Not to forget that the old standby snacks can be good and healthy as well. Give me apple slices scooping peanut butter with a glass of milk and I'm happy as a clam.

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"We sleep safe in our beds because rough men stand ready in the night to visit violence on those who would do us harm."
~George Orwell

Definitely a winner

You are so right, snack choices are very important to maintain a healthy diet.

I have some friends that love to put peanut butter on their celery, add raisins... they call it,"Ants on a Plank".


I like to make tuna and/or chicken salad.

I particularly like celery. I will eat my salad w/o any bread, just the celery.

Very filling and a good way to get plenty of raw celery eaten (without the aid of ranch dressing/ and a hot wing)
Ooops! (not me)



RedFox,
Do you know of the German Market there in Atlanta?

__________________
KC

"For every trucker with a headache,there is another with an aspirin in their pocket."

Tough Times Don't Last...Tough People Do

Speaking of tuna and snacks...

1 can Albacore tuna, in water
2 green onions, chopped
Fresh dill, chopped (how much depends on YOUR taste buds! )
Fresh squeezed lemon juice (same as above)
Salt, pepper, to taste.

Drain tuna, add other ingredients, and eat with toast points, crackers, on bread, whatever your preference.

(Also tastes REALLY GOOD, in a tomato..Tuna Stuffed Tomatoes!!!)

Judi Kay

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Livin', Lovin',Laughin'...Makin' Friends, & Lovin' Life, Rollin' Down That Big Road!!! Redneck Women RULE!! Hell, YEAH!!!!

Hi fellows,

Well before I introduce my own Moroccan recipe, I will first give a little insight on Moroccan cuisine.

Moroccan cuisine is considered to be one of the best world wide, and most people might have already heard of one or two most famous recipes like "Tagine" and "Couscous". (Couscous, so nice, they named it twice! lol)



There is also the wide variety of spices used in Moroccan cooking. If you want to get started on making some basic tagines and stews you will at least have to have these 4 basic spices:

• Salt
• Pepper
• Ginger
• Turmeric

some other spices you’ll frequently encounter in Moroccan cooking are Saffron, Paprika, Cumin, Cinnamon, White pepper..
And here is the kicker...A spice called: Rass el Hanout

Ras El Hanout is a mixture of ground spices. The name's literal translation from Arabic is “head of the shop," an expression which actually means "the best of the shop." Recipes for Ras El Hanout vary, but they frequently include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric. The total of spices mixed up can reach up to 35 spices! Well, just your magical, all in one spice!
The contestants on Season 4 of Top Chef, specifically runner-up Richard Blais and eventual winner Stephanie Izard, were absolutely obsessed with Ras el hanout, using and/or referencing it numerous times every episode.

I'm already familiar with Couscous, but not the Tangine.

Here is a recipe I've made several times, and it is always delicious!
(Cobbed from Rachel Ray)

Tangerine Barbeque Chicken and Curry Couscous

• 4 Servings
• 
• Prep 10 min

Ingredients:

• 3 tablespoons extra-virgin olive oil (EVOO)
• 4 skinless, boneless chicken breast halves
• Salt and pepper
• 1 red onion, finely chopped
• 2 cups chicken broth
• Grated peel and juice of 2 tangerines
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 to 3 teaspoons hot pepper sauce, to taste
• 3 carrots, shredded
• 2 scallions, finely chopped
• 1 tablespoon curry powder
• 1-1/2 teaspoons turmeric (about 1/2 palmful)
• 1-1/2 cups couscous
• 1/4 cup sliced almonds, toasted

Directions:

1. In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 12 minutes. Transfer to a platter and cover to keep warm. Add 1 tablespoon EVOO, 1 turn of the pan, to the skillet and heat over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add 1/2 cup chicken broth, the tangerine peel and juice, the Worcestershire sauce, brown sugar and hot sauce. Lower the heat and simmer until reduced slightly, about 2 minutes. Return the chicken to the sauce and turn to coat.
2. In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the carrots and scallions, season with salt and pepper and cook for 2 minutes. Stir in the remaining 1 1/2 cups chicken broth, the curry and turmeric and bring to a boil. Stir in the couscous, turn off the heat, cover the pan tightly and let stand for 5 minutes. Fluff the couscous with a fork and stir in the almonds. Serve with the chicken.

I don't know how HEALTHY this is, but it IS yummy!!!

Judi Kay

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Livin', Lovin',Laughin'...Makin' Friends, & Lovin' Life, Rollin' Down That Big Road!!! Redneck Women RULE!! Hell, YEAH!!!!

Apricot Chicken.

6 or 8 Chicken Drumsticks
2 PKS French Onion soup
Apricot nectar (Probably half a large can)

Mix soup in with nectar and pour on chicken and cook until meat starts to leave the bone

Great Crock pot recipe for the truck and sooooooooooo easy.

__________________
Bugs the Navigator
Is it left then right? or Right and two lefts? IM CONFUSED!

Have you tried this with the peanut butter mixed with honey. Jiffy has it, ohhh man is that good. LOL

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Thank you!

This is a very nice post.

The spices are so beautiful and very tempting.

I love CousCous.

I'm ready to see what else you have to bring to the plate

Bring it on Abdou!!!

__________________
KC

"For every trucker with a headache,there is another with an aspirin in their pocket."

Tough Times Don't Last...Tough People Do

Tasty, yes, but hidden (or obvious) sugars are one of the main causes of obesity here in the states. (see High Fructose Corn Syrup - it's now in everything!)
As a weightlifter, I intake about 5000 calories a day (intentionally) and that has to be clean calories. No JunkInnaTrunk for me, I'm thick enough as is!

However.
To the sensible, there's nothing wrong with the occasional treat at all.

__________________
"We sleep safe in our beds because rough men stand ready in the night to visit violence on those who would do us harm."
~George Orwell

Hello everyone,

I would like in this post to introduce a few quick and easy to make recipes.
These recipes remind me of the times when I was a college student. I used to be a way better cook back then )
Alright here we go, the first quick recipe:

Fried eggs are very easy to prepare. Try them for breakfast, lunch or a light supper, or whenever else you may be short on time or in the mood for the delicious pairing of eggs with cumin.
The following recipe is for one serving. Adjust the eggs and oil when cooking for more people.
Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 2 eggs
• 2 teaspoons olive oil
• salt (to taste)
• cumin (to taste)

Preparation:

Heat the oil in a frying pan over medium heat.

Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath. This allows more egg to make contact with the pan for faster cooking.
When the eggs have cooked, sprinkle with salt and cumin, and serve.
Serves one. Tips

Rather than eating with a fork, try scooping up the eggs with crusty bread.(That's how we do! lol )
Try an egg and cream cheese sandwich. Spread some bread with cream cheese, add the prepared eggs, and enjoy.




Kefta is ground beef or lamb, typically mixed with cumin, paprika, minced onion, coriander and parsley. Cinnamon, hot ground pepper, and mint leaves are optional. The recipe below shows traditional quantities of these spices and herbs.
Kefta makes a superb kebab (brochette), and it's also the foundation of a number of other Moroccan dishes. You can use lean ground meat (although the traditional recipe calls for a higher fat content, but let's skip that part to be on the healthy side). The meat, spices and herbs would all be passed through a meat grinder together.
The recipe below assumes that you're starting with ground meat.
Serves 4.
Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
• 1 medium onion, chopped very fine
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon hot ground pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh coriander (cilantro)
• 1 teaspoon cinnamon (optional)
• 1 tablespoon chopped mint leaves (optional)

Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.