This Is So True

Mason-Jar Soup Mix - Southwestern Three Bean and Barley Soup

Ingredients Nutrition

Servings 6 Units US

• 4 cups chicken broth or 4 cups vegetable broth
• 2 cups water
• 1 large onion, diced
• 1 large stalk celery, diced
• 1 large carrot, diced
• ¹⁄₂ cup pearl barley
• ¹⁄₃ cup dried black beans
• ¹⁄₃ cup dried great northern beans
• ¹⁄₃ cup dried kidney beans
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¹⁄₂ teaspoon dried oregano
• ³⁄₄ teaspoon salt (to taste)

Directions

1. Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker.
2. Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano.
3. Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.
4. Season with salt, and pepper if needed.
5. Serve with toasted sourdough bread with melted pepper jack cheese.

7 Steps to Lose Weight Now

7 Steps to Lose Weight Now Get your eating habits back on track with a few key tips, tricks and recipes. Here's how to get started. 1. Start with a Weight-Loss Meal Plan 2. Eat the Right Portions 3. Cook Up Dinners to Slim Down 4. Stock Your Fridge with Healthy Foods  5. Make Your Snacks Work for You 6. Start Your Day Right with Better Breakfasts 7. Pack a High-Protein Lunch

Motivational Quotes of the Day

"Intelligence without ambition is a bird without wings."

-Salvador Dali

It Is That Time Again, take out a Jar and label it for 2017!

My Favorite Quote for Today Wednesday November 30,2016

Yes I Will Take This!

Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard - Healthy Food Tip and Recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
This is a complete meal that is highly nutritious and delicious. It is a great meal to prepare when you have company and want to make something special.
Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard
Prep and Cook Time: 35 minutes
Ingredients:

• 3 boneless chicken breasts (6 oz each)
• 2 cups of 1 15 oz can (BPA free) lentils, drained
• 1 bunch Swiss chard
• 1 medium -sized onion, chopped
• 3 cloves garlic, chopped
• 1-1/2 cups crimini mushrooms, sliced
• 3 TBS vegetable or chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 cup walnuts
• 1 TBS + 3 TBS fresh lemon juice
• 1-1/2 TBS chopped fresh rosemary (or 2 tsp dried)
• 2 cloves pressed garlic
• 2 TBS + 1 TBS olive oil
• salt and pepper to taste

Directions:

1. Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.
2. While the pan is heating, rinse and pat the chicken dry and season with lemon juice, salt, and pepper.
3. Leaving the skin on, place the breast skin side up on the hot pan and return it to the oven. It is not necessary to turn the breast because it is cooking on both sides at once. Depending on the size, it should be cooked in about 7 minutes. Remove the skin before serving; it is left on to keep it moist while broiling. The breast is done when it is moist, yet its liquid runs clear when pierced. The inside temperature needs to reach 165 degrees Fahrenheit (74° Celcius).
4. While chicken is broiling, bring pot of water large enough to cook the chard to a boil.
5. Chop chard.
6. Chop onion, garlic, mushrooms, thyme, and sage and then Healthy Sauté them in medium sauté pan over medium-low heat for just about 5 minutes, stirring frequently. Add lentils, walnuts and 3 TBS broth and heat through.
7. Purée mixture in blender or food processor with salt and pepper to taste. You will have to scrape sides of blender with a rubber spatula a few times.
8. When water has come to a boil, add chard and boil for 3 minutes.
9. Drain chard and toss with 2 TBS olive oil and 1 TBS lemon juice and salt and pepper to taste.
10. Place 3 TBS lemon juice, pressed garlic, chopped rosemary, salt, and pepper in small sauté pan and heat on stove for a minute. Turn off heat and whisk in 1 TBS olive oil.
11. Remove skin from chicken, slice into thirds, and serve with puréed lentils and chard. Drizzle rosemary lemon broth over chicken and lentils. Serve.

Serves 4 Printer Friendly Version of Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard
In-Depth Nutritional Profile for Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard
Healthy Food Tip
Can you help me better understand your nutrient rating system so that I can make the best food choices? For example, I have heard that almonds are rich in calcium, yet this fact is not highlighted in the almonds or calcium write-ups.

Almonds do have a lot of calcium. According to the nutritional profile featured in the book, one-quarter cup of almonds contains 92 milligrams of calcium. Yet, the rating system for nutrient richness that we created for the World's Healthiest Foods website (www.whfoods.org) as well as my book is based not only on the amount of a nutrient that it contains but also the calories that it contains; this allows readers to know whether it would "cost" them a little or a lot of calories to attain the nutrients that are offered by the food.
To qualify to be noted as an excellent source of a specific nutrient, the food needed to feature 7.6 times the amount of nutrients for the calories it contained, to be a very good source it needed to provide 3.4 times the nutrients per calorie, and to be a good source it needed to provide 1.5 times the nutrients per calorie. Therefore, for example, foods with 7.6 mg or more of calcium per calorie are considered excellent sources; those with 3.4-7.6 mg of calcium per calorie are considered very good sources; and those with 1.5-3.4 mg of calcium per calorie are considered good sources.
As one-quarter cup of almonds contains 92 mg of calcium for 206 calories, they only provide 0.45 mg per calorie. Therefore according to our system, they don't qualify as even a good source of calcium, which is why they are not included in the nutrient richness chart or the best sources of calcium chart.
Now, that's not to say that calcium is not a wonderful feature provided by almonds; it's just that compared to other calcium-rich sources such as spinach that provides 10.6 mg of calcium per calorie, mustard greens that provides 8.9 mg/calorie, and yogurt that provides 5.2 mg/calorie, almonds do not provide nearly as much calcium for your caloric investment.
I hope that this helps to explain why almonds aren't singled out as a concentrated source of calcium. Using this almond-calcium example can also help you better understand the presentation of nutrient richness in the book so that you can make food choices based upon this important criterion.

Kidney Stone Juice

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Linda's Favorite Quote Pick for Sunday November 27, 2016

10 Dream Symbols You Should Never Ignore Video

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Cauliflower & Kale Frittata Recipe

Ingredients 4 servings

• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion, sliced
• 2 cups small cauliflower florets
• 1/4 cup water
• 5 cups chopped kale
• 3 cloves garlic, minced

• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 8 large eggs
• 1/2 teaspoon smoked paprika
• 1/2 cup crumbled goat cheese or shredded Manchego cheese
•  
• Position a rack in upper third of oven; preheat broiler to high.
• Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme and 1/4 teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.
• Whisk eggs, paprika and the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine. Wipe the pan clean; add the remaining 1 tablespoon oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4 to 5 minutes.
• Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.

Nutrition information

• Serving size: 1/4 frittata
• Per serving: 293 calories; 21 g fat(7 g sat); 2 g fiber; 8 g carbohydrates; 18 g protein; 110 mcg folate; 383 mg cholesterol; 3 g sugars; 0 g added sugars; 2899 IU vitamin A; 52 mg vitamin C; 151 mg calcium; 3 mg iron; 517 mg sodium; 465 mg potassium
• Nutrition Bonus: Vitamin C (214% daily value), Vitamin A (185% dv), Folate (27% dv), Calcium (25% dv), Potassium (22% dv), Iron (20% dv), Magnesium (17% dv), Vitamin B12 (15% dv)
• Carbohydrate Servings: 1
• Exchanges: 2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat

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Turkey Wishbone

I have something I want you guys to do. Take your Turkey Wishbone and make a wish, the one who has the big break to put it in a envelope and date it and write the wish and put it away till next Thanksgiving and see if it comes true. My wish is for all those that does this their wish comes true! I had my granddaughter do this and I wish her dreams comes true. I honesty feel if you wish for something and focus on it it can come true, just believe with all your heart.

Happy Thanksgiving 2016

More Collections of Motivational Quote of the Day

A Collection of Motivational Quote of the Day

My favorite Quote for Today 11/11/2016

Sometimes when we don't get what we want to tend to blame others

Amen

This is so true and I miss when they were babies!

My Son Shared this Quote

Dear November 2017

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Five-Spice Turkey & Lettuce Wraps Recipe

• 1/2 cup reduced-sodium chicken broth.
• 2 tablespoons hoisin sauce, (see Note)
• 1 teaspoon five-spice powder, (see Note)
• 1/2 teaspoon salt.
• 2 heads Boston lettuce, leaves separated.
• 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives.
• 1 large carrot, shredded.

Five-Spice Turkey & Lettuce Wraps Recipe - EatingWell.com

www.eatingwell.com/recipe/249161/five-spice-turkey-lettuce-wraps

Chicken Chili with Sweet Potatoes Recipe

Ingredients

• 2 medium sweet potatoes
• 1 1/2 lbs boneless, skinless chicken breast
• 1 (15 oz can) black beans, not drained
• 1 (15 oz can) pinto beans, not drained
• 1 (15 oz can) diced tomatoes
• 1 cup onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, finely minced
• 1/2 tbsp chili powder
• 1/2 tbsp cumin
• salt and pepper to taste
Toppings
• sour cream
• tortilla chips
• chopped cilantro
• shredded cheddar cheese

Instructions

Peel the sweet potatoes and chop into 1 inch chunks.

1. Place the chicken in the crockpot. Layer in the sweet potatoes, beans, tomatoes, veggies, garlic, and seasoning and cook on low for 6-8 hours.
2. Remove the chicken with a slotted spoon and shred the chicken with two forks. Return the chicken to the crockpot and stir the chili to combine everything. Serve with all your favorite toppings. Store leftovers in an airtight container in the fridge for up to 10 days.

Garlic Roasted Salmon & Brussels Sprouts Recipe

Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is a meal that is simple enough for a weeknight meal yet sophisticated enough to serve to company. Serve with whole-wheat couscous.

Ingredients

• 14 large cloves garlic, divided
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh oregano, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 6 cups Brussels sprouts, trimmed and sliced
• 3/4 cup white wine, preferably Chardonnay
• 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
• lemon wedges

Instructions

1. Preheat oven to 450°F.
2. Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
3. Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

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Motivational Quotes of the Day

Hello November 2016

My Favorite Quote for the first of November 2017