Everything About World Cuisines

Join Sara Foster as she shows you the versatility of tortillas by making an easy shrimp tostada.

If you are among those who have decided to eat more meals at home to a reduction in their food budget, you’re not alone. Here is a menu that offers a tasty, healthy and easy that will not break the bank or take much of your time. Perfect for a family meal. Healthy oats and sesame chicken is a great entree. These are great recipes for the busy cook. You can prepare the chicken and pop in the refrigerator. While sitting, prepare the vegetables and get them into the oven. As the vegetables begin to roast, you have time to set the table, make a quick salad, or whatever you need to do. After about 10 minutes before the vegetables out of the oven, fry the chicken. In less than an hour, you have prepared a delicious, healthy and is seated at the table with your family and / or friends. Cleaning is minimal. Now, what could be easier than that? N ‘HEALTHY OAT “SESAME CHICKEN1 cup uncooked oats bran1 / 4 cup teaspoon sesame seeds2 paprika1 / 2 teaspoon salt1 / 4 teaspoon large egg pepper2 whites1 / 4 cup buttermilk6 skin and boneless chicken breast tablespoons halves4 oilPut olive oat bran, sesame seeds, paprika, salt and pepper in a clean paper bag. Place the bag inside another bag – double bagging keep exhaust mixture. Set bag aside. Beat egg whites egg and butter in a pie plate until well blended. Dip chicken in egg / butter mixture, gently shake off excess and drop the chicken, 2 or 3 pieces at a time, in the brown bag. Fold down the top of the bag 2-3 times to seal. Shake chicken in bag to coat evenly. Remove chicken and set in refrigerator for 10 minutes to several hours to allow the coating to adhere. Heat 2 tablespoons oil in large skillet over medium-high heat. Add chicken to skillet and cook for 3-4 minutes. Turn the chicken, add the remaining oil and continue cooking 3-4 minutes or until done. Chicken is done when juices run clear and no longer pink in center. There are springy feel to the touch. Each piece = 436 calories, 53 g protein, 11 g carbsLEMON-Chivé VEGETABLES1 ROAST 1 / 2 pounds small red potatoes, halved1 1 / 2 pounds small fingerling potatoes, baby halved1 carrots2 pounds medium sweet onions, each cut into 8 wedges1 tablespoons olive oilCooking spray2 tablespoons chopped fresh dill chives1 1 / 2 teaspoon grated lemon tablespoons fresh lemon rind2 juice1 / 2 teaspoon salt1 / 4 teaspoon black pepperPreheat oven to 425 degrees. Combine vegetables and olive oil in a large bowl and mix well to coat. Arrange vegetables in single layer on two jelly roll pans coated with cooking spray. Bake at 425 degrees for 30 minutes, turning after 15 minutes, or until tender and lightly browned. Combine the vegetables and remaining ingredients in a large bowl and toss gently to coat. 12 servings of 1 cup each. Per serving: Calories 129, fat 1. 3g, Protein 3. 1g, Carbohydrates 26. 3, fiber 3. 2 g, Cholesterol 0 mg, 1 of iron. 3 mg, 139mg sodium, 23mg calcium. Note: I have this recipe from Cooking Light magazine. Enjoy!

We are all busy, especially this time of year. However, we still have to feed our families nutrious meals, usually in a hurry. If you follow my articles, you know I believe in family dinner and cutting travel through fast food drive-thru lanes. This quick and easy chicken rice dish is the perfect recipe for busy family nights. Table is ready in less than 30 minutes, but the best part is that it is a light, healthy dish. This dish has a fast meats, grains, vegetables and fruit juices in one dish. Add a salad, a pre-packaged store is fine, and you have a decent meal and good taste for your family. QUICK AND EASY CHICKEN RICE DISHThis recipe is ideal when you need to put food on the table quickly. Table ready in 30 minutes is hard to beat! 2 cups fresh asparagus cut water2 cups 1-inch pieces1 package (6 oz size) long grain and wild rice MIX1 / 4 cup butter, divided3 / 4 pounds skinless chicken breasts, cut into teaspoon minced strips1 garlic1 / 4 med carrot salt1 teaspoon, tablespoon lemon shredded2 juice1 / 2 teaspoon lemon zest, optionalIn a large saucepan, combine water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons of butter. Bring to a boil, reduce heat. Cover and simmer for 10-15 minutes until water is absorbed. While about the mixture boil in a large skillet, sauté chicken, garlic and salt in the remaining butter until the juices run clear. Add the carrots, lemon juice and lemon peel if desired. Cook and stir the mixture for a couple of minutes, until hot. Stir in the rice mixture. Ready to serve! Yield: 4 servings at 247 calories, 29 g carbohydrate, 20 g protein each. Enjoy!

Most of us today are watching our budgets and food is one of the areas where prices have risen sharply. However, we still want to feed our families healthy meals nutrious and entertain our friends with festive dishes. Here is a chicken meal that will fill the bill. It is economical to do, ranging from the preparation to the table in an hour, and makes all an impressive presentation. And best of all, it’s delicious. Try it and I’m sure you’ll find a permanent home in your recipe files. WELLINGTON4 CHICKEN boneless, skinless chicken breast tablespoons olive halves1 oil2 tablespoons butter, softened, divided1 teaspoon crushed dried rosemary1 / 2 teaspoon rubbed sage1 / 4 teaspoon salt1 / 4 teaspoon fresh ground black pepper2 pkgs (15 c / u ounces) refrigerated pie pastry1 egg, lightly beatenSauce: 1 1 / 4 teaspoon granules1 chicken broth 1 / 4 cups water2 butter3 tablespoons tablespoons tablespoons all purpose flour2 chicken chicken brothFlatten 1/4-inch thick. Shillet In a large chicken in cooking oil and 1 tablespoon butter for 4-5 minutes per side until juices run clear. Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter. Unroll puff pastry sheets and cut each into a 9-in square. Place chicken breast half in each box. Spread the butter mixture over chicken. Fold dough over chicken cut any excess pastry. Press seams to seal. Place on a greased baking tray, brush with egg. Bake at 450 degrees for 18-20 minutes or until golden brown. Remove from oven and let stand for 10 minutes before serving. Meanwhile, prepare the sauce. Dissolve bouillon in hot water. In a small saucepan, melt butter, add flour until smooth. Gradually add the broth and bouillon. Bring to a boil and cook and stir for 2 minutes or until thickened. Serve over chicken. Enjoy!

We all know we need quick recipes to get dinner on the table quick dinner. Very rarely one of us has time to do everything from scratch and spending hours in the kitchen. Here are some of my favorite quick dinner recipes to get dinner on the table in a jiffy! Salisbury Steak This recipe does not have much time to prepare, but takes a little time to cook, so plan ahead for that. The sauce has a nice zip to it, thanks to the barbecue sauce and stuffing mix adds a nice flavor to burgers and helping to make dinner quick fix. To make this recipe even faster, substitute dried onion flakes onion. Ingredients: 1 pound ground beef 逊 1 package chicken stuffing mix 逊 1 cup water, divided 他 c onion, chopped (or 1 tablespoon dried onion flakes) 8 oz sliced fresh mushrooms C 逊 barbecue sauce Getting There: Preheat oven to 375 degrees. In a large bowl, mix the ground meat together then stuffing mix, 1 cup water and onion 村. Pat 逊 inch-thick oval patties. Place in a baking dish and bake for 25 minutes. While the patties are baking, spray a skillet with cooking spray and heat over medium-high heat.辿 Saut mushrooms for 5 minutes, stirring occasionally. Add the remaining water and barbecue sauce. Lower the heat to low and cook for 1-2 minutes or until sauce is heated. Serve the sauce over the burgers. To complete this meal, serve with green beans and baked potatoes in the microwave while hamburgers are in the oven. Zippy Chicken & Pasta This is a fun and colorful quick dinner recipe that kids and adults love. It is a great way to get children to enjoy eating your vegetables. This is a complete meal in itself which is especially fast. Since it is fairly light, dessert would be a good addition to this meal. Ingredients: 1 (8 ounce) package fusilli or rotini pasta C 逊 Italian dressing, divided 1 pound skinless chicken breasts, cut into pieces 2 cups broccoli 1 red pepper, chopped 1 small onion, thinly sliced 1 tablespoon chopped fresh parsley (or 1 teaspoon) 村 cup grated Parmesan cheese Getting There: Follow package directions for cooking pasta. While pasta is cooking, in a large skillet, heat 村 cup of the sauce over medium-high heat. Add chicken pieces and cook about 5 minutes or until chicken is cooked through. Stir occasionally. Add vegetables and parsley to skillet and cook for 5 minutes. Drain the pasta. Add to chicken mixture and mix well. Add remaining cup of Italian dressing and stir to coat 村. Sprinkle with Parmesan cheese. A fun twist on the dinner would be to substitute chicken for shrimp. If you make this substitution, reduce the cooking time of about 2 minutes or until shrimp turns pink. Shrimp in turn, if left unchecked rubber, so it is important to observe the cooking time. From this quick recipe dinner is a meal in a bowl, in reality there is nothing to add to complete this meal. But it’s nice and light, a quick dessert would be great. I would suggest a pudding parfait. Simply take your favorite flavor of pudding, layer it with cool whip and some cracker crumbs in a cup and not looking for an easy but elegant dessert.

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