Desayuno completo saludable 2

Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Desayuno completo saludable 2. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Desayuno completo saludable 2, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Desayuno completo saludable 2 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Desayuno completo saludable 2 is 4 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Desayuno completo saludable 2 estimated approx 40 minutos.

To begin with this recipe, we must first prepare a few components. You can cook Desayuno completo saludable 2 using 16 ingredients and 6 steps. Here is how you can achieve it.

Pues, mi marido fue diagnosticado recientemente con diabetes y todo lo que solíamos comer ahora es sustituido por algo más sano. Intentado llamar su atención a las verduras, convino sabores que le gustan y colores llamativos para hacer más agradable la hora de comer.

Ingredients and spices that need to be Take to make Desayuno completo saludable 2:

1. Para el chile relleno de verduras
2. 4 chiles poblanos
3. 2 calabacitas
4. 4 papas chicas o 2 medianas
5. 4 zanahorias
6. 1 lechuga chica
7. Para la sopa fría
8. 1 bolsa chica de sopa de macarrones chico
9. 250 gramos crema light
10. 2 cucharadas soperas mayonesa baja en grasa
11. 6 ramitas cilantro
12. para el pollo picante
13. 1 pechuga en fajitas gruesas
14. 2 cucharadas soperas de paprika
15. al gusto sal
16. al gusto pimienta

Steps to make to make Desayuno completo saludable 2

1. Para el chile relleno: puse los chiles a tatemar (quemar/tostar) directamente a la flama hasta que se pusieran negritos de todos los lados incluyendo la colita, los puse en una bolsa plástica para que "sudaran" y fuese más fácil retirar la piel.
2. Mientras "sudaban" corte en cubos las papas, zanahorias y las calabacitas y las puse a cocer en termino medio con un poco de sal con ajo. Terminé su cocción en un sartén con un poco de aceite de oliva y rectifique sabor. Retomando los chiles, los abrí por un extremo, bajo el chorro del agua de la tarja empecé a retirar las semillas y la piel de cada uno de ellos.
3. Rellene cada chile con las verduras. Sobre el mismo sartén donde se terminó la cocción de las verduras, puse los chiles a fuego bajo y agregue un poco de queso gouda (no encontré un queso más saludable que gratinara) hasta que se derritió y retire del fuego.
4. Para la sopa fría: puse a hervir la sopa de manera normal, con un pedacito de cebolla, un chorrito de aceite de oliva y 1 hojita de laurel. Hasta que estuviera blandita, retire del fuego, escurri muy bien y agregue la crema y la mayonesa. Revolviendo bien hasta integrar con la pasta y añadí el cilantro finamente picado.
5. Para el pollo: cocine con un poco de aceite de oliva el pollo agregándole la paprika, sal y pimienta hasta dorar.
6. Serví su tupper con la pasta y el pollo, acomode el chile en lechuga y acompañe con agua natural de mango con limón.

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