Holiday Chicken Salad Recipe

This delicious and healthy holiday chicken salad is just perfect for a holiday brunch. It is easy to make and takes just 15 minutes to serve at your table. It also works well as a simple and tasty appetizer before a sumptuous meal. This is a hearty recipe that will certainly loved by everybody. With these ingredients below it is enough for around 12 servings. With this salad, everyday is a holiday.

Ingredients

Four cups chicken (cubed, cooked) meat

Mayonnaise – 1 cup

Paprika – 1 teaspoon

Dried cranberries – 1 1/2 cups

Chopped celery – 1 cup

2 chopped green onions

Minced green bell pepper – 1/2 cup

Chopped pecans – 1 cup

1 teaspoon seasoning salt

A pinch of ground black pepper for seasoning

Directions Continue reading “Holiday Chicken Salad Recipe”

Why Buy Organic Tea?

Organic tea has been growing in popularity in recent years, as the organic movement as a whole has grown. Brands that specialize in organic tea, such as Rishi Tea, Choice Organic Teas, Organic India, and Numi Tea, have been growing in popularity, and even mainstream tea companies whose products are available in supermarkets have begun to add more organic offerings.

Why is buying organic tea important?

The main two benefits of buying organic tea are avoiding toxic chemicals in your tea and protecting the environment in the areas where the tea is grown.

Toxic Chemicals:

Many people are not aware of it, but the production of tea can involve harmful and toxic chemicals used as pesticides. Most tea is grown in countries like China and India that have lax environmental standards when compared to the standards of countries like the United States or countries in the European Union. When used carelessly, these chemicals can contaminate teas and pose health risks to people drinking the tea. Tea, especially green tea, is promoted for its cancer-preventing properties, but many of the chemicals used in its production are known toxins or carcinogens. Continue reading “Why Buy Organic Tea?”

Japanese Salad Recipe Has Taste Buds Craving More

Do you have a special recipe that your family and friends always ask you to make for those special family gatherings? Well, one of the dishes I get asked to bring for our special family occasions is my Japanese Salad recipe. I would love to share my recipe with you.

Try this delicious Japanese Salad recipe! This tasty recipe will compliment many main entrée dishes. You will not only love the taste of this salad recipe, but it is also very nutritious for you!

Japanese Salad Recipe

  • 1/2 large cabbage shredded – 1 cup sliced mushrooms
  • 3 chopped green onions – 2 cups bean sprouts
  • 1/4 cup sunflower seeds – 1/2 cup slivered almonds
  • 1 package instant noodle soup (noodles only, uncooked, save the broth package)
  • 1 cup chow main noodles uncooked

Continue reading “Japanese Salad Recipe Has Taste Buds Craving More”

Low Carb Recipes

A low carb recipe is a great way to practice healthy eating lifestyle and diet. A low carb dish is not necessarily for those who are on a diet or want to lose their weight. A low carb lifestyle can and should be adopted by all. The advantages of a low carb balanced diet is that it has all the necessary nutrients minus the unhealthy fats. A low carb meal can be had from a choice of almost any kind of dish.

Any dish you wish can be converted into low carb by modifying a few ingredients. For example milk can be replaced by low-fat milk, yoghurt can be replaced by low-fat yoghurt, sugar can be replaced by sugar free pills, and so and so forth. And you can replace lot of daily food items you consume such as instead of white bread, go for whole wheat bread. Instead of white rice, go for brown rice when making chinese dishes. Continue reading “Low Carb Recipes”

Korean Not Real Kimchi Salad

I never really liked kimchi to be honest. You know, that spicy pickled cabbage with specks of red all over. The fact that it was always stored in a huge jar of murky vinegar (I think) didn’t help entice my senses either. Kimchi, to me, always tasted like waxy spicy sour cabbage. I just didn’t like it.

But Korean kimchi salad is a whole different topic.

The first day I tried it (the same night my mom came home with Korean style grilled chicken!), I almost finished the whole carton of it. Yes, it is that good. It’s sweet, crisp, light, and refreshing – the perfect appetizer for any occasion. I highly recommend everyone to try this dish. You won’t be disappointed.

Here’s the recipe! Continue reading “Korean Not Real Kimchi Salad”

Top Five Healthy Lunches For the Office at Home Or For Weight Loss

Lunch is a difficult meal for many people trying to lose weight. It’s tempting to go to a shop near the office and grab something there, but often this is no good for the waist or the wallet! Alternatively, you may choose to bring something in from home – and the most obvious choice is a sandwich. However, given that one should try to restrict the amount of carbs one eats in a day, a sandwich may not be the best choice.

So, here’s some suggestions for some sandwich-free lunches.

  1. Fruit

This may not be many people’s first choice for a filling, satisfying lunch but it is worth doing every now and again particularly if you know you’ve got a carb-rich dinner that night. A fruit salad is healthy, delicious and makes you feel great for being so healthy!

  1. Home Made Soup

Great for the winter! When you make soup for dinner, just make a little bit more so that you have some left over for lunch the next day. You can either heat it up in the microwave, or take a flask to the office. It may look nerdy, but your waistline will thank you for it! Continue reading “Top Five Healthy Lunches For the Office at Home Or For Weight Loss”

Chocolate is Healthy Too!

Let’s sing the praises of chocolate! Dark, creamy, sweet and bitter – a little chocolate makes everything better. As far as “treats” go, you could do far worse.

Chocolate in the many forms we know and love is derived from the pods of the cacao tree. Ripe pods boast 20 to 50 beans each, which are then fermented to reduce bitterness. After cleaning and roasting, the shells are cracked to reveal the “nibs” found within. These are usually ground into an oily paste and blended according to manufacturer’s needs.

The potential health benefits of chocolate are many. Most importantly, cacao is a great source of magnesium. That’s one of the reasons some women crave chocolate during menstruation, when they’re low in that mineral. Magnesium balances brain chemistry, builds strong bones, and is associated with feelings of happiness. Cacao is also high in sulfur, which helps form strong nail and hair and clear skin. It also detoxifies the liver and supports healthy pancreatic function. Perhaps best of all, cacao also contains the chemicals phenylethylamine (PEA) and anandamide. PEA is an adrenal-related chemical that we create naturally when we’re in love. It also plays a role in feeling focused and alert. Anandamide is also known as the “bliss” chemical, because we release it when we feel great. Chocolate really does make us happy! Continue reading “Chocolate is Healthy Too!”

Vegetarian Pastitsio Recipe

vegetable cooking spray
12oz Morningstar Farms Recipe Crumbles or similar product
1cup chopped onion 8oztomato paste
1/3cupwater up to 1/2 cup
Salt and pepper to taste
1cup elbow macaroni
6tbl grated Parmesan cheese divided
1/2tsp cinnamon or more to taste
1/4tsp nutmeg optional
12oz evaporated skim milk 1 can
4tsp light butter or margarine
2x eggs lightly beaten
Preheat oven to 350F. Spray a 9″ x 7″ or similar deep 11 cup casserole dish with vegetable cooking spray. Put a pot of water up to boil.

Spray a 9″ or 10″ nonstick skillet with vegetable cooking spray. Saute onion for 1 or 2 minutes; add the vegetable protein crumbles and saute for another 5 minutes or so. Add the tomato paste, water, salt, pepper and some nutmeg and cinnamon. Cook for another minute or two. Remove from heat and set aside.

Meanwhile cook the elbow macaroni according to package directions for the minimum amount of time to become just barely al dente. Drain under cold running water to stop cooking, then drain again. Return to pasta cooking pot and toss with 1 teaspoon of butter and 1 or 2 tablespoons of Parmesan cheese.

Spray casserole dish with cooking spray. Layer 1/2 of the macaroni evenly in the bottom of the casserole. Spread the vegetable protein crumbles over the macaroni layer. Sprinkle with just a touch more cinnamon and 1 or 2 tablespoons of grated parmesan. Cover with the remaining macaroni.

In a bowl, beat the eggs lightly. In a small saucepan, heat the evaporated skim milk with the remaining tablespoon of butter. Whisk half of the warm milk/butter mixture into the eggs, then return the eggs mixture to the saucepan and whisk with the rest of the milk.

Pour the milk/butter/egg mixture evenly over the entire casserole; it will not lay on top but will sink down – this is just fine. Dust the top of the casserole evenly with the remaining 1 – 2 tablespoons of grated parmesan.

Bake the casserole for 1 hour, or until egg mixture is set and top is crusty and golden. Remove from the oven and let stand for 10 – 15 minutes before serving.

Note: I used regular, not fat-free, parmesan; Land O’Lakes light butter; Morningstar Farms brand vegetable protein crumbles (which, by the way, I thought were much much much better than the Green Giant Harvest Burgers for Recipes kind).

This recipe was great and not too much of a hassle to make, not even on a weeknight. I will definitely make it again; can see it becoming a family standard. It is also something I would make for company – vegetarians and meat-eaters alike.

I must say that with a big old mound of spinach and some French bread with roasted red peppers, this made quite a filling and satisfying feast. And it was a lot more food for not many more calories than a Lean Cuisine or similar type frozen entree.

NOTES : Serve with French bread and steamed spinach.

I found the original recipe in Sue Spitler’s 1001 Low-Fat Vegetarian Recipes_. But I made a few changes, both in ingredients and in preparation. Mostly, I wanted to make the casserole in a smaller, deeper pan so make it thicker, and once I did that I figured I could get by with less of the custardy topping.

I was very pleased with the results, and the whole family enjoyed it. I am posting both the original recipe and my adaptation here.

Chicken and Rice – Easy, Healthy, AND Gourmet?

Preferably, it’s a heck of a lot easier to use an electric frying pan. This way you can make your sauce. Add about 2 Tbls. of extra light virgin olive oil into your pan. Take two nice size garlic cloves, peel them, smack them with a knife, chop them up and put them in your pan. Slice up some red onion (about 3 inches long and a half inch thick). Quarter a handful of mushrooms and sauté them on low along with the onion and garlic. This is a great meal with a yummy Pinot Grigio so I’ll pour myself a glass and use about a quarter cup of it to throw into the sauté. Let that reduce a little and stir it around a few times. Next, add about 2 or 3 Tbls. of Balsamic Vinegar (I like Colavita because it’s a little sweeter), stir and cover. Onto the next station!

Now, rinse off the boneless, skinless chicken breasts, removing all of the fat. I used 3 7 oz. breasts. Turn up the pan to about 300 and sear the breasts tenderloin side down first. After about a minute and a half, turn the chicken over and repeat the sear. Turn down the pan to about 200 and add two cups of water. Once the liquid begins to boil again, add a teaspoon and a ½ of low sodium, plain chicken broth paste. Stir it around so it dissolves properly. Add about a quarter size amount of Thyme on top of the chicken along with some fresh ground pepper. Startin’ to sound good yet? Now, you just let it go! Onto the next station!

Continue reading “Chicken and Rice – Easy, Healthy, AND Gourmet?”