Ananas/Pineapple/cake

Ananas cake is one of the most popular cake in this country/Croatia/and its not fat at all,only nice juicy biskuit and white cream with Ananas/Pineapple/.

INTEGRATES:

1.5 big eggs
2.10 tbs sugar
3.10 tbs flour
4.little sea salt
5.vanilla sugar
6.baking powder
7.lemon peal
8. 1000 gram sliced pineapples in own juice
9. half liter white vegetable/low fat / cream

PREPARATION:
biscuit

1. mix yellow-eggs with sugar,vanilla sugar and lemon peal/mix it well/
2.in flour add baking powder and sea salt
3.make snow of white-egg
4. mix yellow egg cream and slow add spoon by spoon of snow and flour.
5. biscuit mixture bake in preheat oven about 30 min. at 180 Celsius,cover with white vegetable cream,now add second part of biscuit.
Add juice and sliced pineapple,cover all with white cream,decorate and add it in fridge for few hours.

Baked biscuit cat in to parts,add pineapple juice and sliced pineapple




Its easy to bake it and what its more important its very healthy cake,with low calories!


White ANANAS cake:

Mlinci-Purica i mlinci

Iako sam dalmatinka kod mene su purica i mlinci obavezni Bozicni obrok.
Puricu kupim ali mlince radim sama.Interesantan je podatak da i u poznatoj kuharici "Dalmatinska kuharica" DIKE MARJANOVIC izdanje iz 1962 godine mozemo naci recept za mlince.
I dalmatinci su prepoznali visoku vrijednost i odlican ukus mlinaca.

Jednostavno ih je napraviti,samo malo dobre volje i imamo super ukusne domace mlince.
Vjerujte neusporedivo su ukusniji od kupovnih.

NAMIRNICE:

• 5 velikih cijelih jaja
• malo soli
• oko pola litre toplog mlijeka
• 1 kg glatkog brasna

PRIPREMA:

jaja sa soli zamutite,dodajte toplo mlijeko i dodajite uz rucno mijesanje brasno.Tijesto treba dobro razraditi,nek bude dosta kompaktno.
Kad tijesto malo odstoji ,rastegnite ga s lazanjurom na oko pola centimetra debljine a u velicini tepsije .
Svaki komad napose pecite dok nedobije zlatnozutu boju.
Ohladjeni i spremljeni mogu dugo stajati,kao i sva tjestenina.
Kuhati ih u slanoj uzavreloj vodi,preliti sokom od pecene purice i posluziti.

Christmas table-mlinci recipe

I would like to share joy of Christmas with all of you!
Traditional meal for Christmas here in Croatia is Turkey with mlinci/mlinci are like pasta but prepared on special way,you have to bake it before cook in salt water/.

Mlinci
recipe:


INTEGRATES:

1. 5 big eggs
2. 1 kg flour
3. 1/2 tbs sea salt
4. 1/2 litter warm milk

 PREPARATION:

1. bit eggs with sea salt
2. put flour in big pot,in the middle of flour add eggs
3. mix a little than add warm milk
4. mix it good with hands or with professional mixer
5. when dough is good mixed add it for a half hour in fridge
6. now add dough on little four and now roll it till you get 1cm wide dough
7. make dough to fit in oven

add all parts you got in preheat oven and bake it 20min at 200 celsious


Mlinci prepared and baked can stay long time and when you want to use it,just add it at boiled water and cook it like you cook regular pasta.

mlinci 

MERRY CHRISTMAS

I dream about white Christmas but here,in Dalmatia,snow is rare!This Christmas is sunny day,and snow lives only in my dreams.
My kitchen is warm and full of fantastic food,my heart is full and bit with happiness cos all my family is together,I enjoy in my family and wish to all my friends and readers to have this big joy with family on this saint DAY!!

MERRY CHRISTMAS From the Bottom Of My Heart!

My weekend menu in pics

Weekend for me is time for cooking and baking,my family like to come at my house to have sunday dinner all together.
Thats why i usuelly start to cook and bake at saterday morning.
During the weekend i am very short with free time so i will add new recipe next week and now i will share my cooking in pic.

Macrobiotic cookies with almond and cranberries

Today I made ​​a cake that I thought that I will not ever bake this kind of cake in my whole in life .. but I want tomorrow to celebrate the 80th birthday of my mother and i want to do all the food to satisfied each member of my mother family.At the end I made ​​the cake for my aunt who was moved to a macrobiotic diet .
I have to say that a selection of recipes for macrobiotic cakes are very poor, so I'm sticking to the rules of a macrobiotic diet alone invented the recipe and baked biscuits.
I used the barley, which I cooked yesterday in just salted water.

INGREDIENTS:

* 3 cups barley
* 1 cup raisins
1 cup cranberries
* 1 cup chopped and ground almonds
* Grated lemon rind
* Juice of one lemon
* 1 / 2 cup of maple syrup
* 1 tablespoon corn oil
* Pinch of salt
* baking soda or baking powder

Preparation:

Cooked barley , rinse well, add chopped almonds and other ingredients, stir well to ... put all at oven for about 45 minutes at 150 degrees.
Ornaments and cut of your choice!

Kinder Lada cake

Kinder Lada cake

This is very easy to bake cake,its made with soft chocolate biscuit ,bananas and cream of kinder lada cream!
Kids love it!!

INTEGRATES:

1. 5 big eggs
2. 5 tbs sugar
3. 5 tbs milk
4. 5 tbs apricot marmalade
5. 10 tbs flour
6. 1tbs cocoa powder
7. 1 vanilla sugar
8. 1 baking powder
9. 1 orange
10. 1 lemon
11. 6 tbs oil
12. 12 chocolate bananas
13. 200 gram dark chocolate + 3tbs butter =for glaze
14. 400 gram KINDER LADA

PREPARING:

• white eggs with little sea salt mix well
• egg-yellow * sugar and vanilla sugar mix well
• in butter and eggs add oil and milk,mix 2 minutes slow
• in that add apricot marmalade
• now add flour with baking powder
• mix it and add cocoa powder
• and on the end white egg snow

Add all in cake model,bake it in preheat oven at 180 Celsius about 45 minutes.
When biscuit became cold make two parts,on first part add half of Kinder Lada cream,little orange juice and put chocolate bananas on cream
.Put another part of biscuit ,wet it with orange juice,add kinder lada cream.
Decorate cake with chocolate glaze made with black chocolate and butter.

Peanut Butter and Julie: Pumpkin Gingerbread Doughnuts

Another wonderful recipe by Julie!!


Pumpkin Gingerbread Doughnuts

Donut12

Much like my dad, I have a weakness for doughnuts. Unlike my dad, I cannot eat as many doughnuts as I want without turning into a doughnut. If you inherit the weakness, then it should be a given that you also inherit the metabolism, right? *Sigh* So unfair.



Donut8



My dad is particular to those cinnamon-sugar coated apple cider doughnuts found at the farm stands during the fall months. I, in a rare turn of events, am less picky. Cake, yeast-raised, Boston cream, glazed, powdered sugar, holes, crullers, sprinkles, spice, chocolate, coconut......I pretty much like 'em all.

I have, however, always been much more partial to the Dunkin' Donuts variety vs. any of the other brands. And for some reason Krispy Kremes don't appeal to me at all. Must be a raised-in-the-northeast thing. Biting into a powdered cake or a glazed chocolate Munchkin immediately takes me back to elementary school recess. Those special "Munchkin Days" were the best days ever!



Donut7

Not only do I love to eat doughnuts, I have also developed a fondness for making them from scratch. There is something very satisfying about producing a beautifully raised and glazed, perfectly round batch of doughnuts and holes. Maybe it's the "You made those?!?" reaction, which you are almost guaranteed to hear (although it usually comes out more like "Yuh muh thuh?!?", due to mouth full of doughnut.) Or maybe it's due to you conquering that somewhat daunting task of frying pastries, and then thinking to yourself "Hey! I made those!" ("Ah muh thuh".)


Donut17



When I do prepare doughnuts, I need to find a home for them, stat (after the requisite sampling, of course.) Otherwise I'll pick at them, crumb-by-crumb, all day long. This distributing of the doughnuts, as you can imagine, is not the most difficult of tasks. I have yet to find a potential recipient whose reaction is of the "Fresh doughnuts? Thanks, but I'm good" persuasion.

These guys are going to the FedEx office. They always get my stuff where it needs to be when it needs to be there, and they run a lot this time of year, so I figure that donuts are just what they need.



Donut10



I've been on a huge gingerbread kick lately: creme brulee, macarons, and my planned recipe for Thanksgiving breakfast, blueberry gingerbread pancakes. So, creating a gingerbread-flavored doughnut has been on my list. I decided to give this recipe an extra fall kick with the addition of pumpkin puree in the dough, which also helps to keep these treats nice and moist. As far as toppings go, some people love a glaze, while others go for the sugar (while some of us, ahem, go for both.) So, I have included maple glaze and a spiced sugar options below.



Donut4



These doughnuts would be a welcome addition to breakfast for your family and guests on Thanksgiving morning -- or on any morning this holiday season. Because the dough can be prepared in advance, all that needs to be done that day is the cutting, frying, and glazing/sugaring. Enlist kids or a willing helper to assist with the rolling and cutting portion as well as the finishing touches. Anything leftover from breakfast will taste great served alongside hot cider as a mid-day treat.



Donut3

Here are some extra tips for making these holiday-spiced sweets:

* If you like an extra punch of ginger in your gingerbread, chop up some crystallized ginger and add it to the dough, or sprinkle it on top of the glaze for garnish.
* You can also dress up theses doughnuts even more by adding chopped dried cranberries, raisins, or toasted nuts to the dough.
* When cutting out the shapes, try dipping the cutters in flour first. This helps to prevent the dough from sticking to the cutters.
* One of the handiest tools that I own for frying is a spider skimmer, pictured below. It facilitates removing items from the fryer while draining. I found mine for about $4 at the international market, in the Asian foods section.



Donut5

Pumpkin Gingerbread Doughnuts

Printable Recipe

Makes about 15 doughnuts and holes

Ingredients:

4 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 tablespoons shortening (preferable butter-flavored)

1/2 cup dark brown sugar, packed

1/4 cup granulated sugar

2 large eggs

3 tablespoons unsulphured molasses

2/3 cup sour cream

2/3 cup pumpkin puree

Canola oil for frying

For the spiced sugar

1 cup granulated sugar

1 teaspoon pumpkin pie spice or ground cinnamon

For the maple glaze

3 cups confectioners' sugar

1 teaspoon corn syrup

1 teaspoon vanilla extract

1/2 teaspoon maple extract

1/4 cup pure maple syrup

3-4 tablespoons hot water

In a large bowl, whisk together the cake flour, baking powder, salt ginger, cinnamon, cloves, nutmeg, and allspice.

In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with both sugars at medium speed until well combined. Add the eggs, one at a time, beating well after each addition. Add the molasses and beat for one minute more, stopping to scrape down the sides of the bowl as necessary.

In a medium bowl, whisk together the sour cream and the pumpkin puree. Add this mixture alternately with the dry ingredients to the electric mixer bowl, mixing after each addition until combined. At this point, the dough should be very sticky and resemble buscuit dough.

Transfer the dough to a clean bowl, cover, and chill for at least one hour or overnight.

Place enough canola oil in a large pot to reach 2-inches in depth an place over medium heat.

For the spiced sugar: Stir together the sugar and the spices in a medium bowl.

For the maple glaze: In a medium bowl whisk together the confectioners' sugar, corn syrup, vanilla extract, maple extract, and maple syrup. Whisk in enough of the hot water to yield a thin glaze.

Transfer the chilled dough onto a generously floured work surface and roll out to a 1/2-inch thickness. Using either a doughnut cutter or two round cutters (about 2 1/2-inches and 1-inch in diameter), cut the dough into as many doughnuts and holes as possible. Carefully reroll any scraps and cut out more doughnuts and holes.

Once the oil has reached a temperature of about 325F degrees, add the doughnuts and holes, a few at a time, to the pot, making sure not to crowd them. Fry the doughnuts for about 15 seconds, then carefully flip them. Fry them for about 1 minute, until golden brown, then flip and fry again on the other side for about 1 minute more, until dark golden brown.

Transfer the doughnuts to a wire rack set over paper towels to drain and continue the process with the remaining doughnuts.

If using the spiced sugar, toss the still warm doughnuts in the sugar mixture until coated on all sides.

If using the glaze, dip one side of the still warm doughnuts into the glaze, then place them on wire racks until the glaze sets, about 15 minutes.

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honey as a bread-pepper-from grandma's kitchen

Let the smell of grandma's kitchen for Christmas

Who of us can not remember what a wonderful smell is the house expands during the Christmas holidays.
My entire family and all my friends really like this honey, pepper cake in the shape of bread, seasoned with cinnamon, nutmeg and thyme!!!
This cake can bake but now because it can last long in a cool, dry and dark place!

 

                                                                                                                                                                      INTEGRATES:

• 5 big eggs
• 6 tbs brown sugar
• 8 tbs flour
• 2 tbs lemon peel  from sweet syrup
• 1 baking powder
• 1 vanilla sugar     
• grated peel of one orange  
• 1/6 tbs sea salt
• 2 tbs plum jam
• 1 tbs cinnamon powder
• 1 tbs honey
• 1/2 tbs of nutmeg powder
•  1/2 tbs of thyme powder
• 6 tbs olive oil
•  5 tbs cacao cream /for  decoration/

PREPARATION:


Cakes are easy to prepare, simply place your order in a bowl all the ingredients.
Stir mixer at medium speed.
If the epoxy is hard, add orange juice.
Pour all into a form of cake and bake in preheated oven for about 45 minutes at 160 Celsius.
Baked a cake out of the mold and fill with cream of cocoa

How To Lose Weight Faster With Interval Training

How To Lose Weight Faster With Interval Training: How To Lose Weight Faster With Interval Training
Written on November 8, 2011 by Gera@SweetsFoodsBlog in Food Connections, Guest Post

* This is a guest post by Ron Fritzke.

Not too long ago, I had the privilege to write a column in SweetsFoods.com on the subject of bike trainers to lose weight. In the comments section there was a bit of a discussion on the subject of High Intensity Interval Training (HIIT) as a means to maximize weight loss.

In this article I’d like to dig deeper into what defines HIIT, some of its benefits, and a few more example workouts that a person could do on an elliptical machine, a rowing machine, a stationary bike trainer, or a host of other exercise equipment.



Interval Training for Weight Loss


What Is This HIIT?

A quick excursion over to Wikipedia reveals that ‘real’ HIIT is closely defined as multiple short bursts within a workout, interspersed with efforts done at a medium intensity. The entire workout shouldn’t take more than 15 to 20 minutes.

Good for HIIT…but there’s a bigger ‘interval’ world than that. I know this because interval training has been a mainstay during different times in my life. Times when my objective was to run track races as fast as possible or to ride bike races faster than my opponents or to coach others to do these things.

Although it seems as though the mainstream fitness world is just now getting turned on to intervals, there’s nothing new about the concept. However, the ‘abbreviated’ form of intervals known as HIIT won’t be sufficient to get a competitor much further than the back of the pack.

A little bit later in the article I’ll give a couple of examples of HIIT and the type of intervals used by competitive athletes.


Kick Start Your Weight Loss Efforts With HIIT

For exercisers who’d like to increase the rate at which they’re losing weight, a few sessions of HIIT per week will work wonders. The ‘magic’ is in what happens even long after the workout has ended.

Allow me to relate my personal experience to illustrate how intervals can accomplish what strict cardio training can’t…or at least what takes a whole lot more effort to accomplish with cardio training.

After running my last race long ago at the 1984 Olympic Trials marathon, I stayed in shape running 5 to 10 mile runs at a cardio level of exertion. But although I was maintaining a good fitness level, my weight was inching upward.

It wasn’t until my kids started to run competitively that I again incorporated higher intensity runs in the form of intervals into my exercise regimen. Running alongside them when they did hill repeats was a whole different world than just running at a steady pace.

One of the great effects of the workouts was that my metabolism remained elevated for hours after those ‘interval’ sessions. Well into the evening, my heart rate would still be about 20 beats per minute higher than normal.

And along with the elevated heart rate came a burning of body fat. What hours of cardio running couldn’t accomplish, a few sessions of interval workout got done.


How About Some ‘Interval’ Examples?

Now that I’m involved in cycling, many of my interval workouts are done on my Kurt Kinetic fluid trainer. While I love that particular model, another high quality trainer like the CycleOps Fluid 2 will serve handsomely as well.

A short disclaimer- Any time you initiate an exercise program it is wise to clear it with your doctor. This is particular appropriate with interval training since this style of exercise is quite strenuous.

Here’s a ‘classic’ short High Intensity Interval Training (HIIT) workout-

* 5 minutes easy pedaling.
* 10 minutes, alternating very hard 10 second efforts with 10 seconds of easy spinning.
* 5 minutes easy pedaling.

Here’s the type of interval training that an athlete competing in bike races would do-

* 10 minutes easy pedaling.
* 2 minutes hard pedaling, followed by one minute easy pedaling.
* 4 minutes hard pedaling, followed by two minutes easy pedaling.
* 6 minutes hard pedaling, followed by three minutes easy pedaling.
* 8 minutes hard pedaling, followed by four minutes easy pedaling.
* 6 minutes hard pedaling, followed by three minutes easy pedaling.
* 4 minutes hard pedaling, followed by two minutes easy pedaling.
* 2 minutes hard pedaling.
* 10 minutes easy pedaling.

The first example is what can be done to kick-start a person’s metabolism into burning fat for hours after the workout. The second example is the kind of torture that serious athletes have to do to get the most out of themselves to compete at the top of their potential.

There are innumerable variations of ‘interval’ training, one of which may add an element of intensity you’ve been missing from your workouts. If you’re looking to burn off body fat, this style of exercise has a lot of merit.

You should think about giving it a try.



About the Author:

Ron Fritzke - bike trainersDr. Ron Fritzke looks for and writes about cycling gear, always on the lookout for the best bike trainer, on his site, Cycling-Review.com. Besides his private Chiropractic practice, he’s on the Sports Medicine team at the College of the Siskiyous. A former 2:17 marathon runner, he now races his bike in Northern California

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KOKOS-MAKRONEN-COOKIES

KOKOS MAKRONEN

mmmmmmmm kokos makronen best while you surf

Kokos- fruit my family like so much ..milk or powder we like it fresh or dried...and specially we like kokos cakes and cookies

KOKOS=COCONUT

integrates:

1. 6 big egg-white
2. 6 tablespoon sugar
3. 1 lemon peel
4. 1 lemon juice
5. vanilla sugar
6. 100 gram of coconut/kokos/ powder
7. little sea salt
8. 6 tablespoon flour
9. baking powder
10. 100 gram dark chocolate

• PREPARATION:

• in big pot add egg-white ,sugar and sea salt and mix it well about five min.
• on coconut powder add lemon juice and vanilla sugar mix it with spoon and than add in well mixed egg.white
• slowly add four with baking powder
• oven must be worm at 160 celsius
• use teaspoon to make little makronen
• bake it on 160 about 45 minute
• still warm makronen put in warm liquid chocolate on flat side

Five TIPS to help you bake the best muffins ever

MUFFINS

One of the most popular cake this days are all kind of muffins...many of my readers post question about muffins ,and lot of you asked how to easy make good looking and good taste muffins..
here are 5 important TIPS:

1. use separate egg-white and egg-yellow
2.never add bake muffins in cold oven
3.use orange or lemon juice where recipe said use milk
4.add baking power twice than in recipe
5.always use fresh salt butter

I have several subversive plots!

I have several subversive plots!: I have several subversive plots!
October 24th, 2011 · 6 Comments

Several of them are in the front yard, one on the side yard, and eight in the back yard. What are these subversive plots!

Here are several of them in full summer glory…
Subversive Garden Plots
Subversive Garden Plots

And now…how to grow a revolution in your own yard!

Gardens….of course!

Check out the inspirational video and find out how you can help change the world of fresh food today!

About the video!

Roger Doiron is founding director of Kitchen Gardeners International, a network of people taking a hands-on approach to re-localizing the global food supply. Doiron is an advocate for new policies, technologies, investments, and fresh thinking about the role of gardens. His successful petition to replant a kitchen garden at the White House attracted broad international recognition. He is also a writer, photographer, and public speaker.

Brought to you by…

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)



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10 tips for baking cakes

Lot of my friends like to ask me how easy to make soft and tasty cake.well here i will share few good tips i learned from my grandma and of course with practice/with years i baked maybe more than 1000 cakes/
Here is few tips for the best biscuits of  5 eggs/use it for any kind of fills-chocolate cream,fruit fill, cream fill etc.

1. use eggs on home temperature not from fridge
2. always beet eggs with just a little sea salt
3. measure is 1 egg=1 s.spoon of sugar=1s.spoon of  self raising flour tip 500
4. beat egg-withe with little sea salt and spoon of warm water
5. beet yolk with sugar and add lemon or orange juice that will kill not nice smell of  fresh eggs
6. use orange juice not milk,if you dont like orange juice use any fresh fruit juice
7. in mixture of yolks and sugar add flour and  half  of beaten egg-white/mix it well/
8. on the end add last half of beaten egg-wite but mix it slowly with spoon
9. bake it in oven at 180 for about 20 min.
10. this you can use for all kind of cakes or  cream filled cakes

White Chicken Chili Calories

Kolaci recepti-cake recipes:


White Chicken Chili Calories


White chicken breast chili is among the most popular Cheesecake Factory recipes and is most essentially the chili recipe without the tomato base . You can either employ white-colored chicken meat, turkey as well as duck beef. This particular all-in-one meal also includes beans rendering it a full dinner presently. Like all chilis, chicken chili is usually a popular for cold weather dinner. It’s usually capped along with parmesan cheese, sliced onions as well as sour cream. White chicken chili may often be offered along with saltines, tortillas, corn snacks or capped above grain or pasta. This is often cooked slowly but surely utilizing the heavy cast-iron skillet or container over the low warmth. Your food, thought to be a variation in the chili con carne provides extensive Tex-Mex influence.

The following is a great easy-to-cook white-colored chicken chili food that utilizes the slow cooker. A person may need at least 30 minutes in order to put together as well as 12 several hours in order to prepare the dish. Pre-soak the lb of dry out good northern beans over night. 1st, you must make two pounds associated with boneless and also skin free chicken breast within 10 -12 oz . for chicken broth. Allow great and also the shred chicken. Put aside the broth. Eliminate the water from your beans and place the beans in a large crock pot together with twenty eight-thirty oz of chicken stock , which includes this broth a person utilized when you broil this chicken. Also add in the cooking pot 1 ten – ounce tin of diced tomato plants with green chilies, 1 tsp . minced garlic, 1 tbsp sliced onions, 1 tsp . oregano, two teaspoons of ground cumin as well as one tsp . of chili natural powder.

Add this chicken, salt, spice up and red pepper cayenne to flavor. Be sure that you have adequate broth to include every thing in the pan. Include drinking water or perhaps much more stock if possible. Prepare dinner little by little around reduce heat to ten – 12 hours or perhaps before the coffee beans are set. You might need which will occasionally increase the water to always keep your coffee beans protected. You are prepared for everyone a white chicken chili if the beans happen to be tender. Pour them on person soup containers topped with mozerella, sour cream and tortillas. This red lobster biscuit recipe arranged ahead of time will be the best match to complete the tempting dish.

Superstar cook Rachel Ray has developed various quick white-colored chicken chili tasty recipes. This one is not only quick yet has got the special flavors with the Southwest also. You are able to make, cook and serve this kind of recipe in just an hour. To get started, heat four tbsps . of vegetable oil in a very big pot over moderate warmth. Include a lbs of boneless and skinless chicken breasts cut into bite-sized cubes. Blend in 4 teaspoons of chili powdered ingredients, a couple of tsp of ground cumin, one large cut red onion and also one moderate cut green spice up. Make, stirring until chicken is ready. Incorporate 1 1 / 2 whole kernel corn, 2 15-ounce cans of white kidney beans, drained and washed and bring to boil. Decrease heat and cover. Enable simmer for five additional minutes. Blend occasionally to prevent adhering. Serve right away on bowls sprinkled with shredded mozzarella dairy product.

White-colored chilis may also be a favourite among those on this diet due to the low-calorie content. An everyday serving from white-colored chicken chili is less than two hundred calorie consumption. Additionally it is suprisingly low on body fat, cholestrerol levels as well as sugars. Chicken breast chilis are great source of blood potassium, Vitamin A, C and B6, iron, manganese, folate, phosphorous and thiamine. About the downside, you need to be aware of our prime sodium content of the dishes. You may change normal broth’s and also cheese with their low-salt counterparts. Watch out likewise for the add-ins and also toppings that you simply typically eat with all the recipe. You may get as much calories from fat in your potato chips, sour cream and also corn bread as possible through the actual chili.

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Lasagna con Broccoli

Lasagna con Broccoli

This is traditional dish ,very healthy and without fat and meat!
Lasagna Broccoli
Integrates:

1. 1000 gram of fresh broccoli
2. 1 pack of lasagna without eggs/or you can make it at home/
3. 3 tea cup of low fat of sour cream
4. 1 tea cup of Feta cheese
5. sea salt
6. 2 table spoon of flour tip 550 or 500
7. 1/2 cup of olive oil
8. 1 egg
9. cut garlic and parsley

Preparation:

• First clean and cut broccoli
• spill broccoli with warm salt water and wait 5 minutes
• now star with folding of lasagna
• in pan add olive oil and first row of lasagna
• add broccoli and sour cream sauce/you prepare this sauce with sour cream ,egg,feta cheese, little olive oil and flour-mix it well/
• now again lasagna and broccoli with sour cream sauce
• on the end you have to put lasagna cover with sour cream sauce
• bake it in warm oven for 40 minutes
• Serve with white wine!
• Bone Appetite