Chicken & Citrus Salad

Recipe Rating: Prep Time: 15 minTotal Time: 15 minMakes: 4 servings

4 cups each baby spinach leaves and mixed salad greens
2 cups sliced strawberries
1 can (15 oz.) mandarin orange segments, drained
8 oz. sugar snap peas, halved
1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts (about 1-1/4 cups)
1/2 cup PLANTERS Pecan Halves, toasted
1/2 cup KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing
TOSS all ingredients in large bowl. Spoon onto 4 serving plates.

KRAFT KITCHENS TIPS
Jazz It Up For a beautiful presentation of this colorful salad, layer ingredients in clear glass bowl or arrange on 4 individual salad plates.

NUTRITION INFORMATION
Nutrition Bonus:Enjoy this refreshing, low calorie, main-dish salad that provides 1 cup of the recommended 2-1/2 cups of vegetables per day and 1/2 cup of the recommended 2 cups of fruit per day. The baby spinach provides vitamin A, and the strawberries are an excellent source of vitamin C.
Diet Exchange:1-1/2 Fruit,1 Vegetable,2 Meat (VL),2-1/2 Fat
Nutrition (per serving)
Calories
310
Total fat
16g
Saturated fat
4g
Cholesterol
30mg
Sodium
690mg
Carbohydrate
28g
Dietary fiber
8g
Sugars
17g
Protein
16g
Vitamin A
50%DV
Vitamin C
180%DV
Calcium
8%DV
Iron
15%DV

RATINGS AND COMMENTS
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happyfamily15308 on 11/17/2006 jmgrant729 on 9/8/2006Very good and easy to make! I left out the chicken and pecans and still it was very tasty!

Artichoke and Fennel Caponata Appetizer

The ingredients in this sweet-and-sour Sicilian side dish are roughly chopped to create a chunky spread. Caponata is typically made with eggplant, but this version features artichoke hearts. Spoon over toasted baguette slices.



1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped fennel bulb
2 garlic cloves, thinly sliced
1/2 cup golden raisins
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can tomato sauce
1 (9-ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat-leaf parsley

Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, fennel, and garlic; sauté 5 minutes or until tender. Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer; cook over medium-low heat 5 minutes or until liquid almost evaporates. Sprinkle with parsley. Serve chilled or at room temperature. Yield: 14 servings (serving size: 1/4 cup)

NUTRITION PER SERVINGCALORIES 62(17% from fat); FAT 1.2g (sat 0.2g,mono 0.7g,poly 0.2g); PROTEIN 1.4g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 257mg; FIBER 2.2g; IRON 0.7mg; CARBOHYDRATE 13g

Great recipe

GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY

Can be prepared in 45 minutes or less.
1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 pounds red onions, cut crosswise into 1/2-inch-thick slices1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine
Prepare grill.

In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.

In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.

Serve onions warm or at room temperature.Each serving about 73.6 calories and 2.4 grams fat (29% of calories from fat)Serves 6.GourmetMay 1996

Skinny Food

The Rotisserie chicken! Packed with nutrients and so easy to add to low-salt chicken broth or a salad, pick one up today. Warm, ready to go, and effortless.

The Cleanse Recipe

For a minimum of 10 days, you drink only the lemonade mixture, made with organic grade B maple syrup, fresh-squeezed lemon or lime juice, and cayenne pepper added to spring, distilled, or purified (NOT fluoridated) water.

Recipe:
60 oz water per day (or 10 oz per glass)

12 tablespoons Organic Grade B Maple Syrup (or 2 tbsp. per glass)

12 tablespoons freshly squeezed lemon juice (or 2 tbsp. per glass)

a little over half a teaspoon of cayenne pepper (or 1/10 tsp. per glass) or to taste

Salt Water Flush:
This is the um, the questionable part. ONLY do this if you're going to be home for the entire day. . . I only did it once and that was enough.

Chug/drink 32 oz of warm spring water with 2 tsp. of sea salt in the morning. You will proceed to "eliminate" for 2-3 hours, took approximately 30minutes to move through my system. ONLY use sea salt, table or iodized salt does not have the same effect. I did the salt water flush on day 3 and was absolutely repulsed to see what was still hanging out in my lower GI.

The other part of the Cleanse:
You can drink 8oz of senna tea (natural laxative) in the morning and at night, beware, this gives you slight stomach cramps, but works better then any over-the-counter.

Moved on

The whole "cleanse" experience was a positive one. I felt clean, energetic, focused, and aware. I lost approximately 7lbs--which have stayed off--during the cleanse and that was a very welcomed side-effect to my original goal. That goal being to feel less toxic AFTER holidays with my family. Ha! While I can't say whether or not I'll do another cleanse, I'm leaning towards doing an abbreviated version once every other month to stay focused and aware.

The Cleanse

Has anyone or everyone done this? Fast for a few weeks--14days--and you only consume lemon water with cayenne pepper and grade B maple syrup. I did it, for 3.5 days, results coming soon.