Healthy Smoothie Recipes

1-Choco-Banana Smoothie
For those who love the taste of chocolate banana, this smoothie will be a huge hit. Loaded with potassium, it's a terrific option for before you hit the gym for a workout session.
1 scoop chocolate protein powder
1 frozen banana
1 cup skim milk
2-3 ice cubes
1 tbsp. ground flaxseeds
Place all ingredients except the ice cubes in a blender and blend until smooth. Add ice and pulse blend until desired consistency is reached. Serve immediately.


2-Orange Creamy Smoothie
This orange creamy smoothie is the perfect treat when you crave something sweet and want to add more protein into your day. The pudding powder gives this shake extra thickness, so make sure that you don't leave it out.
1 scoop of Designer Physique vanilla protein powder
½ cup skim milk
½ cup fresh orange juice
1 tbsp. vanilla diet instant pudding
1 cup frozen strawberries
1-2 ice cubes for added thickness
Place all the ingredients but the ice cubes and pudding powder in a blender and blend until smooth. Add the pudding powder and blend for 20 more seconds. Finally, add in the ice and pulse blend until the shake is thick and frothy.


3-Peanut Butter-Chocolate Smoothie
If you are a peanut butter lover, this smoothie will be sure to please. Combined with the rich taste of chocolate, it will closely resemble that of a peanut butter cup. You'll definitely enjoy what this smoothie has to offer. It also has a perfect balance of protein and fats along with a few carbs, so is ideal for those on carb reduced diets.
1 ½ tbsp. natural peanut butter
1 scoop chocolate Designer Physique protein powder
1 cup skim milk
3-4 ice cubes
Place all ingredients in a blender and pulse blend until a thick and creamy shake is formed. Serve immediately.


4-Mocha Smoothie
If you need a smoothie to give you a jolt first thing in the morning, this mocha smoothie will do the trick. It's lower in calories than most smoothies and will make for a great way to start your day.
½ cup prepared coffee, cold
½ cup skim milk
1 scoop vanilla or chocolate protein powder
1 tsp. cinnamon (optional)
3-4 ice cubes
Place all ingredients into a blender and pulse blend until smooth. Note that this shake won't be quite as thick and creamy as the others but more of a slush-type of consistency.
So next time you would like to whip yourself up a snack on the go, consider any one of these healthy smoothies.

Chicken Korma with Cashew nuts

This time I want to share a south Asian delicacy - Chicken Korma. A great dish that originated in the area of modern-day Pakistan and India.
The Korma is a juicy and creamy dish that brings a unique mixture of tastes.
There are some types of Korma but they all based upon a mixture of spices combined with cream or yogurt (or even coconut milk, some kind of meat (chicken, lamb or beef) and their juices. You can also make a vegetarian Korma.
Today I'll focus on the delicious Korma with chicken and cashew nuts.
Ingredients (for 4 portions):

• 800 grams of chicken breast - diced.
• 2 onions - soaked in hot water and then grind to spread)
• 6 -8 cloves of garlic
• 1 piece of fresh ginger
• 4 spoons of olive oil
• 1 spoon of tomato paste
• 2 bay leaves
• 3 tablespoons of single cream
• 1/2 spoon of turmeric - minced
• 1/4 spoon of saffron
• 1 1/2 cups of cashew nuts - minced
• 1/4 tablespoon of nutmeg - minced
• 1/4 tablespoon of cardamom - minced
• 1 spoon of coriander
• 1/4 tablespoon Garam Masala ( a blend of ground spices from south Asia)
• salt - by taste

Instructions:

1. Firstly prepare the chicken pieces and to make it a healthy meal, the skin should be removed.
2. Blend the ginger, garlic and a small amount of water into a blender and make a paste.
3. Pour the olive oil into the skillet. Add the garlic and ginger spreads along with the bay leaves.
4. Fry until you' get a golden color.
5. Add the onion spread and cook for 3 more min
6. Add the tomato paste and mix everything for about 1 min
7. Add the chicken breast, salt and the turmeric. fry on low heat for about 5 min.
8. Add the cashew nuts along with 3 glasses of water and mix everything.
9. Cook lightly for about 15 min.Be sure to turn over the chicken once in a while, and cover the pan. cook for about 15 min until the chicken is ready and the gravy is thick.
10. Add the whipping cream, nutmeg, cardamom, garam masala and saffron. Turn up the heat cook for another 10 min or until everything is fully cooked and mixed together. The sauce will begin to thicken at this stage and so it needs to be continually stirred to make sure that the cream does not curdle.
11. The Korma is Ready!

The Korma best served with rice and diced coriander.
Enjoy this delicious dish!

Grilled Eggplant Dip With Whole Wheat Pita Chips

Ingredients
1 large eggplant
Extra virgin olive oil (you'll need about 2 tablespoons)
1 tablespoon of Chinese 5-Spice
1/4 teaspoon of sea salt
1/4 cup of yogurt
2 whole wheat pitas
2 teaspoons of ground cinnamon
Directions
Heat your gas grill to medium-high heat.
Peel the eggplant. Slice the eggplant lengthwise into 1/2 inch slices. Lightly brush with olive oil. Evenly sprinkle the Chinese 5-spice and sea salt onto both sides of the eggplant slices. Place the eggplant directly onto the cooking grates. Cook the slices for two minutes, then flip them. Continue cooking till very soft, this should take an additional one to three minutes. Place the cooked eggplant into a bowl with the yogurt and mash them together, then mix well. Place into a serving dish.
Lightly brush both sides of the whole wheat pitas with olive oil. Evenly sprinkle the cinnamon onto both sides of the oiled pitas. Place the pitas directly on the cooking grates. Cook them for 30 seconds, then flip them over. Cook for an additional 30 seconds. Cut each grilled whole wheat pita into 8 even pie-shaped chips. Use the whole wheat pita chips to scoop up the grilled eggplant dip.
The Best Gas Grill For Making Grilled Eggplant Dip with Whole Wheat Pita Chips
This is an easy task, and any decent gas grill ought to be able to cook this recipe. Eggplant can be prone to sticking to grill grates; liberally oil your cooking grates if they tend to stick to food. Check out Gas Grill Reviews for more information on gas grills as well as more great free recipes.
Chinese 5-Spice
This pre-made spice mix is available at most health food stores or Asian stores, but if you can't find it you can make your own. Combine equal parts of ground Szechuan pepper, ground star anise, ground cinnamon, ground fennel and ground cloves.

Smoky Pulled Pork Cooked On Your Gas Grill

Ingredients
1 bone-in pork shoulder, about 5 pounds (also called Boston butt)
2 tablespoons of smoked sea salt
2 tablespoons of smoked paprika
1 tablespoon of garlic granules
1 tablespoon of onion granules
1 tablespoon of ground cumin
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
1 teaspoon of ground cayenne pepper
1 teaspoon of ground celery seeds
1 teaspoon of ground mustard seeds
2 cups of apple cider vinegar
1 cup of apple juice
1/4 cup of brown sugar
1/4 cup of ketchup


Directions
Combine the smoked sea salt with all the spices and mix well. Set aside one tablespoon of the spice mixture. Rub the rest of the spice mix all over the pork shoulder, massaging it into the meat. Put the pork into a leak proof bag and refrigerate for 24 to 72 hours. This will allow the smoky flavor to permeate the pork shoulder before cooking even begins. It will also tenderize the meat.
Heat your gas grill to a low heat; you are looking for a temperature of 250 degrees F in the cook box. Place the pork shoulder directly on the cooking grates in an area with indirect heat.
Combine the cider vinegar with the apple juice, brown sugar and reserved spice. Mix well. Set aside 1 1/2 cups of this mixture for later use. The remaining amount will be used to baste the pork shoulder during the long cooking process; do this about every 45 minutes and turn the pork shoulder over at the same time. You want to cook the pork shoulder until it reaches an internal temperature of 190 degrees F; this should take about 8 hours. Remove the cooked pork from the gas grill and let it rest for 20 minutes, then shred with two forks. Place the pulled pork into a serving dish.
Take the reserved liquid and combine it with the ketchup. Bring to a simmer over low heat. Pour it over the pulled pork. Stir. Serve immediately. This pulled pork is great as is or served on whole grain buns with creamy cole slaw.

Beef Stew

Ingredients

·        2 pounds of lean beef, sliced
3 tablespoons of oil
2 tablespoons of flour
2 large onions
2 tablespoons of tomato puree
1 ¼ cup of Guinness beer
2 cups of carrot chunks
1 sprig of thyme
Salt
Ground pepper

Preparation
1. First of all, trim the beef from any fat and slice them into cubes. This is to make it easier to cook and allow flavour to seep into the beef faster, cutting the cooking time. However, do not slice them too small where they will disintegrate during the cooking and you'll be having carrot stew instead.
After you have done slicing them into cubes, toss them in a bowl with the oil. Put it flour, salt, ground pepper and perhaps a pinch of cayenne pepper powder to create a mild aroma and fiery taste, if needed. Smear the beef completely with the mixture.
2. Brown the beef on all sides using a frying pan and oil over a high heat. During the process, add in onions and tomato puree to the pan and cook them gently for five minutes. You can also put garlic into the mixture if you want to put a strong taste into the beef.
3. Transfer the beef from the pan into a pot and pour some of the Guinness beer into the frying pan. Boil the mixture and the beer for one or two minutes and transfer it to the pot along with the beef. This is to make sure that the mixture of the pan and the beer to dissolve together. Insert the remaining Guinness and a sprig of thyme into the fray and stir until the beef is tender.
4. Keep stirring the contents of the pot and cover them during the last thirty minutes of the cooking. Stir them gently to prevent the meat from disintegrating. During the last fifteen minutes, add in the carrots and thyme and let it cook. If you want to cook the carrots longer, you can insert them during the last thirty minutes.
5. Taste the stew and correct the seasoning of the stew if needed. Remove the twig of the thyme before serving.To top it off, scatter the stew with chopped parsley or arugula that can create a peppery taste. This dish yields six to eight servings.

Low-Sugar Banana Muffins with Yogurt Recipe

Banana Muffins Recipe
Ingredients:

• 1.75 cups of whole wheat flour
• 0.25 cup brown sugar
• 1/2 cup melted coconut oil
• 1/2 cup plain yogurt
• 3 ripe bananas
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 1 egg
• 0.5 cup chopped pecans
• 0.75 of cup dark chocolate chips

Banana Muffins Recipe Instructions:
Heat up oven to 350 degrees Fahrenheit.
In a small bowl, combine the coconut oil (feel free to substitute canola oil), egg, yogurt and vanilla extract. Then mix in the mashed bananas. If you're using coconut oil, make sure you melt it by heating it up in the oven or microwave first. If it's too cold it will start to harden as you mix in the other colder ingredients.
In a large bowl, combine whole wheat flour, sugar, salt, baking powder and soda. Mix in the wet ingredients from the previous step. Fold in chocolate chips and pecans. Fill your muffin cups to about 2/3 full with batter leaving some room for the muffins to expand while baking. Then bake for about 25-30 minutes or until a toothpick comes out clean. Let the muffins cool for a few minutes and transfer to wire racks.

DICED CHICKEN WITH WALNUTS (HOP TO GAl DING)

• ½ pound boned chicken (gai)
• ¼ walnuts (hop to)
• ½ cup canned mushrooms
• ½ pound Chinese celery
• Cabbage (bok choy)
• 4 water chestnuts
• ¼ bamboo shoots
• 12 snow pea pods
• ¼ celery
• ¼ teaspoon salt or to taste
• ¼ cup water
• 1 teaspoon cornstarch mixed
• With 3 tablespoons water
• ¼ teaspoon sugar
• ½ teaspoon monosodium
• Glutamate
• Dash of pepper

Boil chicken for 20 minutes. Allow to cool. Deep-fry walnuts for 2 minutes. Allow to cool. Dice chicken and all vegetables in ¼ " cubes (Ding). Using a high flame, heat a well-greased frying pan and add salt. Add mushrooms, celery cabbage, water chestnuts, bamboo shoots, snow pea pods and celery. Stir-fry for ½ minute. Add water. Cover and cook for 2 minutes. Add chicken and stir. Add cornstarch paste, sugar, monosodium glutamate and pepper. Cook and stir for ½ minute. Remove from stove and add walnuts.

SLICED CHICKEN WITH PINEAPPLE (BOR LOR GAl PEEN)

• ½ pound boned chicken breast
• ¼ Chinese mushrooms (Dung goo)
• 1 cup Chinese celery cabbage (Pok choy)
• ¼ bamboo shoots
• 4 slices pineapple (bor lor)
• 4 water chestnuts
• 4 thin slices ginger root
• ¼ teaspoon salt
• ¼ water
• 1 teaspoon cornstarch mixed
• With 3 tablespoons water
• ½ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon monosodium
• Glutamate
• ½ teaspoon soy sauce

Boil chicken for 20 minutes. Allow to cool. Slice into 1 ½ - inch squares by cutting diagonally (peen). Soak mushrooms for ½ hour in cold water to soften. Drain. Slice celery cabbage diagonally into 1-inch pieces, mushrooms into 1/8-inch strips, bamboo shoots and pineapple into 1-inch pieces and water chestnuts thinly. Using a high flame, heat a wellgreased frying pan and add ginger root and salt, Add celery cabbage, mushrooms, bamboo shoots and water chestnuts. Stir-fry for ½ minute. Add water. Cover and cook for 3 minutes. Add chicken and pineapple and bring to a boil. Stir in cornstarch paste, sugar, monosodium glutamate and soy sauce.

CHICKEN IN CHINESE MUSHROOM SAUCE - (DUNG GOO WAT GAl)

Ingredients

·       
½ spring chicken (Gai)

·        1 cup Chinese mushrooms (Dung goo)

·        ¼ cup bamboo shoots

·        4 water chestnuts

·        2 scallions

·        1 tablespoon soy sauce

·        5 thin slices ginger root

·        1 teaspoon salt

• 2 ½ cups water
• ½ teaspoon sugar
• 1 teaspoon monosodium
• Glutamate
• Dash of pepper

Pinch golden needles (Gum Jum) optional 2 teaspoons cornstarch mixed with 3 tablespoons water. Soak mushrooms for ½ hour in cold water to soften. Drain. Slice mushrooms and bamboo shoots into 1/8-inch strips. Slice water chestnuts and scallions finely. Rub soy sauce into chicken. Deep-fry for 2 minutes on each side. Using a high flame, heat a well-greased frying pan and add ginger root and salt. Add water, mushrooms, scallions, water chestnuts. Bamboo shoots, sugar, monosodium glutamate, pepper and golden needles. Place chicken on top of this. Reduce heat to low cover and cook for 15 minutes. Remove chicken and cut into 1 ½ " x 1" pieces and place in serving dish. (You will need either a Chinese knife or a butcher knife.) Add cornstarch paste to liquid in pan and cook and stir for ½ minute. Pour over chicken.

Chicken Moist

Ingredients

• 1 Chicken
• Butter
• Salt and pepper

For the stuffing

• 100g White bread crumbs
• 1 Small onion, chopped
• 5-6 Sage leaves, chopped
• 1 Egg, beaten
• Salt and pepper

How to cook
Mix the white bread crumbs,sage and onion, with the beaten egg, and add hot water to form a soft dough. Push the sage and onion stuffing into the bird, leave the opening open, do not sew together.
Cover the bird with the good butter, and place in a greased deep baking tray. Place the bird in the oven,on the first or second shelf from the bottom, Cook for about 1 to 1 1/2 Hours, basting the juices over the chicken frequently. Put potatoes, carrots and turnips around the chicken, in the baking tray to add to the taste.
Serve with vegetables, potatoes, sage and onion stuffing and chicken gravy.
To cook with bacon, just cover the breast of the chicken with streaky bacon.

PAN TRIPLE CHOCOLATE CAKE

Ingredients

·        1 box (2-layer size) favorite chocolate cake mix
1 pkg (4 serving size) instant chocolate pudding
4 eggs
1 1/4 cups water
1 cup chocolate chips
1/4 cup oil
1/2 cup chopped nuts
powdered sugar for garnish, if desired

Combine all the ingredients in 13 x 9-inch baking pan and stir with a fork until blended, 2 to 3 minutes. Bake at 350 degrees for 40 to 45 minutes or until the cake springs back when lightly touched. Cool in the pan, sprinkle with powdered sugar, if desired.

QUICK SAUSAGE SUPPER

·        1 lb pork sausage
1/2 cup chopped onions
2 tbsp flour
1 can whole tomatoes
small can mushrooms
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1 cup shredded Mozzarella cheese
1 can biscuits

Heat oven to 350 degrees. In an ovenproof skillet brown sausage and onion, then drain. Sprinkle with flour. Add tomatoes, mushrooms, oregano, garlic powder, and pepper. Simmer while preparing the topping.
Separate the biscuits and cut each into 4 pieces. Arrange the biscuits over the hot meat mixture. Sprinkle with the cheese. Bake for 12 to 16 minutes until the biscuits are browned.

ORANGE PINEAPPLE BUTTERMILK SALAD

1 can (20-oz) crushed pineapple, do not drain
1 pkg (6-oz) orange gelatin
2 cups buttermilk
1 tub (8-oz) whipped topping, thawed

In a saucepan bring the pineapple to a boil; remove from the heat. Add the gelatin and stir to dissolve completely. Add the buttermilk, mixing well. Allow to cool to room temperature then fold in the whipped topping. Pour into an 11 x 7-inch baking dish. Refrigerate overnight. Cut into 12 squares to serve.

Egg Whip Frosting

For this recipe, you will need:

·        2 egg whites, cleanly separated

·        1 teaspoon of cream of tartar sauce

·        about 3/4 cup of powdered sugar

Directions:

o       In a clean ceramic bowl, place the egg whites and cream of tartar sauce.

o       Beat with a hand mixer at high maximum speed, making sure the hand mixer is dry as a bone as well.

o       Add the powdered sugar, 1 tablespoon at a time, and keep beating for a half minute after each addition.

o       Whip the egg white mixture until stiff peaks form and spread on top of the bread loaves for a nice touch.

Bananas and Cream

Ingredients:

·        2 cups of gluten-free all-purpose flour

·        1 tsp of baking powder

·        1/4 tsp of salt

·        4 room temperature eggs

·        2 cups mashed ripe cardaba bananas (4-5 pieces medium size.)

·        1 cup of artificial sugar

·        1/2 cup of unsweetened applesauce

·        1/3 cup of canola or palm oil

·        1 tsp of vanilla extract

·        1/2 cup of finely chopped cashew nuts

Directions:

·        Begin by preheating your oven to 350°F.

·        Spray 2 loaf pans with non-stick cooking spray.

·        In a large ceramic mixing bowl, sift together the flour, baking soda and salt.

·        In a smaller ceramic mixing bowl, whisk the eggs first until frothy, and then add the bananas, sugar, applesauce, oil and vanilla.

·        Use a hand mixer to beat on medium speed.

·        Gradually add the dry ingredients and mix until your batter is well-blended.

·        Transfer into the prepared loaf pans.

·        Tap until evenly distributed.

·        Bake at 350°F for 30 minutes or until they are a nice light golden brown and the cake springs back once it is lightly touched.

·        Remove the loaves from the oven and cool for about 10 minutes.

·        Gently run a bread knife around the edges of each loaf pan and carefully invert the cakes onto wire racks.

·        Cool completely.

You may coat the top with frosting for an added variety along with a sprinkling of chopped or whole cashew nuts.

Strawberry banana smoothie for weight loss

2 cups filtered water
-3-4 fresh strawberries
-1 whole banana in frozen chunks
-1 cup of non fat organic Greek yogurt
-1 tsp of organic ground Stevia for a safe and natural 0 calorie sweetener

Then all you have to do is toss your water into the blender first, then add in your Greek yogurt next. Follow that up with the fresh strawberries and then finally add in your frozen banana chunks and sweetener. Then all you have to do is blend until you get your desired consistency and enjoy!

Low Carb Bread

Ingredients:

·        Dry yeast (bread machine) - 1 packet

·        Sugar - 1/2 teaspoon

·        Warm water - 1 1/8 cups (at about 100F)

·        Olive oil - 3 tablespoons

·        Baking powder - 1 1/2 teaspoons

·        Salt - 1 teaspoon

·        Splenda - 1 tablespoon

·        Gluten free wheat flour - 1 cup

·        Oat flour - 1/4 cup

·        Soy flour - 3/4 cup

·        Flax seed meal - 1/4 cup

·        Unprocessed wheat barn - 1/4 cup

Instructions:
- The recipe is for simple bread cycle but if your bread machine instructions call for a different setting for gluten-free flour you must use that cycle.

·        Clean the bread machine pan and dry it thoroughly before using.

·        Open the packet of yeast and put the contents in the bread pan.

·        Add the water and sugar and stir to mix.

·        Let it rest for some time to let the yeast ferment.

·        In the meantime, mix the dry ingredients in a bowl.

·        Pour the olive oil in the machine pan and add the dry ingredients on top of it.

·        Set the machine to run on the basic cycle and let it cook for 3-4 hours.

·        Cool in the pan for some time before removing from the pan and cooling on a wire rack.

·        Cut in slices to serve.

Tips:

·        You can add rye flour in place of soy and oat flour if you like the taste.

·        You can also add sunflower seeds or sesame seeds in place of flax seeds.

·        The small amount of sugar does not add to any extra calories as it is only used for the activation of the yeast.

·        This bread can be stored in the fridge for up to 2 weeks.

·        You can use it in any bread dishes as normal bread such as a sandwich wrapper, toast, or simple bread and butter.

·        This bread also makes a great base for homemade pizza.

Pumpkin and Wheat Bread

Ingredients:
- Light brown sugar - 1 cup
- Egg whites - 3
- Fresh mashed pumpkin - 1 cup
- Canola oil - 1/4 cup
- Yogurt - 1/3 cup (you can use non-cream low-fat yogurt for the fat conscious)
- Vanilla essence - 1 teaspoon
- All-purpose flour - 1 cup
- Wheat flour - 3/4 cup
- Baking powder - 1 1/2 teaspoons
- Ground cinnamon - 1 teaspoon
- Ground nutmeg - 1/2 teaspoon
- Baking soda - 1/2 teaspoon
- Salt - 1/2 teaspoon
To prepare:
- You will need an 8-inch meat loaf pan for this recipe. Grease the pan and dust the insides with a little flour to prevent the bread from sticking to the sides.
- Pre-heat the oven to 350 F.
- In a mixing bowl, whip the egg whites and sugar together.
- Add the yogurt and oil to this and whip some more to blend all the ingredients.
- Add the mashed pumpkin and mix lightly.
- In a separate bowl, sift the all-purpose flour, wheat flour, baking powder, baking soda, nutmeg and cinnamon.
- Add this mixture to the pumpkin mixture, one spoon at a time, and mix after each addition. Do not over-mix the ingredients.
- Pour the prepared batter in the greased pan and smooth the tops.
- Bake in the preheated oven for 45-50 minutes. Check by inserting a knife in the center of the loaf; if it comes out clean then the bread is done.
- Cool in the pan for about 10 minutes before taking the bread out and cooling on a wire rack.
Variations:
- Add a handful of roasted walnuts in the bread batter to add some extra crunch.
- Instead of all-purpose flour you can use a whole wheat flour and oat flour combination.
- Sprinkle a handful of roasted flax seeds on top of the batter before baking for a more crunchy texture.
- You can also use some applesauce in the batter instead of oil.
Pumpkin bread is nice and moist and can be stored in the freezer for up to two weeks: Once the bread is completely cooled, wrap it in foil and store in a zip lock bag in the freezer. Thaw to room temperature before using.

All-In-One Meal

Ingredients:
- 1 pound of ground turkey, chicken or beef sausage, or a combination of chicken and turkey will do also
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 300 grams of frozen or chilled pizza dough
- 1 and 1/2 cups of shredded mozzarella and cheddar combined
Method:
- Finely chop the sausages.
- Sauté the garlic and onions in olive oil. Add in the chopped sausages and cook until fragrantly done. Drain and press with paper towels.
- Thaw and unroll the frozen dough and shape into a rectangular shape.
- Spread on a lightly buttered baking sheet.
- Spread evenly with the sausage and the cheese combo.
- Fashion the dough into a jelly-roll and secure the filling inside by pinching the ends.
- Make sure the seam of the roll is facing down and place on a cookie sheet.
- Criss-cross cut the top of the dough with a sharp knife.
- With the oven heated up to 350°F, bake the dough for approximately 30 minutes or until you see a golden brown crust.
- Let stand to cool for about 10 minutes after removing from the oven.
- Slice diagonally and serve.

Quick Low Carb BBQ Sauce Recipe

Prepare the following ingredients:

• 2 strips of thick bacon, chopped until fine
• 1 small onion, minced
• 1/4 teaspoon garlic powder (or 1 clove minced garlic)
• 1 6-ounce oz can of tomato paste
• 1 12-ounce diet cola
• 1/4 cup sugar-free
• 3 teaspoon mustard
• 1 tablespoon Worcestershire sauce
• 1 pinch of ground cloves
• Hot sauce according to your preferences

The steps for making this sauce are:

1. Using a 2-quart saucepan, fry the bacon until crisp.
2. Add the minced onion until transparent. Add the garlic and stir for 30 seconds or so.
3. Add the rest of ingredients along with ½ cup of water. Stir and simmer for 30 minutes.
4. Adjust the seasonings according to your taste.

How healthy is it? Think of just 3.5 grams of carbohydrates for each serving.
You now have 10 servings of ¼ cup each of a delectable, healthy and easy-to-store low carb BBQ sauce.

How to make Quesadillas

In a small bowl mix together 1 tablespoon of sweet paprika, 2 ½ teaspoons of salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of ground red pepper (cayenne), ¾ teaspoon white pepper, ¾ teaspoon black pepper, ½ teaspoon dried thyme leaves, ½ teaspoon of dried oregano leaves.

Clean two chicken breast halves, lay them on a cutting board, and cover them with saran wrap. Pound your chicken out until it is in a thin slice. Sprinkle your spices lightly on both sides. Put 2 teaspoons of olive oil in a non-stick skillet, and cook your chicken on both sides until all the pink is gone. Take them out of the pan and transfer them to a cutting board. After cooling for several minutes, cut each breast into thin strips.
You can use whatever vegetables you like to put into your quesadilla. Like green pepper, red pepper, onion, spinach, and mushrooms. Put your vegetables (as much as you like) in a skillet that has been sprayed with cooking spray and cook them until tender, not mushy.
The most healthy tortilla choice is multigrain. The calorie count is a bit lower and you are getting more healthy fiber. Spray one side of your tortilla with cooking spray, and put sprayed side down in a skillet. You can now put your spicy chicken strips on the tortilla, along with some of the cooked vegetables.
The last ingredient is the cheese. You can use any mixture of low fat shredded cheese of your choice. Sprinkle the shredded cheese over you vegetables, spray the 2nd tortilla with cooking spray and place it spray side up on top of the chicken, vegetables and cheese. Cook it all on medium low heat until the tortilla starts to brown. Put a plate on the top of your pan; support the plate with your fingers, and turn you pan upside down onto the plate. You can now take the tortilla with all its ingredients and successfully slide it from the plate back into the skillet to brown the opposite side.
When your quesadilla is browned on both sides and the center is hot with the melted cheese, you can place it on a plate and slice it into 4 pieces. Serve it with your favorite salsa and fat free sour cream. This is a healthy way to make a delicious quesadilla.

Southern Seafood Gumbo Recipe

Ingredients

• 1 onion, chopped finely
• 2 celery ribs with leaves, chopped
• 1 green pepper, chopped finely
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 bottle (46 ounces) spicy V8 juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 teaspoon cayenne pepper
• 1 package (16 ounces) frozen sliced okra, thawed
• 1 pound catfish fillets, cut into 3/4-inch cubes
• 3/4 pound uncooked medium shrimp, peeled and deveined
• 3-4 cups cooked long grain rice

Directions
In a Dutch oven, sauté the onion, celery and green pepper in oil until tender. Add garlic and continue cooking for 1 minute longer. Stir in V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat then cover and simmer for 8-10 minutes. Stir in okra and catfish and cook for another 8 minutes. Add the shrimp and continue cooking for about 7 minutes longer. Place rice in individual serving bowls topped with the seafood gumbo.

Cajun Crawfish and Shrimp Etouffee

Ingredients

• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons Louisiana-style hot sauce
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound shrimp - peeled and deveined

Directions
Heat the oil in a cast iron pan or skillet over medium heat. Gradually stir in flour, stirring constantly until the mixture turns 'peanut butter' brown or darker; this takes about 15 or 20 minutes but not longer. The mixture will serve as your base sauce or 'Roux'. Do you best not to burn the roux, if by chance it burns, throw away and start over. When roux turns brown, add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes. Stir in chopped tomatoes and fish stock then season with the seafood seasoning. Lower heat and simmer for about 15- 20 minutes, occasionally stirring. Season the sauce with the Louisiana-style hot pepper sauce. Add the crawfish and shrimp and cook for about 10 minutes, or until the shrimps are opaque.

Momo(Dim-Sum)

VEGETARIAN MOMO

Ingredients
2-3 cups of flour
¾ cup of water
2 onions
2 thumb-size fresh ginger
2-3 cloves of garlic
1 pound of cabbage
1 pound of tofu
1 quarter pound of dried brown mushrooms
2 tablespoons of soysauce
One teaspoon of bouillon (chicken, beef or vegetable)
Vegetable Filling
Finely chop all the remaining ingredients (onions, ginger, garlic, cabbage, tofu, mushrooms) into very small pieces. Place them in a pot or bowl and mix them together. Add the soy sauce and bouillon into the mixture and make sure that they are evenly distributed.
MEAT MOMO.

Ingredients
2-3 cups of flour
¾ cup of water
2 onions
2 thumb-size fresh ginger
2-3 cloves of garlic
1 pound of cabbage
1 pound ground beef or yak meat
2 tablespoons of soy sauce
One teaspoon of bouillon (chicken, beef or vegetable)
Meat Filling
Chop the following ingredients: onions, ginger, garlic, cabbage into very fine pieces. Place them in a pot or bowl and mix them together with the meat (beef or yak). It is better to use your hands in mixing when making the meat mixture in order to disperse all the ingredients evenly into it. Then add the soy sauce and bouillon into the mixture.
The Dumpling (Momo)
Once your filling is ready, you can now get the dough you set aside earlier. Place it on a wide chopping board and use a roller pin to roll it out thinly. Once you get the desired thickness (thinness, actually), take out a medium-sized drinking glass or a small cup. While turning it upside down, use the glass to cut circles on the dough 6-10 cm across or about the size of your palm. If you are right-handed, place one circular dough in your left hand and add a dollop of mixture in the center of it. Begin pinching the sides of the dough little by little towards the top center. Make sure to close the hole in the center when you're done so that the juice won't leak out.
Cooking

·        Steam
First of all, oil the steamer surface lightly where you are going to put the momos. Then bring the water to a boil before putting them in there one by one. Make sure to put as many momos without touching each other. Steam for about 10-15 minutes.

·        Fried
Fried momos are usually steamed first before frying, although there are some who prefer directly deep- frying them. As much as possible use a non-stick pan every time.

Momos are best served hot with a dipping sauce. Most dipping sauce use tomatoes as a base ingredient while other native Tibetans and Nepalese use soy sauce or hot lime relish sauce.
The Dough
The measurement for flour and water usually depends on the number of people you are serving. If you like to make momos for a small group of five, gradually mix 3 cups of flour with a ¾ cup of water with your hand. You really don't need to be very exact with these measurements as long as you get a smooth ball of dough after. Knead the dough with your hands and once flexible, place it in a container with the lid on so that it will not dry out. Set it aside so you can prepare for the filling.

Oysters Rockefeller

Ingredients
24 fresh oysters
1 cup of Marston's Oyster Stout
1 clove of garlic
3 black peppercorns
¾ cup of butter
½ onion, chopped
1 clove of crushed garlic
5 ounces of frozen chopped spinach, thawed and drained
4 ounces of Monterey Jack Cheese, shredded
4 ounces of Fontina cheese, shredded
4 ounces of mozzarella cheese, shredded
¼ cup of milk
2 teaspoons of salt
1 teaspoon of ground black pepper
1 tablespoon of fine bread crumbs
Preparation
1. Clean the oysters from any filth and grim and place them in a large pot. Pour the beer into the pot and also enough water to cover all the oysters. This is to make sure that the taste of the beer can get into all of the oysters. Add also a clove of garlic, peppercorns and seasoning salt, if needed. Heat them until boiling temperature. Boil them for around five minutes and remove the oysters from the pot afterwards and drain them from the liquid.
2. After around ten to fifteen minute, break the shells of the now-cooled oysters and discard only the top shell. Arrange them on a baking sheet and preheat the oven to around 400 degrees Fahrenheit.
3. Melt butter inside a frying pan over medium heat to prevent ingredients from sticking to the pan's surface. Cook onion and garlic in butter until soft but not burnt, reduce heat level to low and put in spinach into the mix. Stir them gently and little by little, pour in the three different types of cheese. Cook the mixture until the cheese melts completely and keep stirring so that the cheese will be spread nicely all over the spinach.
4. Add milk and enough salt and pepper for taste and stir the mix until it becomes like a sauce. The sauce is then spread over each oyster but not too much; just filling the shell. This is to prevent them from falling over the oyster during the baking process. Sprinkle bread crumbs onto each oyster to have a crispy yet tender taste to the oyster.
5. Bake the oysters until golden and bubbly which is around 8 to 10 minutes at 425 degrees Fahrenheit. This dish is best eaten accompanied with Filthy Martini or Lemonade that can refresh your taste buds to consume more and more of these delicious oysters.

Diet Chicken Curry Recipe

To make this diet chicken curry recipe, you are going to need
3 to 4 chicken breasts,
Some diced fresh onion,
2 to 3 Curry Oxo cubes,
250gm to 300gm of natural low fat or fat free yogurt
And some low-fat cooking spray or olive oil.
 You need to check how spicy you like the mix,
And then add the Oxo cubes to taste.
Cut the chicken breasts into cubes, and simply fry the chicken using a low-fat cooking spray, or use a little olive oil. Once you have browned the chicken, add the freshly chopped onion to the pan, and continue to fry. Whilst the chicken and onion is frying slowly, you can start to make the curry sauce mix, and for this you simply need the fat-free natural yogurt or low-fat yogurt which ever you can get hold of. Mix 2 or 3 Oxo curry stock cubes, depending on how spicy you like your curry in with the yogurt in a mixing bowl.
People like to add the yogurt curry mixture to the pan and continue to the cooking, but  simply add the chicken and onions when they are fully cooked into the mixing bowl, stir together and then serve.
As you can see from above, this is a very simple diet chicken curry recipe, which can be made in a matter of minutes, tastes delicious and is very low in fat. Once you have cooked and tried this simply and delicious tasting chicken curry recipe, you will realize how easy it is to make quick healthy diet recipes, and you do not have to eat ready-made junk foods which usually contain high levels of saturated fat.

SOUTHERN WESTERN DIP

Preheat oven to 375 degrees
1 large round of pumpernickel or rye bread 1/2 cup salsa
1 container (8 ounce) sour cream 3/4 cup shredded cheddar cheese
8 ounce cream cheese 3/4 cup shredded Monterrey jack cheese
Mix together sour cream, cream cheese, salsa and cheeses with mixer. Cut off top of bread and hollow out the inside. Fill hollowed out bread with cheese mixture and wrap in aluminum foil. Place on cookie sheet and bake in preheated oven for 1 hour. Remove foil, place on serving plate and arrange bread pieces around bread. This can be made ahead and the bread filled and baked just before guests arrive.

SHRIMP MOUSSE

1 8 ounce package cream cheese
1 1/2 packages
1 can tomato soup
1/4 cup chopped scallions
1 cup mayonnaise
1/4 cup chopped green peppers
1 can of medium shrimp
Bring tomato soup to a boil. Remove from heat and stir in cream cheese until well mixed. Dissolve gelatin in 1/4 cup water. Let soup cool, then add gelatin. Add mayonnaise, onion, green pepper, and drained shrimp. Pour into mold and chill. Dip mold in hot water, being careful none of the water gets into the mousse. Put a plate over the open end of the mold. Flip the mold over and the mousse should come out of the mold easily. Serve with crackers.

HAM AND CHEESE PINWHEELS

3 tbsp cream cheese
1 tbsp chopped roasted red peppers
3 tbsp mayonnaise
4 thin slices deli ham
1/2 cup grated cheddar cheese
2 (7 inch) flour tortillas
In small mixing bowl, combine cheeses, mayonnaise, and peppers. Spread half of mixture on each tortilla. Lay the ham slices on top of cheese mixture and roll up. Cut into slices. Can be made ahead and kept in the refrigerator until time to serve.

CRABMEAT CANAPES

1 stick of butter
1 tbsp mayonnaise
1 jar old English cheese
dash of onion or garlic salt
1 can crabmeat
1 package English muffins
Mix the cheese, butter, crabmeat, mayonnaise and salt until creamy. Split English muffins and spread the crabmeat mixture on each half. Freeze for 1 hour on cookie sheet. Then cut muffins in quarters and store in freezer bags until ready to use. Put under a preheated broiler for about 1 minute or until light brown and bubbly.

CORNED BEEF AND CABBAGE

3 1/2 pounds of brisket of corned beef
1 head cabbage, cut in wedges
mustard
Cover the brisket with cold water; bring to a boil and then drain off water. Add more cold water to cover the meat. Bring water back to a boil and simmer 25 minutes per pound and then another 25 minutes extra. Remove the corned beef and cover with aluminum foil to keep warm. Add wedges of cabbage to the same water. Cover and boil 10-15 minutes or until tender. Drain, dot wedges with butter. Sprinkle with salt and pepper and serve with the corned beef.

IRISH SODA BREAD

Preheat oven 400 degrees
4 cups flour (all-purpose)
1 tsp sugar
1 tsp baking soda
1 1/2 cups raisins
1 tsp salt 2 cups buttermilk
Mix dry ingredient together. Add raisins and mix well. Make a well in the center of the dry ingredients and add buttermilk. Mix a little with a spoon and finish mixing with floured hands. Transfer to a floured surface and knead for a short time. If it's too sticky add a little more flour. Be careful not to work the dough too much. It will make the bread tough. Shape into a round loaf and slice a cross on top of the bread. Bake on cookie sheet for 30-40 minutes in preheated oven. Check for doneness by tapping bottom of the loaf. When done it will sound hollow. Wrap in clean towel and let cool. Slice and enjoy with butter, jelly or both!

IRISH LAMB STEW

  1 pound of diced lamb (preferably from shoulder chops)
2 onions chopped
4 carrots, sliced
8 small potatoes, quartered
3 stalks celery, sliced
3 1/2 cups vegetable stock
2 parsnips, sliced
1/2 cup cream sherry
1 tbsp chopped herbs (rosemary and oregano)
2 tbsp olive oil
1 clove garlic, chopped
Heat oil in sauté pan. Add lamb, herbs and cook for 15 minutes to brown. Transfer to slow cooker. Sauté carrots, celery, parsnip, and onions in the same olive oil for 10 minutes. Add garlic for last 5 minutes to prevent it from burning. Add vegetables to slow cooker with the lamb. Add vegetable stock and cream sherry. Cook on low for 6-8 hours. Last half hour of cooking add potatoes to the slow cooker. To thicken, blend 2 tbsp of flour with 2 tbsp water, stir into stew. Let cook for a few minutes. Serve.
This soda bread recipe came from Florida.

BASIC YELLOW CUPCAKE BATTER

1 cup butter, softened
1 1/2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1 cup low-fat milk
2 tsp vanilla extract
2 2/3 cups all-purpose flour
Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside.
In a large mixer bowl, beat the butter, sugar, baking powder, and salt with the mixer on high speed for 1 minute or until well blended. Add the eggs to the butter mixture and beat about 2 minutes until fluffy. Reduce speed to low and beat in the milk and vanilla (it is okay if the batter looks curdled). Beat in the flour just until blended. Spoon batter into the prepared muffin cups filling each 2/3 full.
Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pans on a wire rack for 5 minutes. Remove from pans and cool completely on the wire racks before frosting. Choose any decorations from your child's favorite likes.
Yield: 24 cupcakes

KIDS FAVORITE PARTY PUNCH

1 can (46-oz) red Hawaiian Punch
1 can (6-oz) frozen lemonade concentrate, thawed
1 can (6-oz) orange juice concentrate, thawed
1 can (6-oz) grape juice concentrate, thawed
3 1/2 cups Sprite or other lemon-lime soda pop, chilled
6 cups chilled water
ice
orange slices, for garnish
maraschino cherries, for garnish
In a large punch bowl combine the punch, lemonade concentrate, orange juice concentrate, and grape juice concentrate. Stir in the chilled water. Add ice ring (directions below). Float some orange slices on top. When serving, place a maraschino cherry in each cup.
Ice Ring instructions.
Take a ring mold that fits easily into the punch bowl. Fill halfway with water and put some maraschino cherries and well-drained mandarin orange slices into the water and place in freezer. Freeze until solid. Remove from mold and place in the punch bowl to keep punch chilled and add color.

OLD FASHION CRANBERRY TASSIES

3 oz cream cheese, softened
1/2 cup butter or oleo, softened
1 cup sifted all-purpose flour
1 egg, beaten
3/4 cup packed light brown sugar
1 tbsp butter or oleo
1 tsp vanilla extract
1/8 tsp salt
2/3 cup coarsely broken pecan pieces
1 cup cranberries, chopped
In a mixing bowl blend the cream cheese with the half cup of butter until completely mixed together. Add in the flour and mix well. Cover and refrigerate for 1 hour.
Shape the chilled cream cheese mixture into 1-inch sized balls. Press over the bottoms and sides of 24 greased muffin tin cups.
In mixer bowl beat the egg, brown sugar, and tablespoon of butter until the mixture is light and fluffy. Beat in the vanilla and salt.
Sprinkle the pecan pies and the cranberries evenly into the crusts in the muffin tins. Pour the egg mixture over the nuts and berries. Bake at 325 degrees for 25 minutes or until the fillings are set. Cool.

BUTTERSCOTCH SUGAR COOKIES WITH BLACK WALNUTS

1/2 cup butter, softened
1/4 cup shortening
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup chopped black walnuts, optional
In a large mixing bowl, combine the butter, shortening, brown sugar, eggs, and vanilla extract until creamy. Blend in 1 cup of the flour along with the baking powder and salt until combined. Blend in the remaining flour. Chill dough for at least an hour or until easy to handle.
Preheat oven to 400 degrees.
On a lightly floured surface, using a lightly floured rolling pin, roll dough out to about 1/8-inch thickness. Use cookie cutters to cut into shapes or using a glass and cut out circles. Place on ungreased baking sheets and bake at 400 degrees for 6 to 8 minutes or until very lightly browned. Do not overbake!
Yield: Approximately 4 dozen depending on shapes and sizes.

Three Classic Sauce Recipes Fish, Beef and Chicken

1.Beer Sauce for Your Fish Dish


Ingredients

• 500ml/1pt Beer
• 1 teaspoon vinegar
• 1 teaspoon brown sugar
• 2 tablespoons onion, finely chopped
• 1 clove garlic
• 1 bay leaf
• 1 teaspoon butter
• Salt & pepper
• Cinnamon to taste
• 2 tablespoon corn flour

Directions
Put the beer, vinegar, brown sugar, onion, garlic, bay leaf, and butter in a saucepan. Season with salt, pepper and cinnamon then bring to boil. Simmer for 15 minutes then strain. Combine corn flour with a little amount water enough to form a paste then add to the sauce. Continue cooking while stirring constantly until thickened. You will find this perfect for steamed or baked fish.


2.Classic Minty Sauce


Ingredients

• 25g/1oz mint leaves, finely chopped
• 2 teaspoon caster sugar
• 2 tablespoons boiling water
• 2 tablespoons white wine sauce

Directions
Place all the ingredients in a small mixing bowl and mix well. Allow to stand for 20- 30 minutes for flavors to develop. This sauce is best when served with lamb.


3.Coconut Curry Sauce


Ingredients

• 25g/1oz butter
• 1 onion, minced
• 2 garlic cloves, crushed and minced
• 1 inch ginger, grated
• 2 teaspoon curry powder
• 240ml/8fl.oz. chicken or beef stock
• 1/2 tablespoon mango chutney
• 1 tablespoon tomato sauce or puree
• 1/2 teaspoon caster sugar
• 210ml/7fl.oz. coconut Cream
• 1 teaspoon corn flour
• 1 tablespoon water
• 4 drops of hot pepper sauce
• Juice of 1 Lemon

Directions
In a medium saucepan, melt butter; add the onion, garlic and ginger then sauté for 2 minutes. Add in curry powder and cook for another minute. Add the stock, chutney, tomato puree and sugar. Allow boiling then reduce heat. Simmer for about 3 minutes. Add the coconut cream; bring to boil and cook, while constantly stirring, for around 2 minutes. Form paste by combining corn flour in a little amount of water; add paste to the pan and continue to cook until thickened. Remove from heat; add the lemon juice and pepper sauce and mix thoroughly before serving with chicken, beef, or veal.