Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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Delicious stir-fry with pineapple chunks.
2 cups MINUTE® White Rice, uncooked
Prepare rice according to package directions.
1 can (20 oz.) DOLE Pineapple Chunks
Drain pineapple; reserve 1/4 cup juice.
reserved juice1/2 cup water1/3 cup soy sauce1 tbsp cornstarch3/4 to 1 tsp crushed red pepper (optional)3/4 tsp garlic powder
Stir together, in small bowl, reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder; set aside.
1 lb boneless, skinless chicken breast halves, cut into strips1 tbsp cornstarch1 tbsp soy sauce2 tbsp vegetable oil2 cups broccoli florets, blanched3/4 cup red bell pepper chunks1 small carrot, thinly sliced diagonally1 tsp minced fresh ginger
Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Heat oil in wok or nonstick large skillet over medium-high heat. Add chicken and stir-fry 4 to 5 minutes or until lightly browned; remove. Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender. Add reserved soy sauce mixture and chicken; cook, stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.
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