Monday, December 7, 2015

Menu Monday

We've  finally recuperated from the tryphophan playoffs from the indulgences of  Thanksgiving.
 And now with Christmas around the corner,  no doubt there will be more confections to tempt us.
So, I thought it was time to throw in a couple lighter recipes into the mix.

This is a flourless low carb crepe with two ingredients.

2 eggs and 4oz. of cream cheese.

The batter is very thin and should be spooned onto your griddle by a measured teaspoon.
I poured approximately 3-4 teaspoons to form a petite crepe.
This size made a nice stack with the fresh berries.

They may be small....
but, they're packed with flavor enough to satisfy your french crepe cravings.
Fresh berries with a light dusting of powder sugar, makes for a divine Christmas favorite for a brunch or dessert.


These can be served as a entree or as an appetizer. 
With the hustle and bustle of the Christmas season, to save on time I purchased a pre-cooked grilled chicken breast.

Combined the following fresh ingredients into a large salad bowl with the diced chicken chunks.
One bag of  (Dole) coleslaw,
 diced tomatoes, chopped green onions  and cilantro.

Toss together with a bottled Asian dressing,
or make your own.
There's a large selection of easy Asian dressing recipes on line.
The basic ingredients are,
sesame oil, vegetable oil, rice wine vinegar, sugar, salt and pepper.

The trick to frying the egg roll wrappers into taco shells is, 
first start by frying the wrap flat.
When it starts to crisp up you can bend it to form and keep the taco shell shape.  
Fry one side at a time. 
If you're making these as an appetizer use the (smaller) wonton wrappers.
Fill and serve!

Here's just a little peek at the supplies from  my next projects in the works.

(Googled Images)

Stay tuned  this week!

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