Pizza Stones and How to Use Them

The home cook that wants to create a great homemade pizza should take a cue from professional pizza chefs. Half of the battle is in the crust. Whether thick or thin, the crust can make or break a pizza. No matter what the toppings are, if the crust is not done all the way through, or done too much to the point of being burnt, the pizza is ruined.

The home cook can come real close to the quality of cooked pizza crust of professional pizza chefs by using a pizza stone. With a pizza stone, a home oven can approximate the heat and cooking method of a commercial oven. A pizza stone increases the temperature and amount of heat that is directly applied to the pizza, so that it not only cooks on the top, but from the bottom also. As a good pizza stone is unglazed, it also wicks the moisture from the crust, which helps to ensure the crust is completely done.

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To cook pizza on a stone, you of course need a stone and a paddle, or peel. The peel is usually made of wood, and transfers the raw pizza directly onto the hot stone, and also removes it when done. But first, the stone.

There are many pizza stones available commercially. Make sure that the stone you get is not glazed. These stones can be rather expensive, but with care a pizza stone can last for a long time. Some have said that you can use regular unglazed terracotta tiles, which are not only cheaper but you can make the cooking are bigger or small by adding or subtracting tiles. I would advise using caution when using unglazed terracotta tiles that were manufactured for other uses besides cooking on. If you are positive that the tiles have no additives that could affect the food being cooked, then give them a try if you want. Otherwise, the money spent on a commercial pizza stone is money well spent.

Always place your stone in the oven before you turn it on. Placing a cold stone in a hot oven is inviting disaster, for the stone could break. Heat the stone for at least 30 minutes; an hour would be even better. For pizza, most times the temperature to set your oven at is 500-550. This allows the pizza to cook rapidly, another secret of professional pizza chefs.

Of course, after being in a 500-degree oven for an hour, the stone will be HOT! That's where the peel comes in. Liberally sprinkle the peel with corn meal, place your dough onto it and build your pizza. When ready to cook, CAREFULLY slide your pizza from the peel to the stone. The corn meal helps the pizza slide onto the stone.

After use and the stone has cooled, anything stuck to the stone can be scraped off with a plastic spatula or other utensil. There's really no need to ever wash the stone, but if you must, rinse it off with warm water only. Don't use detergents because the stone is porous and can absorb it and transfer tastes to the pizza. The stone will turn a dark brown color with use, but this is just the sign of a well-used, seasoned stone and will make it cook even better.

With a little experience, a pizza stone will not only bake a great pizza, but also bread, calzone, focaccia, stromboli, practically anything. With a little care and proper use, your pizza stone will last a long time, develop a patina and get better with age!

Pizza Stones and How to Use Them

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How to Cook Salmon in the Oven

Alaskan salmon is a nutrient rich food filled with antioxidants and essential vitamins. It contains high concentrations of Omega 3 oils which reduce the risk of coronary diseases and contribute to a healthy lifestyle. There are many ways to prepare salmon; you can use cedar planks for grilling, giving the salmon a smoky wood flavor, you can bake and broil salmon, and you can even enjoy it raw, sashimi style.

Perhaps one of the more traditional methods of cooking salmon is using your trusty oven. Here we will present you with a few tips and suggestions on how to cook salmon in the oven. Though it may not sound as exotic as cedar plank salmon, using the oven can actually be quite versatile.

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Baked salmon recipes abound. In fact, baked salmon is incredibly healthy and easy to prepare. One of the simpler and healthier versions of baked salmon involves seasoning the fish with a dash of salt and pepper, adding a squeeze of lemon, and wrapping the whole thing up in foil. Chefs call this method of cooking en papillote. Of course, you're just learning how to cook salmon in the oven, so you may want to keep it more simple. For variations, try adding garlic, olive oil and some freshly chopped parsley into the mix. Again, bake in foil for about 45 minutes, until the fish flakes easily with a fork. Another method involves using a shallow baking pan or casserole dish with vegetables and a smattering of liquid such as white wine to keep the fish tender.

Salmon wrapped in filo pastry and seasoned with a spoonful of thick, Dijon mustard and salt and pepper makes a great appetizer. Additionally, you could experiment with salmon pies or salmon patty recipes.

Incorporating baked salmon into your diet is a great way to get healthy. Remember, eating fish often will discourage the development of chronic diseases and improve mental functioning. Now you've got the basics of how to cook salmon in the oven down. Fire it up and get cooking!

How to Cook Salmon in the Oven

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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Wedding Reception Menu Planning: Creating A Children's Food Station

Don't forget the children! When you begin planning the menu for your wedding reception, you will want to consider what food you will provide for the children that will be in attendance at your wedding reception. Don't be surprised if you discover some moms and dads eating from the same station as their children! Many adults would eat pizza any day over fancy wedding food.

The creation of a children's food station is very easy. You can begin planning for this station by simply asking a family member or friend to help you coordinate the details for this station.

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1. Tally up the number of children that will be at your reception. List their ages.

2. Ask the parents what their children like to eat.

3. Create a children's menu. Here are some popular children friendly foods:

Chicken Tenders or Fingers

Cheese Pizza

Pepperoni Pizza

Cheese Quesadillas

Peanut Butter and Jelly Sandwiches

Peanut Butter and Banana Sandwiches

Happy Meals From McDonalds

A Children's Salad Bar

A Children's Stuffed Spud Bar

Vegetable Crisps

Fruit Cocktail Cups

4. Create a design for the station that compliments the overall look of the reception, yet clearly identifies the station as a children's food station.

5. Buy more than you need! I guarantee you that your young and old guests will inhale those pieces of pizza!

6. Include a children's favor... perhaps a wedding themed coloring book with a small box of crayons.

© 2006 Kathi Dameron, Kathi Dameron and Associates

Note To Publishers: You are invited to share this article through your ezine, website or print publication provided you publish this article in its entirety and include the copyright statement, bio information, active website links and contact information for Kathi Dameron and Associates as provided in the resource section at the bottom of the article.

Wedding Reception Menu Planning: Creating A Children's Food Station

Abundant Blessings!

Kathi Dameron

Wedding Reception Teleseminars For Brides

Learn How To Self-Cater or Semi-Cater Your Own Wedding Reception 850-422-3599

Kathi Dameron teaches brides-to-be how to create beautiful and affordable wedding receptions, rehearsal dinners, bridesmaid luncheons and other festive soirees that pop with personality and panache.

Today, Kathi shares her wedding reception expertise that she gained during her tenure as the owner, chef, and event designer of Canopy Rose Catering, a high end catering and special event company that was located in Tallahassee, Florida. Brides and other interested individuals who want to learn the secrets to creating a dream wedding on any budget can attend Kathi's Wedding Reception Teleseminars.

Brides can learn more about attending these teleseminars from the comfort of their own home by visiting or contacting Kathi Dameron at 850-422-3599

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How Long Do You Bake Chicken Leg Quarters?

Chicken leg quarters are a great cut of chicken having a slightly more moist and succulent area of meat than the breast meat. But just how long to you bake chicken leg quarters for?

Given the legs have a much smaller surface area to cook once detached from the whole chicken, the cooking time is drastically reduced. For an average sized pair of chicken legs you will expect to roast them for around 45 to 50 minutes in a hot oven around 220 degrees. Why not make up a home made chicken seasoning to coat your roast chicken legs and give them that extra spice?

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Below is one of my favourite chicken seasoning recipes which derives from a Creole/Cajun source and is quick, easy and in most cases you will have the ingredients within your spice cabinet. Simply make up a batch and keep it together in an airtight jar for later use.

Creole/Cajun Chicken Seasoning Mix

* Quarter of a cup of salt
* 3 Tablespoons of Garlic granules or powder
* 3 Tablespoons of black pepper - grind it fresh for maximum flavour
* Half a teaspoon of cayenne pepper (give it some more if you like, this is down to your preference)
* 1.5 Tablespoons of paprika

Simply place you chicken legs and a couple of table spoons of the spice in a plastic bag. Blow into the bag softly to inflate whilst closing thereby trapping the air inside like a balloon. Shake gently to fully coat your chicken legs thoroughly. Place on a baking tray and bake the chicken leg quarters as above until cooked through.

How Long Do You Bake Chicken Leg Quarters?

The Meat Cooking Expert is bought to you by Thomas Borne. A master Butcher with over 25 years meat retailing experience. Take a look at Tom's Free Recipes Book for great cooking inspiration and to view more detail around the original article please visit Tom's Bake Chicken Legs page.

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Pizza Sauce Recipe - Incredibly Fresh Tasting

What a breakthrough! Let me tell you about it. I put together a recipe for a pizza sauce some time ago based upon various recipes I had researched on the internet. It tasted really decent. It involved cooking down some tomato sauce with some spices and a wee bit of brown sugar added. As I was saying, it tasted really decent. However, I get pizza delivered once in awhile from a local pizzeria that does New York Style Pizza and I am always amazed at how light and fresh the sauce tastes. I began to ponder on this and wondered just what it is that I was missing in my recipe.

Since pizzerias are usually pretty secretive about their recipes I decided not to bother trying to find out what they did to get their pizza to taste so good. Instead I went online and surfed for more sauce recipes. Then I stumbled upon a site by Jeff Varasano, who "reverse-engineered" the pizza of Patsy's Pizza in East Harlem, New York. Reverse engineering is, instead of engineering a product, taking an existing product and breaking it down to find out how it is made so you can replicate it.


Jeff, the founder and CEO of a software company, loved the product from Patsy's so much that he committed himself to finding out how he could produce a pizza with the same qualities. After six years of research and experimentation, Jeff not only reached his goal, but he has generously shared the details of his work and many tips for putting together an excellent pizza. You can read all about it at:

But getting back to the sauce. Jeff said something about pizza sauce that got my attention. He said, "DON'T make a sauce. That is, don't pre-cook the tomatoes. The tomatoes will cook on the pizza. If you cook a sauce first, it will cook again on the pizza, turning it brown and yucky. No need to make a sauce. Look at how overcooked many sauces are. The best places don't do this." Jeff also said something about the canned tomatoes he uses: "Always buy whole, peeled tomatoes and crush them yourself."

I thought long and hard about this and figured that Jeff probably knew what he was talking about! It all seemed to make sense. Now I definitely don't do everything the way Jeff does, but I have implemented his strategy of crushing whole, peeled tomatoes and, without pre-cooking them, applying them directly on the pizza before before putting it in the oven. The results have been phenomenal! I have discovered what my pizza sauce was missing and how to make my sauce taste as fresh and light as the wonderful New York style pizza that I get delivered. Here is my recipe:


1 14.5 oz. can whole, peeled tomatoes (I like Hunt's®.)

2 cloves garlic

1/2 tsp. dried oregano leaves

1/2 tsp. dried basil leaves

1/4 tsp. salt

1/4 tsp. Lawry's® seasoned pepper (or ground black pepper)

1/4 tsp. brown sugar

1/4 tsp. onion powder

1/8 tsp. McCormick® crushed red pepper


Mince the garlic. In a bowl, blend the garlic, the tomatoes and all other ingredients and crush the tomatoes by hand. Or, mince the garlic in a food processor and add the tomatoes and all other ingredients and process until tomatoes are crushed (but not pureed). Spread evenly on pizza dough and add your cheese, pepperoni, etc. This will make enough sauce for two 12" pizzas.

Copyright © 2007 Lee Griffith. All rights reserved.

Pizza Sauce Recipe - Incredibly Fresh Tasting

Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on

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You Have Better Pizza, So Why Do the "Big 3" Chains Dominate You?

One of the main obstacles to growing a successful pizza business is competing with the "Big 3" pizza chains that have literally taken over the market across the country. Your job as an owner/operator of a local area pizza shop is so much bigger than making the best pizza in town, which you probably do, but it also entails being able to compete with the 'big boys' by beating them at their own game. The reason why those huge chains do such an astronomical amount of business is because they spent a ton of money on advertising.

Of course you aren't expected to have the advertising expense account to spend millions of dollars a year to promote your business. But the point is, you don't need to! You only need to beat them in your own neighborhood (market area) and with a good advertising campaign you really can take back what should be yours. Don't let them dominate you in your own home town. You know your area, you know your people, so talk to them - and the way you do that is with targeted marketing tactics.

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Get your name out there so that when consumers think 'pizza' they think of your establishment. That's the name of the game and that's precisely how the "Big 3" got where they are today. It's not because they have great pizza, because we all know they don't. And it certainly isn't because their prices are low enough to draw the business in, with the exception of that fat little Italian character that shall remain nameless because his pizzas are certainly tasteless! Those huge chains 'branded' themselves on a national level. Now it's your job to brand yourself on a local level.

One of the most effective ways that you can 'talk' to your market is with an effective advertising campaign utilizing pizza menu flyers. Base your campaign on the three Golden Rules (commonly referred to as the "Three D's") of flyers and you will own your market:

1. Design
2. Distribution
3. Desire

Use a design that is eye-catching and informative without being too busy. Place your specials and promotions in a place of prominence so that they are the first thing customers see. Graphic design probably isn't your strong point so find a printing company that can help you design your flyer/menu. Their job is to provide you with great advertising; your job is to make the best pizza in town. A good printer will also have the wherewithal to set up distribution for you as well, be it as an insert in your local paper or direct mail menu flyers. Leave that in their hands because they have experience in getting your name out there. And finally desire. What do busy consumers desire most when it comes to take-out or delivery pizza? They are looking for the "Two C's" - cost and convenience. Display your low-cost specials and promotions where they are the focal point of the menu and make it convenient for customers to order and get their pizza.

Remember, the "Big 3" literally saturated the market with pizza menus, coupons, and advertising. One round of flyers isn't going to do the trick. It is essential to set up an ongoing distribution plan with your printer to keep your name in the forefront of your own area. A good professional printing company can take all of that worry out of your hands. The only thing you need to do is focus on making great pizzas and let your printer get customers in your door. It isn't really that expensive and you will be amazed at the traffic an effective flyer campaign can generate for you. You really can beat the big guys at their own game because you only need to focus on your own market area while they are busy trying to conquer the world. Let your printer help you and you're halfway there. (The other half is up to you - the best pizza in town!)

You Have Better Pizza, So Why Do the "Big 3" Chains Dominate You?

Chris Barr is a marketing professional and graduate of Christopher Newport University. His areas of expertise include direct mail, internet marketing, copy writing, SEO, and new business development. Chris currently serves as Marketing Director for Taradel LLC in Richmond, VA.

Copyright© 2010 Taradel, LLC. All rights reserved.

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Sell More Food Using Glossy Pizza Menus + Free Sales Tip!

Pizza Menu Printing for Small Business Owners

As a small business owner and pizza operator, you know how tough it can be to compete with the "Big Chains." It seems like everywhere you go, their pizza delivery vehicles are all over the place, raking in sales and cash flow. This can cause major sales losses for your independent restaurant and you can lose valuable market share unless you fight back with "big chain quality" advertising.

\"pizza Menu\"

Well, now it's time for you to fight back. You can design, print, and mail full-color glossy pizza menus directly to customers around your restaurant, just like the big chains do. Even better, for just pennies per menu, you can purchase first-rate graphic design services and the same print quality used by mega-corporations.

If you are an independent pizza restaurant with anywhere from one to ten locations, it is critical that you have amazing takeout menus. Your menus must speak for you when you are not there, and provide your customers with options, prices, and coupons. If your menu is not on the kitchen counter, in the cabinet, or on the refrigerator, you will probably lose the sale to a chain.

Always remember, your pizza menus are the most important advertising tool you have for new and existing customers. A menu is not just a list of items and prices, it is an advertisement that only has one purpose - to sell your food.

>>> Free Pizza Menu Marketing Tip <<<

When it comes to coupons on your menus, focus on "value to the consumer." For example, if breadsticks only cost you .50 in food costs, but they sell for .00, then instead of offering .00 off any .00 order, offer free breadsticks w/ any .00 order (this is worth .00 to the consumer).

These types of simple changes (there are hundreds of them) can yield huge sales and increase your average ticket size. Would you rather average .00 per order or .00 order? An extra .00 per order adds up nicely - especially for annual sales numbers and cash flow!

Sell More Food Using Glossy Pizza Menus + Free Sales Tip!

Chris Barr is a marketing professional and graduate of Christopher Newport University. His areas of expertise include direct mail, internet marketing, copy writing, SEO, and new business development. Chris currently serves as Marketing Director for Taradel LLC in Richmond, VA.

Copyright© 2010 Taradel, LLC. All rights reserved.

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How to Stop Leg Cramps and Spasms

A muscle cramp or spasm is a sudden, uncontrolled contraction of a muscle. This type of pain is most commonly experienced in the legs, and therefore often called a leg cramp or a "charley horse."

The exact cause of a leg cramp is not completely understood, but there are some factors that are thought to contribute to this condition:

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o Muscle fatigue
o Heavy exercising
o Dehydration
o High weight (not necessarily obesity)
o Electrolyte imbalances
o Medications (statins, prednisone, others...)

The most common cause that is typically seen in patients who develop leg cramps is exercising in an unusual way, meaning either more activity or a different exercise. Leg cramps are more common in young (adolescent age) and older (over 65) patients. Patients who weigh more are more prone to developing leg cramps. Also, some medications can cause side effects of leg cramping.

'Charley-horses' is the first place your body targets when you are dehydrated. Drink lots of water! I recommend purified water and Mineral Water mixed 50/50. The Mineral Water is going to put back into the muscles the minerals they are losing on a daily basis. You must drink beyond your thirst to get the benefits of hydration.

I suggest that adults and children drink 40 ounces of water per 100 pounds of body weight every day. Realize that exercise, ambient temperature, and state of health affect the water needs of your body.

In the evening take a hot bath with 2 cups of dissolved Epsom salts and soak for 30 minutes. Afterwards, if you have something shaped like a cylinder and made out of hard material (think of a large rolling pin you would use for pizza dough or something) place it under your leg and push down and roll it back and forth...this should massage the spasms out of your leg. It will hurt while you're doing it, but more so the type of pain that actually feels good, in the long run. Afterwards massage an analgesic cream into the area. You will start feeling better very quickly.

Take 500mg of calcium and magnesium every evening. This will help stop the cramping as these minerals have a significant relaxing affect on the muscles.

Eat a diet with lots of fresh green vegetables. These vegetables uncooked have tremendous amounts of minerals that will feed the muscles. Today's diet is greatly lacking in fresh vegetables and fruits. The water that's contained in vegetables and fruit has the greatest absorption of minerals into the body.

It's critical that you take a digestive enzymes capsule every time you eat to optimize the absorption of the foods you are consuming. Without enzymes your body cannot absorb food. This is one of the reasons that people are constantly hungry - their body is no longer producing enzymes in their stomach. This is common nowadays because of lifestyle (consuming fast food daily) and illnesses.

Working as a Naturopathic doctor for twenty years I saw muscle spasm problems completely resolved by using the methods I have laid out. I do private telephone consultations if you would like further information and help.

If you find this problem continuing you should see your medical doctor because it's possible it could be a more serious problem and will need medical investigation. I practiced as a doctor of Naturopathic medicine for over twenty years. I have extensive knowledge on the body.

How to Stop Leg Cramps and Spasms

When it comes to modalities such as: nutrition, supplements, physical medicine (includes soft tissue manipulative therapy, physiotherapy, sports medicine, exercise and hydrotherapy) I'm the person you want to contact.

Cherokee Billie

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Simple No Bake Chocolate Macaroon Recipe

This recipe was a favorite of my sister and I. We loved it when my mom would make these. When we were old enough to cook, the house always smelled like chocolate macaroons. I think we made this recipe about a couple of times a week. They are very easy to make and super yummy to eat! Another thing I like about this recipe is that you don't use a lot of dishes, so clean-up is a breeze as well. These cookies are great if you are in a pinch and need to make something delicious in a hurry. Another great thing is the ingredient list is very short and most things I'm sure you will be able to find in your very own kitchen.

I hope you enjoy making these macaroons as much as I know you will enjoy eating them.


What you need to make the macaroons:

2 cups granulated sugar

1/2 cup butter

1/2 cup milk

6 tbsp cocoa

1/2 cup fine shredded coconut

3 cups oatmeal

1-2 cookie sheets waxed paper

1. Combine the first four ingredients together in a large pot and bring to a boil for about 2-3 minutes, stirring constantly.

2. Take pot off of stove and add the coconut and oatmeal. Mix until everything is coated.

3. Place on a wax paper lined cookie sheet by heaping tablespoon-fulls. To have these cookies ready quickly, cool in refrigerator, or leave and let cool to room temp.


Note: You may need to double batch these cookies as they will disappear fast!!!!

Simple No Bake Chocolate Macaroon Recipe

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Italian Sausage and Arugula Pizza With Onions and Peppers

Here is a short and simple pizza recipe you can put together fairly quickly with little fuss, and put something delicious on the table in minutes. There are a number of types and flavors of Italian sausage from mild to hot, sweet to savory. Choose your favorite style or blend a few different types for even more variety. As the recipe does not call for any seasonings, herbs or spice, a hotter Italian sausage might be the perfect choice. While the arugula adds a nice licorice like bite, if you cannot find it at your supermarket or farmers market, or if desired, baby spinach would do nicely here.

If you decide to make pizza dough from scratch, the recipe time could increase significantly as many dough recipes require time for the dough to rise once or twice before shaping. Homemade pizza dough may also require more time in the oven to properly bake and crisp up. A brushing of olive oil or a thin layer of ready-made or homemade tomato based pizza sauce would also be a nice addition, to add a little moisture and some extra flavor.

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Italian Sausage and Arugula Pizza with Onions and Peppers


8 ounces Italian Sausage, casings removed
1/2 small White Onion, thinly sliced
4 cups Baby Arugula
1/2 cup Roasted Red Pepper Strips
1 large Pre-Baked Thin Crust Pizza Shell
3/4 cup Ricotta Cheese
1-2 tablespoons Parmesan Cheese, grated

1. Preheat the oven to 450 degrees F.
2. In a large saucepan, over medium high heat, brown the Italian sausage well and drain off the excess fat.
3. In a separate large saucepan, over medium low heat, add the thinly sliced white onion and baby arugula.
4. Saute the vegetable mix until the arugula has wilted.
5. Stir in the red bell pepper strips and Italian sausage and heat until warmed through.
6. Spread the ready-made crust with 1/2 cup of the ricotta cheese and top with the sausage mixture.
7. Make dollops with the remaining ricotta and sprinkle with Parmesan cheese.
8. Bake directly on the oven rack placed in the center of the oven for 8-10 minutes.

Italian Sausage and Arugula Pizza With Onions and Peppers

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Build Muscle - Must Have Meals to Build Muscle

If you are serious about being able to build muscle, you need to get serious about your diet. Diet is going to be a huge contributing factor to your success, so if you don't have a firm grasp over this, you are not going to get the body you're after.

Making sure to plan the meals you are going to eat each week is going to really help you build muscle in the long run. The less you have to think about your meals, the easier it will be to follow the diet and thus gain weight.

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Having a set of muscle building meals that you can fall back on when times get busy will give you the assurance you need to know that you can in fact put on the weight.

Here is a list of meals that should be regular standby's on your muscle building plan.

Big Bodybuilding Breakfast

In order to build muscle, you need to be sure you stop the overnight fasting period with a solid meal to start your day. You'll want a good dose of protein, carbs, and dietary fat in this meal, helping you get a kickstart on your high calorie intake.

For a fast option, prepare 1 cup of raw dry oats with milk. Once it's finished cooking, mix in one scoop of protein powder (chocolate or vanilla will work nicely) along with 2 tbsp of peanut butter.

This single bowl will have you eating close to 700 calories, will have a perfect combination of protein, carbs, and fat, and can be made in five minutes flat.

The Lowdown On Lunch

If you're looking for a lunch meal on the fly, consider preparing two cups of whole wheat pasta, throwing a can of salmon over top (if you can tolerate the bones, that's helpful as they have added calcium - if not, remove them beforehand), then drizzle on 1-2 tablespoons of olive oil and ½ cup of tomato based pasta sauce.

While the pasta's boiling, microwave 1-2 cups of frozen vegetables to help get your vitamin intake for the day and toss this with the pasta and salmon at the end. Finally, top the meal off with 2 tbsp of Parmesan cheese and you've got a filling meal that will help you pack on the muscle.

Muscle-Building Pizza Dinner

If you prepare pizza yourself, it can actually be a terrific option for those trying to build muscle, while keeping off the fat.

To prepare this, purchase a pizza crust and smear it with pizza sauce. On top of that, place some pre-cooked diced chicken, some thinly sliced ham, and any vegetables you prefer. Sprinkle on some low-fat cheese and then place in the over until the cheese is melted and crust is toasted.

This going to be a better option than having pizza at a restaurant or eating one of those freezer brand ones as it will have more protein and less saturated fat.

So, next time you're in need of a fast meal, keep these three in mind. Preparing meals designed to help you build muscle does not need to be difficult so long as you are willing to get a little creative and aren't an overly picky eater.

Build Muscle - Must Have Meals to Build Muscle

For more muscle-building recipe ideas and to get a diet customized for you, visit []

Shannon Clark is a certified personal trainer, fitness writer, and co-author. She specializes in helping skinny guys build muscle and helping females get the lean, sexy body they crave. View more information []

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