Personal Finance Overview & Current Capital Markets hosted by:Wichita Society of Women Engineer
When: February 3rd: 5:30-6:30pm – Social, 6:30-7:15pm – Finance discussion
Where: 2411 N 159th St E, Wichita KS
Social includes guided wine tasting with Beyond Napa sommelier and an assortment of cheeses.
Must be 21+! Free for members, $5 for non-members.
Space is limited, priority to members. RSVP by February 1 to [email protected]
Happy New Year SWE members. Hope the holidays were safe and happy and full of fun with family and friends.
We have exciting events happening in January, 2015. The Bethel College Organ Tour is Monday, January 26th….dinner to follow. You have until January 23rd to RSVP.
Friday, January 30th, is our networking event. We’ll be doing crafts at Jo-Ann Fabric and Craft Store, on North Rock Road. RSVP by Monday, January 26th.
Looking for an outreach opportunity, please join L’Ouverture Career Explorations and Technology magnet (1539 Ohio Street, Wichita) as it hosts its first annual Science and Engineering Fair Tuesday, January 27th
Upcoming events for February, 2015. Just around the corner is the February Professional Development: Personal Finance Overview & Current Capital Markets presented by Rob Morris & Chris Trumble, on February 3rd. The WCES banquet is February 19 at the Marriott and Region i regional meeting is February 27-28, in Kansas City.
Our big event in February is EXPO, February 21st at Century II. This will be exciting this year to be holding EXPO at Century II so we can use all the volunteers we can to get if off the ground. In the January newsletter are instructions to sign up to volunteer.
Kansas City, Kan. – Announced by the National Association for Intercollegiate Athletics, both the men’s and women’s tennis teams at McPherson College were voted into the 2015 Tennis Coaches’ Preseason Poll. The women were ranked No. 24 while the men came in at No. 26.
“We are appreciative of the rankings that have been given to us by the raters,” said Coach Stuckey. “We know we have a lot of work ahead but we’re very excited about what we can do this season on both teams.”
The women’s squad, which were No. 25 in the final poll of 2014, bring back five from the KCAC Championship team. The returners are highlighted by 2014 NAIA All-American Brooke Vorhees. The senior is joined by her sister Nikki along with Brittany Gourlay, Claire Crossman, and Chandler Short. Alexandra Moore is a non-starting returner for the Lady ‘Dogs.
Newcomers for this years’ team are Nadine Baquiran and Nikki Thornburg, transfer from Orange Coast College in California, and Deaih Curtis who came to MC from Bethany College.
On the men’s side, the team returns a pair of All-Americans in Rafael Bulnes and Joan-Marc Fajula Rodriguez, the No. 1 and No. 2 positions for the ‘Dogs. The duo qualified for the 2014 USTA/ITA National Small College Championships this past fall; Bulnes finished sixth individually and the tandem was fourth in doubles.
Other returners include Allen Darmawan, Jaime Roman, Michael Irwin, and Connor Schafer.
New to the 2015 squad are Hector Carrillo, and mid-semester transfers Ahmed Lahlou, Pedro Ribes, Pablo Garcia, Puneet Dave, Jose Carillio, Hugo Ball-Greene, and Gabriel Franca.
The first match for both teams is on February 28th when they travel to NCAA D-II Washburn University in Topeka, Kansas.
Click here for the complete women’s poll and here for the men’s.
Make sure to follow Bulldog Nation on Facebook (MCathletics) and Twitter (@MAC_Bulldogs)
McPherson College is a Kansas Collegiate Athletic Conference member school and a part of the National Association of Intercollegiate Athletics.
(Family Features) If you recently committed to managing your weight or dieting, it may be time to change your approach. For long-term results, ditch fad dieting and adopt a balanced approach to eating with a focus on healthy foods.
Being healthy isn’t just about fitting into skinny jeans. According to a recent national survey, there are many reasons why women consider dieting: 68 percent want to improve their health, 51 percent want to look their best, and 39 percent want to have more energy.
With these goals in mind, it may not come as a surprise that survey participants reported being on an average of nine diets in their lifetimes. In fact, 76 percent of American women who have dieted admit to having tried a fad diet.
However, nearly two out of three women believe fad diets are difficult to maintain. What’s more, these diets may even be unhealthy, according to the Weight-control Information Network (WIN).
Some fad diets fail to provide your body with the nutrients your body needs. In addition, sustained rapid weight loss can increase your risk of gallbladder problems, and heart problems can result from consuming too few calories for too long.
To maintain a healthy weight and healthier lifestyle, the experts at WIN suggest focusing on establishing these healthy habits:
Managing your metabolism – how your body uses calories – is another key to healthy eating. Eating foods that deliver plenty of protein and fiber are all keys to maximizing your metabolism.
When it comes to healthy food, look for wholesome, nutritious options, even when you snack. For example, new Great Grains Granolas and The Bar Undone snack mixes are the first non-cereal Great Grains offerings. Made with less processed ingredients for more wholesome nutrition in every handful, each serving of Great Grains The Bar Undone snack mix has at least 8 grams of protein and 4 grams of fiber. One half-cup serving of new Great Grains Granola contains at least 26 grams of whole grains.
“At Great Grains, we believe when it comes to healthy eating, the secret is, there is no secret,” said Mangala D’Sa, Senior Director of Marketing for Post Foods. “A fad-free diet, complete with wholesome, nutritious foods is key to healthy eating.”
A balanced approach to eating, coupled with a few lifestyle changes, are all the tools you need to succeed on your weight control quest. For more smart eating tips and recipes, visit www.greatgrains.com.
Source: Post Cereals
(Family Features) Every parent has been there. It’s Thursday afternoon and the kids are asking, “What’s for dinner?” Searching for inspiration, you head to the refrigerator, only to realize that the groceries you bought on Sunday have run out or spoiled. But before the panic sets in and you reach for the takeout menus, remember that the solution for a wholesome, homemade meal is right in your pantry — or “Cantry.”
“With a well-stocked pantry full of canned ingredients, I know I always have the makings of a nutritious and flavorful meal,” said Kelsey Nixon, host of “Kelsey’s Essentials” on Cooking Channel and Food Network. “Fruits and vegetables are harvested at their peak of ripeness and canned in just hours, making the can one of the best ways to get food from its source to my family’s table. I just open up a can, unlock that flavor and goodness and make it a ‘Cantry’ Thursday night!”
With canned food staples like canned beans, chicken, green beans and broth on hand, you’ll be well on your way to savory meals like Quinoa Chicken Vegetable Salad and Nixon’s Pasta e Fagioli Soup.
For more information about the canning process, delicious recipes and to learn how you can get cooking with canned foods, visit CansGetYouCooking.com.
Mediterranean Chicken Pitas
Prep time: 10 minutes
Servings: 2
1 (10-ounce) can chicken breast, drained and flaked
1/2 cup finely chopped cucumber
1/2 cup finely chopped red bell pepper
1 (4.5-ounce) can chopped green chilies, drained
1/4 cup Greek yogurt
2 tablespoons fresh chopped dill
2 whole wheat pitas
4 lettuce leaves
In large bowl combine chicken, cucumber, red bell pepper, green chilies, yogurt and dill; toss to mix well.
Cut each pita in half horizontally; carefully open each pita half. Fill each with 2 lettuce leaves and half of chicken mixture.
Pasta e Fagioli Soup
Recipe created by Kelsey Nixon
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
2 tablespoons extra-virgin olive oil
4 ounces chopped pancetta (about 1/2 cup)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced fire-roasted tomatoes
3 (14.5-ounce) cans chicken broth
1 1/2 cups ditalini pasta (short tubular pasta)
1/4 cup grated Parmesan cheese, for garnish
In large heavy-bottomed pot, heat olive oil over medium-high heat. Brown pancetta bits just until they start to crisp before adding onion, garlic and thyme. Season with salt and pepper, and saute until fragrant and golden brown.
Add canned beans, tomatoes and chicken broth. Bring soup to rapid boil before adding pasta. Reduce to simmer and cook soup covered, stirring occasionally for 8–10 minutes or until pasta is cooked al dente.
Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.
Note: You can substitute bacon for pancetta, if desired.
Quinoa Chicken Vegetable Salad
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 6
1 (14.5-ounce) can chicken broth
1 cup quinoa
1 (14-ounce) can diced tomatoes, drained
1 (10-ounce) can chicken breast, drained and flaked
1 (8-ounce) can cut green beans, drained
1 (8.75-ounce) can corn, drained
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped parsley
1/4 teaspoon ground black pepper
In medium saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer, stirring occasionally, about 10 minutes. Set aside to cool.
In large bowl, combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley and pepper; toss to mix well.
Pea and Corn Risotto
Servings: 4
4 cups canned low sodium chicken broth
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 cup Arborio rice
1 (11-ounce) can no salt added whole-kernel corn, drained
1 (8.5-ounce) can low sodium peas, drained
1/4 cup grated Parmesan cheese
1 tablespoon butter
Salt and ground black pepper, to taste
In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm.
Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. Add rice and cook for 2 minutes until coated with oil. Gradually add chicken broth, 1/2 cup at a time, until absorbed, stirring frequently. Continue adding remaining broth, 1/2 cup at a time, stirring occasionally, cooking rice until al dente, about 25 minutes.
Stir in corn, peas, Parmesan cheese and butter to heat through. Add salt and pepper to taste. Serve immediately.
Almond Cherry Tres Leches Cake
Recipe created by Kelsey Nixon
Servings: 12
Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1/2 teaspoon almond extract
1 (14.5-ounce) can pitted cherries, thoroughly drained
Tres leches mixture:
1/4 cup heavy cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
Icing:
1 1/2 cups heavy cream, chilled
4 tablespoons powdered sugar
1/4 teaspoon almond extract
1/4 cup chopped almonds, toasted
For cake, preheat oven to 350°F. Grease and flour 9-by-13-inch cake pan.
Whisk together flour, baking powder and salt into large mixing bowl.
Cream butter, sugar and eggs with electric mixer on high until yolks turn pale yellow. Mix in almond extract. Slowly incorporate dry ingredients into wet ingredients until fully combined — avoid over-mixing. Pour into prepared pan, evenly spreading batter out.
Bake until cake has cooked through, 30 minutes. Cool slightly, then pierce surface of cake with fork several times.
Combine heavy cream, evaporated milk and condensed milk in small bowl or pitcher. Drizzle milk mixture over top and allow cake to sit and absorb milk mixture.
For icing, whip together heavy cream, sugar and almond extract. Spread evenly over top of soaked cake. Top with toasted almonds.
Refrigerate at least 2 hours or until ready to serve.
Source: CMI
© Rural Messenger
