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As you look at your own lawn, with the weeds and brown spots, you wonder where you went wrong. After all, you were out there mowing as much as your neighbors were last year.

Well, time to let you in on a little secret. Not only did those neighbors you envy so much spend time mowing their lawn, they also dethatched their lawn, aerated it, used a rototiller to turn up the dead patches and reseeded, and they also carefully re-edged along the sidewalks before winter set in.

Sound like an expensive proposition? It would have been had they hired a lawn service, or bought all the tools they needed, but they did the entire project themselves with rented tools.

According to the American Rental Association (ARA), more and more people are turning to rented equipment and tools for their home improvement projects. Not only does renting offer significant cost savings, it is convenient as well. When you rent tools, you don’t have to worry about equipment maintenance or storage. You will also be able to take advantage of expert advice from a rental professional. These trained professionals will be able to guide you in the right direction and give you tips on how to operate the equipment in the safest and most effective way. They can also help you select the correct tools for your project.

For example, if you visit your local rental business and say your lawn is looking sparse and brown, they’ll tell you that thatch — the layer of interwoven grass, leaves and stems that blocks water and nutrients from reaching the roots — is the likely culprit.

To pull out the old thatch, you’ll be urged to rent a dethatcher, also called a power rake, which will remove the tangle of grass clippings, leaves and stems that have collected in your grass.

The next step will be to rent an aerator, which is a gas-powered machine that actually pokes holes in the earth and removes cores of dirt as it goes. The holes allow nutrients, air and moisture to penetrate your lawn’s root system. Once that’s done, you’ll need to get out there and tackle the weeds.

If you have any patches that are all weeds and no grass, you can use a rototiller to turn up the ground and then reseed. You’ll also want to rent an edger once or twice during the season to give your lawn that well cared for look.

With a little effort and some cost-effective rental tools, your lawn may just become the pride of the neighborhood.

For more ideas on using rental equipment for improving your lawn, and to find the rental store nearest you, please visit www.RentalHQ.com.

Courtesy of ARAcontent

Most backyard chefs don’t know the optimal temperature for a grilled or cooked burger, according to a national consumer survey from The Beef Checkoff. In fact, nearly 90 percent of respondents were unaware that 160 F is the correct internal temperature when cooking ground beef patties.

When it comes to serving the best burger, professional grill masters like Steven Raichlen, best-selling author of 28 cookbooks including the just-published “Barbecue Bible! 10th Anniversary Edition” and host of the new “Primal Grill” on PBS, leave nothing to chance. Instead, they reach for an instant-read meat thermometer, the only reliable way to ensure ground beef reaches an internal temperature of 160 F.

“When it comes to serving a world class burger, the right preparation is just as important as the right ingredients,” says Raichlen. “Remember, the internal temperature for a safe and savory burger is 160 F. So every time you fire up the grill to make burgers, remember that your instant-read thermometer is just as important as your favorite tongs or spatula.”

To serve safe and savory burgers for you, your family and your friends, follow these simple tips:

* Always cook ground beef to 160 F. This guarantees harmful bacteria are destroyed and ensures ground beef isn’t under- or over-cooked, keeping burgers safe and savory.

* Stop eyeballing the doneness of your burgers. Rather than relying on colors or juices, get an instant-read meat thermometer which gives an accurate temperature reading much quicker than an oven-proof meat thermometer.

* Use your instant-read meat thermometer properly. Always insert the meat thermometer sideways into the thickest portion of the patty to ensure it has reached 160 F. And to make sure you get an accurate reading the next time burgers are on the grill, hand wash your thermometer instead of using the dishwasher.

For more information from The Beef Checkoff about making safe and savory burgers, visit www.safeandsavory160.com.

Recipe:
The Great American Hamburger
Adapted from The Barbecue Bible by Steven Raichlen (Workman Publishing)
Total preparation and cooking time: 30 to 35 minutes
Makes 6 servings.

Ingredients:
1-1/2 pounds ground beef
2 to 3 tablespoons butter, melted or extra-virgin olive oil (optional)
6 Vidalia or other sweet onion slices, cut 1/2-inch thick (optional)
Coarse salt and pepper
6 hamburger buns, split
Toppings: Iceberg lettuce leaves, tomato slices, dill or sweet pickle slices, cooked bacon, ketchup, mustard and/or mayonnaise (optional).

Directions:
1. Lightly shape beef into six 1/2-inch thick patties. Brush onion slices with 1-1/2 teaspoons melted butter, if desired.
2. Place onion slices on grid over medium ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160 F. Season with salt and pepper, as desired.
3. Brush cut sides of buns with remaining butter, if desired. Place cut sides down on grid during last minute of grilling.
4. Serve burgers on buns and top with toppings, if desired. Close sandwiches.

Cook’s Tip: If using 95 percent lean ground beef, add 1/4 cup soft bread crumbs and 1 egg white to ground beef in step 1.

Courtesy of ARAcontent

(ARA) – Skyrocketing gas prices and escalating grocery costs have put getting more for a dollar top-of-mind for many consumers. Many Americans are tailoring their grocery shopping lists to ensure they get more bang for their buck. That means purchasing items that provide the best nutritional punch for their value.

Luxury items like prepackaged or single serve meals are giving way to items that can stretch the food dollar and function as more than one meal. Hard-working staples such as bread, pasta and eggs are moving to the top of the grocery list.

Budget-conscious families know that when shopping for food, they need items that provide value in both cost and nutrition. For about 17 cents, one egg provides varying amounts of 13 essential vitamins and minerals, contains the highest-quality protein of any food, and has 72 calories.

A dozen eggs costs approximately $2 and can be served morning, noon or night. For a family of four, a dozen eggs can turn into a protein source for two or three meals. Eggs also have a long shelf life. In fact, eggs can be kept refrigerated for up to four weeks after purchase.

Here’s a price/nutrition comparison of common protein foods:

Eggs:
* Cost per serving — 17 cents
* Calories per serving — 72

2 Percent Milk:
* Cost per serving — 24 cents
* Calories per serving — 122

Skinless Chicken Breast:
* Cost per serving — 45 cents
* Calories per serving — 94

90 Percent Lean Ground Beef
* Cost per serving — 55 cents
* Calories per serving — 150

Boneless Pork Chop
* Cost per serving — 68 cents
* Calories per serving — 179

Beef Round Roast (USDA Choice, Boneless)
* Cost per serving — 70 cents
* Calories per serving — 168

Try this value-conscious recipe that will still leave you with six eggs that you can serve another day — as breakfast, lunch or dinner.

Frugal MacDougall’s Quiche

Makes: Six servings

Ingredients:

1 1/3 cup shredded carrots (about 5 ounces)
2/3 cup sliced celery
1 teaspoon instant minced onion
6 eggs, divided
2 cups cooked mashed potatoes, cooled
3/4cup (3 ounces) shredded reduced-fat cheddar cheese
1 cup skim or low-fat milk
1/2 teaspoon salt, optional

Preparation:

In a medium saucepan, bring 1 inch water to a boil. Add carrots, celery and onion. Cover and cook until celery is tender, about seven to eight minutes. Drain well. Set aside.

In a medium bowl, beat one egg. Stir in potatoes until well blended. Spread on bottom and up sides of lightly greased 9-inch pie plate to form crust. Sprinkle reserved drained vegetables and cheese into crust.

Beat together remaining eggs, milk and salt (if desired) until well blended. Pour over vegetables and cheese. Bake in preheated 375 F oven until knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.

For more recipes or information on eggs, visit www.incredibleegg.org

Courtesy of ARAcontent

More than 75 percent of Americans say they own at least one grill, with an increasing number of households boasting two, according to Joanne Hayes, a nationally recognized magazine food editor, TV recipe developer and food historian. Enthusiasm for the traditional warm-weather cookout has carried over into booming popularity for indoor built-in and portable-countertop grilling units, as well as simple in-oven grilling and rotisserie techniques. Grilling has become a popular option even for those who cook one-person meals or have living arrangements that don’t lend themselves to outdoor grilling.

In response to this trend, new varieties of seasonings, rubs and marinades have arrived on store shelves, adding convenience, versatility, no-mess food preparation and robust flavors to grilled dishes. Many seasonings can be rubbed on prior to cooking or shaken on over the grill — adding succulent flavor in mere minutes, or even seconds, of preparation time.

For cooks who like the deep, locked-in flavor of marinades, Grilling Seasons marinade mixes from Simply Organic require just 30 minutes of “flavor-absorption” time while the rest of the meal preparation is under way. Organic flavor selections include Lemon Pepper, Zesty Herb, Steak, Mesquite Barbeque, and Garlic Herb.

Organic grilling? Hayes points out that consumers are pickier about the meat, fish and poultry they’re selecting for the main course, often looking for “free-range,” “grass-fed,” “wild-caught” and “organic” items for the first time. Overall, organic meat, poultry and seafood sales grew 32 percent last year. More health-conscious consumers are choosing meatless and vegetarian options, too — and they’re not about to be left out of the grilling experience.

The experts at Simply Organic Grilling Seasons offer this recipe to add to any summer barbeque repertoire:

Barbecue Bell Pepper Spread/Dip

3 cups finely diced red and yellow bell peppers (one large pepper of each color)
1 tablespoon vegetable oil
1 package (8 ounces) cream cheese
2 packages Grilling Seasons Mesquite Barbecue Marinade Mix
Crackers or chips of your choice

Directions: Place a sheet of foil on grill. Brush with oil and add peppers. Grill for five to 10 minutes, until peppers start to turn golden brown. While peppers are grilling, place cream cheese in a large bowl. When peppers are ready, pour grilled peppers (no need to cool) over cream cheese and add the Mesquite BBQ Marinade Mix. Stir until completely blended. Serve warm or chilled with crackers or chips. (Makes 8 servings)

As prepared, each serving contains 70 calories, 3.5 g of fat, 15 mg of cholesterol, 270 mg of sodium, 4 g of carbohydrates and 2 g of protein.

For more recipes, visit http://www.simplyorganicfoods.com/simplyorganic/eat.html.

Courtesy of ARAcontent

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Monrovia, a leading plant grower, offers these suggestions for easy-to-grow edibles:

Fruit trees make a beautiful addition to the garden or in a container on a patio.  Citrus, with its glossy green foliage and fantastic fragrance, can provide an abundance of oranges, grapefruit, tangerines, lemons and limes. Nicholas Staddon, new plants director for Monrovia, suggests the Variegated Calamondin Orange, with stunning green and cream-colored foliage. Even the fruit is variegated with a pale green stripe. The Moro Blood Orange has bright red-fleshed fruit with a delicious flavor; and the Meyer Improved Lemon produces a crop of juicy fruit twice a year. Gardeners in colder climates can easily grow citrus in containers and winter them indoors.

Pomegranate trees have brilliant orange flowers and will yield a crop of big red fruit that are extremely high in antioxidants. Quince is a spectacular flowering tree that produces a tart fruit that makes fantastic jams. Try the Super Red Flowering Quince and enjoy huge bright red blossoms, or the Cameo Japanese variety, with delicate apricot-pink blooms.  

Blueberries, according to Staddon, are the hottest edible for home gardens. Perhaps it’s because this delicious, antioxidant super-food is quite pricey in the supermarket, yet one plant can produce six to seven pounds of fruit. Blueberries are surprisingly easy to grow throughout the United States — even in warmer regions. Monrovia suggests the Southern Highbush varieties like ONeal, Sunshine Blue, Jubilee and Southmoon. These are extremely tolerant of heat and humidity and don’t require a pollinator to produce fruit.  

For the colder parts of the country, plant the Northern Highbush varieties, such as HardyBlue, Patriot, and Spartan, or the really cold hardy Half-High varieties Northblue and Northsky. These do require a pollinator, meaning that you need to have at least two different varieties with similar bloom times, planted close together. Blueberry shrubs have a fantastic array of white to blush-colored flowers in the spring and foliage that changes in the autumn from a pretty green to vivid red and gold.

For something a bit more exotic, try growing kiwi. This native of New Zealand is delicious and easy to grow. It’s a fast-growing vine, so plant near a trellis or arbor so it can climb and the fruit can hang down for easy harvesting. Grapes are another great vine for covering structures, and you’ll be rewarded with sweet, juice grapes for eating or for winemaking.

Herbs will round out your incredible edible garden. Just tuck in creeping Rosemary like the Huntington Carpet or an upright grower like Roman Beauty or Barbeque, and some lavender, such as Hazel Spanish Lavender or the dwarf Thumbelina Leigh English Lavender. Try growing a Sweet Bay in a container on your patio and use the leaves for soups and sauces.

For more great ideas on adding attractive edibles to your garden, visit www.monrovia.com

Courtesy of ARAcontent

Before you resort to quick-fix diets and manic workouts, consider taking a step back and examining your current approach to maintaining a healthy lifestyle. “Slimming down for summer can be as simple as making some small changes in your diet,” says Cheryl Forberg, R.D., author of the new book “Positively Ageless: A 28 Day Plan for a Younger, Slimmer, Sexier You” and Nutritionist to the NBC’s fitness reality show “The Biggest Loser.” “If you find the right healthy foods, you won’t even miss the unhealthy options.” Forberg offers some simple suggestions on how to prepare for the beach and maintain a healthy diet long after summer ends.

Plan ahead
Making a healthy lifestyle change takes foresight – and commitment. That means planning all essential elements ahead of time: your meals, your snacks and your exercise. This can be as easy as taking your gym clothes to work with you, and packing some healthy, portable snacks to last throughout the day. Grab an apple and a reduced fat cheese stick on your way out the door. Sargento’s line of reduced fat natural cheeses, made with 2 percent milk, includes Reduced Fat Sharp Cheddar Snack Sticks and successfully retains the full flavor of regular cheese.

Don’t skip meals
This is especially important when it comes to breakfast. Skipping meals will lead to overeating and poor food choices later in the day. “It’s important to start your day with a warm meal that combines complex carbohydrates and lean protein,” says Forberg. “Try a breakfast sandwich on a whole grain English muffin, and pair it with fresh berries and a glass of milk.”

Keep the flavor  
Eating balanced meals and healthy snacks doesn’t have to mean sacrificing flavor. A truly healthy diet can be just as delicious when you have the right foods on hand. Forberg offers some additional suggestions for eating well.

* “Add fiber to a sandwich with fresh veggies like tomato, lettuce and shredded carrots, and switch to whole grain bread,” says Forberg. “Topping it off with a slice of reduced fat natural cheese will deliver 15 percent of your daily calcium requirement.”

* “Have salad fixings available at all times, including lettuce, tomatoes and lean cold cuts,” she suggests. “If you have healthy options available, you’re less likely to make bad choices.”

* Don’t lose sight of how you snack. “You should actually schedule your snacks,” says Forberg. “And make sure they include some protein. Reduced fat natural cheese sticks are the perfect grab-and-go option.”

* Think twice before you reach for a midafternoon cookie. “Have half a sandwich with whole grain bread and lean turkey instead,” says Forberg. “This combo of protein and carbohydrates provides a sense of fullness, as well as a brain and body boost.”

* Up your veggie intake. “Most of us simply do not eat enough vegetables. Aim for at least five servings a day, and try different options to find combinations that appeal to your family,” she says. “Even the most finicky eater will have trouble resisting broccoli when it’s topped with melted, reduced-fat natural cheese.”

Once you’ve mastered a healthier diet, your improved habits don’t have to be put on hold for entertaining. This recipe for Polenta Pizzettas provides an attractive, delicious appetizer that no one will guess is good for them too.

Sargento Polenta Pizzettas
Serves 12

Ingredients
1 tube (24-ounce) precooked, ready-to-heat polenta cut into 12 1/2-inch slices
Olive oil cooking spray
1/4 cup marinara sauce
1/4 red bell pepper, roasted, cut in thin strips
4 artichoke hearts, thinly sliced
2 tablespoons basil pesto
3/4 cup Sargento Shredded Reduced Fat Natural 4 Cheese Italian Cheese

Garnish:
Fresh basil or thyme

Directions
1. Preheat oven to 400 F.

2. Spray polenta slices lightly with cooking oil spray and place on a sheet pan. Bake 8 minutes. Turn polenta slices and bake for 8 minutes longer.

3. Remove polenta slices from oven and turn on the broiler.

4. While polenta is baking, place the toppings in small bowls for quick and easy assembly. Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1/2 teaspoon pesto, a strip of roasted pepper and artichokes, and top with 1 tablespoon cheese.

5. Broil for about 3 minutes or just until the cheese is melted, bubbly and light golden. Remove from oven and top pizzettas with fresh herbs. Serve immediately. Leftovers reheat well the next day!

For more recipes, please go to Sargento.com.

Courtesy of ARAcontent

“So many people are trapped in the mindset china should only be used for formal meals around the dining room table,” says Annie Williamson, showroom stylist with Replacements, Ltd., the world’s largest supplier of old and new china, crystal, silver and collectibles. “That’s just so limiting. You can have fantastic fine dining outdoors, such as a sunny afternoon picnic or perhaps a beautiful dinner at sunset or under the stars, simply by using ‘your good stuff’ outdoors.”

Find New Uses for Traditional Pieces
Who says you can only use a tureen to serve soup or goblets for wine? Outdoor or alfresco entertaining really opens the door to new purposes for china, crystal and silver.
* Use a soup tureen to keep dinner rolls or buns warm.
* Iced tea glasses are perfect for parfaits or fruit salads, while sherbet or champagne glasses are great for serving ice cream and other summertime desserts.
* Use silver mint julep cups to serve shrimp cocktail or as individual vases. Fill coffee pots and pitchers with fresh flowers to create unusual centerpieces.
* Fill your silver or crystal punch bowl with ice to chill bottles of wine and other beverages.
* Stack footed cake plates, fill with appetizers and adorn with fresh flowers. You can also place candles of varying sizes on cake plates to create a great accent or centerpiece for evening entertaining.

Sizzle With Seasonal Color
From crystal blue skies to vibrant blooming flowers, dining outdoors is all about summertime hues. “Entertaining outside frees up the host to mix bright colors that might be a little overwhelming indoors,” says Replacements’ Dubravka Vujinovic. “Get creative by mixing and matching different hues of china or colored glass. And instead of using a tablecloth, buy inexpensive fabric remnants to layer various bold colors to accent your tableware.” She also suggests using ribbon or kitchen twine to affix fresh flowers around linens instead of using napkin rings, or using bedding plants in lieu of cut flowers.  Take advantage of color all around you by incorporating fresh flowers and greenery from your yard or summer fruits and vegetables from your garden in centerpieces and other decor.

Hit the Spot With Summer Tea Parties
Formal afternoon tea isn’t just for the English, tea parties are becoming a popular entertaining trend.  
* Set up several small tables around your patio or deck with tea sets/themes of various patterns; tie those together with similar floral centerpieces.
* Purchase tea cups in patterns that fit your guests’ individual personalities for a take home gift.
* Float delicate blossoms in tea cups or fill with miniature bouquets for colorful accents.

Don’t Worry About the Ants
Take out your bridal china for an elegant, romantic afternoon picnic.
* Use soup tureens or covered vegetable bowls to serve tuna or potato salads.
* Serve sandwiches or desserts on handled cake plates.

“So many people are squeamish about using their china, crystal or silver, especially heirloom and discontinued patterns,” says Vujinovic. “But these pieces are made to be used. In fact, regular hand washing will help keep impurities from penetrating the glaze of china and basically keeps the glaze strong, while silver’s finish actually improves with daily use.”

For those worried about damaging a special piece, never fear. Replacements offers extensive restoration services or more than likely can help you find a new one from the company’s inventory of nearly 12 million pieces. Don’t know the pattern name? Take advantage of Replacements’ Free Pattern Identification Service.  

For more information visit Replacements.com.

Courtesy of ARAcontent

Understand the Basics.

Restaurants are notorious for serving massive portions. Use these comparisons as a general guide to determine how much to eat and what to take home for a second meal:

* 1 cup fruit = one baseball
* 3 ounces grilled fish = a checkbook
* 3 ounces meat = one deck of cards
* 1 cup lettuce = four leaves
* 1 ounce cheese = four dice

Requesting a half-order or sticking to the kids’ menu is a helpful (and sometimes less expensive) way to stay on track.

Double Up.

Double your favorite healthy dinner recipe on Sunday night, separate into appropriate portions and freeze for serving later in the week. The Reynolds Handi-Vac Vacuum Sealing System has a handheld vacuum sealer that virtually eliminates freezer burn, ensuring frozen meals will taste as fresh as the day they were made. These good-for-you meals are perfect to take to work or for kids when they get home from school.

Do the Math.

Many people avoid buying fresh fruits and vegetables – healthy meal staples – out of the fear that a large portion will go to waste. Take advantage of “two for one” sales and other promotions in the produce department. Vacuum and freeze whatever won’t be used in a week. Doing so saves money and ensures that your favorite fruits and vegetables are always available.

But Buy Realistically.

Certain foods fare poorly in the freezer no matter how well they’re packaged. Tomatoes, celery and potatoes lose their crispness and get watery, sour cream separates and avocados are only recommended to be frozen when mashed (not whole or sliced.)

Believe in Snack Packs.

One serving may be 11 potato chips, but it’s easy to lose track of how much you consume when you eat right out of the bag. Measuring economy items like pretzels, nuts and cereal into single servings ahead of time helps fight the temptation to eat more and teaches children how much food is appropriate for a snack.

Know Your Triggers.

Is it difficult to stop eating your favorite food even when you’re full? Some of us plan to eat a cookie or two, but find it nearly impossible to stop until the bag is gone. It may be best to avoid foods you know bring temptation – at least while it’s bathing suit season.

Courtesy of ARAcontent

As we enter the wedding season, many friends and families will pay tribute to “nearly weds” through a variety of colorful functions, ranging from bridal showers to bridesmaid brunches. Regardless of whether or not the bride and groom are headed to Hawaii on their honeymoon, you can bring paradise to them by hosting a Hawaiian-themed pre-wedding party.

Here are some tips and recipes from King’s Hawaiian, purveyors of authentic Hawaiian breads.

The bride-to-be and her guests will love these tropical touches that are sure to make the event a success.

* Send bridal shower invitations three to four weeks in advance and include a small crepe-paper drink umbrella or a small amount of beach sand in the invitation’s envelope.

* Greet guests with a tropical drink (pina coladas make a festive party cocktail), and a fresh orchid lei upon arrival. The lei serves as a party favor for guests and helps get everyone in the mood.

* Gather palms and ferns (houseplants you may already have on hand) into the party area to add an island feel.

* Create centerpieces by filling clear glass bowls with beach sand and placing a candle firmly in the center, surrounded by a sprinkling of seashells.

* Be sure your menu reflects the islands with items such as coconut shrimp, ambrosia fruit salad and grilled pineapple.

* For great island-inspired recipes, visit KingsHawaiian.com.

Kenny Omiya, executive chef of Hilton Waikoloa Village on the Big Island of Hawaii, offers the following recipes for party platters with authentic island flair.

Smoked Salmon Roulade

Ingredients:
2 ounces smoked salmon
4 ounces whipped cream cheese
1-inch thick slice cut from 16-ounce loaf King’s Hawaiian Sweet Bread, crust removed
Few leaves baby lettuce
Thinly sliced red onion
1 teaspoon capers
1 lemon wedge
2 ounces sour cream
1 teaspoon chives slice
1/2 teaspoon lemon juice
Kosher salt and pepper to taste

Preparation:

Place four slices of smoked salmon on a cutting board, side by side forming a rectangle. Spread cream cheese evenly on salmon, about 1/8-inch thick. Cut sweet bread to the same size as the salmon and place it on top of the smoked salmon and cream cheese.

Roll the bread and salmon length-wise to create the roulade. Wrap tightly with plastic wrap and place in freezer for two hours. Meanwhile, mix the sour cream with chives, lemon juice, salt and pepper to taste.

Remove the roulade from the freezer and slice in 1/4-inch slices. Place a dollop of the sour cream mixture on top of roulade slices. Serve along with lettuce, red onions, capers and lemon wedge.

Makes one serving.

Shish Kabob Chicken Sandwiches

Ingredients:
3 pieces chicken thigh meat
4 ounces Italian dressing
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 green bell pepper, cut to the size of sweet roll
1/2 red bell pepper, cut to the size of sweet roll
1 ounce red onion, cut to the size of sweet roll
3 pieces of King’s Hawaiian Sweet Bread rolls, cut horizontally in half
Pineapple half (for garnish)
6 pieces cherry tomatoes
Pickle and olives to garnish
3 ounces Lilikoi mayonnaise (recipe below)

Preparation:

Combine Italian dressing, oregano and basil; divide. Marinate chicken thighs with half of the dressing mix for several hours and vegetables with the remaining dressing mix for half an hour. Grill chicken and vegetables.

Arrange on a skewer, cherry tomato first, top of bread, onion, bell pepper, chicken, bottom of bread and a cherry tomato on the bottom to hold a sandwich in place.
Stick the skewers into the pineapple half for presentation.

Serve with Lilikoi mayonnaise.

Makes three servings.

Lilikoi Mayonnaise

Ingredients:
1/4 cup mayonnaise
2 tablespoons Lilikoi (passion fruit) preserves

Preparation:

Whisk together mayonnaise and preserves until smooth.

Sweet Bread Pudding Parfait

Ingredients:
1 quart whole milk
9 large eggs
9 ounces sugar
2 teaspoons vanilla extract
1 pound King’s Hawaiian Sweet Bread
Assorted seasonal berries or fruit

Preparation:

Use the butter to grease a 9 x 13 baking pan and dust with sugar. Cut sweet bread into 1-inch cubes and place into a pan.

Whisk together eggs and sugar in a bowl. Pour milk and vanilla in and stir it until it is well incorporated. Pour mixture over the bread and let soak for 10 minutes.

Cover with foil and bake at 350 F degrees for 35 to 45 minutes. Let bread pudding cool for two hours. Using a round cutter, sized for parfait glass, cut out three sets per glass.

Alternate fruits and bread pudding in the glass.  Chill before serving. Top with purchased vanilla dessert sauce or try melted vanilla ice cream for a quick sauce.

Makes five to eight servings.

These and other seasonal recipe ideas are available at KingsHawaiian.com.

Courtesy of ARAcontent

With nearly 4,000 new beverage choices hitting the shelves in the past year, checking labels for drink choices is more important than ever. To spot healthy options and get the biggest nutrition bang for their buck, shoppers must learn the language of the labels.

Check out these translations to become fluent in nutrition labeling lingo:

* Fat Free: The product has less than 0.5 grams of fat per serving.

* Organic: The beverage is made up of at least 95 percent organic ingredients.

* Sodium Free: The drink has less than 5 milligrams of sodium per serving.

* 100 Percent Juice: The beverage only contains 100 percent fruit or vegetable juice.

Selecting a beverage in the juice aisle can be confusing. While fruit juices such as 100 percent orange juice provide a variety of essential vitamins and minerals, they are often shelved right alongside various juice imposters. These orange-colored “drinks” are made to look like orange juice, but contain added sugars and do not have the same nutrient profile as orange juice.  

To make sure you’re getting real juice, compare the percent of pure juice, nutrients and ingredients. Look for “100 percent juice,” and avoid juices with added sugar. Serving size and servings per container are also important facts to consider. Remember, the label always gives the nutrition facts for one serving, but some beverages have more than one serving per container.

“It’s so easy to mistake juice ‘cocktails’ or ‘punches’ for 100 percent fruit juice. Orange juice is a perfect example of why it’s so important to learn to decipher labels,” explains nutrition expert Elizabeth Ward M.S., R.D. and author of “The Pocket Idiot’s Guide to The New Food Pyramids.” “Identifying and choosing real 100 percent orange juice can provide your family with a variety of essential vitamins and minerals.”

A recent study showed 100 percent orange juice is more nutrient dense than many commonly consumed fruit juices, such as apple, grape, pineapple and prune. Overall, citrus juices stand out as nutrition champions because they are higher in essential nutrients, including vitamin C, potassium and folate, when compared to other 100 percent fruit juices.

Like many products, knowing the language of beverage labels is the key to separating the healthy options. Learning how to read food labels and knowing those key items to look for will help you become an expert at spotting the best beverages for your family in no time.  

For more information, visit www.floridajuice.com/breakfasthabit.

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It’s no secret that soy is good for you. In fact, more than half of adult Americans agree that soy is a healthier protein than meat, according to a recent Harris Interactive survey on behalf of SOYJOY nutrition bars. Yet nearly as many are unsure how to get more soy into their daily diets.

“With numerous studies backing the heart and bone health benefits of soy, Americans know that soy is a healthy protein that can be better for you than other sources high in saturated fat and cholesterol,” says Allegra Burton, a  national health educator, MPH, RD and registered dietitian for SOYJOY nutrition bars. “But cooking with soy and finding ways to eat it on-the-go can seem daunting to many. With the variety of soy products available today, there are easy and delicious ways to incorporate soy into meals and snacks.”

Burton offers the following tips on how to enjoy the health benefits of soy throughout the day.

Snacks

To keep metabolism high, opt for a balance of complex carbohydrates and heart-healthy proteins. Crunchy soy nuts, soy yogurt with fruit or soy cheese with an apple or whole grain crackers make smart snack choices. When you’re on-the-go, avoid the mid-afternoon slump with SOYJOY, an all-natural soy nutrition bar made with whole soy and fruit.

Breakfast

Breakfast is a critical time for our bodies to refuel. Start the day off right with a high-energy smoothie blended with frozen berries and soy yogurt. Soy milk, available in plain, chocolate and vanilla flavors, enhances any cereal or oatmeal, and soynut butter is delicious on whole grain toast. Also, check the grocery aisles for a variety of other soy products, including breakfast patties and soy bacon.

Lunch

Heavy, high-fat meals can wreak havoc on our afternoon attention spans. Recharging with a balanced lunch is an important way to fuel your brain and body to perform well throughout the afternoon.

A few favorite lunch ideas include soy deli slices on whole grain bread with a salad, or a grilled vegetable sandwich with melted soy cheese.  Veggie burgers with all the fixings and soy nuggets with a low-fat honey-mustard dip are two other quick and tasty lunch ideas.

Dinner

Many of today’s soy products require minimal cooking, making them ideal candidates for any last-minute dinner dilemmas. Use soy crumbles, tofu, soy cheese and other soy products in place of meat in favorite recipes including lasagna, tacos, chili, stir-fry and pasta sauce.

Or fire up the grill with veggie burgers or soy hot dogs. Serve them on whole wheat buns and add grilled vegetables for a complete and satisfying dinner.

Whether you have time to cook or need to grab something and go, soy is a healthy protein source that can help lower the cholesterol and fat content of your favorite meals and snacks.

To learn more about soy, visit www.soyjoy.com.

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“Athletes who choose chocolate milk can help benelofit their body and their training,” says Cal Dietz, head Olympic strength coach at the University of Minnesota. “That’s why coaches are increasingly encouraging teen-athletes to drink lowfat chocolate milk to help replenish muscles after practice. Researchers theorize the ratio of carbohydrates and protein in chocolate milk helps muscles recover. Plus, it tastes good and provides nine essential nutrients like calcium, vitamin D, and potassium – nutrients especially important for teen diets.”

Scientists have evaluated chocolate milk as a post-exercise drink and have identified several reasons why it may be an effective recovery aid: chocolate milk contains a combination of carbohydrates and protein to help replenish exhausted muscles after exercise, and it provides fluids and electrolytes such as potassium to assist with rehydration.

Additionally, chocolate milk has high-quality protein that helps build lean muscle when combined with exercise and the added bonus of providing additional nutrients not found in most traditional sports drinks. Milk contains nine essential nutrients, including calcium and vitamin D to maintain bone strength, and high-quality protein that along with exercise helps build muscle. Just three 8-ounce glasses of lowfat or fat-free milk provides about half of the protein teenagers of all fitness levels need each day.

Now high school teams who refuel with chocolate milk can become a Body by Milk MVP (Milk’s Valued Players). The National Milk Mustache got milk? campaign kicked-off the first-ever Refuel Your School contest to reward 25 high school athletic teams that choose chocolate milk to refuel and rehydrate after that big game, practice or workout. Winning teams across America will score a Refuel Rally at their schools, a $1,000 new equipment grant, adidas gear and more.

High school athletes (ages 13 to18 years old) are encouraged to visit refuel.bodybymilk.com and get their game on by uploading a photo or video showcasing how their team chooses milk to refuel and rehydrate post-workout. Participants can also nominate their team coach for the first-ever Body by Milk Coach of the Year award.

While online, teens can also get in the game to learn more about how they can benefit from chocolate milk post-workout, get tips from leading national coaches in the Coaches Corner and enter for a chance to win free milk for a year. Entries must be submitted no later than June 30, 2008. For complete contest rules and entry tips, log onto http://refuel.bodybymilk.com.

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“The key to cutting the grocery bill is not about changing the way you eat, but about changing the way you buy the foods that you like to eat,” says Stephanie Nelson of www.CouponMom.com. She offers three simple principles to help everyday grocery shoppers become “strategic shoppers” who can save big at the checkout.

Know How to Get Low Prices: Strategic shoppers learn the price ranges of their most common grocery items by starting a “price book” and stocking up when favorite items hit the lowest prices. By taking this approach, shoppers can save an average of 50 to 70 percent off of these items.

Store loyalty cards are another key strategy for saving at the grocery store. Some loyalty programs send extra coupons in the mail and even offer discounts on the food bill once a certain dollar amount is spent in the store.

Know How to Use Coupons: When it comes to coupons, it’s important to know when to use them, where to use them and where to find them. As a strategic shopper, be sure to recognize when favorite brand name items hit their lowest prices and use the coupons at that point to save the most money on the grocery bill.

Many grocery stores offer shoppers even more savings through “bonus” coupon programs. This means that these stores will double or triple coupons up to a certain amount, such as 50 cents. Shoppers can also use the free grocery deals lists for 41 stores in 50 states available at  www.couponmom.com to save money by combining sales and coupons.  

Know Where to Find Coupons: Strategic shoppers seek out coupons from traditional sources, like the Sunday newspaper, as well as from online coupon Web sites, like http://www.Shortcuts.com. A few coupon-collecting strategies include:

* Buy more than one copy of the newspaper when it is a high-coupon week.

* Sign up for store loyalty cards to receive special coupon mailings and coupons at checkout.

* Use free online coupons that can be linked to loyalty cards at http://www.Shortcuts.com.

* Review the weekly ads for local grocery stores for extra savings coupons and specials.

* Look out for coupons in the store: red coupon shelf boxes, tear off pads on store displays, at the customer service counter and on product packages.  

Log on to http://www.Shortcuts.com for a free e-book called “Shortcuts and The Coupon Mom System Show You How to Cut Your Grocery Bill in Half.” Full of tips to help shoppers take full advantage of coupons, this e-book offers tips that can help anyone see significant savings on their receipt, every time they shop for groceries.  

Courtesy of ARAcontent

Whether it’s camping and preparing food over an open fire, or cooking from the barbeque on the deck, Weight Watchers offers tips to use the grill for every element of a healthy meal from salads to dessert.

* Seared Salads: Take a break from ordinary lettuce, and substitute it with those favorite vegetables, such as asparagus, squash or red peppers. Serve in a bowl as a traditional starter, or pile in paper cones to encourage mingling at outdoor get-togethers.

* Beefless Burgers: While extra lean ground beef (93 percent lean) is always a smart favorite, why not try a patty with a punch, such as salmon, tuna, chicken or turkey? Bulk up these burger alternatives by adding chopped vegetables or fruits, as well as low calorie sauces or rubs. Nestle burgers onto a whole grain bun or pita for added fiber and flavor.

* Side Pockets: Not every side needs to be served in a dish. Put it in a pocket — a tinfoil pocket, that is. Tear off a 12-inch sheet of foil and fill with sliced red potatoes, onions, herbs and salt and pepper. Fold over the foil and seal tightly until veggies are tender, turning at least once. Grilling in foil locks in flavors and nutrients, and makes for easy clean up.

* Sweet Endings: Swap the cakes and cookies for Mother Nature’s favorite dessert — fruit. Make a tropical treat with easily prepared fruit kabobs. Fill water soaked skewers with chunks of bananas, pineapple and mangos and sear over the fire. For extra flavor, lightly brush with a touch of melted butter, brown sugar, ginger and rum.

Try these flavorful, healthful grilling recipes from and find more at www.WeightWatchers.com.

Feta-Stuffed Chicken Burgers

Servings: Four
Preparation Time: 15 minutes
Cooking Time: 16 minutes
Level of Difficulty: Easy

Ingredients:

1 pound uncooked ground chicken breast
1 tablespoon fresh oregano
1/4 teaspoon garlic powder
7 tablespoons feta cheese, crumbled
4 small wheat pita(s)
4 piece lettuce, romaine
2/3 cup roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 teaspoons)

Preparation:

Preheat grill or broiler. Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165 F, about 7 to 8 minutes per side. Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

Courtesy of ARAcontent

Current economic constraints may prevent us from splurging on lobster, rib-eyes and other upscale delicacies with any regularity this season, but there are ways to maximize cooking pleasure no matter what foods find their way to the hot coals.

The first is to use every opportunity to add flavor, which can start with your choice of fuel. Charcoal has always been king when it comes to turning out tasty treats, and these days, there is a charcoal grill for every backyard and for every cooking need. The Kingsford line includes the traditional kettle shape in a 14-inch tabletop model, as well as in a 26-inch “big-daddy” size, which is perfect for those with bigger families and those who like to entertain with tongs. There is also an 18.5-inch and a 22.5-inch size.

For those who really want to go for the gusto and prefer the lower and slower method of cooking for a crowd, consider a grande-size charcoal barrel grill. Masterbuilt makes a barrel grill in four sizes that has an optional side firebox, so it becomes easy to add a layer of smoke flavoring simply by adding a mesquite or hickory log to the coals.

Another way to ensure success is to choose foods that are appropriate for the grill.  Smaller tabletop kettle grills are best for quick-cooking foods such as burgers, hot dogs, sausages, sliced veggies and even small seafood pieces such as shrimp and scallops.

Larger kettle grills can be set up to cook over both indirect and direct heat, which expands the menu. Chicken pieces are perfect for preparing over indirect heat (prevents flare-ups) or bone-in pork chops can be seared over direct heat and then moved to the indirect side. While meats are finishing off, the rest of the meal can be prepared over direct heat. Mushrooms, asparagus, sliced zucchini, and tomato halves topped with parmesan cheese are all great-from-the-grill goodies.

A barrel grill obviously holds the most potential for taste bud tantalizing fare. Whole chickens, pork butts, briskets, racks of ribs, corn on the cob, baked potatoes and more, can comfortably fit on the generous cooking grid — especially if using the optional side firebox.
The third way to maximize your hot-coal encounter is to cook two or three meals at once.

Grill a large flank steak and a double helping of sliced zucchini and squash for dinner. You can then use the leftover steak as a luxurious addition to a lunchtime salad. Stack the chilled veggies on hearty focaccia bread and top with fresh mozzarella and a drizzle of extra virgin olive oil for a hot summer night supper.  

Fish fares well as a second or third meal too. Blackened tuna makes a good-enough-for-company dinner, and then a scrumptious next-day tuna salad sandwich. A generous portion of grilled shrimp makes a lovely dinner, a scrumptious lunchtime shrimp salad, and a tasty addition to a weeknight stir-fry.

Don’t forget that dying embers in a charcoal grill are perfect for making desserts.  S’mores might be obvious, but also try sliced pineapple or other fruit — just brush with a bit of butter and heat on the hot grill grids. Serve with vanilla ice cream or whipped cream.

So get outside, fire up the charcoal grill, and take advantage of every last heated moment!

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Plan Ahead — No Sweat!
It’s never fun to run around in the summer heat so plan to begin preparing recipes the day before. From marinating meats to preparing sauces, have many items stored the night before allowing for easy preparation the next day. That way, you can sit back and enjoy the party with your friends and family.

Made in the Shade
Make sure to have plenty of shaded seating available at your party. Place seating around your yard under large trees or wide deck umbrellas so guests can eat, drink and lounge comfortably. If the air is stagnant, use a few outdoor fans to create a gentle, cooling breeze.

Set the Tone with Colorful Decorations
No need for expensive centerpieces; instead use fresh flowers and herbs to make delightful centerpieces. Use cool tones like blue and green for the decorations to keep the ambiance refreshing. Placing citronella candles around the yard also adds to the relaxing atmosphere while keeping mosquitoes away. Make sure to choose small, votive candles so they don’t add to the heat.

Frosty Summer Drinks
No summer party would be complete without tasty frozen drinks for adults and kids alike. From margaritas to frozen lemonade, nothing says summer like a cold beverage. Make sure to use a strong blender, such as the Black and Decker Cyclone Blender which has 12 different speeds to powerfully puree, crush and blend. As the name implies, the unique jar shape and, four planes of blade rotation create a cyclone-like force you can actually see — it’s fun for the kids to watch too. For more information, visit www.BlackandDeckerAppliances.com.

Outdoor Grilling
If your party food needs to be cooked, make sure to do it all on the grill. Potatoes, vegetables and even fruit can be delicious when prepared on the grill. Avoid using the oven to keep the indoors from heating up.

Cool Cuisine
For side dishes, enjoy cool treats such as watermelon, frozen cherries and grapes, salads presented on refrigerated plates and ice cream or sorbet for dessert. Step it up by making a cold soup such as gazpacho — a cool Spanish tomato-based soup, or a chilled fruit soup made by blending frozen fruit with fruit juice and spices.

Here’s a cool recipe to try at your next hot summer party.

Cyclone Smoothie
1 cup orange juice
1/2 cup frozen Pina Colada Drink Mix
1 medium banana, broken into 3 pieces
1 cup frozen strawberries
2 cups ice

Add ingredients in the order listed. Blend using Pulse several times (three to five times). Blend on PUREE until smooth.

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SPANISH VERSION

Consejos Refrescantes Para Entretener en el Calor de Verano

(ARA) – Al comenzar el verano, las familias empiezan a pasar más tiempo afuera, organizando parrilladas, picnics y reuniones alrededor de la piscina. Pero al subir la temperatura, estar adentro de la casa en el aire acondicionado puede resultar más preferible que estar afuera en el calor. Con un poco de creatividad, sin embargo, es posible mantenerse fresco estando al aire libre.

Planee con tiempo. ¡No se agite!
Para no tener que correr en el calor de verano, empiece a preparar las recetas un día antes. Desde marinar las carnes hasta preparar las salsas, hay mucho que usted puede hacer el día anterior para agilizar los preparativos de la fiesta, permitiéndose mayor tiempo de descanso con amigos y familiares.

A la sombra
Asegúrese de tener disponibles muchos asientos a la sombra para sus invitados. Coloque sillas debajo de árboles grandes o sombrillas de patio para que sus invitados puedan comer, beber y descansar con mayor comodidad en la sombra. Si el aire no corre, use ventiladores para exteriores para crear una brisa refrescante.

Amenice el ambiente con decoraciones coloridas
En vez de gastar en centros de mesa, utilice flores y hierbas frescas en tonos relajantes de azul o verde para amenizar el ambiente. Coloque velas de citronela alrededor de su jardín para alejar a los mosquitos y crear un ambiente acogedor. Elija velas pequeñas que no generen mucho calor.

Bebidas refrescantes de verano
Ninguna fiesta veraniega sería completa sin bebidas congeladas para adultos y niños. Desde las margaritas hasta las limonadas congeladas, no hay nada mejor para el verano que una bebida fría. Asegúrese de usar una licuadora potente, como la Cyclone de Black and Decker, la cual ofrece 12 velocidades para hacer puré, triturar hielo y mezclar. Como lo indica su nombre, la forma única de su jarra combinada con la rotación de sus cuatro cuchillas crea una visible fuerza “ciclónica” que los niños se divertirán al observar. Para más información visite www.BlackandDeckerAppliances.com.

Usando la parrilla
Si usted va a cocinar, hágalo todo a la parrilla. Salen deliciosas las papas, las verduras e inclusive las frutas hechas a la parrilla. Evite usar el horno, que puede calentar el interior de la casa.  

Platos frescos
Son excelentes acompañamientos a los platos principales las rebanadas de sandía, las cerezas y uvas congeladas, las ensaladas servidas en platos fríos y los helados o nieves para postre. Para un toque más refinado, prepare una sopa fría: un gazpacho o una sopa que combine frutas congeladas con jugos y especias.  

Presentamos aquí una receta refrescante para su próxima fiesta de verano:

Batido “Cyclone”
1 taza de jugo de naranja
1/2 taza de mezla precongelada de Piña Colada
1 plátano mediano, cortado en 3 trozos
1 taza de fresas congeladas
2 tazas de hielo

Agregue a la licuadora cada ingrediente en el orden indicado. Presione el botón PULSE/OFF (PULSO/APAGADO) de 3 a 5 veces y seguidamente suéltelo.  Luego presione el botón de PUREE (HACER PURE) hasta que la bebida haya adquirido la consistencia deseada.

Cortesía de ARAcontent

Ordering an espresso beverage should be fun, not intimidating. And you shouldn’t need a degree in coffee studies.

So what is espresso?

The term espresso was first coined in Milan, Italy in the early 20th century and literally translates to “quick” in Italian. While many of us think that espresso is a bean, it’s not. An espresso “shot” is pulled by forcing hot water through finely ground coffee beans in an espresso machine.

In a recent survey sponsored by Starbucks Coffee Company, only a third of Americans are aware of all beverages that contain espresso. Although many coffee house enthusiasts don’t know espresso is a flavor that they already enjoy, it has become the core of limitless beverages around the world. The popular coffee house Starbucks relies on the consistently dense, caramel-like sweetness and smooth finish that the Espresso Roast brings to keep the intense coffee flavor lingering once you take your first sip.

To help make ordering espresso simple, Dave Olsen, the creator of Starbucks Espresso Roast offers tips to ensure you know “what you drink:”

* Know the Beverages. The menu board can be vast at most coffeehouses, so keep these essential espresso beverages in mind as you order: caffè latte, caffè americano, caffè mocha, macchiato and cappuccino.

* Hot or Cold. Espresso doesn’t always have to be enjoyed warm. Perfect for the hot summer months, any espresso beverage can be ordered “iced” (or served over ice as most coffeehouses refer to their cold beverages).

* Add Flavor or Substitute. Not all beverages match everyone’s tastes. If you want a little more flavor in your beverage, simply ask your barista to add a “pump” of flavored syrup (think caramel, vanilla or hazelnut) or top it off with a little spice, such as nutmeg or cinnamon. Vanilla is the most popular item that espresso drinkers report typically adding when they drink espresso, according to the 2008 Starbucks survey. You can also substitute 2 percent milk for nonfat or even soy.

* Wet or Dry Cappuccino. For the cappuccino fan who likes a little more milk or a little more foam, you can ask for a “wet” cappuccino (more milk than foam) or a “dry” cappuccino (more foam than milk).

* With Room, Please. Eight in 10 Americans who drink espresso report that they typically add items to their espresso. If you like to add your own milk or sweetener from the coffee station bar but find your beverage filled to brim, ask for “with room” and your barista will gladly leave enough space in the cup for added extras.

* Ask a Barista. Still undecided about a beverage? Don’t be afraid to ask a barista for recommendations or suggestions. They will be more than happy to match your taste preferences with the perfect beverage.

Courtesy of ARAcontent