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Old 04-26-2009, 05:59 PM   #14
Maggie
Thin Within
 
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Join Date: Sep 1999
Location: Kansas
Posts: 3,510

Talking Sunday

GOOD AFTERNOON MAGNOLIAS

Not as hot as it has been here in the heartland. I do belive we have another rainstorm on the way. Hope so for we do need the moisture. Went out to eat (like every Sunday after services except pot luck day). I had a yummy steak sand with eating only half the bun it came on. They bake their own buns there and the top is domed. It is great but I don't eat it all because I am being kind to my program. Anyway this is a high point day and so I can also have some dinner tonight.

Thank you for your recipes gals for I will give them a try for sure. Here are a few of my favorite jicama recipes. The chicken one is a meal in itself and the other two are simple salads which are great when we grill outside in the summertime. They may look like they have lots of ingredients but they are worth it.

JICAMA ORANGE SALAD

¼ cup vinegar
¼ tsp white pepper
¼ tsp chili powder
½ tsp sugar (or Splenda to equal amount)
1 Tbsp canola oil
2 cups peeled julienne cut jicama
1 ½ cups julienne cut red pepper
4 large navel oranges, peeled & sectioned
1 red onion sliced thin

Combine vinegar, oil, sugar, pepper &
chili powder in a large bowl; stir w/ whisk
until vinaigrette is well blended.

Add jicama, bell pepper and orange sections
Toss gently to coat
Serving size ¾ cup ~ 1 POINT


JICAMA SALAD

2 cups diced peeled jicama (about 1 small)
2 Tbsp fresh lime juice (about 1 lime)
2 tbsp orange juice
2 tsp olive oil
⅛ tsp salt
½ pablano chile, finely chopped (about ⅓ cup)

Combine all ingredients in a bowl.
Yield: 4 servings
1 ½ cups is 1 POINT


JICAMA SALAD W/ SPICED CHICKEN

Chill the chicken after it's cooked; it is best cold.
4 (6-inch) corn tortillas, cut into strips
Cooking Spray
2 tsp chili powder
2 tsp ground cumin
½ tsp salt, divided
¼ tsp ground red pepper
1 pound skinless, boneless chicken breast halves
¼ cup fresh lime juice
2 tbsp extra-virgin olive oil
1 tbsp honey
3 cups (⅛-inch) julienne cut peeled jicama (about ¾ pound)
¼ cup minced fresh parsley
Lime wedges (optional)

1. Preheat oven at 375°
2. Arrange tortilla strips in single layer on baking sheet
3. Coat strips with cooking spray
4. Bake for 8 minutes or until toasted
5. Combine chili powder, cumin, ¼ tsp salt and pepper in a med bowl.
6. Add chicken, turning to coat on both sides
7. Heat a nonstick skillet coated w cooking spray over med-high heat.
8. Add chicken, cook for 7 minutes on each side or until done. Cool.
9. Cut chicken diagonally into ¼-inch slices.
10. Combine ¼ tsp salt, juice, oil, and honey in a medium bowl.
11. Add jicama, parsley, and tortilla strips, toss well
12. Divide salad evenly among 4 plates, top with chicken
13. garnish with lime wedges, if desired

Yield 4 servings (serving size ⅔ cup salad & 3 ounces chicken.
6 POINTS

If you are taking this to a function you can pack the chicken in a separate container and assemble it when you serve it.


Have a wonderful afternoon and evening. Type at y'all later.



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Last edited by Maggie; 04-26-2009 at 06:03 PM.
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