Chicken Casserole

A Chicken Casserole Low Calorie Recipe
Casserole recipes are commonly known as a one-dish food that generally include the cooked poultry, meats, egg, fish & vegetables; bound with soup or sauce. They are basically cooked by using the casserole dish therefore in which the name was came from. There are Varieties of low-calorie recipes were presented depending on each person's necessity. The typical low calorie intake on a daily basis is made up of 1500 - 1800 kcal. Normally, calorie intake varies, 1940 kcal for females and 2550 kcal for men. These calories are then burned up into energy and the excess intake turn into fat. Low- calorie diet should always be upon the doctor's advice. Regular food are usually eliminated and also a meal replacement is recommended. There is a casserole recipe that I usually prepare for my family is the low- calorie Chicken Casserole.

Low Calorie (Filipino's) Chicken Casserole Ingredients:
1.5 lbs chicken breast (skinless), diced
1 bay leaf
4 tbsp olive oil
4 cloves garlic, crushed
1 tbsp paprika
1 tbsp parsley, chopped
2 medium size potatoes, diced
1 medium size turnip, diced
salt & pepper to taste
1 large onion, chopped
1 liter chicken stock
cup tomato paste
2 medium size carrots, diced
1 each green and red bell pepper, sliced

How to Cook:
In a mixing bowl / dish, combine all ingredients together the salt, chicken, paprika and pepper. Heat the olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook it for around five to ten minutes till the chicken turned brown. Take away the chicken and set aside. Saute onion with garlic on the same casserole prior to the onions are see-through. Add the chopped green pepper andparsley then the tomato paste. Blend well then cook for three or four minutes more.
Return the chicken to the casserole. Steadily add the chicken broth. Garnish with parsley and dish up immediately with plain rice.
Each and every 100 grams of chicken breast is the same as 116 kcal. This casserole recipe contains with 700 grams of chicken breast and thus has 812 kcal. Taking into account the extra vegetables, it's still in abidance using a low calorie diet which is intended to be 1500 -1800 calories each day according to a person's needs and doctor's suggestions.
You have just learned about How to Cook a healthy of Chicken Casserole. Happy Cooking! :)


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Chicken Corn Chowder

This great Chicken Corn Chowder recipe is a dish full of fresh vegetables well suited for the light bodied. The warmth of the chowder combined with the sweetness of the corn is sure to satisfy as well. Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder chef John shows us how.

Ingredients:

2 tbsp Butter
1 pc onion, chopped
250 g potatoes, cubed
½ cup cream of corn
1/2 cup fresh milk
½ cup all purpose cream
¼ kilo Chicken Breast Fillet, Boiled and cubed
½ tsp salt
¼ tsp pepper


Procedure:

Melt butter in a pan and sauté onions. Set aside.
In a stock pot cook potatoes, until tender in as little water as possible. Add creamed corn, milk, cooked onions and chicken. Simmer for 15 minutes then season with salt and pepper.
Makes 2-4 servings.

Soup is true comfort food. We have put together a collection of delicious soup recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect clam chowder recipe from our growing selection of the world's finest soups.

Broccoli Salad

Broccoli salad is really an extremely versatile dish that will be made in an endless selection of methods. Here is really a breakdown of the most well-liked ingredients and dressings.

1-Ingredients:

The very first ingredient is needless to say fresh broccoli. 2 heads will do for an typical sized salad. Chop the stem off and cut the flowerettes into bite sized pieces.

Next add some chopped vegetables. The faves are onion, celery, carrots and cauliflower. Just put as much as you desire until it looks like a great mix.

Many people prefer to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon following it is cooled and add to salad just before serving.

Any kind of cheese may be utilized. It may be cubed, crumbled, shredded, or creamed as component of a dressing.

Fruit is frequently added to these salads, usually raisins. Also well-liked are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit.

Adding sunflower seeds or nuts towards the mix provides the salad a little additional crunch. Almonds, walnuts, cashews and hazelnuts are great examples. Attempt not to chop the nuts too small. Keeping the pieces bigger assists the flavour of the nut stick out just a little. Toasting the nuts with a little seasoning is an option as well.

In the event you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

2-Dressings:
a. The standard dressing for this salad is really a basic mayonnaise/vinegar/sugar mix:
1 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar
* Mayonnaise can be mixed with yogurt to lighten it up.
* Flavoured vinegar can be used or substituted with lemon or lime juice.
* Artificial sweetener can be used rather of sugar.
b. An oil/vinegar dressing can also be utilized:
1/2 cup salad oil
1/4 cup vinegar
1/4 cup sugar(optional)
1/2 tsp. salt
* Flavoured cider or wine vinegar is suggested.
* Spices such as celery seed, onion powder, basil, and oregano can be added.
c. Your preferred bottled dressing can be used also. Any creamy or italian style dressing will function fine on a broccoli salad . A good one to try is 3-cheese ranch.

3-More Stuff:
Here's a couple of numerous items that might be added to create your salad something original:
* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.).
* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.
* Seafood makes it interesting: shrimp, scallops, salmon, and calamari are good additions.

4-The Method:
* Add broccoli flowerettes and then any other ingredients you're using for your salad bowl. If you're utilizing crumbled bacon or bacon bits add them just prior to serving.
* Add your dressing, mix and refrigerate 2-4 hours or overnight.
* Stir salad once more before serving.



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Baked Cheesecake with Strawberry Glaze

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored drizzle and/or chocolate. Savory cheesecakes also exist, served sometimes as hors d'oeuvre or with accompanying salads. There's nothing like a delicious piece of cheesecake to mark the end of a good meal. Here's one recipe to share with you.

Crust

1 1/2 c graham cracker crumbs

2 T sugar

2 Tbsp melted butter

Filling

20 ounce (2-1/2 pkgs - 8 ounce each) softened cream cheese

1 cup sugar

1/2 ts vanilla

3 eggs - beaten

Topping

1 cup mashed strawberries

1 cup sugar

3 T cornstarch

1/3 c water

Mix sugar and cracker crumbs with melted butter. Press on to the bottom of a 9" springform pan. Bake at 350° for 10 minutes in preheated oven. Remove from oven and let cool on a wire rack.
Whip cream cheese until it's smooth using food processor or an electrical mixer. Gradually beat in the sugar. Add beaten eggs and vanilla. Pour over the pre-baked graham craker crust in the springform pan.
Bake at 300° for an hour or until the center has set. Remove from oven and let cool on a wire rack.

Strawberry Glace
Blend the cornstarch and sugar together in a small sauce pan. Stir in water and strawberries, cook on medium heat, stirring constantly, until it thickens and begins to boil. Let boil one minute, stirring constantly. When the glace has cooled completely spread it on the cool cheesecake.
Refrigerate for 3 hours or more before serving.

How To Make Great Cheesecake
Here's some additional tips you can use to make your cheesecake a success:
To soften the cream cheese is to leave it in room temperature until it's softer than refrigerated. It's okay to let it reach room temperature as long as you don't leave it out too long.
You can prevent a cheesecake from cracking by running a thin knife around the edge, between the crust and the pan, just after removing the cake from the oven.
When using a springform pan let the cheesecake cool completely before removing the sides of the pan. Refrigerate before serving.
To cut a whole cheesecake into perfect slices, use dental floss instead of a knife. Prepare yourself with a lot of unwaxed, unflavored dental floss.
Saw your way down through the cheesecake, using lots of sawing motion and pressure when cutting through the crust, then let loose of one end and pull the floss out from the other end. Don't bring it back to the top, it would just make a mess.
Wipe your hands and change floss regularily, otherwise it gets slippery.
When slicing with a knife, the knife should have a long and thin blade to make clean cuts. Dip the knife in hot water and clean the blade between every slice. That way the slices gets a nice and clean cut without crushing the cake.





Since 2006 Simon Byholm has published a cheesecake cookbook, 91 Cheesecake Recipes, as a PDF ebook. You can find the latest version as well as a deliciousturtle cheesecake recipe on his site 91CheesecakeRecipes.com

Sweet Potato Pie

Sweet potato pie instantly conjures ideas of the South and southern cooking. The connection seems inevitable, though it's somewhat misleading. While it is very popular in southern regions of the U.S., it didn't necessarily originate there.

A popular belief holds that slaves from Africa brought the popular root vegetable with them to the Americas. This is not entirely true. They originated in the New World, with sources mostly attributing them to both Central and South America. Europeans, likely slave traders, introduced them to Africa. There, the tubers were given the same name as the native yams, due to their similar appearance. Considering the two plant species as one may have then been brought back to the Americas, along with actual yams.

Early references to potato pie, potato pudding and yam pudding have been found printed in English cookbooks from the mid-to-late 18th century, though their use in Europe goes back further. It's said that King Henry VIII thought the root vegetables were an aphrodisiac, and ate them in pies that included lots of sugar and spices.

However, while "yam pudding" clearly refers to that particular root crop, there's some confusion regarding whether these early references to "sweet potato" meant actual sweet potatoes or merely sweetened white potatoes. Recipes from the 19th century continue the confusion, mentioning parboiled potatoes and added sugar, as well as some references specifically to "sweet potatoes" as an ingredient.

Ingredients and instructions for sweet potato pudding and pie are quite similar, and also resemble those for pumpkin pie; pumpkins being another New World vegetable adopted by the Old World. The biggest difference seems to be the use of a single, open pastry crust into which a custard is poured and baked, although some recipes for pudding also direct the cook to pour the mixture into a "puff-paste" before baking.

Whatever the authentic origin, today sweet potato pie remains synonymous with the South. It rivals pumpkin pie as a dessert for holiday dinners, with claims that sweet potatoes make a smoother, creamier pie. Typical ingredients include cream or milk, sugar, and spices like nutmeg and cinnamon. Some recipes include brandy, and at least one historical recipe calls for rose-water and wine, as well.




Sweet potatoes are delicious and healthy. Check out our growing collection of sweet potato recipes representing the best the culinary world has to offer. Find the perfect recipe to serve during the holidays or for any occasion.

Lemon Bar Cookies

The bar cookie is basically cookies prepared in a single pan and sliced into bars later, and many of these are relatively admired. A quantity of easy bar cookies like the brownie, are some of the mainly fashionable cookies because they have an appetizing flavour and are easy to make.
The Lemon Bar Cookie is just another tasty variant of a bar cookie and here are easy step-by-step ways in making one.
This Lemon Bar Cookie recipe yields about two dozen lemon bars prepared for approximately twenty minutes and cooks in about twenty-five.

You will need:
Ingredients:
4 large eggs, beaten evenly
1-1/3 cups of granulated sugar
3 tablespoons of all-purpose flour
2 teaspoons of nicely-grated lemon zest from two large lemons
2/3 cup of newly-squeezed lemon juice, strained
1/3 cup of whole milk
1/8 teaspoon of salt
Extra powdered (confectioner's) sugar to decorate finished bars

Preparation
step 1: Preheat your oven set to about 350 degrees F. Adjust the oven rack to the middle position then set up the crust and bake.
Step 2: While letting the crust to bake, create the Lemon Filling. In an average bowl, beat the eggs, sugar, and flour. Mix in the lemon zest, the lemon juice, the whole milk, and the salt to unify well. After which, transfer this blend onto the top of the baked hot crust.
Step 3: Leave this to bake for about 20 minutes, or until the filling feels concrete when touched evenly. Separate this from the oven to transfer onto a pan to the wire cooling stand and let it cool for 20 minutes. Once cooled, take hold of the parchment paper and cautiously raise the bars onto a cutting board. Slice them into serving size squares or bars.

Crust:
1-3/4 cups of all-purpose flour
2/3 cup of powdered sugar
1/4 cup of cornstarch
1/4 teaspoon of salt
1 cup unsalted butter
Additional softened butter for the greasing pan
Preparation
step 1: To make the crust, evenly butter a 14- x 10-inch baking pan and lay it with a parchment paper or wax paper letting the edges come over its sides.
Step 2: Beat the flour, milled sugar, the cornstarch, and the salt in a food processor. Then, put in the butter and blend it for 7 to 10 seconds. Finally, pulse the mixture until it looks like a coarse meal. Dust the mixture into your prepared baking pan and push it securely into a smooth layer with somewhat raised sides to grip in the filling.
Step 3: Refrigerate this for about 20 minutes and then cook it in the oven until it gets golden brown, about 20 to 30 minutes. Put in on a wire cooling rack letting it cool slightly.




Enjoy making a bar cookie recipe and find other delicious home cook recipes like homemade pimento cheese recipe.

All about Cotton Candy

Historical Significance

It was a special treat at the galas of the European Regals and Aristrocrats during the times when sugar was a rare and pricey commodity dating back to the early 20th century (though it is also documented in as early as 14th century when it was home-made). However, it was not until 1970s when automatic dispensing machines of cotton candy were invented which added phenomenally to its availability and popularity.

Synonyms

Cotton candy has got some cool interesting names worldwide. Cotton Candy for Americans and Canadians. Candy Floss for the British and Irish. Fairy Floss to the Australians. Papa's Beard in French and Sugar Thread in Italian.

Nutritional facts

A typical standard candy (about 1 oz. or 30 g) which is mostly air with sugar webs generated in big volumes roughly gives 70-115 calories (quite lesser than what one gets by drinking a can of an ordinary cola drink). It is purely a carbohydrate-containing entity. Additional flavors and colors are added to change its naturally white color and offer it in eye-catching varieties.

Texture

It is sticky and sugary. Being amorphous in nature, it dissolves quickly in the mouth on watery curious tongues. As the content is solely sugar, it is hygroscopic i.e absorbs moisture from the air and turns coarser and more sticky in minutes after it is left open in air.

Manufacturing Process

Sugar is made to melt into a liquid and then spun in the machine. It then forces the sugar liquid through the multiple tiny holes that shape and cool it as it traverses away from the center in the rotating machine. As it solidifies, it leaves innumerable fine and delicate threads of sugars on the course that are often collected on a cone or a stick. The flavors and colors are pre-mixed in the liquid sugar.

Yummy Facts

Cotton Candy's first name was Fairy Floss. In 1920, it got popularized by the name it is called today i.e. Cotton Candy.

Not really so bad for your tooth unless one eats them multiple times in a day or week.

Lascaux introduced candy floss to his dental patients at his private practice in Louisiana.

A burger has total calories of around 4 Candy Floss.

A pack of regular French Fries or plain pan-cake (of about 3 oz.) equals 7 Cotton Candies in calories.

Also, it has no salts, no fats and no preservatives at all being one hundred percent sugar.

A variant, highly popular in Turkey(Pismaniye) and Persia(Pashmak) uses flour in addition to sugar.

The latest in the development is a lighted or glowing Cotton Floss patented as Glo-Cone.

Maple-flavored Candy is a popular type in Canada.

Ultimate Facts about Cotton Candy

The invention of the making process of the Cotton Floss goes to the credit of Thomas Patton, Josef Delarose Lascaux, John C. Wharton and William Morrison. Lascoux and Morrison were both dentists.

World's largest Candy Floss manufacturers are Tootsie Roll of Canada Ltd. who make fruit-flavored Cotton Candy by the name of Fluffy Stuff.

National Cotton Candy Day is celebrated in the United States on 07 December.

First reported time when it was served to a large audience was in 1904 at the World Fair in Nashville, St. Louis and earned huge profits (of more than $17000) to the vendors at the-then high-price of 25 cents per piece.

First electronic machine worked with centrifugal force to spin the melted sugar reaching big bowl through small holes. It was created by Wharton and Morrison.

Patton introduced a separate method of producing cotton candy with caramelizing sugar made to form threads on a fork when worked upon a gas-fired rotating plate.

At the introductory price of 25 cents in 1904, today it costs around $6 a piece.

Automated machines today do revolutions at a staggering speed of 3450 spins per minute to make a quick appearance in the hands of its forfeiters.

Quick and Easy to Make Meatloaf Recipes

When you talk about good old fashioned comfort foods, meatloaf has to be near the top of the list. Not only is it quick and easy to make, it can also be very inexpensive and made with ingredients you already have in your kitchen. The recipe possibilities are endless. All you need is a ground meat such as beef, lamb, or pork and a good imagination and you can create an easy meal for you and your family. Just add mashed potatoes and gravy and a vegetable of your choosing, and you have a delicious home cooked meal that every one in your family will enjoy. With that said, here are some quick and easy meatloaf recipes that I hope you will try.

Easy Breezy Crock-Pot Meatloaf
What you need:
* 2 lbs lean ground beef
* 1 c Italian style dried bread crumbs
* 2 eggs
* 1 package dry onion soup mix
* 3/4 c ketchup
* 1/4 t pepper
What you do:

In a large bowl, combine beef, bread crumbs, eggs, soup mix, pepper and 1/2 c ketchup; form into loaf. Place loaf in slow cooker and spread remaining 1/4 c of ketchup on top of loaf. Cook, covered, for 8 hours on low.

Easy Meatloaf
What you need:
* 11/2 lbs ground chuck
* 1/2 c converted rice, uncooked
* 1 garlic clove, minced
* 1/2 c milk
* 3 T ketchup
* 1 T Worcestershire sauce
* 1/3 c onion, diced
* 2 eggs
* 1/2 t dry mustard
* 1/2 t salt
* 1/4 t black pepper
What you do:

Add all ingredients to a large bowl. Mix together thoroughly and shape into a loaf. Place in a loaf pan and cook, covered, for 1 hour in a 350 degree preheated oven. Uncover and cook for an additional 30 minutes.

Cheeseburger Meatloaf
What you need:
* 2 lbs ground beef
* 1 c sharp cheddar cheese, shredded
* 11/2 c Italian style bread crumbs
* 1/4 c green pepper, chopped
* 1/3 c celery, chopped
* 1/2 c onion, chopped
* 2 eggs, slightly beaten
* 6 oz can tomato paste
* 1 garlic clove, minced
* 1 t salt
* 1/4 t black pepper
* ketchup
What you do:

Preheat oven to 350 degrees. Combine all ingredients except ketchup and form into a loaf. Spray a loaf pan with non stick spray. Place meatloaf in pan and spread a thin layer of ketchup on top. Cook, covered, for 45 minutes. Remove cover and continue cooking for 30 more minutes.

For more easy recipes, cooking articles and food related links, visit Easy Breezy Recipes at http://www.easybreezyrecipes.com

Healthy Coleslaw Recipe - Directions And Ingredients To Make The Best Coleslaw

Try out this healthy coleslaw recipe, lightly cooking and spicing up your cabbage for a very different flavors than the typical coleslaw. Cabbage is a very nutritious vegetable, but has a bit of a bite and softening it up makes it much friendlier and more likely to be devoured.

Walnuts add some protein and omega-3 fats, making this salad more of a meal. Apples add some sweetness that goes nicely with the Indian spices. If you like a bit more sweetness try the cinnamon, and if you're a fan of spiciness try adding the cayenne pepper. A small amount of coconut oil and some lemon juice make for a much healthier vegan version than the usual mayonnaise-based coleslaw dressing.

Makes enough for 4 large portions.

Healthy Coleslaw Recipe Ingredients

• 1/2 cup sliced onion
• 1 tsp coconut oil
• 2 cups sliced cabbage (1/2 of a medium sized head)
• 1 medium apple, sliced
• 1/4 cup walnuts, chopped
• 1 cup carrot, grated
• Fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp cinnamon (optional)
• 1 tsp cayenne (optional)
• 1 lime or lemon, juiced

Healthy Coleslaw Recipe Directions

1. Put a large pan on medium heat, then add the coconut oil. Stir the onions in the oil, and sautee them until they are softened and translucent.
2. Add the cabbage, stirring a bit to coat it with oil, then leave it to cook until it starts to wilt. Put the.apple slices in next, cooking them a few minutes, then the walnuts.
3. Put the grated carrots in next, stirring them through, then add the fresh cilantro and the spices. If you don't like cilantro, or can't find it, you can also use or flat leaf parsley or fresh basil. Make sure the spices get stirred through to coat the vegetables evenly.
4. Squirt the lime or lemon juice over the whole dish, and leave it on the heat for another minute or two. Serve garnished with more walnuts or chopped cilantro. I hope you enjoy this healthy coleslaw recipe!

To watch a free video of me making this healthy coleslaw recipe, so I can show you the exact techniques, go to http://www.healthyveganrecipes.net/video/curried-coleslaw-with-apples-and-walnuts