Guest guest Posted May 26, 2004 Report Share Posted May 26, 2004 Sorry no nutrition facts > Un-Fried Chicken > Serves 8 > > 1 tablespoon olive oil > 1 cup walnuts > 2 pieces of millet bread, toasted and broken into pieces > 1/2 teaspoon salt > 1/4 teaspoon ground red pepper (cayenne) > 2 egg whites > 1/4 cup water > 8 chicken breasts (with bones), skinned > > > > Preheat oven to 425º. > Grease large baking sheet with olive oil. > > Place walnuts and bread in food processor and process until fine. > > Place walnut/bread crumb mixture in a medium size bowl. Add salt and ground > pepper. Mix well. > > Beat egg whites and water together in a pie pan or shallow bowl. > > Dip chicken in egg mixture; then roll in walnut/bread crumb mixture to coat. > Place chicken on baking sheet. > > Cook in center of oven 30–35 minutes or until juices run clear. > Savory Slaw > Serves 8 > > 1/4-1/2 teaspoon celery seeds > 1/4-1/2 teaspoon poppy seeds > 1 1/2 cups red cabbage, finely shredded > 2 cups green cabbage, finely shredded > 1 tablespoon olive oil > 2 teaspoons Bragg’s Liquid Aminos > > Place seasonings and cabbage in medium size bowl. > Toss with oil and Braggs and serve. > > Bean and Corn Salad > Serves 8 > > 1/4 cup cider vinegar > 2 teaspoons olive oil > 1/4 teaspoon salt > 1/2 teaspoon pepper > 1/2 teaspoon chili powder > 1 1/2 cups black pinto beans > 1 1/2 cups kidney beans > 1 cup corn, steamed > 1/4 cup red pepper > 1/4 cup green pepper > > > > In a small jar, combine the cider vinegar, olive oil, salt, pepper, and > chili powder. Shake until well blended. > Place beans, corn, and peppers in a bowl. Add salad dressing and stir gently > until evenly distributed. > Cover and refrigerate for at least 1 hour (preferably overnight). Corn > Muffins > serves 12 > > > 1/2 cup rice flour > 1 1/2 cups cornmeal > 4 teaspoons baking powder > 1/2 teaspoon salt > 1 cup non-dairy milk (rice or soy) > 1 tablespoon maple syrup > 2 eggs > 2 tablespoons safflower or almond oil > > > > Preheat oven to 425º. > Combine all dry ingredients. > Slowly add liquid ingredients and mix until blended well. > Pour into pre-greased muffin tins. > Bake for 15-20 minutes. > Serve warm. > > > > Summer Fruit Salad > serves 8 to 10 > > 6 nectarines, just-ripe > 9 plums, just-ripe > 2 cups blueberries > 1/2 cup finely chopped crystallized ginger > juice of 1 lemon > > > > Slice nectarines and plums into small, bite-sized pieces. Place in a bowl. > Add blueberries, ginger, and lemon juice. > Refrigerate 30 minutes to 4 hours and serve. Any of these recipes would be a > hit at a large family gathering. They would also make a wonderful potluck > dish. But picnics aren’t just meant for groups. A picnic for two can be a > wonderful way to reconnect with someone you love. Plan a romantic evening that > includes a picnic under the stars. You’ll be glad you did. For other delicious > and healthy recipes > > > Quote Link to comment Share on other sites More sharing options...
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