Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

June 23, 2011
Recipes make cooking a breeze

 Nothing like a little breeze to cool things off. Nothing like some salad recipes and one for lemon chicken to keep things cool in the kitchen, too. Enjoy!

Spinach and strawberry salad (serves four)

1/2 shallot minced (about 1 tablespoon)

2 tablespoons raspberry vinegar

1/4 cup olive oil

6 ounces baby spinach leaves

5 fresh strawberries

1/3 cup sliced toasted almonds

2 ounces goat cheese

Combine the minced shallot and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while whisking. Place the mixture in the refrigerator until ready to serve.

Chop or tear the baby spinach int large strips. Add to a large salad bowl. Prep the remaining ingredients of the salad, but keep separated. Slice the strawberries into thin, round slices. Crumble the goat cheese into medium-sized chunks.

When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to use all of it). Gently mix together and serve immediately.

This recipe is from Whole Foods Market.

 

Lemony Chicken and Red Grape Salad Recipe

From www.americanprofile.com

Ingredients

Chicken:

1 pound skinless, boneless chicken breasts

Juice and zest from 1 lemon

1 teaspoon chopped fresh thyme (optional)

1 garlic clove, minced

1 teaspoon ground black pepper

1/2 teaspoon salt

Yogurt Dressing:

3/4 cup plain yogurt

3 tablespoons mayonnaise

1/4 cup finely diced celery

1/4 cup finely diced green apple

2 tablespoons red wine vinegar

1 tablespoon chopped parsley

1 tablespoon chopped basil

1/2 cup seedless red grapes, halved

Pita bread

Instructions

1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into 1/2-inch cubes.

2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.

3. Cut pita in half and stuff with chicken salad. Serves 6.

Turkey salad with cherries and walnuts

From www.familyoven.com

Ingredients

3/4 lb. cooked turkey, chopped (about 2 cups)

2 cups Bing cherries, pitted, coarsely chopped

1/2 cup sliced green onions

1/2 cup sliced celery

1/3 cup KRAFT Mayo

1 bag (8 oz.) mixed baby salad greens or spring salad mix

1/2 cup KRAFT Light Red Wine Vinaigrette Dressing

1/2 cup PLANTERS Walnut Pieces, toasted

Instructions

Mix turkey, cherries, onions, celery and mayo; cover. Refrigerate at least 30 min.

Toss salad greens with dressing. Divide among 6 salad plates. Top evenly with the turkey mixture.

Sprinkle with walnuts just before serving.

Green Beans and Tomatoes Italian

From www.kraftfoods.com

Makes 6 servings, 3/4 cup each

Ingredients

3 cups hot cooked fresh green beans (1 lb.)

2 plum tomatoes, cut into thin wedges

2 Tbsp. chopped fresh basil

1/4 cup KRAFT Light House Italian Dressing

Directions

Combine ingredients.

Fresh-from-the-Cob Corn Salad

From www.kraftfoods.com

Ingredients

1/2 cup KRAFT Light House Italian Dressing

2 Tbsp. GREY POUPON Dijon Mustard

4 medium ears corn on the cob, cooked, cooled slightly

1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 cups), cooked

1 cup grape tomatoes, halved

1/2 cup chopped fresh basil

Directions

Mix dressing and mustard until well blended.

Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well.

Add remaining ingredients; toss to coat. Serve immediately.

Kraft Kitchens Tips

How to Remove the Kernels from the Cooked Ears of Corn

Cut off the tips of the ears to flatten the ends. Stand the cobs upright on the flat ends. Using a very sharp knife, cut downward, removing 3 or 4 rows of kernels at a time.

Make Ahead

The vegetables can be mixed together the day before and stored in a resealable plastic bag in the refrigerator. Toss with the dressing mixture just before serving.

Chicken with lemon-basil sauce

Ingredients

3 tablespoons olive oil

4 boneless skinless chicken breast halves

3 tablespoons fresh lemon juice

4 garlic cloves, chopped

1 teaspoon (packed) grated lemon peel

1 cup canned low-salt chicken broth

1/2 cup chopped fresh basil or 1 tablespoon dried

Preparation

Heat olive oil in a large, heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until brown and cooked through (at least 5 minutes per side.) Transfer cooked chicken to platter and tent with foil.

Add lemon juice, garlic and lemon peel to the same skillet and stir over medium-high heat until fragrant (about 30 seconds) Add chicken broth; boil until reduced to sauce consistency (about 8 minutes). Mix basil into sauce and season with salt and pepper. Spoon sauce over chicken and serve.

About Comments

Reader comments on Sacbee.com are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "report abuse" button below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.

What You Should Know About Comments on Sacbee.com

Sacbee.com is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)

Here are some rules of the road:

• Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "report abuse" button to notify the moderators. Responding to the comment will only encourage bad behavior.

• Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.

• Do not attack other users; focus your comments on issues, not individuals.

• Stay on topic. Only post comments relevant to the article at hand. If you want to discuss an issue with a specific user, click on his profile name and send him a direct message.

• Do not copy and paste outside material into the comment box.

• Don't repeat the same comment over and over. We heard you the first time.

• Do not use the commenting system for advertising. That's spam and it isn't allowed.

• Don't use all capital letters. That's akin to yelling and not appreciated by the audience.

You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "report abuse" button to submit those comments for moderator review. You also may notify us via email at feedback@sacbee.com. Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.

If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them, but you may ask our staff to retract one of your comments by sending an email to feedback@sacbee.com. Again, make sure you note the headline on which the comment is made and tell us your profile name.

hide comments

On October 14, The Sacramento Bee will temporarily remove commenting from sacbee.com. While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on sacbee.com and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.



About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31