Friday, April 22, 2011

:::|Sweet Jokes™ |::: Sweet Trick Photography [9 Attachments]

 
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Enjoy the Day...
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NEHA KHANNA
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:::|Sweet Jokes™ |::: JUST READ THIS AWESOME PIECE

 

This is A nice and thoughtful  piece of reading....

  Awesome!!


Our journey began at Genesis through Exodus. On the way, we saw
Leviticus recording the Numbers of people at Deuteronomy, while Joshua
was waiting at the beautiful gate for Judges to see Ruth calling loudly
"Samuel, Samuel". At a stage, the first and second Kings of Chronicles
were coming to visit Ezra, Nehemiah and Esther for the misfortune of
Job, their brother. Then they noticed that Mr. Psalms was teaching his
children Proverbs concerning Ecclesiastes and Songs of Solomon. This
coincided with the period that Isaiah and Jeremiah were engaged in
Lamentation for Ezekiel and Daniel their friend. By that time, Amos and
Obadiah were not around. Three days later, Hosea, Joel and Jonah
travelled in the same ship with Micah and Nahum to Jerusalem. More
also, Habakkuk visited Zephaniah who introduced him to Haggai a friend
of Zechariah whose cousin is Malachi. Immediately after the old
tradition, Matthew, Mark, Luke and John got involved in Acts with the
Romans who were behaving like the Corinthians, who were also always at
loggerhead with the Galatians. At that time too, the Ephesians realizing
that the Philippians were close to the Colossians, suggested to the
Thessalonians that they should first of all see Timothy who had gone to
the house of Titus to teach Philemon his younger brother how to read and
write Hebrew. On hearing, James asked Peter to explain to him how the
three Johns have disclosed to Jude the Revelation of our Lord Jesus
Christ.

SIS PRECIOIUS

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:::|Sweet Jokes™ |::: ...Funny Pics...

 

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:::|Sweet Jokes™ |::: Joke: Bed [18+]

 
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Thursday, April 21, 2011

[Healthy_Recipes_For_Diabetic_Friends] DIABETIC SPICY SHRIMP AND RICE STEW - Fat 4.2g, Carb 21.4g

 

DIABETIC SPICY SHRIMP AND RICE STEW

Yield: 6 Servings

Source: 1,001 Delicious Recipes For People With Diabetes
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1 large onion, chopped
2 large garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium fat-free chicken broth
2 ribs celery, diced
1 large carrot, peeled, diced
1 large green bell pepper, seeded, chopped
1 can (14-1/2 ounces) reduced-sodium diced tomatoes, undrained
1 large bay leaf
1-1/2 teaspoons dried thyme leaves
3/4 teaspoon paprika
1 cup uncooked long-grain white rice
1 pound medium shrimp, peeled, deveined
Salt, cayenne, and black pepper, to taste

DIRECTIONS

Saute onion and garlic in oil in large saucepan until onion is tender,
about 5 minutes.
Add remaining ingredients, except rice, shrimp, salt, cayenne, and black
pepper, and heat to boiling.
Reduce heat and simmer, covered, 15 minutes.
Heat to boiling and add rice; reduce heat and simmer, covered, until
rice is tender, about 20 minutes.
Add shrimp and simmer, covered, until shrimp are cooked and pink.
Discard bay leaf and season to taste with salt, cayenne, and black pepper.

Nutritional Information Per Serving: (1/6 of recipe)

Calories: 240, Fat: 4.2 g, Cholesterol: 60.1 g, Sodium: 227 mg, Protein:
28.5 g, Carbohydrate: 21.4 g

Diabetic Exchanges: 1 Bread/Starch, 3 Meat

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[Healthy_Recipes_For_Diabetic_Friends] Tomato Phyllo Tart - 12g Carbs, 1g Fiber

 

Tomato Phyllo Tart - 12g Carbs, 1g Fiber

From: Eating Well - Summer 2004

This colorful tomato tart will surely impress friends; no one has to know
how quickly it comes together. Basil adds a fragrant finishing touch.

Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight

Active Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12

12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
1/4 cup extra-virgin olive oil
1 Tbsp plain dry breadcrumbs
2 Tbsp prepared pesto
3/4 cup crumbled feta cheese, (about 4 ounces)
1 large red tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/2 tsp kosher salt, or to taste
Freshly ground pepper, to taste
10-12 small basil leaves

1. Preheat oven to 400 degrees F. Line a 17 1/2-by-12 1/2-inch baking
sheet with parchment paper. Lay one large sheet of phyllo on the prepared
pan. (If using the smaller size, slightly overlap two sheets on the pan
to form a rectangle.) Keep the remaining phyllo covered with plastic wrap
or wax paper and a damp kitchen towel.

2. Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle
with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining
phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch
of each side toward the center to form the outer rim of the tart.

3. Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer.
Arrange tomato slices, alternating colors, over the pesto layer; season
with salt and pepper. Sprinkle the remaining cheese over the top.

4. Bake the tart until the crust turns brown and crispy, 30 to 35 minutes.
Let cool in the pan on a wire rack for 5 minutes.

5. To serve, lift the parchment paper and slide the tart onto a cutting
board or large platter. Scatter basil leaves on top. Serve warm or at
room temperature.

Tips & Notes
* Make Ahead Tip: Bake the tart up to 8 hours in advance; cover and refrigerate. Transport it directly on the baking sheet. Pack basil
leaves separately in a plastic bag. Reheat the tart at 350 degrees F
for 10 to 15 minutes, or until warmed through.

* Thaw frozen phyllo in the refrigerator for at least 8 hours or
overnight before preparing the recipe.

Servings: 12
Nutrition per Serving:
145 Calories, 9g Fat, 3g Sat, 5g Mono, 9mg Cholesterol, 4g Protein,
12g Carbs, 1g Fiber, 304mg Sodium, 110mg Potassium

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 fat

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[Healthy_Recipes_For_Diabetic_Friends] Spinach and Lemon Stuffed Mushrooms - 2.8g Carbs, .6g Sugar

 

Spinach and Lemon Stuffed Mushrooms - 2.8g Carbs, .6g Sugar

From: WebMD Recipe from Foodily.com
Adapted From "Cook's Illustrated" By Dana Treat

Make a LOT of these because they will simply fly off the platter. These
are a great party food, no plate or napkin necessary. Just pick up and
eat. Repeat until full.

1/2 cup frozen spinach, defrosted and squeezed dry
1/2 cup shredded cheddar cheese
2 oz cream cheese, softened
2 Tbsp olive oil
1 garlic clove, minced
3 Tbsp lemon juice
3 scallions, sliced thin
1/2 tsp salt
24 large mushrooms, stems removed
1/4 cup olive oil
1 tsp lemon juice
Salt and pepper
1/2 cup store-bought bread crumbs or Panko

For the topping:
Process first 8 ingredients in food processor until smooth. Transfer
to Ziploc bag until ready to use.

For the mushrooms:
Adjust oven rack to middle position and heat oven to 450 degrees. Line
rimmed baking sheet with foil and set wire rack inside baking sheet.
Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper
in bowl. Arrange mushrooms gill side up on rack and roast until juices
are released, about 20 minutes. Turn caps over and roast until mushrooms
are well browned, about 10 minutes.

Remove baking sheet from oven. Flip roasted mushrooms gill side up and
cool slightly. Snip off one corner of the Ziploc and fill the mushrooms. (Mushrooms can be made to this point, up to three days ahead. Cover
with plastic wrap and store in the refrigerator.)

Press each cap (stuffing side down) into bread crumbs and arrange (topping
side up) on rack. Bake until filling is hot and topping is golden, about
10 minutes. Cool about 5 minutes before serving.

Total Servings: 24
Nutrition per Serving:
63 Calories, 5.2g Fat, 1.5g Saturated Fat, 5mg Cholesterol,
91mg Sodium, 1.9g Protein, 2.8g Carbs, .6g Sugar

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