CALORIES IN 1 CUP 1 MILK

France

Ce bento etait destine a mon mari, a l'occasion de notre premier anniversaire de mariage (le 3 juillet). J'y ai restructure une recette ramenee de notre voyage de noces en Australie et que je fais souvent depuis : le fabuleux Chicken Burger du JD's (Snack un peu chic de notre residence hoteliere a Melbourne) Il est habituellement compose de bas en haut dans un petit pain, de chutney de mangue, d'une escalope de volaille grillee, d'une salade melangee et de guacamole.
Ici, pour une version un tout petit peu plus legere (on n'a pas perdu tous les kilos de notre voyage de noces en mars !) j'ai remplace petit pain et frites par des chips de legumes qui permettent de "dipper" le guacamole - qui est decore du demi noyau de l'avocat pour empecher l’oxydation. La salade s'est un peu tranformee, j'ai omis les tomates et remplace le concombre par de la courgette (ca colle mieux au gout de mon mari) elle est accompagnee de sa sauce de salade preferee (vinaigre balsamique, sirop d'erable et huile neutre). Sinon, tout y est, y comprit le chutney "made in Australia"!

This bento is for my husband as we are celebrating our first wedding anniversary (the 3rd of July). I transformed a recipe we brought back from our Honeymoon trip in Australia : the fabulous Chicken Burger from the JD's (a chic snack at our hotel in Melbourne) It is usually made of mango chutney, broiled chicken breast, mixed salad and guacamole within a bun, served with potato wedges.
Here, I choose vegetables crisps instead of the bread and wedges for a lower carb version (we haven't shed all the pounds gained last March in Oz!). The crisps are nice for dipping in the guacamole - I used the avocado pit to decorate and to protect the guacamole for oxidation. The salad was adaptated to my husband's tastes by omitting the tomatoes and replacing cucumber by raw zucchinis. The salsa is his favorite (balsamic vinegar, maple syrup and neutral oil) Otherwise all is there, including the Autralian made mango chutney!

Merci a toute l'equipe et aux partenaires de nous mijoter des concours aussi motivants tant par les cadeaux de par les sujets!


Martine

Basic Beer-Cheese Bread
recipe courtesy Cooking Light

1 tbsp. olive oil
1/2 c. finely chopped yellow onion
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
13.5 oz. all-purpose flour (about 3 cups)
3 tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1 c. (4 oz) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer
Cooking spray
2 tbsp. melted butter, divided

Preheat oven to 375F. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese and beer to flour mixture, stirring just until moist.

Spoon batter into a 9x5-inch loaf pan coated with cooking spray. Drizzle 1 tbsp. butter over batter. Bake at 375F for 35 minutes. Drizzle remaining 1 tbsp. butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cook in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 16 servings.

Per serving: 144 cal (28% from fat), 4.4g fat (2.4g sat), 4.3g pro, 20.6g carb, 0.7g fiber, 10mg chol, 1.3mg iron, 257mg sodium, 89mg calcium