Green Salad Plate

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Posted by admin | Posted in Art en verre | Posted on 18-02-2012

Tags: green salad plates, green salad plates target

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Green Salad Plate

Diet Green peas, calculated for a week, provides the high quality protein, rich in amino acids are synthesized only by plants.
On each day provides the main dish. In addition, you can cook one of the options breakfast, lunch and dinner. You can drink unsweetened tea and mineral water - in any quantity.
Diet Green peas - Menu:
Breakfast:
Variant 1. 30 grams of cereal, 100 ml of milk, an apple (finely chop and mix with the cereal).
Variant 2. Bun with bran, 30 grams of chees herbs (finely chop and mix with cottage cheese).
Variant 3. A slice of black bread, 10 grams of butter or margarine, two teaspoons of honey or jam.
Snack (twice a day):
Variant 1. Pear, 125 grams of grapes.
Variant 2. 150 g natural low-fat yogurt or 200 grams plums.
Variant 3. A glass of kefir or orange juice or apple juice (better - freshly prepared).
Lunch:
The first day. Pea soup with potatoes.
300 grams potatoes, 100 grams of pods of red pepper, 100 grams leeks, a teaspoon of vegetable oil, 500 ml of broth, two sausages, 150 grams of green peas, salt, black pepper, a teaspoon of oregano leaves.
Wash potatoes, peel and dice. Sweet peppers cut in half, remove seeds and pulp into cubes. Leeks are clean, bright part of the finely chopped. Potatoes, sweet peppers and leeks fried in a pan with thick walls on a teaspoon of heated vegetable oil. Pour the broth, cover and cook 20 minutes over low heat. Sausages do not cut very thin slices and add to soup with green peas. Bring to a boil. Season with salt, black pepper and marjoram.
Second day. Omelet with green peas.
150 grams of peas, two eggs, salt, ground black pepper, two teaspoons of vegetable oil, two thin slices of ham.
Green peas are slightly warmed in a small saucepan. Egg mixed with two tablespoons water, beaten, salt, pepper, and cook in a small frying pan in turns two omelet. In this case, the pan every time oil with a teaspoon of vegetable oil. When the omelets will freeze, pour in every 75 grams of peas, cover and hold it on low heat for two minutes. Omelets with green peas to put on a plate with slices of ham.
Third day. Split pea soup.
Stalk of leeks, 10 grams of butter or margarine, 300 grams peas, 500 ml of broth, two tablespoons of sour cream, salt, ground black pepper, basil.
Leeks cleaned, cut into rings of light. Fry onions in butter in a pan with thick walls. Add 200 grams of green peas, pour in broth and cook for 10 minutes. With the mixer to prepare mashed potatoes, add sour cream and remaining peas. Soup to warm again, add salt and pepper, pour into dish and sprinkle with basil.
Fourth day. Salad of green peas with corn.
Apple, a teaspoon of lemon juice, a bunch of green onions with onion, 150 grams peas, 150 grams of maize, 100 grams of dietary yoghurt, a teaspoon of curry, salt, black pepper, 50 g of bacon.
Apple cleaned, cut into four parts, cored and finely chop. Immediately sprinkle with lemon juice so that it is not dark. Green onions cleaned, cut into thin rings and mix with peas, corn and apples. In the yogurt add the curry, salt and pepper. Finely chop bacon and add to the salad with the sauce.
Fifth day. Potatoes with green peas and gravy.
Two large potatoes, onion, 200 grams of peas, 10 grams of butter or margarine, 100 ml of broth, two tablespoons cream, two tablespoons chervil leaves, salt.
Boil potatoes in their skins in salted water. Onions, finely chopped and fried in butter or margarine with 150 grams of green peas. Pour the broth and cook for 10 minutes. Add a tablespoon of sour cream, chopped chervil and be done with the help of mixer puree. Add the remaining peas in the sauce. Potatoes incision, pour the remaining sauce and sour cream.
Sixth day. Schnitzel with vegetables.
Onion, 10 grams of butter or margarine, 300 grams peas, 100 ml of broth, a tablespoon of milk, a teaspoon of flour, a tablespoon of canned horseradish, a teaspoon of chopped parsley, two veal schnitzel (80 grams), a tablespoon of vegetable oil, salt and freshly ground black pepper.
Onions chopped and fry in butter or margarine. Add peas, cover with beef broth and cook for 10 minutes. Milk mixed with flour and horseradish, add the peas, bring to a boil, add salt and pepper. Sprinkle with parsley. Schnitzel fried in vegetable oil, salt and pepper and serve with peas.
Seventh day. Risotto with green peas.
Two onions, 100 grams of pods of red pepper, 80 grams of rice, a teaspoon of vegetable oil, 200 ml of broth, 150 grams of peas, 20 grams of cheese, 10 grams of butter or margarine, a little green onion, salt, ground black pepper.
Onions, peel and finely chop. Peppers cut in half and cut into cubes. Heat vegetable oil in a pan and fry it with onions, peppers and rice. Pour in the broth, cover and cook for about 15-20 minutes. Add peas and grated cheese, salt and pepper. Cook in butter, eggs, salt and pepper. Serve with risotto, sprinkled with green onions.
Dinner:
Variant 1. Any of the main dishes.
Variant 2. Slice of bread with a slice of cheese, radishes in unlimited quantities.
Variant 3. A slice of black bread with apple salad.