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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Chinese Chicken Salad-ww

low-cal, salads, chicken

1/2 cup pineapple chunks* (no sugar)
1 tablespoon soy sauce
1 teaspoon oil; peanut or vegetable
6 oz chicken breast*
1/4 cup onions; green-chopped
1/4 cup green pepper
1 onion; green-*
1 tablespoon vinegar; cider or rice
1 1/2 teaspoon mustard; dijon-style
1/4 teaspoon seasoned salt
2 cup lettuce; shredded
2 tablespoon parsley; chopped
1 1/2 oz water chestnuts; sliced
1/2 teaspoon sesame seed, toasted

In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1 hour. Toss mixture occasionally. In another bowl combine lettuce, sliced green onions, and parsley and toss to comvine. Cover with plastic wrap and refrigerate until ready to use. To serve, line serving platter with lettuce mixture. Spoon chicken mixture onto lettuce mixture and top chicken with pineapple chunks, bell pepper, and water chestnuts; garnish with green onion* (trimmed and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245 calories/serving.