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Fresh Vegetable Chicken Salad
Ingredients
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing
Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.
Donna’s Seafood Cassarole:
1-1/2 lbs large scallops-drained
1 can tiny shrimps- drained
1/2 onion
1/4 lb bacon
1-1/2 c milk
1/4 c butter
1/2 sleeve Ritz crackers
Swiss cheese- 3 slices
cornstarch
garlic powder
salt
black pepper
Dice onion and bacon- sauté till cooked. When cooked toss in scallops and shrimp. Mix 1 cup milk and butter in saucepan- heat on low till hot. Take approx. 3 tbs cornstarch and mix with remaining cold milk till blended. Slowly pour cold milk- cornstarch mixture into hot milk & butter-
Season with garlic powder, salt and pepper to taste (whatever other seasonings you like)
stir till blended and thickened.
Pour fish mixture into greased casserole dish. Lay slices of swiss cheese over fish. Pour white sauce over top of swiss cheese. Crumbled up in your hands 1/2 sleeve of Ritz crackers. Spread evenly over top of casserole.
Bake at 350 for 1/2 hour.
1 package (9 ounces)devil’s food cake mix
1/2 cup confectioners’ sugar
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups milk
1 box (3.9 ounces) instant chocolate pudding mix
2 cups frozen whipped topping, thawed
8-inch plastic flowerpot
2 plastic drinking straws
2 silk flowers
8 gummi worms
Prep Time: 30 minutes plus chilling
Baking Time: 35-40 minutes
Makes 8 servings
1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack.
2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces.
3. Combine confectioners’ sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping.
4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.
5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake “dirt” just before serving.
Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.; 1g Fiber.
Tip: Frozen whipped topping can’t be thawed in the microwave; thaw it in the refrigerator. A 16-ounce container will thaw in about 6 hours.
Madras Salad - Recipe
INGREDIENTS
2 large tomatoes
1 large cucumber
1/2 cup chopped green onions
1/2 cup thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 tablespoons lemon juice
3/4 teaspoon salt
1 teaspoon green chilis, finely minced
black pepper to taste
1. Chop the tomato into 1/2-inch chunks. Peel and seed the cucumber and cut into 1/2-inch dice. Combine tomatoes, cucumber, green onions, radishes and cilantro in a bowl.
2. Mix lemon juice, salt, and chilis and pour this dressing over the vegetables. Toss to combine thoroughly, then add black pepper to taste.
3. Chill for about 30 minutes, then toss again and serve.
Serves 4 to 6.
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Gillian Polack at Food History has outdone herself with a spectacular Carnival of the Recipes this week entitled Madeleines and Memories and presenting food from the past.
Some of the childhood memory generating recipes include Turtles, Low Fat Macaroni and Cheese, Corny Ham & Potato Scallop, Shredded Pork Sandwiches, and a roast chicken recipe.
World Famous Recipes presents Barbecue Ribs posted at Famous Recipes. Famous Recipes presents South Philly Hamburgers posted at Famous Recipes. Bill presents Barbecue Butter Beans posted at World Famous Recipes. Thelly presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes. Slow Cooker Recipes presents Crock-Pot Barbecue Beef Sandwiches - Lowfat posted at Slow Cooker Recipes. Kathee presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes - Recipes for Chicken. Pancake Recipes presents Irish Mist Pancakes posted at Pancake Recipes. Diabetic Recipes presents DIABETIC LEMON BARBECUED CHICKEN posted at Diabetic Recipes.
Carnival of the Recipes is up at TechnoGypsy
You can find it here: Anything Goes Recipes
Chicken Recipes did Cajun Chicken.
Chicken Recipes had Chicken with Sourdough-Mushroom Stuffing.
Thai Cooking - The Taste of Thailand presented Thai Red Chicken Curry Recipe
Crockpot Pepper Steak at Slow Cooker Recipes.
Sweet Carrots at World Famous Recipes
German Potato Pancake Recipe at Pancake Recipes
Steak Wraps with Horseradish-Mustard Sauce at Diabetic Recipes
Chocolate Peanut Butter Chip Cookies at Christmas Recipes
Famous Recipes presented CURRIED COCONUT CHICKEN
Next week the recipe carnival is going to be at Anywhere but here. The theme is recipes from places you don’t live. Submit your post to the next edition of carnival of the recipes using our carnival submission form and make it easy on the host. Past posts and future hosts can be found on our blog carnival index page as well as Shawn Lea’s site.
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.
Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.
Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.
Famous Recipes cooks up Low-Fat Roasted Cauliflower
Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot
Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.
Roasted Corn And Green Chile Soup.
Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.
Chicken with Sun-Dried Tomatoes and Capers - 7g Carbs, 1g Fiber
4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
Salt to taste
Freshly ground black pepper
Flour for dredging
1/2 cup low-sodium chicken broth
2 Tbsp lemon juice
1/2 cup sun-dried tomatoes, rehydrated and chopped
2 Tbsp capers
2 Tbsp chopped parsley
1. Lay the chicken between two pieces of waxed paper and flatten
each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While
the oil is heating, season the chicken with salt and pepper and
dredge it in flour.
3. Sauté the chicken over high heat, about 3 minute on each side.
Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan.
5. Add the tomatoes and cook until the broth has reduced by half.
Add the lemon juice and capers.
6. Pour the sauce over the chicken, sprinkle with parsley and serve.
Serving size: 1 chicken breast
Nutrition Facts:
231 Calories, 7g Total Fat, 1g Saturated Fat, 34g Protein,
7g Total Carbs, 1g Dietary Fiber, 271mg Sodium,
27% Calories from Fat, 61% Calories from Protein,
12% Calories from Carbs