Beef Negimaki

Sun, 24 May 2009 20:35:47 +0000

This is a great meal that the whole family will enjoy.

Ingredients

3 spring onions, root trimmed off
12 frozen asparagus spears, defrosted
12 beef sandwich slices (1/8 thin, about 4 by 6-inches)
1/4 cup teriyaki sauce, store-bought

Directions

Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.

Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside.

Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.

Brush each roll with teriyaki sauce.

Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.

Serve immediately.

Recipe found at food network.com

http://www.foodnetwork.com/recipes/sandra-lee/beef-negimaki-recipe/index.html

Curried Chicken Salad

Sun, 24 May 2009 20:33:07 +0000

This is a very good meal fills you up and tastes great .

Curried Chicken Salad

Cook time : 30 minutes

Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.

In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.

Per Serving

(serving size: 1 cup chicken salad and 1 1/4 cups greens)

Calories 325; Total Fat 14 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 5 g) ; Protein 37 g; Carb 13 g; Fiber 2 g; Cholesterol 85 mg; Sodium 175 mg

LOSE BELLY FAT » Food Recipes

Beef Negimaki

Curried Chicken Salad