Ingredients
1 cup low-calorie sesame-ginger salad dressing
1/2 kg chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 14 1/2 ounce can Mandarin oranges
1 small head napa cabbage, sliced
250 Grm sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 green onion, trimmed and chopped
1 16 ounce bag cole slaw mix
1/8 tsp salt
1/8 tsp black pepper
Method
1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
2. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
3. Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet.
4. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
5. Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing.
6. In large salad bowl, toss cabbage, sugar snap peas, basil, green onion, cole slaw mix, salt, pepper and chicken with dressing.
7. Add Mandarin oranges and almonds; gently stir to distribute.
8. Serve immediately.
Ingredients
Dressing:
2 tablespoons red wine vinegar
2 green onion, trimmed and finely chopped
1 tbls grated fresh ginger
1 tsp Dijon mustard
1/8 tsp each salt and black pepper
1/3 cup vegetable oil
Salad:
1 can (375 GRM) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 cups cold cooked brown rice
2 cups cut-up, cooked chicken breast
2 tbls barbecue sauce
1 red pepper, cored, seeded and chopped
1 green onion, trimmed and chopped
3 tbls fresh parsley or alfalfa sprouts
1/4 tsp salt
1/4 tsp black pepper
Method
Dressing:
1. In a small bowl or measuring cup, combine vinegar, green onion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.
Salad:
2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, green onion and parsley or sprouts. Stir gently to combine.
3. Add dressing, salt and pepper and stir to blend.
4. Serve cold or store in air-tight container in refrigerator.
Ingredients
1 prepared 9-inch pie crust, fit into deep-dish pie pan
1 cup chopped baked ham (about 150 Grm)
1 cup shredded Swiss cheese (about 125 Grm)
1 cup frozen Southern-style hash brown potatoes
3/4 cup chopped sweet red pepper (about 1 medium-size)
1/2 cup chopped green onion (about 4)
3 eggs
1/2 cup heavy cream
2 tbls grainy mustard
1/2 tsp salt
1/4 tsp black pepper
Method
1. Heat oven to 450 degrees F. Prick bottom and side of pie shell all over with a fork. Line with foil; fill foil with pie weights or dried beans.
2. Bake for 9 to 11 minutes. Remove foil with weights. Bake another 5 to 7 minutes. Remove from oven; let cool slightly. Lower oven temperature to 350 degrees F.
3. Gently toss together ham, cheese, potatoes, sweet pepper and scallions in prepared pie shell.
4. Whisk together eggs, heavy cream, mustard, salt and black pepper in medium-size bowl. Pour over ham mixture in pie crust.
5. Bake quiche in 350 degrees F oven 1 hour, 15 minutes or until knife inserted near center comes out clean.
6. Remove to wire rack and let cool 10 to 15 minutes before serving.
