Grilled Romano Chicken Salad For 2
Ingredients:
• 2 chicken breasts
• 1 Romain Lettuce Heart
• 1/4 pack of bacon
• 1 cup Caesar Salad seasoned croutons
• 1 cup shredded Romano cheese
• Salt
• Red pepper
• Garlic powder
Directions:
Sprinkle chicken with salt, red pepper, & garlic powder. Grill until cooked. Put Romaine lettuce in Ziploc with olive oil and salt & red pepper. Coat it well & grill on sides (it doesn't take long). Cook bacon. Cut up lettuce, chicken, & bacon into large bowl. Add croutons and shredded Romano cheese.
Spaghetti Sauce
Ingredients:
• 1 onion - chopped small
• 1 large clove garlic - chopped small
• 1 large carrot - cut into 2 pieces
• 1 can 14 oz. Progresso Tomato Puree
• 1 can Progresso chopped tomatoes
• Splash of good burgundy wine (use only a wine you would drink)
• Handful of chopped fresh basil
• Salt & fresh ground pepper to taste
• 1 tbspn. sugar
Directions:
Heat large deep skillet to medium. Add onions and cook slowly until translucent. Add garlic and cook for one minute. Add remaining ingredients and simmer for 45 minutes. Stir occassionally.
Spicy Vegetable Chili
Ingredients:
• 3 Medium onion, sliced
• 3 Stalks celery, sliced
• 2 Green peppers, sliced
• 4 Cloves garlic, minced
• 2 Tbsp. olive oil
• 2 (28 oz.) cans tomatoes
• 3 (15½ oz.) cans red kidney beans
• 1 (15 oz.) can Great Northern beans or navy beans
• 1 c. beer or water
• ½ c. raisins
• ½ c. cashews
• ¼ c vinegar
• 1 Tbsp. chili powder
• 1 Tbsp. snipped parsley
• 2 tsp. Salt
• 1 bay leaf
• 1½ tsp. Dried basil
• 1½ tsp. Dried oregano
• ½ tsp. pepper
• ¼ tsp. Pepper sauce
• 2 c. Shredded cheddar cheese
Directions:
Cook onion, celery, green pepper, and garlic in oil until tender. Stir in undrained tomatoes, undrained kidney beans, and Great Northern beans, along with all remaining ingredients except cheese. Bring to a boil; reduce heat. Cover and simmer 1 hour. Remove cover; simmer 1 hour longer. Remove bay leaf. Top each serving with shredded cheese.
Santa Fe Chili
Ingredients:
1/2 lb beef (cut into 1/2 inch cubes)
1/2 lb pork (cut into 1/2 inch cubes)
1/2 lb chicken (cut into 1/2 inch cubes)
1 red bell pepper (diced)
1 bunch green onions (diced)
2-3 cloves garlic crushed
1 can golden hominy
1-16 oz sour cream
1 can chicken broth
1 large avocado (diced)
1-2 tbs olive oil
Salt & pepper to taste
Plenty of corn tortilla chips
In a dutch oven, sautee all three meats until tender. Add peppers, garlic and onion and cook over medium heat until tender. Add hominy with liquid, sour cream and chicken broth. Stir well and simmer over low heat approximately one hour. Season to taste with salt & pepper. Serving suggestion: To large soup bowls, add a heaping handful of corn tortilla chips. Ladel soup over chips and garnish with 1-2 tbs of diced avocados.
Big John’s Chicken Salad
Ingredients:
6 boneless, skinless chicken breasts (grilled)
5 stalks celery (chopped)
1 bunch green onions (chopped)
1 tbsp shallot (minced)
11/2 cup raisins
1 ½ cup walnuts (English, chopped)
1 apple (cored, chopped)
¼ cup chopped parsley
1/8 tsp celery seed
6 tbsp mayonnaise (approx.)
Salt and pepper to taste
Season chicken breasts with your favorite grill seasoning, grill till done. Set aside to cool. Cut chicken into bite size pieces, mix with all other ingredients. Refrigerate overnight. ENJOY!!
Broccoli Red Pepper Stir Fry
Preparation time: 20 minutes
Servings: 4 (1 ¼ cup) serving.
5 A Day servings: 2.5.
Ingredients:
½ tablespoon olive oil
½ tablespoon walnut oil
2 large cloves garlic, peeled and finely chopped
3 cups broccoli flowerets
2 tablespoons water
1 large red bell pepper, washed, cored and cut into short strips
1 medium onion, peeled, cut in half and then into lengthwise slivers
1 tablespoon lemon juice
½ teaspoon salt
1. Prepare all ingredients before starting to cook. Heat oils in large skillet over HIGH heat. Add garlic and saute' only until slightly cooked; do not brown. Immediately add broccoli. Stir fry continuously until all broccoli has turned to a bright green color. Add 2 tablespoons water, cover and remove from heat for 2 minutes.
2. Return skillet to HIGH heat. Add red pepper and onion. Continue to cook, stirring for another 2-3 minutes. Vegetables will be crisp and brilliant in color when properly cooked. Toss with lemon juice and salt and serve.
Nutritional Information per Serving
Calories: 70
Carbohydrates: 9g
Total Fat: 4g
Cholesterol: 0mg
Saturated Fat: .5g
Dietary Fiber: 3g
% of Calories from Fat: 44%
Sodium: 307mg
Protein: 2g
