Here’s a quick reference guide:
- 1/4 cup = 4 tablespoons
- 1/3 cup = 5 tablespoons + 1 teaspoon
- 1/2 cup = 8 tablespoons
- 2/3 cup = 10 tablespoons + 2 teaspoons
- 3/4 cup = 12 tablespoons
- ….1 cup = 16 tablespoons
How Many Tablespoons Equal…?
Reply
Category Archives: Recipes &Cooking
Four Foods On Friday 88
Val says, “Hi everybody.
This week I’m asking players to answer 4 questions.”
- What color is your refrigerator? Off-white
- What kind of toaster do you have? 2-slot, chrome
- Do you use a tablecloth? When – always, when eating, etc. Yes, we have a glass top, so I keep a vinyl tablecloth on it. (I got tired of always cleaning fingerprints off of it.) I use my cloth tablecloths for holidays.
- Do you use paper or cloth napkins? Paper, inexpensive ones. I use nice paper napkins for holidays.
Chef Salad With Fried Turkey
My husband loves it when I fix a chef salad and add Hormel Natural Choice Turkey that I have fried in extra virgin olive oil. Frying the turkey makes it taste more like bacon. I use a mix of salad greens and chop up whatever fresh veggies I have in the fridge plus add green olives. We top it with either my mother-in-law’s homemade salad dressing or maybe low-fat ranch dressing. Sometimes my husband uses Ken’s Caesar Dressing. (There are COUPONS for Hormel Natural Choice meats available.)
Barilla Plus – Farfalle Pasta
When I’m cooking pasta, I prefer to use Barilla Plus because of the quality protein and all the health benefits it provides. Barilla has come out with a new pasta called “Farfalle,” which I’m used to calling “bowtie pasta.” I cooked some tonight and added our favorite jar of pasta sauce, some Parmesan cheese, and Turkey Meatballs. My husband had seconds, he liked it so much.
Rice and Beans Make Complete Protein
If you’re looking for a quick and healthy lunch, one with a complete protein, then rice and beans are great to have. I had some left-over brown rice in the fridge. I dumped it out in a skillet and made Spanish Rice using the following ingredients:
- * Brown rice, cooked (or white rice)
- * Salsa (from a jar)
- * Corn, I used a little frozen
- * Extra virgin olive oil
Heat the above four ingredients in a skillet, stirring occasionally. Serve with refried beans. By the way, the beans and brown rice are good for our hormones, girls!
Four Foods On Friday 86
Four Foods on Friday is sponsored by “From Val’s Kitchen.” Val would love to have you come visit her site and play Four Foods with us. Here is this week’s:
Hi everybody. This week I’m asking players to look in their kitchen and find at least four items that start with one of the following letters – J, W, B and O.
My (Val’s) answers are:
J – jerky
W – white rice (creative license please)
B – butter
o – olive oil
If you play please don’t forget to drop your name and link into Mr Linky so the other players know where to find you. Thanks!
OK, now here are my answers:
- J – Jello
- W – Worcestershire Sauce
- B – Bananas
- O – Onion
I guess the idea, too, is to try and come up with answers that no one else has written yet.
Substitute Turkey for Bacon
Hormel Natural Choice Turkey is great to use in place of bacon when you are wanting to add pieces of freshly cooked bacon to a salad or any dish. For salads, cut up bite-size pieces of Hormel Natural Choice Smoked Deli Turkey. For bacon, cut into strips an inch wide. My husband is impressed with it, and we think it’s delicious!
- The secret is to fry the turkey in extra virgin olive oil until it is a little brown and starting to get crisp.
Here are the benefits of using Natural Choice Turkey:
- NO nitrates or nitrites
- 100% natural
- Low fat
- Low cholesterol
- Delicious!
Here’s a link for Hormel Natural Choice coupons.
My Mother-in-Law’s Salad Dressing (Sugar-free)
While visiting my mother-in-law this summer, she made a delicious salad dressing using four ingredients plus she had finely chopped onion in the salad which added to the flavor. So really I guess it should be five ingredients since the onion plays an important part. Mix the ingredients lightly and pour on the salad. (My mother-in-law put each ingredient on top of the salad separately and then tossed the salad lightly.)
Here are the four ingredients:
- 2 tablespoons Bertolli Extra Virgin Olive Oil
- 2 tablespoons apple cider vinegar
- 2 packets Splenda ( but I replaced it with Stevia)
- Morton’s “Nature’s Seasons” Seasoning Blend to taste
Four Foods On Friday 85
“This week I’m changing it up a bit. I’m challenging players to create a meal or share a recipe that uses four ingredients – olive oil, chicken, cheese (any type) and a vegetable.”
Four Foods on Friday is in a different format now. So here’s my recipe for Chicken, Rice, Broccoli & Cheese Casserole:
INGREDIENTS:
- 1 cup brown rice
- 2 1/2 cups water
- 1 tablespoon extra virgin olive oil
- 1 large can chicken breast
- 1 can 98% fat free cream of chicken soup
- frozen broccoli
- 1 cup sharp shredded cheese
- freshly ground salt & pepper
Cook brown rice in water and olive oil according to directions on the package. As soon as it’s done, add the chicken and soup. Stir. Add just a little more water if necessary. Stir in 1/2 cup cheese. Place the frozen broccoli on top (break it apart) and top with remaining 1/2 cup cheese. Place the lid back on top of the pan and cook on medium low for 15-20 minutes until broccoli is tender. (or you can bake in oven at 350 degrees – it’s just too hot here in Texas to heat the oven…LOL) Add salt and pepper to taste.
Blueberry Muffins Recipe
Since my husband and I both bought blueberries on sale, not knowing that the other one had bought them too, we ended up with a lot of blueberries. An online search at All Recipes.com came up with this recipe, which I modified here and there. This recipe was such a hit that I made it one day and then made it again two days later. We did have a house guest to help us eat them! They were delicious served warm out of the oven and didn’t last very long at all.
INGREDIENTS:
- 2 cups flour (I used 1 & 1/2 cups unbleached flour and 1/2 cup spelt)
- 1/2 cup white sugar plus 4 small scoops of KAL Stevia (or just 2/3 cup sugar)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- Blueberry yogurt, 6 ounce carton
- 1/3 cup oil
- 1 teaspoon vanilla
- 1 egg
- 2 cups fresh blueberries
Heat oven to 400 degrees. Line muffin pans with 15-16 baking cups or grease the bottoms of the muffin pans. Combine the above ingredients and stir just until the dry ingredients are moistened. Fill the muffin cups 2/3 full. Sprinkle the tops of the muffins with cinnamon and sugar before baking.
Bake for 20 minutes or until toothpick inserted in the center comes out clean. Serve warm.
Four Foods On Friday 84
1. What’s your favorite flavor of Italian Ice?
Probably strawberry
2. Watermelon. So you prefer seeded or seedless?
I don’t really care as long as it tastes good and sweet!
3. Ice cream. Do you prefer soft serve or hard?
Depends on what I’m in the mood for. I like both.
4. Ice pops. What kind is your favorite?
I don’t eat ice pops much anymore. I think about all the food coloring in them and then they don’t appeal to me.
EGGS Fact Sheet
Here’s a great link to everything you might want to know about eggs: USDA Egg Fact Sheet. I like being able to find the answer to a question I have about cooking or things involving taking care of my kitchen. I had a question about how long I could keep egg whites in the fridge, and this site answered my question. Hope this link is useful to you, too.