Tag Archives: Salad

Recipes for Eating Lite: Chinese Chicken Salad and Tasty Lentil Soup With Chicken

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.

Enjoy!

For more of Linda’s healthier recipes visit her at http://diabeticenjoyingfood.squarespace.com

Healthy Salad Recipes – 5 Tips For Making A Healthy Salad

Healthy Salad Recipes – 5 Tips for Making a Healthy Salad

Surely salad is always healthy…or is it? Actually, it’s horribly easy to wreck a healthy salad by adding the wrong ingredients. Visit Here http://bbc-food-network.blogspot.com

Follow these tips, and your salads will always do you good.

Choose healthy, unprocessed proteins. You might want a main-course salad to be a bit more sustaining than just leaves and salad veggies. But make sure you add the right things. Steer clear of processed meats – canned frankfurters, breadcrumbed fried chicken, cheap and nasty packaged ham. These pile on the fat and are crammed with additives. Instead, broil or poach a fresh, free range or organic chicken breast, slice thinly and voila! A healthy, satisfying salad.
Go easy on cheese. A cheese salad is quick and easy to make, but don’t be over-generous when you pile the cheese on to your plate. Cheese is a dense, high-fat food, and just a couple of tablespoons of grated Cheddar will boost your salad’s calorie count by 100 or more.
Use wholegrains or pulses. You can make the most delicious salads using cold wholewheat pasta, wholewheat cous cous, quinoa (a high protein, low fat grain), brown rice or lentils. With any of these, simply cook and cool, stir through chopped salad veg, herbs and perhaps some flaked tuna, smoked mackerel, diced hard-boiled egg or chicken and dress lightly.
Choose healthy salad dressings. Avoid the higher fat options like mayonnaise. If you use a vinaigrette or creamy dressing, add it sparingly, don’t drench the ingredients. For a healthier option, spark up your salad with lime juice, tomato salsa, and plenty of chopped fresh herbs.
Get the right leaves. Turn your back on tasteless lettuces like the ubiquitous Iceberg. Look for the darker green leaves, which are full of nutrients. Think baby spinach, arugula (rocket), shredded Cos lettuce, mixed salad leaves, watercress. Buy any fresh herbs that are in season, such as parsley, tarragon, basil, dill, and shred these into your salad for lots of fragrant flavour.

Make this the summer that you switch to healthy salads. They can be just as interesting – and considerably tastier – than less healthy offerings.Visit Here http://bbc-food-network.blogspot.com

Visit Here http://bbc-food-network.blogspot.com

Eat Nutritional and Tasty Chicken Salad recipes

If you are feeling hungry at this point of time then the very first dishe that will come in your thoughts might be something made of chicken. I am definite if you are a meat-eater and prefer chicken in that case this write up would certainly please your palate. This is because of the fact that chicken is incredibly nutritional as well as succulent meat. And I anticipate that you are fully agreed with me.

One detail that the majority of you must not be knowledgeable that chicken by itself is not proficient to supply sufficient nourishment. However if you will get a chicken salad recipe you will completely alter the thought. This is because chicken salad preparations yield you a very nourishing dish to include in your dining.

In chicken salad recipes there are 3 major ingredients: the luscious chicken, the nutritional vegetables and the flavorings. The flavorings are generally condiments, cooking oil or salad oil and Add-ons are generally incorporates salad oil, vinegar and seasonings.

Various choices are available for creating marvelous chicken salad dishes. Few chicken salad dishes are presented with curry. Some go with the typical salt and pepper. Oil included in these dishes is preferably the olive oil, but any other less fatty cooking oil or salad oil may also be used. The vinegar mustn’t be included in large amounts for chicken salad preparations. You can also substitute vinegar with lemon juice that is to a large extent nourishing.

The veggies incorporated in chicken salad recipes diverge relating to the preparations. Few of the widely used veggies that go well in chicken salad recipes are cucumber, lettuce, carrot, onion and corn. It doesn’t count what type of veggies you are including in your salad recipe if they are providing an adequate amount of nourishment. And if veggies are not of your flavor then even you may possibly relish them with chicken flavor. If you have a youngster who does not want to eat well no matter what simply go forward and grab a chicken salad dish.

As far as nutritive importance of chicken salad dishes is concerned, there is no question in it. Chicken is a popular resource of protein and all veggies used in it are able to yield an authentic combination of vitamins and minerals.

There is virtually no additional preparation that combines delectable with healthy ingredients superior than these chicken salad preparations.

For further details on Chicken Salad recipes please go to Chicken Salad Recipes. You may also have a peek at some great dinner recipes by visiting Dinner Recipes.

Recipes for Eating Lite: Chinese Chicken Salad and Tasty Lentil Soup With Chicken

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.

Enjoy!

For more of Linda’s healthier recipes visit her at http://diabeticenjoyingfood.squarespace.com

Healthy Cooking – “CHICKPEA SALAD” Part-3 (28 Nov 2011) Health TV

Healthy Cooking – “CHICKPEA SALAD” Part-3 (28 Nov 2011) Health TV. It’s a live program with Amna Khan focusing on cooking/baking dishes that are healthy, high in nutritional value, complimenting an active lifestyle. Amna keeps the viewers engaged with live calls and health tips about the various ingredients used in a particular dish. You can also call her to ask for any type of recipes for healthy and delicious foods. Amna Khan also share her views about healthy foods, healthy eating, healthy lifestyle, healthy recipes, diet food, healthy meal, best dishes of all times, most favorite dishes in Pakistan, Chinese food, Italian food, healthy Pakistani foods, healthy Indian foods, best healthy recipes, fast food, health & fitness, food channel, food infotainment and enjoy the healthy food with your family.
Video Rating: 0 / 5

Crunchy Vegetable Salad

A tasty and healthy salad recipe, perfect for summers www.facebook.com twitter.com LINK TO OUR TOP 10 RECIPE VIDEOS Chilli Chicken www.youtube.com Hyderabadi Chicken Biryani www.youtube.com Indian Butter Chicken (Murgh Makhani) www.youtube.com Mothers Chicken Curry www.youtube.com Instant Bread Snack www.youtube.com Vegetable Hakka Noodles www.youtube.com Pav Bhaji www.youtube.com Chilli Chicken Dry www.youtube.com Paneer Makhani www.youtube.com Punjabi Chole (Chick Pea Gravy) www.youtube.com
Video Rating: 4 / 5