Red and green pepper shrimpsCalories per serving: 166
Serving: 4 persons
- 400 g of shrimps
- 4 tomatoes
- 2 green peppers
- 2 spoons of tomatoes concentrate
- 3 clove of garlic
- 1 spoon of olive oil
- Parsley
1. Put the olive oil in a hot stove.
2. Add the tomatoes cut in dices, the sliced peppers and the garlic clove.
3. Mixed everything and let it simmer at low heat for 5 minutes.
4. Add the shrimps, and the tomatoes concentrate (mixed with a little bit of water)
Info: Low in fat and in calories, and its make you feel full.
Pork tenderloin with maple
Calories per serving: 177
Serving: 4 persons
- 1 pork tenderloin
- 2 spoon of maple sirup
- 1 spoon of Dijon mustard
1. Place tenderloin on a plate lined edge of greased foil.
2. In a bowl, beat the syrup with the mustard.
3. Spread half the mixture over the meat. Sprinkle with rosemary.
4. Place in center of oven preheated to 260 ° C (500 ° F).
5. Reduce temperature to 220 ° C (425 ° F). Roast, uncovered, 15 minutes.
6. Brush with remaining mixture to the maple. Continue cooking until a thermometer inserted in the meat reaches 71 ° C (160 ° F) or the meat is firm to the touch, 10 to 15 minutes.
Vegetarian chili with tofu
Calories per serving: 117Serving: 4 persons
- 1 oignon
- 2 chopped garlic cloves
- 1 red pepper
- 1 green pepper
- 1 sliced carrot
- 1 sliced celery
- 1 spoon of olive oil
- 1 tea spoon of cumin
- 1/4 of firm tofu
- 1 cup of red beans
- 1/2 of canned tomatoes
- 1/2 cup of water
- Salt and pepper
1. Prepare vegetables by cutting into small dice red pepper, green pepper, celery, carrots and chopping garlic and onion.
2. Put oil in skillet and add onion and garlic for 2 minutes.
3. Add chopped carrot, celery and peppers and cook for 5 minutes.
4. Place the cumin and cook 1 minute, stirring.
5. Add tofu cut into small cubes and cook it until golden, about 8 to 10 minutes.
6. Drain beans, rinse them, drain them again and add them to the pan.
7. Add the diced tomatoes and water, then simmer for 10 minutes, covered.
8. Salt and pepper to taste.
- 1/2 of canned tomatoes
- 1/2 cup of water
- Salt and pepper
1. Prepare vegetables by cutting into small dice red pepper, green pepper, celery, carrots and chopping garlic and onion.
2. Put oil in skillet and add onion and garlic for 2 minutes.
3. Add chopped carrot, celery and peppers and cook for 5 minutes.
4. Place the cumin and cook 1 minute, stirring.
5. Add tofu cut into small cubes and cook it until golden, about 8 to 10 minutes.
6. Drain beans, rinse them, drain them again and add them to the pan.
7. Add the diced tomatoes and water, then simmer for 10 minutes, covered.
8. Salt and pepper to taste.
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