Weight Loss Recipe: Tuna Patties With Dill Sauce

Written by Kim Beardsmore

Lean protein is your diet is essential to weight loss and weight maintenance. Tuna fish is an excellent source of lean protein as it is lower in fat than red meats.

Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Tuna Patties With Lemon Dill Sauce" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

These tuna fish patties are delicious hot or cold. They are great forrepparttar lunchbox - just hold backrepparttar 149681 sauce.


Written by Adam Fletcher

The artichoke was first developed in Sicily and was known to bothrepparttar Greeks andrepparttar 149648 Romans. In 77 ADrepparttar 149649 Roman naturalist Pliny calledrepparttar 149650 choke one of earth's monstrosities, but many continued to eat them. Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round.

It was not untilrepparttar 149651 early twentieth century that artichokes were grown inrepparttar 149652 United States. All artichokes commercially grown inrepparttar 149653 United States are grown in California and Castroville, California, claims to berepparttar 149654 "Artichoke Capital ofrepparttar 149655 World." California even has an Artichoke Queen —repparttar 149656 most famous queen was Marilyn Monroe in 1947. She inspired more people to eat artichokes in that year reign than any year before or after.

Artichokes are actually a flower bud - if allowed to flower, blossoms measure up to seven inches in diameter and are a violet-blue color. Artichokes are a close relative torepparttar 149657 thistle.

Varieties Green Globe: year round and peaks in spring. Desert Globe: available from December through March and July to September. Big Heart: year round, with a lull in April. Imperial Star: year round and peaks in spring.

Selection High-quality artichokes are usually compact and heavy for their size. Squeezed, a fresh artichoke will make a squeak. The thickness of each stalk should correspond torepparttar 149658 size ofrepparttar 149659 artichoke. Thin stalks signal dehydration, so look for stalks that are firm without “give.”

Storage Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected fromrepparttar 149660 moment they are cut fromrepparttar 149661 stalk. For maximum taste and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate unwashed, in a plastic bag, for up to 1 week.

Preparation Artichokes should be washed under cold running water. Pull offrepparttar 149662 lower petals and cutrepparttar 149663 stems to one inch or less. Cutrepparttar 149664 top quarter of each artichoke and snip offrepparttar 149665 sharp tips. Artichokes turn brown very quickly once they are cut. To preserverepparttar 149666 green color, one may dip in lemon water. Hardware

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