Breakfast

Filled Crepes

Ingredients for crepes

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
  
  

  Directions:

  1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.
     
     

Filling:
1 onion finely chopped.
2-3 tomatoes chopped.
1 cup of finely chopped smoked ham or other protein.
1 cup of spinach
2 tbsp of butter
salt/pepper to taste.
Parmesan cheese and green onion for garnishing. About a 1/4 cup

Directions:

1. In a large skillet sauteed the onions until they are brown, add tomatoes, cook on medium heat until tender, add ham, spinach, salt and pepper. Cook for another 5 minutes and remove from heat.
2. Add a spoonful of the filling on the center of the crepe and roll it, place it on a plate. And add another crepe. Then shredded Parmesan cheese on top and sprinkle the green onions.
3. Enjoy it!
   
   Nutrition facts:  Amount Per Serving  Calories: 164 | Total Fat: 7.7g | Cholesterol: 125mg
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Spinach fruity smoothie

Ingredients:

2 cups of any milk or 1 1/2 cup of yogurt

2 cups of spinach

1 cup of strawberries

2 bananas

2 apples

Directions:

Put all ingredients in a blender cup and mix it well.

Pour in a large glass and enjoy it.

Balsamic, Garlic and basil marinated chicken Breasts

This recipe is from:http://www.fortheloveofcooking.net

INGREDIENTS:
1/4 cup of olive oil
1/4 cup of balsamic vinegar
2 cloves of garlic, minced
1 tbsp fresh basil
Sea salt and freshly cracked pepper, to taste
4 skinless boneless chicken breasts

DIRECTIONS:
Combine the olive oil, balsamic vinegar, garlic, basil, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag. Mix until well combined then add the chicken breasts to it, seal and place into the refrigerator for 2-24 hours.

Remove the chicken from the refrigerator 20 minutes prior to grilling.

Coat the grill rack with cooking spray then heat on high. Place the chicken on the grill rack and cook 4-6 minutes per side or until cooked through and the juices run clear. Let the chicken rest for 5-7 minutes before slicing and serving with a little more chopped basil sprinkled on top. Enjoy.

Grilled Sweet Potatoes

This recipe is from: http://www.simplyrecipes.com

Prep time: 20 minutesCook time: 10 minutes

INGREDIENTS
2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing
1/4 cup finely chopped fresh cilantro (including tender stems)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt

Directions:

1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.

2 Combine all of the dressing ingredients into a small bowl.

3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.

4 Toss the sweet potatoes in a bowl with the dressing and serve hot.

Yield: Serves 4.