INGREDIENTS:
1 whole wheat English muffin
2 Tbsp fat free cream cheese
1 egg, fried
1 bacon slice, cooked
avocado slices
INSTRUCTIONS:
Toast the English muffin. Top with cream cheese, fried egg, avocado slices, and bacon slice.
Use the Index on the right and find yourself something yummy!
Tuesday, February 28, 2012
The Best Breakfast Sandwiches...EVER!!!
Spinach Salad with Poppyseed Vinaigrette
INGREDIENTS:
Cleaned, trimmed, dry spinach
Strawberry slices
Mandarin oranges
Craisins
Feta cheese
Slivered almonds
INSTRUCTIONS:
Toss ingredients together and serve with poppy seed vinaigrette.
SALAD DRESSING:
1/3 cup canola or olive oil
1/3 cup honey
1/3 cup balsamic vinegar
1 Tbsp poppy seeds
1 Tbsp Dijon or regular mustard
Combine all ingredients in a jar. Whisk or shake to mix.
Cleaned, trimmed, dry spinach
Strawberry slices
Mandarin oranges
Craisins
Feta cheese
Slivered almonds
INSTRUCTIONS:
Toss ingredients together and serve with poppy seed vinaigrette.
SALAD DRESSING:
1/3 cup canola or olive oil
1/3 cup honey
1/3 cup balsamic vinegar
1 Tbsp poppy seeds
1 Tbsp Dijon or regular mustard
Combine all ingredients in a jar. Whisk or shake to mix.
Monday, February 27, 2012
Lemon & Dill Chicken
INGREDIENTS:
4 boneless, skinless chicken breasts
1 Tbsp olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup chicken broth
1 Tbsp flour
2 tsp dill weed
1 Tbsp lemon juice
Salt & Pepper
INSTRUCTIONS:
Heat oil in a medium skillet. Place the chicken in the skillet. Sprinkle with salt & pepper. Cook for about 3 minutes. Turn chicken over. Sprinkle again with salt & pepper. Cook for another 3 minutes. Remove chicken and set aside. Add onion & garlic. Cook, stirring for 1 minute. In a medium bowl combine broth, flour, dill, and lemon juice. Mix well. Add the broth mixture to the skillet. Cook, whisking, until slightly thickened, about 3 minutes. Return the chicken to the pan. Reduce heat to low, cover and simmer on low until the chicken is cooked through, about 4 minutes.
4 boneless, skinless chicken breasts
1 Tbsp olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup chicken broth
1 Tbsp flour
2 tsp dill weed
1 Tbsp lemon juice
Salt & Pepper
INSTRUCTIONS:
Heat oil in a medium skillet. Place the chicken in the skillet. Sprinkle with salt & pepper. Cook for about 3 minutes. Turn chicken over. Sprinkle again with salt & pepper. Cook for another 3 minutes. Remove chicken and set aside. Add onion & garlic. Cook, stirring for 1 minute. In a medium bowl combine broth, flour, dill, and lemon juice. Mix well. Add the broth mixture to the skillet. Cook, whisking, until slightly thickened, about 3 minutes. Return the chicken to the pan. Reduce heat to low, cover and simmer on low until the chicken is cooked through, about 4 minutes.
Saturday, February 18, 2012
Taco Soup
INGREDIENTS:
1/2 - 1 lb. lean ground beef
1 medium onion
1 can (28 oz.) tomatoes, crushed
1 can (8 oz.) tomato sauces
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans
1 can corn (15 oz.), drained
1 pkg. taco seasoning mix
INSTRUCTIONS:
In a large saucepan saute ground beef and onion; drain fat. Add tomatoes, tomato sauce, drained kidney beans, corn, and seasoning mix. Simmer 15 minutes. Granish with grated cheese, low-fat sour cram, diced green onions, sliced black olives, guacamole, or tortilla chips. Yield: 4-6 servings.
1/2 - 1 lb. lean ground beef
1 medium onion
1 can (28 oz.) tomatoes, crushed
1 can (8 oz.) tomato sauces
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans
1 can corn (15 oz.), drained
1 pkg. taco seasoning mix
INSTRUCTIONS:
In a large saucepan saute ground beef and onion; drain fat. Add tomatoes, tomato sauce, drained kidney beans, corn, and seasoning mix. Simmer 15 minutes. Granish with grated cheese, low-fat sour cram, diced green onions, sliced black olives, guacamole, or tortilla chips. Yield: 4-6 servings.
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