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(Photo by: www. marketingspoonful.wordpress.com)

 

I love this salad because not only is it healthy, but it is absolutely delicious! The fresh salad mixed with the freshly chopped chicken make this easy recipe all the more enticing. 

 

Have you made this dish? Do you recommend it? 

 

SERVINGS: 1

 

INGREDIENTS:

Salad

1 boneless, skinless chicken breast half

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

Oil for frying

2 cups chopped romaine lettuce

1 cup red cabbage

1/2 carrot, julienned or shredded

Posted by: / July 20, 2010 / No Comments

(Photo by: www.jv-foodie.typepad.com/foodie)

 

SERVES: 4

 

INGREDIENTS:

1 chicken, about 4 pounds, halved or quartered

1 clove garlic, mashed and minced

1 tablespoon butter salt and pepper, to taste

1 1/2 to 2 pounds potatoes, cut in 1-inch chunks

4 to 6 carrots, cut in 2-inch pieces

3 to 4 celery stalks, cut in 2-inch pieces

2 tablespoons olive oil

1 cup chicken broth

 

INSTRUCTIONS:

 

Heat oven to 425F degrees.

 

Lightly oil a roasting pan.

Posted by: / July 13, 2010 / No Comments

 

Another one of my favorite lunch time sandwiches…

 

Although my first pick is usually the shrimp salad sandwich, I sometimes get this tuna salad to add some variety to my lunch hour during the work week. I sometimes also make this sandwich for dinner after hitting the gym. This sandwich is a great source of protein.

 

SERVES: 2

 

INGREDIENTS:

4 slices of your favorite bread (or 2 sheets of your favorite wrap)

½ pound of tuna (canned or freshly cooked)

1 celery stalk, chopped

¼ red onion, chopped

½ cup mayonnaise

Posted by: / July 12, 2010 / No Comments

 

SERVES: 1

 

INGREDIENTS:

2 ice cubes

1 cup milk

1/3 cup plain yogurt

2/3 cup frozen strawberries

1 1/2 teaspoon sugar

1 teaspoon vanilla extract

 

INSTRUCTIONS:

 

Pour all of the ingredients into the blender.

 

Blend for 45 to 60 seconds until smooth.

Posted by: / July 01, 2010 / No Comments

 

This salad recipe is for the vegetarian lovers. The recipe below contains the instructions on making the classic Caesar salad. This recipe does not include the addition of chicken or seafood as a topping.

 

SERVES: 4 to 6

 

INGREDIENTS:

1 teaspoon garlic powder Salt and pepper, to taste

1 anchovy fillet, mashed (optional)

3 drops Worcestershire sauce

1/2 cup mayonnaise

2 tablespoons freshly squeezed lemon juice

4 tablespoons olive oil

4 tablespoons freshly grated Parmesan cheese (Parmigiano Reggiano)

1/2 cup croutons

1 head Romaine lettuce, chopped

 

INSTRUCTIONS:

 

In a bowl, whisk together the garlic, anchovy, pepper, salt, lemon juice, mayonnaise and Worcestershire sauce.

 

Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese.

Posted by: / June 30, 2010 / No Comments

SERVES: 4

 

INGREDIENTS:

4 boneless skinless chicken breast halves (about 1 pound)

1 egg, beaten

6 tablespoons of all-purpose flour

3 tablespoons butter or margarine

1 envelope Lemon Soup mix (any brand)

1 cup water

4 slices of lemon

 

INSTRUCTIONS:

 

Dip the chicken in the egg, then dip it in the flour and coat it well. Heat a large skillet to medium-low heat. Add the butter to the skillet and when it starts to sizzle add the chicken.

Posted by: / June 30, 2010 / No Comments

(Photo by: www.calabriafromscratch.com)

 

These peas make a great side dish to any meal. They are healthy, quick and easy to make, and will be a hit at the dinner table.

 

SERVES: 6

 

INGREDIENTS:

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

16 ounces frozen green peas

1 tablespoon chicken stock salt and pepper to taste

 

INSTRUCTIONS:

 

Heat olive oil in a skillet over medium heat.

 

Stir in onion and garlic; cook about 5 minutes.

Posted by: / June 12, 2010 / No Comments
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