Hebrew National Hot Dogs – Frankly The Best


We have conducted several hot dog taste tests over the years and time after time, the winner is Hebrew National Hot Dogs.  These all-beef frankfurters offer a satisfying chew and mild, smoky flavor.   There is no watery, rubber-like texture to Kosher Hebrew National hot dogs because they use no fillers, by-products, artificial flavor or color.  The results are a meaty, flavorful dog.  Maybe it’s just us, but when we eat a hot dog this tasty, a craving to attend a baseball game is sure to occur!

There are several versions of Hebrew National hot dogs, including extra long, quarter pound and jumbo; however, we’ll stick with the 97% fat-free  fat Hebrew National hot dog (less calories and great taste — what’s not to love?)


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Low Carb Bagels – What a Find!



     For those on low carb diets, rejoice in a dream-find: bagels made by Western Bagel, (general offices in Van Nuys, California).  Their line of “Perfect 10″ bagels are high in protein bagels with tasty and satisfying flavor.  The “healthy grain” variety has 19 grams carb and a giant 10 grams of fiber; which equals 9 net carbs per bagel.  Pretty good, hm?

Western Bagel also produces  a line of “Alternative Bagels” in a variety of flavors (we like roasted onion ) and has other lines of healthy bread products like English muffins and pita bread.  Thank goodness for this delightful find – especially for our type-2 diabetic friends who typically must skip bagels due to their high-carb content.

Order low-carb bagels on the Western Bagel website ($20 minimum purchase) or search for an authorized seller in your area.  In our city, a store that caters to sugar-free food (called “Sugarless Delite“) sells Western Bagel products.

Get out that cream cheese and let’s eat bagels again!





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Beef Steak & Noodles from Boston Market: We Vote No




 Beef Steak & Noodles nutrition data at Calorie Count Frozen meal: Boston Market Beef Steak & Noodles

If ever a frozen meal deserved a thumbs down, this is it.  What was so bad about it, you ask?  What it the sauce? No, it was okay. The noodles? They were fine.  How about the beef? BINGO!

We plan to avoid this frozen offering for eternity.  The meat was cut in precise, rectangular shapes and was a pale grayish brown in color.  Mushrooms supposedly included in this meal were so scant that they appeared non-existent.  A small case of heartburn set in immediately upon consuming.

Perhaps we should have known better than to stray from our Boston Market favorites, such as their in-house squash casserole – can you say “Yum”?

Boston Market is among the reigning kings of comfort food.  What else would you call a menu that carries, among other items, roasted chicken, macaroni and cheese, and cornbread?  B. Market needs to improve Beef Steak & Noodles or do everyone a favor and cut this item from their frozen food menu.

For a video review of Boston Market Beef Steak & Noodles, please watch Freezerburns’ Greg HERE.  Interestingly, Freezerburns’ Greg took umbrage with the wavy noodles, while we despised the quality of the beef.  

View nutritional information for Boston Market Beef Steak & Noodles Frozen Food Find the Best.  It ain’t pretty.




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Thai Green Curry Chicken With Mushrooms & Green Beans on a Bed of Wilted Cabbage Recipe


Thai Green Curry Chicken with Mushrooms and Green Beans and Wilted Cabbage www.foodreviewsandrecipesforum.com

Thai Green Curry Chicken with Mushrooms and Green Beans and Wilted Cabbage Recipe

Our recipe for Thai green curry chicken with mushrooms and green beans on a bed of wilted cabbage has a delightful, fresh taste that includes just a hint of zest, a bit of crunch, and a lovely presentation sure to impress.

Directions follow for preparing our Thai Green Curry Chicken with Mushrooms & Green Beans on a Bed of Wilted Cabbage Recipe:



  1. Pour 2 TB olive oil in a large, non-stick skillet and warm oil to medium-high heat.
  2. Add 1 tenderized chicken breast and cook on each side for 1 minute.
  3. Remove chicken to a separate dish and add: 1 c. fresh, sliced mushrooms and 1 c. fresh green beans cut into 2″ pieces into the skillet.
  4. Sautee vegetables (covered) over medium heat for 3 minutes.
  5. In the meantime, cut chicken breast into 2-3″ strips.
  6. Remove partially cooked veggies into a separate bowl.
  7. Return chicken slices to the warm skillet.
  8. Add 2 heaping TB Thai Kitchen Green Curry Paste and stir chicken and paste well in the skillet.
  9. Return mushrooms and green beans to the skillet with the chicken.
  10. Stir fry on medium-high (covered) for 1 minute.
  11. Remove cover and continue cooking for 1 more minute.
  12. Remove entire chicken/veggie mixture into a bowl and cover.
  13. Add 3c. prepared, shredded cabbage (or use coleslaw mix without dressing) to the warm skillet.
  14. Pour in 2 TB chicken broth (or water). Stir well and cover cabbage mix for 30 seconds.
  15. Place cabbage mix on a large serving plate and top with chicken/vegetable mix.
  16. Serve immediately.  Garnish with chopped green onions and a sprinkle of sesame seeds, if desired.


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Low Carb Cheeseburger Recipe Using Low Carb Tortilla

Low Carb Cheeseburger using carb conscious tortilla recipe.  www.foodreviewsandrecipesforum.com

Low Carb Cheeseburger Recipe using carb conscious tortilla. www.foodreviewsandrecipesforum.com

Yes, you CAN enjoy the taste of a cheeseburger on a low-carb diet.  Simply give up the bun and use a low carb tortilla in exchange. Add fixings, and you won’t believe how satisfying and delicious this low carb cheeseburger recipe is!

Assembly Method:

Pre-heat oven to 370 degrees.

  1. Place one carb conscious whole wheat (3g net carbs) or white flour tortilla (3g net carbs) from Mission Tortillas directly on center oven rack. Bake 2 minutes each side or until firm, not crisp.
  2. Remove prepared tortilla from oven onto an oven-safe plate.
  3. Top tortilla with cooked ground beef crumbles; preferably 7% fat content.
  4. Add 1/4 c. sprinkle of shredded, mild cheddar cheese on top of cooked beef crumbles.
  5. Scatter 1/8 c. chopped, dill pickle slices on top of the cheese.
  6. Place 1/8 c. diced white onion on top of the chopped pickles
  7. Put tortilla (on plate) back in the warm oven for 40 second to allow cheese to melt.
  8. Remove warm plate carefully from oven and top with a spiral of ketchup and mustard, or the condiment of choice such as diced jalapenos.
  9. Serve and enjoy.
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Adam Sandler’s “Blended” Movie is a Delight


Every now and then, we are compelled to post a review about a movie or restaurant that we believe has been maligned, or plain old reviewed with a bad slant.  Adam Sandler’s “Blended” Movie is such a movie.  Adam Sandler’s “Blended” movie is a delight, in actuality, as plentiful laughs of glee from the viewers of this PG-13 rated movie attest.

We wonder what unit of measure a film critic had when giving Adam Sandler’s “Blended” movie a lackluster review with a D+ (and also a “one star” rating).  Whatever method that was used to arrive at such a lame rating, we’re not buying the ‘dis — it’s simply undeserved.

Sure, there are juvenile hi-jinks in “Blended,” but one does not go to an Adam Sandler movie to sit in stony, contemplative silence.  We go for the laughs and sight gags.

Rarely will you hear so many belly-laugh’s or guffaws from a movie-going crowd as heard when watching the movie “Blended” in a movie theater.  And, hey, this is a Happy Madison production, so those of us who enjoy Sandler’s inner-boy movies know, and eagerly anticipate, what is to come.

The movie “Blended” has humor, sweetness of heart, expressions of the importance of family and loss, that make “Blended” a great movie for families within the PG-13 range and above (think boobs and centerfolds).

Our 12-year old son laughed out loud repeatedly throughout “Blended,” as did his mom and friends who were in attendance.  Actor Terry Crews, of “Everybody Hates Chris,” (and more) fame, was in stellar form (as usual) as  a dancing entertainer in eye-popping garb as the “blended”  theme of the of the story progressed to a vacation in Africa.

Actor Kevin Nealon and his  newlywed wife were hilarious, adding new meaning to the word, “jiggle,” in addition to beautiful scenery in the films’ African scenes.

Drew Barrymore, touting luscious lip hues, was the perfect foil for Mr. Sandler, creating a believable romance.  The “families” of children were stirringly portrayed with just the right amount of humor thrown in.  And lastly, the divine Wendi McLendon-Covey (“The Goldbergs”) portrays a bestie with delightful sarcasm and wit.

Do yourself a favor, ignore what a (paid) movie reviewer has to say and take it from us, (admitted Adam Sandler fans); “Blended” is a delight.  Stay for the song being sun after the movie ends; it’s adorably funny.

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Pesto Chicken Recipe

Our pesto chicken recipe calls for prepared pesto (we like Classico Basil Pesto and Delallo Simply Pesto) or you could prepare pesto from “scratch” using Greek yogurt.  Elegant and delicious, this pesto chicken has an impressive presentation you will be proud to serve.


  1. Toss 4 medium-thin chicken breasts with a light dusting of white flour and place each in a shallow, glass baking dish that is pre-spritzed with olive oil cooking spray.  PLEASE NOTE: Slice very thick chicken breasts thick horizontally so that each breast becomes thinner, making it cook more evenly.
  2. Drizzle each breast with approx. 1 TB low-fat, olive-oil based mayonnaise;
  3. Top each chicken breast with 2 heaping tablespoons of pesto of your choice and spread mixture on chicken using the back of a teaspoon.
  4. Bake at 365º, COVERED with foil, about 20 minutes.
  5. Remove foil after 20 minutes and bake an additional 5 minutes, or until edges brown slightly.
  6.     Increase flavor and visual flair by squeezing a line of spicy tomato paste or sun-dried tomato paste on top of each prepared pesto chicken breast.

Serve with a salad of Romaine greens topped with roasted red peppers and feta cheese and warm Naan or pita bread.












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Greek Meatloaf Recipe – Easy to Make Using Ground Turkey



Goodbye boring meatloaf!  This Greek Meatloaf recipe is super easy to make and delicious.   Bring on the flavor!

Pre-heat oven to 365º

Ingredients for Greek Meatloaf Recipe:

  • 1 lb. ground turkey (not ground turkey breast – which is too dry)
  • 1/3 c. Italian season bread crumbs such as Progresso brand
  • 1 TB Mexican oregano (or 2 t. regular dried oregano)
  • 2 dashes pepper
  • 1/2 c. feta cheese crumbles
  • 1/2 c. roasted red peppers such as a jar of roasted red peppers (drained) from DeLallo brand

Method for preparing Greek Meatloaf:

  1. Mix first four ingredients together, kneading well
  2. Place half the meat mixture into a small meatloaf pan
  3. Arrange the red peppers, cut into finger-sized portions, on top of the meat
  4. Sprinkle the feta cheese across the top of red peppers
  5. Top with remaining meat and pat down firmly
  6. Cover with foil and bake 30 minutes
  7. Remove foil and pour off grease; bake 10 additional minutes

Serve Greek meatloaf with a cool, crunchy salad containing a mixture of pitted olives and Greek dressing plus several squares of toasted pita bread and a side of plain hummus for dipping.


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Grandma’s Original Stuffed Cabbage


Grandma’s original stuffed cabbage is EASY to prepare.  This dish is hearty, not heavy, and is made with nutritious cabbage, which is chalk-full of important vitamins like vitamins K and C.


You will need:

  • 1 large head of green cabbage, rinsed with bottom stem cut out and NO layers of outer leaves removed
  • 1-large can Campbell’s tomato soup
  • 1-small (regular size) can Campbell’s tomato bisque soup
  • 1-14.5 or 15 oz. can Hunt’s roasted diced tomatoes (undrained)
  • 1/2 c. uncooked, long grain white rice
  • 1 lb. 80/10 ground beef sirloin, uncooked
  • 1/2 large white onion, sliced
  • 1/2 t. both salt and pepper
  • 1/2 packet of TRUVIA® sweetener or 1 tsp. granulated white sugar


  1. Place cabbage(s) into a large stock pot and fill with water until cabbage is just covered. Bring water to a boil and maintain boil for 5 minutes.
  2.   Turn heat off and remove pot from stove. Drain water out of pot into a colander placed in the sink and remove cabbage into the colander. TAKE CARE NOT TO GET SPLASHED WITH HOT WATER DURING THIS PROCESS.
  3. Let cabbage cool — about 30 minutes.
  4.  Working from the colander where cabbage is draining in the sink, gently peel one layer of outer leaves away from head of cabbage and discard. Continue removing layers of leaves, taking care to keep leaves intact. These leaves will be your base for rolled cabbage. Place leaves on top of two paper towels lining a large dinner plate.
  5. Rotate around the head of the cabbage removing leaves until you reach inner leaves which are small and firm (unfit to work with.) An ideal leaf is about the size of a small-to-medium-size outstretched hand.
  6. For outer leaves that have thick, stem-like bottom portions, tear off a one-inch strip of heavy white leaf sections to make leaves easier to handle when rolling them.
  7. Pour Hunt’s roasted tomatoes into a deep stock pot.
  8. Dump large can of Campbell’s tomato soup into the pot and add the required can of water to the mix.
  9. Toss into the pot chunks of extra cabbage that are left from the leaf-separation routine.
  10. Top cabbage pieces with sliced white onion.
  11. MIX together in a medium-size bowl beef, rice, salt and pepper.
  12. cabbage roll 1   Scoop a tablespoon of meat mixture into the center of one of the cabbage leaves and fold the right side of the leaf on top of the meat mixture then fold the left side of the leaf over the meat mixture, ending with folding the bottom and top ends over, forming a rectangular or even square shape of folded cabbage wrapped around the beef mixture. It does not have to be perfect!
  13. cabbage roll 2    Place the rolled cabbage leaf on top of the soup and onion mixture, folded side down – don’t worry, they will not unroll! Continue rolling leaves stuffed with rice and beef mix until you run out of leaves or rice and beef mixture.
  14. Pile each cabbage roll in the stock pot until you run out of room, continuing to add more cabbage rolls on top of the bottom layer.
  15. Pour can of tomato bisque soup on top of completed
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Paleo Mayonnaise Recipe



Paleo Mayonnaise Recipe

You will need:

  • One pasteurized egg* SEE BELOW
  • 3 TB fresh lemon juice
  • 1/2 t. Dijon mustard
  • Dash sea salt
  • 3/4 c. extra virgin, walnut, or avocado oil


  1. Blend the above ingredients together in a small food processor.
  2. Keep refrigerated when not in use.

*This PALEO MAYONNAISE recipe is most safe to eat when using a pasteurized egg.

eggs  Davidson’s brand Safest Choice Pasteurized Eggs are found at many grocery stores.  Alternatively, you can pasteurize eggs at home using THIS METHOD.

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