Fat Free Salad Dressing

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Posted by: "Jodi T" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Curried Chicken Salad

Curried Chicken Salad

http://www.foodnetwork.com/recipes/ellie-krieger/curried-chicken-salad-recipe.html

Recipe courtesy of Ellie Krieger

Total Time: 55 minutes
Prep: 25 minutes
Cook: 30 minutes
Yield: 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Ingredients
1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Directions
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi T" <tigger63755@charter.net>

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Thursday, April 28, 2016

{soups-salads-and-salad-dressings} Chicken Cobb Salad with Avocado-Lime Ranch Dressing

Today, I had an early dentist appointment, then my cleaning lady is here. When she leaves, I’ll go to the next town (Cape Girardeau) for my physical therapy and then errands for the business. Tomorrow, we go to St. Louis for an appointment with my shoulder surgeon to see how I’m doing. When we get home, I’ll be headed out to Optimist Bingo. Sunday, I’m driving a two year old German Shepherd up the road a bit on a rescue transport. It’s beautiful here today. You all have a wonderful day.

Jodi

From Susan, our local food editor.

Chicken Cobb Salad with Avocado-Lime Ranch Dressing

This is a recipe for a single-serving salad, but it can easily be adjusted for a larger salad for a family or a group.

One big handful chopped romaine lettuce

1 ounce spring mix lettuce

Shredded carrot and red cabbage

1 ounce Monterey Jack cheese blend

2 teaspoons frozen roasted corn, thawed

1 tablespoon chopped bacon

1 hard-boiled egg, chopped

4 grape tomatoes, 1 for each corner of the salad

Approximately 3 ounces chicken, sliced, either grilled or leftover fried tenders

In a large bowl, add chopped romaine lettuce. Spread the spring mix evenly across the romaine lettuce. Add carrot and red cabbage blend, sprinkle Monterey Jack cheese over, then add bacon and chopped egg. Place 1 grape tomato in each corner of the salad and place chicken across the top of the salad. If desired, top with dried red peppers, croutons or sesame seeds. Serve with avocado-lime ranch dressing.

Avocado-Lime Ranch Dressing

1/2 to 1 avocado

1/2 cup mayonnaise

1/2 cup buttermilk or yogurt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon cumin powder

2 teaspoons lime juice

Milk

Scoop avocado from the peel and mash well. Mix, in a bowl or pint jar, with mayonnaise and yogurt. Add spices and lime juice. Stir well. Add some milk to get the correct thickness. Store in the refrigerator for up to two weeks.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi T" <tigger63755@charter.net>

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Wednesday, April 27, 2016

{soups-salads-and-salad-dressings} Easy 7 Can Tortilla Soup

Gary shared this one in response to my great love of soup!

Ok Ms. Soup aficionado, if you don't have this one, then you have missed the ferry to Aransas.

Whether it's a cold evening's easy dinner or just something

quick and easy, this will warm your tummy or settle your craving for a good soup. I have even taken a crock-pot full to a luncheon before I retired from the VA.

I too am a BIG soup person. Enjoy!

Easy 7 Can Tortilla Soup

Now this is an easy recipe that anyone can make.

Ingredients

1 (15 ounce) can whole kernel corn, drained

2 (14.5 ounce) cans chicken broth

2 (10 ounce) cans chunk chicken

1 (15 ounce) can black beans (or Red Beans)

1 (15 ounce) can kidney bean

1 (10 ounce) can diced tomatoes with green Chile peppers, drained

1/2 medium onion, diced

3 stalks celery, diced

4-5 garlic cubes, diced

Corn Tortilla chips to garnish soup

Directions

1 Sauté onions, garlic and celery.

2 Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi T" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Tomato Avocado Cucumber Chickpea Salad with Feta and Greek Lemon Dressing

From Susan, the local senior director and food editor at the Southeast Missourian.

Tomato Avocado Cucumber Chickpea Salad with Feta and Greek Lemon Dressing

2 containers (10.5 ounces each) red cherry tomatoes

1 container (10.5 ounces) yellow cherry tomatoes

1 can (14.5 ounces) chickpeas, drained and rinsed

1 1/2 cucumbers, peeled and sliced into quarters

2 Hass avocados, peeled, cored and diced (ripe but semi-firm)

1/4 cup chopped fresh parsley

3 ounces feta cheese, crumbled

Dressing:

1/2 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon Dijon mustard

2 cloves garlic, minced

1/4 teaspoon salt

1 tablespoon chopped fresh basil

3/4 teaspoon dried oregano

In a salad bowl, toss together tomatoes, chickpeas and cucumbers. Add avocado and parsley and gently toss. Add desired amount of dressing and the feta, and gently toss to evenly coat. Serve within an hour for best results.

For the dressing:

In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.