Recipe By:Devon O’Brien“Using everything bagel spice is a quick way to season and add extra crunch to breadcrumbs for chicken tenders. If you can’t find any premixed, make your own by combining equal parts dried minced onion and garlic, poppy seeds, sesame seeds, salt and ground pepper. This healthy chicken recipe tops a simple salad for an easy dinner that’s ready in 25 minutes.”
2 tablespoons all-purpose flour
1 large egg
½ cup panko breadcrumbs, preferably whole-wheat
1 tablespoon everything bagel seasoning
1 pound chicken tenders
¼ cup grapeseed or canola oil
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
⅛ teaspoon ground pepper
5 ounces mixed baby greens
Place flour in a shallow dish and lightly beat egg in another shallow dish. Mix breadcrumbs and everything bagel seasoning in a third shallow dish. Dredge chicken tenders in flour, then egg, then breadcrumbs.
Heat grapeseed (or canola) oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer registers 165°F, about 7 minutes total, adjusting the heat as needed to prevent burning.
Whisk olive oil, vinegar, mustard, honey and pepper in a large bowl. Add greens and toss to coat. Serve the greens topped with the chicken.
1 ½ cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
⅓ cup crumbled feta cheese
In a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
Top with feta and mint leaves before serving. Makes 9 servings.
*Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.
Per Serving: 92 calories, (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 5 mg cholesterol, 68 mg sodium, 18 g carbohydrates, 1 g fiber, 16 g sugar, 3 g protein.
In a medium bowl, mash blue cheese with a whisk. Whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth, slightly lumpy dressing forms. Season with pepper. (The blue cheese will likely make the dressing salty enough, but taste and add salt if necessary.) Serve.
*Use parsley or basil if marjoram is not available.
Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil. Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning. When cool enough to handle, cut kernels off the cobs.
In a large bowl combine corn and the next 6 ingredients (through pepper). Add marjoram and stir to combine.
Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.
Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet
Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad.
Yield: Makes 4 servings
Photo: Ralph Anderson; Styling: Rose Nguyen
1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup sliced green olives
1/4 cup sliced black olives
1/4 cup diced red bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence*
1/4 cup canola oil
Salt to taste
Garnish: fresh parsley sprigs
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.
*1 tsp. dried Italian seasoning may be substituted.
Note: For testing purposes only, we used Rosetto Cheese Tortellini.
Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed. Shirley Wood, San Antonio, Texas, Southern Living JULY 2007
Spinach Apple Salad is my go to salad recipe. Dress it up or dress it down, either way it’s delicious! Spinach Apple Salad is something everyone needs in their salad repetoire. A good basic spinach salad you can change up depending on what is in your pantry. When you know you need to add a…
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.
Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211