Something to not Heat up the Kitchen
Crunchy Curried Chicken Salad
Ingredients:
½ cup whole cashews
½ cup sweetened flaked coconut
1 tbs curry powder
2 tbs mango chutney
½ cup plain yogurt
3 cooked boneless, skinless chicken breasts
2 – 3 green onions with tops
1 large granny smith apple
4 cups mixed baby greens
1. Place cashews in steamer Microwave, uncovered, on HIGH 1-2 minutes or until cashews are fragrant, stirring every 30 seconds; remove and set aside. Place coconut in Micro-Cooker®. Microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 20 seconds; set aside. Place curry powder into (8-in./20-cm) Sauté Pan; cook over medium-high heat 1-2 minutes or until fragrant.
2. In Stainless (2-qt./2-L) Mixing Bowl, combine chutney and curry powder. Add yogurt; stir until smooth. Reserve 1/4 cup (50 mL) of the dressing.
3. Using pearing knife, dice chicken into 1-in. (2.5-cm) pieces. Thinly slice green onions and apple. Add chicken and green onions to remaining dressing in mixing bowl; stir to coat. Combine apple and mixed greens in (4-qt./4-L) Mixing Bowl. To serve, divide greens mixture among serving plates and top with chicken mixture. Sprinkle with cashews and coconut. Drizzle with reserved dressing.
Yield: 4 servings Nutrients per serving: Nutrients per serving: Calories 410, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 30 g, Protein 39 g, Sodium 310 mg, Fiber 4 gDiabetic exchanges per serving: 2 fruit, 5 low-fat meat (2 carb) Cook’s Tips: It’s a good idea to cook extra chicken breasts when preparing dinner early in the week. You'll be a big step ahead in preparing meals like this one a couple of nights a week.
Crunchy Curried Chicken Salad
Ingredients:
½ cup whole cashews
½ cup sweetened flaked coconut
1 tbs curry powder
2 tbs mango chutney
½ cup plain yogurt
3 cooked boneless, skinless chicken breasts
2 – 3 green onions with tops
1 large granny smith apple
4 cups mixed baby greens
1. Place cashews in steamer Microwave, uncovered, on HIGH 1-2 minutes or until cashews are fragrant, stirring every 30 seconds; remove and set aside. Place coconut in Micro-Cooker®. Microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 20 seconds; set aside. Place curry powder into (8-in./20-cm) Sauté Pan; cook over medium-high heat 1-2 minutes or until fragrant.
2. In Stainless (2-qt./2-L) Mixing Bowl, combine chutney and curry powder. Add yogurt; stir until smooth. Reserve 1/4 cup (50 mL) of the dressing.
3. Using pearing knife, dice chicken into 1-in. (2.5-cm) pieces. Thinly slice green onions and apple. Add chicken and green onions to remaining dressing in mixing bowl; stir to coat. Combine apple and mixed greens in (4-qt./4-L) Mixing Bowl. To serve, divide greens mixture among serving plates and top with chicken mixture. Sprinkle with cashews and coconut. Drizzle with reserved dressing.
Yield: 4 servings Nutrients per serving: Nutrients per serving: Calories 410, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 30 g, Protein 39 g, Sodium 310 mg, Fiber 4 gDiabetic exchanges per serving: 2 fruit, 5 low-fat meat (2 carb) Cook’s Tips: It’s a good idea to cook extra chicken breasts when preparing dinner early in the week. You'll be a big step ahead in preparing meals like this one a couple of nights a week.
Any type of mango chutney, such as Major Grey's or hot mango chutney, can be used in this recipe. Any tart, crisp apple, such as Jonathan, can be substituted for the Granny Smith apple.
© 2009 The Pampered Chef used under license.
Something Festive for the fall gatherings
Spiced Pumpkin Butter Dip
1 10 oz jar of spiced pumpkin butter (Can be purchased at groceries, Williams Sonoma)
8 oz of softened cream cheese
1 cup powdered sugar
1 tsp vanilla
4 oz cool whip
Mix cream cheese and sugar together until smooth. Add vanilla and stir until blended. Next, stir in the spiced pumpkin butter. Then fold in the cool whip until well blended. Chill the mixture before serving at room temperature.
Serving suggestions:
Offer sliced, crisp apples with pear slices, cantaloupe, grapes, ginger snaps, or pretzels.
**From Oregon Hill Farms
Something Festive for the fall gatherings
Spiced Pumpkin Butter Dip
1 10 oz jar of spiced pumpkin butter (Can be purchased at groceries, Williams Sonoma)
8 oz of softened cream cheese
1 cup powdered sugar
1 tsp vanilla
4 oz cool whip
Mix cream cheese and sugar together until smooth. Add vanilla and stir until blended. Next, stir in the spiced pumpkin butter. Then fold in the cool whip until well blended. Chill the mixture before serving at room temperature.
Serving suggestions:
Offer sliced, crisp apples with pear slices, cantaloupe, grapes, ginger snaps, or pretzels.
**From Oregon Hill Farms
