Waldorf Salad... Kinda.

I started out with all intentions of making a Waldorf Salad from one of my moms cookbooks but then I found, as I usually do, that following a recipe is more annoying than helpful. So... I made my own chicken salad. Thank you 'Readers Digest Great Recipes For Good Health' for your guidance.

ingredients:

a few handfuls of halved grapes
one apple sliced in small cubes
chives depending on how much you like them
some onion chunks, small
1-2 stalks of celery, cubed small (I only did one stalk. celery is not my favorite)
a couple big spoon fulls of plain yogurt
lemon juice
6-8 chicken strips
1 can chicken broth ( to boil chicken in)

directions:

1. mix all fruit and veggies in a bowl. add lemon juice once the apples are added to keep them from going brown.
2. mix in yogurt and fat free mayo.
3. shred or cube boiled chicken. stir all ingredients together. may need to add more mayo or yogurt to make wet enough. refridgerate. serve on wheat bread. enjoy!

This was really easy. I was actually on the phone a lot of the time. There is nothing hard about chicken salad which was way nice for today. :)

What is next?

Todays adventure will be Waldorf Salad. It looks way yummy!

Today is the beginning of my second sugar fast. The first time I lasted almost a whole month. I felt a difference in everything I did. Then, when I started to have sugar again, I felt a shift in my energy and in the way my days were going. It is amazing what you can feel when you decide to eat healthier and take care of yourself. Well, here is day one again.

Health Tip: Check your bread labels! Make sure that nothing is enriched and that it is made without high fructose corn syrup and not a lot of sugars. Brown sugar is better than others. Remember, you are what you eat...

Chicken and Mushrooms in Foil

1/2 pound mushrooms, chopped fine
3 grean onions, chopped fine
3 cloves garlic, minced (used minced garlic straight from the jar)
1/4 teaspoon each dried thyme and marjoram, crumbled
3 tablespoons dry red wine (substitute with cranberry juice)
1/4 cup low sodium chicken broth (used more in packets so that the meat would soak in the juices)
2 teaspoons lemon juice
nonstick cooking spray
2 skinned and boned chicken breasts (about 1 pound), halved
4 thin slices reduced-sodium ham (about 1/4 pound)

1. Set a heavy nonstick 7 inch skillet over low heat about 30 seconds. Add the mushrooms, green onions, and garlic; cover and cook for 10 minutes or until the mushrooms have released their juices. Mix in the thyme and marjoram.
2. Raise the heat to moderate, add the wine, and cook, uncovered, for 5 minutes. Add the chicken broth and cook 5 minutes longeror until almost all the liquid has evaporated. Transfer the mushroom mixture to a bowl. When the mixture has cooled slightly, stir in the lemon juice.
3. Preheat the over to 350. Lightly coat 4 sheets of aluminum foil, each 10 inches long, with the cooking spray. Lay 1 piece (I had one and a half. Worked out fine.) of the chicken on each piece of foil, spoon on 1/4 of the mushroom mixture, and top with 1 ham slice (I used a couple because they were thin pieces of lunch meat.). Fold the foi over and crimp tightly to seal.
4. Place packets on a baking sheet and bake for 17 to 20 minutes or until the chicken is done. (22 minutes)

Alright, this was way tastey! Loved it. Family loved it. I served it with brown rice and peas. Way healthy too!!!

Easy Chicken Turnovers

These were so good! I have made them twice already and I wish I could have posted this sooner. I got creative and added other things like mushrooms, spinach, and extra garlic. Loved it!


4 whole Chicken Breasts, Cooked


8 ounces, weight Cream Cheese, softened

½ whole Onion, Chopped Small

¼ cups Butter, Melted

1 dash Garlic Powder

1 dash Salt And Pepper

1 package (8 Oz. Package) Crescent Rolls

1 can (10.75 Oz. Can) Cream Of Chicken Soup

Milk, To Mix With The Soup

Preparation Instructions

1. Shred chicken and place in a bowl. Mix with softened cream cheese, onion, garlic powder, salt and pepper, and melted butter. Preheat oven to 350 degrees.
2. On a cookie sheet, spread out crescent rolls, two together to make a rectangle. Spoon in large scoops of chicken mixture in each section of the dough. Pull the dough up and around the mixture and pinch together all seams.
3. Bake at 350 degrees for 18-23 minutes until golden brown. While cooking, heat the soup (mixed with milk).
4. Serve with soup on the side to drizzle over turnovers.

Work...

Work really cuts in on my cooking plans. I worked yesterday, today, will work tomorrow, and then the next day. Cooking has to be put to the side. Sad day...

Recipe 2: Simply Simple

Thanks must, yet again, be given to my sister Shannon. If it weren't for her creative ideas I very well could have starved this afternoon.

Recipe 2: Simply Simple (for lack of a better and more creative name...)

Rice- white or brown
Frozen Peas

Sprinkle Cheese (also known as shredded cheese but I am too much like a child to call it shredded)

Everything in this recipe is added to taste. I used leftover rice from yesterdays Stuffed Bell Peppers. Put it in a bowl. Then I added about a half cup of frozen peas. Lastly, I added just a dash of water to keep the rice moist while in the microwave. Microwave on a normal setting for about 2 minutes. Sprinkle on
your cheese! (I like a lot of cheese!) And presto! A quick and simple lunch. Indeed, it was a life saver and got me through my classes.

My Rating: 7

And just a side note... leftovers for my dinner was amazing! Stuffed Bell Peppers reheat like a charm! And I have my first follower!!! Woohoo!

Recipe 1: Stuffed Bell Peppers

A special thanks must first go out to http://thepioneerwoman.com/tasty-kitchen/ or just tastykitchen.com. Don't be afraid by the large array of recipes! Go there with something in mind and you'll never regret it! This site is great! And secondly, I must thank my dear sister Shannon for opening my eyes to the world the tasty kitchen!

Recipe 1:

Stuffed Bell Peppers
Added by Amanda Causey on July 15, 2009 in Beef, Main Courses
4.75 Mitt(s) 4 Rating(s)
Bell peppers stuffed with a rice, beef, tomato, and spice mixture.

Prep Time 20 Minutes
Cook Time 1 Hour
Difficulty Easy
Servings 4

Ingredients:

4 whole Green Bell Peppers
5 Tablespoons Extra Virgin Olive Oil, Divided
1 piece Medium Onions
Garlic
1 pound Lean Ground Beef Almost a little too much...
1-½ cup White Rice, Cooked
1 can 8 Oz. Tomato Sauce
1 teaspoon Dried Oregano
½ teaspoons Salt, Or To Taste
½ teaspoons Ground Black Pepper, Or To Taste
½ cups Ketchup
½ teaspoons Worcestershire Sauce I added a whole teaspoon.
1 dash(es) Tabasco Or 3! :)
½ teaspoons Garlic Powder
sliced mushrooms (canned or fresh)

Preparation Instructions:

Bring large pot of water to boil. Cut top off peppers and remove seeds.
Salt water and add peppers to boil 3 minutes.Drain, set aside to cool.
Preheat oven to 350.
Heat 4 tbsp oil in large skillet over med heat.
Add onions and garlic, and cook about 5 minutes. This is where I added my mushrooms!
Add meat and cook until browned. Drain.
Add rice, tomato sauce, oregano, and season with salt & pepper. Mix well.
Drizzle 1 tbsp oil inside peppers and stuff with filling.
Combine ketchup, Worcestershire sauce, Tabasco, and 1/4 cup water in bowl, then spoon over filling.
Add 1/4 cup water to the baking dish. Bake for 40-50 minutes.

I decided to serve my stuffed bell peppers with corn, french bread, and banana peppers. All in all I think it turned out quite nicely. Prep was simple. On the money scale it took a bit more than I would have liked but that is because I had to buy spices and what not. Over time recipes will not be so costly.

My rating: 6

Eli's rating: 7

For me, to earn a 10, the recipe has to do wonders. Don't let my rating of 6 take you away from the yumminess!