Tech Report: Charge Anxiety

Many of us can't live without a cell phone, but it's a lot of work just to keep them charged. Rich DeMuro takes a look at some ways to alleviate "charge anxiety."


New Orleans Summer Festivals

"Big Sam" of the nationally-renowned band Big Sam's Funky Nation talks about the series of summer musical festivals as part of New Orleans' celebration of Lousiana's bicentennial.


Olympic Swimmer Cullen Jones

Olympic gold medalist swimmer Cullen Jones talks about his preparation for this year's games. He also discusses the "Make a Splash" program, which helps minorities learn how to swim.


Grill Once, Eat for the Week!

Local Weight Watchers representative Lauraday Kelley shows us how you can prepare lunch and dinner for the entire week by cooking just one time.

All that you need is chicken, shrimp, veggies and some cathartic grill time. Put your grilling music on and work with the following…these are healthy proteins and veggies that we call Power Foods…they are good for you and keep your satisfaction level high!

A big package of boneless skinless chicken breasts can easily provide a week’s worth of 4- to 5-ounce servings. Here’s how to flavor them up:

  • Whisk 1/4 cup kosher salt with 2 cups water in a large bowl until the salt dissolves, add the breasts and enough extra water to cover them completely. Place in the fridge for 1 hour while you fire up the grill.
  • Take the chicken breasts out of the water and sprinkle each with a different favorite spice rub. Look for salt-free versions of any of these at the supermarket: lemon-pepper seasoning, jerk rub, Cajun blackened seasoning, dried herb blends (from Italian to French to Greek), chile powder, curry powder.
  • Set the breasts over high heat and grill until an instant-read meat thermometer inserted into the thickest part of the breasts registers 165°F, about 8 minutes, turning once.

Hot off the grill, they’re great with a summery salad of chopped lettuce, tomato, radish and cucumber. Refrigerate the rest and eat them throughout the week like so...

  • Chicken Caesar salad :  sliced, cold, over a bed of 4 cups chopped Romaine lettuce and 3 tablespoons bottled low-fat Caesar dressing
  • Chicken Pasta Salad sliced and tossed with 1 cup cooked and drained pasta, 1 cup thawed frozen mixed vegetables and 2 tablespoons low-fat bottled Italian dressing
  • Chicken Pita Pocket:  cubed in a whole-wheat pita pocket with 1 cup bagged bean sprouts and 2 tablespoons bottled, low-fat Thai peanut sauce

Buy peeled and deveined large frozen shrimp. Shrimp don’t require a brine or a marinade. Just crank on some black pepper to taste and toss them directly over high heat on the grill. Cook until pink and firm, turning once, about 5 minutes.

Hot off the grill, they need little more than a dip in bottled, low-fat barbecue sauce.