The Food Network’s Alton Brown shows you how to cut a turkey so well they’ll say you deconstructed it.

Via TLF

Kids should love this!  The final version of the House and Senate’s agriculture spending bill still lists tomato sauce as vegetable, despite the USDA trying to change rules back in January to make school lunches healthier.  From the news report:

The USDA wanted to require tomato paste and puree be credited as a vegetable based on the actual volume that is served. So – in a change from current standards – the scant layer of sauce served on a slice of pizza wouldn’t be classified as a vegetable. The USDA wanted a half-cup of tomato paste or more to be counted as a vegetable, the Associated Press reports.

Read more at TLF

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Here are great steps to making a splendid hamburger casserole.

The ingredients you will need:

1 ½ to 2 lbs hamburger

Lawry’s seasoned salt

2 cans tomato soup

1 can water

6 medium potatoes, peeled and sliced into rounds

2 medium onions, peeled and sliced into rounds

Directions:

1. Mix seasoned salt into hamburger meat and form into 4 to 6 hamburger steak patties.

2. Arrange hamburger patties in bottom of greased deep 11” X 13” pan or equivalent size.

3. Layer sliced potatoes and sliced onions on patties.

4. Blend soup and water. Pour over top of casserole.

5. Bake covered 1 hour in 350 degree oven.

Tell us how it turns out. Do you have a special trick?

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Try Creating  A Mini Subs- Another easy lunch for kid is to make a miniature submarine sandwich out of a hot dog bun. Use pepperoni slices and other favorite meats. Slice regular sized deli meat into thin strips. Add cheese and shredded lettuce. Pack a small container of salad dressing to pour on top at lunchtime.

Homemade Lunchable- We pass them all in the  supermarket but here is how to make your own that the kids won’t hate. When shopping for groceries ask that your deli meat be sliced thick instead of shaved or regular slices. If your child doesn’t like the idea of square deli meats use a round cookie cutter or thin sided glass to cut out meat and cheese circles.

Thermos food- A thermos hot food lunch can be anything your child desires as long as it warms up their insides and is reasonably nutritious. That said the occasional thermos of boxed macaroni and cheese or canned pasta is also okay for those days when time and opportunity have got the better of you.

The other thing to consider is getting your child involved. Make a big deal of packing lunch fir yourself and them. Small  children particuliar copy your choices as well when you pack the lunch with care and show them yours as well

What are your tricks we would love to hear them.

Casseroles are simple quick easy go to meals for working adults.

Here is a turkey casserole with wild rice that will be great for dinner and even better for lunch the next day!

Ingredients:

2 ½ cups water

1 cup uncooked wild rice ( brown rice can be used)

4 cups cut-up cooked turkey

1 bag  frozen mixed vegetables, thawed

1 ½ cups uncooked instant brown rice

½ teaspoon salt

½ teaspoon dried thyme leaves

1 cup  chicken broth, heated

3 containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce

½ cup  bread crumbs

¼ cup finely chopped walnuts

3 tablespoons butter or margarine, melted
In 2-quart saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover; simmer 40 to 50 minutes or until rice is tender. 2 Heat oven to 350°F. Spray 3-quart casserole with cooking spray. 3 In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and Alfredo sauce. Pour into casserole. 4 In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture. 5 Bake uncovered about 45 minutes or until hot.

To heat the chicken broth, measure it into a 2-cup microwavable measuring cup and microwave on High 2 minutes 30 seconds to 3 minutes or until almost boiling.

To save time, purchase cooked d rice. It’s available in 15-oz cans and 10-oz frozen packages; each contains 2 cups cooked rice. It should take you about 30 minutes but, it is worth the wait.

A perfect accompaniment for my signature “Rock-A-Mole” are my “Rock Shrimp Ceviche “Shooters.” These refreshing and light small bites are just right for spring.  Just fill tequila shot glasses to the rim, garnish with cilantro sprigs and serve chilled with small demitasse spoons.

Ingredients:

1 Lb. Fresh Rock Shrimp
1 Large Haas Avocado, Firm and Small Diced
1 Jalapeno Chile, Small Diced
½ Medium Red Onion, Small Diced
½ c Cilantro, Chopped
3 Limes, Fresh Squeezed
2 Oranges, Small, Fresh Squeezed
½ Hothouse Cucumber, Skin-On, Small Diced
2 Vine-Ripened Tomato, Small Diced
2 Grilled Corn-on-the-Cobb, Kernels Shaved from the Cobb
Orange-Infused Olive Oil (Drizzle)
Sea Salt & Fresh Ground Pepper (to taste)
Cilantro Sprigs (Garnish)

Method:

In a large pot add 4 quarts boiling water. Remove from the heat and add the shrimp to lightly cook. Drain the shrimp from the boiling water and refrigerate for about and hour. In a large mixing bowl add the shrimp, cucumber, tomato, corn, cilantro, jalapeno and red onion. Add the fresh lime and orange juice and gently fold in the avocado. Season the ceviche with sea salt and fresh cracked black pepper to taste and lightly drizzle with the orange infused olive oil. Garnish with cilantro sprigs.

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Join Celebrity Chef Kai Chase and Robin Downes’ Yoga Flava for Summer Spiritual and Sensual Sizzle By Th Sea Weekend Retreat Get Away (June 25-28) in Marina Del Rey, California

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EatingWell.com shares 7 featured healthy ideas for Superbowl Sunday.

Click here for the recipes of the 7 featured ideas and 18 more for your Superbowl party!

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Click on picture for full recipe!

Wings 3 Ways

Game Day Chilli

Need something to wash that down?  Here’s Anderson’s tasty recipe for Beer Punch:

Ingredients

• 4 strawberries, chopped
• 1/4 cup blueberries
• 1/4 cup sugar
• 2 tablespoons grenadine
• 2 tablespoons fresh lime juice
• 2 (12-ounce) bottles beer, cold (recommended: Corona or a pilsner

Directions

In a bowl add the strawberries, blueberries, sugar, grenadine, and lime juice. Stir to dissolve as much sugar as possible. Cover and refrigerate for at least 1 hour, stirring a couple of times to agitate and help create juices.

When ready to serve, divide the mixture among 4 low ball glasses. Pour 6 ounces beer into each glass and give a gentle stir. Drink!

Click here for more recipes and full article from the “Cooking For Real” host .

Also see what she told PopEater on who’s  she’s rooting for to win at today’s Superbowl!

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