Oriental Ramen Broccoli Cole Slaw

 
Oriental Ramen Broccoli Cole Slaw
2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:
1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.
Source: food.com
 

Dr. OZ: Jorge Cruise on the Benefits of Carb-Swapping

http://www.doctoroz.com/episode/1-thing-you-need-drastically-stop-down-aging?video_id=3934968359001

Jorge Cruise's Baked Pickles

Bake your favorite kind of pickles to get the satisfaction of a fried feeling without the extra calories.
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Ingredients

  • 1 cup almond flour
  • 1/4 tsp salt
  • pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 6 to 10 dill pickles, cut in half

Directions

1. Preheat oven to 400 degrees.

2. In a medium bowl, combine all dry ingredients and whisk well. Taste the mixture for flavor and adjust seasoning to your preference.

3. Dip pickle slices in water, then coat with dry mixture and place on a baking sheet making sure not to overcrowd. Bake the pickles in batches if necessary.

4. Bake for 8 to 10 minutes and remove when lightly browned. This depends on the style of pickle, so be sure to keep your eye on them.


Jorge Cruise's BBQ Zucchini Chips

The spices in this recipe are anti-inflammatory and have no calories.
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Ingredients

  • 5 cups zucchini, thinly sliced
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp mustard seed powder

Directions

1. Lay the zucchini slices out evenly on sheets of paper towel (make sure they're thinly sliced--the thinner they are, the better they'll crisp up) then sprinkle the tops of each lightly with salt. Use no more than ¼ teaspoon total for all the slices.

2. Preheat your oven to 225 degrees and allow the slices to sit for approximately 10 minutes. This will help draw out the liquid from the slices so they'll cook faster and help with their crispiness.

3. After the 10 minutes, blot the slices with additional paper towel to remove the excess moisture.

4. On a parchment-lined baking sheet, lay out the slices evenly on the sheet (you may need to use more than one pan depending on the size of your zucchini).

5. Sprinkle the tops with your seasonings of choice. Be careful not to use too much, since you already salted the slices and they will shrink when baking.

6.  Bake in the oven for approximately 2 hours or until they've reached your desired crispiness.

7. Remove from oven and let cool, then serve.

Watch The Video

This recipe was recently featured in The #1 Thing You Need to Drastically Stop Down Aging.

Jorge Cruise's Portobello Pizzas

Swap the bread pizza crust with portobello mushrooms for added nutrition and less calories.
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Ingredients

  • Large portobello mushrooms
  • 2 tbsp marinara sauce per slice
  • Basil
  • Arugula
  • Grilled chicken
  • Part-skim mozzarella cheese

Directions

1. Preheat oven to 375 degrees.
 
2. Place the slices of portobello mushrooms on a lined sheet and bake for 5 minutes or until tender.
 
 
3. Remove from the oven and top them with marinara sauce and as much basil, arugula, grilled chicken and part-skim mozzarella cheese as you'd like to each slice. 
 
 
4. Place the slices back into the oven for 15-18 minutes.

Jorge Cruise's Apple Pie Popcorn

Add extra flavor to popcorn with delicious spices.
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Ingredients

  • 8 cups air-popped popcorn
  • Apple pie spice, to taste

Directions

Pop the popcorn and sprinkle with apple pie spice.

'Think Like a Man, Eat Like a Woman' Recipes (From The Real)

Think like a man, but eat like a woman, with these healthier versions of your guy’s favorite foods.

VEGGIE NACHOS

Ingredients:
1/2 pound ground turkey, cooked, seasoned with taco seasoning
1/2 cup black beans, cooked and rinses
1 jicama, sliced
2 bell peppers, sliced
1 zucchini, sliced
1/2 cup shredded cheese
Toppings (if desired): diced avocado, jalapeno, cilantro
Directions:
Layer sliced raw veggies on a microwave-safe platter, in place of chips. Top the veggies with cooked ground turkey, black beans and shredded cheese. Microwave for 5 minutes, then top off (if desired) with diced avocado, jalapeño and cilantro.

BUFFALO DIP

Ingredients:
1 package reduced fat cream cheese
1 cup reduced fat sour cream
1/2 cup blue cheese, crumbled
1/2 cup buffalo wing sauce
3 cups shredded cooked chicken breast
Celery sticks or crackers
Directions:
Mix cream cheese, sour cream, blue cheese and sauce, then stir in chicken. Simmer for 30 minutes and serve with celery sticks or crackers.

PHILLY CHEESE

Ingredients:
4 oz. roast beef slices (or deli meat of choice)
4 slices provolone cheese
1 large bell pepper
1 sweet onion, sliced
3 oz mushrooms, sliced
Olive oil
Directions:
Slice peppers in half and remove seeds and segments. Saute olive oil, onion and mushroom until fully cooked. Fill the pepper halves with meat, cheese, mushrooms, onions until mixture is overflowing. Then cover with a final slice of cheese, and bake until cooked, about 20 minutes.

Experimenting with Mac n Cheese

I know it may not look like much - but doing a little experimenting in the kitchen: White Cheddar Mac n Cheese + Spam + Spinach + Garlic + Parmesan Cheese + a dash of green tabasco served with Garlic Bread = OMG YUMMM!!

No Bake Watermelon Cake Recipe

http://www.isavea2z.com/no-bake-watermelon-cake-recipe/

No Bake Watermelon Cake Recipe



Paleo Watermelon Cake

No Bake Watermelon Cake Recipe

By ,

No Bake Watermelon Cake

If you are looking to cut a few calories on cake you’ve gotta try this “Paleo friendly” No Bake Watermelon Cake recipe. I’ve never seen watermelon go so fast in my house! The kids were very excited when they saw this cake! They acted like it was a birthday party!! I was a bit surprised to see just how excited they were!  It’s made with a homemade whipped cream recipe that was really thick!  Holds up nicely!
I’ve been trying really, really hard to stick to clean eating and it sure does help when you have a beautiful arrangement of fruit that tastes amazing.  One of my main inspirations is the Clean Eating Magazine.  You can get the first 30 days free here on Amazon too!
All you iSavers already know about our No Bake Ice Cream cake recipe and have proven your love for the “No Bake” options but now it’s time to try a healthier no bake cake. I just know you are going to like this one too!
There are many different options you can do with this cake too. For example, you can use Coconut Whipped Cream recipe found here to make it Paleo friendly! Who says you can’t have Cake while on the Paleo Plan?!! You can add different types of fruit to the top of your cake. I choose to have raspberries and blueberries because those are our family favorites but feel free to experiment or add your own favorites. I added natural almonds to the sides of this no bake watermelon cake recipe but you can add granola too. Stick with the Almonds if you are Paleo though. Or leave the almonds off altogether if you don’t like them.

Here’s how we made our Watermelon Cake:

Watermelon Cake made with whipped cream
First we cut our watermelon. We cut the round ends off and carved the cake out of the heart of the watermelon like this:
How to cut a watermelon
Next we frosted our watermelon with real whipped cream. (be sure to use coconut whipped cream for the Paleo version though)
Note:  I’ve not used Cool Whip topping so I’m not sure if it would work or not.  The real whipped cream purchased from HEB near the strawberries works great though!
Tip:  Be sure your watermelon is nice and cold when you are frosting it. The whipped cream sticks nicely when it’s cold.
no bake watermelon cake recipe

Next I added fresh raspberries and blueberries on top! Then added the sliced almonds on the side. Feel free to add granola to leave it plain too.
Wouldn’t this cake be perfect to make for a 4th of July Party?!!!
Oh and the cake held up nicely in the refrigerator overnight.  When I sliced another piece there was a little bit of water in the bottom of the plate so next time I think I will lay down a paper towel under the watermelon on the plate before I decorate it.  The whipped cream held up nicely overnight too!  For some reason I was thinking it would melt right off but it didn’t!
no bake watermelon cake recipe
5.0 from 2 reviews
No Bake Watermelon Cake Recipe
 
Prep time
Total time
 
Here’s the best Healthy No Bake Cake you will ever taste! Introducing the No Bake Watermelon cake made with whip cream and fruit! Easy to make and yummy to consume!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Whipped cream or Coconut Whipped cream (Paleo Version)
  • 1 Large Watermelon cut in a circle like a cake (see photo above)
  • Blueberries
  • Raspberries
  • Almonds
Instructions
  1. Cut your watermelon based on the photo tutorial in the post.
  2. Pat the watermelon down with wipes to dry it.
  3. Frost it with whipped cream
  4. Add Almonds to the side
  5. Decorate the top with fresh fruit of your choice. I like raspberries and blueberries.

If you are looking for other No Bake Recipes you should check out these other No Bake Recipe eBooks on Amazon.  I get lots of inspiration from them!

Katie Lee Recipes!

2014 Weight Loss Recipes!
It’s a new year and a lot of people make resolutions to lose weight and live a healthier life.
Chef Katie Lee from Food Network’s new show, “The Kitchen” shows us how to make tasty, but healthy comfort foods!
Get Katie’s Turkey Meatloaf, Mashed Cauliflower, Crisp Green Beans with Tomatoes and Hard Apple Cider recipes!

turkey-meat-loaf
Turkey Meatloaf
Ingredients:

1 tablespoon olive oil
½ medium yellow onion, diced (about ¾ cup)
1 garlic clove, minced
1 medium red pepper, finely diced (about 1 cup)
1 bay leaf
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 pounds ground dark turkey
2 large eggs, lightly beaten
¾ cup dry whole wheat bread crumbs
1 cup ketchup
1 tablespoon Worcestershire sauce
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Directions:
Preheat oven to 350 F. Line a baking sheet with parchment paper. Spray lightly with oil.
Heat the olive oil in a medium skillet over medium heat. Saute the onions, garlic, and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the pepper is tender, about 5 minutes more. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.
In a large bowl, combine the turkey, eggs, bread crumbs, ½ cup of the ketchup, the Worcestershire sauce, salt, pepper, and the cooled vegetables. Use your hands to mix everything together.
Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining ½ cup of ketchup.
Bake for 1 to 1 ½ hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.
Crisp Green Beans with Tomatoes
Ingredients:
1 ½ pounds French green beans, trimmed
2 teaspoons olive oil
1 shallot, minced
½ cup grape tomatoes
1 teaspoon freshly grated lemon zest
Salt and pepper
Directions:
Bring a large pot of salted water to a boil over high heat. Add the beans and cook 2 minutes. Drain the beans.
In a large skillet, heat the olive oil. Add the shallots and sauté until tender, about 3 minutes. Add the tomatoes and cook 2 minutes. Add the beans, lemon zest, and season with salt and pepper. Cook until the beans are tender, about 3 or 4 minutes.
Mashed Cauliflower
Ingredients:

1 medium head of cauliflower, cut into pieces
1 tablespoon light cream cheese
¼ cup Parmesan cheese
Salt and pepper
Directions:
Bring a large pot of salted water to a boil. Cook cauliflower until tender, about 5 minutes. Drain well.
In a bowl, combine cauliflower pieces with cream cheese and Parmesan. Use a potato masher to mash the cauliflower. Season with salt and pepper.
hotapplecider
Hard Apple Cider
Ingredients:
1 quart apple cider
2 tablespoons sugar
1 cinnamon stick
2 whole star anise
1 piece orange peel (about 1 by 4 inches)
½ in piece fresh ginger
¾ cup calvados
Thinly sliced apples, for garnish
Directions:
In a saucepan, combine the cider, sugar, cinnamon, star anise, orange peel, and ginger. Bring to a low boil, and reduce heat to a simmer. Cover and cook 10 minutes. Strain and stir in Calvados. Serve hot, or chill and serve over crushed ice. Garnish with apple slices.
6 servings (about 5 cups)

Turkey Carcass Soup

Mom’s Turkey Soup Recipe

The amounts shown are a guideline. Improvise at will depending on the ingredients you have on hand and how much soup you are making.

Ingredients

For the stock:
  • 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
  • Cold water
  • 1 medium to large yellow onion, quartered
  • 1 to 2 carrots, roughly chopped (can include tops)
  • Several sprigs of fresh parsley
  • 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
  • 1 bay leaf
  • Some celery tops
  • 5 to 10 peppercorns
  • Salt
  • Pepper
For the soup:
  • 1 to 1 1/2 cups each, chopped carrots, onion, and celery
  • A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
  • A couple cloves garlic, minced
  • Seasoning  - a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
  • 2 cups or more of leftover chopped or shredded cooked turkey meat
  • Salt and pepper to taste
  • Egg noodles or rice (optional)

Method

Making Stock
1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2 Break up the leftover bones of the carcass a bit, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be. Otherwise, bring it to a low simmer.) Skim off any foamy crud that may float to the surface of the stock.
4 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
5 Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200°F oven.
6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
7 If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer, to make it more concentrated and easier to store.
Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.
Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare simmer until the vegetables are cooked through. (Or you can sauté the vegetables in a little fat rendered from the soup first, and add back to the soup right before serving.) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.
*If cooking gluten-free use gluten-free noodles.

Handle on Crock Pot Falling Apart!

My handle on my crock pot is falling apart.....the plastic part of handle cracking off from heat....the metal parts are loose to.....I use it....but not this much to do this much damage.....I dont really carry it anywhere, so I rarely use the handles......anyone else have this happen to their crock pot? Is this normal?