SEDONA ARIZONA

MY POEM TO MY LOVELY WIFE

I remember when we first met

Your lovely face I will never forget

do you remember

how wonderful we got along together

many years have now passed

Now is my time to go

Lay me down to rest-my love

I have lived my life to the fullest

Do not be sad-my love

Be happy live your life

I will always be at your side

Remember the lovely years we had together

And when we first danced

I looked into your lovely eyes

I knew you belonged to me for ever

save your last dance for me my love

I will wait for you in heaven

we will always be together

We will walk and play among the stars

And dance the night away-for ever

I am waiting for you my love

I am yours for ever

Best Advise for heart health 

Tip 1: Lower your daily sodium intake 

Too much sodium causes you to retain water, according to a small 2017 studyTrusted Source. When it does, your heart has to work harder to move the additional fluid through your body. Choose foods labeled as “no salt added,” try to avoid foods that have more than 400 milligrams of sodium per serving, and try to stay below 1500 milligrams total per day. 

Whenever you can, replace salt in your cooking with herbs and spices. The Dietary Approaches to Stop Hypertension (DASH) diet can also be a helpful way to lower sodium and help take care of your heart. 

Tip 2: Lower your saturated fat intake 

Saturated fat can lead to atherosclerosis, where hard plaque builds up in your arteries. You can lower your intake by eating low fat cuts of meat, like the eye of round roast or sirloin tip, and avoiding high fat dairy products. Generally speaking, if it’s greasy, it’s likely higher in saturated fats. 

Easy and low fat Healthy Chicken Salad that is a must for hot summer days, lunches and quick dinner. Low in calories and sodium with Greek yogurt and a touch of mayo – this lightened up version retains all the flavor of a classic chicken salad. Enjoy in a lettuce or tortilla wrap, on whole grain sandwich bread or in a green salad! 

Other favorite healthy versions of classics we love are healthy tuna salad, healthy egg salad and Thai chicken salad. 

Why This Chicken Salad Healthy Works? 

Authentic taste: By still using a touch of mayo, you retain classic chicken salad taste. 

Fresh ingredients: Herbs such as parsley or dill add loads of flavor you would be missing if you used dried. 

Easy: By using leftover chicken, this salad recipe can be on the table in 15 minutes. 

Healthy: No guilt here as this salad only contains 145c and 11g of fat compared vs. 310c and 25g of fat in the original! 

Budget friendly: I omitted grapes as they tend to be a costly fruit and you can use whatever nuts you have on hand in your pantry! 

Ingredients and Substitutions 

Cooked chicken: You can use any leftover cooked chicken. If you have Instant Pot, meal prepping chicken in batches becomes a simple task. Follow this Instant Pot chicken breast recipe for fresh chicken, or this Instant Pot frozen chicken breast if you forgot to thaw chicken. Shredded chicken, works too! 

Mayo and yogurt: Yogurt adds creaminess with less calories – I recommend to use more than 2% fat for better taste. And IMHO, a bit of mayo makes healthy chicken salad recipe real. 

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Your heart health 

Eating Right With Heart Disease (webmd.com) 

Important links 

Your heart health 

Our website brings 

Recipes that feature low fat low cholesterol 

Meal plans that are  

Good for your heart 

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Your heart health 

Eating Right With Heart Disease (webmd.com) 

Important links 

Your heart health 

Our website brings 

Recipes that feature low fat low cholesterol 

Meal plans that are  

Good for your heart 

Weight Loss & Diet Plans - Find healthy diet plans and helpful weight loss tools (webmd.com) 

Cholesterol Management Center - WebMD 

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Weight Loss & Diet Plans - Find healthy diet plans and helpful weight loss tools (webmd.com) 

Cholesterol Management Center - WebMD 

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HOW TO MAKE ITALIAN SAUSAGE PASTA: 

For this Italian Sausage Pasta, you will start by cooking your penne pasta in a large pot of salted, boiling water according to package directions. 

As soon as you add your pasta to the boiling water, you will heat some olive oil in a large skillet.  Then, add in your Italian sausage, minced onion, garlic, and red pepper flakes. Once your sausage is cooked through, you can drain any excess grease from the pan if necessary.  Then, return the meat mixture to the skillet. 

Then, you will turn your heat down to low.  Add the cream to the pan and bring to a simmer, and put all of the spinach in the pan.  It will take about 3-5 minutes for the spinach to wilt. 

Next, drain your pasta.  Add your shredded parmesan (fresh is best!) and pasta and give everything a good stir to coat. 

You guys have spoken and seem to be loving these easy 20-30 minute weeknight meals as much as we do!  I'm happy to say this Italian sausage pasta is one of my personal faves! Author:  

Ingredients 

1 Pound Ground Italian Sausage 

▢ 

1 Pound Penne Pasta 

▢ 

1 Tablespoon Olive Oil 

▢ 

½ Yellow Onion Minced 

▢ 

2 Cloves Garlic Minced 

▢ 

½ Teaspoon Red Pepper Flakes 

▢ 

½ Teaspoon Salt 

▢ 

2 Cups Heavy Cream 

▢ 

5 Ounces Baby Spinach 

▢ 

1 Cup Shredded Parmesan Cheese 

Instructions 

Cook the penne pasta in a large pot of salted boiling water according to package directions. 

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. 

Cook the Italian sausage along with the onion, garlic, red pepper flakes, and salt until the sausage is no longer pink. 

Drain excess fat from the skillet if necessary and return the meat mixture to the pan. 

Turn the heat to low and add the cream to the skillet. Bring to a simmer and add in the spinach. 

Cook, stirring for about 3 minutes until the spinach is wilted. 

Stir in the parmesan cheese until melted.  Stir the pasta into the sauce. 

Serve immediately  

Pot pies may be one of America's favorite comfort foods, but nothing is comforting about a dish that can swallow up an entire day's worth of calories, fat, and sodium, as many restaurant renditions do. We clear out the artery-clogging fats, cut the calories by more than half, and deliver an easy chicken pot pie recipe you're bound to love. 

NUTRITION: 350 calories, 15 g fat (8 g saturated), 650 mg sodium 

YOU'LL NEED 

2 Tbsp butter  1 onion, chopped  2 carrots, chopped  2 cloves garlic, minced  2 cups stemmed and quartered white or cremini mushrooms  2 cups frozen pearl onions  2 cups chopped cooked chicken (leftover or pulled from a store-bought rotisserie chicken)  1⁄4 cup flour  2 cups low-sodium chicken broth, warmed  1 cup 2% or whole milk  1⁄2 cup half-and-half  1 1⁄2 cups frozen peas  Salt and black pepper to taste  1 sheet puff pastry, defrosted  2 egg whites, lightly beaten 

HOW TO MAKE IT 

Heat the butter in a large sauté pan or pot over medium heat. 

When it's melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften, about 5 minutes. 

Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 minutes. 

Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour. 

Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour (having the broth warm or hot helps smooth out the sauce). 

Once the broth is incorporated, add the milk and half-and-half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt and pepper. 

Preheat the oven to 375°F. Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6" square. 

Divide the chicken mixture among 4 ovenproof bowls. Place a pastry square over the top of each bowl, and trim away the excess with a paring knife; pinch the dough around the edges of the bowl to secure it. 

Brush the tops with the egg whites and bake until golden brown, about 25 minutes. 

 Tip 

The bulk of the calories in pot pies comes from the butter-laden pastry that crowns the bowls. This recipe calls for puff pastry rolled extra thin to minimize the caloric impact, but to further reduce your fat intake, you can make two quick substitutions: 

1) Instead of puff pastry, try a few layers of phyllo dough brushed with a bit of butter. Even then, it's still lighter and less caloric than puff pastry. 

This is a great salad to take to a barbeque. All ingredients are approximate, so add more or less of any ingredient depending on your own taste. 

3 cucumbers, seeded and sliced 

1 ½ cups crumbled feta cheese 

1 cup black olives, pitted and sliced 

3 cups diced roma tomatoes 

⅓ cup diced oil packed sun-dried tomatoes, drained, oil reserved 

½ red onion, sliced 

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving. 

GARAGNON GREAT RECIPES GREAT WINES GREAT SALADS GALLERY 

GREAT CHICKEN RECIPES 

Chicken Marsala  

is a classic dish loaded with rich, meaty, and herbaceous flavor 

FREAT WINES TO SERVE 

What kind of wine is Cabernet?  Cabernet Sauvignon is a noble and intensely flavored dry red wine. It is considered the king of wines around the world because of its ability to age. Originally from France, Cabernet is one of the most widely planted red wine grapes internationally. 

GREAT GREEK SALADS 

Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries. 

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Chicken Marsala Florentine   

LIKE WHAT YOU SEE? 

chicken Marsala is a traditional Italian dish that starts with boneless chicken breasts that are coated, usually with flour. The sauce for it is made of butter, olive oil, mushrooms, Marsala wine, and sherry. Salt, pepper and oregano season the dish. Some recipes also include capers and lemon juice 

Chicken Marsala Florentine 

This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic! 

Classic Chicken Marsala Amazing 

Chicken Marsala Florentine   

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INGREDIENTS 

4-6 thin sliced chicken breasts 

1/4 cup flour 

1 Tablespoon dried oregano 

2 Tablespoons olive oil 

3/4 cup butter 

1 cup marsala wine 

1 container sliced Portobello mushrooms 

3/4 sun-dried tomatoes (not packed in oil) 

1/2 cup fresh spinach 

CHICKEN MARSALA FLORENTINE RECIPE 

4 boneless, skinless chicken breast halves  

¼ cup all-purpose flour  

salt and pepper to taste 

1 tablespoon dried oregano 

2 tablespoons olive oil 

¾ cup butter 

3 cups sliced portobello mushrooms 

¾ cup sun-dried tomatoes 

½ cup packed fresh spinach 

1 cup Marsala wine 

Chicken Marsala Florentine   

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VISIT THIS SITE OFTEN TO VIEW OUR LATEST POSTS. WE WILL BE UPDATING OUR MENUE OFTEN SO BE SURE TO TELL YOUR FAMILY FRIENDS AND ASSOCIATES ABOUT OUR WEBSITE. 

Chicken Marsala is a great Italian recipe

Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts in a sweet Marsala wine and mushroom sauce. It's super quick and easy to make for a weeknight dinner AND sophisticated enough for company.

Recipe by Lisa

I really like that chicken Marsala one-pot dish…with easy cleanup!

Ingredients

▢ 4 chicken breasts sliced horizontally or pounded until 1/2" thick

▢ 1/2 tsp kosher salt

▢ 1/4 tsp black pepper

▢ 1/3 cup + 1 Tbsp. all-purpose flour

▢ 5 Tbsp olive oil , divided

▢ 3 tbsp unsalted butter , divided

▢ 8 oz white button mushrooms sliced

▢ 8 oz cremini mushrooms sliced

▢ 2 Tbsp shallots (or your favorite onion) minced

▢ 2 cloves garlic minced

▢ 2/3 cup dry Marsala wine

▢ 2/3 cup beef stock

▢ sprig of fresh thyme (optional)

▢ Fresh parsley minced, for garnish

Instructions

To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.

Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.

Cook chicken about 3-4 minutes per side, until golden.

Transfer chicken to a plate and set aside.

Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.

Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.

Remove mushrooms to plate with the chicken and set aside.

Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.

Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.

Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.

Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.

Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!

Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.

Stir and spoon sauce over chicken.

Garnish with parsley if desired and serve.

USE THE RIGHT MARSALA WINE

Marsala wine is a fortified wine that can be found in grocery stores.  There are two main kinds; sweet and dry.  Since chicken marsala is a savory dish, dry is definitely recommended.  If you’ve never had marsala wine before, it’s very deep in flavor, and won’t disappoint in this dish!

GARAGNON GREAT RECIPES GREAT WINES GREAT SALADS GALLERY 

GREAT CHICKEN RECIPES 

Chicken Marsala  

is a classic dish loaded with rich, meaty, and herbaceous flavor 

FREAT WINES TO SERVE 

What kind of wine is Cabernet?  Cabernet Sauvignon is a noble and intensely flavored dry red wine. It is considered the king of wines around the world because of its ability to age. Originally from France, Cabernet is one of the most widely planted red wine grapes internationally. 

GREAT GREEK SALADS 

Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries. 

LIKE WHAT YOU SEE? 

VISIT THIS SITE OFTEN TO VIEW OUR LATEST POSTS. WE WILL BE UPDATING OUR MENUE OFTEN SO BE SURE TO TELL YOUR FAMILY FRIENDS AND ASSOCIATES ABOUT OUR WEBSITE.