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Wednesday, March 3, 2010
Kid’s Kitchen - Healthy Treats For Kids
Kid’s Kitchen - Healthy Treats For Kids (Mom’s and Dad’s Like ’Em Too!)
Frozen Banana Pops
Peel and cut a banana in half crosswise. Stick a popsicle stick halfway through the cut end of the banana. Roll the banana in any flavor yogurt. Use a spoon to get the yogurt onto the bend of the banana. I like to use vanilla flavored fat free yogurt. But you can use whatever the kids choose.
Roll the yogurt coated banana into Trail Mix Cereal (remove raisins first). Or roll in nuts, or any other healthy cereal you have crushed beyond recognition! Insert the banana sticks into the cut end of the banana, then place the banana pop standing upright into empty yogurt cups and freeze for at least 4 hours. I got the popsicle sticks at Michaels and I saved the 6 yogurt cups after eating it as a snack every day. Later, I toss them into a ziptop bag and return them to the freezer.
Yogurt Pops
Put in blender:
1 c. almond milk (I use Almond Breeze)
1 cup frozen strawberries
6 oz raspberry, strawberry or peach flavored yogurt
2 tablespoons honey
Blend on high speed until smooth. Fill ten 3 oz paper cups (cheap at Walmart) with about 1/4 cup yogurt mixture. Place cups in freezer for 45 minutes. Then insert popsicle sticks and freeze until firm about 1 1/2 hrs. Leave frozen cups on counter for about 3-5 minutes to easily slide pops out. Only about 35 calories per pop.
Frozen Banana Pops
Peel and cut a banana in half crosswise. Stick a popsicle stick halfway through the cut end of the banana. Roll the banana in any flavor yogurt. Use a spoon to get the yogurt onto the bend of the banana. I like to use vanilla flavored fat free yogurt. But you can use whatever the kids choose.
Roll the yogurt coated banana into Trail Mix Cereal (remove raisins first). Or roll in nuts, or any other healthy cereal you have crushed beyond recognition! Insert the banana sticks into the cut end of the banana, then place the banana pop standing upright into empty yogurt cups and freeze for at least 4 hours. I got the popsicle sticks at Michaels and I saved the 6 yogurt cups after eating it as a snack every day. Later, I toss them into a ziptop bag and return them to the freezer.
Yogurt Pops
Put in blender:
1 c. almond milk (I use Almond Breeze)
1 cup frozen strawberries
6 oz raspberry, strawberry or peach flavored yogurt
2 tablespoons honey
Blend on high speed until smooth. Fill ten 3 oz paper cups (cheap at Walmart) with about 1/4 cup yogurt mixture. Place cups in freezer for 45 minutes. Then insert popsicle sticks and freeze until firm about 1 1/2 hrs. Leave frozen cups on counter for about 3-5 minutes to easily slide pops out. Only about 35 calories per pop.
Multiple Uses For Every Day Items!
I love it when someone discovers multiple uses for every day items!
Chip Clips
I thought the chip clip was a great innovative idea until I experienced firsthand their short life expectancy versus cost. One year I must have gone through at least 6chip clips! $2.99/pkg. for 3 giant clips. How did they break anyway? I did not use crushing strength to squeeze the clip open. I very gently squeezed the clip open. I heard the *plink*, and watched in slow motion as the clip released itself from its plastic housing, and the spring launched itself into my waiting hand. One half of the plastic clip fell to the floor and the other half I found I was still squeezing (gently, of course) between my thumb and forefinger. How did that happen? I don’t know. But it happened at least 6 times that year so I decided to boycott buying the chip clips.
I started using plastic zip top bags as a means of sealing in freshness and keeping foods crisp after the original bags had been opened. I used the plastic bags sparingly because they are not good for the environment. There are other ways of keeping your food fresh without overusing plastic storage bags or buying costly chip clips.
Buy wooden clothes pins from the dollar store and use them to close bags instead of using a chip clip. A whole bag will last a long time.
Reuse rubber bands to hold together heavier opened bags such as 4-5lb bags of sugar, flour…etc. Simply roll down the top of the bag to close, then wrap the rubber band around the bag from bottom to top. I do this when I can’t fit the entire contents into my storage canisters.
Paper clips also come in handy to close the small cellophane bags such as chocolate morsels, nuts or any other small cellophane bags. Can’t find your clothespins or paper clips? Use a swatch of cellophane tape! I keep a roll of tape handy in my kitchen junk drawer.
I sincerely hope you have found the closure I have found on this subject. (Tee-Hee!)
Magnets
Use the big advertising magnets we all get on our phone books to display pictures on the fridge. Find some of your special photos or artwork from the kids. Apply a dab of craft paste to the non-magnetic side, then position the picture over the paste. No more putting the magnets over the picture - no more advertisements on the fridge!
Holiday lights not just for the holidays!
Take the strands of lights that framed the door or ran along the rain gutter and move them to the patio or deck. Strings of white lights look good year-round. Plus, they’re functional. They illuminate without attracting too many bugs.
Keep the holiday lights on your plants well after the holidays. When we get a freeze, turn the lights on, they will keep the frost off of your plants.
Time Savers
Use a wheeled pizza cutter to cut kid's pancakes, french toast, waffles, or similar food. It's easy and a great time saver!
You will especially love this idea if you spend a lot of time in the kitchen! Start collecting small transparent plastic containers, or buy some from the dollar store.
(Hint: I actually get my containers for free. I buy the pre-packaged Sara Lee or Hillshire Farms meats that are packaged in the reusable Gladware containers with lids. Look for this lunchmeat in the meat department, not at the deli counter. Hillshire and Sara Lee frequently put out $1.00 or $1.50 coupons for the pre-sliced meats to make this deal extra sweet!)
Then buy an extra set of measuring cups and spoons from the dollar store or use an old set for this purpose. Think about how many times your favorite recipes call for a certain measure of salt, sugar, flour etc. Leave the measuring cup or teaspoon inside the container so you won’t have to dig through the kitchen drawers every time you need to dole out a measure of ingredients.
Tip: I pour an entire container of salt into an airtight plastic container (I use Gladware) then place the measuring teaspoon into the salt with the handle sticking up so I can grab it easily. Make sure you label your containers so you will know what is in them.
Our iced tea mix calls for 1/3 cup of mix per quart so I leave a 1/3 cup measure inside the canister. You get the idea, right?
Housekeeping Tips
Always leave 2-3 plastic grocery bags in the bottom of your bathroom/bedroom wastebaskets. That way you won’t have to run around the house looking for one.
Bleach Strips
Only try this if there are no small children or pets in the house, With gloves on, dip strips of paper towels in full strength bleach, then tuck the strips into the edges and corners. Keep in place at least 4hrs or overnight. Put on your gloves and remove the paper towels. This leaves the caulking super white. Love this tip. It is much cheaper to use bleach than those other costly spray bottled solutions. :)
Plastic Bottles
Purchase honey in the bear shaped plastic bottles. I have seen them in most supermarkets. (Walmart being the cheapest) When the bottle is empty you can soak off the label and fill the plastic bear with your favorite shampoo or conditioner. Use some “Goo Be Gone” to remove the sticky residue left behind by the label. The containers look very cute sitting around your bathtub. It might also encourage your little kids to let you wash their hair! This is a great idea to dress up your bathroom whenever you find a cute squeezable bottle. It looks so much nicer than most of the bottles hair care products come in.
Paint Brushes Not Just For Paint!
Buy a package of cheap paint brushes when you see them go on sale. I use the paint brushes to brush barbecue sauces and other marinades on meats before grilling instead of using expensive kitchen basting brushes. The paint brushes last longer and hold the sauces better than the basting brushes do. When my guests see me basting with a paint brush they get a big kick out of it! But then they see how well it works and they are convinced to try it themselves.
You can use the brushes to paint olive oil on your garlic bread or to baste the tops of you freshly baked bread with butter! Use them for anything that calls for a brush of eggwash.
The smaller paint brushes come in handy for getting dirt out of the tracks of windows and sliding glass doors, room corners and other tight spots you can't get the broom into. Label these "CLEANING" and store them in the garage or cellar so you don't use them for basting!
French Fry Cutter
Use your manual French Fry cutter for more than just cutting French Fries. Peel and core apples and then slide them through the cutter. The kids like the French Fry look alike shapes and they will eat them up! Go ahead and experiment with other fruits and veggies like pears, cucumbers, or carrots. It is also a quick way to uniformly cut up your onions, mushrooms, turnips, sweet potatoes and other veggies for soups, stews or stir frys. It is kind of cool to see your food cut into this shape instead of the square chunks we normally cut them into.
Chip Clips
I thought the chip clip was a great innovative idea until I experienced firsthand their short life expectancy versus cost. One year I must have gone through at least 6chip clips! $2.99/pkg. for 3 giant clips. How did they break anyway? I did not use crushing strength to squeeze the clip open. I very gently squeezed the clip open. I heard the *plink*, and watched in slow motion as the clip released itself from its plastic housing, and the spring launched itself into my waiting hand. One half of the plastic clip fell to the floor and the other half I found I was still squeezing (gently, of course) between my thumb and forefinger. How did that happen? I don’t know. But it happened at least 6 times that year so I decided to boycott buying the chip clips.
I started using plastic zip top bags as a means of sealing in freshness and keeping foods crisp after the original bags had been opened. I used the plastic bags sparingly because they are not good for the environment. There are other ways of keeping your food fresh without overusing plastic storage bags or buying costly chip clips.
Buy wooden clothes pins from the dollar store and use them to close bags instead of using a chip clip. A whole bag will last a long time.
Reuse rubber bands to hold together heavier opened bags such as 4-5lb bags of sugar, flour…etc. Simply roll down the top of the bag to close, then wrap the rubber band around the bag from bottom to top. I do this when I can’t fit the entire contents into my storage canisters.
Paper clips also come in handy to close the small cellophane bags such as chocolate morsels, nuts or any other small cellophane bags. Can’t find your clothespins or paper clips? Use a swatch of cellophane tape! I keep a roll of tape handy in my kitchen junk drawer.
I sincerely hope you have found the closure I have found on this subject. (Tee-Hee!)
Magnets
Use the big advertising magnets we all get on our phone books to display pictures on the fridge. Find some of your special photos or artwork from the kids. Apply a dab of craft paste to the non-magnetic side, then position the picture over the paste. No more putting the magnets over the picture - no more advertisements on the fridge!
Holiday lights not just for the holidays!
Take the strands of lights that framed the door or ran along the rain gutter and move them to the patio or deck. Strings of white lights look good year-round. Plus, they’re functional. They illuminate without attracting too many bugs.
Keep the holiday lights on your plants well after the holidays. When we get a freeze, turn the lights on, they will keep the frost off of your plants.
Time Savers
Use a wheeled pizza cutter to cut kid's pancakes, french toast, waffles, or similar food. It's easy and a great time saver!
You will especially love this idea if you spend a lot of time in the kitchen! Start collecting small transparent plastic containers, or buy some from the dollar store.
(Hint: I actually get my containers for free. I buy the pre-packaged Sara Lee or Hillshire Farms meats that are packaged in the reusable Gladware containers with lids. Look for this lunchmeat in the meat department, not at the deli counter. Hillshire and Sara Lee frequently put out $1.00 or $1.50 coupons for the pre-sliced meats to make this deal extra sweet!)
Then buy an extra set of measuring cups and spoons from the dollar store or use an old set for this purpose. Think about how many times your favorite recipes call for a certain measure of salt, sugar, flour etc. Leave the measuring cup or teaspoon inside the container so you won’t have to dig through the kitchen drawers every time you need to dole out a measure of ingredients.
Tip: I pour an entire container of salt into an airtight plastic container (I use Gladware) then place the measuring teaspoon into the salt with the handle sticking up so I can grab it easily. Make sure you label your containers so you will know what is in them.
Our iced tea mix calls for 1/3 cup of mix per quart so I leave a 1/3 cup measure inside the canister. You get the idea, right?
Housekeeping Tips
Always leave 2-3 plastic grocery bags in the bottom of your bathroom/bedroom wastebaskets. That way you won’t have to run around the house looking for one.
Bleach Strips
Only try this if there are no small children or pets in the house, With gloves on, dip strips of paper towels in full strength bleach, then tuck the strips into the edges and corners. Keep in place at least 4hrs or overnight. Put on your gloves and remove the paper towels. This leaves the caulking super white. Love this tip. It is much cheaper to use bleach than those other costly spray bottled solutions. :)
Plastic Bottles
Purchase honey in the bear shaped plastic bottles. I have seen them in most supermarkets. (Walmart being the cheapest) When the bottle is empty you can soak off the label and fill the plastic bear with your favorite shampoo or conditioner. Use some “Goo Be Gone” to remove the sticky residue left behind by the label. The containers look very cute sitting around your bathtub. It might also encourage your little kids to let you wash their hair! This is a great idea to dress up your bathroom whenever you find a cute squeezable bottle. It looks so much nicer than most of the bottles hair care products come in.
Paint Brushes Not Just For Paint!
Buy a package of cheap paint brushes when you see them go on sale. I use the paint brushes to brush barbecue sauces and other marinades on meats before grilling instead of using expensive kitchen basting brushes. The paint brushes last longer and hold the sauces better than the basting brushes do. When my guests see me basting with a paint brush they get a big kick out of it! But then they see how well it works and they are convinced to try it themselves.
You can use the brushes to paint olive oil on your garlic bread or to baste the tops of you freshly baked bread with butter! Use them for anything that calls for a brush of eggwash.
The smaller paint brushes come in handy for getting dirt out of the tracks of windows and sliding glass doors, room corners and other tight spots you can't get the broom into. Label these "CLEANING" and store them in the garage or cellar so you don't use them for basting!
French Fry Cutter
Use your manual French Fry cutter for more than just cutting French Fries. Peel and core apples and then slide them through the cutter. The kids like the French Fry look alike shapes and they will eat them up! Go ahead and experiment with other fruits and veggies like pears, cucumbers, or carrots. It is also a quick way to uniformly cut up your onions, mushrooms, turnips, sweet potatoes and other veggies for soups, stews or stir frys. It is kind of cool to see your food cut into this shape instead of the square chunks we normally cut them into.
Home Made Dryer Sheets
Instead of buying dryer sheets, try this! Buy any kind of liquid fabric softener. Pour a capful of liquid fabric softener (about 1/8 cup) into a 32 oz spray bottle. Add water to fill up the bottle. Shake. Spray the solution 3-4 times on each side of a dishcloth or washcloth, then toss into dryer with wet clothes. Your clothes will come out static-free and smelling fresh!
Using a laundry marker, label your washcloth "Dryer Sheet" so you don't put it away with the rest of the folded laundry! I always toss the cloth back into the dryer so it is always there for the next load. Remember to spritz it on both sides before each use.
I used an empty spray bottle of window cleaner to mix my soution. I always try to recycle whatever I can. You can buy a spray bottle at the dollar store if you don't have one. Yes, you have my permission. HA HA!
This is great for the environment because you no longer need to buy dryer sheets that end up in our landfills.
You will save money by mixing your own solution. One 32 oz bottle that you mix yourself could last you 6 months to a year...depending on how much laundry you do. Then when you run out of your solution, just mix up some more using the bottle of fabric softener you bought.
I wash my home made "dryer sheet" about once a month. Just toss it in with your laundry!
Using a laundry marker, label your washcloth "Dryer Sheet" so you don't put it away with the rest of the folded laundry! I always toss the cloth back into the dryer so it is always there for the next load. Remember to spritz it on both sides before each use.
I used an empty spray bottle of window cleaner to mix my soution. I always try to recycle whatever I can. You can buy a spray bottle at the dollar store if you don't have one. Yes, you have my permission. HA HA!
This is great for the environment because you no longer need to buy dryer sheets that end up in our landfills.
You will save money by mixing your own solution. One 32 oz bottle that you mix yourself could last you 6 months to a year...depending on how much laundry you do. Then when you run out of your solution, just mix up some more using the bottle of fabric softener you bought.
I wash my home made "dryer sheet" about once a month. Just toss it in with your laundry!
Low Calorie Beverages
Home Made Drinks You will Enjoy Tasting To Satisfy Your Thirsty Desires!
I have made all of these drinks and they are all great!
If you love coffee and chocolate then you can have the best of both with this rich tasting, thick, and satisfying Mocha Freeze. My husband used to eat a bowl of ice cream every night until I turned him on to this! Mocha freeze (Light Version) is much lighter than ice cream.
In order to make this you will need to use a blender with a smoothie maker button and chop ice button, or buy a smoothie maker. Walmart sells one for about $20.00. But a good smoothie maker will run you about $40.00-$50.00. Believe me, after you try this drink it will be worth the investment! You can try making it in your blender that doesn't have these features. It will still taste good, but the ice won't get chopped up enough to make this drink as thick as it should be.
Mocha Freeze
6-8 ice cubes
1 cup strong brewed decaffeinated coffee (refrigerate coffee until cold)
1 cup chocolate frozen yogurt
1/2 cup Almond milk, (regular not vanilla flavored)
2 Tablespoons Ovaltine
1/8 tsp. almond or vanilla extract
Reddi-Whip fat free whipped topping (in the can)
Put coffee and ice cubes in a blender and blend until all ice has been chopped up.
Add frozen yogurt, milk, Ovaltine and extract. Blend well. Top with a squirt of whipped cream. Makes 2 servings. Only about 120 calories per serving!
You can use any kind of coffee to make this drink, with or without the caffeine. I like to mix 2 or 3 different coffees together to get a nicely flavored brew. Try mixing together vanilla bean flavored coffee and regular decaffeinated coffee. Be sure to buy the regular almond milk, not the vanilla flavored almond milk. Vanilla flavored milks are too sweet for this recipe.
Fruit Smoothie
Again, you should have a smoothie maker to make this drink but you can try using a blender if you don’t have one. You will have to stop the blender and stir the mixture a few times.
Place in smoothie maker or blender:
1/2 cup cranberry, pomegranate, grape, or cherry juice…or any juice combination you like
6 ice cubes
2 cups any frozen fruit, blueberries and strawberries and pineapple mix tastes great!
(if using fresh fruit then add 2 more ice cubes)
1 cup fat free vanilla yogurt. (strawberry yogurt works well with this recipe)
1 large ripe banana, cut up
Honey or Splenda to sweeten (optional)
Blend well and serve. Makes about 5 cups.
Terry’s Sweet Green Tea
2 quarts water
8 regular size green teabags
1 cup Splenda, or other sweetener
1/3 cup lemon juice
Boil two quarts of water. Add tea bags in the water and allow to steep for about 15 minutes. Cool to room temperature. Add the Splenda and the lemon juice. Stir until dissolved. It is a matter of personal taste for both the sweetener and the lemon juice. Taste the tea before adding more. Serve chilled.
Replace your electrolytes and sugar with this drink instead of buying expensive Gatorade
You will want to try this recipe if you work outside in hot weather, if you play sports, or if you exercise for long periods of time.
1 pkg. unsweetened Kool-Aid (cherry, fruit punch, orange or grape tastes best)
1/2 cup V8 Fusion Fruit Juice (or any grape, orange, or cranberry juice)
1/2 tsp. salt
1/2 cup sugar
2 quarts water
Mix all ingredients together in a 2 quart pitcher until dissolved. Chill and serve.
I have made all of these drinks and they are all great!
If you love coffee and chocolate then you can have the best of both with this rich tasting, thick, and satisfying Mocha Freeze. My husband used to eat a bowl of ice cream every night until I turned him on to this! Mocha freeze (Light Version) is much lighter than ice cream.
In order to make this you will need to use a blender with a smoothie maker button and chop ice button, or buy a smoothie maker. Walmart sells one for about $20.00. But a good smoothie maker will run you about $40.00-$50.00. Believe me, after you try this drink it will be worth the investment! You can try making it in your blender that doesn't have these features. It will still taste good, but the ice won't get chopped up enough to make this drink as thick as it should be.
Mocha Freeze
6-8 ice cubes
1 cup strong brewed decaffeinated coffee (refrigerate coffee until cold)
1 cup chocolate frozen yogurt
1/2 cup Almond milk, (regular not vanilla flavored)
2 Tablespoons Ovaltine
1/8 tsp. almond or vanilla extract
Reddi-Whip fat free whipped topping (in the can)
Put coffee and ice cubes in a blender and blend until all ice has been chopped up.
Add frozen yogurt, milk, Ovaltine and extract. Blend well. Top with a squirt of whipped cream. Makes 2 servings. Only about 120 calories per serving!
You can use any kind of coffee to make this drink, with or without the caffeine. I like to mix 2 or 3 different coffees together to get a nicely flavored brew. Try mixing together vanilla bean flavored coffee and regular decaffeinated coffee. Be sure to buy the regular almond milk, not the vanilla flavored almond milk. Vanilla flavored milks are too sweet for this recipe.
Fruit Smoothie
Again, you should have a smoothie maker to make this drink but you can try using a blender if you don’t have one. You will have to stop the blender and stir the mixture a few times.
Place in smoothie maker or blender:
1/2 cup cranberry, pomegranate, grape, or cherry juice…or any juice combination you like
6 ice cubes
2 cups any frozen fruit, blueberries and strawberries and pineapple mix tastes great!
(if using fresh fruit then add 2 more ice cubes)
1 cup fat free vanilla yogurt. (strawberry yogurt works well with this recipe)
1 large ripe banana, cut up
Honey or Splenda to sweeten (optional)
Blend well and serve. Makes about 5 cups.
Terry’s Sweet Green Tea
2 quarts water
8 regular size green teabags
1 cup Splenda, or other sweetener
1/3 cup lemon juice
Boil two quarts of water. Add tea bags in the water and allow to steep for about 15 minutes. Cool to room temperature. Add the Splenda and the lemon juice. Stir until dissolved. It is a matter of personal taste for both the sweetener and the lemon juice. Taste the tea before adding more. Serve chilled.
Replace your electrolytes and sugar with this drink instead of buying expensive Gatorade
You will want to try this recipe if you work outside in hot weather, if you play sports, or if you exercise for long periods of time.
1 pkg. unsweetened Kool-Aid (cherry, fruit punch, orange or grape tastes best)
1/2 cup V8 Fusion Fruit Juice (or any grape, orange, or cranberry juice)
1/2 tsp. salt
1/2 cup sugar
2 quarts water
Mix all ingredients together in a 2 quart pitcher until dissolved. Chill and serve.
Spice Rubs
These rubs are easy to mix up, and make great gifts for the guys.
I set up each of the recipes with directions for the recipient of your gift. You can copy and paste to a word document the directions on how to use the rub.
Memphis-Style Rub
4 Tbsp dark brown sugar
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp celery salt
2 Tbsp paprika
1 Tbsp ground cumin
1 Tbsp salt
2 tsp mustard powder (ground mustard)
2 tsp dried sage
2 tsp pepper
1 tsp ground bay leaves
1 tsp cayenne pepper
Mix all ingredients in a small bowl until combined.
Makes 17 Tablespoons.
1. Rub the mixture thoroughly into meat, poultry, fish or seafood several hours, up to 24 hours, before cooking. If leaving for the maximum length of time, exclude salt from the rub mixture and sprinkle over just before cooking.
2. Put in a shallow dish and cover tightly and chill in refrigerator until ready to cook.
Rub Mix Contains: dark brown sugar, garlic powder, onion powder, celery salt, paprika, ground cumin, salt, mustard powder, dried sage, black pepper, ground bay leaves, cayenne pepper.
Chili Espresso Rub
2 TBSP dark brown sugar
1 TBSP ground espresso coffee
1 TBSP ground coriander
2 tsp ground cumin
1 tsp ground ginger
1-2 tsp dried red chile flakes or chili powder
dash of salt and black pepper
Mix all ingredients together in a small bowl until combined.
1. Rub the mixture thoroughly into meat, poultry , fish or seafood up to 6 hours before cooking.
2. Put in a shallow dish, cover tightly, and chill in the refrigerator until ready to cook.
Jamaican Jerk Rub
4 tsp dark brown sugar
2 1/2 tsp dried thyme
4 tsp salt
2 tsp ground allspice
1 tsp cayenne pepper or chili powder
pinch of ground nutmeg
pinch of ground cloves
Makes 5 Tablespoons.
Mix all ingredients together in a small bowl until combined.
1. Rub the mixture thoroughly into meat, poultry, fish or seafood at least 2 hours, or up to 24 hours, before cooking. If leaving for the maximum length of time, exclude salt from the rub mixture and sprinkle just before cooking.
2. Put in a shallow dish, cover tightly, and chill in refrigerator until required.
Cajun Blackened Spice Rub
1 TBSP cracked black pepper
2 tsp paprika
2 tsp garlic powder or crushed garlic
2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp mustard powder
1/2 tsp cayenne pepper
Makes 4 TBSP.
Mix all ingredients together in a small bowl until combined.
1. Rub the mixture thoroughly into meat, poultry, fish or seafood just before cooking if short of time, or for several hours before cooking.
2. Put in a shallow dish, cover tightly, and chill in the refrigerator until ready to cook. This recipe works well for meat, poultry and seafood.
I set up each of the recipes with directions for the recipient of your gift. You can copy and paste to a word document the directions on how to use the rub.
Memphis-Style Rub
4 Tbsp dark brown sugar
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp celery salt
2 Tbsp paprika
1 Tbsp ground cumin
1 Tbsp salt
2 tsp mustard powder (ground mustard)
2 tsp dried sage
2 tsp pepper
1 tsp ground bay leaves
1 tsp cayenne pepper
Mix all ingredients in a small bowl until combined.
Makes 17 Tablespoons.
1. Rub the mixture thoroughly into meat, poultry, fish or seafood several hours, up to 24 hours, before cooking. If leaving for the maximum length of time, exclude salt from the rub mixture and sprinkle over just before cooking.
2. Put in a shallow dish and cover tightly and chill in refrigerator until ready to cook.
Rub Mix Contains: dark brown sugar, garlic powder, onion powder, celery salt, paprika, ground cumin, salt, mustard powder, dried sage, black pepper, ground bay leaves, cayenne pepper.
Chili Espresso Rub
2 TBSP dark brown sugar
1 TBSP ground espresso coffee
1 TBSP ground coriander
2 tsp ground cumin
1 tsp ground ginger
1-2 tsp dried red chile flakes or chili powder
dash of salt and black pepper
Mix all ingredients together in a small bowl until combined.
1. Rub the mixture thoroughly into meat, poultry , fish or seafood up to 6 hours before cooking.
2. Put in a shallow dish, cover tightly, and chill in the refrigerator until ready to cook.
Jamaican Jerk Rub
4 tsp dark brown sugar
2 1/2 tsp dried thyme
4 tsp salt
2 tsp ground allspice
1 tsp cayenne pepper or chili powder
pinch of ground nutmeg
pinch of ground cloves
Makes 5 Tablespoons.
Mix all ingredients together in a small bowl until combined.
1. Rub the mixture thoroughly into meat, poultry, fish or seafood at least 2 hours, or up to 24 hours, before cooking. If leaving for the maximum length of time, exclude salt from the rub mixture and sprinkle just before cooking.
2. Put in a shallow dish, cover tightly, and chill in refrigerator until required.
Cajun Blackened Spice Rub
1 TBSP cracked black pepper
2 tsp paprika
2 tsp garlic powder or crushed garlic
2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp mustard powder
1/2 tsp cayenne pepper
Makes 4 TBSP.
Mix all ingredients together in a small bowl until combined.
1. Rub the mixture thoroughly into meat, poultry, fish or seafood just before cooking if short of time, or for several hours before cooking.
2. Put in a shallow dish, cover tightly, and chill in the refrigerator until ready to cook. This recipe works well for meat, poultry and seafood.
Turkey and Spinach Manicotti
This manicotti stays heart-healthy without sacrificing great taste by using ground turkey and fat-free ricotta cheese.
Ingredients
8 uncooked manicotti pasta shells
1/2 lb lean ground turkey breast (at least 90% lean)
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 cup fat free ricotta cheese (I have only used small curd fat free cottage cheese and it tastes great.)
1 teaspoon Italian seasonings (I used 1 tablespoon basil,1 tablespoon thyme and 1 tsp. oregano)
1 box frozen cut or chopped spinach, thawed, squeezed to drain water
1 1/2 cups pasta sauce or marinara sauce, any flavor
2 tablespoons finely shredded parmesan cheese. (I used ½ cup. What can I say? I love cheese!)
Heat oven to 375 degrees
Spray bottom and sides of 11 x 17 glass 2 quart baking dish with olive oil cooking spray.
Cook pasta shells as directed on box, omitting salt. Rinse with cool water. Drain well.
Spray non-stick 10 inch skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasonings and spinach.
Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara over shells. Bake uncovered 20-25 minutes or until hot and bubbly. Sprinkle with parmesan cheese.
(Try to use organic pasta sauce or marinara sauce with less than 300 mg sodium.)
Yield: 4 servings
1 serving 350 calories, calories from fat 50 (calories will be less if you used cottage cheese), :total fat- 6g, saturated fat 1g, trans fat 0g, cholest. 45 mg., sodium 440 mg, total carbs 45 g, dietary fiber 5 g, sugars 10g, Vitamin A 130%, Vitamin C 6%, Calcium 25%, Iron 20%.
Ingredients
8 uncooked manicotti pasta shells
1/2 lb lean ground turkey breast (at least 90% lean)
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 cup fat free ricotta cheese (I have only used small curd fat free cottage cheese and it tastes great.)
1 teaspoon Italian seasonings (I used 1 tablespoon basil,1 tablespoon thyme and 1 tsp. oregano)
1 box frozen cut or chopped spinach, thawed, squeezed to drain water
1 1/2 cups pasta sauce or marinara sauce, any flavor
2 tablespoons finely shredded parmesan cheese. (I used ½ cup. What can I say? I love cheese!)
Heat oven to 375 degrees
Spray bottom and sides of 11 x 17 glass 2 quart baking dish with olive oil cooking spray.
Cook pasta shells as directed on box, omitting salt. Rinse with cool water. Drain well.
Spray non-stick 10 inch skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasonings and spinach.
Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara over shells. Bake uncovered 20-25 minutes or until hot and bubbly. Sprinkle with parmesan cheese.
(Try to use organic pasta sauce or marinara sauce with less than 300 mg sodium.)
Yield: 4 servings
1 serving 350 calories, calories from fat 50 (calories will be less if you used cottage cheese), :total fat- 6g, saturated fat 1g, trans fat 0g, cholest. 45 mg., sodium 440 mg, total carbs 45 g, dietary fiber 5 g, sugars 10g, Vitamin A 130%, Vitamin C 6%, Calcium 25%, Iron 20%.
Spiced Pork Tenderloin with Maple-Chipotle Sauce
The smokiness of adobo sauce calls for a robust Grade A Dark or Grade B maple syrup.
Ingredients
Pork:
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil
Sauce:
1 (7-ounce) can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup
3 tablespoons fat-free, less-sodium chicken broth
1 1/2 tablespoons cider vinegar
1. To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
2. Preheat oven to 375°.
3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes.
4. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat.
Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.
Yield: 8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
CALORIES 201 (23% from fat); FAT 5.1g (sat 1.5g,mono 2.6g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 74mg; CALCIUM 23mg; CARBOHYDRATE 13.8g; SODIUM 229mg; PROTEIN 23.9g; FIBER 0.3g
Cooking Light, MARCH 2008
Ingredients
Pork:
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil
Sauce:
1 (7-ounce) can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup
3 tablespoons fat-free, less-sodium chicken broth
1 1/2 tablespoons cider vinegar
1. To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
2. Preheat oven to 375°.
3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes.
4. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat.
Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.
Yield: 8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
CALORIES 201 (23% from fat); FAT 5.1g (sat 1.5g,mono 2.6g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 74mg; CALCIUM 23mg; CARBOHYDRATE 13.8g; SODIUM 229mg; PROTEIN 23.9g; FIBER 0.3g
Cooking Light, MARCH 2008
Orzo with Tomatoes, Feta, and Green Onions
A perfect salad for a hot summer day. Simple to make and the only thing you have to cook is the orzo. Choose the tastiest tomatoes in season -- whether they are the small grape cherry tomatoes, vine-ripened heirloom or other locally grown tomatoes. Add onions, feta, and a few fresh herbs and you have a colorful, tasty salad that can serve as a side or main dish.
Ingredients
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
Bon Appétit
April 2006
Ingredients
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
Bon Appétit
April 2006
Lemon-Garlic Shrimp Skewers
Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.
Other Time: 1 hour(s) 45 minutes minutes
Ingredients:
2 tablespoons kosher salt
2 tablespoons sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper
Lemon wedges
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards' Ca' del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott's Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.
Yield: Makes 6 to 8 servings
CALORIES 161 (47% from fat); FAT 8.3g (sat 1.2g); CHOLESTEROL 140mg; CARBOHYDRATE 1.6g; SODIUM 259mg; PROTEIN 19g; FIBER 0.2g
Sunset, JULY 2005
Other Time: 1 hour(s) 45 minutes minutes
Ingredients:
2 tablespoons kosher salt
2 tablespoons sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper
Lemon wedges
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards' Ca' del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott's Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.
Yield: Makes 6 to 8 servings
CALORIES 161 (47% from fat); FAT 8.3g (sat 1.2g); CHOLESTEROL 140mg; CARBOHYDRATE 1.6g; SODIUM 259mg; PROTEIN 19g; FIBER 0.2g
Sunset, JULY 2005
Honey-Cumin Roasted Pork with Carmelized Onions
1 (3-pound) boned pork loin roast
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
2 large onions (about 2 pounds), cut into 8 wedges
1 cup fat-free, less-sodium chicken broth, divided
Preheat oven to 375°.
Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375° for 1 hour and 15 minutes or until thermometer registers 155° (slightly pink).
Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5° upon standing).Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.
Yield: 12 servings (serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce)
CALORIES 212 (35% from fat); FAT 8.2g (sat 2.8g,mono 3.7g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 62mg; CALCIUM 28mg; CARBOHYDRATE 11.3g; SODIUM 403mg; PROTEIN 22.7g; FIBER 1.5g
Cooking Light, OCTOBER 2000
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
2 large onions (about 2 pounds), cut into 8 wedges
1 cup fat-free, less-sodium chicken broth, divided
Preheat oven to 375°.
Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375° for 1 hour and 15 minutes or until thermometer registers 155° (slightly pink).
Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5° upon standing).Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.
Yield: 12 servings (serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce)
CALORIES 212 (35% from fat); FAT 8.2g (sat 2.8g,mono 3.7g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 62mg; CALCIUM 28mg; CARBOHYDRATE 11.3g; SODIUM 403mg; PROTEIN 22.7g; FIBER 1.5g
Cooking Light, OCTOBER 2000
Grilled Split Chicken with Rosemary and Garlic
Ingredients
1 3 1/2-pound) chicken
1/2 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
Cooking spray
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.
To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan.
Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving. Yield: 5 servings (serving size: 3 ounces)
CALORIES 196 (35% from fat); FAT 7.6g (sat 2.1g,mono 2.7g,poly 1.8g); IRON 1.3mg; CHOLESTEROL 88mg; CALCIUM 32mg; CARBOHYDRATE 0.9g; SODIUM 210mg; PROTEIN 29g; FIBER 0.1g
Cooking Light, JUNE 2000
1 3 1/2-pound) chicken
1/2 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
Cooking spray
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.
To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan.
Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving. Yield: 5 servings (serving size: 3 ounces)
CALORIES 196 (35% from fat); FAT 7.6g (sat 2.1g,mono 2.7g,poly 1.8g); IRON 1.3mg; CHOLESTEROL 88mg; CALCIUM 32mg; CARBOHYDRATE 0.9g; SODIUM 210mg; PROTEIN 29g; FIBER 0.1g
Cooking Light, JUNE 2000
Feta, Herb, and Sun-Dried Tomato Stuffed Chicken
Sun-dried tomatoes and fresh basil temper tangy feta in a savory chicken breast stuffing. Serve with quick-cooking orzo pasta tossed with fresh parsley.
Ingredients
2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4(6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)
Preheat oven to 425°.
Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges.
Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.
Yield: 4 servings (serving size: 1 packet)
CALORIES 311 (29% from fat); FAT 10.1g (sat 5.7g,mono 2g,poly 0.7g); IRON 1.6mg; CHOLESTEROL 121mg; CALCIUM 77mg; CARBOHYDRATES 8.2g; SODIUM 572mg; PROTEIN 43g; FIBER 2.5g
Cooking Light, APRIL 2007
Ingredients
2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4(6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)
Preheat oven to 425°.
Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges.
Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.
Yield: 4 servings (serving size: 1 packet)
CALORIES 311 (29% from fat); FAT 10.1g (sat 5.7g,mono 2g,poly 0.7g); IRON 1.6mg; CHOLESTEROL 121mg; CALCIUM 77mg; CARBOHYDRATES 8.2g; SODIUM 572mg; PROTEIN 43g; FIBER 2.5g
Cooking Light, APRIL 2007
Chili & Lime Grilled Shrimp
Ingredients
6 (12-inch) wooden skewers
1 pound unpeeled, uncooked fresh or frozen large Shrimp
2 teaspoons McCormick’s chili with lime seasoning
2 teaspoons Ground Mustard
1 teaspoon Garlic Powder
1 lime
2 tablespoons extra virgin olive oil
Garnish: 6 lime wedges
Soak wooden skewers in water 30 minutes. If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired. Place shrimp in a medium bowl.
Stir together chili with lime seasoning, ground mustard, and garlic powder in a small bowl. Sprinkle mixture over shrimp, tossing to coat
Grate rind from 1 lime, and add to shrimp mixture in bowl. Cut lime in half, and squeeze juice into bowl. Stir in olive oil. Thread 4 to 5 shrimp onto each skewer, and place skewers on a plate. Cover and chill.
Preheat grill to 300° to 350° (medium). Grill shrimp skewers, covered with grill lid, over 300° to 350° (medium) heat 3 to 4 minutes on each side or just until shrimp turn pink. Note: For testing purposes only, we used McCormick Chili With Lime Seasoning.
Prep: 25 min., Soak: 30 min., Grill: 8 min.
Preparation Time: 25 minutes minutes Cooking Time: 8 minutes minutes
Other Time: 30 minutes minutes
Yield: Makes 6 servings
6 (12-inch) wooden skewers
1 pound unpeeled, uncooked fresh or frozen large Shrimp
2 teaspoons McCormick’s chili with lime seasoning
2 teaspoons Ground Mustard
1 teaspoon Garlic Powder
1 lime
2 tablespoons extra virgin olive oil
Garnish: 6 lime wedges
Soak wooden skewers in water 30 minutes. If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired. Place shrimp in a medium bowl.
Stir together chili with lime seasoning, ground mustard, and garlic powder in a small bowl. Sprinkle mixture over shrimp, tossing to coat
Grate rind from 1 lime, and add to shrimp mixture in bowl. Cut lime in half, and squeeze juice into bowl. Stir in olive oil. Thread 4 to 5 shrimp onto each skewer, and place skewers on a plate. Cover and chill.
Preheat grill to 300° to 350° (medium). Grill shrimp skewers, covered with grill lid, over 300° to 350° (medium) heat 3 to 4 minutes on each side or just until shrimp turn pink. Note: For testing purposes only, we used McCormick Chili With Lime Seasoning.
Prep: 25 min., Soak: 30 min., Grill: 8 min.
Preparation Time: 25 minutes minutes Cooking Time: 8 minutes minutes
Other Time: 30 minutes minutes
Yield: Makes 6 servings
Belgian Beef & Beer Stew
An amber Belgian beer is ideal in this dish, though most amber beers or brown ales—such as Newcastle—would work just fine. Garnish with fresh thyme.
Ingredients
3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits.
Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
Yield: 8 servings (serving size: 1cup)
CALORIES 373 ; FAT 12.2g (sat 5g,mono 3.2g,poly 0.4g); CHOLESTEROL 118mg; CALCIUM 56mg; CARBOHYDRATE 18.4g; SODIUM 780mg; PROTEIN 40.4g; FIBER 3.9g; IRON 5.1mg
Cooking Light, DECEMBER 2009
Ingredients
3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
2. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits.
Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
Yield: 8 servings (serving size: 1cup)
CALORIES 373 ; FAT 12.2g (sat 5g,mono 3.2g,poly 0.4g); CHOLESTEROL 118mg; CALCIUM 56mg; CARBOHYDRATE 18.4g; SODIUM 780mg; PROTEIN 40.4g; FIBER 3.9g; IRON 5.1mg
Cooking Light, DECEMBER 2009
Artichoke & Goat Cheese Stuffed Chicken
The chicken is sliced and served over a bed of dressed greens, creating a dinner salad.
Ingredients:
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup chopped fresh basil
6 canned artichoke hearts, rinsed, drained, and chopped
1 red bell pepper, bottled, roasted, rinsed, drained, and chopped
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 quarts water
6 cups mixed baby greens
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons extravirgin olive oil
Combine first 5 ingredients in a medium bowl; stir until well blended. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices. Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half. Yield: 4 servings
CALORIES 348 (20% from fat); FAT 7.7g (sat 2.9g,mono 2.5g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 105mg; CALCIUM 97mg; CARBOHYDRATE 21.2g; SODIUM 882mg; PROTEIN 47.2g; FIBER 3.1g
Cooking Light, JUNE 2006
Ingredients:
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup chopped fresh basil
6 canned artichoke hearts, rinsed, drained, and chopped
1 red bell pepper, bottled, roasted, rinsed, drained, and chopped
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 quarts water
6 cups mixed baby greens
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons extravirgin olive oil
Combine first 5 ingredients in a medium bowl; stir until well blended. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices. Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half. Yield: 4 servings
CALORIES 348 (20% from fat); FAT 7.7g (sat 2.9g,mono 2.5g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 105mg; CALCIUM 97mg; CARBOHYDRATE 21.2g; SODIUM 882mg; PROTEIN 47.2g; FIBER 3.1g
Cooking Light, JUNE 2006
Caesar Salad Dressing (Lite)
1 clove organic garlic, crushed or pressed
1/2 cup nonfat plain organic yogurt
5 teaspoons white vinegar
1/8 teaspoon salt, or to taste
1/3 cup low-fat organic cottage cheese
1/4 cup freshly grated organic parmesan cheese
1/2 teaspoon natural Worcestershire sauce
Freshly ground pepper to taste
Puree garlic and cottage cheese in a food processor or blender until smooth. Add yogurt, parmesan, vinegar, and Worcestershire. Pulse to blend. Season with salt and pepper. To make ahead, cover and refrigerate for up to 2 days.
13 calories per Tablespoon, 0 g. fat, 1 mg cholesterol, 1 g. carb., 1 g. protein, 0 g. fiber, 62 mg. sodium
1/2 cup nonfat plain organic yogurt
5 teaspoons white vinegar
1/8 teaspoon salt, or to taste
1/3 cup low-fat organic cottage cheese
1/4 cup freshly grated organic parmesan cheese
1/2 teaspoon natural Worcestershire sauce
Freshly ground pepper to taste
Puree garlic and cottage cheese in a food processor or blender until smooth. Add yogurt, parmesan, vinegar, and Worcestershire. Pulse to blend. Season with salt and pepper. To make ahead, cover and refrigerate for up to 2 days.
13 calories per Tablespoon, 0 g. fat, 1 mg cholesterol, 1 g. carb., 1 g. protein, 0 g. fiber, 62 mg. sodium
Hot and Sour Fish Soup
In this hot-and-sour soup, lemon and lime zest, lime juice, and fresh ginger replace the traditional lemongrass, kaffir lime leaves, and galangal, which can be difficult to find. To change the heat level, adjust the number of jalapeños up or down to your taste.
Ingredients
1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon chopped fresh ginger
5 jalapeño peppers, seeds and ribs removed, peppers cut into thin slices
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
Grated zest of 2 lemons
Grated zest of 3 limes
1/2 pound mushrooms, quartered
5 tablespoons lime juice (from about 3 limes)
1/4 cup Asian fish sauce (nam pla or nuoc mam) (see Notes)
2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
2 tomatoes, cut into large dice (optional)
1/3 cup cilantro leaves (optional)
1. In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
2. Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.
Fish Alternatives: Thai Hot-and-Sour Soup is often made with shrimp. Or, use any moderately firm, skinless steaks or fillets, such as catfish, black sea bass, or pompano, in place of the swordfish.
Asian Fish Sauce: Fish sauce is used as a condiment, much like soy sauce. Either the Thai version (nam pla) or the Vietnamese (nuoc mam) will add great depth of flavor to quick dishes.
Note: Asian fish sauce is available at Asian markets and many supermarkets
Yield: 4
Food & Wine, 1997
Ingredients
1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon chopped fresh ginger
5 jalapeño peppers, seeds and ribs removed, peppers cut into thin slices
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
Grated zest of 2 lemons
Grated zest of 3 limes
1/2 pound mushrooms, quartered
5 tablespoons lime juice (from about 3 limes)
1/4 cup Asian fish sauce (nam pla or nuoc mam) (see Notes)
2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
2 tomatoes, cut into large dice (optional)
1/3 cup cilantro leaves (optional)
1. In a large pot, heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños; cook, stirring occasionally, for 3 minutes. Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the zests and mushrooms; simmer 5 minutes longer.
2. Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done, about 2 minutes. Serve sprinkled with the tomatoes and cilantro, if using.
Fish Alternatives: Thai Hot-and-Sour Soup is often made with shrimp. Or, use any moderately firm, skinless steaks or fillets, such as catfish, black sea bass, or pompano, in place of the swordfish.
Asian Fish Sauce: Fish sauce is used as a condiment, much like soy sauce. Either the Thai version (nam pla) or the Vietnamese (nuoc mam) will add great depth of flavor to quick dishes.
Note: Asian fish sauce is available at Asian markets and many supermarkets
Yield: 4
Food & Wine, 1997
Empanadas
I love Empanadas. I know...shortening contains hydrogenated oil. But sometimes you gotta break the rules! At least if you make these yourself you won't get the preservatives and other unnatural chemicals found in the store bought ones.
Every Empanada recipe starts with the dough. Here is a simple dough made with flour, salt, water, egg, vinegar and shortening.
Servings: Makes approximately 10 six inch empanadas.
Ingredients
3 cups flour (plus a little more for kneading.)
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening
1. In a bowl, beat the water, egg, egg white and vinegar. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5 turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
Roll out into 10 six inch circles and spoon your favorite chili and cheese, or other filling of your choice, onto center of dough. Fold in half and pinch to seal edges. Deep fry in vegetable oil until golden brown. Drain and cool on wire racks.
Every Empanada recipe starts with the dough. Here is a simple dough made with flour, salt, water, egg, vinegar and shortening.
Servings: Makes approximately 10 six inch empanadas.
Ingredients
3 cups flour (plus a little more for kneading.)
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening
1. In a bowl, beat the water, egg, egg white and vinegar. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5 turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
Roll out into 10 six inch circles and spoon your favorite chili and cheese, or other filling of your choice, onto center of dough. Fold in half and pinch to seal edges. Deep fry in vegetable oil until golden brown. Drain and cool on wire racks.
Oatmeal Cereal Recipe Ideas
1.) To prepare oatmeal: Combine ½ cup dry quick cooking oats and 1 cup water in a microwaveable bowl. Microwave on high for 1 ½ minutes. Add ½ tsp. Sugar In The Raw or brown sugar (or use imitation sweeteners if you like), and ¼ cup almond milk, or soy milk. Add chopped fresh fruit or berries if you have any on hand. Serves 1
2.) To prepare oatmeal: Combine ½ cup dry quick cooking oats and 1 cup water in a microwaveable bowl. Microwave on high for 1 ½ minutes. Stir in 4 oz any flavor yogurt. Serves 1
Pancakes Without the Griddle
1 can (29 oz) pear halves packed in juice, drained and chopped
3/4 cup quick-cooking oats
1 cup nonfat milk
1/2 cup fat-free liquid egg substitute, (or 2 whole eggs)
2 Tbsp vanilla extract
1/4 cup sugar, (or sugar substitute equivalent measurement)
1 tsp grated lemon peel
1/2 cup raspberries 1/4 tsp ground cinnamon
Preheat oven to 350°F. Coat a deep 9" pie plate with cooking spray. Spread pears in an even layer in the dish.
Place oats in a blender. Cover and process on high 1 minute, or until finely chopped. Add milk, egg substitute, vanilla extract, sugar, and lemon peel. Process until well blended, stopping occasionally to scrape down the sides of the blender.
Gently ladle batter over pears. Sprinkle with raspberries and cinnamon. Bake 45 to 50minutes, or until puffed and cooked through.
Makes 6 servings
Per serving: 233 calories, 4 g protein, 52 g carbohydrate, 1 g fat, 1 mg cholesterol, 6 g fiber, 36 mg sodium.
Source: Vocalpoint Online 1/12/2010)
Tropical Granola Topping
3-1/2 cups quick cooking or old fashioned oats, uncooked
1/3 cup coarsely chopped slivered almonds
1/2 cup honey
4 tablespoons (1/2 stick) butter, melted (or use Smart Balance)
1-1/2 to 2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup chopped dried tropical fruit mix
Heat oven to 350°F. In large bowl, combine oats, and almonds; mix well. In small bowl, combine honey, butter, ground ginger and salt; blend well. Drizzle over oat mixture; mix well. Spread evenly in 15 x 10-inch jelly roll pan. Bake 18 to 20 minutes, stirring every 5 minutes.
Remove from oven; immediately stir in dried fruit. Cool completely in pan on wire rack Store in tightly covered container. Serve with milk as a breakfast cereal, stir into low-fat yogurt, or sprinkle over fresh fruit, ice cream or frozen yogurt. Makes 4-1/2 Cups
Oatmeal/Whole Wheat Pancakes
1 egg
1 1/4 c. almond milk, or regular milk
2 tbsp. canola oil
1/2 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. sugar (optional)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. oats (can be thick cut, regular, quick)
1 large mashed banana 1/4 cup chopped pecans or walnuts
(If using sour or buttermilk, use 1 teaspoon baking powder and 1/2 teaspoon soda.)
Beat egg, add milk and oil. Sift all purpose flour, sugar, baking powder, soda and salt; add along with whole wheat flour and oats to liquid. Mix just until mixed. Add mashed ripe banana and chopped pecans or walnuts.
Spray a non-stick pan with non-stick cooking spray. Pour 1/3 cup batter for each pancake and cook on both sides until golden brown
Applesauce/Oatmeal Mffins
1 c. quick cooking or old fashioned oatmeal, uncooked
1 c. applesauce (preferably all natural, sugar free )
1 lg. egg, beaten
2 tbsp. plus 1 tsp. canola oil
1 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. orange or apple juice
3/4 c. whole wheat flour
1/4 sugar (optional) (or use equivalent sugar substitute)
1/2 c. cranberries, dried cranberries or raisins (optional)
Spray 12 muffin cups with non-stick spray Preheat oven to 375°F degrees. Stir together the oatmeal, applesauce, juice, egg, and oil. Set aside. Stir together the flour, baking powder, baking soda and cinnamon. Make a well in the center, and add the applesauce mixture. Stir until well combined, but do not over beat. Add raisins or cranberries if desired. Pour into the muffin tin. Each cup should be 2/3 full. Bake 15-20 minutes, or until a tester comes out clean. Cool on a rack for 15 minutes before removing muffins.
Makes 12 muffins.
Variation: Substitute 1/4 teaspoon ginger and 1/8 teaspoon nutmeg for the cinnamon.
1.) To prepare oatmeal: Combine ½ cup dry quick cooking oats and 1 cup water in a microwaveable bowl. Microwave on high for 1 ½ minutes. Add ½ tsp. Sugar In The Raw or brown sugar (or use imitation sweeteners if you like), and ¼ cup almond milk, or soy milk. Add chopped fresh fruit or berries if you have any on hand. Serves 1
2.) To prepare oatmeal: Combine ½ cup dry quick cooking oats and 1 cup water in a microwaveable bowl. Microwave on high for 1 ½ minutes. Stir in 4 oz any flavor yogurt. Serves 1
Pancakes Without the Griddle
1 can (29 oz) pear halves packed in juice, drained and chopped
3/4 cup quick-cooking oats
1 cup nonfat milk
1/2 cup fat-free liquid egg substitute, (or 2 whole eggs)
2 Tbsp vanilla extract
1/4 cup sugar, (or sugar substitute equivalent measurement)
1 tsp grated lemon peel
1/2 cup raspberries 1/4 tsp ground cinnamon
Preheat oven to 350°F. Coat a deep 9" pie plate with cooking spray. Spread pears in an even layer in the dish.
Place oats in a blender. Cover and process on high 1 minute, or until finely chopped. Add milk, egg substitute, vanilla extract, sugar, and lemon peel. Process until well blended, stopping occasionally to scrape down the sides of the blender.
Gently ladle batter over pears. Sprinkle with raspberries and cinnamon. Bake 45 to 50minutes, or until puffed and cooked through.
Makes 6 servings
Per serving: 233 calories, 4 g protein, 52 g carbohydrate, 1 g fat, 1 mg cholesterol, 6 g fiber, 36 mg sodium.
Source: Vocalpoint Online 1/12/2010)
Tropical Granola Topping
3-1/2 cups quick cooking or old fashioned oats, uncooked
1/3 cup coarsely chopped slivered almonds
1/2 cup honey
4 tablespoons (1/2 stick) butter, melted (or use Smart Balance)
1-1/2 to 2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup chopped dried tropical fruit mix
Heat oven to 350°F. In large bowl, combine oats, and almonds; mix well. In small bowl, combine honey, butter, ground ginger and salt; blend well. Drizzle over oat mixture; mix well. Spread evenly in 15 x 10-inch jelly roll pan. Bake 18 to 20 minutes, stirring every 5 minutes.
Remove from oven; immediately stir in dried fruit. Cool completely in pan on wire rack Store in tightly covered container. Serve with milk as a breakfast cereal, stir into low-fat yogurt, or sprinkle over fresh fruit, ice cream or frozen yogurt. Makes 4-1/2 Cups
Oatmeal/Whole Wheat Pancakes
1 egg
1 1/4 c. almond milk, or regular milk
2 tbsp. canola oil
1/2 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. sugar (optional)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. oats (can be thick cut, regular, quick)
1 large mashed banana 1/4 cup chopped pecans or walnuts
(If using sour or buttermilk, use 1 teaspoon baking powder and 1/2 teaspoon soda.)
Beat egg, add milk and oil. Sift all purpose flour, sugar, baking powder, soda and salt; add along with whole wheat flour and oats to liquid. Mix just until mixed. Add mashed ripe banana and chopped pecans or walnuts.
Spray a non-stick pan with non-stick cooking spray. Pour 1/3 cup batter for each pancake and cook on both sides until golden brown
Applesauce/Oatmeal Mffins
1 c. quick cooking or old fashioned oatmeal, uncooked
1 c. applesauce (preferably all natural, sugar free )
1 lg. egg, beaten
2 tbsp. plus 1 tsp. canola oil
1 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. orange or apple juice
3/4 c. whole wheat flour
1/4 sugar (optional) (or use equivalent sugar substitute)
1/2 c. cranberries, dried cranberries or raisins (optional)
Spray 12 muffin cups with non-stick spray Preheat oven to 375°F degrees. Stir together the oatmeal, applesauce, juice, egg, and oil. Set aside. Stir together the flour, baking powder, baking soda and cinnamon. Make a well in the center, and add the applesauce mixture. Stir until well combined, but do not over beat. Add raisins or cranberries if desired. Pour into the muffin tin. Each cup should be 2/3 full. Bake 15-20 minutes, or until a tester comes out clean. Cool on a rack for 15 minutes before removing muffins.
Makes 12 muffins.
Variation: Substitute 1/4 teaspoon ginger and 1/8 teaspoon nutmeg for the cinnamon.
Hybrid Hot Water Heater
There are a whole lot of energy efficient, environmentally friendly electrical, renewable battery charged and solar powered household products crowding the marketplace with their claims to save you money.
Sure, a new HE washer or dryer will save you money on your water and electric bill, and you will use less detergent. A brand spanking new air conditioning unit or furnace will run cleaner and lower your electric bill. If I could get past the sticker shock and stop clutching my chest in fear that my heart will stop beating after hearing the price of these high end products, I might just go out and buy one!
I don’t stick around long enough to hear the price of the warranty or, even better, the extended warranty. The extended warranty costs much more and in general reiterates that they are not going to cover anything they said they wouldn’t cover in the warranty you were issued in the first place. You just have to pay them more money to hear it again.
What gets me is that many of these products pay for themselves within 5-7 years. Isn’t that about the time all of the parts start to break down and the warranties and extended warranties have expired anyway? Now you have to pay for it all over again by replacing costly parts and paying for the repairman’s trip to Italy.
I simply can not justify buying some of these products if it is going to take that long for me to get a return on it. In the past 7 years I have bought a new a/c unit, a dishwasher, refrigerator, smooth top electric stove and an HE washing machine. I did not buy top of the line products, so a defibrillator was not necessary, and no one had to call the paramedics when I made my purchases. I generally purchased the middle priced items that fit into my budget. I figure the more you pay, the longer it will take for a return on the product, and by that time…it is almost time to buy a new one anyway!
I have had very good luck with my purchases and my electric and water bills are significantly less in comparison to others who do not have energy efficient products. I feel I did well with the middle priced purchases I have made.
My focus for the past 2 years has been to find a way to save more money on our water bill and on the amount of money it costs to heat our water. I have looked into solar powered hot water heaters, but… there I go again clutching my chest! It is too much of an investment for my meek budget and the return on it is 5-6 years down the road.
One day while searching online I stumbled upon the GE Hybrid Water Heater. It is affordable, you get big tax credits, and you can save up to 62% off of your water heating energy. There is a 1 yr warranty on parts, and a 10 year warranty on the unit. I especially liked this bit of information on their FAQ page: If cooling months exceed heating months, the user may experience additional energy savings beyond the Hybrid water heater based on the DOE standard. Now they have my attention!
What this tells me is that since I live in Florida where the cooling months are much longer than the heating months, I will save $320.00/yr or more! Throw in the tax rebates and this unit could potentially pay for itself within 2 ½ -3 yrs. Now that is more like it! I urge you to take a look at it: http://www.geappliances.com/heat-pump-hot-water-heater/ , and let me know what you think.
Please leave a comment if you already own one of these units. I have not bought one yet, but I am considering buying one shortly after I return to work. GE isn’t paying me to pass this information on to you. I just thought this might be worth a second look.
Sure, a new HE washer or dryer will save you money on your water and electric bill, and you will use less detergent. A brand spanking new air conditioning unit or furnace will run cleaner and lower your electric bill. If I could get past the sticker shock and stop clutching my chest in fear that my heart will stop beating after hearing the price of these high end products, I might just go out and buy one!
I don’t stick around long enough to hear the price of the warranty or, even better, the extended warranty. The extended warranty costs much more and in general reiterates that they are not going to cover anything they said they wouldn’t cover in the warranty you were issued in the first place. You just have to pay them more money to hear it again.
What gets me is that many of these products pay for themselves within 5-7 years. Isn’t that about the time all of the parts start to break down and the warranties and extended warranties have expired anyway? Now you have to pay for it all over again by replacing costly parts and paying for the repairman’s trip to Italy.
I simply can not justify buying some of these products if it is going to take that long for me to get a return on it. In the past 7 years I have bought a new a/c unit, a dishwasher, refrigerator, smooth top electric stove and an HE washing machine. I did not buy top of the line products, so a defibrillator was not necessary, and no one had to call the paramedics when I made my purchases. I generally purchased the middle priced items that fit into my budget. I figure the more you pay, the longer it will take for a return on the product, and by that time…it is almost time to buy a new one anyway!
I have had very good luck with my purchases and my electric and water bills are significantly less in comparison to others who do not have energy efficient products. I feel I did well with the middle priced purchases I have made.
My focus for the past 2 years has been to find a way to save more money on our water bill and on the amount of money it costs to heat our water. I have looked into solar powered hot water heaters, but… there I go again clutching my chest! It is too much of an investment for my meek budget and the return on it is 5-6 years down the road.
One day while searching online I stumbled upon the GE Hybrid Water Heater. It is affordable, you get big tax credits, and you can save up to 62% off of your water heating energy. There is a 1 yr warranty on parts, and a 10 year warranty on the unit. I especially liked this bit of information on their FAQ page: If cooling months exceed heating months, the user may experience additional energy savings beyond the Hybrid water heater based on the DOE standard. Now they have my attention!
What this tells me is that since I live in Florida where the cooling months are much longer than the heating months, I will save $320.00/yr or more! Throw in the tax rebates and this unit could potentially pay for itself within 2 ½ -3 yrs. Now that is more like it! I urge you to take a look at it: http://www.geappliances.com/heat-pump-hot-water-heater/ , and let me know what you think.
Please leave a comment if you already own one of these units. I have not bought one yet, but I am considering buying one shortly after I return to work. GE isn’t paying me to pass this information on to you. I just thought this might be worth a second look.
Un-Shopping Technique
Remember the last time you went grocery shopping? It was probably last weekend. No matter how hard you tried to shop with your head, your heart got in the way, allowing you to buy the pricier items you told yourself you wouldn’t buy before you left the house. When you got home you tallied it all up and wondered how you were going to pay next month’s bills. You can survive the storm of bills you receive next month using the Un-Shopping Technique.
Last January I lost my job. I was already using coupons for almost everything we had to buy. No coupon? No purchase! But still me and my husband were having a hard time trying to pay bills and buy food on his salary and my unemployment checks. (He also has to pay child support for 2 sons from a previous marriage, so 30% of his monthly income is already gone as soon as he gets paid!) Now you are feeling our pain, right?!
I read online that some people were shopping out of their own kitchen freezers and cupboards instead of making scheduled weekly trips to the grocery store. Most of the people who did this were able to avoid grocery shopping for at least 1 week each month. They only bought the essentials at the grocery store…milk, bread, butter, eggs…You know the basics. So instead of spending $125.00 on groceries that week they only spent between $10.00 - $20.00. I decided to give it a try.
The first thing I did was take inventory of what was in my freezer, fridge and cupboards. I found that I could make the following meals for the next 7 days:
Breakfast: 5 days, Cereal, 4 oz juice. 2 days, fruit smoothies and bagels.
Husband’s Lunch for 5 days: peanut butter and jelly sandwiches with potato chips and home made choc. chip cookies.
My lunch for 5 days: banana, grapes, yogurt and a granola bar
Weekend Lunches: Frozen pizza’s, chicken wraps
Supper: spaghetti w/meat sauce and a veggie, tuna casserole (2 nights), meatloaf with rice and a veggie, Caesar chicken salads, canned vegetable soup and grilled cheese sandwiches, home made macaroni and cheese.
I only had to buy milk, chips, bananas and grapes. I already had everything else on hand. My grocery bill came to about $10.00! (I used $1.00 off coupons to buy the milk and the chips)
The next week I did it again. I made meals like BLT’s with home made russet fries. Egg salad sandwiches with a side of broccoli. There is nothing wrong with making sandwiches for supper! Grilled cheese sandwiches with tomato and a side of clam chowder soup from a can. You can get fancy and make wraps instead of sandwiches if it makes you feel better. The second week I spent about $20.00 at the store. I normally spent $125.00 each week. Over the course of 2 weeks I had saved $220.00. Excellent.
The un-shopping technique will make you look at your grocery shopping habits differently. Every time I pick an item from the shelf or in the meat or produce departments I find myself immediately calculating how many meals I can get out of it. For instance, I can stretch 1 pound of ground beef into 2 meals by making 20 meatballs for a spaghetti dinner, then using the leftover meatballs and sauce to make subs the following night.
Roast a chicken one night, and then make chicken noodle soup or chicken pot pie the next night.
Make enough beef stew for 2 nights instead of 1 by adding lots of extra potatoes, carrots, mushrooms and celery. Make a side of cornbread to go with the stew and you will definitely stretch it to 2 nights! Always be thinking about how you can get 2 meals out of whatever you buy even if it means adding a side of bread or extra veggie.
Now I shop out of my kitchen at least 1 week each month. You will be quite surprised at how much you can do without when you put your mind to it. My husband loves it when he asks me if we have to shop this week and I tell him no. We did not have to shop last weekend and we don’t have to shop this weekend either! (Only the essentials this weekend cost us $26.00) I have been doing this since July and what I have noticed is that my checking account balance has gone up quite a bit since then. Before I started doing this I was carrying close to 0 account balances every month from January to June. Now we have $600.00 more than we did before. (HMMM...6 months = $600.00!) We were even able to buy Christmas gifts, which we did not think would have been possible with me out of work.
This un-shopping technique has made me realize that in the past I was shopping more out of habit, and less out of real need. I shopped every week because that is what I was conditioned to do. It’s what my mother did. It’s what my brothers do. It’s what I taught my own kids to do. We have all been conditioned to shop every week for no other reason except that we have always done it. It is a part of our behavior. It’s what we have been programmed to do on Saturdays and Sundays. But you can change your behavior using the un-shopping technique…and save money. Money is always a great motivator.
Even after I find a job I will continue to use manufacturer’s coupons and continue to un-shop at least 1 week each month. I plan on opening a “wish” account for me and my husband in which all of our un-shopping savings will go into. Some day we will go on that cruise we have always wanted to go on.
Now I challenge you to shop out of your kitchen for 1 week. Pick any week you want. I would love to hear about all of the creative breakfast, lunch, and dinner dishes you made. I would also love to hear about how much $$$ you saved during your un-shopping week!
Tip: Do not look at the grocery circulars during your un-shopping week. Out of habit you will go racing off to the store just because something is on sale. If it has been on sale before, it will go on sale again. Only buy the “essentials” during your un-shopping week.
Hope you enjoyed my article and found it helpful!
Last January I lost my job. I was already using coupons for almost everything we had to buy. No coupon? No purchase! But still me and my husband were having a hard time trying to pay bills and buy food on his salary and my unemployment checks. (He also has to pay child support for 2 sons from a previous marriage, so 30% of his monthly income is already gone as soon as he gets paid!) Now you are feeling our pain, right?!
I read online that some people were shopping out of their own kitchen freezers and cupboards instead of making scheduled weekly trips to the grocery store. Most of the people who did this were able to avoid grocery shopping for at least 1 week each month. They only bought the essentials at the grocery store…milk, bread, butter, eggs…You know the basics. So instead of spending $125.00 on groceries that week they only spent between $10.00 - $20.00. I decided to give it a try.
The first thing I did was take inventory of what was in my freezer, fridge and cupboards. I found that I could make the following meals for the next 7 days:
Breakfast: 5 days, Cereal, 4 oz juice. 2 days, fruit smoothies and bagels.
Husband’s Lunch for 5 days: peanut butter and jelly sandwiches with potato chips and home made choc. chip cookies.
My lunch for 5 days: banana, grapes, yogurt and a granola bar
Weekend Lunches: Frozen pizza’s, chicken wraps
Supper: spaghetti w/meat sauce and a veggie, tuna casserole (2 nights), meatloaf with rice and a veggie, Caesar chicken salads, canned vegetable soup and grilled cheese sandwiches, home made macaroni and cheese.
I only had to buy milk, chips, bananas and grapes. I already had everything else on hand. My grocery bill came to about $10.00! (I used $1.00 off coupons to buy the milk and the chips)
The next week I did it again. I made meals like BLT’s with home made russet fries. Egg salad sandwiches with a side of broccoli. There is nothing wrong with making sandwiches for supper! Grilled cheese sandwiches with tomato and a side of clam chowder soup from a can. You can get fancy and make wraps instead of sandwiches if it makes you feel better. The second week I spent about $20.00 at the store. I normally spent $125.00 each week. Over the course of 2 weeks I had saved $220.00. Excellent.
The un-shopping technique will make you look at your grocery shopping habits differently. Every time I pick an item from the shelf or in the meat or produce departments I find myself immediately calculating how many meals I can get out of it. For instance, I can stretch 1 pound of ground beef into 2 meals by making 20 meatballs for a spaghetti dinner, then using the leftover meatballs and sauce to make subs the following night.
Roast a chicken one night, and then make chicken noodle soup or chicken pot pie the next night.
Make enough beef stew for 2 nights instead of 1 by adding lots of extra potatoes, carrots, mushrooms and celery. Make a side of cornbread to go with the stew and you will definitely stretch it to 2 nights! Always be thinking about how you can get 2 meals out of whatever you buy even if it means adding a side of bread or extra veggie.
Now I shop out of my kitchen at least 1 week each month. You will be quite surprised at how much you can do without when you put your mind to it. My husband loves it when he asks me if we have to shop this week and I tell him no. We did not have to shop last weekend and we don’t have to shop this weekend either! (Only the essentials this weekend cost us $26.00) I have been doing this since July and what I have noticed is that my checking account balance has gone up quite a bit since then. Before I started doing this I was carrying close to 0 account balances every month from January to June. Now we have $600.00 more than we did before. (HMMM...6 months = $600.00!) We were even able to buy Christmas gifts, which we did not think would have been possible with me out of work.
This un-shopping technique has made me realize that in the past I was shopping more out of habit, and less out of real need. I shopped every week because that is what I was conditioned to do. It’s what my mother did. It’s what my brothers do. It’s what I taught my own kids to do. We have all been conditioned to shop every week for no other reason except that we have always done it. It is a part of our behavior. It’s what we have been programmed to do on Saturdays and Sundays. But you can change your behavior using the un-shopping technique…and save money. Money is always a great motivator.
Even after I find a job I will continue to use manufacturer’s coupons and continue to un-shop at least 1 week each month. I plan on opening a “wish” account for me and my husband in which all of our un-shopping savings will go into. Some day we will go on that cruise we have always wanted to go on.
Now I challenge you to shop out of your kitchen for 1 week. Pick any week you want. I would love to hear about all of the creative breakfast, lunch, and dinner dishes you made. I would also love to hear about how much $$$ you saved during your un-shopping week!
Tip: Do not look at the grocery circulars during your un-shopping week. Out of habit you will go racing off to the store just because something is on sale. If it has been on sale before, it will go on sale again. Only buy the “essentials” during your un-shopping week.
Hope you enjoyed my article and found it helpful!
Pesticides On Your Produce
The fruits and vegetables on this list have the highest and lowest concentrations of pesticide residue in government tests. Wash your fruits and vegetables well before eating.
http://www.foodnews.org/fulllist.php
http://www.foodnews.org/fulllist.php
Household
Dishwasher Detergent
Learn how much detergent you should be using and how hot your water should be to get nice clean dishes...plus much more information about your dishwasher.http://www.geappliances.com/videos-media/?vuuid=b68dexor&categoryid=13521
Do It Yourself Projects
This website has instructional videos for you to view before you start your next home repair project. http://www.5min.com/Category/Home/Repairs
Sign up for Home Depot's Home Improver Club. Go here to view dates and times for home improvement instructional classes for your next project. http://www.homeimproverclub.com/workshops.aspx?Type=3
Learn how much detergent you should be using and how hot your water should be to get nice clean dishes...plus much more information about your dishwasher.http://www.geappliances.com/videos-media/?vuuid=b68dexor&categoryid=13521
Do It Yourself Projects
This website has instructional videos for you to view before you start your next home repair project. http://www.5min.com/Category/Home/Repairs
Sign up for Home Depot's Home Improver Club. Go here to view dates and times for home improvement instructional classes for your next project. http://www.homeimproverclub.com/workshops.aspx?Type=3
Restaurant Certificates & Coupons
Print Restaurant Certificates & Coupons
Become a member of Restaurant.com and receive discount codes every month to purchase certificates.
http://www.restaurant.com/
Go to your favorite restaurant website to sign up for their newsletter and they will send you discount gift certificates just for signing up. Many restaurants have birthday clubs you can join to receive a free birthday meal or free food item during the week of your birthday.
Ruby Tuesdays
Sign up for Ruby Tuesday's So Connected online newsletter and get a free speacialty burger certificate e-mailed to you for your birthday!
www.rubytuesdays.com
Free Bahama Breeze Gift Card
https://www.bahamabreeze.com/fsi/default.asp
Become a member of Restaurant.com and receive discount codes every month to purchase certificates.
http://www.restaurant.com/
Go to your favorite restaurant website to sign up for their newsletter and they will send you discount gift certificates just for signing up. Many restaurants have birthday clubs you can join to receive a free birthday meal or free food item during the week of your birthday.
Ruby Tuesdays
Sign up for Ruby Tuesday's So Connected online newsletter and get a free speacialty burger certificate e-mailed to you for your birthday!
www.rubytuesdays.com
Free Bahama Breeze Gift Card
https://www.bahamabreeze.com/fsi/default.asp
Philanthropy
Philanthropy Click & Give Sites
Did you know you could help raise money for worthy causes with the click of a button? This won’t cost you a dime. Please book mark these sites so you can click and give every day!
http://www.theanimalrescuesite.com/clickToGive/home.faces?siteId=3
http://www.joinmyvillage.com/Village.aspx/Team/6
http://www.thebreastcancersite.com/clickToGive/home.faces?siteId=2
These are some of my home town favorite charitable organizations. They are 501(C) (3) non-profit organizations, making your gift tax deductible.
http://www.teens-in-flight.com/
http://www.palmcoastartsfoundation.org/
My favorite National Charitable Organizations are:
http://www.smiletrain.org/site/PageServer
http://www.stjude.org/stjude/v/index.jsp?vgnextoid=f2bfab46cb118010VgnVCM1000000e2015acRCRD
Helpful Information
Here are some helpful phone numbers to actually get a human on the phone! The list also includes web addresses if you prefer to e-mail.
http://gethuman.com/ Good luck!
Did you know you could help raise money for worthy causes with the click of a button? This won’t cost you a dime. Please book mark these sites so you can click and give every day!
http://www.theanimalrescuesite.com/clickToGive/home.faces?siteId=3
http://www.joinmyvillage.com/Village.aspx/Team/6
http://www.thebreastcancersite.com/clickToGive/home.faces?siteId=2
These are some of my home town favorite charitable organizations. They are 501(C) (3) non-profit organizations, making your gift tax deductible.
http://www.teens-in-flight.com/
http://www.palmcoastartsfoundation.org/
My favorite National Charitable Organizations are:
http://www.smiletrain.org/site/PageServer
http://www.stjude.org/stjude/v/index.jsp?vgnextoid=f2bfab46cb118010VgnVCM1000000e2015acRCRD
Helpful Information
Here are some helpful phone numbers to actually get a human on the phone! The list also includes web addresses if you prefer to e-mail.
http://gethuman.com/ Good luck!
Shopping Discount Codes & Coupons
Here you will find links for deep discounts to grocery stores, department stores, coupon websites, and coupon codes for online stores.
No keeping secrets! If you have a website that you frequent for awesome discounts, please share with us. Your input is very much appreciated!
Grocery Coupon Websites
http://print.coupons.com/couponweb/Offers.aspx?pid=13306&zid=iq37&nid=10&bid=alk03031203199855733bf9611
http://www.organicgrocerydeals.com/forums/
http://www.landolakes.com/
http://www.mrfreestuff.com/
http://www.survivingthestores.com/
http://www.frugalcouponliving.com/
http://www.goldnplump.com/
http://www.couponsurfer.com/
http://www.couponcabin.com/
http://coupons2.smartsource.com/smartsource/index.jsp?Link=5S2ZUA6PWPEPO
Go here to print two $2.00 coupons for Land O'Frost lunch meat http://www.topsavings.com/index.asp?ID=30806
Discounts for the Home & Family
http://www.graveyardmall.com/
http://www.target.com/
http://www.walmart.com/
http://www.kohls.com/kohlsStore/homepage.jsp
http://www.couponcabin.com/
No keeping secrets! If you have a website that you frequent for awesome discounts, please share with us. Your input is very much appreciated!
Grocery Coupon Websites
http://print.coupons.com/couponweb/Offers.aspx?pid=13306&zid=iq37&nid=10&bid=alk03031203199855733bf9611
http://www.organicgrocerydeals.com/forums/
http://www.landolakes.com/
http://www.mrfreestuff.com/
http://www.survivingthestores.com/
http://www.frugalcouponliving.com/
http://www.goldnplump.com/
http://www.couponsurfer.com/
http://www.couponcabin.com/
http://coupons2.smartsource.com/smartsource/index.jsp?Link=5S2ZUA6PWPEPO
Go here to print two $2.00 coupons for Land O'Frost lunch meat http://www.topsavings.com/index.asp?ID=30806
Discounts for the Home & Family
http://www.graveyardmall.com/
http://www.target.com/
http://www.walmart.com/
http://www.kohls.com/kohlsStore/homepage.jsp
http://www.couponcabin.com/
Holiday Ideas
Special holiday tips, recipes, crafts and activities for you and your family. Don't stop celebrating the holidays because of the downturn in the economy. E-con-o-mize! That's right! Stretch that dollar!
Do you have a favorite recipe, story, or craft you would like to share? Please feel free to leave comments and advice about how you spend the holidays with your family or loved ones. Enjoy!
ST. PATRICK'S DAY IDEAS
The History Of St. Patrick's Day
St. Patrick's Day Recipes
St. Patrick's Day Recipes.Click on the link below for 7 healthy St. Patrick's Day recipes!http://www.lifescript.com/Body/Food/Cook/7_Healthy_St_Patricks_Day_Recipes.aspx?gclid=CIj36MGOlqACFdpe2godlD0XdQ&trans=1&du=1&ef_id=1350:3:s_d7106e2157731957e6e2750e1d60489d_2540865785
St. Patrick's Day Crafts for Kids
Making Friends
Family Fun
Kinder Art
VALENTINE'S DAY
Take a look at these beautifully designed Valentine Coupons to give to your significant other on Valentine's Day. There are even coupons for the babysitter, grandparents... and the kids! Very nice. I know you are going to print them all!
Free Printable Valentine’s Day Stationary
Free Printable Valentine’s Day Cards
Free Valentine’s Day Craft Ideas
Allcrafts.com
Free Valentine’s For Kids To Print
It is very easy to find your way around if you use the sidebar on the right to search. I love the 3-D Valentines for the kids to make!
http://www.papervalentines.com/
Free Valentine’s Day Poems, Love Stories, Screen Savers, Love Letterhead, Recipes…you name it! It’s here- http://www.theholidayspot.com/valentine/
Free Kissing Tips, Kissing Stories, Romantic Ideas, Romantic Trivia, Romantic Stories…and more! http://www.theromantic.com/
Do you have a favorite recipe, story, or craft you would like to share? Please feel free to leave comments and advice about how you spend the holidays with your family or loved ones. Enjoy!
ST. PATRICK'S DAY IDEAS
The History Of St. Patrick's Day
St. Patrick's Day Recipes
St. Patrick's Day Recipes.Click on the link below for 7 healthy St. Patrick's Day recipes!http://www.lifescript.com/Body/Food/Cook/7_Healthy_St_Patricks_Day_Recipes.aspx?gclid=CIj36MGOlqACFdpe2godlD0XdQ&trans=1&du=1&ef_id=1350:3:s_d7106e2157731957e6e2750e1d60489d_2540865785
St. Patrick's Day Crafts for Kids
Making Friends
Family Fun
Kinder Art
VALENTINE'S DAY
Take a look at these beautifully designed Valentine Coupons to give to your significant other on Valentine's Day. There are even coupons for the babysitter, grandparents... and the kids! Very nice. I know you are going to print them all!
Free Printable Valentine’s Day Stationary
Free Printable Valentine’s Day Cards
Free Valentine’s Day Craft Ideas
Allcrafts.com
Free Valentine’s For Kids To Print
It is very easy to find your way around if you use the sidebar on the right to search. I love the 3-D Valentines for the kids to make!
http://www.papervalentines.com/
Free Valentine’s Day Poems, Love Stories, Screen Savers, Love Letterhead, Recipes…you name it! It’s here- http://www.theholidayspot.com/valentine/
Free Kissing Tips, Kissing Stories, Romantic Ideas, Romantic Trivia, Romantic Stories…and more! http://www.theromantic.com/
Home Made Beauty Tips
Pencil Grip
Steal one of these from your kid’s book bag and put it on your eyeliner pencil. It supplies extra grip and control, so you’ll be able to draw nice, fluid lines.
Toothbrush
Upgraded to an electric toothbrush? Use that free toothbrush you get from your dental visit as a brow shaper. For brows that are wiry or long and unruly, spritz a little hair spray on the toothbrush and brush your brows up and outward, away from the center of your face.
Spoons
Out late last night? To get rid of puffiness, chill a bunch of teaspoons in the fridge for 10 minutes, then gently press the curved sides onto your closed eyes. If your husband asks what you’re doing, say you’re spooning because he no longer likes to.
Olive Oil
There are lots of ways to use this. It works great as a moisturizer directly on the skin or when added to a bath. Some women also use it as a hot-oil hair treatment. Just zap it for a few seconds in the microwave, use cotton balls to apply it to the scalp, then shampoo and style as usual. You can add a few drops of your favorite essential oil to get nicely fragrant hair.
Olive Oil
Pour 1 tsp. olive oil into the palm of your hand. Add 1/8 tsp. kosher or sea salt salt. Slowly massage your hands to slough off dead skin. Wash your hands with dish liguid. Pat dry. Your hands will be silky soft!
Lemon Juice
Dab some on twice a day with a cotton swab to fade sun spots. The citric acid will safely peel away the skin’s uppermost layer. Be patient. The little devils should disappear in a few weeks. Then don’t forget the sunscreen.
Baking Soda
Combine baking soda with water to make a paste and dab it onto a pimple. As it dries and hardens, it sucks dirt and oil out of your pores.
Beer
You’ve probably heard about shampooing with beer, but did you know that it also makes a great setting solution? It gives hair a crisp, shiny, healthful look. The secret, though, is spraying it on with a pump bottle after you’ve shampooed and towel-dried but before you’ve blow-dried or styled. Don’t worry about smelling like a barroom because the odor quickly disappears. Nice head!
Steal one of these from your kid’s book bag and put it on your eyeliner pencil. It supplies extra grip and control, so you’ll be able to draw nice, fluid lines.
Toothbrush
Upgraded to an electric toothbrush? Use that free toothbrush you get from your dental visit as a brow shaper. For brows that are wiry or long and unruly, spritz a little hair spray on the toothbrush and brush your brows up and outward, away from the center of your face.
Spoons
Out late last night? To get rid of puffiness, chill a bunch of teaspoons in the fridge for 10 minutes, then gently press the curved sides onto your closed eyes. If your husband asks what you’re doing, say you’re spooning because he no longer likes to.
Olive Oil
There are lots of ways to use this. It works great as a moisturizer directly on the skin or when added to a bath. Some women also use it as a hot-oil hair treatment. Just zap it for a few seconds in the microwave, use cotton balls to apply it to the scalp, then shampoo and style as usual. You can add a few drops of your favorite essential oil to get nicely fragrant hair.
Olive Oil
Pour 1 tsp. olive oil into the palm of your hand. Add 1/8 tsp. kosher or sea salt salt. Slowly massage your hands to slough off dead skin. Wash your hands with dish liguid. Pat dry. Your hands will be silky soft!
Lemon Juice
Dab some on twice a day with a cotton swab to fade sun spots. The citric acid will safely peel away the skin’s uppermost layer. Be patient. The little devils should disappear in a few weeks. Then don’t forget the sunscreen.
Baking Soda
Combine baking soda with water to make a paste and dab it onto a pimple. As it dries and hardens, it sucks dirt and oil out of your pores.
Beer
You’ve probably heard about shampooing with beer, but did you know that it also makes a great setting solution? It gives hair a crisp, shiny, healthful look. The secret, though, is spraying it on with a pump bottle after you’ve shampooed and towel-dried but before you’ve blow-dried or styled. Don’t worry about smelling like a barroom because the odor quickly disappears. Nice head!
Try using salt around the house!
Stinky Thermos - Put 1 teaspoon salt and hot water in thermos. Shake and rinse.
Sprinkle salt where you have ants and watch them disappear!
To get rid of mildew without the use of chemicals - Mix together 1/4 cup lemon juice, 1 teaspoon salt. Stir until dissolved. Tear paper towels in half and dip into solution. I used this solution to clean the mildew and dirt in the tracks of my sliding glass door, and around the windows. It worked beautifully! No fumes!
Salted water boils faster and hotter, and reduces cooking time.
To patch small nail holes and fine cracks in plaster or wallboard, mix 2 tablespoons salt, 2 tablespoons cornstarch and about 4 to 5 teaspoons water to make a thick, pliable paste. Fill hole and let dry. Sand if necessary, then paint.
Recipe from
http://www.mortonsalt.com/household/index.html . Click on the link to learn more uses for salt.
Sprinkle salt where you have ants and watch them disappear!
To get rid of mildew without the use of chemicals - Mix together 1/4 cup lemon juice, 1 teaspoon salt. Stir until dissolved. Tear paper towels in half and dip into solution. I used this solution to clean the mildew and dirt in the tracks of my sliding glass door, and around the windows. It worked beautifully! No fumes!
Salted water boils faster and hotter, and reduces cooking time.
To patch small nail holes and fine cracks in plaster or wallboard, mix 2 tablespoons salt, 2 tablespoons cornstarch and about 4 to 5 teaspoons water to make a thick, pliable paste. Fill hole and let dry. Sand if necessary, then paint.
Recipe from
http://www.mortonsalt.com/household/index.html . Click on the link to learn more uses for salt.
Weedkiller Turns Male Frogs Into Females
Read about what lawn pesticides are doing to our environment.
http://www.care2.com/greenliving/widely-used-weedkiller-turns-male-frogs-into-females.html
http://www.care2.com/greenliving/widely-used-weedkiller-turns-male-frogs-into-females.html
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