Feb 9, 2010 11:34 AM 4th Annual Chili Cookoff 2010
Every year before that big football game, we ask the staff if they want to compete in our annual Chili Cookoff. 5 people came forward and one was crowned the winner! I think the pics tell the story...
Ok did you put that all together? The competitors this year were Producer Jim, Lisa G. and her mom Mimi, Sr. Coordinating Producer Alyson and Senior Editor Leah. Oh yeah and Toots (aka Producer Jason). Marianne was tallying. I was assisting. Julissa was standing around looking cute. Judges were Noah Zonca (Chef at The Kitchen and Selland's Market), Jay Cohen (former restauranteur and now with Hanson McClain), Dani Luzzatti (East Bay Restaurant Supply and Bellalu Catering Owner), Juan Martinez (Chef at Tres Agaves in Roseville), and TV's Mark S. Allen. This year's winner: Producer Jim Landrith! Congratulations! Runner up: Alyson with the Veggie Chili entry! Yayyyyy! Tina
BIGGEST Loser Update...
Last month we introduced you to a group in Modesto on a mission to get in shape. 
In all, 16 people resolved to lose weight in 2010. I just got their first update--They are off to a great start! They've been working hard these last few weeks and as a group lost 48.6 pounds!!! The biggest loser for the month is Glori Hiltabidel! She dropped 10 pounds!!! Congratulations to the entire group!!! You are doing great! I'll post their pictures as soon as I get them!
Since we're on the topic....
It's my anniversary! (Well sort of!)
A year ago today, I started my own mission to get in shape...
 Remember this picture?
Thanks to Sandra Augustin I did it! I dropped the weight, kept it off and I feel great!
I remember walking into the gym and meeting her for the first time...boy was I scared! I could hear her yelling the moment I walked in the door! Now--12 months later-- I worry when I don't hear her yelling! Haha!
Over the last year, I made a major lifestyle change. I work out, I've learned to eat healthy and more importantly, I'm healthier. Sandra has motivated me all along the way...and continues to do so! Heyyy! Ju
Feb 4, 2010 6:25 PM Thank You: Just wanted to say thank you for reading this blog. We will work on posting more pictures more often during the week. I will try to take more behind the scenes pictures too. There's a big competition among us here at work on who gets the most blog hits. Can you guess who does? DUH. Yeah, we are working on a thank you gift of some sort. We'll see what we come up with. Diet: So you know I'm trying to do Weight Watchers. Well, this week hasn't been on track so I didn't weigh in. Guess it's part of life's ups and downs. I pay attention to my moods too when I eat certain things. This week I'm just pooped. Let me know if you find any good food finds too. None of this 1 point candy stuff either. Rather not think of that. Health: Some of you have been wondering how I've been doing... I saw my breast surgeon a couple of weeks ago for a follow up. I'll see her every 4 months for the first year and then either once or twice during Years 2 through 5. All is good. I'll see my plastic surgeon tomorrow as a follow up on the reconstruction. I'm doing well and feel so blessed! People continue to write me and I do my best to write back. Hopefully, I am helpful in some way. Show: Tomorrow we have our annual Chili Cookoff among the staff. Ju and I won last year and I won the year before. Stef won the first year. Tune in tomorrow (Friday, 2/5/10). Crab Feeds: Keep scrolling down and you'll see the long list of Crab Feeds. You can still send me info on yours. Write it in the format I have it in so I can cut and paste. Have a cheery weekend! Tina Feb 1, 2010 10:29 AM Oh geez... so I thought I did better but I guess not. Weighed in last Tuesday, 1/26/10, at 143.4. Up. I ate a lot over the weekend too so I'm not looking forward to the weigh in tomorrow. Here's a great WW recipe I tried some time ago... tasty! Tina
Weight Watcher's
Korean Lettuce Wraps
Serves 4
Weight Watchers Points 4
1 pound ground lean beef (5% or less fat)
4 garlic cloves, minced
1 tablespoon sherry or dry vermouth
1 tablespoon reduced-sodium soy sauce
2 teaspoons bottled Asian red Chile sauce
2 teaspoons light brown sugar
1 teaspoon ground ginger
1 teaspoon Asian (dark) sesame oil
8 iceberg lettuce leaves
1 cucumber, peeled and thinly sliced
1 red bell pepper, seeded and thinly sliced
1. Mix the ground beef, garlic, sherry, soy sauce, red Chile sauce brown sugar, and ginger in a medium bowl until well combined.
2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the beef mixture and cook, breaking it apart with a wooden spoon, until cooked through, about 3 minutes. Stir in the sesame oil.
3. To serve, place 1/4 cup cooked ground beef mixture in each of the lettuce-leaf cups. Top each with one-eighth of the sliced cucumber and sliced bell pepper. Serve at once.
Per serving (2 filled lettuce cups) 195 Cal, 7gr Fat, 1 gr Fiber
Jan 29, 2010 12:10 PM 
We got a special visit from David Hasselhoff this morning!
He is in town to promote his special Valentine's Day performance at Cache Creek.
Very nice...very fun!
 
 
Jan 26, 2010 9:31 AM then you'll have to scroll down a bit for the long list! So many to choose from! They aren't in chronological order. If you have one, email me the information in this format so I can cut and paste! Tina Jan 25, 2010 7:15 AM It's the anniversary of bubble wrap and someone here decided to test it out... and test to see if it would protect the glass pita we've had for many years. It didn't make it. Sigh. Memories.... just look at these pictures to see who the culprit is. Who do you suppose wrap this in bubble wrap and asked Martha to throw it from 20 feet? Long live the PITA.... Tina
Jan 21, 2010 2:49 PM Hi all -- what a week with all these storms! We stayed on the air until noon yesterday - a long time sitting down. I made sure to walk around and drink my water. Weighed in yesterday with Teresa Rose, ambassador and super cool person at Weight Watchers at the Citrus Heights and Roseville centers. I think I did ok for the first week. Mind you I did had a sweater on when I weighed in the first time. I took off my sweater yesterday then Teresa hung it over my shoulder to prove I dropped. Here's this week's number: 142.8. My goal is to keep moving! Here's a recipe Teresa sent me to share with everyone! Zero points! How are you doing with your goal? TinaArrabbiata SauceMakes 8 servings
POINTS® value | 0 per serving
Ingredients
• 2 sprays olive oil cooking spray
• 1 tsp olive oil
• 3 medium garlic cloves, minced
• 1 1/2 cup chopped onion
• 29 oz canned, diced, fire-roasted tomatoes
• 1/2 tsp crushed red pepper flakes
• 1/8 tsp sugar
Instructions
1. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add oil to skillet; heat through. Add garlic; stir until fragrant, about 30 seconds. Add onions; cook, stirring occasionally, until onions wilt and begin to caramelize, about 10 minutes. Add tomatoes, red pepper flakes and sugar. Bring to a boil; reduce heat and simmer, scraping sides and bottom of pan occasionally, about 10 minutes.
2. Yields about 1/2 cup per serving. Jan 21, 2010 8:17 AM Here's the list... (not in chronological order)
Natomas High School Athletic Booster Club
6th Annual Crab Feed Fundraiser
Saturday February 6, 2010
Natomas High School Main Gym
Tickets $40 in Advance $50 at the Door
Contact:Marcy Pena @ 271-5326
or mopena@winfirst.com
Active 20-30 of Greater Sacramento #1032
17th Annual All You Can Eat Crab Feed
Giovanni Hall at St. Mary’s Church
1333 58th Street, Sacramento
Saturday, February 27, 2010
5pm – 11pm
$45 in advance/$60 at the door if seats are available
Tickets available online at www.sacwomens2030.org
The Granite Bay High School Emerald Brigade Band Boosters
2nd Annual Crab Feed Fundraiser
Saturday, March 6, 2010
Faith Center Lutheran Church
6365 Douglas Blvd.in Granite Bay
6:00 p.m. to 10:00 p.m.
Ticket prices are $40.00 per person
Tickets may be purchased by contacting Dee Grimm at 791-4495
The Modesto Junior College Agriculture Department
3rd annual Crab Feed
Mary Stuart Rogers Student Center on MJC West Campus
2201 Blue Gum Avenue, Modesto
Friday February 5 from 6-9:00pm
Tickets $45.00 or a table of 8 for $320.00
Tickets can be purchased from the agriculture department at 209-575-6200
O.N.I.P.P.A - Organization of Native Islanders of the Pacifics It's Alliances and Affairs
Crab Feed 2010 Hula Extravaganza
Entertainment provided by Ka Pa Hula Kanoelehuaokahalema'uma'u O Kalama
and Dan's Hawaiiana's
Dante Club
2330 Fair Oaks, CA 95825
Sunday March 28th from 3-8:00pm dinner served at 4:30pm
Tickets $45.00
Tickets can be purchased visting our website www.onippa.net or calling 916-344-7270
Divine Savior Catholic Church
Annual Crab Feed
Saturday, March 13, 2010
Divine Savior Catholic Church
9079 Greenback Lane
Orangevale ca 95662
Doors open at 5:30pm
Tickets are $40.00 each
To purchase tickets call church office at 916.989.7400 or online at www.divinesavior.com
Howard Training Center
16th Annual Crab Fest
Howard Training Center Witmer Hall
1424 Stonum Rd, Modesto CA 95351
Friday March 5 and Saturday March 6
Doors open at 5:30, dinner at 7:00
Live Auction and Raffle prizes
Dancing to the Silvermoon Band
Tickets $45
To Go $30
Ask about our “Party in a box”
Tickets can be purchased by visiting our website www.howardtrainingcenter.com or
Or by calling 209-593-5618
Elk Grove LIONS
Crab Feed
March 6, 2010
S.E.S. Hall
10427 E. Stockton Blvd., Elk Grove, CA, 95624
Doors open at 6pm, dinner at 7pm
Raffle, No Host bar, 2 kinds of pasta, Shrimp, Crab
$35.00 per person
For more information or tickets
916-681-6292
Lincoln 8th Graders Crab Feed Fundraiser
Saturday February 13, 2010
Whitney Oaks Golf Club
2305 Clubhouse Drive, Rocklin, Ca 95765
All you can eat! No host bar.
D.J., dancing, great raffle prizes, auction,and magic show!
For ticket information: fundraising4dc2010@hotmail.com
Also contact Laura(916)990-1768 or Tina(916)295-0722
$47. each or $45. each for a group of 10
San Joaquin AIDS Foundation
Shrimp & Crab Feed
Saturday, February 20, 2010
Lodi Grape Festival Grounds - Chardonnay Hall
413 East Lockford Street in Lodi
$40.00 per person
No Host Cocktails 6pm, Dinner 7pm, Entertainment to follow
209.476.8533
Crossroads/Heartland Better Together Church Surf and Turf
All you can eat Crab , Tri Tip and Pasta Dinner
Raffles, Door prizes and Auction
Vinewood Community Church
1900 W. Vine St. Lodi, Ca. 95242
Friday , February 12th @ 6:00 Pm
Tickets $40.00
Tickets can be purchased by calling Brian 209-327-4083
Sacramento Law Foundation Crab Feed
All you can eat Crab, Pasta & Salad Dinner
Live & Silent Auction, Raffle, No Host Bar
Sacramento Association of Realtor's Auditorium
2003 Howe Ave, Sacramento,
Saturday, February 6th @ 6:00 PM
Tickets $40.00
Tickets can be purchased at www.saclawfoundation.org
Call Coral for more information 916-874-6013
Modesto Lions
7th Annual Crab Feed
Saturday, February 20, 2010
Riverbank Community Center
3600 Sante Fe, Riverbank
6pm No Host Cocktails, 7pm Dinner
Live Auction & Raffle
Donation $40, Mastercard & Visa accepted
For tickets, contact Kim 209-545-4242 or 209-484-9229
Center High School Football and Jr. Cougars
2nd Annual Crab Feed
Saturday, February 27, 2010
Maidu Community Center
1550 Maidu Drive, Roseville 95600
Tickets $40/person, $45/person at the door
Doors open at 5:30pm/Dinner at 7pm
Salad, pasta, bread and all you can eat CRAB!
D.J., tons of raffle prizes, dessert bar
Contact djbeily@centerusd.k12.ca.us for tickets or call 916-339-4703
Fraternal Order of Eagles # 2143 Modesto
Annual Crab Feed
Eagles Lodge
126 Camellia Way, Modesto, Ca.
Saturday, February 20, 2010
No Host Bar-Opens@5:00p.m.
Dinner-Served@6:30p.m.
Donation- $40 per person
Contact Jim @ 510-967-6548 or
209-577-2298
Suisun City Buisness Group
12th Annual Crab Feed
Feb. 13, 630 pm
Joe Nelson Community Center
611 Village Drive
Suisun City CA 94585
$40 per ticket
Crab, shrimp, pasta, salad, garlic bread, and dessert.
There will be a DJ for dancing, a silent auction and raffles
Info: 707-422-9777 or www.suisinbusiness.com
Sacramento Children's Home Guild Crab Feed
Saturday, February 20, 2010
Folsom Community Center
52 Natoma Street, Folsom, CA
5:00 PM - 11:00 PM
$45.00 Per Person
Fresh Crab, Salad, Pasta, Dessert
No Host Bar
Live and Silent Auctions
For Tickets phone Angela Donlan
916-698-1150
Pitman FFA Alumni - First Crab Feed
Stanislaus County Ag. Center Harvest Hall
3800 Cornucopia Way, Modesto
Saturday, February 6, 2010
5:30 Social / 6:00 PM Dinner $35.00
All you can eat: Cold Cracked Crab, Pasta, Salad, and French Bread
Benefitting FFA Members who will be selling livestock at the
2010 Stanislaus County Fair. Proceeds will be used to supply bedding
& support animals through the Junior Livestock Action.
Contact: Krista, Jake, or Troy 209-656-1592
kvannest@turlock.k12.ca.us
El Camino High School Boosters Club
7th Annual Crab Feed & Auction
March 6th, 2010 (Saturday)
Presentation School
3100 Norris Avenue
5:30 pm Doors open/6:30 pm Dinner Served.
$50 tickets covers food & drinks & entertainment (chicken available for those who do not eat crab).
You can buy tickets at El Camino High School Athletics Office, at the Booster kiosk at home games or at Salons Within (2536 Walnut Avenue).
The Booster Club is seeking donations to help raise funds for our gym improvement projects (air conditioning, sound system improvement & snack bar renovation.) Significant donations will be recognized. If you can help with a donation, please contact barton4@sbcglobal.net.
Huntington’s Disease Society of America Crab Feed!
Blue Goose Fruit Shed-3550 Taylor Road Loomis, CA 95650
Sunday, March 7, 2010
Doors open at 3pm/Dinner starts at 4pm
$45 per person $55 at the door
Crab, pasta salad, green salad, bread
Live Music, Beer, Wine and Raffle
All proceeds benefit HDSA Research.
Help for Today, Hope for Tomorrow.
Call HDSA at 916-927-4400
Email: mhkruger@sundt.com
Holy Cross School
Annual Crab Feed
March 6, 2010
800 Todhunter Avenue
West Sacramento, CA
Call school office for tickets: 916-371-1313
Cristo Rey School
Crab Feed for Cristo Rey Athletics
Saturday, February 27, 2010
Newman Center
5900 Newman Court (across main entrance of Sac. St.)
Doors open at 6pm, Dinner at 7pm
Tickets are $35
Purchase tickets at the front office of school
Info: smacias@cristoreysacramento.org
Have a crab feed coming up? Email the info to me in this format so I can cut and paste! Please single space and no fancy fonts. Thanks!
Email: Crab Feeds on Tina and Julissa's Blog
Jan 19, 2010 8:38 PM On gray and gloomy days like these days, I love a BIG bowl of soup!
Thanks to our Soup Swap, I have soup for several days!
 
To celebrate National Soup Swap Day-- January 23rd-- I thought it would be fun to have a
soup swap with the Good Day Gang!
Everyone made a different kind of soup to share.
Tina: Roasted Tomato & Croutons
Mark: Creamy-Spicy Chicken Tortilla Soup
Stef: Clam Chowder
Nick: Italian Wedding Soup
Ju: Zesty Chicken and Vegetable (My first try!)
We each brought 6 containers of soup...we swapped...then everyone went home with a bunch of different soups!
 
We couldn't wait until we got home to sample!
This was a fun way to share some of our favorite recipes!
So much fun, I'm planning a soup swap with my family!
THE RECIPES
Mark’s Recipe - Creamy-Spicy Chicken Tortilla Soup
2 TBL olive oil
1 large onion; chopped
1 large (4” jalapeno) chopped (seeded for less spicy-seed in for WOW)
2 TBL minced fresh garlic
4 corn tortillas (fried tostada style and crumbled)
1 – 14 oz. can diced tomatoes with chilies
4 C chicken broth
1 C rice (long grain is best)
1 t ground cumin
1 t dried oregano
1 t turmeric
2 C chopped, cooked chicken
½ C heavy cream
1 C SHARP cheddar cheese
1 TBL chopped cilantro
Juice from ½ fresh lime
1 C dried, seeded Roma tomatoes or 1 C salsa
Sour cream for garnish
Heat oil in a large saucepan over medium heat; sauté onions, peppers and garlic for 3 minutes.
Add tomatoes, broth and spices and bring to a boil. Remove from heat, allow to cool for 5 minutes.
Puree soup base in batches in a blender or food processor until smooth, return soup to pot.
Add chicken, corn and cream and return to a boil then simmer for 5 minutes, simmer for 15 more.
Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese.
Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream.
For best balance, get sweeter, yellow cream at a good Mexican market or carniceria.
Marilyn (Mark's mom)
Ju's recipe - Zesty Chicken & Vegetable Soup
1/2 lb boneless skinless chicken breasts, cut into very thin strips
1-2 tbsp Franks' RedHot Original Cayenne Pepper Sauce
4 c chicken broth
1 pkg (16 oz) frozen stir-fry vegetables
1 c angel hair pasta, broken into 2-inch lengths or fine egg noodles
1 green onion, thinly sliced
Combine chicken and Frank's RedHot Sauce in medium bowl; set aside.
Heat broth to boiling in large saucepan over medium-high heat. Add vegetables and pasta; return to boiling. Cooking 2 minutes. Stir in chicken mixture and green onion. Cook 1 minute or until chicken is no longer pink.
Nick's Recipe - Italian Wedding Soup
1 head escarole
2 large cans chicken broth (I add a little water, usually 3-4 cups)
3 large carrots, chopped
8 oz. of a tiny pasta. Mini ziti works well or you can use elbow macaroni.
For the meatballs:
1 lb. ground beef
2 large eggs
½ C finely chopped onions
1 C bread crumbs
1 C grated parmigiano cheese
Pinch of salt & pepper
Trim the escarole and wash it off. Then cut up the leaves into 1-3 inch pieces. Should have about 4 cups.
Combine escarole, broth, water, carrots… bring to simmer and cook until escarole is almost tender, about 30 mins.
Mix all the ingredients for the meatballs. Shape them into tiny balls, less than an inch in diameter.
When the escarole is cooked, stir in the pasta and return to simmer.
Drop the meatballs in the soup (the hot broth will cook them). Cook over low heat for about 25 minutes. Stir a few times.
Add salt or pepper.
Serve hot with the parmesan.
Tina's Recipe - Roasted Tomato Soup
Serves 4
1 lb. ripe Italian plum tomatoes (or any you like), halved lengthwise
1 large red bell pepper, quartered lengthwise and seeded
1 large red onion, quartered lengthwise
2 garlic cloves, unpeeled
1 T olive oil
1 and ¼ quarts vegetable stock or water (I used less)
pinch of sugar (I used a little more)
salt and ground black pepper
fresh basil leaves, to garnish
Heat the oven to 375°F. Spread out the tomatoes, red pepper, onion, and garlic in a roasting pan and drizzle with the olive oil. Roast for 30 to 40 minutes until the vegetables are soft and charred, stirring and turning them halfway through cooking.
Tip the vegetables into a food processor, add about 1 cup of the stock or water, and process until pureed. Scrape into a strainer placed over a large saucepan and press the puree through into the pan.
Add the remaining stock or water, the sugar and salt and pepper to taste. Bring to a boil. Serve hot in warm bowls, garnished with the fresh basil leaves.
* Note: You can roast the vegetables in advance and let them cool, then leave them in a covered bowl in the refrigerator overnight before pureeing.
STEF'S TO COME.................................. Ju & Tina
Jan 14, 2010 12:00 PM
How about a SOUP SWAP?
Did you know January 23rd is National Soup Swap Day? On this day people around the country will invite friends and family to swap soup!
Soup Swap parties started in Seattle a few years ago by Knox Gardner...a guy who was tired of eating his leftover soup. He thought, "Instead of throwing the soup out, why not share it with friends?"
What a great idea!
Swapping parties are now sweeping the nation...from Washington State to Washington D.C.!
As a matter of fact, the girls and I decided to have our own Soup Swap on Tuesday, January 19th.
Having your own Soup Swap is easy...invite your friends...have them choose a recipe and ask them to bring six 1-quart size containers of a frozen soup. At the soup swap, everyone draws a number...Number 1 picks the first soup then Number 2 and so on until all the soup is gone!
I only have a few days to find a soup recipe! Do you have a good soup recipe? email me: gooddayjulissa@kmaxtv.com
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