Recipes for Cook

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Open rye sweet chili chicken sandwiches

Jalapeno chilies this chicken sandwiches a light burning to and help to speed up your metabolism and help you Bold to verlieren.Und it is also one of the tastiest chillies that exist.

Info:

Serves: 2 number of fat burning foods: 5 (chicken fillets, cottage cheese, tomato and Jalapeno chilies) calories per serving: 340 fat per serving: 5 g

Ingredients:

2 Slices of rye bread 2 chicken fillets, cooked 2 tablespoons fat free smooth cottage cheese 1 teaspoon sweet chili sauce cut 1 tomatoes, shredded lettuce cut jalapeño chilis

Instructions:

You mix the sweet chili sauce, cottage cheese and chill beiseite.Vernichten the Hähnchenfilets.Die rye bread with cottage cheese spread to spread.Top with sliced jalapenos to do the shredded salad and chicken and then the tomato and it.

Hot and spicy tuna muffins

This is a very delicious recipe, but it takes some time for the Vorbereitung.Wenn can not have the time to prepare, make it before the night and only warm it the next day, if you want.

Info:

Serves: 2 number of fat burning foods: 6 (celery, cheese, tuna and whole wheat of muffins, jalapenos) calories per serving: 768 fat per serving: 20 g

Ingredients:

1 Onion chopped celery, 2 bars, 1 big chopped Jalapeno chili 60 g low fat cheese 90 g Fat free cottage cheese 1 can of tuna in water, drained 3 tablespoons reduced fat mayonnaise 1 tablespoon lemon juice 2 whole grain English muffins, divided halve

Instructions:

Oven you to 180 degrees Celsius / 350 degrees Fahrenheit.Kochen you in a non-stick frying pan the Jalapeno Chili, the celery and onion at low heat until soft. Add the cheese, the tuna, Mayo and lemon juice and cooking the mixture just enough to by erwärmen.Verbreiten the mixture on each muffin halb.Setzen muffins, on a baking sheet and bake for 10 minutes.

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	Surya from Healthy and Spicy sent in a healthy yet tasty breakfast thats oozing with culture and tradition. This is one of Keralas traditional recipes, called Ada. She has prepared two variations, but from where I see, it seems like an extremely versatile recipe which can be made sweet or savoury with a variety of stuffings.
	Vaishali of Happy Burp-calls this a healthy, environment friendly chutney that will go with most breakfast items like Idlis or Dosas. Environment friendly, because she actually uses ridge-gourd peel in this one. Red peppers, onions, red chillies, tamarind, peanuts and of course the peel- you have a combination of a variety of textures and flavours there.
	Sumi says this is her idea of a good filling brunch. Most people are familiar with Idlis but Vada Curry is something not many have heard of. Lentils are soaked, ground, steamed and then cooked with onions, tomatoes and spices to make this hearty idli accompaniment.
	Pavani from New Jersey, talks about her love of eggs. Omlette and toast is indeed almost a universal favourite and she sends in her Indianised version Frittata stuffed with onions, tomatoes, potatoes and peas.
	Paz takes us on a trip to Africa through her post about a typical African porridge called Rice Water. It seems to be to be an African version of our Rice Kanji. The cultural similarities between countries at such distances from each other, never ceases to amaze me.
	While we are in Africa, Id like to introduce you to Carolyn who blogs from South Africa. Her blog Field to feast is totally Africa inspired writing, cooking and eating.She talks about the Baobab tree and what she did with the Baobab fruit her basket-weaving friend brought her. Its called Mawuyu.
	Vineela goes the whole nine yards as she makes an elaborate menu all from the scratch. Idlis, Vadai curry and Bell pepper chutney. Her Vadai curry recipe is different from Sumis. Check out how! Looks like bell pepper chutney is the flavour of the season.
	Anna from Morsels and Musings, Australia sends in the baked beans and eggs that get set in the oven, while you catch up on sweet nothings. She also makes a light fruity dessert of pears poached in passion fruit juice that perfectly complements the beans. Conversations over glasses of Moscato d’Asti- a ‘gorgeous wine with a light spritz, subtle sweet flavour and wonderful floral fragrance’-can you ask for a better weekend morning with your partner?
	Priya Jadhav goes the Idli way too, but this one from Kanchipuram. Kanchipuram is this culture soaked town in South of India famous for its temples, grand gold bordered silk sarees and ofcourse the Kanchipuram Idli. When regular idlis become a bore in South Indian households, these variations provide the much needed respite. And then there is yet another Bell Pepper chutney.
	Rachel from Tham Jiak, Malaysia writes about what breakfast means to her and her childhood trials with a half boiled egg. For WBB #2, she sends a breakfast cake made with Ginger and Molasses. You must read her very interesting thoughts on ‘Breakfast like old times’ where you’ll know how Malaysians have this beverage called ‘cham’ which is a unusual blend of tea and coffee.
	Shammi sends us a steaming hot plate of a family of Idlis with a difference, These are Semiya-Rava idlis made from the scratch. Serve them with steaming hot with traditional coconut chutney and you will see contented smiles around you. And yes, those baby idlis sure will make your kids happy too.
	The chocolate lady from Greenwich Village, NYC, presents two Clafoutis, both made with Apricots, but one made even more decadent with bittersweet chocolate. This recipe is good enough a reason for me to call a brunch party for friends at home the coming weekend. This will be a super-hit! Come on gals- what are you waiting for?
	Mahek from Love for cooking, talks about her sons love for dosas. She has prepared a variety of dosas and sends in the very appetising Green Moong Dosa for the weekend breakfast event.
	How about a little dessert to end the WBB #2 on a sweet note? Meeta puts together a bunch of berries, vanilla flavoured yogurt and crushed cantuccini cookies in her simple yet elegant style to make a Very berry dessert.

Tags: Recipes, Breakfast, WBB, Foodbloggers, Event