Recipestable

Tag: Quick and Easy

  • Egg Salad Cheese Spread Recipe

     This classic egg salad sandwich spread recipe is made in minutes. It’s simple and flavorful. Serve on toast or bread. Check it out Egg Salad Cheese Spread recipe here.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 9 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 hard-cooked eggs, chopped
    • 2 cups shredded process cheese
    • 1/2 cup mayonnaise or salad dressing
    • 1/4 cup sweet pickle relish
    • 1 tsp prepared mustard
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]

    Yield: 9 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a medium bowl, combine eggs, cheese, sweet pickle and mustard. Stir in salad dressing.

    Step 2

    Season with salt and pepper. Mix well. Egg salad Cheese Spread is ready to serve.

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    • Serve on toast or bread.

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  • Chicken Fricassee Recipe

    This French chicken fricassee recipe makes its own sauce as it cooks. Made with chicken breasts, onion, celery, mushrooms, butter and creme fraiche. Check it out Chicken Fricassee recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 2

    [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 chicken thighs, skin removed
    • 3/4 cup fresh mushrooms, sliced
    • 3/4 cup water
    • 1/2 cup diced onion
    • 1/4 cup diced celery
    • 1/4 cup milk
    • 1 small bay leaf
    • 2 tbsp butter or margarine
    • 4-1/2 tsp all-purpose flour
    • 2 tsp fresh parsley, minced
    • 1/4 tsp salt
    • 1/8 tsp dried thyme
    • 1/8 tsp pepper

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a resealable plastic bag, combine together 2-1/4 teaspoons flour, thyme, salt, and pepper. Place chicken in the bag and shake to coat.

    Step 2

    Melt butter in the small skillet over medium heat. Cook chicken in butter for 8-10 minutes or until brown. Transfer chicken to the shallow plate. Set aside.

    Step 3

    Saute onion, mushrooms and celery in the same skillet. Cook for 2 minutes or until crisp-tender. Return chicken to the skillet. Stir in water and bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes or until chicken is tender and all juices run clear, turning occasionally.

    Step 4

    In a small bowl, add remaining flour mixture. Stir in milk until smooth. Pour flour mixture into the pan. Bring to a boil. Cook for 2 minutes or until sauce is thickened. Discard bay leaf.

    Step 5

    Transfer into a serving dish. Sprinkle parsley over it. Chicken Fricassee is ready to serve. ENJOY!!

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    • Serve with rice.

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  • Chicken Carrot Fried Rice Recipe

    Chicken Carrot Fried Rice Recipe

    Chicken Carrot fried rice, just like they serve in the restaurants. A stir fry with chicken, rice, soy sauce and carrots. Really tasty. Check it Chicken Carrot Fried Rice Recipe here.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3/4 pound skinless boneless chicken breasts, cut into cubes
    • 4 cups cold cooked rice
    • 1-1/2 cups chopped fresh broccoli
    • 2 garlic cloves, minced
    • 3 green onions, sliced
    • 3 large carrots, shredded
    • 4 tbsp soy sauce, divided
    • 2 tbsp canola oil, divided
    • 1/4 tsp pepper

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 269
    • Fat: 6 g (saturated fat: 1 g)
    • Cholestero: 31 mg
    • Sodium: 660 mg
    • Carbohydrate: 35 g
    • Fiber: 2 g
    • Protein: 17 g

    . [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken in a large bowl. Add 1 tablespoon soy sauce and garlic. Toss to coat evenly. Keep aside.

    Step 2

    Heat 1 tablespoon oil in a deep wok. Stir fry broccoli and green onions for 3-4 minutes. Add carrots. Stir-fry 4 minutes more or until vegetables are crisp-tender. Take it out in a dish and keep aside.

    Step 3

    Heat remaining oil in the same skillet. Stir-fry chicken for 6-8 minutes or until no longer pink and all juices run clear. Return vegetables to the pan.

    Step 4

    Stir in the rice, pepper and remaining soy sauce. Cook for 5 minutes or until heated through. Chicken Carrot Fried Rice is ready now. Serve warm.

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    • Serve with Fried Chicken.

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  • Chicken Shakuti Recipe

    Chicken Shakuti is an Indian chicken curry made with dry-roasted aromatic spices, and grated dry-roasted coconut. Simple to make yet flavorful. Serve with Naan or Rice.Check it out Chicken Shakuti recipe here.

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2-1/2 pounds chicken, cut into 12 pieces

    Whole Spices:

    • 10 black peppers
    • 6 cloves
    • 1-inch piece of cinnamon stick
    • 2 tbsp coconut
    • 1 tbsp coriander seeds
    • 1-1/2 tsp cumin seeds
    • 1-1/2 tsp poppy seeds
    • 1/2 tsp Fenugreek seeds

    For Curry:

    • 20 button red chilies, crushed
    • 1/2 cup vegetable oil
    • 4 tbsp lemon juice
    • 3 tbsp french fried onion, crushed
    • 1 tbsp ginger garlic paste
    • 1-1/2 tsp salt
    • 1/2 tsp turmeric powder
    • 1/2 tsp green cardamom powder
    • water as required

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place all whole spices on a hot griddle.m Toast 1 minute then finely grind the toasted spices. Separately grind soaked whole red chilies.

    Step 2

    Heat oil in a deep skillet over medium heat. Add ginger garlic paste and cook for 1 minute. Then add turmeric powder, red chili and salt. Stir and cook 1 minute longer.

    Step 3

    Then add ground spice and fry well by adding a little water. Put chicken into the skillet. Cook and stir for 15 minute or until the oil separates. Now add 1 cup water.

    Step 4

    Cover with a lid and simmer for 15 minutes or until chicken is tender. Sprinkle with cardamom and fried onion. Drizzle lemon juice over it. Cover and simmer 5 minutes or until well done. Take it out in a serving dish. Chicken Shakuti is ready to serve.

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    • You can serve this delicious Chicken Shakuti with Naan or Rice.

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  • Cinnamon Chicken Nuggets Recipe

    Cinnamon Chicken Nuggets Recipe

     A simple, easy to make snack that the kids will love to help you make.These chicken nuggets are coated in a cinnamon flour mixture ; then dip in honey,milk and eggs mixture; again roll in flour mixture then fried in oil. Nice with Chili Garlic Sauce.

    Prep Time: 10 minutes

    Cook Time: 20 minutes

     Servings: 8

    Ingredients

    • 4 skinless, boneless chicken breast halves
    • 2 eggs
    • 2 cups all purpose flour
    • 1/2 cup honey
    • 1/2 cup milk
    • 2/3 cup white sugar
    • 1/3 cup ground cinnamon
    • oil for frying

    Nutrition:

    Yield: 8 servings

    Amount per serving.

    • Calories: 476
    • Total Fat: 17.9g
    • Cholesterol: 86 mg

    Directions:

    Step 1

    Cut chicken into bite size pieces. In a shallow bowl, whisk eggs, milk , and honey. Set aside.In another shallow dish, combine together flour, sugar, and cinnamon.

    Step 2

    First coat chicken nuggets in the flour mixture then dip in egg mixture. Then again roll into flour mixture.

    Step 3

    Heat oil in a large skillet over medium heat. Place 12 coated chicken nuggets into hot oil. Cook for 8-10 minutes or until golden brown. Remove nuggets from the oil and drain on paper towels. Repeat this procedure until all nuggets are cooked.Cinnamon Chicken Nuggets are ready now. Serve hot.

    • Serve with sweet and sour dipping sauce.

  • Cornbread Chicken Tenders Recipe

    This recipe for Cornbread Chicken Tenders is a quick and delicious main dish or party finger food. Chicken tenderloins dip in ranch dressing and roll in corn bread mix; then fry in little oil. Its crispy, so delicious and easy too. Served with a Zingy horseradish mayonnaise.Check it out Cornbread Chicken Tenders recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 chicken tenderloins
    • 1/4 cup corn bread mix
    • 3 tbsp prepared ranch salad dressing
    • 2 tsp canola oil

    [/tab] [tab]

    Yield: 2 servings

    Amount per serving.

    • Calories:321
    • Fat: 19 g(saturated fat: 3 g)
    • Cholesterol: 61 mg
    • Sodium: 394 mg
    • Carbohydrate: 16 g
    • Trace fiber
    • Protein: 22 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a shallow bowl, combine together corn bread mix and salad dressing. Dip chicken pieces in salad dressing then roll in corn bread mix. Toss to coat evenly.

    Step 2

    Heat oil in a large skillet over medium heat. Cook chicken on each side for 3-4 minutes or until chicken is tender and no longer pink. Remove from the oil and drain on paper towel. Corn Bread Chicken Tenders are ready to serve. Enjoy

    [/tab] [tab]

    • Serve with Horseradish Mayonnaise.

    [/tab] [/tabs]

  • Double the Chocolate, Double the Fun: Chewy Brownie Cookies Recipe!

    Moist and delicious brownies with the nice taste of chewy fudge. These taste just like the edge of a brownie! So easy and so yummy. Check it out Chewy Brownie Cookies recipe here.

    [one_third] Prep Time:15  minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 48[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 package fudge brownie mix (13-inch x 9-inch pan size)
    • 1 egg, lightly beaten
    • 1-1/2 cups old-fashioned oats
    • 1/2 cup water
    • 3/4 cup chopped nuts
    • 3/4 tsp ground cinnamon

    [/tab] [tab]Yield : 4 dozen Servings 

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place brownie mix, oats, nuts and cinnamon in a large bowl. Mix well.

    Step 2

    Add egg and water. Stir until well combined. Drop by 1 tablespoonfuls 2 inch. apart onto greased baking sheets.

    Step 3

    Bake at 350 degree F, for 12-15 minutes or until crispy. Let it Cool for 2 minutes on a wire rack. Chewy Brownie Cookies are ready to serve.

    [/tab] [tab]

    • Serve with coffee or tea.

    [/tab] [/tabs]

  • Chicken Nuggets with Dip Recipe

    Chicken Nuggets with Dip Recipe

    Chicken nuggets are pretty amazing, but they’re even more amazing with the perfect dipping sauce. Great idea for a tea time snack. Try it, You will love it. Check it out Chicken Nuggets with Dip recipe here!!

     Prep Time: 15 minutes

    Cook Time: 20 minutes

     Servings: 8

    Ingredients

    • 500 gm chicken mince
    • 1/2 cup bread crumbs
    • 1/2 cup corn flour
    • 2 eggs
    • 4 green chilies, finely chopped
    • 4 tbsp chopped fresh coriander
    • 1 tbsp red chili flakes
    • 1 tbsp cumin seeds
    • 1 tsp ginger-garlic paste
    • 1/2 tsp all spice powder
    • 1/2 tsp black pepper

    For Dip

    • 2 cups mayonnaise
    • 1 cup chili garlic sauce
    • 2 tbsp mustard powder
    • 2 tbsp honey
    • 1/2 tbsp red chili flakes
    • 1/2 tsp black pepper
    • salt to taste

    Yield:8  servings

     

    Directions:

    Step 1

    To Make Chicken Nuggets:

    Place chicken mince, green chilies and coriander leaves in a large bowl.Season with red chili flakes, black pepper, all spices powder and cumin seed. Mix until well combined. Shape into nuggets form. Coat with Cornflour.Dip in beaten egg then roll in bread crumbs; turn to coat evenly. Heat oil in a deep wok over medium heat. Deep fry nuggets for 3-4 minutes or until golden brown. Remove from the oil and drain on paper towel.

    Step 2

    To Make Dip:

    In a medium bowl, mix together the mayonnaise,mustard powder and honey. Stir in chili garlic sauce. Season with chili flakes, black pepper and salt. Mix well.

    Step 3

    Transfer chicken nuggets into a serving dish. Chicken Nuggets with Dip is ready to serve. ENJOY!

     

    • Serve hot with prepared dip.

     

  • Chicken Shawarma Rice Recipe

    Chicken Shawarma Rice

    As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. This is a must-try recipe. Check it out Chicken Shawarma Rice recipe here.

    Chicken Shawarma Rice Recipe
    Photo:Chicken Shawarma Rice

     

    Chicken Shawarma Rice Recipe
    Photo: Chicken Shawarma Rice Recipe
    Chicken Shawarma Rice recipe
    Photo:Chicken Shawarma Rice
    Photo: Chicken Shawarma Rice
    Photo:Chicken Shawarma Rice Recipe

    Print Pin

    Chicken Shawarma Rice

    As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. This is a must-try recipe.
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    For Chicken Shawarma

    • 1 pound boneless chicken breast cubed
    • 2 tbsp vegetable oil
    • 2 tbsp yogurt
    • 1 tbsp ginger garlic paste
    • 1 tbsp lemon juice
    • 1 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp tandoori masala
    • 1 tsp salt
    • 1/4 tsp turmeric powder

    For Chicken Shawarma Rice

    • 2 cups rice
    • 2-1/2 cups chicken stock
    • 1 small onion
    • 2 tbsp vegetable oil
    • 1 tbsp butter
    • 1/2 tsp ginger-garlic paste
    • 1 cinnamon stick
    • 1 cardamom pod
    • 2 cloves
    • 1 green chilli finely chopped
    • 1 tbsp chopped green onions
    • 1 tsp cumin powder
    • 1/4 tsp black pepper
    • 1/4 tsp. turmeric powder
    • 1/4 tsp cinnamon powder
    • salt to taste

    Other Ingredients

    • Garlic sauce or plain yoghurt.
    • 1 to mato thinly sliced
    • 1 onion thinly sliced
    • 1/4 chopped cabbage
    • 1/4 cup pickled cucumber
    • 1 tbsp pepper sauce
    • French Fries
    • Lettuce Leaves

    Instructions

    Method

      To Make Chicken Shawarma

      • In a small bowl, combine the yogurt, oil, ginger garlic paste, red chili powder, cumin powder, tandoori masala, salt and lemon juice.
      • Pour this mixture over the chicken cubes.
      • Toss to coat evenly.
      • Cover and marinate for 4 hours to blend flavors.
      • After 4 hours, thread chicken on the metal skewers.
      • Grill on each side for 5 minutes or until tender.
      • Remove from the skewers.
      • Chop into chunks.
      • Set aside and and keep warm.

      To Make Chicken Shawarma Rice

      • Wash rice with few changes of water then soaked for 30 minutes.
      • Drain rice and set aside. Heat the butter and oil in a large skillet over medium heat.
      • Add onions and cook for 5 minutes or until translucent. Add garlic paste and cook for 30 seconds.
      • Add green chillis and all other spices. Cook and stir 1 minute longer. Note: (Careful not to let them burn.)
      • Add chicken stock. Bring to a boil and let it simmer. Season with salt.
      • Add rice and stir a little.
      • Cook on high heat for 3-4 minutes then reduce the heat to medium-low.
      • Cover and let it simmer for 8-10 minutes or until all water dries up and rice are cooked evenly.
      • Now reduce the heat. Cover the skillet by using wetting a kitchen towel.
      • Placing kitchen towel over the skillet.
      • Then placing a lid on top of it.
      • Cook the rice on very low heat for 10 minutes.
      • Turn the heat off. Remove the lid and fluff the rice up.
      • Transfer rice into a large servings dish.
      • Top with chicken shawarma, lettuce leaves, cabbage, cucumber pickle, tomato and onion.
      • Drizzle with pepper sauce.Chicken Shawarma Rice is ready to serve. enjoy!

      Notes

      Serving Suggestions:
      Serve with french fries.

      I have also posted Chicken Shawarma Wraps which is another tastiest version of making Shawarma at home. Do check it out as well.

       

      Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.

       

      Happy Cooking!!

      If you like this Chicken Shawarma Rice Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

    • The Perfect Finger Food: The Fun and Easy Chicken Doughnuts Recipe!

      A perfect combination of boiled potatoes, eggs and chicken with spices. Everyone loves this meaty, crispy and salty doughnuts. Goes well with Chili Garlic Sauce. Check it out Chicken Doughnuts recipe here!!

      [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

      • 1 pound chicken mince
      • 1 cup all-purpose flour
      • 1 cup bread crumbs
      • 3 hard boiled eggs
      • 2 potatoes, boiled & mashed
      • 5 green chilies
      • 1 bunch mint leaves, chopped
      • 2 tbsp ginger garlic paste
      • 1 tbsp cumin seeds, crushed
      • 1 tbsp gram-flour
      • 1 tbsp red chili powder
      • 1/2 tsp baking powder
      • salt to taste
      • Oil for deep frying

      [/tab] [tab]Yield: 6 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place chicken mince, potatoes, egg in a large bowl. Add bread crumbs, flour, gram flour, baking powder, green chilies, mint and ginger garlic paste. Season with cumin, red chili and salt. Mix well and knead a hard dough.

      Step 2

      Lightly grease a cutting board. Spread the dough on the board. Roll it out to a thick round shape with a rolling pin. Make doughnuts with the help of a doughnut cutter.

      Step 3

      Heat oil in a deep skillet or wok over medium heat. Fry doughnuts for 8-10 minutes or until golden brown.Remove from the oil and drain on kitchen paper. Chicken Doughnuts are ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with Ketchup.

      [/tab] [/tabs]

    • The Best Fish Manchurian Recipe with a Secret Ingredient!

      Fish Manchurian

      Are you bored of the regular Manchurian’s.?!!! Ya me too!!! So i wanted to try out a new Manchurian ,other than the regular ones. This mouth-watering Clean Eating Fish Manchurian recipe can be prepared in just 30 minutes and serves 4 people.

      Clean Eating Fish Manchurian recipe
      Photo: Clean Eating Fish Manchurian

      Check it out the Fish Manchurian Recipe here!!

      Prep Time:10 minutes

      Cook Time:20 minutes

      Servings: 4

      Difficulty Level: Very Easy

      Ingredients

      • 1/2 kg fish fillets
      • 1 egg, beaten
      • 2 tbsp oats flour
      • 2 tbsp lemon juice
      • 2 tbsp ginger-garlic paste
      • 2 tbsp tomato sauce/puree
      • 2 green chillies, chopped
      • 4 tsp Soy sauce
      • 4 garlic cloves, finely chopped
      • 4 tbsp oats flour
      • A pinch of black pepper powder
      • Salt to taste
      • Oil for shallow frying
      • Few sprigs of coriander leaves, chopped

      Directions:

      Step 1

      Clean and wash the fish fillets. Drain.

      Step 2

      Apply salt, pepper powder, lemon juice to the fish pieces and marinate for 10 minutes.

      Step 3

      Mix oat flour, beaten egg, salt and ginger-garlic paste with little water and make a batter.

      Step 4

      Apply this batter well to the fish pieces and fry in hot oil until golden brown. Keep aside.

      Step 5

      Heat oil in another pan and fry chopped garlic and green chillies.

      Step 6

      Also add tomato sauce, Soy sauce and fried fish pieces.

      Step 7

      Stir well to coat the pieces with the Soy sauce mixture. Cook for 2 minutes.

      Step 9

      Sprinkle chopped green onion. Fish Manchurian is ready to serve.

      • Serve hot with fried rice.

      If you like Fish Manchurian Recipe  and make it then let me know your feedback by commenting below.

    • Coleslaw for 50 Recipe

      Coleslaw for 50 Recipe

      With this tried-and-true recipe, you can steer clear of the deli counter and make homemade coleslaw with confidence. It pairs well with any entree, and it’s cheaper than store-bought, too. Check it out the coleslaw for 50 recipe here.

      [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 50[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      For Coleslaw Salad:

      • 12 pounds cabbage, shredded
      • 12 medium green peppers, cut into thin strips

      For Coleslaw Dressing:

      • 3 cups mayonnaise
      • 3 cups white vinegar
      • 3 cups sugar
      • 3 tbsp salt
      • 1-1/2 tsp pepper
      • 1-1/2 tsp paprika

      [/tab] [tab]

      Yield: 50 servings

      Amount Per Serving: ( 1 serving = 3/4 cup)

      • Calories: 177
      • Fat: 11 g (1 g saturated fat)
      • Cholesterol: 5 mg
      • Sodium: 517 mg
      • Carbohydrate: 20 g
      • Fiber: 3 g
      • Protein: 2 g

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place cabbage and green pepper in several large bowls. Cover and chill.
      Step 2

      In a large bowl, combine the vinegar, sugar, salt, pepper and paprika. Pour this mixture over the cabbage. Toss to coat.
      Step 3

      Let stand for 15 minutes. Drain well. Stir in mayonnaise. Toss to coat. Coleslaw for 50 is ready to serve. Enjoy!!

      [/tab] [tab]

      • Serve with any Grilled or baked meat.

      [/tab] [/tabs]

    • Grape Apple Coleslaw Recipe

      This is a lite and refreshing NO mayo coleslaw recipe. This has lots of flavor from the vanilla yogurt and a hint of flavor from the raisins. Crunch from the walnuts and sweetness from apples and grapes.Check it out Grape Apple Coleslaw recipe here:

      [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1 large tart apple, chopped
      • 4 cups coleslaw mix
      • 1 cup miniature marshmallows
      • 1/2 cup halved green grapes
      • 1/2 cup raisins
      • 3/4 cup vanilla yogurt
      • 1/4 cup chopped walnuts

      [/tab] [tab]

      Yield: 6 servings

      Amount per serving.

      • Calories: 123
      • Fat:3 g (saturated fat: 1 g)
      • Cholesterol: 2 mg
      • Sodium: 26 mg
      • Carbohydrate: 23 g
      • Fiber: 2 g
      • Protein: 3 g

      . [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place coleslaw mix, marshmallows and raisins in a large bowl. Add yogurt; stir well. Stir in the apple, grapes and walnuts.

      Step 2

      Cover and refrigerate for 2 hours or until chill. Grape Apple Coleslaw is ready to serve. ENJOY!!

      [/tab] [tab]

      • You can serve this delicious Grape Apple Coleslaw with Crispy Lemon-Fried Chicken.

      [/tab] [/tabs]

    • Nutty Crunch Delight: Baked Chicken Fingers with a Twist!

      Tender, juicy chicken fingers coated in crunchy toasted Nuts. The flavor is amazing and they are faux-fried in the oven!

      Nutty Baked Chicken Fingers

      This Nutty Oven Fried Chicken recipe is truly wonderful and is low fat and low calories. Chicken is breaded with pecan-baking mix mixture then baked in butter in the oven. a quick and easy to prepare finger food or a snack.

      Include these chicken bites at your next buffet party or feature them as a main dish (enough for five main-dish servings). This recipe couldn’t be any easier or quicker…and, at 53 calories there is no guilt!”

      Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great

      Once these easy, cheesy tenders are on your dinner table, the next question to tackle is “What and how many dipping sauces should join the party?” I’m all for variety when it comes to dipping and dunking, and luckily these cheesy tenders pair well with a whole host of options, from ketchup and ranch to barbecue and marinara (hello, chicken parmesan tenders!). So preheat that oven and get ready to take poultry to a whole new level of healthy perfection.

      Nutty Baked Chicken Fingers recipe
      Photo: Nutty Baked Chicken Fingers
      Nutty Baked Chicken Fingers recipe
      Photo: Nutty Baked Chicken Fingers
      Photo: Nutty Baked Chicken Fingers
      Photo: Nutty Baked Chicken Fingers
      Nutty Baked Chicken Fingers recipe
      Photo: Nutty Baked Chicken Fingers

      [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 60  minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

      • 1 broiler/fryer chicken (3 to 4 pounds), cut up
      • 1 cup biscuit/baking mix
      • 1/2 cup evaporated milk
      • 1/3 cup butter, melted
      • 1/3 cup finely chopped pecans
      • 2 tsp paprika
      • 1/2 tsp poultry seasoning
      • 1/2 tsp salt

      [/tab] [tab]

      Yield: 6 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place milk in a shallow bowl. Place biscuit mix, pecans and seasonings in another shallow bowl. Mix well

      Step 2

      Dip chicken pieces in milk. Then coat with pecan mixture. Place in a lightly greased 13×9-inch. baking dish. Drizzle with butter.

      Step 3

      Bake, uncovered, at 350 degree F, for 1 hour or until chicken is crispy and all juices run clear. Nutty Oven-Fried Chicken is ready to serve. ENJOY!!

       

      • You Can serve this crunchy Fried Chicken with Pineapple Coleslaw.

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    • Crunchy Coleslaw Recipe

      Crunchy Coleslaw Recipe

      This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds.This is nothing like the mayonnaise based coleslaw that most people think of. It gets its nutty flavor from almonds.
      Check it out Crunchy Coleslaw recipe here:

      [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1 package (16 ounces) shredded coleslaw mix
      • 1 package (3 ounces) beef ramen noodles
      • 1 package (5 ounces) sliced almonds
      • 1/3 cup canola oil
      • 1/2 tsp garlic salt

      [/tab] [tab]Yield: 8 servings

      Nutritional information is not yet available.

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Heat oil in a small saucepan over medium heat. Stir in contents of noodle seasoning packet and garlic salt. Cook for 3 minutes or until well blended.

      Step 2

      Meanwhile, crush the noodles. Place noodles in a large salad bowl. Add coleslaw mix. Stir in almonds. Drizzle with oil mixture. Toss to coat. Crunchy Coleslaw is ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with Baked Chicken.

      [/tab] [/tabs]

    • Chinese Noodle Chicken Recipe

      Chinese Noodle Chicken

      This Chinese Noodle Chicken is a quick, easy and healthy meal. In this delicious recipe, Chicken and vegetables are tossed with Chinese noodles and teriyaki sauce. Its makes a great lunch, supper or late night snack. Must try it!!

      Chinese Noodle Chicken Recipe
      Photo: Chinese Noodle Chicken Recipe

      Check it out Chinese Noodle Chicken recipe here!!

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

      [divider]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 4 skinless, boneless chicken breasts
      • 4 cups dry Chinese noodles
      • 2 cups snow peas
      • 2 cups carrots, julienned
      • 1/2 cup green bell pepper, thinly sliced
      • 1/2 cup onion, thinly sliced
      • 1/4 cup teriyaki sauce
      • 1 tbsp vegetable oil
      • 2 boiled eggs, sliced

      [/tab] [tab]

      Yield: 4 servings

      Amount per serving.

      • Calories:531
      • Total Fat: 7.3 g
      • Cholesterol:68 mg

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Cut chicken into bite-size pieces.

      Step 2

      Heat oil in a large skillet over medium high heat.

      Step 3

      Cook chicken for 5-8 minutes or until chicken is no longer pink and all juices run clear.

      Step 4

      Add snow peas, onion,carrots and green pepper. Cover the skillet and steam for 2-3 minutes or until vegetables turn soft.

      Step 5

      Stir in chinese noodles and teriyaki sauce.

      Step 6 

      Stir fry for 2 minutes or until heated thorough. Top with boiled eggs. Chinese Noodle Chicken is ready to serve.

      [/tab] [tab]

      • Serve warm.

      [/tab] [/tabs]

      If you like Chinese Noodle Chicken Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chinese Noodle Chicken, do share with us and we would be glad to give it a try.