Sunday Women’s A.A: 1805 E. Hwy. 12, 2 p.m.
A.A.: 1805 E. Hwy. 12, 7 p.m.
Big Book AA: Peace Lutheran Church, door 5, New London, 6 p.m.
Monday Hand & Foot Cards: Dethlefs Community Center, Spicer, 9 a.m.
Walking club: Atwater Community Center, 9:45 a.m.
A.A.: 1805 E. Hwy. 12, noon
Mahjong: Dethlefs Community Center, Spicer, 1 p.m.
Parkinson’s Disease support group: CCM Health Wellness Center, Montevideo, 3:30 p.m., 320-3218240
TOPS: Assembly of God Church Encore, 3821 Abbott Drive, 6:15 p.m., 320-796-2280
A.A.: 1805 E. Hwy. 12, 7 p.m.
Alanon: 1805 E. Hwy. 12, 7 p.m.
Tuesday
A.A.: 1805 E. Hwy. 12, 7:30 a.m.
Veterans and Active Duty Military: Willmar Community Center, 9:30 to 11 a.m.; informal coffee time for veterans and spouses; 320-894-7840. All firefighters, police officers, and rescue squad members are invited to join.
SAIL exercise: Atwater Community Center, 9:45 a.m.
Parkinson’s Support Group: Bethesda, Willmar, 10 a.m.
SAIL exercise: Willmar Community Center, 10:15 a.m.
SAIL exercise: Dethlefs Community Center, Spicer, 10:15 a.m.
Kiwanis: Kandiyohi County Historical Society Museum, Willmar, noon
Hand & Foot Cards: Willmar Community Center, 12:30 p.m.
Bingo: Dethlefs Community Center, Spicer, 1 p.m.
A.A.: 1805 E. Hwy. 12, 7 p.m.
Alanon: 1805 E. Hwy. 12, 7 p.m.
Compassionate Friends: Kandiyohi County Historical Society Museum, Willmar, 7 p.m.
Wednesday
Coffee and conversation: Dethlefs Community Center, Spicer, 9 a.m.
Hand, Knee & Foot Cards: Dethlefs Community Center, Spicer, 9 a.m.
Mahjong: Dethlefs Community Center, Spicer, 9:30 a.m.
Walking club: Atwater Community Center, 9:45 a.m.
Rotary: The Oaks, noon
Cribbage corner cards: Willmar Community Center, 12:30 p.m.
Whist: Willmar Community Center, 12:30 p.m.
Willmar Area Senior Citizens Club: Willmar Community Center, 2 p.m. entertainment by Black Diamonds, 3 p.m. meeting.
Women’s A.A.: 1805 E. Hwy. 12, 6:45 p.m.
A.A.: 1805 E. Hwy. 12, 7 p.m.
Alanon: 1805 E. Hwy. 12, 7 p.m.
Thursday
A.A.: 1805 E. Hwy. 12, 7:30 a.m.
Mexican Train: Dethlefs Community Center, Spicer, 9 a.m.
SAIL exercise: Atwater Community Center, 9:45 a.m.
Dementia Support Group: Park View Village Assisted Living, Olivia, 10 a.m.
SAIL exercise: Willmar Community Center, 10:15 a.m.
SAIL exercise: Dethlefs Community Center, Spicer, 10:15 a.m.
Hand & Foot Cards: Willmar Community Center, 12:30 p.m.
500 cards: Dethlefs Community Center, Spicer, noon LSS Caregiver: Willmar Community Center, 10 a.m.
Parkinson’s Support Group: Park View Village Assisted Living, Olivia, 2 p.m.
A.A.: 1805 E. Hwy. 12, 7 p.m.
Friday
Alanon: 1805 E. Hwy. 12, 11 a.m.
Whist: Dethlefs Community Center, Spicer, 1 p.m.
Senior Dance: Willmar Community Center, 1 to 4 p.m., $3 non-dancers, $8 dancers, both includes lunch; music by Jerry’s Band.
Farkle Fridays: Willmar Community Center, 1 to 4 p.m.
A.A.: 1805 E. Hwy. 12, 2 p.m.
A.A.: 1805 E. Hwy. 12, 7 p.m.
Recovery Church: 516 4th Ave SW, New London, 7 p.m. Child care provided.
Saturday
A.A.: 1805 E. Hwy. 12, 10 a.m.
A.A.: 1805 E. Hwy. 12, 7 p.m.
Open meeting A.A.: 1805 E. Hwy. 12, 7 p.m.
This calendar will run each week in the Sunday Reminder and as space permits in the West Central Tribune e-edition, Monday through Saturday. To have your event included please email news@wctrib.com or mail it to Kit Grode, West Central Tribune, PO Box 839, Willmar, MN 56201. Include all information and the name and phone number of the person submitting it. You will be called to confirm the information.
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BY PATTI DIAMOND
Here’s what I know for sure, meal planning is the key to saving time, money and stress in the kitchen while ensuring your meals are nutritious and delicious.
This poached chicken technique is the ultimate meal-prep secret weapon
— it’s cost-effective, versatile and guarantees tender, juicy chicken every time. Whether you need shredded chicken for tacos, sliced chicken for salads or a flavorful broth for soups, this method gives you endless options for effortless, wholesome meals all week long.
How to Poach Chicken
Perfectly Every Time
Here’s the secret: The key is gentle, even cooking. Here’s how to master poaching chicken: Take the chicken or chicken breasts out of the fridge to warm to room temperature before placing it in room temperature water. And then slowly bring the water just to a simmer, never to a full boil. Use a thermometer to track the temperature of the water, and keep it around 180 F to 190 F. It shouldn’t boil! You must use a thermometer and set a timer. This is how you get the chicken to cook evenly and remain tender and juicy.
Diva Tip - This same technique works on whole chickens, and chicken breast with bone in and skin on.
POACHED CHICKEN BREASTS FOR MEAL PREP
Yield: 5 pounds chicken
Total Time: 45 minutes 5 pounds of chicken breasts, boneless, skinless Water, enough to cover by 2 inches 1 tablespoon kosher salt, adjust as desired
Optional: aromatics like garlic, onion, bay leaves, herbs or lemon
Place chicken in a large saucepan and cover with room temperature water, ensuring the meat is submerged by at least
2 inches. Add salt and aromatics for flavor. Heat over medium until the water reaches180 F, a gentle simmer. Cover with a lid and remove the pan from heat. Let it sit for 15
minutes, until the thickest part of the chicken breast reaches 150 F with a meat thermometer. Rest the chicken for 5 minutes before slicing, shredding or cubing. Store cooked chicken in an airtight container in the fridge for up to four days or freeze for three months.
Why Poach a Whole Chicken?
It’s economical and versatile. You’ll get tender meat for salads, sandwiches and casseroles, plus a rich broth for soup or to elevate other dishes. Freeze any extra meat or broth for future meals.
POACHED WHOLE CHICKEN
Yield: 4 to 5 pounds
Total Time: 60 minutes
1 whole chicken, about 4-5 pounds Water, enough to fully
submerge the chicken 1-2 tablespoon kosher salt, adjust as desired
Aromatics: 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, fresh herbs and spices
Place the chicken in a large pot with water or broth, ensuring it’s fully submerged. Add aromatics for a flavorful broth. Bring to a simmer over medium heat, 180 F to 190 F, then immediately reduce the heat to maintain a gentle simmer. Cook uncovered for about 60 minutes, skimming off foam and excess fat as needed. The chicken is done when the thickest part of the thigh reaches 165 F. Cool the chicken in the liquid for 30 minutes to retain moisture. Meal planning doesn’t have to be complicated! To make it even easier, grab my free Meal
Planning Tool Kit, available for a limited time on my website (divasonadime.com). It’s packed with tools and tips to help you save time, money and stress in the kitchen. Poached chicken is the ultimate multitasker in your kitchen — juicy, versatile and practically effortless. Happy cooking!
Lifestyle expert Patti Diamond is the pennypinching, party-planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@ divasonadime.com. © 2024 King Features Synd., Inc.
ITALIAN “PENICILLIN” SOUP
SERVES 6
8 Cups lower-sodium chicken broth
2 Cups chopped sweet onion
1 1/2 Cups peeled and coarsely chopped carrots (about 2)
2 celery ribs, coarsely chopped
6 garlic cloves, smashed and peeled
3/4 teaspoon kosher salt
4 thyme sprigs
2 fresh bay leaves
1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
4 ounces uncooked pastina pasta
2 Cups shredded rotisserie chicken
Fresh flat-leaf parsley leaves
Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup. Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking. Remove from heat. Remove and discard thyme sprigs, bay leaves, and ParmigianoReggiano cheese rind. Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano.
LAKE
The
Responsible for collecting weekly water samples from vacuum lysimeters, conducting nitrate-nitrogen analysis, nitrous oxide readings, weekly soil moisture data readings, and documenting test results at the Rosholt Farm near Westport, Minnesota. Education requirements: Course study in Hydrology, Agronomy, Ag Education, Environmental Sciences, Soil Science, or related field. Full job description and position information and application can be found by visiting our website at www.popeswcd.org
APPLICATION DEADLINE: February 14, 2025 4:00 p.m. or open until filled APPLICATION PROCEDURE: Submit a completed application and resume by the deadline to: Holly Kovarik, District Manager Pope SWCD 1680 Franklin Street North Glenwood, MN 56334 holly.kovarik@mn.nacdnet.net 320-634-5327 phone
