Kitchen Tip: Food Safety

Food Safety: Keep it Separate, Hot ,and Clean
Keep It Separate
 Wrap your raw meat in its own plastic bag before placing the grocery cart. I personally like to double bag chicken placing a bag at each end. Wrap chicken double bagged before placing into your shopping cart. At home, use individual cutting boards for raw meat and veggies. Use different platters for raw and cooked meat.
Keep It Hot in
160 degrees Fahrenheit for steaks and 145 degrees F. for pork.
Keep it hot until serving. Toss any food that sits out for more than two hours or one hour if the air temp. is 90 degrees F. or higher.
Especially useful information for those in warm weather states.
Keep It Clean
Prevent harmful bacteria wash your hands, utensils, prep surfaces, and cutting boards with hot, soapy water.
I personally like to use bleach to clean my cutting boards, prep areas especially when working with raw meats.
I use Clorox kitchen sprays but you can take a 1/4 cup bleach to a gallon water and make your own cleaning solution. I recommend to double rinse all areas with soap and water after you use bleach.
Hand Washing
Prior to meal preparation, during if needed and before eating wash your hands.
A good rule to follow is to wash your hands for 2 minutes at a time with warm water and soap.Happy Eating,

Shortcut Recipes: Vegetable Soup & Shipwreck Supper

Vegetable Soup

1  32 oz. can of tomato vegetable juice
1/4  cup chopped onion
2  white potatoes sliced
Salt and pepper to taste
1 teaspoon sugar
2  (18 oz. packages of frozen mixed veggies)Directions
Heat tomato vegetable juice, in a large pot; add onion and potatoes and cook until tender.
Add frozen vegetables, salt and pepper and sugar.

Simmer for 45 minutes or until potatoes are tender.
Makes 6 servings
Cooks Notes:
It make longer for the potatoes to get tender then the recommended simmer time.
I take the medium potatoes cut them in fourths and boil them first until they are tender.
Then I put the potatoes in the pot after the other ingredients are added. Be sure to drain them first.
This soup can be prepared with left over vegetables you may have as leftovers.Meal suggestion:

 A grilled cheese sandwich goes fantastic with this soup.
As do a handful of tortilla chips.

Beef Recipe: Shipwreck Supper
Makes 4 servings
1 pound lean ground beef
1  package Kraft Macaroni and Cheese dinner
1 16 oz can of stewed tomatoes undrained
1  cup frozen peas
1  cup milk
1  cup Kraft shredded Low Moisture Part Skim Mozzarella cheese
Brown meat in large skillet on medium high heat; drain.
Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas, and milk.
Bring to a boil.
Reduce heat to medium low, cover. Simmer for 12 minutes or until macaroni is tender.
Sprinkle with cheese.
Let stand for 5 minutes, or until cheese is melted. Or until cheese is melted.

Happy Eating,

Crustless Mushroom Quiche

Crustless Mushroom Quiche

Prep Time: 10 minutes

Total Time: 45 minutes

Serves: 6


  • 2 cups mushrooms, sliced
  • 1 onion, white, chopped
  • 16 ounces spinach, chopped, frozen
  • 1/2 cup bread crumbs, plain
  • 2 cups milk, fat-free
  • 1/2 cup egg whites
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Mrs. Dash® Italian seasoning

  • Preheat oven to 350°F.
  • Lightly spray a large, nonstick skillet with cooking spray and heat over medium-high heat. Sauté mushrooms and onion until golden, about 3 minutes.
  • Add spinach and cook about 4 minutes. Add bread crumbs, stir, and place into deep-dish quiche pan.
  • Combine remaining ingredients in medium bowl and pour over vegetables in quiche pan.
  • Bake for 35-45 minutes or until firm in center. Allow to stand for 5 minutes before cutting and serving.

Cinnamon Apple Flat Bread

Serves: 16

Serving Size: 1 slice

Preparation Time: 10 min

Cooking Time: 20 min

What You’ll Need:
  • 1 pound frozen bread dough, thawed
  • 1/4 cup peach all-fruit spread
  • 4 medium apples, cored, peeled, and thinly sliced
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
What To Do:
  1. Preheat the oven to 350  degrees


    Coat a large rimmed baking sheet with cooking spray.

  2. On a lightly floured surface, roll out the dough to a 10- x 15-inch rectangle. With your fingertips, gently spread the dough over the pan
    and push it up to the edges of the pan, forming a rim. If the dough is too sticky, dust it and your hands lightly with flour.
  3. Spread the fruit.
     spread over the dough, then top with the sliced apples, arranged in a single layer.
  4. In a small bowl, combine the sugar and cinnamon. Sprinkle over the apples. Bake for 20 to 25 minutes, or until the edges are golden.

Remove from the oven and cool slightly in the pan on a wire rack.

Southwestern Chicken Casserole

With salsa, chili powder, bell peppers and tortillas, this Southwestern Chicken Casserole is a fiesta on your plate! And a healthy one at that! Don’t be surprised if you want to break out the sombreros!

Serves: 8

Preparation Time: 10 min

Cooking Time: 40 min

What You’ll Need:
  1. 12 ounces boneless, skinless chicken breast halves, cut into strips
  2. 2 cloves garlic, minced
  3. 1 teaspoon chili powder
  4. 2 teaspoons canola oil
  5. 1 onion, halved and thinly sliced
  6. 1 red or green bell pepper, chopped
  7. 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  8. 1/2 cup salsa
  9. 4 (6-inch) no-added-salt corn tortillas, torn
  10. 3/4 cup reduced-fat, shredded Jack cheese
  11. 1/2 cup cherry tomatoes, chopped
  12. 1/2 avocado, pitted, peeled and chopped
  13. cilantro leave

    s, for garnish

What To Do:
  1. Preheat oven to 350 degrees F. Coat a large, nonstick skillet with cooking spray.
  2. In a medium bowl, combine chicken, garlic and chili powder. Add to skillet and cook over medium-high heat for 4-6 minutes, or until chicken is cooked through and no longer pink, stirring frequently. Remove chicken from skillet; set aside.
  3. Add oil to hot skillet. Add onion and pepper; cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
  4. Coat a 2-qt. baking dish with cooking spray. Spread about 1/2 cup salsa in bottom of dish. Top with half the tortilla pieces, half of chicken mixture, and half of vegetable mixture. Pour half of remaining salsa over vegetables and top with half the cheese. Repeat layers once, except cheese.
  5. Bake, covered, for 30-35 minutes, or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Garnish with cherry tomatoes, chopped avocado, and fresh cilantro.


Italian Eggplant Casserole

Healthy and light, our Italian Eggplant Casserole bakes up with tons of texture and taste. We made sure to add in some colorful, good-for-you tomatoes for extra pizzazz.

Serves: 8

Cooking Time: 1 hr

What You’ll Need:
  • 1 (1-pound) eggplant, peeled, cubed
  • 1/2 cup seasoned bread crumbs divided
  • 1/2 cup liquid egg substitute
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 tomatoes, sliced
What To Do:
  1. In a soup pot, bring 2 inches water to a boil. Add eggplant and cook 20-30 minutes covered until soft; drain.
  2. Preheat oven to 350 F degrees.
  3.  Coat a 9-inch-square baking dish with cooking spray.
  4. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the Egg substitute, Italian seasoning, garlic, salt, and pepper.
  5. Spread eggplant mixture in prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
  6. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.


Snickerdoodle Cookies

Makes: 36

Serving Size: 1 cookie

Chilling Time: 10 min

Cooking Time: 5 min

What You’ll Need:
  • 3/4 cup white whole wheat flour (we like to use King Arthur brand)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/4 cup butter, softened
  • 3 tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 teaspoons cinnamon
What To Do:
  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a medium bowl, combine flour, baking soda, and cream of tartar. In a large bowl, combine 1 cup sugar and the butter; beat with a mixer until well blended. Add the milk, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill 10 minutes.
  3. In a medium bowl, combine remaining sugar with the cinnamon.
  4. Shape dough into 42 1-inch balls, then roll in cinnamon-sugar mixture until evenly coated. Place balls 2 inches apart on prepared baking sheets and slightly flatten with the bottom of a glass.
  5. Bake 5 to 7 minutes. (Cookies will be slightly soft.) Cool on baking sheets 2 minutes, then remove and cool completely on wire racks.
  6. Credit: MR. FOOD TEST KITCHEN, the “Mr. Food Test Kitchen” oval, EVERDAY DIABETIC RECIPES, and OOH IT’S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated.
    © 2015 by Ginsburg Enterprises 

Servings Per Recipe: 42

  • Amount Per Serving% Daily Value *
  • Calories50
  • Calories from Fat12
  • Total Fat1.3g2 %
  • Saturated Fat0.8g4 %
  • Tran
  • c

MIRACLE WHIP Sweet & Spicy Tuna

MIRACLE WHIP Sweet & Spicy Tuna


Prep time: 10 min

Total time: 10 min
Makes: 2 servings
What You Need
3 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. Sriracha sauce (hot chili sauce)
1 can (5 oz.) chunk light tuna in water, drained, flaked
1 Tbsp. thinly sliced green onions
1 Tbsp. CLAUSSEN Sweet Pickle Relish
2 thin multi-grain sandwich buns
2 pieces leaf lettuce
1/4 cup English cucumber slices
Make It
Mix dressing and Sriracha sauce in medium bowl until blended. 
Add tuna, onions and relish; mix lightly.
Fill buns with lettuce, cucumbers and tuna mixture.
Nutritional information per serving
Calories 240 , Total fat 8g , Saturated fat 1g , Cholesterol 30mg , Sodium 660mg , Carbohydrate 27g , Dietary fiber 6g , Sugars 6g , Protein 19g , Vitamin A 10%DV , Vitamin C 2%DV , Calcium 2%DV , Iron 35%DV .
Credit: © 2009 – 2014 Kraft Foods

Grilled Steaks Balsamico

Grilled Steaks Balsamico

A simple marinade of puréed dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This dish is adapted from Lori Welander’s grand prize-winning recipe from the 2003 National Beef Cook-Off. To make ahead, prepare through step 1 up to one day in advance.

Serves: 4 
Preparation time: 6 hours, 20 minutes (including 6 hours marinating time)

1/3 cup prepared balsamic vinaigrette
2 dried figs, stems trimmed, chopped
1 pound sirloin steak, 1 inch thick, trimmed
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup herb & garlic creamy cheese spread, such as Boursin

1. Place vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.

2. Preheat grill to medium.

3. Remove the steak from the marinade; discard marinade. Oil the grill rack. Grill the steak for 4-6 minutes per side for medium-rare, depending on thickness. Transfer to a clean cutting board. Season with salt and pepper, tent with foil and let rest for 5 minutes.

4. Meanwhile, warm cheese in a small saucepan over medium-low heat, stirring often, until melted. Carve the steak into thin slices. Serve each portion with a dollop of the cheese sauce.


Nutrition Facts
Per serving:
226 calories
13 g fat (7 g sat, 2 g mono)
65 mg cholesterol
2 g carbohydrate
24 g protein
0 g fiber
328 mg sodium
305 mg potassium

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