Pollo a la Royale

Si te gusta las recetas con pollo esta te fascinara, un rico royale de pollo con un aroma fenomenal e igualmente un saber tremendo, un platillo en donde lo único que sobrara es el sabor en su paladar exigente, bueno la receta es la siguiente:

Cantidad: Para 6 personas.

Tiempo: Preparación, 20′ aproximadamente. Cocción, 1 hora y 30′

Ingredientes: 1 pollo grande, el jugo de 1 limón, 4 hígados de pollo, 1 1/2 cucharadas de pan rallado, sal, pimienta, 2 huevos, 3 cucharadas de crema de leche, 1 cucharada de manteca.

Preparación: Limpiar y lavar muy bien el pollo y rociar por fuera y por dentro con el jugo de limón. Aparte deshacer en un mortero los hígados con el pan rallado, retirar y añadir de a uno los huevos, la crema de leche y condimentar con sal y pimienta, Mezclar todo bien, introducir en el pollo y coser la abertura para que no se salga el relleno. Untar todo el pollo con la manteca y espolvorear con sal y pimienta; cocinar en horno a temperatura regular durante 1 1/2 horas, cuidando que no se seque.

http://recetasdepollo.org/pollo-a-la-royale/

ZUCCHINI, SPINACH AND FETA SALAD

Ingredients:
4 organic zucchini's
150g organic baby spinach, washed
100g organic feta cheese
Organic Extra Virgin Olive Oil

Description:
Slice zucchini's into thin rounds.  Place in a pan, drizzle with a little olive oil.  in the meantime, cube the feta cheese.
Place baby spinach in a serving bowl.  
Add feta to zucchini when they are nearlly ready, toss for a couple of minutes.  Turn off heat, allow to cool for a minute
Place on top of baby spinach, drizzle with olive oil and enjoy

http://www.organicempire.com.au/recipes/92/

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BEETROOT AND BEAN SALAD

Ingredients:

400G organic beans

400g organic beetroot

2 tablespoons organic dried oregano

300g organic (or best quality ) Feta

80ml extra virgin organic olive oil

1 tbsp organic balsamic vinegar

Description:

Steam chopped beetroot till tender (around 20 mins)., steam beans for 2 mins, Transfer to a bowl. Add feta cheese

In a small bowl, combine 80ml olive oil, balsamic vinegar and oregano. Season with salt and pepper. Pour over salad, mix, then serve.

http://www.organicempire.com.au/recipes/16/

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Receta de Dieta Alcalina, Quesadillade Vegetales

Ingredientes:

Aceite para cocinar en aerosol

½ taza de pimentón verde cortado en trozos

½ taza de elotes de lata o natural (cocidos)

½ taza de cebolla morada/verde/blanca en finas rebanadas.

½ taza de tomate rebanado.

1/2 taza de zanahoria cocida en trozos pequeños.

2 cucharadas de cilantro fresco picado.

1/2 calabacita verde cortada en finas rebanadas.

4 tortillas de harina (de 6 pulgadas)

½ taza de queso reducido en grasa, añejo o Monterey Jack, rayado, o queso chihuahua.

Preparación de la Receta:

1. Rocíe un sartén mediano con el aceite en aerosol para cocinar. Cocine el pimentón, las calabacitas  y el elote hasta que se suavicen, aproximadamente unos 5 minutos.

2. Añada la cebolla y el tomate, cocine durante varios minutos más hasta que se calienten completamente; agregue el cilantro.

3. Caliente las tortillas en un sartén grande a fuego alto.  Coloque partes iguales de queso y vegetales en cada tortilla; dóblelas por la mitad y continúe cocinando hasta que el queso se haya derretido y la tortilla está crujiente y ligeramente dorada.

NOTA: LA VENTAJA DE ÉSTA RECETA ES QUE PUEDE HACERSE CON LAS VERDURAS A SU ENTERA ELECCION.

Recetas de Dieta Alcalina, Tacos de Atún

Ingredientes

1 1/2 latas de atún en agua
1 cucharada de cebolla picada
1 cucharada de mayonesa light
Jugo de limón
4 tortillas de harina integrales
2 cucharadas de media crema
1/2 taza de salsa pico de gallo (cebolla, jitomate y cilantro, con limón y sal  todo picado en trozos pequeños)
1/3 de taza de salsa tipo chipotle

Modo de Preparación:

1. Mezcla el atún con cebolla, mayonesa y jugo de limón.

2. Rellena las tortillas formando los tacos y hornea durante un minuto.

3. Sirve y cubre con la media crema, la salsa chipotle y la salsa pico de gallo.

Fuente: articulos.aquamillfactory.com

The Thermoccino Smoothie

Makes 1 Serving

Ingredients

• 1 scoop Vanilla Iso-Smooth Isolate Protein
• 1 shot of espresso
• ¼ cup of greek yogurt
• Pinch of stevia
• Pinch of cinnamon
• 5 ice cubes

Directions

Blend and Enjoy!

Nutritional Facts

(Per Serving)

Calories: 169

Protein: 35g

Carbohydrates: 3g

Fat: 1g

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Chicken Burritos with Avocado and Tomato

Everyone knows the burritos and most of all good to know you have, a burrito is prepared with dedication and most of all with proper ingredients selected.



There is a huge variety of burritos which we prepared in many ways, but like the chicken burrito there is only one and is as follows:

ingredients:

150gr. of pureed avocado
150gr of white cheese
4 tablespoons finely chopped parsley.
1 clove garlic, finely chopped.
10 flour tortillas.
250g. boiled chicken meat and cut into strips
1 large tomato chopped
procedure:

In a small bowl mix the avocado, white cheese, chopped tomatoes, salt, pepper and parsley

Fill each flour tortilla with meat mixture and shredded chicken.

Make rolls of each and serve

Cooking time in this recipe 15 minutes and may be accompanied on the plate by more of the same mixture to pour at will.

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Mozzarella and Tomato Salad

Ingredients

Servings: 4

4 large tomatoes

4 tablespoons extra virgin olive oil

freshly ground black pepper to taste

315 g of mozzarella cheese thinly sliced

8-10 fresh basil leaves cut into strips


Preparation method

Preparation: 10min> Cooking: 10min> Ready in: 20min

Cut the tomatoes in half and then into thin slices. Divide them into four plates. Drizzle a tablespoon of olive oil over the tomatoes and sprinkle with black pepper. Arrange the slices of cheese over the tomatoes and place the basil over cheese.

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Lemon Pepper Summer Burrito

Recipe Ingredients:

4 Mission® Burrito Size Flour Tortillas warmed
1 cup Lemon Juice (reserve 1 tablespoon)
3-4 Chicken Breasts
2 each (Red and Green) Bell Peppers sliced thin
1 medium Sweet Onion sliced thin
1 Anaheim Chile seeded and minced
2 cups Romaine Lettuce shredded
2 Tomatoes chopped
1/2 cup Cilantro Leaves
Salt and Pepper
Recipe Instructions:

1. Salt and pepper chicken. Marinade in lemon juice for 15 minutes. Grill or skillet-cook chicken until done. Cut chicken into strips. Warm tortillas. Layer equal amounts of each ingredient on the tortillas, ending with a drizzle of lemon juice. Wrap and serve.

Enjoy this delicious lemon pepper summer burrito Mexican recipe!
Type of recipe: Poultry
Preparation Time (min): 20
Cook Time (min): 10
Prep Tool: Grill

Courtesy of Mission Foods

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STRAWBERRY SMOOTHIE

STRAWBERRY SMOOTHIE

Ingredients:


In a blender, blend the following:
1/2 organic papaya (paw paw)
6 organic strawberries
1 organic orange
1 organic banana



Description:
Blend till smooth, its so yum for breakfast, afternoon tea or freeze them in icy pole moulds and make some healthy icy poles for the kids.. and you too

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PESTO SAUCE

Ingredients:

1/2 cup extra virgin cold pressed organic olive oil

1/2 cup pine nuts

3 organic cloves garlic

1/2 tsp salt (himalayan or celtic)

2 cups firmly packed basil/parsley leaves

Description:

Place basil/parsley in blender with pine nuts, salt and garlic.  Process and drizzle olive oil in, process to form a coarse paste.  Store in a refrigerator in a sealed jar and top with olive oil.

Add to pasta's, salads, vegetables anything at all.

Great source of vitamin c, iron, folic acid, beta carotene, vitamin E, chlorophyll and calcium....

http://www.organicempire.com.au

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Mixed mushroom omelette with soy glaze

• Ingredients:
• 
  
• 1 cup button mushrooms
• 1 cup Swiss brown mushrooms
• 1 cup enoki mushrooms (or use more of the other mushrooms if you can't find these)
• 1 tablespoon olive oil
• 1 1/2 cups salt-reduced vegetable stock (or salt-reduced chicken stock)
• 2 cloves garlic, crushed
• 8 eggs
• 2 tablespoons water
• 3 teaspoons cornflour
• 1/3 cup reduced-salt soy sauce
• green salad mix, to serve

Instructions

Step 1Place mushrooms in a large bowl. Heat a wok over medium-high heat with the oil. Add half the mushrooms and 2 tablespoons of stock and stir-fry for 2 minutes, or until tender. Transfer to a bowl. Repeat with remaining mushrooms. Add garlic to bowl and stir to combine.

Step 2Crack eggs into a large jug. Add water and whisk to combine. Spray wok with cooking oil and heat over medium heat. Add one-quarter of egg mixture and swirl to coat sides and base of wok. Cook for about 1-2 minutes, or until set underneath. Turn and cook for a further minute, or until just set. Transfer omelette to a plate. Cover to keep warm. Repeat to make another three omelettes.

Step 3Combine cornflour and a little of remaining stock in a jug to make a paste. Place remaining stock along with soy sauce in the wok and bring to a simmer over medium heat. Gradually whisk in cornflour mixture and simmer until the sauce thickens slightly. Remove from heat.

Step 4Place omelettes on serving plates. Top with salad mix and mushrooms. Fold over to enclose. Drizzle with sauce and serve.

Serves: 4 and Time to make: 20 mins

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