MEXICAN SALAD
INGREDIENTS
INGREDIENTS
- 3/4 cup vegetable oil
- 1/2 cup vinegar
- 3/4 teaspoon salt
- 3/4 cup chopped fresh cilantro
- 1 cup salsa
- 1 1/2 cups chopped red onion
- 1 cup sliced olives
- 1 1/2 cups cooked kidney beans
- 1 cup sliced celery
- 12 cups torn lettuce
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups crushed tortilla chips
PREPARATION
In a small bowl, prepare the dressing by mixing together oil, vinegar, salt, cilantro and salsa. Set aside. In a large bowl, combine all remaining ingredients. Pour dressing over and toss well to mix. Serve immediately.
MARINATED GRILLED SHRIMP
INGREDIENTS
PREPARATION
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
INGREDIENTS
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 500 grams fresh shrimp, peeled and de-veined
PREPARATION
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
PORRIDGE WITH APPLE, RAISINS AND CINNAMON
INGREDIENTS
PREPARATION
Core the apple and cut into small cubes. Keep aside 2 tablespoons of milk. In a saucepan on medium heat, make a paste of the oats, sweetener and remaining milk. Bring to boil by slightly increasing the heat and stirring continuously. Add the apple pieces, raisins and cinnamon powder and mix it well, taking care not to break the apple bits. Reduce the heat to simmer. Keep on heat for about 7 minutes, stirring at regular intervals. Take the pan of the source of heat, stir in the remaining milk. Serve hot.
INGREDIENTS
- 1 apple
- 90g porridge oats
- 1 tablespoon low calorie sweetener
- 600ml semi-skimmed milk
- 25g raisins
- ½ teaspoon cinnamon powder
PREPARATION
Core the apple and cut into small cubes. Keep aside 2 tablespoons of milk. In a saucepan on medium heat, make a paste of the oats, sweetener and remaining milk. Bring to boil by slightly increasing the heat and stirring continuously. Add the apple pieces, raisins and cinnamon powder and mix it well, taking care not to break the apple bits. Reduce the heat to simmer. Keep on heat for about 7 minutes, stirring at regular intervals. Take the pan of the source of heat, stir in the remaining milk. Serve hot.
MOCHA SHAKE
INGREDIENTS
PREPARATION
Dissolve the coffee and cocoa powder in the hot water. Blend the coffee-cocoa mixture, milk and ice cubes together until smooth and frothy. Pour in a tall glass and serve.
INGREDIENTS
- 1 teaspoon ground coffee
- 1 tablespoon unsweetened cocoa
- 1/4 cup hot water
- 1 teaspoon low calorie sweetener
- 1 cup skimmed milk
- 4 ice cubes
PREPARATION
Dissolve the coffee and cocoa powder in the hot water. Blend the coffee-cocoa mixture, milk and ice cubes together until smooth and frothy. Pour in a tall glass and serve.
EGG SALAD SANDWICH
INGREDIENTS
PREPARATION
Peel the eggs, separate the white of the eggs from the yolks. Chop up the whites of 6 six and yolks of two in a medium sized bowl. Discard the 4 remaining yolks or use them for other purposes. Add the remaining ingredients and mix well. Spread on slices of whole grain bread and serve with a side of fresh salad.
INGREDIENTS
- 8 large hard-boiled eggs
- 1/2 cup celery, chopped
- 1/3 cup spring onions, chopped
- 1/3 cup red bell peppers, sliced
- 2 tablespoons light mayonnaise
- 2 tablespoons non-fat sour cream
- 1 teaspoon mustard paste
- Salt
- Pepper
PREPARATION
Peel the eggs, separate the white of the eggs from the yolks. Chop up the whites of 6 six and yolks of two in a medium sized bowl. Discard the 4 remaining yolks or use them for other purposes. Add the remaining ingredients and mix well. Spread on slices of whole grain bread and serve with a side of fresh salad.
LEMON PUDDING CAKE
INGREDIENTS
PREPARATION
Pre-heat the oven to 325 degrees. Centralize the oven rack. Lightly grease custard cups and set them in a large roasting pan. Blend the butter, sugar, sweetener and salt until the mixture attains a crumbly texture. Add 3 egg whites and the flour, and blend till smooth. Mix in the lemon rind, juice and milk, stirring continuously. In a large bowl, beat the remaining egg whites till stiff. Whisk the beaten egg whites into the prepared batter so that no lumps are formed. Spoon the batter into the custard cups. Fill the roasting pan with water (up to half way the height of the custard cups). Cook till the custard cakes are done, should take approximately 25 - 30 mins. Check the cakes after 20 mins by gently pressing the centre of the cakes, when done they will attain a spongy feel. When done, remove from custard cups and serve (either hot, warm or chilled) with lemon marmalade.
INGREDIENTS
- 2 tablespoons butter
- 1/4 cup sugar
- 1/4 cup low calorie sweetener
- 1/8 teaspoon salt
- 6 egg whites
- 3 tablespoons flour
- 1 tablespoon grated lemon rind
- 1/4 cup freshly squeezed lemon juice, strained
- 1 cup skimmed milk
PREPARATION
Pre-heat the oven to 325 degrees. Centralize the oven rack. Lightly grease custard cups and set them in a large roasting pan. Blend the butter, sugar, sweetener and salt until the mixture attains a crumbly texture. Add 3 egg whites and the flour, and blend till smooth. Mix in the lemon rind, juice and milk, stirring continuously. In a large bowl, beat the remaining egg whites till stiff. Whisk the beaten egg whites into the prepared batter so that no lumps are formed. Spoon the batter into the custard cups. Fill the roasting pan with water (up to half way the height of the custard cups). Cook till the custard cakes are done, should take approximately 25 - 30 mins. Check the cakes after 20 mins by gently pressing the centre of the cakes, when done they will attain a spongy feel. When done, remove from custard cups and serve (either hot, warm or chilled) with lemon marmalade.
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