Liberty Wellness Works is Liberty Lutheran’s health and wellness program that helps employees reach their fitness goals, as well as achieve better health through improved diets, nutrition, and stress management. Liberty staff members are encouraged to earn points that can be redeemed for financial bonuses at the end of each Eligible employees can gain up to $350 per year.

The system is based on a 1 point equals $1 system. Regular wellness visits with a physician that include bloodwork are worth 200 points, which converts to $200. Completing a monthly challenge will earn an employee 5 points. Being a non-smoker for over 12 months is worth 10 points. Having your annual dental exam is worth 15 points. Points are also awarded for such activities as reading a book on stress management, receiving an annual flu shot, joining a gym (or Liberty’s own Becoming Center), and more.

Each month, employees are encouraged to submit healthy recipes they enjoy making at home. Rebecca Ditore, wellness program coordinator, then assembles the recipes and shares them with the entire network of Liberty employees through her email blasts.

This summer alone, 60 recipes were sent to Rebecca by staff to encourage others to eat healthy this summer.

Here is just a sample of those recipes:

Tropical Papaya Smoothie
Submitted by: Annamma from Paul’s Run
Servings: 1
1 papaya, cut into chunks
1 c fat-free plain yogurt
½ c fresh pineapple chunks
½ c crushed ice
1 tsp coconut extract
1 tsp ground flaxseed

Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.

Greek Yogurt Pancakes
Submitted by: Heidy from Liberty at Home
½ cup flour
1 tsp baking soda
1 container plain or flavored Greek yogurt
1 egg

Mix together, cook with coconut oil
Pour about ¼ cup of batter onto skillet to make 1 pancake
Wait for edges to bubble and flip pancake

Cantaloupe Salsa
Submitted by: Luanne Fisher, Whitemarsh
4 cups cantaloupe, small chunks
1 cup tomatoes, small chunks
½ red onion, diced
½ cup chopped fresh cilantro
½ yellow bell pepper, diced
½ cucumber, small chunks
4 jalapeno peppers, diced
2 tbsp. each lemon & lime juice
Clove garlic, minced
1 tbsp. olive oil

Mix everything & refrigerate until chilled & flavors combine (about 1 – 2 hrs.)

Summer Fruit Salad
Submitted by: Sherry, The Village at Penn State
1 – 29oz can of peach slices (don’t drain)
1 – 20oz can of pineapple chunks (don’t drain)
3 1/8 box of instant vanilla pudding
1 lb. of strawberries sliced
1 banana sliced
½ pint blueberries
1- Bunch of grapes

In a large bowl combine peaches, pineapple, pudding and juice from cans. Mix well. Stir in remaining fruit and chill.

Carrot Dogs
Submitted by: Areatha, West Philadelphia Senior Center
5 carrots – cut each end of the carrot off, to fit a hot dog bun,
Shave the outer layer of skin off.
Put 2 cups of water in a pot with:
2 tbls. soy sauce
2 tbls. liquid smoke
2 tbls. steak sauce such as A1 sauce
2 tbls. maple syrup
2 tbls. ketchup
(Preferably organic, without high fructose corn syrup)

Stir the pot and add the carrots.
Let it boil for 10 minutes
Cover the pot and boil for 10 more minutes.
Place your carrot in a hot dog bun and dress it with coleslaw, white onions, mustard and ketchup.

Delicious Cauliflower
Submitted by: Diane, Whitemarsh
1 large head of cauliflower, cleaned and cored (keep it whole)
2 tablespoons light mayonnaise
1 tablespoon brown mustard
4 slices Swiss cheese; other sliced cheese may also be used
Pepper, to taste

Clean, core and steam one large head of cauliflower.
Drain cauliflower and place on a serving dish.
Mix mayonnaise and mustard together to blend them.
Spread the mixture over the hot cauliflower.
Sprinkle with pepper.
Lay the four cheese slices on top to cover the cauliflower.
Serve when the cheese has softened and melted.

Low Carb Taco Salad
Submitted by: Sheryl, Village at Penn State
8 oz. low fat sour cream
8 oz. cream cheese
1 lb. lean ground beef
Mild taco seasoning packet
Mild taco sauce
1 bag shredded or chopped lettuce
1 bag mild shredded cheddar cheese
Whole grain Tostitos (optional)

Mix sour cream & cream cheese until creamy and layer on bottom of 9×13 pan.
Brown ground beef & mix taco seasoning according to package.
Layer on top of sour cream mixture.
Pour taco sauce over ground beef.
Layer lettuce, cheese, and tomatoes.
Dip Tostitos if desired.

Summer Veggie Pasta
Submitted by: Sophie, Artman
Pre-cooked ziti (zucchini diced, tomatoes diced)
Garlic chopped or minced depending on your preference
Basil leaves
Mozzarella balls or Parmesan cheese
Yellow squash
Mushrooms if you like it

This recipe is quick and easy to make. The amount of ingredients depends on how many people you’re cooking for and the timing also depends on how you like to eat your vegetables. I like to eat mine crunchy, so I don’t cook them as long.

Zucchini Casserole
Submitted by: Teri, The Hearth at Drexel
1 large zucchini, chopped into ¼-inch slices
2 tbsp. butter or margarine
1 medium onion, chopped
1 green pepper, chopped (optional)
1 tomato, sliced,
4 – 5 slices American cheese or sharp Cheddar cheese
Salt and pepper to taste

Preheat oven to 350 degrees F.
Cook zucchini 10 minutes or until tender and drain well.
Sauté onions, mushrooms and green pepper in butter.
Add zucchini to sautéed mixture; season with salt and pepper.
Put mixture into buttered 2-quart shallow baking dish. Top with croutons, then sliced tomatoes.
Arrange cheese slices on top.
Bake 10-15 minutes until cheese melts.
Vegetable mixture may be prepared ahead of time. If so, heat casserole longer to warm through.

Apple Turnovers
Submitted by: Samantha, West Philly Senior Community Center
Total Time: 30min
Servings: 8
Small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices
Tablespoons butter, melted
One can (8 oz.) Pillsbury refrigerated crescent dinner rolls
1/3 cup packed brown sugar
One teaspoon apple pie spice

Heat oven to 375°F.
Line cookie sheet with cooking parchment paper, or grease cookie sheet.
Set aside.
In small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside.
Separate dough into 8 triangles.
In small bowl, mix brown sugar and apple pie spice.
Divide mixture evenly among triangles.
Top each triangle with apple slice. Starting at short side of each triangle, wrap dough around apple.
Place on cookie sheet. Brush with remaining 2 tablespoons melted butter.
Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened.
Cool 5 minutes before serving.

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