Stay Connected

The week 1 results have been tabulated. Congratulations to all the participants in the WCA Group Health Trust (GHT) Healthy Holiday Challenge! GHT is proud to partner with its members to support local food pantries. At the conclusion of the challenge the chosen food pantries will receive a check on behalf of the participating members.

Remember to keep reporting your points as participants can be chosen more that once. In addition to the weekly winners, those that report points for all four weeks will be eligible for additional chances to donate. Did you forget to report your points for week 1? That's okay, you can still report them by following the link below in the reporting points section. If you still want to register you can also do that by visiting the GHT website.

Food Pantry Chosen
Andrea Delgado
Gateway Tech College
Shalom Center Food Pantry
Barb Neddo SD of Three Lakes Vilas Food Pantry
Christine Adamavich Mayville SD Mayville Food Pantry
Cindy Duffy Oshkosh Area SD Church of Peace Food Pantry
Debbie Lewis Gateway Tech College Salvation Army of Kenosha County
Heidi Russell Shawano County SAFPRC
Jackie Kurkowski Burnett County Ruby's Pantry
Joseph Rudis SD of Rhinelander Rhinelander Area Food Pantry
Julie Kraemer Oshkosh Area SD Oshkosh Area Community Pantry
Kathryn Munsey Green Lake County Green Lake County Food Pantry
Kay Roehrig Oshkosh Area SD Oshkosh Area Community Pantry
Kim Pritzl City of Two Rivers  TREP
Lesa Dahlstrom Washburn County Washburn County Food Pantry
Linda Schwobe Calumet County Salvation Army-Bread of Life
Lori Adams Appleton Area SD St Joseph's Food Program
Maren Nerat Peshtigo SD Resurrection Parish
Mary DeYoung Genoa City Jt. #2 SD Sharon Food Pantry
Mary Everett Washburn County Cameron Area Food Pantry
Nancy Haanen Green Lake County Green Lake County Food Pantry
Ted Hazelberg Mayville SD Christian Life Fellowship

There are three ways for participants to be selected.
  • Weekly - each week 20 participants that reach the weekly goal of 21 points will be chosen to award a local food pantry of their choice $20. Any ties will be entered in a drawing. Participants can win multiple weeks.
  • Challenge conclusion - 20 participants with the highest scores (84 maximum) will be selected to award $50 to their favorite local food pantry. 
  • Additionally another 20 local food pantries will receive $20 from participants that report points all four weeks, regardless of their point totals. Those that qualify will be entered in a random drawing.
Once all of the winners have been chosen the selected food pantries will receive a check for the total amount awarded to them. We will also include a letter informing them of the participants that selected them for the cash donation on behalf of WCA Group Health Trust.
Please click here to report your points. Your points are due  by 4:00 pm on Tuesday of each week. Points submitted prior to the  completion  of the week will not count for weekly prizes.

Due Date at 4:00 p.m.
December 10-16
December 19
December 17-23
December 26
December 24-30
January 2        

You can report your points after the deadline to be eligible for the overall prizes. Please visit the WCA Group Health Trust website to register your points each week.  If you want to print a point tracker to help you count your points ple ase click  here.
Do you need to take a fun dish to share at a holiday party? You can take a healthy one with these Grinch fruit kabobs. Thread 1 grape, 1 banana slice, 1 strawberry (narrow and facing up), and 1 marshmallow onto a toothpick to resemble the Grinch's head in his red hat.

Here is another idea to share at a holiday gathering. This appetizer is under 100 calories (serving size is 2 cups).

Spinach-Artichoke Bites

1 tablespoon olive oil
4 garlic cloves
8 ounces finely chopped fresh spinach
12 ounces frozen artichoke hearts, thawed and coarsely chopped
6 ounces 1/3-less-fat cream cheese
1 peeled ripe avocado
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cave-aged Gruyere cheese, grated (about 1 cup)
2 ounces Parmesan cheese, finely grated (about 1/2 cup), divided
60 frozen mini phyllo shells (such as Athens), thawed

Step 1
Preheat oven to 350 degrees.

Step 2
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; saute 1 minute. Add chopped spinach and artichokes, and saute 5 minutes.

Step 3
Place cream cheese, avocado, salt and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add Gruyere cheese, 1 ounce Parmesan cheese and spinach mixture, stirring well to combine. Spoon about 2 heaping teaspoons of spinach mixture into each phyllo shell. Sprinkle evenly with remaining 1 ounce Parmesan cheese.

Step 4
Bake at 350 degrees for 10 to 12 minutes or until browned. Serve warm.
What makes a cup of fruit or vegetables?  Click here to find out!

22 E. Mifflin Street, Suite 900  |  Madison, WI 53703 |  P:  608-663-7188  |  F:  608-663-7189