World Of Recipes

Chicken And Vegetable Soup Recipe

2007-01-30T13:37:00.000-08:00

1 lb boneless skinless chicken breasts
1 can corn
1 can homestyle Vegall (it is the large can of vegall with the large veggies)
1 large can of diced tomatoes
garlic
salt
pepper

Cut chicken into bite size pieces and brown in 2tbsp of olive oil. Add corn, vegall, and tomatoes. Add water until veggies and chicken are just covered. Mix in seasonings bring to a boil then turn to low heat and simmer for up to an hour. The chicken becomes very tender when you simmer for at least an hour. Great on a cold night and very easy.

Salmon With Leeks

2007-01-29T11:25:00.000-08:00

Serves 4; Prep time: 10 minutes; Total time: 40 minutes

8 - medium leeks (about 3 pounds), whites and light-green parts only, quartered lengthwise and halved crosswise, cleaned (see note below)

2 - tablespoons olive oil

Coarse salt and freshly ground pepper

1 1/2 - pounds salmon fillet, halved lengthwise then crosswise

Lemon wedges, for serving

1. Preheat oven to 450°. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.

2. Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.

3. Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Per serving: 352 calories; 15.5 grams fat; 28.3 grams protein; 25.2 grams carbohydrates; 3.2 grams fiber

Note: How to clean leeks: Leeks can be extremely dirty and are best cleaned after they've been trimmed and cut. Soak cut leeks in a bowl of cool water; lift them out, replace water, and repeat until no grit remains at the bottom of bowl.

Italian Sesame Chicken Recipe

2007-01-29T09:58:00.000-08:00

1 cup dry bread crumbs
1/4 cup raw sesame seeds
1/2 tsp paprika
1/2 tsp sea salt
dash freshly ground black pepper
4 TB butter
6 boneless skinless chicken breast halves

Preheat oven to 400°F. In a medium-sized bowl, stir together bread crumbs, sesame seeds, paprika, salt, and pepper. In a skillet over medium heat, melt butter or margarine, then remove from heat. Dip the chicken in melted butter and roll in bread crumb mixture.

Place chicken pieces on a lightly oiled or oil-sprayed baking pan, arranging pieces so they don't touch; use two pans if needed. Bake for 30–35 minutes or until the juices in the meat run clear when checked with a knife.

Chocolate Cups

2007-01-29T09:23:00.000-08:00

Ingredients:
1 package (12 ounces) semisweet chocolate chips
1 tablespoon shortening
Preparation:

1. Melt chips with shortening in heavy small saucepan over low heat, stirring constantly to prevent scorching. Remove from heat as soon as chocolate melts.

2. Spoon about 1/2 tablespoon melted chocolate into each of 36 small foil candy cups. Brush chocolate up side of each cup with small, clean craft paintbrush, coating foil completely. Carefully wipe off any chocolate that may have run over top of foil cup using tip of finger. Place cups on baking sheet; let stand in cool place until firm. (Do not refrigerate.)

3. To remove foil cups, cut slits in bottom of foil cups and peel foil up from bottom. (Do not peel down from top edge.)

Oriental Chicken Salad Recipes

2007-01-29T09:11:00.000-08:00

1 cup Wish-Bone Oriental Dressing
1/3 cup firmly packed dark brown sugar (optional)
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
8 cups mixed salad greens
4 oz. snow peas (optional)
2 green onions, chopped
1 carrot, shredded
Crunchy Oriental Noodles

Directions: For marinade, combine Oriental dressing with brown sugar. In large, shallow non-aluminum baking dish or plastic bag, pour 1/2 cup marinade over chicken; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining 3/4 cup marinade.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until chicken is no longer pink.

To serve on a large platter, arrange salad greens, snow peas, green onions and carrot. Slice chicken and arrange over mixture; drizzle with remaining refrigerated marinade and garnish, if desired, with crunchy Oriental noodles. Serves 4.

Potato Soup Recipe With Country Ham and Cheese

2007-01-29T09:05:00.000-08:00

Serve this flavorful potato soup with crusty bread or corn muffins.
INGREDIENTS:

* 6 tablespoons butter
* 3 leeks, white only, thinly sliced
* 6 to 8 ounces diced country ham, or smoked ham
* 1/2 cup all-purpose flour
* 3 cups chicken broth
* 4 cups diced peeled baking potatoes
* 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
* 2 teaspoons fresh or freeze-dried chopped chives, optional
* freshly ground black pepper, to taste
* 2 cups half-and-half or whole milk
* 1 cup shredded sharp Cheddar cheese
* salt, to taste

PREPARATION:
Heat butter in a large saucepan over medium-low heat. Add sliced leeks and country ham. Sauté, stirring frequently, until leeks are tender. Add flour and stir until well blended. Add the chicken broth and stir over medium heat until thickened and bubbly.

Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add parsley, chives, if using, and pepper, to taste. Add half-and-half or milk and cheese; stir until cheese is melted. Taste and add salt if necessary.
Serves 6.

Black Bean Salsa - Mexican Recipes

2007-01-28T07:03:00.000-08:00

Recipe Ingredients:

2 cup can Black Beans 1/2 cup Green Onions chopped 2 medium Radishes cut into 1/4 inch slivers 1 medium Tomato small diced juice of 2 Limes and the zest Salt and Pepper to taste 5 Cilantro Sprigs

Recipe Instructions:

1. Combine all ingredients. Mix well and chill for 15 minutes. Before service, top with a dollop of sour cream. Garnish with cilantro sprigs. Enjoy this delicious Mexican recipe!

Cappuccino Cheesecake Recipes

2007-01-28T06:40:00.000-08:00

Ingredients:

1-1/2 cups Finely Chopped Nuts
2 tablespoon Sugar
3 tablespoon Margarine -- Melted
32 ounces Cream Cheese -- Softened
1 cup Sugar
3 tablespoon Unbleached All-purpose Flour
4 each Large Eggs
1 cup Sour Cream
1 tablespoon Instant Coffee Granules
1/4 teaspoon Cinnamon
1/4 cup Boiling water

Instructions:

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

Salad Recipes When It’s Time to Lose Weight

2007-01-28T03:16:00.000-08:00

Okay, everyone knows that when it's time to work on weight loss that inevitably you'll need to make some changes in one’s diet, hence the need for salads or tons of fruit.
Of course, it’s easy as pie to peel a banana or grab an apple and enjoy the delicious flavors of these and several other fruits without the hassle of preparation. However, everyone knows that we still need our vegetables as some nutrients which may be lacking in fruits are very much more present in these substances.
In addition, for a healthy diet (and consequently a healthy weight loss), it just can't be plain ice-berg lettuce and pre-manufactured dressings. Most of these items may perhaps do more harm than good considering the synthetic ingredients in them.
That considered here are some recipes that could work.
Great choices for base vegetables for salads are Lettuce, Cabbage and Kale. You can augment these with fruit vegetables like Cucumber, bell peppers, tomatoes etc or root vegetables like carrots or plain celery.
I once read somewhere that one’s success at using Salads for healthy living and weight loss hinges on the dressing used. Therefore, here are some tasty dressing recipes that could be used as well
1. Tom-Avo
-2 organic Roma or Hot House tomatoes
-2 big Avocadoes (pitted)
-2 tsp orange juice (freshly squeezed) 2 oz of water
Serving Suggestion: Chop some Red Cabbage say a cup or less finely and sprinkle into the soup
2. The Real Ranch Dressing:
-2 medium sized tomatoes
-2 young coconuts
-1/2 tsp of salt
-6 organic sun dried tomatoes
-I stalk of Celery
-1 tbs of lemon juice (optional)
Blend all and use as a dressing for a lettuce based salad. (Note: I recommend using one base leafy vegetable at a time, if desired a fruit veggie like cucumbers or organic bell peppers can be used along with shredded carrots)
Guacamole:
-2 avocadoes
-2 medium tomatoes
-1/2 orange
-Sea salt to taste
Process everything in your food processor. I would say this can be an excellent first food for a child in the evenings. Serve in lettuce leaves or largely cut cabbage leaves a la Tortilla chips and dips.
Dress Down Dressing:
-1/2 lemon
-2-3 avocadoes
-Sea Salt to taste
-1/2 cup water
With the suggestions above, now that you may have to include more salads and vegetables into your diet for a safe and healthy weight loss, these delicious recipes will ensure that you not only enjoy how you make your meals but most importantly that they taste good.
So, yes Salads can be implemented into your diet plan for weight loss…and naturally at that.