HEALTHIEST MICROWAVE MEALS

Gro-Egg Color Changing Digital Room Thermometer, White

Peace of mind at a glance - the innovative grobag egg changes color to let you know at a glance whether the temperature of a room is too low, too high or just right, helping you maintain a safe sleeping environment for your baby. As an added bonus it even works well as a gentle night light. A yellow glow suggests a comfortable temperature for children to sleep in, while a blue glow suggests it's too cold and a red glow suggests it's too high. The colors act as a reminder for you to cool or heat the room, to modify the baby's clothing, to use a different baby sleeping bag or for non-sleeping bag users to alter the level of bedding. Features Include: ? Digital thermometer with permanent 'back-lit' LCD readout ? Gentle night light ? Yellow glow suggest comfortable room temp for sleep ? Blue glow suggests room is too cold ? Red glow suggests room is too hot ? Instructions and safe sleep guide enclosed ? 10.6cmH

Otra comida favorita de mi pa, son los canelones.

Este relleno sirve como para 30-40 canelones, depende cuanto relleno se le ponga a cada uno.
Ingredientes para el relleno
1kg de ricotta
400gms de espinaca (yo uso unas hojitas de espinaca que se venden sueltas para hacer ensalada, son mas tiernas y vienen mucho mas limipas que la espinaca en atado.
2 cebollas medianas (picadas)
Granos de 4 choclos medianos
2 tazas de salsa blanca (echa con harina, manteca y leche)
Nuez moscada (molida)
Aceite de oliva
Sal y pimiento a gusto


Freir las cebollas en el aceite de oliva hasta que agarren un poco de color.
Agregar las hojitas de espinaca y revolver hasta que se marchiten.
Mezclar la ricotta, choclo, salsa blanca hasta que esten bien combinados.
Echar nuez moscada, sal y pimiento a gusto.

Se usa 2 o 3 cucharadas grandes de relleno para cada frilloa. Se arollan y se ponen en una fuente onda, asi se pueden calentar en le horno.

No tengo una receta exacta para las frilloas. Yo las ago a ojo. Hice como 4 cantidades de la receta siguiente para poder usar todo el relleno.

Receta para las Frilloas (no es una receta exacta)
En una licuadora echar
1 huevo grande
400mls de leche
2 cucharadas de queso rallado
Sal y pimiento a gusto
1 taza de harina sin leudante.

Licuar, y agregar mas harina o mas leche para obtener una mezcla con la consistencia de crema doble. Freir en un sarten de Teflon. A mi me gustan las frilloas finitas, pero si se hace la mezcla muy liquida, las frilloas salen llenas de agujeros, asi que es necesario obtener una consistencia perfecta : )

Se sirven calientes y cubiertos con salsa blanca y salsa de tomate. Nosotros calentamos los nuestros en el micoondas, pero tambien pueden ser calentados en el horno. Yo le hecho las salsas despues de que estan calientes asi las salsas no se secan : )

Salsa de Tomate
1 cebolla grande picada
2 latas de 400gm de tomates picados (yo solamente uso latas que vienen con 100% tomates, sin azucar ni otros preservativos)
Aceite de oliva
Sal y pimienta a gusto.

Freir la cebolla y morron en el aceite de oliva hasta que queden tiernitos. Aqui se le puede agregar el tomate, pero como yo quise hacer una salsa mas molida, eche los tomates, la cebolla y moron en la procesadora y los lique. Despues los cocine a fuego lento por 30-40 minutos. Se le agrega sal y pimiento a gusto.

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Another of dad's favourites is canneloni. They are a variation of the italian ones. I am not sure if anyone else in the world makes them this way, in fact they're not really canneloni, but that is what we call them. They are thin crepes filled with spinach, ricotta, fresh corn kernels, sauteed onions and white sauce.

I made about 40 of these, some of them got frozen at mum's and some at home, because hubby also loves them. The filling I am going to detail below makes approximately 30-40 of them, depending on how much you fill each one.

Ingredients for Filling
1kg of fresh ricotta (i bought it still warm from the cheese factory)
400gms of baby spinach leaves (washed and drained)
2 medium onions chopped finely
Kernels removed from 4 medium sized fresh corn cobs.
2 cups of white sauce (made with flour butter and milk)
Ground nutmeg
Olive oil
Salt & pepper to taste


Heat oil in a large saucepan, and sautee onions until lightly coloured.

Add baby spinach leaves and stir until they have just wilted.

Mix in ricotta, corn kernels, and white sauce, until all well combined.

Season with nutmeg, salt and pepper.

Use aroun 2-3 large heaped tablespoons to fill each crepe, and roll up, and place in a deep oven tray so they can be heated up in the oven.
I don't have an exact recipe for the crepes. But i made about 4 or so batches of the following to make enough crepes for all the filling above

Crepe Recipe (rough recipe, not exact)
In a blender place
1 large egg
400mls of full cream milk
2 tablespoons of finely greated parmesan
salt and pepper to taste
1 cup of plain flour

Blend, and add more flour or milk to form a mixture with the consistency of thickened cream. Cook on a non stick pan. I like my crepes to be very thin, but having a very thin mix means getting lots of holes, so you need to get a perfect consistency :)

Heat up your filled crepes and serve with extra white sauce and pasta sauce. We heated ours up in the microwave, but you can also heat them up in the oven :)

Pasta Sauce
1 large onion finely chopped
1 large red capsicum finely chopped
2 400gm cans of chopped tomatoes (i only use 100% tomatoes, with no added sugar or other preservatives etc)
olive oil
salt and pepper to taste

Sautee onion and capsicum in olive oil until tender. You can now add your tomatoes and cook it for 40 or so minutes, but I put the tomatoes and the cooked capsicum and onion in the food processor to make the sauce a little less chunky. Once it was all blended together, i put it back in the pot and simmered it for about 30-40 minutes. Add sa

This has to be one of the funniest things I've ever received as a gag gift! A client of mine found it in the book bin at his local Salvation Army and said it had my name written all over it!

From the inside jacket of The Woman's Guide to Boating & Cooking, by Lael Morgan:

"The new revised edition of one of the best guides to boating and cooking ever published, here is Lael Morgan's practical, salty, easy-to-read omnibus of how to cope on the high seas. Written as a result of her two years' experience before the mast of a thirty-six foot schooner, she reveals all the information you'll need for surviving life on deck (and down below).

There are tips on boat-keeping - everything from cleaning copper and washing clothes in cockpit water to using sea gull sprays and microwave ovens. She tells how to keep track of toddlers at sea (tether them to a three-foot line with a snap hook or swing them in a fish net) - with a list of games people play with their children.

Ms. Morgan offers nuts and bolts information on deciphering code flags, understanding nautical terms, using essential knots, and learning the basic rules of the road. In short, how to prepare for everything - on a shakedown cruise or a trip around the world - including the clothes to pack. Discover, for instance, how seafaring wives usually sacrifice chic for safety (and learn to like it), and how they cope with the most formidable foe - mildew.

For ladies found pondering over hot stoves in small places, Ms. Morgan offers lively advice on how to get up on deck fast, with 200 galley-tested recipes to prepare ahead or make on board - everything from coconut ale to conch fritters. There's even a way to bake bread without an oven! She tells how to stock a ship's store, scrub a chicken, preserve a fish, or keep three dozen eggs for five weeks when the ice melts.

The text is complete with a professional's advice on decorating your boat and a chapter on first aid at sea, written by a seasoned sailor-doctor from Boston. A general Index, a section on knowing the basic classes of boats, associations for boat owners, and a complete Bibliography make this the one indispensable book to stuff in your duffel bag the next time a breeze comes up."

Wow. Just...WOW.