| Source:- Google.com.pk |
Thai Chicken and Brown Rice Salad
Ingredients
1 cup medium grain brown rice
2 cups chopped cooked skinless chicken breast, trimmed of fat*
100g snow peas, thinly sliced
1 small red apple, thinly sliced
1 Lebanese cucumber, chopped
2 green shallots, thinly sliced
1/2 cup chopped fresh coriander or mint
2 tbs sweet chilli sauce
1 tbs salt-reduced soy sauce
1 tbs lime juice
* Suitable products include those with the Heart Foundation Tick.
Method
1. Cook rice as directed on packet. Transfer to a large bowl. Cool.
2. Stir in chicken, snow peas, apple, cucumber, shallots and coriander.
3. To make dressing, whisk chilli sauce, soy sauce and lime juice in a small jug.
4. Pour dressing over salad and toss gently to mix well.
Recipe can be prepared a day ahead. Keep salad refrigerated in a container until required.
Shortcut: To save time, substitute the brown rice with 450g packet 90 second microwave brown rice.
Chicken and Apricot Rissoles
Ingredients
4 slices wholegrain bread
500g premium lean chicken mince
1/3 cup finely chopped chives
1/2 cup dried apricots, diced
1/3 cup plain flour
1/3 cup reduced fat mayonnaise
1 red capsicum, cubed
1 Lebanese cucumber, halved lengthways, sliced
100g mixed salad greens
Olive oil spray*
* Look for the Heart Foundation Tick. Tick highlights healthier choices when comparing similar products.
Method
1. Tear bread into small pieces. Place in a food processor. Process for 30 seconds or until fine breadcrumbs form. Transfer to a large bowl.
2. Add mince, 1/4 cup chives and the apricots. Mix well to combine. Using 1/3 cup mixture at a time, shape into eight 2cm-thick rissoles. Place flour on a plate. Coat rissoles in flour, shaking off excess. Place on a plate. Cover and refrigerate for 30 minutes, if time permits.
3. Meanwhile, combine mayonnaise and remaining chives in a bowl. Cover and refrigerate. Place capsicum, cucumber and salad greens in a bowl. Toss to combine.
4. Preheat a barbecue plate or chargrill on medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve rissoles with chive mayonnaise and salad.
Ingredients
1 cup medium grain brown rice
2 cups chopped cooked skinless chicken breast, trimmed of fat*
100g snow peas, thinly sliced
1 small red apple, thinly sliced
1 Lebanese cucumber, chopped
2 green shallots, thinly sliced
1/2 cup chopped fresh coriander or mint
2 tbs sweet chilli sauce
1 tbs salt-reduced soy sauce
1 tbs lime juice
* Suitable products include those with the Heart Foundation Tick.
Method
1. Cook rice as directed on packet. Transfer to a large bowl. Cool.
2. Stir in chicken, snow peas, apple, cucumber, shallots and coriander.
3. To make dressing, whisk chilli sauce, soy sauce and lime juice in a small jug.
4. Pour dressing over salad and toss gently to mix well.
Recipe can be prepared a day ahead. Keep salad refrigerated in a container until required.
Shortcut: To save time, substitute the brown rice with 450g packet 90 second microwave brown rice.
Chicken and Apricot Rissoles
Ingredients
4 slices wholegrain bread
500g premium lean chicken mince
1/3 cup finely chopped chives
1/2 cup dried apricots, diced
1/3 cup plain flour
1/3 cup reduced fat mayonnaise
1 red capsicum, cubed
1 Lebanese cucumber, halved lengthways, sliced
100g mixed salad greens
Olive oil spray*
* Look for the Heart Foundation Tick. Tick highlights healthier choices when comparing similar products.
Method
1. Tear bread into small pieces. Place in a food processor. Process for 30 seconds or until fine breadcrumbs form. Transfer to a large bowl.
2. Add mince, 1/4 cup chives and the apricots. Mix well to combine. Using 1/3 cup mixture at a time, shape into eight 2cm-thick rissoles. Place flour on a plate. Coat rissoles in flour, shaking off excess. Place on a plate. Cover and refrigerate for 30 minutes, if time permits.
3. Meanwhile, combine mayonnaise and remaining chives in a bowl. Cover and refrigerate. Place capsicum, cucumber and salad greens in a bowl. Toss to combine.
4. Preheat a barbecue plate or chargrill on medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve rissoles with chive mayonnaise and salad.
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Healthy Kids Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
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