Really easy summer salad
Thinly slice cabbage,lettuce and red pepper
Thinly cut spring onions
Thinly chop mint
Mix together
I use a light dressing but not sure what countries have what.
Mix everything together and add sliced almonds last

Peel and chop buttenut squash and cut into cubes. Wash and chop leeks. Peel, core and chop apples. Saute squash, leeks, and apple in oil until leeks start to get soft. Add curry powder and cook for a couple of minutes. Add chicken stock and cider and cook until veggies are very tender. Use hand held blender to puree soup until desired consistency. Adjust seasonings.

1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.

2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.

3. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.

4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.

5. Cover and cook for about 5-10 minutes or until chicken is done.

6. Serve sauce over chicken. Garnish with chopped parsley.

Yield: 4 servings–Serving Size: 1 chicken breast with 1/3 cup sauce

Click to get more Easy, Healthy Recipes Ingredients ¼ cup brown rice pasta, uncooked 2 cups water 1 tsp. olive oil Salt or substitute to taste Ground black pepper to taste 2 oz chicken 1 clove garlic, minced or sliced ½ cup baby spinach, rinsed, stems removed Directions Fill a pot with water, ¼ tsp […]