Recipe and photo courtesy AllRecipes.com
INGREDIENTS
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
(if available in your area, use Pompeian Acai Pomegranate Red Wine Vinegar)
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans
DIRECTIONS
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Recipe and Photo courtesy AllRecipes.com
INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Recipe and photo courtesy AllRecipes.com
INGREDIENTS
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces) - I used sliced water chestnuts instead
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
DIRECTIONS
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Recipe and photo courtesy AllRecipes.com
INGREDIENTS3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract
Ground cinnamon (optional)
DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. (If you have a rice cooker, use that. It's much easier)
Meanwhile, while the rice is cooking, in another saucepan, add 1 1/2 cups milk, sugar and salt. Cook over medium heat until it starts to thicken, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg (do this in a SLOW, steady stream while constantly whisking to avoid getting scrambled eggs) and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla until butter is melted. Add as much rice as you want to get to the desired consistency (you may not use all the rice). Sprinkle with cinnamon. Serve warm.
Recipe Courtesy Rob Benson
INGREDIENTS
2 slices bread
4-6 slices Boar's Head Honey Maple Coat Turkey Breast, thinly sliced
1 slice Boar's Head Asiago Cheese
1 T Guacamole (recipe below)
GUACAMOLE RECIPE
1 Haas avocado
1 lime
2 T finely chopped onion
1 pinch cayenne pepper
1 pinch garlic powder
DIRECTIONS
Pit the avocado and scoop out the meat. Mash with the juice of half the lime (save the other half for something else). Add the onion, cayenne pepper and garlic powder and gently mix together. Refrigerate at least 30 minutes to let flavors blend together.
Assemble sandwich as usual, but use guacamole in place of mayonnaise or mustard.
Recipe Courtesy AllRecipes.com
INGREDIENTS
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14 ounce) can chicken broth
1 onion, finely diced
Cumin, Parsley, Season Salt, Pepper (all to taste)
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Frozen or canned mixed vegetables (optional)
Paprika (optional)
DIRECTIONS
Place the chicken, butter, soup, broth, onion, spices and vegetables in the slow cooker.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker and push below the liquids surface. Cook until the dough is no longer raw in the center. Sprinkle paprika on top of dumplings and serve.
Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS
12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
DIRECTIONS
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.
