Saved Spark Recipes
18 Recipes Created by 60SIXTY
Recipes in this Collection
This is a Whole Foods Market recipe I found recently. This particular version includes my modifications. I like to eat this with a greek seasoned grilled chicken breast or a grilled chicken breast marinated in balsamic vinegairette. Submitted by BUNKERBABE
Cranberries are tart and wonderful-and sometimes in short supply. Consider buying a couple bags when you see them; the berries can be stored in the freezer for up to 9 months. Use them to make this easy chutney, an East Indian-inspired condiment that's great alongside roasts, on top of baked potatoes or with eggs of any variety.Submitted by TABBYKAT75
The secret of this simple Chinese dish is in the thin slicing of the chicken. When cutting the boned chicken breasts, be sure to slice on the diagonal, too, as directed in the recipe, to keep the chicken tender and delicate.
Cut the vegetables first, while the chicken is soaking up the delicious marinade; when spooning them into the skillet, leave any remaining oil right in the pan, where it will help flavor the stir-fried chicken. The other reason to cook the vegetables first, then the chicken: the cornstarch in the chicken's marinade tends to stick to the pan and would stick to the vegetables if the chicken was cooked first.
Last minute, literally: return the vegetables to the skillet, mix with the lightly browned chicken and heat it through -- it will take no more than 2 minutes, then dinner's ready!
(This comes from an unidentified magazine clipping, soaked in oil, that's been in my mother's recipe book for as long as I can remember. I have no idea of the origin, but it's one of our family favorites!)Submitted by HAFOWLER
Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
Submitted by CHEF_MEG
Perfect for breakfast or a quick snack.