This is a very, very good chicken meal! We are making it again this weekend! These do have a bit of a kick to it so beware when giving it to little kids.
Serves 4
A crispy coating of crushed pecans and cornflakes gives these lean, boneless chicken breasts a tasty oven ‘fried’ crunch.
Ingredients
1 1/2 cups buttermilk
2 teaspoons cayenne pepper
1 1/2 teaspoons salt, divided
1 tablespoon garlic powder (available in the spice aisle)
4 (6-8 ounces) boneless, skinless chicken breast cutlets
4 cups 365 Everyday Value™ Corn Flakes
1 cup whole pecans
Method
Position oven rack to middle shelf; preheat to 375ºF. Spray baking sheet with nonstick spray; set aside.
Whisk together buttermilk, cayenne pepper, 1 teaspoon of salt and garlic powder. Add chicken; marinate 10 minutes. While chicken is marinating, coarsely grind corn flakes and pecans, separately, in a food processor. Mix together in a large bowl; season with remaining salt. Lift a chicken breast out of buttermilk allowing excess to drain off into bowl; cover entire chicken breast in corn-flake mixture; transfer to baking sheet. Repeat with remaining chicken. Throw out any remaining buttermilk. Bake 20 minutes or until internal temperature reaches 170ºF on instant-read thermometer.
Nutrition
Per serving (about 8oz/235g-wt.): 530 calories (220 from fat), 25g total fat, 3.5g saturated fat, 110mg cholesterol, 1280mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein
Friday, May 28, 2010
Sunday, May 23, 2010
Cleaning your fruits and veggies!
Since sometimes we can't financially afford organic or its not available so I did some researching on how to clean your fruits and veggies the best and cheapest way. Most of the sites I visited all said a vinegar/water mixture. Mix 1 part vinegar to 3 parts water. If you choose to soak it in this solution, do so very quickly because soaking the fruits and veggies too long will drown out all the nutrients.
An editer from Cooking Illustrated tried cleaning some fruit and veggies four different ways so this is what he found.......
-he washed the first batch with anti-bacterial soap (this idea was not highly recommended because no one likes the taste of soap, nor is it healthy to be eating it.
-The second batch he washed in the vinegar/water solution.
-the third batch he scrubbed with a brush.
-the fourth and final batch he just cleaned with running water.
He discovered the scrub brush got rid of 85% of the bacteria (a little more than water alone).
The water/vinegar solution actually got rid of 98% of the bacteria.....that is amazing!
He said he uses a spray bottle already ready with the solution and he just sprays down what he needs then rinses it off with running water.
He said the technique works best for smooth skinned fruits and vegetables. When you get to broccoli, lettuce leaves, or spinach, produce is harder to clean — as we've learned from recent nationwide recalls. He found that soaking lettuce in the vinegar solution works well, but it's a little more labor intensive than spraying apples.
An editer from Cooking Illustrated tried cleaning some fruit and veggies four different ways so this is what he found.......
-he washed the first batch with anti-bacterial soap (this idea was not highly recommended because no one likes the taste of soap, nor is it healthy to be eating it.
-The second batch he washed in the vinegar/water solution.
-the third batch he scrubbed with a brush.
-the fourth and final batch he just cleaned with running water.
He discovered the scrub brush got rid of 85% of the bacteria (a little more than water alone).
The water/vinegar solution actually got rid of 98% of the bacteria.....that is amazing!
He said he uses a spray bottle already ready with the solution and he just sprays down what he needs then rinses it off with running water.
He said the technique works best for smooth skinned fruits and vegetables. When you get to broccoli, lettuce leaves, or spinach, produce is harder to clean — as we've learned from recent nationwide recalls. He found that soaking lettuce in the vinegar solution works well, but it's a little more labor intensive than spraying apples.
Some more on organic food!
Ten organic foods that are worth the extra cost.
With growing concern about pesticides, growth agents, and fertilizers in the grocery store many consumers are starting to buy organic alternatives. Which ones are worth the extra expense or even in some cases individual trips to specialty market?
Apples:
Apples are surprisingly treated with a lot of pesticides. The Food and Drug Administration says that apples are treated with more pesticide than any other type of fruit or vegetable. Sometimes as many as 36 different types, one test revealed seven different chemicals on a single apple. If you can’t get organic then make sure and peel your apples, washing isn’t efficient, or buy apples imported from New Zealand, they are usually treated with far less pesticides.
Baby Food:
Baby food is a special concern because an infant’s immune, nervous, and
respiratory systems are less developed and more susceptible to the effects of chemical treatment. Ingredients like peaches, green beans, bananas, and apples are usually treated before they go into baby food. If you can’t find organic baby food then try making you own by pureeing organic fruits and vegetables in the blender.
Butter and Milk:
Milk can contain bovine growth hormones and antibiotics. Even the grains that dairy cows eat are treated quite heavily and as a result show up with a still notable presence in milk and dairy products.
Cantaloupe:
Cantaloupes often times contain the longest lasting chemicals. One chemical, dieldrin, is an extremely toxic and carcinogenic insecticide, and even though it was banned in 1974, the residue has pervaded the soil and transferred up the roots and absorbed into the edible portion. If you can’t get organic then wash the outside of the melon thoroughly so that when you cut the melon you do not contaminate flesh with exterior pollutants.
Cucumbers:
After a survey of 42 common vegetables, cucumbers were ranked second in
cancer risk and the 12th most contaminated food by the Environmental Working Group. If you can’t get organic make sure you peel the cucumber since the skin tends to hold chemicals.
Grapes:
Given that grapes ripen quickly, tend to mold, and attract pest, the growers tend to dowse them with a multitude of chemical agents. The Chilean grapes are the worst often treated with up to 17 different chemicals. Which is quite disturbing when you consider that 90% of the grapes eaten in the United States between January and April are Chilean in origin? If you can’t get organic then buy domestic grapes because they are treated with less chemicals.
Green Beans:
The Environmental Protection Agency allows more than 60 pesticides to be used on green beans. If possible choose fresh beans over canned or frozen and wash them well.
Spinach:
We all grew up watching a certain sailor man eat spinach and grow muscle but the reality could be quite the opposite. The chemicals that they treat spinach with can may cause cancer and interfere with hormone production. When you can’t get organic make sure and wash each leaf separately and meticulously under running water.
Strawberries:
And the winner is… Strawberries are the most contaminated produce in the United States. Strawberries have very high moisture content and mold easily so growers treat them profusely. If possible chose locally grown strawberries. The package should say where they are from. Avoid any over a day’s travel from the market.
Winter Squash:
As with cucumbers and cantaloupes, winter squash is often draws dieldrin from the contaminated soil. Try and purchase Mexican grown squash because the soil is largely dieldrin free.
Wash that Produce:
-Even organic produce must be thoroughly washed to remove dirt and bacteria.
-Properly cleaning can help eliminate some chemical residues.
-Wash all produce under RUNNING water, either cold or warm but never hot.
S-crub tough skinned produce like carrots, apples, and squash with a
vegetable brush.
-Peel the waxy skins on apples and cucumbers to get rid of chemical residues.
-Trim the tops of lettuce, cabbage, and other leafy vegetables. Try and throw away the outer leaves.
-Never use soap to wash produce, even anti-bacterial, it can add its own
residue.
With growing concern about pesticides, growth agents, and fertilizers in the grocery store many consumers are starting to buy organic alternatives. Which ones are worth the extra expense or even in some cases individual trips to specialty market?
Apples:
Apples are surprisingly treated with a lot of pesticides. The Food and Drug Administration says that apples are treated with more pesticide than any other type of fruit or vegetable. Sometimes as many as 36 different types, one test revealed seven different chemicals on a single apple. If you can’t get organic then make sure and peel your apples, washing isn’t efficient, or buy apples imported from New Zealand, they are usually treated with far less pesticides.
Baby Food:
Baby food is a special concern because an infant’s immune, nervous, and
respiratory systems are less developed and more susceptible to the effects of chemical treatment. Ingredients like peaches, green beans, bananas, and apples are usually treated before they go into baby food. If you can’t find organic baby food then try making you own by pureeing organic fruits and vegetables in the blender.
Butter and Milk:
Milk can contain bovine growth hormones and antibiotics. Even the grains that dairy cows eat are treated quite heavily and as a result show up with a still notable presence in milk and dairy products.
Cantaloupe:
Cantaloupes often times contain the longest lasting chemicals. One chemical, dieldrin, is an extremely toxic and carcinogenic insecticide, and even though it was banned in 1974, the residue has pervaded the soil and transferred up the roots and absorbed into the edible portion. If you can’t get organic then wash the outside of the melon thoroughly so that when you cut the melon you do not contaminate flesh with exterior pollutants.
Cucumbers:
After a survey of 42 common vegetables, cucumbers were ranked second in
cancer risk and the 12th most contaminated food by the Environmental Working Group. If you can’t get organic make sure you peel the cucumber since the skin tends to hold chemicals.
Grapes:
Given that grapes ripen quickly, tend to mold, and attract pest, the growers tend to dowse them with a multitude of chemical agents. The Chilean grapes are the worst often treated with up to 17 different chemicals. Which is quite disturbing when you consider that 90% of the grapes eaten in the United States between January and April are Chilean in origin? If you can’t get organic then buy domestic grapes because they are treated with less chemicals.
Green Beans:
The Environmental Protection Agency allows more than 60 pesticides to be used on green beans. If possible choose fresh beans over canned or frozen and wash them well.
Spinach:
We all grew up watching a certain sailor man eat spinach and grow muscle but the reality could be quite the opposite. The chemicals that they treat spinach with can may cause cancer and interfere with hormone production. When you can’t get organic make sure and wash each leaf separately and meticulously under running water.
Strawberries:
And the winner is… Strawberries are the most contaminated produce in the United States. Strawberries have very high moisture content and mold easily so growers treat them profusely. If possible chose locally grown strawberries. The package should say where they are from. Avoid any over a day’s travel from the market.
Winter Squash:
As with cucumbers and cantaloupes, winter squash is often draws dieldrin from the contaminated soil. Try and purchase Mexican grown squash because the soil is largely dieldrin free.
Wash that Produce:
-Even organic produce must be thoroughly washed to remove dirt and bacteria.
-Properly cleaning can help eliminate some chemical residues.
-Wash all produce under RUNNING water, either cold or warm but never hot.
S-crub tough skinned produce like carrots, apples, and squash with a
vegetable brush.
-Peel the waxy skins on apples and cucumbers to get rid of chemical residues.
-Trim the tops of lettuce, cabbage, and other leafy vegetables. Try and throw away the outer leaves.
-Never use soap to wash produce, even anti-bacterial, it can add its own
residue.
To buy organic or not......
This might make it a little easier shopping (and saving money). The dirty dozen is what is recommended to buy organic. The clean 15 are the safest to not buy organic. I know I always wonder what I should spend the extra money on for organic and this is a HUGE help. Hope this helps all of you as well!
DIRTY DOZEN (Buy these organic if possible)
www.foodnews.org
1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10.Cherries
11.Potatoes
12.Grapes (Imported)
The clean 15
1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mangos
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10.Eggplant
11.Cantaloupe
12.Watermelon
13.Grapefruit
14.Sweet Potato
15.Honeydew
16.Melon
DIRTY DOZEN (Buy these organic if possible)
www.foodnews.org
1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10.Cherries
11.Potatoes
12.Grapes (Imported)
The clean 15
1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mangos
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10.Eggplant
11.Cantaloupe
12.Watermelon
13.Grapefruit
14.Sweet Potato
15.Honeydew
16.Melon
Shampoo, conditioner, and hair dye
I found this on the Environmental Working Group Website. This is the top four ingredients to avoid in shampoo, conditioner, and hair color.
1. Phthalates: These chemicals get covered up on labels by the general term "fragrance," which the FDA permits to protect "trade secrets." But they're readily absorbed by our fingernails, skin and lungs. This July, the U.S. Centers for Disease Control and Prevention reported finding the metabolized forms of dibutyl phthalates, used in nail polish and synthetic fragrance, in every person tested in their national "body burden" study. Studies have found that phthalates can lead to liver cancer and birth defects in lab animals, and now research into the effects on humans is beginning to emerge.
For example, a study from the University of Minnesota, published in the May 2005 Environmental Health Perspectives, found a connection between phthalates and genital abnormalities in baby boys. Researchers measured the level of phthalates in the urine of 85 pregnant women and found that mothers with high levels of phthalates gave birth to boys with one or more developmental issues, including problems such as smaller penises and scrotums or less developed testicles. Although Dr. Christine Ternand, one of the study's authors and an assistant professor of clinical medicine at the University of Minnesota, said it was "premature" to instruct women to avoid these chemicals altogether, she added, "If I were pregnant or trying to get pregnant, I would reduce my exposure-and my fetus's exposure-to products containing phthalates."
To reduce exposures to phthalates, steer clear of shampoos and conditioners listing "fragrance" as an ingredient. Although some manufacturers have recently declared that they've removed phthalates from their products (see below), in the absence of specific labeling it remains unclear to what extent, and in which products, this is actually the case. Instead, choose products whose labels list only non-synthetic fragrancing ingredients, such as essential oils of lavender, mint or verbena. And before trying any new cosmetic product, do a touch-and-sniff test, since natural oils can cause irritation or allergic reactions in some people.
2. Parabens (methyl-, propyl-, ethyl- and butyl): Some studies have shown that parabens mimic estrogen in rodents; the chemicals also have been shown to stimulate growth of human breast-cancer cells in the lab.
3. Coal Tar: In 1993, the FDA issued a warning to consumers about coal tar being a possible cancer risk. Coal tar appears in many hair dyes and strong dandruff and psoriasis shampoos, but the FDA failed to ban it even though studies have linked it to cancer in lab animals. The EWG found that 71 hair-dye products contained ingredients derived from coal tar. John Masters of John Masters Organics, a New York City hair stylist for 30 years, says that he shuns the use of coal tars in his hair dyes for his own safety and the safety of his clients and staff. "The skin absorbs 70 percent of what we put on it. It's important that people know what they're applying and taking into their body," Masters says.
4. Sodium Lauryl Sulfate (SLS) and Sodium Laureth Sulfate (SLES) are found in some shampoos and conditioners and may cause hair loss and scalp irritation.
Companies and Governments Making Healthy Changes
If you live in Europe, you're somewhat better protected than you are here in the States. In September 2004, a European Union ruling went into effect banning hundreds of carcinogens and reproductive toxins from all personal-care products on the European market. To put that in perspective, in its 67-year history of monitoring cosmetics, the FDA has banned only nine chemicals.
1. Phthalates: These chemicals get covered up on labels by the general term "fragrance," which the FDA permits to protect "trade secrets." But they're readily absorbed by our fingernails, skin and lungs. This July, the U.S. Centers for Disease Control and Prevention reported finding the metabolized forms of dibutyl phthalates, used in nail polish and synthetic fragrance, in every person tested in their national "body burden" study. Studies have found that phthalates can lead to liver cancer and birth defects in lab animals, and now research into the effects on humans is beginning to emerge.
For example, a study from the University of Minnesota, published in the May 2005 Environmental Health Perspectives, found a connection between phthalates and genital abnormalities in baby boys. Researchers measured the level of phthalates in the urine of 85 pregnant women and found that mothers with high levels of phthalates gave birth to boys with one or more developmental issues, including problems such as smaller penises and scrotums or less developed testicles. Although Dr. Christine Ternand, one of the study's authors and an assistant professor of clinical medicine at the University of Minnesota, said it was "premature" to instruct women to avoid these chemicals altogether, she added, "If I were pregnant or trying to get pregnant, I would reduce my exposure-and my fetus's exposure-to products containing phthalates."
To reduce exposures to phthalates, steer clear of shampoos and conditioners listing "fragrance" as an ingredient. Although some manufacturers have recently declared that they've removed phthalates from their products (see below), in the absence of specific labeling it remains unclear to what extent, and in which products, this is actually the case. Instead, choose products whose labels list only non-synthetic fragrancing ingredients, such as essential oils of lavender, mint or verbena. And before trying any new cosmetic product, do a touch-and-sniff test, since natural oils can cause irritation or allergic reactions in some people.
2. Parabens (methyl-, propyl-, ethyl- and butyl): Some studies have shown that parabens mimic estrogen in rodents; the chemicals also have been shown to stimulate growth of human breast-cancer cells in the lab.
3. Coal Tar: In 1993, the FDA issued a warning to consumers about coal tar being a possible cancer risk. Coal tar appears in many hair dyes and strong dandruff and psoriasis shampoos, but the FDA failed to ban it even though studies have linked it to cancer in lab animals. The EWG found that 71 hair-dye products contained ingredients derived from coal tar. John Masters of John Masters Organics, a New York City hair stylist for 30 years, says that he shuns the use of coal tars in his hair dyes for his own safety and the safety of his clients and staff. "The skin absorbs 70 percent of what we put on it. It's important that people know what they're applying and taking into their body," Masters says.
4. Sodium Lauryl Sulfate (SLS) and Sodium Laureth Sulfate (SLES) are found in some shampoos and conditioners and may cause hair loss and scalp irritation.
Companies and Governments Making Healthy Changes
If you live in Europe, you're somewhat better protected than you are here in the States. In September 2004, a European Union ruling went into effect banning hundreds of carcinogens and reproductive toxins from all personal-care products on the European market. To put that in perspective, in its 67-year history of monitoring cosmetics, the FDA has banned only nine chemicals.
Oil spill cleanup!
As most everyone has heard about the oil spill in the Gulf of Mexico caused by BP. We all know how much of the wild life its killed but it continues because they are having a hard time controlling the spilling. Well a great non profit organization Matter of Trust is trying to do their part in helping. They are taking pet and human hair and placing them into those long recycled nylons to make "booms". If you would like to help out or learn more about it, here is their website: http://www.matteroftrust.org/programs/hairmatsinfo.html. Just a little bit we can do to help out the environment and the wildlife!
Saturday, May 22, 2010
Alfalfa sprouts recall!
LOS ANGELES -- Salmonella found in raw alfalfa sprouts appears to have sickened at least 22 people in 10 states, including a baby in Oregon, prompting a nationwide recall of the product.
Caldwell Fresh Foods of Maywood, Calif., announced the recall Friday. According to the Oregon Department of Human Services, which also announced the recall Friday, Caldwell's alfalfa product was sold in 18 states in the West, Midwest and South.
According to the federal Centers for Disease Control and Prevention, 11 people were sickened in California, two were sickened in Nevada and two were sickened in Wisconsin. Arizona, Oregon, Idaho, Illinois, Missouri, New Mexico and Colorado each had one person become ill, the CDC said. The illnesses began between March 1 and May 2 and six people were hospitalized.
A representative for Caldwell did not return a call Friday and a release issued by the company did not list the states to which the company sold the alfalfa sprouts.
The company's release did say the alfalfa sprouts were sold at restaurants, delicatessens and retailers nationwide, including many in California. Those California stores include Wal-Mart, Trader Joe's, Kings Supermarket, Numero Uno, Cardenas Markets, Gonzales Northgate Markets, Jons Marketplace and Canton Foods, the company said.
Oregon officials said the sprouts may have gone to more than 400 stores, including Wal-Marts in several states. Wal-Mart did not respond to a request for comment.
The company said the recalled alfalfa sprouts were sold in plastic cups and plastic bags under the Caldwell Fresh Foods brand, plastic cups under the Nature's Choice brand and plastic containers under the California Fresh Exotics brand.
William E. Keene, a senior epidemiologist at the Oregon health department, said Caldwell Fresh Foods is cooperating with an investigation.
Salmonella is an organism that can cause serious and sometimes fatal infections in those with weakened immune systems. It can cause diarrhea, fever and vomiting.
Keene said the baby who was sickened was a 4-month-old boy who was fed alfalfa sprouts mixed with other foods. His sickness made the cause of the outbreak easier to identify, Keene said, because the infant had not yet eaten many foods. He was hospitalized but has now recovered.
Oregon health officials said this is the 12th outbreak in sprouts that has sickened people in the state since 1995. Keene went as far as to warn against eating raw sprouts at all, saying anyone concerned with foodborne illness should be aware of the number of outbreaks.
Alfalfa sprouts are grown in a moist environment, heightening the chances of bacterial growth. The Food and Drug Administration and the CDC recommend at all times that people with a high risk of complications, such as the elderly, children and those with weakened immune systems, not eat raw sprouts because of the risk of contamination with salmonella.
This is the second large multistate outbreak in fresh produce announced this month. The CDC said Friday that they have identified additional people sickened by an outbreak of E. coli in romaine lettuce, bringing the total to 26 people sickened in Michigan, New York, Ohio, Tennessee and Pennsylvania. Seven additional cases are suspected, the CDC said
Caldwell Fresh Foods of Maywood, Calif., announced the recall Friday. According to the Oregon Department of Human Services, which also announced the recall Friday, Caldwell's alfalfa product was sold in 18 states in the West, Midwest and South.
According to the federal Centers for Disease Control and Prevention, 11 people were sickened in California, two were sickened in Nevada and two were sickened in Wisconsin. Arizona, Oregon, Idaho, Illinois, Missouri, New Mexico and Colorado each had one person become ill, the CDC said. The illnesses began between March 1 and May 2 and six people were hospitalized.
A representative for Caldwell did not return a call Friday and a release issued by the company did not list the states to which the company sold the alfalfa sprouts.
The company's release did say the alfalfa sprouts were sold at restaurants, delicatessens and retailers nationwide, including many in California. Those California stores include Wal-Mart, Trader Joe's, Kings Supermarket, Numero Uno, Cardenas Markets, Gonzales Northgate Markets, Jons Marketplace and Canton Foods, the company said.
Oregon officials said the sprouts may have gone to more than 400 stores, including Wal-Marts in several states. Wal-Mart did not respond to a request for comment.
The company said the recalled alfalfa sprouts were sold in plastic cups and plastic bags under the Caldwell Fresh Foods brand, plastic cups under the Nature's Choice brand and plastic containers under the California Fresh Exotics brand.
William E. Keene, a senior epidemiologist at the Oregon health department, said Caldwell Fresh Foods is cooperating with an investigation.
Salmonella is an organism that can cause serious and sometimes fatal infections in those with weakened immune systems. It can cause diarrhea, fever and vomiting.
Keene said the baby who was sickened was a 4-month-old boy who was fed alfalfa sprouts mixed with other foods. His sickness made the cause of the outbreak easier to identify, Keene said, because the infant had not yet eaten many foods. He was hospitalized but has now recovered.
Oregon health officials said this is the 12th outbreak in sprouts that has sickened people in the state since 1995. Keene went as far as to warn against eating raw sprouts at all, saying anyone concerned with foodborne illness should be aware of the number of outbreaks.
Alfalfa sprouts are grown in a moist environment, heightening the chances of bacterial growth. The Food and Drug Administration and the CDC recommend at all times that people with a high risk of complications, such as the elderly, children and those with weakened immune systems, not eat raw sprouts because of the risk of contamination with salmonella.
This is the second large multistate outbreak in fresh produce announced this month. The CDC said Friday that they have identified additional people sickened by an outbreak of E. coli in romaine lettuce, bringing the total to 26 people sickened in Michigan, New York, Ohio, Tennessee and Pennsylvania. Seven additional cases are suspected, the CDC said
Thursday, May 13, 2010
Buffalo chicken salad!
This is a super easy recipe and very yummy. I make this often and change it up a bit from the recipe. I add many extra veggies in it including spinich, carrots, broccoli, and a few others. Haven't been successful getting my kids to eat it but its great having a recipe I can throw together if I'm running late on getting dinner done.
Ingredients
2 teaspoons extra virgin olive oil
2 boneless, skinless chicken thighs (about 1/3 pound)
2 to 3 teaspoons hot sauce, such as 365 Everyday Value or Cholula
3 cups roughly chopped romaine lettuce
2 ribs celery, sliced
2 tablespoons 365 Everyday Value Organic Light Ranch Dressing
1/2 oz blue cheese crumbles
365 Everyday Value Organic Croutons (optional)
Method
Heat oil in a medium skillet over medium heat. Arrange chicken flat in skillet and cook, flipping once, until golden brown and cooked through, about 10 minutes. Once cool, tear into thick shreds and toss with hot sauce. In a large bowl, toss together lettuce, celery and dressing. Arrange on a plate, top with chicken and blue cheese and serve, with a few croutons if desired.
Nutrition
Per serving (about 13oz/381g-wt.): 440 calories (270 from fat), 30g total fat, 8g saturated fat, 110mg cholesterol, 940mg sodium, 11g total carbohydrate (4g dietary fiber, 5g sugar), 30g protein
Ingredients
2 teaspoons extra virgin olive oil
2 boneless, skinless chicken thighs (about 1/3 pound)
2 to 3 teaspoons hot sauce, such as 365 Everyday Value or Cholula
3 cups roughly chopped romaine lettuce
2 ribs celery, sliced
2 tablespoons 365 Everyday Value Organic Light Ranch Dressing
1/2 oz blue cheese crumbles
365 Everyday Value Organic Croutons (optional)
Method
Heat oil in a medium skillet over medium heat. Arrange chicken flat in skillet and cook, flipping once, until golden brown and cooked through, about 10 minutes. Once cool, tear into thick shreds and toss with hot sauce. In a large bowl, toss together lettuce, celery and dressing. Arrange on a plate, top with chicken and blue cheese and serve, with a few croutons if desired.
Nutrition
Per serving (about 13oz/381g-wt.): 440 calories (270 from fat), 30g total fat, 8g saturated fat, 110mg cholesterol, 940mg sodium, 11g total carbohydrate (4g dietary fiber, 5g sugar), 30g protein
Monday, May 10, 2010
Cheesy, Oozy guacamole bean dip
Here is a great recipe I tried out at my sister's house for Mother's Day. It was super easy to make and everyone LOVED it!
Servings: Serves 8
Ingredients:
Cheesy, Oozy Guacamole Bean Dip
1 can (16 ounces) refried beans
3 large avocados
3 Tbsp. fresh lime juice
2 containers (8 ounces) nondairy sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles , drained
1/2 cup sliced black olives , or more if you like
5 tomatoes , chopped
2 cups shredded vegan cheddar cheese
Directions:
Preheat the oven to 350 degrees F.
Spread a layer of refried beans in the bottom of an 8x8 quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes and sprinkle with the cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.
Note: We use Bearitos organic taco seasoning, but it does contain a touch of cane sugar. If you're avoiding all white sugar, make your own by combining chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt.
Servings: Serves 8
Ingredients:
Cheesy, Oozy Guacamole Bean Dip
1 can (16 ounces) refried beans
3 large avocados
3 Tbsp. fresh lime juice
2 containers (8 ounces) nondairy sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles , drained
1/2 cup sliced black olives , or more if you like
5 tomatoes , chopped
2 cups shredded vegan cheddar cheese
Directions:
Preheat the oven to 350 degrees F.
Spread a layer of refried beans in the bottom of an 8x8 quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes and sprinkle with the cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.
Note: We use Bearitos organic taco seasoning, but it does contain a touch of cane sugar. If you're avoiding all white sugar, make your own by combining chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt.
Saturday, May 8, 2010
Chicken taco pizza
I'm going to try to post some of the recipes we have been trying. This is one of them that we have made a few times. Once I bought the ingredients to make it once, I had enough to make it two more times with only having to buy another pizza crust. It is really good and super easy to make.
Serves 4
You can't go wrong with the best of family favorites, pizza and Mexican food, in one meal! For a vegetarian version, simply substitute sauteed zucchini or bell peppers and onions for the chicken. If you only have two mouths to feed, serve half of the pizza for dinner and pack the leftovers for lunch the next day.
Ingredients
1 frozen whole wheat pizza crust, thawed
1/2 cup tomatillo salsa, plus more for serving
1/4 pound part-skim mozzarella, shredded, divided
1 cup no-salt-added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 frozen boneless, skinless grilled chicken breast (such as Nature's Rancher brand), thawed and chopped
1/4 cup chopped cilantro
Method
Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.
Nutrition
Per serving (about 8oz/250g-wt.): 410 calories (90 from fat), 10g total fat, 3g saturated fat, 30mg cholesterol, 730mg sodium, 56g total carbohydrate (9g dietary fiber, 6g sugar), 22g protein
Serves 4
You can't go wrong with the best of family favorites, pizza and Mexican food, in one meal! For a vegetarian version, simply substitute sauteed zucchini or bell peppers and onions for the chicken. If you only have two mouths to feed, serve half of the pizza for dinner and pack the leftovers for lunch the next day.
Ingredients
1 frozen whole wheat pizza crust, thawed
1/2 cup tomatillo salsa, plus more for serving
1/4 pound part-skim mozzarella, shredded, divided
1 cup no-salt-added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 frozen boneless, skinless grilled chicken breast (such as Nature's Rancher brand), thawed and chopped
1/4 cup chopped cilantro
Method
Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.
Nutrition
Per serving (about 8oz/250g-wt.): 410 calories (90 from fat), 10g total fat, 3g saturated fat, 30mg cholesterol, 730mg sodium, 56g total carbohydrate (9g dietary fiber, 6g sugar), 22g protein
Friday, May 7, 2010
Lettuce recall!
Another good reason to support your local farmers market or grow your own veggies. Here is a lettuce recall because of E. coli I found in the news today. It was also sold in MO. Very scary stuff!
WASHINGTON (AP) - A food company is recalling lettuce sold in 23 states and the District of Columbia because of an E. coli outbreak that has sickened at least 19 people, three of them with life-threatening symptoms.
The Food and Drug Administration said Thursday that 12 people had been hospitalized and the federal Centers for Disease Control and Prevention said it was looking at 10 other cases probably linked to the outbreak.
Freshway Foods of Sidney, Ohio, said it was recalling romaine lettuce sold under the Freshway and Imperial Sysco brands because of a possible link to the E. coli outbreak.
College students at the University of Michigan in Ann Arbor, Ohio State in Columbus and Daemen College in Amherst, N.Y., are among those affected, according to local health departments in those states.
The FDA is focusing its investigation on lettuce grown in Arizona as a possible source for the outbreak, according to two people who have been briefed by the agency. Donna Rosenbaum, director of the food safety advocacy group Safe Tables Our Priority and one of those briefed, said the agency held a phone call with public health advocates Thursday.
Rosenbaum and other public health advocates have long been pushing for stronger food safety laws. The House passed a bill last year that would give the agency much more authority to police food production, but the Senate has not acted on it.
The New York state Public Health Laboratory in Albany discovered the contamination in a bag of Freshway Foods shredded romaine lettuce on Wednesday after local authorities had been investigating the outbreak for several weeks. The bag of lettuce came from a processing facility that was also linked to the illnesses, the FDA said. The agency would not disclose the name of that facility or its location but said an investigation was under way.
E. coli infection can cause mild diarrhea or more severe complications, including kidney damage. The three patients with life-threatening symptoms were diagnosed with hemolytic uremic syndrome, which can cause bleeding in the brain or kidneys.
were sickened. Freshway Foods said the lettuce was sold to wholesalers, food service outlets, in-store salad bars and delis.
Susan Cerniglia, spokeswoman for the public health department in Washtenaw County, where the University of Michigan is located, said it doesn't appear that students who were sickened ate the contaminated food on campus. It is believed they may have been sickened at local restaurants, she said.
The Erie County, N.Y., health department issued an alert late last month, however, that linked at least one diagnosis of E. coli to a student who ate at a Daemen College dining facility.
The most common strain of E. coli found in U.S. patients is E. coli O157. The CDC said the strain linked to the lettuce, E. coli 0145, is more difficult to identify and may go unreported.
Freshway Foods said in a statement Thursday that the FDA informed the company about the positive test in New York on Wednesday afternoon. The statement said "an extensive FDA investigation" of Freshway Foods' facility in Sidney has not uncovered any contamination at the plant.
The recalled lettuce has a "best if used by" date of May 12 or earlier. The recall also affects "grab and go" salads sold at Kroger, Giant Eagle, Ingles Markets and Marsh grocery stores.
The lettuce was sold in Alabama, Connecticut, the District of Columbia, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Virginia, West Virginia and Wisconsin.
WASHINGTON (AP) - A food company is recalling lettuce sold in 23 states and the District of Columbia because of an E. coli outbreak that has sickened at least 19 people, three of them with life-threatening symptoms.
The Food and Drug Administration said Thursday that 12 people had been hospitalized and the federal Centers for Disease Control and Prevention said it was looking at 10 other cases probably linked to the outbreak.
Freshway Foods of Sidney, Ohio, said it was recalling romaine lettuce sold under the Freshway and Imperial Sysco brands because of a possible link to the E. coli outbreak.
College students at the University of Michigan in Ann Arbor, Ohio State in Columbus and Daemen College in Amherst, N.Y., are among those affected, according to local health departments in those states.
The FDA is focusing its investigation on lettuce grown in Arizona as a possible source for the outbreak, according to two people who have been briefed by the agency. Donna Rosenbaum, director of the food safety advocacy group Safe Tables Our Priority and one of those briefed, said the agency held a phone call with public health advocates Thursday.
Rosenbaum and other public health advocates have long been pushing for stronger food safety laws. The House passed a bill last year that would give the agency much more authority to police food production, but the Senate has not acted on it.
The New York state Public Health Laboratory in Albany discovered the contamination in a bag of Freshway Foods shredded romaine lettuce on Wednesday after local authorities had been investigating the outbreak for several weeks. The bag of lettuce came from a processing facility that was also linked to the illnesses, the FDA said. The agency would not disclose the name of that facility or its location but said an investigation was under way.
E. coli infection can cause mild diarrhea or more severe complications, including kidney damage. The three patients with life-threatening symptoms were diagnosed with hemolytic uremic syndrome, which can cause bleeding in the brain or kidneys.
were sickened. Freshway Foods said the lettuce was sold to wholesalers, food service outlets, in-store salad bars and delis.
Susan Cerniglia, spokeswoman for the public health department in Washtenaw County, where the University of Michigan is located, said it doesn't appear that students who were sickened ate the contaminated food on campus. It is believed they may have been sickened at local restaurants, she said.
The Erie County, N.Y., health department issued an alert late last month, however, that linked at least one diagnosis of E. coli to a student who ate at a Daemen College dining facility.
The most common strain of E. coli found in U.S. patients is E. coli O157. The CDC said the strain linked to the lettuce, E. coli 0145, is more difficult to identify and may go unreported.
Freshway Foods said in a statement Thursday that the FDA informed the company about the positive test in New York on Wednesday afternoon. The statement said "an extensive FDA investigation" of Freshway Foods' facility in Sidney has not uncovered any contamination at the plant.
The recalled lettuce has a "best if used by" date of May 12 or earlier. The recall also affects "grab and go" salads sold at Kroger, Giant Eagle, Ingles Markets and Marsh grocery stores.
The lettuce was sold in Alabama, Connecticut, the District of Columbia, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Virginia, West Virginia and Wisconsin.
Thursday, May 6, 2010
Keeping away buffalo knats!
I know buffalo knats have been a problem in a lot of areas lately. We have experienced them in the past camping. My father-in-law put to use the idea of using vanilla exteract. He is a carpenter and was working outside with another buddy last week. He had also heard that vanilla extract would keep them away. He decided to try it. His buddy declined and said he didn't want to smell like cookies. Well my father in law left without getting bit once. His buddy however walked away with several welts after getting bit. So there you go......vanilla extract does work!
Our Composter!
Not long after starting our garden, I saw some articles about how good compost is for you garden. So I began looking more into it. I was completely amazed with how many things you can recycle into a compost pile. I looked into different ways to make your own compost and I liked the containers because I was afraid my neighbors would have an issue with us if we had an open compost pile in our backyard. Well my wonderful in-laws told us they had a compost tumbler at their house that they don't use and we were welcome to borrow it! This was great news to me as the cheapest one I have found so far was around $75. So we immediately went to work on making our compost. I read that it can take anywhere from 6 months to a year to get some good compost to use so this will be perfect for our garden next year.
Of course I got the kids involved with our new recycling program and they love it! I told them all the things we can put into it and they love helping us out with recyling. So here is a picture of them with a few of the things we can put into the compost: Joey holding up some grass representing our yard clippings. Andrew holding up a bag with shredded paper and a shredded paper bag. Adriana holding a container I use to collect all our extra fruit and veggie clippings I have after cooking.
And here is a picture of our compost tumbler. I know not too exciting but I am really excited to see what great compost I can make out of it!
I will keep you updated on how it is coming along!
(Oh and if you are wondering what the red spots are on my kids faces, Adriana got a stamp at school that day from the carnival and they thought it was great fun to stamp their faces.....ugh!)
Of course I got the kids involved with our new recycling program and they love it! I told them all the things we can put into it and they love helping us out with recyling. So here is a picture of them with a few of the things we can put into the compost: Joey holding up some grass representing our yard clippings. Andrew holding up a bag with shredded paper and a shredded paper bag. Adriana holding a container I use to collect all our extra fruit and veggie clippings I have after cooking.
And here is a picture of our compost tumbler. I know not too exciting but I am really excited to see what great compost I can make out of it!
I will keep you updated on how it is coming along!
(Oh and if you are wondering what the red spots are on my kids faces, Adriana got a stamp at school that day from the carnival and they thought it was great fun to stamp their faces.....ugh!)
Tuesday, May 4, 2010
Garden update!
Our garden is finally starting to take off. I'm hoping we will have some fresh veggies soon!
Chris got the fence put up around the garden to keep the dogs out and I have been trying the hot sauce mix to keep all the animals away without needing to use any harmful chemicals. We shall see how it goes.
Here is an updated picture of the garden.
A few pictures of some of the veggies starting to pop up!
Chris got the fence put up around the garden to keep the dogs out and I have been trying the hot sauce mix to keep all the animals away without needing to use any harmful chemicals. We shall see how it goes.
Here is an updated picture of the garden.
A few pictures of some of the veggies starting to pop up!
Monday, May 3, 2010
Listerine works!
We had our first campout this weekend and gave the listerine spray a try to keep the mosquitos away. It seemed to really work! We came home without one single mosquito bite! This is a record for us especially without using any of the chemical sprays. Although, we still had several nats and other irritating bugs around us, at least they weren't biting us. We will give it a try again in a couple of months when the mosquitos get worse and see how it is. I will keep you updated!
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