Healthy Tips, Diet Tips And Recipes

Healthy Vegetables Salad Recipe
Ingredients:
2 pounds potatoes, cooked and diced
1/2 cup crumbled blue cheese, plus extra for top
3/4 cup sour cream (regular or fat free)
1/4 cup mayonnaise (regular or reduced fat)
2 tablespoons chopped fresh parsley
1 tablespoon white wine vinegar or cider vinegar
3/4 cup chopped scallion (green and white)
3/4 cup chopped celery
1/4 teaspoon celery seed
salt and pepper to taste

Directions:
In a large bowl add all ingredients together until well blended.
Sprinkle the top with extra blue cheese.
Cover and refrigerate for at least several hours before serving.
Enjoy!

Avocado Salad Recipe
Ingredients:
1 medium avocados
Cherry tomatoes or tomato wedges
1 teaspoon each
2 tablespoons lemon juice
2 cups chopped iceberg lettuce
1/4 cup regular or light mayonnaise
1/2 cup chopped onion
Salt and pepper to taste

Directions:
Peel avocados and cut into 1-inch cubes.
In a salad bowl, mix salt, pepper, lemon juice and mayonnaise.
Add the onion and avocado and toss lightly. Add lettuce and toss lightly.
Garnish with tomatoes.
Enjoy!

Ingredients:
1 / 4 cup minced red onion, soaked in cold water, 5 minutes, drained
1 tablespoon minced flat-leaf parsley
2 cups dry elbow macaroni, cooked, rinsed and drained
1 / 3 cup diced celery
1 / 2 cup diced vine-ripe tomatoes
1 / 2 cup of mayonnaise is ready
3 / 4 teaspoon dry mustard
3 tablespoons sour cream
1 / 2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 1 / 2 teaspoon sugar
1 1 / 2 tablespoons cider vinegar
Directions:
In a bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, salt and sour cream. Pour the sauce over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store in refrigerator covered for up to 3 days.Done

fried chicken recipe is verry popular recipe in the world, make your own fried chicken recipe from home, just easy. Enjoy!!!!

Ingredients:

2 frying chickens, about 2 1 / 2-3 per pound to service of

1 cup milk

1 teaspoon salt

2 cups all purpose flour

1 / 2 teaspoon black pepper

1 tablespoon bacon drippings

Vegetable shortening for frying

Preparation:
Wash chicken and pat dry.
In a Brown Paper Bag heavy or large food storage bag, combine the flour and salt and pepper, shake to blend well. So the milk into a wide shallow bowl.
Heat 2-3 inches of shortening in a deep heavy Skillet over medium heat, or electric fry pan set at 375 ° F. Add the bacon grease. When a drop of water spatter when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces into the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning to brown both sides oz. Reduce heat to 350 ° F and fry until golden brown cooked through, about 15 minutes longer. Turn ounces. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.Done!