Garlic Chicken Stir Fry
Strips of skinless chicken breast stir it up with garlic, ginger, and tons of crunchy vegetables, including sliced cabbage, red bell pepper, and sugar snap peas. Toss it with a lightly sweetened soy sauce, and dinner's ready! "This was great because it is so healthy and yet very flavorful," says betsyjane. Gwen adds, "This is delicious, no matter what vegetables I use."
Ingredients
* 2 tablespoons peanut oil
* 6 cloves garlic, minced
* 1 teaspoon grated fresh ginger
* 1 bunch green onions, chopped
* 1 teaspoon salt
* 1 pound boneless skinless chicken breasts, cut into strips
* 2 onions, thinly sliced
* 1 cup sliced cabbage
* 1 red bell pepper, thinly sliced
* 2 cups sugar snap peas
* 1 cup chicken broth
* 2 tablespoons soy sauce
* 2 tablespoons white sugar
* 2 tablespoons cornstarch
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Directions
- Step 1
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
Step 2
In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Nutrition Facts (per serving)
337 Calories 9g Fat 32g Carbs 32g Protein Lemon-Pepper Salmon
Salmon sizzles in the pan with fresh garlic and then simmers briefly with chopped fresh tomatoes and cilantro until the fish is wonderfully flaky. "Excellent for a quick, tasty, healthy meal, with a nice presentation," says dandan14.
Simple, tasty and fast! Salmon is sautéed with all ingredients at once, and served over couscous. Great with a spinach salad.
Ingredients
* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 (4 ounce) salmon steaks
* 1 teaspoon minced garlic
* 1 tablespoon lemon pepper
* 1 teaspoon salt
* ¼ cup water
* 1 cup chopped fresh tomatoes
* 1 cup chopped fresh cilantro
* 2 cups boiling water
* 1 cup uncooked couscous
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Directions
- Step 1
Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Step 2
Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Nutrition Facts (per serving)
498 Calories 24g Fat 36g Carbs 32g Protein Claire's Curried Butternut Squash Soup
- This creamy vegan soup replaces dairy with rich coconut milk. It features butternut squash, shallots, curry powder, turmeric, chopped apple, and fresh ginger. "Wow this was good," raves foodelicious. "I loved what fresh ginger did to the flavor of the squash and the apples. Such a great combination."
- So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.
* 1 butternut squash
* 1 tablespoon olive oil, or as needed
* 1 onion, chopped
* 1 shallot, minced
* 2 tablespoons curry powder, or more to taste
* 1 teaspoon ground turmeric
* 1 apple, cored and chopped
*1 slice fresh ginger, minced
* water to cover
* 1 (14 ounce) can coconut milk
* salt to taste
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
Step 2
Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
Step 3
Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
Step 4
Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
Step 5
Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
Grilled Chicken Salad with Seasonal Fruit
This healthy main dish salad features grilled skinless, boneless chicken breast halves, toasted pecans, Bibb lettuce, fresh strawberries, and a tangy dressing of red wine vinegar, olive oil, minced onion, and mustard. "Oh, MY! This was absolutely delightful," says cliff. "When you take a bite with bits of everything, the explosion of flavor in your mouth is pure ecstasy."
- This grilled chicken salad is both beautiful in presentation and taste. You can use fresh berries in summer (strawberries, blueberries, raspberries, or blackberries) and orange segments in winter. This terrific salad recipe will bring rave reviews any time of the year!
Ingredients
* 1 pound skinless, boneless chicken breast halves
* ½ cup pecans
* ⅓ cup red wine vinegar
* ½ cup white sugar
* 1 cup vegetable oil
* ½ onion, minced
* 1 teaspoon ground mustard
* 1 teaspoon salt
* ¼ teaspoon ground white pepper
* 2 heads Bibb lettuce - rinsed, dried and torn
* 1 cup sliced fresh strawberries
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Directions
Step 1
Preheat the grill to high heat. Lightly oil the grill grate.
Step 2
Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.
Step 3
Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.
Step 4
To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.
Step 5
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.
Nutrition Facts (per serving)
567 Calories 46g Fat 23g Carbs 18g Protein Chicken Saltimbocca
- Ready in 30 minutes. You'll wrap pounded chicken cutlets and sage leaves in prosciutto and pan-fry them. "Quick, easy, and so delicious!" says SandyG.
Chicken saltimbocca is quick, easy, and so delicious! Saltimbocca is a traditional Italian dish made with veal, but I prefer to use chicken cutlets. Once you taste the mouth-watering combination of chicken, sage, and prosciutto in a buttery sauce, you'll know why the Italians love it so much!- Chicken saltimbocca, chicken cutlets wrapped in prosciutto and flavored with sage, is an Italian dish that's worthy of company. It feels super fancy, but it's surprisingly simple to make at home.
Chicken Saltimbocca Ingredients
These are the ingredients you'll need to make this chicken saltimbocca recipe at home:
· Chicken: This saltimbocca starts with chicken cutlets.
· Seasonings: Season the chicken with salt and pepper.
· Sage: Fresh sage leaves add bright, earthy flavor.
· Prosciutto: Each chicken cutlet is wrapped in two slices of prosciutto.
· Olive oil: Olive oil keeps the chicken moist and prevents it from sticking to the pan.
· Wine: Use a dry white wine, such as sauvignon blanc or pinot grigio.
· Broth: Use store-bought or homemade chicken broth.
· Butter: Butter gives the sauce richness and flavor.
Tips: If using small sage leaves, use about 5 per cutlet.
How to Make Chicken Saltimbocca
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make chicken saltimbocca:
1. Season the cutlets, then place sage on top of each cutlet. Wrap in prosciutto.
2. Cook the cutlets in a skillet with olive oil. Remove the chicken from the skillet.
3. Add wine and bring to a simmer. Add the broth and continue simmering until reduced.
4. Remove from heat and stir in the butter. Drizzle each cutlet with sauce before serving.Ingredients
* 8 (6 ounce) chicken cutlets
* 1 teaspoon salt
* ½ teaspoon black pepper
* 16 large fresh sage leaves
* 16 thin slices prosciutto
* 3 tablespoons olive oil
* 1 cup dry white wine
* 1 cup low-sodium chicken broth
* ½ stick butter
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Directions
Step 1
If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
Step 2
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
Step 3
Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.
Tips
If using small sage leaves, use about 5 per cutlet.
Nutrition Facts (per serving)
350 Calories 19g Fat 1g Carbs 36g Protein Keto vanilla ice cream
- Make this easy keto ice cream with just four ingredients, including coconut milk and nut butter. The recipe goes well with blueberry chia jam to serve.
Ingredients
- * 3 tbsp nut butter (we used almond butter)
- * 400ml coconut milk
* 4 tbsp xylitol or any sweetener of your preference
* 1 tbsp vanilla extract
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Method
- STEP 1
An hour before making the ice cream, place a 500ml freezable container in the freezer. Put all of the ingredients and a pinch of salt in a blender and whizz on medium speed until combined. Transfer to the container, cover and place in the freezer.
- STEP 2
After 30 mins, churn the ice cream with an electric whisk or a fork. Do this at least four times, every 30 mins. Cover the surface and freeze with the lid on until as firm as ice cream – this will take around 3-4 hours. Allow 5 mins to thaw before serving, so it’s easy to scoop.
- STEP 1
Ingredients
Directions
