Tags: Black pepper, Dietary Reference Intake, Green Bean, I Can't Believe It's Not Butter!, Rutabaga, Saturated fat, Sea salt, Trans fat
Today’s Menu: Baked Grouper w/ Green Beans, Diced Rutabagas, Whole Grain Bread
Another scorcher outside again, 95 -100. We were very lucky in my area. A storm moved throughout Ohio with winds 70 – 80 mph winds. Most of Ohio and our surrounding area has been without power since about 6:00 pm yesterday but where I live we never lost our power.
So for dinner I baked a beautiful Grouper fillet. I tried a new recipe which I left at the end of the post. It’s an easy prepared recipe that contains 6 spices along with butter and lemon juice. For the butter I used I Can’t Believe It’s Not Butter. The fillet came out moist and flakey. The spice combination gives it a fantastic flavor! The fillet was big enough that I cut it in half and I’ll have the other half for lunch tomorrow. It’ll make a great fish sandwich.
As sides I had Margaret Holmes Diced Rutabagas. If you never had Rutabagas you should give them a try. The taste of the Rutabaga is similar to a Potato and the color of a Sweet Potato. I boiled them and seasoned them with Sea Salt, Black Pepper, and added I Can’t Believe It’s Not Butter which I added after it was done. I left the info on the Rutabagas at the end of the post. I also had Green Beans and Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some Dole Frozen Sliced Mangos.
(Serves 1 fillet )
1 tablespoons butter, melted
1-1/2 teaspoons lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon dried parsley
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1/8 teaspoon sea salt
1/8 teaspoon ground smoked cumin
1/2 pound grouper fillets
1-1/2 teaspoons mayonnaise
1/8 teaspoon paprika
1. Preheat oven to 350 degrees F. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
2. Mix together all 6 spices. Sprinkle spice mixture on both sides of fillets.
3. Bake fillets until meat flakes, about 10 minutes. Brush fillets with remaining lemon butter before serving.
Margaret Holmes Diced Rutabagas
Originally cultivated in Sweden where it grew wild, the Rutabaga was brought to the US in 1817. This flavorful root can be prepared in a variety of ways and is often an addition to greens and soups or by itself. Margaret Holmes Rutabagas are locally grown and cooked to perfection. Just heat-n-serve!
Serving Size 1/2 cup (120g)
Servings Per Container about 3.5
Serving Size 1/2 cup (120g)
Amount Per Serving
Calories from Fat 0
% Daily Values*
Total Fat 0g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 12%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Other Carbohydrate 0g
Tags: Big Breakfast, Calorie, cook, Egg Beater, Healthy Life Whole Grain Bread, Home, Potato, Turkey
Breakfast: Cheese Omlett, Turkey Sausage Links, Steakhouse Seasoned Diced Potatoes, and Whole Grain Toast.
It had been quite some time since I had made a Big Breakfast. i usually like to keep the calories and carbs low to start the day but this morning I was really hungrey and a Big Breakfast sounded great to start this day off!
For my Cheese Omelett I used Egg Beaters, 2 egg equivalent 1/2 cup and a total of 50 calories and 0 carbs. I used Sargento Ultra Thin Colby/Jack Sliced Cheese, 2 slices 80 calories and 2 carbs. For the Sausage I used Bob Evan’s Turkey Sausage Links, 70 calories and 0 carbs for 2 links. The Diced Potatoes were Simply Potatoes Steakhose Seasoned Diced Potatoes, 80 calories and 19 carbs ( I only had a half serving of the potatoes ). Finally the toast I used Healthy Life Whole Grain Bread, 70 calories and 16 carbs for 2 slices. To drink I had a cup of Bigelow DeCaf Green Tea, fresh brewed. Along with the Saturday Morning Paper I was set! All in all not alot of calories and carbs but it was just a little more than I usuall have for Breakfast.
Tags: Black pepper, cook, Kitchen stove, New Orleans, Old Bay Seasoning, Pasta, Seafood, Shrimp
A big thank you to Zatarain’s for a big part of my dinner tonight! I love all their box starter dinner kits. I had Shrimp and Scallop Scampi. For the pasta scampi base I used Zatarain’s New Orleans Style Pasta Dinners Mix. I also used medium size Shelled and Tailless Shrimp that I boiled for about 4 minutes and seasoned with Old Bay Seasoning. While at the same time I lightly fried my Scallops. I fried them about 3 minutes per side seasoning them with Sea Salt and ground Black Pepper. I then cooked the Pasta by the box directions and added in the Shrimp and Scallops as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 100 calories and 21 carbs. I left the Zatarain’s product description and instructions at the end of the post. I had a side of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding.
Zatarain’s New Orleans Style Pasta Dinners
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.
Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.
All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.
Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Is or Contains Flavor
Tags: Anti-obesity medication, Camellia, Green tea, Health, Houston, Low-density lipoprotein, Redox, Weight loss
Green Tea Weight Loss Results and Health Benefits Revealed
Green tea weight loss is a benefit that many experts agree on as one of the many health benefits. Green Tea diet pills have become popular due to the fact that they are a more natural weight loss supplement as can be seen on HealthAvenger.com
Green tea benefits like weight loss are a large reason why the drink is gaining popularity in western society. Green tea is quickly becoming recognized as one of the best gifts to one’s health, courtesy of Mother Nature. This is why HealthAvenger.com has revealed on their website how weight loss and green tea can benefit someone.
“Green tea is made solely from Camellia sineneis leaves that have undergone a process of minimal oxidation. Even though the actual weight loss will not likely be extremely significant, and not immediate, the polyphenols and caffeine in green tea have been shown to boost one’s metabolic rate. In addition, it does it without increasing heart rate, which makes is safe even for people with elevated blood pressure.”
“Strength and effectiveness vary on how one makes it, and how they ingest it. When properly prepared and drank hot, the actual green tea as a liquid is more effective than taken in pill form- especially when it comes to all the anti-oxidize and anti-carcinogenic properties. Antioxidant properties of green tea reduce toxins in the body and help users lose weight and reduce bloating. This is especially helpful to reduce puffiness in the midsection. Green tea also acts a carb blocker, and is even thought to reduce the amount of bad cholesterol in the body.”
Green tea weight loss may not be extreme as some methods, but can be a good addition to one’s weight loss program. The benefits of a green tea diet extend far beyond just shedding excess water weight and a few extra pounds. Some additional green tea benefits include reduced risk of cancer and heart disease and you can’t beat that in one simple drink.
Many people are interested in learning more about green tea and weight loss, so to answer the call The Health Avenger website has posted more information about it plus an informative video detailing more green tea weight loss benefits. There one will find information about what health and weight loss products are worth the effort- such as adding green tea to their diet. To see the article and video one should visit: http://healthavenger.com/green-weight-loss-green-tea
For those who want more information on fat loss and diets, the are giving away a special report on “5 Sneaky Tricks to Triple Your Fat Loss Results Now”. To get access one can go to: http://healthavenger.com/5-sneaky-fat-loss-tips
Tags: Baking powder, Biscuit, Cooking, Garden strawberry, Home, Honey, Ingredient, Sheet pan
1 ½ c flour
¼ c honey
2 ½ Tbsp baking powder
¼ Tbsp salt
6 Tbsp Earth Balance Butter (cut into pieces)
½ c almond, soy, or rice milk
Strawberries, sliced and chilled
Directions: Set aside the strawberries and honey and combine all remaining ingredients in a mixing bowl. Form 8 biscuits with the resulting dough and place them on a floured cutting board while you work. Transfer the biscuits to an oiled cookie sheet
Add sliced strawberries on top and drizzle honey on each warm cake. Enjoy!
Recipe courtesy of Dairy Free Cooking
Five Food Finds about Almonds:
- There are 5,639 people in the U.S. listed on whitepages.com with the last name ‘Almond’.
- Chocolate manufacturers use 40% of the worlds almonds (2008).
- California produced 998 million pounds of almonds in 2004. The largest crop on record was in 2002, with 1.084 billion pounds.
- It takes more than 1.2 million bee hives to pollinate California’s Almond crop (over 550,000 acres).
- Chocolate manufacturers currently use 40 percent of the world’s almonds and 20 percent of the world’s peanuts.
Today’s Food History
on this day in…
1943 General Eisenhower requested that Coca-Cola provide 10 portable bottling plants for U.S. troops overseas.
1966 The Barclaycard was introduced by Barclays Bank, the first credit card in Britain.
1967 Jayne Mansfield R.I.P. American beauty contest winner, stage and screen actress. Supposedly the only title she ever turned down was ‘Miss Roquefort Cheese,’ because she believed it “just didn’t…
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Tags: Calorie, Carbohydrate, Dietary fiber, Dietary Reference Intake, Low-carbohydrate diet, Meatball, Parmigiano-Reggiano, Ronzoni Healthy Harvest, Saturated fat, Serving size, Spaghetti with meatballs, Turkey
Today’s Menu: Spaghetti and Turkey Meatballs w/ Bella Vita Low Carb Pasta Sauce
Summer time has kicked in here in Ohio! 98 – 100 today with high humidity, miserable outside so I wanted a simple but filling dinner so it was spaghetti and Meatballs tonight. I used Ronzoni Healthy Harvest Whole Wheat Spaghetti along with Honeysuckle White Turkey Meatballs. Topped everything with Shredded Parmesan Cheese and Bella Vita Low Carb Pasta Sauce (Roasted Garlic). Along with the great taste of the Pasta Sauce it’s also only 70 Calories and a mere 6 Carbs! I also had Meijer Bakery Harvest Grain Bread. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart vanilla Ice Cream.
Ronzoni Healthy Harvest Nutrition
Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?
People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.
Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.
Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.
Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.
The 2005 Dietary Guidelines for Americans recommends everyone consume 14 g of fiber for every 1000 calories. Ronzoni Healthy Harvest is an excellent source of fiber, with 5-6 grams of fiber in every 2 oz. serving. Fiber is an integral part of your everyday diet, and RONZONI HEALTHY HARVEST pasta, as an excellent source, is a perfect solution to get more of it onto your family’s plate!
Whole Grain Spaghetti
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7
Amount Per Serving
Calories 180 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 23%
Drought threatens U.S. food prices
By Peter Whoriskey, Published: June 27
A drought in the Corn Belt and elsewhere in the Midwest has pushed the bushel price of corn up about 27 percent in the past month alone, and there is little sign of rain in the near future, a forecast that could soon push up food costs across the country, meteorologists say.
Last week, 63 percent of the corn crop was rated in good or better condition, according to the Agriculture Department. This week, that figure had fallen to 56 percent.
Concerns arise as the crop approaches pollination, a particularly sensitive two-week period when bad weather can inflict significant damage.
“You only get one chance to pollinate over 1 quadrillion kernels,” said Bill Lapp, president of Advanced Economic Solutions, a Omaha-based commodity consulting firm. “There’s always some level of angst at this time of year, but it’s significantly greater now and with good reason. We’ve had extended periods of drought.”
Corn is among the most valuable of U.S. crops, and its price has ripple effects across a wide range of food prices.
Rising corn prices mean higher costs for beef producers who use it to feed their livestock; it also means that some fields planted with other crops will be shifted into corn production. In addition, it puts upward pressure on the price of ethanol.
“Getting a big corn crop is important for everyone,” said David Anderson, an agricultural economist at Texas A&M.
In less than a month, the future price of a bushel of corn has risen from $4.99 to $6.33, Lapp said. The supply of corn in the United States, meanwhile, is down about 8 percent from last year, according to Agriculture Department statistics.
The area affected by the drought is a swath of the Midwest that reaches as far west as Kansas, as far south as Arkansas and as far east as Indiana, according to the National Weather Service, and the dry conditions have come on fast.
Last week, about 19 percent of the contiguous United States was facing drought conditions characterized as severe or worse. This week that percentage had grown to 24 percent, according to federal forecasters.
“Based on the drought outlook, the potential for further degradation is very high, and the potential to reach exceptional levels of drought — where there are major crop failures — is very high,” said Matthew Rosencrans, a Weather Service meteorologist. “The climate signals we are looking at right now don’t correlate with wetness in that region.”
Jay Armstrong, owner and operator of Armstong Farms in Kansas, flew his small plane over a portion of the affected area and landed with the impression that the potential damage is far worse than is commonly understood.
“At this time of year, when you look down in a place like Indiana or Illinois, you should see just lush green fields,” Armstrong said. “I saw bare soil. I just thought to myself, the market has no idea what’s coming.”
Tags: Baking, Black pepper, Hormel, Meijer, Olive oil, Parsley, Sea salt, Turkey
Today’s Menu: Baked Salmon w/ Grilled Asparagus, Grilled Potatoes, and Harvest Grain Bread
When I was at Meijer the other day they had some beautiful looking Salmon fillets. So this morning I went back and purchased a couple of them, one for dinner and one for the freezer. I baked this one. I seasoned it with Parsley and McCormick Grinder Sea Salt and Black Peppercorn and baked it at 400 degrees for about 12 minutes. Mmmm Salmon!
For sides I had a couple of frozen Meijer products. I had the Grilled Asparagus and Seasoned Grilled Potatoes. Both are easy to prepare. Just warm in a skillet about 5 minutes and both are done. I also had a slice of Baked Harvest Grain Bread. For a dessert/snack later slices of Cracker Barrel 2% Sharp Cheese and Hormel Turkey Pepperoni on Ritz Whole Wheat Crackers.
Tags: Barbecue, Big Green Egg, Charcoal, Ed Fisher, Egg, Monterrey, Tucker Georgia, United States
The Big Green Egg is commonly referred to as a kamado barbecue because of the origins of the basic design that lie in southern Japan.
The word “mushikamado” means “steam cooker” (from “mushi” meaning “to steam”, and “kamado” meaning “cooker, oven, or kiln”) The mushikamado was a device designed to steam rice and used by Japanese families for ceremonial occasions and took the shape of a round clay pot with a removable domed clay lid. It was also distinctive in that it featured a top damper and bottom draft door. The mushikamado first came to the attention of the Americans after World War II when US Air Force servicemen would bring them back from Japan in empty transport planes. It wasn’t until the late 1960s that manufacturing started in the Americas. The Big Green Egg Company was founded in 1974 by Ed Fisher and is based in Tucker, Georgia in the USA. Production of the Big Green Egg takes place in Monterrey, Mexico by the company Daltile.
The shape of the Egg reflects ancient technology in that it is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program specifically designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.
The Big Green Egg is a charcoal barbecue – the manufacturers recommend lump wood charcoal because alternatives such as charcoal briquettes contain many additives that can contaminate the flavour of the food. The sealed design of the grill results in a slow burn that uses small amounts of charcoal compared to a regular grill, and lump wood charcoal also creates little ash.
Big Green Eggs can be used for smoking or grilling and with the addition of accessories one can also bake bread or cook a pizza.
Big Green Egg (BGE) barbecues have quite an enthusiastic following of amateur chefs and the collective name given these enthusiasts is “Eggheads”. The founder of the company attributes a large portion of the company’s success to the enthusiasm of the product’s owners.
Every October there is a global gathering of Eggheads called “Eggtoberfest” held at the company’s headquarters in Tucker, GA. The 2008 Eggtoberfest drew over 1500 attendees from all 50 states plus other countries. During Eggtoberfest over 200 Big Green Eggs are used to cook various recipes with lots of samples, and interaction from the group. In addition to the Eggtoberfest, numerous other Big Green Egg Festivals occur throughout the US and the world. These Festivals are called “EggFests”.