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

Yummy New Recipes

Tis the season most women are on strict diet preparing for swim suit season...not me. There are just too many good recipes to try and SOMEBODY has to do it...right? he he So here by request is a few fun new recipes we have loved this month..enjoy!

EZ Peanut Butter Balls

2-3 cups of cereal,Wheaties,Chex or Rice Crispies are best
1 Tablespoon of butter
1 cup of powdered sugar
1 cup of creamy peanut butter
1 bag of chocolate chips

Pour the cereal into a Ziploc bag and crush with a rolling pin ( I used a big plastic cup) ending up with bits that look like sand or rice.
Measure out 1 1/4 cups of crushed cereal and pour into a large mixing bowl.
Melt butter and add to crushed cereal and mix.
Stir in 1 cup of powdered sugar and mix well.
Mix in 1 cup of peanut butter (use your hands if needed,it will be thick and needs to be well blended)
Roll final mixture into balls approx 1 inch in diameter (I use a small melon baller,works great!) and place on a cookie sheet.
Place cookie sheet in freezer for 2 hours.
Melt chocolate chips in microwave or double boiler.
Dip peanut butter balls into chocolate and place on greased cookie sheet to cool.
Ta da! So yummy and so easy!

Mounds Candy

5 ounces sweetened condensed milk
1 teaspoon vanilla
2 cups of powdered sugar
14 ounces flaked sweetened coconut
24 ounces semisweet chocolate chips

Mix together condensed milk and vanilla
Add the powdered sugar a little bit at a time,stirring in between each addition until smooth.
Stir in the coconut,the mixture will be thick.
Roll mixture into balls ( I use my Pampered Chef small melon baller and I love it!) and place on greased cookie sheet OR pat into a greased 9X13 pan and refrigerate overnight or for at least 3 hours.
Melt chocolate in double boiler and stir until smooth.
For 9X13 pan method,cut cooled bars into 1X2 inch pieces.
Add an almond to bars or balls for Almond Joy if desired.
Dip the balls into melted chocolate and return to greased cookie sheet to cool. Bars can be drizzled, dipped or brushed with chocolate depending on what you prefer.
Allow to sit and air dry until the chocolate is set.
Store in an airtight container.
Warning:Addicting!