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Grilled Banana Sandwich : The New Abs Diet Cookbook : MensHealth.com

Grilled Banana Sandwich : The New Abs Diet Cookbook : MensHealth.com
(number of Abs Diet Powerfoods: 3) 1 large banana 1½ tablespoons low-fat whipped cream cheese 1 ½ tablespoons natural peanut butter 1 tablespoon honey pinch of salt 4 slices of whole-grain bread 1. Cut off one-quarter of the banana and mash it with a fork in a bowl; stir in the cream cheese, peanut butter, honey and salt. 2. 3. 4. Makes 2 servings. Per serving: 320 calories, 11 g protein, 50 g carbohydrates, 10 g fat (2 g saturated), 320 mg sodium, 6 g fiber

Tracy’s KILLER Garlic Bread › shutterbean While we’re on the subject of soups, I thought it would be nice to share my SECRET recipe for the most KILLER Garlic Bread. What goes better with soups than garlic bread? Not much! My neighbor taught me to add dill in the garlic butter. It’s what makes this garlic bread killer. If you were to ask me what my death row meal would be, I’d immediately tell you a buffet full of this KILLER GARLIC BREAD. And we’re off! Get your butter ready. Chop up your garlic, nice & fine. Put the garlic and the butter in a microwave safe bowl & melt in the microwave. Time for the dried herbs! Put all the herbs in the melted butter. Let the butter sit until it gets harder. Now smear it on your bread! Put the halves back together again. Unwrap your bread and put it under the broiler for 2 minutes. Wait for it to cool slightly and cut up your bread with a sharp knife. Brace yourself. Tracy’s Killer Garlic Bread (recipe by me!) Place the stick of butter and chopped garlic in a microwave safe bowl.

Grilled Salmon Tacos With Fire Roasted Corn Salsa The end of August always gives me a bit of a pang. I like to think that it’s a holdover from all those years in school, when September meant a return to the structured life of classes and homework. So I try to cram as much last-minute summer fun as possible into the tail-end of the season. And just as the season was so appropriately started with a barbecue, it’s ending the same way. Grilled Salmon Tacos with Fire Roasted Corn Salsa For the salmon: 1 pound wild Alaskan salmon fillets 2 tablespoons olive oil 1 tablespoon paprika 2 teaspoons chipotle chile powder 1 teaspoon sea salt 1 teaspoon ground pepper For the salsa: 2 ears corn, shucked and lightly coated in olive oil 1 cup halved cherry tomatoes 1 small jalapeño, diced 1/4 cup minced cilantro 1 small red onion, diced salt to taste - Corn tortillas Optional: Thinly sliced cabbage Crumbled feta or cotija cheese Combine the paprika, chipotle powder and sea salt with the olive oil in a mixing bowl. Next, prepare the grill. Now, the salmon.

Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard

7 Crock Pot Recipes That Rock Crock pot, slow cooker, call it what you will, but this convenient kitchen appliance is hotter than ever. No longer just for pot roast or some goopy dips (though there's nothing wrong with those either), you can make almost anything in your crock pot from breakfast to dinner, drinks and more. I just recently bought a crock pot because it seemed everywhere I turned someone was talking about something new and delicious they'd just whipped up in theirs. It's so amazing to be able to throw a few ingredients in first thing in the morning then come home to a house filled with wonderful smells and a fully cooked dinner. 1. This was one of the first dishes I made in mine, and it was amazing. 2 pounds of London broil cubed1/4 cup all-purpose flour1/2 teaspoon salt1 medium onion, chopped2-3 cloves of garlic, minced2 beef bouillon cubes or equivalent granules1 cup water1 cup sour cream (light works fine. Mix all but sour cream and put in slow cooker (you do not need to even brown the meat first).

Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach

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