Crustless Spinach Quiche - Low Calorie

 

Crustless  Spinach Quiche - Low Calorie 

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. 

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Recipe;

5 lg.                   -   Eggs 

1 med.               -   Chopped onion 

1-pkg                 -   Roughly chopped spinach (10 oz.) 

2 cups                -   Shredded white cheddar cheese 

1 to 2 tbsp.         -   Olive oil 

1/2 cup               -   fresh parsley 

Milk                    -  Splash 

Salt and pepper to taste 

For more information, please see the video below;

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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. 

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Crustless Spinach Quiche - Low Calorie 

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The Secret To Making Perfect Corn On The Cob

 

The Secret To Making Perfect  Corn On The Cob

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. 

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Recipe

A large pot of boiling water. 

All the corn your pot can handle. 

Remove both ends of the corn stock and dived into two pieces. 

Toppings 

Butter 

Garlic butter 

Salt 

For more information, please see the video below;

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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.                                                                                                                                                                                        

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The Secret To Making Perfect Corn On Cob

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Broccoli Apple Salad - Under 300 Calories

 

Broccoli Apple Salad  -  Under 300 Calories

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. 

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Recipe; 

2 Cups - Broccoli Florets (flower)  2 small heads.

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




For more information, please see the video below: 

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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.

Go ahead and make it your way. 

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Broccoli Apple Salad  -  Under 300 Calories

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Tuna Avocado Salad - Under 300 Calories

 

Tuna Avocado Salad - Under 300 Calories 

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.

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Recipe;

1 can             -   Chunky tuna in water

1 med.           -   Avocado 

1 med.           -   Red onion 

1 med.           -   Cucumber 

1/2 cup          -   Green onions 

1 sm.             -    Hot pepper 

2 tbsp.           -    Lemon juice 

Salt and pepper as needed. 

Garnishes 

Lemon or lime slices 

Fresh parsley 

Fresh dill   

Calories per serving -   230 calories,  1/2  of the recipe above. 

For more information, please see the video below. 

 

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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. 

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Tuna Avocado Salad - Under 300 Calories 

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Plantain Banana Chips With Zesty Avocado Sauce Recipe

Plantain Banana Chips With  Zesty Avocado Sauce Recipe

I just love plantain and even better when it is chips with a nice dipping sauce. I remember when I was in the Caribbeans and they served this type of chips. I just could not get enough of them.  What I liked was it was served in two different ways and I could not decide which one I liked better, so I had both.

Make this dish and serve it up at your party or get together and see how fast it goes. The crispness of the chips plus the tangy sauce just makes this one awesome dish. It never let me down and I am always asked to make more and to give out the recipe.

So make extra, for you will need it.





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Recipe; 

Plantain bananas - As many as you like.

Cooking oil.

Salt - As needed.


Avocado Sauce

1  Med. - Avocado

3/4  Cup - Low-fat buttermilk
1  Sm. -Hot pepper
1/2 Cup - Fresh parsley (bunch)
1 Clove - Garlic
2 Stems - Green onions
1 Lime - Full juice
1 Tbsp. - Olive oil

Salt and pepper to taste.


For more information, please see video below. 




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Green bananas or plantain come in anywhere from bright green, pale yellow or even a brownish color. It does not really what shade you use, for it is all good. But, the riper it is the sweeter it becomes. 

When making the avocado sauce, remember to let the blender go at high speed for a couple of minutes to get it well liquefied.  

Now is the time to add more hot peppers or lime juice. Make it your way. 

To make the chips as thin as possible, just lean the cutting knife on your finger and press down on the plantain as you are slicing it. It will take some practice, but you will soon get the hang of it. 

On the thicker pieces, keep them about at least 3/4 of an inch thick. This will make them more crispy on the outside and tender on the inside. 

When you see that the chips turn a dark golden color, then you know it is ready. 

Now you may want it a little on the soft side, so that would be ready when it turns a light yellow or a darker brownish when you want them really crispy. This depends on you and how you would like them made. 

On the thicker slices, keep them oily for in this way it makes it easier to press them down without having them stick to the ladle and/or to the board. 

Now, go ahead and show off your plate of an awesome treat. Remember to make plenty, for they will disappear very fast. 

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Lima Beans In Tomato Sauce Recipe

Lima Beans In Tomato Sauce Recipe

I remember, way back then, my Father was always in charge of making this awesome bean dish. He would take up all his real pride in the kitchen when he was preparing it. I liked when he was pouring in the beer and smiling to me saying "this is the only beer I will let you have, but when you grow up, I will give it to you straight". 

My dad was not a very good cook and that chore was always left for my Mother, but when it came to these beans, he knew that it was the best of the best. It always turned out great and we all enjoyed it as a side or even as a meal. He always made a big pot when his friends came over to watch the hockey game, they all gobbled them up and usually, there was none left for me. 

Well, as I grew up I learned to make my own, but every time I make it, I always recall my Dad standing by his old kitchen making them and smiling. 

Let me know how you liked them and did you add anything extra to it....:) 

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Recipe;

1 1/2 lbs. ( 1/2 Kilo) - Fresh or frozen Lima Beans,

2 - Med. - Diced onions
2 to 3 Cloves - Garlic
1 to 2 - Tbsp. - Olive oil
2 to 3 Tbsp. - Tomato paste
1 Can - Whole or diced tomatoes.
1/2 Can - Any beer or water
1 to 2 Tbsp. - White or red vinegar
1 Tsp - Honey
1/2 Cup - Water
2 to 3 - Bay leaves

Salt and pepper to taste.

Options
1/4 Cup - Chopped parsley
Ketchup - Makes a richer sauce
Hot sauce - As needed



For more information please see video below; 



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This recipe is just the perfect food or so-called "Superfood".  Anyway, you serve it, it will always turn out great. Serve it as a side dish, a whole meal, finger food for a child or/and a stand-alone diet recipe. 

Here I was using canned tomatoes, but there is no reason why you can not use fresh. That depends on you. Diced or whole it will always turn out good. Just remember to break up the whole tomatoes for it to cook better. 

As for the Lima beans, you can use fresh or frozen. Now, with the fresh ones please soak them in water overnight and change the water a couple of times before cooking.

After the first initial cooking, you should check the beans for softness. Depending on the beans, it will have an outcome on how long it will take to soften. Add a few more minutes into the cooking time and adjust according. 

Now, go ahead and add really anything to the beans, here I only added chopped parsley. Also be careful during the last minutes of cooking because the sauce will reduce and it could burn starting at the bottom. 

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Poutine Gravy Recipe

Poutine Gravy Recipe

Well, I finally gave in and listened to all the requests for this simple recipe. I did not make a video for this Poutine recipe because I was thinking that it is just too simple to make. 

When my Friends came over and wanted a quick snack, this was always the best thing. Now here it is, the easiest recipe I have on the net, but is it good, No, it's awesome and out of this world. 

Let me know how yours turned out.



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Recipe; 

A few large potatoes for making fries.

Instant meat or chicken gravy mix.

Your favorite cheese

Salt to taste.



For more information, please see video below;




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Now, as for the fries. Not all potatoes are good for making good firm fries. So, one option is to ask you local Supermarket which is the best ones to buy. 

In the last case you can buy them ready to fry, just open the bag and add them to hot oil. 

Check the video below on " How to make the best Fries", you just might surprise yourself. 

Now, go ahead without guilt and get you favorite instant gravy mix.  There are so many kinds, that means that you can have a different taste every time you make it. 

Just remember to follow the instructions on the package. 

Make sure you keep on stirring the gravy and keep an eye on it because as it begins to thicken, it can burn very easy. It can burn very fast, starting from the bottom where you will not notice it right away. 

Go ahead and add your favorite cheese, it does not matter really what type you use, just as long as it keeps you happy. 

Just make sure that is a hard cheese that has a good melting point. 

After I grill the cheese on the top grill of the oven, I add the gravy very hot to the cheese. 

I lake to use metal plates because it keeps the fries stay hotter longer. 

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Hamburger Baked Potato Recipe

Hamburger Baked Potato 

Well, here we go. I finally caved into making this recipe because of all the requests. I just did not get around to adding this baked potato because of its simplicity. 

When it comes to the perfect topping for it, it becomes a personal thing. When I serve this to my friends at a party or just a get-together, I keep all the toppings in other plates so everyone can grab a hot potato and add what you want. To make it even better I had a small portable toaster oven at the end of the table set to grill and in about two minutes or so, every potato toppings was grilled to perfection. 

Let me know how yours turned out and what was favorite toppings.



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Recipe;

2 - Large baking potatoes

2 - Kilos ( 1 1/2 lbs.)  Medium ground beef.

1 Sm. - Diced onion
1 Tbsp. - Olive oil
1/4 Cup. - Red hot red peppers.
2 Cloves - Garlic
2 Tsp. - Meat spice ( add your favorite)


Toppings
1/3 Cup - Light cheddar cheese
1/4 Cup - Green onions.
1 Cup - Shredded lettuce
Sour cream - As needed
Cherry tomatoes - Chopped or on the side



For more information, please see the video below; 





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Go ahead and add whatever topping to this hamburger base. Here I am adding some hot red peppers to the meat base, this will give it some deep spicy flavor. 

Make sure that you poke the potato in a few spots to let out the steam when baking. This makes it bake faster and more evenly. If you prefer not to use aluminum foil for the baking, then rub some cooking oil on the potato and bake it. 

To give the meat a full flavor, I use Medium ground beef. The fat content will keep it moist and flavourful. If you want to use lean meat, you can, but do not overcook it. 

I am using a lighter cheddar cheese here for a little bit of weight control. But you can really use any type of cheese you like.

The usual way is to slice the potato halfway down the middle. The problem I see with this is, that by slicing it into fours will allow you to add more topping. 

Now, go ahead and make your day.












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Creamy Avocado Pasta Recipe

Creamy Avocado Pasta Recipe

I have to say that this pasta dish is one of my favorites. When it comes to avocado, with smoothes in the cream, it all blends well for the taste buds. 

Do not think that this pasta recipe is hard to make, in fact, it is really fast and easy, try it and see.  Try it with your favorite pasta and see how it transformed into something that will be sure to please your Family and Friends. 

Let me know how you made out or did you do it your way and add something else.




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Recipe;


2  Avocados

1/2 Box/package - Penne pasta

3/4 Cup - Buttermilk
1 Cup -  Low-fat feta cheese
1 Tsp. - Garlic powder
1/2  juice - Lime

Toppings
1/3 Cup - Green onions
1/3 Cup - Parsley
200g / 8 oz.  - Colored cheery tomatoes.


Salt and pepper to taste.



For more information, please see the video below;




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Just look how only good things go into this recipe, this is what makes it awesome. Try it with different cheeses and see how many flavors you can come up with. 

This is what makes this dish so easy, just add to the blender and then mix.

What could be easier and faster?

When the avocado mixture gets to be thick and creamy, then you know it is done.  

Make sure that the pasta is hot when you add the mixture from the blender.

If you find that the sauce is too thick then use some of the pasta water. Just add a little at a time, because if it is too runny it will not stick to your pasta. 

When everything is blended, then add your toppings. Give it a few minutes on low heat to warm up the tomatoes.












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Creamy Avocado Pasta Recipe

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