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High Immunity Provider - EGG !!!

June 25, 2020

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Cheesecake Factory Stuffed Mushrooms

Ingredients : 1 pound large button mushrooms 2 tablespoons olive oil 2 tablespoons butter 2 garlic cloves, minced 2 green onions, minced 3/4 cup sherry or white wine (divided use) Juice of 1/2 lemon Salt and freshly ground pepper 1 cup Italian-style seasoned bread crumbs 1/2 cup grated parmesan cheese 1/2 cup grated fontina cheese (divided use) How To Prepare : 1. Preheat oven to 350 F. Rinse mushrooms well, pat dry and remove stems. Reserve stems. Use a pastry brush to coat mushroom tops all over with olive oil; place in a shallow baking pan just large enough to hold them in a single layer. Finely chop the stems and set aside. 2. Place any remaining olive oil with the butter in a heavy skillet and melt butter over medium heat. Sauté garlic and green onion until fragrant, 2 to 3 minutes. Add mushroom stems and cook a minute more. 3. Off heat, stir in 1/4 cup of the wine, the lemon juice and bread crumbs; toss with 2 forks to mix well. Stir in t

El Torito Chicken Fajitas

Ingredients : 4 large, skinless, boneless chicken breast halves, rinsed and patted dry Cajun seasoning 1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained Cooking oil 1 large green bell pepper, thinly sliced 1 large red bell pepper, thinly sliced 1 large onion, thinly sliced 1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices) 1 tablespoon minced fresh cilantro 1/4 to 1/2 teaspoon ground cumin Salt and pepper to taste Flour tortillas, warmed Low-fat sour cream (optional) Fresh Fruit Salsa (get recipe here) Preparation : 1. Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips. 2. Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside. 3. Heat 1

Spicy Mexican Beef

Ingredients : 4 pounds beef chuck roast, trimmed of fat and meat cut into chunks 2 cloves garlic, minced 1 (24 ounce) jar salsa 2 teaspoons chili powder 1 onion, chopped 1 1/2 teaspoons ground cumin 1 (7 ounce) can chopped mild green chiles 1/2 teaspoon dried oregano How To Prepare : 1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker. 2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour. 3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached. Servings : 08 Source : allrecipies

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High Immunity Provider - EGG !!!

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