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Healthy-Foods
Just for You!


By Leanne Ely, C.N.C.
Copyright (c) 2006, All Rights Reserved


Volume 7, Issue 45
ISSN 1536-5085
November 17, 2006

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In This Issue--

-Dear Readers
-Thanksgiving Leftovers! by Leanne Ely, C.N.C.
-Holiday Cranberry Nut Pumpkin Bread by Leslie, MissusSmartyPants.com
-Healthy-Foods Resource
-Hip Tip

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Pre-Thanksgiving Salutations, fellow Healthy-Foodies!

Before you do ANYTHING, go check out the new site! BRAND NEW look and
feel. :-)

Next Thursday is the Big Day, as in Thanksgiving, for all of y’all who
live here in the USA. I have a treat for you on my website! The wonderful
Thanksgiving Menu-Mailer—this big document will give you all the hints,
ideas, recipes, timelines and everything else you ever needed to make
Thanksgiving happen. www.savingdinner.com And if you’re wondering what to
do with leftover turkey, check out the lead article for some tasty
solutions. By the way, no Healthy-Foods next week! We only don’t publish
twice a year and this is one of them.

My sister Leslie gave y’all a hint on making holiday bread. Well, by
popular demand, she shares her recipe! She is known as MissusSmartyPants
because of her ability to not only dress herself well (and her sister) but
thousands of her faithful followers, too!

Mega Menu-Mailer is the answer to those dinner assembly franchises that
cost a royal fortune. If you have always wanted to do this, but the cost
freaked you out, now you can do it, save a ton of money and get your
freezer stocked!
http://www.savingdinner.com/mega_menu_mailer/dinner_freezer_recipes.html

If you haven’t gotten your Saving Dinner Basics—a book for beginning cooks
is out, you’ll want it to complete your Saving Dinner collection! A review
of the book in SELF magazine gives it high praise and recommendations.
Basics is available on Amazon at an amazing discount, check it out:

http://www.amazon.com/exec/obidos/ASIN/0345485432/themanichousewif/103-2842498-5954265


Now is the time to get Saving Dinner for the Holidays—this book has great
ideas for Thanksgiving, Christmas and Hanukkah! To get it at a 30%
discount, just go to Amazon:

http://www.amazon.com/exec/obidos/ASIN/034547807X/themanichousewif/103-2842498-5954265


My other Saving Dinner books are must-have tools for your kitchen, as
well. Beyond simple cookbooks, these books will give you menus for the
week, the recipes and the all-important shopping lists to take the
pressure off at dinnertime and help you to accomplish this important goal.
You will find the original Saving Dinner book right here, followed by the
low carb version:

Saving Dinner
http://www.amazon.com/exec/obidos/ASIN/0345464869/themanichousewif/103-2842498-5954265


Saving Dinner, The Low Carb Way (this is how I lost over 50 pounds of
Body Clutter!)
http://www.amazon.com/exec/obidos/ASIN/0345478061/themanichousewif/103-2842498-5954265


Feel free to forward Healthy-Foods to all your friends and family!

To Your Health--
Leanne

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Thanksgiving Leftovers! by Leanne Ely, C.N.C.

The turkey’s been gobbled (sorry—couldn’t help myself) along with all the
trimmings, and now you have this HUGE half eaten turkey sitting in your
fridge. You can only eat so many sandwiches! What are you going to do with
it all?

In my opinion, turkey is the ultimate leftover. It is a continuous feast
because out of one meal, you can get at least two out of the deal. In the
case of turkey, probably even more. So here are some incredible recipes to
get you using up that turkey and enjoying every mouthful.

And when there is nothing left but a big old bony carcass, don’t throw it
out! Put it in the freezer (in the appropriate freezer zipper-type bag)
and I promise, I will give you a fabulous recipe for Roasted Turkey
Carcass Soup for a cozy at home New Year’s Eve party. Sounds gross, I
know, but you’ll love it.

In the meantime, let’s talk turkey—the leftover kind, and make some
culinary magic—

Beanless Turkey Chili
Serves 4

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, pressed
1 red bell pepper, chopped (seeded and deribbed)
1 stalk celery, chopped
2 jalapeno peppers, chopped (seeded and deribbed) OPTIONAL
1-2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 28-ounce can tomatoes, broken up
4-5 cups cooked turkey, chopped
2 tablespoons fresh cilantro, chopped
Juice of one lime

In a large saucepan or skillet, heat oil over medium heat. Sauté onion,
garlic, celery, peppers and seasonings over medium-low heat for about 5
minutes.

Add tomatoes. Simmer gently for 20 minutes. Stir in cooked turkey and cook
until heated through. Before serving, add lime juice and fresh cilantro
and stir gently.

Per Serving: 283 Calories; 8g Fat; 31g Protein; 11g Carbohydrate; 3g
Dietary Fiber; 82mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain
(Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.

Serving Suggestions: Serve in bowls and top with shredded cheddar cheese
and blop of sour cream. Serve with a big green salad and cornbread
muffins.

If you don’t have that much turkey left, you can add a can of drained
white beans and one cup drained canned corn and it becomes more of a
chili.

Barbecued Turkey Pasta
Serves 6

1 pound fusilli or other medium pasta shape, uncooked
1 tablespoon olive oil
3 cups leftover turkey, cubed
1 small green bell pepper, sliced thin
1 small red onion, sliced thin
2 cloves garlic, pressed
1/2 cup spaghetti sauce (your favorite)
1/4 cup barbecue sauce
1 cup grated Provolone cheese
3 green onions, chopped
1/4 cup cilantro, chopped

Prepare pasta according to package directions. Meanwhile, heat oil in a
large skillet over medium heat. Add turkey and sauté, stirring
occasionally, until starting to brown on all sides, about 1 minute. Add
the bell pepper, onion and garlic and cook until pepper turns bright
green, about 1 minute. Now add your favorite spaghetti sauce and barbecue
sauce and heat just to a simmer. Remove from heat.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot (this
is Naked Chef trick if you watch Food Network). Add turkey mixture and
cheese to the pot. Stir over a low heat until pasta is coated with sauce.
Add enough of the reserved cooking water, if needed, to make the sauce
lightly coat the pasta (you don’t want it too thin, however). Serve up the
pasta in bowls and top with green onions and chopped cilantro.

Per Serving: 530 Calories; 11g Fat; 43g Protein; 61g Carbohydrate; 3g
Dietary Fiber; 84mg Cholesterol; 487mg Sodium. Exchanges: 4 Grain
(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other
Carbohydrates.

Serving Suggestions: A big spinach salad and whole grain rolls.


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MissusSmartyPants’ Holiday Cranberry Nut Pumpkin Bread by Leslie,
MissusSmartyPants


Last week in Healthy Foods, I mentioned my Cranberry Nut Pumpkin Bread
(something I recently baked to share with my son visiting from college).
Many of you wrote in requesting my recipe because it sounds so yummy…and
it is!! (Recipe at end of column)

From Healthy Foods Newsletter Friday, November 10:
“Bake some cranberry nut pumpkin bread. Attach the recipe and tie with a
festive ribbon. Who can’t resist a gift from the heart?”

I hope you found the holiday shopping tips last week helpful. I want to
remind you this week to keep portion control in mind. It is estimated that
we can easily gain 5-7 pounds during the holiday season by not watching
how much we put in our mouths. Indulge in some treats, but make sure you
take a walk or do some sort of exercise to work off the extra calories.

Now that the holidays are in full swing, here is a quick tip to keep you
in style and on budget. Instead of purchasing new clothes to look festive
this season, wear the basics and trim with accessories. Go with a LBD
(fashion lingo for “little black dress”). A basic black dress (or pant and
blouse in black or other dark neutral) that can be dressed up or down by
simply changing the accessories. Add strappy black heels or flats trimmed
with animal print or try gold shoes to add a spark of color. Wear some
jewelry, but do like the celebrities and wear only one piece of
jewelry—and make it chunky. Wear a large colorful necklace or sparkly
cocktail ring. Don’t forget to wrap up in a fuzzy faux fur or soft sweater
with shiny sequins this holiday season!


Cranberry Nut Pumpkin Bread

(Makes 2 loaves)

¾ cup butter
2 ½ cups sugar
4 eggs
16 oz. can pumpkin
2/3 cup water
3/ ½ cups unbleached flour
2 tsp. baking soda
1 ½ tsp. salt
1 ½ tsp baking powder
1 tsp. cinnamon (I use 1 ½ tsp.)
1 tsp. ground cloves
2/3 cup chopped nuts (I use walnuts)
½ cup of dried cranberries

1. In large bowl cream together butter, sugar and 2 eggs. Add remaining
eggs, one at a time, beating thoroughly. Next, stir in pumpkin and water.
2. In separate bowl combine all remaining ingredients (except nuts and
cranberries) and mix well. Add to pumpkin mixture, a little at a time, and
stir until batter is thoroughly blended. Fold in the nuts and cranberries.
Spoon batter into 2 greased and floured loaf pans.
3. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in
center, comes out clean. Cool about 15 minutes before removing from loaf
pans.

Happy Thanksgiving to all…Love Leslie MSP

Leslie Gonzales AKA MissusSmartyPants helps women by accessing their body
types and building personal profiles to help each woman dress her best.
Check out her website for more information, www.missussmartypants.com

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Healthy-Foods Resource

Intrigued by those new dinner-assembly franchises popping up all over the
country? Price take your breath away? We have the answer and it’s our
version of these places in a do it yourself way—the Mega Menu-Mailer!

Mega Menu-Mailer provides instructions, shopping lists, and recipes to
make 20 freezable entrees for your family. The meals are healthy and not
filled with preservatives and additives. The ingredients are fresh (no
dried onion flakes or MSG filled ingredients, for example), no icky
twice-cooked watery casseroles. And the best part is the cost: just $8.95.
With your smart shopping, you can fill your freezer with healthy meals for
a fraction of the cost of those franchise places! There are THREE to
choose from!

Go to www.savingdinner.com and see what everyone’s talking about!

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Hip Tips

Do you have a nifty, healthy foods tip you'd like to share? Maybe a
comment you want to share? Send it in with your name and state (or
country) and we'll use it in a future Healthy-Foods issue!

* I thoroughly 100% agree with your article about eating good food. My
mantra is to eat food as close to its original form as possible. I grow as
much of my own food as I can and I cook from scratch as much as my time
affords.

Since I have been busy preparing pumpkins lately I have a tip to share.
Pumpkin always has a lot of moisture in it and I battled with ways to cook
and store it to get rid of as much excess water as possible. Here's what I
have determined to work best.

Cut it in half - remove seeds, place it open side down on a cookie
sheet(no
foil, no extra water, nothing) and place in a 300F oven. When your kitchen
is fragrant with the cooking smell give it half an hour and then start
poking a fork into the flesh to check for doneness. Turn the oven off and
let it sit in there for a little while then remove to cool down slightly.
Scoop pulp out and into a food processor while it is still warm but not
so
hot that you cannot handle it. Puree then here's the best trick:-

Put the pulp into a jelly bag and let the water drip out.

Place a towel over it and let it sit. The finished product is decadently
thick and wonderful for pies and muffins etc. I then freeze in two cup
portions for later use . Yum Yum.

Carmen,
Kemptville,Canada

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Would you like to place an ad in this newsletter? Contact
mailto:marketing@stretcher.com subject- healthy-foods and discover the
modest rates for reaching this targeted market.

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The appearance of advertising on Healthy-Foods should not be
interpreted
as an endorsement by the editors of the service, product, business, or
program being advertised. We take no responsibility for claims or
representations made in any ads. Healthy-Foods is for informational
purposes
only and in no way should be construed to be medical advice. In no event
shall Leanne Ely or
Healthy Foods assume liability for any damages whatsoever resulting from
any
action arising in connection with the use of this information or its
publication. All advice should be weighed against your own abilities and
circumstances and applied accordingly. It is up to the reader to determine
if advice is safe and suitable for their own situation.
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