Share Your Favorite Salads, Veggie etc. Please
05-20-2011, 08:09 AM
#11
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,693
Originally Posted by Annevc
I make this for family and friends and they love it. Sounds strange but very good.
Lemon Blueberry & Chicken Salad
2 c. fresh blueberries, divided
1 container low fat Lemon Yogurt
3 Tbl. Mayo
Salt (if needed)
2 c. cooked, cubed chicken breast
½ c. sliced green onions
¾ C. diagonally sliced celery
½ C. diced sweet red pepper
Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.
Lemon Blueberry & Chicken Salad
2 c. fresh blueberries, divided
1 container low fat Lemon Yogurt
3 Tbl. Mayo
Salt (if needed)
2 c. cooked, cubed chicken breast
½ c. sliced green onions
¾ C. diagonally sliced celery
½ C. diced sweet red pepper
Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.
Sounds absolutely delicious!
What size is your yogurt container? Please? and Thanks!
05-20-2011, 10:23 AM
#12
Super Member
Join Date: Nov 2010
Location: Gastonia, NC
Posts: 1,021
My new favorite salad is:
1 head of lettuce, chopped
1 head of cauliflower
1 lb of bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup paresean cheese
1/2 cup mayo
2 TBSP sugar
mix all ingredients and let stand overnight in fridge.
you can use a variety of lettuces to add more flavor
...turkey bacon....or bake regular bacon on rack with drip pan for 12 minutes at 375....brocolli and carrots make great add-ins ....you can use your favorite cheeses too
enough variety to make it different each time
I have also discovered that baby carrots and peperoni slices make a filling snack.
1 head of lettuce, chopped
1 head of cauliflower
1 lb of bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup paresean cheese
1/2 cup mayo
2 TBSP sugar
mix all ingredients and let stand overnight in fridge.
you can use a variety of lettuces to add more flavor
...turkey bacon....or bake regular bacon on rack with drip pan for 12 minutes at 375....brocolli and carrots make great add-ins ....you can use your favorite cheeses too
enough variety to make it different each time
I have also discovered that baby carrots and peperoni slices make a filling snack.
05-20-2011, 10:02 PM
#13
Super Member
Join Date: Jun 2010
Location: SHELBYVILLE, KY.
Posts: 1,309
Weight Watchers, not a diet. You can eat anything you want as long as you stay in your point range. I've lost 10 lbs and have added. curves and bodyrecall to my already water aerobics classes and getting some comments. Bonus feel great and blood pressure and blood sugar much improved. I am 66 and a retired nurse. best advise I can give is don't stop. Keep moving. Don't sweat the small stuff.
05-21-2011, 09:07 PM
#14
Super Member
Join Date: May 2009
Location: Ohio
Posts: 1,299
Our favorite way to cook veggies it to roast them in the oven. Carrots and Asparagus our the favorites around here, but you can do it with any veg.
I put about a tablespoon of olive oil (use your favorite, we use the light oil so doesn't have that olive oil flavor) in a glass dish. Add your cut up vegetables and roll them around with your hands to get a bit of oil on all the veg. Sometimes I will blot the extra oil off the top. I roast them at 375, time depends on the the vegetables. Carrots take a long time, sweet potato and asparagus are about 15 to 20 minutes. If you let the edges of the vegetables get a little bit brown they will sort of carmelize and come out very sweet. I use different seasonings depending on the rest of the meal. A favorite on savory vegetable is Montreal Steak Seasoning.
Enjoy
I put about a tablespoon of olive oil (use your favorite, we use the light oil so doesn't have that olive oil flavor) in a glass dish. Add your cut up vegetables and roll them around with your hands to get a bit of oil on all the veg. Sometimes I will blot the extra oil off the top. I roast them at 375, time depends on the the vegetables. Carrots take a long time, sweet potato and asparagus are about 15 to 20 minutes. If you let the edges of the vegetables get a little bit brown they will sort of carmelize and come out very sweet. I use different seasonings depending on the rest of the meal. A favorite on savory vegetable is Montreal Steak Seasoning.
Enjoy
05-21-2011, 09:07 PM
#15
Super Member
Join Date: May 2009
Location: Ohio
Posts: 1,299
Our favorite way to cook veggies it to roast them in the oven. Carrots and Asparagus our the favorites around here, but you can do it with any veg.
I put about a tablespoon of olive oil (use your favorite, we use the light oil so doesn't have that olive oil flavor) in a glass dish. Add your cut up vegetables and roll them around with your hands to get a bit of oil on all the veg. Sometimes I will blot the extra oil off the top. I roast them at 375, time depends on the the vegetables. Carrots take a long time, sweet potato and asparagus are about 15 to 20 minutes. If you let the edges of the vegetables get a little bit brown they will sort of carmelize and come out very sweet. I use different seasonings depending on the rest of the meal. A favorite on savory vegetable is Montreal Steak Seasoning.
Enjoy
I put about a tablespoon of olive oil (use your favorite, we use the light oil so doesn't have that olive oil flavor) in a glass dish. Add your cut up vegetables and roll them around with your hands to get a bit of oil on all the veg. Sometimes I will blot the extra oil off the top. I roast them at 375, time depends on the the vegetables. Carrots take a long time, sweet potato and asparagus are about 15 to 20 minutes. If you let the edges of the vegetables get a little bit brown they will sort of carmelize and come out very sweet. I use different seasonings depending on the rest of the meal. A favorite on savory vegetable is Montreal Steak Seasoning.
Enjoy
05-22-2011, 04:59 AM
#16
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,693
Me too, OHSue ... Montreal Steak Spice is a wonderful mix. Perfect as a roast rub too.
Lots of times, I start with a pork or beef roast or chicken pieces, and add a huge mixture of roasted veggies to finish up at the same time. Anything and everything I have in the frig .... potatoes, sweets, onions, carrots, parsnips, celery, beets, zucchini, ........... Yum!!!!! One dish cooking ... and lets me sew all the time supper is making!! :)
Lots of times, I start with a pork or beef roast or chicken pieces, and add a huge mixture of roasted veggies to finish up at the same time. Anything and everything I have in the frig .... potatoes, sweets, onions, carrots, parsnips, celery, beets, zucchini, ........... Yum!!!!! One dish cooking ... and lets me sew all the time supper is making!! :)
05-22-2011, 07:19 AM
#18
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,693
It's a pre-mix of assorted spices. I just buy it in the grocery store along with all the other spices in bottles. Or at the bulk store.
I just checked with MrGoogle and he has lots of recipes to make your own ... each one seems to have a different combo though! And I have no clue what combo is the one I purchase!!! :) I find it's just an easy way to add spice, all in one bottle ... and not be dragging out a bunch. Wouldn't do it!! :)
I just checked with MrGoogle and he has lots of recipes to make your own ... each one seems to have a different combo though! And I have no clue what combo is the one I purchase!!! :) I find it's just an easy way to add spice, all in one bottle ... and not be dragging out a bunch. Wouldn't do it!! :)
05-29-2011, 01:19 PM
#19
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,693
Originally Posted by Annevc
I make this for family and friends and they love it. Sounds strange but very good.
Lemon Blueberry & Chicken Salad
2 c. fresh blueberries, divided
1 container low fat Lemon Yogurt
3 Tbl. Mayo
Salt (if needed)
2 c. cooked, cubed chicken breast
½ c. sliced green onions
¾ C. diagonally sliced celery
½ C. diced sweet red pepper
Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.
Lemon Blueberry & Chicken Salad
2 c. fresh blueberries, divided
1 container low fat Lemon Yogurt
3 Tbl. Mayo
Salt (if needed)
2 c. cooked, cubed chicken breast
½ c. sliced green onions
¾ C. diagonally sliced celery
½ C. diced sweet red pepper
Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.
Deeeeeeelicious!
This one will be part of my summer repertoire, for sure!
I'm already thinking ahead to other in-season fruit and switching up the yogurts.
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