5 High-Fiber Foods To Keep You Full

June 2, 2016 by Leave a comment

Man looking into refrigerator for a midnight snack

If you’re always hungry, put down the cookies and reach for these filling foods instead. (Photo by Pete Markham, Flickr)

Are you always hungry? Then you might not be getting enough fiber in your diet. According to Everyday Health, men should get between 30 to 38 grams of fiber per day. Women between 18 and 50 should get 25 grams per day, and 21 grams per day if she is 51 and older. So what should you eat to banish that growling, demanding monster residing in your stomach? Here are 5 suggestions to keep you full. Read more of this post

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Ya-Ya Chicken

August 19, 2011 by 1 Comment

Ya-Ya Chicken

Moist and flavorful, our Ya-Ya Chicken is a baked healthy alternative to traditional fried chicken.

Growing up in the South, I ate nearly everything fried, from pork chops and catfish to tomatoes and okra. But now that we’re older and watching our figures as well as our health, we can’t (or shouldn’t) always eat our Favorite Southern Fried Chicken, no matter how much we love it. In a recent Facebook poll, you all agreed with us and asked that we start featuring more low-fat fare. That’s why we’re thrilled to introduce you to a recipe that Heather says is her new favorite, Ya-Ya Chicken! “Ya-Ya” is an African word for “divine,” which is what this marinated and baked chicken is. Soaked in herbs and dredged in breadcrumbs, Parmesan and Romano cheeses, this chicken is guaranteed to be moist and flavorful. We know you’ll love it too!

PREP: 10 minutes + marinating time (1 hour to overnight)
COOK: 50 minutes

INGREDIENTS

  • ¼ cup extra-virgin olive oil, plus more for baking sheet
  • ¼ cup plus 1 tablespoon red-wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red-pepper flakes
  • ½ teaspoon dried oregano
  • 3 garlic cloves, minced and divided
  • 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
  • 1 cup fresh breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup freshly grated Pecorino-Romano cheese
  • 2 tablespoons flat-leaf parsley, fresh, finely chopped
  • ¼ teaspoon freshly ground pepper

DIRECTIONS

  1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9 x 13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
  2. Preheat oven to 400°F.
  3. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.
  4. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
  5. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Chips and Salsa

April 5, 2011 by 1 Comment

Chips and Salsa

Chips and salsa fresca are a favorite in nearly everyone's household. Try this simple recipe for fresh flavor. Spice it up with your favorite peppers!

Everyone loves chips and salsa! Serve this easy recipe at your next gathering or with your favorite Mexican dinner. It whips up quickly and the fresh ingredients beat store-bought flavor, hands down. Use this recipe as a baseline and experiment by adding your own favorite peppers, herbs and seasonings. For extra heat, substitute the jalapenos for habanero peppers. It’ll blow your top off!

PREP: 10 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 cups hot water
  • 8 ripe plum tomatoes
  • 1/3 cup finely minced sweet white onion
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • Salt (optional)
DIRECTIONS
  1. Bring water to boil. Add tomatoes and boil until tender, remove from pot.
  2. Using a blender, combine the tomatoes, onion, garlic, jalapeno and cilantro. Blend until well mixed.
  3. Season to taste with salt.
  4. Serve at room temperature with your favorite tortilla chips.

    5. YIELDS: 3 cups.

    © 2011 Jadeworks Entertainment.

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