0 Natural Food Recipes

By Jennifer S Rigby

With obesity widely accepted and type 2 diabetes raging amongst adults and children alike, somewhere there has to be a stop to it all. But, how and where does this take place? Is it a problem that the federal and state governments can absolve? No, it has to start with personal accountability and a willingness to change the way that food is viewed. Aspartame, monosodium glutamate, food colorings, and every other preservative in between have to be considered extremely toxic to the body. Without families taking a stand, innocent children will be sent to their graves at an early age. The only way to make the necessary changes to put a stop to preventable diseases (such as type 2 diabetes) is to use exclusively natural food recipes while cooking.

What is a natural food recipe? It is a recipe that contains solely whole food ingredients. The best way to tell if a recipe is processed or artificial is by its components. If it contains foods that are packaged and have a long shelf life with more than a few ingredients, then it is not a natural food. Also, those complicated words on the food labels are usually artificial. That is a great indicator of how real it is. For example, what would the food label on a tomato read? All that is contained in a tomato is a tomato. Actually, the concept is quite simple. When combining ingredients into a recipe, those ingredients should typically only be themselves. That realization provides a wide variety of possibilities while concocting in the kitchen. It makes it an exciting experience to cook again!

Some of the greater challenges that come when making natural food recipes are soup based recipes. This is typically the case because homemade broths usually take planning and preparation to have on hand. But, while planning the weekly menu, simply plan to make homemade beef broth and chicken broth to use in soups the following day or two. In fact, making an all natural Chicken Noodle Soup is rather simple and can even be put together in the slow cooker. By simply adding 4 cups homemade chicken broth, 2 cups water, 1 chicken breast, 2 cups of carrots and celery, 2 teaspoons of thyme, ½ teaspoon of black pepper, 2 teaspoons of sea salt, and 1/3 package of fettuccine noodles, a delicious all natural chicken noodle soup has been concocted. Thankfully this rids of any form of MSG along with any other added preservative. This soup is so tantalizing to the taste buds that it is challenging to quit on one serving. Also, by making this homemade soup there will not arise any nasty side effects (like MSG headaches) that usually come from the artificial chicken noodle recipes.

Another fabulous all natural food recipe is homemade Beef Stew. This soup is similar to the Chicken Noodle Soup. It requires a little planning and preparation, but is extremely simple to create. The exciting revelation with this meal is that it can also reside in a slow cooker. That is a great way to ensure that dinner is all natural even if time is of the essence. The stew can be placed in the slow cooker in the morning and then savored after a hectic work day. The smell that wafts throughout the house will entice all those present to devour this meal immediately. The few minutes that it took to add 6 cups homemade beef broth, 3 celery ribs, 3 carrots, 4 potatoes, 2 cups precooked roast beef, 1 teaspoon of thyme, 1 teaspoon basil, ½ teaspoon black pepper, and 3 teaspoons of sea salt will make it all worth it.

All natural food recipes are not very complicated and the taste that they evoke makes them definitely superior to their artificial counterparts. Changing the American problem of obesity and diabetes cannot be done as an entire country. It will start to occur when 1 family makes a commitment to eat whole foods and then shares their discovery and knowledge with their friends and neighbors. Then as their friends and neighbors realize how critical it is to consume whole foods, they will then in turn share it with others. That will be the process of revolutionizing the way Americans view food!

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0 Quick and Easy Salad Recipes For Your Table

By Linda Carol Wilson

Salads are important parts of our meals so give your meal a little something extra with these quick and easy salad recipes. Choose from an easy Spaghetti Salad. I made this for a church luncheon and it was a real hit. Or try a tasty Layered Salad, a refreshing Orange-Pineapple Fluff or a Confetti Macaroni Salad.

SPAGHETTI SALAD 
8-10 ounces whole-wheat thin spaghetti, cooked according to pkg directions in salted water 
1/2 cup balsamic vinaigrette 
1 tbsp olive oil 
2 large Roma tomatoes 
6 slices pepperoni, each slice cut into 9 to 12 pieces 
6 tbsp bottled crunchy salad toppings 
parmesan cheese for garnish

Drain spaghetti and place in a large mixing bowl; toss with olive oil. Add the vinaigrette, tomatoes, pepperoni, and saladtoppings. Toss to coat well.

Transfer salad to serving bowl and garnish with Parmesan cheese. Cover and chill for at least 2 hours before serving to chill thoroughly. Before serving, toss again. Serve with additional Parmesan cheese, if desired.

EASY LAYERED SALAD 
3 cups torn romaine lettuce 
1 pkg (10-oz) frozen peas, thawed 
6 medium potatoes, cooked in lightly salted water and diced 
3/4 cup diced red onion 
1 cup mayonnaise 
1 cup shredded cheddar cheese 
1 lb sliced bacon, diced & cooked

In a large clear glass bowl, layer the above ingredients in the following order: lettuce, peas, potatoes, and onion. Carefully spread the mayonnaise over the top of the onions. Sprinkle the cheese over the mayonnaise and top by sprinkling the bacon over all. Cover and chill for at least 2 hours but maybe chilled up to overnight.

Yield: 8 servings

ORANGE PINEAPPLE FLUFF 
1 carton (8-oz) frozen whipped topping, thawed 
1 pkg (4-serving size) orange-flavored gelatin 
1 can (regular size) crushed pineapple, drained 
1 small carton small curd cottage cheese 
1/2 cup chopped pecans, optional.

In a large mixing bowl combine the whipped topping and gelatin until the gelatin is completely dissolved. Stir in the pineapple and cottage cheese; mix thoroughly, cover, and chill until serving time. May add pecans before chilling, if desired.

CONFETTI MACARONI SALAD 
1 pkg (7-oz) elbow macaroni 
3 hard-boiled eggs, chopped 
1 cup medium-fine chopped celery 
1/4 cup chopped bell pepper 
1 pkg (10-oz) frozen peas, thawed 
2 tbsp chopped pimento 
3/4 tsp salt 
2 tsp sugar 
1/2 cup mayo-type salad dressing 
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well. If necessary, add up to another 1/4 cup mayo-type dressing. Chill for at least 1 hour before serving.

Yield: serves 6 to 8

Enjoy!

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0 Easy Soup Recipes

By Cara Hanley

I am a soup lover and I spend a good deal of my time looking for and following easy soup recipes, soups are very versatile and can be made using many different ingredients. They can be eaten at different mealtime occasions thinner broths such as Consommes make perfect starters or healthy snacks, while more hearty soups using meat, fish or vegetables as their main ingredient can be a meal in themselves.

Also some soups can be served cold which is great on hot summer days, these are light and refreshing.

There are traditional favorites such as French Vichyssoise, Spanish Gazpacho and the more unusual ones such as Iced Melon Soup and other Fruit Soups.

You will find so many varieties of Soup all over the world, using so many different lovely ingredients, some classics are Italian Minestrone, Thai Chicken Noodle Soup, Avgolemono which is a Greek Lemon Soup.

Soups are quick and easy to make, most soups start with a base of onion, celery or leek, a good quality stock and herbs or spices.

You need very little in the way of specialized equipment when it comes to making soups, although will find having a food processor or blender a must at it will save you a lot of time and energy when it comes to making a puree before serving your soup.

If you don't have a blender you could use a sieve/strainer, but it will just take you a little longer.

To cook your soup on the stove you will need a heavy based saucepan deep enough to contain the amount of liquid required.

I also like to cook my soups in a Crock Pot, you will still need to fry off your ingredients on the stove first but this is a great way of cooking soup if you have a busy day and want to come home to a ready made broth.

Homemade Soup is very healthy and is a great way to get your kids to eat plenty of vegetables without often realizing.

There is usually very little fat and a minimum amount of salt which is why so many people look to have soup when they are on a diet.

Soup is so convenient for families to have at anytime during the week, it is ideal fresh but can also be frozen and quickly defrosted when required.

Soup can also be portable and used instead of sandwiches or salads in lunchboxes as you could send your kids to school with a thermos.

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0 The Best Recipes To Cook With Pasta

By Robert T Warner

If you're looking for some great recipes which are quick and easy to make to expand your home based cookery skills then you can't go far wrong with pasta recipes. There are a great variety of dish recipes including low calorie and low in fat recipes to make at home.

A great recipe with pasta to get started with is tagliarini (This is egg noodles cut in to long slender pieces) with courgettes, prawns, mint and chilli. Tagliarini is slightly narrower than tagliatelli and a great pasta. 
Heat some olive oil in a large frying pan and add some prawns frying until they have browned. Next mix in some celery, onion, garlic and mint and continue frying until the prawns have gone a slightly darker brown colour. Cook for a further three minutes after adding some cherry tomatoes. 

·         Mix in a dash of lemon juice and add some chopped courgettes cooking for another five minutes.

·         Pour over half a cup of white wine and bring to the boil heating for a further 2 or 3 minutes.

·         Cook your tagliarini according to the instructions on the packet. It should be 'al dente' (firm but not hard) and this takes around 2 minutes in boiling water depending whether you use fresh pasta dried pasta.

·         Add the pasta to your prawn mixture and then mix in some vegetable stock and butter followed by a sprinkle of parmesan cheese.

·         Blend well together over a gentle heat until ready to eat and well mixed.

·         Season with salt and pepper (freshly ground is best) and serve!

Recipes with pasta are also great for the fridge and you can easily re heat pasta the next day. Pasta dishes can be speeded up if you are in a rush by using salted water to boil your pasta with and steaming your vegetables over the boiling pasta pan - if you have a steamer!

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0 Quick And Easy Recipes For Breakfast Or Brunch

By Linda Carol Wilson

Easy Recipes

The next time you plan a brunch or just want to enjoy breakfast with family or friends, try one of these tasty recipes to add sunshine to your morning. Ham and Vegetable Quiche, Brunch Artichoke Squares, or Delicious Butterscotch-Apple-Walnut Muffins, you will find the recipes here!

HAM & VEGETABLE QUICHE
Crust:
1 egg, beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese

FILLING:
1 1/2 cups thinly sliced zucchini
1 small red bell pepper
1 tbsp butter
1/2 cup fully cooked diced ham
1 tbsp minced fresh basil or 1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 large eggs
1/4 cup low-fat milk
3/4 cup shredded Italian-Blend cheese

Preheat oven to 400 degrees.
Grease the bottom and sides of a 9-inch pie plate; set aside.

In a large bowl combine the egg, hash browns and Parmesan cheese; press onto the bottom and up the sides of the prepared pie plate. Bake at 400 degrees for 15 minutes or until the crust is set and edges are just beginning to brown.

While the crust bakes, in a large skillet melt the butter and saute the zucchini and bell pepper for about 5 minutes. Stir in the ham, basil, salt and pepper. Remove from heat and allow to cool slightly.

In a large bowl beat the eggs and milk together; add the zucchini and pepper mixture. Stir in the cheese and pour into the crust. Bake 15 to 20 minutes or until center is set.

Allow to cool for 5 minutes before cutting into wedges to serve.

Yield: 4 servings

BRUNCH ARTICHOKE SQUARES
8 eggs
1 cup shredded Cheddar cheese
1 yellow onion, chopped fine
1 garlic clove, minced
salt to taste
pepper to taste
12 saltines, crushed fine
2 (6-oz each) jars artichoke hearts, drained
parsley for garnish, if desired

Preheat oven to 325 degrees.
Lightly spray an 11 x 7-inch baking pan or dish with nonstick cooking spray; set aside.

In a large bowl, lightly beat the eggs; add the cheese, onion, garlic, salt, pepper, crushed crackers, and drained artichokes mixing together well.

Bake at 325 degrees for 25 minutes. Before cutting into 6 or 8 squares, allow to cool slightly and garnish with parsley, if desired.

BUTTERSCOTCH-APPLE-WALNUT MUFFINS
1/2 cup whole-wheat flour
1 1/2 cups all-purpose flour
2 tsps ground cinnamon
1 tsp baking soda
2 large eggs
1 cup canola oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
4 cups chopped Granny Smith apples
3/4 cup butterscotch chips
1 cup chopped walnuts

Easy Recipes

Preheat oven to 350 degrees.
Grease 12 muffin tin cups or line 12 cups with paper liners; set aside.

In a bowl mix the flours, cinnamon, and baking soda together; set aside.

In a large mixer bowl beat the eggs and add the canola oil, both sugars, vanilla extract, and apples mixing well. Add the flour mixture and mix just until moistened. Stir in the butterscotch chips and walnuts. Spoon the batter into the prepared muffin cups.

Bake muffins for 15 to 20 minutes at 350 degrees. Muffins are done when a wooden toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

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0 Chicken Recipes That Are Okay for Diabetics and Tasty Enough For Everyone

By Linda Carol Wilson

Chicken Recipes

These chicken recipes are okay for diabetics and they are also tasty enough for everyone to enjoy. No need to cook a diabetic meal and a regular meal when you use these recipes. The diabetic will be eating properly and the others won't have a clue they are eating a diabetic chicken dish! Now what could be better for the cook? So whether you are diabetic or you cook for one, you can serve these recipes without worry!

PANKO OVEN FRIED CHICKEN BREASTS
4 (about 2 lb total) bone-in chicken breasts, skinned
1 cup low-fat buttermilk
1/3 cup flour (1/4 cup whole-wheat finished out to 1/3 cup with all-purpose)
1 tsp poultry seasoning
3/4 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp paprika
2 large eggs, beaten
1/2 cup Panko (Japanese) bread crumbs
1/4 cup cornmeal
nonstick cooking spray

Place the chicken breasts in a gallon-size ziptop plastic bag; add the buttermilk. Seal bag and rotate to coat chicken. Refrigerate at least 2 hours but up to 12 hours. Turn several times during this time.

Preheat oven to 400 degrees. Line a baking sheet that has sides with foil, very lightly spray with nonstick cooking spray; set aside.

Remove the chicken pieces from the plastic bag, drain and discard buttermilk.

Place the flour, poultry seasoning, pepper, salt, and paprika in another large plastic ziptop bag.

Place the eggs in a pie plate or shallow bowl.

Combine the bread crumbs with the cornmeal in another pie plate or shallow bowl.

Chicken Recipes

Place chicken, 2 breasts at a time, into the bag of the flour mixture and shake to coat chicken. Remove from bag and coat with the egg. Roll chicken in the crumb/cornmeal mixture until coated. Place chicken on the prepared baking sheet and give a very light spray with the cooking spray.

Bake chicken at 400 degrees for 35 to 40 minutes until the chicken is cooked through to 170 degrees or the juices run clear.

Yield: 4 servings
Per serving: 340 cal, 5 g (2 sat) fat, 34 g protein, 26 g carbs

CHICKEN BREASTS OVER VEGETABLES
2 stalks celery, chopped
1 cup mushrooms, chopped
1 cup carrots, chopped
4 green onions, sliced thin
1/2 of a medium green bell pepper, diced
2 medium zucchini, diced
poultry seasoning to taste
1/2 cup chicken broth
2 boneless skinless chicken breasts
1/8 tsp paprika

Preheat oven to 350 degrees.
Spray a loaf pan with nonstick cooking spray; set aside.

In a medium mixing bowl combine the celery, mushrooms, carrots, onions, bell pepper, and zucchini with the poultry seasoning. Place the mixture in the prepared loaf pan. Place the chicken breasts on top of the vegetable mixture. Sprinkle with the paprika.

Bake at 350 degrees for 30 minutes or until the chicken is cooked through.

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0 Recipe for Chicken Lentil Stew

By Betsy McGuire

Recipe Of Chicken

The lentil. This is an ingredient that I have to say I've never cooked with before. However, I know how packed with nutrition they are so I just had to work them into my cooking. For starters, lentils are a good source of protein and iron so they make for an excellent meat substitute for vegetarians and those of us cutting back on eating meat. Additionally, lentils are a very good source of dietary fiber, folate, and manganese. Cook them up and toss them in soups, on salads, even put them in a pita with vegetables. I'm always looking for new foods to introduce to my family so I set my sights on lentils this week. Since I love to make one-dish meals, I figured lentils would fit right in as a substitute for a grain. I have to admit - while I was creating this dish, I had serious second thoughts. It was a bit unlike anything we'd had before and I was pretty sure the kids wouldn't like it. However, I tasted it as I went along and really liked it. The true test - the kids. They gave it a funny look when they got to the table, but after a couple of bites - polished it off. They loved it! With their superstar nutritional profile and low, low cost, I'd be willing to say lentils will now be a staple in my pantry. Here's the dish I used to bring my family to lentils.

CHICKEN LENTIL STEW
2 carrots, chopped
1/2 cup dry lentils
1 cup low-fat chicken broth
1 pound boneless, skinless chicken breasts, cubed
1/2 teaspoon dried Italian herbs
1 tsp minced garlic
1 (14.5 ounce) can diced tomatoes with juice
1 cup fresh spinach, shredded
Salt to taste

4 servings

Recipe Of Chicken

Rinse the lentils and place them in a medium saucepan with the carrots and broth. Bring to boil. Reduce heat and simmer until tender; about 20 minutes. While that's simmering, spray a large skillet with olive oil cooking spray (or olive oil from a mister) and add the chicken and garlic. Sprinkle the chicken with the herbs and cook until no longer pink. Add the tomatoes, spinach, and cooked lentil mixture to the skillet; heat through.

calories = 390
sat. fat = 3.2 g
fiber = 9.3 g
protein = 48 g

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0 The World's Best Fried Chicken Recipe Is Here

By Thomas Byers

Chicken Recipe

Over the years I've been working with putting together what I think is the best recipe for fried chicken. And I guarantee that once you taste this delicious fried chicken that you'll agree that it just may be the most delicious fried chicken in the world.

When I'm making this fried chicken for family and guests I buy a chicken or two that's already cut up and that's what I start with. You want to wash your chicken pieces an trim off any excess fat or skin.

When I'm making fried chicken like my Grandma Hattie taught me to make I leave the skin on my chicken. If you'll follow along with the recipe I promise you'll end up with fried chicken that will have you wanting more.

In one bowl you want to mix together two cups of buttermilk and two large eggs and this is what you will use for dipping your chicken in.

In another bowl you want to put.

1. Two Cups All Purpose Plain Flour.

2. One Envelope Dry Italian Seasoning.

3. One Tablespoon Seasoning Salt.

4. One Teaspoon Dry Powdered Parsley.

5. One Teaspoon Hungarian Paprika.

Wash your chicken pieces off well under cold running water and then pat the chicken pieces dry with paper towels.

You need a large deep electric skillet with a lid. You want to add about two inches of vegetable oil in the skillet and you want to turn your electric frying pan on medium heat. Don't turn it up to high or you'll burn your oil and your chicken.

Chicken Recipe

What you want to do is cook your chicken slow in the oil with the lid on the pan and you don't want to turn the chicken over too often or take the lid off the pan to often. Cooking the chicken slowly with the lid on the pan is the secret to making delicious fried chicken that will get the attention of the people tasting it.

Dip your chicken pieces first in the buttermilk and egg mixture and then dip it into the flour mixture being sure to coat your chicken pieces very well.

Place your chicken pieces into the electric skillet and you want it already hot when you put your chicken pieces in. Once you have all your chicken pieces in the pan leave the pans heat settings on medium and put the lid on the pan. You want your chicken to brown on that side before you turn the chicken over.

Cooking the chicken on medium heat and not turning it to often is the secret to making delicious fried chicken that will come out oh so wonderful. Your thickest pieces of chicken need to have an internal temp. of 160 degrees.

Just be sure not to turn your chicken to often and drain the cooked chicken on paper towels.

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