Picture/mirror hanging tips

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Mark the place you intend to hang a picture or mirror with a X of cellophane tape where you plan to pound a nail into the wall and it will save the plaster from cracking, etc. when you start hammering. After inserting the nail into the wall, remove the tape carefully.

A wet finger print will mark the spot for the hanger and will dry with no mark remaining.

If you do not have a nail, use a straight pin (stick pin) or sewing machine needles (depending on size of the needle, they will hold up to 30 pounds) and insert at an angle. Hang the picture on the pin, putting it at the place the pin and wall meet, so the weight of the picture is at the junction not on the shaft of the pin. You will be very surprised at the amount of weight it can hold and the pin leaves a very small hole in the wall in comparison to a nail, etc.
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Avocados

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Keep the pit in the remaining half (if you are not using all of it at once) or put the pit in your guacamole until serving time to keep it from turning brown.

For easy removal of the pit from the avocado, insert the long-sharp side of a large knife into the pit and twist the knife.

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English Muff-Faces

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ENGLISH MUF-FACES

1 English muffin (whole wheat if possible)
1 Tbl. Peanut butter
1/2 Banana
4 Raisins
2 small Strawberries or grapes
2 Orange sections

Split the muffin in half and place the halves in a toaster or toaster oven. Toast until golden brown.

Put your oven mitts on to remove the toasted muffins. Spread half the peanut butter with a butter knife on each muffin half while it is still warm.

Cut the banana into disks. Set aside 4 and snack on the rest.

Make a face on each muffin by using 2 banana disks topped with 1 raisin each as the eyes, 1 strawberry or grape for a nose, and 1 orange section for a mouth.

Yield: 1 face

Nutritional information per face:
Calories: 336
Total Fat: 9.6 grams
Saturated Fat 1.8 grams
Sodium: 277 milligrams
Cholesterol: 9 milligrams
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Scrambled Zucchini Fritata for One

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SCRAMBLED ZUCCHINI FRITTATA
Low-carb / Diabetic

1 teaspoon Olive oil
1 small Zucchini, grated
1 whole Egg, lightly beaten
or
2 Egg whites, lightly beaten
Pinch Dried basil
Pinch Dried oregano
2 Tbl. Grated cheese (Farmer's, jack, or mild cheddar)
To taste Freshly ground pepper

Heat the olive oil in a small skillet. Stir-fry the grated zucchini for a minute.

Lightly beat the eggs with the herbs.

Pour in the eggs and stir until they are set.

Stir in the grated cheese at the very end.

Season with freshly ground pepper.

Yield: 1 serving

Preparation time: 10 minutes

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Cashew Rice Pilaf

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CASHEW RICE PILAF
2 Tbl. Margarine or butter
2 to 3 Tbl. Finely chopped onion
? cup Uncooked regular long-grain white rice
1 cup Chicken broth
? tsp. Salt
? cup Cashews, coarsely chopped
2 Tbl. Chopped fresh parsley

Melt margarine in medium saucepan. Add onion, cook until tender. Add rice; stir until coated with margarine.

Add broth and salt. Cover; simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.

Yield: 3 servings

Nutrition information per serving:

Calories 280
Calories from fat 140
% Daily value:
Total fat 15g 23%
Saturated fat 3g 15%
Cholesterol 0mg 0%
Sodium 620mg 26%
Total carbohydrate 31g 10%
Dietary fiber 1g 4%
Sugars 2g
Protein 6g
Vitamin A 10%
Vitamin C 4%
Calcium 2%
Iron 15%
Dietary Exchanges:
2 Starch, 3 Fat or 2 Carbohydrate, 3 Fat

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Eliminate the "ouch"

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To eliminate the “ouch” when removing adhesive tape from your child's skin, just saturate a piece of cotton with baby oil and rub over the tape. It will come right off without hurting the skin.

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Cooking Dried Beans

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Add salt after cooking. If salt is added during cooking, it slows down the cooking proceess.
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Tomato Butterfly

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TOMATO BUTTERFLY

1 large Tomato slice from center of tomato
1 Celery stick, as long as the tomato slice is around
1/4 cup Peanut butter, or cream cheese or egg salad or any filler of your choice
4 Ripe olives or stuffed olives. sliced
Tidbits of various vegetables of your choice
2 Alfalfa sprouts or celery leaf groups
Plate
Knife
Spoon

Cut tomato slice in half (making 2 half circles) for wings. Place filling in celery stick for body of butterfly. Place the rounded part of each “wing” next to each side of the celery stick ? attaching with peanut butter or cream cheese if desired. Attach the sprouts or celery leaves as antennae. Decorate the wings with olive slices and or veggie bits using peanut butter or cream cheese for glue if desired.

Yield: 1 butterfly

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Yogurt Muffins

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YOGURT MUFFINS

1/3 cup All-purpose flour
1/4 tsp. Baking powder
1/8 tsp. Baking soda
Dash Salt
1 Tbl. Sugar
3 Tbl. Vanilla low-fat yogurt
1 tsp. Vegetable oil
1/4 tsp. Vanilla extract
1 Egg white
Vegetable cooking spray

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter evenly into 2 muffin pan cups coated with cooking spray.

Bake at 400? for 15 to 18 minutes or until golden. Remove from pan immediately.

Yield: 2 muffins

To increase the fiber content of Yogurt Muffins, fold 2 tablespoons chopped dates into muffin batter, or sprinkle 2 tablespoons low-fat granola over muffin batter before baking.

Per Muffin:
Calories 150
Calories from Fat 18%
Saturated Fat 0.6 g
Fat 3.0 g
Carbohydrate 25.6 g
Protein 4.9 g
Cholesterol 1 mg
Sodium 193 mg

Exchanges:
1 1/2 Starch
1/2 Fat

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Summer Chicken Salad Sandwiches

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SUMMER CHICKEN SALAD SANDWICHES

3 cups Chicken, cooked, cubed
? cup Grapes, halved
? cup Scallions, minced
? cup Parsley, fresh, minced
2 Tbl. Pecans, chopped
? cup Yogurt, nonfat
2 Tbl. Mayonnaise, light
1 ? tsp. Curry powder
12 slices Pumpernickel bread
2 Nectarines, thinly sliced

In a large bowl, combine the chicken, grapes, scallions, parsley, and pecans.

In a cup, combine the yogurt, mayonnaise, and curry powder. Mix the dressing with the chicken.

Divide the chicken among six slices of the bread. Top with the nectarines and the remaining bread.

Yield: 6 servings
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