I just love potatoes like most people and I cannot get enough of them. So when it comes to potato omelets or pancakes, you can count me in.
I like this recipe because it is a real crowd pleaser and I get great compliments on it. It goes perfectly with almost anything from breakfast, a side dish a just a complete meal by itself.
Remember when cooking this omelet, keep the heat on med heat so it will cook through the potatoes and it will give it enough time for it to cook through and through. If the heat is too high then it could burn or it will be cooked on the outside but raw on the inside. As it is going, please give it a peak under the omelet an is how it is doing, and make adjustments to the heat.
God did not make you live on bread alone. I know, I know that we are sometimes on a diet but that can sometimes be a bit boring. So I like to eat something brave like something I can set my teeth into.
So here we have it, a crustless quiche that is satisfying and good for you, not only this but it tastes really great. Go ahead and try it out for yourself and find out how awesome this recipe is, do not forget to get that extra piece before it is all gone. And, you do not have to feel guilty for this quiche is low-calorie.
Let me know how you made out with this recipe and did you add anything else to it.
Let's start with 5 or 6 large farm eggs, I only use free-range eggs because for me they are the best. Here I am using white cheddar cheese for the white looks better on the dish but you really can use any type of cheese you want to make you happy.
Chop up the spinach roughly for we do not want it to be too chewy but broken down enough to make it delicate to the taste mixed with the eggs. As for the parsley, I like to chop it finer so it can spread more evenly around the dish.
As for cheese, I like cheddar cheese it is my favorite choice. Here I am using white cheddar for it will make your dish look better as per presentation. Now, you can really use any type of cheese that you would like but I do not recommend any soft type for it can make your quiche very soggy.
In the end, combine everything together but make sure that you mix everything evenly so in that way every bite will have full flavor. When beating the eggs and to get them to be fluffy, make sure that you beat them until they appear light and airy.
Well, here it is the awesome perfect crustless spinach quiche. Try it your way and see how many different ingredients you could add to it. Let me know how yours turned out.
Here we go, a simple Italian dish that is so good and full of taste to satisfy anyone's hunger. When it comes to a pasta bake "I am in" all the way.
Now I like pasta recipes that are not to completed and can be made very fast with some simple ingredients. I have made a lot of pasta dishes but this one stands out because of the intense flavor because of the cheddar cheese along with the strong taste of anchovies. Of course, it gets better when we add the cream of the cream, the sun-dried tomato, just blending into it with basil.
Let me know how you liked this dish and did you make any changes.
Start with the best ingredients that you can find, in this way you will get the best outcome for this dish.
It looks like there is a lot of work here but trust me it is really an easy dish to make and serve. I served this with the penne pasta but you can really use any type of pasta you want.
As for the broccoli make sure you cut the florets into bite-size pieces and remember to remove the stems for it will give this dish a bitter taste. The leftover stems can be used to make some veggie stock.
Keep an eye on your rue (butter, flour, and milk). You can always control it by adding more butter and flour to get it to thicken up. Now when adding milk, this is your choice how much you add, some like their sauce thicker and some like it more watery. Add the milk slowly until you get it the way you like but remember it will thicken up real fast as it heats up.
Rinse and drain these ingredients very well for the oil and vinegar can be overwhelming to your pasta dish. The anchovies are an option to this dish but do not worry about the fishy taste for it will give out an awesome accent to the dish without overpowering it. So go ahead and live life to the fullest, add more anchovies.
Add as much salmon as you would like, for it will always turn out great. Make sure the salmon is pre-cooked and skinless. I just use my fingers to tear the fish apart and add it to the bottom of the dish.
Now add everything together into the oiled dish and top it off with shredded cheddar cheese. Into a pre-heated oven set to 190 degrees celsius or 300 Fahrenheit. for around 30 minutes or until the cheese has melted and the dish is bubbling.
Go ahead and enjoy serving this dish to your family and friends, a real party favorite.
This Tuscan recipe is so easy and fast that I was thinking that it was too simple for a video. Everything is so fresh and the taste from the olive oil blended with the veggies just makes it perfect with the marinated bread. It brings home a little bit of Italian cuisine for your family and friends.
I made the Tuscany salad with a hearty rye bread that still holds its texture as it absorbs the liquid, thus giving it a great taste.
I hope that you enjoy this and give it a try, also please let me know if you made any changes to it.
Here I'm using a hearty thick country rye bread that has a texture that can absorb the liquids and still not give you a soggy bread but a smooth marinated taste.
Try it with day-old bread or really any type you want, just remember to toast it or put it under the oven grill until golden brown.
The cucumber is just perfect for this recipe, the mild fresh taste just goes perfect with the other veggies and the marinated oil. Go ahead and try it your way, let us know how you made yours.
Slice the tomatoes in wedges so it becomes nice bite-size pieces, but try it your way and see what pleases you best. After all, it's your salad. See what you can come up to with this recipe.
By not cutting up the parsley you will get a more of a fresh taste in every bite and it will make it more of all-round natural taste. I would advise using only fresh parsley or really any other kind of fresh herbs.
Finish it off with lime or lemon, whatever you use it will complete this recipe your way. In this way, you will keep repeating this dish for your light meals or a side dish.
For many years I saw my family and friends make corn on the cob and cook them until they were hard as a rock. So after a while, I kept doing the same thing but I did try some made by other people and they were perfect. So off I went in search to find a way that was foolproof, and easy to cook without all the fuss.
So one day I was at a farm, the type of farm where you can go into the fields and harvest things that you want and need. When I came back from the fields, there was a large pot of corn just sitting there with no heat going at all but the cooking pot was very hot and steaming.
I was told that the water was brought up to a boil and then the corn was added and closed with the lid to keep in the heat. So in 10 mins, the corn was ready to eat. I was very doubtful but it turned out to be the sweetest most tender corn I ever ate. So to this day, I have prepared my corn in this way and I never looked back.
Set a timer to ten minutes because if you let your corn overcook the kernels will become tough and do not add any salt to the water for that also helps the corn become hard. The goal is juicy, crunchy kernels, not mushy dry ones. Works every time.
Remember to get the right corn, people corn on the cob, not field corn used in order to feed farm animals. After removing the leaves and silk, cut off the ends and break or cut them into two pieces. We do this so the heat from the water can penetrate the cob better and thus cook faster without full boiling in a shorter time.
Bring up the water with a full boil then add all the corn. Put the lid back on and wait for it to show you a slow light boil, it is not necessary to reach a full rolling boil again. Then turn off the heat and let it sit for ten minutes but halfway through give it a quick stir and put the old back on quickly in order not to have heat loss.
Now if you decided not to cut the corn in half then leave it in the pot for about twelve minutes, an extra two minutes.
Transfer the corn to a large bowl and drain out the excess water, I like to use a metal bowl because it holds the heat better. Now go ahead and add your topping, as for me I like just plain salt a butter. Just add the topping, wait a minute for the butter to melt and toss, toss, and toss.
Please let me know how yours turned out and tell if it is not 100 % perfect, just tender, and sweet.
This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries is out of this world.
This can be served with Dinner or Lunch, but be rest assured that it can go on the side of any dish. Try making a lot and use it for a party or get-together, they will love you for it.
When I made this dish, the only problem I had was that it disappeared real fast and "puff" it was gone, so please make some extra. This will also hold in the fridge for a day or so and it will still be fresh and awesome.
Please let us know how yours turned out and if you added anything else to it.
1/4 cup - Red onion 1/4 to 1/2 cup - Carrot 1 lg. - Red apple 1/4 cup - Fresh parsley 1/4 cup - Dried sweet cranberries 1/3 cup - Low-fat Yogurt 1/4 cup - Low-fat Mayo 2 tablespoon - Lemon juice 1/2 teaspoon - Sugar
Salt and pepper to taste. Options; 1/4 cup - Raisins Add 1/4 - Walnuts
What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry.
Neat trick, just use your peeler to cut smooth perfect slices of the carrot. In this way, it will actually taste better, it will always be tender and sweet.
The size of the broccoli flower should be "bite-size", but that will depend on you on how big or small you want it.
Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer.
Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.
Well, thank you, everyone, that supported my cabbage diet soup series, it was and is a great success and it helped many people to remove the weight.
But, man can not live on soup alone on soup, we will need some type of hard food with protein of sort. It has to be something that can help you keep those pounds off, something tastes good, is nutritious and low in calories.
So here is the starting point of my new series of "Dishes Under 300 Calories". I hope everyone will follow this new low-calory diet.
Now with this dish, we start with tuna and other things that will make this dish great-tasting and low-calorie. I hope you will enjoy this tuna salad and I am wishing everyone great health.
Start with your favorite canned tuna and if this is a diet recipe for you then the tuna should be in water not in oil. The combination here is just perfect to help you hold your weigh and fill you up so you will not feel hungry very soon after eating.
After removing the skin and core, slice it as thin or as thick as you want it. The avocado is this meal has a nice round taste to add to this dish and it blends perfectly with the other ingredients.
In this salad I like to use red onion, I know it is really more acidity and stronger than the average white onion but its higher sweet flavor makes this perfect for this dish. Also, it gives off some color and makes it more appetizing.
When it comes to hot peppers that's your choice but remember that the hotness from these peppers make your metabolism go higher and that burns fat and your lose more weight. Now as for the inside seeds, well that's up to you. As for me, I like to add them to my soups but not to a salad for I do not want anything crunching in my salad.
Go ahead and finish it the way you want. Add lemon or lime slices, some fresh parsley, or fresh dill. After all, this is your dish and you should make it your way.
Ok, ok I hear you this time, you want to enjoy a nice BBQ with some sort of spareribs. I know that this is one of American's favorite outdoor foods. The problem is that not everyone has an outdoor grill or they just live in an apartment with no BBQ facilities.
Never fret, for here it is and I can boldly say that it is just as good with all the bells and whistles.
The secret is by using a slow cooker to bring the ribs to the state of "bone falling off the meat". With this method, the ribs come out exactly as if you went to specialty BBQ house and it is all done indoors.
The ribs will be tender soft, falling right off the bone with a BBQ sauce that is out of this world.
Use spare ribs or baby back ribs, either one will turn out awesome.
Here I am using about 4 lbs of spareribs but these measurements will allow you to go up to 6 lbs.
One of the best was to get your ribs coming out as "bone falling off the meat" is to use a slow-cooker.
Now, you can use the oven but if you do not do it exactly right then it will turn out too dry. I always keep the slow-cooker at the lowest setting and let it go for about 8 to 10 hrs.
Pour about half of your sauce over the oiled ribs, make sure to move the ribs around to get an even coat of sauce everywhere.
Now just set the temperature to low and forget it until it is done.
When the ribs come out of the slow-cooker, then transfer them to an open rack, place them about 10 inches below your oven grill. Set the temperature to about 200 degrees for about 15 to 20 mins.
Remove the ribs and give them another good basting with the sauce. Repeat this once again but this time return it back to the oven grill for about 8 to 10 mins.
Well, here it is. Perfect soft, moist with a bone falling off the meat, with a nice thick sauce.
Never tell your guest how you made this indoors for they will never believe you.
Getting ready for a party or event and just when you think that everything is going to be perfect you find out that the dress or pants do not fit because you are blotted for some reason. Whatever is the reason that you find yourself in, it can turn out to be a disaster.
Well, here it is the 24 Hr. Diet Bomb and I mean a bomb for you need something to act fast to remove some of your obtained water content.
This drink is designed for one thing and that is to remove water from your system. Now it will work in 24 hours but if you require more slimming then you can go up to three days with this.
Grapefruit is the main ingredient here that relieves bloating as they are citrus fruits that are rich in water. Fruits that are high in water content help to hydrate you, which also encourages your body to let go of excess water.
Apple Cider Vinegar is naturally acidic, and so for people with low stomach acidity, using ACV may help increase stomach acid levels to help digestion. This could prevent gas and bloating, which slow digestion can cause.
The other items are to give you a bit of energy and to also help you detoxify your system to give you a feeling of well-being.
For a serving, you should take about 1 1/2 cup of the drink about 3 times a day, morning, afternoon, and before going to bed. This is for one day but you can use it for up to three days. This should not stop you from your regular eating habits but you should take care of what you are eating.
So before that party give this a try and see how much slimmer you will look.
Make sure that you get the best ingredients that you can afford, for you do not want to skimp out on quality when it comes to your health.
On the video, I am making double portions for I was using tbs instead of tsp as I instructed on the video. I was making a double portion for my Wife and myself.
Make sure that you blend it well for about a minute or so. Now you can use fresh ginger and fresh grapefruit if you want, just add some water and use a strainer. If this is your plan then let the blender go for about an additional two minutes.
When you are done blending or straining, if you took that root, cover the container with a plastic file and lock it out the container.
Keep it refrigerated as you use it but it should not be stored for over 72 hours, less if it is not sealed.
I hope that you will enjoy this recipe and it works miracles for you.
Remember that beauty starts from within, be happy as you are.
