First Up Breakfast: Eggnog French Toast and Fresh Fruit
Ingredients:
1 egg
½ c eggnog
¼ tsp vanilla extract
¼ tsp pumpkin pie spice
2 slices bread
2 Tbsp powdered sugar
2 Tbsp syrup
1 c fresh fruit
Prep:
1. Heat a griddle. Whisk together eggs, eggnog, vanilla and spice. Dip bread in egg mixture, allowing it to soak in slightly.
2. Butter the hot griddle and place soaked bread on the griddle. Cook on each side until golden brown. Sprinkle with powdered sugar and drizzle on syrup. Serve with fruit.
Lunch: Crab Cakes and Salad with Avocado Dressing
Ingredients:1 Tbsp olive oil
1/3 c bread crumbs
2 Tbsp mayonnaise
1 Tbsp lemon juice
1 tsp Dijon style mustard
1 egg, beaten
½ tsp salt
1 cans (6 oz) crabmeat, drained
2 Tbsp green onions, chopped
½ ripe avocado, finely chopped
2 c mixed greens
Avocado Dressing:
½ c olive oil1 Tbsp lime juice
¼ c mayonnaise
1 Tbsp minced garlic½ avocado, cubed
Combine everything in a blender and blend until smooth
Prep:
1. In a bowl, combine bread crumbs, mayonnaise, lemon juice, mustard, egg, salt, green onions and crabmeat. Stir in avocado. Cover and chill for 30 minutes.
2. In large skillet, heat oil over medium heat. Form crab mixture into 3 cakes and cook for about 3 minutes or until browned, turn and brown other side.
3. Serve on a bed of greens and drizzle with dressing.
Finally Dinner: Shrimp Pasta Primavara
Ingredients: (2 servings)8 oz fettuccine pasta, cooked according to package
10 large cooked shrimp
1 box (7 oz) frozen mixed veggies
1 Tbsp butter
1 c heavy cream
1 Tbsp Italian seasoning
½ c Mozzarella cheese
¼ c Parmesan cheese
Prep:
1. Melt butter in a sauce pan. Add the veggies and seasoning and sauté for 5 to 6 minutes.
2. Pour in heavy cream and simmer 5 minutes. Add shrimp and Mozzarella. Cook on low heat for another 5 minutes. Stir in fettuccine and serve with Parmesan sprinkled on top.
No comments:
Post a Comment