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Get Healthy De Soto

…having a long-lasting positive impact on the health and safety of the De Soto community by encouraging healthy lifestyle choices, through programs promoting physical activity, healthy nutrition, community involvement, and disease and injury prevention.

Frank Wilcox Film Festival

Fans gathered with Donna Douglas for photo-ops.

 

The First Annual Frank Wilcox Film Festival was a huge success. Jim Thomas, the event organizer, estimated that 900 people attended to watch shows, purchase memorabilia, and get an autograph from the still fetching Donna Douglas. Part of the event included a Wine Reception hosted by Get Healthy De Soto. (Yes, the irony of that sentence is not lost on me. However, all things in moderation, including moderation, right?)

There were only 100 tickets available to the reception, and it was well attended. There was wine, fancy sandwiches, and a few other tasty items. A good time was had by all, and the newly remodeled Central Apartments was a lovely venue; within walking distance of all the other festivities.

Get Healthy De Soto would like to thank all those who volunteered their time to make the event a success and we are looking forward to next year’s Frank Wilcox Film Festival. To those who didn’t snag a ticket to the wine reception and missed out on the Frank Wilcox Film Festival wine glass, we’ll see you next year…assuming you are of age and form an orderly line when tickets go on sale.

Hiking Club

On March 23rd, the Hiking Club travels to John J. Audubon Trail near Farmington. Anyone wishing to participate should meet at 9:00a.m. at the De Soto Public Library.  Questions?  Call Brenda 314-954-1578.

Spinach Cheese Mushrooms

from Everyday Light Meals
1/2 lb fresh torn spinach
2 T water
3/4 c reduced fat ricotta cheese
3 T butter, softened
1 egg
2/3 c grated Parmesan cheese
1/2 c water chestnuts, chopped
1/3 c finely chopped pecans
56 large fresh mushrooms
Non-fat butter flavored cooking spray
In a saucepan, bring spinach and water to a boil.  Reduce heat; cover and cook for 3 minutes.  Drain; squeeze dry and finely chop.  In a mixing bowl, beat ricotta and butter until smooth.  Beat in egg.  Stir in Parmesan cheese, water chestnuts, 3 Tablespoons pecans and chopped spinach.  Remove stems from mushrooms.  Spray inside of mushrooms with butter flavored spray.  Place mushrooms on baking sheet coated with cooking spray.  Stuff with spinach mixture; sprinkle with remaining pecans.  Bake uncovered at 400 degrees F for 15-20 minutes or until lightly browned.  One Serving is 2 stuffed mushrooms.
Nutritional Info Per Serving:  Calories 59;  Fat 4g;  Saturated Fat 2g;  Cholesterol 15mg;  Sodium 82mg;  Carbohydrate 3g;  Fiber 1g;  Protein 4g.  Diabetic Exchange:  2 vegetable.

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Mailing Address

520 N. Main Rd.
DeSoto, MO 63020