Honey Mustard Chicken Salad w/ carrot chips

First Mix Dressing:

2 Tbs Miracle Whip 
1/2 Tbs Mustard
1 tsp honey
1 tsp red wine vinegar (other vinegar can work too)
salt & pepper


Then shred 1 can of premium chicken breast in a bowl. Add dressing and stir until well combined.


Eat with raw, fresh carrot sticks. Cucumbers may be good too! I like using pickles as my chips :)

Chicken Cabbage Delight

Ever in the mood for something hardy, but not heavy?
Ooooo and crunchy too? Here it is folks.  

Chicken Cabbage Delight.

It is very easy, just make sure you have a very large bowl to mix in!

Serves: 

6 as a side dish

2-3 as a main dish

1 Large 1 lb Package of "coleslaw mix" ( this is by the packaged salads at the grocery store)
1 small red bell pepper diced
Slivered Almonds- amount to your liking
1 can premium Chicken breast meat or 1-2 cups cooked, shredded chicken

Mix the above ingredients in a large bowl

Mix the following in a small dish:
1/3 cup salad oil (any oil with a mild flavor works)
2 Tbs. sugar or Splenda or 1-2 tsp Stevia (chose your preference)
2Tbs. red wine vinegar
1 seasoning packet from a Ramen Noodles bag

Pour the dressing over the salad mixture and serve

Baked Acorn Squash

I love this...
So easy...
No dishes...
5 ingredients...
Oven does the work...

You will need:
An Acorn squash
TBS oil
TBS honey
tsp apple cider vinegar (optional, but I love)
S&P

As for servings, I did manage to consume one entire acorn squash myself, but I would say one acorn squash could serve 2-3 people, depending on the size and if you treat it as a side dish or main dish.

1) Preheat oven to 350 degrees.
2)Slice acorn squash in half and scoop out seeds.
3)Place face down in a baking dish, Bake for 35-40 minutes
4)Remove from oven and turn the squash over (facing up)
5) Place S&P, oil, honey, and apple cider vinegar in one half of squash and place the other half back on top.
6) Bake an addition 30 minutes at 350 degrees.
7) Take out, let cool, open squash and drizzle remaining sauce over the two halves.
8) Take a spoon and eat it right of its shell...

Simple is always best :)

Next Im going to develop a recipe that is similar but with some kind of hardy filling... mmmmm


Winter squash are good to excellent
sources of Vitamin A, beta-carotene,
potassium, vitamin C and fiber.

Winter squash also contains niacin,
folate, and iron.

Winter squash is low in calories. It is fat
free and cholesterol free.

Wow, eat these up!!!

Orzo Salad

Okay, I know you are looking at this thinking orzo? jicama? This recipe is so good. I made this in one of my Nurtition cooking classes last year and just ran across it and remembered how delicious it was. Give it a try, you will love it!

INGREDIENTS
Salad:
2/3 c uncooked orzo
1/2 c frozen corn
1 c black beans, drained and rinsed
1/2 c jicama, peeled and diced
1/4 c green bell pepper, diced
1 green onion, diced
1 small tomato, diced
Dressing:
2/3 c sour cream
1/2 of a lime-juiced
1 t lime zest
1 T finely chopped cilantro
1 t sugar
1/2 t salt

INSTRUCTIONS
1)Cook pasta to desired doneness as directed on the package, add frozen corn during the last 4 minutes of cooking time. Drain, rinse; rinse with cold water to cool. Drain well.

2) In a large bowl, combine all remaining ingredients. Add orzo and corn. Toss gently. Serve cool.

This is a jicama....

NUTRITIONAL TID-BITS
Jicama is high in Vitamin C. Vitamin C in fruits and vegetables is a powerful antioxidant and acts as an anti-inflammatory. This can help improve asthma symptoms. It also helps neutralize free radicals in the body that can cause different types of cancer and other diseases. If you tend to "bruise easily" you may want to increase your Vitamin C consumption. An easy way to do this would be to eat more fruits and vegetables, especially strawberries, citrus fruits, bell peppers, and YES JICAMA!

To get more information about the importance of eating fruits and vegetables go to www.public.asu.edu/~cahuffak

Black Bean and Corn Salsa with Avocado

I got this recipe from my friend, Sarah Overson, and it is always a hit when i bring this to any type of party/function/gathering!! It is so easy, so healthy, soooo good. It is more of a dip than a salsa because it isn't spicy at all and its very thick, but lets get to the point here!!

2 cans diced tomatoes
1 can black beans (drained and rinsed)
1 can golden corn (drained)
2 avocados;ripe, but not mushy (diced into cubes about the size of the tomatoes)
1 packet of Zesty Italian seasoning
salt and pepper to taste ( I'd go with 1/4 tsp of each, but some people are salt maniacs)

Mix all together, mixing in avocados in last to avoid over smushing them...
Serve with tortilla chips

Enjoy!

Lemon Broccoli Risotto ...I'm a big fan

You will need:
2 Tbs Olive Oil
1 small onion-chopped
2 garlic cloves-peeled and minced
2 cups broccoli florets-bite size pieces
3 Tbs lemon juice
2 Tsp lemon zest
1 cup Arborio Rice uncooked
3 cups vegetable stock
3/4 cup frozen peas
1/2 cup graded parmesan cheese (I usually do more cause I love cheese)
1/2 tsp black pepper
1/4 cup fresh parsley-chopped finely

1) In a large pan heat oil over MEDIUM heat. Add onions and garlic and saute 2 minutes
2)Add lemon juice, zest, and rice. Stir this mixture frequently until the rice is golden brown
3)Add 1/2 cup of the broth and turn heat to med/low. Wait until liquid is absorbed then add another 1/2 cup broth. Keep doing this until all broth is used. (do not add next 1/2 cup broth until the previous one is absorbed)
4)When adding last of the broth add the broccoli and peas. Cook until liquid is absorbed and veg are tender. About 5-7 minutes.
5)Take off heat and add cheese, parsley, and pepper. Stir until cheese is melted and everything looks delicious!

TIPS:
This is a good form of healthy carbs, but don't serve up a huge plate! Add even more broccoli and serve with some grilled chicken seasoned with lemon pepper! Portion control is key!!
Enjoy...