Culinary Recipes
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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
NiceGuy
Resident
Ingredients
1 h 20 m 12 servings 229 cals
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
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
1 h 20 m 12 servings 229 cals
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
- Adjust
- US
- Metric
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
sinjinisanyal
Well-Known Member
Looks delicious!! I would love to try this...
Charliebanks
New Member
I have nothing, I'm just going to eat what yall make..
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
Maheshchandra
New Member
Hii
These random hiiii are everywhere, like a plague of locusts taking over decent threads