What To Do If Swallow Mouthwash

Brick tuna and County (6 ProPoint)


Recipe from Gourmandelise Thanks Elise for this delicious recipe:)

Serves 4 persons:

4 sheets of phyllo (or Phyllo pastry)
1 can tuna packed in water of 140 g (drained weight)
1 tablespoon milk
40 gr county
freshly grated 2 tablespoons oil
Salt and Pepper

Crumble the tuna with a fork, add the grated counted, salt and pepper.

Cut each sheet of phyllo in half and fold a little each side to form a long strip.

Fold forming triangles (as Rate this video: http://www.dietimiam.com/article-11129716.html ) and fill with stuffing before closing.

Brush tops of triangles milk using a brush. Bake the triangles in the pan in two tablespoons of oil until lightly browned.

Enjoy hot.

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Fm Modulatir Using Ic 566

Beef with Chinese characteristics (5 ProPoint)


Source: Weight Watchers

Serves 4:

480 gr rumsteack
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon oyster sauce 1 white onion

120 gr Pivron 120 gr green

red pepper 150 g fresh mushrooms Paris
4 teaspoons sesame oil (or peanut)
1 teaspoon chopped garlic 1 tablespoon
grated ginger 1
tablespoon chopped chives pepper


the meat into thin strips. In a bowl, mix cornstarch with soy sauce and oyster sauce. Brush over the meat, pepper and stir. Keep refrigerated.

Peel and finely chop the onion. Seed the peppers and clean the mushrooms, cut into thin strips.

Heat 2 teaspoons oil in a wok or frying pan nonstick sauté beef sticks 2 minutes while stirring. Halfway through cooking, add garlic and ginger. Keep warm.

Heat another 2 teaspoons oil in wok or skillet, sauté onion without browning, add the peppers and mushrooms, cook 5 minutes over high heat, stirring, if necessary, add 1 or 2 tablespoons of water as and for the preparation does not stick. When vegetables are cooked, put the meat, stir for 1 minute to heat through. Adjust seasoning with salt, soy sauce, sprinkle with chives.

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Oatmeal Makes My Stomach Hurt

Charlotte vanilla custard and framboisse (4 ProPoint)


Source: Weight Watchers

For 6 persons:

22 biscuits
1 teaspoon orange blossom aroma
250 gr fresh or frozen raspberries
2 packet instant pudding powder for unsweetened vanilla
1 liter of skim milk 2 tablespoons
fructose
1 / 2 teaspoon vanilla powder

Line the bottom of a mold with 12 biscuits lightly soaked in water flavored with orange blossom. Cut remaining cookies into 2, soaked in the flavored water and place them around the mold.

Place 200g of raspberries in bottom of pan over biscuits. Mix the instant pudding with cold milk, fructose and vanilla. Boil one minute stirring constantly. Cool five minutes before carefully pour the mixture into the pan on the raspberries.

Chill for 3 hours. Unmold the charlotte in a dish and garnish with remaining raspberries.

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