Pico De Gallo

       Pico De Gallo

Ingredients:

3 large tomatoes, chopped 
1/2 cup sweet onion, chopped 
1 jalapeno pepper, seeded and minced 
1/2 cup chopped fresh cilantro 
3 tablespoons lime juice 
1 teaspoon salt 
1/2 teaspoon fresh ground pepper

Directions:

1. Chop all vegetables.
2. Stir together all ingredients; serve with tortilla chips.

* Great to use leftovers on scrambled eggs, marination for chicken, inside a quesadilla or as a fat-free salad dressing!

Cheese Fondue

          Cheese Fondue

Ingredients:

2 clove garlic, minced 
1 cup cream
1 tablespoon flour 
1 cup finely chopped sun dried tomatoes
1 cup grated mozzarella 
2 cups shredded cheddar cheese
6 fresh basil leaves, slivered

Dippers: 1 loaf crusty Italian bread that has been cut into 1-inch cubes; 
1 cup cherry tomatoes; 
8 ounces of cleaned and trimmed button mushrooms cut into small cubes.

Directions:

1. Pour 1 cup of boiling water over sun dried tomatoes in a small bowl, and leave to soften for 10 minutes. 
Remove tomatoes from water and chop into small pieces.

2. Rub inside of fondue pot with cut side of garlic. 
Next, heat cream in pot until it begins to boil. Toss cheese with flour, 
and then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth.

Serve with dippers.

Chickpea and bulgur salad with mint

  

            Chickpea and bulgur salad with mint

Ingredients:

Fine bulgur, rinsed 150g
Chickpeas, drained and rinsed 400g
Red onion, finely chopped 100g
Toasted sesame seeds 30g
Cloves garlic, crushed 30g
Olive oil 75ml
Lemon juice 40ml
Parsley, finely chopped 60g
Mint, coarsely chopped 30g
Sea salt 10g
Black pepper 10g
Paprika 10g

Preparation:

1. Place bulgur in a bowl and pour in boiling water and leave it to soak until it doubles in volume. Place chickpeas in a bowl with the onion, sesame seeds and garlic, and mix with olive oil and lemon juice.
2. When bulgur is cool, remove any excess water and add to the chickpeas. Add the chopped parsley and mint to the bowl. Toss well, season with salt, pepper, and sprinkle the paprika over before serving.

Cranberry Chicken Salad

         Cranberry Chicken Salad

Ingredients:

• 4 cups cubed, cooked chicken meat
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries (you can also use canned cranberries)
• 1 cup mayonnaise or yogurt
• 1 cup chopped celery (I prefer ice berg lettuce instead)

Also Read: Chocolate Banana Pops 
Also Read: Nestle Chocolate Chip Cookies
Also Read: Low Fat Brownies

• 2 chopped green onions
• 1/2 cup minced green, red and yellow bell peppers
• 1 cup chopped pecans or walnuts (remove if you’re allergic)
• 1 teaspoon seasoning salt
• ground black pepper to taste

Directions:

In a medium bowl, mix together all the seasonings (paprika, salt and mayonnaise). Blend in dried cranberries, celery, bell peppers, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste and chill before serving. Can be served on a bed of lettuce or a bread bowl.

Iced Peppermint Green Tea

              

             Iced Peppermint Green Tea

Ingredients:

4 cups of water
3-4 peppermint green tea teabags 
1/2 tablespoon of lemon juice
Ice

Directions:

For those of you who want to sweeten it, you can add half to three quarters of a cup of sugar to your 4 cups of water. I personally recommend that if you choose to sweeten it, use honey. Honey, by the way, is a neutral food and has a balanced yin/yang. Don't ask me anymore questions about this. I don't know any more than I'm telling you. Besides, Google is your best friend. Just treat it right and it'll give you what you want. You can also use plain green tea and add dried mint or a drop of mint extract. I didn't use too much lemon because I can't take a lot of it but feel free to add more to your own.

Now, get your jug. Put your tea bags in it. Pour hot water over your tea bags until they're covered. Only until the tea bags are covered. Don't fill up your jug. Now let it soak while you count to 40 (or 41 if you don't like even numbers like me) for a milder taste and up to 2 minutes for a stronger flavor. I prefer a stronger green tea taste. Top up the rest of your jug with cold water. Add ice to your glass before you pour. Oh, and you can also add the lemon wedge like me. It makes you feel special. Now, go find a mandarin orange while I go get another one and another glass that I'm frosting in the freezer. Be gone.

Roasted Red Pepper Tomato Soup

         Roasted Red Pepper Tomato Soup

Ingredients:

3  sweet red peppers 
8  cups tomatoes, chopped
2  vegetable stock cubes (or chicken)
2  tablespoons sugar 
1/2  cup cooking cream 
4  tablespoons butter 
    fresh basil
    salt 
    white pepper 

Directions:

1.Grill the peppers, turning frequently, until bla ckened all over. 

Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. 
2.Puree peppers and tomatoes in a blender or food processor. 
Strain out seeds. 
3.Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Add butter and basil right before serving.

Kids Chicken Nuggets

                 Kids Chicken Nuggets

Ingredients:

1  cup water  
1  cup flour  
1/4  teaspoon pepper  
1/8  teaspoon garlic powder  
2  teaspoons salt  
1  egg  
1  teaspoon onion powder  
1/2 kilo chicken breasts 

Directions:

1. Beat the egg and water in a bowl and set aside. Combine all the dry ingredients in a zip top bag. 
2. Pound chicken to 1/4 inch thick and cut into bite-sized pieces. Coat chicken with flour. Soak in egg mixture and return to flour. Shake to coat and place bag in freezer. Freeze 1 hour. Refrigerate egg mix. Repeat coating process after the 1 hour is up. Deep fry chicken nuggets in oil heated to 375 degrees. Drain on paper towels