Easy To Make Recipes 
Parmesan Spinach Chicken Salad

 

Ingedients:

 

3lbs of Chicken Breast

5lbs of Fresh Spinach

3lbs of Romain Lettuce( only if you desire to add it on)

2lbs of Green Grapes or 3 boxes of raisins

2 cartons of Cherry tomatoes

2 radishes

2 Bushels of Green Onions

1 Block of Parmesan Cheese

 

Preparation:

 

Marinate Chicken breast in Low-fat Italian dressing or Fat-Free Ranch Dressing over night.

Chop your Lettuce, Tomatoes in half

Dice your Green Onions

Shred your Radishes

Grate your Parmesan Cheese

 

Cooking:

 

Preheat oven to 350 degrees. Either use a George Foreman Grill or bake your Chicken breast.  If you are baking make sure to use the marinade in your pan so that your Chicken will soak up the flavor and not become dry. Next let your chicken Cook until Tender and Completely Done(If using oven please cook chicken for 45min to an hour to ensure that the meat is done).  Allow The Chicken to Cool While you Toss together your other ingredients(except the Cheese)  Then Chop you Chicken once cooled into thin strips then place them and toss them into the Salad.  Take the grated Cheese and sprinkle on the top and Voila.  A nice filling healthy salad for a Family of Eight.  

 

Bon Appetite!

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Vegetable Chinese Stir Fry

 

Ingedients:

 

1 cup mung bean sprouts

2 cups broccoli flowerets

1/2 cup carrots, sliced thin

1 small zucchini recipes 

1 sweet red pepper

1/2 cup celery, sliced thin

1/2 cup water chestnuts

3 cloves garlic, minced

1 medium scallion, white part minced and greens cut into 1/2-inch lengths

2 tsp. ginger, freshly grated

2 tbsp. peanut oil

1 tbsp. Kikkoman Stir-Fry sauce (or your favorite mix)

1 tbsp. Lee Kum Kee Stir-Fry Sauce (or your favorite mix)

1 cup water

2 tsp. cornstarch

 

Preparation:

 

Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin). Set aside the broccoli. Plunge broccoli flowerets in hot water for 3 minutes and drain. 

 

Cooking: 

 

Heat oil in stir-fry pan and add all vegetables except the bean sprouts. Stir several minutes, until the vegetables are crisp tender. Add the sprouts and cook 2 more minutes. 

 

Make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute. Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve.

 

Bon Appetite!

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Tropical Shake

 

Ingedients:

 

1/2 banana, frozen

4 strawberries, frozen

1/2 mango

1 1/4 cup water

2 tbsp. frozen pina coloda mix (or 1/8 tsp. natural coconut extract)

1 heaping tbsp. high- quality protein powder (optional)

1 tsp. flax oil (optional)

6 ice cubes

 

Preparation:

 

In a blender, process all the ingredients until thoroughly mixed and serve.

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Orange Ginger Beef Stir Fry

 

Ingedients:

 

3/4 lb. (12 oz.) beef flank steak, cut into strips

2 tsp. cornstarch

3 Tbsp. orange marmalade

3/4 tsp. ground ginger

1 Tbsp. canola oil

1 pkg. (10 oz.) frozen broccoli florets, thawed

1 can (8 oz.) sliced water chestnuts, drained

1/4 cup reduced sodium soy sauce

2 cups hot cooked brown rice

1/4 cup PLANTERS Dry Roasted Peanuts

 

Preparation:

 

PLACE steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add marmalade and ginger; stir until well blended.

 

Cooking: 

 

HEAT oil in large nonstick skillet on medium-high heat. Add steak mixture; stir-fry 4 to 5 minutes or until steak is cooked through. Reduce heat to medium-low.

ADD broccoli, water chestnuts and soy sauce; mix well. Cover; simmer 5 minutes or until thickened, stirring frequently.

SERVE over rice; sprinkle with peanuts.

 

Bon Appetite!

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Tex-Mex Flank Steak Salad

 

Ingedients:

 

1 1/4 cups canned unsalted beef broth

3 dried ancho chilies*

4 large garlic cloves

1 1/2 teaspoons ground cumin

1 pound beef flank steak, well trimmed

2 cups sliced onion

2 fresh Anaheim (California) chilies*, quartered, thinly sliced

1 red bell pepper, quartered, thinly sliced

1 2/3 cups purchased fresh salsa

6 to 8 cups thinly sliced iceberg lettuce

2 cups fresh corn kernels or frozen, thawed

1 large tomato, chopped

1/2 cup fresh cilantro leaves

1 cup grated part-skim reduced-fat mozzarella cheese

1/4 cup crumbled baked (no oil) tortilla chips

* Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.

 

Preparation:

 

Bring 1 cup broth and dried chilis to boil in heavy small saucepan. Cover and let stand 20 minutes. Stem and seed chilies. Rinse. Strain cooking liquid. Transfer chilis, garlic and cumin to blender. Blend until smooth. Remove 1/3 cup puree and reserve. Spread remaining puree over both sides of beef. Season with salt. Place in shallow baking dish. Cover and refrigerate overnight.

Simmer remaining 1/4 cup broth, onion, fresh chilis and bell pepper in heavy medium skillet until tender, about 5 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Cover vegetables and chill.)

 

Cooking: 

 

Preheat broiler. Transfer beef to baking sheet. Broil 5 minutes, turn and broil 3 minutes. Let beef stand 10 minutes. Cut into thin slices. Add any accumulated juices and 1/3 cup salsa to reserved puree.

 

For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree. Garnish with tortilla chips and serve.

 

Bon Appetite!

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Frozen Nougat and Chocolate Dessert

 

Adapted from Marcella Says..., 2004

By Marcella Hazan

Harper Collins

 

Semifreddo al Torrone e Cioccolato

The frozen dessert that Italians make at home is usually a semifreddo, which translates literally as half-cold. It comes by its name because a semifreddo always contains some ingredient such as biscuits, candied fruits, nuts, or ricotta that does not freeze solid and hence does not require the freezing power of an ice cream machine. All it needs is an overnight stay in the freezer. Yields about 8 portions.

 

Ingedients:

 

The key ingredient in this semifreddo is torrone, the hard Piedmontese nougat bar made from egg whites and almonds that in northern Italy is an inseparable part of any well-stuffed Christmas basket.

 

3/4 lb. (12 oz.) beef flank steak, cut into strips

2 tsp. cornstarch

3 Tbsp. orange marmalade

3/4 tsp. ground ginger

1 Tbsp. canola oil

1 pkg. (10 oz.) frozen broccoli florets, thawed

1 can (8 oz.) sliced water chestnuts, drained

1/4 cup reduced sodium soy sauce

2 cups hot cooked brown rice

1/4 cup PLANTERS Dry Roasted Peanuts

 

Preparation:

 

1. Use a sturdy chopping knife to cut the nougat into small pieces, then grind it to a granular consistency in the food processor.

2. Separate the eggs, keeping only four of the whites.

 

3. Pour the yolks into a mixing bowl, adding all the sugar. Whip them until they form a foamy mass.

 

4. In another bowl, preferably a chilled steel one, whip the cream until it is quite stiff.

 

5. Add the whipped cream, the chocolate bits, the rum, and 1 1/4 cup of the ground nougat to the beaten egg yolks, mixing well to distribute all the ingredients uniformly.

 

6. In a clean bowl, whip the four reserved egg whites together with a pinch of salt until they form stiff peaks. Fold them gently into the egg yolk, cream, chocolate, and nougat batter.

 

7. Sprinkle the remaining pulverized nougat on the inside of the 2-quart bowl and over it pour the dessert's batter. Pull a sheet of plastic film tightly over the bowl and place it in the freezer. It is ready to be served the following day, but it will keep, as I have done, a full week.

 

8. When ready to serve, take the bowl from the freezer and remove the plastic film. Choose a plate with a lip whose inner diameter fits comfortably over the opening of the bowl. Soak a dishtowel in very hot water and wrap it around the bowl. Slide the blade of a long, thin knife inside the bowl to loosen the dessert from its sides. Set the plate upside down over the bowl, hold the bowl and plate firmly together, and give them a good shake. You will feel the dessert come away from the bowl and drop onto the serving plate.

 

Bon Appetite!

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