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Healthy Eating: Holiday Edition

Posted on Nov 22, 2011 in Health Tips, Healthy Menu Ideas

We find ourselves in the midst of Holiday fun, winter times around the fireplace and good home cooking!

Healthy eating with the recipes below are designed to keep our bodies internal plumbing flowing free and clear!

Cheers!

 

PUMPKIN CRANBERRY BREAD

Portions: 20     Serving size: 1 slice, 3/4″ thick

Ingredients

    • 2-1/2 cups all-purpose flour
    • 2 teaspoons allspice
    • 1 teaspoon nutmeg
    • 2 teaspoons baking powder
    • 2 eggs
    • 2 cups sugar
    • 1-3/4 cups canned pumpkin puree
    • 1/2 cup vegetable oil
    • 1 cup fresh or frozen whole cranberries

Preparation

    1. Preheat oven to 350° F
    2. Combine flour, pumpkin pie spice and baking powder in a large bowl
    3. Combine eggs, sugar, pumpkin puree and oil in a small mixing bowl. Beat until blended
    4. Add pumpkin mixture to flour mixture. Stir until just moistened then fold in cranberries
    5. Spoon batter into 2 greased 9″ x 5″ loaf pans. Bake for 55 to 60 minutes
    6. Cool in pans for 5 to 10 minutes
    7. Remove to wire rack to cool before slicing

 

GARDEN SLAW

Portions: 12     Serving size: 1/2 cup

Ingredients

  • 1 small head of cabbage
  • 1 medium green pepper
  • 2 medium carrots
  • 2 cups sugar
  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 teaspoons celery seed

Preparation

  1. Chop vegetables using a food processor or knife
  2. Mix remaining ingredients and combine with vegetables
  3. Mix well and refrigerate to allow flavors to blend before serving

 

LEMON RICE

Portions: 5 servings     Serving size: 1/2 cup

Ingredients

    • 1/2 cup celery, sliced
    • 1/4 cup onion, chopped
    • 3 tablespoons unsalted margarine (divided use)
    • 1-1/4 cups water
    • 1 teaspoon grated lemon zest
    • 2 tablespoons lemon juice
    • 1/8 teaspoon dried whole thyme
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon Mrs. Dash® original herb seasoning
    • 1/2 cup + 2 tablespoons uncooked rice
    • 1-1/2 cups fresh mushrooms, thinly sliced

Preparation

    1. Sauté celery and onion in 1-1/2 tablespoons margarine in a large skillet
    2. Stir in water, lemon zest, lemon and orange juice, thyme, pepper and Mrs. Dash® herb seasoning…bring to a boil.
    3. Add rice, allow water to boil again then cover, reduce heat, and simmer 20 minutes until rice is tender
    4. Melt remaining 1-½ tablespoons of margarine in a small skillet. Sauté mushrooms until tender
    5. Spoon mushrooms into rice mixture and stir to combine
    6. Serve hot and enjoy

 

CITRUS CAPER GRILLED SALMON

Portions: 6     Serving size: one 4-ounce fillet

Ingredients

  • Six 4- ounce salmon fillets
  • 3 tablespoons olive oil
  • 1/2 teaspoon Mrs. Dash herb seasoning blend  (any flavor)
  • 1 tablespoon fresh rosemary leaves, minced
  • 6 lemon slices
  • 4 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 3/4 cup white wine
  • 1 tablespoon capers
  • 6 pieces of aluminum foil

Preparation

  1. Brush top and bottom of salmon fillets with olive oil and season with Mrs. Dash, pepper and rosemary
  2. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal
  3. Top each piece with 1 lemon slice and 1 tablespoon of lemon juice, 2 tablespoons of wine and 1/2 teaspoon of capers
  4. Wrap up salmon tightly in the foil packets
  5. Place a grill pan over medium-high heat or preheat a gas or charcoal grill
  6. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch think piece of salmon
  7. Serve in the foil packets

 

NORTH GEORGIA APPLE BEEF STEW

Portions: 8     Serving size: 1-3/4 cup

Ingredients

  • 1-1/2 cups potatoes, diced into small cubes
  • 2 pounds stewing beef cubes
  • 7 tablespoons all purpose white flour, divided use
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 3 tablespoons oil
  • 1-1/2 cups carrots, sliced
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1 cup apples, peeled, diced
  • 2 cups apple cider
  • 1-1/2 cups water, divided use
  • 2 tablespoons vinegar

Preparation

  1. Mix together 3 tablespoons of the flour, black pepper and thyme
  2. Coat beef with flour mixture
  3. In a skillet heat oil and brown beef pieces…set aside
  4. In Crock-Pot®, layer ingredients as follows: carrots, boiled potatoes onions, celery, browned beef, and diced apple.
  5. Mix together cider, 1 cup water and vinegar
  6. Pour cider over ingredients in Crock-Pot and cook on low setting for 8-10 hours
  7. Before serving, turn Crock-Pot on high.
  8. Mix remaining 4 tablespoons flour with 1/2 cup water
  9. Stir into Crock-Pot to thicken stew

 

GINGER CARROTS

Portions: 4     Serving size: 1/2 cup per serving

Ingredients

  • 2 cups carrots, sliced 1-inch thick
  • 1/4 cup boiling water
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 cup apple juice
  • 2 tablespoons margarine, melted

Preparation

  1. Place sliced carrots and water in a pot, cover and cook until slightly tender
  2. Mix together sugar, cornstarch, salt, ginger, apple juice and margarine
  3. Pour mixture over carrots and water in the pot
  4. Cook, stirring occasionally, for 10 minutes or until mixture thickens.

 

DEVILED GREEN BEANS

Portions: 4

Serving size: 1/2 cup

Ingredients

  • 2 cups frozen green beans
  • 5 teaspoons unsalted margarine (divided use)
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon seasoned dry bread crumbs

Preparation

  1. Prepare green beans as directed on package
  2. Make a sauce by mixing together 2 teaspoons melted margarine, mustard, pepper and Worcestershire sauce
  3. Heat in microwave for 30 seconds
  4. Toss sauce with hot cooked green beans
  5. Mix remaining margarine (melted) with bread crumbs
  6. Sprinkle on top of the beans and serve

 

NUTMEG APPLE CRISP

Portions: 12     Serving size: 1/2 cup

Ingredients

  • 5 cups of sliced apples
  • 1 cup white sugar
  • 1 teaspoon ground nutmeg seasoning
  • 1 cup plus 3 tablespoons white all-purpose flour (divided use)
  • 1 teaspoon cinnamon (divided use)
  • 1 cup oatmeal
  • 1 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/4  teaspoon baking powder
  • 1/4 cup unsalted butter
  • 1/4  cup shortening

Preparation

  1. Preheat oven to 350° F.
  2. Spray a 9″ x 9″ pan with nonstick cooking spray
  3. Peel, core and slice apples
  4. Combine 1 cup white sugar, 3 tablespoons flour, 1 teaspoon nutmeg and 1/2 teaspoon cinnamon
  5. Add sliced apples and toss to coat
  6. Pour apple mixture into prepared pan
  7. Mix oatmeal, remaining 1 cup white flour, brown sugar, remaining 1/2 teaspoon cinnamon, baking soda and baking powder
  8. Cut butter and vegetable shortening into this mixture with a pastry blender or a fork
  9. Pour topping over apples
  10. Bake for 1 hour.

 

SOUTHERN MULLED CIDER

Portions: 14     Serving size: 1 cup

Ingredients

  • 6 cups Ocean Spray®  Natural Pure100% Unsweetened cranberry juice
  • 8 cups apple juice
  • 1/2  cup brown sugar
  • 4 cinnamon sticks, broken
  • 1- 1/2  teaspoons whole cloves

Preparation

  1. Combine ingredients in a large pot or crock pot
  2. Heat to a simmer and serve hot