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.