Five Hills Track & Field Club

Hello Five Hills Track and Field Family, This website has excellent information about which foods to eat to help keep your body cancer free. Please look at it and put these foods on your shopping list.

Hello Five Hills Track and Field Family! Here are some suggestions for what to bring to the meets for your athletes: -strawberries -romaine lettuce (washed and left whole to make wraps) -turkey (from the deli or pre-packaged lunch meat) -almonds -pineapple -bananas -carrots -whole wheat crackers (don't eat too many of these) -water -gatorade (for after your athlete competes) -protein bars, granola bars -100% fruit smoothies What NOT to bring: -dairy products -candy -bread -soda -potato chips or any fried food -grapes, apples

Hello Five Hills Track and Field Family! Here is the soup recipe from the board meeting on 13-jan-07. Hope you enjoy it! SLOW-COOKER WILD RICE AND CHICKEN SOUP 2 MEDIUM CARROTS, PEELED AND CHOPPED (1cup) 2 STALKS CELERY, CHOPPED (1cup) 3/4 CUP UNCOOKED WILD RICE, RINSED AND DRAINED 1 MEDIUM ONION, CHOPPED (1/2CUP) 1 SMALL SPRIG FRESH ROSEMARY 2 BAY LEAVES 1 TSP GRATED LEMON PEEL 1/4 TSP GROUND BLACK PEPPER 3 CHICKEN BREAST HALVES WITH BONE 3 14-OUNCE CANS REDUCED-SODIUM CHICKEN BROTH 1/2 CUP SNIPPED FRESH PARSLEY GROUND BLACK PEPPER 1. PLACE CARROTS, CELERY, WILD RICE, ONION, ROSEMARY, BAY LEAVES, LEMON PEEL, AND 1/4 TSP PEPPER. TOP WITH CHICKEN BREAST HALVES. POUR CHICKEN BROTH OVER ALL. 2. COVER; COOK ON LOW HEAT SETTING FOR 6-6 1/2 HOURS OR ON HIGH-HEAT FOR 3 HOURS. REMOVE CHICKEN AND COOL SLIGHTLY. DISCARD ROSEMARY SPRIG AND BAY LEAVES. 3. CUT CHICKEN FROM BONE; DISCARD BONES. CHOP CHICKEN AND RETURN TO SOUP ALONG WITH PARSLEY. SEASON TO TASTE WITH ADDITIONAL PEPPER. MAKES 6 (1 1/2-CUP) SERVINGS.

I found this recipe in Women's Health Magazine. It's healthy and easy and it's good for you! Let me know if you like it! This recipe serves 2, so double or triple depending on your family size. Asian Chicken Soup 1 8 oz chicken breast (or 2 4oz chicken breast halves) 2 1/4 cups chicken broth 1 1/2 tbsp lime juice 1 scallion thinly sliced (white and green parts) 1/2 tsp ground ginger 2 tbsp soy sauce 1/2 cup sliced wild mushrooms 1 cup packed baby spinach leaves In a med sauce pan, place chicken in broth and bring to boil. Add lime juice, scallion, ginger, and soy sauce. Reduce heat and simmer until chicken is cooked through, about 6-8 minutes. Remove chicken and add mushrooms; cook 5 minutes until mushrooms are soft. Meanwhile, shred chicken. Return chicken to pot and add spinach. Stir and cook until spinach wilts, about 2 minutes. Add salt and pepper to taste. ENJOY!

Hello Five Hills Track and Field family! I hope you try this very healthy and delicious recipe given to me by one of our track moms. It comes highly recommend by Coach Griffin thanks to Mrs. Buckram. Let me know how you like it! SPINACH SALAD 1 package of spinach 1 pint of strawberries pecan pieces or slivered almonds (optional) chopped purple onion (optional) Dressing 1/2 cup canola oil 1/2 cup sugar 1/4 cup apple cider vinegar 1 tablespoon poppy seed 2 tablespoon sesame seed 1/4 teaspoon paprika Break spinach into pieces or just take the stems off, slice strawberries and toss with dressing. For large amount of salad - double dressing mixture for four bags of spinach.