RECIPES
| BBQ Chicken Caesar Salad Caesar Light Vegetable Dip Cajun Catfish, Sweet Potatoes and Caesar Salad ET TU Caesar Vinaigrette with Parmesan Cheese Baskets Grilled Vegetable and Steak Caesar BBQ Chicken Caesar Salad Prep time: 10 minutes, Marinating time: 1 hour, Grill time: 10 Minutes  A favourite dinner salad made easy.
You will need: 1 box of ET TU Caesar Original, Light or Vinaigrette Salad Kit 1 head of romaine lettuce, washed, cut and dried or a 10 oz / 283 g bag of pre-washed and cut romaine 4 boneless, skinless chicken breasts 1 cup of your favourite marinade or BBQ sauce 4 lemon wedges 1. Place chicken breast and marinating sauce in a large zip lock bag. Refrigerate for 1 hour. 2. Remove chicken breasts from marinade. Grill chicken on medium heat for about 5 minutes each side. Remove from heat and cover with foil. 3. Place romaine in a large bowl. Add contents of salad kit and mix thoroughly. Divide salad among 4 plates. 4. Slice chicken and arrange on top of salad. Garnish with lemon and serve. For an easier and quicker dinner solution add sliced deli roasted chicken to you Caesar Salad. Makes 4 servings.  Caesar Light Vegetable Dip Prep time: 15 minutes, Refrigeration time: 30 Minutes  This is a great make-ahead appetizer.You will need: 1 box of ET TU Caesar Light Salad Kit ¼ cup mayonnaise ½ cup sour cream Assorted cut and washed raw vegetables: orange and red peppers, sugar or snap peas, baby carrots, broccoli and cauliflower etc. 1. In a bowl, combine ET TU Caesar Light salad dressing and Parmesan cheese with the mayonnaise and sour cream. Refrigerate for 30 minutes. 2. Place bowl of dip on a medium size-serving platter. Sprinkle six crushed croutons from kit on top of dip. 3. Arrange cut vegetables and remaining croutons around dip on platter. * You can substitute low fat mayonnaise and sour cream in the recipe for an even healthier snack. Makes 4 servings. Cajun Catfish, Sweet Potatoes and Caesar Salad A great taste combination ready in less than 30 minutes  You will need: 1 box of ET TU Caesar Original, Light or Vinaigrette Salad Kit 1 head of romaine lettuce, washed, cut and dried or a 10 oz. 283 g. bag of pre - washed, cut romaine. 4 Catfish fillets 4 Sweet potatoes Omega 3 margarine Cajun Seasoning 4 lemon wedges 1. Wash potatoes. Prick all over with fork. Microwave on high power, turning often, until very soft, 10 - 12 minutes depending on shape. When cooked, cut sweet potatoes into wedges, add margarine, salt and pepper and toss. 2. Over medium heat in large skillet, add two tbsp margarine. Coat both sides of Catfish fillets with Cajun seasoning. Add fish to skillet and fry for 5 minutes a side. 3. Place romaine in a large bowl. Add contents of salad kit and mix thoroughly. 4. Arrange fish, potatoes and Caesar Salad on 4 dinner plates. Garnish with lemon. Makes 4 servings. ET TU Caesar Vinaigrette with Parmesan Cheese Baskets An elegant but easy way to serve your Caesar Salad You will need:  1 box of ET TU Caesar Original or Light Caesar Salad Kit 1 head of romaine lettuce, washed cut and dried or a 10 oz. / 283 g bag of pre-washed, cut romaine 2 cups (16 oz.) Freshly grated parmesan-reggiano cheese (grate cheese using the smallest half-moon like cutting edge on a stainless steel grater 6 anchovy fillets (optional for garnish) 1. Preheat oven to 175ºC / 350º F. Place oven rack in the middle. Line a baking sheet with parchment paper. Make 1/3-cup size mounds of grated cheese, 4 inches apart on the baking sheet. Gently spread cheese into very thin circles. Note: if you make them too thick, they will not become crispy. 2. Bake approximately 5 minutes until cheese is melted and turns into a crunchy light golden crust. Do not overcook, as they will become bitter. Remove from oven and allow to cool for 1 minute. Carefully remove crisps with a thin metal spatula and place on paper towels to drain. While still warm, place rounds into 6-inch ramekins or over an inverted water glass. Remove when completely cool. Prepare ET TU Caesar Salad as directed on package. Divide ½ the prepared salad among six salad plates. Place one Parmesan Cheese Basket on top of each salad. Fill each basket with remaining salad. Garnish with anchovy fillet if desired. Makes 6 servings.
Grilled Vegetable and Steak Caesar  A meal to satisfy even the most discerning family members!You will need: 1 box of ET TU Caesar Salad Kit 1 head of romaine lettuce washed, cut and dried or a 10 oz. bag (283 gram) of pre-cut, washed romaine 1 package 6 oz. small fresh Portabella mushrooms (cleaned) 1 lb. boneless beef sirloin steak (about ¾ inch thick), trimmed of fat and cut into ¾ inch cubes 1 cup frozen small pearl onions (from 1 lb. bag), thawed 2/3 cup Balsamic Vinaigrette dressing 1 cup halved grape or cherry tomatoes 1. Heat grill. 2. In a large bowl, place mushrooms, beef, onions and vinaigrette; toss to coat. Let stand 15 minutes; drain. 3. Place mixture in grill basket or grill wok. 4. Place basket on grill. Cook over medium-high heat for 7-9 minutes shaking or stirring mixture until vegetables are tender and beef is done as desired. 5. Stir in tomatoes. Cook for 1 minute. 6. Prepare ET TU Caesar Salad as directed on package. 7. Place salad on a large serving platter. 8. Spoon meat and vegetables on top. Serve immediately. Makes 4 servings. |