And A Few More..

Here's a few recipes I have found in magazines I am wanting to try. If you beat me to it,let me know what you think!

Thai Chicken Tacos

http://www.bhg.com/recipe/chicken/thai-chicken-tacos/

Thai Chicken Tacos Prep: 25 minutes

Marinate: 1 hour

Cook: 5 minutes

Ingredients

1 lime, halved

1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces

1/4 cup chopped fresh cilantro

1 large shallot, finely chopped

3 cloves garlic, minced

1 Tbsp. fish sauce

2 tsp. reduced-sodium soy sauce

1/2 to 1 tsp. crushed red pepper

1/2 to 1 tsp. hot chili sauce (such as Sriracha)

2 Tbsp. vegetable oil

16 corn tortillas, heated

1 recipe Cabbage Slaw

Directions

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.



2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.



Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.



Nutrition Facts

Calories454, Total Fat (g)11, Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)4, Cholesterol (mg)66, Sodium (mg)596, Carbohydrate (g)55, Total Sugar (g)4, Fiber (g)9, Protein (g)34, Vitamin C (DV%)54, Calcium (DV%)17, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet


Watermelon Salad-
http://www.bhg.com/recipe/salads/watermelon-salad/

Watermelon Salad Prep: 25 minutes


Chill: 3 hours
Ingredients

2 envelopes unflavored gelatin

2 cups watermelon juice*

1-1/2 cups white grape juice

1 tsp. shredded lemon peel

1-1/2 cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)

1/3 cup crumbled feta cheese

Mint leaves

Directions

1. in a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.



2. With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.



3. Top with feta and mint leaves before serving. Makes 9 servings.



*Puree seeded watermelon chunks in blender; strain to remove any excess pulp.



Nutrition Facts

Calories92, Total Fat (g)1, Saturated Fat (g)1, Cholesterol (mg)5, Sodium (mg)68, Carbohydrate (g)18, Total Sugar (g)16, Fiber (g)1, Protein (g)3, Vitamin C (DV%)38, Calcium (DV%)4, Iron (DV%)2, Percent Daily Values are based on a 2,000 calorie diet



Potato Cauliflower Salad

http://www.bhg.com/recipe/salads/potato-cauliflower-salad/

Potato-Cauliflower Salad Prep: 25 minutes


Chill: 1 to 24 hours

Microwave: 13 minutes

Ingredients

12 small fingerling or round new potatoes scrubbed

1 medium head cauliflower, cut into bite-size pieces

1 small onion, chopped

2 stalks celery, sliced

1/3 cup sour cream chive dip

2 Tbsp. lemon juice

2 Tbsp. salad oil

1/4 to 1/3 cup blue cheese

1/4 cup fresh Italian (flat-leaf) parsley

2 slices bacon, crisp cooked and crumbled

4 crisp breadsticks, broken

Sea salt or salt and freshly ground pepper

Directions

1. Arrange potatoes in a single layer in microwave on clean white paper towels. Microcook on 100 percent power (high) for 5 minutes. Turn potatoes, microcook until tender, about 3 minutes more.



2. Place cauliflower and 2 tablespoon water in a 1-1/2 qt. microwave safe casserole. Microcook on 100 percent power (high) for 5 minutes or until crisp tender, stirring once. Drain. Cool slightly.



3. In a large serving bowl combine potatoes, cauliflower, onion and celery. In a small bowl stir together sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill up to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground pepper. Makes 8 to 10 servings.



Nutrition Facts

Calories152, Total Fat (g)7, Saturated Fat (g)2, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)12, Sodium (mg)299, Carbohydrate (g)18, Total Sugar (g)3, Fiber (g)3, Protein (g)5, Vitamin C (DV%)74, Calcium (DV%)7, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet