Tianshi Product

Hypotension Aparatus

The Hypotension Device was originally designed to control high blood pressure by stimulating acupuncture points on the scalp, this award winning bioelectric apparatus is now found by some to have a reverse effect with seborrheic alopecia (balding) and has been very beneficial for some with pain relief.

May assist with:

Reducing and balancing blood pressure ....read more

Healthy, Easy Recipes for Every Dad

• 3 tablespoons crumbled feta cheese
• 3 tablespoons crumbled blue cheese
• 1/4 cup dry breadcrumbs
• 1 teaspoon Creole seasoning (such as Tony Chachere's)
• 1/4 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 3/4 pound ground round
• 1/4 pound ground turkey breast
• Cooking spray
• 4 (1 1/2-ounce) whole wheat hamburger buns
• 1 cup shredded iceberg lettuce
• 3/4 cup green onion tops, cut into 2-inch julienne strips

Prepare grill.

Combine cheeses; set aside.

Combine breadcrumbs and next 5 ingredients (breadcrumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture. Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun.

Spice-Rubbed Flank Steak With Spicy Peach-Bourbon Sauce

Grill up this hearty, flavor-filled meal in no time. The sauce packs a punch with a sweet and spicy mix that will make Dad's mouth water. And flank steak is a lean, healthier cut of meat that will save you from extra saturated fat.

To top off this delectable dish, serve a Two-Potato Salad With Mustard-Chive Dressing. Sweet potatoes are an excellent source of vitamin A, and they add color to your dish.

Try this recipe: Spice-Rubbed Flank Steak With Spicy Peach-Bourbon Sauce

Canned peach nectar, near the bottled fruit juices in the grocery, is the base for a slightly sweet sauce that pairs well with highly seasoned beef. You can make and refrigerate the sauce up to a day ahead; bring it to room temperature just before serving.

Ingredients

SAUCE:

• 1 teaspoon vegetable oil
• 3/4 cup chopped Vidalia or other sweet onion
• 2 garlic cloves, minced
• 1 1/2 cups peach nectar
• 3 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 3 tablespoons bourbon
• 2 tablespoons ketchup
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon crushed red pepper
• 1 tablespoon fresh lime juice

STEAK:

• 1 tablespoon brown sugar
• 1 1/4 teaspoons garlic powder
• 1 1/4 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 3/4 teaspoon dry mustard
• 3/4 teaspoon freshly ground black pepper
• 2 (1-pound) flank steaks, trimmed
• Cooking spray

To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add nectar, 3 tablespoons sugar, and vinegar. Bring to a boil; cook until reduced to 1 cup (about 15 minutes). Add bourbon, ketchup, Worcestershire, and red pepper; cook over medium heat 2 minutes, stirring occasionally. Remove from heat, and stir in the lime juice. Cool slightly. Pour the sauce into a blender, and process until smooth.

Prepare grill.

To prepare steak, combine 1 tablespoon sugar and next 7 ingredients (1 tablespoon sugar through black pepper); rub over both sides of steak. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with sauce.

Baked Pasta With Sausage, Tomatoes, and Cheese

Even fussy eaters will enjoy this appetizing dish, making Dad's holiday a little more relaxing. This recipe calls for turkey Italian sausage, which is lower in saturated fat than pork sausage. But don't be afraid to substitute ground turkey or ground beef. Try a fat-free cheese and whole-wheat ziti for a fiber-rich alternative. And be sure to reheat the leftovers on a busy school night.

Try this recipe: Baked Pasta With Sausage, Tomatoes, and Cheese

• 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
• 1 pound hot turkey Italian sausage links
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans petite-diced tomatoes, undrained
• 1/4 cup chopped fresh basil
• Cooking spray
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Crab Cakes With Fresh Corn Salsa

Step outside the normal grill fare with crab cakes, and people will know it's a special occasion. Crab meat is low in saturated fat and high in both vitamin B12 and protein. Dress up this already tasty dish with an easy-to-make corn salsa—it's low in calories and in fat, and adds a tangy flavor. If you have extra salsa, put it out with some tortilla chips for a crowd-pleasing appetizer.

Try this recipe: Crab Cakes With Fresh Corn Salsa Prep: 30 minutes; Cook: 10 minutes.

Ingredients

CRAB CAKES:

• 1 pound shredded lump crabmeat, drained and shell pieces removed
• 1 1/2 cups fresh whole-grain breadcrumbs, divided
• 1/4 cup fat-free mayonnaise
• 3 tablespoons chopped fresh chives, divided
• 2 tablespoons fresh lemon juice
• 2 large egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons canola oil

CORN SALSA :

• 3 ears corn
• 1 cup cherry tomatoes, halved
• 2 tablespoons reduced-fat balsamic vinaigrette or Italian salad dressing (such as Newman's Own Lighten Up!)

1. To make crab cakes, combine crabmeat, 1 cup breadcrumbs, mayonnaise, 2 tablespoons chives, juice, egg whites, salt, and red and black peppers. Mix well and shape to form 8 (1/2-inch-thick) patties. (Patties may be covered with plastic and refrigerated up to 4 hours before cooking.)
2. To make corn salsa, cut corn kernels from cobs; transfer the kernels and any milky juices to a small bowl. Add tomatoes, 1 tablespoon chives, and dressing; mix well.
3. Heat oil in a 12-inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in 1/2 cup breadcrumbs. Add crab cakes to hot skillet; cook 5 minutes per side or until golden. Transfer to plates; top with corn salsa.

Overnight Caramel French Toast

Give Dad a sweet start to his special day with this irresistible baked French toast. It's prepared the night before, which means it's ready to go as soon as Dad wakes up itching for a tasty breakfast. Try using thick slices of whole-grain bread for a fiber boost. Top with raspberries for added antioxidants and a tart flavor.

Try this recipe: Overnight Caramel French Toast
"This is one of my favorite holiday brunch dishes because it can be prepared the night before and popped in the oven to bake the next morning. I adapted it from a family favorite by reducing the amount of butter and eggs, and switching to low-fat milk; it still tastes decadent and rich." -Vanessa Johnson

• 1 cup packed light brown sugar
• 1/2 cup light-colored corn syrup
• 1/4 cup butter
• Cooking spray
• 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
• 2 1/2 cups 1% low-fat milk
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

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