taken from a SavingDinner.com news letter
1—Some Like It Hot. Chilis, cayenne pepper, salsa—just add some picante to your meals and watch your metabolism climb, perhaps as much as 20%! Who knew a spicy burrito could work wonders?
2—Berry Interesting. With their high fiber content, berries have the distinction of giving you less calories than you eat! Add to that their natural sugar content that nicely satisfies a sweet tooth, berries need to be on everyone’s shopping lists!
3—Fishing for Compliments. Once again, wild salmon makes the list with its abundant omega-3 fatty acids. Omega-3 fatty acids not only increases your metabolism, but it increases energy levels too and makes your skin positively glow!
4—A High Celery. Celery is one veggie that uses more energy to digest and absorb it then the calories you get from eating it. Put some celery sticks in your lunchbox this week!
5—Pucker Up. By adding a tablespoon of lemon juice to a glass of water every morning, you’ll slow digestion down a bit, aiding to your body’s ability to metabolize and thus speeding everything up! No sugar though…this is lemon-aid in its purest form!
6—Ice, Ice Baby. Regular water consumption is good for one’s metabolism by helping your body with digestion and detoxification and can help raise metabolism rate by 30%. Bring down the temperature a bit on your trusty bottle of water (40 degrees F) and you’ll burn even more, according to a report in the Journal of Clinical Endocrinology and Metabolism.
7—Float Your Oats. Oatmeal’s slow release of glucose and fiber to fill you up makes this a metabolism favorite of those in the know for years! Even if your memories of childhood porridge are less than fond, try a bowl of steel cut oats (and blueberries for a double whammy!) and get your oats on—it will do your body good.
8—Cabbage Patch. Actually anything in the brassica family will do the trick. All of these cabbage patch kids—from broccoli, to cabbage to cauliflower and anything in between, improve the function of a gal’s (or guy’s) metabolism.
9—Soup’s On. A study at Baylord College of Medicine, found that people who ate a bowl of soup before meals lost more weight than those who didn’t. The soup is about three-fourths water, giving you the benefit of #6 and possibly #8, too. Make sure you’re eating veggie-filled, broth-based soups though—cream soups will just add to your girth!
10—An Apple a Day. Or make that an apple per meal! Research from the State University of Rio de Janeiro discovered three small apples a day will satiate (from the pectin and natural fruit sugar) and help people eat less at each meal with the result being a boost in metabolism. Can’t beat that!
There you go…now go add this stuff to your grocery list and get your metabolism PUMPED
Wednesday, July 30, 2008
Tuesday, July 29, 2008
Bow Ties with Sun-Dried Tomato & Scallion Cream Sauce
5 Scallions (a.k.a. green onions), white & light green parts only
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional
1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.
2) Cook the pasta until tender and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional
1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.
2) Cook the pasta until tender and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.
Vegetable Cheese Soup
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard)
3 cups grated cheddar cheese
In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard)
3 cups grated cheddar cheese
In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.
Wednesday, July 23, 2008
Saag
(Indian spiced spinach)
Serving suggestions: white rice and Naan
Drink suggestion: mango lassi
Yield: 4-6 servings
1 chopped Onion
6 cloves Garlic minced
1 TBL fresh Gingerroot,minced
1 tsp Coriander seed, ground
1/2-1 tsp Turmeric
1/4 to 1/2 tsp Cayenne pepper (try Korean pepper opt. to desired spiceyness)
2 TBL Oil or ghee
1 lb Spinach, chopped
1 cup Water
1 tsp Salt
1 can petite diced tomatoes
1 cup Yogurt
1/4 cup Cream (opt.)
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
If making saag aloo, peel, dice and put potatoes on to boil.
Put rice on to cook.
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, tomatoes, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or food processor to break into small pieces (not quite puree) in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
VARIATIONS
* You may use frozen or fresh spinach. Try substituting mustard or other greens.
* A squeeze of lemon added at the end will brighten the flavor of this dish.
* Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu has a similar texture and flavor. You could try blending it in with the spinach too.
* Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
* Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
* You can add any meat you like to this, just cook it partially and add after pureeing the spinach. I don't think chicken goes well with it, but you can try it if you want.
Serving suggestions: white rice and Naan
Drink suggestion: mango lassi
Yield: 4-6 servings
1 chopped Onion
6 cloves Garlic minced
1 TBL fresh Gingerroot,minced
1 tsp Coriander seed, ground
1/2-1 tsp Turmeric
1/4 to 1/2 tsp Cayenne pepper (try Korean pepper opt. to desired spiceyness)
2 TBL Oil or ghee
1 lb Spinach, chopped
1 cup Water
1 tsp Salt
1 can petite diced tomatoes
1 cup Yogurt
1/4 cup Cream (opt.)
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
If making saag aloo, peel, dice and put potatoes on to boil.
Put rice on to cook.
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, tomatoes, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or food processor to break into small pieces (not quite puree) in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
VARIATIONS
* You may use frozen or fresh spinach. Try substituting mustard or other greens.
* A squeeze of lemon added at the end will brighten the flavor of this dish.
* Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu has a similar texture and flavor. You could try blending it in with the spinach too.
* Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
* Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
* You can add any meat you like to this, just cook it partially and add after pureeing the spinach. I don't think chicken goes well with it, but you can try it if you want.
Tuesday, July 22, 2008
Tangy Oven-Barbecued Chicken
1 cup barbecue sauce
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
Chicken in a Pot Soup
3 cans chicken broth
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1 medium carrot, sliced
1 medium stalk celery, sliced
1 medium onion, chopped
1/2 c brown rice, uncooked
12 oz cooked chicken breast meat, chopped (about 2 cups)
Place all ingredients into a soup pot and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 to 45 minutes.
Serves 8
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1 medium carrot, sliced
1 medium stalk celery, sliced
1 medium onion, chopped
1/2 c brown rice, uncooked
12 oz cooked chicken breast meat, chopped (about 2 cups)
Place all ingredients into a soup pot and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 to 45 minutes.
Serves 8
Creamed Chicken and Biscuits
1/2 onion chopped
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
6 frozen biscuits, thawed, or you can use a can of refrigerated biscuits
Preheat oven to 350. Grease an 11x7 inch baking dish. Heat butter in a small skillet over medium high heat until melted and stir in onion. Saute until tender (they become transparent). Combine onion, chicken soup, sour cream, and milk in a medium bowl and mix well. Spoon into baking dish and bake for 15 minutes. Remove and sprinkle with 3/4 c cheddar. Place biscuits in a single layer over top and sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minute. Serve immediately.
Serves 6 (probably small servings)
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
6 frozen biscuits, thawed, or you can use a can of refrigerated biscuits
Preheat oven to 350. Grease an 11x7 inch baking dish. Heat butter in a small skillet over medium high heat until melted and stir in onion. Saute until tender (they become transparent). Combine onion, chicken soup, sour cream, and milk in a medium bowl and mix well. Spoon into baking dish and bake for 15 minutes. Remove and sprinkle with 3/4 c cheddar. Place biscuits in a single layer over top and sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minute. Serve immediately.
Serves 6 (probably small servings)
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