Eating a healthy meal is one thing and consuming a healthy portion is another. When we ingest our food then we cannot keep track of how much we are eating in a given day.
Meal Measure helps us manage our weight, one portion at a time. It is easy to use and measures our food right on our plate. Meal Measure
One of the key ways to lose weight and maintain a healthy weight is through
The Portion Control Dressing Cruet by Healthy Steps measures out the proper
serving size of healthier, homemade salad dressings. Simply fill with flavored vinegar, olive oil and herbs or follow one of the healthy dressing recipes embossed on the bottle. Cover the top with your finger and give it a shake. The built-in emulsifier mixes the ingredients quickly. One easy squeeze of the cruet is all it takes to fill the top serving chamber with a 2 tbsp serving of salad dressing. Then pour over your fresh green salad and enjoy! The Healthy Steps Dressing Cruet
with a for, until moistened. Shape into a ball and divide it into 3 sections, wrap, and refrigerate for at least 1 hour, (no more than 2 hours). Meanwhile, prepare the filling by mixing all of the ingredients together.
Place a small piece of filling at one corner of each small square and roll up, diagonally. Repeat with the remaining two sections of dough. Place the rolled squares on 
and bake in a preheated 400 Degree F. oven for 10 to 12 minutes. This recipe is good for 48 servings.
Mix in the milk and vanilla. Beat well. Add the chopped dates and walnuts and stir again to distribute them evenly.
Pour the batter into the pan. Bake for about 30 minutes, until a knife inserted into the center comes out clean. Serve with fresh whipped cream and would be good for 10 servings.
the oats or oat bran, the whole wheat and all-purpose flours, the baking powder, ginger, baking soda and salt in a medium-size bowl.
into the prepared muffin-pan cups.
surface, along with comfortable, sturdy handles for easy lifting and secure transport. Use on gas, charcoal, or electric grills. They are available in three sizes to accommodate 
is always one of the best method of cooking which has a highest healthy factor and richness of flavor. So, Let us fire up our grill and gather our utensils for a 
to crush them slightly.
tightly and let the mixture steep for 2 weeks.
before pouring in the strained vinegar. Basil vinegar is excellent for marinating ripe tomato slices, crisply cooked green beans and other summer vegetable salads. Makes two I-pint bottles.
. Add the mint leaves and the sugar. Stir and press the mint leaves with a wooden spoon to extract their flavor. Simmer the mixture for 5 minutes.
. Strain the vinegar into the bottles. Cork the bottles tightly and store them at room temperature.
to taste in a screw-top jar with a tight-fitting lid. Shake well to blend. Let stand for several hours. Always shake just before using. This will yield 1 cup of dressing.
until the mixture is smooth. Cover the bowl and let the mustard mixture stand at room temperature for 4 to 6 hours.
and place the top directly over low heat. Cook. stirring occasionally, until the mixture is hot. Remove the top of the double boiler from the heat.
and refrigerate.
thus giving it a crunchy texture and mild flavor.
the batter into the prepared muffin-pan cups so that each is three quarters full.
warm. Makes 12 muffins.
two thirds full with the batter.
Remove the muffins at once and serve them hot. Makes 18 muffins.
and let stand for 2 minutes.
over medium-high heat. Drop the batter, 2 tablespoons at a time, onto the hot skillet, spreading out the batter slightly. Cook the pancakes for about 2 minutes or until bubbles appear on the surface. Flip the pancakes with a 
and let the second side cook until golden.
or large skillet until hot. 
the griddle with some of the softened butter. Using a ¼ cup measure, ladle the batter onto the griddle, allowing spreading room between the pancakes. Cook until the edges look dry and bubbles form on the tops. Turn over the pancakes and cook until they are browned on the underside. Repeat until all the batter is used.
in a warm oven until all the batter is used.
together the vinegar, mustard, salt and pepper in a small bowl until all the ingredients are well blended and the salt is dissolved.
: Put all the ingredients in the jar, cover tightly with the jar lid and shake until all the ingredients are well blended.
Drop in the garlic while the machine is running. Stop the machine and scrape the sides of the container with a 
Add the vinegar, mustard, salt and pepper. Whirl for 2 to 3 seconds.
across the bottom. Place the salad greens on the utensils. Gently toss the greens with the dressing. Pass the extra vinaigrette.
Simmer to blend flavors, about 4 minutes; cover and keep sauce warm.
to 365F. Mix flour, beer, and sugar in a small bowl. Dip each strawberry in this batter just before placing it in the hot oil. Working in batches to avoid overcrowding, fry strawberries until golden brown, 2 to 3 minutes. Drain strawberries on paper towels.
(with a tight-fitting lid) large enough to hold them in a single layer. Lay dill on top and pour in enough olive oil to cover vegetables in pan. Put pan over moderate heat. When oil begins to simmer, reduce heat to lowest possible setting, turn vegetables over once, cover, and cook until boiling onions are quite soft (45 minutes to 1 hour). If you have an 
the lowest setting may not be low enough and you may need to use a heat diffuser. When vegetables are done, remove from heat, leave covered, and serve when cool. This is good for 6 servings.
