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Buffalo Chicken Salad
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Yield: 4 servings
Serving Size: 1/4 of recipe
Gather
2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon light brown sugar
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup Panko bread crumbs
1 teaspoon canola oil
1/4 cup fat free feta cheese crumbles
1/4 cup plain nonfat yogurt
2 tablespoons nonfat buttermilk
1/4 teaspoon black pepper
1 head romaine lettuce, chopped
Step by step
Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar, and salt in a shallow dish until well blended. Add the chicken and turn to coat. Cover and marinate for 10 minutes at room temperature.
Place the Panko and oil in a shallow dish and toss with a fork to combine. Roll each chicken tender in the Panko to completely coat. Transfer to the rack of a broiler pan. Bake, turning once, until chicken is cooked through, and Panko is golden brown in color, about 16 minutes.
While the chicken bakes, stir together the feta cheese, yogurt, buttermilk, and pepper. Set aside.
When the chicken is done, divide the lettuce among 4 plates. Top with chicken, drizzle with dressing to taste, and serve immediately.
Nutrition
WW PP 8; Calories 317; Total Fat 10.6g; Saturated Fat 2.7g; Trans Fat 0.0g; Cholesterol 103mg; Sodium 690mg; Total Carbohydrates 14.8g; Dietary Fiber 1.6g; Sugars 4.7g; Protein 38.5g
http://shrinkingkitchen.com/buffalo-chicken-salad/
Lorena Garcia’s Lemon Glazed Jumbo Shrimp Salad
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 8 jumbo shrimp, peeled and deveined
- 1/2 cup fresh lemon juice
- 1/2 cup cider vinegar
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon crushed red pepper
- 1 jalapeno - trimmed, seeded and thinly sliced
- 2 cups baby arugula leaves
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced mango
- 1 pinch salt and pepper to taste
DIRECTIONS
- 1.Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, SPLENDA® Granulated Sweetener, crushed red pepper, and jalapeno; bring to a boil and cook 4-5 minutes or reduced by half then remove from heat and set aside.
- 2.Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.
- 3.Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.
Nutrition info (per serving)
Calories 120 | Calories from Fat 40 | Fat 4g (Saturated 0.5g) | Cholesterol 105mg | Sodium 220mg | Carbohydrates 10g | Fiber 1g | Sugars 6g | Protein 12g
thanks to www.splenda.com
Prep Time: 10 minutes
Yield: 4 servings
Serving Size: 1/4 total recipe
* Please note, the prep/cooking time in this recipe DOES NOT include the marinating/cooking of the chicken.
Gather
Full recipe of Curry Yogurt Grilled Chicken (you could also sub 1 pound chopped rotisserie chicken breast) 8 cups chopped romaine lettuce 1 large red bell pepper, diced 1/2 cup dry roasted almonds, chopped 1/2 cup dried cranberries or raisins For the Dressing 1 cup fat free plain Greek yogurt 1 clove garlic, smashed and minced 1 1/2 teaspoons curry powder juice of 1/2 lemon 1/4 teaspoon salt freshly ground pepper water to thinStep by step
- Prepare the Curry Yogurt Grilled Chicken as directed. If you're opting for rotisserie chicken, skip this step.
- Once chicken is prepared and slightly cooled (or cooled all the way, if you prefer), chop into bite sized chunks.
- Divide the romaine amongst four plates. Top with the chicken breast, bell pepper, almonds, cranberries (or raisins).
- In a small bowl, whisk together the yogurt, garlic, curry powder, lemon juice, salt and pepper. Add lukewarm water until it reaches your desired consistency.
- Drizzle the dressing over the salads.
- Devour.
Nutrition
WW PP 8; Calories 335; Total Fat 10.7g; Saturated Fat 0.5g; Trans Fat 0.0g; Cholesterol 101mg; Sodium 633mg; Total Carbohydrates 15.2g; Dietary Fiber 5.6g; Sugars 7.7g; Protein 46.8g
Schema/Recipe SEO Data Markup by ZipList Recipe Pluginhttp://shrinkingkitchen.com/curried-chicken-salad-with-almon ds/
Copyright Sisterhood of the Shrinking Jeans LLCPrep Time: 6 hours
Cook Time: 15 minutes
Total Time: 6 hours, 15 minutes
Yield: 4 servings
Serving Size: 1/4 of total recipe
Gather
1 pound chicken breasts, sliced lengthwise into strips 1 cup fat free plain Greek yogurt 1 garlic clove, finely minced 1/2 tablespoon of grated fresh ginger 1 tablespoon curry powder 1/4 teaspoon cayenne pepper juice of 1 lemon 1/2 teaspoon of saltStep by step
- Whisk together the yogurt, garlic, ginger, curry powder, cayenne and lemon juice.
- Pour into a zip top bag.
- Slice your chicken breast lengthwise into strips.
- Place the chicken breast into the yogurt marinade and press out as much air as possible, then seal.
- Squish the chicken around in the marinade to cover.
- Place in the fridge to marinate for at least 4 hours, up to 24 hours.
- Rub your grill grate with a paper towel dipped in olive oil.
- Heat the grill to medium high heat.
- Remove the chicken from the baggie and place onto the grill.
- Reduce the grill heat to medium.
- Grill about 6 minutes on each side depending on thickness - internal temp should be 165F.
- Remove the chicken from the grill and serve!
Nutrition
WW PP 6; Calories 244; Total Fat 8.7g; Saturated Fat 2.4g; Trans Fat 0.0g; Cholesterol 103mg; Sodium 402mg; Total Carbohydrates 3.2g; Dietary Fiber 0.7g; Sugars 1.6g; Protein 36.9g
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin Copyright Sisterhood of the Shrinking Jeans LLCSausage Stuffed Zucchini Boats
Skinnytaste.com
Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg
Ingredients:
- 1 1/4 cups marinara sauce
- 4 (31 oz total) medium zucchini
- 1 tsp oil
- 1/2 small onion, finely diced
- 3 cloves garlic, crushed
- 1/2 cup diced red bell pepper
- 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
- 1/2 cup part skim shredded mozzarella (Polly-O)
- 8 tsp grated Parmesan cheese
Directions:
Bring a large pot of water to boil.
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of Parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
BLT Chopped Salad with Corn, Feta + Avocado
Yield: serves 2Total Time: 25 minutes
Ingredients:
2 cups butter lettuce, chopped2 cups fresh arugula, chopped
1 pint grape tomatoes, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions****il it's chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!
Yield: 6-8 servings
Ingredients
- 2 lbs. chicken tenders
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 28 oz can crushed tomatoes
- 6 oz tomato paste
- 1/2 cup red wine (optional)
- 3 cloves garlic, crushed
- 1 tsp. oregano
- 3/4 tsp. basil
- 1-2 bay leaves
- salt and pepper to taste
- 1 lb. pasta, cooked, for the family
Instructions
- Place chicken in bottom of slow cooker.
- Add onions and peppers on top of chicken.
- Stir together remaining ingredients, except the pasta.
- Pour sauce over chicken and peppers.
- Cook on low 7-8 hours or high for 5-6 hours.
- Serve over cooked pasta, or on its own or over quinoa
http://eatathomecooks.com/2013/03/slow-cooker-chicken-caccia tore.html
on 7/8/13 5:02 am
Ingredients:
125 Grams of unsalted butter.
150 Grams of dark chocolate.
1/4 Cup of brown sugar.
1 Whipped egg.
1.5 Cups of flour.
1/2 Teaspoon of baking powder.
1/2 Cup of coconut chips.
1 Cup of coconut chips for coating.
Preparation:
Melt 125 grams of butter on a low flame, add the dark chocolate's (or regular chocolate), as flakes or chopped into cubes.
Add 1/4 cup of brown sugar and mix until the mixture melts.
Take out from the pan and leave to cool for 5-10 minutes.
Add a whipped egg, 1/2 cup of coconut and 1/2 cups of flour mixed with 1/2 teaspoon of baking powder.
Mix until receiving a thick mixture.
Cool down the mixture in the fridge for 1/2 an hour.
Take pot of the fridge, make chocolate balls out of it and coat them in coconut chips.
Put the cookies on a tray covered in baking paper, leave a gap between each cookie,
Slightly flatten them with you hand.
Set the oven for 190 degrees (Celsius), and bake the cookies for 15 minutes.
Take them out, cool down for 5 minutes and serve.
Enjoy!
I have had these noodles and honestly did not like them. It was not the taste as that was bland but the texture. It reminded me of a mushroom or lobster texture that I don't like. There are so many recipes from Hungry girl that look so good but I just can't get over the texture. Oh and they have a smell but you rinse them very well and it goes away.
ReginaL · 3 replies · 981 views
