Almond Dill Chicken Salad Lowfat And Very Low Gi Recipes

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth. , Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.

APPLE OAT CAKE (LOW GI)

Steps:

• Lightly spray cake tin (round or square medium size) with spray vegetable oil. Preheat oven to 180 degrees celsius (moderate heat).
• Cake: Combine in a bowl all dry ingredients (flour, oats, brown sugar, baking powder and baking soda, nutmeg, cinnamon, salt).
• Combine in a small separate bowl yogurt and olive oil, then add to dry ingredients.
• Add apple juice and eggs and beat until combined, then fold in the apples.
• Spoon mixture into prepared cake tin.
• Topping: Mix yogurt and olive oil in a bowl.
• Combine oats, flour, sugar and grated apple.
• Mix until it is a crumbly texture (If too moist you may add pinches of flour, however the crumble effect will still happen after cooked). Crumble mixture over top of cake batter and bake for 30-35 minutes or until cake is firm and bounces back when lightly touched.

LEMON-DILL CHICKEN SALAD-STUFFED EGGS

Steps:

• Sprinkle chicken evenly with 1 teaspoon salt and the pepper.
• Grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or until done.
• Let stand 15 minutes, cover and chill at least 30 minutes.
• Slice hard-cooked eggs in half lengthwise;carefully remove yolks, keeping egg white halves intact. Reserve egg yolks for another use.
• Stir together mayonnaise,next 4 ingredients and remaining 1/2 teaspoon salt in a large bowl.
• Pulse cooked chicken, in batches,in food processor 3 to 4 times, or until shredded;stir in mayonnaise mixture until blended.
• Spoon chicken mixture evenly into egg white halves.
• Cover and chill at least 1 hour.

INDIAN DILL CHICKEN

Steps:

• Cook rice.
• Heat up a frying pan over medium high heat.
• Chop onion.
• Put enough olive oil in the preheated pan to saute the onion.
• Saute the onion.
• After a minute or two add the garlic to the pan.
• Saute the mixture util the onion is translucent.
• Chop the chicken breast while the onion is cooking. Salt one side of the chicken. Make sure that the chicken is dry before cooking it.
• Transfer the cooked onion and garlic to a wok.
• Put the pan back on the heat and turn it up higher.
• Once the pan is hot add enough olive oil to saute the chicken, then add the chicken.
• Cook the chicken for about 3 minutes per side so that it gets a good sear on each side.
• As the chicken cooks add the sour cream to the wok with the garlic and onions.
• Heat the wok mixture on low to medium low heat. Make sure not to heat too fast or the sour cream will seperate.
• When the chicken is done cooking add it to the wok mixture.
• Add cinnamon, turmeric, dill, and salt to mixture and stir.
• Once heated serve with the rice.

TORTELLINI SALAD (LOWFAT AND LOW GI)

Steps:

• Cook the tortellini al dente according to package directions. One minute before the pasta is done, add the broccoli and mushrooms and cook for an additional minute or until the broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain the pasta and vegetables, rinse with cool water, and drain again.
• Put the pasta mixture in a large bowl; add the artichoke hearts, red bell peppers, dressing, oregano, and toss to mix well. If desired, add the feta or Parmesan cheese and toss again.
• Cover the salad and refrigerate for at least 2 hours before serving.

SICILIAN MEATBALL SOUP (LOW CARB)

Steps:

• To make meatballs, combine all meatball ingredients (except the orzo) and mix well. Add the uncooked orzo, and mix again. Shape the meat mixture into 1 inch balls and set aside.
• Combine the water, bouillon granules, Italian seasoning, garlic, onions and carrots in a 4 quart pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 5 minutes or until the carrots start to soften.
• Place the undrained tomatoes in a blender and puree until smooth. Add the pureed tomatoes to the simmering broth mixture and increase the heat slightly to return the mixture to a simmer.
• Add the meatballs, a few at a time, to the simmering soup. Cover and simmer over low heat for 20 minutes. Add the orzo and increase the heat to medium. Cook covered for about 10 minutes or until the orzo is almost done. (Stir occasionally to prevent the orzo from sticking to the bottom of the pot.).
• Add the zucchini and cook for 3 minutes more or until the zucchini is tender and the orzo is done. Add the spinach and cook for another minute or just until the spinach wilts. Serve hot.