Hire Project ReadOn to Closed Caption your project http://www.projectreadon.com/index.php?pg=contact

Since Yom Tov is fast approaching here is a great cake desert you can add to the end of the meal.

Duration : 0:10:31

[youtube E1rrzT53xWs]

Duration : 0:7:35

[youtube sJWcLJvhrZk]

This bread is really good and super filling.

Airen’s channel:
www.youtube.com/airen08

Link to the recipes:

http://www.youtube.com/watch?v=cF0YuyuK3VM

Ingredients:

2 c. oats
1 and 1/2 t. baking powder
1/4 t. salt
1/4 t. nutmeg ( I used pumpkin pie spice)
1 t. cinnamon ( she used 1/2 t)
2 eggs
1 c. skim milk
1/2 c. unsweetened applesauce
2 ripe bananas, mashed
1/2 c. splenda
Smucker’s sugar free strawberry topping or fresh strawberries to taste ( I used 5 Tbls of the topping)
1/2 c chopped pecans

Duration : 0:9:10

[youtube 4jVnACTxQ1M]

If you don’t want to use pastry you can serve it on rice, couscous or place the filling into a pie dish and top with mashed potatoes and a sprinkling of cheese. Enjoy!

PER SERVE (including the pastry) – Serves 6

Calories 242 cals
Protein 25g
Total Fat 7g
Sat Fat 3g
Fibre 2g
Sodium 360mg

INGREDIENTS
1 small onion, chopped
1 leek, sliced
1 carrot, sliced
3 cloves garlic, chopped
500g skinless chicken breast
10 button mushrooms, sliced
1 1/2 cups trim/skim milk
3 tablespoons flour
2 tsp chicken stock (either powder or liquid)

Duration : 0:8:58

[youtube HcM3dr4nFBk]

Ingredients:

6 oz. uncooked pasta (I used bow-tie pasta.)
1/2 medium, to large pot of water, salted with 1 tablespoon salt
2 tablespoons butter
1/4 cup flour
12 oz. (1 1/2 cups) grated Parmesan cheese
1 1/2 cups milk for cheese sauce (I use skim milk.)
1/4 teaspoon salt
(2) 6-oz. cans chunk light tuna in water, drained
1 additional cup milk (while blending casserole together)
1/2 cup frozen green peas
cooking spray

Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes, until al dente (chewy–not mushy). While the pasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked. Drain the pasta in a colander in the sink and place the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna, drained, and 1/2 cup frozen green peas. Mix thoroughly. transfer the mixture into an large oven-proof dish, which has been sprayed with cooking spray. Bake in an oven that has been preheated to 350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutes before serving. Serve to your grateful guests! This recipe makes a large casserole, so it is very economical; also, your kids will love it, because it is a variation on macaroni and cheese! If you don’t have a large family, you may freeze the leftovers, and avoid cooking a meal later! A real winner in every way!!!

Duration : 0:10:3

[youtube ANnzGmsI5N4]

bake at 350F for 55-60 mins

Duration : 0:4:36

[youtube tk2-Bbsq_ws]

Spaghetti and Turkey Meatballs Recipe

Ingredients:
12 ounces dry spaghetti
1 large onion
6 cloves garlic
1 ¼ lbs. lean ground turkey
¾ cup breadcrumbs
½ cup skim milk
1 cup Italian flat leaf parsley
4-6 springs oregano
½ cup shaved parmesan plus more for serving
28 oz. can chopped tomatoes, preferably with paste added
Salt and pepper to taste
Olive oil
Wine (optional)

Instructions:

Begin by dicing onion and garlic.

In a pot large enough to hold sauce and meatballs, heat 2-3 tablespoons olive oil over medium-high heat. Add onion and sauté until almost translucent. As onions begin to caramelize, add garlic and season lightly with salt.

Continue cooking until golden brown.

In a large bowl, combine milk and breadcrumbs, mixing to create a paste that resembles oatmeal or dumpling dough. Add parmesan cheese.

Add half of caramelized onions and garlic to breadcrumbs, reserving other half for sauce.

Return unwashed onion pan to low heat, add can of chopped tomatoes and a splash of the wine youll be drinking with your meal. Season with salt and pepper and allow to simmer while you prepare the rest of the meal.

Chop parsley and oregano and add to breadcrumb mixture.

Season with salt and pepper.

Add turkey to breadcrumb mixture and combine well.

Form turkey into medium sized balls, about two inches in diameter.

While forming meatballs, bring a large pot of water to a boil. Add salt and olive oil and cook spaghetti according to package instructions. Drain.

While spaghetti is cooking, heat another large pot or skillet over medium-high heat. Add 1-2 tablespoons olive oil or spray pan with cooking spray and place meatballs in a single layer in the pan. Cook on all sides until golden brown and firm to the touch, approximately 12-15 minutes.

Add drained spaghetti and meatballs to tomato sauce.

Toss to coat well.

Serve with additional shaved parmesan.

Enjoy!

Duration : 0:5:56

[youtube q0cgXfe9gvU]

Duration : 0:6:2

[youtube pV0NpXSmTzo]

Almond
1 1/2 teaspoons Amaretto-flavored freeze-dried instant coffee
1/4 cup fat-free evaporated milk
1/4 cup skim milk
2 packets artificial sweetener
1 tablespoon Caramelized Almonds
1 cup crushed ice

Duration : 0:1:25

[youtube gX0fpGFXiDk]

Ingredients:

6 oz. uncooked fettucini noodles
1/2 pot of water, salted with 1 tablespoon salt
2 tablespoons butter
1/4 cup flour
12 oz. (1 1/2 cups) grated Parmesan cheese
1 1/2 cups milk (I use skim milk.)
1/4 teaspoon salt
dry grated Parmesan cheese for sprinkling over the top to taste
parsley for garnishing the top

Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. fettucini noodles, and bring them to a boil. Cook for 7 to 10 minutes, until al dente (chewy–not mushy). While the noodles are cooking, prepare your Alfredo sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the noodles are cooked. Drain the noodles in a collander in the sink and place the collander containing the noodles on top of the pot. Transfer the drained noodles to a serving dish (oblong and deep is good). Pour the Alfredo sauce over the noodles in about three different parts, mixing each time you pour in more of the sauce. When you have added enough sauce to your taste, sprinkle the top with dry grated Parmesan cheese, and garnish with fresh parsley, snipped over the top with kitchen shears. Serve hot with Italian bread and olive oil for dipping the bread. Buon appetito!

Duration : 0:9:16

[youtube 7h1VFSHyiQo]