Monthly Archives: April 2016

Holly’s Chopped Salad

Posted in Lunch, Salads and Soups by

This is my sister’s recipe and it is a big hit in our family.  It takes a little while to make because there is a lot of chopping involved but it is absolutely delicious.  The ingredients can be altered to suit your own personal taste preferences.  The key is that ALL ingredients must be chopped in SMALL pieces.  It can easily feed 6-8 people.

INGREDIENTS:

  • Two heads of lettuce (two varieties) (or 2-3 bags), chopped
  • 1 cup of spinach, chopped
  • 1 cup cauliflower, chopped
  • 1 cup broccoli, chopped
  • Red bell pepper, chopped
  • Yellow bell pepper, chopped
  • Cucumber, chopped
  • Tomatoes, 2-3, chopped
  • Avocado, chopped
  • 3-4 hardboiled eggs, chopped
  • 3-4 cooked bacon slices, crumbled
  • 1/2 cup parmesan cheese
  • 1/4 cup sunflower seeds
  • Pepper

DIRECTIONS:

  1. Mix all ingredients together in a large bowl.  Add pepper and dressing (we use Marie’s ranch dressing).

Enjoy!

Easy Cheesy Frittata

Posted in Breakfast by

I’ve adapted this recipe from http://www.kraftfoods.com.  It makes 6 servings, 1 slice each.  Cal. 120, Fat 7 g, Sodium 260 mg., Carb 2 g, Fiber 0 g, Sugars 0 g, Protein 13 g.

INGREDIENTS:

  • 4 eggs
  • 4 egg whites
  • 2 Tbsp. water
  • 1/2 cup chopped seeded tomatoes
  • 1 cup Mozzarella cheese, divided
  • 2 slices bacon, crisply cooked, crumbled
  • 1/4 cup chopped fresh basil

INSTRUCTIONS:

  1. Preheat oven to 350F.  Beat eggs, egg whites and water in medium bowl with wire whisk until well blended.
  2. Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil.  Pour into greased 9-inch pie plate.
  3. Bake 25 min. or until puffed and golden brown.  Sprinkle with remaining 1/2 cup cheese.  Bake an additional 5 min. or until cheese is melted.

Crispy Baked Chicken Wings Recipe

Posted in Appetizers, Lunch, Poultry by

This is a great recipe that my friend Jana turned me on to.  I located it at http://www.fifteenspatulas.com and made some adjustments.  The recipe yields 2-4 servings.

INGREDIENTS:

  • 2 lbs. chicken wing pieces
  • salt
  • pepper
  • garlic powder

DIRECTIONS:

  1. Preheat the oven to 450 degrees F.
  2. Heat up a big pot of boiling water.  Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
  3. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off.  Let them drip dry a little bit, then dry them well with a paper towel.
  4. Place the chicken wings directly on a sheet pan.  (I use parchment paper on the pan.) Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side.  The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan.

Options:  I mix ranch dressing and wing sauce to dip my wings in.  I also made these with parmesan cheese.  I put the parmesan cheese, salt, pepper and garlic powder into my food processor and then just rolled my wings in the mix before baking.  D’lish!

Low Carb Slow Cooker Chicken Fajita Soup

Posted in Crock Pot/Slow Cooker, Poultry by

I found this recipe at http://www.aboutamom.com.  The carb count is not available but based on the ingredients, it is very low.

INGREDIENTS:

  • 3 boneless, skinless chicken breasts
  • 32 oz. chicken stock
  • 1 (14.5 oz.) can diced tomatoes
  • 1 medium yellow pepper, diced
  • 1 medium red pepper, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 oz. mushrooms, thinly sliced
  • 1 (8 oz.) package McCormick Taco with Chipotle & Garlic Skillet Sauce (I could not locate this sauce so I used 6 oz. tomato paste, paprika and chipotle chili powder)
  • 1 tbs. season salt
  • 2 tbs. fresh cilantro, chopped

INSTRUCTIONS:

  1. Except for the fresh cilantro, add all ingredients to the slow cooker.  Cover and cook on low for 6 hours.
  2. Using two forks, shred the chicken breasts.  Gently stir in fresh cilantro, cover, and continue cooking for an additional hour.

This recipe makes a lot of soup, about 14 cups.  I topped off with a little sour cream.