Zingy Jello Salad Food

ZINGY JELLO SALAD

Steps:

• Empty both boxes of jello into a large bowl and add boiling water. Stir to dissolve and let cool.(I set in refrigerator for about 10-15 minutes.).
• Add Miracle Whip and beat to a smooth consistency.
• Add cottage cheese and pineapple with the syrup. Mix and refrigerate until set up.
• Note-I have also made this with sugar free jello,1%cottage cheese,lite Miracle Whip, and pineapple in its own juice for a lower sugar/calorie/fat version and it works just as well.

SIMPLE JELLO SALAD

Steps:

• Empty whipped topping into a medium sized bowl.
• Sprinkle Jell-O over the top and fold in so it is well blended.
• Add cottage cheese and pineapple and fold into Jell-O mixture.
• Chill for about 4 hours so that the jello softens and slightly sets up.
• Serve.

ZINGY NEW POTATO SALAD

Steps:

• If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.
• Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.

ZINGY ROAST CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place coconut flakes onto a baking sheet and toast in the preheated oven until light brown, about 5 minutes.
• Place coriander seeds in a skillet over medium heat. Roast the seeds, stirring constantly, until the they turn a light brown, 3 to 5 minutes. Remove from heat and grind in a blender until the seeds become a coarse powder.
• Place coconut, ginger, fish sauce, soy sauce, sumac, garlic, chili powder, and lime zest in the blender with coriander seeds; pulse until the mixture is blended into a paste.
• Place chicken in a roasting pan. Cut small slits near the chicken breasts, thighs, and wings with a sharp knife. Pack 1/3 of the paste into the slits, under the skin of the chicken.
• Dust chicken with salt; rub 2/3 remaining paste on chicken skin until thoroughly covered. Lay chicken breast-down in the pan.
• Refrigerate for 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken in the preheated oven until golden brown and no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).