This looks to be a great quick easy meal for those who have little time to cook and make it healthy. Rice takes no time and the broccoli a quick steam together with the shrimp and wallah – Done
Here are the quantities if you missed them
Recipe – Ingredients:1 1/2 t.fresh garlic, 2 t. fresh ginger, 1/3 c. soy sauce, 1/2 t. crushed red pepper, 1 T. olive oil, 1/3 c. honey Directions: Put shrimp into plastic bag and marinade in the 1/2 the sauce for 15 min. in the fridge; then saute mixture in the olive oil in a frying pan till tender; top with remaining sauce and serve
I made this last night and was delicious. My husband does not like cucumber so I used red pepper (capsican) instead of the cucumber. I did get a little carried away with the coriander (cilantro) but for me it was perfect. A great low calorie snack or have as a salad with your meal or just on its own.
Now I love peas, they are my favorite vege. When I was at Bermagui (Australia) last week we had lunch at a restaurant called “Octopii”. My niece Donna and I had ‘Fish Pot Pie’ and with this pie was mashed potato and this creamy mushy peas. It was delicious and I made it with our shepard’s pie last night. Mine was a little more liquid than theirs but I think I over cooked the peas. You really should make sure you boil the water first then add the peas for only 3 min and no longer. Next time I do it I think I would roll them out on a paper towel to get as much of the water off the peas as I could.
Anyway here is the recipe. Hope you enjoy.
345g frozen peas
4 tablespoons cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation:5min › Cook:10min › Ready in:15min
Bring a shallow pot of lightly salted water to the boil over medium high heat. Add peas and cook for 3 minutes or until tender.
Drain peas and transfer to a blender or large food processor. Add cream, butter, salt and pepper and process until blended but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Very simple and easy.
Detox Drink Recipe Ingredients
If you want to cleanse, lose body fat, boost energy and help reverse disease, then adding natural detox drinks to your diet can help you improve your quality of life … fast!
Try this Secret Detox drink recipe for fast results:
Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid, which has been shown to lower blood pressure up to 6 percent. It can also help eat up the starches if you do eat grains in your diet. (I use Bragg – Apple Cider Vinegar.)
Lemon juice helps balance blood sugar and has an alkaline effect on your body helping to regulate PH. It also contains vitamin C.
Cinnamon is one of the best antioxidants on the planet. It’s the number one herb/spice for balancing blood sugar.
Cayenne pepper has been shown to drop blood pressure, increase metabolism.
Stevia is an all-natural sweetener made from the stevia plant, and it’s a great replacement for any artificial sweeteners.
I recommend consuming this drink three times daily 20 minutes before meals for two weeks, then consuming it one time a day before breakfast or lunch.
Secret Detox Drink Recipe
Total Time: 2 minutes
- Warm the water.
- mix all ingredients together.
- Best served warm but drink at desired temperature.
This looks delicious. Maybe not for those looking at calorie counts.
Mac and Cheese Steak Pasta
1 box pipette
2 teaspoons butter, unsalted
1 cup panko breadcrumbs
1 tablespoon garlic powder
2 tablespoons low-sodium vegetable broth
1 cup yellow onion, sliced
3 cups green peppers, sliced
1 ½ cup button mushrooms, sliced
6 ounces lean steak, bottom round or top sirloin, ½” diced
1 ½ cup non-fat evaporated milk
1 cup provolone cheese, shredded
1 ½ cups mild cheddar cheese, shredded
1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
2. In a medium sized skillet, heat butter over medium heat; once butter is melted add panko breadcrumbs and mix together stirring until golden brown
3. Remove from heat and add garlic powder
4. In a large skillet heat broth over medium heat and sauté onions, peppers and mushrooms until onions are translucent and slightly caramelized, about 10 minutes; season to taste with salt and pepper
5. Add beef and cook until heated through
6. In a large saucepan whisk evaporated milk and both cheeses over medium heat; continue whisking until cheese is melted and mixture is thick
7. Season to taste with salt and pepper; add pasta into cheese mixture
8. Stir in onions, peppers and beef, coating with cheese mixture, stirring until evenly combined
9. Top with toasted breadcrumbs
Photo Credit: Lou Manna
Calories: 458.7 Fat: 13.8g Total Carb: 59g Protein: 26.5g
BROCCOLI QUICHE … low carb Recipe
10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
1 cup heavy cream
1 teaspoon salt
Spray a large glass pie plate. Put the broccoli, onion and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream, salt and pepper. Pour evenly over the cheese. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Makes 6 servings
Can be frozen
Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Egg And Avocado Breakfast Sandwich
Meat-free but not too virtuous, it’s healthy and satisfying.
SERVINGS: 6 SANDWICHES
1 red bell pepper
¼ medium mango, cut into pieces
2 tablespoons light brown sugar
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
½ teaspoon cayenne pepper
9 large eggs
¼ cup whole milk
¼ cup (½ stick) unsalted butter
¾ cup grated extra sharp cheddar
Kosher salt and freshly ground black pepper
6 kaiser rolls, split, lightly toasted
1 avocado, sliced
3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced
Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt.
Do Ahead: Hot sauce can be made 1 week ahead. Cover and chill.
Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.
Recipe by Dimes, NYC
Photograph by Alex Lau
Grilled bacon corn on the cob
Preheat an outdoor grill for high heat.
Sprinkle each ear of corn with cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (a big ear might need 3 pieces of bacon.) wrap the ears in aluminum foil, twisting the ends tightly to seal.
Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.
This is easy.
Use ‘Flakey Pastry’ sheets or ready mix dough which you just mix with water.
Cut in rings to fit a 6 muffin, muffin tin. place pastry in muffin tins.
Chop bacon in small pieces, chopped parsley, Mix approx 6 eggs.
Put bacon and parsley in cupped pastry that you have put the muffin tins. Then pour in the whipped eggs over bacon and parsley. Sprinkle with cheese and black pepper.
Bake for about 15 minutes in an oven with the temperature of 375o or until the eggs are firm.
These are delicious for school lunches or just a snack. Simple to make also.
I don’t know where the recipe came from but it looks great to me.