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.
Tuesday, February 28, 2012
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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