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Greek Salad

This is a classic salad that is very tasty you will love it, you can even change it up a bit,see what else you may want to change to add more flare to it.

Ingredients
1/2 head(s) iceberg lettuce, cut into 1/2-inch chunks
1 seedless cucumber, cut into chunks
2 plum tomatoes, chopped
2 roasted red peppers, chopped
1/2 small onion, thinly sliced
1/4 cup(s) pitted Kalamata olives, cut in half
1 cup(s) crumbled feta cheese
1/2 cup(s) Lemon Oregano Dressing
Grilled Thyme Chicken Breasts, cut into chunks
1 cup(s) crushed pita chips

Directions

In large bowl, toss lettuce, cucumber, tomatoes, roasted red peppers,red onion, olives, and feta cheese with Lemon Oregano Dressing.
Top with Grilled Thyme Chicken Breasts and pita chips.

Nutritional Information

(per serving)

Calories 510

Total Fat 29g

Saturated Fat 9g

Cholesterol 93mg

Sodium 1115mg

Total Carbohydrate 25g

Dietary Fiber 5g

Sugars --

Protein 36g

Calcium --

Resource Good-Housekeeping

Sangria Recipe

Image via Wikipedia
This is a wonderful drink for any social event

Sangria Recipe -
Makes About 24 (4 ounce) Servings

Ingredients:
2 big sweet oranges
1.5 litter of rose or red wine of your preference
2 lemons
1/4 cup of sugar
1/4 cup of brandy (2 oz.)
1 red apple
1 28-oz. bottle of cold carbonated water
A pinch of cinnamon

How to Prepare:

1. Squeeze the juice from one orange and one lemon.
2. Place one orange and one lemon in the fridge (for garnish.)
3. Mix juices, sugar, wine, cinnamon, and brandy in a large pitcher.
4. Cut the cold orange and apple into wedges and slice the lemon.
5. Float the fruits in the pitcher.
6. Add the chilled carbonated water slowly while mixing.

Asian Chicken Salad Lettuce Cups Gluten Free

Prep Time: 15 Min
Total Time: 15 Min
Makes: 24 servings

2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained, finely chopped
1/2 cup gluten free spicy peanut sauce (from 7-oz bottle)
1 tablespoon chopped fresh mint leaves
1/4 teaspoon crushed red pepper flakes
24 small (about 3 inch) Bibb lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size
1/2 cup chopped gluten free roasted salted peanuts

1.In medium bowl, mix all ingredients except lettuce and peanuts.

2.Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

Nutrition Information:

1 Serving (1 Serving)Calories 60(Calories from Fat 35);Total Fat 3 1/2g(Saturated Fat 1/2g,Trans Fat 0g);Cholesterol 10mg;Sodium 35mg;Total Carbohydrate 2g(Dietary Fiber 0g,Sugars 0g);Protein 5g;Percent Daily Value*:Vitamin A 4%;Vitamin C 2%;Calcium 0%;Iron 0%;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;1/2 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:0;
*Percent Daily Values are based on a 2,000 calorie diet.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Kitchen Tips Increase the crushed red pepper flakes to 1/2 teaspoon if you like spicy-hot food.

If you have leftover fresh mint leaves, drop a few in a pitcher of iced tea for a refreshing summer drink.

Resources: Live Gluten Free
Related articles

Bake-tastic Butternut Squash Fries

Ingredients
1 butternut squash (large enough to yield 1 lb. once peeled & sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup

Directions

Image by jmackinnell via FlickrPreheat oven to 425 degrees.

Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.

Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.

Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.

Bake in the oven for 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.

If you like, sprinkle with additional salt and serve with ketchup for dipping. Enjoy!
PER SERVING (entire recipe): 204 calories, <1g fat, 258mg sodium, 53g carbs, 9g fiber, 10g sugars, 4g protein -- PointsPlus™ value 0*

Prep: 25 minutes
Cook: 40 minute

MAKES 1 SERVING
By Hungry Girl

Raspberry-Almond Mini Muffins

Ingredients
2 cups all-purpose flour
2/3 cups granulated sugar
2 teaspoons baking powder
1/4 Teaspoon ground cinnamon
1 egg
2/3 cup milk
1/2 cup (8 tablespoon) butter or margarine,
melted and cooled
3/4 teaspoon almond extract
1/4 cup raspberry preserves powdered sugar

Preheat over to 400F. Lightly grease mini-muffin cups. In large bowl combine
flour, granulated sugar, baking powder, salt and cinnamon.
In medium bowl, combine egg, milk butter and almond extract. Stir egg mixture
into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be
lightly lumpy) Spoon batter into prepared muffin cups, filling each cup two-thirds full.
Press about 1/2 teaspoon raspberry preserves into center of each muffin.
Gently fold batter over most of preserves, Bake 12-14 minutes or until light golden brown and wooden
pick inserted in center comes out clean. Cool in pan 5 minutes. Remove carefully:
serve warm or at room temperature. Dust with powdered sugar just before serving
Yields: 24 mini muffins

Feta Chicken Breasts

1 package (10 ounces) frozen chopped spinach, thawed

8 ounces feta cheese, crumbled

1/2 cup light mayonnaise

1 clove garlic, finely chopped

1/2 teaspoon paprika

6 thinly sliced boneless, skinless chicken breast, about 4 ounces each

6 slice bacon

Heat oven to 325 degree pace a rack in a large pan.

Drain and squeeze liquid from spinach, In a medium-sized bowl, mix together

spinach, feta mayonnaise and garlic.

In batches, place chicken breast between sheets of waxed paper and

pound to 1/8 inch thickness. Place about 1/3 cup of filling down the center of each chicken breast. Roll up and secure each with 2 toothpicks.

Sprinkle with paprika. Wrap a slice of bacon around each piece of chicken and place

on the prepared rack.

Bake at 325 degrees for 55 to 60 minutes or until internal temperature reads 160 degrees

on an instant -read thermometer. Run under the broiler for a minute or two, if desired.

This recipe yields 6 servings and ti will take about 20 minutes to make

Crispy White Pizza

INGREDIENTS

1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories)
Nonstick cooking spray, as needed
1/3 cup fat-free ricotta cheese
1 tablespoon shredded part-skim mozzarella cheese
1/4 cup thinly sliced onion
1/4 teaspoon garlic powder
Salt and freshly ground black pepper
4 thin slices plum tomato

Cover of "Hungry Girl: Recipes and Surviv...

Cover via Amazon4 fresh basil leaves, plus more for serving, optional
Grated Parmesan cheese, for serving, optional

DIRECTIONS

Preheat the oven to 375 degrees F.

Put tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.

In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.

Bring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.

Immediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.

Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.

Return the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!

PER SERVING (entire recipe): 200 calories, 3.25g fat, 930mg sodium, 33g carbs, 7g fiber, 7g sugars, 17g protein

BY HUNGRY GIRLHost: Lisa Lillien2010 Hungry Girl. All Rights Reserved.
Episode: You Wanna Pizza Me?

Breakfast Pizza Mexicali

INGREDIENTS

1 ounce soy chorizo
1/2 cup fat-free liquid egg substitute
1/4 cup salsa
1/4 cup shredded reduced-fat (2-percent milk) Mexican-blend cheese
Orange slices, for serving, optional
Fresh cilantro leaves, for serving, optional

DIRECTIONS

Bring a skillet coated with nonstick cooking spray to medium heat. Add soy chorizo and cook for about 3 minutes, using a spatula to crumble. Set aside.

Cover via AmazonBring a small skillet coated with nonstick spray to medium heat. Pour in egg substitute. Cover and then cook until egg "crust" starts to form, about 3 minutes.

Carefully flip your egg. Top your egg crust with salsa, cooked chorizo, and cheese. Cover again and cook over low heat until cheese has melted, 1 to 2 minutes. Garnish with orange slices and cilantro, if using. Enjoy!
PER SERVING (entire recipe): 225 calories, 10g fat, 1,075mg sodium, 10g carbs, 2.5g fiber, 4g sugars, 25g protein

2010 Hungry Girl. All Rights Reserved.
Episode: You Wanna Pizza Me?

HUNGRY GIRLHost: Lisa Lillien

Easy Crab Cakes Recipe

Image by ralph and jenny via Flickr
If you love crab cake this is a must have, and the recipe is not complicated so go ahead and enjoy these tasty cakes.

Ingredients
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup seasoned bread crumbs, divided
1 egg, lightly beaten
1/4 cup finely chopped green onions
1/4 cup finely chopped sweet red pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon butter
Directions
In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.

Nutritional Analysis: 2 crab cakes equals 295 calories, 12 g fat (3 g saturated fat), 142 mg cholesterol, 879 mg sodium, 23 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1-1/2 fat.

By Taste of home

Swiss Apple Pudding

Image by yujai via Flickr
Enjoy this very tasty treat that is easy to make.

Swiss Apple Pudding

4 large tart apples, peeled, cored and sliced
1 Cup all-purpose flour
1 Cup sugar
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 egg, lightly beaten
1/4 cup 4 tablespoon) butter or margarine
1/2 cup water

Preheat oven to 350 F, Distribute apples, slices evenly in lightly greased 2-quart baking dish. In medium bowl, combine flour, sugar, baking powder, cinnamon, ginger, nutmeg and cloves. Add egg, mix until crumbly, Sprinkle flour mixture over apples to cover. Dot with butter drizzle with water. Bake 30-40 minutes or until apples are tender and topping is golden brown.
Serve warm.
Yield 8-10 servings

CHRISTMAS CRANBERRY PUDDING

Saw this and just wanted to share as it is so tasty and great for the upcoming holidays. If you are a lover of cranberry then this one's for you.

The ingredients you will need are as follows:

6 tbsp. butter

3/4 cup sugar

2 eggs

2 1/4 cup sifted all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

2 cup cranberries

1/2 cup chopped pecans

Cream the butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together and add to the creamed mixture, alternating with milk. Stir in the cranberries and pecans.

Turn into a greased 6-cup mold and cover with foil. Press foil tightly around edge and secure with string. Place mold on a rack in a kettle and pour enough water into kettle to come halfway up on mold.

Bring water to a boil and cover tightly. Reduce heat to simmer. Steam for 2 hours. Let stand for 10 minutes, then unmold. Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months.

Thaw in refrigerator, if frozen, then wrap in foil. Bake at 325 degrees for about 45 minutes.

Makes 10 to 12 servings.

Now there is eggnog dessert sauce that complements this recipe

1 cup butter

1 1/2 cup sugar

1 cup commercial eggnog

1 tbsp. rum( you can omit the rum if this will be also served to children)

Mix well and pour over dessert and enjoy

Adapted from cooks.com

TRIFLE CHRISTMAS DESSERT

Image via WikipediaIf you thought in the past that making a Trifle was to hard, well surprise surprise here is a very simple but tasty one that the entire family will enjoy and you can even involve the kids in helping make.

The ingredients you will need:

2 (3 oz.) raspberry gelatin partially set
1 angel food cake
Nuts3 (3 oz.)
Vanilla pudding cooked or instant
3-4 bananas
Whipping cream

Arrange in layers, in the order given:

Angel food cake, broken in bite-size pieces
Raspberry Jello. Vanilla pudding and bananas
Whipping cream. Vanilla pudding and bananas
Angel food cake. Raspberry Jello and nuts
Use a large bowl about the size of a punch bowl chill until set.

You can use any fruit you desire change it up a bit.
There you go, your Trifle is done, enjoy.

Adapted from cooks.com

Coconut Kisses

If you love coconut you will love these coconut kisses and come just in time for the holiday session, below are the ingredients you will need.

Ingredients

Image by RaeA via Flickr

3 egg whites
1/8 teaspoon salt
1/4 teaspoon vanilla
1 cup splenda or sugar
1 1/2 cups flaked coconut

Directions

Preheat the oven to 325Â°F

Line cookie sheets with parchment paper. In small bowl, beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form. Fold in coconut. Drop by rounded teaspoon onto prepared cookie sheets. Bake about 20 minutes. Transfer cookies to wire rack and let cool.
Makes about 2 dozen kisses go ahead and enjoy with family and friends.

Servings Per Recipe: 24
Amount Per Serving
Calories: 24.2

Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 36.1 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.2 g
Protein: 0.5 g

Healthy Blueberry Smoothie

Image by Timothy Valentine via Flickr
Here you have a very quick and simple smoothie that all will love in your family
Prep Time:5 min
1 serving, about 2

Here are the ingredients you will need:

1/2 cup nonfat or 1 percent lowfat milk ( You can use soy milk or almond)
1/2 cup non fat plain yogurt
1 cup frozen blueberries (unsweetened)
1 teaspoon honey

Directions
Put all ingredients into a blender and blend until smooth.

And there you have it a very simple and healthy smoothie enjoy