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 October 25, 2009
Blue Cheese Dressing is not for everyone, but the people that doe love it, love it for their entire lives it seems. This dressing is great with salads made of bitter greens, endives, escarole or fresee lettuce. Dressing made will be enough to cover a 12 cup salad of greens.
INGREDIENTS:
2/3 cup crumbled blue cheese
1/2 cup light sour cream
2 tsp cider vinegar
2 tsp of Dijon mustard (other option is to use prepared horseradish)
1/w small clove of garlic minced
1/2 tsp freshly ground pepper
pinch of sea salt
1/3 cup extra-virgin olive oil
NEXT TO DO:
Using your blender on low speed, add blue cheese, light sour cream, cider vinegar, mustard, minced garlic, pepper and sea salt and lastly, extra-virgin olive oil, until pasty consistence.
Spoon out into a dressing dish. This is delightfully healthy, aromatic and am certain all will enjoy.
Healthy recipe of blue cheese dressing will cover a salad of 12 cups of greens. Enjoy please!
Posted by Carole Anne on
Healthy Recipes has created an excellent, spicy watercress dressing that could be used for potato or mixed greens salad. This dressing is easy to make, is very tasty and gives that extra kick to the salad dressing.
INGREDIENTS:
1 cup lightly packed watercress with stems removed
2 hard boiled egg yolks
1/3 cup extra-virgin olive oil
3 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/4 tsp sea salt
1/4 tsp freshly ground pepper
NEXT TO DO:
Using blender at low speed, blend watercress, egg yolks, extra-virgin oil, mustard, ground sea salt and freshly ground pepper. Blend until watercress is finely minced.
Excellent, healthy recipe for watercress salad will make 3/4 cup dressing.