1/2 cup Plain Flour
1 cup Milk
2 tsp Vegetable Oil
Roasted Tomatoes, to serve
3/4 cup Milk
20 g Butter
4 strips Bacon, trimmed, chopped, cooked
50 g Baby spinach, chopped or frozen spinach thawed
2 tbsp Chopped Chives
Sift ﬂour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into ﬂour until smooth. Set aside to rest for 30 minutes.
Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour in some crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture.
In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives.
Fill Crepes with mixture, you can also add some Tabasco Sauce to the scrambled eggs once on the crepe for some extra zing. Then roll. Serve with roasted tomatoes.
(Halve 4 roma tomatoes and drizzle with oil and season to taste. Bake in a moderate oven, 180°C, for 10-15 minutes until they begin to collapse.)
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1 angel food cake ( purchased or home made)
2 (3 1/2 ounce) boxes fat-free chocolate pudding
4 cups skim milk
2 cups fresh raspberries
1 (12 ounce) containers fat-free whipped topping
1 ounce semisweet baking chocolate
Make pudding according to package directions, using skim milk, and set aside.
Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
Cut or tear angel food cake into 2 inch chunks.
Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
Top with 1/3 of remaining raspberries.
Spoon 1/3 of whipped topping onto raspberries and cake.
Repeat layers two more times.
Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
Garnish with dollop of pudding and reserved raspberries.
Refrigerate 4 hours for best flavor.
Photo by Marg (Cayman Designs)
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Life may hand you a set of keys that won't open any doors. Crawl out a window and keep moving! You will get past this moment. You will feel stronger and more hopeful than you are now. Resolve that you can and will do this. Just keep moving! You have something special. You have GREATNESS within you! ~Les Brown
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CASHEW CHICKEN! OHHH Yumm!! Only 340 calories!!
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2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon white pepper, ground
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 lb chicken breast, boneless, skinless, cubed
2 green bell peppers, cored and cut in chunks
1 yellow onion, diced
2 teaspoons fresh ginger, grated
1 cup cashews, unsalted
In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine vinegar and sesame oil. Set aside.
In a large, deep skillet or wok, over medium high, heat the vegetable oil until shimmering. Add the chicken and stir fry till lightly browned, 2 or 3 minutes. It should not be completely cooked through yet.
Add the green peppers, onion and fresh ginger. Stir fry till the chicken is cooked through and the onions are translucent, about 5 or 6 minutes.
Stir in the sauce and cashews. Enjoy!
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Photo by Awalde
#lowcaloriesrecipes #eathealthynow #cashewchicken
- Trim Down GlobalTeam Leader, 2015 - presentI'm passionate about helping others get healthy and lose weight the all natural way. Also help others to earn an income working from home while having fun and making new friends all over the world.
- Mortgage IndustrySr. Loan Processor, 1977 - 2007
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