11/1/11 JUST GREATNESS

So today i finally made into the registration office in Port of Spain, my journey there was simply to register my new business venture and also just for good measures mark the name of chefaholic as my own. So as of today am the proud owner of Chefaholic Catering Yay me!!!! So the real work has really begun i now have to go file for a BIR number finish my marketing and business plan also raise enough starting capital while going to school and continuing working . This is going to be a very hectic 2011 for me sigh , but all in all am very happy with my decision and i stand by it 10000000%. So unto matters of the blog , what are u guys eating to get in shape for carnival i know that u fed up hear that question but it inevitable you know you want to look your best on Monday and Tuesday even during the Feteing!!!!! So i did a lil research and found three recipes that can help boost your metabolism which helps keeps our energy level balance while tasting great and not busting your pocket, cause I know we still have allot of partying to do.

OPEN-FACE TURKEY VEGGIE SANDWICH

Lean deli meat (1-2 slices) and 

1 cup bell peppers, sliced (use a mix of red, green and yellow)
1/2 cup onion, Thinly sliced
4 slices whole grain bread, toasted
2 teaspoons mayonnaise
2 teaspoons stone-ground mustard
1 pound cooked turkey breast, sliced
2 ounces Monterrey jack cheese

Preheat the oven to 350°F. Spray a 12-inch skillet with non-stick cooking spray; heat over medium-high heat. Stir-fry the peppers and onions until they’re tender, about 5 to 8 minutes. Remove the vegetables from the skillet. Top each slice of bread with about a half teaspoon each of mayonnaise and mustard. Divide the turkey into four servings. Top the mayonnaise and mustard with turkey, followed by the bell peppers, onions and a thin slice of cheese. Heat in oven for about 5 minutes. Hint: You could also prepare this recipe in a toaster oven.
Serves 4.

Per Serving:

297 Calories; 10g Fat (31 percent calories from fat); 31g Protein; 19g Carbohydrates; 3g Dietary Fiber; 76mg Cholesterol; 558mg Sodium


Pan grilled salmon salad 


1/4 cup olive oil

1/4 cup balsamic vinegar
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
4 each salmon fillets
1/3 cup walnuts
4 cups greens
2 ripe Bartlett pears, thinly sliced

 Whisk the olive oil, balsamic vinegar, lime juice, honey, salt and pepper in a bowl until blended. Drizzle each fillet with 1 1⁄2 teaspoons of this vinaigrette mixture. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. For the salad, spread the walnuts in a single layer on a baking sheet. Toast at 275°F for about 20 minutes, stirring occasionally. Toss the salad greens with some of the vinaigrette. Mound the salad greens on a large platter. Top with the pears, warm salmon and walnuts. Drizzle the remaining vinaigrette over the salmon.
Serves 4
Per Serving:
491 Calories; 27g Fat (48.4 percent calories from fat); 37g Protein; 28g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 662mg Sodium