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Getting Barry Healthy

Join Barry Roberts every Monday afternoon from 12:30 p.m. to 1 p.m. for a show called “Getting Barry Healthy with Barry Roberts”.

Barry is trying to eat healthier so why not do a show about it?

Every Monday afternoon Barry talks to experts like dieticians, personal trainers, and more about nutrition. Anywhere from fruits and veggies to fad diets, ways to lose weight, supplements, eating better and anything that makes our life healthier.

Getting Barry Healthy Segment Stories

Below is a listing of stories for the Getting Barry Healthy segment. Please click the story title to view the full story.

More Healthy Recipes with Peggy Saxton

Monday, March 11, 2013 - 7:49am
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Join Peggy Saxton and Barry Roberts for another edition of "Getting Barry Healthy!" Learn how to create low caloric delicious desserts without sacrificing the taste and still getting a hearty meal in your dieting routine!

CHEESY TURKEY MEATLOAF

Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 8 servings

What You Need

  • 1 red pepper, chopped 
  • 1 small red onion, chopped 
  • 2 cloves garlic, minced 
  • 1 Tbsp olive oil 
  • ¼ tsp ground black pepper
  • 1 egg, beaten 
  • ¾ cup ketchup, divided
  • 3 Tbsp soy sauce 
  • ¼ tsp Worcestershire sauce 
  • 2 lb ground turkey breast 
  • 36 low fat Ritz crackers crushed (about 1-1/2 cups) 
  • 1 cup Mexican style finely shredded four cheese, divided 

Make it

  1. Heat oven to 350 degrees Fahrenheit. Cook and stir red peppers, onions and garlic in hot oil in large skillet on medium heat 5 min or until crisp-tender. Stir in black pepper; cool. 
  2. Mix egg, ½ cup ketchup, soy sauce and Worcestershire sauce in large bowl. Stir in vegetable mixture. Add turkey, cracker crumbs and ¾ cup cheese; mix well. Shape into 10x5-inch loaf in shallow pan; top with remaining ketchup. 
  3. Bake 55 min to 1 hour or until done (160 degrees Fahrenheit), topping with remaining cheese after 50 min. 

Nutrition Information Per Serving 

Calories 300           Carbohydrate 18g 
Dietary Fiber 1g      Fat 12g
Protein 32g             Sodium 940mg

Healthy Foods with Peggy Saxton

Thursday, February 7, 2013 - 8:01pm
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Join Peggy Saxton and Barry Roberts for another edition of "Getting Barry Healthy!" Learn how to create low caloric delicious desserts without sacrificing the taste! 

 

PEPPERMINT-OREO COOKIE BALLS

Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Makes: 48 servings

What you need
6 candy canes, finely chopped (about 1/3 cup), divided
1 pkg (8 oz) cream cheese, softened
1 pkg (15.5 oz) Oreo cookies, finely crushed
2 pkg (8 squares each) semi-sweet chocolate, melted
2 tsp solid shortening (not butter or margarine)

Make it
Reserve 1 Tbsp chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Freeze 30 min.
Place unwrapped chocolate squares in microwaveable bowl. Microwave on high for 2 to 2 ½ min or until chocolate is completely melted, stirring every 30 seconds. Add 2 tsp shortening.
Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy.
Refrigerate 1 hour or until firm.

Kitchen tips
 Size-Wise
These cookie balls have their own built-in portion control and can be enjoyed on occasion but remember to keep tabs on portions.

How To Easily Dip Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls in batches to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

Nutrition Information Per Serving
Calories 110
Carbohydrate 14g
Dietary Fiber 1g
Fat 6g
Protein 1g
Sodium 70mg

Peggy Saxton - Holiday Feasting

Friday, December 21, 2012 - 2:07pm
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Join Barry and Peggy this weekend as they discuss holiday eating, dieting, and how to maintain a healthy dietary outlook. They also talk about a new recipe "Dreamy Chocolate Peanut Butter Fudge." Join them today from 1 until 1:30 p.m. for this Friday's edition of "Getting Barry Healthy"

Greta Farley, Hy-Vee Dietician

Wednesday, December 12, 2012 - 11:19am
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Join Barry Roberts and Greta Farley as they talk more about healthy recipes, particularly those that still provide that "comfort food" feel in the winter blues!

Greta's Tater Tot Casserole

Makes six servings

Ingredients

  • 1 lb honeysuckle 97% lean ground white turkey
  • 16 oz bag of California blend frozen vegetables
  • 1 can of Campbell's Healthy Request Cream of Chicken soup
  • 1/2 bag Oreida Mini Tater Tots
  • 1/2 cup shredded cheddar cheese
  • 2 tsp. Magic Chef poultry seasoning
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees 
  2. Spray an 8 x 8 pan with non-stick spray 
  3. Place ground turkey at the bottom of the pan; sprinkle with Magic Chef poultry seasoning and salt and pepper to taste 
  4. Layer frozen vegetables onto the turkey 
  5. Spread cream of chicken soup over the vegetables 
  6. Sprinkle cheese on top of the soup 
  7. Place tater tots on top of the casserole 
  8. Bake for about 50 minutes, until tater tots are crisp brown and turkey is thoroughly cooked

Nutrition Facts
Per serving 

  • 316 calories
  • 24 g carbohydrates
  • 13 g fat
  • 23 g protein

    Peggy Saxton, Crock Pot Turkey White Bean Pumpkin Chili

    Thursday, September 27, 2012 - 9:19am
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    Join Barry Roberts and Peggy Saxton this Friday as they talk more healthy recipes! Peggy will also highlight a delicious fall meal: Crock Pot Turkey White Bean Pumpkin Chili! Think it's a mouthful? Just wait til you try it! It's another edition of Getting Barry Healthy this Friday on AM 730 KWOA!

    Crock Pot Turkey White Bean Pumpkin Chili

    Prep Time: 15 minutes Total Time: 4½ - 8½ hours
    Makes: 9 servings of 1 cup each

    What you need
    Cooking spray 2 lb
    99% lean ground turkey
    ½ tsp olive oil
    1 small onion, chopped
    3 garlic cloves, minced
    1 tsp chili powder, to taste
    2 bay leaves
    2 tsp cumin
    1 tsp oregano
    2 (15 oz cans) of white northern or navy beans, rinsed and drained
    15 oz can pumpkin puree (not pumpkin pie filling)
    4.5 oz canned chopped green chile
    2 cups low sodium, fat free chicken broth
    Fat free sour cream for topping (optional)
    Chopped cilantro and chives for topping (optional)
    Salt and pepper to taste

    Make it
    1) Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.
    2) Add oil to the saute pan, then onions and garlic, saute about 3-4 minutes; add cumin and saute another minute. Add to crock pot.
    3) Add to crock pot the beans, pumpkin puree, green chile, broth, chili powder, oregano and bay leaves. Cook for 4-8 hours.
    4) Remove bay leaves and adjust seasoning to taste before serving.

    Enjoy!

    Nutrition Information per 1 cup serving
    Calories 183 Carbohydrate 10.9g
    Dietary Fiber 8.8g Fat 2.3g
    Protein 23.3g Sodium 430mg

    Peggy Saxton of Avera Medical Group talking healthy recipes!

    Wednesday, August 1, 2012 - 8:45am
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    Join Barry Roberts and Peggy Saxton this Friday, August 3rd, as they discuss health and healthy recipes. The highlighted recipe of this segment will be Zucchini Lasagna!

    Zucchini Lasagna
    Prep time: 15-20 minutes.
    Total time: 1 hour 30 minutes.
    6 servings

    What You Need

    • 1/2 lb lean ground beef
    • 1/3 cup chopped onion
    • 1 can (15 oz) tomato sauce
    • 1/2 tsp salt
    • 1/2 tsp oregano
    • 1/4 tsp basil
    • 1/8 tsp pepper
    • 4 medium zucchini
    • 8 oz low-fat cottage cheese
    • 1 egg
    • 2 Tbsp flour
    • 1/2 lb part-skim mozzarella cheese, shredded

    Make It

    1. In a large skillet, over medium heat, cook grond beef and onion until onion is tender (about 10 minutes). Drain grease.
    2. Add tomato sauce, salt, oregano, basil and pepper. Heat to boiling. Reduce heat to low and simmer for 5 minutes to blend flavors, stirring occasionally.
    3. Slice zucchini lengthwise into 1/8-1/4 inch thick slices
    4. In a small bowl, combine cottage cheese with egg until well mixed.
    5. In the bottom of a large rectangular baking dish, arrange half of the zucchini in a layer and sprinkle with 1 tbsp of flour. Top with cottage cheese mixture and half of meat mixture. Repeat with remaining zucchini and flour; sprinkle with mozzarella and the remaining meat mixture.
    6. Bake for 1 hour at 350 degrees until hot and bubbly and zucchini is fork-tender. Let stand for 10 minutes before cutting.

     

    Nutrition Facts

    • Calories: 180
    • Carbs: 11.3 g
    • Dietary Fiber: 1.48 g
    • Protein: 15.3 g
    • Sodium: 860.78 mg
    • Total Fat: 8.01 g 

     

    Amanda Walljasper of Schafer's Health

    Thursday, June 21, 2012 - 12:35pm
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    Join Barry Roberts Friday at 1:05 PM for another addition of Getting Barry Healthy with Barry Roberts on AM 730 KWOA! This week he's talking with Amanda Walljasper of Schafer's Health to discuss healthy foods!

    How to eat like an animal with Dana Collin

    Friday, June 8, 2012 - 12:00am
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    Join Barry Roberts today at 1:05 PM for another addition of Getting Barry Healthy with Barry Roberts on AM 730 KWOA! This week we will be talking to Dana Collin, personal trainer at Anytime Fitness-Worthington, MN on how to eat like an animal! Today from 1-1:30 PM on AM 730 KWOA!!!

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