Cook Slow Cooker Casserole Recipes in Your Crock Pot

Slow cooker casserole recipes are just the thing to save time in the kitchen and for serving up nutritious family meals. Many people have and use their crock pots all the time and why wouldn't they? These great small appliances have simplified dinner for thousands of people, so if you don't have one, you don't know what you're missing. The great thing about these handy kitchen appliances is that they come in a wide range of prices, from simple and inexpensive to top of the line with top shelf prices, but each one can do the job of cooking great meals for you while you do other things.

Where to Find Slow Cooker Casserole Recipes

You can find fabulous recipes for your crock pot all over the place, so whether you're new to the world of slow cooking, or you're an old pro, you'll probably find that you can find a great new recipe any time you're interested. Consider looking in a magazine or newspaper, or if you have a specific taste in mind, check out the internet for some of the best ideas out there.

You'll also find that many of these recipes are free, so you don't have to join a club or become a member of a website to get your hand on these great dishes. However, if you want, you can get a slow cooker cook book, which will provide you with wonderful recipes, especially designed with your crock pot in mind. You'll also find everything from different kinds of soups that you can make to delightful roasts to temp your taste buds. There really is no limit to the imagination in a crock pot. They just simplify family meal time in so many ways - they save you time, your meals are slowly cooking throughout the day ready for the evening, or night, to wake up to a cooked breakfast, the endless variety of tastes and ideas, the benefits are delicious!

Consider Cooking This Chicken Dish In Your Crock Pot

White chicken enchilada is a recipe that looks wonderful and your family will love. All you need is some chicken, garlic, sour cream, cream of chicken soup, chili peppers, cheese, tortillas and what ever you want to garnish your dish with before you serve it. All you do is cook the chicken for a bit and cut it up, and then you add the sour cream and soup and chili peppers with the chicken in a bowl and mix it all up. Then, much as you would with lasagna, you simply layer the tortillas with the cheese and other ingredients and cook it for about four hours. This is one slow cooker casserole recipe that your family will love time and time again and you won't be slaving over a hot stove for hours to make.

You might also like the hamburger casserole, which combines ground beef with carrots, potatoes, onions, peas and celery together to make a quick and easy meal that also offers the benefits of veggies.

No matter what type of meal you are looking for, there will be one to suit all tastes and cravings. Since the crock pot is so popular, recipes keep popping up all the time. If you're tired of the same old dinners, consider making a slow cooker casserole to break the monotony and get your family excited about mealtime again.

Patricia Harris knows what its like to cook for a family every night and provides information and resources to make mealtime easier. You can cook in your crock pot slow cooker with delicious slow cooker casserole recipes. Visit 'Cooking Any Style' and don't forget your free report on "Master Chef Secrets" while you're there! http://cookinganystyle.com/

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Easy Casserole Recipes - Ground Beef Casseroles

Casseroles are a great way to make a hearty, inexpensive meal for your family. My favorite ingredient to use in them is ground beef. There are countless recipes you can come up with using ground beef in your casserole dishes. If you have it in your home, odds are you can put together a delicious meal with ingredients already in your pantry. It's also a great way to combine all four food groups into one dish. Here are a couple quick and easy ground beef casserole recipes that your whole family can enjoy.

Ground Beef Casserole

What you need:

2 lbs lean ground beef
1 medium onion, chopped
1 garlic clove, chopped
8 oz macaroni noodles, cooked and drained
2 (8 oz) cans tomato sauce
8 oz sour cream
8 oz pkg cream cheese, softened
3/4 c cheddar cheese, shredded
1 t salt
1/4 t black pepper

What you do:

In a large skillet, add beef, garlic, salt and pepper and cook until meat is browned. Drain grease from pan, add tomato sauce and onion and mix well. Simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.

Preheat oven to 350 degrees. Layer noodles on the bottom of a large baking pan or casserole dish. In a medium bowl, combine cream cheese and sour cream. Cover noodles with cheese mixture. Pour meat mixture on top of cheese and noodles. Sprinkle shredded cheddar cheese on top. Bake, uncovered, for 40-45 minutes.

Southwest Pasta Bake

What you need:

8 oz corkscrew pasta, cooked and drained
1 lb lean ground beef, browned and drained
3/4 c prepared medium picante sauce or salsa
1 c sharp cheddar cheese, shredded
1 egg
1/4 t ground cumin
1/4 t black pepper
16 oz cottage cheese
10 oz package frozen corn, thawed and drained

What you do:

In a large bowl, combine beef, salsa and corn. In a small bowl, combine egg, cottage cheese, pepper and cumin. Place half of beef mixture in bottom of 11/2 to 2 quart casserole dish. Add pasta on top of beef. Add cottage cheese mixture on top of pasta. Top off with remaining beef mixture. Add cheese to top of casserole. In a 350 degree preheated oven, bake casserole for 30 to 40 minutes, or until heated through.

If you enjoyed this article and recipe, please visit Easy Breezy Recipes at http://www.easybreezyrecipes.com for cooking videos, articles and quick and easy to make recipes.

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2 Crockpot Recipes With Cabbage

Cabbage is a healthy choice but a lot of people avoid it because they think it is boring. There is no such thing as a boring vegetable though, just boring preparation methods. A heap of boiled green leaves on the side of the plate is not very appetizing but what about freshly made cabbage rolls in a tomato sauce or beef and vegetable casserole? There are ways to make this nutritious vegetable appealing.

This leafy, green ingredient is rich in vitamins A, B, C and E. Vitamin A is good for your eyes and skin, vitamin B boosts your metabolism and keeps nerve endings intact, vitamin C is an antioxidant and fat burner and vitamin E is a fat-soluble antioxidant which is great for your skin.

This vegetable is also economical to buy and can be used in a lot of different recipes. If you used to have trouble convincing your kids to eat their greens, you will not have any problems if you make one of the following tasty crockpot recipes.

How To Make Easy Cabbage Rolls

These rolls, which are also known as dolma, are a delicacy in the Middle East and in Eastern Europe. If you want to make cabbage rolls in your crockpot, you will need to boil twelve cabbage leaves for three minutes or until they go limp, then drain off the water. Stir a cup of cooked rice with a pound of browned ground beef.

Add a beaten egg, quarter of a cup of milk, a finely chopped onion and some salt and black pepper. Put quarter of a cup of the beef mixture on each leaf and roll the ends over, folding in the sides, to form rolls. Arrange them in the slow cooker.

Stir a tablespoon each of lemon juice and brown sugar into a can of tomato sauce and add a teaspoon of Worcestershire sauce. Pour this mixture over the cabbage rolls and cover the crockpot. Cook for eight hours on low. This recipe serves six and you can freeze any leftovers.

How To Make Crockpot Beef Casserole

Casseroles are always hearty and delicious and you can use cabbage to make a healthy, full-flavored casserole recipe in the slow cooker. You need to brown two pounds of ground beef and drain off the fat.

Shred a cabbage and chop an onion. Cover the bottom of your slow cooker with either tomato juice or beef broth and layer the vegetables in there, as well as the beef and some garlic salt, oregano, red pepper flakes and thyme for flavor. Repeat these layers, ending with beef.

Top the casserole with one pound of canned tomatoes (do not drain the can first) and some extra oregano. Cook it on high for an hour, the stir it. Cook on low for nine hours. This recipe feeds three or four people and it is perfect if you are going to be out all day and you are not sure what time you will get home because the casserole can cook from eight to ten and a half hours and still be fine.

Cabbage is used in some of the very best crockpot recipes including cabbage rolls, beef and cabbage casserole and more. There are hundreds more healthy crockpot recipes if you want to make something for your family which is both delicious and nutritious.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Cooking Basics - Tips For Making Delicious Casseroles

Casserole recipes offer something for everyone. Casseroles feed large groups, they are budget friendly and easy to prepare. You can easily use leftover meat or other ingredients in your casserole, which also saves time and money and you can also serve your casserole in the same dish you cooked it in, saving clean up. What more could you ask from one versatile dish?

Here are some tips for creating the perfect casserole dishes.

Casserole Dish Size

The most versatile casserole dish is the 13x9 rectangular dish. This holds about 15 cups of delicious casserole.

Casserole dishes also come in 8x8 inches, which holds about 8 cups and is good for a couple or a smaller family. It also comes in handy for baking recipes like cornbread or smaller cakes.

Here are some other sizes of casserole dish and their volume:

11x7 inches - holds 10 cups
9x9 inch - holds 10 cups
1 quart - holds 4 cups
2 quart - holds 8 cups
3 quart - holds 12 cups

Freezing Your Casseroles

One budget friendly recipe idea is to make a large casserole and freeze the left overs. Here are some helpful hints for freezing your casserole dishes:

* Put your casserole in a container that can go into the oven or the freezer to save clean up and mess.

* Allow your casserole to cool fully before putting in the freezer. Be aware of a general rule though for food safety. Put your cooked food into the freezer or refrigerator at within two hours of taking it out of the oven so bacteria doesn't start brewing.

* Cover casserole tightly before putting into the freezer.

* If you're putting toppings on your casserole, like cheese or chips, leave these off the portion you will freeze and add them when you remove from the freezer to cook.

* Use your frozen casserole within 2-4 weeks for maximum freshness and taste.

* Defrost in the refrigerator not the counter top for food safety.

Cooking Basics

* Casseroles are easy to make ahead and just pop into the oven when you get home from work. Just allow about 15 minutes extra cooking time so all ingredients have time to warm up from the frig.

* Most casseroles can be baked at 350 degrees for about one hour, depending on whether or not your meat was cooked prior to adding it to your recipe.

* If you want a healthy casserole, watch the toppings! Mozzarella cheese made with skim milk makes a good topping and melts easily. If you use chips, make them whole grain. If you like crunchy toppings add pine nuts or other chopped nuts.

* I always cover my casserole recipes with tin foil to keep them from drying out. If I add cheese, take the foil off about the last 10 minutes of baking and allow the cheese to melt then.

* To make my casseroles healthier, I always add chopped veggies to much every recipe. Even the veggie-haters among my grandkids don't seem to mind them so much if they are buried in a tasty casserole.

While you're baking your casserole, make a fresh salad and slice up some whole grain bread and there you have it - a tasty, budget friendly dinner that the whole family will love.

Looking for healthy recipes? Try http://path2healthyliving.com/RecipesGoupingPage.html

© Copyright 2007 by Path2HealthyLiving

Would you like to be healthier but aren't sure how? Award winning author Joan Jones presents articles, tips and how-to's on weightloss, natural health and wellness, healthy recipes and more.

Take the Path to Healthy Living today http://Path2HealthyLiving.com

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How to Make an Easy Mexican Skillet Dinner

If you are looking for quick and easy recipes and you enjoy Mexican food, what about making a Mexican skillet recipe? Like the name suggests, the whole meal is made in a skillet, making this a simple way for cooking novices to produce something delicious and healthy. If you have been out at work all day you can make a delicious one-pot meal in less than half an hour.

Mexican Skillet Casserole Recipe

Tomatoes, corn, beef, chili powder, and oregano are all typical Mexican ingredients and these are combined with more to make this delicious and satisfying casserole. This is a full-flavored and mouthwatering dish and you might already have most of the ingredients in your cupboards. This serves four to six people.

What you will need:

1 lb ground chuck steak
1 cup corn kernels
14 1/2 oz can Mexican style tomatoes in juice
1 minced garlic clove
1/2 teaspoon salt
1 cup water
1 teaspoon chili powder
3/4 cup tomato juice
1 3/4 cups raw minute rice
1/2 teaspoon black pepper
1/4 teaspoon oregano

How to make it:

Brown the beef in a skillet. Drain the fat off and set the beef aside. Boil the tomatoes in juice, water, spices, and corn in the pan for five minutes, then turn the heat down to a simmer and add the beef and rice. Cover and cook for five minutes or until the rice is done, then take the skillet off the heat and let it thicken for five more minutes.

Another Recipe for Skillet Casserole with Vegetables and Cheese

This recipe serves six people. Even though the focus is usually on fresh produce when it comes to authentic Mexican recipes you can be forgiven for using canned or packaged ingredients when you are in a rush and making a one-pot meal. The emphasis is on speed here and this recipe takes less than half an hour to prepare.

What you will need:

1 lb ground beef
1/4 cup chopped onion
2 chopped ribs celery
8 oz shredded cheddar cheese
1 chopped green bell pepper
14 1/2 oz can chopped stewed tomatoes
2 1/4 oz can drained sliced olives
3 2/3 cups hot water
1 teaspoon chili powder
1 package beef taco pasta dinner mix
Sour cream, to serve

How to make it:

Saute the beef with the bell pepper, onion, and celery in a skillet over a moderate heat until the vegetables are tender and the meat is brown. Drain off the fat. Set aside the topping packet from the dinner mix for another recipe, and then stir the contents of the seasoning packet into the beef mixture, along with the water and chili powder.

Bring to a boil, and then stir in the dinner mix noodles. Turn the heat down and simmer for fifteen minutes or until the noodles are soft. Stir in the olives, tomatoes, and cheese and serve with sour cream.

A lot of Mexican recipes focus on using fresh ingredients, especially with traditional Mexican recipes, but if you are in a hurry you can use canned tomatoes, corn or other ingredients without the meal losing any quality or south of the border flavor.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Healthy Eating - Zucchini

The Zucchini is from the Plant family Cucurbitaceae often referred to simply as The Cucurbit Family. Its Genus and Botanical species is Cucurbita pepo. In some countries it is recognised by the common name Courgette, but it is known as Zucchini in most parts of the world.

Looking a lot like a cucumber, Zucchini has a Yellow variety but the Dark Green is the most common. I have also read of White varieties being available but I have never cultivated them myself. There is a light green variety also available.

The Zucchini is the fruit of the Zucchini plant. In a similar fashion to tomatoes it is most usually treated as a vegetable and cooked in a similar fashion and served as a savoury dish

Zucchini's are usually served cooked while cucumbers are served raw in salads and on sandwiches. There are many ways to cook Zucchini and I'll list some of these further in this article. The older a Zucchini fruit gets the less appetising it becomes. It goes a little stringy and tough after as it ages. Mature Zucchini can reach up to a metre in length and would be allowed to reach this length for Seed production.

Zucchini have many nutritional qualities. Folate, Potassium and Vitamin A, Vitamin C, Vitamin B6, Iron, Magnesium, Phosphorous, Potassium, Copper, Manganese, Thiamine, Niacin, Pantothenic acid and Zinc.

Baking and Frying
Zucchini can be sliced and fried in Olive oil and topped with crushed garlic and herbs. Whole Zucchini can be hollowed and baked with various fillings. Spinach, Ricotta Cheese and Finely chopped onion make an ideal filling for these "Zucchini boats".

Boiling and Steaming
Zucchini can be boiled or steamed with skins on. A sprinkle of Italian style herbs and cheese sauce makes an ideal accompaniment. In addition to boiling and steaming Zucchini can be added to soups, stews and casseroles.

Raw and Salads
Although they are best served cooked, Zucchini can be grated or finely sliced and added to Salads and Coleslaw. It is ideal served grated as a side dish with cold meat and mixed salad in hot summer weather.

Pizza's and Fritters
Zucchini makes an ideal topping on pizzas. It can also be grated and mixed with finely chopped onion, egg and self raising flour and fried for great tasting fritters. To add bulk to Fritters it can be blended with left over mashed potato or rice.

Zucchini Flowers
Deep fried Zucchini flowers are a treat. Flowers are usually picked at the development stages of the fruit. The flowers can be stuffed with various fillings, battered and deep fried. They are an ideal side dish or can be served as an entrée.

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Creamed Corn Casserole

A holiday tradition in many households, the creamed corn casserole is a side dish that goes well with turkey and ham. Leftovers are delicious on their own or they can be incorporated into a number of breakfast dishes. Also referred to as cornbread casserole, this dish is really like a pudding filled with corn, eggs, sour cream, cheddar cheese, butter and cornbread muffin mix. This is not a difficult dish to make and can be prepared well in advance. Variations on the dish include adding some finely diced white onion and finely diced green chilies.

The dish needs to firm after coming out of the hot oven, and can actually sit on the countertop for quite a spell if desired, and to free up much needed oven space when baking other dishes. Simply tent the dish with foil and let it rest until ready to serve. A few sprinkles of nutmeg or cinnamon can add to the overall presentation.

Creamed Corn Casserole

Ingredients:

1 (15-1/4 ounces) can Whole Kernel Corn, drained
1 (14-3/4 ounces) can Cream-Style Corn
1 (8 ounces) package Cornbread Muffin Mix
1 cup Sour Cream
1/2 cup (1 stick) Butter, melted
1 Large Egg, beaten
1 to 1-1/2 cups Shredded Cheddar

Preparation:

1. Preheat the oven to 350 degrees F.
2. Add whole kernel corn, creamed corn, cornbread muffin mix, sour cream, melted butter and beaten egg to large bowl. Stir to combine.
3. Grease a large 13-inch x 9-inch casserole dish.
4. Pour corn mixture into casserole dish.
5. Bake 45 minutes to an hour, or until golden brown.
6. Remove casserole from oven and top evenly with cheddar cheese.
7. Return to oven until cheese is melted, approximately 5 to 10 minutes.
8. Remove from oven and cool 5 to 10 minutes before serving.

Casseroles are true comfort food. We have put together a collection of delicious casserole recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect casserole recipe from our growing selection of appetizers, side dishes, and entrees.

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Eating Healthy in a Hurry!

We all know we should eat a healthier diet. But with live as busy as it can be, there is little time left to make something healthy for dinner. It is just easier to stop and grab some burgers or have a pizza delivered, right? Well, it doesn't have to be that way. You can eat healthy no matter how busy your life can be. It just takes a little planning a preparation.

Now I know what you are thinking, if I don't have time to eat healthy now, how will I ever have time to plan to eat healthy? It really isn't hard if you only do it once a week or even once every two weeks. You take the time to clean your house, do the laundry, etc. don't you? Well look at healthy meal planning as another thing you need to do each week.

Take time to plan and shop. Face it you are not very likely to make a healthy meal if you don't have the supplies on hand. So the first step is to do an inventory of your pantry and make a list of the things you will need. Many of the staples that people have on hand can be used in healthy cooking, you will just use less fats, sugars, and processed foods.

Sit down with a healthy meal cookbook or search on the internet for meals your family will like. You will be surprised how many great tasting meals you can make that are good for you. Your family may not even realize they are eating healthier! Once you have planned your meals for the coming week or two, make a grocery list and go shopping. Make sure you include healthy snacks and treats on your list as well. Things like fresh fruit, whole grain breads, low fat yogurt and cottage cheese.

The beauty of this plan is you do as much of the preparation as possible in advance. You can make casseroles and other main dishes all on one day and then freeze them for later use. When you get up in the morning, just put a casserole in the fridge to thaw and pop it in the oven when you get home. Add a healthy green salad and dinner is done! It was no more work that picking up the phone to order pizza.

It does take more time and effort to eat healthy. But isn't your family and your health worth the extra time it takes? If you plan and prepare once a week, you can ensure your family will eat well with very little time invested during the busy work week.

Piper is a freelance writer who does all she can to make sure her family eats right. She enjoys fitness and the outdoors. She loves to observe wildlife and gets photos of birds in flight using her bird watching binoculars. She enjoys nature, reading and working in the yard. She likes to accompany her husband on hiking trips where they make good use of their binocular camera to get a good pictures of the wildlife they see.

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After WLS: Eggs for Dinner in the Ham and Veggie Casserole

Many gastric bypass weight loss surgery patients include eggs as part of their regular diet. In fact, the egg may well be the perfect bariatric food. An egg contains the highest quality of food protein known, each Grade A large egg contains 6 grams of protein. It is so nearly perfect that egg protein is the standard by which other protein is measured. The egg is second, only to mother's milk, for human nutrition.

Given these benefits having eggs for dinner seems a healthy protein rich choice for the gastric bypass patient and their family. This Ham and Vegetable Torta is a delicious dinner casserole that sneaks in some extra veggies but still very high in protein. This recipe packages well and is very good reheated the following day.

Ham and Vegetable Casserole

Ingredients:

1 pound zucchini, sliced (about 4 medium)

1 package (10 oz.) frozen chopped spinach

1/2 pound fresh mushrooms, sliced

1 clove garlic, minced

6 eggs

1 cup (8 oz.) low-fat (1%) cottage cheese

1 teaspoon dill weed

1/4 teaspoon pepper

4 ounces cooked lean ham or turkey ham, diced (about 3/4 cup)

1/2 cup (2 oz.) shredded Monterey Jack cheese

Directions:

In large skillet over high heat, cover and cook zucchini, spinach, mushrooms, and garlic, until spinach starts to thaw, about 3 or 4 minutes. With fork, break spinach apart. Uncover and cook, stirring occasionally, until zucchini is crisp-tender, about 5 to 6 minutes. Drain well. In large bowl, beat together eggs, cottage cheese, and seasonings until well blended. Stir in ham and cooked vegetables.

Lightly spray 12 x 7 1/2 x 2-inch baking dish. Pour in egg mixture. Sprinkle with shredded cheese. Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 25 to 35 minutes. Let stand 5 minutes before serving.

Kaye Bailey © 2005 - All Rights Reserved

For more terrific WLS Friendly Recipes Link to LivingAfterWLS Recipes
http://www.livingafterwls.com

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Low Glycemic Index Recipes

Let's say you already know what products have low levels of GI. You can swap this so you don't get bored eating them or you can try out low glycemic index recipes to make it more fun to eat.

One example is Broccoli Frittata. For this, you will need 3 beaten eggs, 2 cups sour cream, 2 slices whole grain bread processed into crumbs, half a cup of Parmesan cheese, ¼ teaspoon nutmeg, 2 tablespoons olive oil, 2/3 cup chopped onion, and 3 (10 ounces) packages chopped broccoli.

You then preheat the oven to 350 degrees and heavily oil a 9x13 inch casserole. You then thoroughly mix the eggs, sour cream, cheese, nutmeg and bread crumbs with a fork or wire whisk then set this aside.

Next, you heat the oil in a medium skillet and add onions and cook until it is translucent. Meanwhile, you microwave the broccoli 2 - 3 minutes, until it is thawed. You then add the broccoli to the onions and continue cooking until the excess moisture is gone. Remove from heat and pour this into the prepared casserole.

Pour the egg mixture over broccoli and onions. Bake it for about 50 minutes or until the frittata is puffy and then serve.

Another example for a low glycemic index recipe is the Peppered Swordfish. If this is not available, you can substitute this instead for Sea Bass. First, you will need to prepare 6 swordfish steaks (about 6 ounces each), half a cup of dry white wine, ¼ cup lemon juice, half a teaspoon soy sauce, half a teaspoon Worcestershire sauce, 1 clove garlic, 1 tablespoon coarsely ground pepper and 1/8 teaspoon ground cayenne pepper. You then blend all ingredients except the fish.

Rinse the fish under cool water and pat dry. Dip the fish in marinade, turning once. Grill about 12 minutes per side or just until the fish flakes when a fork is inserted in center.

You can buy books or do research online to find other low glycemic index recipes. If the ingredients mentioned in any of the dishes are not available, you must avoid putting products that contain partially hydrogenated oil and trans fatty acids, high fructose corn syrup, processed food such as white bread or bleached flour, pre-packaged or fried food and caloric drinks.

The must have's on the hand can have seasonal fruits or vegetables, low to medium glycemic index in carbohydrate, lean meat and foods that are rich in Omega 3, 6 and 9.

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A New, Delicious, Nutritious Tuna Casserole

Tuna casserole is made with basic ingredients: canned mushroom soup, noodles, and tuna fish. Americans love tuna casserole. If you search the Internet and you will find more than 818,000 listings. The recipe has changed over the years. Some cooks add cheddar cheese to the casserole. Others top it with French fried onions or crushed potato chips.

According to Wikipedia, "Tuna casserole is remarkable in that it can be prepared using no fresh ingredients whatsoever." Tuna casserole was a staple in my childhood years and, while I still like it, I would like it more if it contained some veggies. So I changed the basic recipe. What changes did I make?

I used Smart Taste (name trademarked) rotini for one thing. This white pasta has added fiber and calcium equal to an eight-ounce glass of milk. Instead of canned soup I made my own cream sauce with fat-free milk. I added freshly-grated Parmesan cheese to the sauce. For a nutrition boost I added leftover fresh green beans and mushrooms. Finally, I topped the casserole with Panko (Japanese ) wheat bread crumbs.

The result was just what I wanted -- tasty, healthier comfort food. We had the casserole along with a salad made with leaf lettuce, halved red grapes, chunks of cantaloupe, homemade onion dressing, and bread sticks. You may substitute fresh asparagus or peas for the green beans. Craving comfort food? Make this recipe today.

INGREDIENTS

2 cups cooked Smart Taste rotini pasta

1 tablespoon butter

1 tablespoon extra light olive oil

6 tablespoons gravy flour

3 cups fat-free milk

1/2 teaspoon low sodium salt (may be omitted)

1/8 teaspoon garlic powder

lemon pepper to taste

2 cups freshly-grated Parmesan cheese

1 cup cooked fresh green beans, cut into 1-inch pieces

1/2 cup cooked fresh mushrooms, sliced

1 7-ounce jar roasted red peppers

7.06-ounce envelope of chunk light tuna in water (no draining necessary)

1/2 cup Panko wheat bread crumbs

1 tablespoon extra light olive oil

METHOD

Grate Parmesan cheese on waxed paper. Remove some red peppers from the jar, pat dry with paper towels, and chop until you have half a cup. Cook rotini in water until it is al dente (still a bit firm). Rinse rotini with cold water, drain, and place in a batter bowl.

Melt butter and olive oil in large saucepan. Add gravy flour and cook for half a minute. Slowly add milk, whisking constantly, and cook until mixture comes to a boil and thickens. Add seasonings to sauce. Take pan off the heat and whisk in Parmesan cheese. Pour sauce over cooked rotini. Fold in green beans, mushrooms, chopped red peppers, and tuna fish.

Coat a casserole pan with non-stick spray. Pour casserole ingredients into pan. Stir wheat bread crumbs and extra light olive oil in a cup. Sprinkle crumbs evenly over casserole. Bake in 350 degree oven for 40-45 minutes. Makes 6 servings.

Copyright 2008 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30 years. Before she became a health writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com

Centering Corporation in Omaha, Nebraska, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." The book is slated for September release.

Please visit Harriet's Web site and learn more about his busy author and grandmother.

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If You Must Fry - Do It The Healthy Way

We all know that fried food is not particularly good for us, but that doesn't stop us craving the occasional crispy, crunchy golden brown something or other. Because frying means food comes into contact with hot fat all the flavour and nutrients are sealed in which makes it tasty. In moderation it isn't the worst thing in the world, especially if you follow a few simple healthy eating guidelines to make sure that it doesn't carry too much fat into your system.

First of all you should choose the oil you are going to use with care. Hard fats such as lard, margarine and butter are not good as they are high in saturated fats, as are many blended vegetable oils which contain coconut or palm oil. For best results it is advisable to use pure vegetable oils - sunflower, corn and safflower are good. Olive oil is a beneficial and nutritious oil but does not survive high temperatures so it is not good to use for very hot frying. Smoking temperature is important when frying, if the oil has a slight blue smoke or haze rising from it then it is too hot and will begin to break down which makes it indigestible. Sunflower and Corn Oil have the highest smoking temperature, and are probably the best to use unless you have a particular reason to use anything else.

There are a number of ways in which you can fry food. Deep frying means the food is completely immersed in the hot oil and is probably the least healthy method especially if too much food is placed in the fryer at once. This cools the temperature and causes the food to absorb oil rather than seal. If you must deep fry then be sure to drain the food on kitchen paper, turning it a few times to drain off as much oil as possible.

Shallow frying quickly seals the surface of the food and. As it is generally small items that are shallow fried, very little more cooking is required. If you do need to cook it more than turn the heat down once everything is sealed and allow to cook more gently. A healthier method of shallow frying is to dry fry. Using a good quality non-stick pan, heat it to a high temperature and drop the food in. It will then seal quickly and cook in any fat that it releases itself. This is particularly good for browning minced or ground meats, bacon and sausages. Again you should always drain everything on kitchen paper before serving. Shallow and dry frying are often used to brown off whole pieces of meat before putting them into a casserole or other type of dish and it can be very successful in removing any fat from the meats.

Stir frying is not really frying at all. It is generally used for vegetables and meat which have been finely chopped to allow for quick cooking. A tiny amount of oil is used, personally I put a little oil on a piece of kitchen paper and just wipe the inside of the Wok or pan that I am going to use. Once the pan is really hot I drop the food in, turn it quickly to seal and then add the cooking liquid I am using. It might be a well flavoured stock, a little Soy or Fish Sauce or even just water. The food then steams as the liquid flashes off. This is one of my favourite methods of cooking as it seals in all the nutritional elements, you can add all sorts of flavours and it cooks quickly as well as being very tasty.

Whilst frying is not really in accordance with healthy eating guidelines we have to accept the realities of life - we like fried food. Given that if you use some of the methods outlined and don't indulge too often, the occasional 'fry up' won't do too much damage.

Annie Horthorne grew up in the catering business and has always been an enthusiastic and highly regarded cook. She has a special interest in healthy eating and how to make it tasty and fun. Annie's delicious healthy eating recipes can be found at The Healthy Eating Guide

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Tater-Tot Casserole

preheat oven to 375 degrees.

Layer Frozen tater-tots in a baking pan in an even row until the whole bottom of the pan is layered with tater-tots & you can not see the bottom of the pan. Be sure to do this because you can burn the pan with the mixture later on.

brown 1lb. of hamburger meat & season it to your liking. be sure it's done.

pour over the top of the frozen tater-tots and even it out making sure you filled in all the spaces. it might look thing, but that's okay. it will thicken up as it is cooking.

(mix 1 can of cream of mushroom soup, 1/2 can of water, & 1/2 can of evaporated milk in a bowl)

mix well!

pour mixture over the top of the hamburger meat & tater-tots getting every square inch. if you do not like cream of mushroom soup, it's okay, you CAN NOT taste the mushroom. i hate mushrooms, but it has absolutely not mushroom flavor.

Put sliced cheese or shredded cheese(sliced works better)on top & cover the whole thing.

place tin-foil on top & bake for 40 minute.

let set for 10 minutes.

IT'S GREAT!!!

This meal has been great for the whole family for generations. It's easy & delicious. It's one of my personaly favorites. I used to eat it all the time. It's great to take to work for lunch or just eat as left over's or a midnight snack. you can add jalopenos to it under the cheese layer if you like spice. it's really great that way as well. especially on long winter nights.

Family recipe.

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Hamburger Casserole Recipes - Mexican Hamburger Casserole

The South of the border flavors gives this casserole a real boost.

1 pound ground beef

1 onion, chopped

1 stalk celery, chopped

8 ounces egg noodles

1 (15 oz.) can chili

1 (14.5 oz) can peeled and diced tomatoes

1 (15 oz.) can whole kernel corn, drained

1/4 cup salsa

1 (1 oz.) pkg. taco seasoning mix

Directions

Preheat oven to 250 degrees.

In a large skillet, sauté the ground beef, onion and celery over medium heat for 10 minutes, or until the meat is completely brown. Drain the fat out of the pan and set aside.

In another saucepan, cook the noodles according to package directions. Drain water out of the noodles and stir in the meat mixture, chili, tomatoes, corn, taco sauce and the taco seasoning mix; mix well.

Pour mixture into a 10x15-inch baking dish.

Bake for 20 minutes or until completely heated.

=> Hamburger Casserole Recipes: Potato Hamburger Casserole

A delicious mixture of beef, potatoes and two kinds of cheese.

1 tablespoon olive oil

1 yellow onion, sliced thinly

1 pound ground beef

1/4 cup butter

1/4 cup all purpose flour

3 cups milk

1 pint heavy cream

Salt and pepper to taste

5 potatoes, sliced

2 cups shredded Cheddar cheese

2 cups shredded Monterey Jack cheese

1 cup milk

Directions

Preheat oven to 350 degrees.

In a large, heavy skillet, sauté the onions in the oil over medium heat until onions are tender; set aside. In the same skillet, cook the ground beef until brown; drain on paper towels and set aside.

In the skillet, melt the butter. Add in the flour; stir and whisk for 5 minutes. Gradually whisk in 3 cups of milk, then the cream. Season with salt and pepper and remove from heat.

Spread a small amount of the sauce mixture in the bottom of a 9x13-inch baking dish. Alternate layers of potatoes, onions, ground beef, cheese and sauce, with 2 to 3 layers of each. Cheese should be last layer.

Bake for 45 to 55 minutes or until the potatoes are tender.

=> Hamburger Casserole Recipes: Broccoli Hamburger Casserole

Broccoli and hamburger go great together, especially when you add Monterey Jack cheese.

2 (16 oz.) pkgs. frozen broccoli

2 pounds ground beef

1 (8 oz.) pkg. fresh mushrooms

1 large onion, chopped

Salt and pepper to taste

2 (10.75 oz.) cans cream of celery soup

1 (16 oz.) container sour cream

1 (16 oz.) pkg. shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees.

In a skillet, cook the ground beef, mushrooms and the onion over medium heat until the beef is browned; drain. Add the salt and pepper, cream of celery soup and the sour cream. Cook until well heated. Transfer to a medium baking dish.

Layer meat mixture in bottom of baking dish. Place broccoli on top. Sprinkle evenly with cheese.

Bake for 1 hour or until casserole is bubbly and lightly brown.

When you need to make a quick meal, there's nothing like a hot, bubbly homemade casserole to make mouths water and have 'em lining up for seconds. Go here for instant free recipes => [http://www.best-casserole-recipes.com]

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How to Make Homemade Healthy Granola

As a mother, I am always looking for healthy snack alternatives to give to my children. A few years ago, my great aunt shared her homemade granola recipe with me. If you want to make it really healthy, use organic ingredients. This recipe is easy to make and will last for a few weeks in an airtight container.

Healthy Granola and Fruit Snack Recipe

7 3/4 cups rolled oats (oatmeal)

2 1/2 cups chopped peanuts

2 cups sunflower seeds

1 1/2 cups flaked coconut

1 cup butter, melted

3/4 cup honey

1 teaspoon vanilla extract

3/4 cup brown sugar, packed

3/4 teaspoon nutmeg

1 1/2 teaspoons cinnamon

1 teaspoon salt

2 cups raisins

1 cup dried apricots (diced or sliced)

1/2 cup dried banana chips

Note: you can substitute the dried fruits with ones that you personally enjoy.

In a large baking dish, combine the oats, peanuts, sunflower seeds and coconut, mix ingredients together well. In a microwave safe dish, melt butter, stir in honey and vanilla extract. In a small bowl, combine packed brown sugar, nutmeg, cinnamon and salt. Sprinkle sugar mixture over the oat mixture that is in the baking pan. Pour the melted butter mixture over top and stir to combine all ingredients in the pan. Place baking dish in a 275 degree oven for 20 minutes. Remove from oven and stir in the raisins, apricots and banana chips. Place back into the oven for 5 additional minutes. Remove from the oven and spread over a large cookie sheet lined with a silicone non-stick baking mat. Let cool for 30-45 minutes, store granola mixture in an airtight container.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. Shelly enjoys cooking, baking and entertaining her friends and family. You can visit Shelly online at http://workathomebusinessoptions.com or her Shakin 'N Bakin Recipe Blog at: http://www.wahmshelly.blogspot.com

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Healthy Muffin Recipe with Yoghurt and Oats

Sweet treats for kids that are also healthy can be hard to come by, healthy treats that the kids actually like even harder. This recipe has been tried and tested by a part of the blogging community all around the world and as far as I can tell has been universally a hit with kids and parents alike. The muffins are moist and keep for a few days, have a good crust and flavour and get devoured as soon as they have cooled down enough to eat. Mums like them because the yoghurt and oatmeal ingredients spell Nutrition with a capital N, kids like them because they taste good and they didn't actually see you putting that healthy stuff in, when you were baking them. If your kids are picky and recoil in horror from such things as plain yoghurt and oats, present them with the baked muffins without telling them what's in them!

You can experiment with your own flavours. I used banana and cinnamon for mine, as that was what I had in the house and because my kids pick raisins out of any baking, leaving a trail of crumbs around the house, or a heap of raisins and crumbs for me to eat in Hoovermum mode. I'd like to try with nuts too, but again only one child likes nuts so the same thing would happen...I do believe that chocolate chips would go down well though, if only I had some in the house!

Yoghurt and Oat Muffin Recipe

1 cup unsweetened plain yoghurt

1 cup rolled oats

1 egg

½ cup vegetable oil

½ cup sugar

1 ¼ cups self-raising flour

1 ripe banana mashed

½ teaspoon cinnamon

Alternative flavour combinations:
instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and ½ cup chocolate chips or
½ cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.

Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.

Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.

Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious - if you tell the teacher what's in the muffins they're sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!

Copyright 2007 Kit Heathcock Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and is lucky enough to work from home and have time to cook and write. She contributes to A Flower Gallery home of original flower pictures, Just the Planet and Original Orange.

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Is Pasta Healthy Or Fattening?

Many people who are trying to lose weight wonder is pasta healthy or fattening? Pasta, like many foods high in carbohydrates, often gets a bad reputation for being fattening; however, this does not have to be true.

Carbohydrates, though recently made out to be villains, are actually necessary to keep your body and mind running smoothly. When carbohydrates are broken down they provide a major source of glucose. Glucose is the primary source of energy for your body and the only source of energy for your brain. Many people who have tried to stick to very low-carb diets have suffered from low energy and bad moods. I know I would be in a bad mood if I never got to eat my favorite pastas!

Consuming too many carbohydrates can be fattening, but pasta itself is not fattening; cooked pasta has only about 200 calories per cup. Where you really get into trouble is with your pasta sauce. Pasta sauces that contain high calorie fatty meats, creams, cheese and other fattening ingredients can really make a pasta dish fattening. Tomato pasta sauces are usually not very fattening at all! Americans also have a tendency to eat too much pasta - portion control is important when controlling calories. Italians traditionally serve pasta as a side dish or as one course of a multi-course meal; not in the large mounds that are so common in the United States.

Along with being fattening, pasta has been criticized for being a simple carbohydrates and lumped into the same category as cake, pastries and white bread. The problem with all of these simple carbohydrates is that they spike your blood sugar resulting in excess insulin being secreted which encourages weight gain and a subsequent energy crash. Simple carbohydrates have a high Glycemic Index (GI) which is a number used to measure how quickly the body's blood sugar level rises after the ingestion of a food. The good news is that Pasta has a GI of 41, which is similar to pears and lower than many types of bread. And one easy way to lower the GI of pasta is to cook it like the Italians - "al dente".

Most pasta today is made from semolina flour obtained from durum wheat. This creates a firm dough which in turn also lowers the GI, while also providing a good source of nutrition. Homemade and dried pasta contain plenty of B vitamins, folic acid and iron. It's low in sodium and, despite a prevalent myth, pasta is not high in cholesterol even though it is usually made with eggs. It was once thought that egg consumption needed to be drastically reduced due to their high cholesterol content, but subsequent research has shown eggs are quite healthy in moderation and greatly contribute to the health benefits of pasta. For those on a strict diet, however, pasta can be made without eggs, while the flour and olive oil content still make this pasta healthy.

Another option is to use dried pasta. This pasta usually does not contain eggs or oil but is made from 100% semolina flour and is quite firm when cooked.  The firmness of this pasta helps lower the GI index to less than bread, potatoes and white rice while still providing vitamin B, fiber and iron. Dried pasta can be stored up to 3 years, but be sure not to store your pasta in glass containers as the sunlight depletes the vitamin B.

Is Pasta healthy in other ways too?

Yes, homemade pasta can be quite healthy. It is not difficult to learn how to make pasta and homemade Pasta can be made even more nutritious with the inclusion of whole wheat flour, spinach, garlic and herbs that add to the vitamin, mineral and fiber content of the pasta. Fiber is another nutrient often lost in modern diets, but fiber is necessary for digestive health, hormonal balance and the prevention of certain types of cancers.

There are many easy pasta recipes which make this nutritious food very convenient for modern busy cooks as well. When trying to eat healthier, you don't have to wonder "is pasta healthy" since there are many ways to prepare pasta that are. So go ahead and enjoy your pasta without guilt, just remember to go easy on the fattening meats and sauces and enjoy your pasta in moderation!

Joy Harrison is an experienced home cook and cooking instructor. She loves to find easy ways to prepare great home cooked meals in today's busy world. To learn about homemade pasta and easy, delicious ways to prepare it visit her site at http://www.italian-cooking-made-easy.com

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Healthy Holidays - Eating Healthy For the Holidays - 7 Easy Strategies For Healthy Holidays

Holidays are a time for tradition and family gatherings. And if everyone takes
the time to enjoy that, then the food is not as important.

There you are: sitting at the table, taking in all the sights and smells of the smorgasbord of delicious and enticing holiday foods lying before you. Turkey, ham, your aunt's famous casserole, creamy mashed potatoes, fresh salads, and piping hot dinner rolls with melted butter... before your brain can even comprehend your countless choices, you see the dessert table, full of pies, tortes, cookies and cakes.

And before you even take your first helping of mashed potatoes, that little voice inside pipes up - 'You'd better watch what you eat!', 'Might as well just put that piece of pie right on your hips.', and 'Well, there goes your diet!' Then you feel bad, guilty about the thought of enjoying the wonderful food, made with love for loved ones. Fear not! There are ways to quiet that little voice - here are several:

1. First thing - control what you can control - eat a healthy breakfast (lots of fruit!) and a light lunch( preferably containing some protein), before the holiday meal. That will take the edge off so you won't be starving when you get to the dinner table. The stomach usually secrets acid for digestion, therefore it's not indicated to run on empty. Many people make the mistake of starving during the day until the dinner time, and then engulfing everything in site; too much food at once is a sure recipe for indigestion, not to mention the heavy combinations, that will drain your energy away from the more important fun times after dinner...

2. Eat slowly and savor each and every bite. Don't put more than one spoonful in your mouth at any given time and set your fork/spoon down while you savor the flavors of the delicious foods you are tasting.

3. Chew each mouthful of food thoroughly and take in all the flavors and textures of the food you are eating.

4. Don' t eat too much at one sitting. Yoga recommends eating two double handfuls of food( considering the size of the stomach), and leaving the stomach one third empty at the end of a meal. Stuffing yourself doesn't allow room for mixing the food, and overloads the whole system.

5. Take time and socialize at the table.
Slowing down the eating pace will give you time to properly digest, and also get the fullness feeling to the brain when you get full. The satiety centre (situated in the part of the brain behind the ears) that controls your appetite needs time to process the information coming from the gut.

6. For optimal digestion, one should always observe food combining principles. This usually works in your everyday life, but falls by the side during the holidays.....

However, there are two loop-holes that allow you to enjoy the festive table while still staying true to these principles:

1. Have raw vegetables with your holiday dinner combinations; vegetables contain their own digestive enzymes, therefore helping you digest the mixed foods easier, without too much strain on the system.

2. Food combining principles also state that starches shouldn't be largely combined with proteins.
During the holidays, when faced with making this combination, choose one as your main food while minimizing the other; for example, if the mashed potatoes and turkey look both appetizing, choose more turkey and less mashed potatoes at one sitting, or vice versa.

7. Have dessert on its own, away from the main meals; the sugar usually present in desert causes increased fermentation and even inflammation when combined with proteins. When you do have dessert, have a small piece, sit down and enjoy it and take extra enzymes.
The holidays are more than just the food - take in the company of those around you and share your experiences as well as your recipes. And don't forget, no one gets out of balance from one holiday meal. It's what you do the day after and the entire year that will make a difference.

And now I'd like to to invite you to claim your FREE Dr.Anca's Naturopathic Dietary Considerations for Optimal Health pdf when visiting my blog, http://www.askdoctoranca.com

From: Dr. Anca Martalog, N.D - survivor's coach of cancer survivors network http://www.telehealthsecrets.com

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Cracker Barrel Hash Brown Casserole - A Free Recipe Guide

One of the best selling recipes of Cracker Barrel is its Hash Brown Casserole. Because of how it captured the hearts of many, people wanted so badly to bring it inside the comforts of their home. And because the motif of the restaurant centers on family cooking, many wanted to adapt it in their own families. So even though the original recipe of the Cracker Barrel hash brown casserole is already out of anyone's reach, people are still trying to duplicate it. Here is one version of the popular Cracker Barrel recipe.

The ingredients needed to make a clone of the hash brown casserole are the following:
2 pounds of frozen hash brown;
½ cup of butter or margarine,
preferably melted;
1 can of cream of chicken soup;
1 pint of sour cream;
½ cup of chopped onion;
2 cups of grated cheddar cheese;
1 teaspoon of salt;
and ¼ teaspoon of pepper.

After preparing the ingredients, you should go preheat your oven to 350°F and spray the baking pan that you will be using with a cooking spray. After doing this, revert your attention back to the ingredients that you have prepared a while ago and mix them thoroughly in a bowl. When you are satisfied with it, spread it over the baking pan and leave it in the oven baking for around 45 minutes or until you see that the top has already turned into a golden brown color.

After baking, let it sit for a while and serve it for your family's enjoyment. And then be proud of yourself because you were able to bring the famous Cracker Barrel bash brown casserole into your own home.

If you're looking for a Cracker Barrel Hash Brown Casserole recipe (and many others) that taste just like the real thing - then you should take a look at http://www.replica-recipes.net You really won't be able to tell the difference between these "exact replica" recipes and the real thing - plus you can make them all easily and cheaply from the comfort of your own home! Click here to go there now.

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Cheesy Tater Tot Casserole

Casseroles are a popular choice for dinner because they are generally quick and easy to make. Below is a recipe for tater tot casserole. This is an easy recipe that moms or dads can make after a hectic day at work. You can make this a leaner dish by substituting the ground beef for ground chicken or ground turkey. It also calls for cream of celery soup. You can also put two cans of cheese soup or any of your other favorite creamed soups.

Ingredients

2 lb ground beef

1 10.5 oz can of cream of celery soup (some brands may say 10 3/4 oz but it's okay)

1 10.5 oz can of cheese soup

2 tsp garlic powder

2 tsp onion powder

1 8 ounce package of cheddar cheese

1 14.5 ounce can of green beans

non stick cooking spray

1 regular package of tater tots

9x13 baking dish

Technique

Preheat oven to 450 degrees or according the directions on the package of tater tots.

1) Place ground beef in a skillet along with 1 tsp of garlic powder and 1 tsp onion powder for flavor. Brown hamburger and drain. (juices will run clear when hamburger is cooked)

2) Place ground beef in a mixing bowl along with the cheese soup, cream of celery soup, 1 tsp garlic powder, 1 tsp onion powder, can of green beans and 1/4 package of cheddar cheese. Mix well.

3) Spray baking dish. Take mixture and place in dish. Spread evenly.

4) Add tater tots to the top of mixture. Spray tater tots lightly with cooking spray to achieve a crispier taste.

5) Bake in oven 18-22 minutes or until tater tots are golden brown.

6) Remove from oven and sprinkle the remaining cheese on top. Put back in the oven and bake 5 minutes or until cheese is bubbly.

After you remove this from the oven, let it sit about 5 minutes before serving. This is a great dish to take to a family gathering or a pot luck. If served for dinner, it is best served with a side salad.

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King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

King Ranch Chicken is probably the most well-known and loved casserole in Texas. But how chicken and the King Ranch came together is unknown to this day.

The King Ranch, the largest ranch in the Texas, is known for its cattle breeding and oil and gas reserves. But chicken has virtually no association with this ranch. Despite this mystery, this classic chicken casserole recipe is a part of Texas food tradition that should be experienced by all.

King Ranch Chicken Casserole Recipe

Ingredients

Sauce:

2 tablespoons unsalted butter

2 garlic cloves

1/4 teaspoon quality chili powder

Pinch of ground cumin

2 tablespoons all-purpose flour

3/4 cup unsalted chicken stock

1/2 cup milk

2 tablespoons sour cream

salt and pepper to taste

Filling:

1 tablespoon unsalted butter

1/2 medium green bell pepper, chopped

1/2 medium onion, chopped

1/4 cup fresh green New Mexican or poblano chile, chopped

8 ounces fresh mushrooms, chopped fine

1/2 cup canned diced tomatoes

2 tablespoons pimientos

Vegetable oil for frying

8 corn tortillas

3 cups shredded cooked chicken, diced

1 1/2 cups grated mild cheddar cheese

1/4 cup sliced scallions

1/4 cup sliced pimiento-stuffed green olives

Directions

Preheat oven to 350 degrees F. Grease a 9" x 12" baking dish.

In a medium skillet, melt the butter. Add the garlic, chili powder, and cumin, and saute for a couple of minutes. Sprinkle in the flour, stirring. Slowly pour the chicken stock and milk into the skillet, stirring continuously to avoid lumps. Simmer the sauce for about 3 minutes, or until it has thickened.

Stir in the sour cream, salt, and pepper. Reserve the sauce for later. (The sauce can also be made ahead and refrigerated.)   

To make the filling, melt the butter in a skillet. Add all of the rest of the filling ingredients, and saute until softened and combined well. Reserve the filling.

Heat about 1/2 inch of the oil in a small skillet. With a pair of tongs, dunk each tortilla into the oil for a few seconds, or just long enough to soften them.

In the baking dish, layer half the tortillas and chicken a third of the sauce, and one half each of the filling, the cheese, scallions, and olives. Spoon over another third of the sauce, then repeat the layering of the remaining ingredients. End with the last of the sauce.

Bake the King Ranch chicken casserole for 30 minutes, just until it is heated throughout, and bubbly. Serves 6.

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.
Food In Texas.

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Easy to Make Kids Recipes - A Healthy & Delicious Spaghetti

Ever since I had my first daughter I have been a little more conscious of preparing meals that are not just tasty but that are also healthy. As mothers and/or fathers our time is somewhat limited, but that should not be an excuse to feeding our child chicken nuggets everyday -- some days are good!

One of my daughter's favorite foods is spaghetti so I have been perfecting my healthy and easy to make kids recipes over the last few years. Here is what I've come up with.

My favorite from the "easy to make kids recipes" list:

I use a whole grain pasta, not wheat and not white. Cook the pasta until it is done according to your preference.

Use 97/3 ground turkey breast instead of ground beef or sausage. This may sound like a turn-off, but it is very good and you can still get that good sausage taste without the guilt.

Purchase a ground star anise, which should be available in most grocery stores, and add a pinch to the ground turkey while it is cooking. Make sure that you do not use too much or your turkey will taste like black licorice

Just sprinkle a little of the star anise along with the following:

salt & pepper
dried Italian seasoning
fresh garlic
diced chives
fresh basil

* I also like to add a touch of dried red pepper flakes for a spicy sausage flavor.

Next, add your favorite spaghetti sauce to the cooked meat, reserve about 1 cup, and also add in a can of Italian seasoned diced tomatoes.

Stir in about 1/2 cup of Parmesan.

When the pasta is done cooking add the remaining sauce and more Parmesan to help your pasta not stick and to boost the taste of this easy to make recipe with some additional flavor.

Whenever I prepare this dish I like to serve it with a light garden salad and whole wheat garlic bread. Congratulations -- You are on your way to sneaking a healthy and easy to make dinner past your kids!

CHECK IT OUT: Visit my site for more easy to make kids recipes and find many more awesome recipes: www.maddiesadventures.com

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Tropical Muffins and Healthy Carb French Toast Muffins For Diabetics and Others

Muffins are a wonderful treat but one that diabetics are always watching because of the sugar and carb content. Now that we are into fall, and a muffin is perfect with a hot cup of coffee, hot tea, or hot chocolate, I thought I would bring out a couple of muffin recipes that are perfect for diabetics as well as dieters or anyone wanting to eat a more healthy muffin. Following are two ideal muffin recipes for the above mentioned persons. Tropical Muffins is exactly that, a reminder of being in the tropics, eating tropical fruit and enjoying the warm sunshine and ocean breezes. Healthy Carb French Toast Muffins are as the title indicates. Healthy with a bit of flaxseed and whole wheat and yet the tempting taste of French toast. Yum!

TROPICAL MUFFINS

1 1/4 cups all-purpose flour
3/4 cup Equal Sugar-Lite OR Splenda
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened coconut
3 medium ripe bananas, mashed
1/3 cup unsalted butter
1 egg, beaten OR 1/4 cup egg substitute
1 tsp orange zest
1/3 cup fresh squeezed orange juice
Vegetable oil spray

Preheat oven to 375 degrees. Spray 12 muffin cups with vegetable oil spray and set aside.

In a large mixing bowl, sift together flour, Splenda or Equal, baking powder, baking soda, and salt. Stir in the coconut and make a well in the center of the mixture. Combine the remaining ingredients together and put into the well of the dry mixture. Stir just until the dry ingredients are moistened. Spoon batter into muffin cups, filling each two-thirds full. Bake at 375 for 25 to 30 minutes or until lightly browned.

HEALTHY CARB FRENCH TOAST MUFFINS

non-stick cooking spray
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks

Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.

Per muffin: 140 calories, 17 g carbs, 11 g protein

This recipe is adapted from one in the Healthy Carb diabetes Cookbook

Enjoy!

For more of Linda's recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com

She also has a vintage recipe blog at http://www.grandmasvintagerecipes.blogspot.com

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Recipes for an Old Fashion Meal of Oriental Flank Steak, Buffet Carrot Casserole, and a Bean Salad

There are times that just seem to call for some old fashion comfort food to remind us of days past. Remember the delicious meals your grandmother, aunts, mother, etc so often served? The following are recipes from my vintage recipe files that are sure in invoke memories of some great meals and family times. The entree is a Flank Steak that is easy to prepare. This steak needs to marinate either all day or overnight. Add the Buffet Carrot Casserole and an old fashion Bean Salad for a truly enjoyable meal. The bean salad is best when made a day ahead and refrigerated overnight.

ORIENTAL FLANK STEAK

1 flank steak, approximately 1 1/2 lbs
3/4 cup of your favorite barbecue sauce
3 tbsp soy sauce
1/4 cup green onion slices
2 tbsp toasted sesame seeds
1 garlic clove, minced
1/4 tsp ground ginger

Score steak on both sides with a sharp knife. Mix all ingredients, except steak, in a small bowl; pour over steak. Cover and marinate in the refrigerator 7 or 8 hours or overnight; turning once. To cook steak, remove from marinade and place on a broiler pan or grill that has been sprayed with nonstick cooking spray. Broil or grill over hot coals for approximately 20 minutes or until of desired doneness. Brush with barbecue sauce about half way thru the cooking time. To serve steak, carve across the grain into thin slices.

BUFFET CARROT CASSEROLE

12 carrots, cleaned and sliced diagonally
1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups bread crumbs
1 medium onion, chopped
1 tsp salt
2 cups milk

In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the bread crumbs over the top of the casserole. Bake in a 350 degree oven until until the crumbs are browned, about 25 minutes.

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar
3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com

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Vegetarian Potato Soup

Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup.

3 med potatoes, skinned and cubed

1/2 lb. tofu

4 cups water (you can substitute one cup of water with vegetable broth)

1 medium yellow onion, chopped

1 teaspoon salt

1 T. olive oil

1/4 c. chopped parsley

black pepper to taste

Directions:

Fill a large pot with the water and vegetable broth. Bring the water to a simmer and lower the potatoes and onions into the pot. Add sea salt. Simmer for about 20 minutes or until potatoes are tender.

While the potatoes and onions are cooking, blend the tofu and olive oil in a food processor. When the potatoes and onions are done, add half of the batch to the food processor with the tofu and olive oil mix and process.

Return the contents of the food processor to the pot containing the water and the other half of the potato/onion mix. Add parsley and black pepper to taste. You might also want to add bacon bits or vegetarian bacon bits to the mix.

Simmer for a few minutes until warm enough to serve.

Rachel Williamson shares healthy recipes and nutrition information in Eat This!, a healthy food blog.

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A Healthy Low Carb Recipe Chicken Strips Salad

After the holidays a lot of us want to go easy on the Carbs. This low carb chicken strips salad will help you to achieve just that.

A salad is not just boring lettuce anymore. This salad is bursting with flavor. This healthy low carb recipe is for a chicken strips salad with fruit and nuts.

It has such unique flavors that you will discover a new one with each and every bite. Compliment your dinner table with this salad today. Your salad never had it so good.

Ingredients:

2 skinless, boneless chicken breasts cut into strips
2 cups spinach, shredded
1 tbsp. extra virgin olive oil
1 cup fresh broccoli, chopped
½ cup red onion, cut into rings
1 cup fresh strawberries, chopped
½ cup pecans, diced
½ cup raisins
1 tsp. lemon juice
½ cup red wine vinegar
1 tsp. salt
1 tsp. black pepper
Cilantro (optional)

To Make:

In a small skillet, combine the olive oil and the cubed chicken. The chicken can be bought already cut into strips or you can buy whole chicken breasts and cut them up to the desired size yourself.

Cook the chicken on medium heat until nice and browned. Remove the pan from the heat and place the chicken pieces on a paper towel to absorb up any excess oil. Next, chop up the spinach.

Use your hands instead of a knife to chop it up to avoid bruising the spinach leaves. In a small mixing bowl, place the spinach leaves and the lemon juice. Toss lightly. On 4 large serving plates, arrange the spinach leaves. Now that the chicken has had time to cool, cut up the chicken.

Top the spinach with the chicken pieces. Add the red onion and the broccoli. Lightly drizzle each salad with red wine vinegar.

Add salt and black pepper to taste. Top each salad with raisins, pecans, and strawberries.

Garnish each salad with cilantro, if desired.

Serve immediately.

Linda is author at http://www.steaks-guide.com/ she loves to cook and has done a lot of work on our health section

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A Healthy Quick Dinner Recipe - Squash Medley

Sometimes we get into a green bean and salad rut, unable to imagine 5 vegetables a day. Studies show that fruits and vegetables are an important part of our diet, with anti-aging properties as well as fighting cancer and heart disease. It is actually easy to find quick and easy vegetable recipes that are tasty and appealing with a little advance planning.

Though called summer squash, fresh yellow squash and zucchini are actually available year round. They are fat free, rich in Vitamin C and very low in calories. In the fight to get more fruits and vegetables on the table, this quick and healthy dinner vegetable recipe is a clear winner.

This Squash Medley is a mixture of zucchini and yellow summer squash. You can use either one alone if you must, but mixing them contributes to the flavors and visual appeal. You want to cook the squash only until barely fork tender, not mushy. Stir in the oregano as you take the squash off the heat. As a variation, my family also likes this with an onion added to the squash and some parmesan cheese thrown in with the oregano, but that's another meal.

Squash Medley

2 Tablespoons olive oil

1 pound zucchini, cut into ½ by 2 inch sticks

1 pound yellow squash, cut into ½ by 2 inch sticks

salt and freshly ground pepper

1 garlic clove, minced

1 ½ teaspoons minced fresh oregano

Heat the oil in the skillet. Add the zucchini, summer squash and salt and pepper to taste.
Cook over medium high heat, stirring until brown and almost tender, about 5 minutes.
Add the garlic and stir for 1 minute. Stir in the oregano.
Serve.

Do you need more easy dinner recipe ideas? Sign up for our newsletter at Easy Dinner Recipes and get quick and healthy recipes delivered to your email regularly.

Find more vegetable recipe ideas at Southern Style Vegetable Dishes.

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

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How To Prepare A Healthy Menu For Your Family

We all know that most of our habits are formed in childhood. So it's vitally important that you consider what you are feeding your children so that in later life they will stay healthy and won't become yet another couch potato, our nutritional requirements vary as we grow. Everyone needs a good mix of vitamins and nutrients but even the levels of these change as we move through our various growth stages from toddler, infant, child through to teenager and adult.

Making sure that your children eat a healthy, balanced diet with plenty of variety is essential.

Childhood obesity is becoming a growing concern in America and other parts of the western world. Yet becoming more "civilized" doesn't mean that we have to accept that our children will grow up to be fat and unhealthy.

Physical exercise is also needed, but nowadays instead of walking or cycling to school, many of our children will be driven there. So this is a factor to consider as well.

When you start to plan a healthy menu for your children, it should include the following:

Your children should like what they are eating. It's no good producing an excellent, all round, balanced meal if your children will turn their nose up at it.

Make sure there is plenty of protein in the diet. Depending on whether you and your children are following a vegetarian diet or a more traditional one, you will need to include protein sources. Make sure these are varied throughout your week's menu. Don't expect your children to live on (for instance) chicken alone. For a start, it will get boring. Secondly, the trace elements won't all be present.

Fruit and vegetables are a necessary part of a balanced diet. But many children don't like eating them. Consider putting vegetables in the blender before you make a soup or a sauce. Smoothies can add variety to the fruit your children eat, although this can have drawbacks in terms of the amount of calories that are consumed and the lack of fiber.

Oily fish is highly recommended as it contains essential fatty acids. Make sure that fish is a regular part of your family's diet. Anything from a tuna bake through to poached salmon. Canned fish can help make a quick and handy lunchtime meal.

Finally, don't make it one rule for your family and another for yourself. You need to keep yourself healthy as well as your children.

Discover a wide range of quick, easy and healthy meal suggestions at healthy eating for kids

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Baked Chicken Drumstick Recipe - Eat Healthy and Well

A baked chicken drumstick recipe is a beauty to behold. It is easy to make, inexpensive, and good for you. A baked chicken drumstick recipe makes kids happy and can be served as an entree for a healthy lunch or dinner.

There is something about a good drumstick that is fun to eat and they fit well into your healthy diet plan. A good baked chicken drumstick recipe adds variety to your diet when you tire of ground beef casserole recipes or other inexpensive beef dishes.

Good Recipe With Drumsticks

The important thing to remember about making a baked chicken drumstick recipe is that you must remove the skin from the meat. There is a huge amount of fat in the skin and by removing it prior to cooking this unwanted fat could be easily discarded.

This simple step will also remove many unnecessary calories from your food.

That's a good thing.

Removing the skin can be done just before cooking. That will allow your chicken to retain an additional layer of protection if you store the meat in your freezer. This is especially important if you put time and effort into butchering a whole bird into more usable portions.

Losing your succulent chicken to freezer burn is one thing but to have wasted time and effort in addition to ruined meat is unacceptable.

Let's look at a baked chicken drumstick recipe you and your kids will enjoy.

Breaded Parmesan Drumsticks

Ingredients needed:
8 skinned chicken drumsticks
2 Tbsp. olive oil
1 egg, beaten with a splash of water added
3/4 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese

Mix the Parmesan cheese and the Italian seasoned breadcrumbs in a large bowl.
Beat egg and a splash of water in a separate bowl.
Dip the drumsticks in the beaten egg.
Roll the drumsticks in the Parmesan cheese/ Italian breadcrumb mix to coat.
Place the breaded drumsticks in a baking pan (preferably glass) that has been coated with olive oil.
Bake at 350 degrees for 45 minutes.

Make It Healthier With Raw Vegetables

You can serve a raw vegetable platter while the chicken is cooking. Your children or guests will have good healthy food to munch on as the luscious smell of baking chicken permeates your home. In this way they will get the raw food enzymes, vitamins, minerals, and fiber found in these natural foods into them without a fight.

That's a good thing.

A baked chicken drumstick recipe is simple to prepare and serve. It is easy to extrapolate a good baked chicken drumstick recipe from any of the boneless skinless chicken breast recipes or oven baked chicken breast recipes found in cookbooks or on the Internet.

One of the biggest mistakes you can make when baking chicken drumsticks is to overcook the meat. Be sure it is done but the meat will dry out and become less palatable if you cook it too long.

Allow them to rest for 10 minutes before serving. They continue cooking as they sit. Cut into your drumsticks to make sure there is no red blood or meat still present before serving.

This is an excellent time to serve a fresh garden salad because your guests will be salivating at the smell of roasted chicken and will eat a healthy amount of raw vegetables. Use body physiology and psychology to get raw vegetables into your family and friends. It will benefit them greatly in addition to supplying them with great tasting foods.

Any good baked chicken drumstick recipe can be served either hot or cold. They go especially well as picnic food. Try them and enjoy!

Dale Heil, D.C.

http://Eat-Healthy-Diet-Plan.com

http://www.eat-healthy-diet-plan.com/Healthy-Dinner.html

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