Curried Chicken Salad With Grapes

 

Ingredients:

2 cups shredded cooked skinless chicken breast

1 cup small seedless grapes, halved

½ carrot, coarsely grated

¼ celery stalk, thinly sliced

½ Tablespoon chopped fresh parsley

½ Tablespoon fresh lemon juice

2 Tablespoons onion, grated

2 Tablespoons plain Greek-style yogurt

½ teaspoon curry powder

¼ teaspoon salt

Pepper to taste

4 cups salad greens

Directions:

Combine the chicken, grapes, carrot, celery, parsley, and lemon juice in a medium bowl.

Combine the onion, yogurt, curry powder, salt, and pepper in a small bowl. Pour over the chicken mixture and toss to combine. Divide the salad greens among 4 salad plates and top with the chicken salad.

Makes 2 servings

Valentine's Chocolate Fondue Recipe

Chocolate, eaten in moderation, can lower blood pressure; as well, it boosts serotonin levels, leading to feelings of giddiness, attraction, and love!  It’s no wonder many cultures consider it an aphrodisiac!  This recipe is a very special treat you can enjoy on Valentine’s Day or any day of the year!

1 pound of premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups of organic heavy cream

Set aside the chopped chocolate. Pour the cream into a medium, thick-bottomed saucepan (or double boiler if you have one) over low heat. Bring the cream to a simmer and add the chocolate. Stir until the chocolate is melted.

Transfer the chocolate to a fondue pot and enjoy.

Roasted Rosemary Cashews

For entertaining guests or as a healthy snack, you can’t go wrong with this quick and easy recipe!  The combination of rosemary, cayenne, and brown sugar add an exciting zing to this nutritious treat.  It’s a great way to add to good protein intake too.  Enjoy them alone or as a part of a meal!

Time:     15 minutes
Yield:     3 cups

1 ½ pounds roasted cashews
3 tablespoons chopped fresh rosemary leaves
½ teaspoon cayenne pepper
2 teaspoons brown sugar
2 teaspoons sea salt
1 tablespoon melted butter

Preheat oven to 375° F

Place nuts on ungreased baking sheet and bake for around 10 minutes, until warm.  Combine fresh rosemary, cayenne, sugar, salt, and butter in a bowl and add the warm nuts.  Coat completely.  Serve warm.

Enjoy!

Chicken with Sundried Tomatoes and Artichokes

This dish is always a crowd pleaser.  Very easy to make and absolutely delicious, you can’t go wrong.  Using whole-grain pasta and whole-wheat flour, the fiber is high.  Further, it is very well balanced and filling!

Ingredients

• 1-1/2 lb chicken breast – cut into 1 cubic inch pieces
• 4 cloves garlic – minced
• 2 Tbsp canola oil
• 2 c chicken broth
• 1 c cooking wine
• 1/2 c balsamic vinegar
• 1 c canned artichoke hearts – quartered and drained (not marinated)
• 1/3 c capers – drained
• 1 c sun-dried tomatoes
• 1/2 c whole-wheat flour
• 1 box whole-grain pasta
• grated parmesan cheese

 

Directions

In a large bowl, toss the pieces of chicken in the whole-wheat flour until all pieces are well coated.  In a large deep pan, heat the oil over medium heat.  Once heated through, sauté the garlic until golden brown.  Next, sauté the chicken pieces until lightly brown on all sides.  Remove the chicken from heat and set aside.

In the same pan, add the chicken stock, cooking wine and balsamic vinegar.  Bring to a boil and then reduce heat to simmer.  Simmer until sauce reduces by about one-quarter.  Add sun-dried tomatoes and capers and simmer for another 10 minutes.  Then, add chicken and artichoke hearts.

In a large pot, bring two quarts of water to a boil.  Put pasta into water and boil for nine minutes.  When pasta is done (should be al dente), remove from heat and drain (do not rinse).  Put the pasta back into the pot and add the contents of pan.  Mix well and serve with a dusting of parmesan.

Nutritional Value per Serving

Servings per Recipe: 8

Calories:  400

Protein: 31 gms / 30% of Calories

Carbohydrates:  55 gms / 53% of Calories

Fiber:  8 gms 

Fat:  6 gms / 14% of Calories