It’s that time of year again! To keep your 2013 nutrition and fitness resolutions attainable and lasting, keep these four tips in mind:

1. Be specific.  Instead of saying, “I’m going to exercise more,” decide on details. A better plan is “I’m going to start walking on Monday, Wednesday and Friday mornings at 7 a.m. each week and walk from my house to the park and back.”  

2. Find friends.  I’ve said it before, but this is absolutely key for me. Knowing that my friends are counting on me to show up is what gets me out of bed on chilly mornings.  I’d feel too guilty having them wait and be a no-show. Bonus: friends won’t let you get away with blowing them off – they’ll call you on it!

3. Say it out loud.  Right before Halloween, one of my exercise buddies said that she wasn’t going to eat any Halloween candy. I said that I was going to do that, too. And guess what? I didn’t! I didn’t sneak into the bags of candy I bought to give away and I didn’t sneak any of my son Tim’s candy haul, either. Every time I felt like eating just one little bar, I remembered that I made that darn commitment.  Much to my surprise, because I love chocolate–I kept my promise. Try it with something you either want to do or stop doing. I think you’ll find that the power of promise is pretty amazing.

4. Record in a daily log.  A study this past summer found that women who kept food logs and consistently wrote down the foods they ate lost more weight than women who didn’t record. Food logs keep you accountable on what you’re eating and how much in relation to the calorie limit you’ve set for losing weight. Whether you fancy the traditional pen and notebook method or prefer to use an online food log or app that electronically tallies the calories for you, keeping track of what you’re munching might be the missing link to help you reach your weight loss goal.

What nutrition and activity goals do you have this year-- and what strategies are you going to use to stick to them?

With 2013 just around the corner, the celebrations don’t stop! This unique pairing of a Sweet Tequila Squeeze cocktail and what we like to call "The World’s Best Cookie" will set a festive, fun and delicious atmosphere for any New Year’s party.Save the recipe image below and celebrate all that’s to come in 2013!

What’s your cocktail celebration combo?

Have you ever hosted a party and had too much beer or wine leftover? Or worse, had to run out during the festivities to get more? If you’d like some help with the planning check out our brand new Beverage Calculator on the Safeway holiday site!

Simply put in the duration of your party, types of beverage and guest count and the calculator provides a recommendation on the quantities to have on hand. Check it out!

My mom, sisters, and brother-in-law come into town every Christmas for an extended stay. The girls love having their aunts, uncle and Nana around for non-stop entertainment and with a houseful it truly feels like a holiday.

One of the traditions my mom started was getting a ham for our first dinner together so we could have leftovers to “pick on” throughout their visit. We all love this and the ham finds its way into many breakfasts and lunches. But my favorite leftover of leftovers is making split pea soup, in fact; I love the recipe right on the back of the Safeway Green Split Peas which was developed by cookbook author Marlene Sorosky Gray. Here it is:

Split Pea Soup

Ingredients:
1 lb. green split peas
2 onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons olive oil
4 bay leaves
12 cups water
1 teaspoon dried thyme
Leftover ham

Directions:

1. In a large stockpot, heat olive oil and sauté onions, carrots and celery for about six minutes (or until they begin to brown).
2. Add any leftover ham (chopped), hambone, bay leaves and water.
3. Bring to boil then reduce heat and simmer partially covered for 2-2.5 hours.
4. Remove the bones and chop any big ham pieces into bite-sized ones and return to pot.
5. Add green split peas and dried thyme (sometimes I add a little black pepper as well) and simmer uncovered 1 hour and 20 minutes or until peas dissolve and thicken soup.
6. Remove bay leaves and serve immediately or refrigerate for later. Either way this soup is delicious!

What are some of your favorite holiday leftover recipes?

Nothing says traditional holiday meal like a good roast.  A staple during the holidays when I was growing up (I just don’t make them as often as my mom), and every once in a while we all get that craving . This recipe for Rancher’s Reserve® Holiday Red Wine Roast consists of a red wine marinade that uses garlic and brown sugar, giving the roast a perfect flavor for your holiday dinner.

Save the recipe image below and enjoy this holiday tradition.

How often do you make roasts?

My niece Claire and nephew Henry are joining us for the holidays this year and I’m so excited for their visit!  They’re at that adorable age where everything related to Christmas is magical – especially Santa’s visit on Christmas Eve. To help keep Santa nourished on his round-the-world-in-one-night adventure, we’re leaving him a plate of cookies with a glass of milk (fat-free, of course!). These scrumptious cookies are made with oatmeal, whole-wheat flour, almonds and dried fruit, to add a sprinkle of nutrition. They’re a favorite in our family, so I know Santa will love them, too.

Nanny’s Cookies

Ingredients:
½ cup stick margarine*  
2/3 cup brown sugar
½ cup applesauce
¼ cup Lucerne Best of the Egg Whites egg substitute
2 teaspoons vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 cup Safeway Old Fashioned Oats
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
½ cup slivered almonds
½ cup O Organics Dried Cranberries, chopped
½ cup Safeway Kitchens Dried Fancy Apricots, chopped
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 375°. Beat together margarine and sugar in large mixer bowl until creamy. Add applesauce, egg whites and vanilla, then spoon in both flours, oatmeal, salt, nutmeg and cinnamon; mix until just combined.  Stir in almonds, cranberries, apricots and chocolate chips.  

Drop dough by rounded tablespoon onto cookie sheets, and gently press down on cookies to slightly flatten.  Bake for 10-13 minutes, or until golden brown.  Cool on baking sheets for two minutes, then move to wire racks to cool completely. 

Makes about 2 dozen cookies.

* Choose stick margarine that contains 65% or more vegetable oil, with 0 g trans-fat and no hydrogenated oils

Per cookie:  Calories: 140; Fat: 7 g (Saturated Fat: 2 g); Trans Fat: 0 g; Protein: 2 g; Carbohydrates: 17 g; Fiber: 1 g; Sodium: 90 mg.

Instead of the classic holiday meals, this year I’ll be doing something a little different: lamb! I’m excited to make this delicious roasted rack of lamb from Safeway.com. It’s not only tasty, but easy to make and included rosemary (which I love). I’m bringing Lamb home for the holidays this year, instead of the traditional ham or turkey.  Below is a delicious and fairly simple recipe sure to please everyone at your table.  Happy Holidays to all and enjoy!  

Roasted Rack of Lamb

Ingredients: 
  1/2 cup fresh bread crumbs 
  2 tablespoons minced garlic 
  2 tablespoons chopped fresh rosemary 
  1 teaspoon salt 
  1/4 teaspoon black pepper 
  2 tablespoons olive oil 
  1 (7 bone) rack of Open Nature lamb, trimmed and frenched 
  1 teaspoon salt 
  1 teaspoon black pepper 
  2 tablespoons olive oil 
  1 tablespoon Dijon mustard 

Directions: 

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position. 
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. 
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. 
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. 

Notes: 
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees l Rare: 125 to 130 degrees l Medium rare: 130 to 140 degrees l Medium: 140 to 150 degrees 

Bacon has been my “power ingredient” of choice this past year – sundaes, lentils, salads, and even chocolate fondue! If you like bacon, boy do we have a treat for you: Bacon Wrapped Turkey Breast! Any bacon-lover and fearless foodie will delight in this main dish. The good news: it’s easy to make!

Save the recipe image below and surprise the family with this unique dish.

What’s your favorite thing to cook with bacon during the holidays?

Cookies, fudge and eggnog are fantastic, but there’s something to be said about the perfect pairing of a festive cocktail and a dessert turned up a notch. This Spiced Rum Cooler combined with a Brown Sugar Apple Sauté Pumpkin Pie Topping is the perfect sugar and spice combo.

Save the recipe image below and indulge in this adult treat.

What’s your favorite cocktail and dessert combo?

Buying a gift for those on your list can take a lot of time if you have to run from store to store. But there’s an easy –and nutritious– way to get some of your gift shopping done: do double-duty by picking up presents when you grocery shop! Consider these suggestions for some favorite people in your life–and discover more great supermarket gift ideas here:

Teacher: Holiday coffee mug (look for one in our seasonal aisle for a great assortment) + bag of favorite coffee or box of tea + magazine or paperback book (or opt for gift cards for Starbucks and bookseller to place in the mug instead–we have a wide selection at our Gift Card Mall kiosk).

Party Host/Hostess: Breakfast basket for the morning-after-the-party: bag of coffee + oranges, bananas or other fruit + whole-wheat bagels or English muffins + jar of all-fruit spread.

Carpool Driver: One of your favorite quick weeknight meal recipes printed on an index card + all the shelf-stable ingredients to make the dish tucked into a gift bag¬–like this lentil soup recipe: reduced-sodium chicken broth + dried lentils + no-salt added diced tomatoes + dried thyme + dried basil + whole grain crackers + wooden spoon (find it in our kitchen tools section).

Do you have a favorite nutritious food gift you love to give?

I don’t know which I enjoy more: seeing the girls’ eyes when they’re about to devour the sugar cookie pops, or their giggles while they’re making them (so easy!). Either way, I love this fun treat and I think you will too!

Save the recipe image below and make these sugar cookie pops the next time you need a fun and delicious family activity.

Do you prefer cookie pops or cake pops?

Love Pinterest? Then we have good news for you!

Not only has Safeway launched a Pinterest page, but today we’re announcing our first-ever Pinterest sweepstakes!

Starting today through January 2nd, we’re giving away a $50 Safeway gift card once per day!

Entering is easy: simply visit our “Pin2Win” app on our Facebook page, pin your favorite recipe, enter your email address and that’s it! You can come back each day for another chance to win.


Good luck!

*All winners will be contacted via email. Rules and regulations apply.

Ahhhh yes, sweet potatoes. Our holiday table isn’t complete without the sweet mashed potatoes with marshmallows bubbling on top – the girls love these! This next recipe is great as a side, dessert and makes fantastic leftovers. Plus, sweet potatoes are high in Beta Carotene and vitamins E and C.

Save the recipe image below and enjoy one of my favorite holiday sides.

Do you like sweet potatoes with marshmallow crust?

There’s nothing quite like the holiday rush – fun but busy at the same time! While you’re off shopping for everyone who’s nice on your list (and checking it twice, of course), give yourself a holiday gift: a ready-made dinner when you walk in the door. This chicken and sweet potato recipe is a family favorite. 

Sweet potatoes are chock-full of vitamin A, which promotes healthy eyesight, and chicken thighs are economical–plus, they add great flavor to slow cooker recipes. You can substitute one pound of raw, cubed chicken breast instead if that’s your preference–just add it about halfway through cooking so the chicken doesn’t dry out.

Slow Cooker Sweet Potatoes and Chicken

Ingredients:
1 pound boneless, skinless chicken thighs
2 pounds sweet potatoes, peeled and quartered 
2 ½ cups white button mushrooms, sliced
3 cloves garlic, minced
1 medium onion, chopped
1 cup low sodium chicken broth
½ teaspoon poultry seasoning mix
½ teaspoon dried rosemary
1 tablespoon white wine vinegar
Salt and pepper to taste

Directions:
Place all ingredients into 6-quart slow cooker and mix together. Cover and cook on low, about four hours. When ready, potatoes should be tender and chicken should reach 165°F.  Makes 4 servings.

Per serving:  Calories: 440; Fat:  9 g (Saturated Fat: 2.5 g); Trans Fat:  0 g; Protein: 35 g; Carbohydrates: 53 g; Fiber: 4 g; Sodium: 170 mg; Vitamin A:  354% DV; Vitamin C:  19% DV; Iron: 11% DV.

No slow cooker? No problem. Just preheat your oven to 325°F and place your ingredients in an ovenproof dish (a Dutch oven or casserole dish with a lid works well). Cover with lid and cook for about an hour. Test the chicken for doneness using thermometer; if needed, add more cooking time until chicken is thoroughly cooked.

The holiday season is upon us, which means – time to hang some wreaths!

It’s so easy to create simple and gorgeous holiday decor, using wreaths and a few other elements.

All can easily be done with the season’s brand new debi lilly Boxwood Wreath or Festive Holiday Wreath, debi lilly Double-Faced Red Satin Ribbon, and a variety of the debi lilly Savoy Candles and Pillar Candles, found in your local Safeway Floral Department.

Give a Holiday Welcome

Welcome your guests by hanging a wreath on your front door. Use the debi lilly Satin Ribbon and tie a bow, leaving long hanging ends. Use the ribbon to hang the debi lilly Festive Wreath from your front door. It’s fast, fabulous and fresh seasonal décor.

Create a Fresh Centerpiece

Transform your dining table with a fresh centerpiece to bring color and warmth to the room. Place a debi lilly Festive Wreath on your dining table and nestle the debi lilly Winterberry Scented Pillar Candles and Savoy Candles in the center. Embellish the wreath with a ribbon, looped elegantly on top.

Personalize Your Side Table

Add a little holiday glamour to a side table and personalize your debi lilly Festive Wreath with favorite family photos or holiday greeting cards. Loop the debi lilly Satin Ribbon around your wreath and slip photos or cards under the ribbon loops. Make it simple, and show off those personalized photos and cards.

Turn Your Mantel into a Festive Focal Point 

 

Adorn your mantel with colorful holiday decor to add an instant, festive focal point in your living room. Use the large and small debi lilly Boxwood Wreaths and tie a bow onto each, with the debi lilly Satin Ribbon. Voilà! Your mantel is complete.

I love that a simple wreath can be repurposed in so many different ways.

Happy Holidays.

From holiday classics to new twists on seasonal favorites, I love making something special for my family this time of year, and although I’m a planner who loves looking for new recipes, sometimes I like when they find me!

That’s why I wanted to share some great recipe cards that Safeway has created. I’ll be posting seven recipes throughout the season that feature fresh takes on old favorites to the classics. First up, a little fun on a family classic: smoked salmon deviled eggs.

Save the recipe image below for a fun foodie twist on the traditional deviled egg.

How do you make deviled eggs unique?

I look forward to making this recipe every year when cranberries come into the store. From the cookbook Joy of Cooking (one of my favorites), cranberry crunch is a family favorite that’s incredibly easy to make. Here’s how:

Cranberry Crunch

Ingredients:

3 cups fresh cranberries

1 cup old-fashioned or quick cooking oats

1 cup packed dark brown sugar

½ cup flour ½ cup sugar

½ teaspoon salt

1 stick unsalted butter, cold

Directions:

Combine 1 cup old-fashioned or quick cooking oats, 1 cup packed dark brown sugar, ½ cup flour, and ½ teaspoon salt.

Add 1 stick cold unsalted butter cut into pieces, using a pastry blender or two knives cut into the dry ingredients until the mixture holds together when it’s pressed.

Spread half the mixture over the bottom of a buttered 8x8 baking dish and press gently.

Cover with 3 cups fresh cranberries and sprinkle with ½ cup sugar.

Top with remaining crumb mixture and bake in a 350 degree oven for 50 – 60 minutes.

Let cool for 30 minutes and serve warm with ice cream.

Enjoy!

Now that Thanksgiving is over its time to get ready for December holidays! At our house everything officially starts when we get our tree and decorate it. Typically reserved for a Sunday morning, it takes most of the rest of the day to get all the decorations up. So many stories in the ornament boxes! Ornaments I made as a child, small toys from my childhood, keepsakes the girls made in pre-school, and ornaments that were given as gifts. The girls want to hear them all, every year; it’s so cute and fun to share the stories.

What kicks off December holidays for you?

Whether at the office or a friend’s house, potluck parties abound during the holiday season and that can make managing your weight a little trickier than usual. One of the best strategies for surviving the buffet table is to offer to bring a dish. That way you’ll have at least one go-to option among the spread. Here are a few of my favorite better-for-you potluck party dishes:

• Create a pretty veggie platter by arranging a festive pattern of red and green rows around a bowl of Open Nature Roasted Red Pepper hummus: slices of red bell peppers, blanched green beans or broccoli, cherry tomatoes and sugar snap peas. In a time crunch? Just grab an Eating Right Veggie Party Platter from our produce aisle.

• Make fun fruit kabobs: thread strawberries, grapes, orange segments and pineapple chunks onto wooden skewers. For a fun display, insert the skewers into a piece of foam set inside a decorative bowl. Serve with a bowl of low fat strawberry yogurt for dipping, if you’d like.

• Toss together a winter salad of baby spinach leaves, dried cranberries, chopped apples and toasted walnuts, drizzled with light vinaigrette dressing.

• Grab a bag of Waterfront Bistro tail-on cooked shrimp and defrost. Serve with a dish of zesty cocktail sauce for dipping. Always a party favorite!

• Mix things up with a corn and black bean salad: toss together defrosted frozen corn, a can of black beans (rinsed and drained), a can of Mexican-style diced tomatoes (with juice), diced avocado, finely-diced red bell pepper and onion, lime juice, cumin and chopped cilantro.

• Roast winter veggies for a side dish that’s sure to be devoured!

What favorite dish do you bring to potlucks?