Wednesday, August 3, 2011



Ingredients :


  • 1 ½ tablespoon unflavored gelatin
  • 14 oz (1 can) sweetened condensed milk
  • 3 egg
  • 1 lb 2 oz (½ k) strawberries, rinsed and cleaned
  • 1 tablespoon lemon juice

Strawberry sauce:

  • 1 lb 2 oz ( ½ k) strawberries, rinsed
  • 1 cup sugar



Place strawberries in a saucepan and bring to a boil for 5 minutes. Soak gelatin in ¼ cup cold water for 2 or 3 minutes. Heat stirring until dissolved, over low heat. Cool.

Blend strawberries with condensed milk and gelatin. Transfer mixture to a bowl.

Whip egg whites until thick and fold into blended strawberries. Pour mixture into a moistened tube pan and refrigerate for 4 hours.
Invert onto a serving dish and serve with Strawberry Sauce.

Strawberry sauce:

Place strawberries in a saucepan with sugar and bring to a boil over low heat until slightly thickened.

4 – 6 servings

Sunrise Smoothie,Summer Cooking Recipe

Sunrise Smoothie,Summer Cooking Recipe.

Orange juice, yogurt, and fresh fruit make these smoothies great-tasting, and good for you, too. Add flaxseed for a boost of heart-healthy fiber.

Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: Serves 3 or 4.

  • 1 cup orange juice
  • 1 cup plain fat-free yogurt
  • 1 cup fresh or unsweetened frozen strawberries
  • 2 medium bananas, peeled, cut up and frozen
  • 1 teaspoon ground flax seed (optional)
  • 6 to 8 ice cubes
  • Fresh strawberries (optional)
In a blender, combine juice, yogurt, 1 cup strawberries, bananas and flax seed, if you like. Cover; blend until pureed.
With blender running, add ice through feed tube, one cube at a time, until desired consistency. If you like, garnish with strawberries. Serves 3 or 4.

Nutrition Facts
Calories 170, Total Fat 1 g, Cholesterol 2 mg, Sodium 67 mg, Carbohydrate 37 g, Fiber 3 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet

Summer Recipe, Warm Asparagus, Fennel, & Spinach Salad

Summer Recipe, Warm Asparagus, Fennel, & Spinach Salad.

This quick, high-fiber side dish goes well with grilled chicken or beef. Make it when asparagus, basil, spinach, and fennel are at their best freshest best with bright green colors.

Prep Time: 10 mins
Total Time: 26 mins
Servings: 4 servings

  • 1 medium fennel bulb (about 1 pound)
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/4 teaspoon finely shredded lemon peel
  • 4 teaspoons lemon juice
  • 8 ounces asparagus spears, trimmed
  • 4 cups fresh spinach
  • 1/4 cup shredded Parmesan cheese (1 ounce)
  • 1 tablespoon thinly sliced fresh basil
Trim off stem end of fennel; quarter fennel but do not remove core. Place fennel in a small microwave-safe dish or pie plate. Add the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) about 4 minutes or until nearly tender; drain.
Meanwhile, for dressing, in small bowl combine oil, lemon peel, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; whisk until smooth. Brush fennel and asparagus with 1 tablespoon of the dressing; set remaining dressing aside.
Grill fennel on the rack of an uncovered grill directly over medium heat for 5 minutes, turning occasionally. Add asparagus to the grill; grill vegetables for 7 to 8 minutes more or until vegetables are tender, turning occasionally.
Transfer fennel to a cutting board; cool slightly and slice into 1/4- to 1/2-inch-thick slices, discarding core. Divide fennel and asparagus among 4 dinner plates. Arrange spinach on top. Drizzle with remaining dressing. Top with Parmesan cheese and basil. Makes 4 servings.

Nutrition Facts
Calories 111, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 231 mg, Carbohydrate 5 g, Fiber 7 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 23%, Calcium 7%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet

Chicken Parmigiana, Italian recipes

Chicken Parmigiana, Italian recipes.

Don't go to a restaurant for this classic Italian favorite. With just 30 minutes preparation time, this breaded chicken, cheese, tomatoes and herb dish can be on the table in less than an hour.

Prep Time: 30 mins
Total Time: 55 mins
Servings: Makes 4 servings.

  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon butter or margarine
  • 1 14-1/2-ounce can diced tomatoes, undrained
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • Dash black pepper
  • 1/4 cup snipped fresh basil
  • 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
  • 1/3 cup seasoned fine dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried oregano, crushed
  • 1 beaten egg
  • 2 tablespoons milk
  • 3 tablespoons olive oil or cooking oil
  • 1/4 cup shredded mozzarella cheese (1 ounce)
  • 1 tablespoon grated Parmesan cheese
For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.
Veal Parmigiana

Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.
Creamy Tomato Chicken Parmigiana

Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro.Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron.Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat

Nutrition Facts
Calories 379, Total Fat 20 g, Saturated Fat 6 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 137 mg, Sodium 711 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 18%, Iron 11%. Exchanges: Vegetable 1, Other Carbohydrate .5, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet

Easy Salads, Vanilla Fruit Salad Recipe

Easy Salads, Vanilla Fruit Salad Recipe.

I love fruit. I love summer fruit. I could eat it everyday. I love making a quick fruit salad to serve on the side in the summer and my kids love it too. This is one of our favorites. I will also make a up a huge batch of this over a weekend and I use sm. plastic storage containers to divide it up. My kids can pop one into their lunch box in the morning and have yummy fruit for lunch.

Vanilla Fruit Salad

Vanilla Fruit Salad

1 lb. strawberries, halved &/or quartered
1 c. blueberries
1 1/2 c. seedless red and/or green grapes, halved (we usually don’t halve them & we use both!)
2 lg. bananas, sliced
2 kiwi fruit, peeled and sliced
1 c. fresh pineapple, cubed
1 (21oz) can of peach pie filling
3 tsp. vanilla extract

Normally I would show you some step by steps, except there aren’t too many steps, and I’m sure you know how to cut up fruit so… LOL

In a large bowl, combine the strawberries, blueberries, grapes, bananas, kiwi and pineapple. Fold in the pie filling and the vanilla. For the record, we have tried it with cherry pie filling at Christmas time (yum!) and Apple Pie Filling in the fall (another yum!), so feel free to change it up. Chill until serving. So good!

Grilled Pizza Sandwiches, Delicious Fast Recipe

Grilled Pizza Sandwiches, Delicious Recipe.

This is one of our go-to meals on a night when we need to eat fast, and my kids absolutely love them. I usually have to make two full batches because everyone wants more. They might be the most requested sandwich in our home.

I won’t even say they are necessarily healthy, but they are good! And did I happen to mention, they are super easy? (and completely perfect for hot summer evenings we don’t want a lot of heat in the kitchen).

Grilled Pizza Sandwiches

Grilled Pizza Sandwiches

For a family of four:

8 slices of bread (the thicker the better – your choice, anything you would make grilled cheese with)
8 slices of part skim mozzarella cheese (I use shredded all the time, works just as great!)
4 tsp. of Parmesan Cheese
4 dashes of garlic salt
24 slices of pepperoni (you can’t go wrong with more here…)

pizza sauce (though we use spaghetti sauce because we like the flavor better)

We usually butter our bread first. We butter one side of each piece of bread, while our griddle is heating up.

Oh, and you can totally do this on the stovetop in a pan too.

On the griddle, we throw down one slice of bread butter side down, then we immediately begin building the sandwich up on top of it.

First layer it with a slice of Mozarella.

Then we top that with six slices of pepperoni. I’m actually lying. LOL We usually use 9 pieces because we love pepperoni and this ensures that every single bite has pepperoni. LOL

Next we sprinkle a teaspoon of Parmesan and then a dash of garlic salt.

We top all that with another piece of mozzarella cheese.

Top the whole thing off with the final piece of bread butter side UP and by this time – it’s usually ready to flip.

Flip the sandwich over and continue cooking until golden brown. Serve with a side of pizza sauce (or spaghetti sauce) for dipping! Yum!

Grilled Pizza Sandwiches

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