avocado knife

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

The humble spud has been voted the veg the UK would most like to be the national emblem of England, beating Wimbledon favourite Strawberries and Brussels sprouts to the title. This data comes from a new survey commissioned by AXA PPP healthcare’s Nutrition and Fitness website axappphealthcare.

Published as the EU prepares to lift its ban on the sale of ‘misshapen’ produce such as straight bananas on July 1st, the independent research of over 3,000 people explores consumer preferences for fruit and vegetables, their purchasing criteria and knowledge of provenance. The survey also reveals that whilst size doesn’t matter the nation is still vain about its veg.

Poor knowledge of fruit and veg roots

The survey revealed real lack of knowledge when it came to picking the fruit and vegetables from our shores.

? A quarter of people believed the tuber it to be a native to the UK

? 2% said Asparagus as was indigenous to the British Isles

? Nearly three quarters of under eighteens were unable to identify an image of UK grown gooseberries

? Peanuts and pineapples proved the most puzzling with 74% and 88% admitting they didn’t know how they grew, citing ‘in water’ and ‘on trees’ instead of underground (peanuts) and on bushes (pineapples).

? 72% of people were also unaware that imported apples can be a year old from tree to supermarket trolley despite UK grown harvest producing enough to make us self sufficient

Getting your 5-a-day

Top nutritionist and AXA PPP healthcare’s Nutrition and Fitness expert Sarah Schenker comments:

“One of the most important things people can for their health is to achieve their 5-a-day. So while its good news that people opt for fresh fruit and vegetables they should be aware that there is no nutritional difference when it comes to shape and size, in reality straight bananas and curly cucumbers and the like are just as nutritious. The return of odd shaped fruit and veg to our shelves could mean a reduction in prices which is great news for households trying to stick to a healthy diet while watching what they spend”.

AXA PPP healthcare nutritionist Sarah Schenker’s top tips on buying, storing and preparing fruit and vegetables:

“There is nothing tastier than fresh produce,” says nutritionist Sarah Schenker. “Learning to cook with fresh ingredients will help ensure that you enjoy healthy and tasty meals.”

Whether you’re buying produce from a grocery store or from a local farmers’ market, here are some tips from Sarah on what to look for when buying fresh fruit and vegetables:

? Choose fruit and vegetables that look and smell fresh. Look for produce that is not bruised or damaged ― over-handling produce can cause damage and spoilage.

? There is very little nutritional difference between organically grown and conventionally grown produce, so don’t feel pressurised to always buy organic because you think it is healthier. By all means choose organic for taste and flavour where your budget permits, but remember: whichever you buy, always wash well and peel when appropriate.

? When preparing vegetables such as carrots and potatoes, use a vegetable peeler or scrap lightly with a knife to reduce wastage. This also minimises the nutrient losses, as nutrient content is often more concentrated just beneath the skin.

? When cooking vegetables, try steaming lightly or microwaving in just a little water, as this will help reduce some nutrient losses. The nutrients most affected are vitamin C and folate: the longer you boil vegetables such as broccoli or cabbage, the more of these vitamins will be leached out into the water. These vitamins are also destroyed by heat, so it is best to cook vegetables quickly and allow them to retain some of their crunch.

? Vegetables don’t always have to be eaten raw to be healthy. Take carrots and tomatoes, for example: cooking them well releases antioxidant substances called carotenoids, which then allows them to be more easily absorbed by the body. So if you spot a bargain on a bag full of mis-shaped carrots, you can turn them into a very nutritious soup!

? Refrigeration keeps most fruit and vegetables from ripening. If you purchase unripe fruit or veg, place the fruit in a paper bag and close tightly. For certain vegetables and fruit, such as avocados, it is best to just lay them in a fruit bowl until they are ripe.
About the Author:

AXA PPP healthcare’s Nutrition and Fitness website http://www.axappphealthcare.co.uk/healthyliving is the definitive one-stop resource for information and advice on topical healthy living issues featuring articles, exercises, recipes and videos compiled by leading UK specialists.

Article Source: ArticlesBase.com – Potato Tops Poll To Be UK’S National Vegetable

chili’s avocado ranch dressing recipe

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

healthy avocado salad recipes

Any healthy recipes using avocado?

I like avocado and often have them for lunch, but I only have 2 ways of using them.
1 – to cut it half, remove the stone, fill the hole with plain yoghurt, served with wholemeal bread
2 – halve, stone, skin, slice and fan, serve with oil and vinegar dressing and a salad.

I love avocado’s…in fact, I’m just about to make a dip with them. I mix the avocado w some chopped sweet onion by hand and then sprinkle lemon or lime juice on it!

Yummy!!! : )

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

recipes avocado sandwich

I need a good avocado mayo recipe or something like it. Any ideas?

I just cut open an avocado that I had gotten to slice up and put on a sandwich to take the place of mayo. I had an avocado mayo once though and loved it. I just wanted a healthier alternative. I don’t know what it will taste like if i just put it on the sandwich though. I just was wondering if there were any very very simple recipes I could do or something. I’m not looking for anything fancy either. I have one avocado and that’s it. So nothing calling for more than that please.
Uhm…when I said one avocado, I didn’t mean that’s all I have. I mean not a recipe calling for more than one avocado. Other common ingredients are fine.

I make Avocado, Tomato, Bacon and lettuce sandwiches all the time. You can sprinkle a little lemon or lime juice on the avocado if you wish.

Avocado Mayo = blend 1 avocado, 1 teaspoon lemon or lime juice, salt to taste, and 1/4 cup Mayonnaise together. Use on sandwiches or on salads.

Chicken salad is one of my very favorite foods. There are many types of boring chicken salad, but the recipe included below is a very delicious version of chicken salad. I hope you enjoy this chicken salad recipe.

Click Here to Download the Life123 Recipe Toolbar and Get Free Access to Thousands of Great Chicken Salad Recipes and other Delicious Recipes

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Chicken Salad Recipes | Chicken Salad Recipe

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Article Source: ArticlesBase.com – Chicken Salad Recipe – Delicious Recipes for Chicken Salad

avocado pie

Does anyone have a recipe for avocado pie? I posted this before, rec’d answers then my pc crashed .?

I tried it at a Mex rest and it was very good!
One recipe I glanced at before had cr. cheese too, can you find that one for me?

INGREDIENTS:
1 (9 inch) prepared graham cracker crust
2 avocados – peeled, pitted and pureed
1/2 cup lemon juice
1 (5 ounce) can sweetened condensed milk

——————————————————————————–

DIRECTIONS:
In a medium mixing bowl combine avocado, lemon juice, and condensed milk. Blend well and pour into graham cracker crust. Chill before serving. Garnish with whipped topping.

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

storing avocados in the refrigerator

Storing avocados?

I was told to leave the seed in any leftover avocado, cover it with saran wrap and put it in the refrigerator…IT WORKS! They stay fresh and don’t get black.
Without the stone they get black quickly..
WHY???

Placing them in the Fridge, does slow the ripening process.

Once purchased, I just leave the avocados out at room temperature until they have ripened.
If I need to speed the process, I’ll place them inside a paper bag, still at room temperature.

If I want to reserve the ripened avocado, I will place it in the fridge — I’ve done it successfully for over a week, without a problem. I do this, as I’ll buy several at a time, and I would rather not eat them all on the same day.

However, once opened, and exposed to the surrounding air, it will shortly begin to turn black.

To slow this process down, one should add lemon or lime to your avocado mixture.

If you are reserving 1/2 of your avocado, wrap it in plastic– tightly, with or without the stone, and you will extend it’s “green state”.
One wraps it tightly, with stone or not, so to limit exposure to surrounding air, otherwise, it will begin to blacken.

Yes, the Fridge is your friend when trying to control/manage your avocados.

Chicken salad is one of my very favorite foods. There are many types of boring chicken salad, but the recipe included below is a very delicious version of chicken salad. I hope you enjoy this chicken salad recipe.

Click Here to Download the Life123 Recipe Toolbar and Get Free Access to Thousands of Great Chicken Salad Recipes and other Delicious Recipes

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Chicken Salad Recipes | Chicken Salad Recipe

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Article Source: ArticlesBase.com – Chicken Salad Recipe – Delicious Recipes for Chicken Salad

recipes avocado chicken

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

Hypothyroidism is the disease in which, the thyroid gland is less active and so produces less hormone called thyroxin. Thyroxin hormone is an important factor for body’s anabolism and catabolism combine known as metabolism. Metabolism regulates the body’s entire system and controls the repair, growth and protection of the body tissues/cells.

There are lot many reasons for developing hypothyroidism and once it attacks a person, it is then quite difficult to manage it fully unless you take regular pills. Patients with hypothyroidism often get confuse what to eat and what not to as they are given the list of ‘contraindicated’ foods in their diet by their dieticians and doctors.

It is not that a person with hypothyroidism will not have any recipes. Here are some of the recipes those are mouthwatering and still good for the diseased condition.

The Magic Pasta

Those who are pasta lovers, they can enjoy this dish with great pleasure. All you need is to follow the below method,

Ingredients

3 cloves of smashed and minced garlic 3 large ripe tomatoes Anchovy paste ¼ extra virgin olive oil Salt and pepper (as per your requirement) Whole-wheat pasta Fresh chopped holy basil Little pecorino cheese Chili flakes

Method:

Make thick slice of tomatoes and put a small dab of anchovy paste on each slice. Top it up with a bit of garlic and pinch of salt and pepper. Now place in glass oven dish. Pour olive oil over the top and bake in 350-degree oven for about ½ hour. Cook pasta until al dente and drain it. Take off the tomato stuff and empty into the empty pot. Put pasta in and toss to coat and the dish is finished when you top the entire material with basil and little fresh pecorino cheese. For spice lovers, put a pinch of chili flakes for seasoning.

Scrumptious salad

Ingredients

1 tsp grated orange peel 2 oranges, peeled and well sliced (seedless) 20 oz unsweetened pineapple chunks ½ cup of sour cream (strictly fat-free) 1 tbsp brown sugar 1 grapefruit (peeled and sliced finely) ¼ tsp grated ginger 1/8 tsp ground nutmeg ¼ cup chopped and toasted pecans 6 cups of torn leaf lettuce Grilled chicken breast (chopped and optional) 2 tbsp milk (strictly fat free) 1 avocado (peeled and sliced)

Method

Combine the oranges, pineapple, and grapefruit into a large bowl. Cover them all and place it into the refrigerator. In another bowl, take sour cream, milk, brown sugar, orange peel. Add ginger and nutmeg. Cover the entire mixture and place this too into the refrigerator.

Let them be in the condition for about one hour.

Divide lettuce and avocado that they can serve in six salads plates. Decorate fruit over the lettuce. Drizzle salad with dressings. You can simply sprinkle with nuts or for non-vegetarians add chicken to it.

These recipes are good to have, as they are rich in Vitamins and minerals that rejuvenate the body. However, it is always advisable for the patient with hypothyroidism to consult dietician before they jump into any newer dish.

Related Articles:

Hypothyroidism and menstrual disorders

What is your hypothyroidism diet?

Top Thyroid Supplements

About the Author:

Please Visit Thyroid Guide for more information

Article Source: ArticlesBase.com – Recipes for Hypothyroidism

bacon avocado tomato sandwich

Your favorite homemade sandwich?

Mine has fat free mayo, avocado, alfalfa sprouts, tomatoes, spinach, pepperchinis, olives, almond butter (salted chunky), yellow mustard, cucumber, salt and pepper and I think that’s all. If I pick something unhealthy then its a double bacon cheese burger with avocado and fries
the fries go in the sandwich and must be crispy
Oh geez I forgot the bread …. rye..for the healthy one.
For the fattening one … I guess a regular sesame bun….its a once a year thing for 4th of July.

Will you make me a sandwich? You really make that sound good, and that’s without meat. My typical sandwich has Bologna, salami, pastrami, ham, Munster, Swiss and Cheddar cheeses, stone ground mustard, lettuce, and tomato. Either that or I’ll have a simple Ruben.

Chicken salad is one of my very favorite foods. There are many types of boring chicken salad, but the recipe included below is a very delicious version of chicken salad. I hope you enjoy this chicken salad recipe.

Click Here to Download the Life123 Recipe Toolbar and Get Free Access to Thousands of Great Chicken Salad Recipes and other Delicious Recipes

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Chicken Salad Recipes | Chicken Salad Recipe

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Article Source: ArticlesBase.com – Chicken Salad Recipe – Delicious Recipes for Chicken Salad

avocado tomato salad recipes

Salad Recipes please?

I love salads, but i dont find some of them very filling and I am not sure how to make them at home.

There are endless options in terms of what you can throw into a salad that will still taste good. Topping them with seeds and nuts are a great source of protein. Instead of the standard lettuce, try dark romaine or spinach, for a simple change. Here are a few other suggestions to add to your salad:

sesame seeds
sliced mango
shredded kale
pineapple section
whole herbs such as cilantro or basil

I really enjoy adding pine nuts to my salads, I see you’ve already listed them. I found the pine nuts at, Superiornutstore.com are so delicious. I use them when preparing other meals so you may want to look into their selection, http://www.superiornutstore.com/pine-nuts.html.

Hope these suggestions help!

Chicken salad is one of my very favorite foods. There are many types of boring chicken salad, but the recipe included below is a very delicious version of chicken salad. I hope you enjoy this chicken salad recipe.

Click Here to Download the Life123 Recipe Toolbar and Get Free Access to Thousands of Great Chicken Salad Recipes and other Delicious Recipes

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Chicken Salad Recipes | Chicken Salad Recipe

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Article Source: ArticlesBase.com – Chicken Salad Recipe – Delicious Recipes for Chicken Salad

tomato avocado salad recipe

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

In the hussle and bussle of today’s world, finding and preparing easy and healthy recipes for kids can be a struggle! And then when you find them, there is so much that can goes into them: planning the menu, making the grocery list, driving to the store, doing the shopping, checking out in the long line, paying the bill, and driving home not to mention preparing the meal and sitting down to feast on your hard work.

Without missing a beat, the inevitable always seems to happen…the complaints.

“I don’t like this”.
“This looks weird”.
“I don’t like this color.”
“I want pizza!”
“Can I have a cookie instead?”

Nutrition plays a vital role in our children’s development, and we know this. But how easy is it to just grab a frozen pizza and call it a day! While tempting as it sounds, it’s our responsibility as parents to find healthy recipes for kids that can be prepared and enjoyed at the family table.

Below are a few healthy recipes for kids that have been a hit at my own family table. But before I get to them, let’s first discuss some tips on helping us plan some healthy recipes for kids and ways to get our kids excited for them!

1) Make a quick list of the foods your children love, hate, and are allergic to. With this in mind, it will be easy to pinpoint the recipes you’re targeting and onto the healthy recipes for kids your family will love.

2) When kids are invested in a project, they are more readily accepting. Find healthy recipes for kids that your family can contribute to. For example, get your kids involved in the selection of the recipes, let them help with the shopping, or get the kids help in preparing the meal and setting the table.

3) Select one new vegetable, fruit, or food to try each week. Make it a game with your kids. They may love it or hate it, but it will teach them to be open to new foods and experiences at the table.

With these tips in mind, here are a few healthy recipes for kids that have been a hit with my own. Give them a try and see if this could be a meal your family will love!

Healthy Recipes for Kids #1: Oven-Baked Carrot Fries

My kids love these healthy fries!

Oven-Baked Carrot Fries

1 ½ lbs. Carrots
1 tsp. Sugar
2 T Olive Oil
½ tsp. Salt
2 T Fresh Rosemary, finely chopped
Pinch of Pepper

Preheat your oven to 425 degrees and line a shallow pan with foil. Peel each carrot and cut off the tip and the end off of each one. Cut carrots in half cross-wise, then cut length-wise, then cut length-wise again.
Combine the carrot sticks, olive oil, salt, pepper, and rosemary and stir until they are evenly coated. Spread the carrots over the pan as much as possible.
Bake your carrots for about 20 minutes or until carrots are tender. Serve them hot or cool them a bit to room temperature.

Healthy Recipes for Kids #2: Chicken Tortilla Soup

This is a family favorite and is easy on Mom and Dad in both the prep and the clean-up!

Chicken Tortilla Soup

½ Onion, chopped
½ tsp. Garlic, minced
4 tsp. Cilantro, chopped
1 T Butter
30 oz. Chicken Stock
8 oz. can Tomato Sauce
½ package of Taco Seasoning
14 oz. can Mexican Style or Plain Stewed Tomatoes
4 ½ oz. can Diced Green Chilis
1 small can of Corn, drained
1T Worchestire Sauce
4 Boneless, Skinless Chicken Breasts (these can be frozen)

Put all the ingredients into a Crock Pot and cook on low for 8 hours. A half an hour prior to serving, pull out the chicken and shred. Put the chicken back into the soup and cook the remainder of the time (half an hour).

Serve with cheese, tortilla chips, avocado, and sour cream.

Healthy Recipes for Kids #3: Baked Spaghetti

Baked Spaghetti

1 lb. lean Ground Beef
10 oz. Whole Wheat Spaghetti
2 C Mozzarella Cheese, shredded
2 26 oz. jars of your favorite Spaghetti Sauce (make sure your sauce contains healthy ingredients and no sugars)

Preheat your oven to 350 degrees and spray a 9 x 13 pan with cooking spray.

In a large skillet over medium heat, brown the ground beef, drain and mix in your spaghetti sauce to the ground beef.

Prepare your pasta according to the packaged directions and drain.

Spoon one-third of your spaghetti sauce mixture into the bottom of your prepared pan and then mix the remaining spaghetti sauce mixture with the cooked spaghetti. Pour into the prepared pan and then top with the shredded cheese.
Bake for 25-35 minutes until brown and bubbly. Let baked spaghetti rest for about 10-15 minutes before serving. Serve with a healthy salad and garlic bread. Enjoy!

About the Author:

Get Your Free Report On 16 Proven Ways To Motivate Your Child To Do Better In School…Plus, receive a “Live Demonstration Inside Our Unique 1 On 1 Online Classroom.” Go to

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Article Source: ArticlesBase.com – The Nutritious Kitchen: Healthy Recipes For Kids

avocado bread recipe

Does this recipe sound good?

Keep in mind, I’m only 12 so this may not sound too tasty. I just want to get some opinions. Make it and try it out if you want.

Looks good to me. The only thing I may add would be a bit of onion (1/4 cup or so and maybe a clove of garlic). I don’t know if you need to butter the bread but maybe toast it and have it with toast crisps. It would be good with pita bread, cut into triangles and lightly toasted as well! Keep up the creative works!!

Chicken salad is one of my very favorite foods. There are many types of boring chicken salad, but the recipe included below is a very delicious version of chicken salad. I hope you enjoy this chicken salad recipe.

Click Here to Download the Life123 Recipe Toolbar and Get Free Access to Thousands of Great Chicken Salad Recipes and other Delicious Recipes

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Chicken Salad Recipes | Chicken Salad Recipe

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Article Source: ArticlesBase.com – Chicken Salad Recipe – Delicious Recipes for Chicken Salad

avocado chicken salad recipes

Healthy eating does not denote a diet strictly made up of salads; it just means that your favorite meals are prepared with more care to calorie and fat, as well as other harmful ingredients among them.

Reduce the Fat

Non-stick cookware is also a way of cooking healthy, as it negates the need for using cooking oil. Valuable nutrients are also maintained by boiling, steaming, braising, baking and microwaving foods.

Taking the Fat Out of the Cow

The choice of reduced dairy fats products and lean meats minimizes hidden fats within these food groups, which can also be found in varying amounts in processed foods. Dietary fats are best found in natural, unrefined form in foods such as avocado, olives, soy, fish, seeds and fish. If fats are used in the cooking process, use, to a bare minimum, mono-saturated oils, like canola and olive oils.

Shopping for Healthy Eats

Healthy cooking begins when shopping at the store and as such, the choices made reflect upon the results. Skinless chicken breasts are a wise choice, as is lean meat cuts. Make sure to look for foods with low fat versions, such as gravies, salad dressings, yoghurt, cheese and milk.

Start With Healthy Ingredients

Other tips on healthy cooking include consuming more fish, rich in protein and omega three acids, while being short on fats. As a matter of course, consume fresh legumes and vegetables and desist from adding too much salt while cooking. Recipes that require animal fat sautéing and deep frying should be eliminated, as well as those that need butter in their preparation.

Lighten the Lunch Meal

Suggestions for healthy sandwiches include using reduced salt wholegrain or whole meal bread, use very little or no cream cheese or butter on the bread, use instead avocado, low fat peanut or cheese spreads. Herbs have been known to replace oil and salt flavors, as well as containing phyto-oestrogens, which are health protective. They can be used to augment meat dishes, as well as drinks, desserts, vinegars, salad dressings, mustards, breads, and soups. Great herbs are such as lemongrass, chili, garlic, ginger, and coriander.

Cooking Healthy for a Healthy Body

To reduce the loss of vitamins in vegetables during cooking and preparation, scrub them clean rather than peeling, as nutrients are close to their the skin. Vegetables that are stir-fried retain their nutrients through their crunchiness, as they are not overcooked.

Finally, if it looks good, it probably is. Presentation will increase enjoyment, just as great taste will. Many higher end restaurants will use presentation to increase the visual size of the portion and to make the meal appear more intricate than it really is.

The key to the healthiest of cooking is at the beginning of the recipe. By choosing the best ingredients and the best cooking methods for your body, you are choosing a healthier lifestyle. Alternative medicine and treatments begin with treating the body with respect and honor and that begins with offering healthy foods as a source of daily energy.

About the Author:

Learn how to
cook healthy
at methodsofhealing.com

Article Source: ArticlesBase.com – Essential Ingredients For Healthy Cooking

I have been going to Sonoma Chicken Coop since it opened in 2002 and have probable had at least a couple of hundred Chicken Coop Salads. Why so many salads? For one they taste really good, with the avocado, goat cheese and rotisserie chicken. Also, I don’t feel like a martyr when my real motive is trying to watch my weight and be healthy at the same time. For me the Chicken Cobb salad is the most satisfying salad and enough to make you full, but not stuffed.

I also really like the dressing on the chicken walnut salad; it is not too heavy but at the same time very satisfying. The catering menus also make a tropical fruit salad that is very tasty and is something that is asked for a lot especially when we cater outside; it is requested as a side dish to compliment an entrée. It just seems to balance a full meal and is great with a nice Chardonnay wine.

On rare occasions the Almaden catering Coop will fry chicken (always a special) and when we do it is fried lightly and not over breaded, this is usually served with mashed potatoes and fresh string beans and our own home-made bread. Sometimes it is good to be bad, and we are no exception.
Home on the Range away from the Coop!
Since we do eat out more times than not, we are kind of spoiled and a little lazy when it comes to cooking our own food but when we do, we don’t mess around, it just has to be easy (did I mention that lazy thing). Easy does not mean you have to scrimp on taste, some of my most favorite meals are the easiest ones to cook.

Last night I hosted fathers day at our house. We had about 23 friends and family over (the regulars). It was pot luck and everyone brought all kinds of delicious appetizers, salads, deserts and my wife made potato salad which is always the highlight for me, but my grilling (chicken bbq) did receive some good praise as well and I want to pass on to you a real simple recipe that never lets me down when I am grilling chicken and is easy to do.

The recipe is is from The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy . It has some really good recipes and some great advice and worksheets for those of you who want to cook ahead and freeze dishes or prepped food, like this chicken marinade. You can freeze chicken pieces in this marinade, then grill or bake or use in fajitas or stir fries. I took frozen boneless skinless chicken breasts and popped open the bags, put this marinade in and let them marinate while they thawed overnight in frig.

This makes about 3 cups of marinade. I cut back a bit on the soy sauce as it seemed like way too much sodium and the chicken does not taste too salty, just very flavorful.
• 2 tsp salt
• 1/4 cup Worcestershire sauce
• 2 Tbs dry mustard
• 1 cup olive oil (extra virgin if you have it)
• 1/2 cup red wine vinegarv
• 1/2 cup soy sauce
• 1 tsp pepper
• 1 ½ tsp minced garlic
• 2 tsp dried parsley
Simple but effective, guaranteed to make people smile. Mix it up and pour over chicken pieces in a gallon freezer bag. Freeze and pull out later, or pour over frozen chicken and let marinate while it thaws.

About the Author:

Brooke Thom is an Author for Sonoma chicken coop Almaden The best restaurant Almaden. Sonoma Chicken Coop Almaden refers to Catering Businesses, best almaden restaurant, Best family restaurant Almaden Catering, Almaden Catering Supplies, Catering lunch menu.

Article Source: ArticlesBase.com – Sonoma Chicken Almaden brings one of the best salads

avocado fries recipe

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

Generally, salsa has been a staple in any occasion such as dinner parties and family reunions as it has been paired time and time again with different types of chips but usually corn chips.  Serving salsa has been so popular to serve in gatherings due to the fact that it’s easy to prepare and at the same time, it’s easy to eat and enjoy while talking to your friends, relatives and to others who are in the party.

Though salsa has been constantly served with chips and oftentimes, it’s classified as a dip.  But do you know that salsa can be included as a side dish to many different dishes?  Have you ever thought of what other food go well with salsa to spice up your parties even more?

Salsa can be likened to wine as different types of salsa can go well with different types of food.  For instance, a tropical mango-based salsa goes well with fish while avocado-based salsa is great when served with pork.  Salsa, when served with the right food, can help parties to get even better.

Here are a couple of salsa recipes that you can use as well as ideas of what food to serve them best with.

Corn and Tomato Salsa

1 cup fresh corn kernels (from 2 small ears) or frozen, thawed

1 large tomato, seeded, chopped

2/3 cup chopped red onion

½ cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon fresh lemon juice

½ to 1 jalapeno chili, seeded, minced

1 avocado, pitted peeled, chopped

Fresh cilantro sprigs

Mix all ingredients together in a large bowl, cover and chill before serving.

Corn and tomato salsa goes well with grilled steaks like rib eye and porterhouse as the corn in the salsa mixes well with the beef.  Its taste gives a new dimension of flavor to the beef.  On the other hand, the mango and tomato salsa where a recipe of this side dish is shown below goes well with crispy coated fried shrimp.

Tomato and Mango Salsa

1 small mango

1 large tomato, seeded and chopped

1/3 cup chopped onion

¼ cup minced fresh cilantro

1 small jalapeno pepper, seeded and finely chopped

2 tablespoons lime juice

Carefully peel skin from mango sections attached to the seed.  Slice flesh from seed and chop it to measure 1-1/2 cups.  Combine ingredients in small bowl and refrigerate for 2 hours.

Now that you know which salsa to serve with what dishes, you can serve them in whatever gathering you may have to make it a more lively and memorable occasion.

About the Author:

A good salsa recipe can spice up a meal and add a little life to your next party. And while it’s easy to find salsa at any grocery store, it’s just not the same as a homemade salsa you make yourself. Making a salsa from scratch is actually quite easy. With the right salsa recipe and just a little preparation time, you can create a good homemade salsa that will have people coming back for more. Mexican food and salsa lover John Weisenberger has put together a delicious collection of tried and true Homemade Salsa Recipes that will get you started. Check them out at http://www.Homemade-Salsa-Recipes.com.

Article Source: ArticlesBase.com – Homemade Salsa Recipes: How to Prepare and What Dishes to Pair It with

avocado temperature

Can avocado trees survive the winter temperature of New York City?

No – they love tropical climates!

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

ranch avocado sauce

Taco Bell Green Sauce?

So I heard about secret Taco Bell green sauce. I ordered it, but the cashier said that she had never heard of it. They put avocado ranch sauce on. It’s nothing special. Is this the famed secret green sauce?

i have been eating green sauce at taco bell for 15 years. i always order a been burrito with green sauce. no it is not avocado ranch it is more like that bottled green taco sauce. el paso or pace, i cant remember who makes it. the taco bell in your area must not have it. that sucks because it is good. yes it may be an american thing. i am in california

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

fried avocado bites recipe

Light meals are key for a healthy life. Light recipes are not only easy to prepare, but scrumptious as well.

1. The weather is warm and it’s time to eat light and nutritious. Beat the heat with light and healthy meals.

Spoil your family with these delicious and light recipes.

FLUFFY LIGHT MEAT LOAF

Ingredients

1 lb. Ground beef

1 can (6 oz.) tomato paste

1/2 c. Oatmeal

3 Tbs. Finely chopped green pepper or celery

2 Tbs. Bran

2 Tbs. Wheat germ

1 sm. Onion, finely chopped

1 Tbs. Freshly chopped parsley

1 Egg, lightly beaten

1/4 Tsp. Finely chopped garlic

1/2 Tsp. Salt

1/4 Tsp. Freshly ground pepper

Chili sauce

Directions

Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3 loaf pan cover with layer of chili sauce (or ketchup if desired) bake 50 minutes to 1 hour. (Do not over bake since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf – lower in calories.

CHICKEN SALAD PICANTE

Ingredients

4 ea. Breasts, chicken, halves, broiler/fryer, boned, skinned

1/2 c. Dressing, bottled, ranch, fat free (works well with similar chicken salad recipes as well)

2 Tbs. Sauce, picante

1 Tsp. Chili powder, divided

1/4 Tsp. Salt

1 Tbs. Oil, vegetable

4 c. Greens, salad, mixed, torn into bite-sized pieces

1 med. Avocado, peeled, halved, pitted, cut into horizontal slices

1 med. Onion, red, thinly sliced into rings

2 med. Tomatoes, cut in 8 wedges each

2 Tbs. Cilantro, chopped, OR

2 Tbs. Parsley, chopped

Directions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 Tsp. of chili powder; set aside. Mix the remaining 1/2 Tsp. of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.  Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 Tbs. of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired (works well with many light recipes). Source: Chicken Cookery – 1994. Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc., Georgetown, Delaware.

LIGHT PUMPKIN PIE

Ingredients

3 Beaten eggs

1/2 c. Firmly packed brown sugar

1 Tbs. Honey

1 Tsp. Ground ginger

1 Tsp. Cinnamon

1 9-inch deep-dish frozen pie, shell, thawed

1 can (16 oz.) pumpkin

6 pkg. Envelopes low-calorie sweetener

1 Tsp. Nutmeg

1 1/2 c. Nonfat milk

Whipped topping

Orange peel

Directions

Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.

Gradually stir in milk. Spoon mixture into pie shell and bake for 70-80 minutes or until knife inserted halfway between centre and edge comes out clean. Let cool, then garnish each slice with 2 Tbs. of whipped topping and grated orange peel.

About the Author:

Articles courtesy of the cooking site Chicken Recipes

Article Source: ArticlesBase.com – Delicious, Light Recipes for Dinner

Times are tight and the price of everything from clothing to entertainment is going up. The cost of feeding your family continues to rise, too. Every week at the grocery store, it seems like we pay a little bit more and get a little bit less. 

To help you make the most of your already tight food budget, we’ve got 5 deliciously complete dinners than you can make for your family of 4 for under $10.

Chicken Rice Bowls                                                   

4 chicken thighs – $3.57

1 cup dried rice – $.50

1 can black beans – $1.15

4 oz. shredded cheddar cheese – $.75

1 avocado, sliced – $1.00

1 jar of salsa – $1.50

Total – $8.47

Dice chicken thighs. Heat a skillet on the stove over medium heat. When hot, add 1 tablespoon canola oil. When oil is hot add chicken. Brown, seasoning with garlic salt and pepper. While chicken is cooking, boil rice according to directions. Heat beans in a small saucepan on the stove. When the rice and chicken are done, layer rice, black beans and chicken, topping with 1 oz cheddar cheese, avocado slices and salsa.

Bratwurst                                                                  

4 links Bratwurst – $4.00

1 green pepper, seeded and diced – $1.00

1 onion, sliced – $.75

4 French rolls – $1.25

Frozen French fries – $2.00

Total – $9.00 

Heat grill. Place bratwurst on grill, turning occasionally until browned on all side and cooked through. Preheat oven to 425 degrees and cook fries according to directions.

Meanwhile, heat a medium skillet over medium high heat, adding one tablespoon on oil. When hot, add green pepper and onion to skillet. Cook, stirring and turning occasionally until brown and soft. Serve bratwurst in rolls, topped with green peppers and onions and French fries on the side.  

Pasta and Italian Sausage                                        

1 pound bulk hot Italian sausage – $1.99

1 pound dried penne pasta – $1.50

1 jar tomato sauce – $2.00

Baguette – $1.00

1 head Romaine lettuce – $1.00

Total – $7.49 

Boil water in a large pan, salt and cook pasta according to package directions. Meanwhile, heat a medium saucepan over medium-high heat. When hot, add Italian sausage, breaking up into small bits. Cook until brown and cooked through. When no longer pink, drain fat. Add tomato sauce to Italian sausage, turning heat to low. Slice baguette and tear lettuce into bite sized pieces for a salad. When pasta is done, drain and serve topped with Italian sausage and sauce, with bread and salad on the side. 

Steak Fajitas                                                             

1 pound skirt steak – $4.00

Shredded Cheddar cheese – $2.00

Flour tortillas – $2.00

1 onion, sliced – $ .75

1 tomato, diced – $ .50

Shredded lettuce – $ .25

Total – $9.50 

Slice steak into ½” slices against the grain. Heat a skillet over medium heat. Add 1 tablespoon oil. When hot, add steak and onion slices. Cook, stirring occasionally. When steak is cooked through, add 1 tablespoon chili powder, 1 teaspoon garlic salt, 1 teaspoon cumin, cracked black pepper and ¼ cup water. Stir to combine, coating steak. When some of the water has cooked off, serve steak wrapped in tortillas, topped with tomato, cheese and lettuce.    

Make the most of your time and stretch your money. More recipes and great ideas are always the first place to start!

About the Author:

Article Source: ArticlesBase.com – Four Meals Under $10

chicken bacon avocado salad

Chicken salad is one of my very favorite foods. There are many types of boring chicken salad, but the recipe included below is a very delicious version of chicken salad. I hope you enjoy this chicken salad recipe.

Click Here to Download the Life123 Recipe Toolbar and Get Free Access to Thousands of Great Chicken Salad Recipes and other Delicious Recipes

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Chicken Salad Recipes | Chicken Salad Recipe

About the Author:

Article Source: ArticlesBase.com – Chicken Salad Recipe – Delicious Recipes for Chicken Salad

Losing weight doesn’t mean you can’t have fabulous meals and you don’t have to spend a fortune to do it. These suggestions are quick, inexpensive, and delicious. Lose weight fast on these fabulous feasts.

Breakfasts at the Spa

Sliced melon, garnished with raspberries and a spoonful of nonfat yogurt drizzled over the melon is a great starter for breakfast. Follow it with an omelet made with one egg and the whites of two eggs sprinkled with tarragon and served with half an English muffin spread with one tablespoon of low sugar jam. Serve with a virgin Mimosa 1/2 glass of orange juice topped with 1/2 glass sparkling water.

Oatmeal topped with nonfat half and half, sprinkled with cinnamon and a handful of nuts is filling and full of fiber. Slice an apple and spread every other slice with a teaspoon or two of natural nut butter. You can use peanut butter, but try cashew or almond butter for a nice change. Drink a cranberry juice cocktail, half cranberry juice and half sparkling water.

A veggie omelet with low fat cheese is easy to make, filling, and full of nutrients. Use mushrooms, spinach, broccoli, red peppers, scallions, or whatever looks good and appeals to you. Don’t cook the veggies all the way through, leave them with some crunch. Serve with a slice of whole wheat toast and a half grapefruit. You can sprinkle just a bit of sugar on the grapefruit and set under the broiler to glaze.

Luxurious Lunches

Spread a sour dough roll with low fat cream cheese. Place two slices of turkey, a few thin slices of apple and pile with sprouts. Sprinkle with balsamic vinegar. You can add some dried cranberries and crumbled turkey bacon to the cream cheese if you wish. Cut on the diagonal and serve with cranberry relish.

Tortilla tower. Start with a whole wheat low fat tortilla spread with vegetarian refried beans. Add a tortilla, then a layer of chopped lettuce and tomatoes. Add another tortilla spread with a tablespoon of spicy salsa and sprinkled with low fat cheese. Top with a final tortilla. Cut in wedges to serve. Serve with jicama slices garnished with a lime wedge.

Cobb Salad
Chopped iceberg lettuce, tomatoes, avocado and hard boiled eggs. You will also need crumbled low fat turkey bacon, and low fat crumbled blue cheese. Place the lettuce in a soup bowl. Arrange the tomatoes, avocado, eggs, bacon and blue cheese in rows across the lettuce. Serve with lemon wedges. If you squeeze lemon wedges over the salad before digging in the avocado and blue cheese will melt into the salad, so you won’t need additional dressing.

Chicken Salad
Arrange cooked chicken breasts, cut in chunks over a bed of lettuce. Salad dressing: Mix 1/4 cup sliced almonds, 1/4 cup mandarin oranges or chopped fresh oranges, 1/4 cup of orange juice, 1/2 cup halved grapes, 1/4 cup of chopped scallions, 2 tablespoons cider vinegar, salt and pepper to taste. This dressing doesn’t need oil.

Vary the ingredients in the above suggestions. For example change the chicken in the chicken salad to turkey or tuna fish. Use your imagination and you won’t get hungry or bored. Lose weight fast never tasted so good.

About the Author:

More tips to help you lose weight fast. Dee Power is the co-author of several nonfiction books. Her hobbies include gardening, cooking, and fine jewelry She and her daughter developed Party Ideas for Kids

Article Source: ArticlesBase.com – Lose Weight Fast: Spa Menus You Can Make at Home