Lite lunch recipes: Chinese chicken salad and lentil soup with chicken flavor
Posted by admin on Thursday Aug 19, 2010 Under Chicken RecipesOne of the best ways to diet is to simply cut back and / or change their eating habits. Forget fad diets and watch what you eat. This Chinese chicken salad makes a great lunch or light dinner. It combines the elements of the protein with salad and has enough substance to keep you from feeling hungry an hour after the meal. The crisis is also a good thing. With the crisis and chewing required with this salad helps to slow the eating that allows your brain to catch up with the stomach and realize you are no longer hungry. If you prefer soup over salad, try this recipe for tasty lentil soup with chicken. Lentils and chicken are two very healthy food choices. This soup is full of vegetables that are also healthy and low in fat and calories. Each of these recipes are good options to replace the greasy burger or other fast food. CHINESE CHICKEN SALAD4 of skinless boneless chicken breasts1 1 / 2 tablespoons soy sauce1 medium head cabbage, green chopped chicken flavor Ramen shredded6 onions2 noodles1 pkgs / 2 cup raw almonds, sliced1 / 4 cup sesame seeds3 / 4 cup extra virgin olive oil1 / 4 cup sesame oil1 / 4 cup white rice or vinegar1 seasoning packet from Ramen tablespoons noodles1 SplendaPreheat oven to 350 degrees. Place chicken breasts in foil and pour soy sauce evenly over chicken. Wrap in aluminum foil to make a package. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle, cut into pieces the size of a mouthful. Toast noodles and almonds in a nonstick skillet, stirring to prevent burning. Add the sesame seeds in the last minute and brown lightly. Mix oil, vinegar, seasoning packet and Splenda. Place the cabbage, onion and chicken pieces in large bowl. Pour oil mixture over top of ingredients in a bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve. NOTE: This makes enough for several servings. TASTY lentil soup with CHICKEN8 ounces (1 cup) dried lentils, sorted and rinsed1 oil1 tablespoons olive pounds skinless chicken breasts, cut into 1 “chunks1 / 2 cup half onion2 yellow squash, sliced diced2 cups cup sliced carrots1 basil4 mushrooms1 tablespoons 1 / 2 cups low-sodium chicken broth1 / 2 teaspoon salt1 / 4 teaspoon black pepper28 ounces Italian-style diced tomatoes, Parmesan cheese undrainedGrated, optionalHeat olive oil in a saucepan or large Dutch oven over medium heat high. Cook chicken with onion until chicken is no longer pink in center, about 5 minutes. Add remaining ingredients, except cheese. Heat to boiling, stirring occasionally. Reduce heat to medium-low. Cover and cook for half an hour until the lentils are tender. Sprinkle the cheese on serving, if desired. Enjoy!
