Women & Children's Horizons, Inc.

(Names have been changed.) Gina separated from her abusive husband in the summer of 2011. She obtained a small apartment for herself and her two children (ages 14 and 9), however, she didn't have any furniture, as her husband would not let her take any of the furniture from their home. For a few months, she and the children slept on the floor in sleeping bags/blankets, while she continued hoping her husband would let her have some furniture. It was hard for Gina to ask for help. With the help of Goodwill vouchers available through Women's & Children's Horizons, Inc., Gina was able to furnish her new apartment so that it was comfortable for her and the children. She was able to get beds, a couch, a table and chairs and some end-tables with the Goodwill vouchers. She is very grateful for the help in her time of need.

Lazarus House

(Names have been changed.) Sandra is a single mother of four young children. Her family found themselves without a home of their own in the summer of 2011. With the start of the school year fast approaching her case manager was privileged to accompany this family to our local Goodwill store to outfit these children for the upcoming school year. They started classes with their friends and looked as spiffy and proud as any child on their first day of school. Sandra knew that in her search for employment she would need to put her “best foot forward.” Again, because of the generosity of Goodwill, Sandra’s case manager was able to bring her shopping at Goodwill which resulted in her finding just the right clothes. We are happy to report that Sandra found a job that she is very proud of and is in the process of supporting her family.

Naperville CARES

The mission of Naperville CARES is to provide short-term support and resources to meet the basic needs of local families in crisis. Having access to the Goodwill vouchers is a wonderful resource for our clients and they truly appreciate the ability to "shop" with dignity at your store. Thank you for providing such a valuable resource to our clients.

Apple Corn Muffins

What you need

2 cups all-purpose flour

1/2 cup yellow cornmeal

1/4 cup packed brown sugar 

1 tablespoon baking powder

1/4 tsp. salt

3/4 cup fat-free milk 

2 egg whites

1 apple, peeled and coarsely chopped

1/2 cup corn kernels

Make It

Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with paper or foil liners. In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. Stir to blend evenly.

In a separate bowl, combine the milk and egg whites. Add the apple and corn, whisk to mix evenly and pour over the flour mixture. Stir lightly until all are slightly moist. The batter will be lumpy.

Fill prepared muffin cups 2/3 full and bake about 30 minutes. Tops will spring back when touched.

Nutritional Information

Serving Size: 1 muffin, recipe yields 12 muffins

Calories: 130

Total Fat: <1g

Cholesterol: 3mg

Sodium: 150mg

Recipe courtesy of MayoClinic.com

Broccoli Cheddar Bake

What you need

4 cups chopped fresh broccoli

1/2 cup finely chopped onion

2 tablespoons water 

1 1/2 cups egg substitute

1 cup fat-free milk

1 cup shredded cheddar cheese 

1/2 tsp. ground black pepper 

Make It

Preheat the oven to 350 degrees F. Lightly coat a baking dish with cooking spray. In a nonstick skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5-8 minutes. Keep adding water to prevent the vegetables from drying out, but use as little water as possible. Drain and set aside when the broccoli is done.

In a bowl, combine the egg substitute, milk and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir to mix well.

Transfer the mixture into the prepared baking dish. Set the baking dish into a large pan filled with about 1 inch of water. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes. Remove from the oven and top with the remaining 1/4 cup shredded cheese. Let stand about 10 minutes before serving.

Nutritional Information

Servings Per Recipe: 6

Calories: 168

Total Fat: 9g

Cholesterol: 21mg

Sodium: 266mg

Recipe courtesy of MayoClinic.com

Raspberry Chocolate Scones

What you need

1 cup whole-wheat pastry flour

1 cup all-purpose flour

1 tablespoon baking powder 

1/4 tsp. baking soda

1/3 cup trans fat-free buttery spread

1/2 cup fresh or frozen raspberries 

1/4 cup miniature chocolate chips

1 cup plus 2 tablespoons plain fat-free yogurt

2 tablespoons honey

1/2 tsp. sugar 

1/4 tsp. cinnamon

Make It

Preheat oven to 400 degrees F. Mix flours, baking powder and baking soda in a large mixing bowl. Cut in spread until crumbly. Add berries and chocolate chips. Mix gently.

Mix yogurt and honey together in a small bowl. Add yogurt mixture to flour mixture, mixing until just blended. Place ball of dough on countertop. Knead one or two times. Roll into a 1/2 inch thick circle. Cut into 12 wedges. Place on lightly greased baking sheet.

Mix sugar and cinnamon together in small bowl. Sprinkle over top of scones. Bake at 400 degrees F for 10-12 minutes.

Nutritional Information

Serving Size: 1 scone, Servings Per Recipe: 12

Calories: 152

Total Fat: 5g

Cholesterol: trace

Sodium: 165mg

Recipe courtesy of MayoClinic.com

Broiled Scallops with Sweet Lime Sauce

What you need

4 tablespoons honey

2 tablespoons lime juice

1 tablespoon olive or canola oil 

1 pound bay or sea scallops, rinsed and patted dry

2 tsp. grated lime peel

1 lime, cut into 4 wedges

Make It

Preheat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray.

In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat with the honey mixture.

Arrange the scallops in a single layer on the prepared broiler pan or baking sheet. Broil until opaque throughout when tested with the tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute. Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.

Nutritional Information

Servings Per Recipe: 4

Calories: 199

Total Fat: 4g

Cholesterol: 37mg

Sodium: 184mg

Recipe courtesy of MayoClinic.com

Fettuccine with Swiss Chard and Mushrooms

What you need

2 tablespoons olive oil

1/2 cup chopped shallots or green onions

2 garlic cloves, sliced 

8-10 small mushrooms, sliced

1 pound Swiss chard, trimmed of stems, washed thoroughly and chopped into 1-inch pieces

6 ounces uncooked fettuccine 

1/4 cup grated Parmesan cheese

1/4 tsp. cracked black pepper

Make It

In a large skillet, heat the olive oil over medium heat. Add the shallots, garlic and mushrooms. Saute the vegetables under tender, about 5 minutes. Add the Swiss chard, reduce heat and cover for about 3 minutes. Using tongs, turn the chard over so that uncooked leaves are on the bottom and wilted leaves are on top. Cover and cook until completely wilted, about another 3 minutes.

Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook until tender, 10-12 minutes, or according to the package directions. Drain thoroughly, reserving 1/4 cup of the pasta water. Return the drained pasta to the pot. Add the Swiss chard mixture and the reserved pasta water. Toss to mix evenly.

Divide the pasta onto warmed plates. Top each serving with 1 tablespoon Parmesan cheese and cracked black pepper. Serve immediately.

Nutritional Information

Servings per recipe: 4

Calories: 298

Total Fat: 10g

Cholesterol: 4mg

Sodium: 325mg

Recipe courtesy of MayoClinic.com

Chinese Noodles with Spring Vegetables

What you need

1 package (8 ounces) Chinese noodles

1 tablespoon peanut oil

1 tablespoon sesame oil 

1 tablespoon grated fresh ginger

2 garlic cloves, finely chopped

2 tablespoons reduced-sodium soy sauce 

1 cup small broccoli florets 

1 cup fresh bean sprouts 

8 cherry tomatoes, halved

1 cup chopped fresh spinach

2 scallions, chopped 

Crushed red chili flakes (optional) 

Make It

Fill a large pot 3/4 full with water and bring to boil. Add the noodles and cook until tender, 10-12 minutes, or according to package directions. Drain the noodles thoroughly. Set aside.

In a large stockpot or frying pan, heat the oils over medium heat. Add ginger and garlic and stir-fry until fragrant. Stir in the soy sauce and broccoli and continue to cook over medium heat for about 3 minutes. Add remaining vegetables and cooked noodles and toss until warmed through.

Divide the noodles among warmed individual plates and top with crushed red chili flakes, if desired. Serve immediately.

Nutritional Information

Servings Per Recipe: 4

Calories: 270

Total Fat: 9g

Cholesterol: 0mg

Sodium: 350mg

Recipe courtesy of MayoClinic.com

• About every 25 seconds, an American will have a coronary event.
• The average age of a first heart attack for men, is 66 years.
• In 2011, heart disease cost the United States $444 billion. The total cost includes the cost of health care services, medications and lost productivity.
• A heart healthy diet includes a variety of fruits and vegetables, and a variety of grains every day.
• Researchers suggest that those who stay up late may be more prone to heart disease even if they get eight hours of sleep.
• Six and a half million Americans suffer from angina (severe cardiac pain).
• CT scans of mummies have shown that heart disease was frequent in ancient Egypt; revealing that heart diease is caused by factors other than modern habits (smoking, fast food and inactivity).
• Two-thirds of deaths from heart attacks in women occur in those who have had no history of chest pain.
• Laughing relaxes and expands blood vessels, which helps protect the heart.
• Monday mornings are when a person is more likely to have a heart attack, compared to any other day of the week.
• Women who smoke are at risk of having a heart attack 19 years earlier than non-smoking women.
• About 25% of heart attacks go unrecognized and are only discovered later, when a routine ECG is done.

Sources:

Random History - Heart Disease

Centers for Disease Control and Prevention

Human Environmental Sciences Extension

Date Night on a Budget

Your Dilemma: You want to go out with your significant other for Valentine's Day, but are on a strict budget.

Your Solution: The Valentine's Day Shopping Challenge! You can still have an entertaining date night and be able to stick to a budget with this fun challenge from Goodwill. Simply follow the steps below: 

• Go to your local Goodwill with your significant other.
• Shop for one another with a time limit of 30 minutes, and a budget of $20 (you can choose your budget based on your personal spending limit).
• Split up to shop, so you don't see what the other person is purchasing.
• After 30 minutes, meet at a chosen location to see what the other person has purchased, and to check receipts to confirm budget. (Are you a Club Goodwill member? If so, when you spend $20 or more you'll get 5% off your purchase; it's a great way to buy more during the challenge without going over your budget!) 

Your Reward: A fun evening that you, your date and your wallet can enjoy!

Felted Wool Hearts by Merri

The best gifts for Valentine’s Day are the handmade ones and those given from the heart. It doesn’t matter if a small child scribbles an “I love you Mommy” in crayon or someone special cooks a weeknight dinner. You always remember and cherish the personal gifts. Read on...

Safari Valentine's Day Dinner by Merri

Serve up a romantic dinner for two this Valentin'e Day without a bit of red! Be adventurous by setting a safari table. Read on...

Eat Your Heart Out by Merri

Valentine's Day provides a wonderful opportunity to include your children in a festive event. Here are a few simple heartfelt snacks that will make your little Valentine feel extra special! Read on...

Recipes Made with Love

Chocolate Truffle Cookies

What you need

4 (1 ounce) squares unsweetened chocolate, chopped

2 cups semisweet chocolate chips (divided in half)

6 tablespoons butter 

3 eggs

1 cup white sugar

1 1/2 tsp. vanilla extract

2 tablespoons unsweetened cocoa powder

1/4 tsp. baking powder

1/4 tsp. salt

Make It

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about two minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir in the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees F. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are set two inches apart. Yields 3 dozen.

Bake for 9-11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe courtesy of AllRecipes.com

Chocolate Cake with Liquid Centers

What you need

1/2 cup butter

4 (1 ounce) squares bittersweet chocolate

2 eggs 

2 egg yolks

1/4 cup white sugar

2 tsp. all-purpose flour 

Preheat oven to 450 degrees F. Butter and flour four(4)- 4 ounce ramekins or custard cups.

In the top half of a double boiler set over simmering water, heat the butter and the chocolate until the chocolate is almost completely melted.

Beat the eggs, egg yolks and sugar together until light colored and thick. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.

Divide the batter between the flour molds and bake at 450 degrees F for 6-7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Recipe courtesy of AllRecipes.com

Crabmeat Stuffed Lobster for Two

What you need

2 large lobster halves (about 1 pound each)

1 cup crushed round butter cracker, about 15 crackers

1/2 pound jumbo lump crabmeat, picked over for shells 

1/3 cup plus 2 tablespoons clarified butter

1 tablespoon chopped fresh parsley leaves

1 tsp. chopped fresh tarragon leaves 

1/2 tsp. chopped fresh thyme leaves

1/2 tsp. lemon zest

2 tsp. fresh lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground white pepper

Make It

Preheat the oven to 425 degrees F. Place the 2 lobster halves on a baking sheet and set aside while you prepare the stuffing.

In a mixing bowl, combine the crushed crackers, crabmeat, 1/3 cup of the butter, the parsley, tarragon, thyme, lemon zest and juice and toss to combine. Adjust seasonings with salt and white pepper. Divide the stuffing evenly among the 2 lobster halves, filling the empty cavity. Cover the tail with the remaining stuffing. Drizzle the 2 halves with the remaining butter.

Bake the lobsters until the filling is golden brown on top and the lobsters are heated through and thoroughly cookied, about 10-12 minutes. (The temperature on an instant-read thermometer inserted into lobster meat should register 145 degrees F.)

Recipe courtesy of Food Network

Be-My-Valentine Pizza

What you need

1 tube (13.8 ounces) refrigerated pizza crust

1/4 cup shredded Italian cheese blend

1/4 cup shredded part-skim mozzarella cheese 

2 slices provolone cheese, cut in half

1/4 cup pizza sauce

18 slices pepperoni

1/4 cup chopped onion

1/4 cup sliced ripe olives 

Make It

Preheat oven to 425 degrees F. Unroll pizza dough onto a greased baking sheet; flatten dough. With kitchen scissors, cut into a 10 inch heart shape. (Dough trimmings can be used for bread sticks so they don't go to waste!) Bake at 425 degrees for 8 minutes.

Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust - within 1/2 inch of edges.

Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer or until crust is golden brown and cheese is melted.

Recipe courtesy of Taste of Home

Artichoke Beef Steaks

What you need

1 jar (6 1/2 ounces) marinated artichoke hearts

4 (8 ounce each) beef rib-eye steaks (3/4 inch thick)

1/2 tsp. salt 

2 tablespoons butter

1 small onion, sliced and separated into rings

1 garlic clove, minced

1 jar (2 ounces) sliced pimientos, drained

Make It

Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.

In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side of until the meat reaches desired doneness. Remove to a serving platter; keep warm.

In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.

Recipe courtesy of Taste of Home