FRENCH FOOD - French ONION SOUP - Recipe

French Onion Soup pic by M&M Catering via jenubuka

Recipe For French Onion Soup | What Makes It French?

This link is to a great recipe for making your own French Onion Soup written by fellow Hub writer, jenubuka.

A great recipe that will awe your diners every time.

Check it out!

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CHICKEN with PEPPERS and CAPERS - Recipe

Chicken with Peppers - pic by DixieMockingbird

Chicken and Peppers - Chicken with Peppers, Onions, Garlic and Capers

This recipe written by fellow Hub writer DixieMockingbird, is a great looking one for anyone to try who loves well flavored chicken dishes.

The combination of Capers, Garlic and Onions should make this a very tasty dish.

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Let's Talk ONIONS - which do I use?

ONION by Don Bobbitt

Let's Talk ONIONS - which do I use?

This Hub of mine provides a lot of useful information on the selection and usage of different Onions. Check it Out!

OMELET with MUFFIN - RECIPE

Breakfast, as everyone knows is the most important meal of the day for many of us.   

But, when you are trying to control your weight, you need to balance that fact with the knowledge that you need to keep certain levels of your breakfast, like Calorie, Fat, Carb, Salt, Sugar and Fiber content within certain bounds.

  This recipe is a REAL FOOD  meal recipe. It is an actual Omelet that my wife made for me recently, and has a good combination of the key nutrients that you need every day, while minimizing the levels of some of the nutrients.

INGREDIENTS:

2              large      Eggs, scrambled

2              oz.         Canadian Bacon, sliced

2              tbs.        Cheddar Cheese, shredded

2              tbs.        Onion, White, chopped

1/4          med.      Tomato, chopped

1/2                        English Muffin, Low calorie, Low Fat

1              pinch     Salt

1/4           tsp.       Black Pepper

DIRECTIONS:

1.       Break the eggs and scramble together in a bowl and then pour into a small lightly greased sauté pan.

2.       When the eggs are about half cooked, place the Onion, Cheese, Salt and Pepper evenly over one half of the cooking Omelet.

3.       Fold the empty half of the Egg over to cover the other half of the Omelet.

4.       Cook the omelet until the bottom is done and then flip and cook the other half for one or two minutes.

5.       Remove the Omelet from the heat, and place onto a plate, then spread the tomato pieces over the Omelet.

6.       Toast the one half of an English Muffin and lightly spray the top with a non-fattening Butter flavored spray.

7.       Serve Hot.

NUTRITIONAL INFORMATION:

Calories-               331

Total Fat-             17.2g

Sat. Fat-               7.1 g

Cholesterol-         472.8g

Sodium-               909.3g

Carbohydrates-    16.4g

Fiber-                  3g

Sugars-                3.6g

Protein-               30.4g

TUNA SALAD Salad - RECIPE

REAL FOOD: This is one of my Real Food Recipes. It really gives you a Healthy alternative for lunch when you need to put something together fast that will fill you up and at the same time, make those taste buds happy. 

It is really low in Calories and Fat, and the Sugar level is good.

     

 

       

 INGREDIENTS:

1          medium      Tomato, fresh, cubed

1/8        cup           Onion, white, chopped

4-1/2     oz.            Tuna, Albacore, Low Sodium, in water, (1-can)

1          tbs.            Mayonnaise, Chol. Free, Fat Free

1          large          Egg, Hard Boiled

1          medium     Cucumber, fresh, peeled, sliced

1          medium     DILL Pickle Spear, chopped,

2          cups          Lettuce, Iceberg, chopped large

DIRECTIONS:

1.          In a bowl combine the Tuna, Pickle, Mayonnaise, Onion, and chopped Egg, blending well.

2.        Place the chopped Lettuce onto a plate and add the Tuna Salad in the middle of the plate.

3.        Spread the cubed Tomatoes evenly over the plates ingredients

4.        Chill and serve with your favorite healthy Salad Dressing.

NOTE: Just watch the Salt! You will notice that there is no added salt in the recipe and it still has a Sodium level of almost 300 mg. It tastes great without added Salt, but if you must add some, keep it at a minimum, for your health’s sake.

NOTE: This is one of those recipes that, when you are really hungry, you can easily double and still have a healthy, Low-Calorie and Low-Fat Dish.

NUTRITIONAL INFORMATION:

Calories:              151

Total Fat:             4.2 g

Sat.Fat:               0.9 g

Cholesterol:         128.5 mg

Sodium :              298.1

Carbohydrates:    9.9g

Fiber:                  2.6 g

Sugars:               5.8 g

Protein:              19.8 g

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Squash N Taters - Recipe-Low Cal

This is a REAL FOOD recipe for a dish that is designed to be Low-Calorie, Low Sugar and Low Fat, and to provide reasonable levels of other critical nutrients for the Health concious, as well.

When in season, Yellow Squash, Zucchini Squash and Red Potatoes can be purchased very cheap.

And that is the time of year that we will make this dish the most, to take advantage of those savings.

And with this recipe, you can get several meals out of the nine cups that it produces.

 INGREDIENTS:

5     large        Red Potatoes, cubed.
6     medium   Yellow Squash
3     small        Zucchini Squash
1     large        white Onion
1     cup          Vegetable Broth
1     tsp.           Garlic Powder

DIRECTIONS:

1-   Wash and cube the Red potatoes
2-   Slice the Yellow and Zucchini Squash
3-   Slice the Onion.
4-   Place all of the ingredients into a large covered Saucepan or acovered Dutch Oven.
5-   Place over medium heat, and cook, covered, until the potatoes are tender with a fork. (This will be approximately 45-minutes.
6-   Remove from the stove,and serve hot.

NOTE: Add Salt and Pepper, and any of your other favorite Herbs to you individual serving.

NUTRITIONAL Information (serving size= 1-cup)
.
Calories-             111
Total FAT-           0.4g
Sat. FAT-            0.1g
Cholesterol-        0 mg
Sodium-              121.2 mg
Carbohydrates-   24.4 g
Fiber-                 3.1g
Sugars-               4.6 g
Protein-              3.6 g

EAT HEALTHY & LIVE WELL!

Onion - Other Uses

Onions, as every one knows, are used in many recipes. But they also have other purported health uses, some of which I have listed here;
Please note that there are some varieties of Onions, such as Scallions which have much higher levels of potency and thus higher levels of healing capabilities. Here are some of their other  healthful uses;

• Anti-Cancer- Onions are high in Anti-Oxidants, and Flavonoids, and provide the benefits subscribed to them in reducing the chances of developing cancers.
• Bronchitis- Mix 1-tsp of honey with 1-tsp onion juice, for a liquid used to treat Bronchitis, Influenza and colds, and improve your overall health.
• Cholesterol- Eating Onions helps lower your bad Cholesterol and helps reduce heart disease.
• Decongestant- Onion is a natural decongestant as it helps with sinus drainage.
• Indigestion- Onion helps resolve indigestion.
• Intestinal Disorders- Eating Onions increases the contraction and expansion of the intestines, thus helping remove old stool and gas.
• Jaundice- Eating onion in the morning and at bedtime, helps in the treatment of Jaundice.
• Sore Throat- Eating an Onion helps cure a sore throat.
• Tooth Decay- Eating raw onion helps reduce tooth decay.
• Wart Remover- Rub a Wart with a raw onion dipped in salt. Repeat several time and the Wart will disappear.

Summer Soup - RECIPE

Summer Soup                                       Soups & Stews

Ingredients:

2          large           Potatoes, chopped

2          medium     Onions, chopped

3          medium     Carrots, chopped

2          slices           Bacon, fried and chopped

1          can             Chicken broth

2          tsp.              Salt

1          tsp.              Pepper

1          tsp.              Garlic Powder

1/2      tsp               Cayenne

1          tsp.              Paprika

1          quart          Skim Milk

Directions:

-          Place the chopped vegetables into a pan and cover with water.

-          Bring to a Boil and add the Salt, Pepper, Bacon and other spices.

-          Cook until the vegetables are tender.

-          Place the mixture into a blender and Puree.

-          Add the Chicken Stock and blend together well with a spoon, while seasoning to taste.

-          Chill the mixture in the fridge.

-          When ready to serve add ½ cup of skimmed milk per serving, blending by hand (use a whisk).

-          Top each serving with a Lemon Slice and serve.