It’s never a bad idea to whip up a balanced salad in the kitchen for lunch or dinner! Check out Episode 2 of Tasty25 TV, as we bring you a Strawberry & Peach Salad w/ Chicken recipe submitted by a very special Tasty25 contributor – Chef Dana Herbert of New Castle, Delaware. Chef Hebert recently competed forBuddy Valastro’s 8-week baking contest“Next Great Baker” on the cable television network TLC™, and won first place! His culinary creations have also been featured on several other cable TV networks, including WeTV™ and QVC™, and it’s an honor to welcome this world-class baker & food enthusiast to our food conscious community. His salad recipe is a complete meal consisting of only 390 calories per serving, contains 33% of your daily Vitamin A recommendation, and over 124% of your Vitamin C! Give Chef Dana’s recipe a try, and let us know what you think by rating and/or commenting. Enjoy, be food conscious, and Happy Cooking! – David Jones II, Editor
What you need:
2 6-oz chicken breasts
2 Bunches of spinach/baby spinach (Washed, dried, and cut if needed.)
Using a whisk, combine the lemon juice, 2 Tbsp. of olive oil, dry mustard, poppy seeds, and a pinch of salt & paprika until all ingredients are dissolved; Place dressing in the refrigerator.
Next, heat your oven to 350 degrees; Place walnuts & almonds on a metal baking tray, and toast in the oven for 8-10 minutes.
Cut the chicken breasts into even horizontal strips; Place on a cooking grill, and grill until cooked all the way through. (10-15 minutes.)
After the chicken is thoroughly cooked, toss torn spinach leaves, strawberries, and peaches in a large bowl, and drizzle the refrigerated dressing over it.
Now add walnuts, and top salad with grilled chicken; serve immediately.
Eat & enjoy!
Thanks Chef Dana for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.
A true one-of-a-kind healthy & delicious recipe! This Mojito Fruit Salad, sent in by Lillian Vargas from San Antonio, TX, is a tasty & creative way to get in your daily serving of fruit, along with 100% of your daily suggested Vitamin-C intake! This sweet tasting treat takes only 5 minutes to make, and can be served fresh or chilled in the refrigerator for an hour before serving. Rate and comment below, let us know what you think, and Happy Cooking! – Tasty25 Staff
Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; Top fruit mixture with blueberries.
Stir mint, sugar, and lime juice together in a bowl, crushing mint with the back of a spoon while mixing to extract flavors; Pour over fruit mixture.
Just before serving, gently toss or flip the sealed bowl several times to coat the fruit with the dressing. (Serve fresh, or refrigerate 1 hour before serving for cold salad.)
Eat & enjoy!
Thanks Lillian for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.
Tasty25 is all smiles about bringing you hot new recipes for your next outdoor get-together! Try this delicious recipe of Grilled Chicken Tenders w/ Cilantro Pesto sent in by Larry Craft of New Orleans, LA, which sports a mere 150 Calories per serving. It’s low-fat, low-sodium, and of course it’s good for you! Give this recipe a try, and let us know what you think by rating or leaving a comment below. Happy Cooking! – Tasty25 Staff
Whisk your fresh lime juice, soy sauce, olive oil, and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tenders to the remaining marinade, and toss to coat. Marinate in refrigerator for 15-20 minutes.
Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
Oil the grill rack. Remove the chicken from the marinade, (discard marinade) and grill until cooked through in the middle. (About 2 minutes per side.) Serve the chicken with the cilantro-sesame pesto.
Eat & enjoy!
Thanks Larry for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.
We just love to bring you wholesome meals like this! Try out this yummy recipe of Zesty Grilled Chicken w/ Tomato & Cucumbers, sent in by Eliza Anselmo of Bakersfield, CA. This meal is hearty, healthy, and gives even the most amateur of cooks an opportunity to serve a great meal with a food presentation that looks just as impressive as it tastes! Give this recipe a try, and whenever you finish preparing this awesome Tasty25 creation, send our Editor a photo at firstname.lastname@example.org. Happy Cooking! – Tasty25 Staff
While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt; Immediately refrigerate for 20 mins.
Brush chicken breasts lightly with olive oil, and grill breasts until cooked thoroughly. (About 7-8 mins per side.)
Drain salsa mix, (if necessary), and serve over chicken breasts.
Eat & enjoy!
Thanks Eliza for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.
Hi Tasty25ers! I hope this article finds each and everyone of you well and in great health. It’s been a few weeks since i’ve shared one of my Tasty25 culinary creations with you, so here’s another one of my personal favorites! This Grilled Pineapple Delight recipe is a quick 10-minute appetizer and side-dish that you definitely must try during your next outdoor cookout. Sweet & smokey, with a touch of tangy flavor, this recipe is a great way to impress your house guests with something a bit different, while staying true to your healthy diet; only 80 calories per serving, and about 40% of your daily Vitamin-C needs! Happy Cooking, and don’t forget to send me a photo to email@example.com after you try it out! – David Jones II, Editor of Tasty25 Magazine
In a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice to make the marinade; Whisk to blend together, and set aside.
Next, cut off the crown of leaves and the base of the pineapple. Standing the pineapple upright, use a large sharp knife to pare off the skin, cutting downward just below the surface of the pineapple in long, vertical strips. After this step, cut off any remaining small brown “eyes” on the fruit. Stand the peeled pineapple upright again, and cut it in half lengthwise. Place each pineapple half with the cut-side down, and cut it lengthwise into four long wedges; then slice away the core.
Place pineapple slices in the bowl with the marinade, and stir to coat pineapple.
Place slices on grill and cook about 3 to 4 minutes, basting once or twice with remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill about 3 more minutes until the pineapple is tender and golden.
Take the pineapple from the grill, and place on a platter or individual plates. Brush with rum, if using, and sprinkle slices with the lime zest; Serve hot or warm.