Speedy Mango Celery Salad with Mustard Lemon Dressing

It has been days of overeating and my hubby and I are desperate for some light refreshing dinner. No meat, no rice, no noodles nor pastas! We had some lovely ripe mangoes ad here goes... yummylicious detoxifying mango celery salad with mustard lemon dressing.

This recipe serves 2 person

Ingredients:
1large mango

4 small Lebanese cucumber

1/2 head of lettuce

3 sticks celery

2 tbsp Dijon mustard

5 tbsp low fat mayonnaise

3 tbsp fresh lemon juice

3 tsp olive oil

Method:

1)   Cut mango, cucumber, lettuce and celery into bite size. Place them into a large salad bowl.

2)   Combine mustard, mayonnaise, lemon juice and olive oil. Mix well and drizzle over the salad.

>> Tip to note : 

- You may substitute the lemon juice with lime juice.

- You may substitute 4 Lebanese cucumber with 2 Japanese cucumber or 1 large ordinary cucumber.

Sending this to participate Anyone Can Cook - Series 25

Hosted by - Taste of Pearl City 

http://tasteofpearlcity.blogspot.com/2011/07/any-one-can-cook-series-25.html 

 

Crispy Cod with Lemon Dill Sauce

Fish is always a better option when comes to eating healthy but most of the time they are a little too light as a meal for dinner..... which I always ended up snacking on something agin before hitting midnight.

So bearing that in mind (to avoid eating twice at night) I have decided to pick Cod fish. They are richer then most fishes and will probably (it did!) able to keep me satisfied till the next morning.

The lemony sauce still linger in my mouth... yummy...

Here's my recipe to share... the recipe serves 2 person

Ingredients:
For the crispy fish
4 (approx. 30 grams each) skinless cod fillet or cutlet
2 egg whites - lightly beaten with folk

1 cup Japanese breadcrumbs (Panko)

2 tsp garlic powder

2 tsp paprika powder

1 tsp freshly grind black pepper

1 tsp salt  or less

2 tbsp cooking oil

Lemon wedges

For the  sauce
1 tbsp custard powder

2 tbsp gherkins or pickles ( I used dill pickle) - finely chopped 

5 tbsp mayonnaise (I used low fat mayonnaise)

1 tsp fresh lemon juice

1 tsp fresh dill - chopped

Method:

For the crispy fish

1)   Place large skillet at medium high heat.

2)   Place egg whites in a shallow dish.

3)   Combine Japanese breadcrumbs, garlic powder and  paprika in a large plate. 
4)   Sprinkle fish with salt and pepper evenly.

5)   Dip each fillet into the egg white and then press to cover with the Japanese breadcrumbs mixture.

6)   Fry fillet on the skillet for approx. 4-5 minutes on each side or until done. Fry for longer if your fish is thickly sliced . Drain with kitchen towels and set aside with lemon wedges.

For the sauce

i)    Mix lemon juice, gherkins and dill. Serve with with fish.

>> Tips to note : 

- You may substitute cod with other firm fish such as halibut or lemon sole.

Mangolicious Dinner Salad with Grilled Chicken

There are some lazy days after work that you just need a refreshing meal that only uses whatever that you have in your refrigerator. I found some semi ripen mangoes, some greens and chicken breasts... Tah Dah!!! I have invented this wonderful flavored salad with tangy lime mustard dressing. It only took me 10-15 minutes to put the meal on the table. Bon appetite!  


Serve 1 person 
Ingredients:
For the Grilled Chicken
1  piece of skinless chicken breasts cut into strips
1/2 tsp freshly grind black pepper

1/2 tsp salt or to your taste

1 tsp lime juice
For the Mango Salad

1 semi ripe mango - peeled,  removed seed and cut into bite size.
1 head baby coarse salad
1 tomato - cut into bite size
2 sticks of celeries - thinly sliced
1/4 cup  walnuts - coarsely copped
For the Dressing
2 tbsp olive oil
3 tbsp mayonnaise
1 tbsp Dijon mustard or horseradish sauce ( I used horseradish that I usually put in my sandwich!)
Juice of 1 lime   

Method:
1) Combine chicken with pepper, salt and lime juice. Put aside and prepare the salad mix in a salad bowl.
2) Combine dressing ingredients and stir well with a spoon until creamy. 
3) Heat large skillet on medium-high heat. Remove chicken from marinade and cook for 3 minutes each side or until brown. Remove chicken from the skillet and place them on the salad.
4) Drizzle dressing on the the salad and its good to eat! 

>> Tips to note : 
Can always replace walnuts with other nuts such as chopped almonds or pecans.
Salad can be prepared up your preference of greens.

Crunchy Chicken Fingers with Speedy Coleslaw Side

Threat yourself with the a golden crunchy meal with a colorful coleslaw as a side. Easy to prepare and guarantee the tantalizingly crunchiness. To make it a little guilt free I have chosen lean boneless and skinless chicken breast for this recipe.

Preparation time: 5 minutes
Cooking time: 10  minutes


Ingredients:
3 pieces of skinless & boneless chicken breasts
2 tbsp garlic powder
1 tbsp onion powder (optional)
1 tsp paprika ( optional if you like it spicy)
1 tsp freshly grind black pepper or peppercorn mix
1 tsp of salt or to your taste
1 egg lightly beaten
1 cup all purpose flour
1 cup Panko or breadcrumbs
Oil for frying
Tartar sauce for serving


Method:
Cut each chicken breasts into 3 long strips making a total of 6 chicken fingers and season well with garlic powder, onion powder, paprika, pepper and salt. Coat seasoned chicken lightly with flour.


Egg lightly beaten in a medium saucer and place Panko in to a large plate.


Dip seasoned chicken into the egg then coat with the panko. Repeat until all chicken fingers are coated with panko. 


Fry Chicken in hot oil till both sides of the chicken fingers are golden brown. Drain with kitchen tower and serve hot with tartar sauce.


>> Tips to note : 
Panko is a type of Japanese breadcrumbs that you can find in most supermarket if unavailable breadcrum will do the job
Make sure oil is hot enough by testing it with a little of the breadcrumbs and see them frying immediately




For the Speedy 3 Colored Coleslaw side if desired~
Ingredients:
1/3 head of medium green cabbage - shredded
1/3 head of medium purple cabbage - shredded
1 stick of carrot - shredded 
1/2 cup mayonnaise
1/4 cup milk
1 tbsp vineger
1/2 tsp salt
1/2 tsp freshly grind pepper


Method:  
Combine all ingredients except the vegetables and mix well then add to the shredded vegetables.


Refrigerate for 1/2 hour if you like it light and crunchy or overnight  if you like it rich with flavor.