Chicken salad is a family favorite. It does not have to be laden with excess fat to be tasty and enjoyable.
A tasty and healthy chicken salad method will consist of boneless, skinless chicken breast, low fat or fat free mayonnaise and other flavorful additions.
Fruity Chicken Salad
4 C. Boneless, skinless chicken breast, cooked and coarsely chopped
1/4 cup sliced celery
2 Tbsp. Chopped green onion
4 oz. Pineapple chunks (save the juice)
1 cup seedless grapes.
1/4 cup dark raisins
1 granny smith or your beloved apple, chopped
1/4 C slivered almonds
1 C fat-free mayonnaise
1 Tbsp Dijon mustard
1/2 tsp. Curry powder (optional)
2 tablespoon pineapple juice
Mix mayonnaise, curry powder, and lemon juice in a small bowl.
In a larger bowl, concentrate celery, green onion, grapes, raisins, apples, almonds and chicken. concentrate and refrigerate. This will give the ingredients a opportunity to blend.
Yield 6 servings. Each serving has 225 calories, 5 Gms. Fat, 608 mg. Sodium and 24 grams carbs.
Quick and easy Chicken Salad
Combine 1 can white meat chicken with 2 c. Shredded carrots and 2 c. Celery, chopped. Add ¼ c. Onion, chopped. Add just adequate low fat or fat free mayonnaise to moisten. Add ½ can shoestring potatoes just before it is served.
Spicy Chicken supper Salad
2 boneless skinless chicken breast, cooked and coarsely chopped
½ cup fat free Italian dressing
½ cup chopped celery
¼ cup chopped sweet onion
½ green pepper, chopped
2 cups cooked elbow macaroni or cooked ziti
Place chunked chicken in a zip lock type warehouse bag with the salad dressing. Leave for at least four hours.
Since the chicken is cooked, it is not indispensable to drain the salad dressing.
Add the remaining ingredients and toss lightly. Add further fat free dressing as needed.
This is a yummy entrée or side for your dinner.
Cocktail Chicken Sandwiches
1 loaf party rye or pumpernickel bread
1 can all white chicken, drained
½ cup celery, finely chopped
¼ cup sweet onion or green onion, finely chopped
1 cup seedless white grapes quartered.
1 cup fat free thousand island salad dressing
4 radishes, sliced thin. More if necessary.
Mix chicken with celery, onion, grapes and salad dressing.
Spread evenly on party rye or pumpernickel bread.
Top the sandwich and ornament with a slice of radish for added color.
Your selection of inherent combinations for low fat recipes is endless. They do not have to be boring. There are a great selection of fat free salad dressings that can be used in place of full fat dressings. The low or fat free mayonnaise is also tasty, according to your beloved brand.
The food industry is attempting to help every person achieve a healthier life style if they so choose. By varying the dressings, instead of sticking with mayonnaise, you have created a new low fat recipe.
Remember that a method is merely a map. If you don't take the side roads, you are missing the satisfaction of the trip.
Chocolate is a favorite dessert of the young and the young at heart. It's so loved that no special occasion is perfect without a yummy cake or other dessert as the center piece. Whether you are fixing a German cake, an angel cake or just serving chocolate ice cream, it assuredly doesn't matter as people just love chocolate.
Chocolate comes from the seed of the cacao tree that originates in South America. Today, about half of the world's cocoa comes from West Africa. It comes in different varieties depending on the added ingredients. Dark is the collection that would be called the pure chocolate. It has that certain bitter-sweet taste. According to studies, dark chocolate, when consumed in moderation, can help in lowering blood pressure. Other types include milk and white. Milk chocolate contains milk powder or condensed milk, and white contains cocoa butter instead of cocoa solid.
Chocolate is a favorite comfort food for those who are depressed and stressed. It has something to do with the publish of serotonin, an anti-depressant, primarily due to tryptophan that can be found in chocolates. Its consumption also increases the publish of endorphins, which decreases stress. This is probably one of the reasons why people who are depressed conduct to gain weight.
It can be enjoyed in a collection of ways and the invention of chocolate cake is one of the best. Unfortunately, baking a cake from scratch entails a lot of work, dirty pans and the exact measurement of ingredients otherwise your cake will sink in the middle.
You can create a fall safe dessert by manufacture Chocolate icy Delight. It is great recipe for those who do not like to bake, yet want to eat a sumptuous chocolate dessert. This recipe comes from Taste of Home magazine. Chocolate icy pleasure is a very easy, no-cook, assuredly mouth-watering dessert. Here are the ingredients and instructions to make this for your family:
Ingredients
3/4 cup cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
2 cups fat-free vanilla icy yogurt, softened
1/4 cup reduced-fat chunky peanut butter
2 cups plus 2 tablespoons fat-free whipped topping, divided
Directions
In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the icy yogurt and peanut butter until blended. Fold in 1 cup whipped topping. Replacement to an 8-in. Quadrilateral dish coated with cooking spray. Cover and frost until firm.
Remove from the freezer 10 minutes before serving. Cut into nine squares. Garnish each with 2 tablespoons whipped topping
Make this the next time you know the house will be home for dinner and you can be sure everybody will enjoy it. Indulge your love for chocolate dessert without all the hard work, try manufacture a Chocolate icy pleasure tonight!
The A2Z of cafeteria Equipment
You might think that owing a cafeteria is an easy enough task to do. But citizen who own it tend to think otherwise. There are a lot of aspects that go into the success of a cafeteria but none are as foremost as cafeteria equipment.
It can be all the more confusing if you are finding to set up the cafeteria from scratch. The Total cost of proprietary is just one of the aspects of this. There are so many details that it might just seem too confusing for the midpoint person.
The cost of the equipment, the power consumption, maintenance costs, the returns that they furnish and the lifeline of the cafeteria equipment, should be combined and looked into before buying a new one.
Preventive maintenance
The tedious task is not about buying the most recent piece of cafeteria equipment. It starts when you look at maintaining that tool in the best of forms.
You need skilled personnel who are trained to keep the tool in the best of forms. A friend of mine who owns a cafeteria was distraught when a cafeteria tool suddenly stopped working.
It was working perfectly well and when it was dismantled, it was found that the maintenance staff had left out the 'O rings'. This allowed food particles to enter the tool ultimately contaminating it and it got stalled. So it is crucial to evaluate the costs of maintaining tool over its lifetime.
Variables into the picture
Most citizen only reconsider the cost of the tool and tend to ignore the other factors like the maintenance and the power costs. There is pro help available for those who find it too daunting a task.
Several companies who specialize in these factors offer services to citizen finding for Tco in cafeteria equipment. You can absolutely find such a company online.
This hearty chowder is easy to prepare. It is made with ingredients already stocked in nearly every kitchen pantry. It is a tasty dish all year, but especially welcome during the winter months. Serve with a green salad, and toasted bread or warm rolls for a perfect meal.
Cheddar Tuna Chowder
Ingredients:
1 small onion, chopped fine
2 large potatoes, cut in 3/4 inch pieces
1/2 cup carrots, cut in 1/2 inch pieces
1/2 cup celery, cut in 1/2 inch pieces
1/4 cup butter
1/4 cup flour
2 cups boiling water, saved from cooking vegetables
1 teaspoon salt
2 cups milk
3/4 pound sharp cheddar cheese, shredded
1 15 ounce can creamed corn
1 8 ounce can tuna, undrained
1 pinch crushed rosemary
Dash hot pepper sauce, or to taste
1/4 cup chopped chives
1/2 teaspoon ground black pepper
Preparation:
Add the salt and cut potatoes to a pan of boiling water. Cook for 10 minutes. Add the carrots and celery and cook until all vegetables are tender, roughly 10 more minutes. Set aside.
In a large pot cook onion in butter until onion is clear. Add the flour a microscopic at a time, stirring until all flour is moistened.
Drain cooked vegetables, reserving 2 cups cooking water. Add the reserved water to flour and onion mixture, stirring well to preclude lumps. Add cooked vegetables and stir.
Reduce heat. To cooked vegetables, add the milk, creamed corn, and canned tuna. Bring to a simmer. Add cheddar cheese, crushed rosemary, chopped chives and ground black pepper. Add a dash of hot pepper sauce or to taste. Stir well. Simmer gradually for at least 10 minutes.
As summer heats up, a great meal to make is a nice, simple salad that doesn't take a lot of sweat in the kitchen. This salad takes three basic steps: marinade and cook the main salad ingredient, put in order the vegetables and make the salad dressing. It's a great way to use orchad vegetables if you grow them or even if you take advantage of farmers' store sales. You can use any main ingredient along with shrimp, chicken or tofu. Plus, the home made Balsamic Vinaigrette will have every person asking where did you get the salad dressing. Here is a indubitably easy recipe for manufacture a salad that every person is sure to love.
Ingredients for 4 servings:
1lb Main Ingredient (Chicken, Shrimp or Tofu)
3 cups Salad (Pre-washed salad is a real time saver)
Several orchad Vegetables (Cucumbers, Tomatoes, Olives, Apples...whatever you have on hand or like)
1/4 cup Feta Cheese
Olive Oil
Balsamic Vinegar
Dried Basil
Dried Oregano
Pepper
Salt if needed
1. put in order the Main Ingredient: Shrimp, Chicken or Tofu
Pick Out, Marinate and Cook the Main Ingredient:
Pick out you main ingredient; we regularly use tofu, shrimp or chicken. If you use tofu or chicken, chop it up into bite size pieces. Then marinate it in low fat Italian dressing for about 5-10 minutes. We regularly use 1-2Tbsp of dressing per pound of main ingredient.
Cook the Shrimp, Chicken or Tofui
Grill the main salad ingredient. We indubitably like to use a grill pan which saves you from having to make skewers. This allows you to cut smaller pieces so there will be more exterior area for marinades. an additional one selection is to cook the main ingredient in a non-stick pan with a light coating of vegetable oil. regularly shrimp and tofu take about 7 minutes while chicken takes a combine minutes longer. We regularly let the main ingredient marinade while establishment the other steps, and then cook it at the end.
2. Make the Salad Dressing:
Nothing is good than homemade dressing. This is our indubitably simple recipe for manufacture a indubitably great Balsamic Vinaigrette that you can use on almost any salad. In a small bowl, combine and mix with a fork:
1Tbsp olive oil
1Tbsp Balsamic Vinegar
1Tsp dried basil leaves
1Tsp Dried Oregano
pepper to taste and salt to taste.Try not to use too much salt because it is very easy to overdo sodium in your diet.
3. combine Vegetables and terminate Salad:
Chop up all the orchad Vegetables and add to the salad. Toss with the salad dressing.
Arrange salad on plates or in a salad bowl, sprinkle feta cheese on top and then arrange the main chicken, shrimp or tofu on one side.
Using the basic dressing recipe and orchad greens, it is indubitably easy to convert things up with a separate main ingredient. One night try shrimp and on an additional one maybe try tofu. The hidden to cooking tofu is to let it marinate for a long time. Hopefully you enjoy this basic recipe for manufacture many separate salads!
Looking for a appetizing and healthy summer recipe? You are going to love this. My inspiration for manufacture this salad came after eating a very similar dish at a popular cafeteria that I often visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it... It's a fun way to see just how sensitive those taste buds honestly are....
Farmers shop
I am fortunate enough to have a marvelous farmers shop not too far from my home. There is just something extra about shopping for produce in a farmers market. The collection and potential of the produce found in my local farmers shop is far superior to the boring old supermarket. I know I am getting as close to organic as inherent when I shop there, so if you have one near you, I very suggest you visit and see what they have to offer. Regularly the folks there are very helpful and knowledgeable about their products so don't be afraid to ask questions.
Ingredients
Here are the ingredients you will need to make this marvelous salad:
- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips - I like to use the thin sliced chicken as it cooks honestly fast and is easy to cut into strips.
- Southwestern Spice Rub:
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano
- 8 Ounces of Mixed Salad Greens - I like to use a mix of Baby Romaine, Radicchio and Tango. If you can't find fresh greens, I suggest buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.
2 Ripe Avocados Cut Into Small Chunks - It is very important that you pick ripened avocados. When finding for ripe avocados, do not pick them based on color. The best way to conclude if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.
1 Large Green Bell Pepper Cut Into Squares
2 Ears of Roasted Corn (Instructions Below)
Half of a Red Onion Sliced
A healthy Bunch of Fresh Cilantro Chopped
1/2 Cup of Shredded Cheddar Cheese
Ranch Dressing
Directions
Step 1 - Soak the Corn, husks and all, in cold water for 30 minutes.
Step 2 - While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.
Step 3 - After corn is done soaking, preheat the oven to 350 degrees Fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.
Step 4 - Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.
Step 5 - While the chicken and corn is cooling, add the remaining ingredients into a large bowl.
Step 6 - Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gradually cut the corn from the cob in a downward motion. Be careful!
Step 7 - Slice the chicken into thin strips.
Step 8 - Add the corn and chicken to the bowl with the rest of the ingredients.
Step 9 - Add the ranch dressing and toss the salad. The amount of ranch dressing you add is honestly up to you. It depends on your personal preference. I like to add about 1/4 cup.
Your done! Serve and enjoy!
( మామిడికాయ పులిహోర )
Method :
When I was growing up as a small child, I always looked transmit to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.
This method is done the old-fashioned way and is topped off with some tasty chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it's hot and humid outside, I recommend storing it in the refrigerator.
Cake Ingredients:
1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.
In a medium-sized mixing bowl, integrate the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour compound to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla excerpt and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.
Note: If your batter seems beyond doubt stiff, add a tiny supplementary milk.
Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.
Chocolate Icing Ingredients:
2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract
In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick sufficient to spread on your cooled cake.
I don't know about you, but egg salad recipe is on my mind tonight. After a busy day at work and then a long (but excellent) work-out at the gym, I am naturally seeing for something relatively easy, uncomplicated and quick.
Egg salad is versatile because it can act as a side dish at breakfast or supper. You can put it in the middle of two slices of bread to make a sandwich as well. an additional one added bonus is that it doesn't need complex ingredients.
So how do you make egg salad? Here are some easy instructions.
First secure or make sure you have these ingredients (there is only 3 main ones so it might mean a quick stop at the grocery store on your way home):
6 eggs,
1 stalk of celery,
3/4 cup of mayonnaise or Miracle Whip (adjust this whole to your liking).
First, make some hard boiled eggs. It can be tricky but here's how I do it (you can result your own formula if that works best for you). Fill a pot with water up to 3/4 full, then add the eggs to the pot (Note: the eggs have to be fully submerged). Turn up the heat to high setting, then cover the pot. Remove the pot from heat of the stove as soon as boiling temperature is reached while retention the lid on and allow the eggs to cook for about 10 minutes to secure hard-boiled eggs.
In the meantime, finely chop the celery. After the 10 minutes are up, dump the water from the pot into the sink and shock the eggs in cold water. Peel and chop the eggs. In a large bowl, mix chopped eggs and celery with the mayonnaise or Miracle Whip.
That's it. Enjoy it as a side dish or if you just want something quick and simple, put it in the middle of two slices of toasted bread and taste with some salt and pepper. Happy cooking!
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| Mr. Quality-control |
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| Golden and light. |
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| Yummy as is! |
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| The icing, soft and fluffy. |
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| The crumbing stage - before icing. |
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| Indian summer coloured icing |
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| Ready to be enjoyed! |