How To Make Healthy Food Snacks At Home

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When you’re in hurry and when you have no time to eat right, it could be that more than just stress is getting you down! When we are flustered or constantly in a rush, there is a good chance we aren’t getting the proper nutrition that we need. Although nothing is going to take the place of a healthy meal, healthy snacks can help fill in the gap during the times that we are in a rush. When you think of healthy snacks, you may be thinking of overpriced granola bars or things that take a long time to prepare, but the truth of the matter is that snacks that are good for you are a great way to stay healthy even when your mind isn’t necessarily on your lunch!

1. Fresh Fruits
You’ll find that fruit is an ideal way to intake a portion of healthy sugar and energy during the middle of your day. Apples and oranges can get you some much needed vitamin C, while bananas do a great deal for your potassium levels. If you have a real sweet tooth, bring along some packets of honey to dip your fruit in.

2. Homemade Granola Bars
Take a different approach and try making your own granola bars. All you need to do is to start with a mix of thick oats, sesame seeds, assorted fruits, tahina, brown sugar and honey. You’ll find that when you make homemade granola bars at home that you can easily change up the mix to suit your taste and that you’ll be able to make them much less expensively as well.

3. Rice balls
If you love Japanese food, you’ll find that this healthy snack is right up your alley. Cook up half a cup of white rice and then flavor it with rice vinegar to taste. Wet your hands and cup a small piece of rice in your palm and put some tuna, avocado or imitation crab meat into it. Then put some more rice on top to cap off the ball and compress it in both hands. This makes a Japanese rice ball, and you’ll find that it is a great and healthy snack to bring around, whether you are heading to work or school.

4. Popcorn
If you are looking for a tasty healthy snack you’ll like this one. Popcorn is quite good for you, especially if you leave off the butter and the caramel. If you have a real sweet tooth, just add a little bit of brown sugar to the popcorn while its still hot, and you’ll have some terrific tasty snacks that are fairly good for you.

5. Chopped vegetables
When you are feeling a bit hungry and don’t know what to eat, remember to keep some chopped veggies handy. You’ll find that a cup of baby carrots, even with two tablespoons of ranch dressing, only come to around a hundred calories, as do a cup of jicama sticks with salsa. These 100 calorie snacks are a delicious way to keep your energy up as well as to stay healthy.

There are lots of ways to make yourself up some snacks, whether you decide to make your own granola bar or to simply pop some popcorn, so take some time and learn what kind of benefit those healthy snacks can have for you and your family!

Rotisserie Chicken Recipe

INGREDIENTS

* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon white pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 2 onions, quartered
* 2 (4 pound) whole chickens

DIRECTIONS

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

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PENNY PINCHING COOKING TIPS

Stop going out to dinner! Period! - O.K. if you’re family is screaming at you then take them out maybe once a month. Make it an occasion. Most of us get caught up in fast paced living and eat out more frequent then we really should. It’s just an insane waste of money. Remember that the cost of dinner for four at a nice restaurant can feed the family for a week or more.

So what is the first Penny Pinching Cooking Tip? That’s it, COOK!

Cooking can be a problem when you don’t have all of the right ingredients but there are penny pinching substitutes. You can still cook like a pro and use what’s available.

What I am trying to do is show you how to save money and give different cooking tips. Looking on the web, everybody and their brother has recipes. I have put in a few recipes, but mostly cooking tips to pinch those pennies and stretch those dollars.

Some substitutions and varying ways to save money, still serving your family tasty and healthy food. How to use what is on hand in your kitchen if you don’t have the exact item.

ROAST BEEF cooking tip

Easy, use your crock pot. Place your potatoes carrots and onions in the bottom and put your roast on top. Pour a pkg of onion soup mix over and add a cup of water. Turn on low and by the time you get home from work you will have a deliciously cooked meal to serve.

• Don’t have onion soup mix, substitute!!
Crush a couple beef bouillon cubes and add some dried onion flakes, you will never know the difference.

Want a little different flavor? Instead of water, pour in a cup of bourbon or a cup of wine (any kind). The alcohol cooks out, so don’t let that be a worry.

STROGANOFF

Now that you have leftover roast beef, you can make stroganoff. Cut your beef into small cubes, heat through with a can of mushroom soup, stir in a cup of sour cream and if you want add a little bit of red wine; serve over hot buttered noodles.

• Don’t have any sour cream? Substitute!!
Do you have a cup of cottage cheese? Place I cup of cottage cheese, 5 Tbs of milk and 1 Tbs of lemon juice in the blender and blend until smooth and creamy.

CHICKEN AND GRAVY

Use your crock pot. Place your chicken pieces (any pieces will do, drumsticks, thighs or whole cut up) in the crock pot. Add a can of cream of mushroom, cream of chicken, cream of celery, or creamy tomato. You could even use bar-b-que sauce. Cook on low and when you are ready to eat, serve over rice or noodles. Your family will love you.

• Don’t have creamy tomato, but have a can of regular tomato soup? Make your own, simply add a half can of milk and blend together. You could even make it spicy by adding some salsa or Tabasco.

POTATO PANCAKES

Don’t know what to do with that little bit of mashed potatoes? Make potato pancakes. Stir the potatoes with some milk and baking powder. The consistency of regular pancakes. Fry in a little bit of butter or margarine, making them about the size of dollar pancakes.

If you wish add some onion or grated cheese or both. Serve with sour cream or spread cheese. Delicious!!

GREAT GREEN BEANS

Want a change from ordinary plain green beans? Take a can of green beans and drain. Cook until heated through in a pan or in the microwave, add a little butter to coat and add garlic salt or garlic powder and sour cream or mayonnaise. Tasty!! Even my children who didn’t like vegetables loved them this way.

CHOPPED ONION

Use chopped onions all the time, but tired of chopping every time you need them?

Prepare ahead. Buy that bag of onions and chop all of them to the size you like. Spread out on a cookie sheet and place in the freezer. After they are frozen, put into a zip lock bag and put back in the freezer. Ready to use anytime you need them.

I believe in the saying that a penny saved is a penny earned and if you want to learn more penny pinching tips check out Grandma’s web site at: http://www.pennypinching-grandma.com

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Cal Bolton is the webmaster for Grandma who is the actual content provider of: http://www.pennypinching-grandma.com

Use Spices To Cook Like A Connoisseur On A Paupers Budget!

Don’t have the money to make delectable dishes?

Or just don’t know the secrets of flavoring with spices and herbs, and making food stretch?

The former is not right no matter what your income is.

If you have the income to buy enough food to at least feed your family then your income is large enough to make whatever you feed them enjoyable, even if it’s a vegetable dish.

Yes, with the right spices or herbs, and recipes, the children in your family will come to love vegetables. My family has several favorite veggie dishes, that our kids like so much they want seconds. And the main secret to them are the different spices we use.

These dishes range from ratatouille, eggplant parmigiana, to stewed tomatoes and stuffed zucchini.

Just as they do with vegetables; spices, herbs, and sweeteners are the secrets to making all foods delicious.

These three food miracle workers can be relatively inexpensive if you know where to look.

In most health food stores (and in select supermarkets in growing numbers) there is a wondrous invention called a BULK section.

I’m sure everyone knows what this is, but in case you don’t I’ll explain:

It’s a section of a store that has all types of different flours, beans, cereals, spices, herbs, and much more.

Each of which are in separate containers or large plastic buckets with a scoop, that allows you to buy as much or as little as you want of what ever spices or other food they carry.

The store provides you with bags and twist ties, for your convenience.

Spices are an excellent example of how cheap it can be to shop in this section of the store. Most small jars of spices or herbs like basil, oregano, thyme, etc… cost any where from 2 dollars a bottle to 4.99 (which is technically 5 dollars a bottle).

In a bulk section you can buy these same spices, getting twice as much (or more) for less than a dollar or a little over.

Talk about savings! Herbs and all kinds of spices are much cheaper bought this way than paying the extravagant prices you are charged for a pre packaged bottle of the same spices.

Flour and other cooking and baking necessities are also much cheaper if bought in this section of the store.

Note: buying in a bulk section does not mean you have to buy a lot of everything! You could buy only one cup of flour in if you wanted to, or just one tablespoon of any spices or herbs.

Ideally you should shop around at whatever different stores in your area have this special section, and compare prices to make sure you’re getting the cheapest price.

Bring a calculator to the store and be prepared to do a little brain work to figure it out.

Another money saving trick is to substitute ground turkey for ground beef in recipes. You might prefer the taste of beef but in terms of the money you save it will certainly taste heavenly to your budget.

You can spice up bland omelets, scrambled eggs, soups, meat patties and more with the correct spices, and herbs.

Here is a recipe for deliciously spicy eggs, that won’t dent your wallet:

For scrambled eggs try using:

1/4 teaspoon thyme and pepper

1/2 teaspoon salt and oregano

3 eggs

Mix the eggs, spices, and herbs together in a bowl.

Heat a frying pan on medium heat until very hot, then add your oil (preferably olive oil or coconut oil) to the pan. Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan.

Have a fork in your hand ready to scramble the eggs with, because they’ll start cooking instantly. Scramble the eggs for 30 seconds to a minute. Then use a spatula to scoop them out onto a plate.

Do yourself a favor and follow these tips to start saving today, and still manage to cook delicious dishes.

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For more of Beth’s insightful cooking expertise and amazing recipes visit her baking made easy website which also contains cookbooks, and helpful baking hints. Click Here ==> Easy Baking Tips website.

When You Are Camp Cooking, Always Think Safety

Safety had better be the top priority if you are going to be doing any camp cooking. A fully supplied first aid kit with supplies to for burn treatment needs to be on hand. This is important not just for cooking, but for any other unforeseen accident that may arise. Preparing meals over an open fire is an enjoyable, pleasant experience and you should have no problems as long as you use a little care and common sense. I’m sure tried it once you will want to it again and again.

For a lot of years, campfire cooking was considered the typical thing to do when on a camping trip but several changes have occurred with respect to safety. These include things such as; where the fire can be built, the proximity to other campsites as well as dried brush and grasses nearby. Recently the amount of available firewood has decreased dramatically, so much so that many campsites now require campers to supply their own logs and kindling.

There are some times and places where campfire cooking is expressly out of the question. If surrounding brush is extremely dry for instance, and a wind is blowing. Sparks from the campfire could ignite a brush fire ruining your camping trip, along with that of many others. Forestry Services will sometimes issue a high fire danger warning and no open fires will be permitted. This is not intended to ruin your fun but to keep you safe. And always be sure to build your fire with clean, dry wood. Chopping off a few branches from nearby trees will not get the job done and you may well manage to kill the tree, don’t do it. Plus if you actually get the fire started, it will produce so much smoke that you won’t be able to get near the fire and it may well ruin the taste of the food.

If the campground doesn’t have burning rings or fire-pits, your campfire can be built on bare earth, with no vegetation covering which can possible start a ground fire. Use a shovel to dig a small hole and be sure there are no roots showing. Then build a U-shaped fire pit of stones with one larger stone, approximately three times the height of the side stones to act as chimney. The smoke will naturally go towards that end and be lifted above the campfire.

If there are not enough stones to line the spot for campfire cooking, you can also use green logs but be sure to keep them watered down to prevent them from becoming dried out by the fire and bursting into flames!

Usually there is access to a metal grill to place across the fire on which to rest a pot for boiling water, frying pan and other cooking utensils. If no grate is available, steel tripods can be set over the fire to hold a pot for boiling water, making stew or any one of various single pot campfire cooking recipes you can find. You can also bring along your own grill. When you are finished cooking and ready for bed, the fire must be clearly out. If built on the ground it may take more than bucket of water, but lugging two or three buckets of water can be better than finding your campsite on fire in the middle of the night. Pour some of the water on the coals then stir around with a stick. Add more water and stir again. Repeat this until you are sure the fire is out. Have fun. I hope you enjoyed these cooking tips.

The Best Way To Cook Freshly Caught Fish

Fresh Caught Fish Cooking Preparation

To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fish meal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use portable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advanced planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3″ deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that’s frozen before cooking as it may make it mushy and dry.

More articles about Successful Cooking

Creamy Potato Soup Recipe

Winter is approaching and the weather is starting to get colder. What can be more inviting than a delicious bowl of hot creamy potato soup?

Creamy potato soup is one of my favorite soups to enjoy during the cold weather. Below is a fantastic recipe that I know you and your family are just going to love.

The key to making the best potato soup is using the right potatoes. I have tried several different kinds of potatoes for this recipe and I found that Yukon Gold potatoes give this soup the best flavor and texture. The Yukon Gold potatoes give this soup a subtle sweetness that I simply love.

INGREDIENTS:

- 3 Medium Yukon Gold Potatoes Peeled and Diced

- 5 - 6 Medium Leeks (White Part Only) Chopped

- 1/4 lb of bacon (About 5-6 Strips)

- 1/2 Tsp White Pepper

- Salt to Taste

- 4 Cups Chicken or Vegetable Stock

- 1 Cup of Heavy Cream

- 1 Cup of Buttermilk

- 3 Tablespoons Unsalted Butter

DIRECTIONS:

1) In a large pot or saucepan melt the butter over medium heat.

2) Add the leeks and a nice pinch of salt and cook for five minutes or so. Lower the heat and cook the leeks until they are tender. This should take approximately 20 minutes.

3) Add the potatoes and the stock and bring to a boil. Reduce the heat, cover and simmer until the potatoes are soft. This should take approximately 30 minutes.

4) While potatoes are cooking, pan fry the bacon on until crisp and set aside.

5) When potatoes have finished cooking, turn off the heat and puree the mixture with an immersion blender. If you don’t have an immersion blender (I highly recommend you get one, they are quite handy), then carefully pour mixture into a blender and blend until smooth.

6) Stir in cream, buttermilk and pepper. Taste and adjust seasonings if necessary.

7) Top the soup with crumbled bacon.

Enjoy!

[ratings]

Scottish Eggs Recipes

This dish , also known as “Scotch Eggs” or “Scots Eggs”, is traditionally deep fried but can also be baked, so I have included two sets of instructions with this recipe.

INGREDIENTS:

- 6 Hard Boiled Eggs

- 1 lb of Country Style Sausage Meat

- 1 Teaspoon of Chopped Fresh Sage, or 1/2 Teaspoon of Dried

- 1 Teaspoon of Chopped Fresh Thyme, or 1/2 Teaspoon of Dried

- 1/4 Teaspoon of Freshly Ground Black Pepper

- 1/4 Teaspoon of Freshly Grated Nutmeg or Ground

- 2 Tablespoons of All Purpose Flour Poured Into a Flat Plate

- 2 Eggs Beaten Into a Bowl

- 1 Cup of Bread Crumbs

- Peanut or Vegetable Oil For Frying

DIRECTIONS:

1 - Combine well, the sausage meat, herbs, pepper and nutmeg in a bowl.

2- Divide the mixture into 6 equal portions and shape into patties

3 - With your hands, carefully shape and mold the patties around each egg.

4 - Roll each coated egg into flour and shake off the excess

5 - Dip the coated egg into the raw beaten egg, then gently roll it into the breadcrumbs and cover completely.

6 - Deep fry the eggs, 2 at a time, until golden brown.

7 - Transfer the cooked eggs to a plate lined with paper towel to drain using a slotted spoon.

8 - Let the eggs rest for 5 minutes before eating.

BAKED VERSION:

1 - Pre-heat oven to 400 degrees F

2 - Repeat steps 1-5 above only instead of frying, place eggs in a lightly greased 13×9 baking dish

3 - Bake for 30 minutes, turning the eggs halfway through cooking time.

Enjoy!

[ratings]

Japanese Oven Baked Flounder

Japanese Oven Baked Flounder
By Eric Newman

Ingredients:

* 4 flounder fillets

* 1 tablespoon low-fat margarine

* 2 tablespoons sake

* 2 tablespoons light soy sauce

* 2 tablespoons fresh lime juice

* 2 teaspoons minced fresh ginger

* 2 teaspoons sesame oil

* 1 teaspoon honey

* 1 teaspoon lightly toasted black sesame seeds

* 6 ounces shiitake mushrooms, stemmed and thinly sliced

* 4 leeks, green tops only, cut into 1-inch pieces

* 1 large carrot, peeled and cut into 2-inch long matchstick strips

* 1/2 large red pepper, seeded and cut into thin strips

* Steamed rice, accompaniment

* Sauteed Shiitake Mushrooms

Sauteed Shiitake Mushrooms:

* 2 tablespoons olive oil

* 3/4 cup sliced shittake mushrooms

* 1 tablespoon sesame oil

* 2 tablespoons light soy sauce

* 2 tablespoon sake

* 4 lemons, zested and juiced

Prep Time: 20 min
Cooking Time: 30 min

Instructions:

Preheat the oven to 375 degrees. Cut 4 large squares of heavy aluminum foil large enough to hold 1 flounder fillet and one-quarter of the vegetables. Lightly put margerine one side of each and set on a work surface.

Lay the fish flat in a baking dish. In a bowl, whisk together the sake, light soy sauce, lime juice, ginger, sesame oil, honey, and black sesame seeds. Pour over the fish and let marinate for up to 45 minutes. Arrange 1 fish fillet on each sheet of aluminum foil and top with one-quarter of the shiitake mushrooms, leeks, carrots, red peppers, and marinade. Wrap tightly and place on a baking sheet. Bake until the fish is cooked through and the vegetables are tender, 20 minutes. Remove from the oven and unwrap each package. Transfer the fish and vegetables to 4 large plates and top with the cooking juices. Serve with Sauteed Shiitakes and hot steamed rice.

Sauteed Shiitake Mushrooms:

Place a saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 5 minutes. Add the sesame oil, light soy sauce, sake, and lemon juice and zest and cook for 3 minutes.

Eric Newman is an author for Teanobi.com. All articles may be used and reprinted as long as they have an active link at the bottom pointing to http://www.teanobi.com with the anchored text: green tea

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