Potato Wonder

Potato Wonder Black Pepper And Potato Lolly POPS Ingredients 4 cup of boiled mashed potatoes 3 tbsp of butter 2 tsp of fresh green black pepper 1 tsp pepper powder 2 cups of fresh bread Crumbs oil for deep frying Salt to teste Method Mix in the meshed potatos, butter, salt, pepper powder, fresh green black pepper and blend well. Grease your palms and divide the mixture into portions. Give each portion a round shape or an elongated shape. Heat oil for deep frying and fry these in hot oil a few at a fime, till golden brown and cripsy. Serve on small wooden skewers to resemble lolly pops. Posted by Himarticles at 10:48 PM 2 comments Links to this post Labels: Mashed potatoes, Potato Lolly Pops, Potato Wonder

Tuesday, June 26, 2007 Diabetic Recipes (1) 1. Cream Cheese and Jelly Cookies Ingredients 3/4 cup margarine, softened 1 package (8 ounces) reduced−fat cream cheese, softened 2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal®Spoonful 2 cups all−purpose flour 1/4 teaspoon salt 1/4 cup black cherry or seedless raspberry spreadable fruit Method Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flourand salt to form a soft dough.Cover and refrigerate until dough is firm, about 3 hours.Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3−inchcutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in

halvesand crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife. Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightlybrowned, about 10 minutes. Cool on wire racks. Makes about 3 dozenServing size: 1 cookie Yield: 36 Exchanges: 1/2 Bread, 1 Fat Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat

V

2. Diabetic Fruit Cookies

Ingredients 3 medium sized ripe bananas 1 1/2 cups coarsely chopped mixed dried fruits (such as dates, apricots and raisins) 1/3 cup peanut or safflower oil 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup chopped nuts (walnuts, almonds or pecans) 1 1/2 cup rolled oats 1/2 cup uncooked oat bran

Method Preheat oven to 350F. Grease 2 large cookie sheets. Mash bananas in large bowl until smooth (You should have about 1−1/2 cups). Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon. Bake about 20−25 minutes or until bottom and edges of cookies are lightly browned. Transfer cookies onto wire rack to cool completely. Store in refrigerator. Yield: 24 servings 105 calories per cookie, Protein 2 g , Fat 5 g , Carbohydrates 14 g , Sodium 14 g, Cholesterol O mg. 3. Fruity Sweet Potatoes Ingredients 4 1

medium teaspoon

sweet

potatoes, low−fat

unpeeled margarine

1/4 2 1 Pinch Pinch Pinch Nonstick Method

cup tablespoons tablespoon

unsweetened low−sodium

pineapple chicken chopped

of of

grated of cooking

juice broth pineapple cinnamon nutmeg allspice spray

Preheat oven to 375 degrees F. Boil the potatoes in a pan until tender, about 30 minutes. Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth and whip until fluffy. Add the chopped pineapple and spices. Coat a 1−quart baking dish with nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutes or until lightly browned. Makes 8 servings. Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat; 5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1 g carbohydrate; 2.7g fiber; 1.8g protein Exchange value: 1 1/2 starch Fruity Sweet Potatoes 14

Posted by Himarticles at 5:22 PM 4 comments Links to this post Labels: Cream Cheese, Diabetic Fruit Cookies, Diabetic Recipes, Fruity Sweet Potatoes

Friday, May 18, 2007 Obesity is not always by lowering your Daily Calories EAT THE RIGHT TYPES OF CALORIES EACH DAY Haven't you ever wondered why some people are naturally overweight while other people can remain skinny while eating twice as much? The truth is that your total "daily calories" is not the deciding factor in whether you're overweight or skinny. You see, there are 3 main types of calories that you can eat each day. •

First, there is protein...

•

Next, there are carbohydrates (carbs)...

•

And finally there are fat calories...

The truth is that your body doesn't pay attention to how many daily calories are eaten, but rather your body pays attention to how much of EACH TYPE of calorie that you consume. For example, if you eat too many sugar based calories (sugar is common in fat free foods) then your body won't be able to use all of those sugar calories, and the excess calories will be stored as fat tissue. This can happen even if you didn't eat very many daily calories, because if you eat too many "wrong" calories then you'll get fat. This is why many obese people remain overweight their whole lives even though they eat less than some of their skinny friends and family members. ...And it doesn't have to be this way, because even though it's true that some people have slower metabolisms (and suffer from obesity) they can still get just as skinny as their friends if they just learn to EAT THE RIGHT TYPES OF CALORIES EACH DAY. You see, your body needs protein, carbs and fat calories too. Your body needs all 3 types of calories, but it does not need them all in the same proportions at every meal. Certain types of fat calories can speed up weight loss believe it or not, while other types of "fat free foods" will actually make you overweight if you eat them too often.To begin losing weight you must realize this fact and open your mind to a new way of dieting. If you want to lose weight fast then you must learn to eat foods which have fat burning properties, and these are foods which keep your blood sugar level more stable throughout the day. You see, if you eat foods which cause your blood sugar level to spike upwards too sharply then you'll feel "energetic" for a short while -- but then afterwards your blood sugar level will drop way too low and you'll feel tired and lethargic for the rest of the day. If you begin eating fat burning foods (which keep your blood sugar level stable throughout the day) then your energy will be steady all day long, you'll have plenty of energy and you won't ever feel tired of lethargic. Also, when your blood sugar level is kept stable then your body's natural fat burning engine will begin burning more fat tissue. That's why these are called "fat burning foods". To learn which fat burning foods you need to eat to begin losing weight, I recommend using the new online diet right here. Posted by Himarticles at 10:24 PM 5 comments Links to this post Labels: Blood Sugar foods, Carbohydrates, Daily fat Calories, fat burning foods, fat free foods, Obesity

Wednesday, April 4, 2007 Easiest Way to Slash Salt from Food Salt is an essential Ingredients of life itself, because not only does it flavour and protect foods, but the sodium it contains is indispensable to our bodies: it help to maintain blood volume, regulate water balance and transmit nerve impulse, among other vital functions.

But many of us consume far too much salt. Salt consists of 40 percent sodium and 60 percent chloride. One teaspoon has 2 grams of sodium: the adequate and safe level of sodium each day has been pegged at 1.1 to 3.3 grams. The main reason for caution in the use of salt is that excess intake of sodium is associated with high blood pressure. The easiest way to cut back is to change a few eating habits which will reduce the level of sodium without greatly changing the diet. •

First, learn which foods in general contain less sodium. Fresh foods usually have less sodium than processed ones. •

Thus fresh meat is lower in sodium than luncheon meat, bacon, sausage, and ham- all of which have sodium added to flavour and preserve them.

•

Most fresh vegetables are naturally low in sodium. Canned vegetables and vegetable juices usually have salt added. (Plain, frozen vegetables, such as green peas, are generally lower in sodium).

•

Fruits and fruits juices, on the other hand, whether fresh, frozen or canned, are usually low in sodium.

•

Commercially-prepared, ready-to-cook foods, such as soups, or ready-toeat preparation (such as peanut butter) have salt added in their preparation.

•

Go easy to ketchup, sauces, salted dressing, brines and dips, which contains sodium. Pickles and farsan are also prepared with a good amount of salt. And, so, of course, are potato chips and salted nuts.

•

Switch to low sodium snacking. Avoid Potato chips, corn chips, popcorn, salted nuts or farsan.

•

Use spices and herbs creatively to add zip to your dishes when you cut back on sodium. Mint or thyme with lamb; pepper thyme with chicken and beef. Garlic. Powdered mustard. Small amount of sugar. Lemon, onion and red chilly powder. Experiment with flavouring you haven’t used before.

•

Try cooking rice or pasta with out salt, adding unsalted broth or tomato juice to add flavour.

•

At the table, taste the food before adding salt. If you think it needs salt, add only a small amount. The taste for salt is learned- you can unlearn it.

CAUTION: Salt substitutes are not for everyone. These preparations usually contain

potassium and can be harmful to people with some medical conditions such as a kidney problems. Before suing a salt substitute, check it out with your doctor. Posted by Himarticles at 9:37 AM 5 comments Links to this post Labels: High blood pressure, Intake of sodium, Slash Salt from Food

Thursday, March 22, 2007 Pizza Recipes Roasted Garlic and Peppers Pizza Ingredients 1 large head garlic, unpeeled 2 tablespoons olive oil 1 large red onion, cut into 1/2−inch−thick rings 1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved 1 − 12 inch pizza dough shell (uncooked) 2 cups grated mozzarella cheese (about 6 ounces) 1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips 2/3 cup (about 2 1/2 ounces) crumbled feta cheese 4 tablespoons chopped fresh basil or 1 tablespoon dried 2 tablespoons chopped fresh parsley Method Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool. Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.) Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley. Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve. Thai Pizza

Ingredients 1 Pizza Dough Shell (uncooked) Sauce: 2/3 cup smooth peanut butter 3 tablespoons Hoisin Sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 6 oz. Monterrey Jack cheese 1 cup bean sprouts 1/2 lb. small shrimp, cooked, shelled, and deveined 1/4 cup finely chopped green onions Method crushed dried hot chilis, to taste Preheat oven to 450F. Mix sauce ingredients together. Spread sauce evenly over crust. Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes. Remove from oven, top with bean sprouts and pepper flakes, slice and serve. Tex−Mex Pizza Ingredients 1 12 inch Thin Crust Dough shell (uncooked) 2 large Tomatoes, diced 1 tbls. Chopped jalapeno pepper 4 Green onions, chopped 2 Cloves garlic, minced 2 cups Cheddar cheese, shredded 2 tbls. Grated parmesan cheese 1 Avocado, chopped 1/2 cup Sour cream 2 tbls. Chopped Cilantro Method Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream. Seafood Pizza Ingredients 1 12 inch Pizza Dough shell (uncooked) 3/4 cup Crab meat 3/4 cup Tiny shrimp

1/2 cup Crushed pineapple 5 Mushrooms, sliced 4 1/4 oz. Canned sliced black olives 1/4 cup diced green pepper 1 cup Mozzarella cheese, grated 1 cup White cheddar cheese grated Method Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly. Pesto Pizza Ingredients 1 1/2 cups (packed) stemmed spinach leaves 1/2 cup (packed) fresh basil leaves (about 1 bunch) 1 1/2 tablespoons oil from oil−packed sun−dried tomatoes or olive oil 1 large garlic clove , Olive Oil 1 12 inch NY Style dough shell 1/3 cup sliced drained oil−packed sun−dried tomatoes 2 cups grated mozzarella cheese (about 8 ounces) 1 cup grated Parmesan cheese Method Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.) Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough. Sprinkle with sun−dried tomatoes, then cheeses. Bake pizza until crust browns and cheese melts. Frozen Peanut Butter Pizza Pie Ingredients 2 Thin Dough 12 inch dough shells 2 Tbls. butter, softened 1 8 oz. package cream cheese, softened 1 cup creamy peanut butter, softened 1 1/2 cups powdered sugar 1 cup milk 1 12−oz. package Cool Whip chocolate syrup Method

Preheat oven to 400°F. Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes. Remove and cool on wire racks. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk. Fold in thawed Cool Whip, then spread mixture over the cooled pizza crusts. Freeze until firm. Serve pizzas cold, but not frozen. Just before serving, drizzle with chocolate syrup. Cooked Pizza Sauce Ingredients 2 Tablespoons Olive Oil 1/4 Cup Chopped Onions 1 Tablespoon minced Garlic 3 Italian Plum Tomatoes, Finely Chopped 3 oz. Tomato Paste 2 1/2 Tablespoons Italian Seasoning 1/2 Teaspoon Salt Black Pepper 1/2 Stick Unsalted Butter, Cut in Pieces

Method Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated. Yield: 1 1/3 cups Note: All these Pizza Recipes are contributed by Posted by Himarticles at 7:31 AM 0 comments Links to this post Labels: Pizza Recipes