Sunday, June 07, 2009

Chicken Fajitas

  • 3 cups fresh pre-cut stir-fry vegetables
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 2 teaspoons chili powder
  • 1 teaspoon oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 8 TACO BELL HOME ORIGINALS Flour Tortillas
  • 1/4 cup KRAFT Italian Dressing
  1. Heat oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally.
  2. Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
  3. Arrange chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.
Additional Info:
  • Prep Time 5 min.
  • Cook Time 10 min.
  • Serves 4

Tuna Burger

  • 2 pounds fresh center-cut tuna
  • 1 large clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon toasted sesame oil, plus more for buns
  • 1 anchovy fillet, minced
  • 2 tablespoons finely chopped fresh basil
  • 2 celery stalks, peeled to remove strings and minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup mizuna
  • 6 buns
  • 6 tablespoons pickled ginger
  • Wasabi mayonnaise
  1. Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark, bloody parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice. Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt, and pepper; combine well.
  2. Heat grill to medium high. Form tuna into 6 patties, and place on hot grill, or chill for up to 6 hours until ready to cook. Grill from about 3 or 4 minutes per side for rare to 7 or 8 for well done. Alternatively, cook in a nonstick skillet or grill pan over medium-high heat for about 2 to 3 minutes per side for rare to 5 or 6 for well done.
  3. Serve with mizuna on buns brushed with sesame oil and toasted, if desired. Serve with pickled ginger and wasabi mayonnaise.
Nutrition Facts:
Serving Size: 6
  • Calories: 409 kcal
  • Carbohydrates: 29 g
  • Dietary Fiber: 4 g
  • Fat: 13 g
  • Protein: 40 g
  • Sugars: 2 g

Saturday, May 23, 2009

America's Best and Worst Burgers

The burger industry in America is looking more and more like an arms race these days. Every few months, we watch in horror as another bacon-enhanced, cheese-embalmed, ranch-riddled weapon of mass inflation hits menu boards at the country’s largest restaurant chains.

Chili’s Smokehouse Bacon Triple-The-Cheese Big Mouth Burger with Jalapeno Ranch Dressing
2,040 calories
150 g fat (53 g saturated)
110 g protein
4,900 mg sodium

T.G.I. Friday’s Cheesy Bacon Cheeseburger
1,590 calories
unknown g fat
unknown mg sodium

Red Robbin A.1. Peppercorn Burger
1,440 calories
97 g fat

Denny’s Double Cheeseburger
1,540 calories
116 g fat (52 g saturated, 7 g trans)
3,880 mg sodium

Dairy Queen ½ lb. FlameThrower GrillBurger
1,140 calories
82 g fat (27 g saturated, 1.5 g trans)
1,940 mg sodium

Hardee’s Two-Third Pound Monster Thickburger
1,420 calories
108 g fat (43 g saturated)
2,770 mg sodium

Ruby Tuesday Bella Turkey Burger
1,057 calories
65 g fat


DQ Original Burger
350 calories
14 g fat (7 g saturated)
680 mg sodium

Wendy’s Quarter-Pound Single
430 calories
20 g fat (7 g saturated)
870 mg sodium

Burger King Whopper Jr. w/o mayo
370 calories
21 g fat (6 g saturated)
570 mg sodium

McDonald’s Quarter Pounder
410 calories
19 g fat (7 g saturated)
730 mg sodium

In-N-Out Protein-Style Protein-Style Cheeseburger
330 calories
25 g fat (9 g saturated)
720 mg sodium

I hope these information I have provided would help you choosing the best for your diet!!:)

Wednesday, May 20, 2009

Healthy Lasagna

  1. 1 tablespoon olive oil
  2. 1 medium onion, chopped fine
  3. 6 medium cloves garlic, minced or pressed through garlic press
  4. 1/3 pound ground beef chuck
  5. 1/3 pound ground veal (see note)
  6. 1/3 pound ground pork
  7. 1/2 teaspoon table salt
  8. 1/2 teaspoon ground black pepper
  9. 1/4 cup heavy cream
  10. 1 (28 ounce) can tomato puree
  11. 1 (28 ounce) can diced tomatoes, drained
  12. 15 ounces ricotta cheese (whole milk or part skim)
  13. 2 1/2 ounces grated Parmesan cheese
  14. 1/2 cup chopped fresh basil
  15. 1 large egg, lightly beaten
  16. 1/2 teaspoon table salt
  17. 1/2 teaspoon ground black pepper
  18. 12 no-boil lasagna noodles
  19. 16 ounces whole milk mozzarella, shredde
  1. Adjust oven rack to middle position and heat oven to 375 degrees F.
  2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
  3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
  4. Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese.
  5. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
Nutrition Facts:
Serving Size: 6

Per Serving

  • Calories: 819 kcal
  • Carbohydrates: 62 g
  • Dietary Fiber: 6 g
  • Fat: 41 g
  • Protein: 52 g
  • Sugars: 16 g
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