Bacon Deviled Eggs

Bacon and eggs has been two of the most common dishes during breakfast but a typical bacon and egg preparation for breakfast are mostly fried to which for some is considered unhealthy because of the oils and fats. Now I found a recipe (although it's not new) on which health experts recommend on preparing Bacon and Eggs for break fast and this recipe is called "Bacon Deviled Eggs"

Ingredients:
12 large eggs
12 slices bacon, cooked and chopped
1 cup mayonnaise
1/3 cup yellow mustard
1 Tbsp smoked paprika, plus more for garnish
1 Tbsp granulated garlic
Salt and pepper, to taste
Finely chopped parsley, for garnish

Procedure:
1. Carefully place the eggs into a pot large enough to hold the eggs in one layer. Cover the eggs with cold water, bring the water to a boil, and then reduce to a simmer. Cook the eggs for 11 minutes. Then, place the eggs in an ice bath to cool.

2. Once the eggs are cool, carefully peel the eggs and slice them in half along the vertical. Over a large bowl, press the yolks through a mesh strainer using the back of a spoon and set the whites aside on a serving dish.

3. Mix the yolks with the bacon, mayonnaise, mustard, smoked paprika and garlic. Season the yolk mixture with salt and pepper.

4. Scoop the mixture into a piping bag* and pipe into the egg whites. Top with finely chopped parsley and a light dusting of smoked paprika, if desired. Serves 6.

Stir Fry Beef and Broccoli

Beef With Broccoli is a classic when it comes to chinese cooking. It makes a perfect plate for almost all occasions.

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:

• 1 egg
• 1/3 tsp (1.5 mL) salt
• 1 Tbsp (15 mL) cooking wine
• 1 Tbsp (15 mL) cornstarch (corn flour)
• 2 Tbsp water
• 1 1/2 Tbsp (20 mL) oil
• 1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
• 1 cup (250 mL) cooking oil
• 2 1/2 Tbsp (30 mL) oyster sauce
• 2 Tbsp (25 mL) light soy sauce
• 3/4 Tbsp (10 mL) dark soy sauce
• 1 Tbsp (15 mL) sugar
• a few drops of sesame oil
• 2 cloves garlic, crushed
• 1/2 cup (125 mL) chicken broth
• 2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot. Serves 3 to 4

Filipino Style No-Bake Macaroni and Cheese

Ingredients:

1 kilo penne pasta or macaroni pasta, cooked as per package instructions
1 block 180g Eden cheese, grated
4-6 tbsp. pimiento cheese spread
100g salted butter
1 1/2 cups evaporated milk
1/4 cup cornstarch
fried ham, cut into small squares

Procedure:

In a medium size sauce pan, melt margarine at low heat. Add in cornstarch and stir until smooth. Now add the evaporated milk slowly stirring constantly until thick. Add in grated cheese and pimiento cheese spread stir until smooth. Pour on top of cooked pasta, garnish with fried ham squares.

Weight Loss Recipe: Curried Chicken & Mango Salad

Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant!

Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.

That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.

Ingredients:

• 3/4 cup plain yogurt
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cooked chicken, cut into small pieces
• 1 cup peeled and cubed mango

Directions:
Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.

For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.

Makes 4 Servings