Dr Oz’s 7-Layer Fat-Fighting Dip

Amanda Harness

Dr. Oz’s 7-Layer Fat-Fighting Dip

I love a good dip and this one has health benefits too!

Ingredients:
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese

Directions:
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.

Taco Cups

Hillbilly Recipes.

Taco Cups--Refrigerated biscuits make a grand holder for taco filling and all its trimmings!

Ingredients

1 1/2lb lean (at least 80%) ground beef
1(15-oz.) can spicy chili beans, undrained
1package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2cup water
1can (16.3 oz) Grands!® refrigerated buttermilk biscuits
1cup shredded Cheddar cheese (4 oz)
1/2cup shredded lettuce, if desired
1/2cup chopped tomato, if desired
1/2cup sour cream, if desired
1/2cup Old El Paso® Salsa, if desired

1 Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2 Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3 Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4 Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5 Top with cheese, lettuce, tomato, sour cream and salsa.

Stuffed Peppers

Patricia Marie Halliburton

MAKE ME STUFFED PEPPERS
2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8x8" baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.

Makes 4 servings
Can be frozen

Per Serving: 388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I had 4 ounces of pepper-jack cheese and a 2 ounce chunk of cheddar that needed to be used up so I put the jack in the meat mixture and the cheddar on top. These were very good. Do not use pre-shredded cheese. The powdery coating doesn't allow it to melt properly.

Tomato Gardening Tips

Homesteading / Survivalism

Organic Tomato Garden Tips
For a complete guide to natural pest and disease control, we recommend this book:http://amzn.to/15suRGM

Common Tomato Plant Ailments:

It’s easy to see why the tomato is a top choice among home gardeners. Plants adapt well to most soil conditions, they are perfect for small garden spaces, and the tomato itself has many uses. Tomatoes are a high crop yield so just a few plants are necessary to satisfy the needs of most families for the entire season. Tomato plants are relatively easy to grow, but they are susceptible to a few ailments.

Early Blight

Caused by a fungus Alternaria solani, early blight is also known as target spot or alternaria leaf spot. Signs of early blight are loss of leaves on the lower part of the plant and brown or black spots that are 1/4 to 1/2 inch in diameter that appear on lower leaves. Spots often merge and form odd-shaped blotches and may look like a target. Leaves will fade to yellow and dry up. Early blight often attacks the tomato as well, leaving large black concave areas on the tomatoes. Warm damp weather helps spread early blight. Fungicide is used to control early blight. Follow manufacturer’s instructions when using any fungicide on your plants.

Verticillium Wilt

The fungi Venticillium albo-atrum and Verticillium dahlie are the cause of verticillium wilt. Small yellow patches appear on the lower leaves of the plant and, eventually, as the disease spreads upwards, leaves turn yellow, wither and drop. Verticillium wilt also causes the internal browning of the stem near the soil line. Infected plants can survive but their growth is often stunted and their crop yield is lower. Controlling verticillium wilt is difficult; no fungicidal treatment has been effective. The best way to prevent verticillium wilt is to choose tomato plants that are not susceptible to the disease. Look for tomato plants or seeds that are labeled “V” for verticillium-resistance. The Better Boy, Big Beef, Roma and Early Girl are a few varieties of tomato that resist verticillium wilt.

Bacterial Spot

Bacterium Xanthomonas campestris pv. vesicatoria causes bacterial spot. This disease appears as brown spots on the leaves and stems of the tomato plant. The splotches are about 1/8 inch across and feel slightly slimy to the touch. As the spots begin to grow they often appear to be surrounded by a yellow halo. Once spots become abundant, they will grow together and cause the leaves to turn brown and wither. Bacterial spot can affect the fruit of the plant. Black dots will appear on the tomato and will enlarge to 1/4 to 1/2 inch in width and become sunken, gray and scab-like. Keep areas around tomato plants weed-free to help reduce the chance of bacteria growth. Fungicide is effective in controlling bacterial spot. Follow manufacturer’s instructions when using fungicides on your plants.

Bacterial Canker

Plants infected with bacterial canker often appear to have the disease on only one side. Eventually the disease does spread to the entire plant. Caused by a bacterium Clavibacter michiganesis subsp. michiganesis, bacterial canker can cause extensive damage to your tomato crop. Young plants will suddenly wilt and older plants will experience browning along the edges of their leaves. In rare occasions, the stems of the plant will develop cavities or brown cankers. Raised white spots may occur on tomatoes, sometimes called birds-eye-lesions, and the white spots will turn brown as it ages. Control bacterial canker by planting disease-free plants and keep areas weed free to reduce chances of bacterial growth. Copper spays have little effect on the bacterial canker and, most likely, will not stop the spread of the disease.

Septoria Leaf Spot

Septoria leaf spot is caused by Septoria lycopersici. The first symptoms are small, water-soaked spots. The spots grow to about 1/8 inch in diameter, then develop grayish-white centers. The edges then turn dark. The spores of this fungus are spread through rain and from watering from above. Eventually, the leaves turn yellow and fall off. While the infection can invade the plant at any time, it is most commonly seen after the plant sets fruit, according to the University of Iowa. Control septoria leaf spot by planting healthy plants with the proper amount of space between them, watering at the base of the plants, watering in the morning, removing dead and decaying branches, and keeping any fallen plant debris cleaned up. Control existing infection with fungicides.

Pest Control for Tomato Plants
Overview

Tomatoes are among the most popular fruits to grow. There are hundreds of varieties to fit every growing condition. With a few precautions and some knowledge of natural insect predators, you can be successful with tomatoes. Natural pest control is effective and protects the environment. Organic gardening practices can strengthen the health of tomato plants and help them resist disease and insect attacks.

Aphids

One of the most common pests on tomatoes is the aphid. Aphids suck the sap of the plant causing misshapen foliage and fruit. Introducing beneficial insects into the garden can help this problem. The natural predators of aphids are laceywings and ladybugs. Both can be purchased by mail order or at some garden centers.

Hornworms

Hornworms are a green caterpillar with small black spots and two protruding antennae on their heads. They eat foliage and the tomatoes and can do a lot of damage before you find them. The best defense against hornworms is to go in your garden often and pick them off the plants. Put them in a bucket of soapy water. Another remedy is to sprinkle flour on the tomato plants. They eat it and then die.

Cutworms and whitefly

Cutworms damage tomatoes by cutting the stems. If you see this damage on your plants use wood ashes on the ground around the stems. Another common pest is the whitefly, which makes the tomato leaves yellow and distorted. Laceywings and ladybugs are also effective for this insect, as well as spraying with garlic oil or using yellow sticky traps.

Go organic for pest control

The Arlington Organic Gardening Club says “organic insecticides are more effective controlling pests and are safer and easier to use. Take your chemical pesticides to your city’s next hazardous waste collection day and use the following techniques for controlling unwanted insects in your home and garden.” Pest control for tomatoes begins with creating nutrient-rich soil so plants are strong and resistant to disease. Add organic compost to soil before planting.

Companion planting

Traditional gardening wisdom teaches that certain plants grown together create mutual strength and disease resistance. Companion planting is one way to create a disease-resistant tomato plant. The National Sustainable Agriculture Information Services provide charts and lists of companion planting. Tomatoes become more disease free and pest resistant when planted near onions, nasturtiums, marigolds, asparagus, carrots, parsley, and cucumber. Basil repels whiteflies. Dill and borage repel hornworms.

Companion planting

Organic Insect Spray

Organic pest control sprays do not cause harm to children or pets that come into contact with them. They leave no chemical residue on the tomatoes. Many gardeners prefer to make their own bug sprays. It is easy to do with common household ingredients. There are many recipes for organic sprays to control tomato pests. Garlic and pepper is an all-purpose bug spray for common tomato plant problems such as aphids and hornworms. Its strong odor keeps many insects away and it kills ones that are already on the plants. This spray also stops mildew.

Organic Fungicide

Baking soda has been found to have fungicidal properties. Baking soda spray is effective for tomato blight, powdery mildew, and as a general fungicide. Use as a preventative or when blight problems have already developed. An effective mixture is baking soda, vegetable oil, and Castile soap. Another popular organic fungicide is an apple cider vinegar and water mixture. A simple milk and water spray is effective against tomato virus such as the cucumber mosaic virus.

Compost Tea Spray

Keep blight and other pathogens away from tomato plants with a compost tea mixture to spray on affected leaves. It is also used as a soak around the base of the plant. Compost is rich in microorganisms that have anti-viral and anti-fungal properties. Dilute the compost/water mixture and let it sit for 1 week before use to ensure that plants are not burned.

Beneficial Insects

Ladybugs, praying mantis, and lacewings are known as “beneficials” and they are a very effective organic pest control for tomato problems. They eat the insects which chew and destroy tomato plants, such a flea beetles and aphids. Ladybugs and preying mantis can be purchased at most garden centers or by mail order. You can also attract these beneficial insects to your garden by using a sugar-water spray on the plants.

Taco Salad in a Bag

At Home with Terri

TACO SALAD IN A BAG
I love this, and more importantly, so do my kids! 

Here is all you need:
Small bags Dorito chips, (2.5 – 3.5oz.), one per person
1/2 cup cooked and Taco-seasoned hamburger per person
Shredded/chopped lettuce
Shredded cheddar or Mexican-mix cheese
Diced onions
Diced tomatoes
Mild or medium salsa or taco sauce
Plastic forks or spoons

Dump, crunch, and shake!

Recipe from Camping with Gus

Wendy's Restaurant Chili

Tracy L. Gross

I'm Making this for supper tonight, and now you can too. 

WENDY'S RESTAURANT CHILI

2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Hamburger Stew

John Hammer

HAMBURGER STEW
Note: Serve with buttered cornbread.

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Taco Casserole

At Home with Terri

Taco Casserole
My husband and 2 girls LOVE this Taco Casserole!
Be sure to save this by clicking "SHARE"! You will be able to find it on your own timeline later!

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Crustless Bacon and Cheese Quiche

Carol Okutman Lind

 Crustless Bacon and Cheese Quiche


5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 325ºF.

RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.

BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

BAKE 30 min. or until center is done.

Grilled Corn Avocado and Tomato

Le Cookery of Charlotte

Recipe of the day from Le Cookery of Charlotte:

•1 pint grape tomatoes
•1 ripe avocado
•2 ears of fresh sweet corn
•2 tbsp. fresh cilantro, chopped

HONEY LIME DRESSING
•Juice of 1 lime
•3 tbsp. vegetable oil
•1 tbsp. honey
•Sea salt and fresh cracked pepper, to taste
•1 clove garlic, minced
• Dash of cayenne pepper

DIRECTIONS
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

•1 Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

•2 Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Blow Your Mind Tomato Basil Pasta

Christopher John Hopkins

Blow your MIND Tomato Basil Pasta! - No Straining, just Stirring

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Marinated Cucumbers, Onions, and Tomatoes

Debbie Quick

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

Vegetable Tian

Denice Duszynski

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Avocado and Tomato Salad

Tina Charlene

Avocado and Tomato Salad

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g

Taco Casserole

Debbie Newman Boyd

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Baked Zucchini

Gregg Howard

Low carb!...YES!! talk about yummy!
SIMPLE EASY SIDE DISH...

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.