Don’t forget why it’s important to drink at least 60 ounces of water daily..

Over 50 percent of an adult’s body is water; that figure goes as high as 75 percent in an infant. Blood is 80 percent water and even muscles are 70 percent water. The waterway flows through your body, delivers nutrients to cells and carries away waste. Water acts as your body’s cooling system, moving heat to the skin surface where it evaporates away in sweat and breath. Water lubricates joints, softens skin, and makes muscles work more smoothly. If your body is temporarily short of water – a condition called “dehydration” – every organ in your body is affected.

Pre-hydrate yourself by drinking at least two glasses (16 ounces) of water an hour or so before you work out. As you work up a sweat, take frequent sips of water, as dehydration makes muscles tire more easily. After exercising, top off with two more glasses of water to rehydrate yourself.

Bodies lose a lot of water with illnesses that cause fever, vomiting, or diarrhea. Becoming dehydrated makes you feel doubly sick.

Thirst means your body already has a water shortage. Best to drink enough water so you don’t get thirsty. If thirsty, quench your thirst and then drink two more glasses of water. This is especially important for senior citizens, since the thirst signal declines with age.

drinking cold water will burn more calories than warm water, that is because your body has to “warm” the water up, which burns calories

Jenna from Pampered Chef shares another great recipe to cure the leftover turkey blues, delicious turkey nachos!

1 bag tortilla chips

3 cups diced cooked turkey

8 oz. Monterey Jack Cheese

2 T Jamaican Jerk Rub (you can order from Pampered Chef)

1 small red bell pepper

1 lime

2 T snipped fresh cilantro

¼ C sour cream and 1 t additional Jamaican Jerk Rub

Preheat oven to 425°F.  Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.  In Classic Batter Bowl, combine turkey, cheese and 1 T of the Jamaican Jerk Rub; mix gently using small Mix ‘N Scraper.  Sprinkle turkey mixture evenly over tortilla chips.  Bake 5 – 7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.  Meanwhile, dice bell pepper with Santoku Knife.  Cut lime in half crosswise.  Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well.  Snip cilantro in mincing cup of Herb Keeper using Professional Shears.  Slice the remaining lime half in half and then into slices.  Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro.  If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through.  Pipe sour cream mixture over nachos; garnish with lime slices.

Your sick of the leftovers, and the cooking, here’s an easy one that will spice the turkey back up for you, compliments of Pampered Chef Consultant Jenna!

3 whole heads garlic (about 48 cloves), unpeeled

¾ tsp salt, divided

3 tbsp olive oil, divided

2 poblano peppers

1 medium onion

2-3 cups cooked turkey

2 tbsp Southwestern Seasoning Mix

2 cans (15.5 oz each) Great Northern beans, drained

1 jar (16 oz) salsa verde

Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice turkey using Boning Knife.  Add turkey, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.  Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well.  Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Not sure what to do with all that left over Thanksgiving turkey?  Jenna is a Pampered Chef Consultant and is sharing some great leftover recipes with us! Lets start today off light since we consumed a TON of calories yesterday!

1/4 cup olive oil

3 tbsp red or white wine vinegar

1 fresh garlic clove

1 pkt. Lipton’s Savory Herb with Garlic soup mix

1 medium cucumber

½ cup Kalamata pitted olives

1 small red pepper

1 small red onion

1 carrot

2 cups cooked turkey

1 (10 oz.) Pkg. hearts of romaine lettuce

1 can (15.5 oz) Great White Northern Beans

2 oz. crumbled Feta cheese

For dressing: In Small Batter Bowl, combine oil, vinegar, soup mix and garlic pressed with Garlic Press and whisk until blended, set aside.  For salad, score cucumber lengthwise using  Zester/Scorer; remove seeds using the Corer.  Using the Ultimate Mandoline fitted with the v-shaped blade, slice cucumber, cut slices in half.  Slice pitted olives using the Egg Slicer Plus.  Dice bell pepper using Chef’s Knife.  Slice onion using Ultimate Mandoline.   Grate carrot using Rotary Grater.  Place vegetables, turkey and beans into Dots Serving Bowl, pour dressing over salad and toss to coat.