1. 8 cups green cabbage, shredded (1/2 a large head). 2. 1 teaspoon black sesame seed, toasted. 3. 4 scallions, sliced with some green stems. 4. 1/4 cup sliced almonds. Honey Dressing 5. 1/4 cup canola oil. 6. 2 tablespoons apple cider vinegar. 7. 1 tablespoon honey. 8. salt, to taste.
DIRECTIONS TO PREPARE
1) Toss all ingredients together and refrigerate until ready to serve.
Honey Dressing:
2) Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad.
1) Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
2) Slice chicken breasts into strips – you should get about 4-6 strips from each chicken breast, depending on the size.
3) Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
4) Seal the container and place it in the fridge for at least an hour.
5) Remove from the fridge and heat a frying pan on medium-high heat on the stove.
6) Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
7) After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
8) Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.
2) Flatten biscuits (I usually just flatten in the palm of my hand, but this causes them to be a little doughy in the center, to prevent that, flatten until the dough is almost see through).
3) Place spoonful of jelly (I usually use about 2 teaspoons) on to 10 flattened biscuits.
4) Brush egg whites around the outside of jellied biscuits.
5) Place the rest of the flattened biscuits on top and press around the edges to secure.
1) cooking spray. 2) 3 cups frozen Southern-style hash browns. 3) 4 eggs, lightly beaten. 4) 1 cup cubed fully cooked ham. 5) 1 cup shredded. Cheddar-Monterey Jack cheese blend. 6) 1/2 teaspoon onion powder. 7) 1/4 teaspoon salt. 8) u215b teaspoon ground black pepper.
DIRECTIONS TO PREPARE
1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×11-inch casserole dish with cooking spray.
2. Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.
3. Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.
1) 1/2 cup peanut butter. 2) 4 English muffins, split and toasted. 3) 1 red apple, cored and sliced. 4) 1/4 cup packed brown sugar. 5) 2 tablespoons margarine. 6) 1/4 teaspoon ground cinnamon.
DIRECTIONS TO PREPARE
1) Spread 1 tablespoon of peanut butter onto each English muffin half.
2) Top each one with a few apple slices.
3) In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth.
4) Drizzle the cinnamon mixture over apple slices. Mmmmmm…
1. 250g macaroni. 2. 20g butter. 3. 1 teaspoon bacon grease. 4 250g tomato pasta sauce. 5. 440g tinned chopped tomatoes, with juice. 6. 1/2 teaspoon white sugar. 7. salt and ground black pepper to taste.
DIRECTIONS TO PREPARE
1) Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2) Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, tomatoes with juice and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover and allow to sit about 20 minutes before serving.
Healthy And Yummy Foods 