Diet and Cooking Suggestions

Hey S., I really love cooking light magazine, it has great healthy recipes. there is a quick meal section too. Their recipes aren't very hard. They also have a website with all their recipes on it. Slow cookers are a must have, you'll love it! H.

Here's a quick recipe for you I hope you like it.

1 lb. Hamburger
1 pkg. Cherry Tomatoes halved or quartered your choice
saeasoned all salt
1/2 C. lite italian dressing
1 can three bean salad ( drained )
lettuce (optional)

Cook hamburger and sprinkle with seasoned all salt while cooking. Remove from heat and drain. Add three bean salad, cherry tomatoes and 1/2c. italian dressing. Serve with lettuce if desired.

I really hope you like this my step mother in -law dosen't like beans and she loved this. It's such a quick recipe and you can always put what's left in the fridge for later. I sometime add a little more dressing when I eat the leftovers. Enjoy!
A.

if you haven't done this already, go to kraftfoods.com and sign up for the food and family magazine. simple recipes and it's free. the biggest mistake is trying to make healthy food when you don't understand the recipe. keep it simple. if you have no time to cut up fresh fruit, there are packages of apples already sliced up and baby carrots, melons cut up, grapes. all of which require no prep to be eaten as a snack. add some blueberries to your morning cereal or a banana. if you don't buy junk food, you won't eat junk food. have healthier versions on hand for those cravings. and don't think of it as a diet. if you deny yourself something you place it in the bad catagory. when that happens you end up wanting it more than every. everything in moderation. and when you need support, call a friend or go for a walk or even post something here.
if you want more tips you can email me at ____@____.com (I love food, so I feel your pain)

hi, I just bought all the Rachel Ray cook books and the recipes were tasty, quick and very easy to do. I usually have alot of trouble with recipes and this was easy even for me. I hope this helps they have lots of them on ebay. Em :)

First I am wondering, how often do you use the appliances that you already have? If you don't use them very often I wouldn't bother getting the mixer. (This is from someone who is an appliance junkie) A simple electric hand mixer is perfect. If you have a blender it can also be used as a food processor. Just use the pulse button if you don't want your foods to be pureed. A slow cooker is a nice thing to have but you don't need a very big one. I have a smaller one that I think I got at Wal Mart for about $10. You could take one day (usually a day you don't have a lot to do like a Sunday) of the week to prepare the next weeks food. Casseroles are a great thing to make because they freeze really well, then all you have to do is pop them in the oven to warm up when you need them. They are similar to the frozen lasangas that you can buy at the grocer. Something that is also good is to make a simple staple that can be used for many different things. For example, make ground beef with a simple tomato base and it can be used as sloppy joes, spaghetti meat, and taco meat. Just add different things to make it different flavors. If you cook about two pounds it should last you for both dishes. Depends on how much your husband and you eat. Hope this helps.

S., another great way to get easy meals is to use some of the meat marinades that are out there. Our favorite is the Carribean Jerk one by KC Masterpiece. If you don't belong to one of the wholesale clubs, that is something to consider. I get a package of chuck steaks (five in a pack), season them with a bit of sea salt and some coarse grind garlic, then I pour on a big bottle of the Carribean Jerk marinade and let it sit for a couple of hours or overnight. I also toss in one large sweet onion chopped in chunks and one bell/green pepper. Throw this in the oven on 325 degrees for a couple hours. The steak is tender and tastes great. Serve up a package of wild rice mix and a salad or green vege.

Hi,

My name is L. Wilson and I am the owner of the Dream Dinners located in Altamonte Springs, FL. I really think you could benefit from my food service business. My business is a meal assembly business. We provide 14 different recipes a month and change them every month so that you get lots of variety. Go online to www.dreamdinners.com and check out our menu. Select a session date and time that would work in your schedule to make your meals. It takes approximately 2 hrs to make 12 meals. After you select a session, you then select what meals you want to assemble. Our September menu offers Lasagna, Chicken Parmesan, Beef Stroganoff, Chicken Fajitas, Calzones, Garlic and Balsamic Marinated Flank Steaks and more. Our Grand Opening is September 14th from 5pm to 8pm. If you would like more information, please contact me at ###-###-#### or ____@____.com.

Thanks and Good Luck,
L.

Hi S., first I am attaching this site that covers shelf life for all kinds of foods...it comes in handy as far as freezing things, suggestions on how and for how long. (http://www.hormel.com/templates/knowledge/knowledge.asp?c...)
As far as losing weight, might I suggest straying from the fry daddy. Portions I have determined are a big thing... if you can try to fill your plate 1/2 veggies, 1/4 meat, 1/4 carb, and eat your veggies first, so if you do get full, its not from all carbs and no healthy stuff, know what I mean? it has helped me shed a few pounds.

heres a few pretty simple things that work for my family:

Simple 3 bean chili:
brown 1lb beef (I can only stomach extra lean, or drain grease), stir in either packet of chili mix or some garlic powder, onion powder, chili powder (spicy if you want, its up to you) add 3 cans of beans...I use any combo of black beans, dark or light kidney, pinto or whichever you prefer. (you can drain and rinse beans, and add your own water, I'd say about one can worth of water, depending on how thick you want it to be.) Let simmer for at least an hour on low and there you have a whole lot of chili for leftovers or whatever. sprinkle some cheddar cheese on top and viola!

easy spaghetti sauce (that isnt a jar)
brown 1lb beef with garlic, onion, oregano, basil and parsley (i think 1 tbsp each is a good measure) add one larger can of regular tomato sauce, and about 1/3 can of water (again the thickness is up to you) and let simmer for 20 min or all night, it doesnt really matter, but the longer the better.
(of course dont forget the pasta) for us, 1 16oz box feeds 2 adults, 2 kids and there is usually leftovers to take to work and/or freeze. you can always also double the recipe and freeze half.

if you like these, let me know and ill send you some other things that work for us.
good luck!

Hi S.:

I sell Tupperware and I have a website site that you can go to and get some easy and simple recipes. Most of the recipes are 30 minutes or less. Check it out, it might help. www.my.tupperware.com/jazzdiva

Good Luck!
Y.

Hi - check out foodfit.com :)

Frozen Veggies are a wonderful thing! They don't go bad like fresh ones, but don't have all the sodium and preservatives of canned ones. Also, bhg.com (Better Homes and Gardens website) has tons of free recipes. You can search by ingredient or recipe name. I use it a lot when I am looking for something new to make. The best appliance you can invest in is a crock pot. It will make your life soooo much easier! And don't be afraid to experiment. A lot of times (close to month end) when I have run out of grocery money and we are low on everything. I just start looking at whats in the pantry and throwing stuff in a pan together to see what comes of it. I have invented many great meals this way. Here is one of my favorites...
Hamburger Corn Casserole
Ingredients...
1lb Ground Beef
1 small/medium onion
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 sm container of sour cream
1 can of corn
2 cups of egg noodles

Directions...
Brown beef and onions and drain
Cook egg noodles and drain
combine noodles, beef & onions, and rest of ingredients in a casserole dish.
Sprinkle bread crumbs over the top and bake @ 350 for 30 minutes.

Hi S. -

Where are you located? If you're in S. Tampa, I'd be happy to show you how to make some great recipes in person...yummy Filipino ones too. For now, here are some of our family favorites. Because we left nearly everything we owned back in Hawaii, I had only a few appliances to work with: an electric skillet, a rice cooker, a toaster oven, and microwave. I have many recipes that can be easily made with these few appliances. Let me know how it goes.

Healthy Treasures - Grapefruit and Crab Salad
Description:
I had this wonderfully refreshing salad at The Pacific Club in Hawaii. It's so easy to make and so worth it. Enjoy!
Ingredients:
-(1) small ripe pink grapefruit, peeled and cut into sections
-(1 - 2) ice cream scoops of your favorite deli crab salad
-Several leaves of butter lettuce...I use enough to cover an entire plate
-A couple of lemon wedges
-Salt and pepper to taste
Directions:
1. Arrange the butter lettuce leaves in a nice overlapping, circular pattern over a plate.
2. Scoop on 1 - 2 ice cream scoopfuls of your deli crab salad onto the middle of the plate.
3. Arrange the pink grapefruit wedges in a circular pattern around the salad plate. If you really like grapefruit, add more wedges.
4. Squeeze some lemon onto the crab salad and salt and pepper to taste.
Viola! It's really that easy, and it's very tasty and filling.
Number Of Servings:Single serving
Preparation Time:5 minutes
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Salsa Skillet Chicken with Yellow Rice
Description:
The easiest Mexican chicken dish you'll ever make - ole!
Ingredients:
-(1) pkg. of boneless, skinless chicken breasts
-(1) jar of any brand salsa (you choose the heat...I like Pace's Medium Garden Blend)
-1 1/2 cup shredded cheddar cheese
-Garlic powder, onion powder salt, and pepper (to season the chicken prior to cooking)
-Olive oil - a couple turns around the skillet
For rice: Buy any brand of yellow rice you like...we like Viggio and we just make it in our rice cooker. If you don't have this handy appliance, just follow the stove top directions on the package.
Directions:
(1) Start cooking your rice according to the package.
(2) Fire up your trusty electric skillet or frying pan to about medium high heat and pour in some olive oil, enough to coat the surface.
(3) Season chicken with garlic and onion powder, salt, and pepper.
(4) Once pan is hot enough, brown chicken until thoroughly cooked. I like to cut the breasts in half for faster cooking.
(5) Once chicken is browned, lower heat to medium low and pour entire jar of salsa over chicken. Simmer for about five minutes.
(6) Sprinkle cheddar cheese over salsa chicken and let it melt before serving.
(7) Serve with yellow rice.
Number Of Servings:4
Preparation Time:20 minutes for rice and chicken
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Chicken Pot w/out the Pie
Description:
Here's another tasty gem created in my minimalist kitchen. :)
Ingredients:
-1 pkg. of 4 boneless, skinless chicken breasts
-1 pkg. of frozen vegetable medley (carrots, green beans, peas, corn)
-1 8 oz. can of cream of chicken soup
-Salt, pepper, and garlic powder to taste
Directions:
(1) Cut chicken up into bite-sized pieces and season with salt, pepper, and garlic powder. Saute until thoroughly cooked.
(2) Pour entire can of cream of chicken soup and frozen vegetables into skillet with the chicken. Heat thoroughly.
(3) You can serve this delicious meal on top of rice or pasta, or just with rolls on the side.
*If you're feeling a bit more creative and have some ramekins (small coffee mugs that fit in a toaster oven will work too), fill them up with the pie mixture and press two triangle pieces of a Pillsbury Crescent Roll dough tube together and place it on top of each dish. Follow directions on the dough package and bake thoroughly until golden brown.
Number Of Servings:4 - 6 if using the standard recipe
Preparation Time:15 - 20 minutes if using the standard recipe
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Meatball Subs
Description:
You'd be surprised with the variety of tasty concoctions you can make with just a simple electric skillet, a toaster oven, and a little creativity.
Ingredients:
-1 pkg. frozen meatballs
-1 jar of your favorite red pasta sauce (we like Classico's Tomato and Basil)
-1 pkg. shredded mozzarella cheese
-1 pkg. of good, hoagie bread
Directions:
(1) On a medium setting, heat the pasta sauce in the skillet until it comes to a simmer.
(2) Place meatballs in the sauce and heat completely through.
(3) After meatballs have been heated, place a good scoop full in an open hoagie roll and top with mozzarella cheese.
(4) You can fit up to two regular sized rolls in an average toaster oven...make sure to use the baking pan and place the rolls under the broiler for just a minute or two until the cheese is melted. WARNING: watch your rolls because they will burn fast.
*If you're feeling ambitious, you can vary this recipe by sauteing mushrooms, green peppers, and onions until they are thoroughly carmelized. Just add them to the pasta sauce after the meatballs have been heated through.
Number Of Servings:Makes about 6 - 8 medium-sized subs
Preparation Time:15 - 20 minutes tops
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Chicken Marsala
Description: One of my personal favorites...great for leftovers too!
Ingredients:
-(1) pkg. of thinly sliced boneless, skinless chicken breasts
-3/4 cup marsala wine
-1/4 water
-(1) tub of sliced mushrooms
- 2 Tbsp. butter
-some flour for dredging chicken
-1/4 tsp. rosemary (optional)
-2 Tbsp. parsley (chopped)
-Salt, pepper, garlic powder to flavor dredging flour and mushrooms
-Olive oil for sauteeing chicken
Side dish: I like the multi-colored rotelli mixed with butter and fresh parmesan cheese.
Directions:
(1) Season flour with salt, pepper, and garlic powder and lightly dredge chicken breasts (I always wash my chicken before flouring it).
(2) Melt butter in skillet and saute mushrooms for 10 minutes or until they reach a soft consistency. Season with salt, pepper, and garlic powder. Remove from skillet and set aside.
(3) Pour enough olive oil to lightly coat skillet. Cook chicken on both sides - approx. 4 mins. Remove and set aside.
(4) Return mushrooms back to skillet and pour marsala wine, water, parsley, and rosemary (optional). Lightly simmer for about three minutes.
(5) Return chicken and let sauce infuse for about five minutes. Serve immediately with cooked pasta (tossed with butter and FRESH parmesan cheese).
Number of servings: 2 (I always cook this in bulk because my husband likes it for next-day lunch).
Preparation time: Pasta - 8 - 10 mins. to cook, 3 mins. to toss. Chicken Marsala - 30 mins.
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Bear Creek's "Darn Good Chili"
Description: You can't get any easier than this 1-2-3 chili recipe...talk about semi-homemade! :) In Hawaii, I used to make this for our block parties and it was always a BIG hit!
Ingredients:
-(1) packet of Bear Creek "Darn Good Chili mix (found in most groceries store where you find dry soup mixes).
-(1) 6 oz. can of tomato paste
-(1) lb. ground turkey
-(1) pkg. cooked turkey Polska Kielbasa sausage (for presentation, I like to cut this on a moderately thick bias) or if you like spicier food, try HOT Italian sausage, but make sure it's cooked first. In Hawaii, we used Portuguese sausage...not sure if they sell it in Florida.
-(7) cups water
-Salt, pepper, garlic powder to season ground turkey - for me, this is the Holy Trinity of seasonings ala Paula Deen. :)
-Extra virgin olive oil
Directions:
(1) Pour a couple of turns of olive oil into a skillet and heat. Brown ground turkey (remembering to season it), remove, and set aside.
(2) In same skillet or stock pot (if you want), add seven cups water (I use hot to make boiling time faster) and the chili mix. Wait for a rolling boil.
(3) Whisk in tomato paste, add ground turkey and sausage slices. Lower temperature and simmer for about 20 - 25 minutes.
*We serve this chili on top of elbow macaroni or white rice and topped with shredded cheddar cheese although shredded pepper jack cheese adds a nice zing. We also bake Jiffy cornbread to go along side of it.
Number of servings: A LOT...for our family of almost five, this meal can last for three or four days because we eat medium-sized bowls of it at a time.
Prep time: 30 - 35 minutes...most of it is spent simmering.

Get the crock pot asap. It will be your new best friend. If your family likes fresh green bean and or asparagus a really quick and tasty way to cook them is to heat your oven to 400 toss the veggies with olive oil, salt and garlic (fresh chopped or powdered) and roast them for 15 minutes. Cooking light has GREAT recipies and meal ideas. Kraftfoods.com has some good receipes too. Lots with ground meat. Good luck!!

:) I just responded to another similar request with this same answer: Try "Quick and Healthy Volume II" http://www.amazon.com/Quick-Healthy-II-People-Meals/dp/09...

I love this cookbook (and vol 1). The meals are healthy, quick, don't have a ton of ingredients, and the book has meal plans and grocery lists for several weeks. I made some comments about the book on Amazon's website, but if you don't happen to see them, my main concern with the meal plans was that they don't tend to reuse the same ingredients that you're already buying for other recipes. For example, say you need 2oz of low fat cheese for one recipe. Well, the meal plan should keep in mind that you still have at least 6oz left from that 8oz package you bought, and should have another recipe that uses some of that up. I didn't see a whole lot of that type of re-using of ingredients, so I usually ended up creating my own mealplans with some recipes where I could use up ingredients; this also cuts down on the $$ for the grocery bill. Anyway, the recipes are quick and healthy, as the title implies, and they still manage to taste good! :)

Also, just for general cooking knowledge, but not necessarily for quick or healthy meals, I highly recommend "Joy of Cooking". The absolute, hands-down, BEST cookbook ever written. Doesn't have any photos, just some pen-ink drawings, but it is an encyclopedia of cooking knowledge. And it really clears up a lot of mysteries, like how to choose the best meats or produce, and what all those grades on the meats mean, how to cut off the fat layer that is on lamb roasts so they will actually cook through, why the last time I tried to cook a beef roast it came out dry and chewy, etc, etc. It will really, really help you become a great cook. I would give away or loan out any book in my house if asked to, except this one. Good luck!