Saturday, May 21, 2011
Fruit Salad with Poppy Seed Dressing
Posted by Tahir | Saturday, May 21, 2011 | Category:
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Fruit Salad with Poppy Seed Dressing
Fruit Salad with Poppy Seed Dressing
Poppy seed dressing provides a simple addition to a no-fuss fruit salad that's ready in just 15 minutes - a perfect side dish.
Prep Time:15 min |
Start to Finish:15 min |
makes:8 servings |
Dressing | |
1/2 | cup honey |
1/4 | cup frozen limeade concentrate, thawed |
1/4 | cup canola oil |
1 | teaspoon grated orange peel |
1/2 | teaspoon poppy seed |
1/4 | teaspoon ground mustard |
Salad | |
2 | cups fresh blueberries |
4 | medium peaches, peeled, sliced |
4 | medium oranges, peeled, sliced |
4 | kiwifruit, peeled, sliced |
1. | In small bowl, mix dressing ingredients with wire whisk until well blended. |
2. | Arrange salad ingredients in individual salad bowls. Serve with dressing. |
Italian Frittata with Vinaigrette Tomatoes
Bulgur wheat adds an extra chewiness and heartiness to this fantastic frittata that the whole family will love!
Prep Time:10 min |
Start to Finish:30 min |
makes:6 servings |
1 | can (14 oz) chicken broth |
3/4 | cup uncooked bulgur wheat |
1 | medium zucchini, sliced, slices cut in half crosswise (1 1/2 cups) |
1 | cup sliced fresh mushrooms (3 oz) |
1 | small red bell pepper, chopped (1/2 cup) |
1 | small onion, chopped (1/4 cup) |
1/2 | teaspoon dried oregano leaves |
1/2 | teaspoon dried basil leaves |
2 | cups fat-free cholesterol-free egg product or 6 eggs |
1/3 | cup fat-free (skim) milk |
1/4 | teaspoon salt |
1/4 | teaspoon pepper |
1/2 | cup shredded mozzarella cheese (2 oz) |
3 | medium plum (Roma) tomatoes, chopped, drained (1 cup) |
2 | tablespoons balsamic vinaigrette dressing |
1. | Heat oven to 350°F. In 12-inch ovenproof nonstick skillet, heat broth to boiling over high heat. Stir in bulgur; reduce heat to low. Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle with oregano and basil. Cover; cook 12 minutes. Fluff bulgur with spatula, mixing with vegetables. |
2. | Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with wire whisk until well blended. |
3. | Pour egg mixture evenly over bulgur mixture. Increase heat to medium-low. Cover; cook 5 minutes. Remove cover; sprinkle with cheese. Bake uncovered 5 to 7 minutes or until sharp knife inserted in center of egg mixture comes out clean. |
4. | Meanwhile, in medium microwavable bowl, mix tomatoes and dressing. Microwave uncovered on High 30 seconds to blend flavors. |
5. | Cut frittata into wedges (bulgur will form a "crust" on the bottom; use spatula to lift wedge out of skillet). Top with tomato mixture. |
Italian Frittata with Vinaigrette Tomatoes
Nutritional Information1 Serving: Calories 180 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 650mg; Total Carbohydrate 21g (Dietary Fiber 5g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 25%; Vitamin C 20%; Calcium 25%; Iron 10% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
Nut- and Fruit-Filled Squash
Enjoy this baked squash filled with Basic 4® cereal - a perfect side dish.
Prep Time:15 min |
Start to Finish: |
makes:4 servings |
1 | buttercup squash (2 to 2 1/2 pounds) |
1/4 | teaspoon salt |
1 | tablespoon margarine or butter, melted |
1 | cup Basic 4® cereal, coarsely crushed (1/2 cup) |
1 | teaspoon grated orange peel |
1. | Heat oven to 350°. Cut squash into fourths; remove seeds and fibers. Place squash, cut sides up, in ungreased rectangular baking dish, 13x9x2 inches. |
2. | Sprinkle salt over squash. Pour water into baking dish until 1/4 inch deep. Cover and bake 40 to 50 minutes or until tender. |
3. | Mix butter, cereal and orange peel; spoon into squash. |
Nut- and Fruit-Filled Squash
Tomato-Lentil Soup
Treat your family with this soup that’s made using lentils and veggies - a delicious dinner.
Prep Time:10 min |
Start to Finish:50 min |
makes:4 servings |
1 | tablespoon olive or canola oil |
1 | large onion, finely chopped (1 cup) |
1 | medium stalk celery, cut into 1/2-inch pieces (1/2 cup) |
2 | cloves garlic, finely chopped |
2 | medium carrots, cut into 1/2-inch pieces (1 cup) |
1 | cup dried lentils (8 ounces), sorted and rinsed |
4 | cups water |
1 | teaspoon dried thyme leaves |
1/4 | teaspoon pepper |
1 | dried bay leaf |
1 | can (28 ounces) diced tomatoes, undrained |
1. | Heat oil in 3-quart saucepan over medium-high heat. Cook onion, celery and garlic in oil about 5 minutes, stirring occasionally, until softened. |
2. | Stir in remaining ingredients except tomatoes. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until lentils and vegetables are tender. |
3. | Stir in tomatoes. Simmer uncovered about 15 minutes or until heated through. Remove bay leaf. |
Tomato-Lentil Soup
Baked Chicken and Rice with Autumn Vegetables
Baked Chicken and Rice with Autumn Vegetables
Just 1 serving of this chicken and rice with vegetables gives you all the vitamin A and half of the vitamin C you need for the day. The secret ingredients? Butternut squash and red bell peppers!
Prep Time:20 min |
Start to Finish:50 min |
makes:5 servings |
1 | package (about 6 ounces) chicken-flavored rice mix with 1/3 less salt or 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix |
2 | cups 1-inch pieces butternut squash |
1 | medium zucchini, cut lengthwise in half, then crosswise into 3/4-inch slices |
1 | medium red bell pepper, cut into 1-inch pieces (1 cup) |
4 | boneless, skinless chicken breast halves (about 1 1/4 pounds) |
2 | cups water |
1/2 | cup fat-free garlic-and-herb spreadable cheese |
1. | Heat oven to 425°. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13x 9x 2 inches. |
2. | Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet. |
3. | Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. |
4. | Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. |
Chicken-Zucchini Alfredo
Chicken-Zucchini Alfre
Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g
Chicken
What are HIV and AIDS?
HVI& AIDS
What are HIV and AIDS?
HIV/AIDS affect not only the person who has the infection, but also partners, friends, and family. New drugs and research are making it possible to live longer – and better – with HIV infection or AIDS.The more you know about HIV/AIDS, the better you can guard your health, minimize the impact of the infection and its treatment and enhance the quality and length of your life.
The Basics
HIV stands for human immunodeficiency virus. This virus causes AIDS. Being infected with HIV, however, is not the same as having AIDS. People who have tested positive for HIV have been known to stay healthy for years, even decades, with proper treatment. Over time – in many cases, a long time -- HIV slowly weakens the immune system until AIDS develops.AIDS stands for acquired immune deficiency syndrome. In medicine, a syndrome is a group of symptoms that all together indicate the presence of a disease. When a person has AIDS, his or her body has been weakened to the point where it is not longer able to effectively fight disease. As a result, many other health problems develop when a person has AIDS.
Origins of AIDS and HIV
In the United States, AIDS and HIV hit the headlines in the early 1980s. In 1982, public health officials began using the term “acquired immunodeficiency syndrome” or AIDS. Formal tracking of AIDS cases in the United States began in 1982. The following year, scientists participating in an international committee discovered HIV as the cause of AIDS.
With time and research, it has become clear that HIV and AIDS existed decades before 1982. In the mid- to late-1970s, doctors in Los Angeles and New York noted growing numbers of gay men developing rare types of pneumonia, cancer and other illnesses.
An analysis of a blood sample taken from a man in 1959 in Kinshasa, Democratic Republic of Congo, uncovered HIV-1. (HIV-1 is the most widespread type of HIV in the developed world.) Genetic analysis of the blood sample suggests that HV-1 may have developed from a single virus in the late 1940s or early 1950s.
Precisely how and when HIV came to exist is still being studied. In 1999, an international research team discovered HIV-1 in a group of chimpanzees native to west equatorial Africa. They have suggested that HIV-1 spread to humans when hunters became exposed to infected chimpanzee blood.
Myths and theories about the spread of HIV abound – a promiscuous flight attendant or the purposeful spread of a man-made virus (a conspiracy), for example – have all been suggested. Most of these theories have been discredited or have not proven to have a basis in fact.
What are HIV and AIDS?
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