Posted by Carole Anne on February 16, 2010
I love chicken, and any special way I can find to cook it with a flare, is my kind of recipe. The recipe must be healthy, basically fat-free, attractive to the eye, and one that I can whip up in very little time.
Chicken thighs are a great price at the supermarkets, so let me show you this healthy recipe for healthy living.
INGREDIENTS:
Eight chicken thighs, all visible fat removed and set aside.
MARINADE:
Juice of 2 squeezed fresh lemons
2 tsp freshly ground pepper
1/2 cup low fat, plain yogurt
2 tbsp curry paste (sometimes I use bottled curry paste)
1 tbsp pure maple syrup
2 tsp ginger root minced
NOW FOLLOW ME:
Here we go – this is so easy and fun as well.
Add all ingredients to a large glass bowl.
Put in regridgerator for 30 minutes, turning every 10 minutes.
Remove chicken thighs from marinade, and dispose of the remainder.
Grill Bombay thighs either on an outside barbecue for 10 minutes, or an inside grill until the thighs are thoroughly cooked. About 20 – 25 minutes – use your cooking thermometer in center of meat to see if it is cooked, when using inside grill.
Healthy Recipes approves of this zesty, fast, tasty recipe for your healthy living. Voile – we have done it again! Check the salad bar to see which green salad you would like to compliment these thighs, and a healthy soda bisquit on the side.
Posted by Carole Anne on
This healthy salad has all the elements of a surprise, and taste sensation.
Cooked chicken cubes are adorned by scallions, water chestnuts, sesame seeds, creating a succulent dish. Please note that this salad is to sit for three hours at least, in order to draw in the flavour to create a chicken salad masterpiece.
INGREDIENTS:
2 cubed, cooked chicken breasts
5 scallions
3/4 cup roasted cashews
1 small can water chestnuts cut into slices
1/2 cup snow peas
DRESSING:
1/4 cup extra virgin olive oil
1 tbsp fresh chopped parsley
2 tbsp your favorite sherry
1/4 cup low salt teriyaki sauce
1/4 cup sesame oil
4 tbsp roasted sesame seeds
2 tbsp rice vinegar
2 cloves Elephant garlic crushed
1 tbsp brown sugar
2 tsp ground coriander seeds
2 tbsp Tabasco sauce
FOLLOW ME NOW:
Mix and set aside ingredients in first portion of recipe.
Mix dressing in a blender – just enough to create a sauce.
Toss salad with dressing from blender.
Set aside in dressy salad dish for at least 3 hours.
Delightful, zesty salad serves 4.
Posted by Carole Anne on January 30, 2010
There is nothing like making your own specialty coffees at home. I use my favorite coffee brew, which I cannot divulge, but likely you have your favorite. Here goes!
INGREDIENTS:
coffee
coffee-flavoured ice cream (low fat) or chocolat mocha ice cream
pure chocolat shavings
nutmeg – a pinch will do
NOW FOLLOW ME:
* Brew your own special coffee the way you like it.
* Cool it down for ten minutes and then put in the fridge to cool it for another ten minutes.
* Pour large glass of coffee cooled, into blender
* Add a scoop (or two) or your favourite low coffee-flavored or coffee mocha ice cream into blender and blend until mixture is smooth.
* Top with a pinch of nutmeg and swirls of pure dark chocolat. Voila – this is an incredible iced coffee!
Easy to make and serve as a many as your coffee make will make. This is my very favorite summer drink.
Posted by Carole Anne on January 17, 2010
Chicken breasts – my favorite, are so versatile, but this is one of my favorites. What is awesome about this recipe is, it is easy to prepare taking only 20 minutes, and has all the requisites for a healthy, hearty dish. Served on a bed of wild rice with a side of long french beans and a touch of red pepper slices, it is most appealing to the eye.
INGREDIENTS:
4 organically grown chicken breasts (remove bones and skin)
1 small chopped Spanish onion
1 tsp fresh chopped oregano (or dried) leaves
1 – 19 oz. Italian diced tomatoes (drained)
2 tsp minced garlic
1/4 cup home made sundried tomato and oregano dressing(use blender cup)
3 cups hot cooked wild rice
2 cups long French beans cooked
NOW FOLLOW ME:
Using large stainless steel frypan, lightly oiled with olive oil, add chicken breasts and cook until lightly browned on both sides and crispy tender.
Add diced Italian tomatoes, tomato and oregano dressing, and garlic stirring gently. Cook until chicken is covered and cooked throughout.
(no pink inside)
Serve on bed of wild rice, with steamed french beans, garnished with thin slices of crispy red peppers. Voila!
Once again, this healthy recipe is a definite positive recipe for healthy living and is a fast and easy dinner dish as a bonus. I think the red peppers as garnish on the chicken dish really colour it up, adding healthy benefits of vitamin C as well.
Healthy Recipe serves 4 people.