Wanda Holmes

Home life is changing, so sound dampening is more important than ever. Life is getting louder inside and around the home. Televisions, home theaters, computers and video games blare from almost every room. Family cell phones ring or buzz, making life loud.
 

Your home's insulation can do more than keep you warm in the winter and cool in the summer. With the right selection, your insulation can help transform your home into a quiet retreat and sanctuary from the outside world.
 

Sound dampening is becoming a requirement for modern families, so if you have the opportunity to re-insulate your home, sound-proofing insulation is an excellent choice to escape the everyday hustle and bustle. Stone wool insulation, for example, is a top choice for professional recording studios. This material is an excellent acoustic barrier that actually absorbs the sound. For homeowners, retailers point to a performance tested product called, Roxul Safe 'n' Sound mineral wool insulation. It provides higher sound absorption against low frequency (bass) ranges that other types of insulation struggle to block.
 

For the best soundproofing results, install the mineral wool insulation in your home theater, basements, home office, laundry room, furnace room and even the washrooms. Installing mineral wool insulation on the interior walls will control sound, delivering peace and quiet.

(NC)-A little prep in the morning will a go a long way in creating a flavorful and nutritious family meal that cooks while you are at work. Start with spice-coated chicken and a healthy pantry staple pasta sauce. Let it simmer all day in the slow cooker. Finish it off with rich Greek yogurt and lime at dinner time. This dish can be served over quinoa or basmati rice. This traditionally rich butter chicken dish is slimmed down in sodium and fat while maintaining amazing aromas and flavours.
 

Prep time: 15 minutes
 

Cooking time: 4-6 hours on HIGH or 8-10 hours on LOW
 

Serves: 6
 

Serving size: 250g

 

Calories per serving: 307
 

Ingredients:
 

• 2 cups (500 mL) Healthy Choice Diced Tomato with Onion and Garlic pasta sauce
 

• 2 tsp. (10 mL) each: ground ginger, curry powder
 

• 1 tsp. (5 mL) each: ground cumin, cinnamon, coriander
 

• 1 medium onion, finely chopped (about 1 ½ cup/375 mL)
 

• 1 ½ lb. (675g) boneless, skinless chicken breast, cubed into 2- inch (5 cm) pieces
 

• 2 tbsp. (30 mL) melted, unsalted butter
 

• 1 tbsp. (15 mL) lime juice
 

• ½ cup (125 mL) 0% fat, plain Greek yogurt, optional
 

• ¼ cup (50 mL) chopped cilantro, to garnish
 

Directions:
 

• In small bowl combine all spices, set aside.
 

• Place onion in ceramic insert of slow cooker; add chicken; sprinkle with spices then top with melted butter and Healthy Choice Diced Tomato with Onion and Garlic pasta sauce.
 

• Stir, cover and cook on HIGH 4-6 hours or on LOW 8-10 hours.
 

• Stir in lime juice and yogurt (optional) before serving. Garnish with cilantro.
 

Tip: Make extra of the spice mixture and store for your next "better for you" Butter Chicken.
 

Visit Facebook.com/HealthyChoiceCanada for more recipes and cooking tips.
 

www.newscanada.com

(NC)-Minestrone is a thick Italian vegetable soup and is an easy way to feed a gang. Leftovers even taste better the next day. Vary the beans and pasta as desired.
 

Preparation Time: 15 minutes

Cooking Time: 35 to 40 minutes
 

4 slices pancetta or bacon, diced 

2 tbsp olive oil (optional) 25mL

2 medium onions, diced 2

2 large carrots, coarsely chopped 2

2 celery stalks, sliced 2

2 garlic cloves, minced 2

10 cups chicken broth 2.5 L

1 can (28oz/796 mL) tomatoes 1

1 cup whole wheat macaroni or shells 250 mL

1 lb sliced mushrooms (about 6 cups/1.5 L)500 g

1 tsp Each dried thyme and basil leaves 5 mL

1 ½ tsp dried oregano 7 mL

1 can (19 oz/540 mL) mixed beans*, 1

drained and rinsed

4 cups torn fresh spinach leaves 1 L

1 tsp hot pepper sauce (optional) 5 mL

1 cup grated Parmesan cheese 250 mL

 

In large soup pot cook bacon until fat is rendered (if it is very lean add 1-2 tbsp (15-25 mL) oil. Add onion, carrot, celery and garlic; sauté for 3-5 minutes. Add broth, bring to boil and then lower heat; simmer covered for 10-12 minutes or until vegetable are almost tender. Stir in tomatoes, (breaking up with a spoon) macaroni, mushrooms, herbs and beans. Cook covered over medium heat for 10-15 minutes or until pasta and mushrooms are cooked. Taste and add hot sauce if desired. Just before serving stir in spinach leaves. Pass Parmesan cheese to sprinkle generously on top.
 

Makes 10 Servings
 

*Mixed beans are a medley of kidney beans, chick peas, romano beans and black eye peas

Variation: Substitute stewed, herbed or diced tomatoes for whole tomatoes.
 

Tips: For easy preparation chop all vegetables in food processor. Make the soup a few days ahead and refrigerate covered or freeze but don't add spinach until it is reheated ready to serve, so that it keeps its colour.
 

Nutritional Information:Per Serving Calories: 224 Protein : 13.4 g Fat: 7.8 g Carbohydrates: 24.9 g Dietary Fibre: 5.3 g
 

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.