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Simple Salsa

Garlic Salsa: 3 medium tomatoes 1 medium onion 1 tablespoon chopped garlic 1 jalepeno, finely chopped 1 bunch cilantro 1 tablespoon extra virgin olive oil 3 limes, use juices only Combine all ingredients in a bowl and enjoy! Chef’s Pico de Gallo Recipe: 7 large tomatoes 2 bunches green onions, sliced 6 garlic cloves, minced... Read more »
By Chef Jody,
April 22, 2012 at 3:15 pm
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Chicken and Green Beans, Tomatoes and Pasta Recipe

Ingredients: 4 ounces whole wheat pasta 2 Tablespoons olive oil 1 pound boneless, cubed chicken breast 2 Tablespoons finely chopped fresh garlic 1/2 pint of cherry tomatoes, halved Red pepper flakes; just a pinch 1/2 pound fresh green beans, rinse and cut 2 Tablespoons fresh parsley, chopped 1/2 cup freshly grated Parmesan cheese Preparation/Method: 1... Read more »
By Chef Jody,
April 14, 2012 at 9:35 am
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Iodine Free Recipe: Pork Chops with smothered apples

Ingredients: 6 pork chops, thick, but lean pepper, and sage to taste 1 teaspoon of canola oil 2 Tablespoons flour 1 cup hot water 1 Tablespoon vinegar 1 cup raisins 4 tart apples, cored and sliced, Granny Smiths work best! 3 Tablespoons brown sugar Procedure/Method: 1. Brown seasoned chops in oil. Remove from skillet. 2... Read more »
By Chef Jody,
April 13, 2012 at 4:04 pm
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Stressed? Try these simple 10 health tips to help along the way!

Yoga classes or a run on your treadmill are great ways to lower your general stress level. But what can you do for stress on the go? The following tips can help you reduce your stress anytime, anywhere. 1. Do a quick breathing exercise. Take several slow, deep breaths and release a little more tension... Read more »
By Chef Jody,
April 7, 2012 at 8:30 am
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Truths about cooking oils.

When it comes to healthy cooking, how do you know which is the healthiest? 20% of your daily calories should be consumed from oils and fats. Here is some helpful information regarding cooking oils. -Olive Oil or Canola Oil: Great for sauteing, buy only extra virgin olive oil or 100% pure canola. High in heart... Read more »
By Chef Jody,
April 5, 2012 at 11:04 am
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Looking back to 1961...

* Front-opening freezer *Weight Watchers *Kodachrome II film *Electric toothbrush *Golf ball Selectric typewriter by IBM *Coffee-Mate *First non-dairy creamer *TWA: First in-flight movie shown *TV: Live televised news conference: JFK Top Movies were West Side Story, Breakfast at Tiffany’s, The Guns of Navarone, A Raisin in the Sun. Top tunes were Moon River, Pocketful... Read more »
By Chef Jody,
March 27, 2012 at 5:57 pm
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Sample of a Weekly Menu Planning: 350 Calories or Less!

SALADS: • Romaine Greens: 10 Calories/8oz. Plus fresh grape tomatoes, celery &, carrot sticks, English cucumbers, red pepper sticks • Fresh Iceberg Lettuce & Mixed Greens: 10 Calories/8 oz. Keep it healthy by adding a balsamic dressing: Add to calorie content • Orzo Pasta Salad: 105 Calories/8 oz. Orzo, dried cranberries, roasted pine nuts, splash... Read more »
By Chef Jody,
March 20, 2012 at 7:22 am
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How to Find Time for Daily Exercise

It happens so easily. Your job, your kids, or your daily errands get in the way of your workout. Before you know it, you’ve stopped working out altogether. How are you supposed to fit exercise in when you have so much to do? It may be easier than you think. Your body needs at least... Read more »
By Chef Jody,
March 16, 2012 at 11:16 am
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"10 Tips for Low-Fat Cooking"

Are you ready to cut the fat? You know you need to cut down on the amount of fat you eat, but you migh not know why. Facts are that diets high in total fat have been linked to health problems such obesity and some types of cancer. Too much saturated fat and trans fat... Read more »
By Chef Jody,
March 13, 2012 at 6:37 am
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Apple Spinach Salad

In a small bowl, combine the vinegar, oil, salt, and the sugar. Add the apples, sweet onions, and raisins. Toss ingredients lightly, just to coat. Let the mixture sit for about 10 minutes for flavors to join. Just before serving, combine the spinach and romaine. Add the dressing, toss and enjoy! 3 Tablespoons cider vinegar... Read more »
By Chef Jody,
March 12, 2012 at 9:26 am
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