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Reply
| | From:  Genie· (Original Message) | Sent: 4/28/2008 5:52 PM |
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Reply
| | | From: Genie· | Sent: 5/9/2008 8:09 PM |
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Chicken Salad with Citrus Salsa
4 (about 1 lb. total) boneless, skinless chicken breast halves
4 cups water
1/2 tsp. salt
1 ruby red grapefruit
1 avocado, peeled, pitted and diced
4 radishes, thinly sliced
1/4 cup fresh basil leaves, chopped
Place chicken in large sauce pan with 4 cups water and 1/2 teaspoon salt.
Bring to a boil over
high heat. Turn off heat and let sit, covered, until finished cooking,
another 20 to 30 minutes.
Remove peel and pith from grapefruit with a knife.
Working over a bowl to catch the juice, slice each segment from membrane and
cut
into bite sized pieces.
Gently toss grapefruit with juice, avocado, radishes, basil and 1/8 teaspoon
of salt.
Drain chicken breast halves, discarding the liquid. Slice crosswise into
1/2" slices.
Divide salsa into 4 portions and add a quarter of the chicken to each,
drizzling chicken
with juice from salsa mix.
If desired, serve over lettuce leaves and garnish with basil.
Serves: 4.
Nutrition Information:
Per serving = 237 calories, 26 g protein, 9 g carbs, 11 g fat,
2 g sat fat, 66 mg cholesterol, 3 g fiber, 428 mg sodium.
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Reply
| | | From: Genie· | Sent: 5/9/2008 8:09 PM |
| Cold, Creamy Egg Salad
6 hard-cooked eggs
2 egg yolks, beaten
2 tablespoons warm vinegar
2 tablespoons butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons minced onion
1/4 cup minced celery
1/2 cup cream, whipped
1/4 cup mayonnaise
6 sprigs fresh parsley
1 teaspoon paprika
Peel boiled eggs and cut in half. Place in a serving bowl and
set aside. Beat together egg yolks and warm vinegar, and
cook over low heat, stirring until thickened.
Set aside. In a separate bowl, cream butter, sugar, salt,
pepper, onion and celery. Stir in egg mixture and refrigerate
to cool. Fold in whipped cream and mayonnaise.
Pour dressing over eggs in the serving bowl; garnish with
parsley and paprika. Refrigerate and serve cold.
Per serving: 5 grams carbohydrate, 8 grams protein.
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Reply
| | | From: Genie· | Sent: 5/9/2008 8:10 PM |
| Simple Bibb Lettuce Salad
4 cups bibb lettuce, torn
2 tsp. finely chopped shallots
2 tsp. extra virgin olive oil
1-1/2 TB Mirin rice vinegar (seasoned variety)
Freshly ground black pepper
1. Wash the lettuce, pat or spin dry. tear and place in a mixing bowl.
2. Add the shallots, olive oil, seasoned rice vinegar and toss until evenly
coated.
3. Transfer the salad to 4 serving plates. Add black pepper to taste.
Serves: 4.
Nutrition Information:
Per serving (1 cup) = Calories 9, Carbohydrates 2 g, Fat 0 g, Fiber 1 g,
Protein 1 g, Saturated Fat 0 g, Sodium 3 mg.
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Reply
| | | From: Genie· | Sent: 5/9/2008 8:10 PM |
| Chicken Salad
4 cups chopped cooked chicken breast
1/3 cup light mayonnaise OR Miracle Whip salad dressing
1/4 cup Parmesan cheese, shredded
2 green onions, chopped
2 celery ribs, chopped
2 TB toasted pecans, chopped
1/4 tsp. ground black pepper
1/8 tsp. salt
Garnish: celery leaves
Stir together first 8 ingredients in a large bowl. Cover and chill 2 hours.
Garnish, if desired.
Yield: Makes 10 servings (serving size: 1/2 cup)
Nutrition Information:
per serving (1/2 cup) = calories 140 (41% from fat), fat 6.2 g (sat 1.4 g,
mono 1.5 g, poly 0.8 g),
protein 18.4 g, cholesterol 52 mg, calcium 39 mg, sodium 178 mg, fiber 0.4 g,
iron 0.7 mg,
carbs 1.6 g.
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Reply
| | | From: Genie· | Sent: 5/9/2008 8:13 PM |
Warm Beef Salad Prep time: 10 minutes
Cook time: 15 minutes 4 Servings Ingredients
1 1�? pounds flank steak, 1 inch thick
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1�? teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
5 ounces mesclun greens (6 cups)
4 plum tomatoes, cut into wedges
2 ounces reduced-fat feta cheese, crumbled (1�? cup)
1 small red onion, thinly sliced and separated into rings Instructions
Heat grill to high. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thinly. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta, and serve. Nutritional Information:
420 calories
25 g fat
9 g saturated fat
42 g protein
7 g carbohydrate
2 g dietary fiber
380 mg sodium | |
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Reply
| | | From: Genie· | Sent: 5/22/2008 9:20 PM |
| From: Kaylorco (Original Message) | Sent: 5/20/2008 11:11 AM | | Gazpacho Guacamole Salad 2 envelopes unflavored gelatin
1/2 cup cold water
1/4 tsp. salt
2 cups tomato juice
3 Tbs. lemon juice
Dash hot pepper sauce
1 cup chopped seeded cucumber
1 cup chopped tomato
1/2 cup chopped green pepper
1/4 cup sliced green onions Dressing:
1 cup mashed, peeled Avacado
1-2 tsps. thinly sliced green onions
1/4 tsp. salt
2 Tbs. lemon juice
3 oz. pkg. cream cheese, softened
(Can be prepared in the food processor or blender for smoothness) In a medium saucepan, soften gelatin in cold water; stir over low heat until dissolved.
Remove from heat. Stir in salt, tomato juice, lemon juice and hot pepper sauce.
Refrigerate until thickened but not set, about 20-30 minutes. Lightly oil or spray with Pam, a 5-cup mold or individual molds. Stir cucumber, tomato,
green pepper and 1/4 cup onions into thickened gelatin. Pour into prepared mold.
Refrigerate 4 hours or until firm. Meanwhile, in a small bowl combine all dressing
ingredients. Mix well. Cover and refrigerate at least 30 minutes to blend flavors. To serve, unmold salad onto serving plate; serve with dressing. (The photo shows the
salad made in a ring mold on a plate of leaf lettuce, the opening in the center is lined w/leaf of
lettuce and has a small dish of the dressing sitting in the center.)
Nutrition Information:
Calories....120
Protien.....4g
Carbs.......8g
Fat.........8g
Cholesterol...10mg
Dietary Fiber....2g
Sodium.....290mg
Potassium..420mg
Calcium....2% of RDA
Iron.......6% of RDA
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Reply
| | | From: Genie· | Sent: 6/1/2008 1:11 AM |
Cool Cucumber Salad
Country Woman
Whenever I pack a picnic, this salad comes along. It's great with grilled entrees or sandwiches. In summer and fall, it's among my most requested side dishes. It keeps well in the refrigerator, so you can make it ahead of time.
SERVINGS: 4
CATEGORY: Salads
METHOD: Chill
TIME: Prep/Total Time: 30 min.
Ingredients:
1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green pepper
1/3 cup chopped sweet onion
2 tablespoons lime juice
2 tablespoons red wine vinegar
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large bowl, combine the cucumber, tomato, green pepper and onion. In a jar with a tight-fitting lid, combine lime juice, vinegar, dill, salt and pepper; shake well.
Pour over cucumber mixture; toss to coat. Cover and refrigerate for 15 minutes. Serve with a slotted spoon. Yield: 4 servings.
Nutrition Facts
One serving: (1 each) Calories: 34 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrate: 8 g Fiber: 2 g Protein: 1 g
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Reply
| | | From: Genie· | Sent: 7/5/2008 7:53 PM |
| Cold, Creamy Egg Salad
6 hard-cooked eggs
2 egg yolks, beaten
2 tablespoons warm vinegar
2 tablespoons butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons minced onion
1/4 cup minced celery
1/2 cup cream, whipped
1/4 cup mayonnaise
6 sprigs fresh parsley
1 teaspoon paprika
Peel boiled eggs and cut in half. Place in a serving bowl and
set aside. Beat together egg yolks and warm vinegar, and
cook over low heat, stirring until thickened. Set aside. In a
separate bowl, cream butter, sugar, salt, pepper, onion and
celery. Stir in egg mixture and refrigerate to cool.
Fold in whipped cream and mayonnaise. Pour dressing over
eggs in the serving bowl; garnish with parsley and paprika.
Refrigerate and serve cold.
Per serving: 5 grams carbohydrate, 8 grams protein.
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Reply
| | | From: Genie· | Sent: 8/5/2008 2:10 AM |
| Caesar Salad with Fried Ginger
Notes: Shred ginger with a shredder or finely julienne with a knife.
Ingredients
6 tablespoons olive oil
1/2 cup finely shredded fresh ginger
6 ounces parmesan cheese
1 clove garlic, minced or pressed
3 tablespoons lemon juice
1 pound romaine lettuce, rinsed and crisped
1 cup prepared toasted croutons
Preparation
1. In an 8- to 10-inch frying pan over high heat, stir oil and ginger
until ginger is golden brown, 2 to 4 minutes. With a slotted spoon,
transfer ginger to paper towels. Let oil cool.
2. With a vegetable peeler, shave about half the cheese into very thin
slices. Grate remaining cheese.
3. In a wide, shallow bowl, whisk oil, grated cheese, garlic, and
lemon juice to blend.
4. Break romaine into bite-size pieces into bowl. Add croutons and mix
gently.
5. Sprinkle fried ginger and shaved parmesan over salad.
Yield
Makes 8 to 10 servings
Nutritional Information
CALORIES 173(73% from fat); FAT 14g (sat 4.4g); PROTEIN 8.2g;
CHOLESTEROL 13mg; SODIUM 343mg; FIBER 1g; CARBOHYDRATE 5g
Sunset, APRIL 1999
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Reply
| | | From: Genie· | Sent: 9/2/2008 3:00 AM |
| Lemon Marinated Vegetables
Vinaigrette:
1/3 cup olive oil or cooking oil
1/3 cup fresh lemon juice
2 TB snipped fresh basil
1 clove garlic, minced
1 TB Dijon mustard
1/8 tsp. salt
1/8 tsp. ground black pepper
For vinaigrette, combine oil, lemon juice, basil, garlic, mustard, salt, and
pepper
in a screw-top jar. Cover and shake well. Set aside.
Vegetables:
1/2 lb. fresh green beans, trimmed
12 oz. baby carrots with tops, peeled and trimmed
2 medium red and/or yellow sweet peppers
1/2 lb. mushrooms
1 cup cherry tomatoes
Cook green beans, covered, in a small amount of boiling water in a large
sauce pan
for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until
vegetables are
crisp tender. Drain and rinse with cold water.
Cut shapes out of the sweet peppers, using a star-shape cutter. Place the
green beans,
carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl.
Pour
vinaigrette over vegetables.
Seal bag, and refrigerate for 4 to 24 hours, turning the bag occasionally to
distribute vinaigrette.
To serve, bring to room temperature. Drain vegetables; arrange on a platter.
Makes 8 to 10 servings.
Nutrition Information
Per serving = calories 98, total fat 6 g, saturated fat 1 g, cholesterol 0
mg,
sodium 66 mg, carbohydrate 11 g, fiber 3 g, protein 3 g.
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Reply
| | | From: Genie· | Sent: 9/8/2008 6:54 PM |
| Bibb Lettuce Salad
4 cups Bibb lettuce, coarsley chopped
2 tsp. fresh shallots, finely chopped
2 tsp. olive oil
1-1/2 TB mirin (seasoned rice vinegar)
Ground black pepper
Wash the lettuce, pat or spin dry; coarsley chop and place in a mixing bowl.
Add the shallots, olive oil, seasoned rice vinegar and toss until evenly
coated.
Transfer the salad to 4 serving plates. Add black pepper to taste.
Serves: 4 (about 1 cup of salad greens per serving).
Nutrition Information:
Per serving = Calories 39, Carbohydrate 2 g, Fat 3 g, Fiber 1 g,
Protein 1 g. Saturated Fat 0 g, Sodium 3 mg.
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Reply
| | | From: Genie· | Sent: 9/8/2008 6:55 PM |
| Chef's Salad
4 oz.sliced Deli turkey
4 oz. ham
4 oz. roast beef
4 oz. sliced Swiss cheese, chiffonade
1 small cucumber, sliced
2 Roma (plum) tomatoes, cut into wedges
1 bag (12 oz.) Mixed salad (iceberg lettuce, romaine lettuce, red cabbage,
carrots and radishes)
1/2 cup bottled Russian, Thousand Island or Ranch dressing
Stack turkey and cut in narrow strips. Repeat with ham, roast beef and Swiss
cheese.
Slice cucumber; cut tomatoes in wedges.
Place lettuce and some cucumber slices and tomato wedges in serving bowl or
on a platter.
Top with meats, cheese and remaining cucumber and tomatoes. Serve with
dressing.
Serves: 4.
Nutrition Information:
Per serving = 399 calories, 26 g proteom, 12 g carbs, 2 g fiber,
28 g fat (9 g sat fat), 65 mg cholesterol, 1,330 mg sodium.
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