Let us pray. Heavenly Father we pray for healing, cure and divine health, Amen.
http://groovininthegardenwiththequeen.tumblr.com/post/56277531266/reblog-retweet-if-you-have-a-chronic-illness-whether
Sunday, August 4, 2013
Reblog/Retweet if you have a chronic illness. Whether it be mental, physical, treatable, degenerative, severe, incurable,terminal, visible, invisible, or anything else
Saturday, August 3, 2013
Chicken Tetrazzini
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 422
- Fat: 12.1g
- Saturated fat: 6.5g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.8g
- Protein: 35g
- Carbohydrate: 39.6g
- Fiber: 2.3g
- Cholesterol: 76mg
- Iron: 2.7mg
- Sodium: 702mg
- Calcium: 272mg
Ingredients
- 1 tablespoon unsalted butter
- Cooking spray
- 1 cup finely chopped onion $
- 2/3 cup finely chopped celery $
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry sherry
- 3 ounces all-purpose flour (about 2/3 cup)
- 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided $
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese $
- 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
- 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
- 1 (1-ounce) slice white bread $
Preparation
- 1. Preheat oven to 350°.
- 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
- 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
- 4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
- 5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
- 6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
- To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
- To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Note:
This recipe was updated for the November, 2012 25th anniversary issue.
Eggplant with Garlic Sauce from Allrecipes.com
Delish. Use grated ginger and couple of tablespoons of rice vinegar as a substitute for the sugar if you wish. Mushrooms, whichever type you prefer, are a tasty optional addition to this recipe also
INGREDIENTS:
3 tablespoons canola oil (sesame or truffle oil)
4 Chinese eggplants, halved lengthwise
and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
|
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce
|
Directions
1 Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
- PREP10 mins
- COOK15 mins
- READY IN25 mins
Friday, August 2, 2013
Skinny Chocolate Cheesecake with Raspberry Sauce Recipe. Winner winner after dinner!!! A skinny dessert recipe this time, YIPPY!
Note: The fats in this dessert are mainly from the almonds, coconut oil and dark chocolate. Compare the calories of 398 to other traditional chocolate cheesecakes of around 560 calories.
Yields:
14 servings | Serving Size: 1 slice | Calories: 398 | Fat: 10 g | Trans
Fat: 0 g | Previous Points:7 | Points Plus: 11 | Carbohydrates: 82 g |
Sodium: 211 mg | Dietary Fiber: 8 g | Sugars: 29 g | Protein: 11 g |
Ingredients
- Crust
- 1 cup raw almonds with skins
- 1 cup old-fashioned oats
- 3 tablespoons (unrefined) melted coconut oil, optional pure unsalted butter
- 2 ounces bittersweet chocolate, melted
- Filling
- 6 ounces bittersweet chocolate, broken into small pieces
- 2 (8 ounce) packages cream cheese, reduced fat, room temperature
- 1 cup ricota cheese, low-fat
- 3/4 cup sucunat, optional coconut palm sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 Greek yogurt, plain, fat-free
- Sauce
- 1 cup raspberry jelly (I like Polaner Spreadable Fruit, sweetened with fruit juice)
- 1 1/2 pints fresh raspberries
Directions
Preheat oven to 350 degrees.
Crust
- Use a double boiler to melt chocolate. Add almonds and oats to a
food processor and pulse until a fine crumb consistency. Combine in a
medium bowl almond mixture, melted chocolate and coconut oil. Add to a
9" springfoam pan and press crumbs evenly on bottom and 1/2" up the
sides of the pan. Tip - Place plastic wrap over the fingers of one hand and press the crumbs in place. Refrigerate crust while preparing filling.
Filling
- Use the same double boiler to melt chocolate, turn off heat when
completed melted. Cover and leave pan on burner while preparing filling.
Chocolate should still be warm when adding to the filling.
Add
to a large mixing cream cheese and ricotta cheese. Using an electric
mixer, beat cheeses until light and fluffy and there are no longer
visible lumps. Add sucuant and continue beating until incorporated,
about 30 seconds. Add eggs, one at a time, and beat just until
incorporated. Add yogurt and vanilla and beat until combined. Pour
warm chocolate into mixture and mix until chocolate is well combined.
Pour
filling into prepared crust, place on a cookie sheet and bake on the
center oven rack 45 minutes to 1 hour, or until top is set and some
giggle will still be visible in the center.
Place
cheesecake on a cooling rack and cool to room temperature, about 3 to 4
hours. If any cracks appear in the cheesecake, don't worry as they will
be filled in with the topping and no longer visible.
Place
plastic wrap over the pan and refrigerate overnight or until completely
chilled. Remove from the refrigerator and allow to set at room
temperature about 5 minutes. Run a warm knife around the outside of the
cheesecake before releasing sides of springfoam pan. It is recommended
to leave the cheesecake on the bottom part of the springfoam pan for
serving.
Sauce
- In a small sauce pan over medium heat, add jelly and stir until
melted, remove from heat. Add raspberries to warm jelly and gently toss
to coat. Pour raspberry sauce evenly over the top of the cheesecake and
refrigerate until ready to serve.
http://skinnyms.com/chocolate-cheesecake-with-raspberry-sauce/
Nutella Swirl Cheesecake Bars from the Peach Kitchen
Yummy, decadent, wonderful dessert!!!
- For the crust:
- 1 cup of graham cracker crumbs
- ¼ cup of unsalted butter, melted
- For the filling:
- 2 (8 ounce) packages of cream cheese, softened
- ¾ cup of granulated sugar
- 2 large eggs
- 2 tsp of vanilla extract
- zest of 1 lemon
- 2 tsp lemon juice
- 6 tbsp Nutella
Directions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Use a fork to mix everything together and then pour the mixture into the baking pan.
- Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
- Remove from the oven to a cooling rack. Do not turn off the oven.
- Meanwhile, using a stand or electric mixer, beat cream cheese and sugar until smooth.
- Then add in eggs, lemon zest, lemon juice, and vanilla extract.
- Continue to beat until creamy and combined.
- Pour filling over the crust and spread evenly with a spatula.
- Drop individual tablespoons of Nutella over the filling.
- Using the tip of a knife carefully swirl Nutella into the filling without touching the crust.
- Return pan to the oven and bake for 25 – 27 minutes or until filling is set but still jiggly in the center.
- Cool for an hour then refrigerate until completely chilled and firm before cutting into it.
http://www.thepeachkitchen.com/2013/07/nutella-swirl-cheesecake-bars/
Only one third of girls age 13 to 17—our daughters, sisters, nieces—have received the full #HPV vaccination series. #CDCchat-Dr. Tom Friedan via Twitter
Only one third of girls age 13 to 17—our daughters, sisters, nieces—have received the full #HPV vaccination series. #CDCchat-Dr. Tom Friedan via Twitter
Additionally adolescent and young adult males also need to be vaccinated.
Adults
can benefit from the vaccine but insurance coverage may not be
available for adults over a specified age. See your doctor for more
information.
Human Papillomavirus (HPV) is a common virus that is spread through sexual contact. Most of the time HPV has no symptoms so people do not know they have it.
There are approximately 40 types of genital HPV. Somes types can cause cervical cancer in women and can also cause other kinds of cancer in both men and women. Other types can cause genital warts in both males and females. The HPV vaccine works by preventing the most common types of HPV that cause cervical cancer and genital warts. It is given as a 3-dose vaccine.
http://www.cdc.gov/vaccines/vpd-vac/hpv/default.htm
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