I need to brag a little bit.
Recently I made all of the judge food for our Regional speech and debate tournament (about 120 people, 3 meals a day, 4 days). I had some excellent helpers! (See picture.)
I couldn’t have done it without them.
Now the part that I’m bragging about is this… One day for lunch I made four salads.
Southwest Quinoa, Chicken Penne Thyme, Greek Orzo and Chicken Curry. Everyone LOVED them! Everyone. I’ve received e-mails saying how great the salads were! (Everyone except some guy who wanted some meat. Beef to be exact. Chicken wasn’t cutting it!)
I love it when I can make people so happy that they won’t stop talking about it.
I thought I would share one of the salad recipes with you!
Chicken Curry Salad Ingredients
1 cup mayonnaise
2 T lemon juice
1 1/2 tsp curry powder
1 tsp finely ground sea salt
1/4 tsp ground black pepper
4 cups diced chicken
1 granny smith apple – diced small
2 cups celery – chopped
1/4 – 1/2 cup red onion – finely diced
1/2 cup raisins
Optional – sliced grapes or chopped walnuts
Combine dressing ingredients in a medium bowl. T
aste, taste, taste and adjust seasonings as needed. (It should be bold in flavor and taste slightly stronger than you want the salad to taste.) Add salad ingredients and combine well.
Taste again and adjust seasonings if needed.
Chill until ready to serve.
Serve as a sandwich or wrap filling or an it’s own. Enjoy!
Chicken, Food, Gluten Free, NCFCA, Personal Chef, Recipes, Salads
chicken, Chicken Curry Salad, chicken penne thyme, cold salad, curry, greek orzo, happy people, printable recipe, recipe, southwest quinoa
Jun · 10
In the mood for a delicious way to warm up this winter? Try this spicy warming Hot-and-Sour Soup that can easily be made with just a few special ingredients!
The original recipe for this soup calls for prawns – I made it with chicken… I’m sure either would taste wonderful.
I believe this recipe is a
fuel pull if you are following the Trim Healthy Mama plan and use lean chicken or shrimp and a reduced fat stock.
Original recipe from “Thai – the essence of Asian cooking” from Hermes House
Easy Hot-and-Sour Soup Ingredients
1 lb raw chicken (or jumbo prawns)
4 c chicken or fish stock
3 stalks lemon grass
10 kaffir lime leaves – torn in half
8 oz can straw mushrooms – drained
3 T fish sauce
4 T lime juice
2 T green onions – thinly sliced
1 T fresh cilantro leaves
4 fresh red chilies – seeded and thinly sliced
salt – to taste
ground black pepper – to taste
Cut the chicken into bite size pieces (or if using prawns – peel and save the shells, then devein and set the prawns aside).
In a large soup pot bring the stock to a boil (if using prawns, rinse the shells and add to the stock).
Slightly crush the lemon grass stalks and add them to the stock along with half of the lime leaves.
Simmer gently for 5-6 minutes, until the stock is fragrant.
Strain the stock, return it to the clean pot and reheat.
Add the drained mushrooms and the chicken (or prawns), then cook until the chicken is cooked through (or the prawns turn pink).
Add the fish sauce, lime juice, green onion, cilantro, chilies, and remaining lime leaves into the soup. Stir to combine.
Add salt and pepper to taste. The soup should be sour, savory, spicy and hot.
This is a great soup to make ahead of time and keep hot in a crock pot or on the back of the stove until time to serve.
Chicken, Food, Recipes, Soup, Trim Healthy Mama
chicken, hot and sour soup, printable recipe, recipe, shrimp, spicy, THM, Trim Healthy Mama
Aug · 22