Turkey Pear 12.80 tbsp vinegar 0.46 med pear 3.72 oz turkey, breast 0.51 tbsp oil, olive 7.68 tbsp sauce, soy, Directions: Prepare turkey. Trim turkey of any visible fat. Cut turkey in to 1/4" strips. Preheat sautee pan on high heat for 1 to 2 minutes. Add olive oil and swirl to coat. Add turkey to hot sautee pan and sprinkle with salt and pepper. Sautee for 2 minutes. Reduce heat to medium high. Prepare dressing, mix oil, soy sauce, vinegar and herbal seasonings. Chop pear to desire texture. Add dressing. Nutritional Information: Calories: 391, Fat: 8 grams, Carbs: 23 grams, Protein, 47 grams |
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For questions or comments contact info@shapesrin.com
LOW SUGAR MEXICAN FLAN INGREDIENTS: ½ cup plus 2/3 cup sugar or Succanat 3 whole eggs 3 egg yolks 3 HALF AND HALF milk 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1½- to 2-quart baking dish. 2. Cook ½ cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes. 3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish. 4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours. 5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time. Nutrition Facts Serving size = 1 custard Servings = 6 Amount Per Serving Calories 125 Calories from Fat 28 % Daily Value Total Fat 3g 5% Saturated Fat 1g 6% Monounsaturated Fat 1g Trans Fat 0g Cholesterol 74mg 24% Sodium 84mg 3% Total Carbohydrates 17g 6% Dietary Fiber 0g 0% Sugars 12g Protein 6g Vitamin A 6% Vitamin C 2% Calcium 13% Iron 3% Vitamin K 0 mcg Potassium 219 mg Magnesium 15 mg |
