Today President Obama said there will NOT be a National Day of Prayer in May because he doesn't want to offend anyone. If this decision offends you as it does m...e, we need the President to know just how many Christians are offended. If you are offended, please copy and paste. Those who name Jesus Christ as their Lord God and Savior have too long allowed the world to take Him out of everything!
Once again, never worried about offending Christians.
Friday, April 22, 2016
I think you will love this recipe. It is pretty easy to make.
White Chicken Chili
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1 can green chills, drained and minced
4 cans white beans, undrained
4 cups chicken broth
2 cups rotisserie chicken meat, shredded
1 cup shredded monterey jack cheese
Add olive oil, onion and garlic to large, unheated soup pot or dutch oven. Turn to medium heat and sauté onion and garlic until soft (about 10 - 15 minutes).
Add cumin, cayenne, salt and pepper and stir well. Add green chills, chicken broth, shredded chicken, and 2.5 cans of beans. Simmer uncovered 15 minutes.
Meanwhile, puree remaining 1.5 cans of undrained beans in blender or food processor. Add to soup to thicken. Simmer 5 more minutes. Remove from heat and stir in cheese until melted. Serve warm with crusty french bread.
NOTE: If you are watching your sodium intake, drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.
Leave me a comment if you try it.
Wednesday, April 20, 2016
Fresh salads and healthy lifestyles go hand in hand. After all, what could be better for you than a big plate full of leafy greens, fresh vegetables, fiber-rich legumes and lean proteins? Unfortunately, you could end up negating these delicious and healthy choices if you aren’t careful about the type of salad dressing you use.
Taking a quick look at the list of ingredients on your favorite bottle of store-bought dressing can be a real eye opener. In fact, you may be surprised to see a host of ingredients you weren’t expecting, including high-fructose corn syrup and other sweeteners, trans fats, MSG, and an assortment of artificial colors and preservatives to make it all seem more fresh and natural.
Fortunately, making your own homemade salad dressing is faster and easier than you might think. Plus, you get to control how much you make at one time, so you don’t have to worry about throwing out your hard-earned money if you don’t use it all in time.
When it comes to homemade salad dressings, vinaigrettes are fast, easy and delicious choices. One general rule of thumb to keep in mind when creating your own vinaigrettes is to use 1 part vinegar (or other acidic ingredient) to 3 parts oil. In other words, if you use ¼ cup vinegar, you’ll want to use ¾ cups of oil. If you like a little more kick to your dressing, try a 2:1 ratio instead.
When choosing these key ingredients, don’t be afraid to get creative. Think beyond plain white, red or cider vinegar and give rice vinegars, aged or white balsamic, or fruit-infused varieties a try, as well. Citrus juices, such as lemon, lime, oranges and grapefruit, also work particularly well.
When it comes to choosing your oil, it’s hard to beat a high-quality extra virgin olive oil. However, you may want to consider other healthy alternatives, such as a more delicate grape seed oil, as well. Olive oils infused with garlic, rosemary or other herbs are also great choices.
A third ingredient you may want to add to your vinaigrette is Dijon mustard. Dijon is a popular choice because it tastes great and helps bind all the other ingredients together.
Beyond these three ingredients, there are countless ways you can customize your vinaigrette recipes to complement your salad ingredients. For example, you can add minced garlic, onion, shallots, fresh or dried herbs, honey, or a variety of fruit juices or zests.
Here is a basic recipe to get you started:
3/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1-2 cloves finely minced garlic
salt and pepper, to taste
Combine all ingredients in a glass bowl or container with tight-fitting lid. Mix or shake vigorously to combine thoroughly.
Starting with this basic recipe, I bet you can come up with dozens of yummy options to suit whatever salads are on your menu. Enjoy!
Tuesday, April 19, 2016
Hello, I hope you have been having a good week. Our week has been pretty busy. Our pump went out and we have been trying to get it fixed for about three days. Tomorrow is the big day. Our neighbor has been letting us use his water so we are thankful.
I started on a diet that consists of mostly vegetables and fruits. I thought it would be really hard but it wasn't. There have been a couple of times that it was hard to eat the right foods when we were traveling but all in all it has been a pretty easy transition.
I do feel better. This is about my third week. I haven't lost any weight yet but I am hoping to see a loss soon. But I do feel better and hope it helps my body to heal from some different ailments.
Have any of you tried doing this? Let me know in the comments below ok? Maybe share a recipe that helped you.
Saturday, April 9, 2016
Wednesday, April 6, 2016
You’ve got goals – Plexus Slim® can help. Finally there is a great way to help manage your weight. When combined with a healthy diet and exercise, Slim can help you feel better than ever.
Simply pour into a bottle of water 30 minutes before a meal, drink and experience the results you’ve been dreaming of.
Features & Benefits:
- Includes Alpha Lipoic Acid, Chlorogenic Acid, and Garcinia Cambogia
- 10 Calories
- Natural Berry Flavor
- Fast and easy.
- Just add water, and go.
- No meal replacements or shakes.
- Gluten Free
- 100% Vegetarian
Thursday, March 31, 2016
This is really good information about Plexus Slim. It talks about the weight loss benefits. You can purchase Plexus Slim on my site.
Posted by Ruthie Denise at 1:04 PM