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Thursday, April 24, 2008

Baked Chicken Parmesan

By Laura Fleenor

Baked Chicken Parmesan is a very tasty main entree for any cook to add to their recipe book. How can you go wrong with chicken, mozzarella cheese, and spaghetti sauce. This recipe is super easy to make, and takes about 10 minutes to prepare, and another 30 minutes to bake. You can actually prepare this entree, and get some things done while your oven does most of the work. Come back after 20 minutes, sprinkle the mozzarella cheese on top of it, and pop it back into the oven. Now you have time to set the table, and the entree is ready after 10 more minutes. You do not have to be a chef to make this entree, it is a very simple recipe to follow. My family truly loves this recipe, and I hope that you and your family love it too.

Ingredients Needed To Prepare This Entree:

4 boneless chicken breasts (1-1 ½ pounds)

1 beaten egg

¾ cup Italian seasoned bread crumbs

1 jar of your favorite spaghetti sauce (26-28 oz.)

1 cup shredded mozzarella cheese (more or less if desired)

**This should serve four**

Directions For Baking This Entree:

1.Preheat oven to 400 degrees F. Dip chicken in beaten egg, then into the bread crumbs, and make sure they are coated well.

2.Arrange chicken in a 9 x 13 glass baking dish (or equivalent) and bake uncovered for about
20 minutes.

3.Pour the spaghetti sauce over the chicken and then spread the cheese on top. Bake another 10 minutes or until the chicken is cooked thoroughly(no longer pink). Serve.

Enjoy your Meal!

Article written by: Laura Fleenor - owner and webmaster of Articles 4 Me And and Particle Laura is also webmaster of K.A.G.E.D. Laura holds an AAS in Computer Programming, an AS in Information Technology, and a Certificate of Program Completion in Web Page Design/Publishing.

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Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)

Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)

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Tuesday, April 22, 2008

Whole Grain Baked Spaghetti

By Carrie Lauth

A hearty spaghetti pie recipe using whole grain pasta. Eating more fiber can help you feel fuller longer and assist in weight loss. A diet high in fiber may also help prevent colon cancer Adequate levels of fiber can also help against breast cancer, heart disease, digestive disorders, diabetes and obesity.

The pasta used in this recipe is a sneaky way to get your family to eat more whole grains. In addition, the ground turkey is lower in fat than ground beef. You can also substitute the cheeses for lower fat counterparts without sacrificing too much flavor.


  • 4 ounces whole grain spaghetti noodles
  • 2 eggs
  • 1/2 cup Parmesan cheese
  • 1 T extra virgin olive oil
  • 1 12 oz. container cottage cheese
  • 8 ounces ground turkey
  • 1 cup sliced mushrooms
  • one half small onion, diced
  • half small green pepper, chopped
  • 2 teaspoons diced garlic
  • 1 8 oz. can tomato sauce
  • 1 1/2 tsp. Italian seasonings
  • dash salt
  • 1/2 cup shredded mozzarella cheese
Preheat oven to 350. Cook whole grain spaghetti according to package directions, drain and set aside. Spray a deep pie plate with olive oil cooking spray. In a medium bowl, beat 1 egg with Parmesan cheese and olive oil. Add noodles to egg mixture, stir gently and place in pie plate.

In a small bowl, mix 1 egg with the cottage cheese. Spread onto the noodles. Cook ground turkey along with the vegetables until meat is thoroughly browned. Stir in tomato sauce and seasonings. Then spoon on top of noodle/cheese mixture in the pie plate. Bake 25-30 minutes then stop with mozzarella cheese. Return to oven and bake until cheese melts.

For more tasty and healthy whole foods recipes for families, visit

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The Best Garlic Bread in the World (Great with Pasta)

By Mike Kazmark

A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!

There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.

Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!

My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).

"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."

Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.

My name is Mike Kazmark. I started . My wife and I found a little hole-in-the-wall place where they really know how to cook in Orange County, CA. The chef there inspired me to start a website where incredible tasting dishes could be presented in a manner that the average person would feel confident preparing. That is how our website began. What I am most looking forward to is hearing someone take one of our incredible dishes, go through the steps and exclaim, "I did it!", and to know that they have just mastered the preparation of a fabulous meal for their family. There is a process that happens that I really like when someone submits a recipe they've developed for others to freely use. The care and love that went into the original, now gets passed on so that other chefs can give back that same care and love in the act of serving their own families. Other families get to enjoy the same meal and build their own memories together. I like that.

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Homemade Baked Beans Recipe

By John T Pratt

If you're looking for a good "homemade baked beans recipe" recipe - this is the place! Everyone loves some good baked beans, but most recipes call for them to be in a crockpot. Mine doesn't, instead I use can beans and cook them on the stove top. It's true, you could just buy a fancy can of Bush's baked beans, but it's just not the same as making your own homemade baked beans and letting them simmer of the stove as the flavors meld together! These are equally as good in the summer with a BBQ as they are in the winter on a cold blistery day!

  • 3 cans great northern or navy beans, or 1 - 48oz jar or Randall's mixed beans (drained)
  • 1 small onion (diced)
  • 2 cloves garlic (diced)
  • 1 cup barbeque sauce
  • 1/2 cup ketchup
  • 1 Tablespoon mustard
  • 1/4 cup brown sugar
  • 3-4 strips of chopped cooked bacon (if you like)

Drain each can of beans and pour into a sauce pan. Add all other ingredients and cook on medium high heat until it boils, then cover and reduce to low heat and simmer for one hour. If you're in a real hurry, you can cook on high for 10 minutes and serve (it just won't taste as good!).

In the winter time you can cook this on the stove and let it simmer while making the main dish, but in the summer I like to just put the pot on the grill and let the beans simmer while I grill my meat. By the time the meat is done, the beans are usually done shortly after. There are all kinds of beans you can experiment with on this recipe as well, I usually end up using what I have on hand at the time. So I may use Pinto beans, Chili Beans, Mexican Beans - and even though you're making "homemade beans" it doesn't mean that you can't utilize any leftovers that you may have around. For instance, if I grill out and have left over burgers and beans, the next day I may chop up the leftover cooked burgers and thrown them in the beans and simmer for 20-30 minutes and eat! I've used thrown in leftover taco meat, sloppy joe, and even chicken. Technically that makes the "homemade baked beans" more like a chili - but it's ok to change it up a bit! Another thing that's fun with this recipe is to add some cubed cheese of any kind just minutes before it's done. That melted cheese can make it a big hit with everyone in the house!

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

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Saturday, April 19, 2008

How Are You Going to Use Your Leftover Ham?

By Elizabeth Randall

I sure hope you had a wonderful Easter celebration! If you are like me, you have some ham to use in your menus this week. I have some scrumptious options for you.

Let's start with one of my favorites - Ham and Potatoes Au Gratin and then move on to Eggs Bennedict, Ham and Potato Soup and then we will finish with a Mediterranean Vegetable Salad with Ham. All are deliciously different so your family will not be giving you the 'Oh, no! Not ham again!' routine.

Ham and Potatoes Au Gratin

AllRecipes has a simple recipe but it does take a little time. If you don't have time in the evening for the casserole to cook, use your crock pot. Remember to reduce the amount of milk by half if you are using your crock pot.


2 cups potatoes, peeled and cubed

1 cup cooked and diced ham

1 Tbl minced onion

1/3 cup butter or margarine

3 Tbl all-purpose flour

1 1/2 cups milk

1 cup shredded Cheddar cheese

3/4 tsp salt

1 dash white pepper

Chopped fresh parsley


1. Combine potatoes, ham, and onion in a greased 1-qt. casserole, set aside.

2. Melt butter over medium heat in a large sauce pan. Stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt, and pepper and stir until cheese melts.

3. Pour cheese sauce over potato mixture and gently stir to mix.

4. Bake at 350 degrees for 35 - 40 minutes or until bubbly.

5. Garnish with parsley.

Eggs Bennedict

This is a very rich and elegant way to use your leftovers! This recipe is from BedandBreakfast and it is delicious. If you are short on time, you can substitute a Hollandaise sauce mix for the 'made from scratch' version in this recipe.


4 eggs

4 slices Canadian bacon or ham slices

4 thick slices grilled focaccia artisian bread or 2 English muffins split in half

3 egg yolks

2 Tbl hot water

2 Tbl lemon juice

1 stick unsalted butter, melted and hot

cayenne or favorite hot sauce

salt and pepper to taste



sliced lemon rounds


1. Poach 4 eggs.

2. Grill ham and bread or English muffins.

3. Make Hollandaise sauce: put 3 egg yolks, hot water, and lemon juice in blender and blend until frothy (about 1 - 2 minutes). Drizzle in hot butter slowly as you continue blending. Add hot sauce to taste.

4. Assemble: Place bread slices on plates and stack a ham slice and poached egg on top of each. Pour Hollandaise sauce over the top of the eggs. Sprinkle salt, pepper, and paprika over the top and garnish with chives and lemon slices.

Ham and Potato Soup

Nothing is quite as satisfying as soup on a chilly evening. Ham and Potato Soup fits the bill here. Even though it is spring, we will still have some chilly nights to come. This recipe from AllRecipes will have you enjoying your soup in 45 minutes - flat.


3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 Tbl chicken bouillon granules

1/2 tsp salt or to taste

1 tsp ground white or black pepper or to taste

5 Tbl butter

5 Tbl all-purpose flour

2 cups milk


1. Combine potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, cook over medium heat until potatoes are tender, about 10 - 15 minutes. Stir in the chicken bouillon, salt, and pepper.

2. In a separate large sauce pan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk. Continue stirring over medium-low heat until thick, 4 - 5 minutes.

3. Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.

Mediterranean Vegetable Salad with Ham

Salads are always a healthy and quick alternative for dinner. MyRecipes has a marvelous salad that will give your salad a fresh new look and taste.


1/3 cup fresh lemon juice (about 3 lemons)

2 tsp extra virgin olive oil

1/2 tsp dried oregano

1/4 tsp Greek seasoning blend

1/4 tsp freshly ground black pepper

2 cups halved cherry tomatoes

1 cup red bell pepper strips

1 cup green bell pepper strips

1 cup finely chopped cooked ham

1/4 cup (1 oz) crumbled feta cheese

1 Tbl sliced ripe olives

1 cucumber, halved lengthwise and sliced (about 2 1/2 cups)

4 6-inch pitas, cut in half


1. Combine first 5 ingredients in a large bowl, stirring with a whisk.

2. Add tomatoes and next 6 ingredients (through cucumber) and toss well.

3. Serve with pitas.

I hope this helps with your meal planning for this week. I know I am looking forward to trying these recipes.

Check for more menu ideas and tips. is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining - through recipe and meal planning links. Most of the links are fast, fun, and free to use. Who has time to waste searching endlessly through the web? Certainly not us moms!

I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

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Friday, April 18, 2008

Heartburn-Friendly Recipe - Grilled Chicken Breasts With Orange Honey Sauce

By Tracy Ma

This chicken sounds light and fruity - and it is. The Sauce is almost invisible. It's pale in color, and its subtle flavors are simply delicious. Although the word orange will make people apprehensive, the amount is small and, when cooked, is usually much less of a problem for GERD sufferers. Even without the orange, this chicken is extremely tasty.


  • 8 boneless and skinless chicken breast halves
  • 2 tablespoons vegetable oil
  • Kosher salt to taste
  • Sweet or mild paprika, to taste
  • Fresh minced parsley, garnish


  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup honey
  • 1 tablespoon grated orange peel
  • 1 cup fat-free chicken broth
  • 1/4 cup orange juice or apple cider
  • 1 tablespoon fresh tarragon, or 1 teaspoon dried
  • 1 teaspoon ground cumin
  • 1 1/2 cups 1/2-inch diced zucchini

  • Heat grill to medium high
  • Pound the chicken breasts with a meat mallet until about the same thickness throughout
  • Brush chicken with vegetable oil and season it with salt and paprika to taste. Set aside
  • Make the sauce: Heat olive oil in a large nonstick skillet over medium-high heat
  • Add the garlic, if using, and saute until softened, about 3 minutes
  • Stir in honey, peel, broth, juice, tarragon, and cumin. Bring to a boil, reduce heat slightly and cook, stirring frequently, until the sauce is reduced and thickened to a syrup consistency
  • Stir in zucchini and keep warm until ready to serve
  • Meanwhile, grill chicken breasts until cooked through, about 4 - 5 minutes on each side
  • Arrange the breasts on a platter and pour the sauce over. Sprinkle fresh-chopped parsley over and serve
  • Among the most important thing to remember when eating any entree - or any food for that matter- is that portion size counts. Eating too much, even of the most harmless foods, can cause heartburn. Large quantities can weaken the LES, allowing heartburn to ensure.

    Also check out our heartburn-friendly Simple Meatloaf Recipes and GERD Diet.

    Article Source:

    Thursday, April 17, 2008

    Steak Recipe - The Backyard Grill - An American Experience

    By Lee Griffith

    Hey folks, it’s time to fire up that grill! One of the most common activities in American recreation is grilling that nice, big, juicy steak in the backyard. Here is my favorite steak recipe, along with a great grilled side to accompany it:

    Griff’s American Grilled Black Pepper & Garlic Steak


    4 lbs. (approximate) thick cut rib eye steak (four steaks)

    2&2/3 cups Italian dressing (cheap is good!)

    8 tbsp. butter

    4 large cloves minced garlic

    2 tbsp. freshly ground black pepper (or more, if you love black pepper!)


    Marinate the steak in the Italian dressing for at least 1/2 hour. In a small pan, melt the butter and add the garlic, heating slowly until the garlic is golden brown. Place steaks on hot grill (preferably a charcoal grill), sprinkling half of the pepper on steaks. When the first side is done, turn the steaks over and sprinkle the rest of pepper on steaks. With a spoon, pour the butter and garlic mixture over the top of steaks while they are still on grill.

    Griff’s American Grilled Potato & Pepper Pouches


    3 cups unpeeled, sliced potatoes

    2/3 cup green bell pepper (with membrane & seeds removed), diced

    2/3 red bell pepper (with membrane & seeds removed), diced

    2/3 orange bell pepper (with membrane & seeds removed), diced

    2/3 cup onion, cut in long, diced

    2 tbsp. jalapeno pepper (with membrane & seeds removed), finely chopped

    2 large cloves minced garlic

    1 tsp. Lawry’s® seasoned pepper (or just black pepper)

    1/2 tsp. salt

    4 tbsp. butter


    Combine everything except the butter in a large mixing bowl—really mix everything well. Cut 4 18” x 12” sheets of aluminum foil. Lay the foil flat (dull side up) and put 1/4 of the mixture on each sheet in a mound that is at the center of one end of the foil. Make sure there is space between the mound and all of the edges of the foil. Put 1 tablespoon of butter on the top of each mound. Fold the other end of the foil over the top of the mound and fold the side edges up over the top so that when you are done you have four neat pouches. Put the pouches (butter on top) on a very hot grill for about ten minutes, then flip over and grill another 10 minutes, or until potatoes are tender. Take off grill and allow to stand a few minutes, then empty each pouch on four dinner plates.

    Copyright © 2007 Lee Griffith. All rights reserved.

    ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email.

    To receive, simply click on

    Check out "Griff's Recipe Report" at

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    Wednesday, April 16, 2008


    1 cup mango fruit, chopped fine
    1/2 cup pineapple, crushed
    2 tablespoons red onion, chopped fine
    1 cup tomato, seeded and chopped fine
    1/2 cup papaya fruit, chopped fine
    1/2 cup pomegranate seed
    2 tablespoons cilantro, chopped fine
    2 tablespoons lime juice
    1/2 cup Xango Juice
    1 tablespoon red pepper, chopped
    1 tablespoon serrano pepper, chopped (hot pepper)
    Salt and pepper to taste.

    Combine all ingredients in a blender. Blend for 15 seconds. Chill and serve with your favorite chips and/or veggies. Makes about 4 cups.

    Note: If you would like to order a bottle of Xango please email us at Thank you!


    1/2 pound butter
    2 tablespoons corn starch
    2 tablespoons flour
    1 1/2 pints heavy whipping cream
    1/2 cup Xango Juice
    pinch Nutmeg
    Salt and pepper to taste.

    Place butter in double boiler. Stir till butter melts. Add flour and cornstarch, then stir. Add heavy cream and Xango and stir constantly until thickens. Add nutmeg, salt and pepper to taste. Serve immediately. Refrigerate for up to a week. Makes about 1 quart. Good on fish, seafood, meat, poultry, gratin...use your imagination!

    Note: If you would like to order a bottle of Xango please email us at Thank you!


    Here is a BBQ Sauce Recipe that will put a Xangy taste in every bite!

    2 cups tomato paste
    3 tablespoons dark brown sugar
    1 cup dark corn syrup
    3 1/4 tablespoons molasses
    1 tablespoon sea-salt
    1 tablespoon fresh crushed garlic
    2 tablespoons chopped fine onion
    1 teaspoon paprika powder
    1 teaspoon crushed black pepper
    1 teaspoon beef base
    1 1/2 cups Xango Juice
    1 teaspoon hickory flavor
    1/2 cup Xango vinegar (see recipe below)

    Place all ingredients into large pot. Bring to boil, while stirring. Reduce heat to low. Cook for 30 minutes. Refrigerate until needed. Makes about 1 quart.


    10 ounces vinegar
    Add 1 ounce Xango Juice

    Shake well. Can be stored for weeks.

    Note: If you would like to order a bottle of Xango please email us at Thank you!

    Thursday, April 10, 2008

    How to Cook Grilled Tuna

    By Sarah Sandori

    For much of my life, tuna fish meant that chopped-up stuff from a can that my mom would mix with mayonnaise, onions and pickles and spread between a couple of pieces of white bread for me to take to school for my lunch. Who knew that tuna was also something you could eat like a regular fish?

    Nowadays I'm pleased to see tuna steaks popping up on restaurant menus and in supermarket seafood displays. Tuna offers a lot more delicious possibilities than good ol', boring ol', tuna salad!

    Tuna especially lends itself to grilling. If you want to grill tuna, go to the store or seafood market and look for the pinkest fish you can find. Tuna flesh happens to be among the pinkest of all fish, because it contains more of the oxygen-binding molecule called myoglobin. The flesh of some tunas even runs to dark red because of this.

    In general, the pinker/redder the tuna, the better. Following the Japanese system, the best tuna is termed "sashimi grade," and although what that means exactly is subject to some dispute, it includes color along with fat content and freshness. Sashimi tuna is bright red.

    Sashimi is seafood that is sliced thin and intended to be eaten raw. For grilling purposes, you can do with a lesser grade, but it's still good to know a little about what constitutes the best tuna before you make your selection.

    Here are a couple of easy grilled tuna recipes that I like.

    Grilled Tuna Steaks: Recipe 1


    4 tuna steaks

    3 tablespoons soy sauce

    1 teaspoon brown sugar

    1 teaspoon fancy mustard

    2 tablespoons cooking oil


    1. Lay tuna steaks in a shallow dish.

    2. In a bowl, stir together the soy sauce, brown sugar, mustard and cooking oil to create a marinade.

    3. Pour the marinade over the tuna steaks. Carefully (so as not to break them up), turn fish until coated on each side with marinade.

    4. Cover dish with plastic wrap. Place in refrigerator for 1 to 2 hours.

    5. Get your grill hot. Remove tuna from refrigerator, pouring off the marinade into a bowl to use for basting. Grill the tuna steaks for approximately 12 to 16 minutes, basting frequently and turning midway through the process.

    Grilled Tuna Steaks: Recipe 2


    4 tuna steaks

    4 tablespoons olive oil

    2 tablespoons fresh lime juice

    1 to 2 inches fresh ground ginger root

    1 teaspoon garlic salt


    1. Place tuna steaks in a shallow dish.

    2. In a bowl, whisk together olive oil, lime juice, ground ginger root and garlic sauce. This is your marinade.

    3. Pour marinade over tunas. Gently turn fish until coated on each side with marinade.

    4. Cover dish with plastic wrap. Place in refrigerator for 1 hour.

    5. Get your grill hot--for this recipe, a charcoal grill is definitely the best way to go. Remove tuna steaks from refrigerator. Grill tuna steaks for 10 to 15 minutes. Be sure to turn them at least once during the grilling.

    When you serve your tuna steaks, you can garnish them with lemon wedges or sprigs of parsley. Grilled peppers, onions and mushrooms make great accompaniments.

    Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America:

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    Monday, April 7, 2008

    Low Fat Recipes - A Well Balanced Meal

    By Shannon N Jefferson

    A well balanced meal starts from low fat recipes. Those recipes are meant for people who control their meal in terms of fat. Low Fat is a full source of energy food. For a low fat balanced meal; here are 3 recipes for you.

    Low Fat Banana Bread Recipe


    2 Cups of sugar

    1 cup of applesauce

    8 oz of Healthy Choice Egg Product

    2 teaspoon of vanilla

    6 ripe bananas-mashed

    4 cup of flour

    2 teaspoon of baking soda

    Low Fat Banana Bread instructions:

    Mix up the sugar and applesauce then add egg product after that mix all well. Second step add bananas and vanilla and also mix well. Stiff flour with soda then adds little by little all blended in. Cook both loaves at about 320 degree for about 1 hour in the oven. Depending of the oven you have, it will take more time if you put both inside the same oven.

    Serve: 2 people.

    Low Fat Brownies Recipe


    2 Oz of baking chocolate

    2 Teaspoon of vanilla

    1 1/2 cup of sugar

    1/ 4 of salt

    3 large eggs lightly beaten

    2 large eggs whites lightly beaten

    3/ 4 maple syrup

    1 cube of unsweetened applesauce

    1/ 4 of canola oil

    1 cup of cake flour sifted

    3 /4 cocoa powder

    6 Oz of extra bittersweet chocolate

    Low Fat Brownies instructions:

    Heat the oven up to 350-360 degrees. Place them in a 9 X 9 inch on a parchment paper in a baking pan grease a little. Melt the chocolate together with vanilla in a recipient place in boiling water. Put the mixture in a large bowl.

    Mix the salt, sugar, eggs white and eggs until it look like smooth. Stir in honey or syrup, canola oil and applesauce. Mix the flour with the cocoa powder over and with care, fold until the mixture is smooth. Gently combine the bittersweet chocolate.

    Pour the mixture into the prepared pan and cook for about 45 minutes. Dust with confectioner sugar and let it cool on the rack

    Serves: 10 people

    Low Fat Lemon Cheesecake Recipe


    1 box crushed graham crackers

    1 package sugar free Jello lemon flavored gelatin

    2/3 cup boiling water

    1 cup 1% low fat cottage cheese

    8 ounces light cream cheese

    2 cups cool whip Lite thawed

    1 cup reduced calorie cherry pie filling

    Low Fat Lemon Cheesecake Instructions:

    Take a 9 inch pie plate and spray it with a non stick cooking spray. Dust side with half box of graham cracker crumbs. Melt totally the gelatin in the boiling water; dispense into blender, add cream cheese and cottage cheese and cover.

    Mix together at a medium speed, rubbing down sides occasionally about 3 minutes or until it is found smooth. Put it in a large bowl and mix in cool whip until found smooth. Transfer into the pie pan and spay the remaining crackers on the top. Let it chill for about 4 hours then top with the pie filling.

    Serving Size: 4

    Shannon N. Jefferson gets her recipes from" so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at:

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    Recipes for Detox Diet

    By Isabelle Aidan

    There are lots of detox recipes these days that can help you eat healthily. Eating more fiber and drinking lots of water is the simplest way of detoxifying. Also, consuming lots of vegetables, fruits, beans and nuts is another way. A detox diet recipe also helps to get rid your body from toxins. Also, detox diet recipe will make your foods tastier,

    without you being worried about your health.

    Gazpacho Soup

    Gazpacho Soup originated from the Spain. It's a vegetable soup made with tomatoes, cucumbers, garlic, bell peppers and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold. As it is made mostly of vegetables, it's very good for your body and should be part of your recipe for a detox diet.

    Detox Drinks

    Another recipe for detox diet is detox drinks. Detox drinks are drinks made of fruits and are essentials for juice fasting; which is a body cleansing method. Fruit juice is quite easy to make as fruits are easy to come by. When fresh fruit is added to the freshly squeezed juices of organic vegetables, you have a good way to detox and clean out your body.

    Alkalizing Raw Soup

    This soup is another tasty soup that you should consider included as a recipe for a detox diet. It's made of one avocado, spring onions, a cucumber, handfuls of spinach, garlic, green or red pepper and other nutritious vegetables.

    Mediterranean diets

    Mediterranean diets are gaining in popularity because they offer low-fat, low carb alternatives to our typical oily foods. With great Turkish recipes and Greek recipes that are available online with body detox diet plan, it is easier than ever to sign up. This type of recipe is an excellent recipe for detox diet.

    For more information on how to detox your body and other recipes for detox diet, check out

    Article Source:

    Saturday, April 5, 2008

    Healthy Fruit Smoothie Recipe

    By Hans Dekker

    Who doesn’t love a fruit smoothie? How about a healthy one that has a taste that cannot be beat? You can stop your search today because this smoothie recipe has it all.

    This healthy fruit smoothie recipe is chopped full of wholesome fruit pieces and the sweet taste of honey. Blend one up today.


    • 1 cup plain flavored fat free yogurt

    • ½ cup crushed ice

    • 1 cup unsweetened apple juice

    • ½ cup watermelon, cut into small cubes

    • ½ cup strawberries cut into halves

    • ½ cup mango, cut into small cubes

    • ½ cup peaches, cut into small cubes

    • 1 tsp. vanilla extract

    • ¼ cup honey

    • ¼ cup almonds, crushed


    • Fat free cool whip

    • Couple sprigs fresh mint
    To Make:

    Frozen fruit may be substituted for this recipe, however fresh fruit will provide the best taste for these smoothies.

    Before making your smoothie, cut up the watermelon, strawberries, mango, and peaches according to the directions listed above. Then, in a small bowl, combine all the fruit pieces and the honey together.

    Make sure all the pieces are covered by the honey. Let fruit mixture chill in refrigerator for at least half an hour. Remove the fruit bowl from the refrigerator and let it stand for 10 minutes. Combine the fat free yogurt, apple juice, and crushed ice into a blender.

    Blend this mixture for less than one minute before adding the fruit. Add the fruit and honey mixture to the liquid in the blender. Add vanilla and blend on high until all the fruit is mixed well.

    Remove blender from the base and pour smoothie mixture into tall milkshake glasses. Top off each of the smoothies with a dollop of fat free cool whip. Then sprinkle crushed almonds on top of the cool whip.

    A sprig of mint on the side of the glass completes this refreshing, healthy smoothie. Serves 2

    Hans is an enthusiast cook and owner of Visit us
    for a wealth of recipes.

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    Banana Smoothie Recipe With A Twist

    By Robert McMackey

    Bananas are a staple ingredient in smoothies. Not a staple ingredient in my smoothies, but the general public seems to believe one must be included for some reason (probably this growing tumor of misinformation I keep talking about, where anybody who read an excerpt on Wikipedia, suddenly declares themselves expert on the subject).

    But what I've also found, when people have approached me confused and surprisingly intimidated about smoothie recipes, is how little imagination the general public has. Of course, there are those folks out there who exploit the popularity of smoothies, knowing that people look for them, and compile 1000 combinations of 3 different fruits, and Sha-Zaam you've evidently got a smoothie recipe, they usually have not been made or tasted, but you can find that kind of crappy information anywhere and everywhere. Usually for a very cheap price.

    People who opt for healthy living I'd like to think are smarter and a bit more savvy than those individuals who choose to eat instant-heart attack foods by the truckload. And people who are more open minded to being healthy, usually are more creative in their pursuits (personal experience, not clinical study), thus I am unsure what the hesitance is for this limitation of thinking. There are no rules here. You are in charge. Break Free of Smoothie Recipe Chains ... o.k toooo much carrot juice, bit of an admitted overkill.

    Here's such an example of a banana smoothie recipe different than the usual train of thought. Try it tonight, or now would be even better.

    Combine in a blender:

    Two bananas, half to three quarters of a cup of your favorite soy milk, depending on the consistency you prefer. (I like vanilla flavored for this, but chocolate, or plain would be just fine), one tablespoon of honey, and I also like to throw in a small handful of chocolate chips. You can go with a all natural carob kinda thing, but I eat milk chocolate ones. (I was blessed with a high metabolism, and eat healthy, so I won't see any pounds, and in moderation, eat it).

    Now raise that glass to your lips and..dri... No. Don't drink it silly. Put it in a container that is safe for cold temperatures and FREEZE it. Poof! Just like that you have an alternative to traditional ice cream, and an easy homemade ice cream recipe that is best for a number of reasons, including: YOU controlled ALL the ingredients to, and YOU are completely in charge of the flavor. Low calorie ice cream, especially if you choose no chips (of course, there's plenty of substitutions, or you can top it with something healthy, when you decide to eat it). Banana ice cream is just the beginning. If you enjoy eating bananas for flavor and obvious nutritional impact, and simply a recipe here and there just won't suffice, a newsletter giving you more banana smoothie recipes has just surfaced to feed your banana desires. I've subscribed just a bit ago, been pleasantly surprised and wanted you to know about the update.

    Embrace new things and live healthy!

    Sick and tired of elementary, boring, useless information about living healthy, Robert McMackey has satisfied a savvy audience with his straight to the heart, tell it like it is healthy living website. As editor, and chief health nut, of The Straight Talk Health Newsletter, he and his staff continue to highlight easy to apply tricks, tips, and techniques showing you how to lead a healthy life, despite the very real challenges in today's world.

    Article Source:

    Friday, April 4, 2008

    Shrimp and Scallop Recipe

    By Norm Butler

    The shrimp and scallop recipe is one of the tastiest recipes that you can make with shrimp and is usually easy to prepare because there aren't many ingredients involved in making it. This is a good delicious recipe to serve to at least four people at a time.

    The essential ingredients for making this recipe include, three cana of shrimp that needs too be well boiled and peeled as well as the bay scallops for the recipe. You require one teaspoon of olive oil with that of two-table spoon of garlic powder, and a half tablespoon crushed red pepper. You also require four-tablespoons of chicken broth, add to that fresh limejuice of one-tablespoon and finally, you have a half-cup pf fresh, chopped parsley and small quantity of salt and pepper for good taste. These are the main ingredients in order to make the delicious recipe.

    The preparation of making the recipe includes, heating the oil in the large fry pan to a medium heat. Then, you need to fry the garlic in the pan until it becomes light brown, remove it from the pan and keep it aside. Then, you add other ingredients in the pan like pepper, shrimp, one scallop, and paprika.

    Stir these things continuously and fry then for to about 3 to 4 min. Then, you add the chicken broth, cook for one minute. After, which you remove the shrimp as well as the scallop from the pan and keep it aside. Now, you add limejuice, salt, pepper as well as the parsley and heat it lightly. Finally, pour the sauce at the top of the shrimp and scallops and serve it immediately.

    This shrimp and scallop recipe will typically serve a small family so it's not best to make for only a couple people. However, f creating this as a main meal you might be able to get away with it.

    To get many more shrimp recipes go to:

    Article Source:

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    Networking Together
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