I will be collecting healthy recipes from family and friends. Hopefully, one day soon I will have some members join me in collecting great recipes! My focus right now is on finding mind healthy foods that help fight depression. If you have a recipe to add feel free to list it in the comments section. Always under construction, so any ideas you have for my blog, feel free to drop me a line in comments.
This quick bread recipe, which yields three mini loaves, is simple, time-saving and absolutely scrumptious with its even easier cream cheese glaze.
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoons ground cinnamon
1/2 and 1/8 teaspoons ground cloves
1/2 and 1/8 teaspoons ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup milk
1/2 cup maple syrup
1 tablespoon vegetable oil
1/3 cup chopped walnuts
CREAM CHEESE GLAZE:
2 ounces cream cheese, room temperature
1/2 cup powdered sugar
1/8 cup unsalted butter, room temperature
1/4 teaspoon vanilla extract
In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.
Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.
For Cream Cheese Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Whisk until smooth. Spread glaze on warm gingerbread loaves, or use as desired.
3 pounds uncooked clams in shells
6 cups water
1/3 cup white vinegar
1 large onion, chopped (1 cup)
1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup dry white wine or Progresso® chicken broth
1 tablespoon tomato paste
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon fennel seed
1/8 teaspoon saffron threads, if desired
1/8 teaspoon ground red pepper (cayenne)
2 large tomatoes, chopped (2 cups)
1 pound red snapper or whitefish fillets, cut into 2-inch pieces
3 cups cooked white rice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
A zesty Super Spice rub for ribs combines cinnamon, paprika and red pepper. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-of-the-bone tender. From: Mccormick.com INGREDIENTS 1/4 cup firmly packed brown sugar
1 tablespoon McCormick Garlic Powder
1 tablespoon Paprika
1 teaspoon Cinnamon, Ground
1 teaspoon Red Pepper, Crushed or 1/2 to 1 teaspoon McCormick® Red Pepper, Ground
1 teaspoon Salt
3 pounds pork baby back ribs
1/4 cup maple syrup
DIRECTIONS 1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.
2. Bake 1 hour or until meat starts to pull away from bones.
3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.
TipsAll Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.
Your slow cooker has always made meals easier. After all, it cooks while you're at work, running errands, or busy doing something else. Now, it can even help you save on grocery bills. These 12 recipes each cost less than $2 per serving -- and some are under $1 per serving. Save it for quick meals throughout the week, or store it in the freezer (most dishes freeze well for up to 3 months). From soups to dinners and even dessert, we make it easy to afford great-tasting food.
1 Tbsp vegetable oil 4 ocean white fish filets (4–6 oz) Salt-free seasoning blend 1 cup lobster or shrimp broth (optional) ½ cup sherry wine (optional) ½ cup Francesco Rinaldi Traditional No Salt Added Pasta Sauce 1/8 tsp cayenne pepper 1 Tbsp fresh dill weed Chopped zest of 1 lemon Serves 4 Prep Time: 10 minutes Cook time: 10 minutes In large skillet, add oil and heat over a medium heat. Season filets with salt-free seasoning, place in pan and sear well on top and bottom. Pour in the broth and sherry wine; bring to a boil. Add Francesco Rinaldi Traditional No Salt Added Pasta Sauce and mix well. Add cayenne pepper and dill weed (reserve a sprig for garnish); bring back to a boil. Serve, sprinkled with lemon zest and remaining sprig of dill weed.
3 cups Original Bisquick® mix 1 cup granulated sugar 1/4 cup butter or margarine, softened 1 cup milk 2 teaspoons vanilla 2 eggs
Topping 1 cup whipping cream 1 package (8 oz) cream cheese, softened 1/3 cup powdered sugar 1 teaspoon vanilla 6 cups sliced fresh strawberries (about 2 lb) Save $$$ on your favorite brands 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan. 2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3 In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream. 4 Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.
In a large pan, saute sausage and ham in butter until lightly browned; add onions, green pepper and garlic. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth. Cover and bring to a slow boil; stir in rice. Cover and cook over low heat until rice is nearly tender, about 15-20 minutes. Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not overcook shrimp. Salt and pepper to taste. Remove bay leaf: Yield: 10-12 servings..
Ingredients 1 (6 pound) bone-in country ham 30 whole cloves 3 cups apple cider, or as needed 1 cup brown sugar 1 cup maple syrup 2 tablespoons ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons ground ginger 2 tablespoons ground cloves 1 tablespoon vanilla extract (optional) 1 orange's peel Directions 1.Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus. 2.Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.
If a group of scientists conducted a study saying PMS wasn't "real," we'd kill them all! Then we'd stuff our faces like cows. This is what we'd eat..Coming soon.
During their menses, woment tend to feel colder, more depleted, and weaker as they are losing blood and iron. It's a time(or should be) of pulling in and caring for oneself. However, it is also a cleansing time of the month and some women feel better during and after their periods when they do not eat too much or too heavily and are doing a mild detox program. Although we do not recommend fasting, drinking additional nutrient-rich juices can be helpful. For women who are generally in good health, the Detox Diet and the Smoothie Cleanse can be helpful. We suggest adding some algae and protein powders during this time for more energy and strength.
I will be posting 'good healthy' ummm damn. gotta lay down. freaken cramps..
Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.
INGREDIENTS 1 lb bacon, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 medium red bell pepper, chopped (3/4 cup) 1 package (8 oz) sliced fresh mushrooms 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk 12 eggs 1 package (2 lb) frozen hash browns, thawed 2 cups shredded Cheddar cheese (16 oz)
1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. 2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight. 3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
Don't buy it! It's really easy to make, just follow my homemade chipotle barbecue sauce recipe and you can have your own smoky BBQ sauce in under 30 minutes. The base ingredient chipotle, (pronounced chee-pot-ley) is a smoked jalapeño that you can either buy or smoke yourself from the red jalapeño pepper. You can use green but I don't think the end result is as sweet.
The most common way to buy it is in adobo sauce which essentially is a mix of spices, vinegar, tomato sauce (and sometimes other chilies) that's presented in a can. Because this is the most common way to buy the chipotles you can use then canned variety in my recipe.
450 ml or 16 oz tomato ketchup 2 onions chopped onion 110ml or ½ cup water 2 cans chipotle chilis chopped 100g or 4 oz brown sugar 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon minced garlic ½ teaspoon celery salt ½ teaspoon black pepper A splash of cooking oil for frying Method:-Heat the oil gently in a sauce pan, throw in the onions and the minced garlic and fry until the onions turn clear (about 5 minutes). Now add the rest of the ingredients and simmer. You'll know when the sauce is ready because it will start to thicken.
INGREDIENTS: Makes 12 muffins 1 cup quick cooking oats 1 cup buttermilk 1 cup all-purpose flour 1 tsp baking power 1/2 tsp baking soda 1/2 tsp salt 1/2 cup dried apricots, chopped 1/2 cup chopped pecans 1/3 cup canola oil 1 egg 1/2 cup brown sugar, firmly packed
DIRECTIONS:Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.
Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.
Recipe courtesy of Marjorie Johnson. For more healthy recipes, purchase On the Road to Blue Ribbon Baking with Marjorie.
36 OREO Cookies, divided 1/2 cup butter or margarine, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 tsp. vanilla 4 eggs 4 squares BAKER'S Semi-Sweet Chocolate
Make It HEAT oven to 325°F. LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan. BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust. BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Kraft Kitchens Tips Size-Wise Sweets can be part of a balanced diet but remember to keep tabs on portions. How to Neatly Cut Dessert Bars When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact. How to Make Mess-Free Cookie Crumbs Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.