Natashas Kitchen

When your child has a cold or fever, you likely pamper him with soup and some extra hugs. But when you have a child going through surgery or a chronic illness, it's one of the most difficult tasks a parent can face. You have to handle your child's medical needs plus his emotional ones. As one of America's Top Doctors, a mother of two grown children and a physician and surgeon with over 25 years' experience, New York City-based Jacqueline Jones, MD, understands there is no greater responsibility as a parent than ensuring a child's optimum health. With that in mind, Dr. Jones has written Medical Parenting: How to Navigate Health, Wellness & the Medical System With Your Child, a new book that aims to help parents take control of their child's health. That way parents can feel confident in their decisions. Told from a physician and mother's perspective, Dr. Jones helps parents connect with their children on a personal level, and guides parents through the ma

It's hard to turn on the TV or hop on social media without hearing mention of CBD. It's on everyone's minds lately. CBD—cannabidiol—is a chemical derived from cannabis. CBD is non-psychoactive and contains no tetrahydrocannabinol, or THC. So, it doesn't produce the high associated with marijuana. Since this therapeutic agent is legal in some states, it's enticing to those who want relief minus mind-altering effects. Countless products containing CBD have popped up, touted as natural remedies for ailments ranging from joint pain and seizures to anxiety and insomnia. CBD is thought to alleviate conditions like inflammation, migraines, nausea and sleep disorders. And women are getting in on it, too, using it for issues like hormone regulation, beauty benefits, menopause and premenstrual syndrome symptom alleviation, and sex life enhancer. CBD is sold in various strengths and forms including oils, capsules, edibles and topicals at health food stores, smoke shops and pha

While many of us are aware that mammograms play a key role in early breast cancer detection, we are also aware of the pain and discomfort that can be associated with this important exam. But despite the discomfort, we know mammograms are important, and we are supposed to get them anyway, no questions asked. We learned during a recent HealthyWomen survey—supported by Siemens Healthineers—that 61 percent of 1,194 respondents of women 40 years and older think mammograms are necessary. But just because women understand a mammogram is a necessary part of early cancer detection, it doesn’t mean they enjoy them. Fifty-two percent said the mammogram experience is uncomfortable and 25 percent said mammograms are painful. Nearly 1 in 6 women report that discomfort has deterred them from getting a mammogram as recommended: 12 percent of women reported postponing a mammogram due to discomfort, and 3 percent said they would not get them anymore because of it. But with new mammogram system options a

INGREDIENTS: FOR THE RICOTTA MIXTURE:  1 cupParmesan cheese  1¾ cupsricotta cheese  3 eggs  ¼ cupchopped fresh basil  ¼ teaspoonground black pepper  ¼ teaspoonsalt FOR THE LASAGNA:  11 no-boil lasagna noodles  7 cupsyour favorite meat sauce  ¼ cupParmesan cheese  21 ouncesmozzarella cheese(shredded (5 cups)) DIRECTIONS: Preheat oven to 375 degrees F. In a medium bowl, stir together the ricotta, Parmesan, basil, eggs, salt and pepper until thoroughly combined. Spread ½ cup of the sauce over the bottom of a 9x13-inch baking dish. Top with 3 of the lasagna noodles, then dollop one-third of the ricotta mixture over the noodles. Sprinkle 1¼ cups of the mozzarella cheese over the ricotta, then spread 1½ cups of the sauce over the cheese. Repeat the layers of noodles, ricotta, mozzarella and sauce two more times. Place the last three noodles on top of the sauce and spread the remaining sauce on top, ensuring that the entire surface of the noodles is covered in sauce. Top with the remaining 1¼

INGREDIENTS:  1 poundsweet Italian sausage  1 poundziti pasta  1 cupgrated Romano cheese, divided 5 cupsyour favorite spaghetti sauce 7 ouncesmozzarella cheese(diced small (¼-inch))  5 ouncesmozzarella cheese(shredded (about 1 cup)) DIRECTIONS: Grease a 9x13-inch baking dish. Preheat oven to 350 degrees F. Cook pasta to al dente according to the package directions. Drain and put into a large bowl. While the pasta is boiling, cook the sausage in a large skillet over medium heat until cooked through. Remove the sausage from the pan with a slotted spoon and add to the bowl with the pasta. Toss the pasta and sausage with the sauce, sausage, ½ cup of the Romano cheese, and the diced mozzarella. Pour the mixture into the baking dish, sprinkle with the remaining ½ cup Romano cheese and the shredded mozzarella. (Make-Ahead Note: At this point, you can tightly cover the pan with foil and refrigerate for up to one day or freeze for up to 3 months. If frozen, place in the refrigerator the day bef

Ingredients : 2.5 tablespoons olive oil, for baking dish plus 2 tablespoons 1 1⁄2 lbs breakfast sausage, removed from casing 1 onion 1 pinch chili flakes 3.5 tablespoons unsalted butter, divided 11 large eggs, whisked 1.5 tablespoons olive oil 3.5 tablespoons flour 1.5 cups chicken broth 1 cup milk 1 lb frozen hash browns, browned to cook 9 ounces frozen spinach, thawed and drained 1.75 cups shredded sharp cheddar cheese 1.75 cups shredded mozzarella cheese 13 oven-ready lasagna noodles 4 tablespoons chopped chives kosher salt ground black pepper Instructions :  Coat a 9x13-inch baking dish with olive oil. Preheat oven to 375 degrees F. In a large skillet over medium heat, warm 2 tablespoons olive oil.  Add onions and cook until soft and translucent, about 5 minutes.  Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned. Add 2 tablespoons butter to the skillet to melt, then stir in the flour until complet

Ingredients 1 cup (240 mL) water 1 box chocolate cake mix 80 mL(⅓ cup ) oil 480 mL heavy cream 4 eggs 455 g (16 oz) dark chocolate cocoa powder Instructions  350˚F (180˚C). In a large mixing bowl, combine the cake mix with the water, oil, and eggs, and stir until well combined. Transfer the mixture to a well-greased bundt pan. Bake for 40-50 minutes, or until a toothpick comes out clean. Heat the heavy cream in a small saucepan until just boiling. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined. Invert the bundt cake onto a serving dish. Pour the chocolate ganache in the center hole, allowing it to overflow and cover all of the cake. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes. Enjoy!

INGREDIENTS  1 cup water 1 pkg.  spice cake mix  1/2 cup oil  1 cup canned pumpkin 2 eggs  4/5 cup chopped PLANTERS Walnuts  1 pkg. PHILADELPHIA Neufchatel Cheese, softened  1/4 cup packed dark brown sugar  1 cup thawed COOL WHIP LITE Whipped Topping INSTRUCTIONS 1_ 350ºF. 2_ Beat first 5 ingredients in large bowl with mixer until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray. 3_ Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely. 4_ Beat Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.

These easy no-bake oreo truffles are a great dessert to make as a gift to friends and family, or for yourself! You can get creative with the chocolate dips and toppings.  Course Dessert  Cuisine American  Total Time 16 minute  Prep Time 16minutes  Servings 16 truffles  Calories 178kcal Ingredients 25 oreo cookies 4 oz cream cheese softened 1/2 cup chopped white chocolate for dipping 1/2 cup chopped dark chocolate for dipping assorted sprinkles for decoration US Customary - Metric Instructions Pulse the oreos in a food processor until crushed into small crumbs. Add the cream cheese and process until you get a big balled clump on one side that looks very shiny. Use a medium cookie scoop to portion the mixture into 1 inch balls, then put the truffles on parchment paper and refrigerate for 15 minutes. Place each kind of chocolate in small, microwaveable bowls, and microwave in 30 second intervals until melted. Dip each truffle in whatever chocolate you desire, then place back onto the parc

  INGREDIENTS 1/4 tsp. salt  5 eggs  2 cups sugar  1 tsp. vanilla  1 cup buttermilk 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate  1 cup butter  1/2 cup water  2.5 cups flour  1 tsp. baking soda INSTRUCTIONS 1_  350°F. 2 _ Cover bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. 3_ Combine flour, baking soda and salt. Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Gradually add flour mixture alternately with buttermilk, mixing well after each addition. Pour into prepared pan. 4_ Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife. 5_ Cool cake completely. Fro

The perfect savory sauce to smother over your beautiful enchilada creations. (Vegan, gluten-free). Our favorite stovetop enchilada sauce! Cook Time: 15 minutes Prep Time: 5 minutes Total Time: 20 minutes Category: Sauce Servings: 8 INGREDIENTS 1/4 cup tomato paste 4 cups organic low sodium vegetable broth 1/4 cup all purpose flour (I use GF all-purpose) 1/5 tsp. cumin2 Tbsp. olive oil 1/4 tsp. garlic powder 1/4 tsp. chili powder 1/4 tsp. onion powder Salt pepper to taste INSTRUCTIONS In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder. In a medium saucepan, heat olive oil over medium heat. Add tomato paste, and the bowl of flour and spices. Cook 1 minute, whisking continuously. Whisk in broth, increase heat, and bring to a light boil. Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally. Salt/pepper to taste. NOTES My favorite variation is adding smoked paprika & chipotle powder (usually about 1/4 - 1/2 tsp. in p

_Cook Time 21 mins _Prep Time 11 mins _Total Time 31 mins Servings: 3 to 7 Ingredients 0.5  packet ranch salad dressing mix 1  packages cream cheese, softened 0.5 can white premium chunk chicken breast, drained 0.5  Borden® Cheese Shredded Mild Cheddar Cheese0.5  package precooked crumbled bacon pieces 0.5  package precooked crumbled bacon pieces Instructions Preheat the oven to 323°F and lightly grease to 10-inch oven-safe skillet (or a 1 quart baking dish).  Reserve about 1/4 cup cheese and 2 tablespoons bacon and set aside. Combine the cream cheese, salad dressing mix, and drained chicken with the remaining cheese and bacon.  Mix well.  Pour the mixture into the prepared skillet and sprinkle the top with the reserved cheese and bacon. Bake uncovered for about 20 minutes or until the cheese has melted and the dip has heated through.  Serve warm with pita chips, bagel chips, veggies, etc.

_ Cook Time 34 mins _ Pre Time  22 minps _ Total Time 54 mins Servings: 7 enchiladas  Ingredients 1 cup chunky salsa 1 pound lean ground beef 1 can red enchilada sauce 7  tortillas (We much prefer flour, but corn are more traditional.) 1  package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups) Instructions Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat. Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish. Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining e