Dec
03
Oriental Salad Dressing
1/2 cup frozen pineapple juice concentrate, thawed
1/3 cup seasoned rice vinegar
1 Tbsp each reduced sodium soy sauce and sesame oil
2 tsp grated gingerroot
1 tsp cornstarch
1 clove garlic, minced
Whisk together all ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat. Cook for 1 minute, until slightly thickened. Cool to room temperature and refrigerate up to a week.
Dec
03
Tuna and Cannellini bean Salad
1 can (19 oz) Cannellini beans (white kidney beans), rinsed and drained
1 can (7 1/2 oz) water packed tuna, drained
2 cups diced tomatoes
½ cup minced red onions
2 Tbsp chopped, fresh basil or mint leaves
1 Tbsp olive oil
2 tsp each red wine vinegar and lemon juice
1 packet splenda or stevia
1 clove garlic, minced
½ tsp Dijon mustard
¼ tsp pepper
In a large bowl, combine beans, tuna, tomatoes, red onions and basil. Stir gently to avoid smashing the beans. In a small bowl whisk together olive oil, vinegar, lemon juice, splenda, garlic, mustard, and pepper. Pour dressing over salad and mix well. You may want to chill before serving.
Dec
03
Asian Chicken Soup
2 pounds skinless chicken breast (bone in)
6 Cups fat free low sodium chicken broth
3 stalks of lemongrass, cut into 1 inch pieces (or substitute 3 teaspoon of grated lemon zest)
1 Tbsp grated gingerroot
10 black peppercorns
½ tsp each ground coriander and crushed red pepper flakes
2 cups slices mushrooms
1 cup light coconut milk
¼ cup chopped green onions
½ tsp coconut extract
2 Tbsp chopped, fresh cilantro
1 Tbsp lime juice
2 cups cooked brown rice
In a large soup pot, combine chicken pieces, broth, lemongrass, gingerroot, peppercorns, coriander, and crushed red pepper flakes. Bring to a boil. Reduce heat and simmer, partially covered for 30 minutes. Skim off foam. Remove chicken pieces. Strip the chicken off the bones and set aside. Discard bones. Using a wire strainer, strain the broth and discard the solids. Return broth to soap pot and stir in cooked chicken, mushroom, coconut milk, green onions, and coconut extract. Cook over medium heat until mushrooms are tender, about 10 minutes. Stir in cilantro, lime juice, and cooked rice. Serve hot.
Dec
03
Sweet potato soup6 cups peeled, cubed yams or sweet potatoes (about 3)1 ½ cups coarsely chopped onions1 Tbsp olive oil1 clove garlic, minced5 cups low sodium fat free chicken broth1 Tbsp each grated orange zest and gingerroot1 whole clove½ tsp ground cumin ¼ tsp pepper6 Tbsp fat free sour creamChopped , fresh cilantro for garnish … Continue reading »
Dec
03
Chicken and White Bean Soup with Greens1 Tablespoon olive oil1/14 Cups thinly sliced leeks, white part only1 Large garlic clove crushed½ cup slices of carrots6 cups reduced sodium, fat free chicken broth1 ½ cups skinless boneless shredded rotisserie chicken breast1 (2 inch) fresh rosemary sprig1 (19-ounce) can cannellini beans, rinsed and drained1 cup packed roughly … Continue reading »
10 | Unique Visitors |
