25 de mayo de 2016

HONEY CAKE - A SIMPLE RECIPE FOR TODAY

HONEY CAKE - A SIMPLE RECIPE
4 eggs
1 cup honey
1 cup coffee, cooled to room temperature
2 tsp. baking powder
2 tsp. baking soda
1 cup oil
2 cups sugar
3 cups flour

Beat eggs. Add honey, coffee, oil, and sugar. Mix well.

Sift together baking powder, baking soda, and flour.

Mix all ingredients together.

Pour into greased loaf pan.

Bake in 350° oven for about 1 hour.

Top with slivered almonds.

Greek Honey Cake RECIPE FOR TODAY

Greek Honey Cake

Prep 30 m
Cook 40 m
Ready In 1 h 10 m

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.

Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.

For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

20 de mayo de 2016

Feta, Mushroom, And Spinach Omelette RECIPE FOR TODAY

Feta, Mushroom, And Spinach Omelette
I love the high protein content of this breakfast. As stated previously, protein is essential to building muscle and keeping us feeling fuller for longer!

Time to Prepare: 5 Minutes
Time to Cook: 5 Minutes
Number of Servings:1

Ingredients:

1 egg
2 egg whites
3 – 4 chopped mushrooms
1/2 cup packed baby spinach (approx)
1 oz. feta cheese – crumbled

Recipe:
Mix eggs until combined. Lightly spray a pan with cooking oil. Sauté chopped mushrooms until soft. Add the baby spinach and cook until just wilted, pour over egg mix, and sprinkle with the crumbled feta cheese. Flip the omelet once the edges start to pull away from the pan, cook other side until brown.

Optional: salt and pepper to taste, & cherry tomatoes quartered (yum).

BREADED CHICKEN CUTLETS WITH DECONSTRUCTED GUACAMOLE RECIPE FOR TODAY

Baked Chicken Cutlets with Deconstructed Guacamole

BREADED CHICKEN CUTLETS WITH DECONSTRUCTED GUACAMOLE

7 Smart Points 286 calories
TOTAL TIME: 30 minutes

INGREDIENTS:

FOR THE CHICKEN:

2 (8 ounce) boneless chicken breasts, cut in half legthwise
1/4 teaspoon seasoned salt (such as adobo seasoning)
2 large egg whites, beaten
1/2 teaspoon sazon (homemade or packaged)
1/2 cup seasoned breadcrumbs
1 -1/2 tbsp olive oil

FOR THE DECONSTRUCTED GUACAMOLE:

4 ounces avocado (from 1 small Hass)
1 cup grape tomatoes, halved
1/4 cup slivered red onion
1/4 cup cilantro leaves
1/4 teaspoon kosher salt and black pepper
1/4 teaspoon cumin
juice of 1/2 lime
4 lime wedges for serving

DIRECTIONS:

Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess. Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 piece chicken, 1 oz avocado plus toppings

Amount Per Serving:
Smart Points: 7
Points +: 7
Calories: 286
Total Fat: 13g
Saturated Fat: 2g
Cholesterol: 83mg
Sodium: 568mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 1g
Protein: 31g

Peanut Berry Yogurt RECIPE FOR TODAY

Peanut Berry Yogurt

from www.stylolady.com

Berries and peanut butter – didn’t exactly tickle my taste buds at first, but as it turns out it’s a tasty combo! I love the antioxidants that I get from the berries, and the healthy mono fats from the nuts.

Time to Prepare: 5 Minutes
Number of Servings:1

Ingredients:

1/4 cup grape nuts cereal
1/2 cup low fat yogurt
1/2 cup mixed berries
1 Tbsp chunky peanut butter

Recipe:
Add Grape nut cereal to your breakfast bowl. Then add the yogurt, berries, and peanut butter. Mix well. I like to leave mine to soften for 10 minutes while I go get something achieved, but some would prefer to eat it straight away with a crunch!

19 de mayo de 2016

Easy Roasted Lemon-Garlic Shrimp RECIPE FOR TODAY

Easy Roasted Lemon-Garlic Shrimp
Skinnytaste.com
Servings: 4 • Size: 9 to 10 jumbo shrimp • Points +: 5 • Smart Points: 3
Calories: 216 • Fat: 6 g • Saturated Fat: 1 g • Carb: 3 g • Fiber: 0 g • Protein: 35 g
Sugar: 0 g • Sodium: 252 mg • Cholesterol: 258 mg

Ingredients:

1 1/2 lbs shelled and deveined jumbo shrimp (36)
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 lemon, juice of
1 tablespoon chopped parsley

Directions:

Preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray.

Combine the shrimp, garlic, oil and crushed red pepper together in a bowl and stir to combine.

Arrange the shrimp on a baking sheet in a single layer. Roast 6 to 8 minutes or until the shrimp turns opaque. Squeeze lemon over the shrimp and garnish with parsley.