![]() ![]() Because these are so portable, you can also use them in different rooms of the home, should you need to time something else. These handy little gadgets attach magnetically to any metal surface, allowing you to place them directly on the stove, on a metal cabinet or on the front of the refrigerator. One of the simplest choices, opt for a magnetic kitchen timer for ease of use. From the basic twist timer to the old hourglass method, there’s sure to be a timer you’ll feel comfortable using. There are many different types of convenient cooking and kitchen timers available to make cooking and baking a little more seamless, taking the guesswork out of how long the item has been cooking. Spoon a dollop of remaining yogurt on top of each parfait top with a star and serve.Even if your stove or oven has a kitchen timer or timer display, it’s a good idea to have different kitchen timers on hand, especially if you are preparing multiple foods with different cooking times or if you may be in another part of the home when the food has completed cooking. Top with remaining cake squares and 1 cup blueberries. Into four (8-ounce) parfait or wine glasses, place half the cake squares, 1 cup (of 2 cups total) fresh blueberries and 9 ounces (from two 6-ounce containers) low-fat vanilla yogurt, dividing equally. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares. Trim and discard crusts of the seven “sandwiches.” With a 1 1/4-inch star cookie cutter, cut a shape from four “sandwiches” set aside. Spread seven of the slices with 1/4 cup red fruit jam top with seven plain slices. Star-topped blueberry parfaitĬut a 10 3/4-ounce frozen low-fat pound cake into 14 slices (1/4 inch thick) refreeze remaining cake. Add a lettuce, wedge and whole-grain rolls. Serve over couscous and garnish with toasted pine nuts. Add 1 (5- or 6-ounce) package fresh baby spinach leaves cover and cook 2 minutes or until spinach wilts. Stir in 1 (15-ounce) can no-salt-added tomato sauce, 1 teaspoon cumin, 1/2 teaspoon coarse salt, 1/2 teaspoon dried oregano and 1/2 teaspoon cinnamon. Heat a large, nonstick skillet on medium-high and cook 1 pound lean ground beef for 5 minutes or until no longer pink drain. ![]() Grill pork on medium for about 15 minutes, turning several times, or until internal temperature reaches 155 degrees brush with mustard mixture the last few minutes. Mix together 1/4 cup spicy mustard and 3 tablespoons apricot preserves. Season a 1-pound pork tenderloin with coarse salt and pepper. Per serving: 323 calories, 33 grams protein, 13 grams fat (35% calories from fat), 3.5 grams saturated fat, 20 grams carbohydrate, 82 milligrams cholesterol, 648 milligrams sodium, 5 grams fiber. Top with extra basil and serve with lamb. Carve racks into chops, carefully slicing between each bone.įor the salad: In a large bowl, combine all salad ingredients toss to combine. Remove to clean plate let rest 5 minutes. Reduce heat to medium cover and cook lamb about 15 minutes more or until internal temperature reaches 145 degrees for medium-rare doneness. Place lamb on grill, fat side down cook until browned and lamb can be easily flipped, about 5 minutes. ![]() Heat gas grill to high scrape grates clean and brush with oil. Sprinkle each rack with cumin, salt and black pepper. 2 frenched American lamb racks (about 2 pounds each)Ģ (15-ounce) cans no-salt-added butter beansģ tablespoons chopped fresh basil, plus more for garnishĬarefully trim top layer of fat from lamb racks. ![]()
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