Honey Dijon Chicken Quinoa :
The secret to this salad's delectability is to include the secret sauce, which is honey mustard sauce, and produce this cuisine.
Ingredients required :
Olive oil - any neutral oil that may be substituted for olive oil
Garlic – use fresh or sliced garlic. In a pinch, garlic powder can be utilized.
seasoned with salt & pepper (as desired)
Vegetable broth is the greatest substitute for chicken broth in this recipe.
Honey mustard - Combine the honey and the dijon mustard, or use store-bought honey mustard.
This dish may be made with quinoa-couscous or any other pill of your choosing.
Broccoli can be substituted with broccoli, brussels sprouts, cabbage, or kale.
Red pepper - Use any of the chilli hues you have on hand. For greater heat, replace it totally with poplano pepper.
The herb parsley (decorating)
This dish is made in the following manner:
To make instant destiny, combine everything except the red pepper, broccoli, and parsley.
Cook for 3 minutes on high pressure.
Carefully adjust the pressure and combine it. Stir in the broccoli, red pepper, and parsley. Allow it to sit for 5 minutes.
Lift the top once again and divide the mixture into 6 bowls.
Kale & kimchi fried rice :
Bring fried rice to life in this speedy supper with punchy, fermented kimchi. r
Method :
1-Bring a large pot of salted water to a boil, then add the kale and cook for 1 minute. Drain and allow to steam dry.
2-In a nonstick frying pan, heat half the oil over medium heat. Cook for 1 minute after adding the spring onions and garlic. Turn the heat up to high, add the rice, and cook for 3 minutes. Stir in the kimchi and kale until everything is warmed through.
3-In a separate pan, heat the remaining oil over high heat. Cook, undisturbed, for several minutes, or until the edges are crispy and golden and the yolks are still a little runny.
4-Divide the rice between two shallow bowls and top with the fried eggs, coriander, and, if desired, the shichimi togarashi and chilli oil.
Nutrition per serving :
Kcal :319 fat :22g
Saturates :4g carbs :16g
Sugars : 0g fibre :4g
Protien : 13g salt :1.3g
Ingredients :
-100g kale
-2 tbsp sesame oil
-3 spring onions, sliced
-1 garlic clove, crushed
-100g cooked basmati rice
-120g kimchi
-2 large eggs
a few coriander leaves, to serve
To serve, combine shichimi togarashi and chili oil.
Salad de Salmon Niçoise
Our sardines Nesuaz salad is a delicious meal that will power and revitalize you to finish your day and make a grain rich in nutrients such as protein, carbohydrates, and fat.
Components :
2 tbsp. extra-virgin olive oil
1 tbsp large fresh lemonade
seasoned with salt & pepper
1 little head lettuce with green leaves
8 Newly Cooked Potatoes
8 Cups Green Beans Bleach
2 big poached eggs, medium size
A smidgeon of deoxygenated olives
4 or 5 cooked salmon pieces
I put olive oil, lemonade, and a quarter of a teaspoon of salt and pepper in a small jar or dish.
Divide the lettuce, potatoes, green beans, olives, and half the eggs among four containers or sheets to preserve the meal, with the salmon on top and the vinaigrette sprinkled immediately before serving.
Salad with penne pasta :
Components:
2 cup tiny tomatoes, peeled and cut into fairness
Two tiny cousins were sliced into thin pieces and placed in a lunar justice.
1 tiny pill of red sweet chilli, finely sliced
1 pound fresh corn
1 cup fresh ripe peaches, cut into cubes (about 2 mean)
1/2 cup softly sliced green onions
Vinegar of parmesan
a single pack (8 ounces) * 2 cup spicy chicken Busta Benny (about 10 ounces)
a half-cup of freshly torn fart
1/2 cup fresh, shredded cilantro
1. Combine the first seven ingredients in a large mixing basin and set aside for 10 minutes.
2. In the meantime, make the pasta according to the package directions. To the tomato mixture, add the hot cooked noodles and chicken. To cover it, throw something pleasant. Season with salt and pepper to taste. Transfer the contents to a serving dish and top with the basil and cilantro.
* Replace one package of tortillini packed with chilled cheese.
Nutritional information:
395 calories
6 g fat (1 g saturated)
15 g protein
230 mg sodium
70 g carbohydrate
and 6 g fiber
Salad with zingy clementine, turkey, and peanuts:
Make the most of your lunch meal with this healthful, zingy salad that incorporates leftover turkey, clementines, and peanuts.
Frozen edamame beans (200g)
2 limes, juiced and zested
2 tablespoons peanut butter
2 tablespoons light soy sauce
14 red cabbage (about 220g), thinly shredded
1 finely chopped red pepper
200g cooked leftover turkey or chicken, shredded small bunch coriander (or mint or a combination), leaves plucked
4 clementines (peeled and cut into rounds)
50g toasted and coarsely chopped peanuts
Cooking method :
1-Cook the edamame for 2-3 minutes in a small pan of boiling water. Drain, then rinse with cold running water before draining again.
2-In a large mixing bowl, combine the lime zest and juice, peanut butter, soy sauce, honey, and spice to form a dressing, adding a splash of water if necessary to loosen. Toss together the edamame, shredded cabbage, sliced pepper, and shredded turkey in a large mixing basin until evenly covered.
3-Place the salad on a dish and top with the coriander and clementine slices. Mix them gently into the salad with salad servers, taking care not to break up the fruit too much. Sprinkle with the peanuts just before serving.
Nutritional value per serving :
calories: 354 Fiber :7g
Fat : 16g Sugars :0g
Saturates : 4g Protein :28
Carbs : 20g Salt : 0.6g
Sugars : 0g
Eat wisely, and you will eat healthily.