Archive for General

Mushroom Filled Quesadillas

What You Need:

2 C chicken, cooked and chopped

4 (10 in) flour tortillas

2 C fresh spinach, washed, squeezed dried and chopped

1 (6 oz.) jar mushrooms, drained and sliced

2 C Monterey Jack cheese, shredded

How to Make It:

Spread the chicken on to one half of each tortilla.

Add the spinach and mushrooms over the chicken.

Sprinkle with the cheese.

Fold the tortillas over and press to close around the edges.

Heat a griddle or large skillet over medium heat.

Place the quesadillas into the warmed skillet.

Cook 5 minutes or until lightly browned.

Turn the quesadillas over.

Cook for 5 minutes longer or until nicely browned and the cheese has melted.

Makes 4 servings

Quesadillas are fast becoming a favorite at our dinner tables. These are no exception. Chop the spinach small enough and the kids won’t even know it’s there. Serve these with a Spanish rice and a bowl of fresh fruit.

Preparation Time: approximately 10 minutes

Cooking Time: approximately 10 minutes

Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)

Calories 447; Fat 25g; Saturated Fat 13g; Carbohydrates 18g; Fiber 2g;

Protein 37g; Cholesterol 113 mg; Sodium 676 mg

Keeping Meats Safe During Storing and Thawing Part 2

Poultry

Poultry follows the same basic guidelines as meat, except for the maximum storage time. Uncooked chicken, turkey or fowl can be stored in the freezer for up to nine months if broken down, and to a year if intact. For thawing, the best way to thaw is in the refrigerator or under cold tap water. It is not recommended to thaw poultry in the microwave due to salmonella growth.

Fish

Fish is a difficult item to store and still retain the freshness. If not stored properly, fish will develop that “fishy” smell which will overpower the other foods and seasonings when cooking. To properly store fish, keep it in the original wrapper and give it plenty of room in the refrigerator to allow the air to circulate freely around it. This will allow the fish to age properly without getting smelly. If you are not planning on cooking the fish within two days, wrap it tightly in moisture-proof freezer paper before storing in the freezer.

Live shellfish should be refrigerated in lightly covered containers – not airtight. Inspect all live shellfish before cooking to make sure they are not damaged or dead. Here is a little hint, if the shell is tapped with your finger, a live shellfish should close up. Discard any shellfish if they die during the storage process or if their shells crack or break.

Meat stored and thawed properly will ultimately yield the best tasting results and you will avoid the dreaded food poisoning. If you have any questions about the safety of meat after storage, discard the meat and get something fresh. Be sure to check the guidelines for other storage and thawing techniques listed on the USDA website and enjoy the best meat you have ever tasted.

Keeping Meats Safe During Storing and Thawing Part 1

Did you know that thawing meat the wrong way could cause harmful bacterial growth? We all know the rules about cooking meat to the correct temperature, but few understand the importance of thawing. Storing meat is another area of concern and the way meat is stored, can actually aid in the thawing process. Following some simple storing and thawing rules will make your meat last longer and taste better when it is time to cook.

Meat

Meat has different rules than poultry and fish, but the basic principles are the same. Depending on when you plan to use the meat, your storage techniques should vary and the storage time makes a difference in the best ways to thaw. Here are some storage and thawing rules to follow for safe meat handling.

Storage – It is important to keep meat chilled to at least 40 degrees. This will help maintain the safe temperature of the meat so no bacteria can grow. Once you get home from the store, immediately put the meat away. Double check the temperature in your refrigerator to ensure it is between 35 and 40 degrees and that your freezer is at zero degrees or a little below.

If you plan on storing large amounts of meat, break them down into smaller portion sizes before freezing because this will make thawing easier for individual servings. Keep the meat in the original packaging, if possible, and make sure there are no holes or perforations in the packaging.

Most typical meats can be stored in the refrigerator for up to two days at the proper temperature. If you are not planning to use the meat before this time, consider freezing and then thawing. If you do not plan on using the meat within two months, over-wrap the meat with a heavy-duty plastic wrap or put it into an acceptable freezer bag.

Thawing – The best way for meat to thaw is in the refrigerator. This does mean there is some prior planning on your part before cooking, but meat defrosted in the refrigerator can be refrozen before cooking; thawing any other way, make sure you cook the meat before freezing.

Meat can also be defrosted faster by putting it in a leak-proof plastic bag and submerging it in cold tap water. Do not use warm or hot water because this will cause the meat to start the bacterial growth before the cooking process begins. Thawing in the microwave is another acceptable way because, unlike soaking in warm water, the microwave thawing process happens quickly enough that no bacterial growth will occur.

Progress Check on Your New Year’s Resolutions

This is just to offer you a pat on the back if you have managed to stick to your New Year’s Resolutions about eating right and trying to incorporate more physical activity into your daily routine.

If you feel you have fallen short of your goals, not to worry. There is always February. And remember, you don’t have to be perfect. Even little changes can all add up to a big difference in your overall health.

Keep up the good work, and also remember, it takes 90 days for anything new to become a genuine habit, so you’re on your way to better health and fitness.

Christmas Dinner Leftovers Part 2

1.      Slice any meat off of the bone before storing. It is easier to handle and produces less mess. The turkey carcass and the ham bone can be frozen for later use in soups and stews. Turkey legs and thigh meat can be sliced off the bone and diced up for turkey salad. Add a little chopped celery, seasonings, and mayonnaise for a lunch treat on bread or crackers.

 

2.      Create a casserole dish with leftover Christmas dinner rice. Whether it is white rice or wild rice, add some chopped chicken or turkey, a can of cream of mushroom soup, and some shredded cheese. Bake at 325 degrees for about twenty minutes or until soup is bubbly and you have dinner for the next night.

 

3.      Buy sectioned plate containers and fix meals. This avoids people dipping into leftover bowls over and over. Label each container with the type of food inside. If someone wants turkey and potatoes, they can grab that plate and heat it up without bothering any other leftovers.

 

4.      Avoid wrapping any leftovers in aluminum foil. Foil is good for cooking but for Christmas dinner leftovers, it will begin to break down as it is opened and reopened by hungry people. If you must wrap something in foil, purchase heavy duty foil for that purpose.

 

Leftovers are great. They can be used for soups, sandwiches, dips, and more throughout the Christmas holiday. Remember that leftovers in the refrigerator should not be eaten after the fourth day. If you want to keep something longer, freeze it. These are only a few of the ideas and tips that can be used when working with Christmas dinner leftovers.

 

Healthy Christmas Dinner Suggestions Part 2

When making gravy for the turkey, begin with a can or jar of fat free turkey gravy. Add the turkey drippings from the baking pan to the fat free gravy. Season the food to taste. For thicker gravy, add some chicken broth and a few instant potato flakes to the drippings before adding it to the fat free gravy.

 

Mashed potatoes are a favorite Christmas dinner side dish to complement turkey and gravy. When making the potatoes, substitute half of the potatoes with cauliflower. Mash both together well.

 

Serve a soup and salad before putting the main courses on the table. A low fat vegetable soup like tomato and a simple green salad fills part of the stomach and everyone will eat less later on. Make available an assortment of low fat salad dressings for the salad.

 

Even the Christmas dinner turkey can slim down. Instead of preparing an entire twenty pound turkey, opt for a turkey breast instead. To maintain tenderness and moistness, marinade the thawed turkey breast before cooking. Remove any skin before serving.

 

One place we often fill up on empty calories is beverages. Instead of soda, serve punch sweetened with sugar substitute like Splenda®. Ice tea can also be sweetened with sugar substitute and lemons. Flavored waters are another option.

 

Christmas dinner doesn’t have to be fattening to be delicious. With a few healthy tweaks, many won’t notice the difference. This year, expand your repertoire of healthy Christmas dinner choices instead of expanding the waistline.

Diabetes drug may offer new help for obesity

Here is an interesting article about a diabetes drug which may offer help for those having trouble combatting obesity.

Diabetes drug may help with obesity