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Cheesy Vegetable Chowder
Ingredients
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 1 cup finely chopped carrot
- 1 celery stick, finely chopped
- 1 Tablespoon minced garlic
- 4 cups chicken broth
- 2 large baking potatoes, peeled and chopped
- 1 Tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups chopped broccoli
- 2 heaping cups shredded cheddar cheese
Instructions
1. Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes.
2. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt.
3. Serve & Enjoy!
Broccoli Cheddar Soup
Broccoli is my favorite veggie and I will eat it any way I can get it. In a salad, in a soup or just plain ole’ by itself. Which brings me to this recipe; Broccoli Cheddar Soup. I love me some soup just like I love me some salad. So if you’re looking for a broccoli cheddar soup recipe that is flavorful, creamy, comforting and downright addictive then whip this baby up ASAP. I’m so adding this as a regular to our fall/winter lunch & dinner menu.
Ingredients
- 2-3 cups fresh broccoli
- 2 cups chicken or vegetable broth
- 1/2 cup white onions, finely diced (can use more)
- 1/2 cup baby carrots, finely diced *optional*
- 1 clove garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup smoked gouda cheese
Instructions
1. Place broccoli in a large bowl with about 4 tablespoons of water. Cover bowl with plastic wrap and microwave for 7-10 minutes or until broccoli is steamed and tender. Chop broccoli into tiny pieces. Set aside.
2. In a medium pot, add broth, onion, carrots and garlic. Bring to a boil and then reduce heat and simmer for 15 minutes or until onions are tender. Set aside.
3. Add milk and heavy cream to a bowl and microwave until warm. Set aside.
4. In a large pot or deep skillet, melt butter over medium heat. Whisk in flour, stirring constantly for about 1-2 minutes. Reduce heat if flour starts to brown. Add in salt and pepper and continue to stir for 1 minute.
5. Next slowly stir in milk and heavy cream. Stir in chicken broth mixture. Stir in cheeses and add the broccoli. Taste and add more salt and pepper if needed.
6. Serve hot in bread bowls or regular bowls & Enjoy.
Caprese On A Stick
Here’s a last minute appetizer that’s perfect for your Labor Day barbeque or football tailgate party. I love Caprese Salad so these little bites are a perfect snack. These are fresh, light, easy, healthy and delicious. Not to mention that the flavors compliment each other perfectly. You can add variations to this recipe based on your favorite Caprese salad ingredients. I included Kalamata olives on some of my skewers for an extra twist! So until next year, Goodbye summer!
Ingredients
- 2 boxes cherry tomatoes (red or yellow)
- 12 bocconcini (small mozzarella balls), about 8 ounces
- 1 bunch basil
- salt (coarse ground or Kosher)
- black pepper
- extra virgin olive oil
- balsamic vinegar
- oregano (use fresh if you have it, if not dry works well)
- Kalamata olives, pitted (optional)
- long pointed wooden skewers
Instructions
1. Prepare ingredients. Cut cherry tomatoes in half and cut mozzarella balls in half.
2. Skewer alternating tomato halves, mozzarella, basil leaves and kalamata olives (if using). Repeat with the remaining cheese and tomatoes.
3. Arrange on platter and drizzle balsamic vinegar, extra virgin olive oil, coarse salt, coarse ground black pepper, and oregano over skewers.
4. Feel free to be creative with the placement and amount of tomatoes or mozzarella based on your preferences.
Peanut Butter “Cheese Ball”
Well the time has come and I am ready for some football baby. And what goes perfect with football? Snacks of course. So here is a yummy recipe that takes the savory cheese ball and turns it into something sweet. Like I said before anything with peanut butter & chocolate; I’m All In!
Ingredients
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter (not all-natural)
- 3 tablespoons packed brown sugar
- 3/4 cup milk chocolate chips
- 3/4 cup peanut butter chips
- Graham cracker sticks, teddy grahams, and/or apple slices for dipping
Instructions
1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
*Chef’s Note – Celery sticks and/or carrots make for an excellent dipper for this dip also.
Hot Bean Dip
The first time I had bean dip I was blown away. It was in my 1oth grade Spanish class. We had to do a presentation for class and one of my classmates had brought a bean dip for extra credit. I think he was just trying to kiss up to the teacher. Such a Show-off. Making us all look bad with his fabulous, oh so good bean dip.. Anywho, it was a big hit and everyone loved it. The only regret I have about it was I wish I got the recipe. Even though I have not found an exact replica, I have discovered this concoction that is Easy. Peasy. Hot and Cheesy. Just absolutely delicious. Try this hot cheesy delicious dip at your next gathering! Your friends will thank you!
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 1/2 (1 ounce) package taco seasoning mix
- 5 drops hot pepper sauce
- 2 tablespoons dried parsley
- 1/4 cup chopped green onions
- 1 (8 ounce) block Cheddar cheese, shredded
- 1 (8 ounce) block Monterey Jack cheese, shredded
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese.
3. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
4. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Top 10 Reasons To Become A Vegetarian
Vegetarianism is not viewed to me as just a diet, but a different way of thinking, a different lifestyle. My overall goal is to share the passion of healthy living as well as to make this healthy lifestyle known to as many people as I possibly can. So join me today and become a part of the reasons. Reasons To Become A Vegetarian – No matter what type of Vegetarian you choose to be!
1. Live Longer
Numerous University studies have found that vegetarians live about seven years longer than non-vegetarians, and vegans live on average about 15 years longer than meat eaters. Studies such as these are further confirmed by the Chinese Health Project, which is the largest population study on diet and health to date. The Chinese Health Study found Chinese people who eat the least amount of fat and animal products have the lowest risk of heart attack, cancer, and other serious diseases.
In addition to this, proof comes from a British research group that tracked 6,000 Vegetarians and 5,000 meat eaters for 12 years to find that vegetarians were 40 percent less likely to die from cancer during that time and 20 percent less likely to die from other diseases. See the Vegetarian FAQ!
2. You’ll make regular visits to the restroom
Veggies are the best source for fiber, which pushes waste out of the body. Meat contains no fiber and collects against the walls of the digestive tract, which can lead to colon cancer. Studies done at Harvard and Brigham Women’s Hospital concluded that people who ate a high-fiber diet had a 42 percent lower risk of diverticulitis. People who eat a high percentage of vegetables in their diets also tend to have fewer counts of constipation, hemorrhoids and spastic colons.
3. Healthy heart
Fruits and vegetables are loaded with antioxidant nutrients that protect the heart and the arteries. Fruits and vegetables contain no saturated fat or cholesterol.
The cholesterol levels for vegetarians are on average 14 percent lower than meat eaters. The American diet that is loaded with saturated fats and cholesterol from meat and dairy have made heart disease the number one killer in the United States.
4. Avoid toxic chemicals
95% of pesticide residue in the Western diet comes from meat, fish and dairy products. Seafood, in particular, contain carcinogens (PCBs, DDT) and heavy metals (mercury, arsenic; lead, cadmium) that cannot be removed through cooking or freezing. Meat and dairy products are also laced with steroids and hormones that are injected into the animals to combat disease.
5. You will give your body a detox
Fruit and vegetable juices contain phytochemicals that help our bodies detoxify naturally. Giving up meat helps rid the body of toxins (environmental pollutants, pesticides, and preservatives) that overload our systems and cause illness. Many of these additives cannot be assimilated and pool in various parts of the body.
6. Great Looking Body And Skinnier
A great reason to become Vegetarian is on average, most vegetarians are slimmer than meat eaters. Vegetarian diets are much lower in calories than the standard American diet. Vegetarians are also less likely to suffer from weight-related disorders like heart disease, stroke and diabetes. Vegetarian FAQ!
7. Save Lot’s of Money
By replacing meat, chicken and fish with vegetables and fruits, it is estimated to cut your food bill by an average of $4,000 a year.
8. Be environmental friendly
By being a Vegetarian you will help reduce waste and air pollution. A farms in Milford, Utah, which raises 2.5 million pigs yearly, produces more waste than the entire city of Los Angeles. And this is just one farm. Each year, our nation’s factory farms, collectively produce 2 billion tons of manure, a substance that’s rated by the Environmental Protection Agency (EPA) as one of the country’s top 10 pollutants. And that is not even taking in to account the amount of methane gas released by cows, pigs and poultry, which contributes to the greenhouse effect); the ammonia gases from urine; poison gases that emanate from manure lagoons; toxic chemicals from pesticides; and exhaust from farm equipment used to raise feed for animals.
9. Vegetarians are More Efficient
Right now, 72% of all the grain that is produced in the United States is fed to animals, which are raised for slaughter. It takes about 15 pounds of feed to get one pound of meat. But if this same grain was given directly to people, there would be enough food to feed the entire planet. Using land for animal agriculture is inefficient in terms of maximizing food production. According to the journal of Soil and Water, one acre of land could produce 50,000 pounds of tomatoes, 40,000 pounds of potatoes, 30,000 pounds of carrots or just 250 pounds of beef. You do the math!
10. Its The Humane Thing To Do
Albert Einstein was quoted as saying “Our task must be to free ourselves… by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty. Nothing will benefit human health and increase chances of survival for life on earth as much as the evolution to a vegetarian diet.
FYI – Did you know that 22 million animals are slaughtered to support the American appetite for meat? It is a great feeling to finish a healthy meal knowing that no beings have suffered.
COPYRIGHT © 2009 – 2012 The Knowledge Source, LLC. All rights reserved.
5 Reasons To Go Meatless
It’s no secret that the American meat-heavy diet could use a serious overhaul. We consume nearly one and a half times more meat than most industrialized nations and use more than 50 percent of our water and land to raise livestock. This heavy reliance on animal protein is taking a toll on our health and contributing to a multitude of environmental concerns, including global warming, air and water pollution.
While a full vegetarian diet may seem a bit too extreme, here are five good reasons to consider going meatless, at least part of the time.
Health professionals have been warning us for some time now that diets high in meat load us down with saturated fat, increasing our risk for heart disease, diabetes and certain forms of cancer. According to Johns Hopkins School of Public Health, giving up meat even one day a week can reduce consumption of harmful fat by 15 percent. Further studies also point to a decreased risk of breast cancer in women who eat meat less frequently because saturated fat stimulates certain types of estrogen-receptive tumors.
Diets heavy in meat really rack up the grocery bill. Pound for pound, animal proteins cost three times the amount of beans or whole grains, and going meatless now and again can make a serious dent in your food budget. Unlike the minimal storage life of meat, canned or dried ingredients used in many vegetarian recipes stay fresh in your pantry for months at a time, making bulk purchasing a further savings for the savvy shopper.
Is there anyone out there who doesn’t need to watch calories? Going meatless can be very good for your waistline. Diets higher in complex carbohydrates (whole wheat, cornmeal, oats, potatoes, brown rice and beans) are low in fat and fill us up quickly, translating to lower calorie intake and fewer cravings between meals. Vegetarian meals are also richer in vitamins and minerals, especially when combined with plenty of fresh fruits and vegetables.
There is growing evidence that human resistance to certain antibiotics is linked to similar substances used to prevent illness and promote weight gain in animals raised in factory farms, where most commercial meat comes from. Limiting quantities of poultry and red meat can help protect our immune systems from harmful byproducts and even contagious disease.
Climate change and global warming are high on our list of worries these days, and many of us wonder how we can make a difference. According to the Environmental Defense Fund, if every American skipped just one serving of meat per week, this would be the same as taking 8 million cars off the road. This would reduce overall meat production and supply transport, thus reducing greenhouse gas emissions considerably.
If you are thinking about going meatless — at least some of the time — the trick is to shake up your menu gradually and experiment a bit. Start with one of your favorite recipes and see how simple it is to replace the meat with a vegetarian alternative. Beans make a delicious, protein-rich filling for Mexican favorites like tacos or burritos.
Try topping homemade pizza with portabella mushrooms instead of pepperoni or sausage. Don’t give up too many of the foods you enjoy — just be creative and learn to prepare them in new, healthier ways. Even moderate changes can make an enormous difference in your health and contribute to the welfare of our planet.
Source: Copyright © 2008-2012. All rights reserved. MyDailyMoment is a trademark of Flatiron Media, LLC.
6 Drinks That Shrink Your Belly
That ice-cold lemonade may hit the spot on a 90-degree day, but it’s not doing your waistline any favors. A 20-ounce Minute Maid Lemonade contains 250 calories and 68 g of sugar. Fortunately, there are plenty of refreshing summer drinks that you can drink without guilt—and they may actually help you lose weight. Here are six ways to quench your thirst without packing on pounds.
1. Flavored Water : Staying hydrated is important when you’re trying to lose weight. Drinking plenty of water helps your body maintain proper fluid balance, stops water retention (a big cause of bloated bellies), and even increases the feeling of fullness so you eat less overall. But if plain water bores you, spruce it up with fresh herbs, citrus fruits, and other low-cal flavor enhancers (sliced cucumbers work well too) to encourage you to drink up.
Herb-Infused Spa Water
Ingredients
- 6 cups chilled still spring or mineral water
- 12 thin slices cucumber
- 4 thin slices lemon
- 4 sprigs (each 2 in. long) fresh mint, slightly crushed
- 2 sprigs (each 2 in. long) fresh rosemary, slightly crushed
Instructions
In a 2- to 2 1/2-quart pitcher, combine water, cucumber, lemon, mint, and rosemary. Serve, or cover and chill at least 2 hours or up to 8 hours. Add ice cubes just before serving.
2. Watermelon Smoothie: As long as they’re made without sugary mixers like sherbet, smoothies are a guilt-free way to hydrate—and watermelon is a terrific, low-cal smoothie base. Not only is it a natural hydrator because of its water content, watermelon is also loaded with nutrients, including cancer-fighting lycopene, as well as an amino acid known as arginine. A study in the Journal of Nutrition found that arginine can decrease body fat and increase lean muscle mass, so whip up this 56-calorie metabolism booster and sip away!
Strawberry & Watermelon Smoothie
Ingredients
- 4 cups cubed, seeded watermelon
- 1 – 8 ounce lemon, fat-free yogurt
- 1 pint fresh strawberries, cleaned and hulled
- 1 tablespoon honey
- 5 ice cubes
Instructions
In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
3. Iced Peppermint Tea: This minty thirst quencher is super refreshing on a hot summer day, but it’s also a super-effective belly flattener. Peppermint helps your stomach process fat, ensuring even high-fat foods like burgers and steaks are digested quickly, which helps prevent bloat.
Easiest Peppermint Iced Tea
Ingredients
- 4 peppermint tea bags
- 1/4 cup honey
- 2 tablespoons lemon juice
- lemon slice (optional)
Instructions
1. In a 2 quart heatproof pitcher, pour two cups of boiling water over the tea bags.
2. Steep them for 6 minutes and then remove the tea bags.
3. Stir the honey and lemon juice into the hot tea and then add 2 cups cold water.
4. Chill and serve over ice with or without a lemon slice garnish.
5. Chill out and enjoy!
4. Pineapple Frappe: This blended pineapple drink tastes like a beach vacation in a glass—and it packs in two belly-flattening ingredients. A tablespoon of flaxseed oil adds monounsaturated fatty acids (MUFAs), proven belly flatteners, and pineapple itself contains bromelain, an enzyme that helps break down protein, ease digestion, and banish bloat.
Pineapple and Mint Frappe
Ingredients
- 1 pineapple, peeled, chopped
- 1/4 cup mint leaves
- 12 ice cubes
- mint sprigs, to serve
Instructions
Place pineapple, mint and ice in a blender. Blend until smooth. Pour into glasses. Top with mint sprigs. Serve.
5. Green Tea: Besides reducing your risk of cancer and heart disease, green tea benefits the whole body and contains catechins, antioxidants that studies show can help reduce belly fat. If you sip green tea before a workout, these compounds can also increase your fat burn during aerobic exercise.
Citrus-Honey Green Tea
Ingredients
- 1 (2 inch) piece lemon zest, cut into thin slivers
- 2 teaspoons boiling water
- 2 teaspoons green tea powder
- 3/4 cup hot water
- 1/2 cup freshly squeezed grapefruit juice
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
Instructions
Put lemon zest into a large cup or mug. Cover with 2 teaspoons boiling water and let steep for about 3 minutes. Stir in the green tea powder and hot water. Add the grapefruit juice, lemon juice and honey. Mix well and serve.
6. Dark Chocolate Shake: Really? Yes, really. Chocolate—especially the dark kind—helps you slim you down because it decreases appetite and lessens food cravings overall. However, at nearly 400 calories, this shake is more of a meal than a snack. Try it for a quick breakfast to keep your appetite tamed for hours.
Dark Chocolate Shake
Ingredients
- 4 cups milk, soy milk, rice milk or nut milk
- 2 cups ice
- 1/3 cup honey
- 1/3 cup dark cocoa
- 1 teaspoon nama shoyu or soy sauce
- 2 teaspoons vanilla
- Dark chocolate bar with or without nuts
Instructions
1. Combine all ingredients in a blender, preferably a Vita-Mix.
2. Shave off chocolate as a garnish, and sprinkle on top of shake.
© 2010 OrganicAuthority, LLC
Sell Your Soul To The “Deviled Eggs”
The Porter House love us some deviled eggs. These evil hors d’ouvres are fantastic for all types of gatherings. From Easter egg hunts, summer picnic potlucks and holiday parties they go hand in hand. My family goes crazy over them at every event. Not to mention that I myself have been known to devour a dozen of these delectable delights in one sitting (LOL). So bring some to your next social gathering. They are quick, easy and sure to be a crowd pleaser.
Ingredients
- 12 eggs
- 4 tablespoons white sugar
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 tablespoons yellow mustard
- 1 tablespoon mayonnaise
- 1 tablespoon creamy salad dressing (such as Miracle Whip)
- 1 tablespoon apple cider vinegar
- paprika for garnish (optional)
Instructions
1. Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water has boiled for 2 minutes, remove from the heat and cover pot with lid. Let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
2. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and pepper. Next add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
3. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika for garnish.
*CHEF’S NOTE – Want a more polished look? Put the egg filling into a piping bag or freezer bag (with a cut off corner), and pipe the filling into the egg white halves.
Southern Pimento Cheese
Fried Chicken, Sweet Tea, Barbecue, Catfish, and Grits— are all some examples of true Southern culinary icons. Which brings me to two of my favorite words “comfort” and “food.” Put them together and it’s magic, just like the simple blend of cheese, mayonnaise and sweet peppers known across the South as pimento cheese.
Like most Southerners, I grew up with pimento cheese spread — from the processed stuff sold in supermarkets to the wonderful, chunky and flavorful varieties made at home. The popularity of this unique spread remains largely confined to the states below the Mason-Dixon line, where it assumes its place as a Southern delicacy. But you don’t have to travel down South to enjoy some authentic pimento cheese. Its basic ingredients are readily available everywhere, and it’s a cinch to make. With it only taking 15 minutes or less to make, why not whip up a batch today?
Ingredients
- 6 ounces cream cheese, soften
- 4 ounces vermont extra sharp white cheddar cheese, grated
- 4 ounces extra sharp cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- 1/2 cup mayonnaise
- 1 teaspoon red wine vinegar
- 1 (4 ounce) jar of pimentos, drained and chopped
- 1 teaspoon grated onion
- 1/2 teaspoon Porter House Seasoning, recipe follows
- 1/2 teaspoon paprika
- 1 dash hot sauce (or more!)
Instructions
1. Using a hand held mixer, beat cream cheese until soft.
2. Add the remaining ingredients and beat until creamy and combined.
3. Cover and refrigerate for about an hour.
4. Serve as a dip or as a sandwich filling.
Porter House Seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
1. Mix ingredients together and store in an airtight container for up to 6 months.
I Am Lady Fab 