Posted by Carole-Anne on April 16, 2008
This fantastic recipe was given to me by one of my dear friends. It is so peppy with the mint and watercress, and of course the chicken breasts have all the protein we need for a meal. So let us to it!
INGREDIENTS:
1 1/4 lbs thinly sliced chicken breasts, boneless and skinless
2 lemons
2 tbsp extra virgin olive oil
2 tbsp chopped fresh mint
Sea salt and coarsely ground fresh pepper
4 oz baby watercress
NOW FOLLOW ME:
Heat medium skillet with a small amount of extra virgin olive oil, and let grill until nicely browned (20 minutes).
From lemons, grate 1 tbsp plus 1 1/2 lemon peel and squeeze 3 tbsp juice. Using a large bowl, whisk lemon peel and juice, extra virgin olive oil, 2 tbsp chopped fresh mint, 1/2 tsp sea salt, and 1/2 tsp until dressing is blended.
Save 1/4 cup dressing. In large bowl, toss chicken cutlets with remaining dressing. Place chicken in skillet and cook 4 to 5 minutes until juices permeate the chicken nicely.
To serve, cut the florets off a large head of broccoli. Steam until tender crisp.
Top the watercress with the remainder of dressing.
Sprinkle with additional chopped mint for garnish.
Healthy Recipe serves 4 main dish servings. Excellent flavor.
Posted by Carole-Anne on April 1, 2008
Healthy Recipes says this recipe is just the “best” for company with kids or adults and is so easy when you purchase the tortilla salad shells; they really dress up the recipe. Try to purchase low salt salad shells.
INGREDIENTS:
8 tortilla salad shells (low salt - whole wheat)
3/4 cup low cal Ranch dressing (unless you have another favorite)
1 lb (large) chicken breast chopped into small pieces
1 tbsp extra virgin olive oil
1 tsp curry powder
1/2 tsp sea salt
1/4 tsp minced garlic
1/4 tsp ground red pepper (cayenne)
1 can drained and rinsed red kidney beans
1 head Romaine lettuce torn into bite size pieces
1 cup light shredded Cheddar cheese
2/3 cup sliced black olives
2 medium hot house tomatoes coarsely chopped
1 medium Spanish onion chopped
Light sour cream
NOW FOLLOW ME:
Set aside Tortilla salad shells, and dressing.
Cook chicken breast (large one) over medium heat in skillet, in 1 tbsp extra virgin olive oil, stirring occasionally until brown and drain.
Stir in water, curry powder, sea salt, minced garlic, red pepper and beans.
Heat mixture to a boil and reduce heat. Simmer uncovered for 15 minutes, stirring occasionally. Set aside to cool for 15 minutes.
Mix lettuce pieces, grated Cheddar light cheese, diced tomatoes and chopped onions in a large bowl and toss with your favorite low cal dressing (mine is Ranch) or make your own.
Add cooled chicken breast, chopped, and toss lightly.
Add evenly to eight salad taco shells and garnish with light sour cream. Place in refrigerator until ready to serve.
Healthy Recipes is proud to serve this nutritious meal and feels the total calories contained per taco salad to be 320 each. Yummy! Enjoy your meal.
Healthy Recipe serves 8 people.
Posted by Carole-Anne on February 23, 2008
Healthy Recipes found this wonderful recipe using orzo in it. Orzo is a pasta (small pieces similar to rice in size). I love pasta (healthy pasta) that is so this was just what I was looking for. Join me!
INGREDIENTS:
8 oz orzo
1 cup frozen peas
1 tbsp extra-virgin olive oil
2 shallots minced
3 cloves garlic, minced
8 oz boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2 tsp sea salt
2 tbsp grated lemon zest (peel)
3 tbsp fresh lemon juice
1/2 tsp freshly ground pepper
1/4 cup chopped fresh mint
1/3 cup crumbled feta cheese crumbled
NOW FOLLOW ME:
In a large pot of boiling water, add orzo according to package directions. Add peas during the last 10 seconds of cooking orzo and drain.
While orzo is boiling on stove, heat oil in a large skillet over medium heat. Add shallots and garlic to skillet and cook, stirring often, until shallots are tender (2 minutes).
Add chicken and 1/4 tsp of sea salt and saute until chicken is cooked through (4 minutes).
Remove from heat and add remaining 1/4 tsp sea salt, lemon zest, lemon juice and pepper to skillet stirring to coat chicken.
Add drained orzo with peas, mint, and crumbled feta cheese and toss gently to combine.
Recipe is ready to serve hot, or if you wish, it may be served at room temperature or even chilled. That is what I call an uncomplicated recipe! You must try this as it is so tasty.
Healthy Recipe makes 4 servings.
Posted by Carole-Anne on February 13, 2008
Healthy Recipes offers this incredible, edible sandwich with an Oriental flair.
I love how this recipe uses green Chinese cabbage (also called Napa cabbage), which you can find in almost any large grocery store. It is much finer cabbage than our regular bulky, heavy cabbage.
To top it off, this recipe uses garlic, ginger root and sesame seeds and for a hit, you can use hot chili pepper in the marinade. You will grow to like it, and it has many healthy benefits, such as pain reliever, digestion aid and adds to the taste.
INGREDIENTS:
4 large boneless chicken breast halves, rinsed and cooked in a marinade
Marinade:
Water, soy sauce (Kikkoman is healthy), sesame seeds, ginger root or ginger, extra-virgin olive oil, garlic and red pepper (1 tsp hot chili pepper paste).
NOW FOLLOW ME:
Drain chicken, and make marinade by combining water, soy sauce, sesame seeds, ginger root, shredded or ginger, olive oil, garlic and pepper, beef steak tomatoes for later.
Marinate the chicken breasts overnight.
Grill next day for 15 to 20 minutes until chicken is not pink anywhere. NOTE: I make these chicken breasts and marinate them, cook them in the oven - in a baking dish covered partly with aluminum foil, for 45 minutes at 325F degrees. Let chicken breasts cool and serve or, freeze them, once they have cooled. Pop them out in the morning to let them thaw and voila - make my sandwiches for lunch or dinner.
To serve, place shredded Chinese cabbage (alternative is fresh, crisp Romaine lettuce) on Whole Wheat Kaiser Bun. Top chicken breasts with beefsteak tomatoes.
Garnish with a crispy dill or Kosher pickle and serve.
Healthy Recipe serves 4 people. Yummy!