Vegan BLT Salad
http://bit.ly/30QVbhh This fast, easy and flavorful Vegan BLT Salad is perfect for lunch. You could also serve it alongside a vegan pizza or pasta at dinnertime. Or you could double the portion size for a full on entree salad. Creamy vegan ranch dressing coats crisp romaine lettuce, juicy summer tomatoes and tempeh bacon bits too. Add some steamed broccoli if you'd like and a hefty portion on buttery avocado on top...Read more » This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. http://bit.ly/ygHPsr May 28, 2019 at 02:33PM
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Air Fryer Cajun Shrimp Dinner
http://bit.ly/2K9fv7G This fast and easy Cajun Shrimp recipe is a meal-in-one, made with shrimp, sausage, and lots of colorful vegetables such as zucchini, yellow squash and bell peppers.
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Easy Mango Salsa |
Best Guacamole |
Green Papaya Salad |
Mango & Black Bean Quesadillas |
Quinoa Taco Salad |
Roasted Squash with Apple Salsa |
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May 27, 2019 at 02:30PM
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We created these crisp bread topping recipes for a celebration last week and thought you might enjoy them too. A Swedish summer spread, a herby green pea hummus with a sting and the classic bell pepper and sunflower seed spread from our first book.
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via Green Kitchen Stories http://bit.ly/2G0wQfb
May 27, 2019 at 11:33AM
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1 Prepare the oven and baking sheet: Preheat the oven to 350°F. On a baking sheet place a sheet of aluminum foil large enough to wrap around the outside of the springform pan. Set it aside.
2 Make the crust: To make the crust, place the cookies into the bowl of a food processor and process until you get fine, even crumbs. Mix the cookie crumbs with the melted butter, sugar, and kosher salt until you get the consistency of wet sand, and the mixture clumps together when squeezed in the palm of your hand.
Press the crust mixture into the bottom of a 10-inch springform pan in an even layer. You can either keep the crust layer only on the bottom, or on the bottom and pressed up against the sides. It is totally up to you!
Bake for 15 minutes. Remove from the oven and set on a cooling rack while you prepare the cheesecake filling.
3 Reduce the heat and create a steam bath: Turn the oven down to 325°F. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water; this will create a steamy environment for the cheesecake to bake.
4 Make the batter: In the bowl of a stand mixer (or using a mixing bowl and hand mixer) beat the cream cheese until smooth and creamy, scraping the sides of the bowl a few times so there are no lumps of firm cream cheese. Beat in the sugar, lemon zest, and salt, then scrape down the sides.
Beat in the eggs one at a time, mixing until each egg is combined and scraping down the sides and bottom of the bowl after each addition. Resist the urge to whip the mixture too much; just beat in each egg until mixed well—over-beating can pull too much air into the batter, resulting in a cracked cheesecake.
5 Add the sour cream and spread the filling over the crust: On low speed, beat in the sour cream until just combined. Spread the cheesecake filling into the pre-baked crust.
6 Bake the cheesecake: Put the cheesecake onto the foil-lined baking sheet. Press the foil up and around the outside of the springform pan.
Place the baking sheet with the cheesecake on it, on the center rack of the oven, above the pan of hot water, for 1 hour or until the cheesecake appears set and dry on top but still jiggles in the center like Jello.
7 Allow the cheesecake to cool slowly: Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed.
Crack open the oven door (place a wooden spoon between the door and the frame of the oven to keep it just cracked) and allow the cheesecake to cool for an additional 45 minutes before removing from the oven to cool on a baking rack, until it reaches room temperature.
The cheesecake may have domed slightly while baking but should deflate to a flat top with a small ridge around the edge, as it slowly cools.
8 Transfer to the refrigerator: Once the cheesecake is at room temperature, transfer it to the refrigerator to chill for at least 6 hours before serving.
9 Top with lemon curd and serve: To create the petal pattern as shown in the photos, pipe or dollop small blobs of curd in a ring around the perimeter of the cheesecake, leaving about 1/2-inch border.
Using an offset spatula or the back of a teaspoon, gently smash and drag the blobs toward the center of the cheesecake. If you have leftover lemon curd, serve the rest when you slice the cheesecake.
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via Simply Recipes http://bit.ly/2F9fkDA
May 27, 2019 at 09:07AM
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This curry chicken salad recipe with celery, onion and raisins is super flavorful and comes together fast using shredded chicken. It’s an awesome salad to meal prep for lunches throughout the week.
If you’re looking for a delicious and budget friendly lunch idea, this curry chicken salad is for you! I love eating this on toasted bread, on top of a lettuce salad or in a wrap. It’s perfect to meal prep for the week ahead, to bring on an outdoor adventure or picnic or for a backyard dinner.
Quite a few people have been asking about budget friendly recipes and while I don’t share the cost breakdown of my recipes a lot of them are budget friendly! This recipe fits the bill. When I’m looking for a budget friendly, quick and easy option, chicken salad always make the list. A couple other budget friendly salads that come to mind are this caprese pasta salad, my curried chickpea salad, avocado egg salad and this sweet potato tuna salad… they’re all super budget friendly.
Ingredients in Curry Chicken Salad
- shredded chicken
- celery
- raisins
- red onion
- mayonnaise (I like avocado oil mayo, but you can use whatever type you prefer)
- curry powder
- apple cider vinegar
- ground pepper
- sea salt
- cashews (optional)
How to Make Shredded Chicken
The first step is to cook your chicken and shred it. I know some chicken salads use chunks of meat, but I prefer it shredded. For the shredded chicken you can totally pick up a rotisserie chicken and us that. Just buy a plain rotisserie chicken and shred the meat while it’s still warm. Trust me, it’s must easier to get the meat off the bone when it’s warm compared to when it’s been in the fridge.
Another super easy way to make shredded chicken is to cook boneless, skinless chicken in your slow cooker. This is what I do all the time and it’s seriously so easy. I need to do a full blog post on this but here’s the basic recipe for slow cooker shredded chicken
- Place boneless skinless chicken breasts inside of your slow cooker. I usually do 1 lb a time. Drizzle with a little olive oil (1 Tablespoon) and liberally sprinkle with sea salt and ground pepper.
- Set your slow cooker to cook on low for 6-8 hours or high for 2-3 hours.
- Test to make sure your chicken is cooked through. You can use a meat thermometer to be 100% sure (the meat needs to be 165°F internally). I usually just make sure all the meat is white, cooked through and pulls apart easily.
- The last step is to transfer the cooked chicken to a plate and use 2 forks or a meat shredder to shred the chicken.
How to Make Curry Chicken Salad
Once you have the shredded chicken, the hard part is done and all you have to do is stir together your seasonings. For curry chicken salad one of the key ingredients is curry powder, of course. This is what gives the chicken salad all the delicious curry flavor. Most curry powders are a blend of turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper. Different brands each taste a little different so find one you like and stick with it. I’m a big fan of Simply Organic curry powder.
Once you have your mayo, apple cider vinegar, curry powder, pepper and salt stirred together in a large bowl. Just add the shredded chicken, celery, raisins and red onion. Toss until combined and you’re done! You can enjoy the salad right away or if you prefer you can place it in the fridge to chill before serving.
How Long Can You Keep Homemade Chicken Salad?
Store your homemade chicken salad in an airtight container for 3-5 days in the refrigerator. Unfortunately chicken salad doesn’t freeze well so if you meal prep chicken salad plan to eat it within 3-5 days of making!
Is Chicken Salad Healthy?
Yes! I personally love that it is naturally balanced in fat, fiber and protein.
I think chicken salad can get a bad rap because it has mayonnaise. Mayonnaise is high in calories and fat, but a little bit goes a long way. I like using avocado or olive oil based mayos and look for brands made with organic eggs and without added sugar. My personal favorite is Primal Kitchen’s avocado oil mayo.
If you make this curry chicken salad, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.
PrintCurry Chicken Salad
- Author: Brittany Mullins
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4
- Category: Salad
- Method: Toss
- Cuisine: American
Description
This curry chicken salad recipe with celery, onion and raisins is super flavorful and comes together fast using shredded chicken. It’s an awesome salad to meal prep for lunches throughout the week.
Ingredients
- 2 cups shredded chicken
- 3/4 cup celery, chopped
- 1/4 –1/3 cup raisins
- 1/4 cup red onion, chopped
- 1/4 cup avocado or olive oil mayonnaise
- 1/2 Tablespoon curry powder
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground pepper
- 1/4 teaspoon sea salt
- 2 Tablespoons cashews (optional)
Instructions
- In a large bowl, stir together mayo, apple cider vinegar, curry powder, pepper and salt.
- Add shredded chicken, celery, raisins and red onion to the bowl. Stir until well combined.
- Taste and adjust seasonings, if needed.
- Serve on bread as a sandwich, in lettuce wraps or over a bed of greens.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 7g
- Fat: 18g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
Keywords: curry chicken salad
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The post Healthy Curry Chicken Salad appeared first on Eating Bird Food.
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via Eating Bird Food http://bit.ly/1L45wsH
May 27, 2019 at 07:05AM
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Hey guys, I hope you are all having a happy long weekend. Something about long weekends make my creative juices really flow so yesterday I put the finishing touches on my Finding Vegan Meals Summer Challenge and rolled it out to my FV Meals community. Basically, it is a collection of some of my favorite summer-approved recipes. Smoothies, veggie burgers, salads and more. Loads of recipe photos. Plus a fun challenge card to inspire you to load up on plant-based foods this summer. It's just a tiny piece of content to help inspire some summertime cooking! I hope it helps and I hope you can try these recipes. This PDF is totally printable too, so you can keep it in your kitchen or tack a few recipes to your fridge. Gentle reminders always help me when I don't feel like cooking. One...
This is a summary, images and full post available on HHL website!
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via Healthy. Happy. Life. http://bit.ly/ygHPsr
May 26, 2019 at 03:17PM
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Fresh mixed greens tossed with honey mustard dressing, a hard-boiled egg, and a slice of chewy sourdough grilled to perfection. This simple side salad or quick lunch is on your table in about 15 minutes.
Photography Credit: Sally Vargas
Crunchy romaine or iceberg, slightly bitter escarole or radicchio, soft Bibb or Boston lettuce, and spicy arugula or baby kale—all dressed up in a homemade honey mustard vinaigrette—need very little else.
But of course, there can always be more! Eggs and toast are the ultimate comfort food, so why not incorporate them into a salad?
Make some hard-boiled or jammy boiled eggs, and toast some bread on top of the stove. Set them atop your greens and you have an appealing salad that you could serve all by itself as a light meal. If you happen to be grilling or roasting a chicken, this salad would be a standout accompaniment, too.
HOW (AND WHY) TO GRILL BREAD ON THE STOVE TOP
Instead of popping that bread into the toaster, make the toast for this salad extra special by grilling it on top of the stove.
The bread, brushed with olive oil, turns golden and crunchy on the outside but stays deliciously chewy in the middle when cooked in a hot pan on top of the stove. If you have an outdoor grill, then, by all means, toast it outside.
I love to use sourdough bread for its tangy flavor, but you could use thick slices of baguette or slices of any rustic loaf.
HOW TO MAKE THE EGGS
The general rule of thumb for cooking hard-boiled eggs is to place them in gently boiling water and time them for 10 minutes, starting from the point you place the eggs in the water. This should yield a yolk that is fully cooked, pale, and almost dry.
But my personal sweet spot for boiled eggs is at 8 minutes. At this point, the yolks are mostly cooked yet still a little soft in the middle, and they are bright yellow. If you’re in the mood for a jammy yolk, cook the eggs for six to seven minutes.
Have a bowl of ice water ready and waiting before you put the eggs in the boiling water so you can stop the cooking as soon as they’re done to your liking. Stored in their shells, jammy eggs will keep in the refrigerator for up to two days, while hard-boiled eggs will keep for four days or longer.
NEED MORE LETTUCE IN YOUR LIFE? WE’VE GOT YOU COVERED!
Mixed Green Salad with Honey Mustard, Eggs, and Toast Recipe
PrintThis salad is the perfect take-to-work lunch. Divide everything into four containers, and wait to add the dressing until you get to work. Four weekday lunches prepared in about 15 minutes—yes, please!
Ingredients
- 4 large eggs
- 4 slices of 1/2-inch thick rustic sourdough bread
- 2 tablespoons olive oil
- About 1 pound mixed greens, such as baby romaine, frisee, radicchio, arugula or baby kale
- 3 to 4 tablespoons honey mustard dressing, store-bought or homemade (to taste)
Method
1 Cook the eggs: Set a bowl of ice water nearby. You will add the eggs to this after they’ve finished cooking.
Bring a large saucepan of water to a boil over high heat. Gently lower the eggs into the water with a slotted spoon making sure they are completely submerged. Cook them at a steady bubble for 6 to 7 minutes for jammy eggs or 8 minutes for hard-boiled eggs.
With a slotted spoon, transfer them to the bowl of ice water and leave for 10 minutes while you prepare the greens and toast the bread. When cool, peel the eggs and cut them in half lengthwise.
2 Make the toasts: Brush the bread slices on both sides with olive oil. Heat a cast iron pan or grill pan over medium-high heat until hot. Add the bread slices and cook for 1 to 2 minutes per side, or until browned and toasted on the outside but still chewy in the center. If using a grill pan, press the bread into the pan with a spatula to achieve grill marks.
3 Dress and finish the salad: In a large bowl, combine the greens. Toss with 3 to 4 tablespoons of dressing, or to taste. Divide among 4 plates and top each salad with 2 egg halves. Sprinkle the eggs with salt and pepper, and drizzle with a little more dressing. Serve with toasted bread, drizzled with more dressing, if you like.
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May 26, 2019 at 09:04AM
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