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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared. Sorry about the previous type error with my last post.
2024-03-22, 09:31:45
Domestic Goddess: Is this correct, if one would like to post/share a recipe, we do so here? If so, was searching to see if there were separate recipe categories?
2024-02-21, 22:30:59
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Good morning, we're having a space between rains currently, but none of the latest ones have been heavy. I was out on errands yesterday, and today I need to start on some laundry, but that's about it for now.
I hope everyone is having a pleasant day.
I hope everyone is having a pleasant day.
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Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Today at 01:23:51 PMGRILLED CHICKEN SALAD
April 15th 2024
Ingredients:
For the salad:
1 pound boneless, skinless chicken breasts
6 cups romaine lettuce, coarsely chopped
3/4 cup cherry tomatoes, halved
3/4 cup corn kernels (fresh, thawed from frozen, or canned)
3/4 cup cucumber, chopped
1/4 cup red onion, thinly sliced
2 slices of turkey bacon, cooked and crumbled
1/4 cup reduced-fat blue cheese crumbles
1/2 avocado, peeled, pitted, and sliced
For the dressing:
3 tablespoons lemon juice2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
2 tablespoons finely minced shallot
1/2 teaspoon dried oregano
1 1/2 teaspoons dried parsley
2 tablespoons fat-free Greek yogurt
Salt and pepper to taste
Instructions:
In a medium bowl, whisk together lemon juice, Dijon mustard, red wine vinegar, sugar (or sugar substitute), shallot, oregano, parsley, and Greek yogurt. Season with salt and pepper. Set aside.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the dressing over the chicken, seal the bag (or cover the dish), and marinate for at least 30 minutes in the refrigerator. You can marinate for up to 8 hours for maximum flavor.
Preheat an outdoor grill or indoor grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-6 minutes per side or until it's cooked through and has grill marks. Let the chicken rest for a few minutes, then slice it into thin strips.
In a large bowl, place the chopped romaine lettuce. Drizzle half of the reserved dressing over the lettuce and toss to coat.
Arrange the sliced chicken, cherry tomatoes, corn, cucumber, red onion, crumbled turkey bacon, blue cheese crumbles, and avocado slices on top of the lettuce.
Drizzle the remaining dressing over the salad.
Serve immediately and enjoy
April 15th 2024
Ingredients:
For the salad:
1 pound boneless, skinless chicken breasts
6 cups romaine lettuce, coarsely chopped
3/4 cup cherry tomatoes, halved
3/4 cup corn kernels (fresh, thawed from frozen, or canned)
3/4 cup cucumber, chopped
1/4 cup red onion, thinly sliced
2 slices of turkey bacon, cooked and crumbled
1/4 cup reduced-fat blue cheese crumbles
1/2 avocado, peeled, pitted, and sliced
For the dressing:
3 tablespoons lemon juice2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
2 tablespoons finely minced shallot
1/2 teaspoon dried oregano
1 1/2 teaspoons dried parsley
2 tablespoons fat-free Greek yogurt
Salt and pepper to taste
Instructions:
In a medium bowl, whisk together lemon juice, Dijon mustard, red wine vinegar, sugar (or sugar substitute), shallot, oregano, parsley, and Greek yogurt. Season with salt and pepper. Set aside.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the dressing over the chicken, seal the bag (or cover the dish), and marinate for at least 30 minutes in the refrigerator. You can marinate for up to 8 hours for maximum flavor.
Preheat an outdoor grill or indoor grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-6 minutes per side or until it's cooked through and has grill marks. Let the chicken rest for a few minutes, then slice it into thin strips.
In a large bowl, place the chopped romaine lettuce. Drizzle half of the reserved dressing over the lettuce and toss to coat.
Arrange the sliced chicken, cherry tomatoes, corn, cucumber, red onion, crumbled turkey bacon, blue cheese crumbles, and avocado slices on top of the lettuce.
Drizzle the remaining dressing over the salad.
Serve immediately and enjoy
#10
Callie, my granddaughter Kim lives in Yukon, while her sister Angela lives in Oklahoma City. My memory of how things were has left me and moved into the mists of Time, as they rightly call them. I think they went to school in Oklahoma and married into that state population, or something like that.