Salad in a Jar!

Guys, I've been having some health issues, mainly its because I work too many hours, I drink too much coffee, I travel, sometimes I don't have time for breakfast, etc. So I got in trouble and now I am forced to eat right and follow a treatment so that my stomach recovers.

Doc told me I should pack healthy snacks everyday and not allow my stomach to be empty now that its so weak. So on-line I went and found this genius way to pack a salad in a Jar! I did it today and I am the happiest camper.

The secret is to put the dressing at the bottom, and the lettuce on top, make sure they never touch by putting everything else in between. Carrots, cucumber and mushrooms can go next on top of the dressing. Just stick to that rule and your salad will be perfect and fresh even if you prepare it the night before {which I did}.

I honestly think this is a whole new level of genius- my salad stayed fresh and healthy and when it was time to eat, all I did was put the jar up-side down for a while so the dressing covered everything.

If you have any more lunch-packing secrets for the office, DO SHARE, i need'em!

Dear Diet...

Its not me - it's you! I just don't think it's going to work between us...you're boring, tasteless and I can't stop cheating on you...It's over!!!!

Now, moving on.....................

Here's the INSANE recipe to the drool-worthy Cheddar Horseradish Burgers

{Brought to you via kitchen genius Ms Stewart}

Prep Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
Ingredients: 1 1/2 pounds ground beef chuck (80% lean), 3 to 4 tablespoons bottled white horseradish, 1 tablespoon Worcestershire sauce, Coarse salt and ground pepper, Vegetable oil, for grates, 4 slices cheddar cheese (about 1/2 ounce each), 4 English muffins, split horizontally, Desired toppings (leaf lettuce, sliced tomato, sliced onion, sliced pickles, ketchup, mustard, pickle relish)


Directions


1.Heat grill to medium-high. In a medium bowl, place beef, horseradish, Worcestershire sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).


2.Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each patty (this helps keep burgers flat during grilling).

3.Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper. Grill 4 to 7 minutes per side for medium-rare, placing cheese on second side for last 3 to 4 minutes of cooking.


4.Serve on English muffins (toasted on grill, if you like), with desired toppings.

YUM!!!!

 

 

Happy Weekend!

 

 

 

 



Summer delish!!!

With the weekend upon us, I thought we'd all appreciate a delish cold drink....... compliments of Genius Martha Stewart.

 These are non-alcoholic, refreshing beverages {I'd add some rum to mine... just sayin'}

Here we go!

Rhubarb Iced Tea

Ingredients

8 stalks rhubarb, cut into 3-inch lengths, 8 cups water, 1/3 cup sugar, or to taste, Fresh mint sprigs, for garnish

Directions:

1.In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.

Pink grapefruit "margarita"

Ingredients



2 tablespoons colored sanding sugar, 1 lime, 6 teaspoons pomegranate syrup or grenadine, 1 1/2 cups pink grapefruit juice

Directions

1.Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.

2.Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately

have a fab weekend!!!!

is it friday yet???

I'ts only tuesday and I already am dreaming about the weekend... I have been working so hard but i am really happy at my new job. I miss you all so much and cant wait to get a chance to visit your blogs and comment.

To make my weekend cravings even stronger, I found these STUNNING photos by Clive Tompsett and I died. How yummy and perfect indeed!!!!!!

Love you lovelies!!!!

xoxox

Picnic anyone?

If you are having a lovely weather in your area {like I am} you probably feel like spending your days outside... I said, enough of posting decor ideas for porches and patios {at least for today!} and let's have a little something much more yummy. A Picnic snack idea!

Open Face Ratatouille Sandwiches

Ingredients

• 1 small eggplant, cut in 1-inch pieces
• 1 small zucchini or yellow summer squash, cut into 3/4-inch slices
• 1 medium red sweet pepper, cut in strips
• 1/2 of a small red onion, cut in 1/2-inch wedges
• 1 Tbsp. olive oil
• 1/2 tsp. herbes de Provence or dried thyme, crushed
• 2 medium plum tomatoes, each cut lengthwise in 6 wedges
• 8 small or 4 large 1/2-inch slices whole wheat or white French bread, toasted (about 8 oz. total)
• 1 clove garlic, halved
• 2 Tbsp. balsamic vinegar
• Fresh thyme sprigs (optional)

Directions

1. Preheat oven to 400 degrees F. Coat a large shallow roasting pan with nonstick cooking spray. Add eggplant, zucchini, sweet pepper, and onion to prepared pan. Drizzle olive oil; sprinkle herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat. Roast vegetables 30 minutes, tossing once. Add tomatoes to roasting pan. Roast 15 to 20 minutes more or until vegetables are tender and some surface areas are lightly browned.

2. Meanwhile, rub toasted bread with cut sides of the garlic clove. Place two small slices or one large slice of the bread on each of four serving plates. Sprinkle balsamic vinegar over vegetables; toss gently to coat. Spoon warm vegetables on bread. If desired, garnish with fresh thyme sprigs. Makes 4 servings.

Nutrition Facts

• Calories 250,
• Total Fat (g) 7,
• Saturated Fat (g) 1,
• Cholesterol (mg) 0,
• Sodium (mg) 328,
• Carbohydrate (g) 43,
• Fiber (g) 8,
• Protein (g) 7,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 90,
• Calcium (DV%) 5,
• Iron (DV%) 14,
• Percent Daily Values are based on a 2,000 calorie diet

Via: Better Homes & Gardens