Camp Gilbert, a camp for kids with type 1 diabetes, will be held June 18-24 at Lake Enemy at NeSoDak Camp near Waubay.

A most generous donation during 2015 from Huron Area Diabetes Support Group, along with funding throughout the years from Huron Noon Lions Club, Huron Eye Opener Lions Club, and Huron Lioness Club, makes full scholarships available to Beadle County youth who apply and are accepted.

On-line registration opened Feb. 25 at www.campgilbert.com. Acceptance is limited.

Children ages 8-18 have the opportunity to make lasting friendships with others who have diabetes.

There are water activities, boating, fireside sing-alongs, games, and more. This is a time for learning with educational sessions covering nutrition, exercise, and lifestyle management.

Camp Gilbert staff provides assistance for campers around the clock. Operated completely by volunteers, medical staff includes physicians, nurse practitioners, physician assistants, nurses, social workers, diabetes educators, dietitians, adult volunteers, and experienced camp counselors.  

For more information, visit www.campgilbert.com; contact Huron District School RNs Rita Baszler, Raleigh Larson, Tisha Harvey; or call Lions Dianne Gropper (605-352-0394), Betty Albright (605-352-6256), Judy Beltz (605-354-8459), or Jim Musil (605-350-6979).

Lion members are on a mission to serve. It’s simple, and it has been since we first began in 1917.  

Clubs are places where individuals join together to give their valuable time and effort to improving their communities and the world.Lions International promotes community service projects focusing on diabetes, vision, hunger, environment, and childhood cancer.

Members volunteer to improve health and well-being, strengthen communities, and support those in need through humanitarian services and grants that impact lives and encourage peace and international understanding.

SAVE THE DATE
for 2023 Lions Pancake Days

Huron Lions Clubs 61st Annual Pancake Days Fundraiser
April 25 & 26 — 7 a.m. to 7 p.m. daily
Expo Building South Dakota State Fairgrounds

Crispy Potato Skins
Serves 2
You can use any herbs or spices to season the potato skins. Try fresh basil, chives, dill, garlic, cayenne pepper, caraway seed, tarragon, or thyme.
    2 medium russet potatoes
    Butter-flavored cooking spray
    1 Tablespoon minced fresh rosemary
    1/8 teaspoon freshly ground black pepper
Heat oven to 375 F.

Wash potatoes and pierce with fork. Place in oven and bake until skins are crisp, about 1 hour.

Carefully — potatoes will be very hot — cut potatoes in half and scoop out pulp, leaving about 1/8 inch of potato flesh attached to skin. Save pulp for another use.

Spray inside of each potato with butter-flavored cooking spray. Press in rosemary and pepper. Return skins to oven for 5-10 minutes. Serve immediately.

Zesty Tomato Soup

Serves 2
    1 can (10.5 ounces) condensed low-sodium, low-fat tomato soup
    1 can (10.5 ounces) filled with fat-free milk
    1 medium tomato, chopped
    1 Tablespoon chopped fresh basil or cilantro
    2 Tablespoons croutons
    1 Tablespoon freshly grated Parmesan cheese
In saucepan, add soup and milk. Whisk together until smooth. Warm over medium heat 7-10 minutes, stirring frequently. Add chopped tomato and herbs. Cook additional 5 minutes, stirring occasionally.  

Ladle even amounts into individual bowls and garnish each serving with 1 Tablespoon croutons and 1 ½ teaspoons Parmesan cheese. Serve immediately.

Orange Juice Smoothie
Serves 2
Orange juice is an excellent source of potassium, a mineral that helps regulate blood pressure and cell function.
    1 cup fat-free, no-sugar-added vanilla frozen yogurt
    ¾ cup fat-free milk
    ¼ cup frozen no-sugar-added orange juice concentrate
In blender, combine frozen yogurt, milk, and orange juice concentrate. Blend until smooth. Pour into chilled glasses. Serve immediately.

Apple Cinnamon Muffins
Serves 16
You can buy whole oats and whole flaxseed and mill them at home in a food processor.
    1 cup nonfat Greek yogurt        2 eggs
    2 Tablespoons canola oil        2 teaspoons vanilla
    1 cup flour                ¾ cup milled oats
    ¼ cup flaxseed meal            2 ¼ teaspoons cinnamon
    1 ½ teaspoons baking powder        ½ teaspoon salt
    1 cup plus 2 Tablespoons sugar
    2 medium peeled and chopped Granny Smith apples
Heat oven to 350 degrees F. Lightly coat 2 muffin tins with cooking spray.

In mixing bowl, combine yogurt, eggs, oil, and vanilla.

In medium mixing bowl combine flour, 1 cup sugar, oats, flaxseed, 2 teaspoons cinnamon, baking powder, and salt.

Turn mixer to low speed. Slowly add dry ingredients to wet ingredients. Mix until just combined  Batter should be lumpy. Fold in chopped apples with spatula.

Scoop ¼ cup of batter into each muffin well.  

In small bowl, combine remaining 2 Tablespoons sugar and ¼ teaspoon cinnamon. Sprinkle over batter in each muffin well.

Bake about 22 minutes or until tops are golden brown and toothpick comes out clean when inserted.

Chicken Fajitas
Serves 12
    ¼ cup lime juice
    1 or 2 cloves garlic, minced
    1 teaspoon chili powder
    ½ teaspoon ground cumin
    3 pounds boneless, skinless chicken breasts, cut in ¼ inch strips
    1 large onion, sliced
    ½ green sweet bell pepper, slivered
    ½ red sweet bell pepper, slivered
    12 low-fat whole-wheat 8-inch tortillas
    ½ cup salsa
    ½ cup fat-free sour cream
    ½ cup low-fat shredded cheddar cheese
Combine first four ingredients in large bowl. Add chicken slices and stir until chicken is coated.

Marinate for 15 minutes.

Cook chicken in pan on grill or stovetop for 3 minutes, or until no longer pink. Stir in onions and peppers. Cook 3-5 minutes, or until done to your liking.

Divide mixture evenly among tortillas. Top each with 2 teaspoons salsa, 2 teaspoons sour cream, and 2 teaspoons shredded cheese. Roll up and serve.