Sunday Dinner Lentil soup with veggies and pasta

Serve Up A Bowl
Of Goodness!Gather the family for a hearty Sunday dinner! Lentil soup with veggies and pasta is filling, healthy and something the family will enjoy.

This is one of those soups that can be thicker than a regular soup, but not quite as thick as a stew. Made with lentils (full of fiber and very filling) and broken pasta, this soup makes a hearty meal. One nice feature: If you happen to have leftover mashed potatoes, toss them in this soup to add creamy goodness! Perfect on a chilly Sunday evening!

Lentil soup with veggies and pasta

Serves 6-8

Ingredients:1 cup lentils, rinsed1 cup broken large pasta (spaghetti or fettuccine) or small pasta1 carrot, diced1/2 cup chopped onion1 garlic clove, minced3 teaspoons fresh parsley, chopped1 celery stalk, diced1 (14 ounce) can cream of mushroom or celery soup (you can use about 1 cup leftover mashed potatoes if handy)1/2 cup tomato sauce3 tablespoons olive oil1 bacon strip, cooked and cut into small pieces or about 1/4 cup cooked pancetta (optional)Salt and pepper to taste1/4 cup grated Romano cheese, for garnishRed pepper flakes to taste (optional)Directions:

Add about 5 cups of water (or enough to cover the lentils plus about 2 extra inches) and the lentils to a medium-size, deep saute pan over medium heat.Add the bacon (or pancetta) if you're using it. Cook, covered, until the lentils are almost soft, or until the water is absorbed. You may need to add more water to the lentils.Meanwhile, in a large, deep saute pan over low-to-medium heat, add the olive oil. When hot, add the onion and cook until golden.Add 4 cups of water, carrots, tomato sauce, celery, parsley, cream of mushroom or celery soup (or mashed potatoes), and salt and pepper to taste. Bring to a boil.When boiling, add the pasta, lower the heat and cook until the pasta is tender.Add the lentil mixture to the pasta and cook, uncovered, for another 15-20 minutes.If you think your soup should be a bit creamier, combine about 2 tablespoons of flour with about 4 tablespoons of cold water in a small bowl. Whisk until a smooth paste forms. While the lentil and pasta mixture is cooking, gradually add the flour/water mixture, a bit at a time, while stirring.Season with hot pepper flakes if you'd like.Serve in individual bowls, sprinkled with fresh grated Romano cheese.

Grab the family for dinner!

More Sunday Dinner recipes

Roasted carrot and cauliflower soup
Croque monsieur sandwiches
Bacon and egg pizza

Favorite burger recipes from football legends

Burgers across AmericaNFL stars share their best burger recipes

Ever wondered what your favorite football stars grill up during the game? Ball Park teamed up with three American legends to get their favorite burger recipes. And SheKnows is sharing them with you!

These three burger recipes aren't just amazing because they taste good. They're also quick and easy thanks to the use of microwavable burger patties.

These burgers go from freezer to plate in under five minutes. Check out the recipes, then watch the videos of the stars themselves making their custom creation courtesy of Ball Park.

Check out the gridiron girls' guide to football >>The prime burger recipe by Deion Sanders

Serves 4

Football Hall-of-Famer Deion "Prime Time" Sanders played many positions in the NFL, primarily cornerback. He also played on several NFL teams (and a Major League Baseball team or four!). But he's best known for his Super Bowl wins with the 49ers and the Cowboys. Here's his recipe for bringing a little taste of Dallas to your life.

Ingredients:4 sesame seed buns2 ounces (about 24) banana pepper rings4 microwavable burger patties (like Ball Park Flame Grilled Beef Patties), cooked according to package directions1 cup romaine lettuce, shredded1 recipe Deion's "secret sauce" (recipe below, doubled if necessary)Directions:

Place one-half ounce of banana peppers (about four rings) on the bottom half of each bun.Top each with a burger patty and one-quarter cup of lettuce.Spread the top half of the bun with Deion's "secret sauce" and place on top.

Deion's "secret sauce" recipe

Yields 2 tablespoons

Deion's given us permission to publish his secret sauce recipe so long as SheKnows readers swear an oath of silence. We assured him you could be trusted!

Ingredients:1/4 teaspoon Cajun seasoning2 tablespoons mayonnaiseDirections:

In a small bowl, mix seasoning with mayonnaise.Refrigerate any leftovers.

The spicy Taylor burger recipe by Jason Taylor

Serves 4

Retired Miami Dolphins defensive end and linebacker Jason Taylor has 139.5 sacks under his pads and is the all-time leader in touchdowns on fumble returns. He showed us how to make this Miami-inspired burger with a hint of Latin spice and some tropical fruit using his favorite appliance — the microwave.

Ingredients:4 plain buns4 rings pineapple1 ounce jalapeños (about 20)4 microwavable burger patties (like Ball Park Flame Grilled Beef Patties), cooked according to package directions4 slices mozzarella cheeseDirections:

Place one ring of pineapple on the bottom half of each bun, then top with about five jalapeños.Place one patty on each, then top with a slice of mozzarella and the top of the bun.

The sizzling Siragusa burger recipe by Tony Siragusa

Serves 4

Tony "Goose" Siragusa played 12 seasons as a defensive tackle for the Colts and the Ravens and is currently a sideline analyst for Fox Network's NFL broadcasts. SheKnows readers may also know him from his hosting gig on the DIY Network's Man Caves or as Frankie Cortese from The Sopranos. But he's also a restaurateur with business partner Michael Romanelli, with whom he owns the chain Tiff's. Check out his Italian-inspired burger.

Ingredients:4 microwavable burger patties (like Ball Park Flame Grilled Beef Patties), cooked according to package directions4 Italian buns, toasted4 to 6 tablespoons marinara or pasta sauce4 cloves garlic, minced4 ounces mozzarella6-8 pieces rigatoni, boiled (leftover pasta is fine)Directions:

Place one patty on each bottom bun.Top each patty with sauce, garlic and mozzarella.Arrange the rigatoni around the burger in a pinwheel shape.Top with the top bun and serve.

Tell us

Have your own idea for a great microwave burger? Go to www.facebook.com/ballparkbrand to share your ideas.

More food for football season

Gridiron roll ups for Super Bowl Sunday
Beer-pairing tips for Super Bowl Sunday
English muffin pizza recipe

6 Takes on taco recipes

Tasty TacosInstead of the same old ground beef tacos why not try making something a little more authentic. Tacos are the pride and joy of Mexico, so keep up that tradition with these gourmet versions of your favorite tacos.

Taco Tips

The tortillas: Probably the most essential part of the taco is the tortilla. If at all possible use authentic homemade soft corn tortillas (you can buy them in any Latin grocery store or if you are really ambitious, you can make your own). Store-bought flour tortillas simply do not hold a candle to the real thing. If you have no choice but to use store-bought, then try to choose corn over flour but tortillas that are made with Maseca are best (a type of corn flour).

Fillings: Ground beef is the traditional American filling for tacos, but in Mexico, the fillings can be just about anything, with the most classic being fish, shellfish, chicken, chorizo, beef, pork, and vegetables. Typically each region will have a different approach to tacos which results in a multitude of options. Each protein or vegetable can be marinated in a delicious sauce, like citrus, herbs, or peppers or they can be breaded and fried. Any way you make them, make sure the filling is the centerpiece of the taco and that you take care in creating it.

Garnishes: Almost just as important as the filling is the garnishes. You don't have to just use the typical salsa, sour cream, and cheese for garnishes, instead try using things like leeks, potatoes, poblanos, avocado, celery, or pineapple. You can get creative blending flavors with the main filling and the garnishes for a tasty taco experience. One of my favorite combos is the classic fish taco with beer battered shrimp, roasted habanero, and a delicious coleslaw. Or if you want to stay vegetarian go with sautéed wild mushrooms and zucchini, manchego cheese, and steamed onions.

Recipes

Rosemary Marinated Chicken Taco
Makes 4 tacos
Ingredients:
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1/2 tablespoon minced garlic
Salt to taste
1 cup canola oil
1 tablespoon lemon juice
16 ounces chicken breast
4 corn tortillas
1 tablespoon diced onions mixed with 1 tablespoon minced cilantro
Chipotle salsa (recipe below)

Directions:
1. Combine rosemary, thyme, garlic, and salt together in a large bowl; whisk in oil and lemon juice then add chicken. Cover and let marinate in the refrigerator overnight or for 2 to 3 hours.
2. When chicken is ready, place on grill and cook 8 to 10 minutes or until fully cooked through. When finished, shred chicken into bite size pieces.
3. To serve, top corn tortillas with chicken, then onions and cilantro, and salsa.
Chipotle Salsa
Makes 4 servings
Ingredients:
3 plum tomatoes, roughly chopped
1/2 cup oven roasted onions
2 oven roasted garlic cloves
4 canned chipotle peppers
Lemon juice, to taste
Salt, to taste
Directions:
Combine all ingredients in a blender and blend until chunky and combined.

Beer Battered Shrimp Taco
Makes 6 tacos
Ingredients:
1/2 lime
8 ounces large shrimp, peeled, deveined, and roughly chopped
3/4 cup all-purpose flour
3/8 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
3/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 ounces cold beer,
vegetable oil
1 ripe avocado, peeled
Salt, to taste
Freshly squeezed lime juice, to taste
3/4-1 1/2 teaspoon water or milk
Fresh cilantro, to taste
6 fresh corn tortilla
Tabasco sauce, to taste
Red cabbage
1 tablespoon diced onion, mixed with 1 tablespoon chopped cilantro

Directions:
1. Squeeze lime juice over shrimp and place in refrigerator while making the batter.
2. Combine flour with baking powder, cayenne, oregano, salt, and pepper. Whisk beer in well to avoid clumping; chill until ready to use.
3. Heat oil in a large skillet to 365 degrees F. Pat dry shrimp then dip shrimp in batter and place in hot oil. Remove shrimp and drain on paper towels; repeat with all shrimp.
4. To make avocado sauce, add avocado, salt, and lime to a blender; pulse until coarsely shopped then add water or milk until desired consistency is made and blend in cilantro if desired.
5. To serve, place shrimp on tortillas then top with avocado sauce, Tabasco sauce, cabbage, and onions and cilantro.

Carnitas Tacos
Makes 6 tacos
Ingredients:
2 pounds boned pork shoulder, cubed
1/2 quart beef broth
2 cups chunky tomato salsa either prepared or homemade
Water
Salt
6 corn tortillas
Peanut Chile Salsa (recipe below)

Directions:
1. Add pork, broth, and salsa to a large pot; pour enough water over to fully cover the meat. Cover pot with a lid and bring mixture to a boil. Lower heat and bring to a simmer; cook for 3 to 4 hours or until meat is tender, season to taste with salt.
2. Preheat oven to 400 degrees F. Drain meat and place on a baking sheet in chunks; bake 20 to 25 minutes or until browned.
3. To serve, place pork on tacos and top with peanut chile salsa.

Peanut Chile Salsa
Makes 6 servings
Ingredients:
1 cup canned chipotle peppers
1 tomato, grilled
1 cup toasted peanuts
1 garlic clove
Salt to taste
Liquid from canned chiles plus water if needed

Directions:
Combine chiles with all ingredients except water in a blender; season with salt; add liquid and water as needed to blend until smooth.

Carne Asada Tacos
Makes 4 servings
Ingredients:
1 1/2 pounds boneless beef sirloin, cut into strips
1/2 teaspoon salt
1 teaspoon ground pepper
Crushed red pepper to taste
1 lime
1-28 ounce can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil
1-10 1/2 ounce can low sodium beef broth
6 corn tortillas
1/2 red onion, chopped
2 tomatoes, chopped
1 avocado, chopped

Directions:
1. Season meat with salt and peppers; squeeze lime juice over meat and let marinate 30 minutes in refrigerator.
2. Meanwhile, add tomatillos and jalapenos to a blender or food processor and blend until pureed.
3. Heat 1 tablespoon oil in a skillet and add tomatillo mixture and beef broth, stirring and cooking for 20 to 30 minutes or until thickened. Spoon sauce into a bowl and reserve.
4. Heat 1 tablespoon oil in a skillet and sauté some of the beef in it until cooked through. Using the rest of the oil, cook remaining beef.
5. To serve, place beef on tortillas and top with tomatillo sauce, onions, tomatoes, and avocado.

Wild Mushroom Tacos
Makes 4 servings
Ingredients:
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced
1/4 cup vegetable oil
15 ounces wild mushrooms, roughly chopped
Salt and freshly ground black pepper
1 medium tomatoes, diced
1/2 small onion, diced
1/2 jalapeno pepper, finely minced
1 lime, juiced
1 tablespoon fresh cilantro leaves, chopped
4 small corn tortillas

Directions:
1. Mix cumin with chili powder, garlic, and 2 tablespoon oil; add mushrooms and stir well; let marinate for 15 to 20 minutes.
2. Heat 2 tablespoon oil in a skillet and sauté mushrooms 6 to 8 minutes or until tender and heated; season with salt and pepper if needed. Remove from heat and set aside.
3. Mix tomato with onion, pepper, lime juice, and cilantro; season to taste with salt and pepper.
4. To serve, top tortillas with mushrooms and tomato mixture.

Chorizo & Cheese Tacos
Makes 4 tacos
Ingredients:
1 pound chorizo, removed from the casings and crumbled
1/2 cup chopped yellow onions
1 teaspoon garlic
1 medium tomatoes, diced
1/2 small onion, diced
1/2 jalapeno pepper, finely minced
1 lime, juiced
1 tablespoon fresh cilantro leaves, chopped
Salt and pepper to taste
8 corn tortillas
4 tablespoons Cojita cheese

Directions:
1. Saute chorizo in a hot skillet for 5 to 6 minutes or until browned; add onions and cook for 3 to 4 minutes then add garlic and cook a few seconds. Take pan off of heat and reserve.
2. Mix tomatoes with onions, peppers, lime juice, and cilantro; season to taste with salt and pepper.
3. To serve, top tortillas with chorizo and tomato mixture then sprinkle with cheese.

Is your tooth enamel healthy

Tips For
Healthy TeethThough tooth enamel, the thin but sturdy calcified material covering your teeth, is the hardest and most mineralized substance in your body, it isn’t indestructible. In fact, it can be damaged by seemingly benign foods and drinks as well as poor dental habits. Here are the signs of enamel erosion and ways to promote your tooth enamel health.

Dental technology has certainly advanced over the years, with the development of effective whitening treatments and less invasive means of repairing damaged teeth. But that doesn't mean you should slack off on your dental hygiene with the lazy attitude that your dentist can quickly fix you up when your dental health goes awry. Daily brushing and flossing go a long way in protecting your teeth, but other factors can put your dental health, particularly your tooth enamel, at risk.

Factors that damage tooth enamel

One of the most common causes of enamel erosion is acid. Your mouth can be a highly acidic environment when you drink or eat foods that have a low pH. Under natural, healthy conditions, your saliva is slightly alkaline and doesn't pose a danger to your enamel. When you regularly consume soft drinks, fruit juices, vinegar-based salad dressings, pickled foods and other high-acid items, however, you lower the pH in your mouth and increase your risk of enamel erosion.

Sticky, sweet foods are detrimental, too -- they can adhere to your teeth (until your next brushing) and prevent your saliva from neutralizing the acidity where the sugary food is stuck.

Other causes of enamel erosion include poor brushing habits, gastroesophageal reflux (acid reflux) and bulimia nervosa (which repeatedly puts teeth in contact with highly corrosive stomach acid and can cause nutrient deficiences that can affect the teeth).

Signs of tooth enamel erosion

Enamel covers and protects every one of your teeth. Because enamel can begin the early stages of erosion without producing any significant symptoms, be sure to check your teeth regularly and, most important, keep your scheduled dental visits.

See your dentist if you notice any of these signs of tooth enamel erosion:

Sensitive teeth -- Sensitivity worsens as erosion advances.Yellowing teeth -- Enamel erosion exposes the dentin underneath, which has a yellow hue.Transparent-looking tips of the teethRounded edges -- This is an early sign of tooth erosion.Cracks or dents in the teeth -- An advanced sign of erosion; see your dentist immediately.Dental caries -- Cavities can form where enamel is worn away.Tips to prevent tooth enamel erosion1. Brush and floss regularly.

You heard it when you were a kid, and it's just as important now, particularly because you don't get to lose your teeth and have a new set grow in. Brush twice a day with a flouride toothpaste, and floss daily. Make it a point to brush your tongue, too, which can harbor bacteria that can damage teeth.

2. Visit your dentist for regular checkups and cleanings.

Your dentist can detect the early signs of enamel erosion and work with you on a treatment plan to promote your tooth enamel health. Regular visits also can protect you from oral cancer, gum disease and other serious dental conditions.

3. Ditch the soft drinks.

If your drink of choice is cola -- even diet cola! -- consider limiting your consumption or, at the very least, drink it through a straw so the liquid bypasses your teeth.

4. Limit acidic foods, sugars and starches.

You don't need to give up your favorite foods; just consume a balanced diet with a variety of foods that will protect your teeth from daily acid-blasting. Space your acidic foods out and reduce your intake of sticky, sugary sweets and starches.

Kwanzaa recipes

Recipes For KwanzaaCelebrated from Dec. 26 to Jan. 1, Kwanzaa is a worldwide African-American nonreligious holiday week based on the Nguzo Saba, or seven guiding principles. Here are some tasty Kwanzaa recipes to deliciously celebrate this year's Kwanzaa commemoration.

Kwanzaa, which means first fruits of the harvest in the African language Kiswahili, is a time to honor and focus on traditional African values of family, community responsibility and self-improvement. The holiday week includes a Karamu or African feast, which is held on Dec. 31.

Sweet potato peanut soup recipe

Serves 8

Ingredients:3 tablespoons peanut oil2 tablespoons curry powder1 large onion, halved, thinly sliced1 clove garlic, minced3 cups chopped tomatoes, seededSalt and freshly ground black pepper1 teaspoon cayenne pepper2 cups natural smooth peanut butter2 sweet potatoes, baked until tender, peeled, cut into large chunks8 cups vegetable broth1 cup coconut milkFinely chopped peanuts (optional)Directions:

Heat oil in a stockpot over medium heat. Add curry and cook, stirring, until fragrant. Add onions and cook, stirring, until tender, about 5 minutes. Add garlic and tomatoes and cook, stirring often, for 3 minutes. Season with salt and peppers.Stir in peanut butter until incorporated. Add sweet potatoes, broth and coconut milk. Bring to a vigorous simmer. Reduce heat to medium low and continue to simmer for 10 to 15 minutes.Remove stockpot from heat and, using an immersion blender, puree soup (alternatively, puree soup in a blender or food processor, in batches). Transfer to bowls and serve garnished with finely chopped peanuts, if desired.

Chicken tagine recipe

Serves 8

Ingredients:3 tablespoons olive oil3 cloves garlic, minced8 small chicken breast halvesSalt and freshly ground black pepper1 onion, halved, sliced1 cup pitted prunes, chopped (spray knife with cooking spray before chopping) 2 cups chicken broth1 teaspoon ground cumin1 teaspoon ground coriander1/4 teaspoon cayenne pepperPinch of turmeric6 cups cooked couscousChopped green onionsDirections:

Heat oil in a large saucepan over medium-high heat. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add chicken and season with salt and pepper. Brown chicken on both sides, about 2 minutes each.Add onions, prunes and broth, moving chicken around to evenly distribute. Sprinkle with remaining spices and cover saucepan. Reduce heat to medium low. Cook for 8 to 10 minutes or until chicken is cooked through.Stir chicken mixture and allow to cook, uncovered, for 2 to 3 more minutes or until liquid has slightly thickened.Serve with couscous garnished with green onions.

Sauteed collard greens recipe

Serves 8

Ingredients:4 pounds collard greens, stems and ribs removed, sliced thinly crosswise1 tablespoon butter1 tablespoon olive oil3 cloves garlic, thinly slicedSalt and freshly ground black pepperJuice of half a lemonDirections:

Cook greens in a large pot of boiling water. Drain in a colander and press to remove excess liquid.Heat butter and olive oil in a skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Stir in greens and season with salt and pepper. Cook, stirring often, for 5 minutes.Sprinkle lemon juice over greens, toss, and serve.

More recipes for Kwanzaa

Fried sweet potatoes, sweet potato banana bake and more
Crispy fried chicken recipes
Black-eyed peas

How many vegetables should kids eat each day

Fill Their
Cups With Veggies!Determining the proper nutrient consumption for your kids isn't always a cut-and-dried proposition. If you’re wondering how many vegetables your kids should eat each day, use these tips to make sure you’re on target.

Consider factors affecting vegetable consumption.

No two people are alike, so no two people need the exact same number of calories and nutrients to fuel daily activity. Similarly, the number of vegetables that your children need each day is affected by factors such as age, sex, activity level and total daily calorie consumption. To put it plainly, a 2-year-old child needs far fewer vegetable servings than an 18-year-old. Similarly, an active 16-year-old girl needs more vegetable servings than an inactive 16-year-old girl. Vegetable consumption, like all nutrient consumption, ends up being relative to a child's total nutrient needs. It's this concept that makes vegetable consumption guidelines somewhat nebulous.

Follow some general rules of thumb.

Generally speaking, it's best to err on the side of overconsumption in serving your children vegetables. When serving vegetables, it's easiest to think of a serving size in terms of a single measuring cup. According to the Centers for Disease Control and Prevention (CDC), a cup of veggies refers to one measuring cup of raw or cooked vegetables or two measuring cups of raw leafy greens, like lettuce or spinach. Most children need between one and four cups of vegetables each day depending on the factors cited above.

Keep in mind some specific guidelines.

The CDC provides an online tool that makes estimating your children's daily vegetable requirements a breeze. You simply enter your child's age, sex and daily activity into the calculator, and the website will return the estimated number of fruits and vegetables you should provide each day. While you may want to look up the specific suggestions for your child, the following range of vegetable servings are based on males and females with low and high activity levels:

Males15 to 18 years, 3 to 4 cups daily13 to 14 years, 2-1/2 t0 3.5 cups daily11 to 12 years, 2-1/2 to 3 cups daily10 years, 2 to 3 cups daily9 years, 2 to 2-1/2 cups daily6 to 8 years, 1-1/2 to 2 1/2 cups daily4 to 5 years, 1-1/2 to 2 cups daily3 years, 1 to 1-1/2 cups daily2 years, 1 cup dailyFemales14 to 18 years, 2-1/2 to 3 cups daily12 to 13 years, 2 to 3 cups daily11 years, 2 to 2-1/2 cups daily7 to 10 years, 1-1/2 to 2-1/2 cups daily5 to 6 years, 1-1/2 to 2 cups daily4 years, 1-1/2 cups daily3 years, 1 to 1-1/2 cups daily2 years, 1 cup daily

Remember that these are guidelines that may not fit every child or every situation. If you have a highly competitive athlete, you may need to increase her vegetable consumption well beyond the upper limit suggested by the CDC. Similarly, if you have a child who is small for her age, she may not need the number of servings suggested.

More healthy meal ideas

Healthy recipes to kick-start your diet
5 Healthy (but yummy) family meals
10 Strategies for healthy family meals

Retro appetizer recipes

Retro Recipes
UpdatedIf you're hosting a cocktail party, take a page out of a cookbook from the ‘50s and serve some updated retro appetizers that your guests will find delightful and would make any housewife proud. Pearls and high heels in the kitchen optional.

Rethink the flavors of retro recipes

When making retro recipes, you want to be sure to update flavors just a little so you're not totally stuck in the past. Switch up some of the flavors and make creative variations. Add herbs, spices, or sauces to make something old, new again.

For example, deviled eggs are a great retro recipe that can easily be updated by adding a few different flavors to the mix, like blue cheese and ham or smoked salmon and dill. Just be a little creative and you can turn an old classic into a tasty new dish.

 

Make retro recipes Healthier

A lot of recipes from the past are pretty unhealthy, with loads of mayonnaise, processed foods, and creamy sauces. Update your favorite retro recipe by making it a little healthier.

Substitute low-fat ingredients for full fat, add loads of vegetables, or go vegetarian instead of loading up with meat. For example, pigs in a blanket are a fun appetizer that can rake in the fat and calories so instead of using hot dogs, use turkey, chicken, or vegetarian dogs and wrap them in whole wheat pizza dough instead of puff pastry. You can even add some vegetables to the mix by wrapping tomato or zucchini strips or cabbage with the pigs.

 

retro recipes can Go Gourmet

To instantly perk up a classic, add a little gourmet touch. Something as simple as adding a touch of caviar, flavored oil or vinegar, or exotic spice can add new life to a retro recipe. Cheese balls are a great example of this. Use a more gourmet cheese like Brie or Goat cheese and coat with fresh herbs, spices, or chopped nuts.

 

>>Up next: Updated retro appetizer recipes

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Benefits of an IUD

The Answer To Easy Birth ControlBirth control has come a long way since it was approved for use as a contraceptive in 1960. If you're still searching for an effective, stress-free birth control method, you may be missing out on all the options. Here are the benefits of an IUD.

Short for intrauterine device, an IUD is a small plastic T-shaped device that is placed within the uterus by a medical professional. It includes an attached string so you know it's there, and it's easily removed by your doctor if you change your mind. Though used by less than six percent of the population, according to the National Survey of Family Growth, the IUD birth control method has advantages that many women don't know. Here are seven benefits of an IUD.

It's affordable

Worldwide, IUDs are one of the most affordable forms of birth control for long-term pregnancy prevention. Your out-of-pocket costs will vary depending on your provider and insurance coverage, but the American Pregnancy Association estimates that most women pay between $175.00 to $400.00. Compared to the out-of-pocket expenses you'll accrue using other birth control, an IUD is generally more affordable because it stays in place for five to 10 years, depending on the brand you select.

No waiting

Unlike many birth control methods, you don't need to wait until a certain point in your menstrual cycle to start using an IUD, and you don't have to wait for it to become effective. It can be implanted immediately after abortion or childbirth, and has no impact on breastfeeding.

Insertion is easy

Insertion is done in the medical provider's office using a speculum, and takes just a few minutes. You may feel some cramping or dizziness afterwards, but for the most part, you can return to normal activities, including intercourse and tampon usage, whenever you wish.

No worries

There are two types of IUD options to choose from, based on your body and needs. A copper IUD releases a small amount of copper into the uterus to prevent sperm from traveling and fertilizing, and can be left in place for up to 10 years. A hormonal IUD releases progestin into the body, will stay in place for five years and acts by thickening cervical mucus so that sperm cannot travel to the cervix.

It's reversible

If you decide you are ready to get pregnant, simply schedule an appointment with your medical provider to have the IUD removed.

It does its job

According to The American College of Obstetricians and Gynecologists, fewer than one out of 100 women using an IUD get pregnant during the first year of use.

You won't feel a thing

Unlike some birth control methods, you and your partner won't feel the IUD during intercourse. If you're concerned it's not there, you can always check for the presence of the string to ease your mind.

Expert tip

According to Planned Parenthood, the ParaGard IUD can be used as emergency birth control -- if inserted within five days after unprotected intercourse.

More reading

All about IUD birth control
What's the right birth control option for me?
Common birth control misconceptions

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Tips for relaxed hosting

Put Your Feet Up!Did you ever have a party and forget to have fun? Entertaining should be a time to enjoy your friends and family -- and you just can't do that if you're freaking out about matching stemware and overcooked prime rib. Home entertaining expert Cheryl Najafi, author of You're So Invited: Panic Less, Play More, and Get Your Party On! shares her tips on stress-free entertaining.

Say yes to the guests

When your guests ask if they can bring anything, your immediate reaction might be to decline their offer. Resist that urge, and get your guests involved. "If you are hosting a potluck dinner, ask your guests what DISH they want to bring – and what TASK they will do that evening," says Cheryl Najafi of CherylStyle. She suggests assigning tasks like setting the table or being in charge of the flowers. "These assignments will allow the host to actually enjoy the gathering."

5 Party tips for stress-free entertaining >>Get eclectic

Stop striving for perfection, and go for eclectic style. "No need to stress about buying new or matchy- match dinnerware," says Najafi. "Try re-purposing your grandma's china with your everyday dishes." A trip to the thrift store will score you all the extra plates and serving dishes you need. Embracing imperfection takes away the pressure of having everything "just so."

Holiday entertaining made easy >>Choose a signature drink

Instead of worrying about mixing up drinks at the bar, choose one signature cocktail. Fill a pitcher or drink dispenser with your selected drink, and set out glasses or plastic cups for guests to help themselves. Have the recipe available for guests who are smitten with your signature spirit.

Festive cocktail recipes for the holidays >>Keep it simple

If you're hosting a sit-down dinner, keep the menu simple with easy to prepare, make-ahead dishes. Or for truly stress-free entertaining, go with the trend of serving mini tapas-style food. Make it an all appetizer menu, offering a variety of bite-sized nibbles and letting guests serve themselves.

Outsource

Be realistic about what you can do yourself and where you could use some help. "Embrace your best, and resource the rest," says Najafi. "Prepare only what you enjoy preparing and outsource the rest!" If you want to serve milkshakes, nobody has to know that you ran out to the local hamburger stand, ordered some extra large shakes and divvied them up into mini shot glasses in the kitchen.

How to host a holiday open house party >>Watch: How to host a big party

Hosting a party for more than 20 people? CherylStyle interviews event planner Joy Johnson about what it takes to plan a big party. Hint: don't forget to let the neighbors know you're expecting a crowd!

More entertaining ideas

How to make a great appetizer menu
Party-size snack recipes
Best party dip recipes

Homemade sweet and sour bar mix

No more store-bought

Keep a jar of this homemade sweet and sour bar mix in the refrigerator, and you'll never have to buy another preservative-laden bottle again.

When it's this easy to make sweet and sour mix, you'll always be ready for a bright and citrusy happy hour.

Homemade sweet and sour bar mix recipe

Yields about 4 cups

Ingredients:1-1/2 cups water1-1/2 cups sugar1 cup fresh lemon juice1 cup fresh lime juiceDirections:

In a small saucepan, bring water to a boil. Add sugar and let boil until dissolved, stirring occasionally. Remove from the heat. Stir in the lemon and lime juices.Let cool and store covered in the refrigerator. Mixture will keep for about a week.

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Women's health These little changes reap big benefits

Baby steps to better health

It's tempting to make huge health changes — a complete diet overhaul or abandoning a whole category of foods. But sometimes it's the little things — like trading the chips for a salad at lunch — that make the biggest difference. It's true: Little changes can have big results in your health. The key is to be consistent in your changes and stick with them.

For New Year's, you vow to drop all your bad eating habits and start a new regimen of the healthiest eating imaginable. And it works... for a few days, at least. Next thing you know it, it's Lent and you vow to give up your biggest guilty pleasures. And it works... for 40 days, at least.

"It's important to remember that living a healthy lifestyle is a journey, not a destination."

But real change? The kind that reaps those big benefits and leaves you looking fit and perky? That takes time — and baby steps.

That saying that Rome wasn't built in a day applies to your body and habits in the most exacting way. You can't suddenly make a huge shift in a day. It has to happen deliberately and gradually — like building a coliseum.

Avoid failure

No one sets out to change with a plan to fail, but if you make your expectations and time frame too ambitious, that could be the ultimate effect. "Behavior change takes time. Moving toward a healthier lifestyle is all about replacing old habits with new, healthy habits. Focusing on too many changes at one time is likely to lead to failure," says Heather Mangieri, MS, RD, CSSD, LDN, the owner and nutrition consultant for Nutrition CheckUp, LLC. She's also spokesperson for the Academy of Nutrition and Dietetics.

Instead, focus in on one change at a time, no matter how tiny.

"When we focus on small changes, one at a time, they are much more likely to stick. Over time, all of the small changes lead us to a healthier life. It's important to remember that living a healthy lifestyle is a journey, not a destination," says Mangieri.

Making a dent in your weight

When researchers at Cornell University's Food and Brand Lab launched the National Mindless Eating Challenge (NMEC), they found that if participants kept to their little eating changes for at least 25 days in a month, then they saw their weight decline. "Of the 504 participants who completed at least one follow-up survey, more than two thirds (42 percent) either lost weight or maintained their weight (27 percent). Weight loss was highest among people who made changes consistently," reports Medical News Today. The study was published in the Journal of Medical Internet Research.

What's your change?

Ready to make small changes to work toward your goals? Try these:

Drink two glasses of water as soon as you wake up.Trade one of your usual junk food snacks for fruit or veggies.Skip soda. Drink water instead.Indulge — in moderation.Eat off of smaller plates.Start your dinner with a salad.Don't eat after a certain time of day or evening.Our editor on how healthy habits changed her beauty routine:

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Gluten-free Thanksgiving menu

4 Wheat-Free Recipes
For Your HolidayThanksgiving is a holiday surrounded by luscious food, like mac and cheese, stuffing, green bean casserole and turkey slathered in gravy. However, these dishes only sound mouthwatering to those not suffering with celiac disease or a gluten intolerance. To them, these dishes sound like a trip to the ER! This Thanksgiving, celebrate by serving food everyone can eat with this decadent, gluten-free menu!

Loaded baked potato soup, butternut squash risotto, brown butter braised chicken, and cheesecake baked apples will make everyone happy this Thanksgiving. Plus, by replacing plain mashed potatoes with soup and turkey with chicken, you're adding some variety and flair to a normally boring (and overdone) menu. After an hour of stuffing yourself with these delicious gluten-free recipes, you won't even remember or miss the gluten!

Brown butter braised chicken breasts recipe

Recipe adapted from Hello Fresh

Serves 4

Ingredients:2 large chicken breasts, cut in half1 cup lentils4 slices bacon1 small onion6 cloves garlic, peeled1/2 cup mushrooms, sliced4 tablespoons butter, divided1 chicken stock cube3 cups waterSalt and pepperDirections: 

Preheat oven to 350 degrees F. Lightly grease a baking dish with nonstick cooking spray. Liberally coat chicken with salt and pepper.Heat one tablespoon of butter in a nonstick pan. Heat butter until browned. Add chicken and cook until lightly browned on both sides. Place chicken and garlic cloves in the pan and bake for 25 minutes, or until fully cooked.While chicken bakes, boil chicken cube and two cups of water in a small pot. Once broth cube has dissolved, add lentils. Boil lentils for 10 minutes, covered. Add one more cup of water, reduce heat to medium, and heat another 10 minutes, or until lentils are softened.Finely chop the onions and bacon. In the same pan as before, heat two tablespoons of butter over medium-high heat. Add onions, bacon and mushrooms and cook until fragrant and brown. Add half of the lentils to the pan and garnish with salt and pepper.Once chicken has baked, place into the pan with the mushrooms and bacon. Heat until chicken is golden brown on each side. Garnish with additional salt and pepper. Serve with roasted garlic cloves.

Loaded baked potato soup recipe

Serves about 4

Ingredients: 4 medium potatoes, baked and peeled2 cans (28 ounces) low-sodium chicken broth1/2 medium red onion, chopped4 tablespoons plain Greek yogurtDash of salt and pepper1/2 cup shredded white cheddar cheese3 slices pork bacon, cooked and crumbled2 tablespoons red onion choppedDirections: 

Quarter the potatoes and place in the body of a food processor. Add broth and cover; blend until smooth. Pour mixture into a saucepan over medium-high heat.Stir in Greek yogurt, salt and pepper. Add onions and cover on low heat and cook until warm, about 10 minutes. Serve with bacon crumbles and cheddar cheese.

Butternut squash risotto recipe

Recipe adapted from Williams-Sonoma

Serves about 6

Ingredients:About 1 pound butternut squash, diced1 tablespoon olive oil1 cup Arborio riceAbout 1/3 cup dry white wine (we used Robert Mondavi Private Selection Chardonnay)1/2 large onion, finely chopped1 garlic clove, minced3-1/4 cups gluten-free chicken broth1-1/2 teaspoons chopped fresh rosemary1 teaspoon dried oregano1 teaspoon dried basilLiberal dashes of salt and pepper1 tablespoon butter1/4 cup Parmesan cheeseDirections: 

Preheat oven to 375 degrees F. Place butternut squash in a 3-quart deep baking dish. Cover with olive oil, salt and pepper. Bake for 20 minutes, stir the mixture around to ensure the pieces evenly cook, and bake another 20 minutes, or until soft. Remove from heat and let cool slightly.Pour slightly cooled squash into the body of an eight-cup food processor (or do two batches). Add about one-quarter cup of broth and pulse on low until creamy and smooth. Add a dash of salt and pepper. Measure one and one-third cups of puree (what you need for this recipe) and save the rest for a later date.Heat remaining broth in a large saucepan over medium heat. Add butternut squash puree and whisk lightly to mix up. Let simmer for about 10 minutes or until a slight boil.Meanwhile, heat tablespoon butter in a large pan on medium heat. Add onions and cook until fragrant, about two minutes. Add in garlic and cook another two minutes. Pour in rice, rosemary and oregano. Cook about one minute. Add wine and cook until it's fully absorbed, about five minutes. Gradually add in butternut squash/broth mixture, a large spoonful at a time, waiting until each batch as fully absorbed before you add in more.After the last spoonful of broth has been added, cook risotto an additional 5 to 10 minutes, or until the rice is soft and creamy. Add remaining butter and remove from heat. Once butter has melted, add in Parmesan cheese and additional salt and pepper to taste.Serve with a garnish of rosemary and a dash more freshly grated Parmesan.

Cheesecake baked apples recipe

Serves about 6

Ingredients:

6 medium apples

For the filling

8 ounces cream cheese1/4 cup brown sugar1/4 teaspoon vanilla extract1 egg3/4 tablespoon cinnamon or apple pie spice1/4 cup chopped applesCaramel for drizzle (use this recipe)

Directions: 

Preheat oven to 350 degrees F.Cut the top off each apple. Using a spoon, carefully scoop out the insides of the apples until you're left with about a one-half to three-quarters-inch thick shell. Keep apple insides. Place apples in a greased baking dish.To prepare the filling, beat the cream cheese, brown sugar, vanilla and egg together with a handheld mixer until creamy. Add in cinnamon and apples, stir to combine.Carefully fill each apple about two-thirds of the way full with cheesecake filling. Bake apples for about 25 minutes, or until insides are almost set and apples are beginning to soften. Place in the fridge to chill for at least three hours. One chilled, serve with caramel and enjoy!

More gluten-free holiday recipes

Gluten-free party recipes
Gluten-free Christmas treats
Gluten-free holiday desserts

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