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Hy-Vee Dietitian - Ladies' Night Out

Hy-Vee invites all ladies to attend the 2013 Ladies Night Out on Friday, August 23 from 5-8 p.m. for pampering, eating and fun at the Paramount Theatre. Over 30 local vendors will be present at this event for shopping, wine & spirits tasting, and much more as guests enjoy an exciting evening, complete with live entertainment, dazzling door prizes, and a silent auction. Event proceeds will benefit the recently launched Four Oaks Total Child Campaign – a program designed to help children successfully reach adulthood.

Attendees can enter to win a "Girls Night In" for six, prepared in the winner's home by Marion chef and dietitian, Jen Heringhausen.

Get a sneak peak at two of the recipes chef Jen will be featuring at Ladies Night Out with today's guest, Judy Fitzgibbons, Johnson Avenue Hy-Vee dietitian. Including make-ahead dishes in any party menu makes it more fun for the hostess, says Fitzgibbons. And, a few simple party-food strategies help all us enjoy marvelous food without over-doing it.

1. Eat a light snack before arriving at the party. A carton of yogurt, small handful of nuts or even a small bowl of cereal with milk helps dampen appetite.
2. Survey the whole buffet table before you start filling your plate. Pick the foods you would really like to eat.
3. Choose drier wines and simple cocktails to avoid excess calories. Many ladies' favorite, the margarita, can easily contribute 500 to 600 calories in just one drink.
4. Eat while you drink wine or other alcoholic beverages. Alcohol on an empty stomach increases appetite and lowers resistance to impulse eating.

Ladies Night Out admission includes complimentary appetizers, a wine glass for tasting, and an evening of shopping and socializing. Tickets are $15 in advance or $20 at the door and are available at any Cedar Rapids or Marion Hy-Vee Food Store or Drugstore or

Ladies Night Out Recipes
From Jen Heringhausen, RD, LD, Marion Hy-Vee chef and dietitian

Quinoa with Orange Zest and Golden Raisins
Serves 8

All you need:

2 cups quinoa
3 cups low sodium chicken broth
1/2 cup slivered almonds
2 tablespoons olive oil
Zest and juice of 1 orange
1 tablespoon honey
1/4 teaspoon salt
2 tablespoons flat leaf parsley, chopped
1 (15 oz.) can Hy-Vee garbanzo beans, drained and rinsed
1/2 cup golden raisins
4 green onions, thinly sliced
2 carrots, grated

All you do:
1. Place the quinoa in a fine mesh strainer and rinse it well until the water runs clear, about 1 minute. In a saucepan, add the rinsed quinoa and toast until fragrant, about 2 minutes. Add the broth and gently simmer the rinsed quinoa for 15-20 minutes until the liquid is absorbed, stirring as little as possible.
2. Meanwhile, place the almonds in a dry skillet on medium high heat and toast until golden, tossing constantly, about 5 minutes. In a separate bowl, whisk together oil, zest, juice, honey, salt and parsley.
3. Combine warm quinoa, dressing, toasted nuts, garbanzo beans, raisins, green onion and grated carrot. Serve at room temperature.

Nutrition facts per serving: Calories: 280, Fat: 9g, Saturated fat: 0.5g, Trans fats: 0g, , Carbohydrate: 43g, Cholesterol: 0mg, Dietary fiber: 4g, Protein: 8g, Sodium: 310 mg
Source: Jen Heringhausen, Marion Hy-Vee Registered Dietitian and Chef

Cherry Tomato Caprese Salad
Serves 4-6

All you need:
1 tablespoon Grand Selections balsamic vinegar
1 garlic clove, minced
2 tablespoons Grand Selections extra virgin olive oil
2 pints cherry or grape tomatoes, halved
½ teaspoon sugar
Fresh cracked pepper
8 ounces fresh mozzarella cheese, cut into 1/2 –inch cubes and patted dry (can also use pearl mozzarella balls – available in the dairy department)
1 package fresh basil, chopped

All you do:
1. In a small bowl, whisk the balsamic vinegar, garlic and olive oil together. Set aside.
2. In a large bowl, toss the tomatoes, sugar and ¼ teaspoon salt together.
3. Add the mozzarella cheese and basil; drizzle the balsamic dressing over and toss to combine.
4. Adjust seasonings (if needed) with salt and pepper and serve.

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