Awesome!
Thai Peanut Base (vegetarian and yummy!)
This simple Thai sauce recipe can be served over vegetables, cubed pan fried tofu, or over rice or noodles.
3 tbsp. lime juice
Zest of one lime
1 tbsp. brown sugar
Red pepper flakes to taste
1 cup of coconut milk (for a healthier version try coconut juice and 1 tbsp. cornstarch to thicken)
½ cup vegetable broth
4 tbsp peanut butter
1 tbsp peanut oil
1, 1 inch piece of grated ginger root or 2 tsp powdered ginger root
1 tbsp. garlic to taste

Place peanut butter in a bowl. Add warmed coconut milk and stir in with a wisk. Add the broth and continue to stir. Stir in the remaining ingredients (except for the garlic and peanut oil) and mix well. Sauté some vegetables in peanut oil with garlic. Add peanut sauce mix and continue to cook until thickened (about 2-4 minutes in a hot pan). Serve over rice or noodles.

What is better on a hot day than a nice refreshing smoothie! Easy and options for low fat, no fat, or fat! I also included a wrap to eat with it

Iced Berry Bash Smoothie

Ingredients:
1-1/2 cups of Nonfat, Lowfat or Whole Milk Plain yogurt
1-1/2 cups of Newman's Own Old Fashioned Roadside Virgin Lemonade
1-1/2 cups of frozen mixed berries

Directions:
Combine yogurt, lemonade and fruit in a blender.
Blend at high speed until fruit is finely chopped.

Yields: 4 - 6 servings

Southwestern Turkey Rollups with Savory Salsa Spread

Ingredients:
1 lb. salsa seasoned turkey deli meat
1 bag flat bread Lettuce, chopped in thin strips 1 lb. fat free shredded cheddar cheese (Optional)
2 ripe tomatoes, chopped Savory Salsa Spread (Blend 1/2 cup Stonyfield Farm Plain yogurt with 1/2 cup Newman's Own Mild Salsa)
Directions:
Spread the salsa spread over the each piece of flat bread, cover salsa spread with turkey slices. Sprinkle lettuce strips, cheese and tomatoes over turkey slices. Roll bread tightly into a "sandwich log". Cut diagonally in half or in several 1" slices. Great appetizer idea!

Here's a spicy, fat free snack. Great with baked Tortilla Chips:

SALSA
1 14.5 oz can tomatoes w/green chilles (drained)
1 15 oz can whole peeled tomatoes (with juice)
1/4 c diced onion
1 Tbsp jalapenos (I used jarred)
1/2 tsp cumin
1/2 tsp garlic salt
1/2 tsp sugar

Place onion and jalapeno in food processor and pulse a few times. Add both cans of tomatoes, garlic salt, cumin and sugar.
Process until well blended, but not pureed.
Place in covered container for at least 3 hours..but overnight is best.

SUNNY BREAKFAST CASSEROLE
Makes 8 servings

--------------------------------------------------------------------------------
1 can Nonstick cooking spray
1 (8-ounce) container fat free sour cream
1 cup warm water
1/2 cup Bernard Cream of Mushroom Soup & Gravy Base
1 teaspoon Italian seasoning
1/4 teaspoon white pepper
1 (1-pound 4-ounce) package refrigerated shredded hash brown potatoes
1/2 cup chopped fresh parsley
8 large eggs
& Paprika

Preheat oven to 350°F. Spray 9x13-inch baking dish with nonstick cooking spray. Combine sour cream, water, soup base, Italian seasoning and pepper in medium bowl; stir until smooth. Fold in potatoes and parsley; spoon into prepared baking dish. Cover baking dish with foil and bake for 50 minutes. Uncover dish and make 8 indentations in potatoes, each large enough to hold 1 egg. Crack eggs 1 at a time and place 1 egg in center of each indentation; sprinkle with paprika. Bake uncovered 10 to 15 minutes longer or until eggs are cooked as desired.

Per Serving: 207 Calories; 11 g Protein; 13 g Carbohydrate; 6 g Fat; 215 mg Cholesterol; 153 mg Sodium.

Food Exchanges: 1 Bread/Starch, 1 Medium Fat Meat

Recipe can be halved for 4 servings. Use an 8-inch square baking dish.

Feta-Stuffed Chicken - Great meal and fast!

4 (4 ounce) skinned, boned chicken breast halves
1/4 cup dry bread crumbs
1/4 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper


1 Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
2 Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.
3 Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Serving size: 1 chicken breast half and 3/4 cup salad. Calories 207 (27% from fat) Protein 29.6g Fat 6.2g (sat 1.9g) Carbohydrate 7.0g Fiber 2.0g Cholesterol 71mg Iron 2.4mg Sodium 237mg Calcium 114mg

Makes 4 servings

Lemon Dill Salmon

Ingredients:
2 Skinless Salmon Filets
3 tablespoons of Virgin Olive Oil
1 Teaspoon Dill Seed
1 Tablespoon Lemon Juice
2 Teaspoons Fresh Chives or parsley
1 Pinch Pepper


Preparation:
To prepare the dill mix, sprinkle Olive Oil in a shallow pan over a low heat. Add lemon juice and mix well. Remove from the heat and blend in the dill and chives. Allow the mixture to cool.

Broil the salmon 6-8 minutes on each side turning once. Baste frequently with dill mixture. Remove from the broiler and place on a platter, covering the steaks with the remaining mix.

Serves 2.

Email me for where to get the Freshest Salmon delivered to your door!

Stuffed Acorn Squash

Cut an acorn squash in half and scoop out all the seeds.

Lightly saute red peppers, green peppers and onions in a small amount of butter or margarine. Add seasoned bread crumbs and stir for a minute.

Put mixture into the scooped out squash.

Cover with wax paper and microwave for approximate 10 minutes until tender.

No need for for additional butter or seasonings.

Just eat out of shell or scoop onto a plate.

Great tasting healthly recipe! Enjoy!

These recipes look great! And I still have PLENTY of water bottles to give away, so anyone who shares can still get one!

YUMMY TUNA SALAD SANDWICHES

This is how I make tuna salad--quick, easy, healthier than using mayo:

1. Get a can of solid white, water packed tuna.

2. Open can and shred tuna into flakes.

3. Add equal amounts of plain yogurt and Dijon-style mustard to tuna. I also like Bermuda onion, diced celery, garlic powder and pepper, to taste.

4. Allow flavors to mingle in the refrigerator for about an hour.

I serve this on reduced carb whole wheat bread and a small side of Flax tortilla chips.

You can also make potato salad with the same yogurt/mustard mix.

how to make lemonade,make sugar syrup

Online Casinos | Online Casino - Online Casino