Coconut chicken salad with honey mustard vinaigrette:

Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold.

I'm not sure what it is about spring, maybe the thought of having to get into a bathing suit in just a few more months, or maybe it's just the sunshine that switches my brain to want less soups and stews to large main dish salads. This salad has plenty of protein to keep you satisfied and the warmth of the chicken doesn't leave me feel like I'm missing something. Serve this for lunch or dinner; use any combination of salad fixins' and dig in!

For the chicken I found the cornflake crumbs gave this a nice crispy texture, but unseasoned breadcrumbs would work just as well in their place. This would also be great with shrimp, enjoy!!


Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes 
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar:10

Ingredients:

• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray
• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

For the Vinaigrette:

• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp dijon mustard

Directions:

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup.Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Source = http://www.skinnytaste.com/2011/03/coconut-chicken-salad-with-warm-honey.html

Amazing flourless chocolate brownies:

Amazing Flour-less Brownies
Skinnytaste.com
Servings: 16 • Size: 1 brownie • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 26 g • Fiber: 3 g • Protein: 4 g • Sugar: 17.5 g
Sodium: 150 mg • Cholesterol: 23 g


Ingredients:

• 1 (14 oz) canned low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon oil
• 1 tablespoon unsweetened almond milk (or dairy, skim)
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon of freshly ground coffee or instant coffee
• 1 cup semisweet chocolate chips, divided (Hershey's)

Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies. 

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

Source = http://www.skinnytaste.com/2014/02/amazing-flour-less-brownies.html

PB2 Flourless chocolate brownies:

PB2 Flourless Chocolate Brownies
Skinnytaste.com
Servings: 12  • Serving Size: 1 bar • Old Points: 2 pts • Points+: 4 pts
Calories: 131 • Fat: 5 g • Protein: 6 g • Carb: 26 g • Fiber: 3 g • Sugar: 20 g
Sodium: 217 mg • Cholesterol: 20 g

Ingredients:

• cooking spray
• 1 large egg
• 1 large egg white
• 1 cup PB2
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup plus 1 tbsp water
• 1/2 cup raw honey
• 1 tsp vanilla
• 3/4 cup chocolate chips

Directions:

Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.

Beat the egg and egg white in a small bowl with a whisk.

In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips.

Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.


http://www.skinnytaste.com/2014/04/pb2-flourless-chocolate-brownies.html  = Source

We're celebrating the Lunar New Year tonight! I'll be making these:

The Ultimate Homemade Egg Roll Recipe

Ingredients

1 lb ground pork, beef, or turkey (I used pork this time)
4 cups finely shredded cabbage
2 cups matchstick cut carrots
1 – 8 oz package bean sprouts
6 green onions, chopped
1 clove garlic, chopped fine
2 tablespoons freshly chopped cilantro
1 teaspoon freshly grated ginger
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
1 package of egg roll wrappers
olive oil
flour and water for rolling egg rolls
vegetable oil for frying

Hot mustard recipe
Equal parts dry mustard powder and water with a touch of olive or salad oil
Mix well and let sit for about 1 hour before serving

Method

1. Preheat a large soup pot. Drizzle with olive oil. Add ground meat and brown. Add cabbage, carrots, sprouts, onions, and garlic. Saute for about 10 minutes, or until it starts to soften. Add cilantro, ginger, oyster sauce and Hoisin sauce. Mix well and cook until cabbage is softened. When done, transfer to a large metal bowl to cool.

2. Pre-heat deep fryer or a large skillet with vegetable oil to 350 degrees. Get a small bowl of water and a separate small bowl of flour ready. Take one egg roll wrapper and dust very lightly with flour on each side. Take your hands and rub off excess. Take about 2 heaping teaspoons of cooled egg roll filling and put on wrapper. Wrap up, sealing the end with a bit of water, the same way an envelope is folded.

3. Fry egg rolls, in batches over medium heat (350 degrees) until golden brown. Drain on paper towels. Serve with hot mustard.

Source:  http://www.babble.com/best-recipes/the-ultimate-homemade-egg-roll-recipe/

Rachael Ray Curry Chicken and Mushroom Stoup:

Aired February 17, 2010

INGREDIENTS

• 4 pieces boneless, skinless chicken breasts
• 1 fresh bay leaf
• 3 onions, 1 quartered, 2 quartered and thinly sliced
• 1/4 cup EVOO Extra Virgin Olive Oil
• 4 portabella mushrooms, gills scraped, halved then thinly sliced
• 2 carrots, peeled and sliced into 2-inch matchsticks
• 2 to 3 ribs celery, thinly sliced on an angle
• 1 2-inch piece ginger, peeled then grated or minced
• 3 to 4 cloves garlic, finely chopped
• Salt and pepper
• 3 tablespoons mild or medium curry powder
• 1 quart chicken stock
• 1 cup mango chutney
• 3 tablespoons butter
• 2 tablespoons flour
• 4 scallions, whites and greens thinly sliced
• 2 cups cooked white rice or 4 pieces naan bread, warmed

PREPARATION

Place chicken in small pan and add enough water to come to top of chicken without completely submerging it. Add bay leaf and quartered onion to the pan. Bring to a boil and simmer chicken 10-12 minutes, until cooked through. Shred chicken with 2 forks and reserve. Strain liquid and reserve 1 1/2 to 2 cups.

Place EVOO in a large soup pot over medium-high heat. Add mushrooms and brown 10-12 minutes. Add carrots, celery, sliced onion, ginger and garlic to mushrooms and cook 5 minutes more, to soften. Season with salt, pepper and curry powder. Add stock and reserved poaching liquid to pan. Add in reserved chicken and stir in the chutney. Adjust salt and pepper to taste.

Melt butter in the skillet you cooked chicken in. Whisk in flour and cook 1 minute. Whisk roux into soup pot, let simmer and thicken, 5 minutes.

Serve stoup topped with scallions with the cooked rice stirred into each portion or with naan for dipping alongside.

http://www.rachaelrayshow.com/recipe/14317_Curry_Chicken_and_Mushroom_Stoup/index.html

Rachael Ray Potstickers:

Potstickers:

INGREDIENTS

·         1/2 pound ground pork

·         1 1/2-inch piece of ginger root, peeled and finely grated

·         1 clove garlic, finely chopped or grated

·         2-3 scallions, whites thinly sliced, green tips reserved for garnish

·         1 teaspoon Chinese five-spice powder

·         A few dashes Sriracha or hot sauce

·         2 tablespoons sesame oil, divided

·         4 tablespoons soy sauce, divided

·         16 round wonton wrappers

·         1 tablespoon vegetable or peanut oil

·         1/4 cup chicken stock or water, plus more as needed

Serves 4 as an appetizer

PREPARATION

In a mixing bowl, combine the pork, ginger, garlic, whites of the scallions, five-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Mix well with your hands.

Cover the stack of wonton wrappers with a damp towel and fill a small bowl with water. Working with a couple of wrappers at a time, place about a tablespoon of the meat mixture in the center of the wrappers and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrappers over to wrap the meat up so it looks like a half moon. Press the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.

Place a large skillet with a lid over medium-high heat with one turn of the pan of vegetable or peanut oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minute on each side. Add the stock or water to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3-4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).

While the potstickers are steaming, in a small bowl, stir together the remaining soy sauce, sesame oil, reserved scallion greens and 2 tablespoons warm water. Serve the potstickers immediately with the dipping sauce alongside.

Pioneer Woman Sausage Kale Strata

Sausage-Kale Strata

Added by Ree on January 25, 2012 in Breakfast, Eggs

Prep Time 30 Minutes Cook Time 45 Minutes

Servings 12

Difficulty Easy

Ingredients

• 12 whole Eggs
• 2-½ cups Half And Half (or Milk, If You Prefer)
• Salt And Pepper, to taste
• 4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, Etc.)
• 1 loaf Crusty French Or Italian Bread, Cut Into Cubes
• 2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes
• 1 bunch (large) Regular Kale, Torn Into Pieces
• Olive Oil, For Frying
• 16 ounces, weight White Mushrooms, Halved
• 2-½ cups Grated Monterey Jack Cheese

Preparation Instructions

*Note: Recipe can easily be halved.

Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.

Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.

Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.

Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.

Cover with plastic wrap and refrigerate overnight if possible.

To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/sausage-kale-strata/?print=1/#size3x5