Artichoke Chicken Salad

This unique recipe contains some ingredients you might never have expected to see in chicken salad,
like sundried tomatoes and artichokes. But you may be surprised to find it is one of the tastiest (and
easiest!) chicken salad recipes you can create.

Ingredients
 1 whole chicken, cut up, or pieces (3-1/4 lbs. approx.)
 1 can (14 oz.) artichoke hearts, drained and rinsed, cut into chunks
 2 ounces smoked ham, thinly sliced
1/2 medium green pepper, sliced or chopped small
 Dressing (Recipe follows)

Instructions
1. Season chicken to taste with salt and pepper. Bake, covered tightly with foil, at 425 degrees until
done. Remove skin and bone and tear or cut chicken into bite size chunks and mix with above ingredients.
Dressing:
3/4 cup mayonnaise
6 oil packed sun dried tomatoes, minced in blender or mini-chopper
1-2 tsp. fresh lemon juice
Salt to taste
Stir together and then add to chicken mixture, coating well.

SEA BREEZE

Drink while watching America’s Cup. Wish for a sailboat
of your own.
1 1/2 ounces gin
3/4 ounce apricot flavored brandy
1/4 ounce grenadine
1 ounce lemon juice
Club soda
Mint sprigs

METHOD
1. Build gin, brandy, grenadine, and lemon juice in a
highball glass.
2. Add ice.
3. Fill with club soda.
4. Add mint sprigs.

Overnight Oatmeal

Makes: 8 servings, 1 cup each

Active time: 5 minutes Total: 7 to 8 hours
(slow-cooker time), 1 hour 35 minutes
(stovetop time)

Heart Health Diabetes Weight Loss Gluten Free

Here is an easy way to serve a crowd a hearty
breakfast. You can assemble it in the slow
cooker in the evening and wake up to a bowl
of hot, nourishing oatmeal. The slow cooker
eliminates the need for constant stirring
and ensures an exceptionally creamy consis-
tency. It is important to use steel-cut oats;
old-fashioned oats become too soft during
slow-cooking.

8 cups water
2 cups steel-cut oats (see Tip)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

METHOD
Combine water, oats, dried cranberries,
dried apricots and salt in a 5- or 6-quart slow
cooker. Turn heat to low. Put the lid on and
cook until the oats are tender and the por-
ridge is creamy, 7 to 8 hours.
Per serving: 188 calories; 3 g fat (0 g sat, 1 g
mono); 0 mg cholesterol; 34 g carbohydrate;
3 g added sugars; 6 g protein; 9 g fiber; 80
mg sodium; 197 mg potassium.

Carbohydrate servings: 11/2
Exchanges: 2 starch, 1/2 fruit
Stovetop Variation: Halve the above recipe
to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steelcutoats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon saltin the top of a double boiler. Cover and cookover boiling water for about 1 1/2 hours, check-ing the water level in the bottom of the double
boiler from time to time.

Tip: Steel-cut oats, sometimes labeled
“Irish oatmeal,” look like small pebbles.
They are toasted oat groats—the oat
kernel that has been removed from the
husk—that have been cut in two or three
pieces.

Other Great Chicken Salad Recipes Almond Chicken Salad

This scrumptious almond chicken salad is a basic chicken salad recipe with a lot of flavor. Almonds are
not only tasty, but they are also a great source of protein. This meal is a great and delicious!

Ingredients
 4 cups cubed cooked chicken
 1 1/2 cups seedless green grapes, halved
 1 cup chopped celery
3/4 cup sliced green onion
 3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
 1 tablespoon prepared mustard
 1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
 1 kiwifruit, peeled and sliced (optional)

Instructions
1. In large bowl combine chicken, grapes, celery, onions, eggs.
2. In another bowl, combine the next 9 ingredients; stir until smooth.
3. Pour over chicken mixture and toss gently.
4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving.
Garnish with kiwifruit if desired.

Fruity yogurt muesli with orange juice (serves 1)

50 g no added sugar muesli
150 g low fat plain unsweetened yogurt
80 g raspberries
Drink: 200 ml of orange juice

Baked Chicken Salad

Turn your favorite sandwich filling into a delicious baked casserole. This recipe has all the chicken salad
necessities: celery, nuts, mayo and chicken. Serve with potato chips for extra crunch!
Serves: 6
Cooking Time: 12 min

Ingredients
 2 cups cooked chicken, chopped
 4 hard-boiled eggs, chopped
 2 cups celery, diced
1/2 cup toasted almonds, chopped
1/2 teaspoon salt
 2 tablespoons onion, grated
 2 tablespoons lemon juice
 1 cup mayonnaise
 1 cup potato chips, crushed
1/2 cup cheese, grated

Instructions
1. Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in
mayonnaise.
2. Turn into greased casserole dish; top with potato chips and cheese.
3. Bake at 450 degrees for about 12 minutes or until salad is bubbly and cheese is melted.

CAPE COD

Conjures up morning memories from Martha’s Vineyard.
Even if you’ve never visited.
1 1/2 ounces vodka
1/2 ounce lime juice
1 ounce cranberry juice
1/2 teaspoon sugar

METHOD
1. Fill cocktail shaker with ice.
2. Add vodka, juices, and sugar.
3. Shake.
4. Strain into cocktail glass.

Kangkong Salad

10 Ingredients

25Minutes

60Calories

Ingredients

1/4 kangkong (kilo, or River Spinach)
2 small tomatoes (sliced into rings)
1 red onions (medium, sliced into rings)
1 egg (Red Salted, sliced)
1 cucumber (medium, sliced into rings)
1/2 cup vinegar
1 head garlic (finely minced)
1/4 teaspoon sugar
1 pinch salt
1/4 teaspoon black pepper (freshly grounded)

Directions

Read full directions on Filipino Recipes Portal:https://www.pinoyrecipe.net/kangkong-salad-recipe/

Breakfast T-Bone Steak with Fried Eggs

Breakfast T-Bone Steak with Fried Eggs

This is a recipe for Breakfast T-Bone Steak with Fried Eggs

Prep Time15 mins

Cook Time8 mins

Total Time23 mins

Course: Beef

Servings:

Author: Vanjo Merano

Ingredients

1 12 oz. T-bone steak
1 teaspoon salt
1/8 teaspoon ground black pepper optional
5 tablespoons butter
2 tablespoons olive oil
3 cloves garlic
2 fried eggs

Instructions

Rub salt all over the steak. Let it stay for 15 minutes.
Melt butter in a pan. Add olive oil.
Gently pound the garlic until it cracks and then put it into the pan. Do not remove the skin. Note: this will give the steak a garlicky taste.
Put the T-bone steak into the pan. Cook for 4 to 5 minutes between low to medium heat.
Turn the steak over to cook the opposite side. Continue to cook for 3 minutes. You can also scoop some butter using a spoon and pour it on top of the steak while frying.
Arrange on a serving plate. Season with ground black pepper
Serve with fried eggs. Share and enjoy!

Nutrition

Serving: 2g2g

Tortang Tuna with Spinach – Omelet Recipe

This is a recipe for Tortang Tuna with Spinach Om

elet

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Egg

Servings:

Author: Vanjo Merano

Ingredients

5 eggs
1 5 ounce can chunk tuna in water, drained
1 ½ cup fresh baby spinach
1 medium yellow onion chopped
5 tablespoons cooking oil
Salt and ground black pepper to taste

Instructions

Heat 3 tablespoons of cooking oil in a pan
Saute onion until soft
Add tuna. Continue to cook for 2 minutes.
Put the spinach into the pan. Cook for 1 minute.
Season with salt and ground black pepper. Remove from the pan and let it cool down.
Crack the eggs and place in a large mixing bowl. Beat until yellow and white parts are well blended.
Add the sautéed tuna and spinach to beaten eggs. Make sure that the temperature cools first. Mix well.
Heat remaining oil in an omelet pan or small frying pan
Pour the egg and tuna mixture. Gently push the cooked portion of the omelet towards the center to be able to heat the uncooked mixture. Continue to cook between low to medium heat for 2 minutes or until completely cooked. Turn over the omelet to cook the opposite side.
Transfer to a serving plate. Serve.
Share and enjoy!

Nutrition

Serving: 3g