Chicken Caesar Salad

Ingredients:
6 cups torn romaine lettuce
1 pound boneless skinless chicken breasts, cooked and diced
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
Creamy Caesar salad dressing (to taste)

Directions:
1. In a salad bowl, combine all ingredients. Toss to coat.
    or
2. Place all ingredients on the table and dish out each serving into a small salad bowl. Toss with as much dressing as you like and plate individually after it is thoroughly mixed.
Yield: 4-6 servings.

We had this at a little luncheon the other day and it was delicious. Served it with cherry tomatoes and grapes. It was really fun to mix up my own plate too. I've been craving it ever since.

Acquired by Nicky H.

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Fiery Chicken Spinach Salad

Ingredients:
6 frozen breaded spicy chicken breast strips, thawed
1 package (6 ounces) fresh baby spinach
1 medium tomato, cut into 12 wedges
1/2 cup chopped green pepper
1/2 cup fresh baby carrots
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 tablespoons salsa
3 tablespoons barbecue sauce
3 tablespoons prepared ranch salad dressing
2 tablespoons shredded Mexican cheese blend

Directions:
Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn. In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese. Yield: 6 servings.

We had this for dinner tonight. So good. I added some green leaf lettuce, cilantro, red onion, and avocado too- just other stuff I had around. You could do limitless variations of this salad. 

Nutrition Facts
One serving:(1 cup)
Calories: 253
Fat:10 g
Saturated Fat:2 g
Cholesterol:17 mg
Sodium:790 mg
Carbohydrate:30 g
Fiber:6 g
Protein:11 g

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Fresh Tomato Pasta Toss

TIME: Prep/Total Time: 30 min.
SERVINGS: 8

Ingredients:
3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese

Directions:
To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.

Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat until golden. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp; mix well. Bring to a boil; reduce heat. Add cream; heat through.

Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese. Yield: 8 servings.

Instead of the fresh tomatoes, I put in 2 14oz cans of Italian diced tomatoes and brought that to a boil before putting in the cream. Turned out wonderful. Was a quick, delicious meal.

Nutrition Facts

One serving:(prepared with Parmesan cheese)
Calories: 277
Fat:7 g
Saturated Fat:0 g
Cholesterol:13 mg
Sodium:244 mg
Carbohydrate:46 g
Fiber:0 g
Protein:9 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat, 1 vegetable.

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Pork Cabbage Stir-Fry

TIME: Prep/Total Time: 25 min.
SERVINGS: 4

Ingredients:
4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice

Directions:
In a bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry pork in oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutrition Facts
One serving:(1 cup stir-fry mixture, calculated without rice)
Calories: 312
Fat:12 g
Saturated Fat:3 g
Cholesterol:63 mg
Sodium:550 mg
Carbohydrate:19 g
Fiber:6 g
Protein:30 g
Diabetic Exchange:3 lean meat, 3 vegetable, 1 fat.

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