Asian Cold Lobster Salad
Category :Salad
Serves four persons
Ingredients :
2 Pounds Spiny Lobster, whole, cooked
2 Tablespoons Minced Fresh Cilantro
Lettuce Leaves
DRESSING :
1 Tablespoon Light Oil
1 Clove Garlic, pressed or minced
2 Tablespoons Rice Vinegar
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Toasted Sesame Seeds
1 Tablespoon Green Onions or Chives, minced
1/4 Teaspoon Fresh Ginger, minced
1/8 Teaspoon Pepper
Juice of 1 Lime
Procedure :
Remove lobster meat from shell and cut into chunks. Blend dressing ingredients together, then toss with lobster meat and chill. Serve on lettuce leaves; garnish with cilantro.
Nutrition :
Per Serving (excluding unknown items): 244 Calories; 6g Fat (22.7%
calories from fat); 43g Protein; 2g Carbohydrate; trace Dietary Fiber;
216mg Cholesterol; 749mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat;
0 Vegetable; 1 Fat; 0 Other Carbohydrates.
Asian Chicken,Tomato And Noodle Salad
Category : Salad
Serves six persons
Ingredients :
1 (8-ounce) Package Vermicelli
Sesame-ginger Dressing (recipe Follows)
1 Tablespoon Peanut Oil
1 Pound Chicken Tenders or Boneless, Skinless Chicken Breasts
4 Ounces Snow Peas (about 1 Cup)
6 Large Boston Lettuce Leaves
2 Large Fully Ripened, Fresh Florida Tomatoes (about 1 pound), cut in thin wedges
SESAME-GINGER DRESSING :
3 Tablespoons Sugar
1/3 Cup Vinegar
1/4 Cup Peanut Oil
3 Tablespoons Soy Sauce
1 Teaspoon Toasted Sesame Oil
1/4 Teaspoon Hot Red Pepper Sauce
1 Tablespoon Grated Fresh Ginger
OR
1 Teaspoon Ground Ginger
Procedure :
Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with half of the Sesame-Ginger Dressing. In a skillet, over medium high heat, heat oil until hot. Add chicken; cook, turning often, until lightly browned and cooked through, about 5 minutes. Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly; tear chicken into bite-sized pieces; return to skillet. Stir remaining dressing into mixture. To serve: On a large platter, arrange lettuce. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired.
SESAME-GINGER DRESSING :
In a small jar, combine ingredients. Cover tightly; shake well.
Yield: about 3/4 cup
Nutrition :
Per Serving (excluding unknown items): 377 Calories; 13g Fat (31.8%
calories from fat); 22g Protein; 42g Carbohydrate; 1g Dietary Fiber; 44mg
Cholesterol; 571mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1
Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
Asian Beef Noodles
Category : Main Dish
Serves four persons
Ingredients :
1 1/4 Pounds Sliced Beef
2 (3-ounce) Packages Oriental Flavor Instant Ramen Noodles
2 Cups Frozen Vegetable Mixture
1/4 Teaspoon Ground Ginger
2 Tablespoons Thinly Sliced Green Onion
Procedure :
In large skillet, brown sliced beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine 2 cups water, noodles (broken into several pieces), vegetables, ginger and remaining seasoning packet. Bring to a boil, reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.
Nutrition :
Per Serving (excluding unknown items): 692 Calories; 45g Fat (58.7%
calories from fat); 31g Protein; 41g Carbohydrate; 5g Dietary Fiber; 121mg
Cholesterol; 980mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2
1/2 Vegetable; 7 Fat.
Arugula And Prosciutto de Parma Salad
Category : Salad
Serves eight persons
Ingredients :
1 Large Bunch Arugula (about 4 cups)
OR
1 Large Bunch Spinach Leaves, stems trimmed (about 4 cups)
4 Thin Slices Prosciutto Di Parma (about 2 Ounces), cut in 1/2-inch wide strips
1/2 Cup Shaved or Coarsely Grated Parmigiano-reggiano Cheese
2 Tablespoons Toasted Pine Nuts
1/4 Cup Prepared Balsamic Salad Dressing
Procedure :
In a large bowl, combine arugula, Prosciutto di Parma, cheese and pine nuts. Toss gently with salad dressing to coat completely. Serve immediately.
Nutrition :
Per Serving (excluding unknown items): 291 Calories; 16g Fat (50.5%
calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber;
83mg Cholesterol; 3149mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat;
0 Vegetable; 1 Fat.
Antipasto Platter With Prosiutto de Parma And Fruit
Category : Appetizer
Serves six persons
Ingredients :
3 Tablespoons Olive Oil
1 Small Clove Garlic, crushed
1/8 Teaspoon Ground Black Pepper
8 Thin Slices Italian Bread
8 Thin Slices Prosciutto Di Parma (about 4 Ounces)
3 Cups Assorted Fruits, Such as Peaches, Nectarines, Plums and Melons, cut in wedges
1 Cup Olives (preferably Imported)
Roasted Red and Yellow Bell Peppers
Sliced Mozzarella Cheese
Procedure :
Preheat broiler. In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes. On a large platter, arrange the toasts, draping each one with a folded slice of Prosciutto di Parma. Arrange fruit wedges among the slices. Serve with olives, roasted peppers and Mozzarella. Garnish with basil leaves, if desired.
Nutrition :
Per Serving (excluding unknown items): 863 Calories; 43g Fat (46.2%
calories from fat); 87g Protein; 26g Carbohydrate; 2g Dietary Fiber; 212mg
Cholesterol; 8934mg Sodium. Exchanges: 1 Grain(Starch); 12 Lean Meat; 0
Vegetable; 1/2 Fruit; 3 1/2 Fat.
Ancho Chili Chicken Chowder
Category : Soup
Cuisine : Southwestern
Serves twelve persons
Ingredients :
2 Slices Bacon, diced small
1 Cup Carrot, diced
1 Cup Onion, diced
3 Whole Dried Ancho Peppers
2 Tablespoons Serrano Peppers, minced
1 Teaspoon Cumin Powder
3 Cloves Garlic, minced
4 Cups Chicken Broth
5 Cups Potatoes, diced
4 Boneless Skinless Chicken Breasts, diced
1 Teaspoon Salt
1/3 Cup Wondra® Quick-mixing Flour
2 1/2 Cups Milk
3/4 Cup Monterey Jack Cheese With Jalapeños, grated
1/2 Cup Sharp Cheddar Cheese, grated
2/3 Cup Sliced Green Onions
Procedure :
Cover ancho peppers with boiling water and let sit for 15 minutes.Cook the bacon in a stock pot on medium heat until crisp. Remove with slotted spoon and reserve.Add carrot, onion, peppers, cumin and garlic to pot. Stir and let brown. While browning drain the ancho peppers and seed and chop them. Add the ancho peppers to the pot with the carrot melange and continue browning.Pour the chicken broth into the pot and deglaze the pan. Add the potatoes and salt, bring to a boil, cover and simmer 15 minutes or until potatoes are tender. Add the chicken, bring back to simmer, cover and cook 10 minutes more.Combine the Wondra® flour and the milk with a whisk. Add to the pot and stir until soup thickens, about 10 more minutes. Remove from heat.Stir in the cheeses until melted. Taste to adjust the seasonings. To serve, sprinkle with chopped green onion.Store in freezer. Store onion in refrigerator.Reheating instructions: Thaw overnight in refrigerator. Heat on the stove in a pot very slowly. Don't let it come to a complete boil. Or heat in the microwave until warm through.
Nutrition :
Per Serving (excluding unknown items): 268 Calories; 8g Fat (26.5%
calories from fat); 27g Protein; 22g Carbohydrate; 3g Dietary Fiber; 65mg
Cholesterol; 603mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat.
Serving Ideas :
This is good with crusty bread or fresh tortilla chips.
Salmon Steak With Grilled Pineapple
Category : Main course
Serves four persons
Ingredients :
4 1/2 Inch Thick Salmon Steaks
4 Pieces Corn on the Cob
4 1 Inch. Thick Fresh Pineapple, peeled and sliced
1 Tablespoon Extra-virgin Olive Oil
1 Tablespoon Chipotle Chile Canned in Adobo Sauce
2 Teaspoons Apple Cider Vinegar
1 Whole Lime, juice
1 Teaspoon Sugar
Dash Salt, chopped
1/4 Cup Cilantro, chopped
1 Tablespoon Red Onion, chop
Procedure :
Preheat
the grill in medium high and grill the corn,covered turning every 2
minutes until browned,about 8 minutes.Grill the pineapple slices until
grill marks appear.Chopped the pineapple and corn kernels and put on one
bowl.
In a medium bowl whisk together olive
oil,chipotle,vinegar,lime juice and sugar; season with salt. Brush the
salmon with the mixture and grill. Turning once for 8 minutes for medium
rare.
Stir the cilantro and onion into the grilled corn and pineapple. Stir in the remaining vinaigrette and serve with the salmon.
Nutrition :
Per Serving (excluding unknown items): 428 Calories; 9g Fat (16.8%
calories from fat); 18g Protein; 80g Carbohydrate; 8g Dietary Fiber; 33mg
Cholesterol; 65mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0
Vegetable; 4 Fruit; 1/2 Fat; 0 Other Carbohydrates.
