Sometimes a person just doesn't feel like a full, heavy meal. When you desire a light meal and don't have a lot of time, turn to one of these quick and easy entree salad recipes. Whether you choose the Wild Rice Salad with Tuna or the Cashew Chicken with Peas, you are sure to have a great salad meal. But if you are looking for a really refreshing salad, try the Fruity Ham and Pasta Salad.
WILD RICE TUNA SALAD
1 pkg (6-oz) long-grain and wild rice mix1/2 cup mayonnaise1/4 cup sour cream1/2 cup finely chopped celery2 tbsps finely chopped onion1 (12-oz) can solid white tuna in spring water; drained and flaked1 cup salted cashewsLettuce leaves
Cook the rice mix according to the package directions. Add the mayonnaise, sour cream, celery, onion, tuna, and cashews. Stir to mix well. Chill. Serve on lettuce leaves.
CASHEW CHICKEN & PEA SALAD IN 15 MINUTES
1 cup leftover (or deli) chicken, diced1 pkg (16-oz) frozen peas, thawed1 can (8-oz) sliced water chestnuts, drained3/4 to 1 cup unsalted whole cashews6 green onions, chopped1/2 cup mayonnaise1 tsp soy sauce1/2 tsp ground gingerDash of garlic powder
In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.
Note: If you are an oddball like me and don't eat chicken, you can substitute chopped cooked ham.
FRUITY HAM AND PASTA SALAD
1 can (11-oz) mandarin orange sections1 (8 1/4-oz)can pineapple chunks1 (6 3/4-oz) can chunk-style ham1 cup corkscrew macaroni, uncooked1/3 cup salad dressing OR mayonnaise1 tbsp honey2 tsp vinegar1/4 tsp celery seed2 cups torn salad greens1 stalk celery, sliced2 tbsp sunflower seeds, optional
Chill unopened cans of oranges, pineapple, and ham in the freezer for 10 minutes. Meanwhile, cook macaroni according to package directions; drain. Turn macaroni into a bowl of ice water. Let stand for 5 minutes. Drain well.
To make dressing: In a small mixing bowl, stir together salad dressing or mayonnaise, honey, vinegar, and celery seed. Stir to blend well.
Drain fruits and ham. Flake the ham into chunks. In a large bowl, toss together macaroni, orange sections, pineapple, ham, salad greens, and celery. Pour dressing atop the salad. Toss well to coat. Sprinkle with sunflower seeds, if desired.
No surprise that since the beginning of the year, food editors around the country have spent a lot of time scrounging up recipes that can suit tighter food budgets.
For my own part, I have always tried to be sensible when selecting recipes for these pages. It's a fine balance to keep when you want to tempt cooks to stretch their culinary wings a bit, yet not go overboard with time-consuming dishes or expensive ingredients.
I recommend using boneless chicken thighs, not breasts when making stews and dishes you will reheat. The thigh meat won't dry out as easily as breast meat. Plus, it's much less expensive to buy the bone-in thigh meat and debone it yourself.
CHICKEN PASTA FAGIOLI
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
2 celery stalks, chopped
2 medium carrots, cut in 1/4-inch dice
1 pound boneless chicken thighs, cut in 1/2-inch pieces
4 cups lower-sodium chicken broth
1 14 1/2-ounce can diced tomato
1 15-ounce can cannellini beans, drained and rinsed
1 cup small bow-tie pasta (other small shapes may be substituted)
4 tablespoons grated Parmesan
1. Heat the oil in a Dutch oven over medium high. Add onion, garlic, celery and carrots. Cook, stirring occasionally, 5-6 minutes until soft. Add the chicken and cook until lightly browned on all sides, 6-7 minutes. Stir in the broth, tomatoes and beans. Bring to a boil. Add the pasta and cook until tender, about 12 minutes.
2. Ladle into four bowls; top each with 1 tablespoon of Parmesan. Makes 4 servings, each with 445 calories, 34 grams protein, 9 grams fiber, 14 grams fat, 4 grams saturated fat, 1,385 mg sodium
Note: To reduce sodium, use low-sodium canned beans.
Born and raised in the great state of Louisian and a Chef I have experience in creating menus,deciding on themes forrestaurants, knowledge in food preparation, managing employees,e stablishing and maintaining contacts with vendors, overseeing customer relations.
I enjoy trading recipes, golfing, fishing, spending time with my love ones and of course cooking.
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I love old fashion recipes as I really enjoy going back to the basics sometimes. Here are some recipes for old fashion macaroni salads that are very good. These are from the days when we never heard of "pasta salad". We had good old fashion macaroni salad. It is still worth having today. The first recipe below is what I can AF Macaroni Salad. The AF stands for Air Force as in the United States Air Force. When I married back in the 60s, during the Viet Nam War, my husband was in the Air Force. Money was tight and we learned to eat, and I learned to cook, on a very small grocery budget. In fact, all my husband's friends were very envious of him. You see, I don't like steak so he was able to have one once in awhile even on a tight budget. This salad recipe was given to me during those tight budget days. It is still a good recipe for those on tight budgets during our current economic downturn.
AF MACARONI SALAD
I call this recipe my Air Force Macaroni Salad since the recipe was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force bride in the 1960s.
2 cups cooked macaroni1/2 cup diced cheddar cheese1/3 cup diced green bell pepper3 tbsps finely chopped onion1/2 cup mayonnaise or salad dressing1/4 cup chopped sweet pickle (or sweet pickle relish)1/4 tsp salt
Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.
CLASSIC MAYO MACARONI SALAD
1 cup mayonnaise2 tbsp vinegar1 tbsp prepared mustard1 tsp sugar1 tsp salt1/4 tsp pepper8-oz elbow macaroni, cooked, drained1 cup sliced celery 1 cup chopped green bell pepper1/4 cup chopped onion
In a large bowl, combine mayonnaise, vinegar, prepared mustard,sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.
The one major problem single men have is, they never their pantry stocked. This could be problematic. If your pantry isn't properly stocked, you are more likely to fill up on snack food or worse; fast food. You need to ensure you have a well stocked pantry so Unsure of what kinds of things you should have on hand? Well, no need to concern about it any further. We have outlined a list of 20 items you must keep in your pantry.
1. Fat Free Milk. You should always have some fat free milk on hand. Cereal in the morning is a great way to get a good easy meal.
2. Water, always have some cold water on hand. Get yourself a pitcher or something that you can keep water in the ice box. I would suggest that you don't run to the store to get more bottled water. There are many products that you are use to filter your tap water. One of my favorites is the pitcher with the filter in it. I'm sure you have seen these on television before. When you pour the water, it goes through a filter.
3. Carrots. These are great for snacking. Just add some low fat dip and you have a snack that will rival any deep fried snacks.
4. Fruits. Always have some fruit on hand. It is great for snacking. You can eat fruit and instead of potato chips.
5. Eggs. You need these for baking and other specialties. Also they are great for a protein filled breakfast.
6. Peanut butter. This is a great way to get some protein without having to worry about the fat. Use it on your toast for breakfast instead of butter.
7. Butter. You shouldn't suck on butter like you do a lollipop. But, butter is a must for baked goods. Also, fried eggs taste great cooked in butter.
8. Yogurt. This is great for hot summer days. You can make tons of drinks out of this. Also, it is great with chicken. You should learn a bit about Indian cooking for more ways to use yogurt. Indians love yogurt and eat it often. Also Activa is a great way to help your digestive tract.
9. Mayo. Don't use this stuff every day. But, you do need to use some if you make tuna or chicken salad. It can also be great on low fat cuts of chicken and such. It is good on items that are dry. Make sure to buy the low fat kind and to use as little as possible.
10. Lemons. These are a must if you eat a lot of seafood. Also, a cold glass of lemonade is great after a hard days work.
11. Fresh ginger. This will keep for a long time in your ice box. Don't cover it or anything like that. Keep it whole in your ice box for best keeping.
12. Cheeses. This is certainly a must have. Don't ingest too much of it. Cheese is the beauty of life. It can make a dull dish come alive.
13. Drinks. Always have some drinks on hand. Have some fruit juice, beer and sodas in the ice box. Don't go over board with them, but you can have a beer from time to time as a treat.
14. Mustard. I like to use this instead of mayo on sandwiches. It is a great way to knock out the fat. You can choose regular or spicy. In any case they are healthier than Mayo.
15. Pasta. Want a meal in a minute? Pasta is the way to go. It only takes a few minutes to cook.
16. Canned veggies and fruits. When in a pinch, canned is better than none at all. You should always eat fresh fruits and veggies, you should always have some canned ones in the pantry. How do you know when you will have a craving for corn and not have any fresh on hand? Canned food can last a very long time, so you don't have to eat it right away. I would suggest to you that you eat as many raw veggies as possible. If you must cook them, blanch them slightly. Just cook them long enough so that they starchy feeling of a raw veggie is gone. Certainly don't cook them until they are limp and colorless. That robs them from anything that is worth eating. You are eating these to be healthy, that is a choice you make. Cooking them to the point that they are worthless might be an easier way to force yourself to eat them, but your efforts are being wasted.
17. Bread. You should always have some bread on hand. Don't go hog wild here on the carbs. A good sandwich is great from time to time. I would suggest that you find a local bakery and buy your bread there. Don't buy that awful white stuff that has been sitting on the shelf for who knows how long.
18. Jerky. You can make fish jerky, turkey jerky and beef jerky. I love making jerky because it saves me so much money. I don't have to pay over ten dollars a pound for jerky. I can use what ever cut of meat that is on sale at the store. You can always go with the same boring veggie platter for a snack. I do love my veggies, but this can get a bit boring at times. That is why I love the dried fruits and veggies.
19. Cereal. Great for that last minute breakfast. Have some of this on hand so you don't have to wait in line at the fast food joint to get your heart attack on a muffin.
20. Spices and herbs. Always keep some of these on hand. Go to a place where you can buy them in bulk. Don't buy those little containers in the store. Not only are they too expensive, but you don't know how long they have been sitting there. When you buy from a place that sells bulk, you know that you will be getting fresh items.
Here are some ways to increase your fruit and veggie consumption:
For breakfast-time put some fruit in with your cereal. I love doing this. This gives your cereal a sweet zing without adding a bunch of sugar. Also you can drink a glass of juice along with your breakfast. Juice is a great way of 'eating' your fruit. Make sure to get juice with the pulp in it, it is also good fiber.
Lunch. Eat healthy salads. Make sure not to load them with bad dressing. Have veggie sticks along with your meal, this will also fill you up.
For desert you can have a piece of fruit. This is a better desert than having a ice cream or something you will regret.
For dinner I would suggest that you try vegetarian pizza or meals based around veggies.
Why not eat some flavorful fish and a plate full of greens and corn? You can mix and match things how ever you like it.
The main thing to understand, make fruits and veggies fun. If you keep them bland, you won't be encouraged to eat them. Get a cook book or your favorite cooking web-site and learn how to prepare your fruits and veggies. You will notice a drastic difference in the way you feel and people will see it too!
For more helpful dietary information, Go Here!
My name is Sandra Goldstein. I am currently designing a website. It will be introduced in the near future. In the meantime enjoy some of my readings. WP Autoblog Software
You may feel that that there just isn't enough spare time to cook three full meals each day. Don't worry—many people all over the world can sympathize with you! If you have about half an hour free on the weekend, you can easily make a number of cold dishes that you can store in the fridge to use as a meal or to munch on throughout the weekdays. Below we have a few recipes for cold pastas and salads that will send your taste buds into a frenzy without a great deal of time spent on preparation.
If you're a big fan of tuna, try whipping up a tuna and bean salad. For this, you'll need: 3 cups water, 2 cans cannellini beans, 1/3 cup olive oil, 3 teaspoons red wine vinegar, 1 teaspoon salt, fresh pepper to taste, 1 medium red onion, 12 ounces tuna (drained). To prepare, simply mix together the oil, vinegar, salt, and pepper. Pour this mixture over the beans and onion in a shallow bowl. Cover and refrigerate this for at least 1 hour. When you're ready to eat, transfer the bean mixture to a serving platter with a slotted spoon, then break the tuna into chunks and arrange it on the bean mixture. You can either leave it in the fridge to chill for a bit, or you can eat it straight away.
Greek salad is wonderful at any time of the year, but especially so in the summertime. To make your own Greek salad, you will need the following ingredients: 2 chopped green bell pepper, 1 peeled and chopped cucumber, 3 chopped tomatoes, 2 stalks of chopped celery, 1/4 pound of feta cheese chopped into half inch cubes, 1/2 red onion (sliced), 1/2 teaspoon of kosher salt, pepper to taste (freshly ground is best), 3 teaspoons of vinegar, 1/4 cup of oil, 1/2 teaspoon of oregano, 1 teaspoon of fresh minced basil. To prepare this, simply mix the peppers, cucumber, tomatoes, celery, feta cheese, Season the mixture with salt, pepper, oil, vinegar, basil, and oregano. Serve immediately.
Many people have a special place in their heart (or should I say stomach?) for chicken. Poultry is timeless, and you don't necessarily have to have hours of time on your hands to enjoy a nice chicken meal. Cold chicken salad is a cinch to make and can be slathered between two pieces of bread for a chicken salad sandwich, chucked on top of a bed of lettuce and drizzled with ranch, or simply spread on Ritz crackers. To serve one person as part of a meal, or two for a snack, you'll need: 1 can of chicken chunks (found near the canned tuna), 1/2 cup of chopped celery, 1/3 cup chopped sweet pickle or relish, 1 chopped boiled egg, 1/4 cup of ranch dressing, and 1/4 cup of mayonnaise. To prepare, simply break up the chicken chunks in a bowl using a fork until the chicken is shredded. Add the remaining ingredients and mix well. Best if served chilled.
If you want something with a little Oriental flare, here's a great recipe for a Chinese pasta salad. The ingredients consist of: 1 and 1/2 cups of snow peas, 250 grams of vermicelli rice, 1 thin-sliced red pepper, 1/2 thin-sliced cucumber, 6 ounces of cooked shrimp, 130 grams of crabmeat (chopped imitation crab sticks work well, too), 1 tablespoon fine-chopped ginger, 1 chopped garlic clove, 2 tablespoons of sesame oil, 1/2 teaspoon of black pepper, 1 and 1/2 teaspoons of salt, 2 tablespoons of lemon juice, 3 teaspoons of vegetable oil, 1 teaspoon of red wine vinegar. First you need to wash and trim the snow peas. Put them into a bowl and add just enough boiling water to completely submerge them. Let that stand for about 10 minutes, then drain and set aside. Boil water in a pot and cook the vermicelli for about 3 or 4 minutes. When the vermicelli is cooked, drain them and rinse with cool water, then set aside. In a large bowl, combine the vermicelli, snow peas, red pepper, cucumber, shrimp, and crabmeat. In a small bowl, mix the ginger, garlic, sesame oil, salt, pepper, vegetable oil, lemon juice, and vinegar. Once this has been mixed thoroughly, pour it over the ingredients in the large bowl, mix thoroughly, and allow it to chill before serving.
As you can see, it doesn't take hours in the kitchen to make a tasty dish. Most of these dishes will last in a sealed container for a few days if kept refrigerated, which means that you have a great snack on hand for when you're feeling a little peckish. These recipes are very flexible, so don't be afraid to mess around a little with the ingredients to better suit your taste.
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