Back Around the Table: An "In the Kitchen with David" Cookbook

Picture the look on your family's faces when you surprise them with Blueberry-Lemon Ricotta Pancakes with Blueberry Syrup on a lazy Saturday morning. Think about how good Asiago Croutons would taste in a bowl of homemade French Onion Soup. And, how much would your best friend love you if you made her a Snickers Candy Bar Cheesecake or a Coconut Cream Pie this weekend?

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
• Hardcover
• 156 recipes with color photos throughout
• Nutritional information not included
• Copyright 2014

FAT-FREE BLACKBERRY FROZEN YOGURT

If you like blackberries, then this Fat-Free Blackberry Frozen Yogurt recipe is for you!

It’s packed with fresh, tart blackberry flavor, and it has a bright, vibrant purple color, too. No artificial flavorings or artificial food dyes here.

It’s tart like a bowl of berries and it’s sweet like regular frozen yogurt. One bite and you’ll swear there’s some sugar added in there, but there isn’t any!

Each bite is as refreshing as a splash of lemon or a slice of cucumber, only it’s way tastier and so much easier to make… the recipe requires only 4 ingredients!

Fat-Free Blackberry Frozen Yogurt

Ingredients

• 15 frozen organic blackberries (unsweetened)
• 1 cup plain, nonfat organic Greek yogurt (you can also use low-fat or whole)
• 2 tbsp. unsweetened vanilla almond milk
• 4 packets sugar-free sweetener (organic stevia, Stevia in the Raw®, Truvia®, etc.)

Directions

1. If freezing your own blackberries, wash them, dry them off, then place them in a sandwich baggie and freeze until solid.
2. In a small bowl, stir together the yogurt, almond milk and sweetener.
3. Scoop the mixture into an ice cube tray or silicone cube mold (silicone molds work best for easy cube removal). Freeze until solid.
4. Thaw the frozen blackberries and frozen yogurt cubes for about 20 minutes, then place them inside the Dessert Bullet chute.
5. Place a large bowl under the Dessert Bullet spout, then turn the machine on. Gently press down on the plunger until the ice cream starts to come out. Run the ice cream through the machine 2-3 more times, or until the color is even throughout.
6. Enjoy!

Yields 1 large serving.

Calories per serving: 180
Fat per serving: 0g
Carbohydrates per serving: 21g?
Protein per serving: 23g

Click above to buy your Dessert Bullet Today!!!!

Fast And Healthy Chicken Salad With Apples

Author: 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.
Serving Suggestion:
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.
Enjoy!
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!

Three Smoothie Recipes for kids FREE

Three smoothie recipes for kids

Author: 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

Method:
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).

Preparation
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)

Put all ingredients in a blender, mix well and add water if payment boiled and cooled, to get the desired consistency.
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.
Other specifications:

• 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

Article Source: http://www.articlesbase.com/recipes-articles/three-smoothie-recipes-for-kids-7050323.html

Leftover Turkey Recipes Gluten Free –Turkey Soup

Author: 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
.Serves 8

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.

Ingredients
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

Method
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.

Nutrition
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

Cranberry Relish

Ingredients
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

Directions
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.

Zucchini & Corn Casserole

Zucchini & Corn Casserole

4 c. grated zucchini, squeezed dried in paper towel

1 1/4 c. baking mix 

2 Tbsp. minced onion

3 eggs, beaten

1 Tbsp. olive oil

1 c. grated cheese (I used Mozzarella)

1 tsp. garlic salt

1 c. frozen kernel corn

Mix all ingredients in a large bowl until blended well.

Coat 9" x 13" pan with cooking spray. Pour ingredients into pan and place in oven.

NuWave oven:

Power set on high for 25 minutes or until knife is clean when inserted in center, using the drip pan for your casserole dish. Remove and allow to sit 5 minutes before cutting into.

Conventional oven:

Preheat oven 325°.

Bake for 50 minutes or until knife is clean when inserted in center. Remove and allow to sit 5 minutes before cutting into.

Serves 12

Calories 133, Total Fat 7, Sodium 384, Total Carbohydrate 13, Sugars 2, Protein 6

Pot Roast Recipe for Slow Cooker

Simplest Pot Roast Ever

Author: 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