Teriyaki Salmon Salad

I saw this salad recipe in our local paper. It sounds great and low-fat. I wanted to share it with you.


Teriyaki Salmon Salad

4 Salmon fillets, about 6 oz. each
2/3 cup Kikkoman Teriyaki Marinade & Sauce
8 cups mixed Salad Greens, washed and drained
1/4 cup sliced almonds, toasted

Marinate salmon in teriyaki sauce in large plastic food storage bag for 30 minutes.

Broil salmon 3 minutes on each side, or until fish flakes easily with fork.

Divide salad greens evenly onto 4 serving plates.

Top with salmon, sprinkle on almonds and drizzle with dressing (see recipe below).


Teriyaki-Honey Dressing

Measure 1/4 cup Kikkoman Teriyaki Marinade & Sauce, 2 tbsp. pineapple juice, 2 tbsp. canola oil and 1 tbsp. honey in jar with lid; cover and shake well.

Crabmeat and Angel Hair Pasta

This recipe is very quick and easy.
If you are in a hurry, whip this up and your family will love you for it.


Crabmeat and Angel Hair Pasta

1 stick Butter
1 can Evaporated Milk
1 can Mushrooms, sliced
2 Green Onions, chopped
3/4 tsp. Red Pepper
Salt, to taste
1 lb. Lump White Crabmeat
1 pkg. Angel Hair Pasta


Saute' mushrooms and green onions in melted butter.

Stir in milk, then add crabmeat and stir until well heated.

Season to taste with salt and red pepper.

Prepare Angel Hair Pasta as directions state.

Pour mixture over cooked pasta.

Enjoy!

Chicken Curry with Broccoli

This curry recipe is wonderful. And the health benefits makes it all the better.

Chicken Curry with Broccoli

6 Chicken Breast
2 pkgs. Frozen Broccoli
2 cans Cream of Chicken Soup
3/4 cup Mayonnaise
2 tsp Curry powder
1 stick Butter
1 tsp. Lemon Juice
3/4 pkg. Pepperidge Farm herb stuffing (use remainder for topping)

Place chicken in a buttered baking dish; top with broccoli.

Mix all other ingredients together and pour over chicken.

Sprinkle with butter and the remaining stuffing mix.

Bake at 350 degrees for 40 minutes.

Creamy Pea Salad

This is a favorite around our house. My girls love it and it is a good way to get the kids to eat their peas.

Creamy Pea Salad

2 - 16oz packages of Frozen Peas, thawed
1/2 cup Cheddar Cheese, shredded
1/2 cup Mozzarella Cheese, shredded
1 medium Onion, chopped
1 cup Mayonnaise
4 Bacon strips, cooked and crumbled
Salt and Pepper, to taste

In bowl, combine the peas, cheese, onion, mayonnaise, bacon, salt and pepper. Mix well.

Shrimp Salad

This is a simple recipe that can be whipped up in a jiffy. A great way to use leftover boiled shrimp.


Shrimp Salad

1 lb. Shrimp, boiled
1 Egg, hard boiled
2 tbsp. Mayonnaise
1 Sweet Pickle, chopped
2 Celery Stalks, chopped
Salt and Pepper, to taste


Peel and devein shrimp and cut each one into two or more pieces. Add celery, egg, pickle and mayonnaise. Mix thoroughly and add seasoning to taste.

Serve on lettuce leaves or stuff into tomato halves.

Beet Salad

Real simple and Real tasty!

Beet Salad

2 cans Beets, drained
1 large Onion, chopped
1 tsp. Sugar
Salt & Pepper, to taste
Mayonnaise, as needed

Slice beets in large bowl. Add chopped onion, sugar, salt, pepper and enough mayonnaise to moisten beets and onions (about 6-7 tbsp), then stir well.

Refrigerate for a few hours in a covered container.

Pasta Salad

I had a dream a few nights ago that I was really skinny and really in great shape. When I woke up, I thought about it for a while and realized that God must be telling me something. Then I had a flashback of New Year's Eve and that resolution that I made. So, I am back on my "healthy diet" and made several salads over the Mardi Gras holiday. Wanted to share some recipes with you.

Pasta Salad

2 cups Spiral Macaroni, cooked and drained
1 Celery Stick, chopped
1 Cucumber, cut in chunks
2 cups Broccoli Chunks
1/2 cup Cheddar Cheese chunks
2 Eggs, boiled and cut up
2 cups cooked Chicken Breast, cut in chunks
1/4 cup Green Onions, chopped

Dressing
1/2 cup Mayonnaise
1 tsp Lemon Juice

Mix all ingredients together and Enjoy with great tasting crackers.

You can refrigerate a few hours or serve immediately.

Red Beans & Rice - New Orleans Style

This recipe is for the famous New Orleans Red Beans and Rice which we traditionally eat on Mondays. It is a great recipe and I love red beans because they are simple to cook and cheap to prepare.

At times, there are leftovers, so you can enjoy them again the next day are do as we do and make Red Bean Gumbo for Tuesday.

If you are a vegetarian, you can still cook the same recipe; just don't add the meat. Add 2 tablespoons vegetable oil along with the seasonings. Add 1 teaspoon of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock.


New Orleans Style Red Beans & Rice

Serves 8


1 pound red kidney beans, dry
1 large Onion, chopped
1 Bell Pepper, chopped
5 Celery ribs, chopped
5-6 cloves Garlic, minced
1 large smoked Ham Hock or 3/4 pound of Creole-style pickled pork, for seasoning
1 to 1-1/2 pounds mild or hot Smoked Sausage or Andouille, sliced
1/2 to 1 tsp. dried Thyme leaves, crushed
1 or 2 Bay Leaves
Dash of Tabasco, to taste
Dash of Worcestershire Sauce, to taste
Creole seasoning blend, to taste
Black Pepper and Red Pepper, to taste
Salt, to taste


Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot.

Bring the beans to a rolling boil. Make sure the beans are always covered by water. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock or pickle meat, smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)

Serve over hot white long-grain rice and fresh French bread