Asian Turkey Burgers Makes 3 Servings (3 Burgers) Ingredients • 1 pound ground turkey • ¼ cup minced onion • 3 tablespoons chopped fresh parsley • 2 tablespoons Worcestershire sauce • 2 tablespoons minced green bell pepper • 1 tablespoon soy sauce • 1 tablespoon water • 1 tablespoon grated fresh ginger • Salt and pepper • 2 cloves garlic, crushed Directions 1. Combine all the ingredients in a big bowl. 2. With clean hands, squeeze it together until it’s very well combined. 3. Divide into three equal portions and form into burgers about ¾ inch (2 cm) thick. 4. Spray a skillet with non-stick cooking spray. 5. Place over medium-high heat. 6. Cook the burgers for about 5 minutes per side until cooked through. Nutritional Facts (Per Serving) Calories: 184 Protein: 33g Carbohydrates: 4g Fat: 4g FOR MORE Click Here!

Cajun Style Sweet Potatoes Makes 2 Servings Ingredients • 2 medium (5oz) sweet potatoes • 1 teaspoon paprika • ¼ teaspoon onion powder • ¼ teaspoon thyme • ¼ teaspoon rosemary • ¼ teaspoon garlic powder • Pinch of cayenne pepper • 1 teaspoon olive oil Directions 1. Preheat oven to 375oF. In a small bowl, stir together paprika, onion powder, thyme, rosemary, garlic powder, and cayenne pepper. 2. Slice the sweet potatoes in half lengthwise. 3. Brush each half with olive oil. 4. Rub the seasoning mix over the cut surface of each half. 5. Place sweet potatoes on a baking sheet or in a shallow pan. 6. Bake until tender or about 45 minutes. Nutritional Facts (Per Serving) Calories: 124 Protein: 2g Carbohydrates: 27g Fat: 2g FOR MORE Click Here!

Apple Mustard Pork Tenderloin Makes 4 Servings Ingredients • 1 pound pork tenderloin • ¼ cup apple cider vinegar • 2 tablespoons unsweetened apple sauce • 1 clove garlic • 2 teaspoons soy sauce • ½ teaspoon grated ginger • 2 teaspoons Dijon mustard Directions 1. Place the pork in a slow cooker (or in a baking dish). 2. Combine all remaining ingredients in a bowl and mix together. 3. Pour mixture over pork, coating the pork generously. 4. Cover and cook on low for 6 hours (or 45 minutes at 350oF in cooking in oven). Nutritional Facts (Per Serving) Calories: 182 Protein: 30g Carbohydrates: 2g Fat: 6g FOR MORE Click Here!

The Thermoccino Smoothie Makes 1 Serving Ingredients • 1 scoop Vanilla Iso-Smooth Isolate Protein • 1 shot of espresso • ¼ cup of greek yogurt • Pinch of stevia • Pinch of cinnamon • 5 ice cubes Directions Blend and Enjoy! Nutritional Facts (Per Serving) Calories: 169 Protein: 35g Carbohydrates: 3g Fat: 1g FOR MORE Click Here!

Southwesthern Eggs Makes 1 Serving Perfect for a snack, spread or sandwich Ingredients • 1 whole hard-boiled egg • 3 hard boiled eggs, whites only • 1 tablespoon Greek yogurt • Pinch of chilli powder • Pinch of garlic powder • Pinch of onion powder • 1 teaspoon apple cider vinegar Directions 1. Peel the eggs and slice the eggs in half. 2. Carefully remove 3 yolks (leaving 1 yolk) into a mixing bowl. 3. Mash the eggs with a fork. Stir in, yogurt, chilli powder, garlic powder, onion powder, apple cider vinegar, and mix until creamy. Nutritional Facts (Per Serving) Calories: 129 Protein: 20g Carbohydrates: 1g Fat: 5g FOR MORE Click Here!

Ginger Beef Makes 2 Servings Ingredients • 2 sirloin steaks (4oz each), cut in strips • 1 tablespoon olive oil • 1 small onion, diced • 1 clove garlic, crushed • 2 diced tomatoes • 1 teaspoon ground ginger • 4 tablespoons apple cider vinegar • Salt and pepper Directions 1. Place the oil in a large skillet and brown the steaks in it over medium-high heat. 2. When both sides are well-seared, add the onion, garlic, and tomatoes. 3. In a bowl, stir the ginger, salt and pepper into the vinegar and add that mixture to the skillet, stirring to combine. 4. Cover the skillet, turn the heat to low, and let the whole thing simmer until liquids evaporates completely. Nutritional Facts (Per Serving) Calories: 208 Protein: 31g Carbohydrates: 3g Fat: 8g FREE FAST START KIT http://musonda14.fitcooking.hop.clickbank.net?w=kit

Apple Oatmeal Pancakes Makes 1 Serving (4 to 6 small pancakes) Ingredients • 6 egg whites • ½ cup oatmeal (dry) • 1 tablespoon unsweetened apple sauce • Pinch of cinnamon powder • Pinch of stevia • 1 apple, diced finely • ¼ teaspoon baking soda • Cooking spray Directions 1. First heat a frying pan until hot and then reduce to medium temperature. After mixing together all the ingredients in a blender (except for the diced apple), spray some pam (or other cooking spray), drop by spoonful onto the pan. 2. When bubbles start to form, place evenly on pancake some of the diced apple. 3. Let them set in before flipping the pancake. 4. Makes about 4-6 pancakes depending on the size. Nutritional Facts (Per Serving) Calories: 240 Protein: 28g Carbohydrates: 32g Fat: 0g

How To Prepare Easy Muscle Building Meals

I'll Show You How To Prepare Over 200 Quick And Easy Muscle Building Recipes To Banish Your Plain, Boring And Tasteless Diet.Click Here!

POACHED EGGS, COLLARD GREENS & SHIITAKE MUSHROOMS

Prep and Cook Time: 20 min. Ingredients: 6 cups chopped collard greens (stems removed) 1 medium onion cut in half and sliced thin 6 fresh shiitake mushrooms, sliced medium thick stems removed 4 fresh free range chicken eggs about 4 cups water 1 TBS apple cider vinegar, or any white wine vinegar Dressing: 1 TBS fresh lemon juice 1 TBS minced fresh ginger 3 medium cloves garlic pressed 1 TBS soy sauce 1 TBS extra virgin olive oil salt and white pepper to taste Directions: Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steam for about 7 minutes. Add mushrooms, onion and steam for another 5 minutes. FOR THAT MOBILE FOOD FORMULA VISIT:Click Here!

The Best Way to Check the Temperature in Your Freezer!By: Rick Kaestne

Data loggers are modern digital devices that document temperature. Many people use them to monitor the temperature in a freezer or in a pharmaceutical storage facility, but the are also used to monitor oven temperature and other manufacturing processes. A high temperature data logger (a logger with sensors capable of measuring high temperatures) can be used in laboratories, manufacturing plants and even bakeries. Literally any place where temperature plays a role in producing a product or affects the life of stored inventory is a potential spot where a data logger can be employed. Data loggers are priceless tools for museums and art galleries where they monitor and document temperature and humidity. Art works and paintings must be maintained in rigidly controlled environments or they deteriorate. They can also be employed for investigating building operational problems, checking voltage and amperage in energy lines and many, many more. The only thing that limits them is which sensors are installed. Humidity monitors Temperature/RH data loggers such as the ThermaViewer can be used to monitor and alert personnel if temperature moves outside a 'safe' range. Knowing the relative humidity (RH) is important in every place where there are any moisture sensitive goods stored. Cigars, musical instruments and clothes - all these goods may be damaged or even destroyed by rapid RH changes. Drums' heads can split, guitars can fall apart and paintings can darken - all because of improper RH level. High temperature High temperature sensors can increase the data loggers' usefulness. Wherever there are heaters or ovens to monitor, a high temperature data logger will be handy. They can be used for temperature monitoring of ongoing experiments in a lab as well as for checking the temperature in ironwork's' furnace. Data loggers (even high temperature ones) are relatively inexpensive and can be used by small businesses, like pizzerias and bakeries. For that Sizzling Breakfast Recipes : http://musonda14.carrollan.hop.clickbank.net?x=breakfast

QUICK & EASY COOKIES

Prep and Cook Time: 15 min. Ingredients: 1/2 cup peanut butter 1/2 cup sweet milk 1/4 cup cocoa 1/4 cup margarine 2 cups sugar 1 tsp. vanilla 3 cups Rice Krispies Directions: Heat milk, butter, vanilla. Stir in cocoa and sugar. When sugar has dissolved, let boil 2 minutes. Be careful to not let burn. Remove from heat. Add peanut butter and stir. Stir in Rice Krispies to coat. Drop by spoonfuls onto wax paper. Let cool. FOR CARB RECIPES:Click Here!

CREOLE EGGPLANT: VEGETABLE RECIPE

Prep and Cook Time: 30 min. Ingredients: 1 onion, peeled and chopped 1 green bell pepper, seeded and chopped 1 can (8-oz.) tomato sauce 1 clove garlic, crushed 1/2 teaspoon salt 1/4 teaspoon dried crushed oregano 1/4 teaspoon black ground pepper 1/4 teaspoon hot pepper sauce 1 eggplant, peeled, sliced, diced Directions: In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano, pepper, and hot pepper sauce. Cover and cook over low heat for 10 minutes; stir in eggplant. Cover and cook an additional 20 minutes, stirring occasionally. FOR THAT MOBILE FOOD PROFIT FORMULA:Click Here!

SANTA FE VEGGIE QUESADILLAS: VEGETABLE RECIPE

Prep and Cook Time: 25 min. Ingredients: 1 (12 inch) flour tortilla 3/4 cup shredded Cheddar/Monterrey Jack cheese blend 1/2 cup whole kernel corn, drained 1/2 cup diced red bell pepper 1/2 cup black beans, drained 1 chopped green onion Directions: Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into wedges and serve warm. for that mobile food profit formula:Click Here!

BLACK BEAN CHILI;vegetable recipe

Prep and Cook Time: 30 min. Ingredients: 1 medium onion chopped 1 medium green bell pepper diced about ¼ inch pieces 1-1/2 cups + 1 TBS vegetable broth 6 medium cloves garlic, chopped 2 cans black beans, drained 1 can (8oz) tomato sauce 1 can (15oz) diced tomatoes, (do not drain) 2 TBS ground cumin 2 TBS red chili powder 2 TBS dried oregano 1 cup corn kernels, fresh or frozen ¼ cup fresh chopped cilantro salt & black pepper to taste Directions: Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute. Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste. For mobile food profit formula:Click Here!

Capt'n Salsa's Grill Roasted Yard Bird By: Capt'n Salsa

Wow I have a hankering for some really good grill roasted chicken, the melt in your mouth variety with some fresh homemade salsa slathered right on top. Just seems that we never have time during the lazy days of summer to get everything done. You know, you have to mow the grass, weed the garden and if you're lucky harvest a bounty of fresh produce from your own little truck farm. Now you expect me to cook supper too? It's time to tell you my secret and go hunting for my favorite "yard bird", Capt'n Salsa's Grill Roasted Yard Bird, to be exact. Yes. Delicious golden brown moist and tender some of the best melt in your mouth grill roasted chicken you will ever eat. Now, don't let the hunting phrase concern you. The extent of hunting chicken for me is looking for a big plump 3.5 to 4 pounder at the local grocery or meat market. I always bag my limit of two because it is just as easy to cook two at the same time to guarantee some leftovers... "Come on, Capt'n Salsa, quit beating around the bushes and just give us the recipe!" Oh, Okay. Capt'n Salsa's Grill Roasted Yard bird is so easy you will probably laugh. Of course it goes with out saying you need to rinse the chicken in cold water before you cook it. All you are going to need is a generous amount of Lemon Pepper Seasoning. Mix up a solution of 1 part vegetable oil with 4 parts of Apple Cider Vinegar, remember that's the brown vinegar, together in a squirt bottle, an empty syrup bottle will do just fine. Now we are going to cook our grilled chicken whole on your favorite charcoal or 2 burner gas grill using the "indirect heat" method. Your grill needs a lid that will close, too. Most of the time now I just use the gas grill, heating the grill with both burners, then turn one of them totally off, yes, off and the other burner turn it all the way down to low. I'm getting a little ahead of myself. Preheat your choice of grills. Then rinse and clean the birds. Now hose down the chicken with the mixture of oil and vinegar using the squirt bottle and sprinkle a generous portion of Lemon Pepper Seasoning all over the chicken. Don't forget the body cavity. Place the chicken breast side up on the grill away from the heat source, above the burner that is turned off, indirect heat method remember. Squirt a little more oil and vinegar into the cavity of the chicken until it "overflows." Now close the lid. You want a low to medium low heat level. The objective is to take at least 2 to 2 1/2 hours to cook the chicken, nice and slow. Don't worry after a couple of times you will have it "down to a science" and know what works best for you. Once you have your chicken on the grill go mow the grass or work in your garden for the next 2 to 2 1/2 hours without even looking at the birds... well, if you insist on looking after about an hour, you can raise the lid and give the birds a good squirt of the oil and vinegar solution... Now, close that lid and get back to work. You will know the chicken is done by grabbing the tip of one of the legs with a paper towel, careful it will be hot, and gently twist the leg bone in a circle. If the leg bone easily breaks free at the joint, the chicken is done - a beautiful golden brown, moist and tender every time. Easy huh? Place the chicken on the grill, mow the grass and when you are finished with your yard you have Capt'n Salsa's Grill Roasted Chicken make that Yard Bird! Serve it up with one of your favorite homemade salsa recipes. Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap it all up in a warm tortilla, complete with your favorite thirst quenching beverage and you will marvel about how great your yard looks. Imagine. Mowing the grass and cooking supper all at the same time. Enjoy! grab a copy of the cook book:Click Here!

Easy Chocolate Chip Cookies By: Stephanie Foster

"There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray I can't help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house "Commie cookies." For him, it was Grandma's homemade cookies or none at all. There's just something special about homemade cookies, especially chocolate chip cookies, so far as I'm concerned. It's a great family activity, something even children can help with, and everyone loves eating the results. Here's an easy recipe for chocolate chip cookies I think you'll enjoy: Chocolate Chip Cookies 1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix 1/2 cup butter or margarine -- softened 1 teaspoon vanilla 2 eggs 1/2 cup chopped nuts 1 (6 ounce) package semisweet chocolate chips (1 cup) Heat oven to 350°. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack. To get hands on the Fat loss cook book:Click Here!

3 Tips for Easy Meal Planning By: Thomas Andrew

Where has the family dinner hour gone? There once was a time when we would all come home from a long day and sit down with our family for a nice home-cooked meal. In today's fast paced world, we need more bonding time with the family. One might say that in today's day where people pile way too much on the plate of life, that it is impossible to have a family dinner everyday. I disagree. Wouldn't you like to get back to the way it used to be? One way to make family dinners easier to prepare is by planning ahead. Often times I find myself going to the grocery store every other day to pick up needed items, and this is how family time gets lost. Spend a little time planning out dinner ideas for the coming week. Pick meals that are quick and easy for your dinners during the week and save the more time consuming recipes for the weekend. Did you know that software has been developed that makes meal planning a breeze? With a click of the mouse you can organize your recipe collection into daily meal plans complete with nutrition facts and shopping lists. With the computer generated shopping list you won't have to worry about forgetting a needed item when you go grocery shopping. Another great way to ensure that your family eats together most nights of the week is to share the responsibility of preparing dinner. It can be difficult for one family member to be responsible for cooking everyday. Each member of the family can take turns cooking each night. This is also a good way to add some new flavors to your meals since each member may have a different cooking technique. For those family members who don't cook often, this can prove to be a great learning experience. Review each family member's weekly schedule and delegate the meal preparation tasks such as grocery shopping, cooking, and clean up. Working as a team is a great way to build strength as a family. "Not meatloaf again!" I'm sure everyone has heard the complaints from that same meal being served week after week. Keep your family dinners exciting by trying different variations of your favorite recipes. An even better idea would be to test out some new recipes. Surprise your family with a delicious new dinner tonight and they will be sure to come back to the dinner table tomorrow. Nothing is more important than your family. It's worth the effort to make sure that your family eats together daily. Besides the needed nutrition, this time spent together will help open the lines of communication and make your family bond stronger. I recently discovered an online service that saves time and money while providing you with new dinner ideas daily. Get access to powerful pastry recipes:Click Here!

More Southern Cooking Techniques By: K. Miller

I know this first technique may sound unrelated to Southern Cooking , but you will see the connection as we proceed. Here's the first tip, which should be applied to all your recipes, not just Southern Cooking.The Chinese figured this out long ago. Combine sweet and sour in your cooking. That is, in a dish that is intended to be sweet (deserts), add a pinch of salt, vinegar or hot spice. In a dish that is intended to be sour (not sweet), such as vegetables, chili, meats, add sweet. I prefer syrup or molasses rather than regular sugar to add sweetness.As an example, in Southern Recipes, I add a teaspoon of molasses to greens (turnip, collards, mustard), green beans and breakfast gravy. One exception to the adding sweet to sour is in cornbread. If you want real Southern cornbread, never put sugar in it. Sorry, that's not cornbread, it's cake (or Yankee cornbread.) I also add a teaspoon of regular sugar to my Cole slaw and chili. Likewise, in all deserts I cook I add a pinch of salt. You are probably aware that most desert recipes call for this anyway. I have discussed the next technique at length in my other articles and on my websites, but it is so important I want to repeat it here. You must use cast iron cookware for most Southern dishes, especially cornbread. First, it is the traditional way to cook Southern. Additionally, the cast iron transfers heat unlike any other material, making it uniquely suited for Southern dishes. So, please use cast iron.This next technique is employed in many Southern recipes. Southerners use cornmeal in many fried dishes to coat the food. This produces a crunchy texture and adds flavor. When frying chicken, coat (batter) the chicken in flour, but add cornmeal to the flour mix at a 3 to 1 ration. In other words 1/4 cup cornmeal to 1 cup flour. Also, fried okra should be coated in a pure cornmeal mix (with salt and pepper, no flour.) Here's the point...experiment a little. When a recipe calls for flour or just because you have always cooked it that way, try substituting cornmeal for flour.Here's something I remember from my grandmother's kitchen. She was a great cook of traditional Southern food. She made the best biscuits I ever tasted. At first, I thought it was her recipe, until I found out there was nothing unusual about it (I think she got it off a bag of flour.) It wasn't the ingredients that made them so good. It was the size of the biscuits. I always knew she made bigger biscuits than I was use to but I didn't make the connection until after I found out her secret was not the ingredients. Larger biscuits will have more of the soft insides and a larger area outside for the brown crust. They are especially good with gravy or anytime you will be using a sauce. Here's what she did. She rolled out the biscuit dough to about 3/4 inch thickness. Then she used a biscuit cutter that was a little over 3 inches in diameter (who knows where she got it...it was probably a hundred years old.) A word of caution if you use this technique for your biscuits, do not make the dough over 3/4 inch thick. You may think that if 3/4 inch is good, then 1 1/2 inches should be better. Not so. The 3/4 inch rule seems to be the optimum for Fat Biscuits. If you make them much thicker the tops will crack and they will have a doughy flour taste. So, if you are one that has always made slim 2 inch biscuits, give these a try. And, try out the other techniques mentioned for real Southern Cooking. For more information on pastry recipes:Click Here!

CHICKEN FRIED RICE

Prep and Cook Time: 22 min. Ingredients: 2 teaspoons peanut oil 1/2 cup chopped green onions 1/4 cup sliced celery 1/4 cup chopped seeded red bell pepper 1 clove garlic, crushed 1/2 teaspoon grated ginger root 1/4 teaspoon crushed red pepper flakes 6 tablespoons liquid egg substitute 3 cups cooked long-grain rice 2 cups diced cooked chicken 2 tablespoons lite soy sauce 1 teaspoon sugar Directions: Heat oil over medium-high heat in a large, nonstick skillet or wok. Add green onions, celery, bell pepper, garlic, ginger and red pepper flakes and sauté until tender-crisp (about 5 minutes). Pour in egg substitute; cook, stirring occasionally, until mixture is set (about 3 minutes). Stir in rice, chicken, soy sauce and sugar; cook until heated thoroughly. Serve hot.

ORANGE ROSEMARY PORK CHOPS

Prep and Cook Time: 25 min. Ingredients: 4 (6-oz.) boneless pork chops 1 tablespoon chopped fresh rosemary 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons olive oil 1 shallot, peeled and minced 1/3 cup beef broth 1/3 cup orange juice Directions: Season pork chops with rosemary, salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook until browned and cooked through, about 5 minutes per side. Remove to a serving platter and cover to keep warm. Add shallots to the pan; sauté until shallots are soft. Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until liquid is reduced by half, about 3 minutes. Pour over pork chops and serve garnished with extra rosemary.

Title: French Toast Cheddar Sandwiches

Categories: Breads, Cheese, Eggs, Main dish, Sandwiches Servings: 4 2 Eggs; Lg 1/3 c Milk Or Light Cream 1/2 ts Salt 8 White Bread; Slices Mustard; Prepared 4 Cheddar Cheese; Thick,Slices 3 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Outdoor Accessories by overhalfsale

• OFF! Clip-on Mosquito Fan Circulating Repellent Kit
• 
• Price: $3.99

• Luxury Comfort Flocked Air Bed with Air Pump
• 
• Price: $34.99

• Genius Ideas Outdoor Insect Blue Light Bug Killer
• 
• Price: $6.99

• Smokin' Grill Miniature Picnic Table Condiment Set
• 
• Price: $9.99

• Stanley Stainless Steel Skeleton Frame Folding Pocket Knife
• 
• Price: $7.99

• Portfolio Battery Operated Flickering Patio Light
• 
• Price: $8.99

• Cotton Canvas Multi-Cord Lounge Hammock
• 
• Price: $23.99

• Northpoint 50"X60" Quilted Outdoor Blanket With Handles
• 
• Price: $9.99

• Handheld Bug Zapper - Battery Powered to Instantly Swat Bugs & Keep Them Away - Assorted Colors
• 
• Price: $3.99

Herb-Roasted Turkey with Citrus Glaze for thanksgiving

1 15-Pound WHOLE TURKEY fresh or frozen (thawed) 3 Large lemons 2 Large limes 1-1/2 Teaspoon salt, divided 1/2 Teaspoon black pepper coarsely ground 1/4 Cup dry white wine (see note) 1/4 Cup packed brown sugar Pan Gravy 1 Bunch, each fresh sage, marjoram, and thyme, divided Instructions: Preheat oven to 325. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity. In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses. Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.

Roast Turkey with Herbal Rub for that thanksgiving

Ingredients: 1 13-Pound WHOLE TURKEY fresh or thawed 1 Medium onion quartered 1 lemon quartered 1/4 Cup vegetable oil 1 Teaspoon dried thyme 1 Teaspoon dried tarragon 1 Tablespoon dried rosemary 1 Teaspoon salt 1/2 Teaspoon freshly ground black pepper Instructions: Preheat oven to 325. Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

Kitchen tools and Gadgets

• 10-piece: Modernhome Kitchen Tools & Gadget Utensil Set
• 
• Price: $19.99

• Pop Up Outdoor Food Covers - Set of Three
• 
• Price: $8.99

• Deluxe 5-piece Storage Collection Canister Set with Locking Pour Spout
• 
• Price: $9.99

• Rite Lite Wireless LED Under the Cabinet Accent Light with Remote Control
• 
• Price: $14.99

• 3-Tier Snack Server
• 
• Price: $12.99

• Journey's Edge Healthy Microwave Popcorn Popper
• 
• Price: $8.99

• Home Collections 3 Compartment Collapsible Silicone Lunch Box
• 
• Price: $12.99

• 2-piece Modernhome Motion Activated Trash Can Set - Kitchen and Bathroom
• 
• Price: $69.99

• EZ Pockets: Gray Non-Stick Steel 4-Piece Baking Kit - As Seen On TV
• 
• Price: $9.99

• Keurig® K550 2.0 Elite Brewing System: Includes Carafe 4 K-Carafe Pods & 6 K-Cup Pods
• 
• Price: $129.99

• Keurig® Rivo R500 Cappuccino & Latte Brewing System: Includes 12 Rivo® Pod Variety Box
• 
• Price: $189.99

• Xit Automatic Stainless Steel Salt or Pepper Mill Grinder
• 
• Price: $14.99

• Modernhome Digital Touch Kitchen Scale with LCD Display Screen
• 
• Price: $14.99

• Igloo Countertop Ice Maker - Portable
• 
• Price: $89.99

• Home Collections 7-piece Stainless Steel Cookware Set
• 
• Price: $19.99

• Home Innovations 5 Piece Wine Bottle Tool Set
• 
• Price: $14.99

• Wolfgang Puck Stainless Steel Electric Wine Opener
• 
• Price: $19.99

• 8-in-1 Kitchen Tool
• 
• Price: $9.99

• 2-pack: Prepology Mini Cordless Bag Sealer
• 
• Price: $9.99

• Camera Lens Stainless Steel BPA FREE Coffee Mug
• 
• Price: $8.99

The beauty of Life by mutimba musonda

Life is what you make out of it,its the way you look at yourself inwardly and that actually ends up reflecting outwardly. or in some other words we can say your inner thoughts will always manifest itself in the physical. I have looked at life in different perspectives and have finally come to conclude that upholding positive thoughts will always give you more benefits than you can ever imagine,it will always give you all the treasures that life has to offer. When you feel like life has beaten you down dont hesitate to look within and appreciate God cause with all that our Father in heaven has created there is nothing that is bad and always remember that with every challenging situation there is always an outright answer or solution to it. We were all raised up as over comers through Christ who died on the cross for us so why not enjoy what life is offering instead of joggling with bills,frustrations and so on and fourth. I mean why should we let life`s goodies slip out of our fingers when we have the chance right now to dress right,look good and feel right,i mean Lets share the joy,laughter and resources that come with living and i tell you we shall never regret as there is beauty about everything God has created. Summertime calls for a lot of activities so don`t waste it by lazying around regretting about your past wrongs,problems or ills, let go of them for once and enjoy mother nature at it`s best.

BANANA OATMEAL COOKIES

Prep and Cook Time: 20 min. Ingredients: 1 cup sugar 3/4 cup shortening 1 egg 3/4 teaspoon cinnamon, ground 1/4 teaspoon nutmeg, ground 1 teaspoon salt 1 cup banana, mashed 1-1/2 cups flour 1-3/4 cups quick cooking oats 1/2 cup nuts, chopped Directions: In a bowl, with an electric mixer on medium speed, cream together sugar and shortening. Add egg, cinnamon, nutmeg, and salt; mix well. Beat in mashed bananas. Add flour and quick cooking oats. Fold in chopped nuts. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 15 minutes.

BREAKFAST PITA POCKETS

Prep and Cook Time: 15 min. Ingredients: 1 pita bread, cut in half 2 eggs salt and pepper to taste 1/2 cup cooked and diced potatoes Directions: Preheat oven to 350 degrees F (175 degrees C). Place pita bread in the oven to warm. Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.

Eat Right

Healthy and balanced diet programs are not necessarily boring and tasteless. With a little research, anyone can design a diet plan that is both tasty and healthy. It is simply a matter of understanding what foods are good and beneficial to the body and what are not. The food groups can be interchanged to ensure the food appears more appealing while all the time staying true to the idea of keeping the diet consisting of healthy ingredients. The main groups that make up the healthy and balanced diet plan should include the following:  Proteins – this is mainly to address muscle building issues which are important and instrumental elements that keeps the strength at a consistent level for the body to function well.  Fats – a balanced intake of omega 3, 6, and 9 is necessary as it also contributes to the general easy functions of the body system.  Veggies – there is no particular kind that is recommended above others, however consuming the leafier kinds are said to be better. Green fibrous veggies are especially recommended for optimum benefit.  Fruit – containing the least fatty content, fruits are a welcomed desert option and provides the much needed natural nutrients for the body, as it is also a good source of vitamins.  Water – most experts in the medical and dietary field would recommend a minimum of one liter of water to be consumed per day. Besides keeping the body hydrated it also helps in assisting the various circulatory systems in the course of carrying out their own individual functions.

BREAKFAST FRITTATA

Prep and Cook Time: 20 min. Ingredients: ½ medium onion, minced 4 medium cloves garlic, chopped ¼ lb ground lamb or turkey 2 + 1 TBS chicken broth 3 cups rinsed and finely chopped kale, (stems removed) 2 whole free range chicken eggs 3 egg whites salt and black pepper to taste Directions: Preheat broiler on low. Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps. Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered about 5 more minutes. Season with salt, pepper and mix. Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring. Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.

Chicken Breasts Marinated In Yogurt & Grilled

: yogurt marinade: 1 ts toasted and crushed cumin seed 1/2 ts red Chile flakes 2 ts roasted garlic 1/4 c minced scallions, -- white part only 1 c plain yogurt 1 ts paprika 1 TB fresh lemon juice 6 boneless, skinless chicken : breast halves : Lemon-Tarragon Vinaigrette: 1/2 c fresh lemon juice 1 ts grated lemon zest 2 TB white wine vinegar 1 TB minced shallots 2 TB minced fresh tarragon 2 ts honey -- (or to taste) 1/2 c olive oil or -- 1/2 cup : defatted chicken stock : Kosher salt and freshly : ground white pepper In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours. In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times with hand blender. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days. Makes approximately 2 cups. Preheat the broiler or stove top grill. Wipe any excess marinade from the chicken. Grill or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side. While the chicken is cooking, heat the olive oil in a large saute pan and quickly saute the savory greens until just wilted. Serve the chicken on top of the greens and drizzle with the vinaigrette to taste.

Barbeque-Spiced Grilled Tenderloin Steaks

Yield: 1 Servings 1 T brown sugar 1 T sweet paprika 1 t dry mustard 1 t allspice,Ground 1/4 t pepper 2 6 oz 1 thick tenderloin -steaks Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired denseness, about 3 minutes per side for medium-rare. Serve hot.

Bar-B-Q: Smoke-Grilled Salmon

Yield: 4 Servings 1 t lime rind,Grated 1/4 c lime juice 1 T vegetable oil 1 t Dijon mustard 1 pn pepper 4 salmon steaks,1-inch thick -[1-1/2,lb] 1/3 c sesame seed [opt],Toasted In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally. Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.

Australian Grilled Fish

Yield: 4 Servings 4 fish steaks 1/4 c lime juice 2 T vegetable oil 1 t Dijon mustard 2 t fresh ginger root --,Grated 1/4 t cayenne pepper 1 black pepper * For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks. 1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals. * To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

Asian Hot-Que Grill Sauce For Chicken

Asian Hot-Que Grill Sauce For Chicken Yield: 1 Servings 1 Stephen ceideburg 2 T brown sugar 2 T red wine vinegar 1 c ketchup 1/2 to 1 teaspoon Chinese hot -mustard 1 lg garlic clove,minced 1 T soy sauce 1 to 3 teaspoons Asian chili -paste with garlic Combine all ingredients except chili paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chili paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling.