Recipe by Michelle Vincent
Chicken Salad
(For Low-Carb Diet)
Ingredients:
2 cups chopped, cooked chicken
1/2 cups sweetened, dried cranberries
1/2 cup chopped celery
1/4 cup finely chopped purple onion
1/2 cup mayonaise
2 tbsp pineapple juice
1/4 cup of milk
1 tsp. onion powder
1 tsp. dill
1 tsp. sugar
Salt & pepper to taste
Capers to liking (optional)
Method:
Mix together mayonaise, milk, sugar, pineapple juice, dill, onion powder in a medium bowl. Mix until sugar is dissolved.
Place chicken and the rest of the ingredients in a larger bowl. Pour mayonaise sauce over the chicken. Mix well and refrigerate awhile to marry flavors.
Serves 1-2.
Ingredients:
5 tablespoons olive oil
3 large green bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds ground turkey
2 cups chopped onion
1 cup dry red wine
1 teaspoon cayenne pepper
2 28-ounce cans Italian-style tomatoes, drained, chopped
2 tablespoons tomato paste
1/2 tsp of ground nutmeg
1/2 tsp cinnamon
2 large eggplants (about 2 1/4 pounds total),
cut lengthwise into
1/4-inch-thick slices
2 teaspoons sea salt
1 pound russet potatoes (about 2 medium), peeled
1 cup alfredo cheese sauce or other white sauce.
1/2 cup parmesean cheese
Method:
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add peppers and Saute until tender and beginning to color, about 8 minutes. Transfer peppers to bowl. Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat. Add turkey and Sauteuntil cooked through, breaking up with back of spoon, about 6 minutes.
Add onion and Saute until onion is tender, about 6 minutes. Add wine and cayenne pepper and cook 2 minutes. Stir in tomatoes, tomato paste and nutmeg & cinnamon. Reduce heat to medium. Cover and simmer until sauce is very thick and reduced, stirring occasionally, about 1 hour 10 minutes. Season to taste with salt and pepper.
Preheat broiler. Line a baking sheet with foil. Arrange some of eggplant slices in single layer on prepared sheet. Brush lightly with olive oil on both sides. Broil until golden brown, about 4 minutes per side. Transfer to platter. Repeat with remaining eggplant. (MORE BELOW)
Boil potatoes in large pot of salted water 5 minutes. Drain. Cool. Cut potatoes into 1/4-inch-thick slices.
Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with oil. Arrange potatoes in bottom of dish. Arrange half of eggplant slices over potatoes. Pour half of sauce over. Pour white sauce on. Arrange the rest of the eggplant. Add rest of meat sauce and top with the peppers. Add parmesean cheese to top.
Bake moussaka until bubbling around edges, about 45 min. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers. Transfer baking dish to rack and let stand 20 minutes. Spoon moussaka onto plates.
