INGREDIENTS

* 3 skinless, boneless chicken breast halves
* 6 uncooked lasagna noodles
* 1 cube chicken bouillon
* 1/4 cup hot water
* 1 (8 ounce) package cream cheese, softened
* 2 cups shredded mozzarella cheese
* 1 (26 ounce) jar spaghetti sauce

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven.

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Bake favorite quesadilla recipes right at home in four to five minutes with this easy-to-use quesadilla maker. The 900-watt unit accommodates 10-inch fresh, pliable, flour tortillas and soft filling ingredients like shredded cheese, salsa, and shredded or thinly sliced pieces of cooked meat, poultry, or vegetables. For best results, fillings should be spread as evenly as possible, up to a 1/2-inch from the edge of the tortilla so that the edges can seal together. Gently raise or lower the lid using a potholder or oven mitt and remove quesadillas with a plastic or wooden spatula only.

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In the case of animal products, such as meat and dairy, animals are given only organic feed. Traditional agricultural farmers are in the practice of administering a myriad of chemicals to dairy cows in an effort to increase their size and milk output. Organic agricultural farmers – under stringent government guidelines – are forbidden from using such chemicals; chemicals, that should be noted, that have not been studied thoroughly enough to determine their long-term effects.

Another advantage of organic food is its positive impact on our environment as a whole. Traditionally grown fruits and vegetables are chemically treated while still in the ground, exposing the soil to a chemical cocktail that forever changes its properties – and possibly seeps into our water supply. Growing organically keeps soil in its natural state and protects the ground as well as our water.

The advantage of organic food lies in its ability to impact us on a global level; minimizing our exposure to chemically altered food and saving our planet from needless contact with unnatural contaminants.

While both kinds of produce may look the same, food grown organically must be able to meet “specific standards” of production, including specific growing and processing conditions that are unique to foods that can be labeled “organic”. For crop foods, the organic foods cannot be grown using any chemical pesticides, non-organic fertilizer, human waste fertilizer or sludge from sewage. They also can’t be processed using ionizing radiation,a process that kills bacteria but that some believe is unsafe. Finally, the food can’t be genetically altered.

At first, organic foods were grown on small farms, particularly those that were family-owned and operated. In our current times, however, organic foods are grown on larger farms and are more readily available in most supermarkets, co-ops and health food stores. In the US, parts of Europe and Japan, the production of organic food is currently federally regulated and in some countries, specific organic certification is required before these foods can be sold.

Natural foods can include fresh vegetables and fruits, which have not been processed and come directly from the growers through farmers markets, natural food stores, supermarkets and roadside stands. Many of these products are only available during certain times of the year. Readily available these days are organic eggs, dairy products and meat in their fresh and unprocessed forms. Organic eggs are generally provided by free-range chickens and not from those kept in cages in large, egg factories. Organic meats must not come from animals that have been treated with any growth hormones, steroids or antibiotics.

Some organic food is processed and can be found in the organic food section of most supermarkets but often are more expensive than their conventional food counterparts. Processed organic foods can include canned products, frozen produce, prepared items and even snack foods.

It’s not always easy to identify whether or not your food is truly organic. Check for certification, learn who the source is, do a little research and you can make the right choices. Sometimes, you need to buy directly from an organic grower in order to be certain the food is organic. More recently, however, foods that are organic can be identified by governmental labeling, stating that the food is “certified organic”.

Because of the safety and wholesomeness of organic foods, you may wish to do you and your family a favor by buying only organic products. The food tastes excellent and you can be assured you’re getting a product that won’t be harmful to you.

Fast food restaurants are making a very good attempt to include more healthful foods on their menus. For instance, one fast food chain is offering a bean burrito that contains only 350 calories and a mere 8 grams of fat with a whopping 9 grams of fiber.

That’s one healthy bean burrito. The problem is that most people don’t just want one bean burrito. They want the side items that go with the burrito, such as fries and other highly caloric foods.

It’s no surprise that the average number of calories in a meal for the majority of overweight people is 957.

As can be seen from the paragraph above, it’s not where the food comes from that causes people to become overweight. What makes a person overweight is whether or not his total calorie intake exceeds his total calorie expenditure.

Fast food is not directly to blame for weight gain. In fact, a person could eat fast food for every meal, every day for ten years, and not gain a single ounce of weight on his body.

So, eat as much fast food as you want, and just make sure not to exceed your caloric limits.