 | 3 Bean chicken chili recipe and fridge tour Here you go, my famous easy low fat high protein chicken chili Nutrition Data as calculated by www.sparkrecipes.com Calories 222.0 Total Fat 6.0 g Saturated Fat 1.6 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Trans Fat 0.0 g Cholesterol 54.0 mg Sodium 760.0 mg Potassium 82.2 mg Total Carbohydrate 25.5 g Dietary Fiber 7.9 g Sugars 4.0 g Protein 15.8 g Ingredients: 1 pound ground chicken, One 15oz can Light red kidney beans w/ juice, One 15 oz Can Black beans w/ juice, One 15 oz can Great northern beans, One 15 oz can Petite diced Tomatoes, one can Diced tomatoes with Chilies, 1 packet Chili seasoning. Feel free to add any beans you like including chick peas. Sometimes I add a green pepper. |
 | Atkins Diet Recipes: Fauxtatoes My second cooking show on how to make low carb comfort foods. Fauxtatoes are a great dish to have at Thanksgiving or for those who typically have to fight to get their veggies. A couple of my kids and my wife even make cameo appearances in this video. It's the least I can do for all the taste testing I make them endure as I try new recipes. My non-low-carbing family members even like this recipe as an alternative to starchy mashed potatoes. Try this recipe; I think it'll be a hit with you as well! Recipe: 1 Head Cauliflower 2.5 TBS Butter 1/3 cup Heavy Cream 1 Chicken Bouillon cube 1 tsp salt White pepper to taste Directions: * Cook Cauliflower until fork tender. Drain well. * Place cooked cauliflower and other ingredients (crush bouillon cube first) into the food processor. Run on high until consistency of mashed potatoes. You may need to scrape the sides of the bowl a couple times to prevent lumps. Makes 6 Servings: Total Fat 1.04g2% Saturated Fat 0.63g3% Monounsaturated Fat 0.26g Polyunsaturated Fat 0.22g Cholesterol 3.06mg1% Sodium 287.66mg12% Potassium 426.82mg12% Total Carbohydrate 7.64g3% Dietary Fiber 3.5g14% Sugars 3.53g Protein 2.77g6% |
 | Pineapple Cream Cheese Pie With Berries Pineapple Cream Cheese Pie with Berries Dietitian's tip: Instead of a whipped cream pie, this dessert — similar to a tart — has more healthy fruit. If you prefer, you can use any type of fresh, unsweetened berries, such as strawberries, blueberries or blackberries. SERVES 8 Ingredients 8 ounces fat-free cream cheese, softened 2 tablespoons granulated sugar 1 prepared graham cracker crust, about 9 inches in diameter 1 can (16 ounces) unsweetened crushed pineapple, drained 1 pint raspberries, rinsed and drained Directions In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Refrigerate until well chilled, about 2 hours. Just before serving, spread the crushed pineapple over the cream cheese. Add the raspberries. Cut the pie into 8 wedges and serve immediately. Nutritional Analysis(per serving)Calories 176 Cholesterol 2 mg Protein 5 g Sodium 294 mg Carbohydrate 24 g Fiber 3 g Total fat 5 g Potassium 91 mg Saturated fat 1 g Calcium 60 mg Monounsaturated fat trace http://www.mayoclinic.com/health/healthy-recipes/NU00533 'The New Mayo Clinic Cookbook,' Concise Edition By Mayo Clinic Staff Jan 1, 2005 © 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," are trademarks of Mayo Foundation for Medical Education and Research. |
 | Topic Show ~ Fat & Obesity today video it maybe long but it about something that happen and still is today and live on in every one heart and that is fats and obesity something that is effecting alot of people and if people dont help those that need help! the world will be know as a really fat zone but that is one thing people can't tell someone to lose weight people have to do it on there own and because they want to know and not because someone else want it to happen!! Site Url!!! ( fats) http://en.wikipedia.org/wiki/Fat # Unsaturated fat * Monounsaturated fat * Polyunsaturated fat * Trans fat * Omega fatty acids: o ω−3 o ω−6 o ω−9 If you like the show subscribe! http://ca.youtube.com/subscription_center?add_user=chathamboy12 coco show theme lyrics it time to tune to the coco show ... the entertaining coco show brought to you by youtube proudly presented by coco coco show has been with youtube for over a year now and achieved many goals like 100 subscriber and now 200 subscriber and i recently achieved that and now my new goal is 500 subscriber but most of all people always want to know how do i come up with my idea. It easy all you need is your camera and you thought and most important your creativity. So come on subscribe to my channel and you wont regret it http://www.youtube.com/user/chathamboy12 Feel Free to Comment, Video Respond, Rate, and most important Subscribe. It easy all you need is press the yellow button and you will be connected with all of my upcoming video and you will be connect to all of my video. |
 | Heavenly Indulgence: Rack of Lamb Roasted Rack of Lamb with Parsley Crust Dietitian's tip: For special occasions, a rack of lamb is an elegant main course that is simple to prepare. If you ask the butcher to trim the fat from the rack of lamb, this main course can be low in fat. The herbed crumb mixture keeps it moist. SERVES 4 Ingredients 1 slice whole-wheat bread 2 tablespoons chopped fresh flat-leaf (Italian) parsley 1 tablespoon chopped fresh thyme 2 cloves garlic, minced 2 racks of lamb, frenched, about 1 pound each, trimmed of visible fat 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon olive oil 1 tablespoon Dijon mustard Directions Preheat the oven to 450 F. Place the bread in a blender or food processor and pulse until it forms coarse crumbs. Add the parsley, thyme and garlic. Pulse to blend. Season the racks of lamb with the salt and pepper. In a heavy ovenproof frying pan, heat the olive oil over medium-high heat. Add the lamb to the pan and cook, turning as needed, until browned on all sides, about 5 minutes. Remove the pan from the heat and brush the mustard over the rounded top and front of the racks but not the underside of the bones. Gently pat the bread crumb mixture into the mustard. Roast until an instant-read thermometer inserted into the meat — but not touching the bone — reads 140 F for medium-rare, 20 to 25 minutes. Transfer to a platter and let rest for 10 minutes. To serve, cut the lamb between the ribs into separate bone-in chops and place on warmed individual plates. Nutritional Analysis(per serving)Calories 207 Monounsaturated fat 3 g Protein 28 g Cholesterol 86 mg Carbohydrate 5 g Sodium 514 mg Total fat 8 g Fiber 1 g Saturated fat 3 g |
 | Vive La France: French Bread Pizza http://www.mayoclinic.com/health/healthy-recipes/NU00461 Asparagus, Tomato and Red Pepper French Bread Pizza Dietitian's tip: For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf. SERVES 4 Ingredients 1 cup diced asparagus 1 cup diced Roma tomatoes 1 cup diced red bell pepper 1 tablespoon minced garlic 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections 1 cup pizza sauce 1 cup reduced-fat shredded mozzarella cheese Directions Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese. Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately. Nutritional Analysis(per serving)Serving size: 1 4-inch section Calories 252 Cholesterol 18 mg Protein 13 g Sodium 650 mg Carbohydrate 36 g Fiber 4 g Total fat 6 g Potassium 327 mg Saturated fat 3 g Calcium 274 mg Monounsaturated fat 2 g By Mayo Clinic Staff Jan 1, 2005 © 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research. |
 | Cod with Lemon: An Atlantic Coast Excursion http://www.mayoclinic.com/health/healthy-recipes/NU00381 Cod with Lemon and Capers Dietitian's tip: Cod is naturally very low in fat. Wrapping it in foil keeps the fish moist without adding large amounts of fat. SERVES 4 Ingredients 4 cod fillets, each 6 ounces 2 lemons 1 teaspoon low-sodium chicken-flavored bouillon granules 1 cup hot tap water 1 tablespoon soft butter 1 tablespoon all-purpose (plain) flour 4 teaspoons capers, rinsed and drained Directions Preheat the oven to 350 F. Spray 4 squares of foil with cooking spray. Place 1 cod fillet on each of the foil squares. Cut 1 lemon in half. Squeeze the juice from the lemon half over the fish. Cut the other half of lemon into slices, place over the fish and seal the foil. Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, about 20 minutes. While the fish is cooking, remove the peel from the second lemon. Take care to cut only the peel and not the pith. Slice the peel into 1/4-inch-wide strips. Set aside. In a small bowl, add the chicken bouillon granules and the hot tap water. Stir until the granules dissolve. Set aside. In another small bowl, mix the butter and flour together. Transfer to a heavy saucepan. Stir over moderate heat until the butter-flour mixture melts. Add the bouillon to the butter mixture and continue to stir until thickened. Add the capers and remove from the heat. Serve over the fish and garnish with the lemon peel. Nutritional Analysis(per serving)Serving size: 1 fillet Calories 175 Cholesterol 105 mg Protein 30 g Sodium 350 mg Carbohydrate 2 g Fiber 0 g Total fat 4 g Potassium 706 mg Saturated fat 2 g Calcium 198 mg Monounsaturated fat 1 g By Mayo Clinic Staff Jan 1, 2005 © 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," are trademarks of Mayo Foundation for Medical Education and Research. |
 | Saxygurl's Caribbean Red Beans and Brown Rice Happy Birthday Saxygurl8 Saxygurl's Caribbean red beans and brown rice Dietitian's tip: Brown rice pairs up with beans in this spicy Caribbean dish. Mix and match brown rice varieties to make your own blend, or purchase a packaged blend. If you can't find small red beans, use kidney beans. SERVES 6 Ingredients 1 1/2 cups dried small red or kidney beans, picked over and rinsed, soaked overnight, and drained 6 1/2 cups water 3 bay leaves 1 1/4 cups assorted brown rices, rinsed and drained 3 tablespoons olive oil or canola oil 1 1/4 teaspoons salt 1 yellow onion, chopped 1/2 green bell pepper, seeded and chopped 1 celery stalk, chopped 4 cloves garlic, minced 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 cup vegetable stock or broth 1 tomato, cored and diced 2 tablespoons chopped fresh thyme 1 teaspoon hot-pepper sauce 3 tablespoons chopped fresh cilantro (fresh coriander) Directions In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves. While the beans are cooking, combine the rices, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 2 1/2 cups water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm. In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce. Cook until the vegetable mixture is heated through, 6 to 8 minutes. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro. Nutritional Analysis(per serving)Calories 382 Monounsaturated fat 5 g Protein 14 g Cholesterol 0 mg Carbohydrate 63 g Sodium 517 mg Total fat 9 g Fiber 11 g Saturated fat 1 g This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award. By Mayo Clinic Staff Sep 15, 2006 © 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," are trademarks of Mayo Foundation for Medical Education and Research. |
 | Avocados Prove Fruitful in Fighting Oral Cancer The next time you reach for the guacamole and chips, you'll be doing something good for your body. Avocados are loaded with healthy monounsaturated fat,* and now researchers say they might also help your body fight off cancer. |
 | Seared Salmon: An Alaskan Deep-Sea Adventure http://www.mayoclinic.com/health/healthy-recipes/NU00340 Seared Salmon in Cilantro-Cucumber Salsa Dietitian's tip: Here, a fresh salsa contributes color, flavor and texture to basic pan-seared salmon. You can make the salsa several hours in advance and refrigerate it until you're ready to serve. SERVES 4 Ingredients 1/2 cucumber, peeled, halved lengthwise, seeded, halved lengthwise again and thinly sliced crosswise 1 cup cherry tomatoes, quartered 1/2 yellow or orange bell pepper (capsicum), seeded and cut into 1-inch julienne 2 tablespoons chopped shallot or red onion 1 tablespoon chopped fresh cilantro (fresh coriander), plus sprigs for garnish 1 tablespoon fresh lime juice 1 1/2 teaspoons canola oil 1 teaspoon honey 1/2 teaspoon red pepper flakes 1 teaspoon salt 4 salmon fillets, each 5 ounces and about 1-inch thick 1/4 teaspoon freshly ground black pepper Lime wedges for garnish Directions In a bowl, combine the cucumber, tomatoes, bell pepper, shallot and chopped cilantro. Toss gently to mix. In a small bowl, whisk together the lime juice, 1 teaspoon of the canola oil, the honey, red pepper flakes and 1/2 teaspoon of the salt. Pour the lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside. Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large, nonstick frying pan, heat the remaining 1/2 teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, about 4 to 5 minutes on each side. Transfer the salmon fillets to warmed individual plates and top each with 1/4 of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately. Nutritional Analysis(per serving)Calories 243 Monounsaturated fat 4 g Protein 29 g Cholesterol 78 mg Carbohydrate 6 g Sodium 654 mg Total fat 11 g Fiber 1 g Saturated fat 2 g Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award. By Mayo Clinic Staff Dec 1, 2006 © 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," are trademarks of Mayo Foundation for Medical Education and Research. |
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![Daily flights from NYC to Mont Tremblant\](images/articles/thumbs/nytremblantthumb.jpg "Daily flights from NYC to Mont Tremblant\")
