Healthy Corn Recipes

July 24, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Corn Recipes. Find some Delicious and Healthy Corn Recipes with recipes including Fresh Sweet Corn Salad, Cheesy Jalapeño Corn Dip, and Sheet-Pan Poblano and Corn Chicken Fajitas. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Corn Recipes
Find healthy, delicious corn recipes including grilled, microwave and roasted corn on the cob. Healthier recipes, from the food and nutrition experts at EatingWell.

Fresh Sweet Corn Salad
We love fresh summer corn when it’s in season, but frozen corn makes a great year-round substitute in this quick and easy side dish……

Cheesy Jalapeño Corn Dip
Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this tasty dip inspired by Mexican elote and esquites. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping……

Sheet-Pan Poblano and Corn Chicken Fajitas
These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!…..

* Click the link below to get all the Healthy Corn Recipes
https://www.eatingwell.com/recipes/19298/ingredients/vegetables/corn/

Wild Idea Buffalo Recipe of the Week – Steak, Potato and Green Bean Salad

July 20, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Steak, Potato and Green Bean Salad. Your Dinner all served into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

Italian Turkey Salad

May 13, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for an Italian Turkey Salad. To make this recipe you’ll be needing JENNIE-O® Turkey Breast Roast, Rotini Pasta, Bell Peppers, Broccoli, Tomato, Celery, Red Cabbage, Italian Salad Dressing and more! There’s 360 calories and 48 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Italian Turkey Salad
This Italian Turkey Salad is not only delicious, it’s packed with veggies that make for a substantial meal. Made with pasta, vegetables and turkey breast at 360 calories per serving.

Total Time – 30 Minutes
Serving Size – 4 Servings

Ingredients
1 pound rotini pasta
1 small red onion, diced
½ cup sliced ripe olives
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow bell pepper
1 small tomato, diced
4 stalks celery, diced
1 cup broccoli florets
1 cup shredded red cabbage
1 pound shredded JENNIE-O® Turkey Breast Roast
1¼ cups Italian salad dressing

Directions
1) Cook pasta until al dente; drain and cool.

2) In large bowl, combine cooked pasta, onion, olives, peppers, tomato, celery, broccoli and cabbage. Add turkey; toss to mix.

3) Pour dressing over turkey and vegetables. Toss to coat.

Nutritional Information
Calories – 360
Protein – 26g
Carbohydrates – 52g
Fiber – 4g
Sugars – 7g
Fat – 5g
Cholesterol – 45mg
Sodium – 860mg
Saturated Fat – 1.5g
http://www.jennieo.com/recipes/918-Italian-Turkey-Salad

“Meatless Monday” Recipe of the Week – Tuscan Bean Salad with Gorgonzola Bruschetta

February 21, 2022 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tuscan Bean Salad with Gorgonzola Bruschetta. Made using Cannelloni Beans, Tomatoes, Garlic, Creamy Mustard Sauce, Gorgonzola, then served over Salad Greens and all served on Bruschetta! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Tuscan Bean Salad with Gorgonzola Bruschetta
This beautifully presented salad combines canned cannelloni beans, tomatoes and garlic in a creamy mustard sauce. The mixture is served over salad greens surrounded by Gorgonzola topped bruschetta.

Recipe Ingredients:
Bruschetta:
1/2 cup (2-ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick

Salad:
2 (19-ounce each) cans cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package mixed salad greens

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
3 – Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
4 – Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
5 – Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.
Makes 16 servings.

*May substitute canned Great Northern Beans

**May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 181, protein 7 g, carbohydrate 28 g, fat 7 g, cholesterol 7 mg, sodium 701 mg.
https://www.cooksrecipes.com/diabetic/tuscan_bean_salad_with_gorgonzola_bruschetta_recipe.html

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Long Grain and Wild Rice and Tossed Salad

January 19, 2022 at 7:02 PM | Posted in chicken, Katie's Best Chicken, salad, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Long Grain and Wild Rice and Tossed Salad

 

Just a cup of Bigelow Decaf Green Tea to start the day. After my Tea I headed to Kroger for a few items and picked up another bag of Salt for the driveway. We may get another Snow in the upcoming days so I wanted to be prepared. On the way back home I stopped at McDonald’s and picked up Breakfast for Mom and stopped and filled her car up with gas. After Lunch I went and had her car washed and stopped by a local Car Parts place and bought a new pair of wiper blades for her car and a pair for mine. Replaced them both after I got back home. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Long Grain/Wild Rice and Tossed Salad.

 

I love Chicken, Rice, and a Salad, so good! For the Chicken; I started at Noon today. I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken.

 

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out delicious! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

 

 

For 1 side I prepared a packet of Uncle Ben’s Ready Rice Long Grain and Wild. It comes in a microwavable bag. I microwaved it for 90 seconds and done! I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. An easy to fix item, just microwave for 90 seconds and it’s ready. I love Rice and it pairs perfectly with many Dishes.

 

 

 

 

I also had a Tossed Salad. I had a bag of Dole Greener Selection Salad. For the Salad Dressing I used Kraft Fat Free Classic Catalina Dressing along with a sprinkle of Oscar Mayer Real Bacon Pieces. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

 

 

 

 

 

UNCLE BEN’S® READY RICE® Long Grain and Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:
* Good Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat

COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.
Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 630mg 26%
Carbohydrates 39.0g 13%
Dietary Fiber 2.0g 8%
Sugars 1.0g
Protein 5.0g
http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Leftover Buttermilk Marinated Thin Sliced Chicken Breasts w/ Long Grain/Wild Rice and Tossed Salad

January 4, 2022 at 7:00 PM | Posted in Katie's Best Chicken, salad, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Leftover Buttermilk Marinated Thin Sliced Chicken Breasts w/ Long Grain/Wild Rice and Tossed Salad

 

Toasted a Thomas light English Muffin, Scrambled an Egg, heated up a Johnsonville Turkey Breakfast Sausage Link and had a cup of Bigelow Decaf Green Tea to start the day. Another cold morning out there, with a wind chill at 22 degrees! For the day it’s mostly sunny and we had a high of 43 degrees, but the wind chill kept it in the 20’s. After Lunch I went to Walmart and bought a couple of bags of Salt for the driveway in case we get snow Thursday. Right now they say about 2″ but we could get as high as 6″ depending on how the storm comes through. For Dinner tonight I heated up the Leftover Buttermilk Marinated Thin Sliced Chicken Breasts w/ Long Grain/Wild Rice and Tossed Salad. That Dinner last night was so good I just reheated all the Leftovers. It was just as good as the night before! I’ve left last night’s post below for instructions and description. Take Care and Stay Safe out there!

 

For the Chicken; I started at Noon today. I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken.

 

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

 

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out delicious! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

 

For one side I prepared a packet of Uncle Ben’s Ready Rice Long Grain and Wild. It comes in a microwavable bag. I microwaved it for 90 seconds and done! I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. An easy to fix item, just microwave for 90 seconds and it’s ready. I love Rice and it pairs perfectly with many Dishes.

 

I also had a Tossed Salad. I had a bag of Dole Greener Selection Salad. For the Salad Dressing I used Kraft Fat Free Classic Catalina Dressing along with a sprinkle of Oscar Mayer Real Bacon Pieces. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

 

UNCLE BEN’S® READY RICE® Long Grain and Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:
* Good Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat

COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.
Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 630mg 26%
Carbohydrates 39.0g 13%
Dietary Fiber 2.0g 8%
Sugars 1.0g
Protein 5.0g
http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Outback Steakhouse for Dinner

December 29, 2021 at 6:32 PM | Posted in BEEF, Food | 4 Comments
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Today’s Menu: Outback Steakhouse

 

 

Sorry no post tonight. Mom took me to Outback Steakhouse for Dinner tonight for my Birthday! Thank you Mom! Be back tomorrow, Stay Safe and Take Care All!

Sweet Potato and Turkey Salad

September 14, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have recipe off the Jennie – O Turkey website to pass along, Sweet Potato and Turkey Salad. To make this recipe you’ll be needing Olive Oil, Sweet Potato, JENNIE-O® Lean Sweet Italian Turkey Sausage, Arugula, and Chopped Cashews. Also included is the recipe for the Dressing. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Sweet Potato and Turkey Salad
Here’s a savory salad recipe that’s totally sweet. This Sweet Potato & Turkey Salad recipe is low-carb without sacrificing any delicious down-home flavor. This meal is made with sweet potatoes, sweet turkey sausage, arugula and crunchy cashews. Under 300 calories per serving.

Total Time – 1 Hour
Serving Size – 6 Servings

Ingredients
DRESSING

1/3 – cup olive oil
2 – tablespoons red wine vinegar
2 – teaspoons Dijon mustard
1 – clove garlic, minced
2 – teaspoons packed brown sugar

SALAD

1 – tablespoon olive oil
3/4 – lb. sweet potato, peeled and cut into ¾-inch cubes
1 – (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
2 – cups arugula
1/2 – cup chopped cashews, toasted

Directions

1) For dressing, in bowl, add 1/3 cup oil, vinegar, mustard, garlic and brown sugar; whisk to mix.

2) For salad, heat oven to 375°F.

3) Line baking sheet with parchment paper. Combine oil and sweet potato on prepared baking sheet and arrange in a single layer.

4) Roast, 30 to 40 minutes or until tender and golden turning once.

5) While sweet potatoes are cooking, cook turkey as specifed on the package.

6) Always cook to well-done, 165°F. as measured by a meat thermometer.

7) Slice links into 1/4-inch rounds. In large bowl, add sweet potato, turkey, arugula and cashews. Drizzle with dressing and toss gently to coat.

Nutrition

Calories – 300

Protein – 16g

Carbohydrates – 15g

Fiber – 2g

Sugars – 5g

Fat – 19g

Cholesterol – 50mg

Sodium – 690mg

Saturated Fat – 4g
https://www.jennieo.com/recipes/sweet-potato-turkey-salad/

Make Ahead Layered Chinese Chicken Salad

July 31, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
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I have a recipe for a Make Ahead Layered Chinese Chicken Salad. To make the Salad some of the ingredients you’ll be needing are Splenda® Granulated No Calorie Sweetener, Chinese Chile Garlic Paste, Light Soy Sauce, Rice Vinegar, Skinless Chicken Breasts, Asian Slaw Mix, Chow Mein Noodles, Green Onion, and more. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Make Ahead Layered Chinese Chicken Salad
Marinated and grilled chicken is layered with an Asian slaw mix, snow peas, mandarin oranges with a tangy ginger-chile-garlic dressing.

Recipe Ingredients:
Dressing:
1/2 cup Splenda® Granulated No Calorie Sweetener
3 tablespoons Chinese chile garlic paste
1/3 cup light mayonnaise
1 tablespoon fresh ginger, minced
1/4 cup light soy sauce
3/4 cup rice vinegar
1 3/4 teaspoons cornstarch
1/3 cup water

Salad:
4 boneless, skinless chicken breasts
1 cup snow peas, trimmed and halved
1 (15 ounce) can mandarin oranges, drained
2 (12 ounce) packages Asian slaw mix

Garnish:
2 cups chow mein noodles
1/3 cup chopped green onion

Cooking Directions:
1 – Mix Splenda® Granulated Sweetener, chile garlic paste, light mayonnaise and ginger together in a medium mixing bowl. Stir well. Add soy sauce and rice vinegar. Mix until well blended.
2 – Pour 1/4 cup of dressing in a small bowl. Place chicken breasts in bowl, tossing to coat. Marinate in refrigerator 45 to 60 minutes.
3 – Place remaining dressing in a small saucepan. Set aside. Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly. Place pan on medium-high heat. Boil dressing over medium-high heat approximately 2 minutes, while stirring constantly. Remove dressing from heat and pour into a small bowl. Refrigerate at least 1 hour or until cool.
4 – Remove marinated chicken breasts from refrigerator. Grill or broil chicken until internal temperature reaches 160°F (70°C). Set aside to cool. Slice thinly or shred cooled breasts. Cover and refrigerate until ready to use.
5 – Place 1 bag (8 cups) of Asian Slaw in a straight-sided glass bowl. Drizzle a third of the prepared dressing over the slaw. Arrange 1/2 of the sliced or shredded chicken breasts and pea pods on top of the slaw mix.
6 – Pour remaining slaw into bowl. Top with remaining chicken and oranges. Pour remaining dressing over the salad. Refrigerate until ready to serve.
7 – Just before serving top with chow mein noodles and green onion.
Makes 13 (1 cup) servings.

Note: Substitute shredded or finely chopped Napa Cabbage if Asian Slaw Mix is unavailable. Use crushed ramen noodles in place of chow mein. Toasted sliced almonds also make a great garnish. For a more authentic Asian flavor add 1-2 teaspoons toasted sesame oil.

Nutritional Information Per Serving (1/13 of recipe; 1 cup): Calories: 160; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 25mg; Sodium: 430mg; Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 4g; Protein: 10g.
https://www.cooksrecipes.com/diabetic/make_ahead_layered_chinese_chicken_salad_recipe.html

Healthy Melon Recipes

June 22, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Melon Recipes. Find some Delicious and Healthy Melon Recipes with recipes including Whipped Frozen Cantaloupe Creamsicle, Tomato, Watermelon and Avocado Salad, and Watermelon, Cucumber and Feta Salad. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Melon Recipes
Find healthy, delicious melon recipes, including honeydew, cantaloupe and watermelon recipes, from the food and nutrition experts at EatingWell.

Whipped Frozen Cantaloupe Creamsicle
Got a lot of leftover cantaloupe? Don’t worry about wasting it–just throw it in the freezer and you’ll be ready for cool cantaloupe creamsicles whenever you get the craving. Frozen cantaloupe cubes make this blended treat refreshingly juicy, and when blended with milk or a nondairy alternative, you get a summery treat that’s just sweet enough……………

Tomato, Watermelon and Avocado Salad
Enjoy this refreshing healthy salad recipe as a side dish or dice the tomatoes, watermelon and avocado smaller (1/2- to 1/4-inch pieces) and serve as a condiment for grilled fish, shrimp or chicken…………..

Watermelon, Cucumber and Feta Salad
Here’s a healthy salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter. This is one easy side salad you’ll want to serve at all your summer BBQs……….

* Click the link below to get all the Healthy Melon Recipes
https://www.eatingwell.com/recipes/22789/ingredients/fruit/melon/

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