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Zombie gingerbread men

Warning: These Aren't Your Normal Gingerbread MenWhen you think of gingerbread men, you probably think of the adorable cookies that adorn your Christmas dessert platters. Well, let us warn you, these aren't those sweet cookies you decorate with the kids. These gingerbread men have fallen prey to a serious virus, leaving them hungry for the flesh of their fellow men. In other words, they are zombies!

They may look kind of cute with their little chocolate buttons, but don't let them fool you. These gingerbread men are anything but innocent. Make these spooky cookies for your Halloween parties and soirees for a unique treat this Oct. 31. However, you've been warned. We can't say that one bite won't leave you infected!

Zombie gingerbread men

Recipe adapted from All Recipes

Yields about 10 cookies

Ingredients:3-1/4 cups all-purpose flour1/2 cup brown sugarDash of salt1 teaspoon baking soda1/2 teaspoon pumpkin pie spice1/2 teaspoon ground ginger3/4 cup molasses1/4 cup milk or water1/2 cup (1 stick) butter, soft (or shortening)Decorative icing gelDirections: 

In a large bowl, beat butter (or shortening) with sugar until creamed. In another bowl, sift together the flour, baking soda, pumpkin pie spice, ginger and salt. Carefully mix the dry ingredients into the wet ones, alternating with the molasses and milk until just combined. Cover mixture with foil or plastic wrap and chill for at least an hour.Once mixture has chilled, preheat oven to 375 degrees F. Grease a baking sheet with butter or nonstick cooking spray.On a lightly floured surface, knead the gingerbread for about one minute. Using a floured rolling pin, roll the dough to about one-quarter-inch thickness. Using a lightly floured gingerbread man cookie cutter, cut out shapes. On every four cookies, remove the head, leg or arm (to make them appear as zombies). You can also shape some of the dough into axes or knives for props.Place the men and appendages onto the baking sheets. Bake for about 10 to 12 minutes, or until golden brown. Remove from sheets and let cool completely before you decorate.Once cookies have cooled, decorate with icing gel to make them appear as zombies. Use a ton of the red to make blood and green so they appear infected!

More Halloween recipes

Wicked witch cake
Super scary spider cake
Bloody severed fingers

Vegetarian meals save money

Vegetarian
Miserly MealsVegetarian meals are great for the budget and can offer a low-fat, high-protein alternative to meat. Including them in your menu once in awhile can be a healthy and frugal move.

The meal below is incredibly low cost. And the main dish offers a sensible amount of protein by using an ingredient called TVP (texturized vegetable protein). It's a soy product that is high in protein, low fat, has no cholesterol, and costs only around 40 cents per pound.

It comes in many sizes; granules like ground beef and small chunks like beef cubes. It is very versatile and can be used anywhere meat is used. It has no flavor of its own, yet it assumes the flavor of the seasonings you add. It is sold dried at most health food stores and is reconstituted with equal parts of hot water and TVP.

Frugal Vegetarian Recipes

Meatless Sherpherd's Pie
Serves 6

Ingredients:
1 cup TVP granules
1/4 cup salt-free broth powder
2 1/2 cups hot water
1/2 onion, diced
1 carrot, diced
1 celery rib, diced
3 tablespoons flour
1 tablespoon Worcestershire sauce
1 tablespoon salt-free Italian Seasoning
1/4 teaspoon pepper
1/2 cup cheddar cheese, grated
3 cups mashed potatoes

Directions:
In a mixing bowl, combine the TVP, broth powder, 2 cups of the water, onion, carrot, and celery. Let rest for 15 minutes. Transfer to a large skillet and turn on low heat. In a small bowl combine the flour, Worcestershire sauce, 1/2 cup of the water, and seasonings. Mix into a paste and add to the TVP mixture. Simmer until it thickens, stirring constantly. Spread mixture evenly in a greased 2-qt. baking dish.

In a separate mixing bowl, combine the cheese with the mashed potatoes and mix well. Spread the mashed potatoes over the TVP mixture. Bake uncovered at 350 degrees F for 15 to 20 minutes, or until the mashed potatoes are golden brown.

Cost per serving (1 cup): 37 cents. Preparation time: 25 minutes. Cook time: 20 minutes

Nutritional analysis per serving
Calories 212; Fat 5 grams; Cholesterol 13 mg; Carbohydrates 30 grams; Fiber 4 grams; Protein 14 grams; Sodium 434 mg.

Honey Mustard Salad
Serves 4

Ingredients:
1/2 head Romaine lettuce
1/4 cup honey-mustard salad dressing (see recipe below)
3 green onions, thinly sliced
1/2 cup salted peanuts, chopped
Salt and pepper to taste

Directions:
Rinse and drain the lettuce leaves. Tear into 1-inch pieces and place the lettuce in a large mixing bowl. Pour the dressing over the lettuce. Sprinkle the green onions and peanuts over the lettuce. Toss well to evenly distribute the ingredients. Serve immediately.

Variation: To make this a main dish, add one cup of cooked diced chicken to the salad.

Cost per serving (1 1/2 cups): 21 cents. Preparation time: 10 minutes.

Nutritional analysis per serving
Calories 142; Fat 9 grams; Cholesterol 3 mg; Carbohydrates 14 gm; Fiber 4 grams; Protein 5 grams; Sodium 153 mg

Honey Mustard Dressing
Serves 10

Ingredients:
2 tablespoons honey
1 tablespoon prepared mustard
1/3 cup vegetable oil
1/2 cup low-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon minced onion
1 1/2 teaspoon chopped fresh parsley
1/8 teaspoon Worcestershire sauce
Pinch of salt

Directions:
Place all of the ingredients in a mixing bowl and whisk together for 30 seconds, or until smooth. Refrigerate in a tightly covered container. Serve over salad or steamed vegetables, use as a dip, or even as a marinade for grilled chicken.

Cost per serving (2 Tablespoons): 8 cents. Serves: 10 (Makes 1 1/8 cups). Preparation time: 10 minutes.

Nutritional analysis per serving
Calories 92; Fat 8 grams; Cholesterol 5 mg; Carbohydrates 5 grams; Fiber 0 grams; Protein 0 grams; Sodium 115 mg.

Cookie decorating party for the whole family

Tips For Your
Holiday Baking!When baking with the whole family, there are many people to please. To ensure a stress-free and fun-filled cookie decorating party, try these tips!

Cover the table

It may seem like a small thing, but it can be easy to get preoccupied over the mess. Sprinkles go flying, frosting drips, food dyes stain, cookies have so many crumbs and with lots of hands all reaching and grabbing for the same items, a spill or two is bound to happen. Consider wrapping your cookie-decorating surface. In just a few minutes, you can cover the table in anything from aluminum foil to newspaper. When it comes time to clean up the mess, all you have to do is lift the cover right off! If your painted sugar cookies get messy, it won't be any trouble! If you want to be extra festive, consider wrapping your kitchen tabletop with wrapping paper. It'll add to the festivities and keep your table clean!

Consider cookie dipping

Children of all ages don't have the dexterity to use a knife when spreading frosting. Consider having some cookie options that can be dipped, like these Christmas spice cookies with white chocolate ginger frosting. Chocolate or sugar glazes are easy for smaller children to work with. Even if they drop the cookie, there is no real harm in a little extra chocolate! Dipping cookies also can create an ideal and flat surface for decorating with sprinkles or piped frosting. If you are working with large quantities of cookies, it's very quick. Simply dip one side or the whole cookie in glaze and move on to the next! To dry cookies that you only dip on one side, set them atop a cookie cooling rack, so that excess glaze can drip off. Be sure to cover the surface beneath! For cookies that are dipped on both sides, set them atop a wax paper and allow to set. Dipping a full cookie works best with chocolate glazes, so if you need them to set faster, you can always move them into the fridge or freezer to speed up the process!

Start with the cookie cutters

One family member might rather be watching football than decorating cookies (you know who he is). Why not let him decorate a football? Find a tutu-shaped cookie cutter for your ballet child, or a bear for your camping enthusiast or an airplane for your aspiring pilot. Even if you want your cookies to be all holiday themed, having a few cookies that are theirs will help each member of the family feel included and interested in the project! Cookie cutters of every shape and size are readily available in cooking stores and online and can make the cookies a more personalized experience. For a real treat, why not have an ugly Christmas sweater cookie competition, similar to these plaid sweater cookies! Whoever makes the best ugly Christmas sweater wins!

Sprinkles, sprinkles, sprinkles

You cannot have enough, and need to know your types. If you don't know the difference between a dragée, jimmy, confetti and sugar crystal, now is the time to learn! Consider also looking into non-traditional sprinkles, such as small candies. If you'd use them for a gingerbread house, there is no harm in using them for cookies! Perhaps Rudolph's red nose is a small, red, candy-coated piece of chocolate, and your snowman's buttons are made of licorice? Since candies come in flavors and sprinkles don't, it's a great opportunity to change up the flavor profile! A sugar cookie covered in your favorite candy could never go wrong!

More family meal ideas

5 Bento box lunch ideas for boys
5 Bento box lunch ideas for girls
Frozen banana bites

Pumpkin cheesecake recipe

The Best Dessert
In All The LandGive your dessert table a boost this Thanksgiving by combining two popular favorites. The result is creamy, festive and an all-around delicious pumpkin cheesecake recipe.

Many times if you combined two amazingly delicious things together, the results would be far from anything you'd actually want to eat. Every once in a while though, it works out and the combination is even better than the original versions on their own. Case in point -- pumpkin cheesecake. Pumpkin pie is one of my favorite desserts and somewhere in the top ten lies cheesecake, but pumpkin cheesecake, well, it knocks all other contestants out of the running. Leave it to the mother of all things saturated in butter, Paula Deen, to create a version that is not only delicious but easy, too.

Pumpkin cheesecake

Serves 8

Ingredients:

Crust:

1-3/4 cups graham cracker crumbs3 tablespoons light brown sugar1/2 teaspoon ground cinnamon1 stick melted salted butter

Filling:

3 (8 ounce) packages cream cheese, at room temperature1 (15 ounce) can pureed pumpkin3 eggs plus 1 egg yolk1/4 cup sour cream1-1/2 cups sugar1/2 teaspoon ground cinnamon1/8 teaspoon fresh ground nutmeg1/8 teaspoon ground cloves2 tablespoons all-purpose flour1 teaspoon vanilla extractDirections:

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.Pour into crust. Spread out evenly and place in oven for one hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for four hours before serving.

More pumpkin desserts

3 Non-pie Thanksgiving pumpkin desserts
Classic pumpkin pie with maple whipped cream
Pumpkin tiramisu

Tonight's Dinner Lobster and corn fritters recipe

Try Lobster Instead Of WhitefishFish and chips are a delicious dinner option when you're looking for something fun, fast and a guaranteed kid fave. But instead of the standard whitefish, why not upgrade those fritters with some lobster instead.

Getting the kiddies to eat their fish is a little like pulling teeth. They see the fish and automatically think blech... at least my son does. It seems that unless I grind it up and either fry it into sticks or turn it into little patties, my son will never eat one of the healthiest proteins out there. It's not just your standard bass or salmon either. He feels the same way about all shellfish. And while I do like crab cakes, every so often I want something a little more elite, something like lobster. But I still have the issue of getting my son to eat it. Thankfully, Food & Wine magazine suggested taking that lobster and turning it into little doughy fritters. Not only were they easy to make, my son, who hates fish, gobbled down two of them, and anytime my son eats his fish, that's a success in my house.

Lobster and corn fritters

Serves 10

Ingredients:1/2 cup fresh basil, chopped1/2 cup mayonnaiseSalt and pepper to taste1 cup flour1/2 teaspoon baking powder1/2 teaspoon baking soda3/4 cup buttermilk1 egg, separated1/2 pound lobster meat1 ear of corn, kernels cut from the cob2 tablespoons chives, minced1 tablespoon butter, meltedVegetable oil, for fryingDirections:

Place the basil and mayonnaise in a food processor and puree until smooth. Transfer the basil mayonnaise to a bowl and chill.Whisk together the flour, baking powder, baking soda and one-half teaspoon of salt in a large bowl.Whisk together the buttermilk and egg yolk in a small bowl. Pour the buttermilk mixture into the flour mixture and stir until just combined. Fold in the lobster, corn, chives and melted butter and set aside.Beat the egg white until soft peaks form. Fold the egg white into the lobster batter.Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Drop dollops of the batter into the hot oil and fry, turning once, until golden brown, about two minutes. Transfer the fritters to a paper towel to drain and season with salt. Repeat with the rest of the batter. Serve immediately with the basil mayonnaise.

More Tonight's Dinner recipes >>Other fritter recipes

Classic corn fritters with salsa
Oyster fritters
Veggie fritters

Classic Hanukkah Challah recipe

Bread gets twisted

This rich, slightly sweet challah is the perfect bread to serve during Hanukkah.

Learning how to properly mix, shape, proof and score is key in baking breads, as well as the importance of dough temperatures and techniques for accurate calculation. For a perfect loaf every time, measure in grams when baking bread.

The braids of this traditional challah bread symbolize the interweaving of heaven, earth and mankind with God. It is perfect to serve at a holiday meal during Hanukkah and would even be great to eat with honey or jam in the morning.

Classic Hanukkah: Challah recipe

Recipe from Fundamental Techniques of Classic Bread Baking by the French Culinary Institute

Makes 4 loaves

Ingredients:964 grams all-purpose flour289 grams cold water164 grams whole egg, at room temperature116 grams egg yolk, at room temperature39 grams honey12 grams instant yeast21 grams salt67 grams sugar111 grams vegetable oilButter for greasing bowlsFlour for dusting1 large egg for egg washDirections:

In the bowl of an electric mixer fitted with a dough hook, combine flour, water, whole egg, egg yolk, honey, yeast and salt.Mix on low speed for about 5 minutes, or until the dough starts to become shaggy (mixed, but not smooth in texture).Add the sugar, mix for 3 more minutes, and then increase mixer speed to medium and mix for 5 more minutes. Decrease mixer speed to low and add the oil in a slow stream, mixing until fully incorporated.Lightly butter a large bowl and scrape dough into the prepared bowl. Cover the bowl with plastic wrap and set aside to rise for 45 minutes.Uncover dough, fold and gently punch down. Cover with plastic wrap and set aside to rise for 45 more minutes.Lightly flour your work surface. Uncover the dough and divide it into twelve 150-gram/5.25-ounce logs for 3 strand braids. Cover with plastic wrap on work surface and let rest for 15 minutes.Line two sheet pans with parchment paper. Uncover the dough and flour work surface if necessary. Carefully roll each piece of dough into a neat cigar-shaped log about 14 inches long. (Work quickly to keep dough from drying out.)To make a 3-strand braid, place 3 strands parallel to each other. Starting at the center, bring one outside strand over the center of the middle strand. Grab the other outside strand and fold it over the new middle strand. Repeat this process until you reach the end of the strands. Pinch ends together. Flip the braided strands over so that finished section is away from you. Continue braiding as before to completely braid the loaf. Roll each end gently to seal.Make an egg wash by whisking the egg with 1 tablespoon water in a small bowl. Place two loaves on each of the prepared sheet pans. Lightly brush the top of each loaf with the egg wash. (Do not discard the remaining egg wash.) Cover sheet pans with plastic wrap and proof for 1-1/2 hours. About an hour before you are ready to bake the loaves, preheat the oven to 350 degrees F.Uncover the dough and again lightly brush the top of each loaf with the remaining egg wash.Transfer the pans to the preheated oven. Bake for 35 minutes or until the crust is golden brown and shiny and sides feel firm to the touch. Remove from oven and transfer to wire racks to cool.

More bread recipes

Homemade bread recipes for your bread machine
Irish soda bread recipe two ways
Eggnog quick bread

Cheesy pumpkin soup with bacon and crispy shallots

Soup's On!You'll never guess how quickly you can get this pumpkin soup on the table. With amazing flavor from Gruyere cheese, bacon and crispy fried shallots, it tastes like it took all day to make.

This time of year is all about pumpkin — pumpkin pie, pumpkin lattes, pumpkin spice-everything! If you're tired of all the sweet pumpkin dishes, try a savory one instead. Pumpkin soup is the perfect seasonal start to your meal, especially when served in mini-pumpkins. And by taking a shortcut with canned pumpkin, this soup is ready in no time!

Cheesy pumpkin soup with bacon and crispy shallots

Makes about 24 ounces

Ingredients:3 strips bacon1/3 cup chopped shallots2 cloves garlic, minced1/4 cup dry white wine1 (15 ounce) can pumpkin puree8 ounces low-sodium chicken stock (or more as needed)1/2 cup heavy creamPinch cayenne pepper1/2 cup grated Gruyere cheeseSaltPepperCrispy fried shallots (see recipe below)Miniature pumpkins for serving, optionalDirections:

In a medium pot, fry bacon until crisp. Remove and drain on paper towels, leaving fat in pot. Crumble and reserve.Pour off all but about one-half tablespoon of the bacon fat. Add shallots to pot and cook over medium heat until soft. Add garlic and cook about 30 seconds, then add white wine to deglaze bottom of pot, scraping up all the bits with a wooden spoon. Let wine reduce until no liquid remains.Add pumpkin, chicken stock and heavy cream. Whisk to combine. Let simmer for about 10 minutes, covered.Stir in grated cheese, cayenne pepper and season to taste with salt and pepper.If soup is too thick, add extra chicken stock to desired consistency.Top with bacon crumbles and crispy fried shallots.If desired, cut the top off of miniature pumpkins and scrape out insides. Serve soup in pumpkin "bowls."

Crispy fried shallotsIngredients:Chopped shallotsFlourVegetable oilDirections:

Toss shallots with a little flour to coat.Heat about an inch of oil in a small saucepan over high heat. Add shallots and fry until lightly brown and crispy.Remove and drain on paper towels.

More pumpkin recipes

Slow cooker pumpkin pie
Pumpkin frozen yogurt
Boozy pumpkin pie milkshake

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The best low carb chocolates

Low Carb
Chocolate BlissIn anticipation of your anniversary, your birthday or even Valentine's Day, snuggle up close and whisper in your sweetie's ear what you'd most like to receive: chocolates. Yes, that's right. Low carb diet followers don't need to resist their temptation for a delectable treat, especially not on a special date... or heck, on any day of the year for that matter! Low carb chocolates you shouldn't pass upWe suggest printing out this article and putting it where your loved one can get the hint. They won't have to go searching -- we've done the work by scouting out some of the best places to go for lowcarb chocolates and other sweets. Ross ChocolatesCraving a bite of smooth Belgian chocolate? Ross Chocolates makes sugar-free, low carb chocolate bars that come in 10 different flavors: dark (dairy free); white (caffeine free); supreme (milkchocolate); mint; crunchy; orange; almond; cherry; coconut and raspberry. Ross sweetens the chocolate with Maltitol. Since they are sugar-free, these bars are also a healthy choice for diabetics andfor kids, as well as low carb dieters. The retail price is $1.33/bar. You can order a sampler pack, wrapped in valentine paper, which includes all ten varieties for $19.95. Nutritional information isavailable at the Ross website. The dark chocolate bar has only 1 gram of carbs -- the lowest among the others, which range up to 3.9g. [ www.rossdirect.com ] Russell Stover ChocolatesChances are you can spot a box of Russell Stover's quickly by the signature red bow. You may have been looking the other way when you pass by a box, but now you don't have to. The company hasunveiled a new line of low carb candies. You're going to drool when you hear the choices. Ready? Solid milk chocolate, mint patty, toffee square, pecan delight, truffle, milk chocolate with almonds,French mint and peanut butter. For Valentine's Day, try out the low carb assortment presented in a sweetly heart-shaped box. Each serving contains only 0.3 net carbs and zero sugar carbs. Retailprice for this 10.5 ounce assortment is $8.99. [ www.russellstover.com ] Atkins ChocolatesIf you are on the Atkins diet, you may have already tried out the Endulge line of chocolates and other goodies. Choices include a caramel nut chew with only 2 carb grams and sugar-free, yet deliciouswith chewy caramel, dry-roasted peanuts and nougat coated in chocolate; chocolate wafer crisp bars with 4 grams of net carbs; and chocolate peanut butter swirl ice cream with only 3 grams of netcarbs. [ www.atkins.com ] Torta Fina ChocolatesThe Torta Fina Bake Shoppe & Patisserie in Commack, New York, is becoming famous for its sinfully delicious low carb cheesecakes. They come in two varieties -- chocolate and plain. You'll ooh andaah over every bite, but here's the best news: each slice is under 3 grams of carbohydrates and sugar-free. The cakes, with 10 servings each, retail for $24 and are available for shipment nationwide.[ www.tortafina.com ] Hershey's ChocolatesNewly launched, look for Hershey's 1 g Sugar carb bars from the chocolate giant. The line includes three flavors: chocolate candy, chocolate candy with almonds and chocolate candy with soy crisps. [ www.hersheys.com ] Asher's ChocolatesProducts include sugar-free truffle bars in a variety of flavors. Try the pecan and caramel variety with only 0.7 grams of carbs in each bar. [ www.ashers.com ] Carborite ChocolatesChocolate covered peanuts, chocolate shake mix and chocolate coconut bar are some of the highlights here. [ www.carborite.com ] Ketogenics ChocolatesTheir new Chocolate Candy Bars contain only 2g of net carbs per bar. [ www.ketogenics.com ] Labrada Nutrition ChocolatesGourmet sugar-free chocolates in a range of flavors: hazelnut crisp, pistachio cream, praline mocha, vanilla cream, raspberries & cream, and oranges and cream. [ www.labrada.com ]

Unfortunately, not everyone has hopped on the super-charged low carb bandwagon. California's famous chocolatier, Sees, doesn't offer a sugar-free version of their treats, stating that they will not make any such candy until "duplicate the same taste, richness and quality of [their] regular candies."

If you are in the mood to cook for your sweetheart, you can also find low carb chocolate baking chips, baking mixes, and other specialty items. So, whether it's a store bought treat, or one whipped up from scratch, there's no need to turn your head when the candy box passes by. Pick out the biggest piece in the box and enjoy every moment as it melts on your tongue.

The best thing about being on a low carb diet is that you can still have your chocolate... and eat it, too!

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Kick-start your diet with these power foods

6 Spring Super FoodsCraving a fresh start? So are we! Spring is the perfect time to put your health first, get fit and ditch bad diet habits. To help you get started, we put together a list of foods that will help jump-start your health this season. On your next trip to the grocery store, load up your cart with these six spring super-foods.

We asked Ann Kulze, nutrition expert, family physician and best-selling author of Dr. Ann’s Eat Right for Life (WELCOA 2010), for her top power-food picks to add to your diet.

Red cabbage

Any form of cabbage is great for you, but red cabbage is simply stellar, Kulze tells us. Like its green cabbage cousin, it's very low in calories (only 30 per cup), brimming with nutrients (especially vitamins C, K and A), and turbo-charged with powerful anti-cancer compounds, she explains. “What makes red cabbage particularly noteworthy for health protection is its high concentration of anthocyanin pigments. Anthocyanins are responsible for the striking red/purple colors of this savory vegetable and are currently unrivaled for their capacity to provide the holy duo of antioxidant and anti-inflammatory power.”

Taste test: Chop up red cabbage and lightly sauté with slivered onions, grated carrot and top with raw almonds and a splash of balsamic vinegar.

Quinoa

This ancient grain was revered by the Incas and is arguably the healthiest of all whole grains, Kulze tells us. Technically it’s a seed, but we call it a whole grain because of its taste and texture. “Quinoa is a fantastic source of a full package of health-building minerals, is high in protein, including all of the essential amino acids, and tastes delicious,” she says. It cooks in 15 minutes or less and can be used just as you would rice.

Taste test: Make a quinoa salad by cooking the grain, letting it cool slightly and adding your vegetables of choice (steamed broccoli, diced red and yellow peppers, carrots, for example) and a handful of raw nuts and/or seeds. Dress with lemon juice, olive oil and fresh ground pepper.

Brocco sprouts

Developed by cancer researchers from Johns Hopkins and now available in the produce aisle of most standard grocers, brocco sprouts are exploding with health-boosting goodness, explains Kulze. “They contain 20 times more of nature’s anti-cancer wonder chemical, sulforaphane, than mature broccoli, in addition to a nice dose of fiber, vitamin C and folate,” she says.

Taste test: Toss brocco sprouts into a salad or add them to a sandwich. We suggest stuffing a whole wheat pita with hummus or white bean dip, sliced tomato, lettuce, onion and a handful of brocco sprouts for a simple but power-packed lunch.

Walnuts

Like their other nut relatives, walnuts score a perfect 10 when it comes to protecting the cardiovascular system, but with walnuts, the benefits don’t stop there, explains Kulze. “This big nut is a winner on numerous fronts,” she says. “In just the last two years, studies have shown that walnuts likely provide protection against breast cancer, prostate cancer, dementia, macular degeneration and even stress. As nuts go, walnuts provide the most superstar omega-3 fats and boast the highest overall antioxidant power.

Taste test: Toss walnuts into salads, oatmeal, grain dishes and snack on them raw.

Chia seeds

Kulze was recently reintroduced to the chia seed (yes, the same seeds you used to grow grass on plaster Chia Pets with) and she is impressed. “Like all seeds, they are jam-packed with nutrients, including protein, minerals, fiber and healthy fats, but they have a few unique features that qualify them for true superstar standout status,” she explains. They provide more plant-based omega-3 fats than any other food (even flax), contain 5 grams of fiber per tablespoon and actually dissolve in liquids, making them a versatile and easy-to-use super-food.

Taste test: Kulze recently started juicing (a great way to get your nutrients) and she suggest stirring one tablespoon of chia seeds into your morning juice (which she makes from two big handfuls of kale, one organic apple, two organic carrots and a thumb-sized piece of ginger root). “Delicious and over-the-top healthy!”

Lentils

Like their bean cousins, lentils are cheap, versatile, filling and packed full of fiber, B vitamins, protein, minerals and antioxidant polyphenols, Kulze tells us. “They provide more folate than any other food and have an edge over the other legumes because they cook quickly and require no pre-soaking,” she explains.

Taste test: Add cooked lentils to a pasta or grain salads, mash coarsely and stuff into a pita sandwich or add to stews and curries in place of meat.

More healthy eating tips

3 Tips for meeting your daily veggie quota
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5 Ways sugar hurts your health

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Tonight's Dinner Salmon with Red Wine Porcini Sauce

Red Wine Gives Salmon Meaty FlavorSeared salmon fillets can be a delicious dinner any night of the week, but add some porcini mushrooms and red wine and you've got a delightful dinner for a meatless Monday.

Cabernets and merlots are those rich red wines that are great for reducing down into sauces. You can add anything to these wines from vinegars to syrups to spices in order to enhance flavors and add a different taste to an otherwise plain piece of meat or fish. And, just as fresh spices will delight your taste buds in one way, dried mushrooms will excited them in another. Don't worry, dried mushrooms aren't hard to find. They should be in the produce section of your favorite supermarket, right next to the fresh spices.

So the next time you're trying decide what to make for dinner, grab your favorite bottle of red wine, some dried porcini mushrooms, and some wild Alaskan salmon and make this delicious dish from Eating Well magazine.

Salmon with Red Wine Porcini Sauce

Ingredients

1/2-ounce dried porcini mushrooms1 cup boiling water2 teaspoons cornstarch1/3 cup shallots, minced3/4 cup dry red wine1 cup bottled clam juice1 teaspoon butter1 teaspoon lemon juice1 pound wild salmon fillet, skinned and cut into 4 portions

Directions

Combine mushrooms and boiling water in small bowl; soak until the mushrooms are softened, about 12 minutes; strain the liquid through a sieve into a bowl and set aside; rinse the mushrooms and chop finely; stir together 1 tablespoon soaking liquid and cornstarch and set aside.Heat 1 tablespoon olive oil in large sauté pan over medium heat; add shallots and cook until softened, about 2 minutes; add the mushrooms and cook for another minute; stir in the wine and cook until reduced to 1/2 cup, 2 to 3 minutes; add the remaining soaking liquid and clam juice to the pan; bring to a boil and reduce the heat to low; let sauce simmer until reduced to 1 1/2 cups, about 15 minutes.Stir the cornstarch mixture into the simmering sauce; cook until slightly thickened, about 2 minutes; remove from heat and stir in lemon juice, butter, salt, and pepper to taste.While the mushroom sauce simmers, season the salmon with salt and pepper to taste. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat; add the salmon and cook until just cooked through, about 4 minutes per side. Serve hot with mushroom sauce drizzled on top.

Other Salmon Recipes from She Knows

Baked Salmon for One

Grilled Blackened Salmon with Mango BBQ Sauce

Papaya and Smoked Salmon Salad

Camouflage cupcakes

Renegade DessertWhether you've got a little boy whose favorite color is camo or a husband who can't get enough camouflage attire in the closet, these camo cupcakes will hit the mark when it comes to pleasing hungry dessert hunters.

Camo-inspired frosting and camouflage muffin pan liners make these cupcakes perfect for a birthday party or a "just because" treat during hunting season. You can stick to the classic green and brown camo colors or go bold with black, blue or even pink camo hues for a change.

Camouflage cupcakes recipe

Yields 24

Ingredients:

For the cupcakes:

1 (16.25-ounce) box classic yellow cake mix1 cup water1/3 cup vegetable oil3 eggs

For the icing:

1/2 cup solid vegetable shortening1/2 cup (1 stick) butter, softened at room temperature1 teaspoon vanilla extract4 cups (1-pound) sifted confectioners' sugar2 to 3 tablespoons milkWilton Brown Icing ColorWilton Green Leaf Icing Color

Directions:

Preheat oven to 350 degrees F and line the cups of 2 muffins pans with camo cupcake liners (You can find them at Walmart or order them online).To prepare the cupcakes, in the bowl of a standing mixer fitted with the paddle attachment, combine cake mix, water, oil and eggs. Beat on low speed until ingredients are moistened then beat on high speed for 2 minutes. Pour batter into prepared muffin pans.Bake for 18 minutes or until the tops of cupcakes spring back when lightly pressed. Transfer muffins to wire racks to cool completely before frosting.Meanwhile, in a large bowl, combine shortening and butter. Beat well with an electric hand mixer. Beat in vanilla.Gradually add sugar, one cup at a time, beating well on medium speed after each addition until sugar is incorporated. Scrape down the sides of the bowl often.Add 2 tablespoons of the milk and beat on medium speed until frosting becomes light and fluffy. Add remaining milk if the icing seems too dry or thick.Evenly divide icing into 3 bowls. Set the plain white icing aside and keep covered with a damp towel until ready to use.Add a bit of brown icing color to one of the remaining bowls and blend until evenly colored. Add more brown and blend until you achieve your desired color. Cover the bowl with a damp towel.Add a bit of the green icing color to the third bowl and blend until evenly colored. Adjust color with more icing as desired.Attach a Wilton 2D tip to the end of a decorating bag. (If you are using a disposable decorating bag, use scissors to cut a half-inch off the pointed end and insert the tip, pushing it until it is secured at the end.)Using a spatula, scoop some of the white icing into the decorating bag, making sure you keep it to one side so you have room to insert the brown and green colors. Clean spatula and scoop in an even amount of the brown icing. Repeat with the green icing.Starting at the open end of the bag, carefully and evenly press icing toward the tip. Twist the top end of the bag.Use the bag to ice cupcakes, starting at the outside edge of each cupcake and swirling the icing clockwise, ending up in the center.When your bag is empty, refill and continue to ice the cupcakes. You will have extra icing, which you can store covered in the refrigerator in airtight containers for up to 2 weeks.

More cupcake recipes

Lavender cupcakes with Earl Grey icing
Strawberry cheesecake cupcakes
Beautiful flower cupcakes

Family dinner night Taco bar

Family Fiesta!Creating a make-your-own taco bar is an easy way to entertain any time of the year. Just set out a variety of fillings and toppings so that your family and friends can have the exact type of taco they love best.

The base

There are a variety of bases to use for a taco, from crispy, flat-bottomed taco shells to soft, flour tortillas. Keep the shells and tortillas warm in the oven until everything is set out and ready.

The filling

You can fill the taco with all sorts of things — just use your imagination. Maybe you'd like to try sliced corn dogs or hot dogs?

MeatsSeasoned ground beefBarbecue beefGrilled or poached chicken breastPulled porkPopcorn fishPopcorn shrimpVegetarianTempehTofuEggplantScrambled eggSeasoned grilled vegetables

Toppings

Although cheese is a traditional topping, there are a wide variety of cheeses to choose from. Smoked Edam, cheddar, pepper jack, bleu — just take your pick. Don't be afraid to try new things.

Other toppings include:Shredded lettuceTomatoesAvocadoOnionsSautéed mushroomsSour cream

Serving

Arranging the serving dishes is the fun part. This is a good time to use all of those cute, vintage bowls and Depression, glass teacups. This is a great time to use those mid-century relish dishes and condiment holders. Put one ingredient in each serving dish and add a spoon.

Make sure you have lots of napkins on hand!

More family meal ideas

5 Bento box lunch ideas for boys
5 Bento box lunch ideas for girls
Frozen banana bites