1 LARGE EGG CALORIES : CALORIE COUNT OF FOODS : WEIGHT LOSS BOOT CAMPS FOR ADULTS.
Tommy Hilfiger Women's Hooded Down Jacket, Chocolate, X-Large
This down filled jacket from tommy hilfiger is perfect for fall and winter, wear it casually everyday or use for outdoor winter sports, it is water repellant and sure to keep you cozy and warm, the plush valboa lined hood with faux fur trim zips off to convert this jacket from sporty to dressy, at 28 inches long this coat hits at the mid thigh, a chunky, easy to use front zipper closure is concealed with a placket and toggle closures, side entry pockets have a button over flap to keep your posessions secure, side tab details give off a slimming appearance around the waist, knit storm cuffs keep your arms warm, fully lined with an added plush valboa half back lining, machine washable80% (12)
Amazing 9 layer Garden Salad-Explored! 7-8-11- THANKS SO MUCH!
I know I know this isn't what you usually get from me but I felt compelled to share this fresh,nutritious colorful fresh salad with you. I'm a true believer that food should look as wonderful as it tastes,presentation is important as well as flavor! This can be a meal in itself here at our home in the hot summer months... This is all garden fresh other than the cheese and bacon sprinkled on top. Ingredients are 'fresh Romaine ,organic veggies- if at all possible straight from the garden if possible! You can of course change the ingredients to suit your tastes. 1 large Vidalia onion ( we are soooo blessed here in the South to have these incredible" sweet "onions at our disposal in the summer months and believe me if you EVER have one you will never go back to anything else and like it!) LOL.... 1 package of Romaine Salad those with 3 hearts are perfect if your don't have fresh available 1 large Red bell peppers(chopped) , 1-16 oz package frozen "Baby" sweet peas (so sweet and tender.) Put these into a strainer run cold water over them to thaw and remove ice,do not cook! 6 boiled eggs chopped fine 6 to 8 oz of grated cheese (I use Colby and Jack) or what ever suits your fancy.. 1 package of maple flavored or brown sugar- bacon, fried strained and crumbled. Now the best part is the home made dressing.... " Homemade Dressing" 1- 16 oz tub of Greek yogurt( I use Okinos organic and love the extra thick texture along with NO artificial ingredients!) I remove one half of a cup .4 oz of the yogurt and add mayonnaise.( the original recipe called for two cups of mayo (YUCK!).tooo many fat calories.... Finely Chop up 1 tablespoon chives and 1 tablespoon of fresh parsley.add salt to taste and pepper also 1 teaspoon honey to balance flavors.Mix this all well together with your yogurt and mayo,set aside, Now if you have a large glass bowl this will be wonderfully displayed ! Start with chopped Romaine on the bottom layer,at least 1 inch thick. next the wonderful chopped onions, next your chopped peppers, next another layer of salad then your chopped eggs, next your strained sweet peas(uncooked). Now you pour your dressing over the peas making sure the layers are presented all the way to the very edge, this helps keep your dressing from sinking all the way down the bowl.then your finely shredded cheese ,last your bacon crumbles and just for presentation,I saved the stem from the pepper to put into the middle of the final complete salad... When you get ready to serve and your guests are through ohhhing and awhing mix all ingredients together and serve... I promise there wont be anything left !!! ENJOY!Day 2 – Finished Product
Finished product. Taste = amazing. Calories = ....let's not think too hard about it. There were a couple of pieces of toast underneath all of that which added greatly to the finished product. Champignons Sautes Au Buerre [Sauteed Mushrooms] Mastering the Art of French Cooking by way of SmittenKitchen.com A 10-inch enameled skillet 2 tablespoons butter 1 tablespoon oil ? pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large 1 to 2 tablespoons minced shallots or green onions (optional) Salt and pepper Place the skillet over high heat with the butter and oil. As soon as you see the butter foam has begun to subside, indicating that it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat. Toss the shallots or green onions with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving. Hollandaise Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Hittin' the Sauce 3 egg yolks 1 teapsoon water 1/4 teaspoon sugar 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces 1/2 teaspoon kosher salt 2 teaspoons freshly squeezed lemon juice 1/8 teaspoon cayenne pepper Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
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