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Post by ۞Quaalude™۞ on Nov 7, 2007 18:16:33 GMT -5
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Post by ۞Quaalude™۞ on Nov 7, 2007 18:18:18 GMT -5
I would have this on a rainy Day for Lunch QC
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Post by ۞Quaalude™۞ on Nov 7, 2007 18:21:42 GMT -5
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Post by ۞Quaalude™۞ on Nov 7, 2007 18:39:51 GMT -5
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Post by bluerose on Mar 19, 2008 2:47:22 GMT -5
Make smoothies in blender add frozen fruit like strawberries & blueberries ice crush them then add Soya milk (vanilla is good) add yougurt (light) grind a teaspooon of flax seed in coffee grinder add that (rich in omega). pour into large glass add a straw and enjoy.
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Post by ۞Quaalude™۞ on Mar 19, 2008 3:42:17 GMT -5
Hey i would pay $5.00 for That one bluerose , Thank You QC
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Post by bluerose on Mar 20, 2008 6:33:15 GMT -5
I like strawberry banana or mango blueberry is yummy too. P.S. don't use frozen bananas or mangos ....Fresh ones are fine.
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Post by ۞Quaalude™۞ on Aug 9, 2008 22:11:05 GMT -5
Thats Good too but OMG Tilapia — You Have to Try This Sautéed Tilapia with Lemon-Caper Pan Sauce Based on a recipe from Pam Anderson, Cooking Light, MARCH 2004 via Sweetnicks 3/4 cup chicken stock (look for a low-calorie one like Emeril’s) 1/4 cup lemon juice 1 1/2 teaspoons drained capers (the original recipe used green peppercorns) 1 teaspoon butter 6 tilapia fillets (about 1 1/2 lbs total) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup all-purpose flour olive oil 2 teaspoons butter Lemon wedges (optional) Whisk together chicken stock, lemon juice and capers. Lightly crush the capers. Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside. In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates. Pour the broth mixture into pan, being careful of splatter — it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet. Serve with rice (or as I did, a nice rice/pea mixture with a bit of lemon juice and pepper) QC
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