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Sunday December 17 , 2017
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Caribbean Chicken and Citrus Salad

1 1/2 lbs chicken tenderloins
3/4 cup bottled Caribbean jerk marinade 

1 lb salad spring mix (about 8 cups)
1/2 cup mint leaves, torn
2 nectarines, sliced
2 pink grapefruit, peel and pith removed, segmented
2 navel oranges, peel and pith removed, segmented
1 mango, sliced
1/2 cup red onion, diced very finely

2 tsp ginger
2 TBLS tarragon
1/3 cup rice vinegar
2 tsp Dijon mustard
2 TBLS orange juice
1/4 tsp hot sauce
1 lemon, zested
1/2 tsp salt
1/8 cup extra virgin olive oil
1/4 cup canola oil

In shallow dish or container, place chicken and cover with jerk marinade. Cover and marinate in refrigerator for one hour, or up to overnight.

Make dressing by combining ginger, tarragon, rice vinegar, mustard, orange juice, hot sauce, lemon zest and salt in bowl of food processor or in blender. Blend, slowly adding oils until dressing is emulsified.

Drain chicken and discard marinade. In a large, non-stick skillet over medium-high heat, place chicken and cook, turning, until golden brown and done throughout, about 8 – 10 minutes. Remove chicken from heat and cool slightly.

In large bowl, combine greens, mint, nectarines, grapefruit, oranges, mango and onion. Add half of dressing and toss to combine. Add cooled chicken; toss salad again. Divide salad between four plates to serve. Pass extra dressing on the side, if desired.


Zucchine Bread

3 eggs beaten until foamy
1 cup of oil
2 cups grated zucchini squash
2 cups sugar
3 teaspoons vanilla
¼ cup margarine
3 cups plain all purpose flour
1 teaspoon salt
¼ teaspoon baking powder
3 teaspoons cinnamon
*add chopped pecans if desired (about ¾ cup pecans)

Grease 2 loaf pans, and preheat oven to 350 degrees.  Mix the eggs, squash, oil, sugar, and vanilla, then add flour, salt, soda, baking powder, and cinnamon, and also chopped pecans, if desired.  Fill loaf pans about ¾ full of batter then bake for 1 hour.


Collard Portobello Amazingness

1/2 bunch of collard greens
2 to 3 portobello mushroom caps
1/4 to 1/2 cup of chicken broth [or other BTD compliant]
2 cloves of garlic
2 teaspoons of salt free butter
1/2 teaspoon of sea salt
a few squeezes of lemon juice

How to make it:
Cut collards and mushrooms into 1/2 inch strips. 
Mince garlic. 
Put all ingredients into your favorite pan and saute 5 or 10 minutes, or until everything is cooked and well blended. Voila!


Veggie Slaw Salad

Any of the below veggies, raw and shredded:
broccoli stalk
sweet potato
or any raw veggie you like

add crushed pineapple in pineapple juice (add juice as well)
compliant mayonnaise (to desired consistency)
chopped walnuts
sea salt (to taste)
flame raisins (if desired)

you could add some ground flax seed for nutrition and/or a little olive oil. I would keep it light on these two things if you use them. 
How to make it:
Shred, mix and eat. This will be even better the next day. Enjoy!!


Honey Lime Poultry

1/3 cup pineapple juice
4 boneless skinless chicken breast halves [or turkey]
1/2 teaspoon garlic powder
1/4 cup honey [or agave]
1 teaspoon grated lime peel
3 Tablespoons lime juice
2 Tablespoons soy sauce [or wheat-free tamari]
2 teaspoons corn starch

How to make it:
Sprinkle garlic powder over chicken. (I let it sit for a while before browning the chicken and I also used more garlic.)
Brown chicken in hot oil in large skillet.
Add pineapple juice.
Cover and cook over low heat 10 minutes or until chicken is no longer pink.
Set aside.
Combine honey, line juice, lime peel, soy sauce and cornstarch in saucepan.
Cook and stir until sauce thickens and boils.
Spoon sauce over chicken.


Turkey Meatloaf

1 carrot
1 celery stick
1 apple - peeled
1/2 onion
1 pound ground lamb
1 pound ground turkey
1/2 cup ricotta cheese
1/4 cup apple juice
2 rice cakes chopped up (or 1 cup rice)
1 Tablespoon ghee( or use salt free butter)
1 Tablespoon fresh or 1 teaspoon dried of each (thyme, oregano, summer savory)
1 teaspoon sea salt

How to make:
Preheat oven 375
Finely chop (or use food processor) on the apple and veggies (squeeze in some lemon to keep the apples fresh)
Mix with the rest of the ingredients
Coat a meatloaf pan with ghee
Put meat mixture in pan 
Cook for 1 to 1 1/2 hours


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Womens Recreation