In the Kitchen |

Autumn Apple and Curry Chicken Salad

Posted on October 1, 2012 by Terry

I just had the pleasure of chaperoning my son’s kindergarten field trip to a local apple orchard. Look at those delicious red apples! I ate quite a few while walking around and they were quite tasty. While savoring the sweet Autumn flavor it gave me a creative new take on chicken salad I couldn’t wait to try out when I got home.

Apple picking, the perfect fall activity!

Fall is by far my favorite time of year and apple picking is the perfect fall activity for adults and kids alike. It isn’t really the picking for me but all the goodies I get to bake and cook when I get home. This recipe is going to be a fall must have in my house as both my kids and hubby loved it. My hubby isn’t really into savory but he devoured this salad last weekend during a fall hike. It really captures all the wonderful flavors of the fall season. It is a great option for kids lunches or served on endive at your next fall gathering. It is sure to be a crowd pleaser who ever the audience.

Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breasts
1/4 cup sliced walnuts, almonds or pecans (I used walnuts)
1/2 cup good mayo or nonfat plain greek yogurt
1 teaspoon curry powder (I love curry and used a bit more to taste)
1/2 cup golden raisins
1 cup freshly picked crisp apples, diced
1/2 cup pears or grapes sliced and diced (optional, you can double the apple if you prefer but I did add the pear:)
Salt and freshly ground black pepper
the juice of one lemon
Mixed greens or crackers for serving

Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 6-8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered for another 20 minutes. Remove the chicken, cool and dice into 1/4-inch dice.
Toast the almonds, walnuts or pecans in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, mix together the mayonnaise (or yogurt), curry powder and lemon juice. Fold in the chicken, raisins, nuts and apples and pear (and/or grapes).
Season with salt and pepper (And extra curry if you like it strong like I do).
Serve with crackers or mixed greens and enjoy!

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Posted in Autumn and Fall, Autumn/ Fall, chicken, Cooking/Recipes, Healthy Eating, In the Kitchen Series, Low Carb, Paleo, Uncategorized, Whole Foods | Tagged Apple, Chicken, Curry Chicken Salad, Fall, In the Kitchen, recipes | Leave a comment

In the Kitchen with 11 Magnolia Lane: Sesame Grilled Pork Chops with Green Apple Slaw

Posted on May 16, 2012 by Terry

: Click on the “In the Kitchen with 11 Magnolia Lane” Button to read about our new series

It has been four months since I have changed my eating habits (and began work on this meal plan series!) and I have noticed some serious changes. The biggest change I’ve made in my diet is to give up bread, pasta, flour, crackers, pretzels and as much processed food as possible. I still indulge here and there, but it usually leaves me feeling terrible. That result really has helped me curb my cravings for sugar and processed foods. Why eat something if the end result makes you feel terrible? Now, don’t get me wrong– I still drink wine (and even the occasional cosmopolitan ). I will definitely enjoy a homemade dessert once in a while without any hesitation. I am just trying to ensure that I am aware of what I eat, when I eat it and why I am eating it (is it to benefit my health or did I have a bad day and feel I need chocolate?).

Among the physical changes I have experienced are weight loss and inches off my waist line. That was never my personal goal but it sure is a nice bonus:). My goal was simply to feel more energized. I felt like I was walking around in a fog and I grew tired of that low energy feeling. Managing the sugar (breads, pasta, rice…) has reduced my body from spiking insulin and therefore I am no longer crashing through out the day. My energy is back which has allowed me to give more of time to my kids, my home, my nutrition, the gym and of course, this blog.

One of the best things I have learned from this journey is that no two bodies are alike so people really need individualized meal plans to feel great. I am not advocating a low carbohydrate meal plan for everyone but this is how I cook and it works well for me and my family (and lots of my friends too). The second thing I have learned is that you have to continually educate & advocate for yourself. I just read an amazing article about eating high fat foods (good fats like avocado and nut oils) are essential to losing weight. Isn’t that amazing. You really should check out the article here as I found it fascinating. We live in this low fat/chemical word and now science is proving that philosophy wrong. You have to be your own advocate and I hope that some of the meals I provide inspire you to take action in your own the kitchen and your own personal health.

Here is another yummy recipe option to add to your own personal recipe book and here is the spring shopping week 2.

Sesame Grilled Pork Chops and Green Apple Slaw

Sesame Grilled Pork Chops with Green Apple Slaw

INGREDIENTS:

4-6 pork chops (boneless or bone-in)
1 bottle of your favorite sesame marinade
1 cup mayo
1/4 cup white vinegar
1/3 cup sugar
1 medium green cabbage, shredded
1 medium sweet onion
1 carrot
2 tart green apples
Salt & pepper to taste

DIRECTIONS:

Marinade pork chops 30 minutes prior to cooking.
Grill pork chops for approx. 5-6 minutes the first side and 3-4 minutes on the opposite side. Let stand 5 minutes after you remove them from the grill.
For the slaw, shred the cabbage, onion and carrot into large bowl. Thinly slice the apple, match-stick style.
Combine the mayo. sugar, vinegar, salt and pepper in a mason jar and shake well until combined.
Pour over the slaw and let sit for a few hours to ensure the flavors come together.
Enjoy!

Thanks for stopping by~

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Posted in Cooking/Recipes, In the Kitchen Series | Tagged Healthy Eating, In the Kitchen, Low Carb, Pork, Recipe, slaw | 2 Comments

Reinventing your left overs: Tilapia Taco Salad with Cilantro Sour Cream

Posted on February 8, 2012 by Terry

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

Quick and Easy Tilapia Taco Salad

I hope everyone enjoyed the tilapia with green bean, mushrooms and tomato in a sherry cream sauce last night. I know I did. I am a bit embarrassed to admit that I ate all the green beans last night leaving behind two naked tilapia filets and nothing planned for dinner. This is the perfect opportunity to re-invent my left overs and make an entirely new meal from the leftover tilapia.

As you can see from the current meal February Menu Calendar, we eat lots of leftovers for lunches and nothing goes to waste in my house. I really try to ensure that we eat everything and if that isn’t possible I usually share it with a neighbor or friend who hates cooking or works long hours.

Re-inventing your leftovers is a great way to save money and it is a huge time saver on those nights where you have a million activities planned or you just do not feel like cooking. This meal will only take you a few minutes to prepare as the fish is already cooked and can be eaten hot or cold. This is my version of how you can re-invent your leftovers into an entirely different meal. Enjoy!

Tilapia Taco Salad

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Ingredients:

2 tilapia filets (reheated or cold)

1 head of romaine lettuce

1 tomato

1 bunch cilantro

¼ green onion

1 avocado

1 lime (zested and juiced)

1 clove of garlic

1 container whole milk sour cream

¼ teaspoon of cumin

salt & pepper to taste

Directions:

Coarsely chop or simply crumble up the tilapia filets into a bowl, set aside
Dice or slice tomato, avocado and green onion into individual bowls and, set aside
Cut off base of lettuce, wash the leaves and set aside If you prefer a salad, I would chop the lettuce up into bite-size pieces. Also, feel free to get creative with your toppings. These are just my favorites.

Cilantro Sour Cream

Cilantro Sour Cream: (can be combined in a food processor)

Mince 1 clove of garlic
Finely chop ½ cup of cilantro leaves
Zest and Juice lime
Place all ingredients in a bowl with the sour cream
Add cumin, salt & pepper to taste

Assembly:

Place two lettuce leaves on plate; add some fish, diced tomato and 1-2 slice(s) of avocado.
Spoon the cilantro sour cream over the taco
Garnish with green onion and additional cilantro leaves.
Enjoy!

Linking up to:

Inspiration Friday At The Picket Fence

Posted in Cooking/Recipes, In the Kitchen Series | Tagged Cooking, healthy recipes, In the Kitchen, recipes, salad, tilapia | 3 Comments

In the Kitchen at Magnolia Lane {New Series}

Posted on January 23, 2012 by Terry

One of my resolutions this year was to get more organized in the kitchen and to eat healthier. I have been toying around with the idea of planning a month of winter meals and decided it was time to try it. Knowing each and every day what I am going to make for breakfast, lunch and dinner has taken away so much stress, it has also saved us money and I have unintentionally lost a few pounds (who doesn’t want to lose weight without trying?)

Meal planning does take some time, especially if you plan out the entire month. While it takes me a few hours to write out a plan for 1 full month of meals as well as a weekly grocery list, I have basically earned all that time back now that I have each and every meal accounted for. I spend less time stressing about meals, spending money on last minute runs to the grocery store and I really have curbed some unhealthy eating habits (We have not gone through a drive through in a month!!)

So, I will be sharing my menus with Magnolia Lane readers in our new series “In the Kitchen at Magnolia Lane,” as well as weekly shopping lists, recipes and instructional videos. I hope that by sharing my meal plan I will take the stress out of everyday cooking, save you some money, and help you feel healthier than ever.

Most of the food I cook is low in carbohydrates, high in “good” fat and yummy. I don’t follow one specific diet plan and I am not saying that my way should be your way. I simply shop and eat low carb which seems to work for me and my family. I read a lot labels at the grocery store (more on this in my videos) and I also read quite a few Primal and Paleo cooking blogs. I do not consider my meal plan to be Primal, Paleo, Atkins and/or South Beach although elements of each are incorporated into my meal plan. I know the words “high-fat” must sound crazy but I assure you, they are all good fats and I have lost 7lbs without any extra focus!

I have also been cooking for my good friend and neighbor as she is interested in eating healthier and hoping to lose a few extra pounds. When I began my meal plan, I included her food as well. I cook breakfast, lunch and dinner 6 days a week for my dear friend who works long hours and is a single mom of two wonderful girls. Since January 2nd, she has lost 12 pounds and she has not missed carbs/sweets and she has not felt a need to over indulge (that is where all that good fat comes into play). She has been loving the meal plan and is losing weight without even hitting the gym. As much as I hate to say it… your diet is everything when you are trying to lose weight.

Today I am sharing one of my meals off the January Calendar. The way the system will work is that I will be repeating this menu again in March. In April I will share a “spring-inspired” menu that will carry us through the end of June. I will, of course, do the same for Summer and Fall. In order to shop smart and save money I always take advantage of weekly sales as well as seasonal produce.

So, here the first recipe to give you a preview:

*Cilantro Chicken Salad*

2 oven roasted chicken breast, shredded or diced
1/2 cup mayonnaise
1 scallion, chopped
1/2 red pepper diced
1 lime zested and juiced
1/4 cup chopped cilantro
1/4 teaspoon salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon of cumin
pinch of chile powder
1 tablespoon olive oil
2 beefsteak tomatoes (optional)

To Roast Chicken:

Pre-set oven 350 degrees. Place chicken breast on baking sheet, coat with olive oil and a bit of salt and pepper. Bake for 15-20 minutes. Juices will run clear and chicken will be lightly browned.

Combine chicken, mayonnaise, scallions, lime zest and juice, and cilantro. Season to taste with salt, pepper, garlic powder, cumin, and chile powder to taste.

Core out the top of each tomato, remove the internal pulp and seeds. Fill with chicken salad and enjoy! Pictured are roasted sweet potato discs and steamed green beans.

(Inspired by skinnytaste.com)

{Click here on the cilantro chicken recipe to print a copy}

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