Mozzarella Avocado Tomato Salad

Mozzarella Avocado Tomato Salad Recipe


Ingredients:

2 avocados (peeled, pitted, & cubed)
2 - 3 tomatoes (cubed)
1 ball fresh mozzarella cheese (cubed)
2 Tbsp extra virgin olive oil 2 tsp. basil (we used dried, but you could use fresh)
salt & pepper (to taste...I like it saltier than Dakota does)


sourse: http://foods-exclusive.blogspot.com/2013/11/how-to-mozzarella-salad-avocado-tomato.html#sthash.gQTEqtdR.dpuf

Melt in Your Mouth Chicken Breast Recipe

Melt in Your Mouth Chicken Breast

Here's what you need:
Serves 4

• 4 boneless chicken breast, halves
• 1 cup mayonnaise
• 1⁄2 cup parmesan cheese, freshly grated
• 1 1⁄2 tsp seasoning salt
• 1⁄2 tsp black pepper, ground
• 1 tsp garlic powder

Directions:

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

sourse: http://www.kitchme.com/recipes/melt-in-your-mouth-chicken-breast

Pastalicious Soup For Weight Watchers

Servings: 2
Level of Difficulty: Easy
Pastalicious Soup Recipe

Preparation Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

• 2 1/2 cups fat-free chicken broth
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup chopped onion
• (8 oz) pkg House Foods Tofu Shirataki Spaghetti Shape Noodle
• salt and pepper to taste

Instructions:

1. Place all ingredients, except Tofu Shirataki noodles, salt and pepper, in a pot. 
2. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Meanwhile, rinse and drain Shirataki Noodles thoroughly. 
4. Cut noodles into manageable size.
5. Microwave for 1 minute then dry well.
6. Once soup has simmered for 15 minutes, add noodles and cook (uncovered) for an additional 5 minutes, stirring occasionally. 
7. Add salt and pepper to taste.
8. Serving size: about 2 cups per serving

Recipe developed by Hungry Girl

Breakfast Stack Recipe

yield: Makes 4 servings
active time: 25 min
total time: 1 1/2 hr

Ingredients:

• 1 cup sushi rice
• 1 scallion
• 3 tablespoons unsalted butter
• 8 slices Canadian bacon (6 to 8 oz total)
• 4 large eggs

Preparation:

1. Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve. Combine rice, 1 1/4 cups water, and 1/4 teaspoon salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, 15 minutes. Remove from heat and let stand, covered, 10 minutes.
2. While rice is standing, trim scallion and cut diagonally into very thin slices.
3. Stir rice from bottom to top. Lightly butter a metal 1-cup measure. Firmly pack enough rice in measure with a rubber spatula to fill measure halfway. (If spatula becomes sticky, dip in water.) Invert measure onto a buttered plate, then tap measure to unmold rice. Repeat with remaining rice, rebuttering measure each time, to make 4 disks total. Chill disks, uncovered, at least 15 minutes.
4. Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat until foam subsides. Add rice disks and cook, rotating each once for even browning, until undersides are pale golden, about 8 to 10 minutes, then turn cakes over and add 1/2 tablespoon butter to skillet, swirling to melt butter. Cook, rotating each cake once, until golden, about 5 minutes more, and transfer to plates.
5. Increase heat to high and add 1/2 tablespoon butter to skillet, then brown bacon, turning over once, about 2 minutes total. Place 2 slices bacon on each rice cake.
6. Wipe out skillet with a paper towel and heat remaining tablespoon butter over moderately high heat until foam subsides. Crack eggs one by one into skillet. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper total and fry until whites are cooked and yolks begin to set, 2 to 4 minutes.
7. Place 1 egg on each rice cake stack and sprinkle with scallion.

Cooks' Notes:

Rice cakes can be shaped 1 day ahead and chilled, loosely covered after 15 minutes. Allow 2 to 5 minutes longer to cook. The eggs in this recipe will not be fully cooked, which may of concern if salmonella is a problem in your area.

Nutrition Facts:

Amount Per Serving
Calories 340     Calories from Fat 130
% Daily Value *
Total Fat 15g     23%
Saturated Fat 7g     35%
Trans Fat
Cholesterol 215mg     72%
Sodium 290mg     12%
Potassium 160mg     5%
Total Carbohydrate 39g     13%
Dietary Fiber 1g     4%
Sugars less than 1g
Protein 12g
Vitamin A     10%
Vitamin C     2%
Calcium     4%
Iron     10%

Oatmeal Peanut Butter Banana Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: about 30 cookies

A healthy cookie with big peanut butter & banana flavor.

Ingredients:

• 1 large banana
• 1 stick of butter
• 3/4 cup white sugar
• 1 cup brown sugar, packed
• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups of quick oats
• 1 cup of white flour
• *Optional - 1 cup of chocolate chips or peanut butter chips.

Instructions:

1. In a large mixing bowl, add banana & butter.
2. Microwave them for about a minute until the butter is soft & you can mash it & the banana together.
3. Preheat the oven to 350.
4. Add the white & brown sugar to the bowl.
5. Mix the sugar, butter & bananas well.
6. Add the peanut butter, eggs, salt & baking soda.
7. Stir until everything is completely mixed.
8. Add the oats & stir in the flour.
9. Finally add in chips if you are using them & mix well.
10. Use a nonstick cookie sheet & spoon droplets of the cookie mixture on to the sheet.
11. Bake for 10-12 minutes depending on your oven.
12. I usually check them after eight minutes so I can see how they are doing.
13. The edges should be golden brown.

Chicken risotto with garlic and lemon

Preparation and cooking time:
40 minutes

Ingredients

(serves 2)

•     1 tablespoon olive oil
•     1 small onion, finely chopped
•     1 clove garlic, crushed
•     150g/5½oz risotto rice
•     750ml/25fl oz fresh chicken stock (alternatively reduced-salt stock cubes can be substituted)
•     40g/1½oz frozen peas
•     100g/3½oz cooked chicken, torn into strips
•     20g/1oz parmesan, grated
•     1 tablespoon lemon juice
•     Mixed herbs

Method

1. Heat the oil in a thick-bottomed pan, add the onion and cook on medium heat until it is soft and translucent. Then add the garlic and cook for a further minute. Stir in the rice, coating it with the oil.
2. Add the stock a ladle at a time for approximately 20 minutes until the rice is almost cooked.
3. Add the peas and cooked chicken, then heat for about 5 minutes until the risotto is piping hot throughout. The rice should be creamy, but firm to the bite.
4. Stir in the parmesan, lemon juice and mixed herbs, then serve immediately.

Top Tip

Leftover chicken makes a delicious addition to this quick and simple risotto.