Thursday, February 19, 2015

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Wednesday, February 18, 2015



Tasty and Nourishing recipes from the Wall Street Cheatsheet featuring tuna. The Tuna Melt (No Mayo) is one of the recipes I'm eager to try first from this list. 
6 Tasty Ways to Take Your Canned Tuna Up a Notch
  • February 18, 2015
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Many consumers scoff at the sight (and smell) of canned tuna, but little do they know that the inexpensive cans hold the key to a number of cheap and creative dinners. At as low as $2.20 a can, canned tuna is extremely affordable and versatile, and can either star in a recipe or simply complement another mainstay ingredient.
Instead of sticking up your nose at tuna the next time you hit the grocery store, grab a few cans and surprise yourself with the number of different meals you can make. From melts to salads to casseroles and back again, it’s safe to say these 6 tuna dishes cover all the tasty bases.
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Source: iStock

1. Tuna Melt (No Mayo)

We’re starting out with a Tuna Melt recipe that everyone can enjoy — and by that, we mean that this recipe’s ingredients make no mention of mayonnaise. Tuna melts can be tasty even without the fatty, viscous substance, andRachael Ray provides the perfect formula to showcase how. This sophisticated melt involves tuna, garlic, olives, fennel, and more. It takes things up a notch with the addition of extra-virgin olive oil and fontina or Parmesan cheese.
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Ingredients:
  • 1 large clove garlic, minced or grated
  • Juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • Salt and black pepper
  • 1 large red onion, ¼ finely chopped, and the rest thinly sliced
  • 1 bulb fennel, quartered and thinly sliced, reserving a small handful of finely chopped fronds
  • 3 (6-ounce) cans line-caught tuna, drained and flaked
  • 3 tablespoons capers, chopped
  • Small handful oil-cured black or kalamata olives, pitted and chopped
  • Handful flat-leaf parsley, finely chopped
  • 4 hand-cut slices good-quality whole grain bread
  • About 1½ cups shredded Italian Fontina Val d’Aosta or Provolone cheese
Directions: Preheat oven to 350 degrees Fahrenheit. Place the garlic and lemon juice in a bowl and whisk in 3 tablespoons olive oil; season with lots of pepper. Heat the remaining 1 tablespoon olive oil, 1 turn of the pan, in a medium skillet over medium-high heat. Add the sliced onion and fennel bulb and cook to crisp-tender, 6 to 7 minutes; season with salt and pepper.
Add the tuna to the garlic-lemon dressing. Combine with the finely chopped onion, capers, olives, parsley, and fennel fronds; toss to combine. Divide the tuna among the bread slices and top with the sautéed fennel and onions, then the Fontina or Provolone. Put into the oven and bake until the bread is crisp, the tuna is warm, and the cheese is melted and lightly browned, about 15 minutes.
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http://wallstcheatsheet.com/life/5-healthier-junk-foods-to-satisfy-your-cravings.html/5/
I'm going to try the graham cracker idea to help satisfy my cookie craving.

5 Healthier Junk Foods to Satisfy Your Cravings

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5. Graham Crackers

Cookies are junk food. It’s really hard to argue with that. Packaged cookies like Chips Ahoy and their ilk are usually loaded with things we don’t like to talk about, but Graham crackers were designed to be healthier. They were invented by Reverend Graham, who believed that a virtuous life started with virtuous eating, eschewing fat and refined flour.
According to The Atlantic, Graham developed his own process for milling flour, preserving more of the whole wheat. Though his crackers aren’t the honey-flavored and cinnamon-spiced cookies from Nabisco, they’re still made with whole wheat and contain less sugar and calories than their counterparts on grocery store shelves. If you’re craving a cookie, it’ll do the trick!

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