Make heart healthy veggie burgers
Chelsea Britton of the American Heart Association shares a veggie burger recipe that can help increase the fiber in your diet....
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Raw veggie burger recipe
this only thing this was missing was poultry seasoning!...
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Wildwood sw veggie burger – healthy recipe – vegetarian
Healthy Recipes: Host Zoë Simpson explains why to choose Wildwood SW Veggie Burger for a delicious veggie burger experience. Distributed by Tubemogul....
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Amys california veggie burger – healthy recipe – vegetarian
Healthy Recipes: Host Zoë Simpson explains why to choose Amys California Veggie Burger for a delicious veggie burger experience. Distributed by Tubemogul....
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Gluten free bread rolls, vegan burgers and homemade chips (french fries) (part 2)
Learn how to make a complete meal - gluten free bread rolls burger buns, vegan burgers and homemade crinkle cut oven chips - french fries. The recipes are quick and easy to follow and make. Great comfort food. Bread recipe in cups... 4 cups gluten free flour and 1 and 5/8th of water. Hope that helps. To order a copy of the book "A Recipe for Health by Anette Martinsen" go to or fr...
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Chef ron’s veggie burger sliders
The Executive Chef catering presents la Alta Cucina Video recipe series with chef Ron Fresh Veggie Burger Sliders - Episode 1i. Chef Ron and Robin do some outdoor cookin' after a visit to the local farmers market, prepare fresh veggie burgers (vegan) on the grille. Recipe: 1 yellow squash 1 green squash 1 very large carrot Cup tofu 3 scallion stalk 2 garlic cloves 6 sundried tomato bunch watercres...
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Healthy Snack Ideas for Children and Teens
Kids love to snack! Especially after school, on rainy days, while watching TV and even when they are bored.
If they are going to snack then make sure you provide them with a selection of healthy snacks.
With little ones and grade school children it is easy to fill their little tummies with healthy snacks.
Older children and teenagers are a bit of a challenge to please. The fruits and veggie sticks just won't do anymore. Their idea of a healthy snack is a slice of pizza loaded with toppings and a diet soda.
Yummy Snacks for the Little Ones
Bugs on a stick - While it may not sound very appetizing children gobble this snack up and ask for more! There very easy to make. You will need one stalk of washed celery cut into three pieces. Peanut butter - fill the little inside of the pieces of celery with peanut butter. Raisins - Stick four or five raisins (bugs) in the peanut butter.
Jiggly Jell-o Treat - For this snack you will need a box of Jell-o and metal cookie cutters. In a shallow square pan pour in the Jell-o (follow the instructions on the box the prepare it.) Set it in the refrigerator for about an hour or until it is firm and wiggly. Use your cookie cutters to cut out fun shapes, you can plop a little whipped cream on top if you want.
Frozen juice pops - This treat has been around for decades. You will need the Popsicle holders that are sold in almost every store during the spring and summer season. Fill the holders with 100% real fruit juice and freeze for a few hours. These make a great treat on a hot summer day.
Yogurt cover pretzel rods - These are easy to make and the kids love them. You will need a bag of pretzel rods, 8 ounce yogurt, you can use plain or flavored. Pour the yogurt in a shallow pan or on a plate and roll the pretzel rod in it. Place the yogurt covered pretzel rod on a freezer safe plate or in a container and freeze for about an hour.
"Acceptable" Snacks for Older Children and Teens
This age group is hard to please so the idea is to "hide" the healthiness of the snack. I understand that sounds a bit odd but it is simply done by not announcing the snack is healthy or sometimes implying that the snack is not healthy works just as well, a little reverse psychology you learn as a parent.
Smoothies - Are always a big hit with this age group. You will need fruit one or a couple of different kinds. Ice, plain or fruit flavored yogurt and a blender. Cut the fruit ( about a cup and a half worth) into small pieces put it in the blender, add 1 cup of ice, 1/4 cup of yogurt and blend.
Snack mixes - These are the best! You can put whatever you want in them. My favorite is made of popcorn, raisins, pretzel sticks, and assorted peanuts. Put all the chosen ingredients in to a large bowl with a lid and shake well to mix it all up. Then sit back and watch it all disappear!
Preparing healthy snack for children and teens does not have to be a difficult chore or a boring snack for them. Simply think of some healthy food items and see how well they work together. Before long you will be creating amazing, healthy fun snacks for your kids!
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Small Appliances No Kitchen Should Be Without
The world of technology is ever expanding, and thankfully these technological advances have spilled over into the culinary world in the form of appliances. The availability and variety of appliances are vast, with new inventions and improvements popping up every day! In this article, we're going to talk about a few appliances that aren't new inventions by any means, but have been improved nearly beyond recognition!
Slow Cooker
The slow cooker is a pretty basic appliance. It consists of an electric housing unit (usually metal) in which a large ceramic pot is inserted, complete with lid. Slow cookers are called such because they do genuinely cook slowly compared to a microwave or toaster oven. Slow cookers are ideal for recipes that allow you to simply chuck in all of the ingredients and leave it to cook. Stew, soup, chilli, nacho cheese, and pot roast are excellent examples of dishes that cook well in a slow cooker. Over the years, here hasn't been much advancement with slow cookers, save for the fact that many brands have now gone digital—which means you can program it to shut off at a certain time. Is that handy, or what? This "set it and leave it" approach to cooking is brilliant for those who lead a busy lifestyle but want to enjoy a warm, cooked meal at the end of the day.
Bread Machine
Bread machines, as the small household appliance that we know today, can be traced back to 1986, although they didn't really catch on until the mid-nineties. Bread machines take all the work out of bread making—and you bakers out there understand how laborious the task can be! With a bread machine, you load up the necessary ingredients, shut the lid, and press the button for the appropriate setting. The machine uses a dough hook to mix and knead the dough, then it heats up slightly to allow the dough to rise. After it has risen, the hook resumes kneading for a few minutes, and then the machine heats up and cooks the bread. Voila—homemade bread!
Toaster Oven
Heat, toast, bake, and broil—toaster ovens can do it all! While a toaster oven might be a miracle to some kitchens, it may not get nearly as much use in others. Toasted sandwiches, crispy French fries, pizza, cookies, Cornish hens—virtually any small dishes you bake in your oven can be cooked in a countertop oven.
Food Processor
Food processors have been used in a domestic fashion since the early 70's, and it's no wonder why they're still widely used today. Chopping, dicing, and slicing by hand takes ages of time, but a food processor does all of that in seconds! Fruit and vegetables can easily be prepared for salads, sauces, or pureed for homemade baby food. While there are digital food processors on the market, it simply hasn't caught on quite yet as food processing doesn't really utilize a digital display to the full advantage.
Electric Steamer
This is likely to be one of the most health-promoting appliances you can own! When vegetables are boiled or baked, most of the nutrients flow out with the juices, leaving the veggies low in both nutrients AND flavour. However, steaming food allows it to be thoroughly cooked and still remain healthful. And steamers aren't just for cooking vegetables, either! You can steam chicken, fish, and even rice. Most steamers come with "tiers" or trays, so you can steam all of your food at once. The digital feature really did kick off with steamers, as programmable features and an automatic shut-off function add to the convenience of this appliance.
You might own some of these appliances, and you might not own a single one. Not all kitchens have the space or the need for these terrific items, but some people truly can reap the benefits that these machines have to offer. Ask yourself this: could YOU benefit from one—or a few—of these machines?
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Orange Spice Sweet Potato Soup Recipe
If you love sweet potatoes like I do, I think you will enjoy this easy to make soup recipe. What I really like about this soup is the hint of orange flavoring mixed with the sweet taste of the potatoes. If you wanted to save time, you could use canned yams, but I feel it doesn't taste as delicious...as if you used the fresh ones. This recipe will make 4 servings.Orange Spice Sweet Potato SoupIngredients:2 tablespoons vegetable oil2 lbs. sweet potatoes (yams), diced1 large carrot, chopped small1 onion, finely chopped1 clove of garlic, finely chopped2 1/2 cups vegetable broth1 1/2 cups unsweetened orange juice (not concentrate)1 cup plain yogurt1 tablespoon chopped cilantrosalt and black pepper to taste1 teaspoon cinnamonPeel and dice your sweet potatoes into 1 to 2" chunks. Heat the vegetable oil up in a large saucepan or stock pot. Stir in the diced yams, chopped carrots, onions and chopped garlic, cook over medium heat, stirring constantly to prevent sticking. Pour in the vegetable broth and orange juice, cover and bring to a full boil. Reduce the heat to low, and cook the soup for 20 to 25 minutes, stirring occasionally to prevent sticking and scorching. Remove lid and check to see if the yams and carrots are fork tender. If so, pour the mixture into your blender and process for 1 1/2 minutes until its pureed and smooth. Return the soup back to the saucepan. Stir in the plain yogurt, cilantro and season to taste with the salt, black pepper and cinnamon. Let soup stand for 1 minute before serving.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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Recipes: Flavourful Vegetable Dishes
Vegetables, as you know, are an important source of nutrients. It is recommended that we consume three servings of vegetables each day! This is much easier said than done, and if you are worried that your family might not be getting enough vegetables through their daily diet, it might be time to open your mind to new veggie recipes. This article features four veggie recipes that will give your family the nutrient-boost they need.
Potato and Vegetable Enchiladas
Ingredients:8 oz shredded Cheddar cheese1 head broccoli (cut into florets)8 oz whole button mushrooms3 small zucchini (chopped)2 cups carrots (chopped)1 package instant mashed potato flakes1/4 cup olive oil3 cups water1 cup milk1/4 cup butter1 package corn tortillas3 cups enchilada saucesalt and pepper to taste
Directions:In a large bowl, add the broccoli, zucchini, mushrooms, and carrots. Drizzle a bit of olive oil over the vegetables and season them with salt and pepper. Spread the vegetables in a baking dish and roast them at 425 degrees F for about half an hour. Stir the vegetables after the first 15 minutes. After they have roasted, remove them from the oven and set aside. In a large sauce pan, bring the water, butter, and milk to a boil, then remove from heat. Mix in the mashed potato flakes. Let it stand for a few minutes, then stir until they turn smooth. Add in the roasted vegetables. Heat a frying pan over medium heat and warm the tortillas on both sides. This allows you to handle them without the tortillas breaking. Dip the tortillas in enchilada sauce, then put a spoonful of the potato/vegetable mixture into the center. Sprinkle a little cheese on top, then roll the tortilla. Place the tortillas in a 9 x 13-in baking dish, topping with the remaining enchilada sauce and cheese. Bake at 350 degrees F for about 20 - 30 minutes, or until the enchiladas are warm all the way through.
Broccoli and Rice Casserole
Ingredients:1 1/2 cup cooked rice1 (10 oz.) bag frozen chopped broccoli1 (10 3/4 oz) can cream of chicken soup1 cup grated American or cheddar cheese1/2 cup chopped onion1/2 cup chopped celery1 tsp butter1/4 tsp salt1/8 tsp pepper1 tbsp bread crumbs
Directions:Steam or boil the broccoli, then drain well. Heat the butter in a skillet and sauté the onion and celery until the onions have turned translucent. Combine the rice, cream of chicken soup, broccoli, cheese, onion, celery, salt, and pepper. Mix well, then spread into a buttered or greased 3-quart casserole dish. Melt the butter and toss the breadcrumbs in it. Sprinkle over the casserole, then bake at 350 degrees F for 45 - 50 minutes.
Borscht
Ingredients:2 quarts beef stock3 tablespoons butter1 cup cabbage, finely chopped1 cup potatoes, diced1/2 cup carrots, diced1 stalk celery, minced1 onion, chopped1 1/2 cups canned tomatoes1/2 cup juice (from can of beets)1 cup cooked or canned beets, diced1 teaspoon vinegarchopped dill or parsley (for garnishing)sour cream
Directions:In a skillet, melt the butter and sauté the cabbage, carrots, celery, onion, and potatoes. After about five minutes, add the beef stock. Blend or push the tomatoes through a sieve until they are fine, them to the pan. Add the beet juice then cover and simmer over a low heat. Allow the vegetables to become tender, but avoid letting them get soft and squishy. Add the chopped beets and vinegar and season with salt and pepper. Remove from heat and serve with a dollop of sour cream or a sprinkle of parsley over each bowl.
Sweet and Sour Vegetables
Ingredients:1 lb frozen Oriental vegetablesPeanut or olive oil for sautéing1 tbsp corn starch1/2 inch section of ginger (peeled and minced)1/2 cup pineapple chunks (drained, but save juice)3 tbsp brown sugar1 tbsp rice vinegar1/2 tsp soy sauce1/2 cup pineapple juice (saved from pineapple chunks)1 garlic clove (minced)
Directions:Mix the corn starch, ginger, pineapple chunks, brown sugar, rice vinegar, soy sauce, and pineapple juice in a large bowl. In a wok or large skillet, heat 2 tbsp of peanut or olive oil until very hot. Add the vegetables and stir fry at a high heat until the vegetables start to brown around the edges. Remove the vegetables to a bowl or serving dish. In the wok or skillet, discard all but 1 tsp of the oil, then add the sauce. Cook for about 5 minutes, or until the sauce turns translucent. Add the garlic during the last minute of the sauce's cooking time. Drizzle the sauce over the vegetables in the serving dish, or allow diners to pour their own sauce.
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