Posts Tagged ‘Meal’

Meal Plans 101 Review – Good Or Bad?

December 11th, 2011 admin

Article Body:
I decided to write 101 after looking into the program first hand. If you’re tired of endless diets you always end up cheating on and week after week of having the same waistline, you’ll find this short of particular interest. Hopefully, after reading this you’ll walk away a informed consumer who knows whether or not Meal 101 is right for you.

Created by two leading health professionals, Dr. Chris Mohr and Jayson, the first thing to note about Meal Plans 101 is that it has a great foundation for success. If Men’s Fitness trusts Dr. Mohr to be their Sports Nutrition Advisor, you can trust him, too.

The second thing to note is that Meal Plans 101 is very to use. The software you to plan your general dietary intake with just the push of a button, literally. You can choose your own nutrient ratio percentages and will see measurable results within 30 days. Dieting has never been as as it is with Meal Plans 101.

As your needs and preferences change, so can your diet. There are 13,339 options to choose from and 94 different exercise categories to make your diet more effective any other you’ve ever been on. Meal Plans 101 does all of the hard work for you, taking all of the guesswork out of your nutrition and giving you the discipline to stick with the program.

I feel as though I can’t impress upon you how easy it is to stick with a diet when Meal Plans 101 is used. Lauded by nutritional professionals all over the country, Meal Plans 101 is literally the best software on the market today to help you slim down. I highly recommend Meal Plans 101 to anyone who is looking for a diet plan they can stick with. There’s almost no time investment involved and it’s affordable, there’s no excuse not to try it out!

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Use Your Coffee Machine To Make Your Next Meal

December 9th, 2011 admin

maker, machines,

Article Body:
If you love your coffee, you will love dishes made from coffee. There are many dishes that use the wonderful taste of coffee as their main component. Let your coffee maker help you prepare your meals.

Most people think of using coffee to make desserts-and there are great for that-but coffee adds a distinctive flavor to many other dishes as well. You can make barbecue sauces and glazes for meats, and put coffee in chili and pot roast , to name a few.

Just as you use other fresh ingredients in your recipes, you should be sure the coffee you use is fresh. Either buy freshly ground coffee or grind your own, with your coffee grinding . If the recipe calls for brewed coffee, brew it just before you use it; don’t use your leftover coffee for . Most of the recipes using coffee use coffee that is 2-3 times stronger drinking coffee, since the flavor is going to be blended. So here are a few of the wonderful recipes using coffee:

Coffee Meatloaf Sauce: Add a tablespoon of instant coffee to a blend of the following ingredients: a quarter cup of water, a half a cup of ketchup, a quarter cup of dry red wine, a quarter cup of Worcestershire sauce, two teaspoons of vinegar, an ounce of margarine, two tablespoons of lemon juice and a teaspoon of brown sugar. Cook your favorite meatloaf recipe, but after about 1/2 hour of cooking, pour this sauce over it and continue baking for 45 minutes at 375 degrees (190C) for tender, delicious meatloaf.

Espresso Brownies: Gently a cup of sugar, a quarter teaspoon of salt, and a stick and a half of butter in a sauce pan; add a teaspoon of vanilla, four ounces of chopped, semi-sweet chocolate and stir until melted in. Add a tablespoon of dark roast coffee. If you would like to add a crunch, add two teaspoons of espresso granules. Mix everything and let cool, fold in three eggs and a cup of flour. Pour into a rectangular baking pan, bake for 30 minutes and set out to cool. brownies every time!

Black Russian Cake: Make dark chocolate cake mix, your own or from a box, and add a cup of vegetable oil, a package of instant chocolate pudding, four eggs, and a half a cup of creme de cacao. To this mix, add a cup of Russian coffee. (A cup of black coffee with an ounce of vodka and an 1/2 ounce of Kahlua added.) Beat well and put into a tube pan and bake for 45 minutes. Your guests will love this switch from Black Forest Cake.
You can even enjoy great cocktails using coffee; Kahlua is only one of many. If you want to be able to add coffee to just about everything you like, try making your own coffee syrup.

There’s even a recipe for coffee syrup. Combine a cup of sugar with a cup of double strength Colombian coffee. Boil, stirring constantly until the sugar dissolved. Lower heat, simmer and stir for three minutes, then cool. You can put this flavoring into almost any of your favorite dishes and add the special touch of coffee.

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Grilling Tuna Steak For A Simple Gourmet Meal

November 21st, 2011 admin

Article Body:
Looking for a delicious and way to up that fresh that you just caught or bought from the local seafood market? Grilled tuna is a delightful and exciting entree for any special . There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.

Assemble the following recipe ingredients:

• tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference )
• 4 to 6 ounces of butter
• 1 cup of teriyaki marinade
• 1 tablespoon of wasabi powder
• 2 chopped green onions
• 1 tablespoon of olive oil, peanut oil, or vegetable oil
• salt and pepper to taste

Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marnate for an hour or , overnight is good too.

When ready, start up your grill and get it good and hot, but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter and the green onions and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the left over teriyaki marinade. This will help to the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.

Alternative set of recipe ingredients and marinade flavoring:

• tuna steaks, 1-inch thick
• Sesame oil
• 1 rounded tsp. cornstarch
• 1/3 c. rice vinegar
• 1/3 c. mirin
• 1/3 c. soy sauce
• 3 tbsp. minced crystallized ginger

Popular tuna species:

Tuna is a popular, delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna’s muscle tissue has a higher oxygen capacity other fish species.

• Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed 0,000 on the Tokyo fish market.

• Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly.

• Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food, and a significant fishery. Methods of fishing include rod and reel, long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman.

• Bigeye
• Blackfin

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When Your Meal Bites Back: Tips For Avoiding Food Poisoning

November 20th, 2011 admin

Around the world, -borne illnesses have become increasingly common. In the United States alone, millions of people get a -related illness each year.

“Even the healthiest foods can make a person sick if they aren’t handled, cooked or stored properly,” says Dr. Robert Berkow, editor in chief of Your Health Now, a new health magazine from the global pharmaceutical company Merck & Co., Inc. Here are some on how to avoid getting sick:

• Always wash hands before handling food. Illnesses are easily transferred from person to person through food. Washing hands before touching fruits, and other foods to kill any bacteria that may be transferred from the person’s hand to the food.

• When handling raw meat, poultry or pork, always clean up thoroughly.

Don’t just wash your hands but also clean the surfaces of cutting boards, countertops and utensils you use. The bacteria known as salmonella spreads easily on surfaces that come in contact with raw meat.

• Avoid eating undercooked food. Undercooked beef, chicken and seafood increase a person’s chance of getting salmonella or E. coli, another type of bacteria. can cause fever, cramps, nausea, vomiting and diarrhea.

• Do not eat foods that contain raw eggs. Raw eggs may be contaminated with salmonella, which can be killed by cooking. When cooking, always throw away cracked or dirty eggs.

• Avoid drinking juices that have not been pasteurized. The pasteurization process kills bacteria such as E. coli.

• Avoid canned foods that are bulging or dented, or jars that are cracked. Lids should not be loose or swollen. Look at the “sell by” and “use by” dates. Avoid foods that will expire soon after purchasing and never buy outdated foods.

• Properly store and refrigerate foods when they’re brought home. Cooked foods should not be left to stand at room temperatures for long periods before serving, and leftovers should be refrigerated within two hours.

• When in doubt, throw it out. If you aren’t sure if that leftover is safe to eat, then toss it in the trash.

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Planning Helps Make A Party Perfect. Keep dinner simple. Heat frozen vegetables and precooked smoked sausage together for a complete meal.

November 20th, 2011 admin

Parties and family gatherings are popular time of year. Whether you’re celebrating an anniversary, a birthday, graduation, a holiday or the start of your favorite sport’s season, entertaining can be quick, , affordable and fun if you plan ahead.

• Stock your pantry, refrigerator and freezer with essentials such as precooked, hearty , assorted , refrigerated or boxed side dishes, a variety of (frozen, fresh or canned), canned or refrigerated soups, and grated cheese for delicious meals in minutes.

• Choose recipes you can prepare ahead to spend more time with guests.

• Last-minute ? Quick and solutions are available to help you have in about 30 minutes, including:

− Prepare your favorite seasoned rice mix, then add sliced smoked sausage. through for dinner in 30 minutes.

− Serve smoked sausage alongside refrigerated mashed potatoes for a quick solution.

− Add sliced smoked sausage to a quick stuffing mix and pair with frozen vegetables.

− Stir sliced smoked sausage into prepared macaroni and cheese, then heat through for a one-pot meal that’s quick, satisfying, delicious and minimizes cleanup time, too.

− Add sliced smoked sausage to a jar of your favorite pasta sauce and heat through. Serve over any cooked pasta and enjoy.

If you plan to serve dinner, choose a recipe that is a one-dish meal such as Sausage Skillet Dinner.

Smoked Sausage Skillet Dinner

1 (1-lb.) pkg. Hillshire Farm Polska Kielbasa, sliced 1/4″ thick

1 (28-oz.) bag frozen diced, sliced potatoes

1 (16-oz.) bag frozen mixed vegetables

2 Tbsp. cooking oil

1/4 cup shredded cheddar cheese

Place oil in skillet with potatoes and vegetables, cover and cook 6-8 minutes. Add the sliced Hillshire Farm Polksa Kielbasa to the skillet and cover and cook 8-10 minutes. Mix in cheddar cheese and serve.

Serving size: 4-6 servings

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Breakfast is More Than a Meal

November 14th, 2011 admin

Is a on your agenda?

Because mornings are often hectic, some families try to get by with skimpy breakfasts or skip the entirely. You and your children, though, have already gone without for 8 to 9 hours. Without a good breakfast, your bodies and your brains – which have no blood-glucose reserves, the brain’s main energy source – have even longer to wait for an energy boost. It’s much better to get up a little earlier to have a breakfast.

Studies over the last 30 years have confirmed again and again that children who eat a balanced breakfast score significantly higher on tests and are less depressed, anxious and hyperactive children who eat an unbalanced breakfast or skip the meal.

Breakfast eaters also have improved strength and endurance and are not as susceptible to gnawing hunger pains in the late morning. By making you feel full longer, a good breakfast can also help you avoid overeating. In adult research, overweight women ate fewer calories the rest of the day when they had a protein-based breakfast of eggs, toast and fruit spread than women who had a calorically equal breakfast of a bagel, cream cheese and yogurt.

For either adults or children, a good breakfast should include a grain food, a protein source, a low-fat milk food and your choice of a fruit or vegetable or juice.

For the protein food, nutritious eggs are quick and to prepare and go well with other foods to complete a balanced meal. Pile-It-On Egg Toast, for example, can help you wake up taste buds with either a comforting or exciting flavor combination.

Pile-It-On Egg Toast

3 servings

Cooking spray

3 slices bread

3 eggs

Topping ingredients (see variations)

Cover baking sheet with aluminum foil. Evenly coat with spray. Place bread slices on foil-lined sheet. With 2 1/2- to 3-inch round cookie or biscuit cutter or inverted drinking glass, cut out center of each bread slice. OR, pull out center of bread slice with fingers, leaving 2 1/2- to 3-inch diameter hole. Place cutouts and bread slices on baking sheet. For extra crispness, lightly coat both sides with spray, if desired. Break and slip 1 egg into hole in each bread slice. Evenly spread or spoon topping ingredients over bread slice and egg white. Avoid covering egg yolk completely.

Place baking sheet on middle rack of preheated 350 degree F oven. Bake until whites are set and yolks begin to thicken and cloud over, but are not hard, about 12 to 15 minutes. (Baking time may vary depending on temperature, amount and thickness of topping foods and exact diameter of hole in bread slice.)

Nutrition information per serving of 1/3 recipe using pumpernickel rye bread, ham, spinach and 2% cottage cheese: 200 calories, 8 gm total fat, 228 mg cholesterol, 743 mg sodium, 229 mg potassium, 14 gm carbohydrate, 17 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, phosphorus, zinc

Topping Variations: Each variation makes 3 servings.

Ham & Cheese: Use pumpernickel rye bread. In small bowl, stir 1 cup fresh baby spinach leaves (about 1 1/2 oz.), 1/2 cup chopped lean cooked ham (about 3 oz.) and 1/3 cup low-fat cottage cheese. Spoon about 1/3 cup spinach mixture evenly onto each egg-and-bread slice. Bake.

Mushroom Pizza: Use Italian bread, at least 4-inches in diameter, sliced 3/4- to 1-inch thick. In small bowl, stir together 1 cup sliced mushrooms (about 3 1/2 oz.) and 1/2 cup prepared pizza or spaghetti sauce or salsa. Spoon about 1/3 cup mushroom mixture onto each egg-and-bread slice. Sprinkle with 3 tablespoons shredded low-moisture, part-skim mozzarella cheese, 1 tablespoon per slice. Bake.

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Simple Crockpot Recipes for a Three-Course Meal

November 13th, 2011 admin

I never thought a can be so versatile. On a recent challenge with a couple of friend, we came out with a three-course ; appetizer, main dish and a dessert, all done in with a crockpot! With the help of our cookbooks, you can make wonders. Let me share the crockpot with you and try it for yourself. Maybe you can argue that may not be a three-course , but it sure was a -saver…

And Beans

2 lg. pork-n-beans (3-21 oz. cans)
1 pt. chili sauce
1 c. barbecue sauce
1 c. sweet and sour sauce
1 1/2 lbs. smoked sausage (sliced into bite-size pieces)

On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix .
Bake for 30 minutes at 375 degrees.

Crock Pot Chicken In Mushroom Gravy

3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

Spiced Fruit Cobbler
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
1 1/2 c. water
2 eggs

Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs.

Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.

Enjoy!

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Serve an Easy Lenten Meal

November 13th, 2011 admin

meals don’t have to be drab, unsatisfying or time-consuming. They can be appealing, healthful and quick.

To be sure meatless meals are nutritious, simply follow the Guide Pyramid. Because they have such high-quality protein, eggs are a meat alternate and make a Lenten choice. They’re also one of the easiest foods to cook in a hurry. For a balanced , simply combine the eggs with a grain and veggies. Then, for a dairy serving, add cheese or with milk.

Just grab a pot or pan, a spoon and some eggs and consider your options. If your family enjoys Latin foods, you might up a can of vegetarian refried beans and spread them on tortillas. Top with poached, fried or scrambled eggs and let everyone add their own choice of lettuce, tomato, avocado, shredded cheese or salsa. Another meal, serve a vegetable-based soup with comforting egg salad between slices of whole wheat bread, on bagel halves or in pita pockets. For dessert, offer fruit topped with yogurt.

On an especially busy night, combine all the ingredients in one pan to make a handy skillet supper. For Dijon Rice & Egg Skillet Supper, use rice from the bottom of the Pyramid, your choice of veggies from the tier and eggs – nature’s own convenience food – in place of meat. Season with ready-made condiments and, in short order, you’ll have a hearty dinner on the table.

Dijon Rice & Egg Skillet Supper

2 to 4 servings

2 cups water

1 cup uncooked rice

1/2 cup bottled non-fat Italian

salad dressing

1 tablespoon Dijon mustard

2 cups frozen vegetable

blend, thawed

4 eggs

Parsley sprigs, optional

In 10-inch skillet with lid, cook rice in water according to package directions. Meanwhile, in small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and into cooked rice. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 3 to 4 minutes. Garnish with parsley, if desired.

Microwave: Cook rice in water as above. Meanwhile, in small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. Transfer to 9-inch pie plate. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Gently prick yolks with tip of knife or wooden pick. Cover with lid or plastic wrap. Cook on full power, rotating 1/4 turn every 2 minutes, until eggs are almost done, about 6 to 8 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 2 to 3 minutes. Garnish as above. Note: Microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow time.

Nutrient information per 1/4 recipe using green beans, peas, carrots and zucchini without parsley: calories 285, total fat 5 gm, cholesterol 213 mg, sodium 476 mg, potassium 274 mg, carbohydrate 45 gm, protein 11 gm, and 10% or more of the RDI for vitamin A and C, riboflavin, thiamin, niacin, iron, phosphorus

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Harvest a Summer Meal

November 12th, 2011 admin

Among the recommendations in the most recent Dietary Guidelines for Americans is the advice to eat .

Though the amount varies from person to person, an adult eating a total of 2,000 calories a day should have about 2 1/2 cups of vegetables a day. Children can eat proportionately fewer cups, but they also need to have a assortment of veggies daily. The Guidelines recommend a mix of dark-green, orange and starchy vegetables, plus legumes (such as cooked dry beans) and other vegetables.

As you harvest ’s bounty from your garden or the supermarket, eggs in mind. Versatile eggs can help you increase your family’s vegetable intake. The protein that eggs provide can turn the incomplete protein of vegetables into a main dish. In turn, veggies supply carbohydrates and fiber to make a well-balanced . Vegetables, in fact, make good flavoring foods for a number of quick-to-fix egg dishes.

Fried rice is one -to-make example. To cook it, simply stir-fry cooked rice with veggies, pour on eggs mixed with a touch of soy sauce and scramble. You can also turn vegetable soup into a hearty entree by poaching eggs in it. It’s quick and , too, to cook a frittata, an unfolded, family-sized omelet that makes a handy skillet supper. Just pour seasoned eggs over cooked veggies and let the mixture cook without stirring.

When you introduce new veggies, let the kids help. Children are more likely to try new foods when they’re involved in the cooking process. For the Wagon-Wheel Frittata, young helpers can beat the egg mixture, prod the broccoli florets into place with a fork, arrange the tomato slices and sprinkle on the cheese. Older children and teens often prefer more strongly flavored foods, so let them choose a frittata topping from among several choices, perhaps a spicy pizza sauce, salsa or hot pepper sauce. Whatever they choose, you can rest easy knowing they’re eating their veggies.

Wagon-Wheel Frittata

6 servings

2 1/2 cups (about 6 oz.) fresh

broccoli florets

1/2 cup (about 1.5 oz) sliced

fresh mushrooms

1/3 cup water

1 tablespoon cooking oil

or butter

6 eggs

1/3 cup skim or low-fat milk

1 1/2 teaspoons Italian

seasoning, crushed

4 very thin tomato slices

1/4 cup grated or shredded

Parmesan cheese

In 10-inch omelet pan or skillet over medium , cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes. Drain. Remove pan from . Add oil. Arrange broccoli florets evenly around pan. Set mushroom slices between broccoli florets.

In medium bowl, beat eggs, milk and seasoning until blended. Pour into pan over broccoli and mushrooms. Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes. Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half. Arrange over top to resemble wagon-wheel spokes. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Slide from pan onto serving plate or cut into wedges and serve from pan.

Nutritional information per serving of 1/4 recipe using cooking oil and skim milk: 189 calories, 13 gm total fat, 322 mg cholesterol, 233 mg sodium, 203 mg potassium, 5 gm carbohydrate, 14 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, calcium, phosphorus, iron.

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Grill Up An Easy, Elegant Meal This Summer

November 4th, 2011 admin

If you’re craving a menu with elegance the standard hot dogs and hamburgers, but need something that won’t you in the kitchen all night, try combining convenient items already in the pantry with , -to-prepare foods.

One starting point: canned Bartlett pears. Although enjoyable right out of the can, with a little imagination they can easily be added to the main course. For example, try them in a salsa served alongside mild grilled halibut for a delectable, light taste with a little kick. Not only a winning union on the palate, the recipe is also a healthy one-canned pears contain no fat or cholesterol and are a source of potassium and fiber. Halibut is an excellent source of protein and omega-3 fatty acids.

Grilled Halibut with Sweet and Spicy Pear Salsa

Makes 6 servings

2 cans (15 oz. each) Bartlett pear halves, drained

1/2 cup mango chutney

2 tablespoons chopped fresh parsley

2 tablespoons thinly sliced green onions

2 tablespoons sliced radishes

1/4 teaspoon ground cumin

Red cayenne pepper, to taste

6 halibut steaks, 6 to 8 ounces each

2 tablespoons olive oil

2 tablespoons lemon pepper

Set aside 6 pear halves. Dice remaining pear halves. In small bowl, mix diced pears with chutney, parsley, green onions, radishes, cumin and cayenne pepper; set aside. Brush halibut steaks on both sides with olive oil. Sprinkle with lemon pepper. or pan-fry halibut, cooking 3 to 5 minutes on each side or until fish just flakes when tested with a fork. To serve, place halibut on serving plate. Arrange pear half to fish. Top with pear chutney mixture.

Nutritional Information (per serving): Calories 371, Protein 36g, Carbohydrate 38g, Fiber 4g, Fat 9g, Sodium 494mg, Cholesterol 55mg.

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