Posted by Carole-Anne on December 6, 2007
At Healthy Recipes, we try to find simple, nutritious recipes for busy people!
This salsa recipe made with whole wheat pita bread is one of my very favorites, as it only takes minutes to prepare and serve 12 people.
INGREDIENTS:
4 medium tomatoes(use Roma if you can)peeled and seeded. The secret to peeling tomatoes is the blanch them in hot water and then cold for about a minute in each, and the peel comes off so easily.
Chop tomatoes into small cubes.
2 tbsp chopped Spanish onion
1/2 cup fresh sliced cilantro
1 tsp white vinegar
1 tsp lemon juice
1/4 tsp sea salt
Freshly ground black pepper
One package (12 ounces) whole wheat pita bread
FOLLOW ME:
Pre-heat oven to 400F.
In a large bowl, add together chopped tomatoes, onions, and cilantro. Mix lightly, all liquid ingredients, into the large bowl with chopped ingredients.
Chill in refrigerator while preparing the pita bread.
Cut each pizza bread round with a pizza cutter, first in half; then cut each half into triangles.
Arrange pita bread triangles on baking sheet and bake approximately 8 to 10 minutes or until light golden brown. Remove from oven.
Place salsa into a fancy dip bowl, and arrange the triangles around the dip in a pleasant arrangement.
How easy can this be? Serve this dandy appetizer with a nice cold brew as above, in Mikasa beer glasses - now that's class!
Serves 12 people.
Posted by Carole-Anne on
At Healthy Recipes, chicken is a favorite dish. Chicken is such a versatile meat to cook with and almost any thing will go with it to make a meal. (potatoes, rice, any vegetable, can be used in stews, soups, as a main course, recipes are endless).
Tomatoes are a great source of Vitamin A and C, folate and potassium. As well, tomatoes are a good source of lycopene, and antioxidant that prevents cancers.
INGREDIENTS:
For the salsa:
4 Roma tomatoes chopped or 12 cherry tomatoes halved
2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado
For the chicken:
1/2 cup non-fat, plain yogurt
1/2 small red onion
1\4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each.
Add a pinch of sea salt to tasteFreshly ground black pepper
For the salsa:
In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
Use the lime juice to keep it from browning. Use the avocado and remaining lime juice to the bowl and toss to combine.
For the chicken:
In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
Preheat the grill to medium-high.
Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
Serve the chicken with tomato-avocado salsa, on a favorite Mikasa Platter.
This healthy recipe is such a grand one – enjoy!
Recipe serves 4 chicken breasts with salsa.