501 Life Magazine | Simple and savory
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Simple and savory

Beef and chicken contain important nutrients like protein and iron. One of the healthiest foods is brown rice. Combine beef with brown rice and add vegetables. The dish that comes out of this combination is both healthy and appetizing. It is both simple and savory.

Salads can be savory as well. Generally, salads are served at the start of dinner. It is also a healthy and low-calorie food that can be a meal on its own. You can use leaf, spinach, lettuce, romaine and escarole.

You can use almost any raw vegetable in salads. Some of the great choices are tomatoes, cucumbers, zucchini, avocados, cauliflower, broccoli, radishes, carrots and green beans. Change the ingredients of your salads each time to keep them appealing.

Be imaginative and add nuts, fruits and meats with little fat to the salad. This way you will be able to prepare a healthful and low-calorie dinner meal.

Enjoy the new year with some of these simple and savory dishes during your dinner time.

 Sweet-Sour Broccoli Salad

4 cups broccoli florets
1 cup peanuts
1 cup raisins
1/2 cup chopped onion
1 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar

In a bowl, combine the broccoli, peanuts, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours.

Turnip Casserole

4 medium turnips, peeled and cubed
1 cup water
1 egg, beaten
1/3 cup sugar
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender and drain.
Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt; mix well. Transfer to a greased 1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350 degrees F for 20-25 minutes or until a thermometer reads 160 degrees F and turnip mixture is heated through.

Tomato Asparagus Salad

3/4 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
3 plum tomatoes, halved and sliced
3/4 cup chopped red onion
1/2 cup balsamic vinaigrette

Place asparagus in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, combine the asparagus, tomatoes and onion. Drizzle with vinaigrette and gently toss to coat. Serve with a slotted spoon

Chicken Noodle Casserole

1 (8 ounce) package egg noodles, cooked
2 skinless, boneless chicken breast halves – cut into cubes
1 tablespoon minced onion
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups milk
1 (14.5 ounce) can peas and carrots, drained
Salt and pepper to taste
Paprika to taste
1 teaspoon chili powder
4 slices Monterey Jack cheese
4 slices soft white bread, cubed

Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9×13 inch baking dish and set aside.
In a large skillet over medium high heat, sauté cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.