Eating healthy is
paramount to living a long and happy life, so let’s take a detour from baked
flour and go into less fatty foods. These quick picks are specially chosen for
our friends with taste tingling buds. Bon appetite!
EASY POTATO SALAD
·
Ingredients
·
500g/1 lb small new potatoes
·
1 tbsp butter
·
0.5 cup mayonnaise
·
Salt and little freshly ground
black pepper
·
1 tbsp chopped fresh chives to
garnish
Method:
Put the potatoes on
the boil for 20 to 25 minutes until soft. Strain and cut them into bite-sized
piece if needed. Pour into bowl and add butter then stir until melted. Finally,
add mayo, salt and pepper and stir until potatoes are coated. Garnished with
chives
TANDOORI-SPICED
CHICKEN
Ingredients
·
1 ½ cups plain reduced fat Greek
yogurt
·
2 tablespoons grated onion
·
1 tablespoon grated peeled fresh
ginger
·
1 tablespoon canola oil
·
1 teaspoon ground cumin
·
½ teaspoon ground red pepper
·
¼ teaspoon ground turmeric
·
3 garlic cloves, minced
·
4 (6-ounce) skinless, boneless
chicken breast halves
·
½ teaspoon salt
·
Cooking spray
Method
Combine first 8
ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag seal. Marinate
in refrigerator 2 hours, turning occasionally. Place a small roasting pan in
oven. Preheat oven to high. Remove chicken evenly from bag; discard marinade. Sprinkle
both sides of chicken evenly with salt. Place chicken on preheated pan coated
with cooking spray. Broil in lower third of oven for 15 minutes or until done,
turning after 7 minutes. Serve with coconut rice.
-Pamela Echemunor
About TRENDY
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