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  • Chicken berry salad

Nutritional Information Amount Per Serving- Calories: 378 | Total Fat: 27.2g | Cholesterol: 43mg

Ingredients

1 (.75 ounce) packet honey mustard salad dressing mix 1/4 cup cider vinegar 1/2 cup vegetable oil 2 tablespoons orange juice 1 pound skinless, boneless chicken breast halves 8 cups mixed salad greens 1 cup sliced fresh strawberries 1/2 cup fresh blueberries 1/2 cup fresh raspberries 8 ounces sugar snap peas 1/2 cup toasted pecans

Directions
  1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
  4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
  • Ginger-garlic green beans

1 lb. fresh green beans 2 teaspoons vegetable oil 2 tablespoons fresh ginger, peeled and minced 8 cloves garlic, minced 1/3 cup low sodium chicken stock

Wash the beans, trim the ends, and cut into 2″ pieces. Arrange beans over vegetable steamer and place over boiling water. Cover and steam 5 minutes, until the green beans are tender crisp. Drain beans and set aside.

Heat vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes ,or until tender. Add chicken stock, stir. Add beans, cook 4 minutes stirring occasionally. Serves 4.

  • Strawberry Delight

Paula Deen is known for her great recipes, here is a great way to use fresh market fruit for the summer holidays! This is a great 4th of July or anytime BBQ dessert.

1 quart fresh strawberries 12 ounce package frozen strawberries 1/2 cup water 3/4 cup sugar 1/4 teaspoon salt 3 tablespoons corn starch 1/2 teaspoon chili powder 8 drops red food coloring 2 tablespoons butter 9 inch pie shell, baked and cooled Fresh whipped cream and fresh mint for garnis

Wash and hull the fresh strawberries, dry very well. In a medium sauce pan over medium heat, combine frozen strawberries with water, sugar, salt, cornstarch and chili powder. Cook until thickened and strawberries have become very soft. Add food coloring as needed for a brighter red color. When thickened, add butter. Cool slightly. Spoon half of cooled strawberry mixture into baked and cooled pie shell. Top with fresh strawberries in a pattern with hull side down on strawberry mixture. Pour remaining strawberry mixture over fresh berries. Chill for at least one hour. Serve with fresh whipped cream and a sprig of mint.

Servings: 8 Prep Time:  Cook Time: 15 min Difficulty: Easy

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