The 10 Best Heart-Healthy Food

October 13, 2008 | Posted by Lorena as Tid Bits & News, Weight Watchers Recipe & Handy Info at 11:40 am | (2) Comments »

peanut butter

5. Peanut Butter. The protein keeps you feeling full, which helps keep weight in check.

The 10 Best Heart-Healthy Food

October 10, 2008 | Posted by Lorena as Tid Bits & News, Weight Watchers Recipe & Handy Info at 11:35 am | Comments »

olive oil

6. Olive oil. Full of mono-unsaturated fats, it lowers bad LDL cholesterol and raises good HDL cholesterol.

The 10 Best Heart-Healthy food

October 7, 2008 | Posted by Lorena as Tid Bits & News, Weight Watchers Recipe & Handy Info at 11:30 am | (1) Comment »

apple9. Apples. It provides filling, waist friendly fiber at just .01 grams of fat per small piece.

Good eats, without the fats

October 3, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info at 1:00 pm | Comments »

diet

Love food, hate the calories? No need to go on strict diets with a long list of banned foods and ridiculously repetitive menus. Check out these tips on how to eat what you love without packing on the pounds.

Grilled Mediterranean Sandwiches

September 5, 2008 | Posted by Lorena as Bread Recipe, Vegetable Recipes, Weight Watchers Recipe & Handy Info at 6:26 am | Comments »

sandwich

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

What’s next
Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.


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