Please note that during particularly busy periods, it may take a little longer to receive your delivery and our carrier may attempt to deliver to you on a Saturday. Scottish Highlands & Scottish Isles: +7 days.The following areas are subject to extended lead times: Unfortunately at this time we cannot take orders for delivery to British Forces Post Offices (BFPO), Northern Ireland, Freight Forwarders, international addresses or The Channel Islands (GY, JE). We aim to deliver items that are currently in stock in 3 to 5 working days (excluding Bank Holidays) after the date the order is placed. Your order will be held in store for 7 days. When your order arrives in your chosen store, we will e-mail you to advise that your order is ready for collection. If you choose to have your order delivered to your local store, it is completely free and will be delivered within 5 working days (excluding Bank Holidays). Spoon a dollop of remaining yogurt on top of each parfait top with a star and serve.Robert Dyas offers a FREE Click and Collect service to Robert Dyas stores. Top with remaining cake squares and 1 cup blueberries. Into four (8-ounce) parfait or wine glasses, place half the cake squares, 1 cup (of 2 cups total) fresh blueberries and 9 ounces (from two 6-ounce containers) low-fat vanilla yogurt, dividing equally. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares. Trim and discard crusts of the seven “sandwiches.” With a 1 1/4-inch star cookie cutter, cut a shape from four “sandwiches” set aside. Spread seven of the slices with 1/4 cup red fruit jam top with seven plain slices. Star-topped blueberry parfaitĬut a 10 3/4-ounce frozen low-fat pound cake into 14 slices (1/4 inch thick) refreeze remaining cake. Add a lettuce, wedge and whole-grain rolls. Serve over couscous and garnish with toasted pine nuts. Add 1 (5- or 6-ounce) package fresh baby spinach leaves cover and cook 2 minutes or until spinach wilts. Stir in 1 (15-ounce) can no-salt-added tomato sauce, 1 teaspoon cumin, 1/2 teaspoon coarse salt, 1/2 teaspoon dried oregano and 1/2 teaspoon cinnamon. Heat a large, nonstick skillet on medium-high and cook 1 pound lean ground beef for 5 minutes or until no longer pink drain. Grill pork on medium for about 15 minutes, turning several times, or until internal temperature reaches 155 degrees brush with mustard mixture the last few minutes. Mix together 1/4 cup spicy mustard and 3 tablespoons apricot preserves. Season a 1-pound pork tenderloin with coarse salt and pepper. Per serving: 323 calories, 33 grams protein, 13 grams fat (35% calories from fat), 3.5 grams saturated fat, 20 grams carbohydrate, 82 milligrams cholesterol, 648 milligrams sodium, 5 grams fiber. Top with extra basil and serve with lamb. Carve racks into chops, carefully slicing between each bone.įor the salad: In a large bowl, combine all salad ingredients toss to combine. Remove to clean plate let rest 5 minutes. Reduce heat to medium cover and cook lamb about 15 minutes more or until internal temperature reaches 145 degrees for medium-rare doneness. Place lamb on grill, fat side down cook until browned and lamb can be easily flipped, about 5 minutes. Heat gas grill to high scrape grates clean and brush with oil. Sprinkle each rack with cumin, salt and black pepper. 2 frenched American lamb racks (about 2 pounds each)Ģ (15-ounce) cans no-salt-added butter beansģ tablespoons chopped fresh basil, plus more for garnishĬarefully trim top layer of fat from lamb racks.
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