The No-Cook No-Bake Cookbook: 101 Delicious Recipes for When It’s Too Hot to Cook

The No-Cook No-Bake Cookbook: 101 Delicious Recipes for When It's Too Hot to Cook

The No-Cook No-Bake Cookbook is a full color recipe collection that will keep your stress level and kitchen temperature down! It is summer now, and it is hot, hot, hot! The last thing you want to do is heating up your kitchen and eating hot food!

The No-Cook No-Bake Cookbook has recipes for breakfast, entrees and desserts. Included are:

• Salmon Mango Ceviche
• Teriyaki Tofu Wraps
• Peach Prosciutto Salad
• No-Bake Lemon Cheesecake
• Tex-Mex Chipotle Beans
• Shrimp Tacos with Tomatillo Salsa
• Salami Pizza Stacks
• Moroccan Chicken Salad
• Roast Beef Wraps
• Blueberry Overnight Oats
• Fresh Fruit Smoothies

Hungry yet? All these recipes are fairly easy to make with easy found ingredients!

Get Your Plate In Shape

As many of you may or may not know, I have been making a lifestyle change in my home. I have been losing weight (about 17lbs in 6 weeks!). I have been slowly making changes for my entire family like skim milk (instead of 2%) and whole wheat bread (instead of white bread). The cool thing is that my kid haven’t really even noticed (my husband is another story for another post). That all being said, I never thought of swapping out mushrooms for meat, but you can! Plus, for people like me trying to lose weight, I can definitely use meals with the lower calorie count! Increasing the intake of lower calorie foods, specifically mushrooms, in place of those higher in calories, like ground beef, can be an effective method for reducing calories and fat while still feeling full and satisfied after a meal. This approach of replacing some ground beef, turkey or other meat with mushrooms is known as “swapability.” It works because mushrooms’ hearty texture and rich flavor allow them to blend seamlessly with meats. The mushroom and meat “swapability” technique is an economical way to make family meals more nutritious and works great in family favorites like lasagna, burgers, tacos or chili. This simple three-step “swapability” strategy is perfect for family favorites like burgers, lasagna, pizza, chili – or any dish that calls for ground meat:

o Chop up your favorite mushroom variety to match the consistency of the ground beef or turkey;

o Cook and season mushrooms the same way you would meat;

o Combine the cooked meat and mushrooms and use the mix to complete your recipe.

Who doesn’t want to eat better and save money?

The other question I have gotten is why mushrooms. Mushrooms are low in calories and fat-free. Their flavorful umami content allows for less salt to be used in a dish, without compromising taste. Mushrooms are the only fresh fruit or vegetable with vitamin D. Within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine; these antioxidants help maintain a healthy immune system. Mushrooms also provide B vitamins, including riboflavin, niacin, and pantothenic acid; B vitamins help to provide energy by breaking down proteins, fats and carbohydrates.

If this sounds pretty cool, there will be a Twitter party  on Monday, March 12th at 8:00 PM EST. The event hashtag is #Mushrooms and there will be prizes awarded. (US and Canada, 18+). You can RSVP at: http://resourcefulmommy.com/8634/mushroom-channel-twitter-party/

Hopefully, I have inspired you to look at mushrooms a little different and have given you some new ideas in the kitchen!

Friends, Dessert, Wine – Who Could Ask For More?

Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com

Pinot noir from the California producer Hanzel...

Image via Wikipedia

Who doesn’t like spending some time away from the kids and go out with your girlfriends especially during the holidays?  I know I do, and I know several other moms who are in the same boat.  Dinner and wine normally goes hand in hand.  It’s somewhat easy to know what wines go with which foods.   However, when it comes to dessert, everybody gets confused to what the rules are.  When deciding which wine to pair with your food, you need to think about the acidity, intensity, and sweetness of both the wine and the dessert. A good rule of thumb is that the wine should always be sweeter than the dessert. Here is list of a few desserts and what wines go best with them:

If you are eating an apple pie, look at drink a late-harvest Riesling, Various Ice Wines, Muscat, Demi-sec Sparkling Wines, Blueberry Wine, Sauternes, and even pink champagne.

If you are eating something with blueberries, you want Brut Sparkling Wines, Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, or Zinfandel.

The most important mix — chocolate and wine. 🙂 You want to pair chocolate with a Late-Harvest Riesling, Raspberry Wine, Black Muscat, Cabernet Sauvignon, late-harvest Pinot Noir, Banyuls, Grenache, Australian Shiraz, or port.

If you are having cake, you want Demi-sec Sparkling Wines, Late-Harvest Riesling, or Muscat.

If you are having custard or pudding, look for Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat or Asti Spumanti (my personal favorite!).

If fresh fruit is on the menu, you want a Late-Harvest Chenin Blanc, Riesling, Gewürztraminer, or Muscat.

The best wines that go with nuts are Port, Brut Sparkling Wine, and Angelica.

How do you decide what to pair with dessert? Or do you serve wine with dessert at all?

Remember to check out Duncan Hines’ website www.duncanhines.com to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.