Jaybird's Happy Fun Atkins/South Beach Friendly Salad With Chicken Breasts
Chicken breasts, cut into halves or thirds.
1/4 bottle of well-shaken Newman's Own Olive Oil & Vinegar dressing.
Throw the above into a gallon Ziploc bag for 20 minutes or so.
Marinaded chicken breasts.
Tbs of olive oil
Lawry's Seasoning Salt
Frank's Red Hot
Add the olive oil and Frank's Red Hot to a frying pan and get it hot to the point where there are just barely wisps of smoke. Add the chicken. Sprinkle the Lawry's to taste. After 30 seconds or so, flip the chicken and sprinkle again. Then turn the oven down to about a "5" and cover. Flip occasionally over the next 10-15 minutes.
While the chicken is cooking, prepare the salad:
Grape or cherry tomatoes
Pepperjack cheese cubes
Girardi's Caesar Salad Dressing.
Mix the above in a ziploc bag (different one than the one you marinated the chicken in) and put in a wide dish. Put the chicken breasts on top of the salad.
Eat with a loved one and talk about when you used to eat bread.
My friends and relatives marinate their chops in a lot of fancy stuff, but I discovered that all you need is salt.
All you need are:
Rub salt on each side of the porkchop. Grill for 15 minutes on each side or 'til golden brown. Just serve it with BBQ sauce on the side. Ta-da! Done.
I'm pretty sure I have posted both of these before, but:
cooked spaghetti noodles (i like thin spaghetti) rinsed in cold water
in a gallon-size ziplock baggie, combine:
1/4 cup sesame oil
2-3 tbsp Sriracha sauce (chili sauce)
1-2 tbsp fish sauce
1-2 tbsp sweet sauce (or 1 tbsp sugar) (You can find the sweet sauce with the other sauces & bottles of flavorings in most any vietnamese or asian grocery)
2-3 tbsp rice wine vinegar
juice of 1/2 a lime
1 teaspoon fresh grated ginger
2 tablespoons water
(this is not an exact science--you make it to your tastes. Key elements in asian cooking are balancing the sweet, the salty, & the spicy.)
put cold noodles in ziplock baggie with sauce, shake 'em around, soak for 2-3 hours, then let them get room-temp before serving. garnish with sesame seeds and chopped basil and cilantro.
in gallon-size ziplock baggie, mix:
1/4 cup salad oil (vegetable, corn, whatever)
2 tbsp sesame oil
1/4 cup rice wine vinegar
1/2 teaspoon grated fresh ginger
2-3 tbsp sweet sauce (or 1 tbsp sugar)
2 tbsp lime juice
red pepper flakes
add one finely-sliced head of regular cabbage, let sit in fridge for 1-2 hours, stir in chopped fresh basil and fresh shredded carrots just before serving. garnish with sesame seeds.