Prime Rib Roast

Ingredients
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 cup red wine
2 cups rich chicken stock
2 bay leaves
Directions
Preheat the oven to 450 degrees F.

In a small bowl combine the, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.

Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.

Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.

Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.

Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

Chicken Piccata

Chicken Piccata Recipe- Chicken is not fried in oil and there is no butter added to the recipe.

1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp extra virgin olive oil
2 cloves garlic
1/2 cup onion (diced)
4 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken or vegetable broth
1/4 cup white wine
1 Tbsp capers
1 lemon (juiced)
Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken. Shake all the excess flour off each piece.

Spray a non-stick pan with Pam spray and turn the heat to medium. Place the chicken pieces and cook so each side browns, 4 minutes each side. I do not add butter or oil during this cooking process. When chicken is browned set aside on a plate.

In the same pan that the chicken was cooked in, add the olive oil, garlic and onion. Cook until soft and then add the wine. The liquid should come to a rolling boil and scrap all the brown bits that were on the bottom of the pan. Add the chicken broth, lemon juice, and capers. Stir and place the chicken pieces back into the pan. Place pan in oven for 10 minutes.

Serve with fresh lemon slices as a garnish.

Homemade Dijon Salad Dressing

Dear Readers,

Making homemade salad dressing is really simple and you can control the amount of fat. Many of the bottled salad dressings that are on the shelves contain a lot of additives, oil, and sugar that is unnecessary. The idea of adding sugar to salad dressing is strange. The idea is accenting the vegetables and lettuce not dreading it with high calorie, sugary goop. I make a light and simple salad dressing that is healthy and fresh tasting. Enjoy my recipe.


3 large garlic cloves (minced)
1/2 juice of fresh lemon
2 tbsp champagne vinegar
2 tbsp Dijon mustard
2 tbsp olive oil
pinch salt
pinch fresh ground pepper

Directions:
1-In a blender add the garlic, lemon juice, vinegar, and Dijon mustard. Blend until all ingredients are well incorporated. While blender is on slowly drizzle in the olive oil.

2-Add the salt and pepper. Taste to make sure the flavor is well blended.

3-For a less tart dressing add in another 1 tsp of olive oil. This is optional.

Homemade Apple Sauce- Unsweetened

Dear Readers,

Hope everyone has enjoyed apple picking this year. The season is coming to and end and I am sure many of us have left over apples. One of the best things you can make is home made applesauce. Here is a really simple recipe and doesn't include any added sugar. I feel the flavor with a little fresh lemon and cinnamon is enough for this recipe. Remember, creating great natural apple flavor is the key to this recipe..not sugary fruit. Enjoy!

Ingredients:
5-6 apples (any)
1/2 cup water
1 tbsp lemon juice.
1/2 tsp cinnamon

Directions:
1-Peel, core and cut up 5-6 medium apples into big chunks.
2- In large sauce pan place apples and 1/2 cup water, 1 tbsp lemon juice, and cinnamon.
3- Heat to boiling and then turn heat down to medium low. Simmer the apples until soft. About 10-15 minutes.
4-Remove sauce pan from stove. Use an immersion blender to blend the cooked apples to a smooth consistency. If you do not have an immersion blender you can always use a traditional blender.
5- Serve warm.




This is the immersion blender that I use.
Brand:Cuisinart

Stuffed Mushrooms

Dear Readers,

Below is a simple appetizer of side dish you can make for your holidays gatherings. Traditionally, sweet Italian sausage can be added to the mixture. I added instructions for mushrooms filled and not filled with sausage. If you are calorie conscious omit the sausage. You can always opt for chicken sausage as a replacement.

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Pam Olive oil Spray
2 sweet italian sausage (optional)



Directions
1-Preheat the oven to 400 degrees F.

2-If you are putting sausage in your crumb mixture than follow this step. If you are not, skip this step. With a small knife lightly cut a slit in the sausage casing. Take out the sausage meat and through the casing away. Cook the meat in a small skillet until brown. When cooked cut up the meat into little pieces and put aside.

3-In a bowl stir the bread crumbs, Pecorino Romano, garlic, parsley, salt and pepper, to taste, and 1 tablespoons olive oil in a medium bowl to blend.

4-If you are deciding to use the sausage then follow step 3 however do not add the olive oil.

5-Spray a heavy large baking sheet with Pam olive oil. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Lightly spray the tops of the mushrooms with Pam spray. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Pumpkin Pie-A Healthier Take

Dear Readers,

Thanksgiving is next week and I am sure you are preparing your menu. Besides the turkey, dessert is one course that all of us look forward to. This pumpkin pie recipe is on the lighter side as compared to the traditional pumpkin pie recipe or store bought one. Below are the comparison between the traditional and healthy version:

Pastry
1/2 teaspoon salt > 1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening > 1/4 cup vegetable oil

Filling
2 eggs > 3 egg whites or 1/2 cup fat-free egg product
3/4 cup sugar > 1/2 cup sugar
1/2 teaspoon salt >1/8 teaspoon salt
1 can (12 oz.) evaporated whole milk > 1 can (12 oz.) evaporated fat-free milk

Each slice is about 230 calories

makes:8 servings

Pastry w/o butter

1 1/4 cups Gold Medal® all-purpose flour
1 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk

Filling
3 egg whites
1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

Directions

1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Traditional Pie Crust

Makes 2 disks for 9" pie pan

Ingredients

All Butter Crust
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 tsp salt
1 tsp sugar
6 to 8 Tbsp ice water

Directions
1 -Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2-Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3-Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4-Follow you pie recipe to finish the pie.

Fish Tacos

Dear Readers,

If you are looking for a lighter meal try fish tacos. Instead of eating heavy red meat all the time try switching a few of your dishes with fish. I marinated tilapia and then grilled the fish. I skipped the cheese and sour cream and used cabbage, herbs, citrus, and fresh tomatoes to add flavor and crunch.

Ingredients

Tacos:
1 pound tilapia fish
1 tbsp canola oil
1 lime, juiced
1 tbsp chili powder
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
pinch salt and pepper

Garnish:
Shredded white cabbage
Chopped cilantro leaves
Lime wedges
Salsa

Directions
Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Apple Pie

Dear Readers,

Thanksgiving is just around the corner and I have been trying out different pie recipes. I came up with one that I liked and wanted to share my recipe with you. A few tips, some apple pie recipes call for a combination of different apples. I first tried a mix of Granny Smith apples and Macintosh apples. The flavor of both was good however the Macintosh apples left my pie too wet. I would recommend using only Granny Smith apples. Also, I tried using the zest of both orange and lemon and found that it left an overpowering citrus flavor. I recommend using only the juice of a fresh orange and lemon not the zest. Also, you will need to cook the pie for 1 hour however, at 30 minutes check the pie because the top may be brown. If this happens cover it with tin foil and then cook for the remaining time. If you do not have time to make homemade pie crust I recommend you using Whole Foods Brand 365. You can find them in the freezer section at Whole Foods. I hope you enjoy my recipe and the tips help. If you are looking


Ingredients
4 pounds Granny Smith apples, peeled, quartered, and cored
2 tbsp freshly squeezed lemon juice
1 tbsp freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
1.5 tsp apple pie spice

Pie Crust for 9" pan for bottom and top.
1 egg beaten with 1 tablespoon water, for egg wash

Directions
Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the juices, 1/2 cup sugar, flour, salt, and apple pie spice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 hour, or until the crust is browned and the juices begin to bubble out. Remember to check the pie at 30 minutes to make sure the top isn't getting to brown. Serve warm.

Minestrone Soup

Dear Readers,

Are you having a hard time getting in your vegetable serving each day. Try vegetable soups. It will keep you warm during the fall and spring seasons plus it is very healthy. According to the USDA food guide pyramid vegetable servings needed for a man is 3 cups and a female is 2.5 cups. In general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the vegetable group. Below is my recipe for Minestrone Soup.

Ingredients:

1 Medium onion (small dice)
2 Clove garlic (minced)
1 Tbsp olive oil
3 Cups Chicken broth
1- 15 ounce can red kidney beans; drained and rinsed
1- 14.5 ounce can diced tomatoes
1 Stalk celery (diced)
1 Medium carrot (diced)
1/4 cup parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 cup ditalini
1 Small zucchini (half moons)
1/2 cup frozen peas
salt and pepper to taste

Directions:
1-Heat a large pot. Add the oil, then the onion and garlic. Saute over medium heat until they are soft and tender.
2-Add the broth, kidney beans, and tomatoes. Bring the pot to a boil, then lower the heat to a simmer while you prepare the veggies.
3-Add the celery and carrots to the pot.
4-Clean and dry the parsley. Chop and add to the pot.
5-Add the dried oregano and basil to the soup. Add salt and pepper to taste. Usually a pinch of each.
6-Bring the soup to a boil, and stir occasionally. Reduce the heat and simmer covered for 15 minutes.
7-Add the pasta, zucchini and peas to the pot.
8-Cook, uncovered according to pasta direction. Usually 8 minutes.
9-Taste soup, Add salt and pepper if needed. Garnish with parsley and grated cheese.

Focaccia with Roasted Shallots and Garlic

Ingredients:

Dough:

1/4 cup extra virgin olive oil
3 sprigs of fresh rosemary
1 cup warm water
1 package (1/4 ounce) active dry yeast
2 1/2 cups unbleached flour
1 tsp. kosher salt

Roasted Shallots and Garlic Toppings:
2 tbsp. extra virgin olive oil
2 heads garlic, separated & peeled, about 30 cloves
7 small shallots, separated & peeled. about 14 pieces
1 tbsp. sugar
1/4 dry white white
1/2 cup chicken broth
Salt and pepper to taste

Directions:

1-In a small saucepan heat the rosemary sprigs with olive oil. Cook for half an hour. Discard the rosemary sprigs.

2-Combine water and yeast in the bowl of a standing mixture. Add flour, rosemary oil and salt. Using paddle attachment mix the dough until it starts to pull together. Change to the dough hook and run the machine for 3 minutes. Transfer to a floured work surface and knead the dough for 5 minutes until it is smooth and elastic. Shape into a ball. Place in an oiled bowl, covered with plastic wrap and keep in a warm area. Let rise for one hour or until double in size.

3-While the dough is rising, start the topping. Heat a large skillet; add olive oil and saute shallots and garlic over medium heat. Cook for 10 minutes. Add sugar and cook for 3 minutes. Add broth and wine and cook for 30 minutes or until the liquid is mostly evaporated. Season with salt and pepper and set aside.

4-Preheat oven to 450 degrees, placing a pizza stone on the bottom shelf.

5-On a lightly floured surface roll dough to make a 9" circle. Transfer to a floured peel and spread the shallots and garlic on top, pressing them lightly into the dough. Sprinkle with salt. Rest dough for 15 minutes. Place focaccia on pizza stone and bake for 15 minutes.

Apple and Butternut Squash Soup w/ Rosemary

Dear Readers,

A great way to get in your nutrition from vegetables is through soup. Creamy vegetable soups can be healthy just avoid adding heavy dairy products. Rely on fresh herbs and spices for flavor. Try this recipe for a starter or your next Sunday family dinner or for Thanksgiving.


Ingredients
2 ripe green apple, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
1 large onion, diced
2 slices whole wheat bread ( cubed)
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups reduced-sodium chicken broth, divided
1 sprig Rosemary chopped

Directions


Combine apples, squash, onion, bread, chicken broth, rosemary, salt and pepper into a pot. Cook for 30 minutes until vegetables are soft. Pour mixture into a blender, and puree until smooth. Transfer back into a pot. If you do not have a stand blender, use an immersion blender. Add remaining salt and some pepper to taste. Decorate with chopped rosemary if needed.

Pot Roast

Dear Readers,

Fall is the perfect season to bring out our comfort food recipes and one pot meals. I usually tend to make a one pot recipe that will last for a few days. Pot roast is one of those recipes that brings me back to childhood. The savory meat mixed with vegetables that are slow roasted melts in my mouth and brings comfort food to another level. Remember since you are using a higher fat meat, remember portion control 3 oz per serving. I will serve the pot roast with a variety of vegetables and brown rice. From time to time it is important to incorporate red meat into our diets for iron.

Ingredients:

3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise


Directions:

1- Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

2 -When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).

3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.

Dairy Products Tip

Dear Readers,


Dairy products or foods high in calcium like Low-fat yogurt, cheese, & milk breakdown fat cells faster and in a recent study...

People who ate low-fat dairy products 3-to-4 times a day lost 70% more fat than people on a low-dairy diet and scientist also believe that foods high in calcium suppress calcitriol, a hormone responsible for making fat cells bigger and other studies have shown that... Dairy products contain high quality proteins that help suppress appetite.

Dairy Products Tip

Foods To Eat While Losing Weight-Foods To Live By

Dear Readers,

If you are looking to lose weight follow this list of foods that will help you lose weight. Remember picking the correct carbohydrates, proteins, and fats are essential in order to reach your desired goal. Keep this list with you as a reminder to keep you focused. Also, remember losing weight should be a total eating modification that should stink with you for a lifetime. Make small adjustments that you can keep and add new ones slowly. You want long lasting results not temporary ones. Remember nutrition and healthy eating is all about finding new foods you love and enjoy.

125 Complex Carbohydrates that help you lose weight...

All whole grain or unprocessed foods
Any fruits or vegetables
Oatmeal
Plain popcorn - lightly salted
Brown rice
Wild rice
Potatoes
Wheat breads (Avoid White breads)
Granary bread
Pitta bread
Wheat Bagel
Wholegrain cereals
High fiber breakfast cereals like All Bran and Fiber One
Porridge
Grits
Oats
Shredded wheat
Whole wheat pretzels
Muesli
Cassava
Corn
Amaranth
Navy beans
Potatoes
Oatcakes
Pastas made with wheat like Macaroni or Spaghetti
Whole Barley
Buckwheat / Buckwheat pasta
Quinoa

Any vegetables
Artichokes
Asparagus
Green beans
String beans
Beets
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celeriac
Celery
Chervil
Chicory
Chives
Cucumbers
Squash
Tomato
Cucumbers
Dandelion greens
Dill pickles
Eggplant
Endive
Garlic
Garbanzo beans (chickpeas)
Kale
Kidney Beans
Kohlrabi
Leeks
Lettuce
Mushrooms
Mustard greens
Okra
Onions
Parsley leaves
Pinto Beans
Turnips
Watercress
Parsnips (raw/boiled)
Peas
Peppers (green/red)
Pickles (sour/sweet)
Pumpkin
Radishes
Rappini
Rhubarb
Rutabagas
Sauerkraut
Salsify
Scallions
Shallots
Sorrel
Soybeans
Spinach
Yams
Sweet Potatoes
Zucchini
Water Cress
Any Fruits

Although fruits are simple carbs... the fructose or sugar contained in fruits will not cause a quick rise in blood sugar that WILL NOT make you store fat as easily ... fruits contain fiber and other nutrients that are beneficial to weight loss

Apples
Apricots
Bananas
Blackberries
Blackcurrants
Blueberries
Cantaloupe
Cherry
Cranberries
Currants
Damson plum
Figs
Goji Berries
Grapes
Honeydew melon
Huckleberries
Kiwi
Kumquats
Lemon
Limes
Loganberries
Mangoes
Melon
Muskmelons
Nectarines
Papaya
Pineapple
Pomegranates
Prunes
Oranges
Peach
Pear
Plum
Raspberries
Strawberries
Quince
Tangerines
Watermelon
53 High Protein foods that help you lose weight...
Any lean cuts of meats
White meat or Poultry
Protein Shakes

Any Raw Nuts, Peas, Beans (not refried), Lentils or Legumes high protein foods for vegetarians
Most fish
Any seafood
Raw Almonds -
Hummus
Unsalted Cashews
Unsalted peanuts
Tuna
Sardines
Trout
Salmon
Abalone
Bass (fresh water/sea)
Cod
Crab
Crayfish
Flounder
Frog legs
Mussels
Swordfish
Steaks with fat trimmed off
Oysters (half shell)
Shrimp
Terrapin
Beef (range-fed or game)
Lean Chicken breast (skinless)
deli Turkey breast
Skinless Turkey breast
deli Turkey
Scallops
Egg whites
Eggs
Egg beaters
Soy products
Leanest cuts of Beef like Red round steaks and roasts, top loin, top sirloin and chuck shoulder and arm roasts.
Leanest cuts of pork like pork loin, tenderloin, center loin and ham.
Well-trimmed Leg of lamb
Top Round Leg cutlet or Chop cuts of Veal
Tofu
Cornish hen
Seitan
Tempeh
Hazelnuts
Pecans
Pistachio nuts
Natural peanut butter
natural cashew butter
natural almond butter
Pumpkin seeds
Sunflower seeds
Quick tip: try to get at least 30% of your total calories from protein

Your body burns the most calories when digesting protein.
7 Good Fats that help you burn fat...
Omega-3's - See how Omega-3's help you burn fat
CLA
GLA
Olive Oil
Canola Oil
peanut oil
Sesame oil

4 Low-fat dairy products that help you lose weight...
Low fat yogurt
Low fat cottage cheese
Low fat cheese
Low-fat/non-fat sour cream

23 Spices that increase metabolism...
Hot peppers
Bay Leaves
Cayenne peppers
Hot mustard
Cinnamon
Cloves
Curry Powder
Jalapeno Peppers
Habanero Peppers
Chilli Peppers
Chilli Powder
Cavenne Peppers
Thai Peppers
Ginger (Turmeric)
Garlic
Bell peppers
Pimento
Paprika
Nutmeg
Mace
Cloves
Allspice

Braised Short Ribs

Ingredients

1/4 cup olive oil, divided
6 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low-sodium chicken stock
3 tbsp Dijon mustard
1 (15-ounce) can diced tomatoes, in thick puree
3 thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish


Directions
Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.

Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.

Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.

Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste.

Snap Pea, Cucumber, and Tomato Salad w/Dill

Ingredients

Salad:
1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced
1 cup (about 1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped fresh dill
Dressing:
2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Directions
For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.

For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss until coated.

Braised Chicken with Tarragon

Ingredients

Chicken:
1/4 cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dusting
Sauce:
1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour

Directions
For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.

For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.

To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

White Bean Soup

Dear Readers,

Fall is the perfect time for soup. I really enjoy sipping warm soup while sitting outside watching the leaves fall. Hearty, satisfying soups can be very nutritious while holding the excess fat. A great way to create a creamy soup without the fat is blending beans or vegetables. I usually hold the dairy, but you can always add a spoonful of fat-free plain yogurt for added body. Try this recipe if you love white beans. Toast some ciabatta bread for dipping.


Ingredients
1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.