Excerpted from Neelam Batra

Makes 4 to 6 servings

1/4 cup Chickpea Masala with Pomegranate Seeds (recipe follows)

2 tablespoons basic ginger-garlic paste

1 (2 1/2- to 3-pound) chicken, skinned and cut into serving pieces (discard the back and wings)

1 cup nonfat plain yogurt, whisked until smooth

1 teaspoon garam masala + 1/4 teaspoon for garnish

1/2 teaspoon ground paprika

1 teaspoon salt, or to taste

2 tablespoons peanut oil

3 to 5 dried red chile peppers, such as chile de arbol, with stems

1 teaspoon cumin seeds

2 tablespoons finely chopped fresh curry leaves

1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the chickpea masala and ginger-garlic paste. Then, place the chicken in a large non-reactive bowl and add the yogurt, ginger-garlic paste, 1 teaspoon garam masala, paprika, and salt. Mix well, making sure the chicken pieces are well coated with the marinade. Cover with plastic wrap and refrigerate at least 4 and up to 24 hours.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chile peppers, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the curry leaves and stir about 1 minute.

3. Add the chicken plus all the marinade and cook over medium-high heat for the first 3 to 5 minutes and then over medium heat until the chicken is golden, about 10 minutes.

4. Add the cilantro and cook about 5 minutes. Then add the chickpea masala and cook until the chicken is tender and the gravy thick, about 20 minutes. Transfer to a serving dish, sprinkle the ¼ teaspoon garam masala on top, and serve.

Photo Credit: y2bk VIA Flickr http://www.flickr.com/photos/y2bk/

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-1-000-Indian-Recipes.productCd-1118245601.html

Excerpted from Diabetic Living Editors

24 g Carb

SERVINGS 6 (1 pita half each)

START TO FINISH 30 minutes

12 ounces skinless, boneless chicken breast halves

1 tablespoon balsamic vinegar

3 whole wheat pita bread rounds, halved crosswise

1/4 cup light mayonnaise

1 ounce soft goat cheese (chevre)

1 tablespoon fat-free milk

1 teaspoon balsamic vinegar

1 green onion, thinly sliced

1 1/2 cups fresh spinach leaves

1 small pear or apple, cored and thinly sliced

1. Brush chicken on both sides with some of the 1 tablespoon balsamic vinegar; set aside. Grill chicken on the rack of an uncovered grill directly over medium coals. Grill 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon vinegar halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack over heat. Cover and grill as above.) Cut each chicken breast half into 1/2-inch-thick slices.

2. Meanwhile, wrap pita bread rounds in foil. Place on the grill rack directly over medium coals. Grill about 8 minutes or until bread is warm, turning once halfway through grilling.

3. For sauce: In a small bowl, use a fork to stir together mayonnaise, goat cheese, milk, and the 1 teaspoon balsamic vinegar. Stir in green onion.

4. To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita.

NUTRITION FACTS PER SERVING: 216 cal., 6 g total fat (2 g sat. fat), 39 mg chol., 293 mg sodium, 24 g carb., 3 g fiber, 18 g pro. Exchanges: 1.5 starch, 2 lean meat. Carb choices: 1.5.

Reprinted by permission of the publisher from AARP Diabetic Living Quick and Easy Meals, by Diabetic Living Editors. Copyright © 2011 by John Wiley & Sons, Inc.

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-Diabetic-Living-Quick-and-Easy-Meals.productCd-1118246640.html

Excerpted from Carol Gelles

Makes: 6 cups; serves: 6 to 8

6 cups water, divided

1/2 ounce dried mushrooms

1 tablespoon vegetable oil

2 cups sliced white mushrooms

1 1/2 cups chopped onions

1 cup diced carrots

1 cup diced celery

1 cup diced parsnip

1/4 cup pearled barley

1/3 cup chopped fresh parsley

1/3 cup snipped fresh dill

1/4 teaspoon salt, or to taste

1/4 teaspoon pepper

1. In a small saucepan, bring 1/2 cup of the water to a boil. Add the dried mushrooms and let stand 10 minutes or until softened. Chop mushrooms; set aside with the soaking liquid.

2. In a 4-quart saucepan, heat the oil over medium-high heat. Add the white mushrooms and onions; cook, stirring, until softened, about 3 to 5 minutes.

3. Add the remaining water and the carrots, celery, parsnip, barley, and reserved chopped mushrooms and liquid; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Add the parsley, dill, salt, and pepper. Simmer 15 minutes longer.

Variation: Add 1 cup diced, peeled potatoes when you add the herbs.

Reprinted by permission of the publisher from AARP 1,000 Vegetarian Recipes, by Carol Gelles. Copyright © 1996 by John Wiley & Sons, Inc.

Photo Credit: WordRidden VIA Flickr http://www.flickr.com/photos/wordridden/

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-1-000-Vegetarian-Recipes.productCd-1118248651.html

Excerpted from Diabetic Living Editors

26 g Carb

SERVINGS 2 (1/2 tostada stack each) START TO FINISH 20 minutes

2 6-inch corn tortillas

1/2 cup canned black beans, rinsed and drained

2 eggs

1 tablespoon fat-free milk

1/8 teaspoon black pepper

1/8 teaspoon salt

Nonstick cooking spray

1/2 medium tomato, sliced

2 tablespoons shredded queso fresco or reduced-fat Monterey Jack cheese

2 teaspoons snipped fresh cilantro

Light sour cream (optional)

Chopped fresh cilantro (optional)

1. Warm tortillas according to package directions. Meanwhile, in a small bowl, use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure, combine eggs, milk, pepper, and salt; beat with a rotary beater or wire whisk.

2. Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set on the bottom and around edge. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Cook for 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

3. Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomatoes, cheese, and snipped cilantro. If desired, top with a dollop of sour cream and chopped cilantro. Serve immediately.

NUTRITION FACTS PER SERVING: 213 cal., 7 g total fat (2 g sat. fat), 217 mg chol., 446 mg sodium, 26 g carb., 5 g fiber, 12 g pro. Exchanges: 2 starch, 1 lean meat, .5 fat. Carb choices: 2.

Reprinted by permission of the publisher from AARP Diabetic Living Quick and Easy Meals, by Diabetic Living Editors. Copyright © 2011 by John Wiley & Sons, Inc.

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-Betty-Crocker-Cooking-for-Two.productCd-1118281187.html

Yield: 4 servings

Excerpted from Cathy Thomas

4 tablespoons unsalted butter, divided use

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon, divided use

Pinch ground nutmeg

2 large ripe peaches, peeled, pitted, sliced

2 tablespoons sour cream

8 slices French bread or brioche bread, 3/8 inch thick

4 eggs

1/4 teaspoon salt

Agave pancake syrup or maple syrup

Optional for serving: 2 tablespoons sour cream

1. Melt 2 tablespoons butter in medium skillet on medium-high heat. Add sugar, 1/4 teaspoon cinnamon, and nutmeg; stir until sugar dissolves.

2. Add peaches and cook, stirring occasionally, until peaches are soft. Remove from heat and add 2 tablespoons sour cream. Divide peach mixture evenly on 4 pieces of bread, leaving 1/2-inch border all around. Top each with a second piece of bread; press down gently to seal edges.

3. Place eggs, remaining 1/4 teaspoon cinnamon, and salt in pie pan; using a fork, beat well.

4. Melt 1 tablespoon butter in large, deep skillet on medium-high heat. Working in batches, dip both sides of 2 “sandwiches” in egg mixture and pan-fry in melted butter until lightly browned on both sides. Repeat with remaining butter and sandwiches. Cut each “sandwich” in half on the diagonal. If desired, top with remaining sour cream and syrup.

Nutritional information (per serving without syrup and optional sour cream): Calories 590, fat calories 210; total fat 23 grams, sat fat 11 grams, cholesterol 250 milligrams; sodium 700 milligrams; total carbohydrates 79 grams, fiber 5 grams, sugars 10 grams; protein 18 grams; vitamin A IUs 20%; vitamin C 8%; calcium 15%; iron 25%.

Reprinted by permission of the publisher from AARP Melissa’s Everyday Cooking with Organic Produce, by Cathy Thomas. Copyright © 2011 by John Wiley & Sons, Inc.

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-Melissa-s-Everyday-Cooking-with-Organic-Produce.productCd-111824835X.html

We also want to get involved more than just monetarily with non-profit organizations. We are looking for an outlet to show our generosity, and in a way that satisfies our need to give.  In fact, we are more prone to donate to organizations once we have volunteered for them and allocated our time and dedication towards a cause.

Personally, I have spent countless hours volunteering for my sorority’s philanthropy, Prevent Child Abuse America (PCAA). It makes giving to them so much more rewarding, whether it is with my time or money.

Volunteering with children at Build-A-Bear.

However, millennials also recognize that although money may just be an object, it’s an object that we don’t always seem to have a lot of. It’s a necessary resource that we calculatedly prioritize with. My generation seems to have prioritized responsibly enough because over 70% of us not only open our hearts towards non-profit organizations, but our precious pockets online as well.

One of the most rewarding volunteering experiences I had contributing for my non-profit organization was when my sorority and I had the opportunity to meet with children who had a history of abuse.

“We took them to Build-A-Bear and when I was in the process of turning a very plain bear into the next Disney princess with one of the girls, she turned to me and told me that it was the best day of her life.”

During this particular season of giving, I want my fellow millennials to have a fulfilling experience such as that one. Since we are so tech-savvy, we are accessed easiest online. Therefore it makes sense that we also want donate online. I recently used an online ‘Giving Card’ that was sent to me through email. It was developed by Razoo, which is an fundraising site that allows you to donate to the non-profit of your choice. I can now give my friends the gift of giving by emailing them Giving Cards during this holiday season, as well. Just another small, but big way to make a difference this holiday!

Photo courtesy of Lauren Fielder

Excerpted from Faye Levy

Makes 4 servings

Bruschetta are trendy Italian appetizers often served at restaurants, but they’re extremely easy to prepare at home. They’re simply garlic toast with a fresh tomato-basil topping. I like to add the popular Israeli hot pepper chutney, zehug, to give it extra zip. Sometimes I substitute cilantro, which many Jews of Middle Eastern descent prefer to basil.

These hors d’oeuvres are terrific for serving in the Sukkah. You can bring them on a tray or simply bring a plate of toast and a bowl of topping, and your family and guests will make their own. If you prefer, you can skip the step of brushing the bread with oil and simply toast it in a toaster instead of in the broiler.

1/2 teaspoon Zehug (recipe follows), hot salsa, or hot sauce, or to taste

2 cups diced fresh tomatoes

3 tablespoons thin strips fresh basil or chopped cilantro

2 to 3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper, to taste

8 slices Italian bread or 16 slices baguette or other slim crusty bread

2 large cloves garlic, peeled and halved

1. Prepare Zehug.

2. Mix tomatoes with Zehug, 2 tablespoons basil, and 2 tablespoons olive oil in a medium bowl. Season with salt and pepper.

3. Lightly brush bread with olive oil. Broil it until lightly toasted; turn over, brush with oil and lightly toast second side. Watch carefully; they burn easily. Rub both sides of toast with cut garlic while bread is still hot.

4. Serve toast topped with tomato-basil mixture.

Reprinted by permission of the publisher from AARP 1,000 Jewish Recipes, by Faye Levy. Copyright © 2000 by John Wiley & Sons, Inc.

Photo Credit: Steven Depolo VIA Flickr http://www.flickr.com/photos/stevendepolo/

AARP Recipe Ebook: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-1-000-Jewish-Recipes.productCd-1118248546.html

Excerpted from Terry Blonder Golson

Makes: 1 loaf (12 slices)

Slather thick slices with cream cheese.

1/2 cup unbleached, all-purpose white flour

2 cups whole wheat flour

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon baking powder

1 teaspoon baking soda

1 cup pumpkin puree

3 tablespoons vegetable oil

1 cup honey

1/2 cup buttermilk

1 whole egg

1 egg white

1) Preheat the oven to 350°F. Coat 2 small loaf pans or 1 large one with nonstick spray.

2) Sift together the dry ingredients until there are no dark spice streaks.

3) In a separate bowl, beat together the remaining ingredients.

4) Pour the wet ingredients into the dry. Gently but quickly fold the two together until a moist batter forms. Pour the batter into the pan(s).

5) Bake the smaller loaves for 35 to 40 minutes and the large one for 50 minutes to 1 hour. If your oven heats unevenly, turn the pan(s) once during baking. The bread is done when the color becomes an even golden brown, the loaves feel firm to the touch, and the crack along the top looks baked, not raw. Let the bread cool in the pans for 5 minutes, then turn out onto a cooling rack.

Per Slice: Calories 221; Protein 5g; Fat 4g (Saturated 1g); Carbohydrates 44g; Fiber 3g; Sodium 258mg

Reprinted by permission of the publisher from AARP 1,000 Lowfat Recipes, by Terry Blonder Golson. Copyright © 1997 by John Wiley & Sons, Inc.

Photo Credit: The Delicious Life VIA Flickr http://www.flickr.com/photos/thedelicious/4078859323/sizes/m/in/photostream/

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-1-000-Low-Fat-Recipes.productCd-1118245660.html

Excerpted from Jackie Mills, RD.

QUICK

Makes 6 servings

Syrup would overwhelm the delicate flavor and texture of these airy pancakes. Serve them with a light dusting of confectioners’ sugar and fresh berries, sliced peaches, or orange segments.

1 cup part-skim ricotta

1/3 cup skim milk

2 large eggs, separated

1/3 cup unbleached all-purpose flour

1 tablespoon granulated sugar

2 teaspoons grated orange zest

Pinch of salt

1 1/2 teaspoons canola oil, divided

2 teaspoons confectioners’ sugar

3 cups sliced fresh strawberries

1. Preheat the oven to 250°F. Place a large baking sheet in the oven.

2. Combine the ricotta, milk, egg yolks, flour, granulated sugar, orange zest, and salt in a large bowl and whisk until smooth.

3. Place the egg whites in a large bowl and beat at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the ricotta mixture in 3 additions, stirring until no white streaks appear.

4. Heat a large nonstick griddle or large nonstick skillet over medium heat. Brush with 1/2 teaspoon of the oil using a silicone brush. Spoon the batter by scant 1/4-cup measures onto the griddle 4 at a time. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Place the pancakes on the baking sheet in the oven to keep warm. Repeat the procedure with the remaining oil and batter to make 12 pancakes.

5. Place 2 pancakes on each plate. Sprinkle the pancakes evenly with the confectioners’ sugar. Accompany each serving with 1/2 cup of the strawberries.

Each serving: 17 g carb, 156 cal, 6 g fat, 3 g sat fat, 84 mg chol, 2 g fib, 8 g pro, 106 mg sod • Carb Choices: 1; Exchanges: 1 starch, 1 fat

Reprinted by permission of the publisher from AARP 1,000 Diabetes Recipes, by Jackie Mills, RD. Copyright © 2011 by John Wiley & Sons, Inc.

Photo Credit: UggBoy VIA Flickr  http://www.flickr.com/photos/uggboy/

AARP Ebook recipe: http://bookstore.aarp.org/WileyCDA/AarpTitle/AARP-1-000-Diabetes-Recipes.productCd-1118248503.html

Picture this: When browsing popular Instagram accounts, you stumble upon a once-in-a-lifetime opportunity from a trusted airline. It’s almost as if fate wants you take that all-expenses paid trip to visit old connections.

The airline’s Instagram account is offering a free flight to your next vacation destination. All you have to do to claim the offer is to be one of the first 20,000 followers. And the airline’s Instagram account already has thousands of followers who eagerly await their prize, which makes it seem even more convincing. Unfortunately, thousands are being disappointed.

The people behind the too-good-to-be true offers disguise themselves as legitimate corporations, like American Airlines and Delta. Several mysterious scammers plaguing Instagram are essentially taking thousands of hopeful followers hostage via their fake accounts.

Read what PetaPixel and CNET discovered about some of the Instagram culprits here.

How can you look out for traps created by these social media con artists and spot the fakes?

•  Fine print is your friend in this case, and with legit offers you’ll usually see fine print at the bottom of the promotion with a link.
• Look for contact information or for the location for the promotion’s originator.
• Find the rules and regulations section for the promotion, commonly known in legalese as ‘terms and conditions’ – that box that you have to check in order to be eligible.

If you don’t see these elements, you’ve probably spotted a fake.

The good news is that airlines have begun to disclaim specific sources and Instagram is being proactive in deleting the fictional accounts. The moral of the social media story: if promotions seem too good to be true, they probably are.

For more information on fraud on the Internet and beyond, see AARP’s Scams and Fraud page.

Photo Courtesy of PitaPixel