Saturday, June 20, 2015
Monday, June 15, 2015
Bacon Wrapped Brussels Sprouts
10 Brussels sprouts, cut in half lengthwise
10 slices bacon
Creamy Mustard Sauce:
1⁄2 cup sour cream
2 teaspoons whole grain mustard
1 teaspoon brown sugar
salt and pepper
Preheat oven to 400 degrees. Microwave 10 bacon slices in batches, between paper towels at HIGH for 1 1/2 minutes. Cut slices in half crosswise.
Wrap bacon piece around each Brussels sprout half; secure with a wooden pick. Place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. Sprinkle with pepper to taste. Bake for 20 to 25 minutes or until bacon is crisp and Brussels sprouts are tender. Serve with Creamy Mustard.
Creamy Mustard Sauce: Stir together all ingredients. Makes 1/2 cup.
(Courtesy of www.food.com)
Sunday, June 14, 2015
These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.
Uncle Bill's Microwave Potato Chips
4 large potatoes (russet, yellow gold, white or red potatoes)
your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)
vegetable oil, for microwave bacon tray
If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
Remove potato slices in batches onto paper toweling and pat dry.
If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
Sprinkle with your choice of herbs or spices or just leave them plain.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
ADDITIONAL IDEAS, suggested by Deb K:.
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
A great dip is Robert Rothschild Farm Dips:.
Emerald Isle Onion Dill and Horseradish Dip.
(Courtesy of www.food.com)
Weight Watchers Cupcake Brownies
3⁄4 cup all-purpose flour
1⁄2 cup brown sugar, plus
1 tablespoon brown sugar, firmly packed
3 tablespoons unsweetened cocoa
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup water
1⁄4 cup unsweetened applesauce
1⁄2 teaspoon cider vinegar
1 1⁄2 teaspoons margarine, melted
1⁄2 teaspoon vanilla extract
Preheat oven to 350°.
In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
In a second bowl stir together remaining ingredients.
Pour water mixture over flour mixture and,.
Stir until batter is smooth.
Pour into a nonstick 12 hole muffin tin coated with cooking spray.
Filling until half full.
Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
Remove from oven.
Let stand 5 minutes then turn out onto rack to cool.
Courtesy of www.food.com
Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy!
Blueberry Flax Microwave Muffin
1 ounce frozen blueberries
1/4 cup ground flaxseed
1/2 tsp baking powder
2 Tbsp sugar-free pancake syrup
1/2 tsp orange zest
1 egg white
1/2 tsp nutmeg
Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Please comment if you make this recipe! Enjoy.
(Courtesy of: http://recipes.sparkpeople.com/)
This ice cream recipe is almost too good to be believed - so rich, creamy and luscious, you'd never know it's fat-free, dairy-free, and with no added sugar or preservatives, is even good for you!
1-Ingredient Ice Cream
4 large ripe bananas, frozen
nuts, chocolate, etc. (optional)
Peel your bananas first.
Cut them into small pieces.
Freeze for just 1-2 hours on a plate.
Blend, blend, blend - scraping down the bowl when they stick.
Enjoy the magic moment when they turn into ice cream!
If you'd like to add additional flavors do so at the end.
Courtesy of www.food.com
Friday, June 12, 2015
Very Low-Carb Hamburger Bun!
2 tablespoons of melted butter
1⁄2 pinch salt
1 extra large egg
4 tablespoons flax seed meal
1⁄2 teaspoon baking powder
Mix all ingredients together in a microwave safe bowl or container.
Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
It will billow up in the bowl.
Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.
Courtesy of www.food.com
Crock Pot Chicken Taco Meat
3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
1 cup chicken broth
1 lb boneless skinless chicken breast
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.
Courtesy of www.food.com
No BAKE Granola Bars (YUMMY)
200 g mini marshmallows
1/2 cup melted butter
1/4 cup local honey
1/2 cup crunchy peanut butter
2 1/2 cup cornflakes cereal
1 1/2 cup large flake oats
1/4 cup shredded coconut
1/4 cup chocolate chips
1/4 cup smarties or M&M chocolates
1/4 cup raisins
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 Tbsp chia seeds
1/3 cup graham crumbs or any other cookie crumbs
Melt first 2 ingredients in microwave, in a microwaveable bowl. Add all other ingredients and mix well. Press in a 9 x 13 pan. cut into bars and let cool. Enjoy!
Friday, June 5, 2015
Fruit Salad, the Healthy Summer Dessert!
1 papaya, ripe but firm
1 melon, ripe, luscious flavour
3 -4 bananas, firm
6 -8 canned peach halves, roughly cut up (from a tin, yellow cling peaches, drained, keep syrup)
7 ounces glace cherries (or use fresh, pitted cherries)
6 apricots, fresh, ripe, in quarters (canned can be used)
5 kiwi fruits, peeled and quartered
1⁄2-1 cup granadilla, pulp
2 -3 teaspoons vanilla
The main idea is to use at least 6 kinds of fruit. The quantity you use does not matter. The usual base fruit is papaya. Don't add anything except fruits! Halve the recipe if you like, and remember that leftovers are great for breakfast! Or process into smoothies!
A can of litchies, drained and halved, was one of the ingredients, but the Zaar robot slapped me for that so I had to leave it out. Litchies are delicious in fruit salad.
Hard fruits like apple are not really suitable.
Grapes can be added, or any other soft fuits. If granadillas (grenadillas, whatever) are unobtainable, leave out, but they do lend an exotic flavour. We also use ripe guavas or canned guavas, chopped.
Peel and chop the fresh fruits, but not into small pieces: they should be roughly a small bite each. If you added slightly sour fruits (like fresh pineapple chunks) you will have to add some sugar.
Drain any canned fruits, but keep the syrup.
In a large bowl gently mix the fruits.
Here you have to eyeball the fruit salad and guess how much juice or syrup you want to add. Let's say you decide on 1 1/2 cups. Add the vanilla to the juice/syrup.
I'm mentioning "juice" because there are fantastic pure fruit juices available, which can be used instead of the syrup from cans.
Beware fruits like blueberries, which will stain the entire salad.
You can, if you like, add a sweet citrussy liqueur like Cointreau or Van der Hum, but usually kids love this dessert so keep that in mind.
I didn't mention oranges: unless very carefully cleaned and every scrap of white pith removed, they will eventually lend a bitter taste to the fruit salad. Berries like strawberries can be used, but tend to go too soft.
The salad usually stands a few hours or overnight before serving. And no, it will not last forever because the soft fruits might go mushy and/or discolour.
This is ideal for a hot summer's day, after a rich lunch. As kids we never ate it with anything, but of course it can be served with ice cream, cream or custard.
Courtesy of www.food.com
Who would have thought? I know a lot of friends who are suffering with some form of arthritis. I wanted to post this for them. Please pass this message on.
Thursday, June 4, 2015
So many of us are struggling to lose weight. Most people feel it's too difficult to meet your goals. Here are some simple & easy weight loss tips you can use to lose weight and keep it off!!!
6 Simple & Easy Weight Loss Tips
1. Drink plenty of water. Water is the perfect zero calorie beverage to stay hydrated and is the perfect slim down drink. Water can even help you flush out excess water and help jump start your metabolism.
2. Avoid too much white bread and pasta. If you do eat bread, try eating 100% whole wheat bread and pasta. You don't want to eat unhealthy carbs and wreak havoc on your weight loss.
3. Do at least 30 minutes of exercise a day. If you are a beginner, start with 3 days a week and work your way up to doing it at least 5 days a week.
4. Try to get at least 8 to 10 hours of sleep each night. Lack of sleep can cause you to hit a plateau or even make your weight go up and down. If you want lasting results, get plenty of sleep.
5. Eat at least 3 to 5 servings a vegetables every day.
6. Cut back on junk food. If you do crave any junk food, use portion control, that's what I do. I eventually got so used to eating healthy that I don't even crave those kinds of foods anymore. Slowly tamper yourself off of junk food, don't go cold turkey
If you have any questions, please email me at email@example.com and I will be happy to answer them for you. Give this post a share!
Cucumber Pizza Bites
~Low Carb~Low Fat~Low Calorie~Low Sodium~Etc.~
You will need:
Marinara Sauce (your choice)
Grated Parmesan Cheese
Toppings of your choice
What to do:
Preheat oven to 350°. Slice cucumber in to coins and place on cookie sheet. Spoon marinara sauce on each slice. Top with grated cheese. Add additional pizza toppings as desired. Bake for 10 minutes.
Tuesday, June 2, 2015
Cauliflower Buffalo Bites
1 head of cauliflower, washed and broken up into small florets
3 tsp extra virgin olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
½ tsp salt
2 tbsp butter
1/2 cup of your favorite hot wing sauce
Pre heat oven to 425
Place cauliflower in a bowl with a lid, add olive oil and shake to distribute evenly.
Combine garlic powder, paprika, chili powder, and salt in a small bowl. Toss spice mixture over cauliflower and shake well , making sure all the cauliflower is coated in the spices.
Spread cauliflower out on a rimmed baking sheet a roast for 20 minutes.
Melt butter and add wing sauce. Pour wing sauce over baked cauliflower and let stand 5 min before serving.
Serve with your favorite dressing for dipping. Enjoy!