Monday, November 10, 2008
3 Tbsp Butter (or Smart Balance Butter Substitute)
1-10.5 oz Bag Miniature Marshmellows
1-15 oz Box Kashi GoLean Crunch Cereal
1 1/2 Cups Dried Cranberries, divided
Non-Stick Cooking Spray
Melt butter in a large saucepan over low heat. Add marshmellows, and cook, stirring constantly, 4 to 5 minutes or until melted and smooth. Remove from heat. Stir in cereal and 1 cup dried cranberries until well coated. Press mixture into a 13 x 9 ince baking dish coated with non-stick cooking spray. Chop remaining 1/4 cup dried cranberries, and sprinkle on top. Let stand 10-15 minutes or until firm. Cut into 24 bars.
Monday, October 20, 2008
1 1/2 Cups All-Purpose Flour
1 Tsp Salt
1 Tsp Baking Powder
1/8 Tsp Ground Cinnamon
1 Cup Fresh or Frozen Blueberries
1 Cup Sugar
1/2 Cup Milk
1/3 Cup Butter, melted
2 Large Eggs
1 Tsp Lemon Zest
2 Tbsp Lemon Juice
Preheat oven to 350 degrees. Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350 degrees for one hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
2 Large Sweet Onions, thinly sliced
1 Cup Dry Red Wine
1- 14.5oz Cans Beef Broth
2 Cups Seasoned Croutons
4 Slices Swiss Cheese, sliced thick
In a deep skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each one with one-quarter of the coutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden, about 1 minute.
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves Chopped
1 cup Flat Leaf Parsley
1- 28oz Can Crushed Tomatoes
4 Tbsp Butter (substitute with Smart Balance)
1-6oz Can Chunk Light Tuna in Water, Drained
1-1lb Box Barilla Plus Pasta Shells (or like noodle)
In large saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add 2 Tbsp parsley and cook for 1 minute. Add tomatoes and season with salt and pepper. Cover over low heat until sauce thickens, about 20 minutes. Whisk in the butter, then stir in tuna. Meanwhile, in large pot of boiling water, cook pasta until al dente; drain. Add pasta to the tuna sauce and tir in 3/4 of the remaining parsley; season with salt and pepper. Top with remaining parsley.
6 Chicken Breasts (each breasts cut into 3 to 4 pieces)
2 Large Eggs
1 Tsp Dijon Mustard
3 Cups Pretzels (coarsely ground)
2 Tsp Paprika
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Cup Dijon Mustard
1/4 Cup Honey
Preheat oven to 350 degrees. Spray large baking sheet with non-stick cooking spray. In large shallow bowl combine eggs with 1 tsp dijon mustard. Whisk to blend. Combine crushed pretzels, paprika, onion powder and garlic powder on a plate. Stir to blend. Dip breasts in pretzel mixture, egg mixture, then back in pretzel mixture. Place breast pieces on baking sheet in a single layer. Bake until breasts are lightly browned and internal tempperature reaches 170 degrees or about 20-30 minutes. Flip breasts after 15 minutes of cooking time. Remove from oven. Serve immediately with mustard sauce.
Monday, October 6, 2008
1. It is important to know my cholesterol numbers because:
a) they help predict my chances of having a heart attack;
b) I may be asked to remember them on a game show;
c) heart disease is the No. 1 killer of men and women in the United States.
2. Which of these are major risk factors for heart disease?
c) high blood pressure;
d) Listening to the presidential debates.
3. HDL and LDL are:
a) secret government codes;
b) cholesterol particles in our blood that help predict the health of our heart and arteries;
c) substances known as "lipoproteins."
4. HDL cholesterol is:
b) best if "high";
c) a blessing to heart health.
5. HDL cholesterol is improved with:
6. LDL cholesterol is:
b) best if "low,"
c) apt to become oxidized and clog arteries.
7. A diet that can decrease LDL cholesterol is:
a) high in soluble fiber;
b) low in saturated fat;
c) not likely to be found in a trick-or-treat bag.
8. Which of these foods are good sources of soluble fiber?
a) dried peas and beans;
c) Hot Cheetos.
9. Researchers recommend "TLC" to reduce our risk for heart disease. TLC stands for:
a) Tender Loving Care;
b) Treat Lipoproteins Carefully;
c) Therapeutic Lifestyle Changes.
10. Therapeutic Lifestyle Changes to lower LDL cholesterol include:
a) running a marathon;
b) eating a diet low in saturated fat and cholesterol;
c) weight loss;
d) 30 minutes of physical exercise most days.
11. Foods low in saturated fat include:
a) fruit ;
c) double bacon cheeseburgers.
12. Examples of how to eat less saturated fat include:
a) snack on nuts instead of cheese;
b) use olive oil instead of butter;
c) skip the hot dog.
13. Stanols and sterols are:
a) interesting names for twins;
b) substances naturally present in plants that can lower blood cholesterol;
c) added to some foods such as margarine and orange juice.
14. Thirty minutes of regular physical exercise on most days can:
a) lower bad LDL cholesterol;
b) raise good HDL cholesterol;
c) make your heart muscle work more efficiently.
15. True or False: My day-to-day eating and exercise habits can help or hurt my heart.
ANSWERS: (1) a,c (2) a,b,c (3) b,c (4) all correct (5) c (6) all correct (7) all correct (8) a,b (9) c (10) b,c,d (11) a,b (12) all correct (13) b,c (14) all correct (15) true
Author: Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula. Originally printed in the Monterey County Herald.
Thursday, October 2, 2008
3 lbs. Sweet Potatoes (peeled and cut into 2-inch chunks)
1/3 cup Packed Light Brown Sugar
2 Large Eggs, Lightly Beaten
1/2 tsp. Cinnamon
1/8 tsp. Nutmeg
1/4 cup Evaporated Milk
4 tbsp Unsalted Butter (cut into pieces)
Preheat oven to 350 degrees. Butter an 8-inch baking dish. Place potatoes and 1 tsp salt in a large pot and cover with water; bring to a boil. Cook unitl potatoes are tender, 15 minutes. Drain. Place potatoes in a large bowl and whip with an electric mixer until smooth and light. Add sugar, eggs, cinnamon, nutmeg, 1/2 tsp butter; beat until smooth. Pour sweet potato mixture into prepared dish and bake until golden and slightly puffed, 35-40 minutes, then serve warm.
3/4 cup Low Sodium Chicken Broth
2 tbsp Low Sodium Soy Sauce
1 tbsp Sugar
1 1/2 tp Cornstarch
1 lb. Boneless Skinless Chicken Breasts (cut into 1-inch pieces)
1/4 tsp Crushed Red Pepper
2 tbsp Vegetable Oil
1 1/2 tsp Grated Ginger
3 Cloves Minced Garlic
4 Scallions Sliced (green and whites divided)
1 Small Red Pepper (seeded and cut into strips)
6oz. Snow Peas (trimmed)
1/2 cup Chopped, Roasted and Salted Cashews
Whisk together broth, soy sauce, sugar and cornstarch. Place chicken in separate bowl. Pour half of marinade over chicken and add crushed red pepper; stir. Set aside remaining marinade. Cover and chill chicken for 15 minutes. Warm large skillet over medium-high heat. Add 1 tbsp of oil. Remove chicken from marinade (discard marinade), add chicken to skillet and stir fry until cooked through, 3-4 minutes. Add half of ginger, garlic and white parts of scallions and cook 1 minute. Transfer to a plate. Add remaining oil to skillet. Stir fry peppers, peas, and remaining ginger, garlic and white parts of scallions until cooked through, 2 minutes. Return chicken to skillet; add reserved marinade and salt. Asute 1 to 2 minutes, until sauce thickens. Top with cashews and scallion greens.
Friday, September 12, 2008
4 Large Eggs- room temperature
2 Cups Sugar
1 Cup Vegetable Oil
2 Cups All-Purpose Flour
2 Tsp. Baking Soda
1 Tbsp. Pumpkin Pie Spice
1/2 Tsp. Salt
2 Cups Canned Pumpkin Puree
1 Cup Chocolate Chips
1 Tbsp. Light Corn Syrup
1 Cup Heavy Cream
(Cake) Preheat oven to 350 degrees. Grease and flour a 9-inch Bundt cake pan. Set aside. Beat eggs and sugar until blended. Beat in oil. Sift flour, baking soda, pumpkin pie spice and salt into egg mixture. Fold in dry ingredients and pumpkin puree. Pour batter into pan and bake until a skewer inserted into center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.
(Glaze) Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand one minute, then whisk until smooth. Let cool to room temperature. Place cake on rack over a baking sheet. Drizzle glaze over cake. Let sit until set.
Thursday, August 28, 2008
What is staph skin infection?
Staph bacteria are often found in the noses and on the skin of people. Most of the time staph carried in the nose or on the skin does not cause infection and when it does, it usually causes minor infections, such as boils or abscesses. However, sometimes staph can cause more serious infections such as pneumonia, joint, and bloodstream infections. Staph infections often begin when staph bacteria enter the body through an injury to the skin. Symptoms of a staph skin infection include redness, warmth, swelling, tenderness of the skin, and boils or blisters.
How do staph infections spread?
The cleanest person can get a staph infection. Staph can rub off the skin of an infected person and onto the skin of another person when they have skin-to-skin contact. Staph from an infected person can also get onto a commonly shared item or surface, and then get onto the skin of the person who touches it next. Examples of commonly shared items are towels, benches in saunas or hot tubs, and athletic equipment- in other words, anything that could have touched the skin of a staph infected person can carry the bacteria to the skin of another person.
What can be done to prevent infection among athletes?
Athletes should clean their hands and skin often. They should avoid skin-to-skin contact with anyone suspected of having a staph skin infection. Athletes should not share personal items (e.g., razors, towels, etc.) with other persons and should keep towels and clothes clean. Items that are shared with other people (e.g., towels, razors, athletic equipment) should be cleaned before reuse by another person.
What should I do if I think an athlete has a skin infection?
If you suspect that an athlete might have a staph skin infection, have them consult their healthcare provider as soon as possible. Early treatment can help prevent the infection from getting worse. The athlete should be sure to follow all the directions the healthcare provider gives, including taking all of the doses of any prescribed antibiotic.
If an athlete is diagnosed with an MRSA skin infection what should be done?
The Centers for Disease Control and Prevention have developed the following recommendations for controlling MRSA outbreaks on sports teams:
1) Cover all wounds. If a wound cannot be covered adequately, consider excluding players with potentially infectious skin lesions from practice or competitions until the lesions are healed or can be covered adequately.
2) Encourage good hygiene, including showering and washing with soap after all practices and competitions.
3) Ensure availability of adequate soap and hot water.
4) Discourage sharing of towels and personal items (e.g., clothing or equipment)
5) Establish a routine cleaning schedule for all shared equipment.
6) Train athletes and coaches in first aid for wounds and recognition of wounds that are possibly infected.
Information provided by: Los Angeles Department of Health Services Public Health
Saturday, August 9, 2008
1 15oz. Container of Low Fat Ricotta
1/2 cup Grated Parmesan
Salt and Pepper
1 lb. Fusilli or Other Short Pasta (Barilla Plus Pasta)
2 cups Frozen Shelled Edamame
1/3 cup Chopped Fresh Mint
Optional- 1/2 cup Roasted Red Peppers
Stir together ricotta, parmesan and salt in large bowl. Bring pot of water to a boil. Cook pasta al dente. Add edamame to pot for the final minute of cooking time. Reserve 1 cup cooking water and drain the pasta and edamame. Add pasta to bowl with cheese mixture along with 1/2 cup cooking water and stir. If mixture is too dry, add more water 1 tbsp at a time until creamy. Stir in mint, season with salt and pepper and serve immediately.
Thursday, June 12, 2008
16 oz. Package Barilla Plus Pasta (Penne, Rotini)
1/4 cup Pine Nuts
2 Tbsp Butter
1 Tbsp Olive Oil
8oz. Package Sliced Fresh Muchrooms
1/4 cup Sun-Dried Tomatoes in Oil (Drained and Coarsley Chopped)
2 Garlic Cloves (Minced)
1/4 cup Dry White Wine
6 oz. Package Fresh Baby Spinach (Washed)
3/4 tsp Salt (optional)
1/2 tsp Pepper
1/3 cup Freshly Grated Parmesan Cheese
Prepare pasta according to package directions. Preheat oven to 350 degrees. Arrange pine nuts in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted. Melt butter with oil in a large skillet over medium-high heat; add mushrooms, and suate 5 to 6 minutes or until golden brown and most of the liquid has evaporated. Reduce heat to medium, and add tomatoes and garlic; cook, stirring constantly, 1 to 2 minutes. Stir in wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Stir in hot cooked pasta and spinach. Cook, stirring occasionally, 2 to 3 minutes or until spinach has wilted. Stir in salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts. Serve.
1/2 cup Heavy Whipping Cream
1/4 tsp Salt
1/8 tsp Pepper
1 cup Cooked Chicken (Finely Diced)
1-4oz can Diced Green Chilis
2 Tbsp Cilantro (Finely Chopped)
1/2 cup Monterey Jack Shredded Cheese
30 Mini Phyllo Shells
Heat oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese. Place phyllo shells on a baking sheet lines with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg mixture can settle to the bottom. Then add another teaspoon of egg to each shell, filling it close to the top. Bake the cups until the custard is set, about 15 minutes.
Tuesday, May 20, 2008
Monday, May 19, 2008
Thursday, May 8, 2008
1 1/4 cups Broccoli Florets
3 Tbsp. Olive Oil
4 links Hot or Sweet Turkey Sausage
1 cup Chopped Jarred Roasted Red Bell Peppers
2 tbsp Chopped Fresh Parsley
1/2 tsp Salt
1/8 tsp. Hot Red Pepper Flakes
8 oz. package of Linguine (whole wheat or omega enhanced variety)
1 cup Fresh or Frozen Broccoli Flowerets
2 tbsp Butter
1 lb. Skinless, Boneless Chicken Breast Cut Into 1 1/2 " Pieces
1 10-11oz can Campbell's Condensed Cream of Mushroom Soup (choose 98% Fat Free or 25% Less Sodium)
1/2 cup Low Fat Milk
1/2 cup Grated Parmesan Cheese
1/4 tsp Ground Black Pepper
Prepare linguine according to package directions. Add broccoli during last 4 minutes of cooking time. Drain broccoli and linguine in colander. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until browned, stirring often. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Top with additional parmesan cheese.
Substitutes: Use Grilled chicken breast, cut into chunks instead of boneless chicken. You can also use 1 lb. fresh large shrimp, shelled and deveined, instead of chicken. Cook shrimp until pink.
Thursday, April 3, 2008
If you are a parent, a concerned citizen or a young adult just trying to do the right thing but are surrounded by peer pressure, consider your following options...
The other day, someone at a store in our town read that a Methamphetamine lab had been found in an old farmhouse in the adjoining county and he asked me a rhetorical question, "Why didn't we have a drug problem when you and I were growing up?" I replied, I had a drug problem when I was young: I was drug to church on Sunday morning. I was drug to church for weddings and funerals. I was drug to family reunions and community socials no matter the weather. I was drug by my ears when I was disrespectful to adults. I was also drug to the woodshed when I disobeyed my parents, told a lie, brought home a bad report card, did not speak with respect, spoke ill of the teacher or the preacher, or if I didn't put forth my best effort in everything that was asked of me. I was drug to the kitchen sink to have my mouth washed out with soap if I uttered a profanity. I was drug out to pull weeds in mom's garden and flower beds and cockleburs out of dad's fields. I was drug to the homes of family, friends and neighbors to help out some poor soul who had no one to mow the yard, repair the clothesline, or chop some firewood, and, if my mother had ever known that I took a single dime as a tip for this kindness, she would have drug me back to the woodshed.
Those drugs are still in my veins and they affect my behavior in everything I do, say, or think. They are stronger than cocaine, crack, or heroin: and, if today's children had this kind of drug problem, America would be a better place. God bless the parents who drugged us.
Thursday, February 21, 2008
1-8oz. French Bread Loaf, cut into 1-inch pieces
Vegetable Cooking Spray
2 cups Fat Free Milk
1/2 of 12oz. can Fat Free Evaporated Milk
3/4 cup No-Calorie Sweetener (like Splenda)
3/4 cup Egg Substitute
1/4 cup Sugar
1 Tbsp Butter, melted
1 tsp Vanilla Extract
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
Cherry Sauce (cook sauce while bread pudding is baking)
Cherry Sauce Ingredients:
1 (15oz) can Pitted Tart Cherries in Water
3 Tbsp Light Brown Sugar
2 Tbsp Cherry Flavored Liqueur
Preheat oven to 350 degrees. Place bread in pieces in 6 (8 oz) ramekins coated with cooking spray. Place ramekins on baking sheet. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes. Bake at 350 degrees for 30-35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon cherry sauce over bread pudding.
Directions for Cherry Sauce:
Combine all ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally, 16 to 18 minutes or until most of the liquid is reduced.