Cook Yourself Thin – Skinny Meals You Can Make in Minutes – Book Review

Cook Yourself Thin – Skinny Meals You Can Make in Minutes is exactly about what the title suggests. It’s a book full of delicious recipes which would make you lose weight without sacrificing the taste of your food. I was a little apprehensive at first when I saw the book, because it’s all been said before, all been promised before, and amidst those promises of weight loss “in just a few weeks!” most of the recipes, products, exercise machines and routines, just don’t work for everyone.

Another doubt I have came from the “easy recipes” that the book promises to do. As I’ve said, I’ve tried other recipes before, and either the ingredients are expensive or hard to find, or the easy ones don’t taste good enough to indulge in. It was a very doubtful start for me, but still there was something about Cook Yourself Thin that made me want to buy it.

After taking the book home, I immediately tried out a meal I’ve always loved: lasagna. I figured, since I know how to make one, then adjusting to the kind of cooking the cookbook provides would be easier for me. It started out a little rocky, since some of the ingredients listed were indeed a little bit hard to find. Nonetheless, I pursued, just to confirm to myself that what I was doing was a bad idea. But after I followed all the instructions, and I sampled my finished product, I was surprised at how good my lasagna was! The most astonishing part was that when I checked the time, I had indeed done it in a matter of minutes. 20 minutes to be exact.

Cook Yourself Thin – Skinny Meals You Can Make in Minutes has only been with me for a week, but day after day I’m finding something amazing to do in the kitchen. I don’t know what made me buy it in the first place, but I did despite my doubt about anything that has to do with losing weight the easy way. I can honestly say that among all the cookbooks I own, I’m finding Cook Yourself Thin to be on the top of the list of the most helpful and most effective in fulfilling its promise of weight loss. Not only are the recipes sure to make you lose weight, they are healthy and delicious too. The meals are a complete package, and I’m happy that I was able to get a copy of Cook Yourself Thin when the store still had some.

Source by Erika Ayala

What Are Aspects in EFT?

Aspects are the various details or pieces of an issue. I like to think of an orange. Yes, when you look at it you know it is an orange, but it is composed of parts. You have the peel, the sections, the seeds, and even those juicy little sacs inside the sections. Sometimes we can tap on a whole problem (the orange) and everything goes well. Sometimes we can tap on the whole problem (the orange) but then you find out that there is a part of the peel that is left to deal with. Sometimes you can tap on the part of the peel that is left and find out that there is just one of those juicy little components lurking underneath that has to be dealt with.

We have an amazing storage system within us. When you consider the incredible detail in which we remember events, facts, experiences, relationships, etc., it really is awe inspiring. Scientists tell us that the various details of an experience are not stored all together in a specific place in our brain. Everything about band camp isn’t in a file folder up there. The experience of band camp is stored throughout our brains and throughout our bodies. Because of that, the various aspects often need to be addressed separately if their storage has somehow shielded them from the original tapping sequence.

Because I believe that this is such an important part of success with EFT, I want to try one more metaphor to really make aspects clear. They aren’t bad. They aren’t good. They just are. Lets imagine that you are cooking. You have decided to make lasagna. In order to make that lasagna you are probably going to have to get your cooking utensils, measuring cups and spoons, dairy products, sauce ingredients, spices, and dry goods all from different places within your kitchen. If you only open the refrigerator, you won’t have a pan to bake it in – therefore, no lasagna. If you only open the spice cupboard and take out the garlic, you won’t have any cheese – and no lasagna. To get everything you need to have a perfectly yummy and satisfying lasagna, you have to go to all of the places where the lasagna parts are stored. The same thing is true for us as human beings. We may have to tap on many different parts in order to get the results we desire.

Source by Leanna Manuel

A Japanese Lasagna Recipe Fit For The Emperor

With the growing popularity of such Japanese foods as sushi, teppanyaki and sukiyaki, serving Japanese cuisine at home is now a cool thing to do and sure to impress your dinner guests.

After World War II, Japanese food had a hard road ahead of it to enter the mainstream western diet. My grandparents still hold bitter memories of the war era and probably would not try Japanese food if they knew it’s origins. While the youth of the West and Eastern nations are now more united through the internet and do not hold any grudges, Japanese food can still be quite a culture shock for some. This Japanese-style lasagna recipe, while catering to the uniqueness of the Japanese palate, comes in a familiar form to Westerners and is a great way to introduce Japanese flavors to an uninitiated dinner guest.

To start with, let’s take a look at the ingredients, some of which may be hard to find in your local grocery store, but any asian supermarket should be able to help you out:


  • 6 sheets of dry lasagna pasta
  • 1 half of a lotus root
  • 2 slices of raw salmon
  • 2 cans of meat sauce
  • 2 tablespoons of oil
  • 30 grams of butter (salted)
  • 6 tablespoons of flour
  • 300 ml of soy sauce (light)
  • 1 tablespoon of miso paste
  • 1 red onion
  • 3 slices of cheese
  • 1 packet of seaweed paper
  • 1 handful of crispy tempura batter pieces
  • 1 packet of fermented soybeans
  • salt and pepper to taste

Yes – fermented soybeans! These are known as “natto” in Japanese and are one of the richest sources of protein in the world. The only caveat is that they can smell terrible to the unfamiliar diner. In Japan, it is common to find these in supermarkets or even convenience stores, sold 3 packets for under US$1. In overseas asian markets, the price may be up to 3 times that, but is a vital ingredient in making this lasagna recipe truly Japanese tasting.


  1. Start preparations by peeling the lotus root if not already peeled, and soak it in some warm water.
  2. Cut the sliced salmon into bite-sized pieces. Season with salt and pepper and pan fry in oil.
  3. Remove the fried salmon from the pan and replace with the soaked lotus root.
  4. After simmering the lotus root for 5 mins, add the onion, sliced thinly, to the pan.
  5. In another frying pan, melt the butter and slowly combine the flour, soy sauce, some more salt and pepper and reduce heat.
  6. Combine the contents of the first frying pan to the second and dissolve in the miso paste.
  7. In a pot, add the lasagna to boiling water with a little oil and salt.
  8. In a suitable lasagna dish, add the contents of the frying pan, then a layer of the cooked lasagna sheet, then a layer of meat sauce and repeat with alternating layers until your dish is full, save an inch at the top.
  9. On the final layer of pasta, arrange the pieces of salmon as you would a delicate Japanese garden and cover with the cheese.
  10. Bake in an oven at 200 degrees Celsius for 20minutes or until the cheese has melted, but before it is burnt.
  11. Remove from the oven and serve on a square black plate for best effect.
  12. Sprinkle the crispy tempura batter pieces on top after bringing to the table.

This dish is sure to be a success with both those who love Japanese food and guests who have never experienced Japanese flavors.

Source by James A Bruce

Lasagna – The Real Italian Dish

Do you think of lasagna as a sublime gourmet sensation or a stodgy, school food staple?

In Tuscany I’ve tasted exquisite layers of meltingly tender, fresh pasta fusing into a poem with creamy béchamel and a sparing distribution of rich ragù. This traditional meat sauce of central and northern Italy is made with finely minced beef and chicken livers or pancetta and simmered gently for hours until the flavours mellow. In spring the delicate pasta sheets have been layered with tender artichoke hearts, béchamel and ham, a marriage of delicate flavours to delight the most gourmet palate.

Lasagna (having replaced its plural e with a singular a) is however a dish that has left home and travelled the world. It has made it into the mainstream of microwave meals, supermarket suppers and been massacred in the process. Thick, stodgy sheets of pasta sandwich oozing quantities of sauce and bear little resemblance to their Italian forbears.

To taste the real Italian lasagne that I’m describing, you must take a gourmet trip to Italy, visit the hills of Tuscany or Emilia Romagna with its rich, butter-based cuisine and multitude of fine restaurants. In Ferrara, Bologna or Parma or any other of its beautiful cities, you will be able to appreciate the delicacy of flavour, the melting texture with which genuine Italian lasagne can delight the palate.

Here the lasagne is only a part of a leisurely meal. In autumn you might have started with an antipasto of Parma ham and ripe figs, tasted some fettuccini with truffles, then sampled the lasagne, leaving enough room for your main course of a bistecca ai funghi porcini, steak with fresh porcini mushrooms harvested from the wooded hills around you.

Lasagne is a dish designed for feasting – to make it properly is time consuming: rolling out your own freshly made pasta to make sheets that are thin enough not to be stodgy, boiling it briefly a few sheets at a time; making fresh meat sauce and allowing it three or four hours to simmer unhurriedly; stirring a béchamel sauce carefully so it doesn’t burn; lastly assembling all the different components and layering them, judiciously spreading just the right amount of sauce for the pasta to absorb and have a bit left over; adding in freshly grated parmesan to get the balance of flavours just so; baking it all in the oven for just the right amount of time for the flavours to meld into a divine whole. It is a labour of love made at home for special occasions or ordered in a restaurant where you know they do it well.

If you want to try your hand at making an authentic lasagna from Emilia Romagna, seek guidance from Marcella Hazan. Her cook books are the best I know to help you reproduce the flavours of Northern Italy at home. I confess to not having the patience for making my own fresh pasta and so do without lasagne altogether at home. I’m just waiting for an opportunity to get back to Italy so that I can indulge in a gourmet holiday, feasting on lasagna, porcini mushrooms and truffles!

Source by Kit Heathcock

Medieval Lasagna Meets Modern Day Lasagna

The first known reference to lasagna dates back to Medieval Italy. It was quite different from the well-known dish of today. For starters, there were no tomatoes in Italy at that time and therefore no tomato sauce. Instead the noodles were simply topped with grated hard cheeses and spices. The second large difference is in the noodles themselves. They were cut into squares, about 2 inches by 2 inches. And the dough that produces the noodles was distinctly different from modern pasta dough. It was fermented with naturally occurring yeasts just as breads of the time were, also referred to as naturally leavened. This gives the lasagna noodles a much different texture due to the gasses produced during the rising process.

Now I understand most people are not willing to create a historically accurate version of this, especially since it takes months to cultivate a proper fermented starter dough. However, I must say, the results are unique and impressive. So I have come up with a recipe that uses modern dried yeast to provide leavening. Although the complexity of flavor that comes with a long-term fermentation can not be duplicated, it does give the pasta the same texture.

I do encourage you to try these noodles simply dressed with some of the boiled pasta water, grated cheese and spices. But the recipe that follows is a blend of old and new. It uses a modern tomato sauce and cooks up perfectly in your toaster oven. The close proximity of a toaster oven’s heating elements perfectly browns the gooey cheese.


1.5 cups of all-purpose flour

1/2 cup of warm (but not hot) water

1/2 teaspoon of sea salt

1 teaspoon of active dry yeast

1 jar of your favorite tomato sauce

1 cup of shredded mozzarella cheese

1/4 cup of grated parmesan cheese


Combine the yeast and water in a large mixing bowl. Set aside for ten minutes to allow the yeast to “wake up.” Add the flour and sea salt and stir well. Knead until elastic; this should take about fifteen minutes by hand or three minutes in a stand mixer or food processor fitted with a dough blade. Return the dough to the mixing bowl and cover with a towel. Leave in a warm, dark place until doubled in size; this should take about an hour.

Bring a large pot of salted water to a boil.

Place the dough on a well-floured board and gently roll it until it is the thickness of a nickel. Dust with flour, then cut into 2 inch squares with either a pizza cutter or chef’s knife. Boil, stirring constantly, until the pasta squares rise to the top of the pot.

Place 1/3 of the noodles into a greased baking dish. Top with 1/3 of the jar of sauce followed by 1/3 of the mozzarella cheese. Repeat this procedure twice, then top with the parmesan cheese.

Heat your toaster oven to 350 degrees F. Bake until the cheese melts and the lasagna is thoroughly heated; this should take about 40 minutes.

Source by Heather Krasovec

Meal of the Week 37 – Lasagna Rolls

Meal of the Week: Turkey Lasagna Rolls w/ Salad

Leftover Meal Idea: Muffin Melts

Here’s a fun way to enjoy lasagna but in a more individualized manner that will help keep calorie count low and in turn help keep you focused on healthy nutrition. Even though portion size and ingredients are a tad different than usual, that in no way sacrifices flavor or taste. If the meal is prepared as outlined below, you should have enough leftover to make some tasty muffin melts that you’ll enjoy for work the next day. Those who desire a vegetarian/meat-less version simply do without the lean ground turkey and opt for an alternative of your liking.

Equipment Needed

– colander

– large pot for water/pasta

– large skillet for meat

– medium size stovetop pot

– large mixing bowl

– large oven pan

– parchment paper

– aluminum foil


Makes 4-6 servings

1 1/2 pounds lean ground turkey

1 box lasagna

1 jar Marinara sauce

1 cup diced spinach

1 cup ricotta cheese

1 cup shredded mozzarella cheese

3/4 cup cottage cheese (small curd)

1/2 cup Parmesan cheese

1 tablespoon oregano

2 tablespoons olive oil

2 tablespoons minced garlic

1 egg

salt and pepper

For Leftover Muffin Melts

– whole wheat English muffins


*Preheat oven to 425 degrees

1. You will need to boil a large pot of water (with optional dashes salt) to cook the lasagna al dente for about eight minutes. When that’s finished carefully remove and drain using a colander.

2. While the water is boiling if you’re planning to use lean ground turkey (or any other meat) for this meal you can start cooking this next. Open the container and empty the contents into a stove top pan, add some salt and pepper to taste, and on medium heat start dicing the meat with a wooden spoon. Cook until desired wellness is achieved.

3. While the meat and lasagna noodles are cooking you can carefully dice the spinach leaves into small pieces using a sharp knife until you have a cup worth. In a separate small stove top pot, add 2 tablespoons of olive oil along with the 2 tablespoons minced garlic and the cup of diced spinach on low heat stir for a few minutes.

4. In a large mixing bowl add the egg, 1 cup Ricotta cheese, oregano, 3/4 cup cottage cheese, the garlic/spinach mixture, 1/4 cup parmesan cheese along with pinches of salt and pepper. Mix together well with a fork.

5. Right about now the meat and lasagna should be about done cooking. Lower meat to a simmer and add entire bottle of marinara sauce and mix well. You will have a nice, tasty meat mixture now.

6. Use a large piece of parchment paper and get ready to make the lasagna rolls. Simply lay out 1 entire noodle on the parchment paper and use a spoon to spread the cheese mixture evenly and thinly across one entire side. Then carefully roll the lasagna up from one end to the other.

7. Before you place the lasagna roll in your oven pan, spoon some of the meat sauce mixture across the bottom of the pan to give it a thin coating. Then you can place the lasagna rolls side by side but not touching. Continue to repeat this process until you finish all the lasagna rolls you plan to cook. You may have to use two separate oven-safe pans depending on how many rolls you plan to make.

8. Once all the lasagna rolls are prepared and arranged in the pan, spoon the remaining sauce over each one of the rolls. Then mix the remaining parmesan and shredded mozzarella cheese and sprinkle on top of all the rolls.

9. Cover the pan(s) with a piece of aluminum foil and place in the oven for 20 minutes or until the cheese is bubbling.

10. Finally, while the lasagna is cooking you can prepare the type of salad you plan to serve with the meal. Once everything is done, serve appropriate portions and enjoy.

Leftover Meal Idea: Muffin Melts

If you are unfortunately left without any leftover lasagna rolls but still have some of the meat sauce mixture, here’s a chance to make some delicious muffin melts. These taste very similar to Subway meatball sandwiches if you prepare the sauce with meat as described above. All you will need to purchase extra is some whole wheat English muffins, If you don’t want to use those, or just want to use what you have on hand, you can always opt for a tortilla, pita bread, toast, or even a large piece of lettuce to use as a wrap. Simply spread the desired meat sauce mixture onto one side of the bread, sprinkle some shredded cheese and parmesan cheese on top, and cover with the other piece of bread. Wrap in a piece of aluminum foil until ready to be taken out and re-heated for a tasty lunch.

Source by Gregory L Gomez

Carpet Cleaning 101: So You Spilled Lasagna on Your Carpet

Lasagna is a very delicious dish which I personally love. It is a big favorite of mine and surely countless people have it on their list of foods they enjoy. Lasagna is really tasty and creamy which is why I wouldn’t mind eating it often.

If you are having lasagna at home, one thing that you need to be wary of is to avoid spilling or dropping it on your carpet. Sadly, this is one problem that a lot of homeowners face. Spilling lasagna can be really problematic since it will cause a very nasty stain that is very challenging to remove.

Dealing with this kind of mess and not knowing what to do can be very frustrating for any homeowner. To help you with this situation, check out the useful guide below that you can follow in cleaning the spilled lasagna on your carpet effectively.

1. Use a dull knife to slowly scoop up and extract the spilled lasagna on your carpet. Immediately doing this is going to help you isolate the problem to a smaller area of the carpet as well as prevent the sauce from getting deeper into the carpet fibers.

2. Dilute the lasagna stain on your carpet with a few drops of water. This is going to help make the stain become lighter as well as stop it from setting on the carpet right away.

3. Make a cleaning agent that you will be using on the carpet to help remove the ugly stain. Try to combine one part of dish washing liquid with five parts of warm water to make a very inexpensive yet effective cleaning solution. Get an empty spray bottle and then put the cleaning solution inside before moving on to the next step.

4. Spray the stained area of your carpet a couple of times using the cleaning solution. Allow three minutes to pass before using a clean white cloth to blot the area continuously. Do this step until the entire stain is gone. This may take some time but after a while your carpet will be clean and spotless once again.

5. Rinse the carpet with a cup of water to help eliminate any residue that could stay behind on the carpet fibers. Afterwards, use a clean towel to dry everything before using your carpet again.

Lasagna spills can be very problematic but hopefully the guide above will help you in getting your carpet clean and tidy once more.

Source by Johnny D Sol

Baker’s Edge Does Vegan Meatloaf Good!

On my last visit to the States, despite shopping for 2 weeks for vegan ingredients and kitchen gadgets not available in Japan, there was one thing I neglected to buy. As a frequent baker, I was excited to try out the innovative baking pans from Baker’s Edge, and was torn between whether to purchase their Edge brownie pan or the Simple lasagna pan.

For those who don’t know, the Edge brownie pan is designed so that every piece of brownie has at least two edges (since many people prefer eating the corners of conventional brownies), and the Simple lasagna pan is designed to make lasagna that is crispy around the edges, evenly cooked, and doesn’t lose its shape when sliced.

According to Baker’s Edge, besides being 50% larger than the brownie pan, their lasagna pan is designed especially for standard-size box noodles, and has a nonstick coating for foods high in protein (i.e. meat and cheese). On the other hand, the Edge brownie pan’s nonstick coating is made for foods high in sugar. Another big difference is the lasagna pan has “hard-anodization” for strength, and larger handles.

These pans aren’t cheap ($35 for the brownie, and $50 for lasagna pan), and I knew shipping them to Japan wouldn’t be either, so I was trying to convince myself that just one type would be good enough. Being a vegan, the special coating on the lasagna pan didn’t matter much to me. So, it came down to size: could I live with making small lasagna in the brownie pan or using the lasagna pan for baking brownies?

Well, life is too short for compromises, so I bought both. And since no resellers would ship the pans to me in Tokyo, I bought another brownie pan for my friend who went to the trouble of sending them to me (he was ecstatic). Several days later, the pans were finally in my hands, and I couldn’t wait to get started baking.

As we have always have a surplus of okara (soybean pulp) from our soy milk maker, the first thing I made in the lasagna pan was the Messy Vegetarian Cook’s okara meatloaf recipe with Swedish mushroom gravy from the Voracious Vegan. The pans are more efficient and cook more quickly than regular baking pans, so the meatloaf turned out a bit crispy around the edges, but it beats soggy meatloaf any day. It may seem funny that I’m using these fancy pans preparing something that costs practically nothing (thanks to okara), but good equipment really makes a difference in taste and makes cooking more enjoyable, too.

I have since prepared a vegan lasagna in the lasagna pan, and that was also a breeze because there’s no guessing how many noodles you’ll need, it bakes evenly, and therefore is consistently delicious every time. On top of that, the brownie recipes I’ve attempted in the Edge brownie pan so far have turned out with chewy edges and moist centers. Since greasing pans is not necessary, foods are healthier, and clean up is fast, too.

Both these pans are built to last and were well worth the effort and cost to get my hands on. So if you have been curious to to try cooking in the Edge pans, go ahead and splurge!

Source by William Santoro