Wednesday, February 27, 2008

Chocolate-Mint Bars

I remember eating something similar to this when I was younger but this is even better because it comes from Cooking Light! It's found in Cooking Light Magazine, March 2008, page 178.

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead.

Bottom Layer:
1 cup all-purpose flour
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16oz) can chocolate syrup
Cooking spray

Mint Layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

3/4 cup semisweet chocolate chips
3 tablespoons butter

Preheat oven to 350.

To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs and chocolate syrupe in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13x9 inch baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium mcrowave-safe bowl. Microwave on HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

264 calories per piece

Monday, February 25, 2008

Winter Well-Being

I thought I'd add this since it seems that winter isn't going away any time soon! I hope you are trying to stay warm. It is suppose to snow here again! Enjoy!!!!

Stay strong and healthy during the cold season with these six simple tips.

1. Eat your fruit and veggies. Beta-carotene, an antioxidant found in yellow and orange produce like winter squash, carrots and mangoes helps your body repel infection-causing germs.

2. Include a daily dose of raw garlic in your diet to boost immunity. Try crushing and swallowing it like a vitamin pill, or chop it and add it to salad dressing . If you find the taste too strong, keep in mind that cooked garlic has benefits, too.

3. Eat yogurt to get a daily dose of probiotics, good bacteria that guard against gastrointestinal infections. Look for containers of yogurt, acidophilus milk and kefir that are labeled as including L-acidophilus.

4. Get at least eight hours of sleep per night. Studies show that a good night's sleep increases your resistance to colds and flu.

5. Keep exercising. Physically active people catch fewer colds and respiratory infections. Just be sure to dress warmly and look out for ice!

6. If a cold or flu does get past your immune system, enjoy a delicious steaming bowl of homemade chicken soup. Studies show that "Grandma's penicillin" eases cold symptoms by thinning nasal secretions and clearing congestion.

Saturday, February 23, 2008

Old-Fashioned Fudge Pie

2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

I Got Tagged!!?

I have recently been tagged and since I really don't know what this is all about I have put it off until now. I will post my tags here but will then follow up with a fun recipe!! Hope this isn't too boring for you to bare with!

10 yeas agao:
I was 30 years old, been married for almost 2 years and living in an apartment in Wildwood, MO

5 things on my To Do list today:
1- Wake up
2- Get up
3- Bush my teeth
4- Take a shower
5- Stop this headache

Snacks I enjoy:
Oreo's, ice cream (sometimes both together too), caramel (sometimes all three together), chips and salsa (especially my home made salsa)

If I were a Billionaie:
I would have no debt, I would go to Culinary School, I would have a home with a large kitchen with all stainless steel appliances, and finally I would have my Kitchen Aide that I keep asking for

3 of my bad habits:
1- Procrastinating
2- Laziness
3- Inability to not eat oreo's if they are in the house

Places I've visited:
The Arch in St. Louis
The Mall in Washington DC
Niagra Falls in NY

Jobs I've had:
KangaRoo's Inc. (the shoes with the pockets)
USA Today (the newspaper)
Panera Bread Co

5 things people don't know about me:
1- I've been to a casino
2- I could be a slot addict
3- I love animals and recently discovered Quakers!!! (oh what fun they are!)
4- I love to work with the public
5- I love teaching RS

So there! Has anyone not been tagged? If so, it's your turn now and don't forget to let me know you've done it so I can see what you're really like!!!
See my other answers at:

Wednesday, February 20, 2008

Quick Italian Eating ~ Fried Basil!!

Prep Time: 15 minutes
Total Cooking Time: 15 Minutes
Serves 4-6

1lb fettuccine
1/3 cup butter
2 cloves garlic, crushed
1lb zucchini, grated
3/4 cup freshly grated Parmesan cheese
1 cup olive oil
16 medium-sized fresh basil leaves

Cook pasta in a large pan of rapidly boiling water until just tender. Drain and return to pan.

While pasta is cooking, heat butter in a deep heavy-based pan over low heat until butter is foaming. Add garlic and cook for 1 minute. Add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.

Add zucchini sauce to pasta. Add Parmesan cheese and toss well.

To make basil leaves crisp, heat the oil in a small pan, add 2 leaves at a time and cook for 1 minute or until crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining basil leaves. Divide pasta between warmed serving bowls, garnish with crisp basil leaves and serve immediately.

*Hint: Basil leaves can be fried up to 2 hours in advance. Store in an airtight container agter cooking.

Sunday, February 17, 2008

Mexican Tortilla Pizza

4 corn tortillas, or whole-wheat tortillas (6-inches in diameter)
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro leaves

Preheat the oven to 400 degrees F.

Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.

Black Bean Dip:
2 teaspoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeno pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper

Heat the oil in a skillet over a medium heat. Add onions and sauté until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

Yield: 1 cup
Okay, now you have read about the top 10 foods that you need to have on hand always!! I hope you enjoyed the info. I picked up this stuff from healthy eating on so check that out if you want more. I will bee posting anything that I find on healthy eating or healthy recipes.

Please let me know what you thought about these things. I'd sure love to hear from all of you. I have another recipe yet to post for today so keep watching for more.

Day 10


Olive oil is a staple in any kitchen. It's the base of many salad dressings and is also used as an ingredient in sauces and marinades; as a dip for bread; and for sautéing, roasting, frying and baking. Extra-virgin olive oil can be used as a condiment when drizzled over a bowl of pasta or platter of roasted vegetables.

  • Olive oil is an excellent source of heart-healthy monounsaturated fats that may lower the bad cholesterol and raise the good cholesterol.
  • It contains Vitamin E and antioxidants.
  • It's an excellent replacement for unhealthy saturated fats like butter.

Extra-virgin olive oil has the highest concentration of Vitamin E and antioxidants. Drizzle extra-virgin olive oil on uncooked dishes, where its assertive flavor will complement your finished dishes. Lighter olive oils like those labeled pure, refined or light contain lower concentrations of nutrients but withstand higher temperatures required for cooking.

Although olive oil has great health benefits, it also has a lot of calories. It’s 100 percent fat, and like all liquid oils, contains about 120 calories per tablespoon.

Saturday, February 16, 2008

Day 9


Tea is the second most popular drink in the world (water is the top choice). Although most people think of tea as a soothing and delicious beverage, it possesses a remarkable wealth of antioxidants. All teas, whether black, green, oolong or white, are harvested from the leaves of a variety of plant known as the camellia sinensis. The primary distinction between the different teas is the amount of fermentation they undergo. Black teas are the most fermented, white teas the least. Herbal teas are not technically teas since they do not include camellia sinensis leaves.

  • All true teas contain polyphenols, powerful antioxidants believed to protect against heart disease, certain cancers and stroke.
  • The various levels of fermentation affect teas in different ways. Recent studies have shown drinking green tea might boost metabolism, oolong teas can lower blood sugar, and black teas can promote oral health.
  • Tea contains half the caffeine of coffee.

Tea is not just for drinking: it has been used for centuries in marinades and as a flavoring agent in dishes.

Friday, February 15, 2008

Easy Tomato Sauce

This is easier and even better than the first pasta sauce I posted! Try this one!!

1 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
3 tablespoons tomato paste
1 teaspoon dried oregano
1 bay leaf
Salt and pepper

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.

Day 8


Protein is an important part of every diet and is found in many different foods. Lean protein, the best kind, can be found in fish, skinless chicken and turkey, pork tenderloin and certain cuts of beef, like the top round. Low-fat dairy products like milk, yogurt, ricotta and other cheeses supply both protein and calcium.

  • Protein is crucial for tissue repair, building and preserving muscle, and making important enzymes and hormones.
  • Lean meats and dairy contribute valuable minerals like calcium, iron, selenium and zinc.
  • These are not only essential for building bones, and forming and maintaining nerve function, but also for fighting cancer, forming blood cells and keeping immune systems robust.

Thursday, February 14, 2008

Valentine's Day Special Treat!

This is a different take on a very popular Valentine's treat! I hope you enjoy this!


For Cake:
1 box (18 1/4 ounces) German chocolate cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg
1 ounce red food coloring (recommended: McCormick)

For Cream Cheese Layer:
16 ounces cream cheese, softened (recommended: Philadelphia)
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract (recommended: McCormick)

Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside.

In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside. In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.

Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting.

INDOOR: Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.

Day 7


Although high in calories, nuts often enable people to maintain or lose weight. A small handful eaten between meals or added to salads, grains or vegetables gives a sense of satiety and results in less total food intake. Nuts have great nutritional benefits, as well.

  • Almonds, pecans and pistachios are rich in protein.
  • Walnuts contain omega-3 fatty acids.
  • Toss sesame seeds in a meal for extra calcium and vitamin E.
  • Sesame, sunflower and pumpkin seeds are particularly good sources of phytosterols, also known as plant sterols, which promote heart health.

Since nuts are high in fats, they can easily become rancid. Store them in the freezer to extend their life. Nuts are also delicious, so it’s also a good idea to practice portion control. Measure out small portions and take care to not eat them mindlessly from a large container.

Wednesday, February 13, 2008

Day 6

Don't forget my other blog:


The inexpensive legume family, which includes beans, peas, peanuts and lentils, has priceless benefits.

  • Legumes are rich in folic acid, calcium, iron, potassium, zinc and antioxidants.
  • Their high protein and complex carbohydrates provide steady energy that lasts for hours.
  • They are especially high in soluble fiber, and a daily serving of cooked beans may lower blood cholesterol by as much as 18 percent, decreasing the risk of heart disease.
  • Most legumes also contain protease inhibitors, compounds thought to suppress cancer cells and slow tumor growth.
  • And then there are the prebiotics in beans, substances that aid in beneficial bacteria growth in the intestine.
  • All legumes, and especially soy, are important in vegetarian diets for their high protein content.

But best of all, beans taste great. Dried beans have a superior taste and texture but they take longer to cook. Canned beans offer a quick alternative and most of the same health benefits. Rinse canned beans with water before cooking and you’ll remove as much as 40 percent of the sodium used in processing.

Chinese Chicken Salad

Chef's note: if you can only find Mandarin oranges in light syrup, drain oranges and rinse with water.

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.

Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Nutrition Information
Nutritional Analysis Per Serving
Calories 415
Total fat 14g
Saturated fat 1.5g
Monounsaturated fat 7.3g
Polyunsaturated fat 4.2g
Cholesterol 66mg
Sodium 930mg
Carbohydrates 41g

Tuesday, February 12, 2008

Day 5


All fish are great sources of protein and low in saturated fat. But cold-water fish, like salmon, mackerel and herring, are premiere sources of omega-3 essential fatty acids. These are fats our bodies can’t produce, so it’s essential we include them in our diet. Omega-3s offer many benefits.

  • They reduce the risk of heart disease and cancer.
  • They minimize the symptoms of arthritis and inflammatory diseases.
  • They contribute to healthy skin and hair.
  • They may help with depression.

Don’t love fish? You can get your omega-3s from flaxseed, walnuts, almonds and grass-fed beef, although the oils are of a lesser nutritional quality than the those found in seafood.Salmon is an easy fish to obtain. Most grocery stores and many restaurants carry it. It's also easy to cook. The high fat level makes salmon perfect for grilling, roasting or sautéing without sticking or drying out. Although wild salmon can be pricey, it has an amazing flavor and higher levels of omega-3s than farm-raised fish. Look for fresh wild salmon in spring and summer, and farm-raised salmon year-round.

Soup for a cold day! Yummo!!!!

I wanted to share this great soup recipe. I made it tonight, which was great because it's snowy and cold outside so warm soup on a night like tonight is just PERFECT!! I think you'll really like it too! I did make some minor changes from the original recipe but either way it's really good!

(Here is the original recipe and my changes will be listed below)

8 cups diced potatoes
1/3 cup chopped onion
3 cans (14 1/2oz each) chicken broth
1 can (10 3/4oz) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 pkg (8oz) cream cheese, cubed
1/2 lb sliced bacon, cooked and crumbled, optional
snipped chives, optional

In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts)

* I added 3 carrots and about 4 green onions. Also I used 2 cans chicken broth and 1 can vegetable broth. If you put the slow cooker on high it should only take about 5 hours and add the cream cheese 30 minutes before the end of cooking. Just be sure that the carrots and potatoes are soft. If you cut the carrots to be about the same size as the potatoes they should cook withing the time frame listed. Let me know what you think of this recipe. We really liked it and I will make it again!

Monday, February 11, 2008

Brownies, Brownies, and More Brownies

I believe we need to induldge ourselves once in a while! Give these a try!! YUMMY!!!!!

S'more Brownies

6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl.

Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Chocolate Mint Brownies

1 cup sugar
1/2 cup unsalted butter, softened, plus more for greasing pan
1 cup all-purpose flour
2 cups chocolate syrup
4 large eggs, beaten
1/2 teaspoon salt
1 teaspoon vanilla extract

Mint topping:
2 1/2 cups confectioners' sugar
1/2 cup unsalted butter, melted
3 tablespoons creme de menthe liqueur (find creme de menthe ice cream topping)

Chocolate topping:
1 cup semisweet chocolate chips
6 tablespoons unsalted butter

Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.

Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.

For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.

For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Candy Bar Chocolate Brownies

Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flour 10 mini chocolate-peanut candy bars, crumbled (about 1 1/2
cups), refrigerator cold (recommended: Snickers "fun size")

Preheat oven to 350 degrees F. Grease a 9 by 13-inch cake pan (aluminum is fine) with butter.
Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended. Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

Day 4


Whole grains are often in the news these days, and for good reason.
  • They’re delicious, inexpensive and packed with protein, B vitamins, minerals and fiber.
  • Grains contain many of the same antioxidants found in fruits and vegetables.
  • Research shows a diet high in whole grains may help prevent heart disease, some cancers, obesity and diabetes.

Look for grains in their least processed form, and try to eat them everyday. Some immediate benefits you might notice are stable blood sugar, less hunger between meals, and better weight management. Sure, cooking whole grains can sometimes take a little longer to prepare than their quick and instant counterparts, but the benefits and flavor of whole grain are worth the extra effort.

Sunday, February 10, 2008

Day 3


Stock your fridge with a rainbow of vegetables and you'll have a natural pharmacy in your kitchen.
  • Orange and yellow-hued veggies like winter squash, carrots and sweet potatoes and leafy greens contain carotenoids, a pigment our body converts to vitamin A. Eating lots of these vegetables will help maintain healthy skin and hair, protect against prostate cancer, promote healthy vision and even provide protection from sunburn.
  • Lycopene, the plant chemical responsible for the ruby red of tomatoes and watermelon, is believed to fight cancer and promote heart health.
  • Green vegetables like broccoli and spinach are sky-high in potent anti-cancer compounds like sulforaphane and quercitin.
  • Although garlic and onions may lack the vibrant colors of other vegetables, they contain diallyl sulfide and saponins, compounds that add distinctive flavors to our recipes and fight cancer and heart disease.

There’s no such thing as a bad vegetable. In addition to their phytonutrients, they are packed with vitamins, minerals and fiber, and are a crucial component of any healthy eating plan.

Healthy Mexican Cooking!!

This one is really great! Try it and let us know what you think!

Chicken Tostadas with Southwest Jalapenno Crema

1/2 cup sour cream or Mexican crema
1 tablespoon minced jalapeno chile, veins and seeds removed if desired
1 teaspoon Southwest seasoning, divided
3 cups shredded deli rotisserie chicken
4 tostada shells
1 (15oz) can black beans, drained, rinsed
1/2 cup chopped green onions
1 cup shredded Mexican cheese blend
1/4 cup thick refrigerated salsa

Heat oven to 350. Combine cream, chile and 1/2 teaspoon of the Southwest seasoning in small bowl. Combine chicken and remaining 1/2 teaspoon seasoning in medium bowl.

Place tostada shells on baking sheet; top with beans, chicken, green onions and cheese. Bake 8 to 10 minutes or until cheese is melted and ingredients are heated through. Top with salsa and cream mixture.

4 servings

Saturday, February 9, 2008

Day 2


We all know citrus fruits are loaded with vitamin C; one orange has a whole day’s requirement. But that's not all citrus fruits have to offer.
Citrus juice contains flavonoids, a phytonutrient that lowers the body's production of cholesterol, inhibits blood clot formation and boosts the bang of vitamin C.
They’re also loaded with soluble fiber which lowers cholesterol, maintains healthy blood sugar levels, and helps you to manage your weight.
That explosion of scent that erupts when you grate a citrus peel is produced by limonene, an oil found in the peel that might inhibit a variety of cancers.
Oranges and grapefruits are in peak season during the winter. Their bright flavors are a perfect antidote to a cold, dreary day. Lemons and limes, available year-round, are especially welcome during summer’s heat.

Another Recipe


2 pkg (16oz each) frozen corn, thawed
2 pkg (16oz each) frozen peas, thawed
2 cans (8oz each) sliced water chestnuts, drained
1/2 cup chopped green onions
1 oz diced pimentos, drained
1 cup mayonnaise
1/8 cup grated Parmesan cheese
1/8 cup milk
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 cup slivered almonds, toasted

In large bowl, combine the corn, peas, water chestnuts, onions and pimientos.

In another large bowl, combine the mayonnaise, Parmesan cheese, milk, lemon juice, salt and peper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

This recipe actuall was a lot bigger and made 128 servings. I have tried to cut it down the best I can and this is what I came up with. It sure sounds great and I hope to try it out this week! Enjoy!!!!

Friday, February 8, 2008

Give this a try!

Mango Lassi

2 ripe, sweet mangos
1 1/2 cup plain nonfat yogurt
2 tablespoons honey
2 cups ice (1 tray of ice)

Peel and dice the mango and puree in the blender. Add the rest of the ingredients and puree until the ice is crushed and the drink is frothy. Serve in tall glasses with additional ice, if desired.

Day 1


All fruits are stellar sources of nutrients, but strawberries, raspberries, blueberries and blackberries stand out from the pack.
They're high in vitamin and fiber content.
They're an excellent source of antioxidants, compounds that protect our bodies from the stress of day to day living. The antioxidant anthocyanin has triple the stress-fighting power of vitamin C and is known to block cancer-causing damage as well as the effects of many age-related diseases.
They give your memory a boost. The antioxidants in berries are believed to enhance brain function.
Fresh berries are kind to the waistline; they are naturally high in water and low in calories. Dried berries also provide excellent nutrition, but since most of the water is missing, their calories are more concentrated and you’ll usually wind up eating more of them.
Stock up on fresh berries in the summer, when they’re plentiful and inexpensive. Freeze them in small plastic bags to get an antioxidant blast year round. Stir berries into yogurt, sprinkle them on cereal or blend them in smoothies.

Thursday, February 7, 2008

Healthy Eating

A hectic lifestyle makes it easy to skip a meal or just grab less-than-nutritious food on the run. But a busy day doesn’t have to stand in the way of great health. A multivitamin is great insurance for days when you do miss a meal or two, but real food should always be your primary source of nutrients. Keep these 10 foods on hand at all times, and you'll be able to whip up a delicious meal or snack that will keep your energy up and your immune system strong.

Each day I will post one of the 10 foods you need to have on hand always!!!!

Basic Pasta Sauce

You are going to love this basic tomato sauce for pasta. It can be used right away or look at the bottom of this recipe for storage possibilities.

Prep time: 15 minutes
Total cook time: 20 minutes
Severs 4-6

3 lbs large ripe tomatoes
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
1 medium carrot, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper to taste
1/4 cup freshly chopped mixed oregano, parsley and basil
1 lb your favorite pasta

MARK A SMALL CROSS on the top of each tomato. Place tomatoes in boiling water for 1-2 minutes; plunge into cold water. Remove; peel skin down from cross. Discard skin; roughly chop tomatoes.
Heat oil in heavy-based pan. Add garlic and onion; cook 5 minutes over low heat. Add tomatoes and carrot; cook, stirring occasionally, for 10 minutes. Add tomato paste, sugar, salt and pepper. Bring to boil; cook 2 minutes.
Place mixture in a food processor and process briefly until sauce reaches desired consistency. Add herbs and stir to combine. While sauce is cooking, add pasta to a large pan of rapidly boiling water and cook until just tender. Drain and return to pan. Add sauce to pastal toss well.

Storage time: Sauce may be stored, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.