Shrimp Scampi

Ingredients 

1/4 ts lemon peel
1 tb Vegetable oil
1 lb Shrimp
6 tb Butter
4 cloves Garlic
Tabasco
1/4 ts Salt
1 tb Lemon juice
2 tb Parsley
1 tb Green onion

Directions 

Melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook till boiling.
Pat shrimp dry and add. Cook stirring occasionally till shrimp turn pink (5 min.) Blend in parsley, lemon peel & tabasco. Garnish with lemon wedge. Serve over angel hair pasta or rice.

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South Beach Diet Chicken Pasta Salad

Ingredients 

3/4 pound spiral shaped whole-wheat pasta
1 cup mayo
1 can evaporated skim milk
1/4 cup dijon mustard
1/2 teaspoon sugar substitute
1/2 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 cups cooked chicken
1/3 cup red onion
1/2 cup celery
1/2 cup Green Pepper

Directions 

Prepare pasta according to directions. Rinse under cold water and drain. In a
large bowl, combine mayo, evaporated skim milk, mustard, sugar, salt, pepper,
and cumin; mix well. Add chicken, onion, celery, green pepper, and drained
pasta; mix well. Serve immediately.

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Favorite Chili Mac

Ingredients 

1 cup Elbow macaroni
1 pound Lean ground beef
1 large Onion
3 tablespoons Chili powder
1/4 teaspoon Crushed red pepper
1 28-oz can Diced tomatoes in juice
1 28-oz can Crushed tomatoes
1 15-oz can Red kidney beans
-- Optional toppings --
Cheddar Cheese
Sweet onions
Sour cream

Directions 

1-Cook macaroni according to package directions. Drain and keep warm.
2-Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes.
3-Season with salt and pepper to taste.

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Easy Zucchini Parmesan

Ingredients

1 cup sliced zucchini
1 tablespoon shredded Parmesan cheese
10 squirts butter spray



Directions

Line a cookie sheet with aluminum foil, then coat with some cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

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Wild Rice with Corn and Fresh Basil

ingredients

2 teaspoons vegetable oil
1 1/2 cups chopped onions (3 medium)
2 clovesgarlic, minced
Nonstick cooking spray
2 1/2 cups chopped yellow, orange, and/or red sweet peppers (2 large)
3/4 cup uncooked wild rice, rinsed and drained
3/4 cup frozen whole kernel corn
1/2 teaspoon salt
2 1/4 cups boiling water
3/4 cup chopped pecans, toasted*
1/3 cup snipped fresh basil

directions

1. In a large skillet heat oil over medium heat. Add onions and garlic; cook and stir just until onions are tender.
2. Lightly coat a 3- or 3-1/2-quart slow cooker with cooking spray. Add onion mixture, sweet peppers, uncooked rice, frozen corn, and salt; stir in the boiling water.
3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 1/2 hours.
4. To serve, stir in pecans and basil.

from the test kitchen
*
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

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Beef Goulash Soup

ingredients

6     ounces boneless beef top sirloin steak
1     teaspoon olive oil
1/2 cup chopped onion (1 medium)
2    cups water
1   14 ounce canbeef broth
1   14 1/2ounce canlow-sodium tomatoes, undrained and cut up
1/2 cup thinly sliced carrot (1 medium)
1    teaspoon unsweetened cocoa powder
1   clovegarlic, minced
1  cup thinly sliced cabbage
1  ounce dried wide noodles (about 1/2 cup)
2  teaspoons paprika
1/4 cup light dairy sour cream
Snipped fresh parsley (optional)
Paprika (optional)

directions

1. Trim fat from steak. Cut steak into 1/2-inch cubes. In a large saucepan cook and stir steak cubes in hot oil over medium-high heat about 6 minutes or until beef is brown. Add onion; cook and stir about 3 minutes more or until tender.
2. Stir in the water, broth, undrained tomatoes, carrot, cocoa powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until beef is tender.
3. Stir in the cabbage, uncooked noodles, and the 2 teaspoons paprika. Simmer, uncovered, for 5 to 7 minutes more or until noodles are tender but still firm. Remove from heat. Top each serving with some of the sour cream. If desired, sprinkle with parsley and additional paprika. Makes 4 servings.

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Lentil-Toasted Barley Soup with Sausage

ingredients

1     tablespoon olive oil
1/2  cup regular barley
1     cup chopped onion (1 large)
3/4  cup chopped carrots
2     cloves garlic, minced
2     teaspoons ground cumin
4     cups reduced-sodium chicken broth
1     cup water
1/2  cup lentils, rinsed and drained
1     bay leaf
1     14 1/2ounce canno-salt-added diced fire-roasted tomatoes, undrained
6     ounces cooked chicken-apple sausage links, halved lengthwise and sliced
4     cups fresh baby spinach

directions

1. In a 3- to 4-quart saucepan heat oil over medium heat. Add barley; cook and stir for 3 to 4 minutes or until barley is golden. Add onion, carrots, and garlic; cook about 10 minutes or just until vegetables are tender, stirring occasionally. Stir in cumin; cook and stir for 30 seconds more.
2. Add broth, the water, lentils, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 55 minutes or until barley and lentils are tender. Stir in tomatoes and sausage; heat through. Remove and discard bay leaf.
3. Add spinach, stirring until spinach begins to wilt. Ladle soup into serving bowls. Serve immediately.

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Brisket in Onion-Ale BBQ Sauce

ingredients

1   3-4 pound boneless beef brisket
2   mediumonions, thinly sliced and separated into rings
1   bay leaf
1   12 ounce canbeer
1/4 cup chili sauce
2   tablespoons packed brown sugar
1   clovegarlic, minced
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2   tablespoons cornstarch
2   tablespoons cold water

directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 6-quart slow cooker. In cooker combine onions and bay leaf; add meat. In a medium bowl combine beer, chili sauce, brown sugar, garlic, thyme, salt, and pepper. Pour over meat.
2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
3. Using a slotted spoon transfer meat and onion to a serving platter. Slice meat across the grain; cover and keep warm. Discard bay leaf.
4. For sauce, pour enough of the cooking liquid into a 4-cup glass measuring cup to equal 2 1/2 cups; skim off fat. Discard the remaining cooking liquid. In a medium saucepan combine cornstarch and the cold water; stir in the 2 1/2 cups cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
5. Serve meat and onions with sauce.

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Oreo Cream Dessert

Ingredients

1 (1.5 oz) box Jello fat free, sugar free, pudding (vanilla or chocolate)
3 cups fat free milk
1 (8 oz) container Cool Whip Free
9 reduced-fat Oreos

Directions

Chop/crush Oreos, in grinder/blender, spread out over 13 x 9 inch pan. Spray with 10 squirts of (any) spray butter, over Oreos (to hold them in place). Combine milk, pudding, and cool whip in bowl. Pour over top of Oreos, and let set up in the fridge for about 30 minutes.

Makes about 12 servings. Cut 12 servings from 13 x 9 pan evenly.

*This is a great dessert that allows you to give into that sweet tooth, without going overboard on calories or taste!

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Advice To Overcome Your Weight Loss Challenges

Very few people do not try to lose weight at some point in their lives. For the rest of the human population, it can seem to be a necessary, and yet rather difficult challenge to take on at any point in time. If you are equipped with solid tips, you have better chances at succeeding.

If you have decided to go to the gym to lose weight, make sure that you stretch all of your muscles for at least ten minutes before you run or lift. Stretching is important, as it will help to extend your workout as long as possible, increasing the pounds that you lose.

If you have a goal to lose 15 pounds in two weeks and you won’t miss eating pasta, then follow these tips and you should be on your way to shedding the weight. The first thing to do is cut the carbohydrates out of your life and steer clear sugars and starches. Next, eat a lot of foods high in fiber like beans, eggs, nuts and lean meats. Include working out or begin some form of intense exercise, for at least 20 minutes a day.

As the day grows older, attempt to reduce your carbohydrate intake drastically. This is advised to slow down after three or four PM. Later in the evening, the carbohydrates are harder to break down and instead build up to become a bigger part of the problem you are already trying to eliminate.

The most successful weight loss plans include both diet and exercise. Eat healthy foods and exercise daily. While it is possible to lose weight using diet or exercise, using both of these helps you become more physically fit. Fitness and weight loss go hand-in-hand when you want a permanent weight-loss solution.

Stay positive and stay focused. Yes, you will have bad days. Yes, you will have people trying to tempt you. Yes, you will “stray” from your weight loss journey. However, if you keep in mind your goal; all of the bad days and temptations will start disappearing.

A surprising part of a weight-loss plan is sleep. If you are trying to lose pounds, be sure you are getting enough sleep (ideally, 8 hours a night). Studies have shown that people who chronically sleep less than they should have higher levels of hormones that increase hunger.

One easy and yummy way to help shed those extra pounds is to eat hot soup before a meal. Since you cannot eat hot soup quickly, this gives your digestive system time to transmit satiety signals to your brain before you start your next course. Of course, it is best if the soup is not a cream-based one so it is not loaded with calories and fats.

If you want to lose weight, you need to avoid alcohol. Studies show that alcohol reduces the body’s ability to burn fat. Not only that, but drinking can raise insulin levels which encourages fat formation. In addition, drinking adds empty calories to your diet that have no nutritional value.

If you are looking to lose weight in the most efficient manner, then you should make sure that you save your kitchen and dining room as a place where you eat and cook. If you begin to stay around your kitchen, you will be more tempted to grab a snack.

You now have some good, solid tips to help you lose weight. Remember, each tip and put them all to good use as you work to lose the weight that you have put on over the duration of your life. It will take time, but you can succeed!

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Strawberry Greek Frozen Yogurt

ingredients

3 cups plain Greek low-fat (2%) yogurt
1 cup sugar
1/4 cup freshly squeezed lemon juice
2 teaspoons vanilla
1/8 teaspoon salt
1 cup sliced strawberries

directions

1. In a medium bowl combine the yogurt, sugar, lemon juice, vanilla, and salt. Whisk until smooth.
2. Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer's directions, adding sliced strawberries for the last minute. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving.

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Penne Spring Pea Salad Recipe

Makes 6 servings
Serving Size 1 cup
• 1/2 pound penna rigate or medium pasta shells, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons drained green peppercorns, crushed (optional)
• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL Spoonful
• 1 dash pepper

1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal.

2. Pour dressing over salad and toss to coat; season to taste with pepper.
Calories 221(7 calories from fat) Fat 1g Saturated Fat 0g Cholesterol 1mg Sodium 169mg Carbohydrate 44g Dietary Fiber 4g Sugars 10g Protein 9g

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Tangy Broccoli Salad Recipe

Makes 10 servings
• 1 cup Nonfat Salad Dressing (such as Miracle Whip)
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 medium bunch broccoli, cut into florets (about 6 cups)
• 4 cups loosely packed torn spinach
• 1/2 cup slivered red onions
• 1/4 cup OSCAR MAYER real bacon bits
• 1/4 cup raisins
1. Mix dressing, sugar, and vinegar in large bowl.
2. Add remaining ingredients; mix lightly. Refrigerate. Makes 10 servings.
Calories 78(8 calories from fat) Fat 1g Saturated Fat 0g Cholesterol 2mg Sodium 313mg Carbohydrate 15g Dietary Fiber 2g Sugars 10g Protein 4g

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Quick & Easy Guacamole Recipe

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Peanut Butter Muffins Recipe

Ingredients

2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. chunky peanut butter
2 tbsp. butter
1 c. milk
2 eggs, beaten
Topping:
2 tbsp. butter, melted 
1/2 c. sugar
2 tsp. ground cinnamon

Stir together flour, 1/2 c. sugar, baking powder, and salt. Cut in peanut butter and 2 tbsp. butter until
mixture resembles coarse crumbs. Add milk and eggsall at once, stirring until just moistened. Fill
greased muffin pans 2/3 full. Bake at 400 degrees for 15 to 17 minutes. Immediately brush tops of
muffins with the 2 tbsp. of melted butter. Combine the 1/2 c. sugar and cinnamon, and sprinkle on
muffins. Makes 15 to 18 muffins.

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Tortellini Salad Recipe

Makes 4 servings
Serving Size 1 cup + 2 Tbsp
• 8 ounces frozen cheese-filled tortellini noodles (about 2 cups)
• 1/2 cup refrigerated Maries Zesty Fat Free Italian Vinaigrette
• 1 small cucumber, diced (about 1 cup)
• 1 medium tomato, diced (about 1 cup)
• 1 green onion, sliced (about 2 Tbsp)
• Assorted salad greens, optional
1. Cook tortellini according to package directions. Drain in colander. In medium bowl, toss hot tortellini with vinaigrette; cool 10 minutes.
2. Add cucumber, tomato, and onion; toss gently to coat. Serve at room temperature or cover and refrigerate until serving time. Serve on salad greens. If desired, garnish with plum tomato and fresh sage.
Calories 168 (30 calories from fat) Fat 3g Saturated Fat 1g Cholesterol 20mg Sodium 339mg Carbohydrate 29g Dietary Fiber 1g Sugars 5g Protein 6g

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Herbed Yogurt Cheese Recipe

Makes 2 cups
Ingredients
2 cups yogurt cheese made from nonfat yogurt
2 scallions, trimmed and minced
2 Tbsp. chopped fresh parsley plus leaves for garnish
1 Tbsp. chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Instructions
In a medium-sized bowl, blend together yogurt cheese, scallions, parsley, basil, garlic, salt and
pepper with a wooden spoon. (The cheese may be prepared ahead and stored, covered, in the
refrigerator for up to 2 days).
To serve, spread the cheese on crostini and garnish with parsley leaves.
Nutritional Information:
24 calories
0 g fat mono
1 mg cholesterol
3 g carbohydrate
3 g protein
66 mg sodium

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Nutritional and Medicinal Facts About Carrots

Carrot is a wonderful vegetable, and beautiful, too. Its length and bright orange or yellow color makes you want to grab it and get a taste. It has become an essential part of diet for many people for different reasons: it can be cooked alongside other foods; it can grow in a variety of climates; and it’s affordable.

Content: Carrots contain alpha carotene, beta carotene, and gamma carotene. It also contains anthocyanin, minerals, proteins, carbohydrates, falcarinol, and vitamins.

Health benefits

Carrots have many medicinal properties known to be beneficial to the human body. Your eyes need vitamin A to function well; carrots contain this vitamin in large quantity, so when you eat them, they enhance your eye-sight. They also prevent the development of senile cataract.

Carrots are bowel-friendly. They facilitate the movement of food substances in the bowels, cleansing them and preventing digestive system disorders. They prevent diarrhea, dysentery, and intestinal inflammation. They are also known to have diuretic properties.

Carrots improve menstrual flow and are anti-anemia. They do this by producing oils that help stimulate the flow of menstrual blood.

Carrot juice when served chilled or warm helps improve the overall functionality of the liver. It helps to maintain acid-base balance in the body.

When you eat carrot or drink its juice, they help to prevent or treat allergies and rheumatism. The minerals found in it are essential for general body maintenance and function.

Carrots are known to kill germs in the mouth and help maintain healthy gums, preventing tooth decay and bleeding in the mouth.

Carrots contain vitamin C, which prevents scurvy and helps your body fight against a host of infections and diseases; dandruff, roundworms, jaundice, dropsy, arthritis, etc.

The carotene content of this vegetable is a powerful anti-oxidant, which helps to protect your brain from oxidative stress, and also improves your skin and its tone.

The soluble fiber in carrots helps to reduce the level of cholesterol in the blood. They do this by binding to bile acids and eliminating them, causing cholesterol to be drawn out of the blood to form more bile acids. If carrots are taken regularly, this can become a cycle, hence, constantly lowering blood cholesterol levels.

People who have at least one serving of carrots everyday have a reduced risk of heart disease.

Carrots are anti-diabetes. Their carotene content helps regulate blood sugar, preventing the development of diabetes.

Carrots are about the sole providers of falcarinol in the human diet. This compound lowers the risk of cancer development.

The body needs fruits for overall maintenance of health, and it pays a great deal to look for information about other fruits and berries such as, apples, oranges, strawberries, pineapples, etc.

Start eating carrots today and enhance your health!

Article Source: http://EzineArticles.com/6817394

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