One of the best ways to diet is to simply cut back and/or change your eating habits. Forget about fad diets and watch what you eat. This Chinese Chicken Salad makes a great lunch or lite dinner. It combines protein with the salad items and it has enough substance to keep you from feeling hungry an hour after your meal. The crunch is also a good thing. With the crunch and the chewing required with this salad, it helps to slow down the eating which allows your brain to catch up to your stomach and realize you are no longer hungry. If you prefer soup over salad, try this recipe for Tasty Lentil Soup with Chicken. Lentils and chicken are both very healthy food options. This soup is full of vegetables that are also healty and low in fat and calories. Either of these recipes are good options to replace that greasy burger or other fast food.
CHINESE CHICKEN SALAD
4 boneless, skinless chicken breasts
1 1/2 tbsp Soy sauce
1 medium head of cabbage, shredded
6 chopped green onions
2 pkgs chicken flavored Ramen noodles
1/2 cup plain almonds, sliced
1/4 cup sesame seeds
3/4 cup extra-virgin olive oil
1/4 cup sesame oil
1/4 cup rice or white vinegar
1 of the seasoning packets from the Ramen noodles
1 tbsp Splenda
Preheat oven to 350 degrees. Place chicken breasts on foil and pour soy sauce evenly over chicken. Wrap in foil to make a packet. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle and cut into bite-size pieces. Toast noodles and almonds in a non-stick skillet, stirring so as not to burn. Add sesame seeds at last minute and brown lightly. Mix together oil, vinegar, seasoning packet and Splenda. Put cabbage, onion and chicken pieces into a large bowl. Pour oil mixture over top of ingredients in bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.
NOTE: This makes enough for several servings.
TASTY LENTIL SOUP WITH CHICKEN
8-oz (1 cup) dried lentils, sorted and rinsed
1 tbsp olive oil
1 lb skinless chicken breasts, cut into 1″ chunks
1/2 cup chopped onion
2 medium yellow squash, diced
2 cups sliced carrots
1 cup sliced mushrooms
1 tbsp basil
4 1/2 cups low-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
28-oz can Italian-style diced tomatoes, undrained
Grated Parmesan cheese, optional
Heat olive oil in a Dutch-oven or large soup pot over medium-high heat. Cook chicken with onion until chicken is no longer pink in the center, about 5 minutes. Stir in remaining ingredients, except cheese. Heat to boiling, stirring occasionally. Reduce heat to medium-low. Cover and cook about a half hour until the lentils are tender. Sprinkle with cheese when serving, if desired.
For more of Linda’s healthier recipes visit her at http://diabeticenjoyingfood.squarespace.com