The hot days of summer are definitely here. It’s time for quick, easy, lite, cool foods! Following are a couple of recipes that are perfect for summertime entree salads. Whether for a luncheon, dinner by the pool, or simply something quick and easy on a hot summer day, give these recipes a try.
This curried turkey [...]
Recipe: Pizza Waffle Simple, easy & delicious!
By Lisa La Barre
Beverly Hills Nutritionist
labarrenutrition.com
Makes 4 servings
1 cup masa flour (or corn flour)
1 cup brown rice flour (or additional cup of corn flour)
1/4 C arrowroot
1/4 tsp sea salt
1/2 tsp basil, dried
1/2 tsp garlic, powdered
———–mix dry ingredients well
1C milk, whole
1/2 C water, filtered
1/2 C [...]
Recipe: Juicy Chicken Breast (Gluten Free/Entree)
By Lisa La Barre
Beverly Hills Nutritionist
Serves 4
4 free-range organic chicken breasts
celtic sea salt
fresh ground pepper
———salt & pepper raw chicken on both sides to taste
1 tsp ghee
———place ghee in frying pan and heat to medium
———place all chicken in pan & when it starts to sizzle time 3-4 mins. [...]
One Pot Meals are amazingly easy & have the added benefit of being very helpful for anyone with a more sensitive stomach due to their marriage of multiple ingredients that are slow cooked.
Best used in Slow Cooker (Just throw ingredients in in the morning). When you get home—a delicious meal will await you!
Recipe
Rosemary-Thyme Ground [...]
Healthy & Delicious!
Makes 4 Servings
1 bag or 1 large head of lettuce
1/4 - 1/2 log of soft goat cheese separated in little clumps
7 strawberries sliced
1/2 C roasted almonds (coursely chopped)
———toss with Maple Viniagerette (see recipe in recipe list)
2 organic free-range chicken breasts
1 tsp sea salt (sprinkled & pressed into both sides of chicken)
—-Grill over (preheated) [...]
This delicious recipe is Thai inspired and utilizes the healthy benefits of coconut & its oil.
Coconut oil benefits; weight loss, wrinkles, anti aging and so forth.
Makes 4 (1 Cup) servings (or 2 BIG servings)
3 C chicken stock (from my recipe or canned free range chicken stock)
1 C Coconut milk
1 T Coconut oil
1/2 tsp Celtic [...]
I'm sitting here, typing to you wearing a pair of pants that hasn't fit me in...well, a while. I'm not sure why, because my weight is all over the place and when I measure myself I'm pretty sure I'm not measuring in the same spot every time but hey, these pants fit and that makes me happy.But that's not what I wanted to write about today.The other thing I'm doing right now is eating lunch. I know, you're not supposed to eat while you're doing other stuff. You should be mindful of your food and all that and if there's anyone who knows that it's me because I am the queen of saying, "Did I just eat that whole thing?!" But I couldn't help but tell you about this stuff I'm eating!It's Kashi's Lemongrass Coconut Chicken frozen entree and it's fabulous. I mean, it tastes wholesome and filling and the texture is perfect and ...just, yum.At 300 calories and 8g of fat (4g saturated fat) it's not exactly what you might call diet food. But the serving is perfectly sized--c'mon, y
The adage says "We put dollars in the bank NOT percentages." So, should you run some higher priced entrees with a corresponding higher food cost percentage to boost profits? Maybe. You should be prepared for some unplanned possibilities.
I'm going to use an example steak house with current annual covers of 50,000 and sales of $2,000,000. The average sales per cover is $40. Management has decided to introduce two new entrees priced $10 above the current average entree price. These entrees are costlier and will raise the food cost percentage.
Let's say 20% of patrons choose the new entrees and covers remain stable. Sales increase $100,000 and food costs go up $50,000. We should have another $50,000 going in the bank account. It's a good thing...right? Maybe.
All too often, managers forget to follow through with the dollars vs. percentages concept in the other cost components. If they track labor cost and other operating expenses on a percentage basis, a big chunk of the $
