- 2 Chicken breasts
- 1 small tub Greek yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- tsp ground turmeric
- tsp ginger powder
- tsp chilli powder (or to taste)
- 1 small clove garlic, crushed
- salt to taste
- 1 tbsp lemon juice
Would you like an exotic, tropical vacation to a sun-drenched paradise but don't have the time or money? Take a mini-vacation in your own kitchen with the tropical taste of mango.Mangos are as common in Asia as apples are here and their unique taste is enjoyed worldwide. There's nothing like a mango's distinctive flavor. The flesh of a ripe mango is juicy and tastes like a peach with just a hint of vanilla. Try this fruit yourself and discover a tropical taste vacation. Besides delectable flavor, mangos also offer nutrition benefits. One cup of cubed mango provides an excellent source of vitamin C and a good source of vitamin A, two vitamins often lacking in American diets. Mangos are available year-round so you can bring home a sunny taste of the tropics anytime. They're perfect for every meal and easy to prepare. Try them cubed for breakfast or as a simple snack. At lunch or dinner, mango can enhance pork, chicken or fish entrees, and many elegant, flavorful desserts feature mango. MANGO AND SMOKED TURKEY SALADIngredients:2 ripe mangos 2 tablespoons vegetable oil2 tablespoons lime juice2 tablespoons chopped cilantro1/4 teaspoon ground black pepper4 cups mixed salad greens1 pound smoked turkey, cut in 1-inch pieces1 cup cucumber cubes1 cup halved grape tomatoesInstructions:With narrow side facing up, slice mango on each side of pit to remove "cheeks." With a knife, crisscross cheeks to make small cubes but do not cut through skin; press skin so cut side pops outward; cut or scrape off cubes. Peel center section; cut off mango pieces. Repeat this process with second mango. Set aside 3 cups mango cubes; place 1 cup of trimmings and smaller pieces in a food processor or blender and puree. In a small bowl, whisk together mango puree, vegetable oil, lime juice, cilantro and pepper. In a large bowl, toss mixed greens, mango cubes, turkey, cucumber and tomatoes with mango dressing.Serves: 6 Nutrition Information per Serving: calories: 180, total fat: 5.7g, saturated fat: 0.57g, % of calories from fat: 28, % of calories from saturated fat: 3, protein: 19g, carbohydrate: 15g, cholesterol: 34mg, dietary fiber: 3g, sodium: 472mg.
The weather is getting warmer, which means the party scene is about to heat up. Welcome the season by building up your bartending repertoire with light, fruity cocktails.Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice.Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you're feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy.Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes.Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:Caribbean Dog1 shot Malibu Rum1 can Hair of the DogBlend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.Tex Mex Dog(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)1 1/4 shot tequila3/4 shot triple sec3/4 shot Grand Marnier1/2 can Hair of the DogCombine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.
Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant!Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.Ingredients:3/4 cup plain yogurt1 tablespoon lime juice1 tablespoon honey1 teaspoon curry powder1/8 teaspoon salt1/8 teaspoon pepper2 cups cooked chicken, cut into small pieces1 cup peeled and cubed mangoDirections:Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.Makes 4 ServingsNutritional Analysis Per Serving of Curried Chicken:Calories: 218Total fat: 3 gramsSaturated fat: 1 gramCholesterol: 73 mgSodium: 170 mgCarbohydrate: 17 gramsProtein: 30 gramsDietary fiber: 1 gram
Celebrate St. Patricks Day this year with some of these fun and of course mostly green St. Patricks Day Treats. Leprechaun AlePlace a scoop of lime sherbet into a tall glass, pour ginger ale over it and watch it fizz. This can be made even fancier by rubbing some lime juice on the rim of the glass and then dipping it in green sugar crystals before you pour the leprechaun ale. Lucky Clover CakePrepare 9 x 13 inch cake using a boxed cake mix. We like to use yellow cake for this. Get a can of vanilla frosting and use a few drops of yellow and blue food coloring to color the frosting green. After the cake is baked and cooled down, cut three heart shaped pieces out of the cake. We use a cardboard template to make the hearts even. Arrange them on a plate with the pointy ends pointing toward each other. It will look like a clover leaf. Frost the entire cake with the green vanilla frosting. Mini Mint Ice Cream TartsPurchase a roll of refrigerated sugar cookie dough. Roll the dough into small balls (a little smaller than a golf ball), and press them in the bottoms of mini muffin pans. Bake according to package directions. Press the middle of the cooked dough down after you take them out of the oven. Let them cool for 10 minutes, then transfer them to a baking rack and let them cool completely. To serve, scoop mint ice cream in each of your mini tart shells. St. Patricks Day CookiesBuy or make simple sugar cookie dough. Let the kids cut out shamrock shaped cookies with a cookie cutter. Bake them. While they are cooling, use food coloring to turn vanilla frosting or a simple powered sugar and milk glaze green. Let the kids decorate the cookies with frosting and plenty of green sprinkles. St. Patricks Day ParfaitPrepare a pack of instant pistachio pudding according to package directions. Mix a few drops of food coloring with cool whip to tint it green. Cut up some kiwi fruit. Layer chilled pudding, kiwi fruit and green cool whip for a completely green St. Patricks Day Parfait. Are you seeing green yet? Give a few of these yummy sweet St. Patricks Day treats a try this year. They are always a big hit with our families.
Caribbean ingredients are an increasingly popular way to add island flair to traditional American fare. According to Rick Crossland, executive chef for Bahama Breeze restaurants and lead judge for the Caribbean Culinary Federation, "Island cuisine features bold but not overpowering flavors, many of which are very familiar to Americans, including spices like cinnamon, nutmeg and ginger, herbs like cilantro and basil and fruits like coconut and mango."A leader in this trend is the company Crossland works for, Bahama Breeze-part of Darden Restaurants, which also owns Red Lobster, Olive Garden, Smokey Bones and Seasons 52. With lots of fresh seafood, distinctive chicken dishes and flame-grilled steaks, the 32 restaurants feature fresh ingredients indigenous to the islands. "Bahama Breeze really tries to bring the freshness and variety of the Caribbean to American dining," says Crossland. "The region's many cultural influences have led to new ways of using foods we're all familiar with, becoming what we now refer to as Caribbean cuisine."Recently introduced items include Breeze Wood-Grilled Chicken Breast; Grilled Chicken Tostada; Spinach Dip and Island Chips; Lobster and Shrimp Pasta; and a new fresh fish sheet offering guests a choice of tilapia, salmon, mahi-mahi and more, with preparations including Almond-Crusted with lemon butter sauce, Havana with Latin caper-garlic tomato sauce and Simply Grilled with lemon-garlic-herb butter.Here's a recipe to add island flair to your family's menu:Breeze Wood-Grilled Chicken Breast With Orange Glaze and Citrus Butter Sauce(Serves 2)2 chicken breasts (8 oz, boneless, skinless)2 Tablespoons olive oil Salt and pepper to taste1/2 cup wood chips, soaked in water for 15 minutes1/2 cup orange glaze1/2 cup citrus butter sauceLightly coat each chicken breast on both sides with olive oil, salt and pepper. Preheat a char-grill to medium heat, adding wood chips just prior to placing the chicken on the grill, or add wood chips to a charcoal grill. Grill for 6 to 7 minutes per side, flipping it over twice during the grilling process. The chicken is done when it registers 165 to 170F on a meat thermometer, or the juices run clear when pierced with a fork. When the chicken is fully cooked, baste generously on both sides with the orange glaze. Let the chicken cook one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce. Orange Glaze1/3 cup orange marmalade3 Tablespoons orange juice, fresh squeezed1 Tablespoon lemon juice, fresh squeezed1/4 teaspoon saltPlace all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.Citrus Butter Sauce2 teaspoons olive oil1 Tablespoon shallots, minced1/2 cup white wine1/2 cup orange juice, fresh squeezed6 Tablespoons butter cubes, cold1 Tablespoon sugarSalt to tasteWhite pepper to tasteHeat oil in a small saucepan. Add shallots and saut for one minute. Add orange juice and white wine and reduce by 3/4. Reduce the heat to low and add butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil. Add sugar, salt and pepper. Stir to combine, then strain the sauce through a fine mesh strainer. Serve hot.Americans are learning to feed their island spirit with dishes such as Breeze Wood-Grilled Chicken Breast With Orange Glaze and Citrus Butter Sauce.