Birthday cake has turned into my Achilles Heel. I was doing well by losing or maintaining my weight –  even progressing enough to go from plus size clothing to misses sizes. But alas, the birthday cake has derailed me. This week, it really isn’t looking good for me. Not one stinkin’ bit.

Needless to say, I was anxious about weigh in… so I went to the see what Bob Harper of The Biggest Loser had to say to see could find some words of wisdom. Here they are:

“Set realistic goals and stay positive. Achieving any goal takes time and patience, and always remember your over-arching goal: to lose weight, get in shape, and be the best person you can be.” – Bob Harper

I am happy with that. If I think it is hopeless it will be. A bad week doesn’t mean the end of a successful and fruitful journey – just a brief detour. The main point is, I started the trip and I know my final destination.  So all aboard! It isn’t too late to join the Pound for Pound Challengesign up today. For every pound of weight you pledge to lose, the Pound For Pound Challenge will donate 14 cents to your local food bank.


Food Bank staff who have joined the challenge are holding steady at 91 pounds lost!  Woo Hoo!!!

Oklahoma is still in 24th place, with Okies pledging to lose 60,095 pounds!  But gang – Tulsa is creeping up on us – we need to stay in the lead within our state!

- By Melanie Anthony, Grants Manager

“Healthified” Mediterranean-Style Chicken and Pasta



Prepare the veggies and cook the chicken ahead of time; cover and refrigerate until you’re ready to make the recipe.

Prep Time:  25 min
Start to Finish:   25 min
Makes:  6 servings (1 1/2 cups each)

2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen® organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen® organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
**If you want to reduce the cost of this recipe, sliced black olives can be substituted for the Kalamata.
3/4 cup crumbled reduced-fat feta cheese (3 oz)

1. In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
3. Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Nutritional Information
1 Serving: Calories 270 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 540mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 7g); Protein 23g
Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 15%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
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