Manuel Becerra or Michael Hall we are Mentor/Investors with lease options to buy and give consultancy to people who need to sell their home in 30 days or less. call 909-562-7839 I answer my own phone or e-mail to contact me also at: mbhomessolutions@gmail.com or manuelbonly@gmail.com also on www.Skype.com at manuelbc3 Se Habla Español.
Wednesday, February 5, 2014
Friday, November 8, 2013
Avocado Chicken Salad:
Ingredients:
2 Tbsp cilantro
salt and pepper to taste.
Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. Enjoy!
2 Tbsp cilantro
salt and pepper to taste.
Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. Enjoy!
Sunday, October 13, 2013
How to make Sweet and Sour Chicken
CHICKEN INGREDIENTS
- 3-4 boneless skinless chicken breasts
- 1 cup corn starch
- 2 eggs, beaten
- Salt, pepper, garlic powder for seasoning the chicken
- 1/4 cup vegetable oil (more if needed)
- 1 green pepper, cut into chunks
- 1 red or yellow bell pepper, cut into chunks
- 1 cup pineapple chunks
SAUCE INGREDIENTS
- 1
1/2 cups sugar
- 1/2
cup ketchup
- 1
cup vinegar
- 1
1/2 tablespoons Worcestershire sauce
- 2
teaspoons garlic powder
- 1/2
teaspoon coarse black pepper
DIRECTIONS
- Pre-heat
your oven to 325 degrees.
- Cut
chicken into 1 inch chunks, and season with salt, pepper, and garlic
powder.
- Dip
each piece of chicken in corn starch, then in egg.
- In
a skillet, heat vegetable oil to medium-high heat and brown each piece of
chicken on both sides.
- Place
browned chicken in a large rimmed baking sheet. Add in pineapple and
pepper chunks.
- In
a large bowl whisk together all sauce ingredients and pour over the
chicken.
- Bake
in the oven for about an hour, turning the chicken every 15 minutes.
Remove the chicken and vegetables from the pan, and pour remaining sauce
into a bowl and serve alongside the chicken if you’d like extra sauce.
- Serve
over rice and enjoy!
Labels:
breast,
center cut,
chicken,
chunks,
cook,
corn starch,
directions,
eggs,
garlic,
green pepper,
ingredients,
pepper,
pineapple,
red,
salt,
seasoning,
sour,
sweet,
vegetal,
yellow
Wednesday, September 25, 2013
Pumpkin Cheesecake Brownies
Pumpkin cheesecake and brownies come together to make a delicious bite.
Prep Time - 20 min
Cook Time - 40 min
Total Time - 1 hr
Brownie Batter
3/4 cup butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 tbsp pure vanilla extract
1/4 cup pumpkin puree
1 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
Cheesecake Batter
8 oz reduced-fat cream cheese, softened
1 egg
1/3 cup sugar
1/4 cup flour
1 tsp pure vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin spice
1/2 cup pumpkin puree
Instructions
Preheat oven to 350
Line 8x8 square pan with parchment paper (or spray with nonstick spray, but I highly recommend parchment paper)
In the bowl of your stand mixer combine butter, sugars & vanilla until light and fluffy
Add in egg and pumpkin and continue mixing
In another bowl combine the dry ingredients and then gradually add them into the wet ingredients until just combined
In another bowl, either for your stand mixer or one that can be used with a hand mixer, beat together all the cheesecake ingredients, except for the pumpkin.
Divide cheesecake batter into 2 bowls and add pumpkin to 1/2 of the cheesecake batter
Pour brownie batter into prepared pan
Pour the cheesecake batter evenly over the brownies, and then pour pumpkin
batter over the cheesecake
batter
Using a knife swirl the 2 cheesecake batters together to make a "swirly" design
Bake for 35-40 minutes, or until the center is set
Cool for 10 minutes in the pan then remove (by lifting the parchment paper) and continue to cool completely before cutting
These brownies are so rich and decadent you only need a bite to be satisfied!! ENJOY!!
Notes
Each square is only 2 WW+ points, for larger brownies (24 squares) each is only 4 WW+ points
Nutritional Info
Calories: 89 Total Fat: 4.3 g Saturated Fat: 2.7 g Trans Fat: 0.2 g Cholesterol: 20 mg
Sodium: 83.3 mg Total Carbs: 11.4 g Dietary Fiber: 0.6 g Sugars: 8.2 g Protein: 1.9 g
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Using a knife swirl the 2 cheesecake batters together to make a "swirly" design
Bake for 35-40 minutes, or until the center is set
Cool for 10 minutes in the pan then remove (by lifting the parchment paper) and continue to cool completely before cutting
These brownies are so rich and decadent you only need a bite to be satisfied!! ENJOY!!
Notes
Each square is only 2 WW+ points, for larger brownies (24 squares) each is only 4 WW+ points
Nutritional Info
Calories: 89 Total Fat: 4.3 g Saturated Fat: 2.7 g Trans Fat: 0.2 g Cholesterol: 20 mg
Sodium: 83.3 mg Total Carbs: 11.4 g Dietary Fiber: 0.6 g Sugars: 8.2 g Protein: 1.9 g
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Wednesday, September 18, 2013
Wednesday, September 11, 2013
Avocado!
Labels:
avocado,
banana,
blood,
booster,
diabetis,
eye,
feel full,
fiber food,
full faster,
health,
heart,
immune,
natural,
oleic acid,
potassium,
sugar,
system,
weight loss,
you must eat
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