What's Cookin' ??

[dilligaf]

I wonder what color he would turn if you did cook him?

Purple. Works for me.

 

[moreluck]

Blackberry-Barbecued Chicken

This barbecue sauce recipe makes enough for two chickens. Store the leftover sauce in a tightly capped container in the refrigerator for several days or in the freezer for several months.
Barbecue Sauce

• 1 tablespoon canola oil
• 1 cup walla walla onion or other sweet onion, chopped
• 1/2 cup red wine
• 2 pints blackberries (fresh or frozen)
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon soy sauce
• 3 1/2 lbs whole chickens, cut into 8 serving pieces
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper

1. To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil.
2. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
3. Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes.
4. Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl.
5. Set aside.
6. While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
7. Oil the grill rack.
8. Sprinkle the chicken with the salt and pepper.
9. Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes.
10. Baste with the sauce and cook for 5 minutes longer.
11. Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer.
12. Some pieces will cook more quickly than others.
13. The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense.
14. Transfer the chicken pieces to a platter and brush with additional sauce.
15. Serve immediately.

 

[moreluck]

Lasagna Rolls

Bechemal Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg


Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees friend.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

 

[moreluck]

Stuffed Zucchini

This is a great recipe and there are so many different options! You can add ground beef instead of mushrooms and rice instead of bread crumbs if you prefer, but it tastes great with all vegetables too!

Stuffed Zucchini

Ingredients:

3 medium Zucchini
1 1/2 tsp Canola oil
1/3 c Chopped onion
2 Cloves garlic; minced
1 c Chopped fresh mushrooms
1 medium Tomato; chopped
1 c Unseasoned dry bread crumbs
1/4 tsp Dried parsley
1/8 tsp Pepper
3 tbsp Parmesan cheese
cilantro for garnish

Method:

Preheat oven to 375°.
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4" shells. Coarsely chop pulp. Set shells and pulp aside.
Heat oil over medium heat in a 10" nonstick skillet.
Stir in onion and garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring occasionally.
Add reserved pulp and mushrooms to skillet. Cook 2-3 minutes or until pulp is crisp-tender, stirring frequently.
Remove from heat. Stir in tomato, bread crumbs, parsley and pepper.
Spoon mixture evenly into shells.
Arrange in a 11x7" baking dish.
Cover with foil and bake 25-30 minutes or just until shells are crisp-tender.
Sprinkle with Parmesan cheese and cilantro.
Let stand 5 minutes before serving.

 

[moreluck]

Pasta With Baby Veggies and Lemon-Parmesan Sauce

This fabulous pasta dish comes from a bon appetit magazine.

• 16 ounces tagliatelle pasta noodles
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, halved, thinly sliced
• 8 ounces baby zucchini, trimmed, halved lengthwise
• 8 ounces frozen tiny green beans, thawed (3 cups)
• 2 teaspoons finely grated lemon peel
• 1 cup grated pecorino romano cheese
• 1 cup heavy whipping cream
• 4 tablespoons fresh lemon juice
• 1 cup chicken broth (make this with 1 cup of water and 1 bouillon cube)

1. Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes.
3. Add beans and lemon peel. Toss 1 minute.
4. Scrape contents of skillet over pasta in pot.
5. Add cheese, cream, lemon juice, and chicken broth. Place over medium-high heat and toss until heated through and sauce coats pasta. Season to taste with salt and pepper.
6. Serve, passing grated cheese at the table.

 

[moreluck]

I actually tried this Kraft recipe....even though I think my meatballs are the bomb! This dish was surprisingly tasty even though there is only 4 ingredients in the meatballs. I was pleasantly surprised with baking & not frying the meatballs. I used Ragu Traditional as the sauce.

Meatballs (two ways).......................
What You Need!

2 lb. ground beef


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1-1/4 cups water


2 eggs



Make It!



HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)




Kraft Kitchens Tips



Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

 

[moreluck]

Diner Meat Loaf

The Meat Loaf....
1 1/2 pounds lean ground pork
1 1/2 pounds ground veal
3 large eggs
1 cup breadcrumbs
2 cups corn kernels, drained
2 tablespoons Worcestershire sauce
1/8 cup steak sauce of choice
Salt and pepper to taste

The Mashed Potatoes
5 large baking potatoes
1 1/2 sticks unsalted butter
1 cup fresh scallions, chopped
1 cup heavy cream
Salt and white pepper to taste




The Meat Loaf

1. Preheat oven to 325 degrees.
   
2. Have all ingredients at room temperature and mix together well.
   
3. Form a loaf on a greased and sided baking pan.
   
4. Bake in preheated 325 degree oven until cooked through, about 2 hours. Test with meat thermometer if there is any question as to doneness. This makes a generous loaf. It is excellent cold, sliced, and made into sandwiches the next day.
   

The Toasted Scallion Mashed Potatoes

1. Peel the potatoes and cut into large chunks. Boil potatoes in lightly salted water until tender and easily pierced with the tip of a knife. Drain.
   
2. Heat the butter in a saute pan over medium-high heat and stir in the scallions. Sauté the scallions until toasted.
   
3. With an electric beater, beat the butter and scallions into the potatoes and continue to beat, while adding cream in a stream. Season with salt and pepper and whip until smooth and fluffy. Potato recipe can be placed in a casserole and kept covered in a warm oven until ready to serve.

 

[moreluck]

Tomato, White Bean, Bacon Soup Recipe

Ingredients

• 1/4 pound bacon, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups peeled, chopped potatoes (recommend Yukon Gold)
• 6 cups chopped fresh tomatoes (or canned whole tomatoes with juice)
• 2 cups chicken broth
• 1 Tbsp dark brown sugar
• 1 can white beans, drained
• Salt and pepper to taste

Method

1 Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.

2 Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.

3 Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).

4 Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).

5 Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.
Serves 8-10. Serve with crusty bread.

 

[moreluck]

cheesy shell lasagna
1 ½ lb ground beef
2 med onions
1 garlic glove(minced)
1 can (14oz) stewed tomatoes(cut-up)
1 jar of pasta sauce (14oz)
1 can mushrooms (4oz)
8 oz uncooked small shell pasta (I used medium)
2 c. (16oz) sour cream
11 slices (8oz) provolone cheese
1c. shredded mozzarella

cook beef, onions, garlic over med heat
stir in tomatoes, spaghetti sauce & mushrooms
bring to boil. Reduce heat, simmer, uncovered for 20 min.
meanwhile cook pasta & drain
place ½ in ungreased 13x9 baking dish
top with ½ meat sauce, sour cream & provolone
repeat layers, sprinkle with mozzarella
Cover bake 350 35-40 mins
Uncover bake 10 min longer
Let stand 10 min.

 

[moreluck]

Velveeta Cheeseburger Mac (kid friendly)
What You Need!

1 lb. ground beef


2-3/4 cups water


1/3 cup ketchup


1 tsp. onion powder


2 cups elbow macaroni, uncooked


1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes



Make It!




BROWN meat in large skillet; drain.
ADD water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
STIR in VELVEETA; cook until melted, stirring occasionally.

 

[moreluck]

Pizza Swiss Steak

Ingredients:

2 pounds round steak (1 inch thick)
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons shortening
1 can (8 oz. size) seasoned tomato sauce
1 can (5 1/2 oz. size) pizza sauce
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon crushed oregano
1 medium onion, sliced



Directions:
Combine flour, salt and pepper, pound into steak. Brown meat slowly on both sides in shortening. Add remaining ingredients except onions. Simmer, uncovered, 10 minutes. Transfer meat to casserole. Pour mixture over meat, top with sliced onions and bake in 350 degree oven for 1 hour or until tender.

 

[moreluck]

Pasta with Tuna and Capers in White Wine Sauce



Ingredients

• Salt
• 4 ounces bow tie (farfalle), linguini, or spaghetti pasta
• 2 Tbsp olive oil (plus more)
• 1/2 medium onion, chopped
• Pinch chili pepper flakes
• 1 (6-ounce) can tuna packed in olive oil, drained
• 1 Tbsp capers
• 1/4 teaspoon salt
• 1/4 cup dry white wine
• 2 Tbsp chopped flat leaf parsley
• Freshly ground black pepper

Method

1 Bring a large pot of water to a boil, add salt (1 teaspoon for every quart of water), return to a boil. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).
2 While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion chili pepper flakes and cook until translucent, about 5 minutes or so. Mix in the canned tuna, the capers, and the salt. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.
3 When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.
Serves 2.

 

[moreluck]

Panko Crusted Pork Chops

Ingredients

• 4 bone in center cut pork chops
• 3 tsp flour
• 2 tsp water.
• 1 cup panko bread crumbs
• 1 salt pepper to taste
• 1 Olive oil 1/4 cup or enough to coat bottom of
• 1 tsp butter
• 1 tsp chopped parsley

Instructions


1. Rinse and dry chops. Preheat oven to 350 degrees.
2. Heat your olive oil and butter to medium heat.
3 Sprinkle with salt and pepper on both sides.
4. Coat each chop with flour on both sides and shake off excess.
5. Mix the chopped parsley with the bread crumbs.
6. Dip each chop in egg mixture and then coat each side with the
panko bread crumbs.
7. Brown chops quickly on both sides.
8. Transfer to oven and cook for about 20 minutes or until done.

 

[moreluck]

Peppered Beef Stroganoff

1 Tbls. coarsely ground pepper
3 (8 oz.) beef tenderloin steaks
3 Tbls. olive oil, divided use
8 oz. mushrooms (quartered if large)
1 1/4 cups beef broth
1 Tbls. cognac or brandy
1/2 cup whipping cream
1 Tbls. Dijon mustard
1 (8.8 oz.) pkg. wide egg noodles
1/4 cup chopped fresh Italian parsley

Sprinkle pepper and salt over both sides of steaks; press to adhere. Heat 1 Tbls. of oil in large non stick skillet over med-hi heat. Add steaks; cook to desired doneness, about 4 mins per side for med-rare. Transfer beef to a plate; tent with foil.

Add 1 Tbls. oil and mushrooms to same skillet; saute until browned about 4 mins. Add broth & cognac; boil 2 mins. Add cream; boil until slightly thickened, about 3 mins. Whisk in mustard.

Meanwhile, cook noodles until just tender (al dente). Drain noodles and return to pot; toss with parsley and 1 Tbls of the oil. Season with salt & pepper. Divide among the 4 plates. Slice steaks and place atop noodles. Spoon sauce over top.

 

[moreluck]

Wagon Wheel Chicken Salad

4 cups shredded roasted chicken breast
1 pint grape tomatoes, halved
1 (10 ounce) package frozen green peas, thawed
2 stalks celery, chopped
1/4 cup chopped green onions
3 cups wagon wheel macaroni
1 tablespoon extra virgin olive oil
1/2 cup freshly grated parmesan cheese

Dressing

1/4 cup red wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
fresh ground black pepper


1/2 cup extra virgin olive oil

1. Add the shredded chicken to a large bowl.
2. Add in the tomatoes, peas, celery, and green onion (if not serving immediately, add the peas just before serving).
3. Cook pasta per package directions; drain pasta and toss with oil.
4. Add parmesan to the pasta; toss to coat.
5. When the pasta is cooled to room temperature, add it to the chicken mixture.
6. To make the dressing: whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl.
7. Add in the olive oil, whisking until it is incorporated.
8. Pour the dressing over the salad; toss gently but thoroughly.
9. Cover and refrigerate for up to 8 hours; serve chilled.

 

[moreluck]

Start here: Clean out your kitchen, tossing as many unhealthy items as you can. Single-ingredient foods— apples, chicken, cooking oil, etc.—are keepers. Packaged foods with long lists of hard-to-pronounce ingredients go out, especially if they contain more than 7% of calories from saturated fat or more than 10% of calories from sugar. Now, turn the page and find out what you’ve made room for!

52 Superfoods
Fill up on these nutrient packed foods, which can help you fight disease. Feel more energetic and even lose weight.
1. Eggs Each egg has 6 grams of protein but just 72 calories. No wonder researchers at Pennington Biomedical Research Center in Baton Rouge, Louisiana, found that eating eggs for breakfast (as part of a low-cal diet) helps you slim down.
2. Tomato sauce It’s loaded with lycopene, which makes your skin look younger and keeps your heart healthy. In fact, a Harvard study found that women with the most lycopene in their blood reduced their risk of a heart attack by 34%.
3. Dried plums(prunes) They’re packed with polyphenols, plant chemicals that have been shown to boost bone density by stimulating your bone-building cells.
4. Walnuts Just 14 walnut halves provide more than twice your daily dose of alpha-linolenic acid, an omega-3 fat that’s been shown to improve memory and coordination.
5. Brussels sprouts They have more glucosinolates (compounds that combat cancer and detoxify our bodies) than any other vegetable. For a side dish that will make you wonder why you’ve been avoiding them, slice each one into quarters, then sauté in olive oil with chopped sweet Vidalia onions.
6. Acai juice A glass or two of this anthocyanin-rich berry juice can dramatically boost the amount of antioxidants in your blood, say Texas A&M University researchers.
7. Apples They contain quercetin, an antioxidant that may reduce your risk of lung cancer.
8. Bok choy This calcium-rich veggie can protect your bones and may even ward off PMS symptoms.
9. Steel-cut oats Because they’re less processed than traditional oats, they’re digested more slowly—keeping you full all morning long.
10. Salmon You’ll get all the heart-smart omega-3s you need in a day from just 3 oz.
11. Avocados Their healthy fat keeps you satisfied and helps you absorb other nutrients. For a new u twist, brush a halved avocado (pit removed) with olive oil and grill 1 minute. Serve with red onion, sliced grapefruit and balsamic vinegar.
12. Spinach A half-cup provides more than five times your daily dose of vitamin K, which helps blood clot and builds strong bones.
13. Canned pumpkin It’s filled with natural cancer fighters alpha- and beta-carotene.
14. Cauliflower White foods can be good for you! This one is packed with cancer-fighting glucosinolates.
15. Scallops A 3-oz serving has 14 grams of protein but just 75 calories.
16. Collard greens They’re exploding with nutrients like vitamin A, zeaxanthin and lutein, which keep your eyes healthy.
17. Olives They deliver the same heart-healthy monounsaturated fat you get in olive oil, but for just 7 calories per jumbo olive!
18. Brown rice It’s a top source of magnesium, a mineral your body uses for more than 300 chemical reactions (such as building bones and converting food to energy).
19. Oysters These keep your immune system strong. A 3-oz serving (about 6 oysters) dishes up a quarter of your daily iron, plus nearly twice the zinc and all the selenium you need in a day.
20. Edamame One cup has a whopping 22 grams of plant protein, as well as lots of fiber, folate and cholesterol-lowering phytosterols.
21. Strawberries They’re loaded with ellagitannins, phytochemicals that may halt the growth of cervical and colon cancers.
22. Lentils A great source of meat-free protein, a half-cup of cooked lentils also gives you nearly half your daily folate, a B vitamin that protects a woman’s unborn baby from neural tube defects.
23. Bran flakes Their whole grains keep your heart in tip-top shape by reducing inflammation and melting away belly fat.
24. Kiwi Italian researchers found that it reduces asthma-related wheezing, thanks to its high vitamin C content (one kiwi has 110% of your daily requirement).
25. Black beans They’re loaded with protein, fiber, and flavonoids—antioxidants that help your arteries stay relaxed and pliable.
26. Sunflower seeds A quarter-cup delivers half your day’s vitamin E, which keeps your heart healthy and fights infection.
27. Sardines 3 oz provide more than 100% of your daily vitamin D. Sardines are also a top source of omega-3 fats. Try adding mashed canned sardines to marinara sauce and serving over whole-wheat pasta.
28. Asparagus A half-cup supplies 50% of your daily bone-building vitamin K and a third of your day’s folate, it’s a natural diuretic so it banishes bloating, too.
29. Bananas They’re loaded with several kinds of good-for-you fiber, including resistant starch (which helps you slim down).
30. Broccoli sprouts They have 10 times more of the cancer-preventing compound glucoraphanin than regular broccoli.
31. Fat-free milk With a third of the calcium and half the vitamin D you need in a day, plus 8 grams u of muscle-building protein, it’s the ultimate energy drink.
32. Baked potatoes Each one packs a megadose of blood-pressure–lowering potassium—even more than a banana.
33. Sweet potatoes Half of a large baked sweet potato delivers more than 450% of your daily dose of vitamin A, which protects your vision and your immune system.
34. Flaxseed Not only is flaxseed loaded with plant omega-3s, it also has more lignans (compounds that may prevent endometrial and ovarian cancer) than any other food. Store ground flaxseed in your refrigerator and sprinkle on yogurt, cold cereal or oatmeal.
35. Greek yogurt It has twice the protein of regular yogurt.
36. Dried tart cherries Researchers at Michigan State University found their potent anthocyanins help control blood sugar, reduce insulin and lower cholesterol.
37. Wheat germ A quarter-cup gives you more than 40% of your daily vitamin E and immune-boosting selenium.
38. Whole-wheat english muffins You get 4 ½ grams of fiber for only 134 calories.
39. Tea Both green and black tea prevent hardening of the arteries, according to researchers at the University of Scranton.
40. Peanut butter This smart spread has arginine, an amino acid that helps keep blood vessels healthy.
41. Blackberries The king of the berry family boasts more antioxidants than strawberries, cranberries or blueberries.
42. Mustard greens These “greens” (actually a cruciferous veggie) are a top source of vitamin K. For a tasty pesto, chop them in a food processor with garlic, walnuts, Parmesan and olive oil.
43. Grapes They’re a leading source of resveratrol, the plant chemical responsible for the heart-healthy benefits of red wine.
44. Soy milk A good source of vegetable protein, calcium-enriched soy milk has as much calcium and vitamin D as cow’s milk.
45. Brazil nuts They have more selenium than any other food. One nut delivers your entire day’s worth!
46. Canola oil A Tbsp of this heart-healthy oil has all the alpha-linolenic acid you need in a day, plus two different forms of vitamin E.
47. Blueberries They improve memory by protecting your brain from inflammation and boosting communication between brain cells.
48. Oranges One orange supplies more than 100% of the vitamin C you need in a day. It’s also a good source of calcium and folate.
49. Watercress With just 4 calories per cup, this cruciferous veggie delivers a hefty dose of vitamin K, zeaxanthin, lutein, beta-carotene and cancer-fighting phytochemicals.
50. Turkey breast It has 20 grams of satisfying protein but just 90 calories per 3-oz serving.
51. Barley A top source of beta-glucan, a fiber that lowers cholesterol and helps control blood sugar.
52. *****ake mushrooms One serving (about ¼ lb) provides as much vitamin D as you’d get from a glass of milk.



Eat Healthy America Challenge
Try It Today: Look through your kitchen and see which of these superfoods you already have. Then eat one at each meal today.
Try It This Month: Pick 3 superfoods from this list that you've never eaten, and add one to your shopping list this week.

 

[moreluck]

Macaroni and Cheese
If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.

Coarse salt and ground pepper
1pound elbow pasta, cooked and drained
4tablespoons butter
1 small onion, chopped
1/4cup all-purpose flour (spooned and leveled)
4cups milk
1/8teaspoon cayenne pepper (optional)
1 1/4cups (5 ounces) shredded yellow cheddar cheese
1 1/4cups (5 ounces) shredded white cheddar cheese
8ounces ham, diced into 1/2-inch pieces
2slices white sandwich bread

1. Preheat oven to 375°. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside. 4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

 

[moreluck]

Ultimate Grilled Beer Brats, Peppers, Onions, Relish and Kraut




SERVES 8 , 8 Bratwursts

• 8 bratwursts (I like Johnsonville, but any brand will work)
• 8 hot dog buns (I like to get bakery style if possible)
• 1 green pepper, thin sliced in strips
• 1 red pepper, thin sliced in strips
• 1 yellow pepper, thin sliced in strips
• 1 large onion, cut in half and thin sliced
• 24 ounces dark beer, I prefer amber bock but use your favorite (2 bottles, 18 oz for the brats and vegetables and 6 oz for the sauerkraut)
• 3 garlic cloves, just smashed and skins removed no reason to cut
• 1/2 teaspoon red pepper flakes
• 1 (15 ounce) can quality sauerkraut, drained well (you can also use a fresh bagged brand too)
• 8 tablespoons pepper relish (many quality store brands, I love it on burgers, dogs, brats, just about anything)
• Dijon mustard
• 1 teaspoon kosher salt, to taste
• 1 teaspoon fresh ground black pepper, to taste
• aluminum foil and tins for cooking the brats and sauerkraut

1. Step 1.
2. Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
3. Step 2.
4. Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
5. Step 3.
6. Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
7. Step 4.
8. Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut.
9. Now that is a classic bratwurst.

 

[moreluck]

Baked Ziti With Spinach and Cheese


2 (10 ounce) packages frozen chopped spinach
3 eggs, beaten
15 ounces ricotta cheese
1/4 teaspoon pepper
2/3 cup grated parmesan cheese
16 ounces ziti pasta, pasta-cooked
27 1/2 ounces pasta sauce
2 teaspoons oregano


12 ounces shredded mozzarella cheese

1. Cook spinach as package directs, drain, cool and squeeze out well.
2. Add eggs, ricotta cheese, parm. cheese, and pepper. Mix well and set aside.
3. Combine cooked ziti with sauce and oregano. Place 1/2 ziti miture in lightly greased 13X9 baking dish, layered with cheese and spinach mixture. Add remaining ziti.
4. Cover with tin foil and bake at 375 degrees for 25 minute or until bubbly.

 

[moreluck]

Rigatoni With Shrimp
Ingredients

• 8 ounces Rigatoni pasta
• 8 ounces cooked and peeled shrimp
• 1 tbl Extra Virgin Olive Oil
• 3 ounces grated onion
• 4 teaspoons minced garlic (from jar)
• 2 teaspoons oregano (dry)
• 1/2 teaspoon Basil (dry)
• Salt/peppe --to taste
• 6 tbl heavy cream
• 4 tbl butter (1/2 stick)
• 2 ounces freshly grated Parmesan cheese -- (approx)
• 1 teaspoon parsley

Instructions


Put the rigatoni on to boil. Ours was dry and took 12 minutes to al dente. We used frozen shrimp that was cooked and peeled with the tails removed. Defrost shrimp in colander with hot water from faucet and leave in colander.
Sauce: Saut the onions and garlic for about 6 minutes in the olive oil in a large coated frying pan over medium heat. At this point add the cream, basil, oregano, salt and pepper and butter. Cook until the pasta is done and lower heat by half.
Pour the pasta with the hot water into the colander on top of the shrimp in order to heat the shrimp. Drain. Transfer the shrimp and pasta mixture into the pan of sauce and mix. When heated through, start mixing in the freshly grated parmesan cheese, until melted. Transfer to serving dish and add the parsley on top for color. Viola! Add more parmesan and enjoy.
The exact amount of each ingredient is approximate, so use your own judgment. You may also add the salt and pepper (or exclude entirely) after the dish is prepared