thin asparagus spears, washed, dried and trimmed
paper thin prosciutto cut in half lengthwise
cream cheese (optional)
Directions: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil, and coat with olive oil. Spread prosciutto slices with cream cheese (optional). Wrap half prosciutto slice around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet. Bake for 5 minutes in the preheated oven. Remove, flip once to brown both sides. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Note: Very simple and easy to prepare ahead. I wrapped the asparagus ahead of time and only had to pop it in the oven at the last minute to get it ready to serve. You can drizzle it with lemon juice before serving.
Prosciutto is salty enough, so you don't need to season with salt.
Place 2 cups spinach on a serving plate. Arrange grapefruit over spinach. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons toasted almonds; drizzle each with 2 tablespoons vinaigrette.
1 lb pork cubed
1 1/2 lbs. sauerkraut, rinse and drained
1 white onion, chopped
2 Tbls. oil to brown the meat (if meat is very lean)
2 Bay leaves
1-2 cups of water
salt and pepper to taste
4 large eggs, lightly beaten
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
1/4 cup cubed ham
1 cup shredded Gruyere or Parmesan cheese
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt butter in a large skillet over medium heat. Add garlic and saute for about 1 minute, but not until it's browned. Add the green beans and cherry tomatoes and cook, stirring frequently, until tomatoes begin to burst.
Season with salt and pepper, to taste.
Transfer to a serving bowl, and serve.
Note: To save time you can use drained canned green beans instead of fresh green beans.
Cheese cut into 4 by 1/2 inch sticks
Prosciutto thinly sliced
Wrap cheese sticks with Prosciutto. Lay rolls in a non-stick pan and sear them on high heat turning often, until Prosciutto is crisp and cheese is soft.
Serve on baby spinach with a few drops of balsamic vinaigrette.
Tags: cheese wrapped in prosciutto, cheese and prosciutto rolls, fried cheese recipe, light food, light recipe, fast food at home, cheese sticks recipe, quick recipes
Chicken breast cut in small pieces
Bag of frozen green peas
1 garlic clove crushed
Salt and pepper
Vegeta or chicken bullion cubes
4-5 sprigs of flat leaf parsley
Orzo pasta or home made dumplings (optional)
Process all ingredients in a blender or food processor until smooth.
Spray a nonstick skillet with cooking spray.
Add half of the batter. Cook over medium heat until both sides are lightly browned. I would suggest making small pancakes as they are kind of fragile when you're flipping them.
Top with sugar free syrup and fresh fruits.
tags: oatmeal recipe, oatmeal pancake, healthy recipe, healthy breakfast, oatmeal pancake with berries recipe, recipe oatmeal pancake with pictures
Preheat grill for high heat. Thread the chicken, sausage, green bell pepper, onion pieces onto skewers alternately. Season with salt and black pepper. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with italian dressing (you can marinade chicken in italian dressing for 1 hour). Cook, turning frequently, for 15 minutes, or until chicken juices run clear.
Put a couple tablespoon of greek yogurt in a cup, drizzle it with honey and sprinkle some toasted walnuts or almonds on top.
Yiaourti Me Meli is greek yogurt topped with honey and toasted walnuts or almonds. That's it.
Simple and delicious. Greek honey is internationally known to be a special honey. Thyme honey is by far the best honey.
Everybody will love this healthy dessert.
Sometimes I top it with fresh fruits: raspberries, blueberries, bananas or drizzle it with chocolate syrup.
tags: Greek Yogurt with Honey recipe, Yiaourti me meli recipe, yogurt and honey, fage with honey, dessert with honey, yogurt with honey and walnuts, yogurt with honey and almond, yoghurt with honey
1 english cucumber 2 cloves crushed garlic 1/4 teaspoon salt 1 cup greek yogurt
Directions: Peel the cucumber and cut in half lengthwise. Remove seeds using a spoon, then grate the cucumber into a collander and put a weight on it for about 1 hour to let the juice out. Mix the yogurt, cucumber, garlic and salt. Chill for at least 30 minutes before serving to develop the flavor.
You can add fresh chopped dill if you like it and some lemon juice.
1 pound cubed beef (blade, neck or shin) - about ½-inch square
2 tbs lard
2 chopped onions
3 tbs paprika
2-3 cubed potatoes
2 carrots - sliced
1 green sweet pepper chopped
1 tomato - peeled and chopped
1 tsp caraway seeds
Saute the finely chopped onion hot oil or lard in a Dutch oven until golden brown. Add on the Hungarian paprika. Mix in the meat cubes and cook until brown on all sides, add the green pepper and tomato.
Add cold water, salt, pepper and caraway seeds. Cover it and leave it until boil. Then lower the heat and cook slowly, until the meat is almost tender. (aprox.1 ½ hour).
Add the carrots and a little later the potato cubes. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.
1 pound asparagus (trimmed) 1/4 cup extra virgin olive oil Salt and pepper, to taste
Preheat grill. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Arrange asparagus on the grill in a single layer. Grill over high heat for 5 to 8 minutes, or to desired tenderness. Serve hot.
2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes 4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice and zest)
1 tablespoon butter
1 pound linguini or angel hair pasta
1 tablespoon chopped parsley
Bring a large pot of generously salted water to a boil. Cook pasta in boiling water until just tender.
Put the shrimp on a large plate and pat theme dry with a paper towel. Season shrimp with salt and pepper.
Heat the oil and melt the butter in a pan. Add the red chili pepper flakes. Add the shrimp and saute until cooked, about 1-2 minutes, turn the shrimp over, add garlic and saute about 1 minute.
Remove the shrimp from the pan.
Add the wine and lemon juice and bring to a boil. Simmer the liquid until reduced by about half, about 3-5 minutes. Add the butter, wait for it to melt and turn off the heat. Stir in shrimp. Stir in parsley and toss to coat. Adjust seasoning.
Toss pasta well with shrimp scampi in a large bowl.
Tags: shrimp scampi with pasta recipe, shrimp scampi linguini recipe, shrimp scampi angel hair pasta recipe, shrimp scampi pasta, recipe shrimp scampi pictures