Lentils come in a variety of colors, any of which are fine for this stew. It will taste the same, the only difference will be the appearance. I make this stew with a chicken broth, but it can be made vegan by using a vegetable broth instead.
Ingredients
1 sweet potato, scrubbed, peeled, and diced
2 parsnips, scrubbed, peeled, and diced
1 turnip, scrubbed, peeled, and diced
1 cup of grated carrots
1 yellow onion, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ cup of Italian parsley, chopped
½ teaspoon thyme
½ teaspoon sage
1 teaspoon basil
1 ½ cups of lentils
½ cup of split peas
8 cups of vegetable or low sodium chicken broth
Salt and pepper
Rye bread, sourdough, or rolls
How to make Winter Lentil Stew
Cook and stir the vegetables in the olive oil and balsamic vinegar over medium high heat until they begin to tenderize, about 5 minutes.
Add the herbs, lentils, split peas, and broth to the pot.
Bring to a boil, then lower heat to a simmer.
Cook 45 minutes or until the lentils and vegetables are tender.
Add salt and pepper to taste.
Serve this soup with a hearty rye or sourdough bread to dip in the juice.
Some of the different types of lentils, also called masoor, are shown here.
Beans are an inexpensive way to add protein and fiber to your diet. In addition, they are low fat and filling. This bean soup cooks all day in the slow cooker to let the flavors develop. Pair it with homemade bread from the bread machine and a salad, and you've got a meal!
Ingredients:
2 cups of black beans
8 cups low sodium chicken broth
1 yellow onion, chopped
½ cup grated carrots
2 stalks of celery, chopped
¼ cup cilantro, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
4 cups red leaf lettuce
½ cup of cilantro
1 chopped tomato
Croutons
Salad dressing of your choice
Flour and yeast for the bread machine
Preparation the night before:
Soak the beans overnight in water.
Preparation in the morning:
Rinse the beans.
Add all the bean soup ingredients to the crockpot.
Cook on low for 8-10 hours.
Place the ingredients for the bread in the bread machine.
Set the machine to delay bake to be ready at dinnertime.
Preparation in the afternoon:
With a potato masher, slightly mash the beans in the soup.
Toss the salad ingredients together.
Take the bread out of the machine. Allow it to cool slightly before slicing.
Don't throw away your leftover pasta again! This recipe is the perfect way to use up leftover spaghetti and sauce. The kids will love it, and they might not even realize they're eating leftovers. Of course, you can make this dish out of fresh ingredients as well.
Ingredients for the crust of the Spaghetti Pie:
2 to 3 cups of cooked spaghetti
2 eggs, beaten till frothy
1/3 cup of Parmesan cheese
Spray a pie plate or an 8x8 pan with cooking spray. If the pasta isn't hot, warm it in the microwave. Mix the heated spaghetti with the eggs and cheese and press into the bottom of the pan.
Filling ingredients:
1 cup of cottage cheese (use low fat or fat free to make this dish lighter)
2 eggs
¼ cup chopped parsley
¼ cup of Parmesan cheese
Place the ingredients in a blender or mini-chopper. Whip together until well blended. Pour the cheese mixture over the spaghetti crust.
Topping ingredients:
1 cup of spaghetti sauce
1/3 cup of Mozzarella cheese
Top the cottage cheese mixture with 1 cup of spaghetti sauce. If you have some leftover All Day Italian Spaghetti Sauce in the Slow Cooker, wonderful! The second day after marinara sauce is made, it is more flavorful. If you don't have any leftover sauce, you can use a jar of sauce. I like the Classico brand and the Barilla brand of sauces.
Top the sauce with grated Mozzarella cheese. Place the pie in the oven and bake for 30 minutes at 350 degrees.
It's that time of year again. The time of year when we make lists and resolutions.
Let's face it. Most people don't keep their resolutions beyond the month of January. This year, why not try a resolution to change gradually over the course of the year? Specifically, with a resolution to cook more at home, you can work into it with baby steps. It won't feel overwhelming, and in six months, you'll be in full control of your New Year's resolution.
Start small with your New Year's resolution
Begin in January by cooking one more meal at home each week than you do now.
In February, cook one more meal each week. Now you've increased your home cooked meals each week by two.
In March, do the same thing. Continue increasing the number of home cooked meals each week by one every month until you reach your goal.
Tips to help you cook at home
If this all seems a bit overwhelming, there are ways to lighten the load. Having a cooking buddy can help you share the effort. Also, it helps you stay on track with your resolution to cook at home, because someone else will be waiting for your meal.
Use Dinner Magic menus, recipes, and shopping lists to make cooking easier. Before starting you might want to read How to Make Dinner Magic Work for You. After that, you can start with January Week 1 or any week of the year you desire. The theme for January is "Light." All of January's recipes and meals are light on calories, light on fat, light on your budget, and light on time to prepare them.
Enlist the help of others in your house. Don't try to do all the cooking and cleanup yourself. You don't do all the eating by yourself, right? In my home, we have a rule that if you don't help cook, you must help clean.
Fresh Produce:
4 yellow onions
1 head of garlic
1 celery heart
6 cups of mustard or turnip greens
3 green bell peppers and 1 red bell pepper
3 carrots
8 ounces of mushrooms
2 navel oranges
1 lemon
1 bunch or bag baby leaf spinach
4 russet potatoes or small yams
8 new potatoes or small red potatoes
Iceberg lettuce
1 bunch parsley
2 tomatoes
Canned Food:
1 small can corn
1 can pineapple chunks
1 can evaporated skim milk
1 can or jar pizza sauce
1 small jar of artichoke hearts
1 bottle of barbeque sauce, any style or flavor
1 can (28 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can(15 ounces) garbanzo beans
1 small can black olives
Dry Food and Staples:
8 ounces black eyed peas
White rice
Brown rice
Cornmeal
Flour, whole wheat and white
Sugar
Cornstarch
Rice wine vinegar
Olive oil
Sunflower seeds, shelled
Yeast for bread baking
Spices and Condiments:
Salt and pepper
Chili powder, dry ginger, basil, oregano, thyme, bay leaf
Soy sauce
Red table wine for spaghetti sauce (lambrusco, sangria, cabernet, chianti, all work well)
This is as close to the traditional, cook all day marinara sauce as you’ll find. I add crushed garbanzo beans (chickpeas) to my sauce to up the protein content. Serve it up with Barilla spaghetti, angel hair, or any other type of pasta you desire. After trying many different boxed pastas, my family seems to prefer Barilla. You may have another favorite brand.
Just an FYI...this recipe makes a full crock pot of sauce. We had it this week, and we had our spaghetti, then I made a Spaghetti Pie with it, I reserved some of the sauce for my Garden Veggie Pizza, and I still had sauce left over to freeze for another meal. Make sure you have plenty of dishes to store the sauce in before you make it!
Ingredients for all day Italian spaghetti sauce
1 onion chopped
1 stalk of celery, chopped
2 cloves of garlic, crushed
2 tablespoons of chopped parsley
1 tablespoon of basil
2 teaspoons oregano
1 bay leaf
1 tablespoon sugar
½ teaspoon of salt
½ cup of red wine
1 can (28 ounces) of tomato sauce
1 can (6 ounces) of tomato paste
1 can (28 ounces) crushed tomatoes
1 can of garbanzo beans, drained and crushed with a potato masher
1 small can chopped black olives
1 pound of Italian sausage links
Preparation:
Place all ingredients in a crock pot or slow cooker.
Cook on low all day. Remove the bay leaf before serving.
In the afternoon, cook the pasta according to the package directions.
Fry the sausage. Cut on the diagonal into slices and add to the sauce.
Serve the spaghetti with parmesan cheese and sliced black or green olives for topping.
This dinner can be prepped in the morning and placed in the refrigerator. Just pop it in the oven when you get home from work.
Ingredients for chicken in foil:
How to make the chicken in foil:
Tear off a 8 large pieces of foil, (about 9x13.)
Spray the foil with cooking spray.
Place the chicken in the center of the foil.
Place the vegetables around the chicken.
Sprinkle with salt and pepper and pour 2 tablespoons of barbeque sauce on top.
Place a second piece of foil on top. Fold the foil and seal it with double folds. Do not fold it too tightly, you don’t want to squish the chicken.
Place the chicken in foil in a baking dish, (just to protect your oven against spills.)
Bake at 375 degrees for 45 minutes.
Check the chicken for doneness. When pierced with a fork, the liquid should be clear.
If needed, cook for another few minutes until the chicken is well done.
Serve with a side salad.
The ingredients for this pizza crust can be placed in the bread machine in the morning before you leave for work. Set a delay setting to have it kneaded and ready to use when you get home. Just put it in a pizza pan, top it with the vegetables of your choice.
The whole wheat crust makes it healthier than pizza you buy. Do you know you can get whole wheat flour now that is as smooth and light as white flour? Look for it on the baking aisle of your store. It costs a bit more, but the flavor and texture is wonderful.
My recipe has you put a teaspoon of cornmeal on the pizza pan. This helps to prevent the pizza dough from sticking to the pan, and adds a crunchy texture to the crust.
Ingredients for the pizza dough:
1 cup plus 2 tablespoons water
2 tablespoons olive oil
3 cups of whole wheat flour (this recipe will work with white flour as well)
1 teaspoon sugar
1 teaspoon salt
1 ½ teaspoons Italian herbs (basil, oregano, and thyme)
1 package or 2 ½ teaspoons yeast
Preparation of the pizza dough in the bread machine:
Place all ingredients for the dough in the machine in the order listed.
Make a well in the dry ingredients to place the yeast into.
Do not allow the yeast to touch the wet ingredients.
Set the bread machine to the dough cycle.
When the dough is done kneading, take it out of the machine and split into two pieces.
Roll each piece of dough into a ball, then roll out into a 12 inch circle.
(If you are only making one pizza, you can freeze the ball of dough for up to 2 months.)
Sprinkle a teaspoon of cornmeal on a pizza pan and place the crust on it.
Topping for one garden vegetable pizza:
1 small bottle or can of pizza sauce
3 cups of shredded mozzarella cheese
1 cup of chopped red and green bell peppers and onions
1 cup of sliced fresh mushrooms
1 small jar of artichoke hearts
1 cup of baby leaf spinach or broccoli
½ cup of tomatoes, chopped
Spread the sauce on the pizza dough.
Top with the vegetables and finish with the cheese.
Bake at 425 degrees for 15 to 18 minutes.
½ to 1 pound of breakfast steak or flank steak sliced very thin
1 cup of fresh baby leaf spinach
Sliced provolone cheese
Salt and pepper
1 potato or small yam per person
Iceberg lettuce mixed with 1 cup of spinach
1 tomato
1 grated carrot
½ cup of parsley
Sunflower seeds
Preparation of the lean steak pinwheels:
Cover a baking sheet with foil.
Lay the breakfast steak on the baking sheet.
Sprinkle with salt and pepper.
Spread a layer of spinach on the meat and top with a slice of provolone.
Roll the steak up and secure with wooden picks.
Cut into serving side pieces between the picks. There should be about 8 pieces.
Wash the potatoes or yams.
Sprinkle ½ teaspoon of oil on a small square of foil for each potato.
Wrap the potato in the foil.
Bake in the oven at 375 degrees for 45 minutes.
Bake the steak pinwheels for 15 minutes.
Mix the salad ingredients together. Serve with ranch dressing.
This quick dinner satisfies your cravings for rich food, but still is light.
Ingredients:
1 package of frozen cheese ravioli (1 pound package) or make your own ravioli
1 cup of fat free cottage cheese
½ cup of evaporated skim milk
½ cup of grated parmesan cheese
1 tablespoon of fresh squeezed lemon juice
1 small package of frozen broccoli
Preparation:
Cook the ravioli according to package directions in boiling water.
Cook the broccoli in the microwave.
Put the cottage cheese, evaporated skim milk, and parmesan cheese in a blender or food processor and blend until creamy.
Drain the ravioli and keep it in the pot. Add the broccoli to the pot.
Cut a lemon in half and squeeze the juice. Sprinkle 1 tablespoon of the juice over the ravioli and broccoli.
Stir the creamy sauce into the ravioli and broccoli.
Sprinkle some of the zest of the lemon over the top of the ravioli.
Serve immediately.
This little chicken recipe will feed your craving for sweet and sour chicken, but with a fraction of the fat and calories.
Ingredients:
1 pound of boneless, skinless chicken breast tenderloins
¼ cup of flour
1 egg white, beaten
1 can of pineapple chunks (save the juice)
¾ cup sugar
½ cup rice wine vinegar (white vinegar can substitute)
2 tablespoons cornstarch
1 tablespoon reduced sodium soy sauce
¼ teaspoon dry ginger
1 large bell pepper, cut into bite sized chunks
2 carrots julienned (shredded)
6 mushrooms, quartered
Rice (leftover from last night, or cook new rice)
2 navel oranges
Preparation:
Spray a pan with cooking spray.
Dip the chicken tenderloins in the egg white, then coat in flour and fry until browned. Set aside.
Drain the juice from the pineapple and add enough water to make 1 ¼ cups.
Steam the bell pepper and carrot in the microwave until just crisp tender, about 2 minutes.
Stir the cornstarch, vinegar, sugar, ginger, and soy sauce into the pineapple juice.
Pour the sauce into a pan. Add the bell pepper and 1 carrot.
Simmer for about 5 minutes or until thickened.
Add the chicken to the sauce.
Cook the second carrot in the microwave.
Warm leftover rice from last night in the microwave, or prepare new rice if needed.
Stir one julienned, cooked carrot into the rice.
Serve the Luau Chicken over the rice and carrots.
Slice the oranges and serve them on the side.
All coffee drinkers have their favorite brand of coffee. Have you ever wondered where your favorite coffee comes from? The actual origins of coffee are quite the topic of controversy. Several interesting stories lead up to the introduction of coffee to humans. One such story dates back to ninth century Ethiopia.
As the story goes, Ethiopian highlanders noticed goats were friskier when they ate the berries from a specific plant, so they decided to try it. They received the same boost of energy, so they shared the berries with others. Obviously it was a huge success, as there are billions of coffee drinkers world-wide today.
As trade between Ethiopia and other areas became popular, coffee became a great bargaining tool. Coffee was first introduced to Italy via trade between the Venetians and Muslims from North Africa and Egypt. Pope Clement VIII blessed coffee in 1600, which made it more widely accepted throughout Italy and the Mediterranean. The beverage quickly spread to other ports around the world and became one of the most common trade currencies.
Today, no two coffees taste the same. The flavor of great coffee can be attributed to a variety of preparation techniques. The Sicilians borrowed a little flavor from Greek, Roman, Arab, and Norman, French, and Spanish cultures, to create the unique flavor of gourmet coffee. Where one coffee is smooth and light; another may be thick and creamy. The type of coffee a person enjoys is simply a matter of personal taste. Each gourmet coffee has its own unique taste and draws an entirely new crowd of coffee drinker.
Early Coffee Shops
The world's very first coffee shop opened in Constantinople in 1475. England's first coffee house opened in 1652. Early English coffee houses were commonly called "penny universities" as you were charged one penny for a cup of coffee and admission. During the eighteenth century, coffee became a status symbol of sorts. Poets, writers and artists used to gather in coffee houses to truly enjoy the aroma and freshly brewed coffee as much as the coffee house atmosphere.
The nineteenth century saw yet another change in the way we make and enjoy coffee. The very first espresso machine was created in France by Dr. Ernest Illy. The espresso machine we use today is based on the design created in Italy in 1946 by Achilles Gaggia.
The machine created by Gaigga was operated by a spring powered lever. Like all other inventions, this one has undergone several changes over the years and will continue to evolve over time. Today, espresso is available in gourmet coffee shops or even in the privacy of your own home.
The beloved coffee house atmosphere that attracted writers, poets and artists of centuries past still draws people of all ages today. Coffee houses are considered a great place to socialize with people who share similar interests. One of the most popular television shows in the United States featured a group of friends who frequently visited a coffee shop to share ideas and enjoy being together. The wildly popular television show sparked even more interest in coffee shops and artisan coffee.
About the author
Lili Rousso is a coffee aficionada who reviews Gourmet coffees from all around the world. This month she features the Lavazza Gourmet Coffee brand and the new Lavazza Espresso Point machine from http://www.aromacafeculture.com from http://www.FreeArticlesAndContent.com
A note from Suzanne, owner of Dinner Magic:
Learn how to choose the best coffee grinder in my article at Foodie Mama. If you're in a hurry, you might want to read this product review of the Brew'n'Go. I own it, I use it, I love it. (I actually own two of them, one for work and one for home.)
Meats:
2 pounds salmon steaks
3 pounds beef stew meat
1 pound of chicken breast tenderloins
Dairy:
Eggs
Whipped cream
8 ounces of sour cream
Real butter (not margarine)
Milk
Half and half
Frozen Food:
Frozen cheese tortellini
Small package frozen corn
Small package frozen peas
Frozen hash browns
Fresh Produce:
1 bag or bunch spinach
2 pears
5 onions
1 bag of baby carrots
1 bunch of celery
1 head of garlic
6 russet potatoes
6 red potatoes
2 acorn squash
1 lemon
1 bunch parsley
1 bunch (about ½ pound) mustard or collard greens
Canned Food:
3 jars alfredo sauce
Optional: 1 small can of clams
1 can Ro-Tel tomatoes or 1 can diced tomatoes with green chilis
1 can black beans
1 can corn
1 quart vegetable stock
1 pint vegetable juice such as V-8
We have eggs for dinner sometimes, although this meal works perfectly fine as a brunch or breakfast. The eggs are combined with crisp mustard or collard greens to give them a tangy taste. The pineapple cranberry bread can be made in the bread machine the night before. Add some cream cheese and some jelly to the bread for a delightful taste.
Ingredients:
* 8 eggs
* 2 tablespoons half and half
* Salt and pepper to taste
* 1 onion, chopped
* 4 cups of chopped mustard greens or collard greens
* 2 tablespoons real butter (not margarine)
* 1 tablespoon olive oil
* 1 package of frozen hash browns (or make your own if you prefer)
Preparation:
Place the hash browns in a pan and cook in the oven according to package directions.
Cook the onion in the oil until tender.
Add the butter to the pan and cook the greens until tender.
Whip the eggs with the half and half and sprinkle with salt and pepper.
Add to the pan and cook until set.
Cut the cranberry pineapple bread into triangles and toast before serving.
This is another fast meal for those nights when you're too busy to cook.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 quart of vegetable broth
1 small package frozen mixed vegetables
2 cups of vegetable juice
1/8 teaspoon ground black pepper
1/2 cup orzo
Cook the onion and garlic in the oil until tender.
Add the rest of the ingredients except the orzo.
Cook at a simmer until heated through.
Add the orzo and cook for a few minutes longer.
For the ham and havarti sandwiches:
Whole wheat bread
Deli sliced ham
Sliced havarti or cheese of your choice
Mustard
Place mustard, ham, and cheese between two slices of whole wheat bread.
Grill on the indoor grill or grill in a pan until the cheese is melted.
Cut the sandwiches crosswise into triangles before serving.
This is a meal that takes about an hour to bake in the oven. It’s a vegan meal, perfect for those Meatless Mondays. If you want to add meat to this, a pound of Italian sausage, or a pound of ground turkey works nicely.
Ingredients:
2 acorn squash, cut in half and seeded.
1 onion chopped
1 tablespoon of olive oil
1 can of Ro-Tel tomatoes (or 1 can of diced tomatoes with green chilis)
1 can of black beans, rinsed and drained
1 can of corn, drained
1 tablespoon of chili powder
2 teaspoons cumin
1 teaspoon salt
Preparation:
Preheat the oven to 375 degrees.
Place the acorn squash in a baking dish with the inside facing up.
Cook the onion in the oil.
Add the tomatoes, beans, corn, and spices and stir well.
Spoon the filling into the hollow part of the squash.
Pour ¼ cup of water into the baking dish.
Cover with foil and bake one hour.
Pull back the foil and test for doneness. The squash should be fork tender.
Additional filling can be kept warm on the stove and served as second helpings.
This dish whips up in no time at all. Using premade tortellini and a jar of alfredo sauce makes it go quick.
Ingredients:
1 pound of chicken breast tenderloins
2 tablespoons of olive oil
1 package of frozen or refrigerated cheese tortellini
1 jar of alfredo sauce
1 bag of fresh spinach
2 pears cut into bite sized pieces
1 tablespoon of amaretto
Whipped cream
Preparation:
Cook the tortellini in boiling water or according to package directions.
Cook the chicken tenderloins over high heat in 1 tablespoon of olive oil.
Remove from heat, add one tablespoon of olive oil to the pan.
Cook the spinach in the olive oil until wilted.
Cut the chicken into small pieces.
Remove the spinach and place on a serving plate with high sides. (A pie pan will do.)
Put the chicken and tortellini in a pan and cover with the alfredo sauce to warm through.
Pour the amaretto over the pears and toss to coat.
Place the pears in a dessert dish and put a dollop of whipped cream on top.
Place the chicken tortellini in sauce on top of the spinach.
I make a killer St. Patrick’s day corned beef that my family loves with Guinness Stout. It cooks all day in the slow cooker, and that was the inspiration for this recipe. I also found another similar stovetop recipe online with a video showing how to make it. You can use that recipe or mine. Whichever one you use, serve it up in a well of garlic smashed potatoes.
Ingredients for Beef and Beer Stew in the Slow Cooker
3 pounds of beef stew meat
¼ cup of oil
1 onion, chopped
1 bag of peeled baby carrots
3 stalks of celery, sliced
3 cloves of garlic, chopped
1 teaspoon of salt
½ teaspoon pepper
1 bay leaf
1 bottle of Guinness Stout
For the smashed potatoes:
6 russet potatoes
2 cloves of garlic
4 tablespoons butter
¼ cup of sour cream
Milk to thin to taste
Salt and pepper to taste
Preparation of the Beef and Beer Stew
Brown the beef in hot oil. According to Julia Child’s cookbook, dry the beef, then the beef should be browned on all sides, with no pieces touching.
Next, place the beef, vegetables, and spices in the slow cooker.
Pour the Guinness Stout over the top.
Cook on low heat all day for 8-10 hours.
1 hour before serving, melt 2 tablespoons of butter.
Add 2 tablespoons of flour and stir. This is called a roux.
Add the roux to the beef stew and stir well.
Cover again and cook for another hour.
Prepare the garlic smashed potatoes.
Cook the potatoes and garlic in boiling water for ½ hour or until tender.
Smash the potatoes using a potato masher with the butter and sour cream.
Stir in some salt and pepper and add milk to make the potatoes as thin as you like.
Place the potatoes in a bowl, and make a well.
Pour a heaping ladle of beef and beer stew into the potato well.
When you need a quick soup for a chilly day, this is about as quick as it gets. This recipe makes plenty for four hearty appetites.
Ingredients:
4-6 red potatoes, cubed
1 yellow onion, peeled and chopped
1 clove of garlic, chopped fine
1 stalk of celery, chopped
1 tablespoon olive oil
1 small package frozen corn (unless you have fresh, then 2 ears will do)
2 jars of alfredo pasta sauce
Skim milk
Optional: 1 can of chopped clams
Preparation of the corn potato chowder:
Cook the onion, garlic, and celery in the olive oil until just turning tender.
Put the cubed potatoes in the microwave and cook for 3 minutes or until tender.
Add the cooked potatoes, the corn, and the alfredo sauce to the soup pot.
Heat to a low simmer, then add milk to thin it to the consistency you like.
If you want to turn it into a quick clam chowder, add the clams.
Serve this up with a side of dark bread and a salad.
Quinoa is a recently rediscovered grain that is becoming more popular with cooks. It has a nice crunchy flavor, somewhat like brown rice, but it's much more tender, almost like couscous. Quinoa is a healthy, protein packed food, and is quite delicious.
Ingredients:
2 pounds of salmon steaks, or ½ pound per person
2 tablespoons of Cajun seasoning mix
1 lemon
Fresh parsley
2 cups of quinoa
1 package of frozen peas
Preparation of the Cajun Style Salmon and Quinoa
Prepare the quinoa according to package directions.
Warm the peas in the microwave.
Add the peas to the quinoa and stir.
Put a lid on the pan to keep the quinoa warm while the salmon cooks.
Cut the steaks into single serving sizes.
Pat the Cajun seasoning mix all over the salmon steaks.
Grill on the indoor grill or bake in a 375 degree oven until tender and flaky with a fork.
Serve with lemon wedges and parsley. Add a side salad if desired.
This week on my Sacramento Easy Meals Examiner gig, I've been posting recipes for Christmas breads and cakes. If you're still looking for some holiday breads or cakes to bake, look no further. I'm so full of baked goods right now I could burst. So far this week I've made:
German stollen
You've got to watch the video of the chef making stollen.
Apple kuchen
My husband adores anything apple, so this received a seal of approval.
Pineapple cranberry bread in the bread machine
I converted a recipe for pineapple cranberry bread for the machine, and WOW it turned out tasty! Pumped up on pumpkin
I went on a hunt for new and interesting pumpkin recipes. These are the best. Alton Brown shows how to make pumpkin bread and muffins in a video. I can't wait to have the Pumpking Gingerbread Pudding on Christmas Eve. Christmas Day is reserved for Red Velvet cake, straight out of the Betty Crocker box. :-) I haven't found a recipe that beats that one.
Last of all, holiday breads and cakes wouldn't be complete without some Hot Holiday Drinks to go along with them.
Holiday weight gain can be sneaky, even though you know it may happen to you. You're having a good time, enjoying good food, and the next morning you can't get into those jeans you love. Oops! Here are some ideas from the Egg Farmers of Ontario for keeping the pounds off during the holiday season.
Eating Healthy During Holiday Get-Togethers By Adriana Noton
The holidays are a joyous time that involves celebrating with loved ones. Part of the celebrations often includes eating foods that are high in fat and calories which make the holidays a difficult time to stick to a healthy diet. However, with a little planning, you can eat healthy and not experience a drastic increase in weight gain. Consider the following tips to eating healthy during holiday get-togethers. 1. Avoid Unhealthy Foods: Make a list of foods you want to avoid over the holidays. This can include rich and creamy sauces and soups, sweet desserts, fried foods, and processed meats. Purchase healthy alternatives such as fruit and veggie plates, lean meat, grains, healthy cereals, and other calorie and fat-reduced foods. 2. Reduce Dairy Intake: Some dairy foods are known to be high in calories and fat. Whenever possible, try to substitute high-fat dairy ingredients with other more suitable ingredients in your recipes and in your meals. For example, use low fat cheese products, fat free milk, and use plain yogurt instead of sour cream in your recipes. 3. Healthy Turkey: Turkey is a much healthier meat than red meat. When cooking your turkey, consider healthy cooking methods such as baking and broiling. As well, use a rack to collect the fat. A healthy tip: eat the white meat instead of the dark meat.
4. Healthy Snacks before Big Meals: It is important not to let yourself go hungry before a large meal. You can snack on healthy foods such as carrot sticks and fruit. As well, drink a large glass of water before you eat. This will help prevent you from overeating. Overeating on junk food is a big cause of holiday weight gain. As well, the fiber in healthy foods such as vegetables will help fill you up. Consider salads as a side dish with your main meal. As well, if you are attending restaurants and parties, eat smaller portions. 5. Eat a Healthy Breakfast: A healthy breakfast not only gives you energy for the day, but also controls hunger. Such breakfast foods as eggs, whole wheat toast, fruit, and whole grain cereal will provide much needed energy and you will burn any calories throughout the day. Stay away from the sugar, fried foods, and fat. Foods should be high in protein and nutrient-rich. A healthy tip: Do not skip any meals and practice food serving portion control. Skipping meals will only increase your hunger and cause you to eat more food.
Nearly everyone finds it difficult to eat healthy during the holidays. Trying to follow a specific diet plan is often impossible so it is important to make healthy choices and try to get some exercise daily. Utilizing a plan of moderation and substituting unhealthy foods with healthier foods can make a big difference. Once the holidays are over, you may find a weight gain of only one or two pounds or no weight gain at all. You will definitely look and feel good.
About the author
Egg Farmers of Ontario are trying to provide consumers with safe and delicious eggs for your breakfasts. Furthermore, we research to provide our customers with easy recipes for breakfast. from http://www.FreeArticlesAndContent.com
This week's theme is hearty winter meals that warm the body and the soul. For this, I've chosen meals that are my family's favorites for cold weather days. Here is the Dinner Magic Shopping List for December Week 3. Enjoy!
This is for the Dinner Magic Menus December Week 3.
Meats:
3 lbs ground beef
½ pound pork sausage (loose pack, not in casings)
Deli thin ham lunchmeat
½ pound cooked bacon
1 pound sweet or hot Italian sausage
1 pound chicken breast tenderloins
Dairy:
8 ounces sour cream
Provolone cheese, sliced
1 cup shredded Mozzarella
¼ pound of Parmesan cheese
1 pound cheddar cheese
2 cans of refrigerated crescent rolls
Eggs
Skim milk
8 ounces of half and half
Real butter (not margarine)
Ricotta cheese
2 cups low fat or fat free vanilla yogurt
Frozen Food:
2 small packages frozen chopped broccoli
1 package frozen mixed vegetables
Fresh Produce:
2 yellow onions
2 red onions
1 bunch of green onions
8 ounces mushrooms, sliced
1 head of iceberg lettuce
1 head of romaine lettuce
3 tomatoes
1 cucumber
1 bag of carrots
Broccoli florets
1 stalk of celery
1 chinese eggplant or small purple globe eggplant
1 bag raw baby spinach
1 avocado
4 baking potatoes
Canned Food:
1 small jar or bottle of pizza sauce
1 jar of Italian pasta sauce
2 small cans sliced black olives
1 jar of regular black or green olives
1 can evaporated skim milk
1 small can chopped pineapple
Dry Food and Staples:
Egg noodles
Burrito size tortillas, whole wheat, spinach, or jalapeno
Garlic croutons (Or make your own.)
Italian bread crumbs
Flour
Olive oil
Cooking spray
Spices and Condiments:
Salt and pepper
Oregano, chili powder, cumin, parsley, nutmeg
Ranch dressing mix packet
Italian dressing, or mix packet, or make your own
Catsup
Tabasco sauce
Other items for your own personal shopping list:
, dry the beef, then the beef should be browned on all sides, with no pieces touching.
