All posts tagged Clean Eating

It’s a luscious sauce for any Pasta or Spaghetti Squash. Also, give it a try with potatoes or just au gratin topped with potato sticks.

I was looking for an easy and delicious recipe to use this Pre-cooked Chicken and Chicken Stock Fast2eat that I’ve previously made.

The result consisted of a silky and creamy dish: Chicken Béchamel sauce, Shredded chicken, spices and herbs tossed with a Spaghetti Squash (or with any pasta or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin), and topped with melted mozzarella. Baked until nice and brown.

This creamy chicken is really satisfying and surprisingly low in calories. Lots of flavors, which work together very well in a delicious and simple dish! The result was nothing short of marvellous. We loved it!!!

 

 

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5 from 1 vote

Shredded Chicken with Béchamel (white) Sauce Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Keyword: Béchamel, Cheese, Chicken, Chicken Béchamel, Chicken Sauce for Pasta, Chicken Sauce for Spaghetti Squash, Clean eating, Creamy, Easy, Fast, Low carb, Pasta, Quick, Recipe, Sauce, Spaghetti Squash
Servings: 8 people
Calories: 232kcal

Ingredients

Instructions

  • Prepare Chicken Béchamel sauce according to its recipe.
  • Add 500g of the Shredded chicken.
  • Add Tomato and Soy sauce.
  • Add any optional spice such as Paprika, Oregano, Parsley, Basil, Thyme to taste. Mix well until boiling and adjust salt if need.
  • Put the sauce on top of the Spaghetti Squash (or pasta* or or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin) in a large casserole dish or 2 small ones.
  • Top mozzarella (and/or parmesan) cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 232kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 834mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7% | Vitamin C: 6% | Calcium: 12% | Iron: 6%
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Spaghetti Squash Fast2eat
Check out this recipe
Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Spaghetti night – miss it no more. The very aptly named spaghetti squash provides a tasty, healthy substitute for regular pasta. It is actually really yummy, very interesting and may surprise you. Once ready, it can be used to prepare tasty dishes.

The coolest of all is knowing that besides you’re consuming a “vegetable noodles”, it has about 37 calories per 100 grams. A great request for those on a diet. Spaghetti squash is low in carbs and calories and is a plentiful source of beta-carotene, vitamin A, and vitamin C. It also contains omega 3 and half a dozen other healthy fatty acids, besides being a powerful antioxidant.

I like to make spaghetti squash about once a week because I can do so much with the roasted squash. One night I can make it with pesto, the next night as a slightly more elegant meal shrimp sauce, bolognese (meat) sauce, Shredded Chicken with Béchamel (white) Sauce, cheesy béchamel

One squash with your favourite sauce will serve up to 4 people. It’s so tasty you won’t miss the pasta!

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5 from 1 vote

Spaghetti Squash Fast2eat

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish, Side Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Healthy, Low calories, Low carb, Paleo-friendly, Spaghetti Squash
Servings: 4 people
Calories: 90kcal

Ingredients

  • 1 Spaghetti Squash
  • Olive oil for brushing
  • Salt to taste
  • Black pepper optional to taste
  • Paprika optional to taste
  • Garlic powder optional to taste
  • Onion powder optional to taste
  • Dried herbs optional to taste - whatever the heart wants

Instructions

  • Preheat oven to 375ºF-400ºF (190ºC-200ºC)
  • To make it easier to cut into the spaghetti squash, you place it in the microwave for 3 minutes or so. Some people just microwave the squash to cook it entirely, but I believe that roasting it in the oven is the best way to cook it.
  • To open up the squash you carefully cut it in half lengthwise using a large, sharp knife.
  • The seeds should be scooped out of the squash with a spoon, similar to a pumpkin. Also similar to a pumpkin, the seeds can be preserved and roasted if you like.
  • Brush the inside of both halves of the squash with olive oil.
  • Season with salt and pepper. You can also season with paprika, garlic powder, onion powder, dried herbs — whatever the heart wants.
  • Place the two halves cut side down on a baking sheet (or tray or casserole dish that is large enough to allow them to rest flat) lined with parchment paper or foil.
  • Roast the squash until tender, about 30* minutes.
  • You might want to wait until the squash has cooled down enough to handle.
  • Once the squash is soft and can be poked with a fork, you can shred the insides to get the spaghetti-like strands that the squash is named for.
  • Spaghetti squash does not actually taste like wheat spaghetti. It will be sweeter, with a crunchier texture.
  • Then just put your favourite sauce, a little cheese, and taste.

Notes

* Large squashes will take around 40-50 minutes to roast, but small-medium squashes will roast in less time. Check after around 30 minutes or so to make sure you don't overcook them, as this will detrimentally affect its flavor and texture, they will become really mushy in the middle and won't form many natural spaghetti-like strands. To roast a whole, uncut squash, make several small cuts in the rind and cook at 350°F (180°C) for 60 to 90 minutes.

Or you can also microwave your squash (but I believe that roasting it in the oven is the best way to cook it). Tightly cover a dish containing a half squash, cut side down and a small amount of water with plastic wrap. Microwave on high for 12 minutes and check to see if the flesh is tender.

Spaghetti squash: what is it? It's just a squash, but this variety will surprise you. It looks like a lengthy melon, but when cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti noodles, but in fact, it is just a variety of squash. Low calorie and very easy to prepare, the spaghetti squash (also known as "vegetable spaghetti") is already a mandatory presence in the low carb diets.

According to the tips I’ve researched, when buying spaghetti squash, you should choose a firm, dry, rind free of soft spots and cracks. Avoid Spaghetti squash without stems. The stem itself should be short and round, without excessive damage, which helps keep out bacteria. Pass on shiny or green spaghetti squash. This could indicate that the squash was picked before it was ready (ripe). Shininess may also indicate that a wax coating has been applied to the squash. If possible, select a squash that has not been coated in wax.

Store squash for up to three months. If you get a freshly harvested squash, it can last several months in a cool, dry location. Keep the squash out of direct sunlight or heat.

Do not refrigerate uncooked, uncut squash. Putting your spaghetti squash in the fridge will actually make it spoil more quickly. At refrigerated temps, your squash will only last a week or two. If you cut your squash and use only some of it, wrap the unused portion tightly in plastic wrap and refrigerate it. Use the rest of the squash within a week or so.

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 998mg | Potassium: 297mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8% | Vitamin C: 15% | Calcium: 6% | Iron: 6%

Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat
Check out this recipe

Bolognese (Meat) Sauce Fast2eat
To make a delicious Bolognese Sauce Fast2eat just add Tomato sauce Fast2eat to Tasty Ground beef Fast2eat.
Check out this recipe

Shredded Chicken with Béchamel (white) Sauce Fast2eat
Check out this recipe

Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavor. Use jumbo shrimp if you want to make it impressive!

Use it with Spaghetti or any short pasta such as penne, or try this Fast2eat shrimp sauce with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

If you prepare the spaghetti squash in advance, it is ready in minutes.

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5 from 1 vote

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Low carb, Paleo-friendly, Recipe, Sauce, Shrimp, Shrimp Sauce, Shrimp Sauce for Pasta, Shrimp Sauce for Spaghetti Squash
Servings: 4 people
Calories: 406kcal

Ingredients

Shrimp stock (or Vegetable Stock)

  • Shrimp heads (optional), shells, and tails or use 1tbsp Vegetable Instant Stock Mix
  • 2 cups Water hot
  • 1 tbsp Hondashi *Bonito fish Soup Stock

Shrimp

  • 800 g Shrimp peeled and cleaned
  • ¼ cup Lemon juice or juice from 2 lemons
  • Salt to taste
  • Thyme to taste
  • Cilantro (lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *Bonito fish Soup Stock
  • Paprika to taste
  • Parsley to taste
  • Green onion chopped to taste or chives
  • Black pepper optional to taste

Sauce

  • 1 tbsp Olive oil or vegetable oil
  • 1 tbsp Butter or Margarine
  • 1 Onion large chopped
  • 3 cloves Garlic minced or 1 tbsp minced Garlic
  • 1/4 cup Tomato sauce
  • 400 ml Cream (whipping cream/thick cream/heavy cream/evaporated milk)
  • 1 cup White wine optional
  • 2 tbsp Cream cheese or catupiry
  • Parmesan cheese

Instructions

Shrimp stock (or Vegetable Stock)

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
  • If using Vegetable Stock just add 1 tbsp Vegetable Instant Stock Mix to 1 cup of boiling water.

Shrimp

  • Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion, Black pepper (optional to taste).

Sauce

  • In a big skillet or Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil), butter (or margarine) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and shrimp stock (or Vegetable Stock) cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
  • Add the cream cheese (or catupiry) mixing well until forming a very creamy sauce.
  • Put the sauce on top of the pasta** and mix thoroughly until well incorporated.
  • Add parmesan cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. Or and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes, and fish-based broths, giving a delicious and full-bodied flavor!

**Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.

You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.


Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!


Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.

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Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1907mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21% | Vitamin C: 19% | Calcium: 23% | Iron: 12%

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This butternut squash bisque recipe tastes lusciously delicious, it is velvety, creamy, and super easy to make, the most difficult thing you have to do is cut the squash, but I ask my husband to do it for me 😉

Plus it’s clean eating, gluten-free, and easily converted to be vegan.

The secret to the most intense flavour is the leek. A dollop of cream, nutmeg and frizzled sage and coriander leaves complete this wintertime classic.

This recipe was adapted from the one my friend Gosia has sent to me.

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5 from 1 vote

Butternut Squash Bisque Fast2eat

“Bisque” usually means a rich, creamy soup typically made with shellfish, especially lobster. Although it is not made with any shellfish or seafood I used the title “bisque” to indicate that it’s much thicker than a typical soup, meaning there isn’t a broth to the soup, actually, it’s a thick, bisque-like, texture. Adding cream at the end make it even creamier.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Side Dish
Servings: 5 people
Calories: 262kcal

Ingredients

  • 1.5 kg Butternut squash (3 lbs) peeled, seeded and cubed
  • 1 tbsp Minced Garlic or 3 large cloves garlic cut in half
  • 1 Onion large diced
  • 1 Carrot large diced
  • 1 stalk Leek diced - and/or celery or cabbage
  • 4 cups Water boiled
  • 1 tbsp Chicken broth mix or Vegetable mix for the stock or broth
  • 1 Chipotle chili dried or packed in adobo sauce - Deseed and finely chopped – optional
  • Sage chopped fresh or dried
  • Cilantro also known as coriander (fresh leaves chopped or dried)
  • ½ tsp Salt
  • 1 tbsp Lemon juice
  • 200 g Chicken breast - optional – do not use for a vegetarian option

For Garnishing (optional)

  • ½ cup Cream Whipping cream or heavy or fat free evaporated milk for a low fat version
  • Nutmeg ground to taste
  • Cilantro also known as coriander - Fresh to taste, and or thyme and or rosemary
  • Parmesan cheese

Instructions

  • Peel, seed and cube squash. (Tip: Pierce into squash's hollow area with a knife or skewer; remove skewer, then microwave the whole squash for 4 to 5 minutes to soften skin. Then peel and seed.)
  • Cook all ingredients but cream in the electric pressure cooker for 10-15 minutes.
  • Purée in batches in a blender or food processor until smooth.
  • Note: For thicker bisque, don’t use all broth. You can freeze it to use as Vegetable broth in other recipes.
  • When ready to serve, heat soup until hot, but do not boil, and stir in the cream.
  • Taste and if needed, add more salt.
  • Ladle into bowls; top each serving with a drizzle of Cream. Garnish with a sprinkling of chopped coriander and or a dash of nutmeg, and Parmesan cheese if desired.

Notes

Make-Ahead: To enjoy at a later time, just ladle cooled bisque (without cream - add it once it’s time to reheat) into airtight containers (convenient grab-and-go meals by freezing it in individual servings), leaving 1 inch of space. It can be refrigerated for up to 3 days and freeze up to 3 months. Make sure to allow your soup to come closer to room temperature before placing into the freezer.

Chipotle chilies are dried, smoked jalapeño peppers. Using just one adds smoky flavour and a hint of spicy heat to this rich soup. For more pronounced spice, use a chipotle pepper packed in adobo sauce.

You can make this soup vegetarian by using vegetable stock and not adding the chicken. To make it vegan, simply replace the cream with unsweetened almond milk or full-fat coconut milk (coconut cream). The almond milk will not make it quite as thick as the coconut milk, but both are good options. Or just omit the cream altogether, for a less creamy, but still delicious soup.

You can also roast the butternut squash, onion and garlic before. I don’t do that in order to save time, but it enhances its sweetness significantly and brings out its best possible.
  • Preheat oven to 400 - 450F (200 - 230C).
  • To prepare squash: Cut squash in half horizontally through the stem. Remove seeds and membranes using a spoon. It’s okay if some of the membranes remain. Peel and dice squash into 1/2 inch pieces
  • Dice onion into 1/2 inch pieces.
  • Cut 3 or 4 cloves garlic in half.
  • Toss squash, garlic, and onion with olive oil and spread pieces onto a large flat baking pan with tin foil or parchment paper. Season with salt and pepper.
  • Place in the oven and roast for about 40 minutes or until you can easily insert a fork or knife into the softened flesh of the squash. The more deeply you can brown the squash in the oven, the more intense and caramelized its flavour will be. And since there's no real risk of overcooking the squash aside from flat-out burning it, you can let it go as long as necessary to hit your target.
  • Tip: while you are roasting also make some
    • Cheese toasts: Put some shredded cheese (such as mozzarella, gruyere or parmesan) on top of bread rounds Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers! Or
    • simple homemade croutons: extra virgin olive oil, cubed ciabatta bread and Parmesan cheese or maybe
    • bacon-fat crisped croutons

Nutrition

Calories: 262kcal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 871mg | Potassium: 248mg | Fiber: 7g | Sugar: 9g | Vitamin A: 696% | Vitamin C: 115% | Calcium: 22% | Iron: 16%

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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