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Chicken and Couscous Salad
Zesty Lemon Chicken and Couscous Salad with Fresh Herbs
Ingredients:
1 cup couscous
1 cup hot chicken broth
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
1 1/2 cups cooked chicken breast, shredded or chopped
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
Salt and black pepper, to taste
Optional: 1/4 cup crumbled feta cheese
Directions:
In a large bowl, pour the hot chicken broth over the couscous. Cover and let sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic.
Add the cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint to the couscous.
Drizzle the dressing over the salad and toss gently to combine.
Season with salt and pepper to taste.
If using, top with crumbled feta just before serving.
Chill for 15–20 minutes if you prefer it cold, or serve immediately at room temperature.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
Kcal: 365 kcal | Servings: 4 servings
#couscoussalad #chickensalad #healthylunch #easyrecipes #summermeals #quickmeals #proteinpacked #saladrecipes #herbysalad #freshsalads #mealprep #glutenoption #mintrecipes #lunchideas #mediterraneandiet #easychickenrecipes #quickandhealthy #saladwithfeta #lowcaloriemeal #simplemeals
Whipping up this Zesty Lemon Chicken and Couscous Salad is a breeze Packed with flavor and ready in 20 minutes—perfect for busy days or light summer dinners!Chicken and Couscous Salad Zesty Lemon Chicken and Couscous Salad with Fresh Herbs Ingredients: 1 cup couscous 1 cup hot chicken broth 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 garlic clove, minced 1 1/2 cups cooked chicken breast, shredded or chopped 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 2 tablespoons fresh mint, chopped Salt and black pepper, to taste Optional: 1/4 cup crumbled feta cheese Directions: In a large bowl, pour the hot chicken broth over the couscous. Cover and let sit for 5 minutes, then fluff with a fork. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic. Add the cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint to the couscous. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste. If using, top with crumbled feta just before serving. Chill for 15–20 minutes if you prefer it cold, or serve immediately at room temperature. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 365 kcal | Servings: 4 servings #couscoussalad #chickensalad #healthylunch #easyrecipes #summermeals #quickmeals #proteinpacked #saladrecipes #herbysalad #freshsalads #mealprep #glutenoption #mintrecipes #lunchideas #mediterraneandiet #easychickenrecipes #quickandhealthy #saladwithfeta #lowcaloriemeal #simplemeals Whipping up this Zesty Lemon Chicken and Couscous Salad is a breeze Packed with flavor and ready in 20 minutes—perfect for busy days or light summer dinners!
· 0 التعليقات ·0 المشاركات ·44كيلو بايت مشاهدة
3
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Rhubarb Jam
Tangy Homemade Rhubarb Jam with Citrus Notes
Ingredients:
4 cups fresh rhubarb, chopped
2 cups granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract (optional)
1/4 cup water
Directions:
In a large saucepan, combine the rhubarb, sugar, water, lemon juice, and lemon zest.
Stir over medium heat until the sugar dissolves completely.
Bring the mixture to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens.
If using, stir in the vanilla extract during the final 5 minutes of cooking.
Remove from heat and let cool slightly.
Transfer the jam to sterilized jars and seal. Let cool to room temperature before refrigerating.
Store in the fridge for up to 3 weeks, or process in a hot water bath for longer shelf life.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 45 kcal (per tablespoon) | Servings: About 2 cups
#rhubarbjam #homemadejam #preservingseason #springrecipes #rhubarbrecipes #jamrecipes #breakfastspread #fruitpreserves #diyjam #seasonalcooking #easyjamrecipe #sweettartflavors #naturalsweetness #lemonandrhubarb #smallbatchcooking #homesteadinglife #canningseason #pantrystaples #spreadthelove #slowfoodmovement
Sweet, tart, and totally irresistible This Rhubarb Jam is bursting with flavor and perfect for your morning toast or baking creations!Rhubarb Jam Tangy Homemade Rhubarb Jam with Citrus Notes Ingredients: 4 cups fresh rhubarb, chopped 2 cups granulated sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract (optional) 1/4 cup water Directions: In a large saucepan, combine the rhubarb, sugar, water, lemon juice, and lemon zest. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens. If using, stir in the vanilla extract during the final 5 minutes of cooking. Remove from heat and let cool slightly. Transfer the jam to sterilized jars and seal. Let cool to room temperature before refrigerating. Store in the fridge for up to 3 weeks, or process in a hot water bath for longer shelf life. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 45 kcal (per tablespoon) | Servings: About 2 cups #rhubarbjam #homemadejam #preservingseason #springrecipes #rhubarbrecipes #jamrecipes #breakfastspread #fruitpreserves #diyjam #seasonalcooking #easyjamrecipe #sweettartflavors #naturalsweetness #lemonandrhubarb #smallbatchcooking #homesteadinglife #canningseason #pantrystaples #spreadthelove #slowfoodmovement Sweet, tart, and totally irresistible This Rhubarb Jam is bursting with flavor and perfect for your morning toast or baking creations!
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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Sesame-Ginger Slaw Dressing
Zesty Sesame & Fresh Ginger Slaw Vinaigrette
Ingredients:
3 tbsp rice vinegar
2 tbsp soy sauce (low sodium preferred)
1 tbsp toasted sesame oil
2 tbsp olive oil or neutral oil
1 tbsp honey or maple syrup
1 tbsp fresh ginger, grated
1 garlic clove, finely minced
1 tsp Dijon mustard (optional, for added depth)
1 tbsp lime juice or lemon juice
1 tsp sesame seeds (plus more for garnish)
Salt and black pepper, to taste
Directions:
In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, and honey until well combined.
Stir in the grated ginger, minced garlic, lime juice, and Dijon mustard (if using).
Add sesame seeds and season with salt and pepper to taste.
Whisk or shake well to emulsify the dressing.
Drizzle over slaw or cabbage salads and toss well just before serving. Store leftovers in the fridge for up to 5 days.
Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: 90 kcal (per 2 tbsp) | Servings: About 6 servings
#sesamedressing #gingervinaigrette #asianslaw #slawdressing #saladdressing #homemadedressing #gingerflavor #healthycondiments #quickrecipes #lowcarbdressings #veganfriendly #mealprepideas #toastedflavors #coleslawupgrade #saladtopping #dressingrecipe #plantbasedrecipes #flavorboost #cleaneating #homemadeessentials
Say goodbye to boring slaws! This Sesame-Ginger Dressing is the flavor bomb your cabbage has been waiting for.Sesame-Ginger Slaw Dressing Zesty Sesame & Fresh Ginger Slaw Vinaigrette Ingredients: 3 tbsp rice vinegar 2 tbsp soy sauce (low sodium preferred) 1 tbsp toasted sesame oil 2 tbsp olive oil or neutral oil 1 tbsp honey or maple syrup 1 tbsp fresh ginger, grated 1 garlic clove, finely minced 1 tsp Dijon mustard (optional, for added depth) 1 tbsp lime juice or lemon juice 1 tsp sesame seeds (plus more for garnish) Salt and black pepper, to taste Directions: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, and honey until well combined. Stir in the grated ginger, minced garlic, lime juice, and Dijon mustard (if using). Add sesame seeds and season with salt and pepper to taste. Whisk or shake well to emulsify the dressing. Drizzle over slaw or cabbage salads and toss well just before serving. Store leftovers in the fridge for up to 5 days. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 90 kcal (per 2 tbsp) | Servings: About 6 servings #sesamedressing #gingervinaigrette #asianslaw #slawdressing #saladdressing #homemadedressing #gingerflavor #healthycondiments #quickrecipes #lowcarbdressings #veganfriendly #mealprepideas #toastedflavors #coleslawupgrade #saladtopping #dressingrecipe #plantbasedrecipes #flavorboost #cleaneating #homemadeessentials Say goodbye to boring slaws! This Sesame-Ginger Dressing is the flavor bomb your cabbage has been waiting for.
· 0 التعليقات ·0 المشاركات ·44كيلو بايت مشاهدة
3
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Teriyaki Chicken and Noodle Salad
Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1/4 cup teriyaki sauce
1 tbsp sesame oil
For the Noodle Salad:
200g (7 oz) soba noodles or rice noodles
1 cup shredded red cabbage
1 cup julienned carrots
1/2 red bell pepper, thinly sliced
1/2 cucumber, julienned
2 green onions, sliced
2 tbsp sesame seeds (toasted)
Fresh cilantro or mint (optional, for garnish)
For the Dressing:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp honey or maple syrup
1 tsp grated ginger
1 garlic clove, minced
Directions:
Marinate the chicken in teriyaki sauce for 20–30 minutes.
Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice.
Cook noodles according to package instructions. Rinse under cold water and drain well.
In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions.
In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat.
Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs.
Serve immediately or chill for a refreshing noodle bowl.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 420 kcal (per serving) | Servings: 4 servings
#teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast
Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!Teriyaki Chicken and Noodle Salad Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing Ingredients: For the Chicken: 2 boneless, skinless chicken breasts 1/4 cup teriyaki sauce 1 tbsp sesame oil For the Noodle Salad: 200g (7 oz) soba noodles or rice noodles 1 cup shredded red cabbage 1 cup julienned carrots 1/2 red bell pepper, thinly sliced 1/2 cucumber, julienned 2 green onions, sliced 2 tbsp sesame seeds (toasted) Fresh cilantro or mint (optional, for garnish) For the Dressing: 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp honey or maple syrup 1 tsp grated ginger 1 garlic clove, minced Directions: Marinate the chicken in teriyaki sauce for 20–30 minutes. Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice. Cook noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions. In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat. Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs. Serve immediately or chill for a refreshing noodle bowl. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal (per serving) | Servings: 4 servings #teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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Mexican Street Corn and Avocado Salad
Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija
Ingredients:
4 ears of corn, husked (or 3 cups corn kernels)
1 tablespoon olive oil
2 ripe avocados, diced
1/2 cup crumbled cotija cheese (or feta)
1/4 cup red onion, finely diced
1/4 cup chopped fresh cilantro
Juice of 2 limes
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Optional: jalapeño, seeded and finely diced, for heat
Directions:
Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob.
In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick.
Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings
#mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired
Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
· 0 التعليقات ·0 المشاركات ·46كيلو بايت مشاهدة
3
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Broccoli and Stilton Soup
Creamy Broccoli & Blue Cheese Soup Elegance
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 medium potato, peeled and diced
1 liter vegetable stock
500g broccoli, chopped (including stalks)
150g Stilton cheese, crumbled
Salt and freshly ground black pepper, to taste
100ml single cream (optional, for extra richness)
Croutons or toasted walnuts, for garnish
Directions:
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Stir in the diced potato and cook for another 2 minutes.
Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes until the potato begins to soften.
Add the chopped broccoli and cook for a further 8–10 minutes, or until all vegetables are tender.
Remove the pot from heat. Allow to cool slightly before blending the soup with an immersion blender or in batches using a standard blender, until smooth.
Stir in the crumbled Stilton and gently reheat the soup. Add cream if using. Season with salt and black pepper to taste.
Serve hot, garnished with croutons or a sprinkle of toasted walnuts.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 270 kcal | Servings: 4 servings
#broccolisoup #stiltonsoup #comfortfood #fallrecipes #souprecipe #easymeals #vegetariansoup #broccoli #bluecheese #weeknightdinners #homemadesoup #winterwarmers #savoryrecipes #onepotmeals #seasonalfood #souprecipeideas #healthycomfortfood #cheeselovers #gourmetsoup #quickdinners
Nothing beats a warm bowl of Broccoli and Stilton Soup on a chilly day! Creamy, cheesy, and absolutely comforting.Broccoli and Stilton Soup Creamy Broccoli & Blue Cheese Soup Elegance Ingredients: 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 medium potato, peeled and diced 1 liter vegetable stock 500g broccoli, chopped (including stalks) 150g Stilton cheese, crumbled Salt and freshly ground black pepper, to taste 100ml single cream (optional, for extra richness) Croutons or toasted walnuts, for garnish Directions: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened. Stir in the diced potato and cook for another 2 minutes. Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes until the potato begins to soften. Add the chopped broccoli and cook for a further 8–10 minutes, or until all vegetables are tender. Remove the pot from heat. Allow to cool slightly before blending the soup with an immersion blender or in batches using a standard blender, until smooth. Stir in the crumbled Stilton and gently reheat the soup. Add cream if using. Season with salt and black pepper to taste. Serve hot, garnished with croutons or a sprinkle of toasted walnuts. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 270 kcal | Servings: 4 servings #broccolisoup #stiltonsoup #comfortfood #fallrecipes #souprecipe #easymeals #vegetariansoup #broccoli #bluecheese #weeknightdinners #homemadesoup #winterwarmers #savoryrecipes #onepotmeals #seasonalfood #souprecipeideas #healthycomfortfood #cheeselovers #gourmetsoup #quickdinners Nothing beats a warm bowl of Broccoli and Stilton Soup on a chilly day! Creamy, cheesy, and absolutely comforting.
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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