food healthy

Ingredients

2kg potatoes, cut into 2cm cubes

175g eye bacon, trimmed and diced

1/2 cup mayonnaise

1/2 cup basic vinigarette

1 tbsp seeded mustard

Salt

Freshly ground white pepper

1 red capsicum, finely diced

4 eggs, boiled until just set, cut into quarters

2 tbsp chopped chives

A regular at barbecues and picnics, my mum would cook double the bacon needed in anticipation of the children sneaking a piece at every opportunity.

Method 

Boil potatoes in plenty of salted water until just cooked. Drain and keep warm. Fry bacon until golden and crispy, drain on paper towel. Mix mayonnaise and vinaigrette, add mustard and season. Place all ingredients in a large bowl, toss gently and serve.

-550g of chicken spleen
-Water (see method)
-300ml of white broth
-1 tablespoon lemon juice
-100g of mushrooms (only the botõezinhos)
-Salt
-pepper
-15 of cornflour
-3 heaped tablespoons of milk
-25g of butter (2 tablespoons of soup)
-3colheres tablespoons of cream simple
-To garnish:
  paprica
-A bit of minced parsley

Soak the first spleen in cold water for an hour. Put him later in a frying pan or saucepan and cover it well with cold water. Let boil and then pour the water out. It is usually called in this process “poach” the spleen, in which case the spleen is slightly pale. Return to put the spleen in saucepan with the broth, the lemon juice, the mushrooms, salt and pepper. Cover the pan well so that the liquid does not evaporate too, and let cook on burner for 30 minutes or until the spleen is tender. Remove the meat from the broth in saucepan letting it go, let the pieces of spleen cool enough to handle the power and remove them then any film that still has. Mix the cornflour with 3 tablespoons of cold milk soup, and add the broth with butter. Let this sauce and boil lift Cozaar well until thicken. Then throw the pieces of spleen into the sauce and allow to heat well without boiling.

To serve that follows a system of weight loss: Remove the pieces of the spleen sauce and serve with the least possible that creamy and thick cloth of paprica and minced parsley. Serve with broccoli or spinach.

To serve the rest of the family: Man with potatoes.

To freeze: The complete dish should not be frozen but the spleen raw frozen until well 3 months and can be used to prepare this recipe. For the second thaw just poach the process described above.

Change: “Brochettes” of spleen: Cozaar and then poach in the burner pieces of spleen, as described above until they are tender. Remove the broth and cut them any film or fat that still has. Cut into small pieces. Remove the rind to several slices “bacon”, cut in half, forming small Columbina and put into forms of metal with pieces of spleen. Take a moderately hot grill, turning once or twice until the “bacon” is well estaladinho and spleen and warm. You can use mushrooms or tomatoes along with the “bacon” or instead of him.

450g of courgettes
225g of onions, peeled
2 garlic cloves, peeled and crushed
150ml of chicken broth
Salt
Pepper
To garnish:
2 tablespoon of minced parsley

Wash the courgettes and cut them to the ends and then share them into very thin slices. Cut the onions into very thin slices, and put the vegetables in a frying pan. Tape this very well, and let cook on burner until I become tender.

To serve: Serve hot or cold, salpicados with parsley

To freeze: If you are preparing to freeze the dish, keep the pan masked during the entire time, then when you reheat, cover the pan until the vegetables are almost ready to be served. Then remove the lid and let the excess liquid evaporates. If you want to freeze and then serve the dish cold, let the liquid vapors in the order of time for preparation.

Variations:
1 - If you are following a diet low in carbohydrates, Alourado the vegetables in a bit of butter before adding the broth.
2 - Courgettes the Greek: omit most of the broth, and use a quantidadegenerosa lemon juice to temper the plate.
3 - Corgettes the Provencal: omit the broth, and add 450g of tomatoes, skinned and cut the slices. This recipe will make to 8 people, approximately.

121/508 kj 9.6 g
-1 large eggplant(about 350 g)
-4 “courgettes” (about 225 g)
-450 g of tomatoes, naked and sliced
-225 g of onions, minced
-2 teeth of garlic
-1 tablespoon of minced parsley
-Salt
-Pepper

Wash and then cut into pieces or slices of the eggplant, but without the peel and “courgettes.” If you do not like the taste too bitter eggplant, remove the peel with a sharp knife, and salpique it with a little salt, let stand for 15 minutes at least, then drain and discard the liquid. The salt makes the liquid bitter eggplant’s skirt. Discard the ends of the courgettes. ” In a saucepan put the tomatoes, the onions, garlic and oil, heat slowly until the juice of the tomatoes start to loosen up and add the eggplant, the “courgettes, half the parsley, plus salt and pepper to taste. Cover the casserole and let cook for 45 minutes until the mixture thicken. Join finally, the rest of the parsley.

To serve: Serve hot or cold as input for a meal or simple plate of vegetables.

To freeze: This is a dish of vegetables that are best preserved frozen and can store up to twelve months.

To thaw: Let thaw at room temperature, or warm very slowly from the same state of frozen.

Variations:
1 - Omit the oil
2 - Add 1 or 2 heaped tablespoons of tomato concentrate.

209/878 kj 9.6 g
For the ingredients follow the instructions follow the recipe for Ratatouille. Take the skin and bones to the sole (flounder), break it into fillets and wrap them. Lay half of “Ratatouille” within a dish to go to the furnace previously smeared, place the fish on top and re-cover it with the rest of “Retatouille.” Cover the dish and let bake for 40 minutes approximately in the center of the oven, the average temperature (190 º C)

To serve: Once you’re ready.To freeze: The complete dish is best when prepared at the time.

144/605 kj
Place 4 servings of fish (flounder or sole, for example), each weighing approximately 100g, a dish go from the oven, previously smeared. Join salt, pepper and lemon juice. Cover the baking dish and leave, as noted above, but only for 10 to 15 minutes, depending on the thickness of the fish, until it becomes more or less tender. Separate egg yolks from egg clear, 2; beat the egg yolks with 25g or ¼ cup of grated cheese, salt and pepper, plus 1 tablespoon of minced parsley. Beat the clear and strong castle mix it with egg yolks. Spread this mixture over the fish to completely cover again and put it in the oven without blocking. Let cook for another 10 minutes.

The consommé soup is ideal for those who follow a system of weight loss, because as summer in this post, it contains virtually no calories or carbohydrates. If you add some cooked vegetables, the square or the strip, such as carrots, onions or peppers, the consommé becomes more interesting and you just add a few extra calories. A consommé can be served hot, cold or frozen, and freezes well and can be stored for 2 to 3 months.
To make a consommé of beef
Cozaar slowly 0.5 kg of beef leg, or other cheap meat, just in enough water to cover, or in broth (made from the bones) for several hours, or for about an hour if using the pressure cooker. Give a little more flavor to the broth enclosed with a bouquet of smells (Bouquet garni), a bit of carrot and onion and other vegetables, and even salt and pepper to taste. At the end of cooking time, pass the soup several times a network or a piece of cheese in different openings. To achieve absolute transparency join the clear, 2 eggs, the shells more, let boil for 15 to 20 minutes and re-pass. The consommé of chicken or other poultry is prepared in the same way.

35 / 151 kilojoules 0.0 g
-750ml of <Consommé> of beef (3 cups)
-2 egg yolks
-2 tablespoon of lemon juice
-salt
-pepper
-To garnish:
 Salsa and / or minced chives
-Slices of lemon

Place the <consummé> in a saucepan and bring to light until you start to lift boil. Beat the egg yolks with lemon juice, plus the salt and pepper and mix slowly with the soup hot but not scalding. Let cook then in burner, just over 2 minutes.
To serve: Serve in bowls of soup and garnish with parsley and / or minced spring onions. Put the slices of lemon on the edge of the bowls.

To freeze: You can not freeze this soup.

Change: Soup real cold: Use a really good broth, if possible. Arrefeça it well and then place it in the blender. Add the egg yolks and lemon juice and beat for a few seconds. Serve immediately, Decking the same way.

194 / 815 kilojoules 3.6 g
-350g of veal liver or lamb
-1 onion minced
-1 clove chopped
-3 tablespoons of broth
-25g of butter
-Salt
-pepper
-2 teaspoons of minced parsley

Cut the liver into thin strips and take it to the light in a frying pan along with all other ingredients except the parsley. Let cook for 5 minutes, or until the meat is tender. Join after the parsley and all the target machine or chop meat into the batter until very smooth puree. Put on a plate to cool then.

To serve: Place the paste in a dish of liver and serve with salsa or low-calorie bread.

To freeze: This folder freezes well and can be left in the freezer until a month.

To thaw: Let thaw slowly in refrigerator

Ingredients:

59 / 248 kilojoules 10 g
-2 Large Aubergines
-A little olive oil
-Salt
-Pepper
-2 tablespoons lemon juice
-To garnish:
-1 Lettuce
-1 lemon, sliced from the
-2 tomatoes, sliced parties to

In this folder, the best way to cook the eggplant, for those who are following a system, it involves the halves of eggplant on a sheet of aluminum slightly smeared with oil or olive oil. Thus, you can use the minimum amount of oil possible, and prevent the skin from becoming too harsh. It can then be undone in mashed together with the flesh, a batter. Make some small cuts in the skin with a knife, sprinkled with a little salt and let stand for about half an hour, then drain the liquid that has left. This will cause the skin loses its bitter taste. Cut the eggplants in half in order of length. Rub them with a little oil, season with salt and pepper and a little lemon juice, and engage them, then, as explained above. Put them on a plate and cover it smeared. Take the warm oven (140 º C) for at least an hour, or until the eggplants are very soft. Remove it the skin, or crush the entire plant, you can use a bat or a sieve. Mix with the rest of the lemon juice and any other seasoning you prefer.

To serve: Place the eggplant pulp from well prepared in a small dish on a plate or a platter and arrange the lettuce leaves, the slices of lemon and tomatoes around the dish, and then place the lettuce leaves on a platter and has about rasa They folder on the small hill. Man with slices of lemon and tomatoes.
 The folder freezes well. But not freeze the garrison. You can use the folder of eggplant frozen in a space of six months.

To Thaw: Let thaw for several hours at room temperature or longer in the refrigerator.

Variations:
 1. If your diet allows the use of oil, mix 2 teaspoons of olive oil with the portfolio of eggplant.
2. Add a little curry powder and / or cayenne or a few drops of tabasco sauce.