Category Archives: Salads

Tilapia Lettuce Wraps Recipe

Tilapia Lettuce Wraps
Serves 2
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
172 calories
5 g
65 g
3 g
31 g
1 g
217 g
98 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
217g
Servings
2
Amount Per Serving
Calories 172
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 65mg
22%
Sodium 98mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
9%
Sugars 3g
Protein 31g
Vitamin A
110%
Vitamin C
129%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 oz. cooked tilapia
  2. Sautéed peppers and onion (1 cup each raw) w/ 1/2 teaspoon coconut oil
  3. 3 large leafs of romaine lettuce
  4. Dijon mustard
Instructions
  1. Season and cook fish at 375 degrees for about 10 to 12 minutes. Sautee peppers and onions in coconut oil on medium high heat until golden and tender.
  2. Lay out two romaine lettuce leaves. Spread 2 tsp of dijon on lettuce. Divide fish among 4 leaves. Top with peppers and onions. Enjoy
Adapted from healthy eater
beta
calories
172
fat
3g
protein
31g
carbs
5g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/

Thanksgiving Dinner Delivered by Tulsa Personal Chef

Thanksgiving Menu  2016

Book now to take back your holiday!  No need to spend all day in the kitchen.  Relax and enjoy your time with family or friends, by having Thanksgiving Dinner prepared and delivered by your own personal chef.  You may also pick up your meals at Kitchen 66, downtown Tulsa!

This year we are proud to have 3 delicious menus to choose from.  Orders must be made by 11:59 p.m., Monday, November 21, 2016.  Meals will be delivered on Wednesday, November 23, 2016.

Meal 1 includes:
Caesar Salad
Turkey Breast
Mashed potatoes and gravy
Glazed Carrots
Cornbread dressing
Cranberry Salad
rolls
$44.00 + tax/person

Meal 2 includes:
Arugula, Apple and Pomegranate Salad
Turkey Breast
Mashed Potatoes and Gravy
Herbed Dressing
Hatch chile Corn Pudding
Glazed Carrots
Cranberry Salad
Rolls
Pumpkin Cheesecake
$54 + tax/person

Meal 3 includes:
Roasted Pear Salad
Whole Roasted Turkey
Mashed Potatoes and Gravy
Chestnut Dressing
Citrus Sweet Potatoes
Hatch Chile Corn Pudding
Balsamic Roasted Brussels Sprouts
Cranberry Salad
Rolls
Pecan Pie Cheesecake
$64.00 + tax/person

Cheesecakes – $35.00 + tax

Pies – $25.00 + tax

Please complete the  form below and we will email you a confirmation.  

 

Spicy Sunflower Salad with Carrot Sriracha Vinaigrette

Spicy Sunflower Salad with Carrot Sriracha Vinaigrette
Serves 6
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Prep Time
15 min
Prep Time
15 min
164 calories
22 g
0 g
7 g
7 g
1 g
203 g
196 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
203g
Servings
6
Amount Per Serving
Calories 164
Calories from Fat 60
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 196mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 5g
Protein 7g
Vitamin A
325%
Vitamin C
49%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. DRESSING
  2. 1 pt. fresh carrot juice
  3. 3 tablespoons fresh lime juice
  4. 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
  5. 1 teaspoon Asian (toasted) sesame oil
  6. 1/4 teaspoon kosher salt
  7. SALAD
  8. 1/2 cup sunflower seeds
  9. 1/2 large orange or yellow bell pepper
  10. 6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
  11. 1 1/2 cups lightly packed pea shoots or micro greens
  12. 1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish or spicy lettuce mix
  13. 1/3 cup long, fine shreds of carrot
Instructions
  1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.
  2. 2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
  3. 3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
  4. 4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.
Adapted from myrecipes.com
beta
calories
164
fat
7g
protein
7g
carbs
22g
more
Adapted from myrecipes.com
Preston Cooks For You http://prestoncooks.com/

Mediterranean Tuna Salad Recipe

Mediterranean Tuna Salad
Serves 2
This Gluten and Dairy free Mediterranean Tuna Salad is a fresh alternative to pickles and mayo.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
212 calories
13 g
28 g
13 g
12 g
2 g
300 g
639 g
7 g
0 g
10 g
Nutrition Facts
Serving Size
300g
Servings
2
Amount Per Serving
Calories 212
Calories from Fat 118
% Daily Value *
Total Fat 13g
21%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 28mg
9%
Sodium 639mg
27%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
14%
Sugars 7g
Protein 12g
Vitamin A
36%
Vitamin C
51%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2, 5oz cans tuna packed in water, drained
  2. 1/4 cup lite mayonnaise or Greek yogurt
  3. 1/4 cup chopped kalamata or mixed olives
  4. 2 Tablespoons minced red onion
  5. 2 Tablespoons chopped fire roasted red peppers
  6. 2 Tablespoons chopped fresh basil
  7. 1 Tablespoon capers
  8. 1 Tablespoon fresh lemon juice
  9. salt and pepper
  10. 2 large vine-ripened tomatoes
Instructions
  1. Add all ingredients except tomatoes in a large bowl then stir to combine. Slice tomatoes into sixths, without cutting all the way through, then gently pry open. Scoop Mediterranean Tuna Salad mixture into the center then serve.
  2. Notes
  3. Could also serve tuna salad as a sandwich, in a pita pocket, on a bed of greens, or with crackers.
beta
calories
212
fat
13g
protein
12g
carbs
13g
more
Preston Cooks For You http://prestoncooks.com/

Three Potato Salad

Three Potato Salad
Serves 10
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
271 calories
28 g
9 g
17 g
3 g
3 g
179 g
398 g
5 g
0 g
14 g
Nutrition Facts
Serving Size
179g
Servings
10
Amount Per Serving
Calories 271
Calories from Fat 147
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Cholesterol 9mg
3%
Sodium 398mg
17%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
10%
Sugars 5g
Protein 3g
Vitamin A
37%
Vitamin C
17%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium russet potatoes, peeled and cubed
  2. 3 medium unpeeled red or purple potatoes, cubed
  3. 1 large sweet potato, peeled and cubed
  4. 1 medium red onion, chopped
  5. 1 cup mayonnaise
  6. 2 tablespoons sugar
  7. 1 tablespoon white vinegar
  8. 1 teaspoon salt
  9. 3/4 teaspoon dill weed
  10. 1/2 teaspoon pepper
Instructions
  1. Place all of the potatoes in a large pot; cover with water. Bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
  2. Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
beta
calories
271
fat
17g
protein
3g
carbs
28g
more
Preston Cooks For You http://prestoncooks.com/

Mom’s Potato Salad Recipe

 

Serves 6

Ingredients:
  • 5 large red potatoes, cubed
  • 1/2 large red onion, chopped
  • 2 heaping tablespoons sweet pickles, diced
  • 1/2 cup real mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon sugar
  • 2 tablespoons liquid from pickles
  • Paprika, for garnish
  • Salt and pepper to taste
Directions:

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add onion and pickles. Add the salad dressing, yellow mustard, pickle juice and sugar.  Stir well. Sprinkle with paprika. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Waldorf Salad Recipe

Waldorf Salad

Ingredients:

  •  3/4cup mayonnaise or salad dressing
  • 1 tablespoon plus 2 teaspoons lemon juice
  • 3 medium red apples, coarsely chopped (3 cups)
  • 3 medium celery stalks, chopped (1 1/2 cups)
  • 1/2 cup quartered red grapes (12-15)
  • 1/2 cup coarsely chopped pecans
  • 2 green onions chopped
  • 4 chicken breasts

Directions:

Season and cook chicken breasts in the oven or in a pan on your stove top.  Let cool. Dice into chunks and place in mixing bowl.  Chop apples, celery, grapes, onions and pecans and add to bowl.  Mix in lemon juice and mayonnaise.  Add a tsp of dill if you want to kick it up a notch.  Salt and peper to taste.  Serve over salad greens, make a sandwich or eat it out of the bowl.  It’s up to you.

Kale, Quinoa and Mandarin Salad Recipe

Kale, Quioa and Mandarin Salad
Kale, Quinoa and Mandarin Salad

Makes 4-6 servings

Ingredients:

  • 1 bunch of kale
  • 5 tablespoon apple cider vinegar
  • ½ cup quinoa
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 can of Mandarin oranges
  • roasted sliced almond

Directions:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.  In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch).  In a bowl, add the vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes. Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges. Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.