2013年7月16日星期二

Easy 5 layer Greek dip

A Cool And
Refreshing DipThis dip will send you far away to the Mediterranean. Hummus, lemon-scented Greek yogurt and fresh vegetables are layered and topped with feta cheese and herbs, making this super light and refreshing dip. Serve with tortilla chips or pita chips for a great summer snack.

Easy 5 layer Greek dip recipe

This recipe is not only pretty easy to make, it's also delicious! Use homemade hummus or your favorite store-bought hummus. This recipe can also be made ahead and is portable, making it a great take-along snack or idea for your lunch box.

Easy 5 layer Greek dip recipe

Easy 5 layer Greek dip recipe

Serves 6-8

Ingredients:1 container hummus (any flavor)1 cup of nonfat Greek yogurt1 lemon, zested1/2 cucumber, diced1 cup cherry tomatoes, halved1/2 cup crumbled feta cheeseFresh herbs such as parsley or oreganoTortilla chips for dipping (or pita bread) Directions:
    In a serving bowl or platter add the hummus and spread evenly over the bottom of the dish. Add the Greek yogurt on top of the hummus and gently spread to cover the hummus.Sprinkle the Greek yogurt with the lemon zest then add the fresh vegetables. Top with the crumbled feta cheese and sprinkle with the fresh herbs. Serve immediately or keep chilled until ready to serve.
More easy dip ideas

Individual 7 layer dips
Spicy hot corn dip
Funfetti dip

2013年7月15日星期一

Sunday Dinner Get your plate in shape with fish tacos

Fish tacos

Get your plate in shape! For National Nutrition Month, the Academy of Nutrition and Dietetics offers this tip: Make seafood the protein on your plate twice a week. You'll be on your way with this recipe for Kiss of Lemon fish tacos!

Say yes to good nutrition!

March is National Nutrition Month and the Academy of Nutrition and Dietetics (the campaign sponsor) hopes to remind people about the importance of staying informed of healthy food choices and making good eating and exercise habits. What better time than spring to start new, positive habits? Work together with your family to accomplish your goals. The more your family works together to achieve the results, the better!

Tips to learn as a family:Make half your plate fruits and veggiesMake at least half the grains you eat whole grainsSwitch to low-fat or fat-free milkVary your protein sources (this fish tacos recipe can certainly help!)Cut back on sodium and empty calories from solid fats and added sugarsEnjoy your food but eat lessBe physically active (Adults: Get some brisk activity in two hours and 30 minutes or more a week and kids & teens: 60 minutes or more per day)

Learn and have fun together! Check out some National Nutrition Month games, quizzes and videos with your family. Then, enjoy a healthy, protein-filled meal with Kiss of Lemon fish tacos as the main dish!

Kiss of Lemon fish tacos

Recipe courtesy of Sunkist

Serves 4

Ingredients:1/2 cup plain nonfat Greek yogurt2 Sunkist® lemons, grated peel and juiced (divided)1 tablespoon honey1 teaspoon caraway seeds1/2 teaspoon freshly ground black pepper (to taste)2 cups finely shredded red and/or green cabbage1 pound halibut fillets (1/2- to 3/4-inch thick, skinned and cut into 4 portions)1 teaspoon chili powder8 (6-inch) corn tortillas4 tablespoons chopped fresh cilantro1 Sunkist® lemon, cut into wedges (for garnish)Directions:
    Preheat your broiler.In a medium-sized bowl, combine the yogurt, lemon zest, juice from one lemon, honey, caraway seeds and pepper. Mix together until blended and smooth. Add the cabbage, mix well and set aside.Spray a broiler pan with nonstick cooking spray. Use the remaining lemon zest and the juice from one lemon to coat both sides of the fish. Add the fish to the pan and sprinkle with the chili powder.Broil the fish (set at about four inches from the broiler) for five to seven minutes on each side, or until cooked through (the fish should flake easily with a fork). Transfer to a plate or bowl and use a fork to shred the fish into large chunks.Warm your tortillas according to the package instructions. Add about 1/4 cup of the cabbage mixture into the center of each warmed tortilla. Divide the fish evenly among the tortillas. Top with cilantro and serve warm with a wedge of lemon.

Fish tacos are a fun meal to make together and enjoy with your family. Fish as a source of protein is ideal for healthy eating habits!

More Sunday Dinner recipes to try

Explore France and chicken ratatouille
Orange glazed tilapia
Creamy chicken and wild rice casserole

相关的主题文章:

2013年7月14日星期日

Spinach artichoke lasagna

A Decadent Lasagna That Tastes Like Dip!Even though this gooey, ultra-cheesy spinach artichoke lasagna feeds about 10, you aren't going to want to share any of it. Sure it may set you back more than your daily calorie goal, but after one bite, it'll all be worth it.

Spinach artichoke lasagna

Made from homemade Alfredo sauce, spinach, artichokes and a ton of cheese, this will instantly become your new go-to lasagna recipe. Store-bought doesn't stand a chance against this decadent pasta dish.

Spinach artichoke lasagna

Spinach artichoke lasagnaServes about 10

Ingredients:

For the lasagna: 

12 lasagna noodles, cooked and rinsed1 container part-skim ricotta2 cups mozzarella cheese, shreddedAbout 1/2 cup shredded ParmesanSalt and pepper

For the Alfredo spinach sauce: 

4 tablespoons unsalted butter4 ounces cream cheese3/4 cup light milk2/3 cup shredded ParmesanSalt and pepper1 (5 ounce) container frozen spinach, cooked1 jar (14.5 ounces) artichoke hearts, drained and chopped2/3 cup sliced mushrooms4 cloves garlic1 tablespoon butterDirections: 
    Preheat oven to 350 degrees F. Grease a 9 x 14-inch glass baking dish with nonstick cooking spray. Set aside. In a large bowl, mix together the ricotta cheese and 1-1/2 cups mozzarella cheese. Add salt and pepper.To make the mushrooms, heat the 1 tablespoon of butter in a medium skillet over medium heat. Add mushrooms and cook until soft, about 4 minutes. Remove from heat.To make the sauce, heat a large 3-quart saucepan over medium-high heat. Add butter and cream cheese. Heat until butter and cheese are halfway melted. Add milk and stir until mixture is thick and cheese is melted, about 4 minutes. Stir in Parmesan cheese and mix to combine. Heat an additional minute or until sauce is thick. Remove from heat and stir in mushrooms, spinach and artichokes.To make the lasagna, cover the bottle of the pan with sauce. Add lasagna noodles. Top noodles with ricotta and cheese mixture, spreading to cover with a spatula. Add more noodles and then top with sauce. Repeat until you are left with a layer of noodles. Top the noodles with the remaining sauce and 1/2 cup mozzarella cheese. Sprinkle with Parmesan.Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is nice and melted. Serve immediately.
More lasagna recipes

Sunday Dinner: Greek inspired lasagna
Fourth of July flag lasagna
Tonight's Dinner: Lasagna roll-ups

相关的主题文章:

2013年7月12日星期五

The perfect one-bite cheesecake treat

Nutella cheesecake stuffed strawberriesPerfectly sweet & insanely simple

Cheesecake is a classic celebration treat. Why not take the flavors of cheesecake and Nutella and put them into a strawberry? It's the perfect one-bite celebration treat!

Enjoying a big slice of strawberry cheesecake is a great way to celebrate any occasion. However, life does not always allow us the time to make everything we want. That is where this cheesecake recipe comes in handy. In less than thirty minutes, you could be enjoying the taste of strawberry cheesecake without all of the hard work! Plus, the addition of Nutella makes this treat even more decadent.

Nutella cheesecake stuffed strawberries recipe

Serves 4

Ingredients:
1 pound ripe strawberries (tops cut off and centers hollowed out. You can use a small paring knife to help with this)1 (8 ounce) package Neufchatel cheese (or low-fat cream cheese)1/4 cup Nutella2 tablespoons powdered sugar1 teaspoon vanilla extractDirections:
    Prepare strawberries and set aside.Working with the rest of the ingredients, add to bowl of electric mixer and beat until well-combined.Add mixture to a piping bag and squeeze into strawberries.You can choose to top your strawberries with optional ingredients like graham cracker crumbs, nuts, mini chocolate chips or drizzled chocolate.
More Valentine's Day recipes

Classic tiramisu recipe
Three romantic chocolate recipes for Valentine's Day
Valentine's Day martini menu

相关的主题文章:

2013年7月10日星期三

Tonight's Dinner Trailer mac cheese

Mac & Cheese Gets A MakeoverWith all the macaroni and cheese recipes out there, it's easy to make mac & cheese every night of the week and never have the same kind twice. So why not add some meat and potatoes for a change?

My son loves macaroni and cheese and I'm not talking about the kind that comes out of the little blue box. I'm talking about homemade, from scratch mac & cheese -- and I've made several different kinds using all sorts of different cheeses and herbs. The one thing I've never done, though, is added meat and potatoes as Better Homes and Gardens suggested.

Now before you start thinking I added prime rib and garlic mashed potatoes to my macaroni and cheese, I'm going to burst your bubble. When I say meat and potatoes, what I mean is chopped up hot dogs and potato chips. I mean, do you really think a toddler is going to have any interest in mashed potatoes and prime rib? Of course not! But hot dogs, potato chips and mac & cheese? That's a slam dunk any night of the week.

Trailer mac & cheese

Serves 6

Ingredients:2-1/2 cups milk2 tablespoons butter2 tablespoons flour8 ounces macaroni2 cups shredded cheddar cheese4 hot dogs, chopped1/2 cup crushed potato chipsDirections:
    In a medium saucepan, heat milk over medium heat until heated through, but do not boil.In a 3-quart saucepan, boil the macaroni according to the package directions.While the macaroni cooks, melt the butter over medium-high heat in a large saucepan. Once melted, whisk in the flour until creamy. Gradually whisk the heated milk into the butter mixture a half cup at a time until thick. Gradually whisk in the cheddar cheese until the mixture is smooth and the cheese is melted.Stir in the hot dogs and continue to cook until the hot dogs are heated through. Stir in the macaroni and cook until heated through, about five minutes. Spoon into bowls, top with potato chips and serve.
More Tonight's Dinner recipes >>Other mac and cheese recipes

Creamy macaroni and cheese soufflé

Gluten-free macaroni and cheese

Radiatore macaroni and cheese

2013年7月4日星期四

Sarah's Slim down Week three of Inferno

scaleSarah's Slim-Down: Week 3
Staying hydrated?
About that...

Ever wonder if a diet plan's claims are for real? We sure do — so we've decided to put health and diet plans to the test, starting with DailyBurn.com's Inferno program. Is it too good to be true?

Sarah's slimdown -- Week 3

This week brought a blizzard, three feet of snow and two days of shoveling out my very long, very wide driveway. That was a little intense — so on those days, that was my exercise. But I also got some Inferno time in this week, too.

In the end, though, I found myself right where I started — without any change in my weight. It's disheartening, to say the least. Still, I can pinpoint two things that acted against me this week. First, with the storm I found myself eating what was convenient (read: not that healthy). Second, I am not hydrating nearly enough. These are the two things I will be correcting this week — along with exercising even more.

Sarah's stats

Height: 5'6"

Starting weight: 194 pounds

Current weight: 192 pounds

Getting my drink on

glass

Rule No. 2 of the DailyBurn.com plan I am following? Drink more water — including starting the day with two glasses of water.

Sounds easy, right? Well, not quite as easy as I expected (I know, that sounds idiotic, but it's true). Turns out drinking two glasses of water before my morning coffee is... hard. Over the last two weeks, I've gotten used to it and made some adjustments. For instance, though I usually love ice water, first thing in the morning it's too hard for me to swallow. Skipping the ice helps. Somewhat.

Also, I realized that I still am not drinking enough water — particularly on busy days. Since being hydrated is so important to weight loss, I asked some experts for out-of-the-box tips on how to ensure I'm adequately hydrated. You know, besides just "Drink more water."

Step up the flavor

One of my big complaints was that water didn't always taste good to me (especially first thing in the morning). But as Jill Weisenberger, MS, RD, CDE, author of Diabetes Weight Loss: Week by Week, says, you can fix that by flavoring the water.

"We drink more when the beverage tastes good. I have my patients experiment with flavoring their water with fruit, vegetables and herbs. A common favorite is cucumber and mint," says Weisenberger. "Some add-ins [like citrus] flavor the water very quickly. Others take one to five hours. If I wait overnight for the strawberry-lime-rosemary water, it's a beautiful pink color and oh so delicious."

Remember water content

Staying hydrated isn't just about what you drink — what you eat can help too, says Rebekah Langford, RD, CDN, a clinical dietitian and culinary nutritionist at Montefiore Hospital in New York.

"Pick foods that have a high water content. For example, lettuce, watermelon, tomatoes, grapefruit, avocados (surprisingly, 81 percent water by weight according to USDA!) and cucumbers are all loaded with not only water, but electrolytes such as potassium and sodium, which are an important part of hydration," says Langford. "You can also freeze ice cubes with these items in them and add to your water bottle for a drink that's not only refreshing but beautiful to look at."

Loosen it up

Love oatmeal? Although I prefer mine gluey, adding more water can mean more hydration.

"By opting for a thinner oatmeal, you can add more fluid to your morning breakfast bowl. If you eat some dried fruit, pair it with a cup of water. Think of it as replacing the water that would be in fresh fruit," says Alexandra C. Oppenheimer, MS, RD, CDN, a registered dietitian and nutrition consultant.

Use a straw

Drinking out of a straw can make a big difference too, believe it or not.

"The absent-minded action of sucking through the straw, especially while working, will cause you to consume more fluids throughout the day," says Megan Ware, RD, LD.

More on weight loss

The only 6 sculpting moves you need for a hot body
Red-carpet results: Denise Austin's celebrity diet and fitness tips
6 Boxing drills for a hot body

2013年6月30日星期日

Parsnip recipes

Celebrating ParsnipsCreamy white in color, parsnips look like white carrots. And although they're related to the carrot, parsnips have a distinctively different sweet and nutty flavor perfect for roasting, mashing, frying and steaming.

Mashed parsnips

Parsnips are an excellent source of vitamins C, B6 and E, fiber, folic acid and potassium. They have a texture similar to potatoes, and mash beautifully without becoming gummy. Like its carrot cousin, the core in larger parsnips can be bitter, overpowering the naturally sweet nature of the vegetable. Remove the core by cutting the parsnip in quarters lengthwise and cutting away the triangular shaped core.

Parsnip puree recipe

Serves 4

Ingredients:2 pounds parsnips, peeled and roughly chopped1 cup milk1 cup water1 teaspoon vanilla extractKosher salt and freshly cracked white pepper1 tablespoon minced fresh Italian (flat-leaf) parsley Directions:
    In a medium saucepan, combine parsnips, milk, water, vanilla and a pinch of salt. Bring to boiling over medium heat; reduce to a simmer. Cook, stirring occasionally, until parsnips are soft, about 20 minutes. Remove from heat and strain mixture, reserving liquid.Transfer parsnips to the bowl of a food processor. With the processor running, stream in enough of the milk mixture until the desired consistency is reached. Garnish with parsley, and serve warm.
Roasted parsnip recipe

Serves 4

Ingredients:2 pounds parsnips, peeled and roughly chopped2 tablespoons extra virgin olive oil3 garlic cloves, smashedKosher salt and freshly cracked black pepperDirections:
    Preheat oven to 400 degrees F. In a roasting pan, combine parsnips, oil, garlic, salt and pepper; toss to coat.Place pan in oven. Bake 25 to 30 minutes or until parsnips are fork tender and browned. Remove from oven. Serve warm.
More parsnip recipes

Parsnip and cheddar souffle recipe
Parsnip au gratin recipe
Rosemary and maple syrup parsnips