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Skinny People Rarely Diet

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I share two new interesting food research studies for you today and one quick, easy, and super delicious recipe.

1. Skinny People Rarely Diet

Did you know that skinny people rarely diet?  Or so some researchers say.

What the researchers in this study found was that skinny people tend to listen to their hunger cues. Or in other words, skinny people tend to eat only when they are hungry.

Other things skinny people tend to do are cook more at home, and eat more uality, non-processed foods.

It is a short article and you can read the details by clicking here: Skinny People Rarely Diet.

2. Higher Salt, Lower BP

Another recent study found salt lowers blood pressure.

However, no sooner was the study report published the anti-salt folks debunked it.

The fight and controversy continues!

You can read the entire article, pro and con, by clicking this link –  Higher Sodium Lower Blood Pressure – and make your own confusions!

No Matter What,  I stick by Roberta’s Diet Program:

I eat what I damn well want. I just eat less of it and add a fruit or vegetable with it.

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Featured Recipe         Stuffed Peppers

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I love this recipe for so many reasons. One, it is quick and easy. Two, it is simply delicious!!!

I like my stuffed peppers crisp. So I do not over cook them. No wet noodle-like peppers for me!

Shhhhhh!!! Don’t tell anyone.

However, my real secret in this recipe is the mix of ground chuck – NOT hamburger – and pork. It is this combo that makes my stuffed peppers tastier than most stuffed peppers. It makes the filling light and airy.

I like to serve this recipe with small red potatoes cut in half and drowned in butter, salt and pepper.

Bon Appétit

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This Is What You Will Need For 3 People

3/4 pound ground chuck

1/4 ground pork

1/3 cup onion diced

1 teaspoon diced garlic

3 medium peppers; any color

3 – 8 ounce cans tomato sauce

¼ cup water

3 tablespoons Parmesan cheese*

Salt and pepper to taste to taste

½ cup Minute Rice

About 1 tablespoon dried oregano

*or Mozzarella or feta or cheddar

Here Is What You Do

Preheat oven to 350 degrees

Wash and cut peppers in half, remove membranes and seeds.

Brown the ground chuck and pork; drain if necessary.

NOTE: I use a mixture of ground chuck and pork for flavor. As I said above – this is my secret ingredient.

Stir in diced onion and garlic and sauté a minute or two.

Stir in 1½ cans of the tomato sauce and cook covered 3-5 minutes.

Stir in rice and let stand 7 minutes.

Spoon the filling into pepper halves and place in a baking dish. Sprinkle the oregano on top.

Top with some of the remaining sauce and cheese.

Pour about ¼ inch water and a bit of the tomato sauce in the bottom of the pan.

Heat in the oven covered 15-20 minutes until peppers are crisp tender.

Let stand covered for about 7 minutes before serving.

Pass more sauce and cheese at the table.

Quote of the Day

Twenty years from now you will be more disappointed
by the things you didn’t do than by the ones you did do.
So throw off the bowlines.
Sail away from the safe harbor.
Catch the trade winds in your sails.
Explore. Dream. Discover.

Mark Twain

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Fillets with Lemon Caper Butter Sauce

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Just a recipe today. I should not say, “just.” This is one fantastic and delicious recipe! Best of all it is super quick and easy to make!

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Fillets with Lemon Caper Butter Sauce

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ou will need for 3 people:

¼ cup flour

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons butter, divided

4 thin fish fillets about 6 ounces each (flounder, tilapia, trout)

3 tablespoon capers

1 lemon, cut in half

Here is what you do:

Combine flour, salt and pepper in a plastic bag. Add fish filets one at a time and shake to coat, shake off excess.

Melt 1 tablespoon over medium heat in skillet.

Cook fillets until lightly browned on both sides, about 3 to 4 minutes each side.

Place filets on a platter and keep warm.

Turn off the stove.

Squeeze the juice from one of the half lemon into the skillet.

Add the capers.

Off the heat, swirl the remaining two tablespoons of butter into the pan just until it melts.

Pour the butter sauce over the fish (and over the asparagus if serving – see serving suggestions below)

Garnish with remaining lemon slices and serve at once.

SERVING SUGGESTIONS: Asparagus, rice pilaf, melon slices, maybe a nice salad with some white wine.

Bon Appétite
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Would You Eat Ice Cream For Breakfast?

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1111Well………………

I only ask because according to The Telegraph, an English newspaper, eating ice cream for breakfast makes you smarter.

Or so Japanese scientists claim.

 

“Compared to a group that had not eaten ice cream, Prof Koga’s subjects exhibited faster reaction times and better information-processing capabilities, the Excite News web site reported.

Monitoring of the subjects’ brain activity revealed an increase in high-frequency alpha waves, which are linked to elevated levels of alertness and reduced mental irritation.”

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Furthermore…..

 

“In 2005, neuroscientists at the Institute of Psychiatry in London scanned the brains of test subjects as they ate vanilla ice cream and saw immediate results.

The study found that eating ice cream activated the same “pleasure spots” of the brain that are lit up by winning money, or listening to a favorite piece of music.

“This is the first time that we’ve been able to show that ice cream makes you happy,” Unilever spokesman Don Darling said at the time.

“Just one spoonful lights up the happy zones of the brain in clinical trials.”

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It is a  very short article. And I recommend you read the entire article. A link to the article is below.

Ice Cream for Breakfast

You can imagine that the food police are all over this like a mouse on cheese! They are not happy!

Just an FYI for you all……….

Would I eat ice cream for breakfast? Yes. I eat what I want when I want. Sometimes I will have spaghetti for breakfast if that is what I want. This is especially true if I have left overs in the fridge. I don’t have to have so called “breakfast food in the morning and so called dinner food in the evening. Some times I just crave some thing and I tend to eat it. The only food I am careful about eating is too much sugar as too much sugar may cause strokes.

So…….what say you?

 

  Featured Recipe 

  Pasta with Cabbage, Peas, & Sweet Italian Sausage

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Today’s recipe is both quick and easy and so very delicious. I predict this will soon be one of your fave go to recipes when you want something quick, easy, and delicious too!

This is what you will need for 4 people:

4 – 5 Sweet Italian sausages sliced

1 medium sized cabbage

1 box of frozen peas

5 ounces noodles

3-4 tablespoons butter

Salt and pepper to taste

*Or sausage of your choice

Here is what you do:

Core and cut the cabbage into medium sized pieces.

Cook the pasta according to package directions. Drain.

While the pasta is cooking Slice the sausages and cook over medium heat until done; remove sausage from the pan. Cover with aluminum foil to keep warm.

Add a tablespoon or so of butter to the pan you cooked the sausages in.

Add the cabbage and cook over medium heat stirring occasionally until cooked and beginning to brown around the edges adding more butter if necessary.

Stir the sausage slices into the cabbage and heat until warm.

Add the cooked pasta to the sausage-cabbage mixture and toss with the sausage and pasta until warm.

Add the peas too. NOTE: Do not cook the peas first or they will get mushy. The heat of the noodles will be enough to cook the peas al dente.

Season with salt and pepper to taste.

If too dry, stir in some more butter.

Serve with bread and butter.

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Cost For 4

2 – 3 Sweet Italian sausages sliced   $3.00

1 medium sized cabbage sliced    $1.34

1 box of frozen peas      $1.50

5 ounces noodles   $1.29

3-4 tablespoons butter  $0.60

Salt and pepper to taste

Salt and pepper to taste

Total cost = $7.73
Cost per person = $1.93
Quote of the Day

“… everyone knows that ice cream is worth the trouble of being cold. Like all things virtuous, you have to suffer to gain the reward.”

Brandon Sanderson, The Rithmatist

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