For a refreshing change of pace, try this recipe for Lamb Chops with Sauteed Vegetables. Add the Broccoli Puff and finish off the meal with this delicious Strawberry Mousse that is suitable even for diabetics. If there are no diabetics in your group, you can replace the Splenda with an equal amount of sugar and replace sugar-free products with regular.

LAMB AND SAUTEED VEGETABLES

3 tbsp olive oil, divided

2 tbsp Dijon mustard

2 tbsp balsamic OR red wine vinegar

2 tsp dried thyme

2 garlic cloves, minced

1/4 tsp salt

1/4 tsp pepper

12 loin lamb chops, about 1-inch thick

1 red bell pepper, sliced thin

2 small zucchini, thinly sliced

1 medium sweet onion, thinly sliced

In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside one tablespoon of mixture. Place lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4 to 6 inches from the heat for 5 to 6 minutes on each side or until a meat thermometer reads 160 degrees. While the chops broil, in a large skillet, saute bell pepper, zucchini, and onion in remaining oil until crisp tender. Stir in reserved mustard mixture and toss to coat vegetables. Serve vegetables with the lamb chops.

BROCCOLI PUFF

10 oz pkg frozen, chopped broccoli

1 can low-fat cream of mushroom soup

4 slices American cheese, diced

1/4 cup milk

1/4 cup mayonnaise

1 egg, beaten

Topping:

1/4 cup whole-wheat bread crumbs

1 tbsp melted butter

Cook broccoli without adding salt. Drain. Mix soup, cheese, milk, mayonnaise, and egg together. Add broccoli and stir to blend. Pour mixture into a 10 x 6 1/2-inch baking dish that has been sprayed with nonstick vegetable spray. Mix bread crumbs and butter. Sprinkle over top of broccoli mixture. Bake in a 350 degree oven for 45 minutes.

STRAWBERRY MOUSSE

4 cups quartered fresh (or unsweetened frozen) strawberries

1/2 cup Splenda

1 pkg. (1 oz) sugar-free instant vanilla pudding mix

1 carton (8 oz) frozen reduced-fat whipped topping, thawed

In a food processor or blender, combine strawberries and Splenda; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix and cover. Process until mixture is smooth. Transfer to a large bowl; fold in whipped topping. Spoon into 8 dessert dishes. Refrigerate until serving time.

8 servings of 1/2 cup each =145 calories, 27 carbs, trace protein per serving when made according to the original recipe.

Enjoy!

Looking for great French recipes? Learn how to make a French bistro lunch in this free video clip about making a salad.

I decided to make myself lunch today. It was really rainy and dreary outside so I thought “soup sounds good!” I found the recipe on one of my favorite blogs (doorsixteen.com) and thought I try it out and it was awesome!!!

We jumped on the bacon explosion bandwagon! The name says it all, it combines two of America’s favorite things: bacon and explosions.

http://www.examiner.com/x-2261-SF-Food-Examiner

Sugar

Definition

Oxford dictionary definition for sugar is a sweet crystalline substance obtained especially from sugar cane and sugar beet, while in biochemistry; sugar is any of the class of soluble crystalline sweet-tasting carbohydrates, including sucrose and glucose.

Effects

The more sugar one consumes, the greater saturated fat that is promoted, this can not only depress the immune system but can also create unusual heart diseases, obesity and diabetics. I remember walking out with an obese sometime ago in a gym room, where I watched him shed tears at every single exercise. This perhaps would have not been so if he was careful about the things he consumed at the earlier stage.

Fat

This can be defined as an oily substance in animal bodies, deposited under the skin or around certain organs.

Effects

The major factor that leads to heart disease is too much intake of fat which allows cholesterol the opportunity to build up in the arteries, while its high content of calories increases the chance of being obese. It is generally believed that with excess fat in the body many body tissues can be in great danger and this can plays a major role in the cause of diabetics.

Frequently asked questions

Question:

Is there any way one can stay away from excess fat and sugar?

Answer:

Yes, to be conscious of the kind of foods he/she consume and choosing always those food that contain zero or little fat and sugar can help him/her stay away from excess fat.

Question:

The level of sugar and/or fat in some of the prescription from my doctor is high; can I try to switch to something else?

Answer:

No, you should always go by the prescription of your doctor, because there is a reason that he chose to prescribe it to you.

Question:

A friend of mine once gave me few cans of energy drink called red bug and I love it, since then I have ordered it more that a dozen times because I can no longer do without it, but with my knowledge of the consequences of intake of sugar and/or fat, I think it is time to quit or try something else. Please what do you think I should do?

Answer:

In fact, there are very good energy drinks in the market today which most people have been unable to reach, some of which contain 0 cabs, 0 sugar, 0 fat and in most cases 0 caffeine, which is a stimulant that acts on the central nervous system to boost messages to the brain so that the individual in question feels more active. While most people like products with caffeine, others don’t as they feels caffeine will make them behave abnormally.

Question:

I just got pregnant and feel so tired some times, is it ok to get some of your energy products so as to boost my strength?

Answer:

It is not unusual to feel tired when you get pregnant since your system is about to experience a change. Pregnant women would be creating problems for themselves should they take any kind of energy drinks since high amount of caffeine can cause miscarriage, or birth to premature.

Because we understand the need for human consumption our website offers these products so that viewers can make the right choice. Most of our energy drinks contain blackberries, blueberries, red grapes, b12 vitamins, and sweet cherries that add a delicious taste to the drinks and contain some amount of b vitamins to help boost mental and physical energy and the good news is that they are kosher certified.

The kitchen is a place for experimentation and exploration, and any person with a curious pallet will try to interpret their favorite dishes with new twists and variations. Take pasta, for example: this staple food item has been invented and reinvented ad nauseum, and, though some classic recipes never really get old, it’s always a good idea to add new ingredients to the line up and experience new flavors. A winning combo: scallops and pasta.

Scallops are an exceptional food source, and have so many ideal characteristics that they are just too good to pass up. In addition to having some of the most impressive nutritional properties (they are high in proteins, low in fats, and even have a considerable potassium level), scallops are unbeatable in flavor and texture. Of all the many kinds of mollusks in the sea, the scallop is without a doubt the most highly appraised-the mere elegance of its shell, with its perfect symmetry, is a clear sign of its superiority in relation to the other members of its family. Considering the robust flavor and excellent texture of this delicacy, scallops and pasta will always be a dynamic duo.

As far as scallops are concerned, there is no better alternative than large Alaska scallops: they are not only more flavorful, but they are larger and also have superior nutritional properties. Whatever the case, if you can get your hand on some, your scallops and pasta dishes will be unbeatable. As far as actually preparing such dishes goes, there are a few options. You can cook the scallops separately and then add them to a completed pasta dish (recommended for those that are not familiar or experienced in cooking scallops, which require a somewhat delicate treatment), or you can cook them in a sauce or sauté to which cooked pasta will be incorporated (recommended for people with a little more experience in the kitchen, and with this ingredient in particular). An exceptional scallops and pasta dish will always result in scallops that remain tender and juicy, never dry and rubbery-that is the antithesis of what they should be!

With the myriad of information about nutrition circulating right now, it is no wonder uncertainty and frustration sets in. How do we lighten up our food without sacrificing flavor? Should we be paying notice to low-carb, low fat, or low-calorie? With food allergies and the shapes and sizes of bodies as diverse as the selections of squash, one solution may be more useful for one person and be completely not working for someone else. However, for most people, moderation of all kinds is probably the best idea. This certainly is a verdict that needs to be on a family or individual basis. Whichever you choose, remember that nutrition, taste and appearance are THE most important elements in your cooking.

Do not be fooled by the impulse that by incorporating chemically altered ingredients is more healthy than a controlling the amount of fat, sugar, calories and carbohydrates in your diet. More of those artificial ingredients are needed to achieve the great flavor of “real” food.

By limiting the intake of troublesome foods, selecting only those that are the best of quality, substituting the widespread culprits with more useful selections and incorporating lower fat cooking techniques, families can position themselves for a “lighter” lifestyle. The following tips should help you in your quests to a lighter diet.

Restrict

• The use of butter, overprocessed oils, fried foods, sugar, artificial sweeteners, white flour and dairy products.

Select

• Lean proteins such as skinless poultry breasts and lean cuts of beef, lamb, veal and pork.
• Fresh fruits and vegetables low in sugar content.
• Leafy greens.
• Whole grains, nuts and seeds.
• The best quality hard cheeses such as Parmigiano, Reggiano, Asiago and Romano. Their robust flavor means you ‘ ll be able to use less in your cooking.
• Extra-virgin olive oil. It contains the good monosaturated fat, and maintains a balance of the omegas.
• Nonstick pots and pans that allow cooking with a minimum of fat. This will also lighten the load of the cleanup!

Substitute

• Butter and other cooking oils for extra-virgin olive oil.
• Fatty pork bacon and sausages for the lean turkey variety.
• Sour cream with low fat yogurt.
• Cream cheese with skim ricotta cheese.
• Cream used in soups and salad dressings with buttermilk, kefir or low fat milk.
• White flour with whole grain flour.

Techniques

• Sweat or sauté vegetables in stock, water, juice and wine.
• Poach, steam, sweat, poach, broil, roast or barbecue meats, poultry, fish and vegetables.
• Spray extra-virgin olive oil to evenly and lightly coat pans prone to sticking.
• Cook vegetables “al dente” for more nutrition, flavor and satisfaction from chewing.
• Add hard cheeses and fresh herbs just before serving to maintain their fresh flavors and vibrant colors.

Following these simple solutions can revolutionize your diet. For example, try Rosted Spaghetti Squash as a ligher possibility to normal spaghetti. By keeping vigilance on the quality as well as the quantity of food consumed, you and your family can “lighten” up.

Roasted Spaghetti Squash:

1 spaghetti squash

1 tablespoon extra-virgin olive oil               

Salt and pepper

1. Cut the squash in half lengthwise, scoop out the seeds with a sharp-edged spoon and season with the olive oil, salt and pepper.
2. Place flesh - side up on a baking sheet with sides, cover the squash with foil and bake in a 450-degree oven for 40-50 minutes, or until tender when pierced with a fork.
3. Allow to cool, then scrape the squash out of the hard shell with a dinner fork to attain the spaghetti-like texture.
4. Adjust salt and pepper.

Tomato Sauce:

½ cup extra virgin olive oil

2 tablespoons minced garlic

2 cups yellow onion, chopped

1½ cups chopped carrots

2 28-oz cans Italian Roma tomatoes in juice

¼ cup dry red wine

2 tablespoons double-strength tomato paste

Salt and pepper

½ cup basil chiffonade

1. Pulse the onions and the carrots in the food processor.
2. Heat the olive oil and sauté the onions, garlic and carrots on high heat until golden brown.
3. Crush the tomatoes with your hands and add to the mixture.
4. Add the red wine and salt.
5. Simmer for 20 - 30 minutes or until reduced by 1 / 3.
6. Add the tomato paste and cook for another 5 minute, stirring frequently.
7. Add the basil leaves and cook for another 5 minutes, stirring frequently. For a smoother consistency, pulse the sauce in the food processor.

To Serve:

1 to 1½ cups spaghetti squash

1-2 oz Parmesan, Asiago or Romano cheese, shredded

1 tablespoon Italian flat-leaf parsley, minced

1. Arrange spaghetti squash in a warmed soup plate or pasta bowl.
2. Ladle desired amount of sauce over the squash.
3. Shred cheese over the top of the sauce.
4. Sprinkle with minced parsley.
5. Serves 4.

There exists as many legends about stone soup as there does recipes for stone soup. So, in the interest of time, I will share with you my favorite story of stone soup, and how it relates to making quick easy cheap meals.

The story begins with some travelers who arrive in town hungry and destitute. They are unable to convince passers-by in the village to share their food. So, the travelers cook up an idea. They obtain a large pot, fill it with water and put it over a fire to boil. They choose out a smooth stone and place it inside. As the villagers pass by, they inquire as to what the travelers are cooking. “Stone soup,” is the answer. While each villager stands amazed looking at the pot and wondering how stone soup will taste, the travelers convince them that the soup needs only a little garnishing. One villager goes home to get parsley, another to get carrots, and so on, to donate to the stone soup. Well, you can guess that the travelers ended up with a mighty fine pot of soup indeed. And so they did.

Be the maker of a great stone soup

While a great stone soup does not require a stone to make it great, the story is fun for the telling. The story sets the stage for you becoming the creator of your own great soup. To begin, you need a tasty broth. To that you will add vegetables, grains, and meat if desired. Season with herbs and spices and let simmer. Raw ingredients will take longer to cook than frozen. Canned vegetables only need to be warmed up.

• Broth: homemade, canned, tetrapack, or boullion cubes and water. Canned tomatoes with their juice, or tomato juice can also be used as the broth.
• Seasonings: fresh garlic, oregano, thyme, marjoram, parsley, basil, etc. Fresh or dried is good; whatever you have.
• Vegetables: fresh, frozen or canned in a pinch. Leftovers are good too.
• Grains: barley, rice, lentils, macaroni, broken spaghetti, etc.
• Meats if desired: little bits are all you need; leftovers are great.

Develop your skills in creating soups and you will be able to enjoy many quick easy cheap meals. Just add toast or a quick bread and you’re set.

One great recipe to get you started

* Hamburger soup:

• Broth: 1 large can tomatoes with juice. Cut up tomatoes. Add 8 cups beef broth.
• Seasoning: 1 tsp minced garlic, 1 Tbsp marjoram and 1/4 tsp basil.
• Vegetables: 4 cups total of chopped veggies. Try carrots, celery, onions, potatoes, cabbage. Whatever you have. This is your creation.
• Grains: Try 1/2 cup barley and 1/4 cup lentils. Again, use whatever you have.
• Meats: 1 cup leftover cooked beef or cooked hamburger.

Simmer on stove until barley is tender, 35-40 minutes. Alternatively, place in crockpot and cook on high one hour and then low for 3 hours.

Great soups make quick easy cheap meals. They are loaded with nutrition and are tasty and filling.

Have fun being the creator of your own stone soup.