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Weight Loss Systems Woman’s 1000-1200 Calorie Diet Plan 3 Meal Replacements (MR); 3 Protein Supplements (PS); 1 Protein Bar (PB); 1 Healthy Meal (HM) Breakfast 1 Weight Loss Systems Pudding/Shake or Smoothie (MR) 1 Weight Loss Systems Hot Cakes or Cereal or Oatmeal (PS) 1 Optional or 1 Dairy Morning Snack 1 Weight Loss Systems Pudding/Shake or Smoothie (MR) 1 Fruit Lunch 1 Weight Loss Systems Lite Entrée or Soup (PS) 1 Weight Loss Systems Protein Bar (PB) Afternoon Snack 1 Weight Loss Systems Pudding/Shake or Smoothie (MR) Dinner 1 Protein (4oz Very Lean or 3oz Lean) (HM) 2 Vegetables, 1 Starch and 1 Optional (HM) Evening Snack 1 Weight Loss Systems Double Chocolate Cake or Cheesecake or Pudding or Hot Drink or Fruit Drink (PS) Approximate Daily Totals Calories 1000-1200 Protein 120g-140g Carbohydrates 110g-140g Fat 15-30g 1 Multivitamin and at least 8 cups of water or non-caloric beverages daily. Instructions: 1. You may use spices, seasonings, vinegar, lemon juice, mustard, horseradish, sugar free gelatin, and listed beverages as desired. 2. Take 1 multivitamin and drink at least 8 cups of water or non-caloric beverage daily. 3. Foods may be rearranged within one day to meet your schedule or personal preferences. 4. Use the Food Selection List & Shopping Guide to plan your Healthy Meal, Fruit selection, and to create a shopping list. 5. Prepare food in the Healthy Meal by Baking, Boiling, Broiling, Grilling, Roasting or Steaming. NO Frying. 6. Consume ALL Meal Replacements and Supplements as directed for optimum nutritional intake, support of lean muscle and to curb hunger. 7. Eat meals at regular intervals. *** Consult with your doctor before starting any diet, exercise, or supplementation program. *** Nashua Nutrition • 522 Amherst Street • Nashua, NH 03063 • 1-800-649-1374 • www.NashuaNutrition.com Weight Loss Systems Woman’s 1000-1200 Calorie Diet Plan Meal Replacements Flavors Pudding/Shakes Chocolate Cream, Vanilla Cream, Strawberry Cream, ChocoMint Cream, Mocha Cream Smoothies Berry Yogurt, Strawberry Yogurt Fruit Drinks Berry Blast Soups Tomato Protein Supplements Flavors Oatmeal Apple ‘n Cinnamon Cereal Cinnamon Crunch, Berries 'n Chocolate Crunch Fruit Drinks Berry Blend, Cran-Grape, Kiwi & Berry, Tangy Orange, Tangy Lemon Hot Drinks Hot Chocolate, Cappuccino Soups Chicken with Noodles, Chicken & Vegetable Cream Lite Entrees Vegetable Cheese Omelet, Vegetarian Sloppy Joe, Zesty Chili, Spicy Cheese ‘n Pasta, Cheese Steak Macaroni Puddings Dark Chocolate, Lemon, Chocolate Chip with Marshmallows, Toffee Creme, Caramel, Butterscotch, Banana Desserts Double Chocolate Cake, Cheesecake Protein Bars Flavors Crispy Bars Crispy Cinnamon, Crispy Peanut, Crispy Fudge & Graham, Crispy Berry Yogurt, Crispy Coffee Chocolate Nutrition Bars Caramel Brownie Nut, Caramel Butter Pecan, Cookie Dough, ChocoMint, Chocolate Coconut, Creamy Cookie, Chocolate, Tangy Lemon Crisp, Cinnamon Oatmeal Raisin, Chocolate Peanut Butter, Peanut Butter Crisp, Butter Toffee, Sampler Pack Nashua Nutrition • 522 Amherst Street • Nashua, NH 03063 • 1-800-649-1374 • www.NashuaNutrition.com
Mountain View Drifter Big Bear Cookbook General A few general rules when cooking with bear: When cooking to well-done, a meat thermometer reads l90°F. When well-done meat is pierced with a fork, the juices should run clear, not pink. Generally use dry cooking methods for tender, fat bear and moist cooking methods and/or marinades for older, stringy bears, although marinades may be used for any bear. If you feel the bear is a bit gamy and/or tough, soak for 24 hours in a solution of 1 Tablespoon salt and 1 Tablespoon vinegar to1 quart of water. When roasting you should always cook on rack about 2 inches above bottom of pan as bear is quite greasy. Always place about one inch of water in bottom of pan. A most important feature is the marinade, so here goes. Marinades Black Bear Marinade 1 cup dry red wine (cheapest) 1/2 cup olive oil 1 onion chopped 6 cloves garlic crushed 1 sliced carrot 1 tbsps. Dried tarragon, may want to half this as tarragon is strong salt and pepper adjust to your own taste Place meat in roaster, roast or steaks, in marinade and cover and refrigerate overnight turning often prior bedtime. Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy. Bear Marinade You can marinate one of two ways: (1) Put the meat in a container of milk with lots of garlic and let set overnight in the refrigerator. (2) Put the meat in a container of Italian salad dressing and leave in refrigerator overnight. Make sure the meat is submersed in the milk or dressing and keep covered with Saran wrap. It doesn't hurt to turn every once in a while when you think of it to mix the meat up and get the meat on top to the bottom and vice-versa. Mountain View Drifter P.O. Box 958 • Millinocket, ME 04462 Phone: (207) 723-5535 Guide@MountainViewDrifter.com
SWISS STEAK: THE IMPROVED VERSION OF A CLASSIC RECIPE By Paul Nehring, From NewGrass Farm, LLC, www.newgrassfarm.com Swiss steak was a mainstay of our home kitchen, when I was young, mainly because it was a way to make inexpensive cuts of beef taste taste reasonably good. However, it wasn’t one of my favorite dishes, because even after braising for a couple of hours, the meat was still relatively dry and bland. The problem was that round steak, which was the typical cut Mom used for Swiss steak, is the wrong cut of meat to use. Round steak is lean, and has little collagen in it. While that works well for stir fry, it doesn’t work well for braising. The reason is that collagen, which makes a grilled or pan-fried steak tough, amazingly does the opposite for braised meat. That’s because as it cooks in the liquid, over a couple hours, it starts to break down into gelatin, giving the meat a moist, silky texture. Therefore, if you want the best cut of meat for braising, use a beef cut that has plenty of collagen in it; chuck steak or chuck roast. In this recipe, I use chuck roast, because it’s often much easier to find than thick cut chuck steaks. You just cut your own steaks from the roast, and the price is usually comparable to round steak. This recipe is delicious with mashed potatoes. 2-3, ...
TRAVEL TREATS* $6.50 Jack Link's® Premium Cuts Turkey Jerky Ortega® Mild Salsa Rachel's® Bite Size Tortilla Chips Emerald® Dry Roasted Almonds Twizzlers® Oreo® Cookies $7.00 STIRRINGS MOJITO (Available on most flights to/from Latin America and the Caribbean) MARGARITA FEATURING AVIÓN TEQUILA A summertime south of the border favorite featuring Avión Tequila paired with Margaritaville Margarita Mix. (Only available on flights in North America, including the Caribbean and Central America) SKY BREEZE Absolut Vodka, Fresca, Splash of Cranberry-Apple, Served Over Ice. SPIRITS FLIGHT DELIGHTS* $6.99 Stacy’s Brand® Pita Chips Wild Garden™ Traditional Hummus Dip Somersaults® Santa Fe Salsa Sunflower Seed Snacks Kings Delicious® Fruit & Nut Mix Back to Nature® Honey Graham Sticks Nutella® Spread Surf Sweets® Jelly Beans $7.00 Absolut Vodka Avión Tequila Bacardi Rum Bailey’s Irish Cream Cordial Bombay Sapphire Dry Gin Canadian Club Reserve Whisky Dewar’s Scotch Glenlivet Single Malt Scotch Whisky Jack Daniel’s Tennessee Whiskey Jack Daniel’s Tennessee Honey Whiskey Woodford Reserve Small Batch Bourbon BEERS $6.00 Corona Extra Heineken Miller Lite Blue Moon (Available in North America only) WINES $7.00 Ask your Flight Attendant for today’s selections GOOD SENSE FRUIT AND NUT MIX $3.00 PEANUT M&M’S $2.00 PRINGLES ORIGINAL $3.00 Almonds, Raisins, Pineapple, Cranberries, Cashews *Product contents may vary. Delta Air Lines only accepts credit and debit cards for all on-board purchases. Debit/credit cards or cash are accepted on Intra-Asia routes. Delta Connection flights with single class service accept cash only. ATM and gift cards are not accepted. Debit cards are only accepted if they bear a major credit card logo. Use your Delta SkyMiles® Credit Card from American Express and earn double miles for onboard food, beverage and entertainment purchases. Alcohol may be served to customers over the age of 21 only. By FAA rule, we may not serve alcohol to customers who appear intoxicated. Only alcohol provided by Delta may be consumed onboard. All SkyMiles program rules apply to mile offer. To review the rules, please visit delta.com/memberguide. ©2011 Delta Air Lines, Inc. Printed on recycled paper Printed using soy based inks 08/12 FRUIT & CHEESE PLATE SAVE 20% ON YOUR ELIGIBLE IN-FLIGHT PURCHASE WHEN YOU USE YOUR DELTA SKYMILES® CREDIT CARD FROM AMERICAN EXPRESS. SEE DETAILS INSIDE. BREAKFAST LUNCH/DINNER 5:00am - 9:45am 9:46am - 8:00pm BASED ON LOCAL DEPARTURE TIMES BASED ON LOCAL DEPARTURE TIMES YOGURT AND GRANOLA PARFAIT WITH FRESH FRUIT $4.99 Start your day off right with this healthy customer favorite. We start with premium vanilla yogurt and layer with fresh blueberries and strawberries. Topped with crunchy granola. MAPLE HONEY TURKEY AND CHEDDAR ON CROISSANT FRUIT & CHEESE PLATE EASTBOUND FLIGHTS $7.50 FRUIT & CHEESE PLATE $8.50 CHICKEN CAESAR WRAP An appetizing assortment of cheddar, havarti, smoked gouda, and brie cheeses accompanied by granny smith and braeburn apple slices, red grapes, crackers, and heart-healthy pecans. $6.50 We fill a fresh butter croissant with certified heart-healthy Boar’s Head Maple Honey Breast of Turkey, made with real maple syrup and honey, and slices of cheddar cheese. Comes with apple butter and honey mustard on the side. FRUIT & CHEESE PLATE WESTBOUND FLIGHTS $7.50 SMOKED TURKEY AND PROVOLONE SANDWICH There’s nothing to feel guilty about this sandwich! A helping of certified heart-healthy Boar’s Head Mesquite Smoked Breast of Turkey is paired with slices of provolone and served on wheat grain bread. Comes with real mayonnaise and deli-style mustard on the side. $7.50 An appetizing assortment of cheddar, havarti, smoked gouda, and brie cheeses accompanied by granny smith and braeburn apple slices, red grapes, crackers, and heart-healthy pecans. $8.50 A modern day classic! We fill a tortilla wrap with grilled caesar chicken strips, shredded romaine, julienne roma tomatoes, and shredded parmesan cheese. Served with a side of classic caesar dressing. An appetizing assortment of cheddar, havarti, smoked gouda, and brie cheeses accompanied by granny smith and braeburn apple slices, red grapes, crackers, and heart-healthy pecans. NEW MENU ITEM FRESH SELECTIONS - CARIBBEAN AND LATIN AMERICA LUNCH/DINNER ONLY BEN & JERRY’S ICE CREAM Availble on select eastbound and westbound flights within the United States FRUIT & CHEESE $1.99 Beat the heat this summer with a refreshing cup of Ben & Jerry’s All Natural Homemade Ice Cream. Available in two delicious flavors: CHERRY GARCIA Cherry Ice Cream with Cherries & Fudge Flakes. DELTA SKYMILES® CREDIT CARDMEMBERS NOW RECEIVE A 20% SAVINGS ON ELIGIBLE IN-FLIGHT PURCHASES OF FOOD, BEVERAGES AND ENTERTAINMENT. Use your Delta SkyMiles Credit Card from American Express for your in-flight purchase today, and you’ll receive a 20% savings credited to your next statement, and double miles on your purchase. Terms, conditions and restrictions apply. See delta.com/mycardcan for details. VANILLA Smooth Ice Cream consciously concocted with a particularly flavorful vanilla blend. $7.50 MAPLE HONEY TURKEY AND CHEDDAR ON CROISSANT $6.50 SMOKED TURKEY AND PROVOLONE ON WHOLE WHEAT*...
Baked Stuffed French Toast Beef Stir-Fry Chicken and Artichoke Casserole Cinnamon Apple Cake Grammy’s Chocolate Chip Cookies Kielbasa Bean Soup New England Pot Roast Penne with Rosemary Chicken Three Cheese Spinach Soup Grandma Rue’s Peanut Butter Fingers Cider-Braised Pork Chops Pork Medallions with Pears Fettuccine with Chicken and Asparagus Tried and True Lasagna Breakfast Eggs w/ Potato Crust Beef and Corn Enchiladas Baked Spaghetti Karlene’s Cottage Cheese Pancakes Cheesy Chicken and Rice Casserole Margarita Slush Raspberry Margarita Slush Baked Shoestring Potatoes Baked Pasta and Lemon Chicken Baked Pesto Ravioli with Chicken Baked Stuffed French Toast Pages 46-47 Pull this out of your freezer when you really want to WOW the people at your breakfast table! Raspberry jam and cream cheese are stuffed into French bread pockets, then topped with an almond streusel crumble. Bake as directed or pan-grill it just like French toast by heating a griddle to medium-high heat, spraying with nonstick cooking spray, and browning each piece of bread for 3 to 5 minutes per side. Serves 6 For One For Three Ingredients Nonstick cooking spray 8 24 2-inch slices French bread ¼ cup ¾ cup low-fat yogurt-based spread or butter, softened ¼ cup (2 ounces) ¾ (6 ounces) nonfat cream cheese ½ cup 1 ½ cups raspberry jam 1 ½ cups 4 ½ cups nonfat egg substitute 1 cup 3 cups nonfat milk ½ cup 1 ½ cups granulated sugar 3 teaspoon (divided) 9 teaspoons (divided) ground cinnamon 1 cup 3 cups sliced almonds ¼ cup ¾ cup dark brown sugar ¼ cup ¾ cup rolled oats 2 tablespoons ¼ cup plus 2 tablespoons all-purpose flour ¼ teaspoon ¾ teaspoons vanilla extract Spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray....
Chicken Pasta Salad Allergy Alert: Ingredients: 4 cups 2 stalks 2 cups 1 cup Cooked pasta Chopped celery Red and green grapes Low fat vanilla yogurt 2 tblsp 1 ½ cups 10 Orange juice concentrate Diced chicken or turkey Leaves of lettuce Directions: 1. 2. Mix the first five ingredients together Divide into five parts and serve on two leaves of lettuce Learning Objective: Number and operations – begins to associate number concepts, vocabulary, quantities, and written numerals in meaningful ways. Key Words: Cup, colander, pasta, salad Examples: Provide children with the recipe to follow to give them the experiences with measurement. “Why does this bowl have so many holes in it?” Date: Aug 2010 Head Start Food Activity
The report ‘Global Chocolate, Cocoa Beans, Lecithin, Sugar and Vanilla Market By Market Share, Trade, Prices, Geography Trend and Forecast (2011-2016)’ analyzes the chocolate market by products, sales category, and geography and studies the major market drivers, restraints, and opportunities for the chocolate market in North America, Europe, and Asia. The global chocolate market is expected to grow from $83.2 billion in 2010.to $98.3 billion in 2016 at an estimated CAGR of 2.7% from 2011 to 2016.
Pumpkin Pie in a Bag Ingredients (for 25 students) •one gallon zip freezer bag •2 2⁄3 cup cold milk •two packages (four serving size) instant vanilla pudding mix •one can (15 ounces) solid-pack pure pumpkin •one teaspoon ground cinnamon •1⁄2 teaspoon ground ginger graham cracker crumbs •25 small cups scissors •one can whipped topping •25 spoons (for two students) quart-size zip freezer bags •1/8 cup milk •2 T canned pumpkin •dash cinnamon •dash ginger •1 T pudding mix* tart-size premade graham cracker crusts or ginger snaps * The mix should have the consistency of pudding. If it is too runny, add pudding mix. If it is too thick, add milk. For individual servings follow directions as above and squeeze mixture into tart-size premade graham cracker crusts, or place a ginger snap at the bottom of small cups to serve as crust. 1. Combine the milk and instant pudding in the bag. 2. Remove the air from the bag and seal it. 3. Squeeze and knead with hands until the mixture is blended—about one minute. 4. Add the pumpkin, cinnamon and ginger. 5. Remove the air, and seal the bag. 6. Squeeze and knead with hands until blended—about two minutes. 7. Place 1⁄2 tablespoon of graham cracker crumbs in the bottom of the small cups. 8. Cut the corner of the gallon freezer bag, and squeeze pie filling into the cups. 9. Garnish the cups with whipped topping. 10. Provide spoons. Enjoy. Produced by Oklahoma Ag in the Classroom, a program of Oklahoma State University, the Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education. http://www.agclassroom.org/ok
Classroom Pumpkin Pie Early American settlers used to make pumpkin pie inside of the pumpkin shell. First, they sliced off the pumpkin’s top. Then they removed seeds and filled the insides with milk, spices and honey. It was baked in hot ashes of a fireplace. It didn’t look like the kind of pie that you eat at Thanksgiving, but it was still yummy. You can make your own special pumpkin pie too. Just follow this recipe. What You Need: Gallon Ziploc freezer bag 2 2/3 cups cold milk 2 packages (4 serving size) instant vanilla pudding mix 1 can (15 ounces) solid-pack pumpkin 1 teaspoon ground cinnamon ½ teaspoon ground ginger Graham cracker crumbs 25 small cups scissors 1 can whipped topping 25 spoons What You Do: Combine the milk and instant pudding in the Ziploc bag Remove the air and Ziploc it shut. Squeeze and kneed with hands until blended for 1 minute. Add the pumpkin, cinnamon and ginger. Remove the air and Ziploc it shut. Squeeze and kneed with hands until blended for 2 minutes. Place ½ tablespoon of graham cracker crumbs in the bottom of small cups. Cut corner of freezer bag and squeeze pie filling into cups. Garnish with whipped topping. Add a spoon. Eat up! Information courtesy of Illinois Ag in the Classroom. Distributed in the interest of Agricultural Education by Kansas Farm Bureau. www.kfb.org
Pumpkin Pie In A Bag Making Pumpkin Pie in the Classroom Materials Pumpkin Pie In A Bag 1 gallon plastic storage bag 2 2/3 cups cold milk 2 packages (4 serving size) instant vanilla pudding mix 1 can (15 ounces) solid pack pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Graham cracker crumbs 30 small cups 1 can whipped topping 30 spoons Oven- baked Pumpkin Pie 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) pumpkin puree 1 can (12 fl. oz.) evaporated milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Pumpkin Pie In A Bag Making Pumpkin Pie in the Classroom Materials Pumpkin Pie In A Bag 1 gallon plastic storage bag 2 2/3 cups cold milk 2 packages (4 serving size) instant vanilla pudding mix 1 can (15 ounces) solid pack pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Graham cracker crumbs 30 small cups 1 can whipped topping 30 spoons Oven- baked Pumpkin Pie 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) pumpkin puree 1 can (12 fl. oz.) evaporated milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional)