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Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Dieting tips

The South Beach Diet
The South Beach diet is a diet system started by Florida-based cardiologist arthur agatston which emphasizes the consumption of "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented this diet for people who have heart disease, as a result of his analysis of scientific studies completed on other weight loss systems.
"good" foods include, lean cuts of beef, turkey breast, shellfish, provolone cheese, peanut butter, eggs and certain vegetables, such as black beans, cucumbers and turnips.

Shrimp & Tomatoes with Savory Rice Recipe

	Category	Casserole Recipes
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Ingredients And Procedures

1 c Rice,uncooked

1 1/2 c Chicken broth

3 tb Butter or margarine

1 Bay leaf

3/4 ts Salt

1/4 ts Tarragon,crushed

1/8 ts Paprika

1/2 c Onion,chopped

1 Garlic clove,minced/pressed

1/4 lb Mushrooms,fresh,sliced

1 1/2 lb Shrimp,medium-size

1 cn Artichoke hearts(14oz)

4 Tomatoes,med,fresh,wedged

2 tb Lemon juice,fresh

1/4 c Parsley,chopped

1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter,

bay leaf, salt, tarragon and paprika; bring to a rolling boil. 2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all

liquid is absorbed. 3. Remove from heat; let stand, covered, 10 minutes.

4. Meanwhile, melt the remaining butter in a skillet.

5. Add onion and garlic; cook until almost tender.

6. Add mushrooms; cook 1 to 2 minutes.

7. Stir in shrimp, artichoke hearts and tomatoes; drain.

8. Remove bay leaf from rice; fluff rice with fork.

9. Add rice, lemon juice and parsley to shrimp mixture; spoon into

buttered 1 1/2-quart casserole. 10. Keep hot in preheated 300'F. oven until ready to serve; allow 12

to 15 minutes.

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<h1>Shrimp & Tomatoes with Savory Rice</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 c Rice,uncooked 1 1/2 c Chicken broth 3 tb Butter or margarine 1 Bay leaf 3/4 ts Salt 1/4 ts Tarragon,crushed 1/8 ts Paprika 1/2 c Onion,chopped 1 Garlic clove,minced/pressed 1/4 lb Mushrooms,fresh,sliced 1 1/2 lb Shrimp,medium-size 1 cn Artichoke hearts(14oz) 4 Tomatoes,med,fresh,wedged 2 tb Lemon juice,fresh 1/4 c Parsley,chopped 1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay leaf, salt, tarragon and paprika; bring to a rolling boil. 2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed. 3. Remove from heat; let stand, covered, 10 minutes. 4. Meanwhile, melt the remaining butter in a skillet. 5. Add onion and garlic; cook until almost tender. 6. Add mushrooms; cook 1 to 2 minutes. 7. Stir in shrimp, artichoke hearts and tomatoes; drain. 8. Remove bay leaf from rice; fluff rice with fork. 9. Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1 1/2-quart casserole. 10. Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15 minutes. </TD></TR></TBODY></TABLE> 
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