And funny you should ask, MSN has this in todays top slothttp://www.delish.com/entertaining-ideas/parties/barbecue-grilling/unexpected-grilling-recipes#slide-1 check out these great grilling recipes!View Thread
My bf has to work tomorrow so our day will start a bit later. His favorite meal is spaghetti with homemade meatballs so that's what I'll be fixing. Then later in the evening I'm taking him to Maggie Moos for a Mix In cone and I'll be having the frozen ff yogurt with a simple fruit mix in. .View Thread
For breads, you'll have to go to unleavened ones. I think Pitas are yeastless. I use the Flax and Oatbran ones from Walmart (you'll find them near the deli case) They are the least in calories from all of them so that's my "go to" sandwich bread, I even use them for making tuna melts and you can leave them whole and top with pizza toppings and bake them like pizza and you'll not have the yeast to deal with. Instead of soy, which I don't eat at all so I know there are A LOT of alternatives out there, try Silk original Almond Milk. Only has 60 calories per cup and more calcium than milk. If you liked to munch on soy nuts, try draining/rinsing/redraining and drying a can of garbonzo beans on paper towels till completely dry. Lightly coat in 1Tblsp of Olive Oil and bake at 350 for 35-40 min till crisped. Salt or use popcorn seasonings or chili powder. As for the meats , you have lots of options of course. Have an egg entree one night a week or so, like Welsh Rarebit or a quiche. Canned tuna, or big bags of frozen Tilapia fillets are still fairly inexpensive and there's lots of recipes for those, and of course chicken and pork are extremely versatile. You'll just have to think outside of the box now, and read the labels better. It really is simple to live without soy, for sure, yeast is a bit trickier but like I pointed out, there are surely alternative breads out there.View Thread
You could also always cook them down with sugar to make syrup then can the syrup for waffle/pancake toppings, as mix in with cream cheese to make a blueberry spread or as a super good additive to lemonade/ice tea or added to vodkas for super good drinks.View Thread
First off, don't dry your berries to freeze them and NEVER EVER wash before freezing, Pick them over to get the greenies out, then straight into ziplocks to freeze. Washing before freezing makes the skins tough.
dug out the recipe for you, here we go BLUEBERRY RICOTTA SQUARES 1 c all purp flour 3/4 c sugar 1 1/4 tsp baking powder 1/4 tsp salt 1/3 c milk 1/4 c shortening 1 egg 1/2 tsp vanilla ----------- 1 1/2 c fresh berries 2 eggs 1 1/4 c ricotta cheese 1/3 c sugar 1/4 tsp vanilla
Combine flour, 3/4 c sugar, baking powder and salt with a fork. Add milk, shortening, 1 egg and 1/4 tsp vanilla. Beat on low speed with mixer till combined, then on medium speed for 1 minute. Pour batter into lightly greased 9 x 13 pan. Sprinkle berries over evenly over the top. THEN; lightly beat the 2 eggs with fork, add ricotta cheese, 1/3 c sugar and 1/4 tsp vanilla. Beat well with fork till well combined. Spoon this mixture over the top of the berries Bake at 350 deg , 55-60 min. Check after 50 min for oven variances. This should be completely "set" to clean toothpick stage, edges get nicely tanned. This keeps well lightly covered in fridge for 4 days or so. Don't cover too tightly as it collects moisture like a cheesecake does.View Thread
I love berries of all types and use them wherever possible. From putting them in pancake or waffle batter to making my own toppings and syrups from them. I've also made wine from blueberries and from mulberries. I have a very good recipe for Blueberry Ricotta cheese squares which is very nice and I try to make it several times per season. I also dry some berries, and definitely freeze up as many as possible when I get them to have them for quick additives in oatmeal, coffee cakes and beyond.View Thread
Midori Melon Smash 1 c melon, watermelon,cantalope or honeydew, any or all... 1 shot Midori 2-3 icecubes Blend until smooth, Mix in 1/2 cup 7up serve in tall glass with mint sprig NOTE if made in lg batches, blend all but ice and 7up, store in freezer until soft set , mixing in 7up at serving time. No ice necessary with this method.View Thread
The whole concept of eating better for you body is simple. The less ingredients on the label, the better and less "processed" that product is. The more natural, in other words. Actually on another blog the other day, someone said the best foods that you can eat, dont come with a label. Fresh raw fruits and veggies dont have them... Most fresh meat doesn't have them. Nutrition labels are good for one thing in this sense, that if a food container has one, it shows you that it's been through a "process", like having vitamin D added to milk, or calcium added to pure orange juice. Look for foods with labels that you know exactly what every ingredient is..... I would bet there are very few, and that's because there are so many additives out there, and a whole lot of them are byproducts that are not good for youView Thread
Yes. That's right. More calories but all natural. It's considered an animal fat. See the point Im trying to make here, is that the more natural the foods, the more they are made from whole foods like milk the better they are for you, reguardless of the calories. The margarines all have poly unsaturated fats which are chemicals and byproducts . Your body requires a certain amount of fats in your daily diet to keep your skin, eyes, hair , nails, and intestinal tract healthy. These when absorbed provide the elasticity componants that help keep things beautiful, growing well, and glowing with that healthy look that , if you know anyone that is on a very strict low fat or vegetarian diet, doesn't have. That funny pale grayish yellow palor to their skin and that nasty straw look to their hair is from lack of fats. So, the consequence is, if you want to look healthy, you must eat fats. The best fats to put into your body are natural, from natural sources that are not grown in a petri dish in a lab (like all margarines and spreads). Olive oil, walnut oil, grapeseed oil, butter, food grade coconut oil. These are all good fats. Some will disagree about the butter, but given the choice of eating processed foods like margarine which is made from oil or of eating something that comes straight from whole cows milk in its natural state, it's a no brainer..... It's not like you are gonna sit down and eat a whole stick of butter, right? Read the label, and use only as much as you need for your piece of toast or your oatmeal or your corn on the cob....You won't even use as much because butter , tastes like butter because it IS butter, not because its artificially flavored to taste like the real thing.View Thread
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