Text 22264, 107 rader
Skriven 2009-03-22 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Snags 374
=====================
-=> Quoting Dale Shipp to Michael Loo <=-

 ML> Tip for US citizens: this is usually the other way round -

 DS> Decades ago, I recall being told that the best exchange rate was to
 DS> use a credit card.

Canadians who visit the US often or invest there can get US dollar
accounts at Canadian banks and pay no exchange or special service
charges.

 DS> We are planning a package tour in Canada this November -- and will
 DS> need to know how to handle money.

Best advise would be to discuss it in advance with your bank account
manager.

More low fat healthy chicken:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lo-Fat Cobb Salad
 Categories: Salads, Low-cal, Bacon
      Yield: 4 Servings
 
      1 lb Boneless skinless chicken
           Breasts; trimmed
      2 sl Bacon
     12 c  Washed romaine lettuce
           Dried and torn
    2/3 c  Blue cheese dressing
           See recipe
      3    Vine-ripened tomatoes;
           Seeded and diced
 
  Place chicken in a skillet or saucepan and add salted water to
  cover. Bring to a simmer over medium heat. Cover, reduce heat to low
  and simmer gently until chicken is no longer pink inside, about 10
  minutes. Transfer chicken and poaching liquid to a shallow dish to
  cool.

  Meanwhile, in a skillet, cook bacon over medium heat until crisp,
  turning occasionally, about 7 minutes. Drain on paper towels and
  coarsely crumble.
  
  Cut cooled chicken into 1/2-inch dice.
  
  In a large bowl, toss lettuce with 1/3 cup dressing. Divide among 4
  plates. Arrange chicken, bacon and tomatoes over lettuce and drizzle
  with remaining 1/3 cup dressing. Serve immediately.
  
  Makes about 14 cups, for 4 main course servings.
  
  200 calories per main-course serving; 26 grams protein; 8 grams
  fat (3 grams saturated fat); 11 grams carbohydrate; 335 mg sodium;
  61 mg cholesterol; 4 grams fiber.
  
  Busted by Gail Shermeyer
  
  Recipe by: Eating Well, July/August 1997
 
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lo-Fat Blue Cheese Dressing (2)
 Categories: Salads, Dressing, Low-fat, Cheese
      Yield: 10 Servings
 
    1/4 c  Crumbled blue cheese
      2 tb Reduced-fat sour cream
      2 tb Reduced-fat mayonnaise
    1/4 c  Buttermilk
      1 tb White-wine vinegar
      1 tb Chopped fresh parsley
      1 tb Chopped scallions
           Salt & freshly ground
           -black pepper
 
  In a small bowl, whisk blue cheese, sour cream and mayonnaise.
  Stir in buttermilk, vinegar, parsley and scallions. Season with
  salt and pepper. (The dressing will keep, revered, in the
  refrigerator for up to 3 days.)
  
  Makes about 2/3 cup.
  
  15 calories per tablespoon; 1 gram protein; 1.4 grams fat (0.8
  gram saturated fat); 1 gram carbohydrate; 75 mg sodium; 3 mg
  cholesterol; 0 grams fiber.
  
  Busted by Gail Shermeyer
  
  Recipe By: Eating Well, July/August 1997
 
MMMMM

Cheers

YK Jim


... It is better to live rich than to die rich.

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