recipes, etc.
I've had a really good couple of days nutritionally. Fitday confirms that my calories are in check. I would estimate about a hundred calories more. I'm sure I'm forgetting a little here and there, like exactly how much sugar is in my iced tea. I put less than a 1/4 cup in the pitcher. I guess I have some measuring to do.
The Walrus and I came up with the yummiest recipe for Jerk Chicken salad yesterday. This is a great recipe to make ahead of time. I gave it a little thought before going to the grocery store but really came up with some of the key ingredients from our cupboard and the Walrus' help. I hope somebody else finds this recipe enticing or at least gets inspired for a recipe of his or her own. I usually get inspired for recipes from Rachael Ray, Robin Miller, Emeril, etc. I hardly ever follow the recipe verbatim. I start with one of their ideas and expound on my own. This is the first I've come up with completely on my own, with my husband's help of course.
Jerk Chicken Salad
-¼ cup chopped parsley
-¼ cup chopped cilantro
-1-2 salad cucumbers quartered
-3-4 chopped green onion
-2 limes zested, limes set aside for later
-3-4 boneless, skinless chicken breasts cut up into bite-size pieces
-1 cup of Jerk marinade of your choice (or recipe to follow)
-1-2 pints grape or cherry tomatoes, roasted (recipe to follow)
-1 can pineapple chunks drained
-½ can drained chick peas (about a cup) or drained black beans
-½ cup shredded cheddar cheese
-1 bag Hearts of romaine
Jerk Marinade
-½ cup Badia jerk seasoning
-¼ cup olive oil
-¼ cup sour orange
Mix ingredients and set aside.
Roasted Grape Tomatoes
-1 pint of grape or cherry tomatoes
-¼ cup good balsamic vinegar
-A drizzle of olive oil
-Salt and pepper to taste
-1 tablespoon Badia cumin
-Optional: chopped up garlic
Cut the tomatoes in half and combine all ingredients making sure the tomatoes are saturated in mixture. Place on cookie sheet and roast for 20 minutes at 350°. Refrigerate.
…salad recipe continued
Marinate chicken in Jerk Marinade for 30-60 minutes. Sauté chicken in skillet with all of marinade, drain the marinade after cooking, cool and refrigerate for 1 hour.
Combine cucumber, parsley, cilantro, lime zest, and green onion. Juice the remaining limes over this veggie mixture, mix, and refrigerate.
Right before serving, combine hearts of romaine, chicken, veggie mixture, pineapple, chick peas, roasted tomatoes, and cheese.
Serve with whole grain garlic toast.
January 20, 2006 © Ferguson
The Walrus and I came up with the yummiest recipe for Jerk Chicken salad yesterday. This is a great recipe to make ahead of time. I gave it a little thought before going to the grocery store but really came up with some of the key ingredients from our cupboard and the Walrus' help. I hope somebody else finds this recipe enticing or at least gets inspired for a recipe of his or her own. I usually get inspired for recipes from Rachael Ray, Robin Miller, Emeril, etc. I hardly ever follow the recipe verbatim. I start with one of their ideas and expound on my own. This is the first I've come up with completely on my own, with my husband's help of course.
Jerk Chicken Salad
-¼ cup chopped parsley
-¼ cup chopped cilantro
-1-2 salad cucumbers quartered
-3-4 chopped green onion
-2 limes zested, limes set aside for later
-3-4 boneless, skinless chicken breasts cut up into bite-size pieces
-1 cup of Jerk marinade of your choice (or recipe to follow)
-1-2 pints grape or cherry tomatoes, roasted (recipe to follow)
-1 can pineapple chunks drained
-½ can drained chick peas (about a cup) or drained black beans
-½ cup shredded cheddar cheese
-1 bag Hearts of romaine
Jerk Marinade
-½ cup Badia jerk seasoning
-¼ cup olive oil
-¼ cup sour orange
Mix ingredients and set aside.
Roasted Grape Tomatoes
-1 pint of grape or cherry tomatoes
-¼ cup good balsamic vinegar
-A drizzle of olive oil
-Salt and pepper to taste
-1 tablespoon Badia cumin
-Optional: chopped up garlic
Cut the tomatoes in half and combine all ingredients making sure the tomatoes are saturated in mixture. Place on cookie sheet and roast for 20 minutes at 350°. Refrigerate.
…salad recipe continued
Marinate chicken in Jerk Marinade for 30-60 minutes. Sauté chicken in skillet with all of marinade, drain the marinade after cooking, cool and refrigerate for 1 hour.
Combine cucumber, parsley, cilantro, lime zest, and green onion. Juice the remaining limes over this veggie mixture, mix, and refrigerate.
Right before serving, combine hearts of romaine, chicken, veggie mixture, pineapple, chick peas, roasted tomatoes, and cheese.
Serve with whole grain garlic toast.
January 20, 2006 © Ferguson
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