Blue Balls

Are you imaging what blue balls are in bed sometimes? It is the condition more than just your imagination and it’s a really common health condition while you have prolonged sexual arousal. However, this condition can’t do every male. Blue balls occur while a man is turned on and this causes his blood to flow to his penis so that it can give an erection quickly. On the other hand, his testicles may swell as well. If the single male doesn’t ejaculate in some case, it can cause the pressure to buildup and get some heat on the supersensitive balls. It can be the thing as being mild or even worse, the crotch will become pain but it’s not the dangerous condition and you can manage this pain too.

According to women who wonder to know how about blue balls, here are some points as below:

1. Don’t think it as an excuse. In some time a man tells you he got these blue balls, this should be noted by ladies that he is not try to take you to bed. What’s more, a woman should not force his man when he complaints you his blue balls. The health experts have revealed that those who have got this condition is not meaning they will die.

2. There is no known cause for blue balls. Although a lot of theories are out there, nobody knows the true cause of this condition. Some people think it may be associated with the epididymis.

3. About the cures. There are some cures for this condition, the best one is to unclog your penis or ejaculation.

4. Some voices from the medical community. A few of this type of community believe that blue balls don’t exist and it is a myth for people. Besides, in most medical texts this condition mentioned seldom, this is another reason that it’s not accepted by those experts.

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Product Review Clemson University Blue Cheese

Clemson Blue Cheese, once cured in Stumphouse Tunnel in Walhalla, SC, is an artisan cheese still made the old fashioned way, by hand. Once each hoop is ready it is scraped, cut and packaged by hand as well. If you are a lover of quality blue cheese this is certainly one you need to try, with a sharp, biting and tangy flavor that any blue cheese connoisseur would love.

Clemson Blue Cheese was once made on campus Clemson A&M College in Clemson, South Carolina (In 1964 the College was renamed Clemson University) and then transported to Walhalla, SC where Stumphouse Tunnel is located. The tunnel which is an abandoned effort by the Blue Ridge Railroad to be a major part of a line connecting the port of Charleston, SC with the Midwest began its construction in 1852. Due to financial trouble and the start of the Civil War the tunnel was never completed. Clemson College purchased the tunnel in 1951.

The name Stumphouse has many legends behind it, but the most popular is the story of Issaquena. Issaquena was a Creek Indian living among the Cherokee in the area. She fell in love with a man named David Francis, a silversmith who at the time lived near the town now known as Ninety-six, SC. The tribe she lived with was planning to attack where her lover lived, she raced to warn him, naming local landmarks along her way. She believed the distance she traveled was 96 miles, which is where the name of the town came from, in reality the distance is just 92 miles. She and her lover fled into the mountains to avoid the wrath of her betrayed tribe and hid inside of a hollow stump, hence the name Stumphouse Tunnel. When the Cherokee found her, she ran again and dove off the Issaquena Falls, which bear her name. The Cherokee believed her dead, but she survived and met up with her lover again in Alabama where they lived happily ever after.

In 1940 a Clemson professor realized the conditions inside the tunnel were ideal for curing Blue Cheese. The Clemson College Dairy Department began working on the cheese making and curing process and the first Clemson Blue Cheese was cured in the Tunnel in 1941. The start of WWII limited the beginning production of the cheese and in 1944 all production ended due to the shortage of available milk, which was needed for aviation cadets housed on campus. In 1953 with a replenished supply of milk and after Clemson College purchased the tunnel cheese production had begun again on an experimental basis.

In 1956 The Agricultural Department at Newman Hall was built with air-conditioned cheese rooms that were designed to replicate the conditions of the Tunnel and all cheese curing moved on campus by 1958 where it continues today. In 1998 Clemson introduced a new product to the Blue Cheese line, a salad dressing made from the famous blue cheese.

When coming to the upstate of South Carolina, I highly recommend coming to Clemson University and dropping by the East Side Food Court at the Hendrix Center to buy some Clemson Blue Cheese and dressing to carry home with you. While you are there why not visit the Tiger Grill in the food court to order a Buffalo Chicken Wrap to go. Then drive 30 miles to Walhalla, SC to visit Stumphouse Tunnel, sit at one of the picnic tables to enjoy fresh mountain air, beautiful scenery and your fresh made wrap with some Clemson Blue Cheese Dressing and then explore the tunnel where it all began.

Reference:
1. Clemson Blue Cheese | Clemson University, South Carolina
2. Purchase Clemson Blue Cheese – Clemson University

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Potato Chip Cookies

The best way to a perfect cookie is to bake them on one sheet at a time, using the middle rack in your oven.  Always check them at the minimum time given because one extra minute can turn your moist, chewy cookie into a burned crunchy mess.  Make sure that there is at least 2 inches between each of your cookies to allow them to bake properly. 

This cookie recipe will make good use of those tiny pieces at the bottom of your potato chip bag. Crinkled or straight, your leftover potato chips can be mixed into a terrific-tasting cookie. Potato chip cookies have an outstanding flavor.  They are not what would be considered among your “classic favorite cookies”, but they are unique and delicious enough to become among your “modern favorite cookies.”

Having guests over for lunch or dinner?  These cookies will make the perfect dessert, served with a glass of lemonade, or iced tea, and yes, they are good with milk and even better when served with ice cream.

You can start baking these treats by preheating your oven to 350 degrees; then add the following ingredients:

1 cup shortening or 1 cup melted stick butter/margarine

1 cup brown sugar

1 cup white sugar

2 eggs

2 cups white flour

½ tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

2 cups slightly crushed classic or sweet potato chips

1 cup chopped walnuts or pecans

Cream the shortening and sugars together.  Add the eggs and vanilla, beating well in your cookie mixture.  Add flour, salt and baking soda; stir until well blended.  Lastly, mix in your potato chips and nuts.  Drop spoonfuls of cookie dough onto ungreased cookie pan, and bake for 10 to 12 minutes until lightly browned.  When removing cookies from over, let them rest about one minute before placing them on a rack to cool.

These cookies will keep especially well when stored in a tightly covered plastic container.

Reference:
1. My Grandmother's Potato Chip Cookies Recipe – Allrecipes.com
2. Potato-Chip Cookies – Fine Cooking

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Plastic vs Wood vs Stone Cutting Boards

Cutting boards are essential tools in any kitchen, and it is important to choose wisely because your cutting board will (or should) last you for many years. There are many types of cutting board, such as plastic, wood, glass, and various stones such as marble or slate, and each of these has advantages and disadvantages.

Plastic

Plastic cutting boards can sit well in an ultra-modern kitchen, but the fact that they are plastic cannot be disguised, and for some, this makes them less attractive than the more natural materials.

Many people have the idea that plastic boards may be safer than wooden cutting boards because they are non-porous and so bacteria should not be able to enter. This seems to be a myth, however. See, for example: http://www.reluctantgourmet.com/cutting_board.htm. The main thrust of the argument is that wood has some substance within it that kills bacteria, and plastic does not. Like all boards, the safety and hygiene surrounding use of a cutting board depends on the cleaning routine.

Plastic boards can be cheaper, and they are much lighter than the natural alternatives as well. They can also be found in a range of colours to suit the kitchen colour scheme. Since they are reasonably priced, it is quite feasible to buy a number of plastic cutting boards for different purposes, such as separate cutting boards for vegetables and meats. This can have advantages because meat and vegetables must never be chopped on the same board, and having two boards means you do not have to clean the boards between the different types of foods.

One drawback of plastic boards is that the dense plastic material tends to dull knife blades quite quickly.

Wood

Wood has been used for cutting boards for thousands of years, and is attractive in almost any kitchen. Most wooden boards are not heavy and they do not blunt knives (unlike some stone and plastic boards). Many have a decorative groove near the edge to catch meat juices and prevent them running onto the bench top.

Wood has natural anti-bacterial properties, and it can be kept clean and bacteria-free through regular bleaching. Regular rinsing with vinegar can also kill any germs and freshen the surface. Wood can be preserved by regular oiling with olive oil, and treated properly a wooden cutting board can last for many decades.

It has been shown that well-used wooden boards can be more effectively cleaned and disinfected than heavily scored plastic boards. Also, when a wooden board is thoroughly grooved with knife cuts, it can be planed and re-sanded giving a brand new wooden surface that will last for many more years. You cannot do this with a plastic or stone board.

Stone

Stone cutting boards also look attractive in almost any kitchen, but they tend to be extremely heavy, and like glass and plastic cutting boards they quickly blunt knives because the surface is so hard. Stone boards also tend to be the most expensive type of cutting board.

Stone cutting boards come in a range of types of stone, such as marble and slate, and so can be selected to match the dcor of the rest of the kitchen. Most stone boards are very heavy, and this means that the board must be kept out on the bench tops all the time, and this may be seen as a disadvantage.

One advantage of stone boards is that they never become grooved or damaged by the knives, and there is an argument that this makes them more hygienic and less likely to harbour bacteria. This is a rather weak argument, however, because if wooden or plastic boards are cleaned and disinfected with bleach regularly they will not harbour bacteria either.

Plastic, wood and stone cutting boards all have their advantages and disadvantages. Plastic boards are inexpensive and can be bought in a range of colours, sizes or shapes, and different boards can be kept for different purposes. Wood boards are hard-wearing, attractive, easy to clean and maintain, and can last a lifetime, and they do not blunt knives as much as the alternatives. Stone boards are expensive, heavy, and quickly blunt knives, but they can be an attractive addition to the kitchen.

Reference:
1. Cutting Boards Cooks Should Avoid – Huffington Post
2. Tips for Choosing Cutting Boards: Glass, Wood, and Plastic | eBay

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Popcorn Seasonings Spices Toppings Flavorings

Popcorn is delicious and decidedly American.  It can be decadent or simple depending upon how it’s dressed.  While butter and salt are old standbys, there are many other possibilities.

For starters, popcorn popped in oil doesn’t really need butter at all.  A purist approach is to apply only freshly ground flakes of sea salt or exotic salt.  Try pink Himalayan, which has a hint of sweetness, or perhaps French gray salt, which is sharply flavored.  Indian black salt is slightly sulfuric. 

Those who enjoy heat along with saltiness will appreciate pepper sauces on their popcorn.  Tabasco provides full flavor but is light enough that it won’t sog down a bowl of fluffy popcorn, provided that it isn’t applied too liberally.  Toss the popcorn to distribute flavor.  Experiment with other pepper sauces as well. Another spicy seasoning that tastes great on popcorn is chili powder; it generally does not contain salt, so some salt may be needed as well.  Curry powder is an excellent flavoring for popcorn.  Choose hot or mild curry powder and add a little bit of salt, too.

Grated parmesan cheese is another pleasing topping, and it marries well with Italian seasoning blends and/or garlic powder.  Add salt to taste as well to bring out the best in these toppings.  Nutritional yeast flakes offer a cheesy-nutty touch and can be purchased in bulk at whole or natural food stores.  Oregano, thyme and cumin are delicious alone or in combination on popcorn.  Some salt is needed to accentuate their flavors as well. 

For something sweet, melt some caramels with a little water in a saucepan.  Butter your hands and toss freshly popped popcorn with your hands, distributing a little butter throughout the popcorn.  Drizzle in the caramel a little at a time, tossing the popcorn as you go.  Be careful not to burn your hands and don’t overdo the caramel.  Add a bit of salt and enjoy.

Tossing popcorn with buttered hands is an excellent way to butter popcorn without going overboard while adding a hint of flavor and providing something to which seasoning can stick.  An alternative would be to oil the hands with olive oil to achieve the same goal. Chili oil could be used as well, but sparingly.

These are just starter ideas; consider the endless possibilities and experiment.  Popcorn is rarely boring, and it tastes best when it isn’t overloaded with fake flavorings and grease.  The key is to choose good-quality herbs, spices and other flavorings and to use them in quantities that don’t obscure popcorn’s natural flavor but accentuate it.

Reference:
1. Healthy Popcorn Recipes: 30 Simple Ways to Spice (or Sweeten …
2. 50 Flavored Popcorn Recipes : Food Network

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Pear Raspberry Cobbler Pie

If you are looking for a wonderful dessert to finish off dinner, here is a recipe that will do the job.  Combine the sweetness of pears with the tartness of raspberries in this cobbler pie that will remind you of your grandmother’s fruit cobblers.  While you can use thawed, well-drained raspberries in this recipe, you will need fresh pears to make the best of this recipe.

Pear-Raspberry Cobbler Pie

Pre-heat oven to 425 degrees Fahrenheit

Bottom piecrust

Ingredients:

 * 2 cups of flour

 * 2 teaspoons of salt

 * 1 cup of shortening or butter flavor shortening

 * 4 to 6 tablespoons of cold water

Directions:

In a dry bowl, mix the salt and flour together until well blended.  Slowly add the shortening.  Using a fork work the shortening into the flour mixture.  The mixture will start to form small balls of batter.  Start adding the water one tablespoon at a time.  Make sure the water is really cold for best results.  You only want to add enough water to make the dough easy to roll out.

Line the crust with foil or parchment paper and fill the crust with dried beans or pie weights to keep the piecrust from bubbling up and leaving holes in the crust.  If you cover the edges of your piecrust with narrow strips of foil, you can prevent the edges from getting to brown.  Bake for 7 minutes or until the crust is golden brown. Remove the piecrust from the oven and place on a cooling rack until it is completely cooled.  This will take roughly 15 minutes

Filling

Ingredients:

* 4 cups of fresh pears sliced

* 3 cups of fresh raspberries

* 1 cup of sugar

* ¼ cup of lemon juice

* 2 teaspoons of cinnamon

* 2 teaspoons of nutmeg

* ¼ cup of flour

* 2 tablespoons of butter

In a dry bowl, mix the flour, cinnamon, nutmeg, and sugar until they are well blended.  To this mixture add the lemon juice and stir until the sugar is dissolved.  Add the pears and gently blend to cover the pears with the mixture.  Add the raspberries to the mix and blend gently so not to crush the berries.  Pour the mixture into the prepared piecrust.  Soften the butter and dot the top of the cobbler mixture with the butter.  Spread it around the mixture to distribute the butter.  Next, make the top of the cobbler.

Cobbler top

Ingredients:

• 2 cups of flour

• 1 cup of shortening or butter flavor shortening

• 2 tablespoons of sugar

• 3 teaspoons of baking powder

• 1 teaspoon of salt

• 1 cup of milk

Directions:

Add the flour, sugar, baking powder and salt into a dry bowl and mix thoroughly.  To this mixture add the shortening and work a fork through the mixture as you did in making the pie crust.  When the mixture starts to form small balls it is time to add the milk.  Add the milk one tablespoon at a time until the mixture is easy to roll out. 

Flour the counter top or table and roll out the dough.  Once the dough is rolled out, cut it into strips of dough.  Take the strips of dough and place them on the top of the cobbler pie in a criss-cross or lattice pattern,.

Place the pie in the oven and bake for 30 minutes or until the top crust is lightly brown and flakes with a fork. Because the top crust contains baking powder, it will have a lighter texture and will rise slightly.

If you prefer your pie with a crisp topping instead of the piecrust topping, you might prefer this recipe, which also uses pre-prepared piecrusts.

INGREDIENTS

Crust

1 box refrigerated pie crusts, softened as directed on box

 Heat the oven to 425°F.  After the piecrust is softened, unroll it onto a flat surface, gentle place in a 9 inch glass pie pan.  Line the crust with foil or parchment paper and fill the crust with dried beans or pie weights to keep the piecrust from bubbling up and leaving holes in the crust.  If you cover the edges of your piecrust with narrow strips of foil, you can prevent the edges from getting to brown.  Bake for 7 minutes or until the crust is golden brown. Remove the piecrust from the oven and place on a cooling rack until it is completely cooled.  This will take roughly 15 minutes.

Filling

3 ripe pears, peeled, cored, thinly sliced (about 3 cups)

2 cup fresh raspberries (thawed and well-drained frozen raspberries can be substituted)

1 tablespoon lemon juice

1/3 cup granulated sugar

3 tablespoons cornstarch

In a large bowl add the pears and raspberries, gently blending them together.  Sprinkle the sugar, cornstarch and lemon juice over the fruit.  Mix the filling until all the ingredients are thoroughly mixed.  It is important to stir gently to prevent breaking up the pears or crushing the raspberries.  Using a large spoon, place the fruit mixture into the piecrust.

Topping

1 cup old-fashioned or quick-cooking oats

½ cup all-purpose flour

½ cup packed brown sugar

1 teaspoon ground cinnamon

½ cup butter or margarine, softened

Note: Either old-fashioned or quick-cooking oats can be used in this recipe.  The difference in the two is that the old-fashioned oats are larger and give more texture and flavor to the crumb topping.

In a large, dry bowl mix the oats, flour, brown sugar and cinnamon until they are thoroughly mixed up.  Add the butter and use an electric mixer on medium speed to blend the butter into the dry ingredients. The mixture will be done when it is crumbly.  Take the crumbs and spread them out evenly over the pie filling.

Place the pie on a cookie sheet to cook; covering the cookie sheet with foil will make cleanup easier if the pie bubbles over.  For the first 15 minutes, bake the pie at 425°F, covered in foil.  Reduce the heat to 375°F and cook for another 45 minutes, the fruit filling will be bubbling when it is ready.  Take the foil off the pie and continue cooking for another 20 minutes or until the topping is golden brown.  Remove the pie from the oven and set on a cooling rack.  It will take 2 to 3 hours for the pie to be completely cool.

This cobbler pie will bring back the feelings of the “good old days”.  It uses mostly fruit with only a small amount of sugar, which makes the recipe good for almost anyone.  You can serve it plain or dress it up with vanilla ice cream.  A wonderful taste treat will bring many requests to “Make it again”.

Reference:
1. Pear-Raspberry Cobbler Pie – Woman's Day
2. Pear Raspberry Crisp Recipe | Taste of Home

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Parfait

What’s more exciting than making a beautiful yogurt-granola parfait, berries included?  This fruity dish that is made with berries, yogurt and granola is very popular, and is eaten for dessert or anytime.  Raspberries, strawberries and blueberries are commonly used, but you can certainly pick your own berries. 

If you want the parfait to look patriotic (red, white and blue), you should use blueberries and any red berries for that colorful look.  The yogurt and agave nectar helps make the recipe taste sweet, and the granola is responsible for making it crunchy.  On top of that, a healthy, sweet snack will be ready.

You want to make the parfait to look elegant.  Parfait glasses are great; so are wine glasses.  They are indeed attractive; wonderful to serve in front of your guests.

*What you need:

2 cups plain yogurt

2 cups of granola

2 cups fresh berries (raspberries, blueberries, sliced strawberries)

4 tablespoons agave nectar

1 whole strawberry

4 tall parfait or wine glasses (serves 4)

*Directions

1.) Spoon 2 tablespoons of yogurt into each glass.  To smooth it out, gently spread it at the bottom surface with a spoon or knife.

2.) Take 2 tablespoons of granola and spread that on top of the yogurt.

3.) Add 2 tablespoons of fruit and spread it evenly across the vanilla.   

4.) Repeat steps 1-3 until you reach the rim of each glass.  Add the agave nectar to taste.

5.) Add a dab of yogurt on the very top of the yogurt.  This will help keep the strawberry in place.

6.) Take 1 whole strawberry and lay it on top of the dabbed yogurt.

7.) Serve.

Yogurt-granola parfaits are a great, healthy treat for any special occasion.  Whip some up and dig in!

Reference:
1. Parfait
2. Yogurt and Fruit Parfaits Recipe : Rachael Ray : Food Network

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Oregano Cooking with Oregano how to Cook with Oregano Oregano Cooking Tips Oregano Info

Oregano is one of the most aromatic and taste-specific herbs that you can use in the preparation of your meals. Italian pizza would never taste the same, if it lacked its touch of oregano.

According to the Greek mythology, oregano was accepted as a symbol of joy. Newlyweds received oregano wreaths, since old Greeks believed that the herb could make love even stronger.

Oregano has a spicy, slightly sweet and very fresh taste. It tickles the senses and small amounts are needed to add specific taste to each meal.

Oregano is classically used as a pizza and pasta spice. It can also be used in the preparation of vegetable dishes. Oregano can be used to spice squash, pepper and potato dishes. Most chefs use dried oregano, though fresh oregano leaves a fresher taste.

Fresh oregano can be stored in a fridge for several days. Dried oregano can be used for months without changing its qualities. Keep in mind that dried oregano should be stored in a glass container or an air-tight container to preserve its quality.

Dried oregano is much more aromatic than the fresh herb.

When cooking, keep in mind that oregano cannot be used alongside all other herbs. It tastes finely together with rosemary and thyme.

Each time you prepare a meal, remember to add oregano several minutes before you remove the dish from the source of heat. Extensive cooking will diminish the pleasing scent of the herb.

You can create a universal spice mix that can go along most of the meals that you cook. The most important ingredient of the mix is oregano. You can add paprika, salt and chili. This mix is especially suitable for seasoning pizza and pasta.

Apart from its popularity in Italian cuisine, oregano is widely used in Mediterranean and Mexican dishes. Use oregano to add specific taste to chicken dishes, grilled meat, marinated vegetables, beans and clams.

The combination of oregano and marinated olives is especially pleasing.

Greeks add large amounts of fresh oregano to salads. It can be used in the preparation of a salad dressing alongside olive oil and lemon juice. The same dressing can be used to make fish meals tastier.

Oregano can also be added to soups and in the preparation of meat sauces. All sauces that contain tomatoes can be made even better with oregano. Such sauces are used in spaghetti, pizza, lasagna and alongside meats.

Mexicans use oregano together with chili pepper. Chili con carne and other Mexican dishes will never taste the same without the use of oregano.

Reference:
1. Cooking with Oregano – Cooking Light
2. How to Use Oregano in Cooking: 9 Steps (with Pictures) – wikiHow

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Mms Peanut Mms Plain Mms Debate Candy Halloween Candy Halloween – Peanut

M&Ms are one of the most successful and delicious candies in existence today. There are plain M&Ms, dark chocolate M&Ms, peanut M&Ms, and peanut butter M&Ms. Peanut butter M&Ms aren’t that great. I’ve never had dark chocolate M&Ms, and plain M&Ms are good, but nothing compares with peanut M&Ms. Unless someone is allergic to peanuts, peanut M&Ms are delicious and you get some protein with your chocolate fix.

When I bite into peanut M&Ms, the first instinct that goes through me is to say, “Yum.” After vocalizing my appreciation of peanut M&Ms, I chew it and savor the taste and texture of that hard chocolate shell and that crunchy peanut interior that mixes together to form such a brilliantly planned taste. After that, I find myself unable to say no to the rest of the small packet of chocolate and peanuts, and finish – typically against my better sense.

Anyone who has ever experienced this reaction to any food or candy knows that it means that it is brilliant beyond reason. If peanut M&Ms weren’t absolutely great, no one would want to eat them. Sure, I also enjoy eating plain M&Ms, and so do plenty of other people. This article is not meant to degrade normal M&Ms – it is simply to praise the grandness of peanut M&Ms over plain ones. The reaction of being unable to stop eating the peanut M&Ms is obvious – it shows such an appreciation for that masterful union that plain M&Ms just don’t have.

Plain M&Ms have chocolate and that candy shell. They are delicious, and I have had the same reaction. The only thing is, the tasteful sensations that I experience with peanut M&Ms is so much more. Peanut M&Ms have such a rich texture, peanut M&Ms have such a taste… peanut M&Ms are the full package, the best deal.

Other people agree with this assessment – just look at the poll results on the debate page. Do that after you finish reading this article, of course; don’t skip out on this article just to look at those darling poll results. If other people agree with the assessment that peanut M&Ms rise above the plain M&Ms, isn’t it true?

Just look at that peanut M&M right there in your mind’s eye. It’s bigger than the plain M&M. It’s a perfect mixture of sweet and salty, where plain M&Ms are just sweet. Too much of a sweet taste can lead to feeling sick, after all, so you have to stifle your intake of plain M&Ms – not because you want to, but because they can be just too sweet!

Don’t just take my word for it! Try the peanut M&Ms and compare them yourself, then make your own decision. Of course, if you’re allergic, this doesn’t apply.

Reference:
1. M&Ms – Candy Blog
2. Avoid Eating Stale Candy By Learning The Secret Candy Codes …

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Nutritious Treats and Meals from your Freezer

When you’re trying to eat healthy, nothing beats the nutrition of flavorful fresh fruits & vegetables. But sometimes, it’s all too easy to stop & grab hamburgers or a pizza. While this gets the family fed with a minimum of time & effort, the nutritional value of these meals can be minimal as well. Add to this the high amount of fat & sodium fast foods contain & you have a nutritional disaster. Stocking you freezer with tasty & easy-to-prepare meals or treats allows you to stick to your nutritional goals when time & energy are at a premium.

Start by stocking your freezer with frozen vegetables. Almost all of your favorite vegetables now come in microwavable packages. Throw them in the microwave & in a few minutes you have hot, steamed vegetables. Avoid the extra calories and fat contained in ones with cream, cheese sauce or butter. Pick up a few packages of stir-fry vegetable mix, as well. Combined with some pre-cooked, chopped chicken or shrimp & served over brown rice, these allow you to have dinner on the table in just the time it takes the rice to cook.

Cocktail shrimp & cubed, pre-cooked chicken are items that can be frozen & thrown into not just stir-fry dishes, but chef salads or casseroles. Having the meat pre-cooked, saves time so you won’t be tempted by the idea of a “fast-food” night. Pre-shaped hamburger patties (lean ground beef or turkey) also make quick & nutritious dinners from the freezer. Also, so long as you watch the amount of fat & sodium and don’t overindulge, even the nutrition level of entrees like frozen pizza can be boosted by the addition of fresh spinach, mushrooms, peppers, etc.

Another staple for your freezer should be your family’s favorite fruits. Buy them already frozen or get them fresh & freeze them yourself. Chunks of frozen fruit can be partially thawed and served by themselves, used to top low-fat ice-cream or thrown into the blender with some apple juice, a splash of low-fat milk & a banana for a quick, easy smoothie.

Buy fresh fruits on sale – most fruits freeze well and make great snacks. Grapes or blueberries can be rinsed, dried & frozen for a tasty, quick snack. Bananas can be frozen in the skin, peeled & eaten – or peeled & dipped in melted dark chocolate prior to freezing. These frozen snacks are not only tasty but will boost the level of antioxidants in your diet. Pineapple, papaya, peaches & strawberries can all be cubed & frozen.

For something special, spend an afternoon & make homemade treats. Controlling the ingredients allows you to take a pro-active approach to the snacks that feed your family’s sweet tooth. Instead of the high sugar content in commercial Popsicles or the fat found in that bowl of ice cream, you can enjoy a fruit pop or frozen yogurt snack made with fresh ingredients and no added sugar. Place fresh or frozen fruit, some fruit juice (no extra sugar needed) and a tablespoon of lemon juice in your blender container. Mix and pour into small paper cups or molds. When partially frozen, add a Popsicle stick (available at your local hobby shop) and viola – fresh fruit pops. Or mix unflavored or vanilla yogurt with fruit juice (orange and cherry are super tasty) and freeze the same way.

Don’t give in to your craving for fast foods or fat and sugar-filled snacks. With a little forethought, your freezer will provide you and your family with an endless array of nutritious, diet-friendly meals and sweet treats.

Reference:
1. 70+ Healthy Freezer Meal Recipes | Thriving Home
2. 13 Healthy Freezer Meals to Prep Now and Eat Later – Daily Burn

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