Recipes

Bacon Cheeseburger Loafs
You will Need
*Roll of Refrigerator Biscuits... I used Grands Homestyle Original
*1 cup of shredded cheddar/mozzarella blend cheese
*1 cup of browned hamburger
*1/4 cup of Real Bacon Bits
* Pepper and Garlic to taste
*1 Egg White Beaten
*Parmesan Cheese Grated

Here's What you do
*Flatten your biscuit
*Top with Pinch of Cheese, tsp hamburger, small pinch of bacon bits and tiny bit more cheese...season... then fold your sides up and close it..I shaped mine like a loaf... seam side down in a greased 9 x 13 pan...
*Brush tops with beaten Egg White and Sprinkle with Parmesan
* Bake at 350 for 30 min. or until golden brown
Enjoy

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MaCaRoNi & ChEeSe BaLLs




You will Need
*A Roll of Grands Biscuits....I used the homestyle original ones
*1 Cup of Shredded Mozzarella Cheese
*1 Cup of already made Mac & Cheese (meaning already have it made)
*Pepper to taste
*1 Egg White
* Parmesan Cheese

Okay.. Flatten out the biscuits
*Top each biscuit with .. mozzarella cheese.. (a pinch), 1 to 2 tbsp. of already made ahead mac and cheese., season with pepper
*Gather your edges up and fold and pinch to seal it
* Place with sealed side down in a 9 x 13 greased pan... don't let the edges touch each other
* Brush tops with beaten egg white and sprinkle with parmesan cheese
*Bake at 350 for about 30 min.... or until golden brown
ENJOY

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Cut the Calories in Creamy Clam Chowder by 50%

Cream, potatoes, and salt pork or bacon give classic chowder its rich flavor. What else they add: about 370 calories and 22 grams of fat per serving. To slim the dish -- by more than half the calories and cholesterol -- we trimmed the bacon, swapped reduced-fat milk for cream, and stirred in flour in place of several starchy potatoes. 

Ingredients: 
- 1 1/2 cup(s) water 
- 12 large cherrystone or chowder clams, scrubbed 
- 2 slice(s) bacon, chopped 
- 1 medium onion, chopped 
- 1 medium carrot, chopped 
- 1 stalk(s) celery, chopped 
- 2 tablespoon(s) all-purpose flour 
- 1 large (12-ounce) potato, peeled and cut into 1/2-inch chunks 
- 2 cup(s) reduced-fat (2%) milk 
- Pepper 
- 1 tablespoon(s) snipped fresh chives 

Directions: 
1. In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open. Discard any unopened clams. 

2. Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2 1/2 cups total. 

3. Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain. To bacon fat in pan, add onion, carrot, and celery, and cook 9 to 10 minutes or until tender, stirring occasionally. 

4. Meanwhile, remove clams from shells and coarsely chop. 

5. Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; heat to boiling. Cover; simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, 1/8 teaspoon pepper, and bacon; heat through (do not boil). Sprinkle with chives to serve. 

Nutritional Information (per serving): 
Calories 180; Total Fat 9g; Saturated Fat 4g; Cholesterol 21mg; Sodium 155mg; Total Carbohydrate 20g; Dietary Fiber 2g; Protein 8g 

By Good Housekeeping | Shine Food

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Get Skinny Fiber Now!!: Keeping You Healthy!!!: Fight Off Cold Season with 5 Easy Chicken Soup Recipes By  The Daily Meal  |  Shine Food Country-Style Chicken Noodle Soup ...

Keeping You Healthy!!!

Fight Off Cold Season with 5 Easy Chicken Soup Recipes

By The Daily Meal | Shine Food

Country-Style Chicken Noodle Soup Recipe 

Forget the doctor's office. Curl up on the couch on your sick day off with this classic chicken noodle soup, sure to beat the sniffles. 

INGREDIENTS

• Two 14 ½-ounce cans chicken broth
• 3 cups water
• 2 teaspoons Knorr bouillon powder
• 1 small onion, chopped
• 3 carrots, sliced
• 4 stalks celery, sliced
• 1 bay leaf
• One 14 ½-ounce can corn, drained
• 2 ½ cups roasted chicken, cut up
• 2 teaspoons salt
• ¼ teaspoon pepper
• 8 ounces wide egg noodles

• DIRECTIONS

  Bring the broth and water to a boil in a large saucepan. Add the bouil­lon powder, onion, carrots, celery, and bay leaf. Cover the pan with a lid and boil on medium heat until the vegetables are tender, about 15 minutes.
  Add the corn, chicken, salt, and pepper; return to a boil for 2 minutes. Add the noodles to the soup; cook at a medium boil until the noodles are al dente, about 7 minutes. Remove the pan from heat and keep covered until ready to serve. Noodles will continue to soften in the warm broth. Remove the bay leaf before serving.
  Adapted from "200 Soups" by Madge Baird (Gibbs Smith, 2011)
  Servings: 4
  
  
  
  
  
  Slow Cooker Lemon Chicken and Orzo Soup Recipe
  This healthy, flavorful soup is loaded with tons of fresh, nutritious ingredients like spinach, carrots, celery, and onion and simmers in a slow cooker while you're away at work so it tastes like it cooked all day - because it did.
  
  

  INGREDIENTS

  • One 8-ounce boneless, skinless chicken breast
  • 2 medium-sized carrots, diced
  • 2/3 cup diced celery
  • 2/3 cup diced onion
  • 1/2 tablespoon ground pepper
  • 2 teaspoons rosemary
  • 2 teaspoons thyme
  • 1/4 cup lemon juice
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • Handful of spinach, stemmed
  • 1/2 cup orzo
  • Parmesan, for serving (optional)

  • DIRECTIONS

    Combine all of the ingredients except for the spinach, orzo, and Parmesan in a slow cooker. Cook on low for 7-9 hours or on high for 5-6 hours. About 1 hour before the chicken is done, shred the chicken with a fork. Meanwhile, bring a large pot of water to a boil and cook the orzo pasta according to the package directions. 
    About 5 minutes before serving, add the spinach and orzo pasta. Wait for the spinach to wilt. Top the soup with a little Parmesan cheese, if using. 
    
    
    
    
    
    PointsPlus Super Easy Chicken Noodle Soup Recipe 
    There's nothing quite like chicken noodle soup, and sometimes circumstances just call for a big, heaping bowl of the good stuff. Add a little brown rice or quinoa to make this into a meal, or just serve it as is with some warm crusty bread. 

    INGREDIENTS

    • 2 teaspoons salted butter
    • 1 large onion, chopped finely
    • 1 1/2 teaspoons salt
    • Two 32-ounce cartons low-sodium chicken broth
    • 1 cup pasta, such as ditalini
    • 10 ounces frozen mixed vegetables, such as peas, carrots, corn, and green beans
    • One 15-ounce can diced tomatoes
    • 6 ounces cooked boneless skinless chicken breasts, chopped
    • 1 tablespoon grated Parmesan
    • 2 teaspoons lemon juice
    • 1/4 teaspoon black pepper
    • 1/4 cup chopped chives (optional)

    • DIRECTIONS

      Melt the butter in a large stockpot over medium-low heat. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is soft and translucent, about 10 minutes.
      Add the broth and bring to a boil over high heat. Stir in the pasta, frozen vegetables, and tomatoes. Cook until the pasta is done, about 7 minutes.
      Stir in the chicken, Parmesan, lemon juice, remaining salt, pepper, and chives, if using. Cook 1 more minute to heat through, remove from heat, and serve.
      
      
      
      Gluten-Free Chicken Noodle Soup Recipe
      I made this soup using some rich, homemade chicken stock, and yes, it all was gluten-free and incredibly easy. Chicken soup definitely soothes the soul.

      INGREDIENTS

      • 1 tablespoon olive oil
      • 1 small yellow onion, chopped finely
      • 4 carrots, scrubbed clean and unpeeled, chopped finely
      • 4 stalks celery, chopped finely
      • 1/4 teaspoon crushed red pepper flakes
      • Kosher salt, to taste
      • 6 cups rich, gluten-free chicken stock with chicken meat mixed in
      • 4-5 ounces gluten-free rice noodles

      • DIRECTIONS

        Heat the olive oil in a Dutch oven over low heat. Add the onion, stir, and cook until softened, about 5-10 minutes depending on how low your heat is. Add the carrots and celery, stir, and cook for 5 more minutes.
        Add the crushed red pepper and season with salt, to taste. Add the chicken stock, bring to a low boil, and reduce the heat to a simmer. Cook for about 30 minutes; the longer the better, to really marry the flavors.
        Bring another pot of water to a boil over high heat. About 15 minutes before serving, put the noodles into a large mixing bowl and cover with the boiling water. Break up gently with a fork. Let sit until soft but not mushy, about 8 minutes, and drain. Remove the soup from the heat. Put about ¼ cup of noodles into a serving bowl and ladle the chicken broth over the top. 
        
        
        Asian Chicken Soup with Pea Soup Recipe 
        INGREDIENTS 
        
        bone-in chicken breast 
        1/4 teaspoon sea salt 
        1/4 teaspoon freshly ground pepper 
        3 teaspoons olive oil, divided 
        1 teaspoon diced shallot 
        1 small clove garlic, diced 
        2 teaspoons ground ginger 
        Pinch of red pepper flakes 
        3 tablespoons coconut aminos 
        4 cups low-sodium chicken broth 
        1 cubanelle pepper, chopped 
        1 teaspoon lime juice 
        1/4 cup frozen peas 
        1 small handful rice noodles 
        2 green onions, thinly sliced 
        
        DIRECTIONS 
        
        Preheat the oven to 350 degrees. 
        
        Line a baking sheet with aluminum foil and place the chicken breast on it. Coat the chicken with 2 teaspoons of olive oil and season with salt and pepper, to taste. Bake the chicken for 35 minutes. Remove, cool and shred. 
        
        In a small sauce pan, heat 1 teaspoon of the oil over medium heat. Add the shallot and sauté for 2 minutes. Next add the garlic and shredded cooked chicken, stir well. Add the coconut aminios, chicken broth, cubanelle pepper, lime juice, and peas, and bring to a boil. Add the noodles and lower to medium heat until the noodles are cooked, about 5-7 minutes. Right before serving, add the green onions. 
        
        Recipe Details 
        Servings: 2 
        Total time: 45 Minutes 
        Cuisine: Asian 
      
      
    • 
      
    
    
    
    
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7 Simple Ways to Detox Your Diet and Your Home

Tips are property of Eating Well.com

Follow this link to there page.

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Find out what everyday items are the worst for your health in terms of chemicals and toxins and what you can do about it.

Nobody knows just how much of a risk toxins in our food really pose. Most of the associations between chemical exposures and disease are just that—associations. But we’re exposed to dozens, if not hundreds, of chemicals, and the effects of some multiple exposures may be more than the sum of their parts, say experts. Or, in some cases, they might cancel each other out.

What’s more, toxins get into our bodies through more than just food. We are exposed to them through our carpets, lawn chemicals—even our clothing. Check out these 7 toxins you can avoid in your diet and get simple solutions for minimizing these chemicals and toxins in your diet and life.

Effects of Pesticides

From rat (and bug) poisons to sprays that keep lawns lush and crop yields high, “pesticides” include hundreds of chemicals. Some interfere with animals’ nervous systems; others disrupt hormones, causing abnormal growth that kills the plant or animal. Thus, it’s not surprising that synthetic pesticide exposure is linked with diseases of the nervous system and problems with cell growth, including reproductive problems and some cancers.

 

What You Can Do to Avoid Pesticides

• Start a kitchen garden! It’s easy to grow your own herbs and worth doing: a 2011 report revealed that cilantro is often laced with pesticide residues.
  Tips for Growing a Kitchen Garden »
• Buy organic fruits and vegetables, particularly those with the highest pesticide residues, such as apples, celery and strawberries. (See the full list at foodnews.org.)
  12 Foods You Should Buy Organic »
  15 Foods You Don't Need to Buy Organic »
• Consider a water filter certified by the Water Quality Association (wqa.org) or NSF International (nsf.org) to screen out pesticides from farms and golf courses that can leach into well water. (Even tap water may contain traces of unregulated pesticides.)
• Remove your shoes when you enter your home—and ask guests to do the same—to avoid tracking in pesticides sprayed on lawns.
• Limit lawn chemicals, insecticides and rodenticides. Find natural ways to eliminate pests.

What You Can Do to Avoid Mercury

• Make smart seafood choices. Use Monterey Bay Aquarium’s Seafood Watch guides (seafoodwatch.org) to find low-mercury selections. (Generally, smaller fish, such as sardines, have less mercury than larger ones.) Consult fish advisories issued by your local health department. If you’re pregnant, nursing or feeding young children, follow the EPA/FDA’s guides: avoid swordfish, shark, tilefish and king mackerel; limitalbacore tuna to 6 ounces and total seafood to 12 ounces per week.
  Fish and Shellfish: 6 to Eat, 6 to Avoid »
  Green Choices: Seafood Buyer’s Guide »
  Recipes to Try: Healthy Sardine Recipes »
• If you do break a CFL bulb, leave the room for 10 minutes and open a window to let the room air out. To clean it up, brush it into a sealable plastic bag or glass jar with a lid using stiff cardboard and wipe the area with damp paper towels. Don’t vacuum, as that could further disperse particles. For perspective, one CFL contains about as much mercury as 47 servings of swordfish. More tips at epa.gov/cfl/cflcleanup.html.
• Keep “button batteries”—used in remote controls and musical cards—out of kids’ reach. They contain a mix of toxic chemicals, including mercury, that, if swallowed, are very harmful.

What You Can Do to Go Phthalate Free

• Choose personal-care products (e.g., shampoos, lotions) and household cleaners free of synthetic fragrance, which often includes phthalates. Opt for those scented with essential oils or nothing at all. “Fragrance-free” or “unscented” on the front of a product sometimes means that the final product doesn’t have an odor; fragrance may have been added to mask another smell. Scan the ingredient list if there is one; if fragrance is listed, it’s often synthetic. (Some manufacturers of safe naturalproducts list natural fragrances this way, too, so if you’re in doubt, contact the company for more information.)
• Make the bulk of your diet minimally processed fresh foods. Processing and packaging can introduce phthalates into your food.

Avoid Perfluorocarbons

Research has suggested that 98 percent of Americans contain trace levels of PFCs (perfluorocarbons), chemicals that are used to repel water, grease and stains and are found in nonstick cookware, clothing, carpeting, furniture and food containers. Our bodies absorb PFCs through food, our skin and via fumes from overheated pans. They’re linked with liver damage, developmental problems, cancer and, according to one 2011 study in theJournal of Clinical Endocrinology & Metabolism, early menopause.

What You Can Do to Avoid PFCs

• Opt for cast-iron (including ceramic-coated) or stainless-steel pots and pans.
  Healthy Cast Iron Recipes & Cooking Tips »
• When using nonstick cookware, do not cook over high heat and do use wooden or other nonmetal utensils to prevent scratches.
• Look for clothing made from recycled polyester and polyurethane, which is naturally waterproof, and wax-coated clothes, which repel water and are PFC-free.
• Forgo the optional stain treatment on new carpets and fabric-covered furniture.

What Is in Tap Water?

We drink water to stay hydrated and flush out toxins. But could tap water actually be exposing us to more potentially harmful chemicals? Perhaps. A 2009 analysis by the Environmental Working Group found a whopping 315 pollutants in U.S. tap water, including arsenic (a heavy metal) and pesticides. More than half of the compounds are not regulated by the EPA, which means they can legally be present in tap water in any amount.

For instance, perchlorate—a currently unregulated chemical (though that’s soon to change, the EPA announced in early 2011) that’s used to make rocket fuel, flares and explosives—contaminates the drinking water of up to 26 million Americans. The chemical has been shown to reduce thyroid hormoneproduction; experts worry about the risks it poses particularly to babies and children. “Potentially even a very mild degree of low thyroid function could have an adverse effect on cognitive outcomes for a fetus. However, no studies to date have shown effects of low-level perchlorate exposure on thyroid function in pregnant women,” says Elizabeth Pearce, M.D., an endocrinologist at the Boston University School of Medicine.

In December 2010, the Environmental Working Group also reported finding hexavalent chromium (chromium-6), the “Erin Brockovich” contaminant that the EPA considers “likely to be carcinogenic to humans,” in the drinking water of 31 U.S. cities, including Chicago and Los Angeles. In the wake of this report, the EPA is reassessing the “oral reference dose” (or upper limit of what is considered safe), with a final ruling expected by the end of the year.