Hi there my lovelies! Hope you are having a wonderful Thursday. Today, I want to share with you a wonderful, healthy, and fulfilling salad recipe that is packed with protein, fiber, vitamins, and minerals. Most of all, it will keep you full for a long time. I often I have it for dinner and I am full all night. Best of all, you can add your favorite ingredients to it. I just like to keep it simple. This recipe serves up to 6 people.
2 32-oz canned Garbanzo chick peas.
1 32-oz canned red kidney beans
1 regular cucumber chopped
¾ onion finely chopped
1 bunch scallion
½ bunch cilantro
½ lemon juice
Salt and pepper for seasoning
Mix all the ingredients together, and add salt and pepper to season
You can add different color chopped bell pepper to add color to the plate
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Hi There my lovelies! Hope you are having a wonderful Sunday afternoon. If you are anything like me, I bet you enjoy delicious homemade recipe, especially if it is delicious. Today, I want to share with one such recipe that my sister came up with and it’s absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.
Marinate the chicken overnight in the refrigerator with mixture of yogurt, garlic, ginger, basil, parsley, Italian seasoning, salt and pepper.
Brush olive oil or Pam on baking pan and place the marinated chicken. Add thinly butter and red onion on top of each chicken, and add bake in the oven for 1 ½ to 2 hours at 400 degrees Fahrenheit. Add the juice from the marinate into the chicken as well.
Five minutes before taking your chicken out of the oven, top cilantro, jalapeno, and/or scallion.
Let me know how yours come out. I loved how amazing this Greek yogurt chicken was. We served it with steamed and lightly seasoned beans, mashed potato (made from scratch), and corn on the cob. I want to thank my sister for this lovely recipe. The meat was so juicy and flavorful and most of all delicious!
What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out myFacebook Page and follow me on Instagram @allaboutme3181.
Hi There! Today, I will share with you the thai tom kha gai or coconut soup that I made the past weekend. I served it with corn tortilla for dinner and it came out really well. You can make it tofu to make it vegetarian instead of breast, which is what I have used here. I hope you like it has much I have enjoyed making it. Most of the items can be found in your local Asian grocery store.
6 oz chicken breast sliced into bite size
2 kafir lime leaves or lemon leaves cut in half
1 lemongrass stalk (need 5-6 slice)
1 1/2 cup coconut milk
3-4 fresh or sliced galangal (need 5-6 slice)
1 1/2 chicken stock
1/2 cup mushroom sliced
1/3 cup fish sauce
1/3 cup lemon or lime juice
3 1/2 tbsp sugar
1/2 cup cilantro
1-3 fresh thai chilies cut in half (depending on how spicy you want them)
1-2 tbsp chili oil
1 green onion thinly sliced
Add the chicken stock in a pot.
Add the lemongrass and lime/lemon leaves.
Let it simmer for 5-6 minutes.
After the stock start boiling, add the chicken, fish sauce, and sugar.
Let it boil for 5-6 minutes until the chicken is completely cooked.
Add the coconut milk.
Put it in medium while it is boiling for 5-6 minutes.
In the serving dish add lemon or lime juice, chili oil, green onion, and then fresh thai chilies.
Add the soup on top.
Garnish with fresh cilantro.
Again, you can substitute chicken with tofu for vegetarian dish, or shrimp for seafood dish. Additionally, you can add more vegetables of your choices, such as carrots, and cabbages.
Hi There! I know I am late on posting the recipe. Actually, I was out on a business trip, hence didn’t get a chance to post the recipe for you. As promised, I want to post the recipe for the shredded chicken tortilla soup that I have made. I got lots of complement on this soup. The recipe is inspired by the Cooking Light Magazine.
1 6-inch corn tortilla
5 tsp Canola oil
1 1/2 cup chopped zucchini
1 cup chopped onion
3/4 cup chopped cilantro
1 tbsp chopped jalapeno
5/8 tsp kosher salt
2 minced garlic cloves
2 bay leaves
1/2 tsp chili powder
1/2 tsp paprika
1 tsp ground cumin
4 cups chicken stock
1 (14.5 oz) can unsalted diced tomatoes
3/4 cup canned unsalted black beans
8 oz chicken breast and dark meat
1/2 cup sliced avocado
4 lime wedges
Cut corn tortilla into 1/2 inch strips.
Coat with cooking spray.
Bake at 375 degrees for 10 minutes.
Heat canola oil in large dutch oven over medium heat.
Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 tsp kosher salt, garlic, bay leaves and cook for 7 minutes.
Stir in chili powder and ground cumin.
Add chicken stock and canned tomatoes.
Bring to a boil.
Add black beans, 1/2 teaspoon kosher salt, and 8 oz reserved chicken.
Simmer for 5 minutes.
Divide among 4 bowls.
Top with tortilla strips, sliced avocado, 1/2 cup cilantro, and lime wedges.
Hope you enjoy the recipe as much I have enjoyed making it.