Speed Up Your Cleanup

If you're eating the South Beach Diet way, chances are you're preparing lots of delicious, meals using fresh ingredients. Since you may be spending more time cooking, the last thing you want to do is spend even more time scrubbing dishes. Here are five ways to cut down on food buildup (and, thus, food cleanup!) while maintaining the quality of your cooking equipment.

Buy nonstick cookware. This may seem like an obvious solution, but it still deserves to be at the top of the list. Nonstick pans make life easier for the average cook because, as the name implies, food won't stick to the pan. The downside is that food doesn't brown as well. The best solution is to have a good set of nonstick cookware for most meals and a few quality pieces of uncoated cookware to use when browning really counts.

Invest in high-quality, heavy pots and pans. Cheaper pans don't have the lifespan of high-quality cookware. To cut down on cleanup time, look for cookware that's dishwasher safe. A good bet is stainless-steel cookware made with an aluminum or copper bottom (since these metals conduct heat better than stainless steel).

Don't add cold foods to a hot pan. Bringing the food to room temperature first will cut down on the stickiness. When cooking with dry foods, you should also remember to add a little oil and allow it to heat before adding the food.

Clean cooking-spray buildup. Nonstick cooking sprays can leave a gummy residue that builds up over time. If you cook with these sprays, make sure you thoroughly clean the pan after every use. Some manufacturers advise avoiding these sprays, so check the manufacturer's recommendations.

Practice prevention. The best way to avoid food buildup is to make sure your pots and pans are thoroughly cleaned after each use. If you're using a nonstick pan, be sure to use nonabrasive cleaners and pads, and avoid rough sponges and steel wool. Other materials, like stainless steel and aluminum, can handle mildly abrasive cleansers, but it's always best to check the manufacturer's recommendations.

See all South Beach Diet Tips.

Berries In Season

Seasonal Produce: Raspberries
Like blueberries, raspberries are a small fruit with big benefits! These tiny nutritional powerhouses are rich in fiber and a variety of antioxidants. Enjoy raspberries starting in Phase 2 of the South Beach Diet.

Buying
Most American raspberries come from California between the months of June and October. After that, raspberries are harder to find and much more expensive. Raspberries, like many other berries, must be eaten within a day or two of purchase. Because they are often packaged in boxes that conceal decay, it's important to carefully examine the raspberries before you buy. Take a peek at the berries you can see and make sure they are not damaged, spoiled, or moist. Look for stains or leaking on the box — this is an indication that the fruit inside is beginning to spoil. Raspberries should be plump and firm; not withered or crushed.

Storing
Once you get the berries home, the first thing you should do is remove them from the box. Inspect all the berries and discard those that are spoiled or crushed. Overripe berries should be eaten on the spot. The remaining berries should be dried with a paper towel (don't wash them yet!), spread in a clean container, and covered with paper towels and plastic wrap. Raspberries can be stored at room temperature or in the refrigerator for one to two days. When you're ready to eat them, gently rinse raspberries under a light spray of cold water (running water could damage this delicate fruit). Raspberries can also be frozen and kept in the freezer for ten months to a year. The beauty of freezing is that the berries will not need defrosting before cooking or using in smoothies.

Preparing
Rinse raspberries and gently pat dry before eating. Raspberries can be served plain or sprinkled with a little sugar substitute. Put them on top of whole-grain cereal or steel-cut oatmeal, plain or artificially sweetened low-fat or nonfat yogurt, or even use them to garnish salads. Frozen berries can be used to make sauces or smoothies.

Enjoy

Daily Dish

A Refreshing Avocado Salad
Enjoy the creamy smoothness of heart-healthy avocado in this salad. Paired with savory crabmeat and vibrant seasonings, this delicious salad brings the irresistible flavors of summer to the table.

Crab and Avocado Salad (Phase 1)
Description This delectable multi-use recipe makes a great entrée salad or an appetizer in half-sized portions. In later Phases, it can be an hors d’oeuvre on whole-grain crackers or a sandwich or wrap filling. Serve it as is or with a simple mixed-green salad. If crabmeat is unavailable, cold steamed shrimp is just as good.

Serves 4 (scant 1-cup)
Prep time: 10 minutes
Ingredients 1/4 cup chopped fresh cilantro2 tablespoons mayonnaise1 tablespoon chopped roasted red pepper (from a jar) 1 tablespoon fresh lime juice1/8 teaspoon cayenne pepper1 pound lump crabmeatSalt and freshly ground black pepper1 large ripe avocado, pitted, peeled, and cut into 1/4" cubes

Instructions Combine cilantro, mayonnaise, red pepper, lime juice, and cayenne in a medium mixing bowl. Mix in crabmeat and season with salt and pepper. Gently fold in avocado and serve.
Nutritional information: 230 calories14 g fat (2 g sat) 4 g carbohydrate22 g protein3 g dietary fiber

I'm Martha Cheves, and this is a little

About Me

I'm from Georgia, moved to North Carolina by way of Florida. I've been in Charlotte for 14 years and love it. The recipes in my book Stir, Laugh, Repeat are all tested by "Food Testers" of which I now have 24. They try a dish and rate it from 1-10 with only those scoring at least an 8 making the book. My website is a holding place for my 2nd book Stir, Laugh, Repeat... Again.

Please visit my site to find new recipes and tips. All recipes are

Stir Laugh Repeat
http://stirlaughrepeat.blogspot.com/

My Book and A Dish site
http://marthaskitchenkorner.blogspot.com/

Martha's Receipe Cabinet
http://marthasrecipecabinet.blogspot.com/

Stir, Laugh, Repeat - The Cookbook
http://stirlaughrepeatcookbook.blogspot.com/

BeadRee Aerie: With Love From BeadRee

BeadRee Aerie: With Love From BeadRee

It probably wouldn't occur to you to try to make your own salad dressings. You would be surprised at how many different types of salad dressings you can make from ingredients you already have on hand. They are easy to prepare, and you can't beat the taste. Try one of these recipes and you won't go back to store bought salad dressings again!


Creamy Garlic & Dill Dressing

1 cup milk
1 cup fresh parsley, chopped
3 cloves garlic, minced
1 cup mayonnaise
1 tbsp. dried dill weed
Salt and pepper

Blend milk, parsley, and garlic in a blender until smooth. Pour milk mixture into a bowl and add mayonnaise, dill weed, salt, and pepper. Whisk until blended.

Fresh Basil Dressing

1 3/4 cups olive oil
1 handful fresh basil leaves, chopped
Juice of 1 lemon
Salt and pepper

Blend all ingredients in a blender until smooth.

Oriental Dressing

1/4 cup vegetable oil
1 tbsp. oriental sesame oil
1 tbsp. rice vinegar
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. sugar

Combine oils. Add remaining ingredients and mix well.

Balsamic Vinaigrette

1/2 cup olive oil
1 tsp. sugar
1/2 cup balsamic vinegar
1 garlic clove, minced
Salt and pepper

Blend ingredients, mixing well.
Process cucumbers and onions in a food processor. Stir in sugar, lemon juice, garlic powder, and Worcestershire sauce. In a medium-sized bowl, combine cucumber mixture and mayonnaise.


Ranch Dressing

2 tsp. onion, minced
1/8 tsp. garlic powder
1 tbsp. dried parsley
1 cup mayonnaise
1 cup buttermilk

In a medium-sized bowl, mix together mayonnaise and buttermilk. Stir in remaining ingredients.

Cucumber Dressing

3 medium cucumbers
2 small onions
1/4 cup sugar
1/4 cup lemon juice
1/4 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 quart mayonnaise

Process cucumbers and onions in a food processor. Stir in sugar, lemon juice, garlic powder, and Worcestershire sauce. In a medium-sized bowl, combine cucumber mixture and mayonnaise.

Article Source: http://www.wahm-articles.com

Creamy Garlic & Dill Dressing

It probably wouldn't occur to you to try to make your own salad dressings. You would be surprised at how many different types of salad dressings you can make from ingredients you already have on hand. They are easy to prepare, and you can't beat the taste. Try one of these recipes and you won't go back to store bought salad dressings again!

Creamy Garlic & Dill Dressing

1 cup milk
1 cup fresh parsley, chopped
3 cloves garlic, minced
1 cup mayonnaise
1 tbsp. dried dill weed
Salt and pepper

Blend milk, parsley, and garlic in a blender until smooth. Pour milk mixture into a bowl and add mayonnaise, dill weed, salt, and pepper. Whisk until blended.

Fresh Basil Dressing

1 3/4 cups olive oil
1 handful fresh basil leaves, chopped
Juice of 1 lemon
Salt and pepper

Blend all ingredients in a blender until smooth.

Oriental Dressing

1/4 cup vegetable oil
1 tbsp. oriental sesame oil
1 tbsp. rice vinegar
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. sugar

Combine oils. Add remaining ingredients and mix well.

Balsamic Vinaigrette

1/2 cup olive oil
1 tsp. sugar
1/2 cup balsamic vinegar
1 garlic clove, minced
Salt and pepper

Blend ingredients, mixing well.
Process cucumbers and onions in a food processor. Stir in sugar, lemon juice, garlic powder, and Worcestershire sauce. In a medium-sized bowl, combine cucumber mixture and mayonnaise.


Article Source: http://www.wahm-articles.com

Ranch Dressing

2 tsp. onion, minced
1/8 tsp. garlic powder
1 tbsp. dried parsley
1 cup mayonnaise
1 cup buttermilk

In a medium-sized bowl, mix together mayonnaise and buttermilk. Stir in remaining ingredients.

Cucumber Dressing

3 medium cucumbers
2 small onions
1/4 cup sugar
1/4 cup lemon juice
1/4 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 quart mayonnaise

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Hi Ladies, If you have a recpe to share you can post it in the Recipe Group and I will transfer here.

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Thanks Karren

Top 5 Foods for Healthy Skin

• Essential fatty acids, found in oily fish, nuts and seeds, help to keep skin soft and supple and some studies show that they may help lessen the severity of skin conditions like rosacea and eczema. Essential fatty acids are also said to reduce inflammation and protect DNA from damage.


• Blueberries are very high in antioxidants which target free radicals (those little nasties that cause premature aging and disease) preventing damage of skin cells. Also an excellent source of fiber, vitamins C and E, and riboflavin.



• Citrus fruit is a good source of vitamin C and bioflavonoids which help to support collagen in the skin, keeping skin firm and young looking.



• Green tea is one item we all should incorporate into our daily routine. It is rich in antioxidants, helps to reduce UV damage and is high in polyphenols, potent free radical fighters. The polyphenol most abundant in green tea, EGCG, is also thought by some scientists to reactivate dying skin cells. Green tea is also high in vitamins C, D and K as well as riboflavin, zinc, calcium, magnesium and iron. Be sure to steep green tea no longer than 2 ½ to 3 minutes as burning may give the tea an unpleasant bitter taste.



• Last, but certainly not least, is water. Pure, filtered water should be a large part of your daily intake. Water keeps our bodies (and skin cells) hydrated and helps to move out toxins, which helps to keep the skin clean and clear.



The more foods you replace with the organic version, the fewer toxins your body will be absorbing. The liver is our body’s mechanism for dealing with toxins, but it can only do so much, once it is over-loaded free radicals begin to form and, as you know, this is when signs of aging and health issues begin.



By paying special attention to what you are feeding your body, you will see positive results in not only your health and the way you feel, but also the way you look. Beauty truly does come from within.



Image credit: The Infamous Gdub at Flickr.com, under Creative Commons license.



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Potato Cassarole

Potato Cassarole

You will need:
1 bag shredded hash browns
1 bag shredded cheddar cheese
1 can cream of mushroom soup
1 small container sour cream
small bag plain potato chips
1 onion
1 green pepper

Preperation:brown hash browns in skillet with oil and butterchop onion and green pepper finecombine in large bowl; onion and pepper , browned hash browns,sour cream, and mushroom soup.spread in baking pancover the top with shredded cheddar cheese and crushed potato chipsBake for 30 minutesAnd here is the article.