Thursday, June 24, 2010

Try Portabella Mushroom and Eggplant Burgers they are a great change form the
4th of July Ground Beef or Turkey Burgers.

Grilled Vegetables


4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories


2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories


Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,


Trim tough stem ends from 2 medium-size portobello mushrooms (4 ounces each) or 8 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.

Each serving: About 75 calories,

Grilled Vegetables Vinaigrette

• 2 tablespoon(s) olive or vegetable oil
• 2 tablespoon(s) white wine vinegar
• 2 teaspoon(s) chopped fresh tarragon
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) coarsely ground black pepper
• 1/2 teaspoon(s) sugar
• Tarragon sprigs, for garnish

In large bowl, mix olive oil and remaining ingredients except tarragon sprigs. Add vegetables and toss to coat with vinaigrette dressing.

Fourth of July is Independence Day

Independence Day honors the birthday of the United States of America and the adoption of the Declaration of Independence on July 4, 1776. It's a day of picnics and patriotic parades, a night of concerts and fireworks, and a reason to fly the American flag.
To add to our perfect Hamburger for our picnics lunch and dinners, this year I will share some of my Grilled recipes and a few of my new Grilled Vegetables recipes.

Sunday, June 20, 2010


HAPPY FATHER DAY to all the Dad's, I give all the father’s my love for taken on a job that no one can do, if it’s done right and with LOVE.


HAPPY FATHER DAY to all the Dad's, I give all the father’s my love for taken on a job that no one can do, if it’s done right and with LOVE. I would like to share the history of Father’s Day and how being a real father is so very importune to your child or children lives.

Sonora Dodd, of Washington, first had the idea of a “father’s day”. The idea came to her when she was listening to a Mother’s Day sermon in 1909. Sonora want a special day to honor her father. William Smart
Her father was a Civil War veteran and was widowed when his wife was giving birth to their sixth child. This left Mr. Smart to raise a newborn and his other five children, on a rural farm in eastern Washington State. After Sonora became an adult she realized the selflessness her father had shown in raising his children has a single parent. It was her father that made the all the parental sacrifices and in her eyes he had show courageous, selfless, and loving man Sonora father was born in June so she chose o hold the first
Father’s Day celebration on the 19th June in 1910 in Spokane Washington.
President Calvin Coolidge, in 1924, supported the idea of a national Father’s Day. Then in 1966 President Lyndon Johnson signed a presidential proclamation declaring the 3rd Sunday of June as Father’s Day. President Richard Nixon signed the law, which finally made it permanent in 1972.

Monday, June 7, 2010


Burgers may be the basic of all picnic menus, but they needn't be boring. Jazzed up with spices and seasonings or topped with your favorite condiments, a good burger is hard to beat. From basic lettuce, tomato, and pickle to sautéed onions or bacon, the possibilities are endless. Burgers just taste better when cooked on the grill and enjoyed outdoors.

Building a better burger is easy when you follow these suggestions:
Make sure the grill is the appropriate temperature too hot, and the burgers will burn on the outside before getting done on the inside. Medium-low to medium heat is best.
Keep the lid closed while cooking. A closed lid retains heat, shortening the cooking time and thus keeping the burgers moist.
Use beef that is no leaner than 85% Fat is needed for the burgers to be moist and flavorful.
You also can use turkey or chicken if you are watching your diet and eating least beef.
If using ground turkey or chicken, add a little broth or olive oil to keep them moist.
Use a gentle touch overworking the mixture will produce a tough burger. Mix ingredients just until combined.
Don't form patties too thick or too thin A ¾-inch thick patty is ideal for even cooking. To keep patties from swelling in the middle, make small indention in the center.
Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate and helps put those beautiful grill-marks on your patties.
Turn burgers only once and never, ever, press burgers with the back of a spatula: the sizzling sound may be fun to make, but the pressure releases all of the flavorful juices.
Cook burgers properly for safety's sake; cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry).
To check the temperature, insert the thermometer into the patty horizontally for an accurate reading.

Our New Life style newsletter

A newsletter dedicated to assisting us with our choice of a new healthy lifestyle

This is our weekly newsletter, if you would like a copy. email me and I will add you to our mailing list

Reduce Sodium Intake
I like my soul food and the way Mom cooked the food is was high in sodium. How can I have my soul food and eat it too?
If you suffer with high blood pressure you need to watch you salt or sodium intake. 2400 mg of sodium or less is the amount that should be taken daily. ¼ teaspoon of salt is equal to 450 mg, 8 ounces of whole milk has 120 mg, and an ounce of processed American cheese is 400. However, read the labels of the product you buying. Label reading is the best way to control your intake.
Substitution of powder instead of salt for onion or garlic will reduce your sodium intake. An increase in using herbs and spices will elevate the flavor in your recipes.

½ cup yellow cornmeal
¼ cup flour
1 tsp baking powder
¼ tsp salt
¾ cups nonfat milk
½ cup egg substitute
½ tbsp canola oil

Heat the oven 425 degrees. Mix the dry ingredients together in a bowl. Add the milk, egg substitute, and oil to the dry ingredients. Mix well.
Pour the batter into a nonstick pan and bake for 30 minutes.

Sodium intake 315 mg.

Sandra Vaughan, Editor