Along with the Friday favorite recipe of the week we will also be posting some of our favorite crockpot recipes.
Do you have a favorite you would like to share?
Send it to our email address and it can be shared with the world!
Showing posts with label micah reeves. Show all posts
Showing posts with label micah reeves. Show all posts
Thursday, November 8, 2007
Apple and Maple Cupcakes
I was recently browsing for a new dessert recipe and came upon this refreshing recipe at Cupcake Frenzy. Just a few things need to be picked up from the grocery store and I will be trying out this new fall recipe. Add a cup of coffee and it's a perfect snack.
Dagmar on her blog added mini Torturros which makes the cupcakes even more fabulous. Take a look at her rendition of this recipe here.
The frosting is extremely sweet so you might want to try the cupcakes with and without the frosting.
Apple and Maple Cupcakes
Cupcake Ingredients:
4 1/2 tablespoons butter, softened
1 cup self raising flour
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar
1/4 cup maple-flavoured syrup
2 eggs
2/3 cup coarsely chopped pecans
1/2 cup coarsely grated apple
Preheat oven to 360 degrees. Beat butter, flour, cinnamon, sugar, syrup and eggs with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture changes to a paler color. Stir in pecans and apple. Fill cupcake cases 2/3 full with batter. Bake for about 15-20 minutes, or until golden. Cool on wire racks, then spread with maple frosting. Makes approximately 30 mini cupcakes.
Maple Frosting
6 1/2 tablespoons butter, softened
1 cup icing sugar
2-3 teaspoons maple-flavored syrup
Beat butter, sifted icing sugar and maple syrup until light and fluffy.
Dagmar on her blog added mini Torturros which makes the cupcakes even more fabulous. Take a look at her rendition of this recipe here.
The frosting is extremely sweet so you might want to try the cupcakes with and without the frosting.
Apple and Maple Cupcakes
Cupcake Ingredients:
4 1/2 tablespoons butter, softened
1 cup self raising flour
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar
1/4 cup maple-flavoured syrup
2 eggs
2/3 cup coarsely chopped pecans
1/2 cup coarsely grated apple
Preheat oven to 360 degrees. Beat butter, flour, cinnamon, sugar, syrup and eggs with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture changes to a paler color. Stir in pecans and apple. Fill cupcake cases 2/3 full with batter. Bake for about 15-20 minutes, or until golden. Cool on wire racks, then spread with maple frosting. Makes approximately 30 mini cupcakes.
Maple Frosting
6 1/2 tablespoons butter, softened
1 cup icing sugar
2-3 teaspoons maple-flavored syrup
Beat butter, sifted icing sugar and maple syrup until light and fluffy.
Friday, November 2, 2007
Cranberry Apple Muffins
After trying these muffins you won’t believe they are low in fat.
This is a sweet treat on a crisp morning.
Here is what you will need:
1 cup whole wheat flour
2 tsp. baking powder
2 lg. eggs
1/2 tsp. baking soda
1/2 cup buttermilk
3/4 cup orange concentrate
1 1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 pinch salt
1 cup apples, peeled and chopped finely
1/2 cup cranberries, rinsed
Preheat oven to 425 degrees. Combine eggs, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture and fruit to dry ingredients; blend until mixture is moistened. Spray non-stick-cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow cooling. This recipe serves 12 muffins.
For a healthy gift idea pick out some Gift Boxes at The Fruit Company
If you like my work and would like to buy me a coffee
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Saturday, October 27, 2007
Greek Salad Perfection
This salad is perfect all year round.
Ingredients:
One sliced medium yellow or medium Bermuda onion. The Bermuda is not as strong tasting and adds more color but most of us have some kind of onion on hand and any will work.
One medium sized cucumber. It's better to just scrub the outside and not peel it. Slice it and quarter it.
One small can sliced black olives, drained or one small can whole black olives, drained. This is a matter of preference but the sliced olives make for a better tasting salad forkful and since the Greek Olives are whole it adds a different shape for aesthetic appeal.
One head of lettuce, chopped. Romaine is more nutritious but either kind will do.
Make sure to soak your lettuce in ice cold water in the sink, add 2 ice trays of ice from your freezer. Let it soak for at least a half-hour, then allow to drain. It's okay if you don't want to do this but this little secret is why salad's in restaurants taste so much better then the one's we make at home!
One large tomato or 3 to 4 Roma tomatoes sliced and quartered. Roma are better here but again, either will do. Some recipes suggest clearing out the seeds of the tomatoes but it's not necessary for this one.
3-4 oz. Feta Cheese crumbled.
1/4 to 1/2 cup Greek Salad Dressing to taste. Italian dressing can also be substituted here.
8 Greek Olives. Normally these have to be bought in a container but some deli's offer them and you can pick up however many olives you need. This recipe calls for about 8.
After your lettuce is well drained, put it in large salad bowl, add black olives, Greek olives, onion, tomato, cucumber and Feta cheese. Save a small handful of Feta Cheese to add to the top when you are finished. Toss the salad well. Now add your Greek or Italian Dressing. Start off with 1/4 cup and add more if you think it's needed. When you are happy with the amount of dressing, top it off with the rest of the Feta cheese. Put your salad in the fridge after covering with plastic or aluminum wrap and let it sit for at least 3 hours.
For something different you can also use a variety of pastas instead of the lettuce. One 12-ounce package of spiral, vermicelli, or tortellini pasta make tasty substitutes. Make sure your pasta is cooled off before adding other ingredients.
Ingredients:
One sliced medium yellow or medium Bermuda onion. The Bermuda is not as strong tasting and adds more color but most of us have some kind of onion on hand and any will work.
One medium sized cucumber. It's better to just scrub the outside and not peel it. Slice it and quarter it.
One small can sliced black olives, drained or one small can whole black olives, drained. This is a matter of preference but the sliced olives make for a better tasting salad forkful and since the Greek Olives are whole it adds a different shape for aesthetic appeal.
One head of lettuce, chopped. Romaine is more nutritious but either kind will do.
Make sure to soak your lettuce in ice cold water in the sink, add 2 ice trays of ice from your freezer. Let it soak for at least a half-hour, then allow to drain. It's okay if you don't want to do this but this little secret is why salad's in restaurants taste so much better then the one's we make at home!
One large tomato or 3 to 4 Roma tomatoes sliced and quartered. Roma are better here but again, either will do. Some recipes suggest clearing out the seeds of the tomatoes but it's not necessary for this one.
3-4 oz. Feta Cheese crumbled.
1/4 to 1/2 cup Greek Salad Dressing to taste. Italian dressing can also be substituted here.
8 Greek Olives. Normally these have to be bought in a container but some deli's offer them and you can pick up however many olives you need. This recipe calls for about 8.
After your lettuce is well drained, put it in large salad bowl, add black olives, Greek olives, onion, tomato, cucumber and Feta cheese. Save a small handful of Feta Cheese to add to the top when you are finished. Toss the salad well. Now add your Greek or Italian Dressing. Start off with 1/4 cup and add more if you think it's needed. When you are happy with the amount of dressing, top it off with the rest of the Feta cheese. Put your salad in the fridge after covering with plastic or aluminum wrap and let it sit for at least 3 hours.
For something different you can also use a variety of pastas instead of the lettuce. One 12-ounce package of spiral, vermicelli, or tortellini pasta make tasty substitutes. Make sure your pasta is cooled off before adding other ingredients.
Wednesday, October 24, 2007
Call For Your Favorite Soup Recipe
What is your favorite soup? With the cold weather upon us what is the first soup you make? Chili? Autumn vegetable? Chicken and Slipjacks? Send your favorite recipe for soup to The Cooking Spoon's email address and each Friday I will pick one and post it with your name and reason why you choose your soup of choice.
For me, Autumn soup is my favorite. You can find the recipe here.
When I was young my dad would make this soup for me for me birthday. It brings fond memories of my childhood.
Share your memories and your favorite soup.
You are eligible to receive a Free* $500 Olive Garden Gift Card!
For me, Autumn soup is my favorite. You can find the recipe here.
When I was young my dad would make this soup for me for me birthday. It brings fond memories of my childhood.
Share your memories and your favorite soup.
You are eligible to receive a Free* $500 Olive Garden Gift Card!
Monday, October 22, 2007
Fast and Simple Stuffed Pork Chops
If you are on the go, this is a fast recipe for supper that tastes so good it seems like it should have taken hours. Both filling and taste bud appealing, this recipe will be a pleasure after a hard day at the office.
Ingredients:
2 Tablespoons salted butter (unsalted butter optional)
4 Butterfly thick cut pork chops
2 cups sage croutons
1 1/4 cup chicken broth
Thyme
Seasoned salt
One small onion, peeled, rinsed and finely chopped
1/2 cup celery, rinsed and finely chopped
1/4 cup fresh mushrooms, rinsed and finely chopped
Salt
Pepper
In small cup, put 1/2-teaspoon thyme, and 1/2 teaspoon seasoned salt. Mix together well. Sprinkle over each side of pork chops. In large frying pan, add butter, and seasoned pork chops. Cook up to 6 minutes on each side on low to medium heat. Keep pan covered as much as possible. When well done, remove from pan, place on cookie tray and put in oven. Turn oven to 200 degrees to keep pork chops warm while making stuffing. In juices and drippings left in pan, add chopped onion, celery and mushrooms. Saute on low to medium heat until vegetables are done. Add chicken broth and sage croutons. Stir ingredients together until stuffing texture takes hold. Heat on low heat until stuffing is nice and hot. Take out pork chops from oven and spoon a balanced amount of stuffing onto each pork chop. Add salt and pepper to taste. Serves 4 people. Add a vegetable or side salad and your meal is complete.
Ingredients:
2 Tablespoons salted butter (unsalted butter optional)
4 Butterfly thick cut pork chops
2 cups sage croutons
1 1/4 cup chicken broth
Thyme
Seasoned salt
One small onion, peeled, rinsed and finely chopped
1/2 cup celery, rinsed and finely chopped
1/4 cup fresh mushrooms, rinsed and finely chopped
Salt
Pepper
In small cup, put 1/2-teaspoon thyme, and 1/2 teaspoon seasoned salt. Mix together well. Sprinkle over each side of pork chops. In large frying pan, add butter, and seasoned pork chops. Cook up to 6 minutes on each side on low to medium heat. Keep pan covered as much as possible. When well done, remove from pan, place on cookie tray and put in oven. Turn oven to 200 degrees to keep pork chops warm while making stuffing. In juices and drippings left in pan, add chopped onion, celery and mushrooms. Saute on low to medium heat until vegetables are done. Add chicken broth and sage croutons. Stir ingredients together until stuffing texture takes hold. Heat on low heat until stuffing is nice and hot. Take out pork chops from oven and spoon a balanced amount of stuffing onto each pork chop. Add salt and pepper to taste. Serves 4 people. Add a vegetable or side salad and your meal is complete.
Friday, October 19, 2007
Apple Pecan Stuffed Pork Chops with Cranberry Vinaigrette Salad
2 Boneless Pork Chops, 1 1/2 thick
3 medium sized apples, rinsed, peeled and diced
1 1/2 cups herb flavored croutons
1/2 cup pecans, finely chopped
2 tbsp. oil
2 tbsp. butter
1 tsp. seasoned salt
Salt
Pepper
Preheat oven to 425 degrees. Add oil to skilled. Brown pork chops in skillet on medium heat.. Place pork chops in baking pan. Apply seasoned salt. Bake covered in oven for approximately 35-40 minutes. Make sure to cover the pork chops to keep them moist.
When pork chops have 15 minutes left for cooking, start stuffing. In small saucepan, boil 1 cup water and butter. Add croutons, apples and cinnamon. Stir until very moist. Add more water little by little if necessary. Cover and keep on low heat until pork chops have completed cooking.
When fully cooked, remove pork chops from oven and put on serving plates. Divide a good portion of apple stuffing mixture on top of each pork chop. Sprinkle pecans on top of stuffing. The pecans can be added to the stuffing mixture when cooking if preferred. Serves 2.
Cranberry Vinaigrette Dressing
1/3 cup fresh cranberries
3 tbsp. apple cider vinegar
1/3 cup olive oil
1 1/2 tbsp. water
1 tsp. Honey Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
3 cups fresh spinach or mixed greens, rinsed.
Add all ingredients to blender. Blend until mixed completely. In medium sized salad bowl, toss greens and dressing together. Divide onto plates with apple pork chops and stuffing. Your entree is now complete.
3 medium sized apples, rinsed, peeled and diced
1 1/2 cups herb flavored croutons
1/2 cup pecans, finely chopped
2 tbsp. oil
2 tbsp. butter
1 tsp. seasoned salt
Salt
Pepper
Preheat oven to 425 degrees. Add oil to skilled. Brown pork chops in skillet on medium heat.. Place pork chops in baking pan. Apply seasoned salt. Bake covered in oven for approximately 35-40 minutes. Make sure to cover the pork chops to keep them moist.
When pork chops have 15 minutes left for cooking, start stuffing. In small saucepan, boil 1 cup water and butter. Add croutons, apples and cinnamon. Stir until very moist. Add more water little by little if necessary. Cover and keep on low heat until pork chops have completed cooking.
When fully cooked, remove pork chops from oven and put on serving plates. Divide a good portion of apple stuffing mixture on top of each pork chop. Sprinkle pecans on top of stuffing. The pecans can be added to the stuffing mixture when cooking if preferred. Serves 2.
Cranberry Vinaigrette Dressing
1/3 cup fresh cranberries
3 tbsp. apple cider vinegar
1/3 cup olive oil
1 1/2 tbsp. water
1 tsp. Honey Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
3 cups fresh spinach or mixed greens, rinsed.
Add all ingredients to blender. Blend until mixed completely. In medium sized salad bowl, toss greens and dressing together. Divide onto plates with apple pork chops and stuffing. Your entree is now complete.
Thursday, October 18, 2007
Moist Ground Turkey Sandwich with Mushrooms
Turkey and Mushrooms
By Micah Reeves
Ingredients
1/2 pound ground turkey
One egg white
8 fresh mushrooms, rinsed and sliced
1 pieces of dried out bread. Whole wheat is a good choice. Just leave the bread out for a day and it will be nicely dried the next day.
Worcestershire Sauce
Seasoning Salt
One slice Swiss Cheese
1/2 cup onion (optional)
Hamburger buns (optional)
Fresh asparagus or broccoli (optional)
Salad fixings (optional)
In medium size bowl put all of your ground turkey. Add crumbled up bread, Worcestershire, egg white and 2-3 shakes of Seasoning Salt. Mix ingredients well and put into patties. 1/2 pound of ground turkey will make 2 nice sized patties If it is not too cold to grill, grilling will give them that delectable smoky flavor but they taste great pan fried as well. If grilling, get your grill ready. Cook burgers until done. In small frying pan, spray with non-stick cooking oil, and saute mushrooms. When burgers are done take off grill, or out of pan, and place on plate. Add Swiss Cheese to the top of each and spatula on mushrooms. Serve them on a bun or with other accompaniments. Steamed asparagus or broccoli goes well, along with a fresh side salad. Serves 2.
By Micah Reeves
Ingredients
1/2 pound ground turkey
One egg white
8 fresh mushrooms, rinsed and sliced
1 pieces of dried out bread. Whole wheat is a good choice. Just leave the bread out for a day and it will be nicely dried the next day.
Worcestershire Sauce
Seasoning Salt
One slice Swiss Cheese
1/2 cup onion (optional)
Hamburger buns (optional)
Fresh asparagus or broccoli (optional)
Salad fixings (optional)
In medium size bowl put all of your ground turkey. Add crumbled up bread, Worcestershire, egg white and 2-3 shakes of Seasoning Salt. Mix ingredients well and put into patties. 1/2 pound of ground turkey will make 2 nice sized patties If it is not too cold to grill, grilling will give them that delectable smoky flavor but they taste great pan fried as well. If grilling, get your grill ready. Cook burgers until done. In small frying pan, spray with non-stick cooking oil, and saute mushrooms. When burgers are done take off grill, or out of pan, and place on plate. Add Swiss Cheese to the top of each and spatula on mushrooms. Serve them on a bun or with other accompaniments. Steamed asparagus or broccoli goes well, along with a fresh side salad. Serves 2.
Tuesday, October 16, 2007
Chicken Martin with vegetables
This is one of my favorite family recipes that my dad invented, and I’m so glad he did.
Ingredients:
1 whole chicken fryer cut up (approximately 4 pounds) (6 boneless chicken can also be used)
2 cans cream of mushroom soup
1 cup flour
1 tbsp. poultry seasoning
1 tbsp. garlic salt
1 tbsp. seasoned salt
1 tsp. black pepper
1 medium onion, peeled and diced
1 medium green pepper, de-cored, de-seeded, and diced
2 stalks celery, rinsed and diced
3 tbsp. olive oil
Put flour and seasonings in large Ziploc bag. Shake to distribute seasonings evenly within flour. Dampen chicken so it is moist but not dripping wet. Place each piece in Ziploc bag and shake to completely coat chicken. Put olive oil in skillet. Turn on medium to high heat and brown chicken. Remove chicken from pan and set aside. Add green pepper, onion and celery in leftover oil drippings and cook until browned. Place chicken back into pan. Add 2 cans cream of mushroom soup. Add one emptied mushroom soup can of water. Cover. Cook for approximately 45 minutes. Serves 6 hungry people.
Sides that complement this entree are rice; egg noodles or mashed potatoes. The gravy is ladled over these liberally.
Nice vegetable sides can include steamed green beans (or garlic green beans) or carrots.
Source:
My dad (Gary Martin)
Ingredients:
1 whole chicken fryer cut up (approximately 4 pounds) (6 boneless chicken can also be used)
2 cans cream of mushroom soup
1 cup flour
1 tbsp. poultry seasoning
1 tbsp. garlic salt
1 tbsp. seasoned salt
1 tsp. black pepper
1 medium onion, peeled and diced
1 medium green pepper, de-cored, de-seeded, and diced
2 stalks celery, rinsed and diced
3 tbsp. olive oil
Put flour and seasonings in large Ziploc bag. Shake to distribute seasonings evenly within flour. Dampen chicken so it is moist but not dripping wet. Place each piece in Ziploc bag and shake to completely coat chicken. Put olive oil in skillet. Turn on medium to high heat and brown chicken. Remove chicken from pan and set aside. Add green pepper, onion and celery in leftover oil drippings and cook until browned. Place chicken back into pan. Add 2 cans cream of mushroom soup. Add one emptied mushroom soup can of water. Cover. Cook for approximately 45 minutes. Serves 6 hungry people.
Sides that complement this entree are rice; egg noodles or mashed potatoes. The gravy is ladled over these liberally.
Nice vegetable sides can include steamed green beans (or garlic green beans) or carrots.
Source:
My dad (Gary Martin)
Monday, October 15, 2007
Easy Apple Storage with Freezing
Do you have a bushel of apples and not enough time to cook them? Here is the simplest, least time consuming way to save those apples!
Items needed:
Apples
Zip-Loc freezer bags
Wash and rinse apples you wish to store. Put apples in freezer bags. Zip up bags and place in freezer. When ready to use, make to sure to rinse apples again and utilize right away.
Do you have a special way you store apples? Post it here and share it with us.
For a healthy gift this holiday season, send Gift Boxes at The Fruit Company
If you like my work and would like to buy me a coffee
.
Items needed:
Apples
Zip-Loc freezer bags
Wash and rinse apples you wish to store. Put apples in freezer bags. Zip up bags and place in freezer. When ready to use, make to sure to rinse apples again and utilize right away.
Do you have a special way you store apples? Post it here and share it with us.
For a healthy gift this holiday season, send Gift Boxes at The Fruit Company
If you like my work and would like to buy me a coffee
.
Thursday, October 11, 2007
Low Fat Blueberry Muffins
Blueberry muffins are the perfect snack and breakfast food for the entire family. Is it possible to make a delicious but low fat version? Absolutely! Out of all the low fat muffin recipes available, this is the one you will make over and over again.
1 cup whole wheat flour
1 1/2 cup quick cooking rolled oats
2 tsp. baking powder
2 lg. egg whites
1/2 tsp. baking soda
1/2 cup buttermilk
3/4 cup orange concentrate
1 1/2 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 pinch salt
1 1/2 cup unsweetened blueberries
Preheat oven to 425 degrees. Combine egg whites, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, oats, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture to dry ingredients; blend until mixture is moistened. Spray non-stick cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow to cool. This recipe serves 12 muffins.
Do you have a favorite muffin recipe? Post it here and share it with us.
If you like my work and would like to buy me a coffee
click here
1 cup whole wheat flour
1 1/2 cup quick cooking rolled oats
2 tsp. baking powder
2 lg. egg whites
1/2 tsp. baking soda
1/2 cup buttermilk
3/4 cup orange concentrate
1 1/2 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 pinch salt
1 1/2 cup unsweetened blueberries
Preheat oven to 425 degrees. Combine egg whites, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, oats, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture to dry ingredients; blend until mixture is moistened. Spray non-stick cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow to cool. This recipe serves 12 muffins.
Do you have a favorite muffin recipe? Post it here and share it with us.
If you like my work and would like to buy me a coffee
click here
Monday, October 8, 2007
Cooking Spoon Now Has RSS
Hey all,
This blog now has RSS so you can subscribe at the bottom of the page.
This blog now has RSS so you can subscribe at the bottom of the page.
Avacado and Bean Salsa Dip
Avocados have potassium, vitamin E, C, and B6. Although it is known to have a high fat content, it actually helps to lower cholesterol in our bodies. That advantage, and the vitamin content, shows we should keep this green fruit in our diets. Fat is needed in our bodies, and moderation, as with most healthy diets, is the key. Many of us stay away from this high fat fruit, but the positive far outweighs the negative benefits of its use.
Avocados have medicinal qualities as well. They are used in alternative medicine to treat arthritis, high cholesterol, and gum disease. Its pulp can be used to treat skin rashes and sunburns.
One avocado gives us up to fifteen percent of the vitamin E our body requires daily. Vitamin E is an antioxidant that provides the needed nutrients for the prevention of the breaking down of our body tissues and helps with the metabolism of the cells in our body. It protects our cells from damage. It is also used to protect our skin against damaging ultraviolet rays from the sun. If our body is deficient in vitamin A, we can have digestive problems ,caused by malabsorption (defective or inadequate absorption of nutrients from the intestinal tract, as defined by answers.com) and gall bladder or liver problems.
Making a avocado dip is an excellent way to add this green fruit to any diet. This Low Fat Mexican Bean Dip will astound you with it’s flavor. This bean dip uses refried beans, which have zero fat content, and fresh avocados.
1 Large Can Refried Beans
1 Package Taco Seasoning
1 Small Can Chopped Chilies
2 Ripe Avocados
2 1/2 Tablespoons Lemon Juice
1 Large Jar Salsa (Medium or Mild version)
1 1/2 Cups Low Fat Sour Cream
3 1/2 Cups Shredded Iceberg Lettuce
2 Cups Shredded Low Fat Cheddar Cheese
1 Can Black Olives, sliced and drained
Tortilla Chips
First soak your lettuce for 30 minutes in ice water. This secret is why lettuce and salads taste so much better at restaurant’s than at home. While the lettuce is soaking, mix beans chilies and taco seasoning. Spread out evenly in a 9 x 13-inch dish. Cut up the avocado and mix lemon juice. Layer this over bean mixture. Spread sour cream on top. Then add lettuce, cheese, salsa and sliced olives. Serve with your favorite beverage and tortilla chips.
Earn a college Degree Online.
Avocados have medicinal qualities as well. They are used in alternative medicine to treat arthritis, high cholesterol, and gum disease. Its pulp can be used to treat skin rashes and sunburns.
One avocado gives us up to fifteen percent of the vitamin E our body requires daily. Vitamin E is an antioxidant that provides the needed nutrients for the prevention of the breaking down of our body tissues and helps with the metabolism of the cells in our body. It protects our cells from damage. It is also used to protect our skin against damaging ultraviolet rays from the sun. If our body is deficient in vitamin A, we can have digestive problems ,caused by malabsorption (defective or inadequate absorption of nutrients from the intestinal tract, as defined by answers.com) and gall bladder or liver problems.
Making a avocado dip is an excellent way to add this green fruit to any diet. This Low Fat Mexican Bean Dip will astound you with it’s flavor. This bean dip uses refried beans, which have zero fat content, and fresh avocados.
1 Large Can Refried Beans
1 Package Taco Seasoning
1 Small Can Chopped Chilies
2 Ripe Avocados
2 1/2 Tablespoons Lemon Juice
1 Large Jar Salsa (Medium or Mild version)
1 1/2 Cups Low Fat Sour Cream
3 1/2 Cups Shredded Iceberg Lettuce
2 Cups Shredded Low Fat Cheddar Cheese
1 Can Black Olives, sliced and drained
Tortilla Chips
First soak your lettuce for 30 minutes in ice water. This secret is why lettuce and salads taste so much better at restaurant’s than at home. While the lettuce is soaking, mix beans chilies and taco seasoning. Spread out evenly in a 9 x 13-inch dish. Cut up the avocado and mix lemon juice. Layer this over bean mixture. Spread sour cream on top. Then add lettuce, cheese, salsa and sliced olives. Serve with your favorite beverage and tortilla chips.
Earn a college Degree Online.
Friday, October 5, 2007
Simple Cinnamon Indian Bread
This was one of my favorite snacks that my father would make when I was a child. The flavor of cinnamon at it‘s best is in this recipe.
Simple Cinnamon Indian Bread
You will find this to be a perfect snack on a cold day.
Ingredients:
2 loaves frozen bread dough
1 1/2 cups sugar
2 tsp. cinnamon (or more depending on taste preference)
1 cup butter
Allow frozen bread dough to rise. Usually this can be done overnight or taken out early morning and allowed to rise during the day for a dessert later on in the day. You can time this according to when you would like to serve this appetizing snack or dessert. In a Parmesan cheese glass container, or any other shaker available, add sugar and cinnamon and blend well. If a container is not available, a coffee cup or small bowl will work well also. A large skillet is best utilized for this recipe, but any large pan will suffice. Turn stove to medium heat. Add a good dollop of butter from cup with a spatula and swirl around pan to cover entire bottom surface. Take a tennis ball sized portion of dough and flatten with your hands. 4-5 portions are suitable from each bread dough. 3 portions should fit into pan, but if not, cook as many as possible. Fry each side for about 3 minutes or until bread is golden brown. Remove from skillet. Put on platter. Use sugar/cinnamon mixture and sprinkle liberally onto each. Repeat procedure until all of the Indian bread is fried. Serves 8-10 hungry people.
Enfamil LIPIL® Formulas. For your baby's feeding issues try our specialty formulas. Free sample
Simple Cinnamon Indian Bread
You will find this to be a perfect snack on a cold day.
Ingredients:
2 loaves frozen bread dough
1 1/2 cups sugar
2 tsp. cinnamon (or more depending on taste preference)
1 cup butter
Allow frozen bread dough to rise. Usually this can be done overnight or taken out early morning and allowed to rise during the day for a dessert later on in the day. You can time this according to when you would like to serve this appetizing snack or dessert. In a Parmesan cheese glass container, or any other shaker available, add sugar and cinnamon and blend well. If a container is not available, a coffee cup or small bowl will work well also. A large skillet is best utilized for this recipe, but any large pan will suffice. Turn stove to medium heat. Add a good dollop of butter from cup with a spatula and swirl around pan to cover entire bottom surface. Take a tennis ball sized portion of dough and flatten with your hands. 4-5 portions are suitable from each bread dough. 3 portions should fit into pan, but if not, cook as many as possible. Fry each side for about 3 minutes or until bread is golden brown. Remove from skillet. Put on platter. Use sugar/cinnamon mixture and sprinkle liberally onto each. Repeat procedure until all of the Indian bread is fried. Serves 8-10 hungry people.
Enfamil LIPIL® Formulas. For your baby's feeding issues try our specialty formulas. Free sample
Thursday, October 4, 2007
Tips on Eating Healthy plus recipes
Maintaining proper nutrition in our daily lives can be difficult to manage with work, family, and any kind of social life. Eating healthy and enjoying what we eat, is not only ascertainable, but also simpler than expected. A proactive approach towards our health will help us alleviate concerns about our future, and keep us feeling good about the present.
The key for eating healthy is moderation. Overindulgence is what hurts our bodies. Too much sugar or carbohydrates can lead to Diabetes. Too much salt is linked to heart problems. Too much fat causes obesity, heart problems and numerous other illnesses. A good way to prevent overwhelming yourself is to make little changes in your daily routine when eating.
Here are some suggestions:
· Remove the salt shaker from the table at eating times. This will prevent the habit of adding more salt to our food when it is not needed.
· Drink water with meals. 40 ounces of water is what our bodies need each day. Add more when exercising to stay properly hydrated.
· Eat more fruits and vegetables. At snack time, choose an apple or banana, instead of junk food.
· Purchase fresh or frozen vegetables. Canned versions of these usually high in salt and sugar content.
· Read the ingredients of each item you buy from the grocery store. This will build your awareness of carbohydrate, fat, and salt content and help you choose healthy options when shopping.
· When eating dessert, keep the portion within reason. It helps to schedule that special dessert for a designated day too. Designated day’s works well with high fat food too. For example: Lasagna on Wednesday for supper.
A variety of healthy recipes will make a difference for you when cooking. Here are some great tasting, nutritional recipes that can add some zest to your dinner times.
Fiesta Chicken
Ingredients:
Non-stick cooking oil spray
2 boneless chicken breasts
1/4 cup scallions rinsed and diced
4 tbsp. fresh salsa, or salsa of choice
4 tbsp. low fat shredded cheddar cheese
2 tsp. low fat margarine (optional for potatoes)
2 medium baked potatoes (sweet potatoes optional)
1/4 cup lemon juice
1 tsp. garlic powder
1 bunch fresh broccoli or 2 cups frozen
Salt (optional)
Pepper (optional)
Directions:
Preheat oven to 350 degrees. Stab potatoes with a fork, about 5 times each to prevent exploding in oven. Put potatoes in oven for approximately 40 minutes.
When potatoes have cooked for about 20 minutes, put chicken breasts in non-stick cooking oil sprayed pan. Turn heat on medium. Season with garlic powder and cover.
In separate medium sized saucepan, cook broccoli. If fresh, steaming is the best option but if frozen simply add to pan. Add lemon juice, cover and cook on medium heat, stirring occasionally.
Check on chicken breasts and turn over when needed. When chicken appears done, turn off heat. Add salsa, scallions and low fat cheddar cheese on top of each chicken breast and cover until cheese has melted. You may need to put on low heat to complete the melting of the cheese. Put each chicken breast on a serving plate. Pull out potatoes, turn off oven, and slice each potato in half. Now put a potato and serving of broccoli on each plate. Add margarine to potato if you prefer. Salt and pepper to taste if needed.
Chicken Apple Cranberry Salad
Getting enough fruits and vegetables in our diet can be frustrating. A good way to remedy that is by having a variety of salad options at your disposal. Salads are an optimal choice. They provide an excellent way to stay healthy and trim while enjoying your meals. Since there are so many different varieties of salads you can keep your meals exciting and tasty without much effort. They can also make an excellent snack from leftovers.
Many salads can be the main course, if desired. Chicken and apple salad is one of these salads. It's a perfect choice for something different on your dining table. Its versatility allows it to be a choice for lunch, dinner, or a tasty side dish.
6 boneless chicken breasts
5 medium size apples
1/2 cup cranberries
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
2 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise. You can substitute Low-fat mayonnaise for fewer calories.
In a large frying pan cook chicken breasts after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into chicken until liquid is gone. Turn off heat and allow chicken to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.
Rinse and drain grapes and cranberries and cut each grape in half. You can also cut in thirds if you prefer.
Cut up your chicken breasts. A good way to do this is too cut diagonally all the across each chicken breast and then horizontally.
In medium sized salad bowl, add chicken, apples, grapes, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully so it doesn't burn. Once cooled, add coconut to your salad mixture.
Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Serves 6-8.
Easy Beef Stir Fry
Non-stick cooking oil spray
6 oz. lean beef, sliced
1 green pepper, rinsed and sliced
1 medium onion, rinsed and sliced
1 bag California mix frozen vegetables (2 cups needed)
1 cup brown or white rice
Soy Sauce (LaChoy has a "Lite" version that has less sodium)
Garlic Powder
Pepper
To cook your stir-fry the frozen vegetables should be sautéed first. Spray the bottom of your pan lightly with oil or put a tablespoon of other oil. It's important to not use butter for your stir-fry because butter will burn and ruin the taste completely. Put your frozen veggies in a medium frying pan, on low to medium heat and cover. Make sure to stir once or twice while they are cooking. Now add your other vegetables and cover pan. Allow about 5 minutes for cooking.
While vegetables are cooking, in small frying pan, cook beef. Add a dash of garlic powder and 5 good dashes of soy sauce, and cook until done. Add beef to vegetables and mix together well.
When time is available while cooking your stir-fry, start water for your rice in medium sized cooking pan. Put a good spray of the non-stick cooking oil in water. When water is boiling, add rice, cover and turn heat off. After 5 minutes or per rice directions, put rice on serving plate and cover with your beef stir-fry.
Now you have time to read a book or watch a video with your family.
Sources:
http://www.medicalnewstoday.com/articles/12813.php
The key for eating healthy is moderation. Overindulgence is what hurts our bodies. Too much sugar or carbohydrates can lead to Diabetes. Too much salt is linked to heart problems. Too much fat causes obesity, heart problems and numerous other illnesses. A good way to prevent overwhelming yourself is to make little changes in your daily routine when eating.
Here are some suggestions:
· Remove the salt shaker from the table at eating times. This will prevent the habit of adding more salt to our food when it is not needed.
· Drink water with meals. 40 ounces of water is what our bodies need each day. Add more when exercising to stay properly hydrated.
· Eat more fruits and vegetables. At snack time, choose an apple or banana, instead of junk food.
· Purchase fresh or frozen vegetables. Canned versions of these usually high in salt and sugar content.
· Read the ingredients of each item you buy from the grocery store. This will build your awareness of carbohydrate, fat, and salt content and help you choose healthy options when shopping.
· When eating dessert, keep the portion within reason. It helps to schedule that special dessert for a designated day too. Designated day’s works well with high fat food too. For example: Lasagna on Wednesday for supper.
A variety of healthy recipes will make a difference for you when cooking. Here are some great tasting, nutritional recipes that can add some zest to your dinner times.
Fiesta Chicken
Ingredients:
Non-stick cooking oil spray
2 boneless chicken breasts
1/4 cup scallions rinsed and diced
4 tbsp. fresh salsa, or salsa of choice
4 tbsp. low fat shredded cheddar cheese
2 tsp. low fat margarine (optional for potatoes)
2 medium baked potatoes (sweet potatoes optional)
1/4 cup lemon juice
1 tsp. garlic powder
1 bunch fresh broccoli or 2 cups frozen
Salt (optional)
Pepper (optional)
Directions:
Preheat oven to 350 degrees. Stab potatoes with a fork, about 5 times each to prevent exploding in oven. Put potatoes in oven for approximately 40 minutes.
When potatoes have cooked for about 20 minutes, put chicken breasts in non-stick cooking oil sprayed pan. Turn heat on medium. Season with garlic powder and cover.
In separate medium sized saucepan, cook broccoli. If fresh, steaming is the best option but if frozen simply add to pan. Add lemon juice, cover and cook on medium heat, stirring occasionally.
Check on chicken breasts and turn over when needed. When chicken appears done, turn off heat. Add salsa, scallions and low fat cheddar cheese on top of each chicken breast and cover until cheese has melted. You may need to put on low heat to complete the melting of the cheese. Put each chicken breast on a serving plate. Pull out potatoes, turn off oven, and slice each potato in half. Now put a potato and serving of broccoli on each plate. Add margarine to potato if you prefer. Salt and pepper to taste if needed.
Chicken Apple Cranberry Salad
Getting enough fruits and vegetables in our diet can be frustrating. A good way to remedy that is by having a variety of salad options at your disposal. Salads are an optimal choice. They provide an excellent way to stay healthy and trim while enjoying your meals. Since there are so many different varieties of salads you can keep your meals exciting and tasty without much effort. They can also make an excellent snack from leftovers.
Many salads can be the main course, if desired. Chicken and apple salad is one of these salads. It's a perfect choice for something different on your dining table. Its versatility allows it to be a choice for lunch, dinner, or a tasty side dish.
6 boneless chicken breasts
5 medium size apples
1/2 cup cranberries
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
2 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise. You can substitute Low-fat mayonnaise for fewer calories.
In a large frying pan cook chicken breasts after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into chicken until liquid is gone. Turn off heat and allow chicken to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.
Rinse and drain grapes and cranberries and cut each grape in half. You can also cut in thirds if you prefer.
Cut up your chicken breasts. A good way to do this is too cut diagonally all the across each chicken breast and then horizontally.
In medium sized salad bowl, add chicken, apples, grapes, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully so it doesn't burn. Once cooled, add coconut to your salad mixture.
Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Serves 6-8.
Easy Beef Stir Fry
Non-stick cooking oil spray
6 oz. lean beef, sliced
1 green pepper, rinsed and sliced
1 medium onion, rinsed and sliced
1 bag California mix frozen vegetables (2 cups needed)
1 cup brown or white rice
Soy Sauce (LaChoy has a "Lite" version that has less sodium)
Garlic Powder
Pepper
To cook your stir-fry the frozen vegetables should be sautéed first. Spray the bottom of your pan lightly with oil or put a tablespoon of other oil. It's important to not use butter for your stir-fry because butter will burn and ruin the taste completely. Put your frozen veggies in a medium frying pan, on low to medium heat and cover. Make sure to stir once or twice while they are cooking. Now add your other vegetables and cover pan. Allow about 5 minutes for cooking.
While vegetables are cooking, in small frying pan, cook beef. Add a dash of garlic powder and 5 good dashes of soy sauce, and cook until done. Add beef to vegetables and mix together well.
When time is available while cooking your stir-fry, start water for your rice in medium sized cooking pan. Put a good spray of the non-stick cooking oil in water. When water is boiling, add rice, cover and turn heat off. After 5 minutes or per rice directions, put rice on serving plate and cover with your beef stir-fry.
Now you have time to read a book or watch a video with your family.
Sources:
http://www.medicalnewstoday.com/articles/12813.php
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