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UFF DA!
Waaaaaaaaaaaaaaaaaaaaaaaaaaaaah! :( I didn't get a cycle for my b/day. Didn't help that a friend was killed on one while we were on vacation and that a guy Stubby works with left his face on the asphalt a couple weeks ago. Maybe I'll just get a bike tat, hey? ;)
Sarah stopped by today, was checking her email and came out of here and asked me what an uffda was. I was like, what, a what??? And she said an uffda, in your computer room. She saw the frame with the uffda definitions in it, but didn't bother to read it all! Borkborkbork! And the 3 Stooges hanging on the wall cracked her up, asked me if it was my new decor. I said I was thinking about hanging it in the living room over the tv. ;)
Quote:
Originally posted by jaybird
Sarah stopped by today, was checking her email and came out of here and asked me what an uffda was. I was like, what, a what??? And she said an uffda, in your computer room. She saw the frame with the uffda definitions in it, but didn't bother to read it all! Borkborkbork! And the 3 Stooges hanging on the wall cracked her up, asked me if it was my new decor. I said I was thinking about hanging it in the living room over the tv. ;)
:p Bwahahahahahahahahahahahaha :p
• Ice cream is believed to have evolved from Roman Emperor Nero's request in 62 A.D. for ice and snow in the Apennine mountains. He would flavor it with fruit juices and honey.
• Chinese literature mentions ices as early as the 12th century, and Catherine de Medici brought her sorbetto-making chefs with her when she married Henry II and became queen of France in 1533.
• Ice and salt began to be used in ice cream production in the mid-1600s. The combination depresses the freezing point.
• The first cafe sold water ices in 1660 in Paris. New York's first ice cream parlor began in 1776.
• America saw its first frozen desserts in 1700 when Gov. Bladen of Maryland served ice cream to his guests.
• In 1812, Dolly Madison served strawberry ice cream at her husband's second inaugural ball.
• Ice cream sundaes developed out of religious criticism for drinking rich ice cream sodas on Sundays. A soda fountain owner left out the carbonated water and later the spelling was changed from "Sunday" to "Sundae" to disassociate it with the Sabbath.
• In 1945, the first floating ice cream parlor was built for Navy sailors in the Western Pacific.
:p
Creamy Garden Vegetable Salad
1 cup KRAFT LIGHT DONE RIGHT Ranch Reduced Fat Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 cups broccoli florets
4 cups cauliflowerets
1 pt. cherry tomatoes, halved
MIX dressing and cheese in large bowl. Add vegetables; mix lightly.
Nutrional Bonus : Enjoy this summery salad which provides vitamins A & C.
Diet Exchange - 2 Vegetable,2 Fat
Nutrition (per serving)
Calories 130
Total fat 8 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 380 mg
Carbohydrate 9 g
Dietary fiber 3 g
Sugars 4 g
Protein 4 g
Vitamin A 25 %DV
Vitamin C 100 %DV
Calcium 10 %DV
Iron 4 %DV
Summer Fruit Basket
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin, or any red flavor
1-1/2 cups cold diet ginger ale or water
1 cup sliced strawberries
1 cup green grape halves
1 cup cantaloupe chunks
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). STIR in fruit. Pour into 2-quart serving bowl.
REFRIGERATE 4 hours or until firm. Store leftover dessert in refrigerator.
Great Substitute: Substitute 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin, or any red flavor, for 1 pkg. (8-serving size) gelatin.
Nutrional Bonus : Here's a low calorie dessert that's sure to please the entire family. Made with luscious fruit it's an excellent source of vitamin C, and it's cholesterol free too!
Diet Exchange - 1/2 Fruit
Nutrition (per serving)
Calories 25
Total fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 40 mg
Carbohydrate 5 g
Dietary fiber 0 g
Sugars 5 g
Protein 1 g
Vitamin A 8 %DV
Vitamin C 25 %DV
Calcium 0 %DV
Iron 0 %DV
Creamy Fruit And Cake Layers
4 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 pkg. (13.6 oz.) fat free pound cake, cubed
1 pt. strawberries, sliced
1 cup blueberries
POUR milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. LAYER 1/2 of the cake cubes, fruit and pudding in 3-quart serving bowl. Repeat layers once. REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Special Extra: Garnish with additional berries and mint sprigs.
Nutrional Bonus : This lowfat dessert is a good source of calcium and an excellent source of vitamin C.
Diet Exchange -- 2 Carbohydrate
Nutrition (per serving)
Calories 140
Total fat 0.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 360 mg
Carbohydrate 31 g
Dietary fiber 2 g
Sugars 18 g
Protein 5 g
Vitamin A 4 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 0 %DV
Tomato Bruschetta Dijon
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 cups chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced pitted ripe olives
Baguette-style French bread, sliced, toasted
MIX mustard, oil and vinegar with wire whisk until well blended. Toss tomatoes, onions and olives in large bowl. Add mustard mixture; mix lightly. Cover. REFRIGERATE at least 30 minutes to allow flavors to blend. SPOON 1 Tbsp. of the tomato mixture onto each toast slice. Serve immediately.
Great Substitute: Substitute GREY POUPON Country Dijon Mustard for Dijon mustard.
Nutrional Bonus : Enjoy the garden fresh taste of bruschetta that is low fat and cholesterol free.
Diet Exchange - 1/2 Starch
Nutrition (per serving)
Calories 50
Total fat 1.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 125 mg
Carbohydrate 9 g
Dietary fiber 1 g
Sugars 0 g
Protein 1 g
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 4 %DV
Sesame Grilled Chicken & Veggies
2 medium zucchini, cut in half lengthwise
1/2 lb. mushrooms, stems removed
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup prepared GOOD SEASoNS Oriental Sesame Salad Dressing (use reduced oil method on pkg.)
2 cups MINUTE Brown Rice, uncooked
1/2 cup chopped fresh parsley
BRUSH vegetables and chicken with 1/2 of the dressing.
PLACE on grill over medium coals or on broiler pan. Grill or broil chicken 10 to 12 minutes or until cooked through, turning after 5 minutes and brushing occasionally with remaining dressing. Grill or broil vegetables 6 to 8 minutes or until tender, brushing occasionally with remaining dressing. PREPARE rice as directed on package. Stir in parsley. Serve with chicken and vegetables.
Nutrional Bonus : Fire up the grill! The great flavor of this low calorie meal is sure to please the whole family.
Diet Exchange - 2-1/2 Starch,1 Vegetable,3-1/2 Meat (VL),2 Fat
Nutrition (per serving)
Calories 440
Total fat 16 g
Saturated fat 2.5 g
Cholesterol 65 mg
Sodium 370 mg
Carbohydrate 43 g
Dietary fiber 4 g
Sugars 4 g
Protein 31 g
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 15 %DV
Lemon and Thyme Potato Gratin
• 2 tbsp. unsalted butter, cut into small pieces, divided, plus extra melted for pan
• 2 lb. Yukon gold potatoes, peeled and sliced very thin, divided
• 2 tsp. chopped fresh thyme leaves
• 1/8 tsp. freshly grated nutmeg, divided
• Zest of 1 lemon, finely chopped (about 2 tsp.), divided
• Salt and freshly ground pepper to taste
• 1 c. whole milk
Adjust rack to center and preheat oven to 400 degrees. Place a baking sheet on rack below. Brush a 10-by 5 1/2-inch gratin dish with melted butter. Cover bottom of gratin dish with one-third of the potato slices in an even layer. Sprinkle potatoes with one-third of thyme, nutmeg and lemon zest and season with salt and pepper. Dot with 1 tablespoon butter. Add a second layer of potatoes, thyme, nutmeg and lemon zest and season. Top with a third layer of potato slices. Pour milk over potatoes. Sprinkle with remaining third of thyme, nutmeg and lemon zest and dot with remaining butter. Season to taste with salt and pepper. Cover with foil and bake for 40 minutes. Remove foil and continue to bake 10 to 20 minutes, until top is golden brown and potatoes are tender when pierced with tip of a knife. Serve immediately
:D
Corn, Red Pepper and Zucchini Chowder
• 8 ears fresh corn, kernels sliced from cob (about 4 c.) and reserved; cobs reserved for stock
• 8 c. vegetable stock
• 2 tbsp. unsalted butter
• 1 large white onion, peeled and chopped
• 2 ribs celery, chopped
• 2 leeks, rinsed well and chopped
• 2 red bell peppers, cored, seeded and chopped
• 2 tsp. dried thyme leaves
• 2 bay leaves
• 2 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 6 medium Idaho potatoes, peeled, halved lengthwise and cut into 1-in. cubes
• 1 zucchini, halved lengthwise and sliced
• 1/2 c. heavy cream
• 1 tsp. minced fresh garlic
• 1 bunch fresh chives, sliced into 1/4-in. strips
In a large stock pot over medium heat, combine corn cobs and vegetable stock. Bring to a boil, reduce heat, partially cover and simmer for 30 minutes. Remove cobs with a slotted spoon and discard. Reserve 6 cups of stock. In a large stock pot over medium heat, melt butter. Add onion, celery, leeks and red pepper and sweat until tender, about 4 minutes. Add thyme, bay leaves, salt and cayenne and stir to coat vegetables. Add corn, potatoes and reserved stock and bring mixture to a boil. Reduce heat, partially cover and simmer 30 minutes. Add zucchini and simmer for 5 minutes. Stir in heavy cream. Remove bay leaves and purée about one-quarter of chowder in a blender or food processor until smooth. Return purée to stock pot and mix well. Remove from heat and stir in fresh garlic. Ladle chowder into bowls and garnish with sliced chives.
:D
I'm hungry. Went and got peaches tonight (don't worry, I have a BUSHEL of peaches to put up!) and I ate 3 of them for supper. And then a piece of peach cobbler at my mil's. :D
PEACH RECIPES! I have a great cobbler recipe, and one for a peach roll, and of course there's fresh peaches on ice cream, peach preserves, peach custard pie...any other ideas?