Stir-Fried Basil Chicken Recipe

• 4 Servings
• Prep: 15 min. + marinating Cook: 10 min.

  Ingredients

  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1-3/4 pounds boneless skinless chicken breasts, cut into strips
  • 3 green onions, sliced
  • 6 teaspoons canola oil, divided
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups sliced bok choy
  • 1 cup loosely packed fresh basil leaves, thinly sliced

  Directions

  • In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
  • In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
  • Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.
  • Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy. Yield: 4 servings.
  
  

45

Stir-Fried Chicken and Rice Noodles Recipe

• 6 Servings
• Prep: 25 min. Cook: 20 min.

  Ingredients

  • 2-1/2 teaspoons cornstarch
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 teaspoons sesame oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 3 ounces uncooked thick rice noodles
  • 4 teaspoons canola oil, divided
  • 3 cups fresh broccoli florets
  • 2/3 cup chopped green onions
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/4 cup unsalted dry roasted peanuts

  Directions

  • In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
  • Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
  • Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts. Yield: 6 servings.
  
  

Nutty Oven Fried Chicken Recipe

• 6-8 Servings
• Prep: 10 min. Bake: 1 hour

• Ingredients

  • 1/2 cup evaporated milk
  • 1 cup biscuit/baking mix
  • 1/3 cup finely chopped pecans
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/3 cup butter, melted

  Directions

  • Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture.
  • Place in a lightly greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 1 hour or until chicken is golden brown and crispy and juices run clear. Yield: 6-8 servings.
   
  

10 60

Crispy Fried Chicken Recipe

• 8 Servings
• Prep: 10 min. Cook: 10 min./batch

• Ingredients

  • 4 cups all-purpose flour, divided
  • 2 tablespoons garlic salt
  • 1 tablespoon paprika
  • 3 teaspoons pepper, divided
  • 2-1/2 teaspoons poultry seasoning
  • 2 eggs
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
  • Oil for deep-fat frying

  Directions

  • In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
  • In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.
  
  
   

10

Asian Style Chicken Soup Recipe

• 4 Servings
• Prep: 25 min. Cook: 5 hours

• Ingredients

  • 1 lb boneless skinless chicken breasts
  • 28 ounces low fat unsalted chicken broth
  • 1 cup cold water
  • 1 medium red bell peppers, cut into 3/4-inch pieces
  • 1/3 cup chopped green onion
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon ground ginger
  • 1/8 teaspoons hot red pepper flakes, crushed
  • 6 ounces frozen sugar snap pea pods, halved crosswise
  • 2 cups shredded napa cabbage
  • 1 egg

  Directions

  • Cut chicken into bite-size pieces. Place chicken in a 3 1/2- or 4-quart slow cooker.
  • Stir in chicken broth, water, sweet pepper, green onions, soy sauce, ginger, and crushed red pepper.
  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in pea pods and cabbage.
  • In a small bowl beat egg well. Slowly add egg to soup, stirring gently. Cover and cook for 10 additional minutes. Serve hot.
  
  
  Nutrition Facts: 1 serving equals 231 calories, 4 g fat (1 g saturated fat), 316 mg sodium, 7 g carbohydrate, 37 g protein. Diabetic Exchanges: 4 lean meat, 1-1/4 vegetable.

25 300

Chicken Cacciatore Soup Recipe

 

Ingredients

• 1/2 pound medium fresh mushrooms, quartered
• 2 medium leeks (white portion only), sliced
• 2 tablespoons olive oil
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups cubed cooked chicken
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 each medium green, sweet red and yellow peppers, chopped
• 1 cup uncooked bow tie pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced

  Directions

  • In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Yield: 7 servings (about 2-1/2 quarts).
  
  
  Nutrition Facts: 1-1/2 cups equals 283 calories, 11 g fat (3 g saturated fat), 58 mg cholesterol, 951 mg sodium, 21 g carbohydrate, 3 g fiber, 27 g protein.

Waldorf Salad Recipe

Ingredients:
1 apple-cored and cut into 1" cubes
1 celery stick-thinly sliced
1/4 cup walnuts pieces
1/4 cup seedles grapes-halved
Dressing:
2 tbsp. mayonnaise
2 tbsp. yogurt
1 tbsp. lemon juice
1 tsp. lemon rind(optional)





This classic waldorf salad recipe resembles the original one created at the Waldorf Hotel in New York City in the 1890's. <<>> That salad contained apples, celery and mayonnaise, a combination that has been the base of many different versions over the past 100 years.
I first heard of this dish while watching an old Fawlty Towers episode with John Cleese.
There are many ways to build this tasty salad, I have made a basic one with a few extra ingredients and slightly different dressing. As this is a fruit salad you can add or substitue any fruit you like and it will still be a good salad. This is quite similar to the ambrosia salad, another fruit salad with many different variations.
For this version I have added the most popular ingredients to the origional recipe: walnuts and grapes. I also mixed the mayonnaise with yogurt and a little lemon juice to mellow out the strong taste of the mayonnaise.
Cut up apple, celery, grapes and add to salad bowl. Add walnut pieces as well.
Mix dressing in a small bowl. If you are using juice from a real lemon grate some of the rind and add it to the mix. If you are using lemon juice from a bottle skip this ingredient.
Add dressing to bowl and toss salad well. Refrigerate for 1 hour before serving.

Easy Salad Sandwiches Recipe

Ingredients:
Spinach
Cucumber
Tomato
Green Onion
Sprouts
Cream Cheese
Dressing:
Mayonnaise


The salad sandwiches recipe section is for those of you who, like myself like to eat salads as part of a good The salad sandwiches recipe section is for those of you who, like myself like to eat salads as part of a good sandwich.<<>> For me a salad sandwich is a really good way to make a healthy meal that fills me up and doesn't take long to make.
To begin I will start with my favorite salad sandwich recipe. This sandwich is one I usually make in the late morning after my breakfast coffee.
I'm one of those people who are rarely hungry before 10 AM so this is more of a brunch sandwich for me.
Basically I grab some ingredients from the salad crisper and throw it on some bread or a bun. I usually add some cheese, and if I'm so inclined a little sandwich meat with mustard.
For this one however I just used the ingredients listed below and whipped it up in a couple of minutes. I generally use spinach these days rather than lettuce, but that is just my preference. Any kind of salad green will do here. For the sprouts you can use any variety and the rest of the ingredients are salad staples.
I just spread mayonnaise on one side, cream cheese on the other and fill the middle as much I can with vegetables.

Ramen Noodle Salad Recipe

Ingredients:
1 package ramen noodles
1 8 oz. package coleslaw mix
2 green onions-chopped
1 celery stick-sliced
1/2 cup almonds-slivered
1/2 cup sunflower seeds(shelled)
1/2 bell pepper-chopped
1 carrot-grated



Dressing:
1/2 cup salad oil
1/4 cup vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1-2 pinches ramen noodle flavouring from package(optional)
Directions:
* In a large bowl mix together all vegetables, sunflower seeds and almonds.
* Mix dressing ingredients into in a small bowl and whisk until blended.
* Add dressing to salad and mix well.
-Cook the Noodles Last:
* Crumble dry noodles and add to boiling water for about 2 minutes (the packages usually call for 3 minutes but you don't want them too soft).
* Drain them into a colander immediately and give them a quick rinse with cold water. Drain and let cool
* Mix noodles into salad, cover and refrigerate until ready to eat.

Classic Potato Salad Recipe

 

They may take a little time to make, but these classic potato salad recipes are very popular and easy to make.

You don't need any fancy ingredients to make the basic version of this dish.

Start with potatoes and mayonnaise, add some vegatables of your choice, season with a little salt or other condiment and you have your own unique version.
Here's an easy potato salad recipe with some step by step instructions...
Ingredients:
Potatoes
6 hard boiled eggs
mayonnaise
I added a few extra veggys:
Purple onion
Orange peppers
broccoli
celery
Peel and boil enough potatoes to fill your salad bowl. Rinse cooked potatoes under cold water and let cool. When cooled, put the potatoes back in the pot and chop them into roughly even sized pieces. 
Peel and chop 4 of the hard boiled eggs and add them to the pot
Chop the vegetables and add a little at a time until you have an even mix
Add mayo a little at a time while mixing it into the salad.
When you have the right consistency, sample and add salt to taste. For this salad I added a touch of louisiana sauce to give it a little zip
When ready, transfer salad to your bowl, peel and slice the remaining 2 eggs and place on top of the salad. Garnish with a little paprika if desired and you are ready to eat.

Green Pea Salads

Most green pea salads are of the English variety using boiled eggs and sweet pickles along with various vegetables and spices.I will get to those later, ut first I will show you one I learned from a Polish fellow while travelling on a boat down the coast of British Columbia one stormy night about ten years ago. In his honour I call it Polish Pea Salad.
It was such a simple tasty salad and easy to make(we were in 15 foot seas at the time) that it is something I make often. This makes about 2-3 servings so you may want to double up on the ingredients
Polish Pea Salad1-can peas
1-2 slices of chopped onion
1/2-clove chopped garlic
1-spoon of mayonnaise
Drain water from canned peas and put in a bowl.
Add chopped onion and garlic and gently stir.
Add mayonnaise, gently mix.
If you are not a garlic fan you would be better off leaving it out as it has a bit of a bite after mixing with the dressing. 

Green Salad Recipe

 

When making green salad recipes you have a choice of just using leaf lettuces or making a mixed veggy and

lettuce salad. We'll start with the leaf lettuce variety first.

There are many types of greens to choose from. I like to get a few different ones from the produce department and mix them up a bit. You can also buy pre-mixed salad greens.
Having chosen your variety of greens,you should pick out any broken or damaged leaves, and break them up into slightly larger than bite size pieces.
Gently wash your greens in a bowl of water, and dry them on a dishtowel or use a salad spinner. If you bought a bag of pre-washed greens you can skip this step.
Make sure the leaves are cool and dry, as you don't want to dilute your dressing. Put the salad in a bowl and wait until you are ready to eat before adding the dressing,as it will wilt otherwise.
As for dressing, a little oil and vinegar and salt to taste is all you need for a tasty, basic little salad. A flavoured vinegar is also nice, such as raspberry or garlic. I usually mix 3 parts oil to 1 part vinegar. A touch of salt sharpens up the flavour a bit as well.
As for the mixed veggy and lettuce variety of salad there is no limit to what you can add.Here's a few ideas...
lettuce
Tomatoes
Cucumber
Onions(red,green,sweet etc.)
Peppers(green,red,orange,yellow)
Radishes
mushrooms
spinach
carrots
broccoli
cauliflower
cheese
fruit
nuts
olives
red cabbage
celery
avacado
zoukini
mini corn

Fruit Salad Recipe

Fruit salad recipes don't have to be fancy or made with a large number of different ingredients. <<>an apple and putting it on a plate or in a bowl can be enough to call it a fruit salad.
Of course you probably want to make something a little more interesting and that's where we will start.
Let's go back to that bowl of sliced apple for a second and add a couple spoonfuls of yogurt to it. Now we have something that makes that apple a day a little more enticing.
If you were to add a sliced up banana you would have my favorite breakfast as it's pictured here:
When I make a fruit salad I simply go to the grocery store and buy 1 or 2 of a variety of different fruits. I like to really mix it up with citrus, berries, melons, apples, bananas, peaches, and whatever else I can find. I sometimes mix fresh and canned fruits which gives the salad lots of extra juice.
For the salad pictured here I used:
1 grapefruit
2 oranges
2 bananas
6 large strawberries-sliced
2 nectarines
honeydew melon balls from 1/2 of a melon  

Chicken Salad Recipe

Ingredients:
1 cup cooked chicken meat(1 medium chicken breast)
1 celery stalk-sliced and chopped
1 Carrot-grated
1/2 cup red onion-chopped
1/2 Bell pepper
Salad greens

Dressing:
2 tbsp. Mayonnaise
1 tbsp. Vinegar
1 tsp.Mustard
1 tsp.Celery seed
1/2 tsp. Salt
1/2 tsp. Pepper
Chicken salad recipes can be eaten as side dishes or full meals. They can also be used in sandwiches.


Chop cooked chicken into 1/2 inch pieces and set aside.
Mix the dressing ingredients in a small bowl until smooth and creamy.
In a large bowl mix the chopped vegetables, chicken and dressing together and refrigerate for about 1 hour.
Just before serving, wash & dry salad greens, break it up into bite size pieces and lay in the bottom of a small salad bowl.
Stir the chicken salad mix again and scoop into the lettuce lined bowl. Serve immediately.
Makes 2 side servings or 1 meal serving. Just double up the ingredients for each 1 or 2 servings you need to make.

Chef Salad Recipe

*Salad greens(about 6 cups or a 10 oz.bag of mixed)
*1-2 sliced tomatoes
*1 sliced cucumber
*2 sliced celery stalks
*Turkey-sliced or cubed
*Ham-sliced or cubed
*Cheese-slice or shredded
*2-boiled eggs-peeled and sliced





You can substitute these ingredients with the following:
1. Turkey: Chicken, canned chicken, any deli-styled meat.
2. Ham: Bacon, bacon bits, pork, any deli-styled meat.
3.Cheese: Any kind at all, from mild to extra strong.
You may want to add olives as well, and maybe a few peppers. Add any dressing you prefer.
Here's a chef salad recipe I made with a few substitutions from the basic Recipe
Wash the lettuce in a bowl of water or under cold running water. Gently dry them in a clean dish towell or a salad spinner. When using a spinner be careful how much lettuce you put in it. Too much will not dry properly. If you want to avoid this step you can always buy a bag of pre-washed salad greens.
The ingredients I used are as follows:iceberg lettuce
tomatoes
cucumber
purple onion
orange and yellow peppers
aged white cheddar
bbq chicken breast-cubed
bbq roast pork-cubed
2 hard-boiled eggs
I put all the ingredients in the bowl and gently tossed the mix. I then peeled and sliced the 2 boiled eggs and laid the slices on top of the salad. This chef salad is now ready for your favorite dressing. 

Ceasar Salad Recipe

Ingredients:
Romain lettuce
croutons
parmesan cheese

Dressing:
1/2 cup olive or other salad oil
1 clove garlic(crushed)
1 egg
1/2 can anchovies or anchovie paste to taste(optional)
1 tsp worcestershire sauce
1 tsp lemon juice
                                                                         1 tsp vinegar(regular or flavored)
Gently wash wash a few leaves of lettuce in a bowl of cold water. Dry the lettuce in a clean dishtowel or salad spinner. 
Gently break the leaves into slightly larger than bite-size pieces and put into bowl.
In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.
Add parmesan cheese and croutons to the lettuce and gently toss. Add dressing just before serving.
Add dressing sparingly, gently tossing salad until the leaves are barely coated.

Broccoli Salad Recipe

Ingredients:

1-2 heads broccoli
1/2 cup chopped red onion
6-8 slices bacon
1 cup shredded cheese

Dressing:

1 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar




Directions:
Fry bacon until crispy, drain grease and set aside.
Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.
Give the leftover stem to your kitchen
helper


Add onion, cheese and dressing.
Refrigerate 2-3 hours or overnight.
Crumble bacon into bits, add to bowl and toss salad just before serving.

Bean Salad Recipes

Ingredients:
1 can mixed beans
Olive oil(about1/3cup)
Balsamic vinegar(about 50/50 with oil)
1-2 slices red onion
1/4 orange pepper
1 celery stick
1/2-1 clove garlic
Oregano-1 pinch
Basel-1-pinch
1/4 cup sugar(optional)


Drain can of beans and put in large bowl
Chop vegetables, mince garlic and mix with beans
Mix oil and vinegar with oregano and basel. The oil/vinegar should be about 50/50 but mix it to your preference.
Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing until it's eaten.