View Single Post
Old 12-13-2009, 09:53 AM   #21
Desert-Rose7
Senior LCF Member
 
Desert-Rose7's Avatar
 
Join Date: Feb 2009
Location: Phoenix, AZ
Posts: 338
Gallery: Desert-Rose7
Stats: 5'11"/262/150/150
WOE: MediWeightLoss
Start Date: 12/19/08 in Wellness since 09/03/2009
*.*Mexicali Spiced Almonds*.*

Mexicali-Spiced Almonds

The trick to making this recipe work is to buy the slivered almonds that look like little sticks, not the thin-sliced ones. You can make these nuts up to two weeks in advance and store them in an airtight container in a cool spot. And while it might be tempting to eat a bunch, remember that a serving size is just 2 tablespoons, so eat them individually, not by the mouthful. They're pretty spicy, so you'll be glad you did!

Ingredients

tsp. chili powder
1 tsp. sugar
1 egg white
2 tbsp. water
2 bags (2 oz. each) slivered almonds (about 1 cup)

Preparation

Preheat the oven to 350F. Coat a baking sheet with cooking spray.

In a small bowl, combine the chili powder and sugar. In another bowl, beat the egg white and water with a fork. Add the almonds to the whites; toss to coat. Drain through a colander to remove excess liquid. Scatter the almonds on the baking sheet. Sprinkle with the spice mixture and toss to coat. Spread nuts in a single layer.

Bake for eight minutes. Stir the almonds and spread them out. Bake for about seven to eight minutes, stirring occasionally, until the almonds are golden brown. Remove to a cooling rack. Store in a tin in a cool spot for up to two weeks.

Makes about 1 cup

Per two tablespoons:
110 calories
4 g carbohydrates
4 g protein
9 g total fat
0 mg cholesterol
2 g dietary fiber
10 mg sodium


(courtesy of Denise Austin's Morning Stretch)
__________________
*.*Do or do not, there is no try*.*
Desert-Rose7 is offline   Reply With Quote