive) and trans-fat-free tub margarine, instead of butter, shortening, stick margarine, or lard.
»Select dairy products made with 1% or nonfat milk, instead of whole or 2% milk.
Healthy Recipe of the Month
Curried Chicken and Avocado Salad Sandwiches – serves 4
Ingredients
1/4 cup reduced fat mayonnaise
2 teaspoons McCormick® Curry Powder
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 medium avocado, peeled and cubed (3/4 cup)
1/4 cup dried cranberries
2 tablespoons chopped fresh cilantro
8 slices light whole grain bread
4 red leaf lettuce leaves (optional)
Directions
1. Mix mayonnaise, curry powder and salt in large bowl until well blended. Add chicken, avocado, cranberries and
cilantro; toss gently to mix.
2. Divide chicken salad evenly among 4 slices of bread. Top each with a lettuce leaf and remaining slices of bread.
Ingredients Nutritional information (amount per servings)
Total Calories: 359
Sodium: 504mg
Fat: 15g
Carbohydrates: 29g
Cholesterol: 65mg
Protein: 27g
Fiber: 6g
