Holidays do not mean that you have to sacrifice their diet. Try these great recipes a tasty meal that will be filled not astray!
When you want to prepare for the upcoming holiday season, it is important to start thinking about how you'll do it over the next few months without giving all the work done in the previous months work go to waste. Many of us are starting to quickly resolve all the holiday goodies, not realizing the impact they have on our waist. If you want to celebrate the New Year in a tight-fitting dress or a tailored trousers or shirt, it is very important to learn how to make an intelligent choice of the right foods.
One of the best ways to prevent weight gain during the holidays will be self-prepared quick and tasty dinner. When you have complete control over the cooking process and know the composition of each dish you want to cook, your results will be better.
One of the best ways to prevent weight gain during the holidays will be self-prepared quick and tasty dinner.
Let's take a look at the recipes you will need if you want to cook a quick dinner.
Homemade cranberry sauce
Though cranberries certainly usable for human consumption berry, the problem is that the sauce is often a lot of sugar. As a result, blood glucose levels will skyrocket, and the portions will be too many calories. Solution? Cook it yourself. Here's the recipe.
Cranberry certainly usable for human consumption berry.
Ingredients:
- 1 package fresh cranberries
- 1/2 cup Splenda or equivalent sugar substitute
- glass of water
- 1/4 teaspoon salt
- 1 tablespoon raspberry jam without sugar
- Preheat oven to 180 ° C.
- Place the cranberries in a pot, put on the stove and heat over medium heat.
- After heating, add sweetener, water, salt and raspberry jam.
- Continue to cook, stirring, until it has a jelly-like substance. It usually takes about 5-10 minutes depending on temperature.
- After reaching the desired consistency, remove from heat and place on a dish to cool before serving.
- 4 egg whites
- 1 tablespoon vanilla extract
- 1/8 cream of tartar
- 1 cup Splenda
- Preheat oven to 110 ° C.
- Start whisking the egg whites until they turn into foam, and then add the vanilla extract, Splenda and cream of tartar.
- Whisk again, and then sbyznite glass baking pan and place a non-stick substance mixture.
- Bake in the oven for an hour.
- After one hour, turn the oven off, but leave the base cake to cool inside.
- 1/4 cup water
- 60 grams of gelatin without additives
- 2 cup evaporated skim milk
- 1/2 scoop of vanilla protein blend
- 1/2 cup Splenda
- 1/2 cup brown sugar / Splenda mixture
- 425 grams of canned pumpkin
- 1 tablespoon cinnamon
- 1/2 tablespoon ginger
- 1/4 tablespoon nutmeg
- 1/4 tablespoon cloves
- In a large bowl, mix the gelatin with water and then let it brew for 5-7 minutes.
- Pour half of the condensed milk in a saucepan and heat until almost boiling.
- When ready, remove from heat and hammer in the gelatin mixture until the mixture quality.
- Start adding all the other ingredients, and then pour the mixture into the bottom of a pie that you pulled out of the oven.
- Put in refrigerator for two hours.
- 1.5 cups raw brown rice
- 1.5 cup apple or cranberry juice
- 2 apricots, diced
- 1/2 cup chopped onion
- 1/2 cup celery, diced
- 1/3 cup dried cranberries
- 1/2 tablespoon of meat seasoning
- 1/4 tablespoon of thyme
- 1/4 tablespoon pepper
- 2 tablespoons butter
- 1/3 cup bran cereal
- 1/3 cup sliced almonds
- Cook the rice according to package instructions, using half water and half fruit juice.
- Meanwhile, melt the butter in a pan and add the diced apricots, cranberries and spices.
- Mix together with brown rice (already cooked) and add bran cereal and almonds.
- Place in the oven at 180 ° C for 30 minutes, then serve.
- 2 tablespoons margarine, low-fat
- 2 tablespoons brown sugar usual
- 2 tablespoons Splenda
- 4 cup chopped carrots
- 1/4 tablespoon salt
- 1/4 tablespoon pepper
- Melt the butter in a frying pan over medium heat.
- Add brown sugar and Splenda until dissolved, then add the carrots, salt and pepper.
- Continue to cook until the carrots are tender, about 10 minutes.
- Remove from heat and serve immediately.
1 comments:
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