Asian Fusion Salad(Makes 8 servings)

Asian Fusion Salad Recipe for vegetarian 1 head red leaf lettuce 1 heaping cup snow peas 1 large cucumber 1 sweet red pepper 1-1/2 cup bean sprouts 2 carrots 8 ounces flavored baked tofu (possible flavors: teriyaki, sesame, ginger, peanut, spicy Thai) 1 tablespoon balsamic vinegar 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 teaspoon Thai chili paste or other chili sauce 1/2 cup bottled salad dressing of your choice (possible flavors: sesame shitake, tahini lemon, cilantro lime dressing, etc.) Wash and tear lettuce into bite-size pieces. Drain thoroughly and place in large salad bowl. Trim tips from snow peas and cut on a diagonal into 1-inch slices. Peel cucumber and julienne (cut into thin, narrow slices, 1- or 2-inches long). Cut red pepper in half, remove seeds, and pith. Then cut into thin slices and cut slices diagonally into thirds. Rinse and drain bean sprouts. Julienne carrots and blanch them by submerging them in boiling water for 3-4 minutes. Rinse with cold water and drain. Add snowpeas, cucumber, red pepper, bean sprouts, and carrots to the salad and make an indentation in the center of the salad.Cut tofu into quarter, slice, and then cut crosswise to make bite-sized pieces. Stir together vinegar, soy sauce, sesame oil, and chili paste. Pour over tofu and toss. Add tofu mixture to the center of the salad just before serving.Serve with the salad dressing of your choice tossed in or on the side. Recipe by Amy Lanou, Ph.D., PCRM's nutrition director for the Vegetarian Nutrition and Cooking Classes for Cancer Survivors. Recipes Penne with Fresh Spinach, Tomatoes, and Olives (Serves 4) diabetic recipes,chicken recipes,meat recipes,beef recipes,vegetables recipes

Garlic Chicken

Garlic enhances health since it was found to: 1. lower cholesterol levels 2. help relieve rheumatism 3. Help cleanse blood, prevent clot and boost the immune system 4. Protect against heart disease and stroke Here is a recipe with garlic. Garlic Chicken ingredients: 4 chicken breasts 1/2 cup all purpose flour 3 tbsps chopped rosemary 3 tbsp olive oil 30 peeled garlic cloves 1 cup dry white wine 3 cups chicken stock 1/2 light cream Toss chicken pieces in the flour and rosemary. Heat oil in a frying pn and saute tue chicken until golden. remove. aute the garlic until golden. Add the wine, stock and chicken. Cover and simmer for 30 minn. Remove chicken. Increase heat and reduce liquid by about two thirds. Transfer to blender, dd cream and puree. Pour over chicken and garnish with springs of fresh rosemary. Serve with steamed vegetables. Per serving: 417 calories Fat 20 g Cholesterol 76 mg. Sodium 1,013 mg Protein 32 g, Carbohydrates 20 g diabetic recipes,chicken recipes,meat recipes,beef recipes,vegetables recipes