Archive for June 2007

3 Tips for Great Pot Roasts

By Val · Comments (0)
Saturday, June 23rd, 2007

by Kara Kelso
http://www.idea-queen.com

Love the smell of a pot roast in the oven? I know most do, and pot roasts make a great meal for the entire family.

The next time you make a roast, here are a few quick tips to make sure you get the most out of your time, and make a delicious roast.

  1. Use the Oven
    I know many absolutely love their crockpots, and use it for lots of different dishes. It’s a wonderful idea for slow cooked meals that don’t require a lot of time from you. However, to get the most meals out of your roast I recommend using a large roaster in the oven. This way you’ll have room for more vegetables and can cook additional items along side (like bread).
  2. Allow Time
    For the best roast, you’ll want to cook it slow. Allow at least 4-5 hours to cook your roast, checking it often. While a roast requires little attention, you will still need to check on it often.
  3. Make Too Much
    Don’t just plan for that night’s meal – make as much as you can! Roasts, potatoes, and other veggies make wonderful leftovers. You’ll save time and energy this was as well, since you can get several meals out of just cooking once. Pick the largest roast you can find at the store to make sure you’ll have plenty of meals.

A simple pot roast is one of the best home cooked meals out there. The next time you have time, make a roast that’s not only healthy, but one the whole family will love!

About the Author:
Kara Kelso is the mother of two children, and owner of http://www.Idea-Queen.com . For more pot roast tips and recipes, visit: http://www.idea-queen.com/roast-recipes.html

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Categories : Beef Recipes, Retreat Cookbook
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Summer Fitness

By Retreat Coordinator · Comments (0)
Sunday, June 17th, 2007

Staying Fit for the Summer

While most of you have probably been working out all winter long through diet and exercise, the key now is to maintain both routines throughout the summer. Here are a few tips and suggestions on staying fit for the summer.

No matter what type of diet regimen you’ve been on, it may be a good idea to continue the diet until after the summer is over. Maintaining a healthy diet will enhance your ability to participate in all forms of sports and activities throughout the summer months. Also, your diet will afford you the opportunity to continue to eat light, healthy meals as opposed to fried, fatty, and heavy foods during the summer.

Summertime is synonymous with barbeques. No doubt you will have your fair share. Sticking to your diet will help you keep the pounds off, especially on those special occasions when outdoor barbeques entice you with foods and drinks which may add excess calories. Drinking your excess calories is usually the biggest culprit of weight gain over the summer. There are many calories in all the summer drinks. Whether it’s beer, mixed drinks or fruit lemonade’s.

Continue your exercise routine throughout the summer. During the hot summer months, your body will fair much better in the heat if you are in good shape. No doubt, you may engage in running, walking, or other strenuous exercises. Therefore, continuing your exercise program will only benefit you in the long run. Whether you spend time in your garden, swim, or bike ride – any physical activity will enhance your health.

No matter what form of physical activity you choose, whether it’s cycling, hiking, swimming, gardening or hitting the gym, make it enjoyable. In fact, turn it into quality time with family, or perhaps some quiet time to de-stress after a busy day.

Keep active and continue your diet regimen throughout the summer so that you will look your best at all those patio parties. After all, you’ve worked very hard over the long winter months to achieve your goals. Now is the time to stay that way.

Val Selby
Health coordinator
Busy Momma Wellness

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Categories : Our Body
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For That Summer Get-Together

By Val · Comments (0)
Friday, June 15th, 2007

Double Tomato Bruschetta

Ingredients:
1 French baguette
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes,
packed in oil
3 cloves minced garlic
4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese

Directions:
1. Preheat the oven on broiler setting.
2. In a large mixing bowl, combine the roma tomatoes,
sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and
pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4 inch slices. On a baking
sheet, arrange the baguette slices in a single layer. Broil
for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette
slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Makes 12 servings.

Chicken Napoli

Ingredients:
4 broiler-fryer chicken breasts, halved
1 cup (8 ounces) butter or margarine
2 (5/8-ounce) envelopes dry Italian dressing mix
1/3 cup lime juice

Directions:
1. Melt butter in small saucepan. Stir in salad dressing mix and
lime juice.
2. Brush both sides of chicken pieces with mixture.
3. Place chicken skin side down on grill about 10 inches above hot
coals. Grill, turning and basting often with butter mixture for 40
minutes or until tender and richly glazed.
Makes 8 servings.

Green Bean and Basil Salad

Ingredients:
1 1/2 lbs green beans, topped and tailed and cut into 1 1/2
inch pieces
1/2 cup olive oil
1/2 cup vinegar (I prefer a mix of red wine and balsamic)
1/4 cup chopped fresh basil leaves
1 clove garlic, minced finely (or pressed)
1/2 teaspoon salt
2 scallions, chopped

Directions:
1. Steam the green beans for about 10 minutes, until tender.
2. You can also cook them in the microwave for about 4 minutes.
3. Set aside in a bowl.
4. Whisk together the oil, vinegar and seasonings.
5. Pour this over the green beans.
6. Add the scallions and toss gently.
7. Cover and place in the fridge until cold.
8. The flavor really intensifies if you let the salad chill for 24 hours.

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Categories : Poultry
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