Chicken and Mango Spring Rolls appetizers, calorie wise | low calories, chicken, fruits, kraft mango, side dishes, spring rolls, wraps 12 sheets rice paper wrappers 225 gr ½ lb chicken breast; cooked cut into strips 1 small mango; peeled thinly sliced 250 mL 1 cup red pepper; thin strips 2 green onions; finely chopped 125 mL ½ cup cilantro; leaves 1 L 4 cups arugula 125 mL ½ cup kraft asian sesame dressing 75 mL 1/3 cup kraft smooth peanut butter 5 mL 1 tsp soy sauce; reduced sodium 15 mL 1 tsp water * Soak rice paper sheets, 1 at a time, in warm water 1 min. or until softened. * Place in single layer on work surface. * Place chicken on one short end of each rice paper sheet; top with mangos, peppers, onions, cilantro and arugula. * Roll up each sheet, starting at topped end and folding in both sides of sheet as you roll it up to enclose filling. * Mix remaining ingredients until blended. * Serve with spring rolls. Nutrition information Calories 140 | Total fat 7 | Saturated fat 1.5 | Cholesterol 15 | Sodium 170 | Carbohydrate 11 | Dietary fibre 1 | Sugars 5 | Protein 9 | Vitamin A 15 | Vitamin C 35 | Calcium 4 | Iron 4 | Prep Time : 30 min Cooking time : 0 min Makes : 12 servings, 1 roll (72 g) and 1-½ Tbsp. (20 mL) sauce each Notes: http://www.whatscookingtv.com Yield: 12 Serving Preparation Time: 00:30
Chipotle Meatloaf Muffins calorie wise | low calories, ground beef, main course, meatloaf, spicy 1 small onion; chooped ½ sweet yellow pepper; chooped 10 mL 2 tsp vegetable oil 750 gr 1-½ lbs ground beef; extra lean 1 egg; lighly beaten 300 mL 1-¼ cups salsa; mild or medium 75 mL 1/3 cup corn meal 25 mL 2 tbsp chipotle chili in adobo sauce 2 mL ¼ tsp salt pinch pepper Carleton Place Almonte Canadian Gazette Lifestyle - Cooking meatloaf in a muffin pan cuts the cooking time in half. Serve with mashed potatoes and green beans - retro yes, but it's comfort food with a bit of a kick. If you have leftovers, chop and place in a tortilla with lettuce, cheese and a spoonful of salsa for a quick lunch. If desired, heat briefly in the microwave. Preparation time: 15 minutes Cooking time: 21 to 31 minutes Serves: Makes 12 muffins * Preparation instructions In microwaveable bowl, combine onion, yellow pepper and oil. * Cover and microwave on High for one minute to slightly soften. * In large bowl, combine meat, onion mixture, egg, 3/4 cup (175 mL) of the salsa, cornmeal, pur?ed chipotle, salt and pepper. * Divide meat mixture among 12 muffin cups, pressing down lightly. Spoon 2 tsp (10 mL) of the remaining salsa on each muffin. * Bake in 350?F (180?C) oven for 20 to 30 minutes or until meat thermometer inserted in centre of each reaches 160?F (71?C). * Let stand 5 minutes before removing from pan. * Pur?e entire can of chipotles with adobo sauce until smooth. * Transfer remainder to an airtight container and freeze to use later in chili, soup, barbecue sauce or with mayo for a spicy vegetable dip or sandwich spread. Nutritional information: Serving (one muffin): Protein: 13 grams | Fat: 6 grams | Carbohydrate: 7 grams | Calories: 138 | Fibre: 0.5 grams | Sodium: 390 mg | Courtesy of Foodland Ontario. Notes: Courtesy of Foodland Ontario. Yield: 12 Muffins
Potatoe-Topped Mini Meatloaves calorie wise | low calories, cheese | eggs, gravy, ground beef, kraft main course, meatloaf 454 gr 1 lb ground beef; extra lean 120 gr 1 pkg stove top lower sodium stuffing mix; for chicken 250 mL 1 cup water 125 gr ½ of 250 gr pkg philadelphia brick cream cheese; cubed 2 cloves garlic; minced 500 mL 2 cups mashed potatoes; hot 60 mL ¼ cup parsley; fresh chooped 284 mL 1 can 10 oz beef gravy; warmed * Heat oven to 375ºF. Mix meat, stuffing mix and water; * Press into 8 muffin cups sprayed with cooking spray. * Bake 20 to 25 min. or until done (160°F). * Add cream cheese and garlic to potatoes; stir until cream cheese is melted. * Stir in parsley. * Scoop over meatloaves. * Serve with gravy. Prep Time : 15 min | Cooking time : 25 min | Makes : 4 servings, 2 topped meatloaves (360 g) each Nutrition information Calories 440 | Total fat 17 | Saturated fat 9 | Cholesterol 95 | Sodium 1110 | Carbohydrate 45 | Dietary fibre 3 | Sugars 5 | Protein 27 | Vitamin A 10 | Vitamin C 25 | Calcium 8 | Iron 25 | Makes 4 servings, 2 topped meatloaves (360 g) each Notes: Kraft Yield: 4 Serving Preparation Time: 00:15
I will be attacking with keto friendly recipes soon! I can also do a lot of tweaking to sams, since they are already super healthy, to make them keto friendly
Ingredients 1 h 20 m 12 servings 229 cals for serving adjustment Serving size has been adjusted! Original recipe yields 12 servings Adjust US Metric Note: Recipe directions are for original size. Nutrition Amount per serving (12 total) Based on a 2,000 calorie diet See full nutrition Nutritional Information Banana Banana Bread 1 Serving Servings Per Recipe: 12 Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas
Slow Cooker Beef & Potato Curry beef, calorie wise | low calories, curry, dairy farmers, main course nuts, slow cooker, spicy, vegetables 30 mL 2 tbsp all purpose flour 30 mL 2 tbsp curry powder 1 kg 2 lbs stewing beef; boneles 1 kg 2 lbs potatoes; cut into chunks 3 cloves garlic; minced 2 carrots; shredded 30 mL 2 tbsp gingerroot; minced 156 mL 1 can 5-½ oz tomato paste 625 mL 2-½ cups beef stock or broth; reduced sodium 250 gr 1 cup 8 oz green beans; chopped thawed if frozen 250 mL 1 cup half and half; 10% 125 mL ½ cup yogurt; plain salt; to taste coriander; fresh chooped to garnish almonds or peanuts; coarsely chopped to garni * In a 5- to 6-½-quart (5 to 6.5 L) slow cooker, combine flour and curry powder; add beef and toss to coat. * Stir in potatoes, garlic, carrots and ginger. * Whisk tomato paste into beef broth and pour over beef mixture. * Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours or until beef is fork-tender. * Stir in green beans and cream, cover and cook on High for 15 minutes or until beans are tender-crisp. * Season to taste with salt. * Top each serving with a dollop of yogurt and sprinkle with coriander and almonds (if using). Tips * To prepare the night before, you plan to cook it, * Assemble all ingredients in the slow cooker stoneware as directed in step 1 except the potatoes. In the morning, cut the potatoes and stir into beef mixture. * Cook as directed. * For the Adventurous: * Add 1 or 2 minced hot green chile peppers with the green beans for a hotter version and sprinkle each serving with a pinch of garam masala. Nutrition Facts | Serving Size 542 g Amount Per Serving | Calories 522 Calories from Fat 101 | % Daily Value* | Total Fat 11.2g 17% | Saturated Fat 4.2g 21% | Trans Fat 0. 0g | Cholesterol 148mg 49% | Sodium 482mg 20% | Total Carbohydrates 43.8g 15% Dietary Fiber 7.4g 30% | Sugars 9.6g | Protein 57.3g | Vitamin A 80% | Vitamin C 74% | Calcium 7% | Iron 47% | Nutrition Grade A |* Based on a 2000 calorie diet Nutritional Analysis | Good points | High in phosphorus | High in selenium | High in vitamin A | High in vitamin B6 | High in vitamin B12 | High in vitamin C | High in zinc Notes: Dairy Farmers Yield: 4 - 6 Serving
Spicy Braided Chicken 150 best indian thai vietnamese, chicken, main course, slow cooker, spicy thai 250 mL 1 cup coconut cream 2 onions; quartered 10 green onions; coarsely sliced 4 long red chile pepper; coarsely chopped 3 cloves garlic 30 mL 2 tbsp ginger root; coarsely chopped 15 mL 1 tbsp curry powder 10 mL 2 tsp thyme; dried 10 mL 2 tsp sugar; granulated 5 mL 1 tsp salt 1.36 kg 3 lbs chicken thigh or drumsticks; skinless bone in 310 mL 1-¼ cup chicken broth Marinade: * In a food processor fitted with the metal blade, process coconut cream, onions, green onions, cjiles. garlic, ginger, curry powder, thyme, sugar and salt until smooth past forms * Transfer to a large bowl and add chicken * Toss until well coated * Cover and refrigerate overnight * Transfer to slow cooker stoneware and add chicken broth * Cover and cook on low for 6 hours or on high for 3 hours until juices run clear when chicken is pierced with a fork * Serve with rice Notes: 150 Best Indian Thai, Vietnamese & More Preparation Time: 00:10
Crispy Cilantro Lime Chicken Skillet cafe delites, chicken, main course 45 mL 3 tbsp olive oil; divided 60 mL ¼ cup lemon juice 60 mL ¼ cup cilantro; fresh chooped 5 mL 1 tsp red chile or pepper flakes 4 cloves garlic; minced 10 mL 2 tsp brown sugar 4 mL ¾ tsp zeera cumin; ground 6 pieces chicken thighs; bone in skin on salt and pepper; to taste cilantro; leaves to serve lime slices or wedges; to serve Crispy Cilantro Lime Chicken is juicy on the inside, golden and crisp on the outside, cooked in mouth watering flavourful pan drippings! Author: Karina - Cafe Delites * Preheat oven to 220°C | 425°F. * In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. * Add the chicken thighs to the marinade and toss to evenly coat. * Cover and refrigerate thighs for 15 minutes. * Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. * Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked). * Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes). * Garnish with fresh cilantro leaves and lime slices or wedges. * Serve over steamed rice or cauliflower rice, and drizzle with the pan juices. Notes *Adapted from this CHILI LIME CHICKEN FAJITA SALAD RECIPE and this CILANTRO LIME CHICKEN SALAD Notes: https://cafedelites.com/2017/05/01/crispy-cilantro-lime Yield: 6 Servings
Saffron-Spiced Tomato Chicken lcbo, main course, wine 2 small onions; quartered 1 piece ginger; fresh peeled 1-½ long 4 cloves garlic 250 mL 1 cup chicken stock 25 mL 2 tbsp vegetable oil 2 sticks cinnamon 2 bay leaves 6 whole cloves 5 mL 1 tsp coriander; ground 5 mL 1 tsp zeera cumin; ground 680 mL 1 bottle strained tomatoes; passata di pomodoro 1 kg 2 lbs chicken breast; boneles skinless strips 25 mL 2 tbsp milk; warm 3 mL ½ tsp safron; threads 75 mL 1/3 cup plain yogurt This uniquely flavoured dish has a hint ofIndian authenticity with the combination of ginger, garlic, cumin and coriander but the Mediterranean flare of saffron and tomatoes. A saucy chicken recipe that is perfect served over basmati rice or couscous. Look for deep rich mahogany-coloured saffron threads to add a tang and punch to the sauce. * Purée onions, ginger, garlic and ¼ cup(50 mL) of the chicken stock in blender until smooth; set aside. * Heat oil in large shallow saucepan over medium heat. * Add cinnamon, bay leaves and cloves and cook, stirring, for 1 minute. * Add onion purée, cumin and coriander and cook for 3 minutes or until softened. * Add strained tomatoes and remaining chicken stock. * Bring to a boil. * Stir in chicken; bring to a simmer, stirring occasionally for 15 minutes. In a bowl, combine milk and saffron and whisk into yogourt. * Stir yogourt mixture into chicken and simmer for 2 minutes to heat through. Serve with Fetzer Gewurztraminer Wine Notes: http://www.lcbo.com Yield: 6 Servings
Garlicky Lamb Chops with Dilled Sun-Dried Tomato lamb, lcbo, main course, vegetables ---: CHOPS :--- 30 mL 2 tbsp olive oil 10 mL 2 tsp oregano; dried 3 cloves garlic; finely chopped pinches salt and pepper; generously 1 kg 2 lbs 8 pieces lamb chops; bone in ---: PECORINO ASPARAGUS :--- 2 bunches asparagus; snapped 30 mL 2 tbsp olive oil pinches salt and pepper; generously 125 mL ½ cup pecorino; shaved pref pepper flavou ---: TZATZIKI :--- 30 mL 2 tbsp sun dried tomatoes; chopped packed in oil 15 mL 1 tbsp dill; fresh chooped 125 mL ½ cup tzatziki ; home made or store bought Garlicky Lamb Chops with Dilled Sun-Dried Tomato Tzatziki & Roasted Pecorino Asparagus Early Summer 2013 By: Victoria Walsh This simple rustic meal can be put together any night of the week and yet it’s elegant enough for entertaining too. If you can’t get your hands on lamb chops, use pork chops in their place. Keep your eye on them because, depending on their thickness, timing may vary and you may need to brown them in batches. * Arrange racks in top and bottom thirds of oven. * Preheat oven to 400°F (200°C). * Rub 1 tbsp (15 mL) oil, oregano, garlic, salt and pepper all over chops. * Spread asparagus out on a baking sheet. * Drizzle with enough olive oil to coat. * Sprinkle with salt and pepper. * Shake the pan to evenly coat. * Set a large frying pan (that can go in the oven) over medium-high heat. * Coat with remaining 1 tbsp (15 mL) oil for chops. * When hot, add chops. * Cook for 1 to 2 minutes per side until browned. * Adjust heat if needed, being careful not to burn the garlic. If pan is not ovenproof, * Remove chops to a rack on a baking sheet. * Roast chops in top and asparagus in bottom of oven for 8 to 10 minutes or until chops are done as you like and asparagus is tender. * Remove each when done. * Loosely cover chops and let rest for 5 minutes before serving. * Scatter Pecorino over asparagus. * Meanwhile, stir tomatoes and dill into tzatziki. * Serve chops with asparagus and tzatziki. WHAT TO SERVE LEFFE BRUNE LCBO 68049 $ 14.70 CHATEAU DES CHARMES CAB FRANC EST BOTTLED VQA LCBO 162602 $ 13.95 Notes: http://lcbo.com/ Yield: 4 Servings
