#Galleryyuhself/ingredients

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~Galleryyuhself~ BESS creates a challenge for the covid-19 world we are living in.

This week Meraki Catering challenges you to bring out yuh inner Bess Chef. Are you ready to see if you have what it takes? It's easy! 🍽 Make a dish using the Challenge Ingredients 📸 Post a picture of your dish featuring the Challenge ingredients in frame. Remember, presentation is key! 🍲 Include the name of your dish: the more creative, the better! 🧡 Tag in your submission the following pages/group- National Flour Mills Limited Trini cooking with Natasha Meraki Catering Soulful Delights Trini Home Style Cooking....... #️⃣ Use the hashtags #NFM #BessChef Submissions for this round are open till Saturday 2nd May, midday. On your mark....get set.... COOK! For more info on the rules of this challenge, visit us at https://bit.ly/3aDua4l #BessChef #NFM

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~Galleryyuhself~...because when it is all over we want to remember some of the things people wanted to know, and how design assisted.

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~Galleryyuhself~ St.Mary’s Plantain Chips takes advantage of Challenges” on Facebook to sell its products.

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Switch It Out with ST. MARY’S! Whether you’re getting ready for Carnival or still working to keep up those new years’ resolutions, St. Mary’s has a new challenge for you! 

Skip the chip & dip and enjoy St. Mary’s Plantain Strips with chicken salad dip for total guilt-free goodness. Check out our light & easy chicken salad recipe below! Look out for our St. Mary’s nationwide sampling activities from this Thursday 31st at the Savannah, Chancellor, and other hot spots in Port-of-Spain! #MakeTheStMarysSwitch A light & easy chicken salad recipe that’s low carb, high protein, and gluten free! Ingredients • 2lb. boneless skinless chicken breasts, cooked and shredded • 1 1/2 cups halved red grapes • 1/2 cup chopped pecans • 1/3 cup diced green onions • 1/2 cup plain greek yogurt • 1/2 cup mayo • 1/4 cup dijon mustard • 1/2 teaspoon dried sage (optional) • 1/2 teaspoon smoked paprika • 1/4 teaspoon garlic powder • 1-2 tablespoons of fresh lemon juice • salt & pepper to taste Instructions 1. To a large bowl add shredded chicken, red grapes, pecans, and green onions. 2. In a small bowl add yogurt, mayo, mustard, sage, smoked paprika, garlic powder, lemon juice, salt, and pepper. Whisk together. 3. Add the liquid mixture to the chicken dish. 4. Stir everything together until it is completely combined. 5.Serve with St. Mary’s Plantain Strips or any of your favourite St. Mary’s chips!