Dr. Tim Says....
There was a time when the Nutrition Facts box on food labels didn't exist. The first book I wrote was mostly about how to read a food label, because before 1990 all that was required was simply a listing of ingredients. The only way to know if what you were buying might be healthy or not was that the ingredients were listed in order of amount by weight.
This is still the case and when you see that sugar is the first ingredient listed you know that there's more sugar by weight than any of the other ingredients. But we now, of course, have a lot more information. It can still be a bit of a challenge, however, if you don't know a lot about nutrition. Here's a guide on how to read the Nutrition Facts box.
Using a precooked rotisserie chicken from the grocery can really speed up your meals. This is a great comfort food recipe that takes advantage of someone else cooking the chicken for you. Most of the time the cooked chickens are not any more expensive than the uncooked.
While the water is coming to a boil you can easily skin and debone the chicken. The rest of the assembly takes about 10 minutes and the result is a warm, comforting but still elegant pasta bake.
This recipe is safe for Coumadin (warfarin) users and is gluten-free (provided the ingredients used are gluten-free). Those with GERD / Acid Reflux and those who are lactose intolerant and unable to tolerate cheese should avoid it.
Isis: A Meal at Moto, Course Six
We were getting closer to desserts, only one more savory entree dish left, then on to the really fun part (not that the entrees weren't fun...). The last of the entrees was listed on the menu as PRIME with potato. It came out on plates that were about four by ten inches. The plates were like miniature tables, about an inch high. Each plate had three shallow dips in it, like little shallow round bowls built in.
In the farthest dish to the left had a small puddle of bacon puree with three extremely thin medallion shaped slices of steak. The bacon puree was the exact brown color of perfectly crispy bacon, and the flavor was incredible. It was like the flavor of my step grandmother's bacon (the best in the world), but intensified. The steak slices were so thin they were almost translucent, but no matter how small the pieces were, the flavor was huge - salty and slightly peppery. They were cooked impeccably, just rare, so that they were somewhat pink in the middle, and tender, and slightly juicy. Because they were sitting in the bacon puree, they had the salty, smoky flavor of the bacon. PRIME and potato
eatTHISdiet for Coumadin Users: