I HAVE LISTED BELOW THAT MOST RECENT LIST OF THE WORLDS HEALTHIEST FOODS:
HEALTHIEST DRINKS:
Water
HEALTHIEST FRUIT:
Apples, Apricots, Bananas, Blueberries, Cantaloupe, Cranberries, Figs, Grapefruit, Grapes, Honeydew, Kwifruit/chinese gooseberries, Lemon, Limes, Mango, Nectarines, Oranges, Papaya,
Pears, Peaches, Pineapple, Plums, Pomegranates, Prunes, Raisins, Raspberries, Strawberries, Watermelon.
HEALTHIEST DAIRY PRODUCTS:
Cheese, low-fat Eggs, Milk, low-fat or non-fat Cottage cheese, Ricotta, low-fat or non-fat Natural Yogurt, low-fat or non-fat.
HEALTHIEST FISH AND SEAFOOD:
Cod, Halibut, Salmon, Seabass, Scallops, Shrimp, Snapper, Tuna
HEALTHIEST POULTRY AND MEATS:
Beef, lean organic Buffalo, Chicken breasts skinless boneless, Ostrich, Turkey Breast or Ground Venison.
HEALTHIEST NUTS & SEEDS:
Almonds, Cashews, Flaxseed, Macadamia nuts, Olive oil, extra virgin, Peanuts, Pumpkin seeds, Sunflower seeds, Walnuts.
HEALTHIEST GRAINS:
Barley, Brown Rice, Buckwheat, Corn, Milet, Oats, Quinoa, Rye.
HEALTHIEST VEGETABLES:
Asparagus, Avocados, Beets, Bell peppers, Black Beans, Brocolli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celery, Collard Greens, Cucumbers, Eggplant, Fennel, Garbanzo beans (chickpeas), Garlic
Monday, March 4, 2013
Chinese Burbon Style Chicken
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions:
1
Heat oil in a large skillet.
2
Add chicken pieces and cook until lightly browned.
3
Remove chicken.
4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5
Add chicken and bring to a hard boil.
6
Reduce heat and simmer for 20 minutes.
7
Serve over hot rice and ENJOY
SHRIMP AND OLIVE MARINARA OVER GALLETTI TOPPED WITH PARMESAN
.
INGREDIENTS:
1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara (or your favorite marinara sauce)
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara (or your favorite marinara sauce)
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped
DIRECTIONS:
Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.
Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.
Cook the pasta in salted water, per instructions. Drain.
When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.
ROSIE'S APPLE FRITTERS
Try making this recipe for your family and friends to enjoy. But don't hesitate to make these delicious Apple Fritter year-round!
ROSIE'S APPLE FRITTERS:
3 cups all-purpose flour
1/2 tsp. salt
2 teaspoons baking powder
1/2 cup sugar
1 large egg
1 cup milk
1/4 cup melted butter
2 teaspoons grated orange rind
1/4 cup fresh orange juice
1 tsp. pure vanilla extract
2 cups diced apples (no skins)
vegetable oil
sifted powder sugar
ROSIE'S APPLE FRITTERS:
3 cups all-purpose flour
1/2 tsp. salt
2 teaspoons baking powder
1/2 cup sugar
1 large egg
1 cup milk
1/4 cup melted butter
2 teaspoons grated orange rind
1/4 cup fresh orange juice
1 tsp. pure vanilla extract
2 cups diced apples (no skins)
vegetable oil
sifted powder sugar
Combine the first four ingredients; make a well in center of mixture. Combine egg, milk, and butter, stirring well; stir in orange rind and next 4 ingredients. Add to flour mixture; stirring just until dry ingredients are moistened. Pour oil to a depth of 2-inches into a Dutch oven; heat to 350 degrees. Drop batter by rounded Tablespoons into hot oil; fry fritters in batches 1 1/2 minutes on each side or until golden brown. Drain fritters well on paper towels, and cool slightly. Sprinkle with sifted powder sugar.......Makes 3 dozen.
Any Party Popcorn
This super simple treat is perfect for any party or special occasion.
Serves: Makes about 8-9 cups.
Ingredients
- 6-7 ounces (weight) white candy melts, melted
(substitute your favorite color, or chocolate) - 8-9 cups popped popcorn, lightly salted
(I used Orville Redenbacher’s Natural, Simply Salted, 1 pack makes 9 cups popped) - sprinkles or nonpareils in your favorite color
Instructions
- On a large baking sheet or bowl, gently mix in the melted white candy/chocolate into the popped popcorn.
- Now for the sprinkles! Sprinkle the sprinkles before melted candy/chocolate hardens.
- Gently mix together before candy/chocolate hardens.
Low Fat Substitute Cake Mix Recipes
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® value 5*
Ingredients:1 box moist-style cake mix (15.25 - 18.25 oz.)
One 12-oz. can diet soda
Directions:
Preheat oven to 350 degrees.
Combine cake mix with soda in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.
The Texture: Moist and light.
The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.
 |
| Cake Mix + Canned Pure Pumpkin PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- PointsPlus® value 5* Ingredients:1 box moist-style cake mix (15.25 - 18.25 oz.) One 15-oz. can pure pumpkin Directions: Preheat oven to 400 degrees. Combine cake mix with pumpkin in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.) MAKES 12 SERVINGS Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?! Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well. The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread! The Taste: No one would ever guess this is guilt-free in any way. It's delicious! | ||||
Cake Mix + Fat-Free Liquid Egg Substitute PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0 --="" .5g="" 19.5g="" 3.5g="" fiber="" nbsp="" protein="" strong="" sugars="">PointsPlus | ||||
Ingredients:
1 box moist-style cake mix (15.25 - 18.25 oz.)
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
Combine cake mix with egg substitute in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.
The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.
The Taste: Good! But it's not our favorite. That one's up next...
 |
| Cake Mix + Fat-Free Greek Yogurt PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0 --="" .5g="" 20g="" 3.5g="" em="" fiber="" protein="" sugars=""> PointsPlus® value 5* Ingredients:1 box moist-style cake mix (15.25 - 18.25 oz.) 1 cup fat-free plain Greek yogurt (like Fage Total 0%) Combine cake mix with yogurt in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.) MAKES 12 SERVINGS Best Flavor: Devil's food cake mix. Hands down. The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid. The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness! | ||||
Sunday, March 3, 2013
Baked Ziti Supreme
Ingredients:
1 large Eggplant
1 box ziti (or any other pasta of choice)
1 lb sweet or hot Italian sausage
16 oz shredded Mozzarella
2-3 cups of prepared marinara tomato sauce
1 cup Italian style bread crumbs
1 egg, beaten with 2 TBS water
1 Tablespoon fresh or dried parsley, salt, pepper, oregano
1 box ziti (or any other pasta of choice)
1 lb sweet or hot Italian sausage
16 oz shredded Mozzarella
2-3 cups of prepared marinara tomato sauce
1 cup Italian style bread crumbs
1 egg, beaten with 2 TBS water
1 Tablespoon fresh or dried parsley, salt, pepper, oregano
Directions:
Preheat oven to 400 degrees.
Boil whole sausage links until just cooked and firm, drain and set aside to cool. When cooled, slice them up into thin slices.
Preheat oven to 400 degrees.
Boil whole sausage links until just cooked and firm, drain and set aside to cool. When cooled, slice them up into thin slices.
Boil Ziti in a large pot of salted water until just al dente. Drain well. Pour into a large bake dish brushed with olive oil.
Peel and cut eggplant into large cubes. Put the breadcrumbs into a pie dish. Toss the eggplant in small batches into the egg mixture drain, then roll them around in the bread crumbs. Shake off the excess. Place on a cookie sheet brushed with olive oil and drizzle a little more over them. Baked at 400 degrees for 15-20 minutes, turn and cook another 5-10 minutes until they’re browned.
Lower the oven temp to 375 degrees.
Pour the marinara over the Ziti. Add in the eggplant, sausage, Oregano, salt and pepper to taste. Mix well, make sure to add enough sauce to cover all. Top with mozzarella and fresh parsley. Bake for 20-25 minutes or until cheese just starts to get brown and bubbly.
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