Thursday, September 11, 2014
Wednesday, August 13, 2014
Back Around the Table: An "In the Kitchen with David" Cookbook
Those recipes--and 150 more, like Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac' n' Cheese, and Mimi's Blackberry Cobbler--can be found in David Venable's second comfort food cookbook. QVC's resident foodie shows you how to transform recipes you know and love into exciting new dishes that still remind you of home.
- David Venable, author
- 156 recipes with color photos throughout
- Nutritional information not included
- Copyright 2014
Saturday, August 2, 2014
Fat-Free Blackberry Frozen Yogurt
Tuesday, July 29, 2014
Fast And Healthy Chicken Salad With ApplesAuthor: Nancy Welker
This is an easy dinner salad you can whip up in no time, even on the busiest of days. I love the flavor apples give to so many dishes, and salads provide the perfect canvas for the sweet-tartness of varieties such as Granny Smith. You can always use other types of apples, or mix a few of them together to put your own stamp on this dish.
Special nutrition note:
There are lots of good things in this salad that will taste wonderful, and give your body a great dose of vitamins, minerals, healthy fat and protein. In particular the cranberries help your kidneys function properly, the lemon juice helps break down excess fat stores, and the avocado gives your skin a beautiful dose of the right kind of fat.
What You\'ll Need
3 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian-style salad dressing
1 Granny Smith apple, cored and diced
2 tablespoons lemon juice
1 head romaine lettuce, chopped
1 avocado, diced
4 ounces feta cheese, crumbled
1 1/2 cups diced fresh black or red raspberries
1/2 cup pine nuts
1 cup dried cranberries
1/2 cup white wine vinegar or to taste – you can substitute apple juice here to cut down on sodium
Salt and pepper to taste
Makes 6 Servings
The How To
A day or two in advance:
Place the chicken breasts and Italian dressing into a re-sealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side.
Wrap in foil and refrigerate to keep ready for making your salad in a hurry.
Making your dinner salad:
Dice your chicken and put aside.
Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, raspberries and cranberries. Gently toss the salad with the Italian dressing, and serve immediately.
To complete your meal, serve this salad with whole grain rolls, using honey mixed with unsalted butter as a spread. Make fresh iced tea, homemade lemonade, or keep the super-quick theme going by using sparkling water with a wedge of lemon or orange as your choice of beverage. For dessert, jell-o prepared in advanced is always refreshing, as is a scoop of pineapple or coconut sorbet.
Article Source: http://www.articlesbase.com/salads-articles/fast-and-healthy-chicken-salad-with-apples-6159958.html
About the Author
I\'m Nancy Welker, the founder of Get Fit For Life, and author of 'American Women Don\'t Have To Get Fat'. I\'m a Master Trainer, hold a degree in Fitness & Nutrition, six certifications, and a diploma in Cosmetology & Esthetics. I\'m a dedicated researcher of beauty products, fitness modalities, skin care treatments, foods and supplements.
I\'ve devoted my 55 years to health and fitness and I believe that how you live every day is the main contribution to your overall wellness. I have an autistic teenage son, and six years ago I went through the breast lump 'scare' and had surgery to remove the growths. I pass on what I know from experience and education to my subscribers.
Beauty is what comes from beneficial habits that you make permanent. Stress management is crucial to maintaining a healthy body weight, a beautiful complexion and positive relationships. Cosmetics and cosmetic procedures are all well and good, but will never make up for poor diet and lack of exercise. My aim is to share my knowledge with women in order to dispel the myths and get them on the path to being well and looking well!
Monday, July 28, 2014
Three smoothie recipes for kidsAuthor: Tranc Simona
Do not eat fruit? Refuse vegetables? No child can resist a smoothie, especially in hot summer days. Easy to prepare, nutritious, full of vitamins and delicious - look three smoothie recipes for kids, you can also give it to your junior after eight months older. You can try it too - do miracles for health, make your skin shine, regulates your bowel and help you lose weight.
If you work and you can not prepare them food every day, make reservations. Cook more than once, then refrigerate several servings. Be careful though to make small portions as baby eating at a table, not all the food warm every time. It loses its properties through repeated heating and cooling.
Oat Smoothie apple juice and apricots
Ingredients for 2 servings
- quarter cup of oatmeal
- a cup of apricots, ripe
- 4 tablespoons apple juice
Put the oatmeal into a bowl and pour apple juice over them. Then mix with a blender until you get a paste. Then added and apricots and mix composition. If too thick, add plain water (you can boil and cooled to) until you get the desired consistency. As your baby has more toots, you can leave a few pieces of fruit careless, to learn how to eat with the new teeth.
Exotic smoothie with banana and mango
Ingredients for 3 servings
- a big banana smoothie for kids
- a ripe mango
- 4-5 tablespoons pineapple juice (no sugar added canned or fresh).
Cut fruit in pieces and put them in a blender and add the apple juice that thin composition. For biggest children you can add some crushed ice into the mix, will enjoy this smoothie with great pleasure.
Smoothie with fruit and cottage cheese
Ingredients for 2 servings
- a cup of cottage cheese
- a cup of yogurt
- a cup of seasonal fruit (cherries - they\'ve been stoned, cherry, strawberry or raspberry)
Since I bought this blender from Breville me and my children we are making delicious and fresh smoothies.
BBL605XL Breville Hemisphere Blender Control is ideal for this.
- Permanent hemisphere bowl and blade system with central blades that drawdown what\'s on top and wide sweeping blades hug the bottom of the jug
- Electronic 5-speed control plus pulse feature ensure that the rpm speed is maintained for consistent results every time
- Made from Bpa-free, lightweight, superior clarity and shatter resistant Eastman Tritan copolyester
- LCD timer counts up on speed settings and down for pre-programmed settings for complete control when blending
- Illuminated buttons for clarity and ease of reading
Leftover Turkey Recipes Gluten Free –Turkey SoupAuthor: Gail Mercedes
Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the leftover turkey. In the winter months turkey soup is always a favorite recipe. Try the Spicey Turkey. The dilemma is solved
Spicey Turkey Soup
This soup has the perfect balance between spicy, savory and herbal flavors. Adding the Monterey jack cheese and avocado adds creaminess. Easy soup to prepare and great idea for turkey leftovers.
1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
1 1/2 cups chopped onion
1 (28-ounce) can diced tomatoes, with their liquid
4 cups low-sodium, gluten-free chicken broth
1 teaspoon dried oregano
1/4 teaspoon ground chipotle or cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
3 cups shredded cooked turkey meat (white and dark)
1 small bag white corn chips
1 bunch cilantro, chopped
1 cup shredded Monterey jack cheese
2 avocados, sliced
2 limes, cut into wedges
Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.
To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges.
Per serving (about 13oz/374g-wt.): 430 calories (200 from fat), 22g total fat, 6g saturated fat, 55mg cholesterol, 390mg sodium, 34g total carbohydrate (5g dietary fiber, 6g sugar), 24g protein
Makes 2 cups
2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
2 teaspoons freshly grated ginger
1/2 cup sugar
2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup pecans, toasted, broken in pieces
Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
From Martha Stewart Living, November 1995
You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. Provided by Whole Foods Market
HONEST INGREDIENTS: The Paleo Gluten Free Cookbooks combines 310 recipes. All are Gluten-Free, Dairy-Free and Preservative-free recipes. A healthy low fat diet consisting of lean meat, fish, poultry, raw fruits and vegetables and nuts.
Article Source: http://www.articlesbase.com/recipes-articles/leftover-turkey-recipes-gluten-free-turkey-soup-1548622.html
About the Author
Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.
Sunday, July 27, 2014
Saturday, July 26, 2014
Simplest Pot Roast EverAuthor: Shauna Hanus
Pot roasts of generations past are not as forgotten as you may think. With just a few minutes prep time and the simplest pot roast recipe ever you will be well on your way to a terrific pot roast supper.
Pot roasts are inexpensive cuts beef legs or beef shoulder that when slow cooked with fresh vegetables turns into a delightful home cooked meal. For many cooks who have never tried cooking a pot roast they may feel a bit intimidated at first. But in reality pot roasts are easy and make for a wonderful nutritious home cooked meal.
Because the leg and shoulder cuts are well marbled with fat when slow cooked the meat becomes fork tender. A trick to the perfect pot roast is to cook the meat with a moist method. To do this combine the meat and vegetables in a slow cooker or crock pot with enough broth to cover at least half the roast. Then slowly cook for 4-5 hours or until the meat is tender and tasty.
Below is a recipe for the simplest pot roast ever.
Combine in a slow cooker or crock-pot all ingredients.
1 rump roast or chuck roast
1 bay leaf
1 onion, sliced in large chunks
1 large carrot, sliced in large chunks
1 tsp pepper
1 tsp of salt
Broth to cover half way up the roast
Cook on low for 4-5 hours or until the meat is fork tender. You can serve this with baked potatoes and a fresh green salad.
By following this simple recipe you will find that your pot roast meals will have everyone to the table on time and keep them coming back for more.
Article Source: http://www.articlesbase.com/crockpot-recipes-articles/simplest-pot-roast-ever-344285.html
About the Author
Shauna Hanus is a gourmet cook who specializes in creating easy gourmet recipes for the everyday cook. She has extensive experience cooking with easy to find grocery items to create delightful meals that are easy to make and easy to eat. She is also the publisher of numerous cookbooks and runs Gourmayeats a foodie website dedicated to the everyday gourmet. To learn more about Shauna and see her latest cookbook visit her website at http://www.gourmayeats.com
It is frustrating I know. You have to watch everything that goes in your mouth and stop putting things in your mouth that you loved so much.
So how do you cope and what do you eat now?
I found this book on Amazon and the reviews are great. Take a look for yourself.
Saturday, July 19, 2014
1 onion, chopped into 1/2" pieces
1 bell pepper, chopped into 1/2" pieces
1/2 bunch of baby spinach leaves
2 cloves garlic, minced
1 small can black olives, chopped
1/2 c. shredded mozzarella cheese
2 Tbsp. flour
2 packages prepared french bread dough (Pillsbury has a great one, you can find it in the refrigerated section) or 1 recipe homemade french bread dough
1 egg white
1 tsp. italian seasoning
1/4 c. shredded parmesan
Pizza sauce for serving
12 oz rigatoni cooked (the package says 12 minutes of cooking I have cooked only 8 minutes)
28 oz jar spaghetti sauce
3 cups of shredded mozzarella cheese
2 cup Cheese cheddar Pepperoni (to taste)
1 cup. canadian bacon chopped
1 small can sliced mushrooms (optional)
1 can sliced olives (optional)
Cook the rigatoni for 8 minutes. Drain and mix with pasta sauce. Put half in the crock pot. Then put half of the ingredients: mushrooms, olives, mozzarella, cheddar and canadian bacon. Now place the rest of the rigatoni with sauce, and cover the other half of the ingredients. The last layer should be covered with mozzarella and pepperoni. Cook on low for at least 5 hours.
Friday, July 18, 2014
2-3 dozen large fresh strawberries
1 8oz frozen round tub of COOL WHIP whipped topping
1 16 oz. container of sour cream
1 3.4 oz. box of vanilla pudding (we are using the powder not making the pudding) READY, SET GO:
Clean all strawberries Slice small piece from bottom of strawberries so they can stand on their own without falling over Cut top off strawberries Core and make a well in the strawberries with a small melon baller or small knife (be careful not to cut yourself) NOW LETS MAKE THE FRUIT DIP Add whipped topping, sour cream and powder from box of vanilla pudding in a bowl and whisk together until you have a smooth whipped consistency Add fruit dip to piping bag with a star tip at the end (cut end of bag so tip sticks out of course) LET’S FINISH THE STRAWBERRIES Pipe fruit dip in the well of the strawberries and swirl a few times at the top so you have a small hill of fruit dip on top of the strawberries Plate and serve or just pop a few in your mouth!! ENJOY, ENJOY, ENJOY
Peachy Green Smoothie
3 small peaches, pitted
3 apricots, pitted
1 medium carrot, chopped
1 tablespoon chia seeds, soaked for 5 minutes
3 cups baby kale
8 ounces water
Calories: 316 | Protein: 10 grams | Fiber: 15.2 grams | Calcium: 7% DV | Iron: 4.4 mg
Saturday, July 5, 2014
Whatever kind of cookie you're looking for, you'll find it in "Everyday Cookie Recipes". Here are just a few of the delicious cookie recipes you will find:
*Candy Corn Shortbread
*Caramel Apple Cookies
*Chocolate Drop Cookies
*Christmas Cookie Slices
*Deluxe Chocolate Chip Cookies
*Double Peanut Cookies
*Frosted Banana Bars
*Fudgy Layer Squares
*Giant Colorful Candy Cookies
*Lemon Cream Oat Bars
*Malted Milk Cookies
*No-Bake Honey-Oat Bars
*No-Bake Peanut Butter Squares
*Old-Fashioned Rum-Raisin Cookies
*and Hundreds More!
Sunday, June 29, 2014
1/2 Cup Vegetable Oil.
1 1/2 Cups Chocolate Chips
Bowl Of Cinnamon Sugar Mixture
Make small teaspoon size balls and roll until coated in the cinnamon sugar mixture.
Place on baking sheet and bake at 350 degrees for 10-12 minutes
Saturday, June 28, 2014
This just maybe what you were searching for. Coconut Cake.MMMMM
Thursday, June 26, 2014
Who Reads Food Network Magazine? The Food Network Magazine reader is a total food enthusiast--passionate, imaginative, and sees cooking as an expression of their creative spirit. Whether it's a quick weeknight meal or planning a dinner party with friends, the Food Network Magazine reader loves to experiment with new ideas and add a unique signature twist to every meal. What You Can Expect in Each Issue: He Made/She Made: Two Food Network personalities battle it out to see who makes the better dish Copy That!: A famous item from a national restaurant is recreated each month Out of the Box: You'll be amazed at how many unique dishes can come from a boxed mix in your pantry! Weeknight & Weekend Dinners: Whether you have 30 minutes or 3 hours, make a delicious meal every night of the week Flip This Dish: A Food Network star recreates a classic dish to match their style
Saturday, June 14, 2014
1-1/4 lbs. lean ground beef
Hamburger Dill Pickle Chips
Hamburger Buns - with or without sesame seeds
1/2 cup mayonnaise
3 Tbsp. French Dressing
2 Tbsp. dill pickle relish (use about 1/2 cup of dill pickle chips, chopped finely)
1 tsp. yellow mustard
1 tsp. ketchup
1 tsp. white vinegar
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
Mix all sauce ingredients and refrigerate for at least one hour for flavors to blend.
Divide ground beef into 8 equal portions. Form into VERY thin patties, about 1/4" thick. Season with salt and pepper.
Heat up a griddle or cast iron pan. Lightly butter hamburger buns. You will be using two bottoms and one top of the buns.
Grill until nicely toasted.
Fry hamburger patties until nicely browned on each side.
While the burgers are frying, top each bun portion with about 1 Tbsp. of Special Sauce. Top two portions with shredded lettuce, minced onion and pickle slices.
Top each "bottom" bun portion with hamburger pattie and top with a slice of American cheese. Add remaining top bun portion.
Makes 4 BIG MACS to enjoy at home!
Saturday, June 7, 2014
Thursday, June 5, 2014
Wednesday, June 4, 2014
Prep Time: 5 minutes
Cook Time: 0
Total Time: 5 minutes plus chilling time
10 Twinkies®, individually wrapped
4 cups whipped cream
2 cups strawberries, diced
2 cups strawberries, sliced
1 3.4 ounce box Jell-O banana cream pudding mix
1 cup heavy cream
1 cup whole milk
2 tablespoons confectioners sugar
1 teaspoon vanilla
Rinse strawberries, pat dry. Slice half the strawberries, mix with confectioners sugar and set aside.
Dice remaining strawberries place in separate bowl and set aside to top cake with.
Place unwrapped Twinkies in a medium casserole dish. Mix pudding with milk, vanilla and heavy cream, and pour over Twinkies.
Top with sliced strawberries, then top with whipped cream.
Place diced strawberries on top of whipped cream, cover with saran wrap and refrigerate for about 3 hours
Tuesday, June 3, 2014
Lemon Blueberry Poundcake
Prep time 10 mins
Cook time 1 hour 15 mins
Total time 1 hour 25 mins
This lemon blueberry pound cake is the perfect summertime cake! Blueberry and lemon were made to go together!
Author: Aubrey Cota
Recipe type: Dessert
1 c butter, softened
2 c sugar
1 tsp vanilla
3 cups flour, divided
1 tsp salt
1 tsp baking powder
2 cups blueberries, fresh or frozen and thawed
1 tbsp lemon zest
3 tbsp fresh lemon juice
1 cup of powdered sugar
Preheat oven to 325 degrees grease a bundt pan cream the butter and sugar together until light and fluffy add eggs one at a time and vanilla extract in a medium mixing bowl whisk 2 cups of flour, salt and baking powder add the flour to the butter and sugar mixture in a small bowl add the blueberries, lemon zest and flour mix in the floured blueberries and lemon zest pour into the greased cake pan and bake for 1 hour and 15 min or until a took pick inserted into the cake comes out clean allow to cool on a wire rack lemon glaze whisk the powdered sugar and lemon juice together until smooth pour over the top of the cake and allow it to dip down the sides. enjoy!