Ingredients:
4 pounds pork boneless loin roast
2 tablespoons vegetable oil
Pork Roast With Sherry Plum Sauce Recipe
Submitted by: Jenifer Milton jenifersrecipes (allrecipes.com)
Serves about 8
1 cup dry sherry
1 tablespoon ground mustard (dry)
2 tablespoons soy sauce
1 1/2 teaspoon dried thyme leaves
1 1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
1/2 cup plum jam
Directions:
Trim excess fat from pork. Heat oil in skillet over medium high heat. Cook pork in oil, about 10 minutes, turning occasionally, until brown on all sides. Place pork in crockpot.
Mix remaining ingredients except jam; pour over pork.
Cook on low 7 to 9 hours or until pork is tender. Remove pork from crockpot. Cover and keep warm.
Skim fat from juices in crockpot. Stir jam into juices. Cover and cook on high about 15 minutes or until jam is melted. Stir. Serve sauce with pork.
Tuesday, February 26, 2008
Thursday, February 21, 2008
Ginger Beef Stir-Fry
Ginger Beef Stir-Fry
by: Taste of Home
”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 30 min.
Ingredients:
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips
1 to 2 tablespoons vegetable oil
1 medium sweet red pepper, julienned
1-1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice, optional
2 tablespoons sesame seeds, toasted
Directions:
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.
Nutrition Facts
One serving:1 cup beef mixture (prepared with reduced-sodium soy sauce and 1 tablespoon oil; calculated without rice)
Calories: 304
Fat:14 g
Saturated Fat:3 g
Cholesterol:64 mg
Sodium:368 mg
Carbohydrate:18 g
Fiber:4 g
Protein:26 g
Diabetic Exchange:3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
by: Taste of Home
”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 30 min.
Ingredients:
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips
1 to 2 tablespoons vegetable oil
1 medium sweet red pepper, julienned
1-1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice, optional
2 tablespoons sesame seeds, toasted
Directions:
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.
Nutrition Facts
One serving:1 cup beef mixture (prepared with reduced-sodium soy sauce and 1 tablespoon oil; calculated without rice)
Calories: 304
Fat:14 g
Saturated Fat:3 g
Cholesterol:64 mg
Sodium:368 mg
Carbohydrate:18 g
Fiber:4 g
Protein:26 g
Diabetic Exchange:3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
S'more Parfaits
S'more Parfaits
by: Taste of Home
Yield: 4 servings.
INGREDIENTS:
2 cups cold milk
1 package (3.9 ounces) instant chocolate fudge or chocolate pudding mix
2 cups coarsely crushed graham crackers (about 24 squares)
1 cup miniature marshmallows
4 tablespoons miniature semisweet chocolate chips
DIRECTIONS:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.
NUTRITIONAL FACTS
One piece equals:
218 Calories
5 g Fat
2 g Saturated Fat
3 mg Cholesterol
361 mg Sodium
40 g Carbohydrate
2 g Fiber
6 g Protein
Diabetic Exchanges:
2-1/2 starch, 1/2 fat.
TASTY TIP
~~Try banana pudding mix instead of chocolate, and substitute sliced bananas for the chocolate chips to create a completely different dessert.
by: Taste of Home
Yield: 4 servings.
INGREDIENTS:
2 cups cold milk
1 package (3.9 ounces) instant chocolate fudge or chocolate pudding mix
2 cups coarsely crushed graham crackers (about 24 squares)
1 cup miniature marshmallows
4 tablespoons miniature semisweet chocolate chips
DIRECTIONS:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.
NUTRITIONAL FACTS
One piece equals:
218 Calories
5 g Fat
2 g Saturated Fat
3 mg Cholesterol
361 mg Sodium
40 g Carbohydrate
2 g Fiber
6 g Protein
Diabetic Exchanges:
2-1/2 starch, 1/2 fat.
TASTY TIP
~~Try banana pudding mix instead of chocolate, and substitute sliced bananas for the chocolate chips to create a completely different dessert.
Saturday, February 16, 2008
Mou Shu Chicken Wraps
Mou Shu Chicken Wraps
by: Betty Crocker
"These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients."
Prep Time:35 min
Start to Finish:35 min
Makes:4 servings
Plum Sauce
1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar
Wraps
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso® flour tortillas (6 inches in diameter)
1. In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
3. Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.
Nutrition Information
1 Serving: Calories 515 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 840 mg; Total Carbohydrate 83 g (Dietary Fiber 7 g); Protein 23 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 18 %; Calcium 20 %; Iron 26 % Exchanges: 3 Starch; 2 Fruit; 2 Vegetable; 1 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
"These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients."
Prep Time:35 min
Start to Finish:35 min
Makes:4 servings
Plum Sauce
1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar
Wraps
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso® flour tortillas (6 inches in diameter)
1. In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
3. Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.
Nutrition Information
1 Serving: Calories 515 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 840 mg; Total Carbohydrate 83 g (Dietary Fiber 7 g); Protein 23 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 18 %; Calcium 20 %; Iron 26 % Exchanges: 3 Starch; 2 Fruit; 2 Vegetable; 1 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, February 15, 2008
Southern Fried Chicken with Corn on the Cob
Southern Fried Chicken with Corn on the Cob
by: Williams-Sonoma
Ingredients:
1 chicken, about 4 lb., cut into 10 serving pieces
Kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1 tsp.
2 cups buttermilk
1 to 2 Tbs. Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1/2 tsp. paprika
4 ears of corn, shucked and boiled until tender
Directions:
Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels.
In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)
Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serve with the corn. Serves 4.
by: Williams-Sonoma
Ingredients:
1 chicken, about 4 lb., cut into 10 serving pieces
Kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1 tsp.
2 cups buttermilk
1 to 2 Tbs. Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1/2 tsp. paprika
4 ears of corn, shucked and boiled until tender
Directions:
Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels.
In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)
Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serve with the corn. Serves 4.
Thursday, February 14, 2008
Pineapple Orange Drink
Pineapple Orange Drink
by:Taste oh Home
"Pineapple and cinnamon complement each other in this warm beverage from Roxanna Colon of Norco, Louisiana. "With pretty orange slices, this fruity drink is a favorite at holidays," she says."
SERVINGS: 9
CATEGORY: Beverages
TIME: Prep/Total Time: 15 min.
Ingredients:
6 cups water
3 cups orange juice
1/2 cup pineapple juice
3 tablespoons lemon juice
3/4 cup sugar
1 cinnamon sticks (3 inches)
1 medium navel orange, sliced, optional
Additional cinnamon sticks, optional
Directions:
In a large saucepan, combine the water, juices and sugar until sugar is dissolved; add the cinnamon stick. Heat through. Serve warm or transfer to a pitcher and chill until serving. Garnish with orange slices and cinnamon sticks if desired. Yield: about 2-1/4 quarts.
Nutrition Facts
One serving:(1 cup)
Calories: 110
Fat:0 g
Saturated Fat:0 g
Cholesterol:0 mg
Sodium:0 mg
Carbohydrate:28 g
Fiber:0 g
Protein:0 g
by:Taste oh Home
"Pineapple and cinnamon complement each other in this warm beverage from Roxanna Colon of Norco, Louisiana. "With pretty orange slices, this fruity drink is a favorite at holidays," she says."
SERVINGS: 9
CATEGORY: Beverages
TIME: Prep/Total Time: 15 min.
Ingredients:
6 cups water
3 cups orange juice
1/2 cup pineapple juice
3 tablespoons lemon juice
3/4 cup sugar
1 cinnamon sticks (3 inches)
1 medium navel orange, sliced, optional
Additional cinnamon sticks, optional
Directions:
In a large saucepan, combine the water, juices and sugar until sugar is dissolved; add the cinnamon stick. Heat through. Serve warm or transfer to a pitcher and chill until serving. Garnish with orange slices and cinnamon sticks if desired. Yield: about 2-1/4 quarts.
Nutrition Facts
One serving:(1 cup)
Calories: 110
Fat:0 g
Saturated Fat:0 g
Cholesterol:0 mg
Sodium:0 mg
Carbohydrate:28 g
Fiber:0 g
Protein:0 g
Breakfast Fruit Salad
Breakfast Fruit Salad
by: Taste of Home
"You need just two ingredients to stir up the citrusy dressing that's drizzled over this fruit medley. Teri Albrecht of Mt. Airy, Maryland says the refreshing salad is a lovely addition to a special brunch or buffet."
SERVINGS: 6
CATEGORY: Salads
TIME: Prep/Total Time: 15 min.
Ingredients:
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions:
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Yield: 6 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 119
Fat:1 g
Saturated Fat:0 g
Cholesterol:1 mg
Sodium:16 mg
Carbohydrate:29 g
Fiber:3 g
Protein:2 g
by: Taste of Home
"You need just two ingredients to stir up the citrusy dressing that's drizzled over this fruit medley. Teri Albrecht of Mt. Airy, Maryland says the refreshing salad is a lovely addition to a special brunch or buffet."
SERVINGS: 6
CATEGORY: Salads
TIME: Prep/Total Time: 15 min.
Ingredients:
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions:
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Yield: 6 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 119
Fat:1 g
Saturated Fat:0 g
Cholesterol:1 mg
Sodium:16 mg
Carbohydrate:29 g
Fiber:3 g
Protein:2 g
White Chocolate-Dipped Strawberries
White Chocolate-Dipped Strawberries
by: Betty Crocker
Prep Time:30 min
Start to Finish:1 hr
Makes:18 strawberries
1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.
by: Betty Crocker
Prep Time:30 min
Start to Finish:1 hr
Makes:18 strawberries
1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.
Saturday, February 9, 2008
No-Bake Chocolate Cheesecake
No-Bake Chocolate Cheesecake
by: Taste of Home
"Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal."
Yield: 12 servings
INGREDIENTS:
3/4 cup graham cracker crumbs
2 tablespoons reduced-fat margarine, melted
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
Sugar substitute equivalent to 1 cup sugar
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract
TOPPING:
2 cups fresh raspberries
1 ounce white candy coating
DIRECTIONS:
In a bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
In a mixing bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
Arrange raspberries on top of cheesecake. In a heavy saucepan or microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
NUTRITIONAL FACTS
One piece equals:
227 Calories
7 g Fat
4 g Saturated Fat
7 mg Cholesterol
457 mg Sodium
30 g Carbohydrate
2 g Fiber
13 g Protein
Diabetic Exchanges:
2 starch, 1 very lean meat, 1 fat.
by: Taste of Home
"Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal."
Yield: 12 servings
INGREDIENTS:
3/4 cup graham cracker crumbs
2 tablespoons reduced-fat margarine, melted
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
Sugar substitute equivalent to 1 cup sugar
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract
TOPPING:
2 cups fresh raspberries
1 ounce white candy coating
DIRECTIONS:
In a bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
In a mixing bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
Arrange raspberries on top of cheesecake. In a heavy saucepan or microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
NUTRITIONAL FACTS
One piece equals:
227 Calories
7 g Fat
4 g Saturated Fat
7 mg Cholesterol
457 mg Sodium
30 g Carbohydrate
2 g Fiber
13 g Protein
Diabetic Exchanges:
2 starch, 1 very lean meat, 1 fat.
Friday, February 8, 2008
Shakes (part 2)
Shakes
by: slimfast
Milk Chocolate Freeze
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop of Slim-Fast Optima® Chocolate Royale Shake Mix
2 tsp cocoa powder
3/4 cup fat-free milk, chilled
2 packets sugar substitute
1/4 tsp vanilla extract
10 ice cubes
Directions
Combine all ingredients in a blender and blend for 40 seconds.
1.
Transfer to a metal mixing bowl and place in freezer for about 2 hours.
2.
Remove frozen mixture from freezer and let sit 10 minutes.
3.
Transfer contents back to the blender and blend until smooth. Serve
4.
immediately.
Nutrition Facts
Serving Size: 1 shake
Calories: 181; Total Fat: 4.5g; Protein: 9g; Total Carbohydrates: 30g; Dietary Fiber: 5g; Cholesterol: 4mg; Calcium 43%
Orange Cream Shake
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop Slim-Fast® Optima French Vanilla Shake Mix
8 oz fat-free milk
6 oz diet orange soda
2 ice cubes
Directions
Blend all ingredients except the orange soda. Pour in tall glass, then stir in soda
and serve.
Nutrition Facts
Serving Size: 1 shake
Calories: 193; Protein: 10g; Total Carbohydrates: 30g; Dietary Fiber: 4g; Calcium 51%
by: slimfast
Milk Chocolate Freeze
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop of Slim-Fast Optima® Chocolate Royale Shake Mix
2 tsp cocoa powder
3/4 cup fat-free milk, chilled
2 packets sugar substitute
1/4 tsp vanilla extract
10 ice cubes
Directions
Combine all ingredients in a blender and blend for 40 seconds.
1.
Transfer to a metal mixing bowl and place in freezer for about 2 hours.
2.
Remove frozen mixture from freezer and let sit 10 minutes.
3.
Transfer contents back to the blender and blend until smooth. Serve
4.
immediately.
Nutrition Facts
Serving Size: 1 shake
Calories: 181; Total Fat: 4.5g; Protein: 9g; Total Carbohydrates: 30g; Dietary Fiber: 5g; Cholesterol: 4mg; Calcium 43%
Orange Cream Shake
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop Slim-Fast® Optima French Vanilla Shake Mix
8 oz fat-free milk
6 oz diet orange soda
2 ice cubes
Directions
Blend all ingredients except the orange soda. Pour in tall glass, then stir in soda
and serve.
Nutrition Facts
Serving Size: 1 shake
Calories: 193; Protein: 10g; Total Carbohydrates: 30g; Dietary Fiber: 4g; Calcium 51%
Subscribe to:
Posts (Atom)
Posts
